Saturday, April 26, 2008

Capellini Pomodoro

This is my favorite dish from the Olive Garden -- it's so light and easy and tasty, and the leftovers are fantastic.

14 oz angel hair (I use whole wheat)
8 med. tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and pepper, to taste

Cook capellini pasta according to package directions. Mix diced tomatoes, chopped basil, garlic & oil. Season with salt and pepper. Drain pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout. Serve immediately with freshly grated parmesan cheese.

This will serve 4 hungry people, especially if served with salad and parmesan popovers.

Spinach Artichoke Dip

1 small white onion, diced
2 cloves garlic crushed
3 T butter
10 oz. pkg frozen spinach, thawed
15 oz can artichoke hearts, drained and chopped
6 oz. cream cheese
1 cup sour cream
6 oz. Parmesan cheese, shredded
3 T white Worcestershire
salt and white pepper to taste

Saute onion and garlic in butter until onion is clear. Add spinach, artichokes, cream cheese, sour cream and seasonings. Cook until cream cheese and sour cream are all combined. Add half the Parmesan cheese. Pour into shallow oven safe dish, cover with remaining Parmesan cheese. Bake at 350 for 20 minutes, until hot and bubbly and cheese is melted. Can be refrigerated up to 24 hours before serving. Just bake for about 30 minutes.

I serve this with butter or whole grain crackers. Can also be served with bread or a toasted baguette--slice a baguette on an angle into 1/4" slices. Broil for 2 to 3 minutes until golden. You can also brush this with olive oil and/or rub this with a garlic clove when removed. (This is a little fancier than just crackers)

Sweet Snack Mix

6 cups corn chex
6 cups golden grahams
2 cups slivered almonds
3 cups coconut chips (you can get this at the health food store, or just use regular flaked coconut)
1 1/2 cups butter
1 1/2 cups sugar
2 cups karo

Combine first 4 ingredients in a large bowl.

Mix butter, sugar and karo in large sauce pan. Cook to 230 degrees on a candy thermometer (about soft ball). Pour over above mixture. Pour on wax paper to cool. Store in an airtight container. *You can also add M&Ms once this starts to cool.

I've also had this with rice chex and cinnamon toast crunch cereals.

Monday, April 14, 2008

"The" Most Chocolaty Bundt Cake Ever

My friend Mindy made this for an Enrichment night... and it was amazing!! I don't think it could get any more chocolaty... anymore moist...anymore delicious... or any easier!

1 chocolate cake mix (I like the fudge one)
1 4 oz. chocolate pudding
12 oz. chocolate chips
1/2 pint sour cream
1/2 c. vegetable oil
1/2 c. water
4 large eggs

Mix, start salivating, pour in greased bundt pan... And try to patiently wait for 50-60 minutes until it cooks at 350. And then enjoy a piece of pure heaven chocolate cake.

You can sprinkle powdered sugar over the top. I've also eaten it strawberry shortcake style with strawberries and whipped cream. Di-Vine!

Tuesday, April 8, 2008

The Best Soft Sugar Cookies and Cream Cheese Frosting

Soft Sugar Cookies

3½ c flour
1 tsp soda
½ tsp salt
1 cup sugar
1 egg
1 tsp vanilla
1 cube butter
½ c sour cream

Sift flour, soda & Salt. Combine all other ingredients and beat for 2 minutes. Add flour ingredients and stir well. Roll out ¼” thick (not too thin). Cut and place on a buttered cookie sheet. Bake at 400 for 8 minutes. Don’t brown.

Cream Cheese Frosting

8 oz package cream cheese softened
3 tsp vanilla
5 c powdered sugar
5 T milk
Food coloring

Beat cream cheese and vanilla for about 2 minutes. Gradually beat in powdered sugar and then milk and food coloring.

Friday, April 4, 2008

Strawberry Bruschetta

3 slices (1/2-inch-thick) rustic white bread
2 to 3 tablespoons unsalted butter
10 strawberries, sliced
3 to 5 teaspoons sugar

Toast the bread. Spread the butter over the toast. Arrange the sliced strawberries over the toast. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.

We ate these tasty treats for my boss's birthday this morning. And we actually used one of those creme brulee torches to melt the sugar on top which made it extra fun. Compliments of Giada.

Thursday, April 3, 2008

Key Lime Pie

EASY to make - takes five minutes plus baking time and very delicious. I didn't have lime juice so I substituted lemon juice instead. The pie was so yummy BUT I like it made with limes better. Thanks to Teresa from the Winder Stake Young Women's program who shared this recipe with me! BTW: I recommend the graham cracker shell.

2 (14 oz.) cans sweetened condensed milk
2 egg yolks, beaten
3/4 cup Key Lime juice
1/2 cup whipping cream
1 (9 inch) pre-baked pie shell or graham cracker shell

Combine condensed milk and beaten egg yolks, gradually add the lime juice. Fill pie shell with the mixture. Bake at 350 degrees for 8 - 10 minutes. Do not allow to brown. Chill for at least 2 hours. Whip the cream and garnish the chilled pie.

Serves 8... (or makes 10 individual tarts)