Whipping up family favorites all winter long is a perfect activity to keep your loved ones warm in the kitchen while avoiding the bitter cold outdoors. Delicious, heart-warming snacks offer a simple and tasty way to bring everyone in from the cold while enjoying comforting flavors together.
Rely on beloved ingredients like go-to RAGÚ sauces when it’s time to get together for quick bites. The possibilities are almost endless with delicious recipes that use classics like RAGÚ Old World Style Traditional or RAGÚ Simply Traditional options.
Solid flavors can take away the cold of winter in recipes like Snowman Pizza Bombs, Polenta Bites and Baked Tomato Goat Cheese Dip. These simple snacks are easy to make and fun to make together, and they are perfect for a cold afternoon spent together in the kitchen or to watch a family movie marathon.
Originally started by an Italian mother more than 80 years ago, RAGÚ sauce, known for its distinctive yellow cap, is the perfect garden-on-hand pantry to help you make easy and delicious homemade food. As an invaluable resource and family favorite since 1937, RAGÚ sauces easily give everyone, regardless of gender or culinary skills, the opportunity to “cook like a mother” and serve delicious, homemade favorites. The brand’s rich heritage and range of sauce choices ensures that your next day in cold weather spent indoors will be enhanced with family-favorite snacks and easy and flavor-enhancing meals made with RAGÚ.
Find more recipes perfect for warming up this winter at Ragu.com.
Baked tomato goat cheese dip
Recipe lent by Marzia Aziz from “Little Spice Jar”
Preparation time: 10 minutes
Cooking time: 20 minutes
Nonstick cooking spray
2 cups RAGÚ Simply Traditional Sauce
3 cloves garlic, divided
1/4 cup fresh basil, chopped, divided
1 / 8-1 / 4 teaspoon red pepper flakes
1 log (10-10 1/2 ounces) goat cheese, softened at room temperature
2 teaspoons olive oil, plus additional for brushing, divided
1/4 teaspoon fresh thyme
kosher salt, divided
1 large baguette, cut into slices
blistered tomatoes, for serving (optional)
Place a grate in the upper third of the oven and one in the lower third. Preheat oven to 375 F. Spray small, round baking pan with nonstick spray; set aside.
Add sauce to a small bowl. Grate in two cloves of garlic, then add 1/8 cup of basil and red pepper flakes. Stir to combine, then pour sauce into an ovenproof dish.
Crush the goat cheese stem into a ball. Place the ball between two sheets of plastic wrap. Use your hands to flatten the cheese out into a thick, round slice that is about 1 inch smaller in diameter than a baking tin. Remove the goat cheese from the plastic wrap and place it in the center of the sauce. Drizzle cheese with 2 teaspoons olive oil. Sprinkle with fresh thyme, kosher salt and pepper. Bake on the bottom rack, without lid, 20-25 minutes, or until the sauce is bubbling and the cheese is thoroughly heated.
Place baguette slices on baking sheet. Drizzle or brush with olive oil and sprinkle with kosher salt. Bake the crostini on the top rack for 10-12 minutes, turning halfway through. When the bread is done, take it out of the oven, cut the last clove of garlic in half and rub the cut side of the bread.
Top dip with remaining basil and blistered tomatoes if desired and serve with crostini.
Note: To make bladder tomatoes: Heat the pan over medium-high heat until it almost smokes. Add 1 pint of cherry tomatoes to the dry frying pan and let sit for 1 minute. Lower the heat to low, turn the tomatoes with 2 teaspoons of olive oil and cook for 2-3 minutes, or until the tomatoes are about to burst. Remove from heat; sprinkle with a pinch of salt and pepper.
1 tube (18 ounces) polenta
1 1/2 teaspoons olive oil
1 jar (24 ounces) RAGÚ Chunky tomato, garlic and onion sauce
1 packet (8 ounces) grated mozzarella
2 sprigs, rosemary, stalked and chopped
3 basil leaves, chopped
1 block (8 ounces) hard parmesan cheese
Cut the polenta into slices. Heat olive oil in frying pan over medium-high heat; fry polenta slices 10-12 minutes on each side until crisp and golden brown.
In pan over medium heat, hot sauce.
Place the polenta slices on the tray and sprinkle with mozzarella. Put 1/2 teaspoon hot sauce on each slice and sprinkle with chopped rosemary and basil. Grate hard parmesan on each slice for topping.
Snowman Pizza Bomber
1 tube (11.8 ounces) pizza dough
1 jar (24 ounces) RAGÚ Traditional Sauce in Old World Style
1 packet (6 ounces) pepperoni slices
1 packet (6 ounces) Canadian bacon slices
1 packet (8 ounces) grated cheddar cheese
4 tablespoons melted butter
1 teaspoon garlic powder
1 1/2 teaspoons Italian spice
1 packet (8 ounces) mozzarella cheese slices
Decorative vegetables (optional):
multicolored sweet peppers
Preheat oven to 400 F.
Cut the pizza dough into 12 squares. On each square place 1/2 teaspoon sauce and evenly top with pepperoni, Canadian bacon and cheddar cheese.
Squeeze the corners of the dough together to round them into balls and place them in muffin tins.
In a small bowl, mix melted butter, garlic powder and Italian spice; brush generously over dough balls.
Bake for 15-20 minutes until golden brown.
Remove from the muffin tin and gently shape dough balls into circles; place on baking sheet. Cover with mozzarella slices and bake until melted.
Create snowman faces by decorating each with peppers, olives, spinach, mushrooms and cherry tomatoes if desired. Use the remaining sauce to dip.