Featured Recipes

LindsayMay06

I have tried to copy and paste this sixteen different ways, but it still gives all the funny codes. So I give up and here it is anyways lol

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Pasta Fagioli

• 1 tbs olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
• salt and pepper to taste
• 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
• Grated Parmigiano or Romano (optional)

1.      In a deep pot, saute onion and garlic in olive oil over medium heat.

2.      Blend the can of beans with one can water in electric blender until almost smooth.

3.      Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

4.      Ladle soup into bowls and top with grated cheese (extra pts).

 Chicken and Spinach Pasta Bake

• 8  ounces  uncooked rigatoni
• 1  tablespoon  olive oil
• 1  cup  finely chopped onion (about 1 medium)
• 1  (10-oz.) package frozen chopped spinach, thawed
• 3  cups  cubed cooked chicken breasts
• 1  (14.5-oz.) can Italian-style diced tomatoes
• 1  (8-oz.) container chive-and-onion cream cheese
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1 1/2  cups  (6 oz.) shredded mozzarella cheese

1.      Prepare rigatoni according to package directions.

2.      Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3.      Bake at 375? for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4.      Drain chopped spinach well, pressing between layers of paper towels.

5.      Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6.      Bake, covered, at 375? for 30 minutes; uncover and bake 15 more minutes or until bubbly.

 

Strawberry Jam Crumb Cake

• Crumb topping:
• 1/4  cup  all-purpose flour (about 1 ounce)
• 1/4  cup  packed brown sugar
• 1/4  teaspoon  ground cinnamon
• 2  tablespoons  chilled butter, cut into small pieces
• Cake:
• Cooking spray
• 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
• 1/2  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  salt
• 2/3  cup  powdered sugar
• 1/4  cup  butter, softened
• 1/2  teaspoon  vanilla extract
• 1  large egg
• 6  tablespoons  fat-free milk
• 2  tablespoons  fresh lemon juice
• 1/4  cup  reduced-sugar strawberry spread (such as Smucker's)

1.      To prepare crumb topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; set aside.

2.      Preheat oven to 350?.

3.      To prepare cake, lightly coat an 8-inch springform pan with cooking spray; set aside. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; set aside.

4.      Combine powdered sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat 2 minutes. Combine milk and juice; add to sugar mixture, and beat 2 minutes.

5.      Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour mixture, and stir just until combined.

6.      Spoon half of batter into prepared pan, spreading evenly. Top with strawberry spread. Spoon remaining batter over strawberry layer, spreading evenly. Sprinkle reserved crumb topping evenly over batter. Bake at 350? for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

 

Rocky Road Chocolate Cake

• 1  (18.25-oz.) package German chocolate cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs, lightly beaten
• 1  cup  sour cream
• 1/3  cup  butter, melted
• 1  teaspoon  vanilla extract
• 3 1/4  cups  milk, divided
• 1  (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2  cup  chopped pecans
• 1 1/2  cups  miniature marshmallows
• 1  cup  semisweet chocolate morsels
• Vanilla ice cream (optional)

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.

2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.

4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.