Homemade Whipped Cream

 Ingredients

• 1 pint heavy whipping cream
• 3 Tbsp. powdered sugar
• 1 tsp vanilla extract (optional)

Directions

• Pour heavy whipping cream into stand mixer with whisk attachement
• Add powdered sugar 1 Tbsp. at a time
• Whipeuntil semi stiff peaks

Tortellini with Tomatoes and Creamy Pesto

  Ingredients

• 2 cups heavy cream
• 1/3 cup pesto
• 20 oz. tortellini (cheese or chicken)
• 8 oz. mozzarella cheese pearls
• 10 oz. cherry tomatoes halved
• balsamic glaze (optional)
• lemon juice (optional)

Directions

1. In a large 12-inch skillet, add 2 cups heavy cream and ¼ cup prepared pesto. Whisk to combine and bring to a simmer over medium-high heat.
2. Add 2 (10 oz.) packages of cheese tortellini, stirring to combine. Cover and continue cooking for 6 minutes or until tortellini has softened and the sauce is thick and creamy.
3. Meanwhile, halve the 10 oz. container or tomatoes and season liberally with salt and pepper.
4. Turn off heat and stir in 1 (8 oz.) package mozzarella cheese pearls and the cut tomatoes; toss to combine.
5. Optional Extras: 
1. Crisp 1 (4 oz.) package diced pancetta in the same skillet before you begin cooking the tortellini. After crisping, set aside on a paper towel lined plate and continue cooking in the same skillet.
2. Once the dish is complete, finish with a drizzle of fresh lemon juice, balsamic vinegar or glaze and freshly torn basil leaves.

Notes

• Serve with crusty bread and a simple green salad.
• If using a homemade pesto, make and store in airtight container for up to 3 days.
• Swap Suggestions
• Protein: Add the crisped pancetta or swap the cheese tortellini for a meat filled option.
• Heavy cream: Swap heavy cream for marinara sauce.
• Mozzarella cheese: Swap mozzarella for shredded Parmesan.

Source

• Kelsey Nixon Recipe Club
• https://kelseynixon.kartra.com/portal/RecipeClubLogin/post/1440

Sausage Pasta

Ingredients

• 1 package pasta (rigatoni / rotini / ziti / penne -- Whatever you fancy!)
• Olive Oil
• 1 small yellow onion, minced (use the manual food processor to make it easy)
• 1 package regular (not spicy) Neese's Country Sausage
• 6 oz. tomato paste
• 2 - 3 cloves garlic, minced
• 1 cup beef stock
• 1 cup Light Cream (Heavy cream is also acceptable and delicious)
• Salt & Pepper to taste

Directions

1. Cook pasta, drain, then add drizzle of olive oil, set aside
2. Heat oil in pan. Add chopped onion. Cook over low heat until onion is soft
3. Add sausage meat and fry until done. Drain fat (optional)
4. Add garlic, tomato paste, and 1 cup of beef stock. salt and pepper
5. Simmer over low heat for 10-ish minutes
6. Add cream & stir
7. Combine pasta with sauce
8. Top with freshly grated parmesan cheese (optional but strongly encouraged)

Notes

• Jimmy Dean Regular sausage can be used
• 1/2 is fine!
• Alt to beef stock: ‘Better Than Bouillon’ paste and 1 cup water

Source
https://thebuyguide.com/recipe/sausage-pasta/

Biscoff Icebox Cake

Ingredients

• 2 cups heavy cream
• 2 jars Biscoff spread
• 2 Packages Kedem Tea Biscuits (Plain or Vanilla)
• 1 tsp vanilla extract
• Maldon Sea Salt

Directions

1. Place your mixing bowl and whisk attachment in the freezer for about 30 minutes
2. Place heavy cream into your chilled mixer bowl and beat until soft peaks form
3. Add in 1 jar Biscoff spread
4. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan
5. Line with cookies
6. Top with 1/3 remaining plain whipped cream; top with cookies
7. Top with 1/2 the Biscoff cream; top with cookies. Repeat layering
8. Microwave the second jar of Biscoff spread, pour liberally all over the top, sprinkle top with salt

Rosemary Garlic Mashed Potatoes

Ingredients

• 4-5 lb Yukon Gold (yellow) potatoes
• 2 teaspoons kosher salt, plus more to taste
• 1 stick (½ cup) unsalted butter, melted
• 1 cup heavy cream
• 2 sprigs fresh rosemary
• 1 head garlic, crushed
• butter, for serving
• freshly ground black pepper, to taste
• chives, finely chopped, for serving

Directions

1. Peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
2. Dice the potatoes into 1-inch (2-cm) cubes.
3. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
4. Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
5. Transfer the potatoes to a large bowl and process through the potato ricer, or by pushing through a fine mesh sieve with a spatula.
6. Add the melted butter and stir to incorporate, then season with salt to taste.
7. In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
8. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
   
9. Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
10. Serve warm. Enjoy!

Notes

• Try it with 8 oz sour cream, room temperature.

Source
https://www.youtube.com/watch?v=x6O9SwocyKQ

https://tasty.co/recipe/creamiest-mashed-potatoes

Banana Pudding a la Magnolia Bakery

Ingredients

• 1 (14 oz.) can sweetened condensed milk
• 1 1/2 cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced barely ripe bananas, (slightly green and the stem)
• 1 (12 oz.) box Nilla Wafers

Directions

1. In the stand mixer or in a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute.
2. Add the pudding mix and beat well - about 2 minutes.
3. Cover with cling film and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
4. In the stand mixer or in a large bowl, whip the heavy cream until stiff peaks form (about 5 minutes). Gently fold the pudding mixture into the whipped cream until no streaks of pudding remain.
5. To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer.
6. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

- This dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9x13 baking dish also works). 

Source
Magnolia Bakery

Chocolate Frosting

Ingredients

• 1 1/2 pounds semisweet chocolate, finely chopped
• 3 sticks (1 1/2 cups) unsalted butter, room temperature
• 5 cups confectioners' sugar
• 1/3 to 1/2 cup heavy cream

Directions

1. Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. 
2. Remove the bowl from the pan and let the chocolate cool to room temperature.
3. In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. 
4. Add the melted chocolate and beat until combined. 
5. Add the cream and beat until the frosting is smooth and spreadable.

Notes
Yield: 6 to 8 cups

Source
http://www.foodnetwork.com/recipes/nancy-fuller/orange-ombre-birthday-cake-with-chocolate-frosting.html

Cheddar-Dill Scones

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, grated
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

1. Preheat the oven to 400 degrees F.
2. Combine 4 cups of flour, the baking powder, and salt in the bowl.
3. Add the butter and cut in until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
5. Combine until just blended.
6. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough.
7. Mix until they are almost incorporated.
8. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.
9. Roll the dough 3/4-inch thick.
10. Cut into 4-inch squares and then in half diagonally to make triangles.
11. Brush the tops with egg wash.
12. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Notes
Yield:16 large scones

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe.html

Creamy Pasta With Parsnips, Leeks and Bacon

Ingredients

• 3 medium parsnips (3/4 pound), peeled and cut into 1/2-inch pieces
• 1 ½ tablespoons extra-virgin olive oil, more for drizzling
• Kosher salt and black pepper, as needed
• ½ pound dried campanelle or farfalle pasta (any pasta with ruffles)
• ¼ pound thick cut bacon, diced
• 1 medium leek, washed and thinly sliced into half moons
• ¾ cup heavy cream
• ⅔ cup grated or shaved Parmesan cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat oven to 400 degrees. 
2. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 30 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente.
4. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
5. Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. 
6. Stir in heavy cream and cooked bacon. Allow cream to come to a boil to release water and simmer mixture the until slightly thickened, 2 to 3 minutes.
7. Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. 
8. Serve drizzled with olive oil, with plenty of black pepper on top.

Notes
- Other root vegetables may be substituted including sweet potato, butternut squash, or carrot
- good winter dish

Source
http://cooking.nytimes.com/recipes/1015979-pasta-with-parsnips-and-bacon
http://www.nytimes.com/video/dining/100000003068586/techniques-cleaning-leeks.html