Alfredo Sauce

June 9, 2012 by Leave a Comment
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Alfredo Sauce
Recipe Type: Sauce
Prep time: 5 mins
Total time: 5 mins
Serves: 4
Ingredients
  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • 1/8 teaspoon ground black pepper
Instructions
  1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

 

Filed Under: Main Dishes, Recipes Tagged With:

Baked Potato Skins

June 7, 2012 by Leave a Comment
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Ingredients

  • 4 large baking potatoes, baked
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Directions

  1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.
Filed Under: Appetizers, Recipes

Refreshing Cucumber Salad

June 7, 2012 by Leave a Comment
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INGREDIENTS:

  • 2 Medium Cucumbers
  • 1 Pint Cherry Tomatoes
  • ½ Tsp. Salt
  • ¼ Chopped Green Onion
  • 1 Cup Feta Cheese – Crumbled
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp. Olive Oil
  • ? Tsp. Fresh Ground Black Pepper

DIRECTIONS:

Peel, seed and chop cucumbers into 1 inch cubes. Place in a medium size bowl and sprinkle with salt. Let sit 15 minutes to release water. Drain excess water and stir in cherry tomatoes, onions and cheese. In a small bowl, emulsify olive oil and lemon juice. Pour over cucumber mixture. Add black pepper and stir gently. Refrigerate until serving.

Thanks BetterRecipes.com

Filed Under: Appetizers, Recipes, Sides

Baked Ravioli

June 7, 2012 by Leave a Comment
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INGREDIENTS:

  • 2× 9 oz packages Refrigerated, filled ravioli
  • ¼ cup Margarine or Butter, melted
  • ½ cup Italian Style Dry Bread Crumbs
  • ¼ cup Finely Shredded Parmesan Cheese
  • ? tsp Coarsely Ground Pepper
  • 2 Tbsp Chopped Fresh Parsley

DIRECTIONS:

Heat oven to 400 degrees. Grease an 11 X 7 baking dish. Cook and drain ravioli as directed on package.

Toss ravioli and margarine in the baking dish. Mix remaining ingredients, except parsley. Toss ravioli and bread crumb mixture and spread evenly in dish. Sprinkle with parsley.

Bake uncovered, 15-20 minutes, or until mixture is hot and topping is golden brown.

Thanks BetterRecipes!

Filed Under: Main Dishes, Recipes

Easy Oreo Pound Cake

June 7, 2012 by Leave a Comment
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Ingredients:
30 OREO Cookies, divided
1 pkg. (16 oz.) pound cake mix
1/2 cup powdered sugar
1-1/2 tsp. water
Directions:

HEAT oven to 350ºF.

LINE 9×5-inch loaf pan with foil; spray with cooking spray. Coarsely chop 12 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Pour into prepared pan.

QUARTER remaining cookies; place evenly over cake batter.

BAKE 1 hour or until toothpick inserted in center comes out clean, covering loosely with foil for the last 30 min. Cool cake in pan 10 min. Remove from pan to wire rack; discard foil. Cool cake completely.

MIX sugar and water until blended. (Glaze will be thick.) Drizzle over cake; let stand until glaze is firm.

Thanks Kraft!

Filed Under: Desserts, Recipes

Banana Chocolate Chip Muffins

June 5, 2012 by Leave a Comment
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Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 3/4 cup semisweet chocolate chips

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Filed Under: Desserts, Recipes

Homemade Tuna Noodle Casserole!

June 5, 2012 by Leave a Comment
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Ingredients

  • 1/2 cup butter, divided
  • 1 (8 ounce) package uncooked medium egg noodles
  • 1/2 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 8 ounces button mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 2 (6 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 3 tablespoons bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Filed Under: Main Dishes, Recipes

Campanelle Pasta with Walnuts, Ricotta and Lemon

June 1, 2012 by Leave a Comment
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Ingredients:

  • 1/2 Cup plus 2 tbspn. extra-virgin olive oil
  • 4 Large garlic cloves
  • Coarse salt and freshly ground pepper
  • 1 Pound Campanelle pasta
  • 1 Cup packed fresh flat-leaf parsley leaves, divided, plus 2 tbspn. finely chopped parsley stems
  • 2 Heaping tbspn. finely grated lemon zest
  • 4 Ounces walnuts, toasted and finely chopped
  • 1 Cup fresh ricotta cheese
Directions:
    Heat oil in a medium pan over medium heat until shimmering.  Meanwhile, very thinly slice garlic.  Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes.  Drain garlic chips while reserving oil.  Spread garlic chips on paper towel, season with salt.
    Bring large pot of salted water to a boil.  Cook pasta until just barely al dente.  Drain.  Add pasta to oil and toss. Let cool at least 20 minutes.
    Roughly chop 3/4 cup parsley leaves and add them with the parsley stems, lemon zest, and walnuts to pasta.  Toss to combine.  Dot with cheese, and season with salt and pepper to taste.  Toss gently.  Garnish with remaining parsley leaves and serve with garlic chips.
    Thanks Martha Stewart!
Filed Under: Main Dishes, Recipes

Oven-Roasted Asparagus

May 30, 2012 by Leave a Comment
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Ingredients

  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons grated Parmesan cheese (optional)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice (optional)

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Thanks Allrecipes.com!
Filed Under: Recipes, Sides

Stove Top Baked Beans

May 30, 2012 by Leave a Comment
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Ingredients
  • 1 tablespoon stick margarine or butter
  • 1 1/4 cups chopped onion
  • 3/4 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 cup reduced-calorie ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup maple syrup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
  • 2 teaspoons prepared mustard
  • 1 (16-ounce) can red beans, drained
  • 1 (15.8-ounce) can Great Northern beans, drained
Directions
  1. Melt margarine in a medium saucepan over medium-high heat. Add onion, bell pepper, and garlic; sauté 4 minutes. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Cooking Light 
OCTOBER 1998

Filed Under: Recipes, Sides
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