Servings: 8

• 1 pound spaghetti
• 1 1/4 pounds ground beef
• 2 eggs, beaten
• 1 cup Kikkoman Panko Bread Crumbs
• 1 tablespoon Kikkoman Soy Sauce
• 1 cup Parmesan cheese, grated and divided
• 4 cloves garlic, minced and divided
• 2 tablespoons vegetable oil
• 1 small onion, finely diced
• 2 28-ounce cans crushed tomatoes
• 1 tablespoon dried oregano

1. Cook spaghetti according to package directions, rinse and drain.
2. Combine ground beef, eggs, panko, soy sauce, 1/2 cup Parmesan cheese and 2 cloves of garlic in large bowl; shape into 1 1/2-inch sized meatballs. Bake meatballs at 350°F on ungreased cookie sheet for 10 to 12 minutes. Meanwhile, heat deep skillet, add oil, 1 clove garlic and onions and sauté for about 5 minutes until onions are soft. Add tomatoes and remaining garlic, cheese and oregano; simmer for at least 20 minutes.

Source: Kikkoman

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(Family Features) When the temperature drops, there’s nothing quite like the pleasure of simple and delicious comfort food. Instead of letting the winter chill get you down, warm your body and heart with dishes that are both comforting and delicious. After all, there is no better time to satisfy your cravings for feel-good favorites than during the cold winter months.

These mouthwatering winter recipes will not only help warm you up, but create a loving family dining experience that everyone can enjoy. When serving up hearty winter recipes, such as a savory Pulled Pork Grilled Cheese or delectable Baked Spaghetti, there’s no better way to satisfy the craving for wholesome comfort food than with Borden Cheese and its wide range of offerings. From mild cheddar and mozzarella to Mexican, Swiss, American and more, every chunk, slice and shred is pure, creamy goodness that transforms family recipes into something truly memorable.

For more inspiration and ideas for family dinners, visit bordencheese.com.

Baked Spaghetti

Cook time: 35 minutes
Servings: 6

• Nonstick spray
• 1 package (16 ounces) spaghetti
• 1 tablespoon butter
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 pound ground beef
• 1 can (28 ounces) tomatoes with liquid, cut up
• 1 can (4 ounces) mushrooms, drained
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• 2 teaspoons dried oregano
• 2 cups Borden Cheese Mild Cheddar Shreds
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/2 cup water
• 1/4 cup grated Parmesan cheese

1. Heat oven to 350° F.
2. Spray 9-by-13-inch baking dish with nonstick spray. Cook spaghetti according to package directions.
3. In large, nonstick skillet, heat butter over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned; drain.
4. Stir in tomatoes, mushrooms, olives and oregano. Bring to boil and reduce heat to medium. Simmer 10 minutes.
5. Place half of spaghetti in prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of cheddar cheese. Repeat layers.
6. Combine soup with water; pour over casserole. Sprinkle with Parmesan cheese.
7. Bake uncovered 30-35 minutes, or until thoroughly heated.

Ham and Gouda Quesadilla

Cook time: 15 minutes
Servings: 1

• 2 teaspoons olive oil
• 1 small onion, thinly sliced
• 2 teaspoons Dijon mustard
• 1 flour tortilla (10 inches)
• 2 slices deli ham
• 8 dill pickle rounds
• 1/2 cup (2 ounces) Borden Cheese Gouda Shreds

1. In small, nonstick skillet, heat olive oil over medium-high heat until hot. Stir in onions. Cook, stirring frequently, until onions become tender and golden brown.
2. Spread mustard on one half of tortilla. Top with ham, onions, pickles and cheese; fold uncovered part of tortilla over filling to form semi-circle.
3. Cook quesadilla in dry skillet over medium-high heat until browned on both sides and cheese is melted.
4. Cut into four pieces and serve.

Pulled Pork Grilled Cheese

Servings: 6

Sandwiches:

• 3 pounds pork shoulder
• Barbecue Sauce (recipe below)
• 4 tablespoons Borden Butter
• 1 loaf (1 pound) sourdough bread, sliced
• 16 slices Borden Cheese Singles Sensations Extra Sharp Cheddar

Barbecue Sauce:

• 2 tablespoons Borden Butter
• 1 medium yellow onion, diced
• 1 jalapeno, diced (optional)
• 1 cup ketchup
• 1/2 cup brown sugar
• liquid smoke, to taste

1. To make sandwiches: Heat smoker to 210° F.
2. Smoke pork shoulder 3-5 hours, until internal temperature reaches 150° F. Remove and wrap in aluminum foil. Refrigerate overnight.
3. Remove excess fat from pork. Using two forks, shred remaining meat into large bowl. Mix in Barbecue Sauce.
4. In skillet or griddle, brown two slices of buttered sourdough bread over medium heat.
5. Place slice of cheese on each piece of bread. Top with one-eighth of pulled pork mixture, second slice of cheese and another slice of buttered bread.
6. Turn sandwich over when bottom slice has browned and brown other side.

Tip: Use prepared pork shoulder in place of smoking pork.

To make Barbecue Sauce: In medium skillet, melt butter over medium heat. Saute onions until soft; stir in jalapenos, ketchup, sugar and liquid smoke. Bring to boil then reduce heat to medium-low and simmer 1 hour, or until sauce has thickened to desired consistency.

Tips: To make sweeter sauce, add more sugar. To make spicier, add more jalapenos.

Easy Quinoa Mac and Cheese

Cook time: 55 minutes
Servings: 4

• Nonstick spray
• 2 teaspoons olive oil
• 1 tablespoon minced onion
• 1 clove garlic, minced
• 1 cup quinoa, rinsed and drained
• 2 1/2 cups water
• 2 large eggs
• 1 cup non-fat milk
• 1 cup Borden Cheese Sharp Cheddar Shreds, divided
• chopped tomato (optional)
• green onion (optional)

1. Heat oven to 350° F and spray 8-by-8-inch baking dish with nonstick spray.
2. In medium skillet, heat oil over medium heat until hot. Add onion and garlic, and saute 1 minute, or until onion is tender.
3. Add quinoa and cook, stirring, until golden brown and toasted, 2-3 minutes. Add water, bring to boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat.
4. In large bowl, whisk together eggs and milk. Stir quinoa into egg mixture and whisk in 1/2 cup cheese. Spread in prepared baking dish and sprinkle with remaining cheese.
   Bake 30 minutes.
5. Garnish with chopped tomato and green onion, if desired. Serve immediately.

Source: Borden Cheese

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(Family Features) You don’t have to be a master chef to create great meals that your family will love. Simple yet flavorful and warming dishes are the perfect solution for busy cooks with hungry families to feed.

Using high-quality ingredients helps guarantee you’re serving meals you can be proud of, even when you’re short on time. For delicious dinners, look for ingredients such as Hunt’s® tomatoes and KRAFT® Parmesan cheese. Hunt’s diced, stewed and whole tomatoes are peeled using only steam and their sauce is 100 percent natural with no preservatives.

Ranging from a Latin-inspired Chorizo Bolognese to easy Italian lasagna in a skillet, these recipes combine carefully chosen ingredients, so you can serve meals rich with flavor and quality.

Look for more great recipe ideas at Hunts.com.

 Easy Chicken Parmesan

• 1 can (15 ounces) Hunt’s Tomato Sauce
• 1 can (14.5 ounces) Hunt’s Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 6 tablespoons KRAFT® Grated Parmesan Cheese, divided
• 6 small boneless skinless chicken breasts (6 breasts = 1 1/2 pounds)
• 3/4 pound spaghetti, uncooked
• 1 1/2 cups KRAFT Shredded Mozzarella Cheese

1. Heat oven to 375°F.
2. Pour tomato sauce and undrained tomatoes into 13-inch-by-9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
5. Drain spaghetti. Serve topped with chicken and sauce.

Preparation Time

10 minutes

Total Time

45 minutes

Serves

6

Classic Spaghetti and Parmesan Meatballs

• 1 pound ground round beef (85 percent lean)
• 3/4 cup KRAFT® Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 1 tablespoon finely chopped garlic, divided
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup finely chopped yellow onion
• 1 can (14.5 ounces) Hunt’s® Diced Tomatoes, undrained
• 2 cups Hunt’s Tomato Sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon granulated sugar
• 12 ounces dry spaghetti, uncooked

1. Preheat oven to 375°F.
2. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
3. Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil.
4. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
5. Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs. Top with extra KRAFT Grated Parmesan Cheese, if desired.

Preparation Time

40 minutes

Total Time

55 minutes

Serves

6

Chorizo Bolognese

• 8 ounces dry fettuccine pasta, uncooked
• 1/2 pound ground chuck beef (80 percent lean)
• 6 ounces fresh pork chorizo (Mexican-style)
• 1/4 teaspoon adobo seasoning blend
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped yellow onion
• 1/4 cup sliced stuffed green olives
• 1 can (15 ounces) Hunt’s® Tomato Sauce KRAFT® Grated Parmesan Cheese (optional)

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat large skillet over medium-high heat. Add beef, chorizo, adobo seasoning and pepper to skillet; cook 3 minutes or until meat begins to brown, stirring once.
3. Add onion and olives; cook 2–3 minutes more or until meat is crumbled and no longer pink. Drain.
4. Stir in tomato sauce; reduce heat and simmer 5–7 minutes, stirring occasionally. Serve sauce over pasta.
5. Sprinkle with KRAFT Grated Parmesan Cheese, if desired.

Preparation Time

25 minutes

Total Time

25 minutes

Serves

6

Classic Skillet Lasagna

• 8 ounces dry bowtie (farfalle) pasta, uncooked
• 1 cup part-skim ricotta cheese
• 1/3 cup KRAFT® Grated Parmesan Cheese
• 2 tablespoons water
• 1/4 teaspoon ground black pepper
• 12 ounces Italian pork sausage
• 1/3 cup chopped yellow onion
• 2 cans (14.5 ounces each) or 1 can (28 ounces) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 can (6 ounces) Hunt’s Tomato Paste
• 1 1/2 cups shredded part- skim mozzarella cheese, divided.

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
3. Heat large skillet over medium-high heat. Add sausage and onion; cook 3–5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain.
4. Add tomatoes (undrained), tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
5. Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese.
6. Reduce heat to low; cover and cook 2–3 minutes or until ricotta mixture is hot and mozzarella cheese melts.

Preparation Time

30 minutes

Total Time

30 minutes

Serves

6

SOURCE: Hunts