Food goodness

This recipe is good for laziness -- worked well with those jarred bell peppers that I never know quite what to do with. (With what to do?)     12 ounces linguine (or whatever pasta you like, or whatever else needs sauce)     2 tablespoons olive oil     2 cloves garlic, minced     1 onion, diced     1/2 cup milk     1/2 cup heavy cream (I skipped this and just used more milk)     4 ounces crumbled goat cheese     1/2 cup grated Parmesan, plus more for garnish     1 (12-ounce) jar roasted red peppers, chopped (I did not bother chopping; the immersion blender took care of it)     Kosher salt and freshly ground black pepper, to taste In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk, heavy cream, goat cheese and Parmesan until cheeses has melted, about 1-2 minu

From All Recipes . I used frozen cherries, unthawed, and it worked just fine.     2 1/3 cups all-purpose flour     1 1/4 cups white sugar     1/3 cup unsweetened cocoa powder     2 teaspoons baking powder     1 teaspoon baking soda     1/2 teaspoon salt     1 cup sour cream     1/2 cup milk     1/3 cup vegetable oil     2 eggs, beaten     1 teaspoon almond extract     1 1/2 cups fresh dark sweet cherries, pitted and chopped (or frozen, unchopped, or TJ's jarred Morello cherries would probably be fine too)     1 cup miniature semisweet chocolate chips Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the w

This is delicious and creamy -- I made it three times this winter. From Pinch of Yum . 1 cup uncooked wild rice (I used brown rice) 1 pound chicken breasts (I've used both frozen and fresh; both are fine and you can't tell a difference in the final product) 2 cups mirepoix (TJ's containers of mirepoix are magical and the best-spent $3 ever) 6 cups chicken broth 1 teaspoon poultry seasoning ½ cup butter (Earth Balance is fine) ¾ cup flour 2 cups whole milk (I've tried 2%; gotta say, the whole is better) a few tablespoons white wine (optional) (I didn't do) up to 2 cups additional milk or water (definitely necessary upon reheating) Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain. Using two forks, shred the chicken