Janelle Robinson

Italian Spinach Pasta

Salad

French Bread

Peppermint Candy Cane Brownies

Italian Spinach Pasta

2 cups penne pasta, uncooked 

½ lb. hot or mild Italian sausage 

1 pkg. (6 oz.) baby spinach leaves (7 cups) 

 1 can (14-1/2 oz.) Italian-style diced tomatoes, Undrained 

1 cup Shredded Low-moisture Part-skim mozzarella cheese 

2 tbsp. grated parmesan cheese 

Cook pasta as directed on package 

Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. 

Drain pasta. Add to skillet along with the cheese; toss lightly and serve.

Or 

Drain pasta. Pour into a casserole dish, pour sausage, tomato, and spinach mixture over top of the pasta, sprinkle with cheese and serve. 

Peppermint Candy Cane Brownies

Brownies:

4 squares unsweetened chocolate (4oz)

1 C butter (2 sticks)

4 eggs

2 cups sugar

1t vanilla

1 1/4 C flour

1/2 t baking powder

Chocolate Glaze:

6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark

6T real butter

Additional:

1/2-1 C crushed candy canes 

Preheat oven to 350 degrees.

Roughly chop baking squares so they’ll be easier to melt, then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped).

Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. In a bowl, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9×13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! Cool on a cooling rack. 

For frosting:

Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled brownies and place in the fridge to chill while you do the final step

Chocolate Glaze:

Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top.