I have the benefit of cooking pasta on a regular basis for my daughters’ soccer teams…they have pasta feeds quite often, which is a real treat for me, to be able to feed a massive number, since small amounts of food seem to be a challenge for me! These girls are nearing the end of their high school days and tower over me…well let’s be honest, pretty much everyone is taller than me….I can boast a staggering 5’3 and maybe 1/2″ some-days….but mostly I’m just short. Some of the girls tower over me, which is totally fine, but what I love most, is these sweet girls are always so grateful for the food that is prepared for them….well done fellow parents!!!;) The girls seem to have found a certain list of what is always required for these dinners, this being one of them. I’m more than happy to provide them all:) GO CVCHS Lady Eagles!!! You ladies ROCK!!!
1 8 oz block of cream cheese
1 stick of butter (sweet cream, of course)
1 tsp garlic powder
1/2 tsp black pepper
1 cup heavy cream
1 cup milk
6 oz of grated parm cheese
1 Jar Pesto (Classico Brand) I add the brand, only because so many people have a pine-nut allergy, and this brand does NOT include those, which I love!!!
Melt the first 4 ingredients together slowly….on low-med heat, add the cream and milk and whisk. Add the parm cheese and stir well, let simmer for 4-5 minutes, until the cheese is fully incorporated. Once it’s nice and creamy, add the jar of pesto and simmer on low for 5 mins. Toss with whatever pasta shape brings you joy! My girls love bow-tie..:)
I do not have a pic of this recipe, as the dishes always come home very empty, but will post one this week with the next dish!
I don’t know about you, but I am a sucker for syrup….pancakes, french toast, waffles, dutch babies….this is a decadent syrup that you could just serve in a bowl with a large spoon…my 2 favorite ways to eat this? Stuffed croissant french toast…..and dipping hot bacon in it…sweet and salty? Yes, Please!
½ cup butter
2 cups sugar
1 cup buttermilk
1 tsp baking soda
2 tsp vanilla
Boil this in a large saucepan for 1 minute. Whisk in soda and vanilla. Stir until soda is dissolved and well mixed. Then pour all over your plate and food and inhale!
I happen to adore Thanksgiving….what could be a better holiday than one truly focused on EATING. Hooray for Thanksgiving, and cheers to months of being gluttonous!!! February will be here before we know it, and maybe we’ll start dieting then. Who cares, pass the gravy baby!
Now I believe there are 2 types of cranberry sauce fans:
#1-who believe plopping a red gelatin substance into a dish and slicing the mass of red goop for all to enjoy.
#2-those who don’t believe in the #1 process. Period.
This is so simple, and so tasty and the best part, no slicing!!! It’s fantastic on leftover turkey sandwiches as a spread. Try it! (especially those who believe in that canned nonsense) You can make this a few days before Turkey Day and store in the fridge.
12 oz cranberries (found in the produce section)
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup orange juice
1/4 cup water
In a med size saucepan, dissolve the sugar in the juice and water. Stir in everything else. Cook for 10-15 mins, you’ll notice the cranberries popping open, this is a good thing! Remove from heat and place in a storage container. Sauce will thicken as it cools.
4 boneless, skinless chicken breasts
4 thin slices deli ham
4 thin slices swiss cheese
Place breast between plastic wrap and pound with flat side of mallet, until it’s 1/4 of an inch thick. Place 1 slice of ham and cheese in the center and roll sides in, and roll breast up. Secure with a toothpick if needed. Continue with all of the chicken breasts.
1/2 cup AP flour
2 cups Panko bread crumbs
2 tsp olive oil
2 eggs, beaten with 3 tsp water
Mix breadcrumbs, oil, pepper and salt together. Beat the eggs water together. Dust the chicken with flour, dip in the egg mixture, and gently roll in the breadcrumbs. Place 1/2 the sauce in the 9×13 baking dish. Place the rolled up chicken breasts on top of the sauce. Continue with all of the chicken. Bake at 350 for 30 minutes.
1 can cream of chicken soup
1/2 cup sour cream
2 TBSP lemon juice
Mix together in a 1 quart saucepan and simmer for 10 minutes. Pour 1/2 the sauce in the bottom of your 9×13 dish. Serve the other 1/2 of the sauce when serving.
I generally will serve this with cooked rice…..the sauce makes a yummy tangy addition:)
1 8 oz block cream cheese
1/2 cup salted butter (1 stick)
2 cups heavy cream…although for you crazy diet conscience ones….you can use a mixture of cream and milk….don’t even dare using that 1% stuff….or GASP fat free milk, I feel you should stay away from alfredo sauce with that kind of nonsense thinking!! But then again…..don’t ask how my cholesterol is 😉
8 oz grated parmesan cheese
1 tsp garlic powder
1/2 tsp black pepper
Melt butter and cream cheese together in a saucepan over med-low heat, add garlic powder and pepper, whisk, add cream (yum) and then cheese, stir until completely smooth. Sauce will thicken as it rests. Serve with your favorite pasta….or drink with a ladle.