Ham & Cheese Pasta with Berry Cobbler

One Pot Ham & Cheese Pasta 

Ingredients

2 tablespoons Lactancia butter*
1/2 large yellow onion sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb Cook's Smoked Ham*
1 (16 oz) bag Emma pasta*
6 cloves garlic minced or pressed
1 tablespoon Dijon mustard
1/2 cup white wine or water
4 1/2 cups water
3/4 teaspoon salt
1 cup Armstrong shredded swiss cheese 
1/2 cup Saputo shredded parmesan cheese

Directions

Melt butter over medium heat in a large stockpot.  
Once melted, add in onion, salt and pepper and cook for 5-7 minutes, or until tender. 
Add in ham, pasta, garlic, mustard, wine (if using), water, and additional salt. Bring to a simmer and simmer for 9-13 minutes, or until pasta is al dente. 
Stir pretty regularly to prevent sticking. 
Remove from heat and stir in swiss and parmesan.
Serve with salad

Credit: Show me the Yummy
*In Sale Flyer Sept 27 – Oct 3, 2020

Fruit Medley Cobbler with Pecans

Ingredients

Topping:

¾ cup firmly packed Rogers brown sugar*
½ cup Lactancia butter, melted*
⅛ teaspoon salt
1 ½ cups Robin Hood all-purpose flour

Filling:

1 cup coarsely chopped pecans
6 cups frozen Snowcrest Fruit Medley
½ cup Rogers granulated sugar*
3 tablespoons Robin Hood all-purpose flour
1/2 teaspoon ground nutmeg

Prepare Topping:

Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended.
Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Meanwhile, prepare Filling:

Preheat oven to 375°. Stir together the Fruit Medley, sugar, flour and nutmeg in a large saucepan; bring to a boil over medium-high heat.

Reduce heat to medium, and boil, stirring occasionally, 8 to 10 minutes or until juices have thickened.
Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot fruit medley mixture.
Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.
Serve warm with ice cream or frozen yogurt.

Credit: Snowcrest

*In Sale Flyer Sept 27 – Oct 3, 2020