Marc Zboch

* This is a sponsored post which I will be compensated for* 

With the colder weather here in Maine where I am visiting for the month, I wanted to find some recipes to make that will be hearty and warm me up inside. One recipe is a Lasagna Toss is a simple version of lasagna when you are in a rush and have a limited amount of time. 

What You'll Need: 

12 lasagna noodles, broken into large pieces

1 pound hot Italian sausage, casing removed

1 (26-ounce) jar spaghetti sauce

1 cup ricotta cheese

2 cups (8 ounces) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon black pepper

What to Do: Cook noodles according to package directions; drain. Meanwhile, in a large pot over medium-high heat, cook sausage for 6 to 8 minutes, or until no pink remains, stirring to crumble sausage; drain. Add noodles and remaining ingredients; mix well. Reduce heat to medium-low and cook 6 to 8 minutes, or until heated through and the cheese has melted. Serve immediately.

Another is a drink from Mark Zboch 

How to make a Marc Thomas Here is my recipe for a Marc Thomas. This beverage was born from Marc Zboch’s travels in the Caribbean, specifically Grenada; and his time in northern India. It blends both regional influences into a bitter, aromatic beverage.

Traditionally it is made with tea from the Darjeeling region of India. Some preparations have been made with a mix of Ceylon and Assam teas.

The recipe is as follows:

1 tea bag or 2 tsp of a proper black tea, preferably Darjeeling

200ml/6.7oz of filtered water

3 dashes of bitters

Bring the water to a boil, then let it sit for one minute, allowing the temperature to drop to 96 degrees Centigrade or 205 degrees Fahrenheit.

Steep the tea for 4 minutes.

Then add three dashes of bitters

Another simple recipe is Chili 

1 pkg. Chili Seasoning Mix

1 lb. lean ground beef or turkey

1 can (14 ½ oz.) diced tomatoes, undrained or  2 cans (8 oz. each) tomato sauce.

1 can (15 to 16 oz.) kidney or pinto beans, undrained

Assorted Toppings: shredded cheese, chopped onions or sour cream

Directions

1. BROWN meat in a large skillet on medium-high heat. Drain fat.

2. STIR in Seasoning Mix, tomatoes and beans. Bring to boil. Cover. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve with toppings, if desired.

I serve with cornbread or cornbread twists new from Pillsbury. Just unroll and bake. They are so good.

Another great recipe is a dessert Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Cookie Ingredients 

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon pumpkin pie spice, plus extra for sprinkling

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 cup granulated sugar

1/2 cup brown sugar

1 1/4 cups canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

8 ounces (1 brick) low-fat cream cheese, room temperature

3 tablespoons butter, room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

INSTRUCTIONS

TO MAKE PUMPKIN COOKIES:

Preheat the oven to 350°F.  Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.  Set aside.

In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy.  Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined.  Fold in the dry ingredients until just combined.

Drop on a cookie sheet by heaping tablespoons (I like to use this cookie scoop), then use your fingers or a spoon to flatten them slightly.  (These cookies tend to poof up slightly rather than flatten during baking, so shape them beforehand however you’d like.  They won’t rise much.)

Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly if you touch them.  Transfer cookies to a wire rack to cool until they reach room temperature.  Then frost or drizzle with cream cheese frosting, and sprinkle with an extra pinch of pumpkin pie spice or cinnamon if you’d like.  Refrigerate in a sealed container for up to 3 days.

To Make Cream Cheese Frosting:

With an electric mixer, beat cream cheese, butter, and vanilla together on medium-high speed until smooth.  Gradually add in the powdered sugar until it is all combined and the frosting is smooth.  If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency.  If it is too thin, add in more powdered sugar until it reaches your desired consistency.

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