Monday, August 18, 2008

Tomato and Olive Penne



This is one of our favorite pasta dishes. Amanda and Jed have a ton of cherry tomatoes right now so we thought we'd make it. I usually use regular olives instead of Kalamata olives (I'm the only one that likes the Kalamatas and regular olives are cheaper). I also omit the crushed red pepper because I'm cooking for kids. Try this recipe you'll love it!

Serves 4

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic , thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Directions

In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Sunday, August 10, 2008

Olive Garden Alfredo Sauce

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

In a medium saucepan, melt butter. When butter is melted, add cream cheese. (Make sure heat is low or cream cheese will curdle). When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.

Serving ideas:
Saute chopped red onion, olives, mushrooms, red and green peppers, and penne pasta. Serve with alfredo sauce.

Excellent over spinach and cheese ravioli.

Friday, August 8, 2008

Party Spread

This gets a ton of compliments whenever I bring it to a potluck or party. You spread this mixture on small slices of bread or crackers. It is excellent, always a hit! This recipe came from Leanne Carpenter.

1 cup green onions
1 small can chopped olives
1 cup mayonnaise
1 cup shredded parmesan cheese

Mix it all up. Spread on bread and bake in oven at 350 degrees until the it's hot and bubbly.

Thursday, August 7, 2008

Strawberries and Cream Cake

Amanda made this cake for her friend's bridal shower and it was excellent. Definitely one of the best cakes I've ever had. She refrigerated it before serving and I think that made it even better. She also put kiwi on top of the cake instead of strawberries because her friend's wedding colors were different shades of green. It turned out really cute! It is from Betty Crocker's Best of Baking book.

Whipped Cream Cake

2 cups all-purpose flour or 2 1/4 cups cake flour
1 1/2 cups sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whipping (heavy) cream
3 eggs
1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Grease and flour 2 round pans (8 or 9 inch). Mix flour, sugar, baking powder and salt.

Beat whipping cream in chilled large bowl until stiff. Beat eggs in small bowl about 5 minutes or until very thick and lemon colored. Fold eggs and vanilla into shipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour batter into pans.

Bake 30 to 35 minutes or until toothpick insterted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.


Whipped Cream Cheese Frosting

1 package (3 ounces) cream cheese, softened
1 tablespoon milk
2 cups whipping (heavy) cream
2/3 cup powdered sugar

Beat cream cheese and milk in chilled bowl on low speed until smooth; beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.

Saturday, August 2, 2008

The Best Pancake Recipe

David loves these pancakes, he asks for this specific recipe all the time. It came from Martha Stewart's Every Day Food magazine.

I usually double this recipe. I also make up a few ziploc bags with the dry ingredients ahead of time so that in the morning it's quick to just add the wet ingredients and then just mix it up and the batter's ready.

1 cup all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil

In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Spoon onto an oiled griddle and cook until golden brown on each side.

Serve with syrup, jam, or fruit and cool whip.