Friday Foodday

We made it! Here are some recipes to celebrate!

Rose Gummies
c/o The Kitchn

Ingredients
2 cups rosé wine, divided
1/4 cup unflavored powdered gelatin, about 5 (.25-ounce each) envelopes
3/4 cup granulated sugar
1 drop pink or red food coloring

Directions

1. Get the molds ready: Place the gummy bear molds on a rimmed baking sheet and make sure there is room in your refrigerator for the baking sheet to sit flat. 
2. Concentrate 1 cup of the rosé: Bring 1 cup of the rosé to a gentle simmer in a small saucepan over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and cool while blooming the gelatin. 
3. Bloom the gelatin: Combine the gelatin and remaining cup of rosé in a 2-cup measuring cup. Stir to make sure all of the gelatin is wet, then leave the gelatin to "bloom" for 5 minutes. The gelatin should swell, thickening the mixture. 
4. Combine the sugar, gelatin mixture, and rosé concentrate: Add the sugar to the saucepan with the concentrated rosé. Add the bloomed gelatin and rosé mixture to the pan as well and stir to combine. 
5. Cook the gelatin mixture: Return the pan to medium-low heat and bring the mixture to a bare simmer, stirring constantly. Do not boil the gelatin mixture, but the gelatin and sugar should dissolve completely and the mixture should have the consistency of a thick syrup, like maple syrup. 
6. Add the food coloring: Remove the pan from the heat and add the food coloring if using. Pour the mixture into squeeze bottles or a measuring cup with a spout. 
7. Fill the molds: Squeeze a small amount of the gelatin mixture into each cavity of the molds, or pour using the spouted measure cup. Use an offset spatula to level the molds and wipe away excess gummy mixture. 
8. Set the gummies: Refrigerate the gummies until set, about 90 minutes. 
9. Store the gummies: Push the candies out from the bottom of the mold to remove. Store them in the refrigerator.

Baked Penne

c/o Rose Bakes

Ingredients

• 1 cup finely diced onion
• 1 cup finely diced green pepper
• 3 cloves garlic, minced
• 1 Tbsp. olive oil
• 1 can (28 oz.) tomatoes with liquid, cut up (or I often use petite diced tomatoes)
• 1 can (4 oz.) mushrooms, drained & chopped
• 1 can (2-1/4 oz.) sliced ripe olives, drained & chopped
• 2 tsp. dried oregano
• 1.5 lb. ground beef, browned and drained, optional
• 16 oz. penne, cooked according to package and drained
• 2 cups (8 oz.) shredded cheddar cheese
• 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
• 1/4 cup milk or water
• 1/4 – 1/2 cup grated Parmesan cheese

Directions

1. In a large skillet, sauté onion, green pepper, and garlic in oil until tender.
2. Add tomatoes, mushrooms, olives and oregano.
3. Add (browned & drained) ground beef if desired.
4. Simmer uncovered for at least 10 minutes (I’ve let it simmer up to an hour…your house will smell divine!).
5. Place half of the penne in a greased 13x9x2 in. baking dish.
6. Top with half the vegetable mixture.
7. Sprinkle with 1 cup of cheddar cheese.
8. Repeat layers.
9. Mix the soup and milk until smooth; pour over casserole.
10. Sprinkle generously with Parmesan cheese.
11. Bake uncovered at 350° F. for 30-35 minutes or until heated through.

Raspberry Cheesecake Cocktail Shots

c/o Busy Being Jennifer

Ingredients

• 1/2 ounce cranberry vodka
• 1/2 ounce Grenadine
• 1 1/2 tbsp No-Bake Cheesecake (see below)
• 1/2 tbsp Andes Mint Crumbles
• 2 -3 Ripe Raspberries

Directions

1. Scoop no-bake cheesecake into a shot glass.

2. Drizzle with grenadine and cranberry vodka.

3. Sprinkle on Andes mint crumbles.

4. Garnish with ripe raspberries.

No Bake Cheesecake

• 16 ounces Philadelphia Cream Cheese (two 8 oz packages) at room temperature
• 14 ounces Sweetened Condensed Milk (1 can) I prefer Borden’s
• 3 1/2 tablespoons Fresh Squeezed Lemon Juice
• 1/2 tablespoon Pure Vanilla Extract

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment beat the softened cream cheese on medium until smooth.
2. Add the sweetened condensed in small amounts until it is completely incorporated into cream cheese.
3. Mix in the fresh squeezed lemon juice and vanilla thoroughly.
4. Chill in the refrigerator until mixture firms up, about 15 minutes.