Serves 8
Ingredients
1 pound spaghetti
1 tablespoon olive oil
16 slices bacon, diced
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
Directions
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Friday, February 26, 2010
Chicken Salad with Bacon, Lettuce, and Tomato
Serves 6
Ingredients
3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado - peeled, seeded and sliced
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.
Ingredients
3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado - peeled, seeded and sliced
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.
Pasta Salad II
Serves 8
Ingredients
1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Ingredients
1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Pasta Salad I
Serves 8
Ingredients
1 (16 ounce) package tri-color rotini pasta
1/4 pound sliced pepperoni sausage
1 cup fresh broccoli florets
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving.
Ingredients
1 (16 ounce) package tri-color rotini pasta
1/4 pound sliced pepperoni sausage
1 cup fresh broccoli florets
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving.
Molten Chocolate Cake
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
make it!
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
kraft kitchens tipsSIZE-WISELooking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot. HOW TO BAKE CAKES IN MUFFIN CUPSPrepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings. MAKE AHEADBatter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
make it!
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
kraft kitchens tipsSIZE-WISELooking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot. HOW TO BAKE CAKES IN MUFFIN CUPSPrepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings. MAKE AHEADBatter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
Chicken and Dumplings
64 oz of Chicken Stock (broth)
4 - 10 oz cans of Cream of Chicken Soup
1 - 12.5 oz can White Chunk Chicken (you can use several diced chicken breasts)
1 - 16 oz bag of Wide Egg Noodles
1 - 12 oz can of Golden Layer Butter Flavored Biscuts
This makes a big batch and you may want to use a "stock pot" opposed to a standard spaghetti pot.
Pour Chicken broth and Cream of Chicken Soup into the pot and let it heat up, boiling is not necessary. As it heats up you can add the noodles and chicken. Leave it on a medium high heat, once the noodles are almost cooked, you can begin to add the biscuts by tearing each one into quarters. Stir it all in. You will know the dish is fully cooked when the dumplings have a transparent "fluffy" look to them. As the dish sits the dumplings will soak up more of the broth and turn it more into a creamy dish as opposed to a "soup"
4 - 10 oz cans of Cream of Chicken Soup
1 - 12.5 oz can White Chunk Chicken (you can use several diced chicken breasts)
1 - 16 oz bag of Wide Egg Noodles
1 - 12 oz can of Golden Layer Butter Flavored Biscuts
This makes a big batch and you may want to use a "stock pot" opposed to a standard spaghetti pot.
Pour Chicken broth and Cream of Chicken Soup into the pot and let it heat up, boiling is not necessary. As it heats up you can add the noodles and chicken. Leave it on a medium high heat, once the noodles are almost cooked, you can begin to add the biscuts by tearing each one into quarters. Stir it all in. You will know the dish is fully cooked when the dumplings have a transparent "fluffy" look to them. As the dish sits the dumplings will soak up more of the broth and turn it more into a creamy dish as opposed to a "soup"
Yogurt Pops & Yogurt Melts
For yogurt melts:
Line a sheet pan with parchment or wax paper. Drop yogurt into nickel-sized circles onto the paper and freeze. They'll be frozen in no time and they melt as soon as your little one puts them in his or her mouth! Great for little ones starting finger food or toddlers who refuse to let you feed them!
For yogurt pops:
I mixed some banana into Jude's yogurt and poured the yogurt into ice cube trays. I have the silicone IKEA trays in fun shapes, which made it a bit more "festive!" I cut down bamboo skewers and put them in the center of each "popsicle" and froze. I got a suggestion from a fellow Nestie to use pretzel sticks, as well! A guaranteed hit on a warm day!
From: http://toddlertreatsandmore.blogspot.com/2009/05/yogurt-melts-and-yogurt-pops.html
Line a sheet pan with parchment or wax paper. Drop yogurt into nickel-sized circles onto the paper and freeze. They'll be frozen in no time and they melt as soon as your little one puts them in his or her mouth! Great for little ones starting finger food or toddlers who refuse to let you feed them!
For yogurt pops:
I mixed some banana into Jude's yogurt and poured the yogurt into ice cube trays. I have the silicone IKEA trays in fun shapes, which made it a bit more "festive!" I cut down bamboo skewers and put them in the center of each "popsicle" and froze. I got a suggestion from a fellow Nestie to use pretzel sticks, as well! A guaranteed hit on a warm day!
From: http://toddlertreatsandmore.blogspot.com/2009/05/yogurt-melts-and-yogurt-pops.html
Wednesday, February 24, 2010
Triple Layer Chocolate Cake
Triple Layer Chocolate Cake
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for the pans
2 cups granulated sugar
1 tablespoon vanilla extract
3 eggs
2 3/4 cups all-purpose flour
1 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups milk
Chocolate Butter Cream Frosting
1 1/2 cups unsweetened cocoa
5 1/2 cups powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup (plus 1 to 2 tablespoons more, if needed) milk
2 teaspoons vanilla extract
Method
For the cake, preheat oven to 350°F. Grease and lightly flour three 8-inch round cake pans and set aside. With an electric mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt, then add to butter mixture in batches, alternating with milk and ending with flour mixture. Do not overmix. Divide batter evenly between the three pans, smooth out and bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool slightly, then remove from pans and transfer to cooling racks to let cool completely.
Meanwhile, for the frosting, combine cocoa and powdered sugar in a medium bowl. In another bowl, use an electric mixer to cream butter with 1 cup of the cocoa-sugar mixture, then add the remaining cocoa-sugar mixture, alternating it with the milk. Beat until frosting is easily spreadable, then blend in vanilla. When cakes are completely cool, frost the top of each, then stack them evenly and frost the sides and top with remaining frosting.
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for the pans
2 cups granulated sugar
1 tablespoon vanilla extract
3 eggs
2 3/4 cups all-purpose flour
1 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups milk
Chocolate Butter Cream Frosting
1 1/2 cups unsweetened cocoa
5 1/2 cups powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup (plus 1 to 2 tablespoons more, if needed) milk
2 teaspoons vanilla extract
Method
For the cake, preheat oven to 350°F. Grease and lightly flour three 8-inch round cake pans and set aside. With an electric mixer, cream together butter and sugar until light and fluffy, about 5 minutes. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt, then add to butter mixture in batches, alternating with milk and ending with flour mixture. Do not overmix. Divide batter evenly between the three pans, smooth out and bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool slightly, then remove from pans and transfer to cooling racks to let cool completely.
Meanwhile, for the frosting, combine cocoa and powdered sugar in a medium bowl. In another bowl, use an electric mixer to cream butter with 1 cup of the cocoa-sugar mixture, then add the remaining cocoa-sugar mixture, alternating it with the milk. Beat until frosting is easily spreadable, then blend in vanilla. When cakes are completely cool, frost the top of each, then stack them evenly and frost the sides and top with remaining frosting.
Red Velvet Cake & Icing
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.
Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Then make the frosting.
Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.
Meat Pie
Cook ground turkey/beef cooked with bell pepper
Drain grease
Pour meat into bowl and add tomato sauce.
Cover the bottom of a casserole dish with rolled out thin cresent rolls
Layer meat and shredded cheese, two layers of each.
Crisscross more crescent rolls on top
Bake @ 350 until rolls are browned.
Ingredients:
Ground Beef / Turkey
Bell Pepper
Tomato Sauce
Thin Crescent Rolls
Shredded Cheese
Drain grease
Pour meat into bowl and add tomato sauce.
Cover the bottom of a casserole dish with rolled out thin cresent rolls
Layer meat and shredded cheese, two layers of each.
Crisscross more crescent rolls on top
Bake @ 350 until rolls are browned.
Ingredients:
Ground Beef / Turkey
Bell Pepper
Tomato Sauce
Thin Crescent Rolls
Shredded Cheese
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