By Woman's Day Kitchen from Woman's Day; May 5, 2009 | May 5, 2009
* Active Time: 8 minutes
* Total Time: 20 minutes
INGREDIENTS
1 lb cavatappi or other pasta
12 oz chicken breast cutlets
Olive oil cooking spray
1⁄4 tsp each salt and pepper
1 tub (6 to 7 oz) cilantro or basil pesto
1 cup jarred roasted peppers (preferably red and yellow), drained, cut in strips
1 cup halved grape tomatoes
PREPARATION
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.
2. Meanwhile, heat stovetop grill pan. Coat chicken with cooking spray and sprinkle with salt and pepper. Grill chicken 4 to 5 minutes, turning once, until cooked through.
3. Cut chicken into strips. Add to drained pasta along with pesto, peppers, tomatoes and about 1⁄2 cup pasta cooking water (or more if desired). Toss to mix and coat.
Thursday, April 30, 2009
Tuesday, April 28, 2009
Creamy Nobake Strawberry Cheesecakes
Need I say more! YUMMY! This recipe comes from Jonna at Get off your Butt and Bake.
I made these for dessert and they were scrumptious! I will totally be making these more!
I made these for dessert and they were scrumptious! I will totally be making these more!
Friday, April 24, 2009
Dark Chocolate Truffle Cake
The cake that is supposed to fall! It was so yummy! I got this recipe from Paula Deen's Chocolate celebration magazine! Paula, Chocolate, what isn't to LOVE!
What you will need:
9 inch spring form pan
Parchment paper
6 large eggs
8 oz. semi-sweet chocolate
4 oz. dark chocolate
2 sticks of butter
1 1/4 cups sugar
You'll need a 9-inch springform pan. It has a latch on the side that helps you release the cake. Because there's no turning this one upside down to get it out.
Place some parchment paper on the bottom so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe.
After your pan is ready, preheat your oven to 325 degrees.
Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.
You'll also need 8 oz. semi-sweet chocolate and 4 oz. dark chocolate. Break it up in a large bowl and add 2 sticks of butter (thank you Paula!). Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth.
Whisk in 1 1/4 cups sugar until combined.
Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.
Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form.
Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees.
It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay!
Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
Sprinkle top with a little powdered sugar! And enjoy! It is truly yummy and glorious!
Wednesday, April 8, 2009
My Favorite Sugar Cookie Recipe (from Allrecipes.com)
INGREDIENTS
* 5 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup shortening
* 2 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups sour cream
DIRECTIONS
1. Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and sour cream. Gradually mix in the sifted ingredients until just blended. Cover or wrap dough and chill overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
* 5 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup shortening
* 2 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups sour cream
DIRECTIONS
1. Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and sour cream. Gradually mix in the sifted ingredients until just blended. Cover or wrap dough and chill overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Chocolate Crepes
This recipe makes a ton, so consider having a party if you make them.
1 box (19.5 oz.) Brownie Mix
1 cup of Flour
3 Eggs, beaten
1 ½ cups of Milk
½ cup of Vegetable Oil
1.In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
2. Spray 10-inch skillet with nonstick cooking spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
Topping Ideas: Fresh fruit, ice cream, cool whip, caramel, fudge, roasted coconut, pecans, walnuts, etc.
1 box (19.5 oz.) Brownie Mix
1 cup of Flour
3 Eggs, beaten
1 ½ cups of Milk
½ cup of Vegetable Oil
1.In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
2. Spray 10-inch skillet with nonstick cooking spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
Topping Ideas: Fresh fruit, ice cream, cool whip, caramel, fudge, roasted coconut, pecans, walnuts, etc.
Homemade Spaghetti Sauce
We have decided to start making our own spaghetti sauce after watching a segment on the Today Show. Here is the recipe from the show. We are playing around with it to see what we like. So far we have found that it tastes better the next day. I will follow-up when I get our version figured out.
1/4 cup olive oil
1 large onion or 2 medium onions, chopped
About 4 pounds canned whole tomatoes (two 28- or 35-ounce cans),chopped, liquid reserved
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley or basil leaves (optional)
Put the olive oil in a pot over medium heat. When the oil is hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, about 3 minutes. Then add the tomatoes.
Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens a bit, 10 to 15 minutes. For a thinner sauce, add some or all of the reserved liquid and cook for another 5 to 10 minutes; if you want a thick sauce, save it for another use. Taste, adjust the seasonings, stir in the herbs, and keep warm. (Or let cool, cover, and refrigerate for up to several days; reheat gently before serving.)
TIPS
Note: You can buy pre-chopped tomatoes, or just chop them in the cans by swirling a knife through them. See the first variation for fresh sauce.
1/4 cup olive oil
1 large onion or 2 medium onions, chopped
About 4 pounds canned whole tomatoes (two 28- or 35-ounce cans),chopped, liquid reserved
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley or basil leaves (optional)
Put the olive oil in a pot over medium heat. When the oil is hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, about 3 minutes. Then add the tomatoes.
Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens a bit, 10 to 15 minutes. For a thinner sauce, add some or all of the reserved liquid and cook for another 5 to 10 minutes; if you want a thick sauce, save it for another use. Taste, adjust the seasonings, stir in the herbs, and keep warm. (Or let cool, cover, and refrigerate for up to several days; reheat gently before serving.)
TIPS
Note: You can buy pre-chopped tomatoes, or just chop them in the cans by swirling a knife through them. See the first variation for fresh sauce.
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