This particular icing I used as a filling to make PB sandwich cookies. If you like PB, it is absolutely delicious!
3/4 Cup Natural Creamy Peanut Butter
3/4 Cup Marshmallow Creme
3 Tbsps Half and Half or Milk
1/2 Tsp Cinnamon
1/4 Cup Powdered Sugar
In a mixing bowl, mix together the peanut butter and the marshmallow. Once they are blended together fairly well, add remaining ingredients until well blended. You will have to scrape the sides to make sure the sticky marshmallow is all blended in.
Tuesday, May 17, 2011
Thursday, May 5, 2011
Fettuccine Alfredo with Pancetta
No heavy cream in this fettuccine alfredo recipe! This helps alleviate a small amount of guilt when enjoying this otherwise sinful dish! The pancetta makes it extra tasty.
1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley
Bring a salted pot of water to boil and cook fettuccine.
While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown. Once browned, using a slotted spoon remove the pancetta and set aside. Add the garlic to the drippings and cook for 1 minute.
Whisk the cornstarch into the 2 cups of milk. Slowly add the milk to the garlic and drippings, stirring. Stirring occasionally, let the sauce thicken over medium heat. Once it starts to thicken, add the cheese.
Once the pasta is cooked and drained, return pasta to the pot and add the peas. Pour the thickened sauce over the pasta and peas and mix. Add the pancetta and some fresh parsley. Serve immediately.
1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley
Bring a salted pot of water to boil and cook fettuccine.
While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown. Once browned, using a slotted spoon remove the pancetta and set aside. Add the garlic to the drippings and cook for 1 minute.
Whisk the cornstarch into the 2 cups of milk. Slowly add the milk to the garlic and drippings, stirring. Stirring occasionally, let the sauce thicken over medium heat. Once it starts to thicken, add the cheese.
Once the pasta is cooked and drained, return pasta to the pot and add the peas. Pour the thickened sauce over the pasta and peas and mix. Add the pancetta and some fresh parsley. Serve immediately.
Thursday, April 21, 2011
Pasta Salad
Pasta salad is such an easy summer side or meal. Plus it tastes better when you make it the day before!
1 lb Ronzoni Garden Delight Pasta, such as Rotini
2-3 Cups of a Variety of Chopped Vegetables (I always use carrots, grape tomatoes, red pepper, snap peas, and cucumbers. Any combination works!)
1 Tbsp McCormick Salad Supreme Seasoning
1/4 Cup Parmesan Cheese
1 8oz Bottle of Italian or Cesar Salad Dressing (I always use light dressing)
Bring a salted pot of water to boil and cook the pasta. Drain pasta.
Throw all the vegetables into a gallon sized plastic bag. Add the pasta and mix around some. Then add the salad supreme, cheese and dressing. Seal the bag and mix well.
Refrigerate overnight in the bag to let the flavors really blend.
1 lb Ronzoni Garden Delight Pasta, such as Rotini
2-3 Cups of a Variety of Chopped Vegetables (I always use carrots, grape tomatoes, red pepper, snap peas, and cucumbers. Any combination works!)
1 Tbsp McCormick Salad Supreme Seasoning
1/4 Cup Parmesan Cheese
1 8oz Bottle of Italian or Cesar Salad Dressing (I always use light dressing)
Bring a salted pot of water to boil and cook the pasta. Drain pasta.
Throw all the vegetables into a gallon sized plastic bag. Add the pasta and mix around some. Then add the salad supreme, cheese and dressing. Seal the bag and mix well.
Refrigerate overnight in the bag to let the flavors really blend.
Monday, April 18, 2011
BBQ Brisket
Brisket is one of the best meals to prepare for a crowd. This recipe is especially easy since it cooks in the slow cooker. Also, if you need to make it ahead of time it works too! I made this the day before, cooled it for an hour, stored it in the fridge overnight and reheated it in the slow cooker the next day. Be sure to skim the fat off the top before placing it back in the slow cooker. I reheated mine for about 2-3 hours in the slow cooker on low. The brisket was delicious!
2 8oz Cans of No Salt Added Tomato Sauce
1/2 Cup Molasses
1/4 Cup Cider Vinegar
1/3 Cup Brown Sugar
2 Tsp Chili Powder
1/2 Tsp Chipotle Powder
2 Onions, sliced
4-5 lbs Beef Brisket
In the slow cooker, whisk together the tomato sauce, molasses, vinegar, brown sugar, chili powder and chipotle powder. Make sure sugar and molasses are blended in. Add the onions. Sit the brisket on top of the onions. Add a generous amount of salt and pepper to the top of the meat.
Cook on low for 8-10 hours. I usually flip the meat at least once about halfway through. Using forks, shred the meat just before serving. Delicious as a sandwich or on its own!
2 8oz Cans of No Salt Added Tomato Sauce
1/2 Cup Molasses
1/4 Cup Cider Vinegar
1/3 Cup Brown Sugar
2 Tsp Chili Powder
1/2 Tsp Chipotle Powder
2 Onions, sliced
4-5 lbs Beef Brisket
In the slow cooker, whisk together the tomato sauce, molasses, vinegar, brown sugar, chili powder and chipotle powder. Make sure sugar and molasses are blended in. Add the onions. Sit the brisket on top of the onions. Add a generous amount of salt and pepper to the top of the meat.
Cook on low for 8-10 hours. I usually flip the meat at least once about halfway through. Using forks, shred the meat just before serving. Delicious as a sandwich or on its own!
Asparagus & Mushrooms
One kid loves mushrooms and one kid loves asparagus: this seems like a match made in heaven! It has a very nice flavor, especially if you like bacon.
3-4 Slices of Bacon
1/2 Tbsp Butter
8oz Sliced Baby Bella Mushrooms
1-2 lbs Asparagus, cut in quarters or thirds
1 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar
In a good sized skillet, cook the bacon over medium heat until nice and crispy. Remove bacon but reserve the grease in the pan. Set the bacon aside.
Add the butter and mushrooms to the bacon grease. Saute for about 2 minutes and then add the asparagus. If the asparagus is thin, lower the heat a little to even out cooking time with the mushrooms. If the asparagus is thicker then keep the heat on medium. Cook for about 5 minutes and then add the soy sauce and balsamic vinegar. Mix around and let asparagus cook until tender/done.
Just before serving, crumble the bacon over top of the asparagus.
3-4 Slices of Bacon
1/2 Tbsp Butter
8oz Sliced Baby Bella Mushrooms
1-2 lbs Asparagus, cut in quarters or thirds
1 Tbsp Soy Sauce
1 Tbsp Balsamic Vinegar
In a good sized skillet, cook the bacon over medium heat until nice and crispy. Remove bacon but reserve the grease in the pan. Set the bacon aside.
Add the butter and mushrooms to the bacon grease. Saute for about 2 minutes and then add the asparagus. If the asparagus is thin, lower the heat a little to even out cooking time with the mushrooms. If the asparagus is thicker then keep the heat on medium. Cook for about 5 minutes and then add the soy sauce and balsamic vinegar. Mix around and let asparagus cook until tender/done.
Just before serving, crumble the bacon over top of the asparagus.
Thursday, April 14, 2011
Spinach Artichoke Dip
This is an easy dip that can be made the day before. It is delicious served nice and bubbly hot with tortilla chips.
10 oz Package of Frozen Chopped Spinach, thawed
Can of Artichoke Hearts, 5-7 count, chopped (drain all liquid)
1 Cup Mayonnaise (I always use light mayo)
1 Cup Parmesan Cheese
4-6 Scallions, chopped (green parts only)
1/2 Cup Shredded Cheese, any kind
Mix all ingredients except the shredded cheese together until well blended. Place mixture in a shallow, oven safe dish (a pie plate works). Sprinkle top with shredded cheese.
Bake in a 350 degree oven for 20-25 minutes.
10 oz Package of Frozen Chopped Spinach, thawed
Can of Artichoke Hearts, 5-7 count, chopped (drain all liquid)
1 Cup Mayonnaise (I always use light mayo)
1 Cup Parmesan Cheese
4-6 Scallions, chopped (green parts only)
1/2 Cup Shredded Cheese, any kind
Mix all ingredients except the shredded cheese together until well blended. Place mixture in a shallow, oven safe dish (a pie plate works). Sprinkle top with shredded cheese.
Bake in a 350 degree oven for 20-25 minutes.
Thursday, April 7, 2011
Mushroom Risotto
I absolutely love this risotto recipe. It is so creamy and comforting. To me it is a bowl of comfort on a cold night. If only we were not having such cool nights in April . . .
This recipe calls for bacon. You can use turkey bacon or omit the bacon all together. However, I will say the flavor of the bacon does really add something to it.
6 Slices of Bacon
4 Cups of Stock (either chicken or vegetable)
1/2 Cup or (roughly) 3 Shallots finely chopped
1 Tsp Dried Thyme (fresh works too)
2 Cloves of Garlic, minced
2 Packages of Mushrooms (Baby Bella, White, Pearl, Button or Shittake all work)
2 Cups Arborio Rice
1/2 Cup White Wine
1 6oz Package of Baby Spinach
1 Cup Asiago Cheese, shredded
1/4 Cup Parmesan Cheese
In a 5-7 qt pot, cook the bacon until crispy over medium heat. While bacon is cooking, pour stock into a small sauce pan and heat on lowest heat. The stock needs to be heated through but not bubbling.
Once the bacon is cooked and crispy, remove from the pan leaving the grease behind. Set bacon aside. In the bacon grease, add the shallots, thyme and garlic. Stirring fairly consistently, cook shallots until tender (about 5 minutes). Add mushrooms, stirring occasionally, and cook for 8-10 minutes. Add the rice and the white wine. Stirring frequently, allow the white wine to be absorbed. Began adding the warmed stock to the rice about 1 cup at a time, allowing the liquid to be absobed each time before adding more. Raising the heat to medium high while adding the stock can help. Stir frequently the entire time. Once all stock is added, add the spinach and cover the pot to allow the spinach to wilt. After spinach wilts, stir spinach to mix in and lower heat to medium low. Add the cheese in and stir to melt. Turn off heat and sprinkle with bacon.
This recipe calls for bacon. You can use turkey bacon or omit the bacon all together. However, I will say the flavor of the bacon does really add something to it.
6 Slices of Bacon
4 Cups of Stock (either chicken or vegetable)
1/2 Cup or (roughly) 3 Shallots finely chopped
1 Tsp Dried Thyme (fresh works too)
2 Cloves of Garlic, minced
2 Packages of Mushrooms (Baby Bella, White, Pearl, Button or Shittake all work)
2 Cups Arborio Rice
1/2 Cup White Wine
1 6oz Package of Baby Spinach
1 Cup Asiago Cheese, shredded
1/4 Cup Parmesan Cheese
In a 5-7 qt pot, cook the bacon until crispy over medium heat. While bacon is cooking, pour stock into a small sauce pan and heat on lowest heat. The stock needs to be heated through but not bubbling.
Once the bacon is cooked and crispy, remove from the pan leaving the grease behind. Set bacon aside. In the bacon grease, add the shallots, thyme and garlic. Stirring fairly consistently, cook shallots until tender (about 5 minutes). Add mushrooms, stirring occasionally, and cook for 8-10 minutes. Add the rice and the white wine. Stirring frequently, allow the white wine to be absorbed. Began adding the warmed stock to the rice about 1 cup at a time, allowing the liquid to be absobed each time before adding more. Raising the heat to medium high while adding the stock can help. Stir frequently the entire time. Once all stock is added, add the spinach and cover the pot to allow the spinach to wilt. After spinach wilts, stir spinach to mix in and lower heat to medium low. Add the cheese in and stir to melt. Turn off heat and sprinkle with bacon.
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