Wednesday, June 24, 2009

Sun-Dried Tomato and Bow Tie Pasta

I tried this the other day and the whole family loved it. Adjust the cayenne pepper to 1/4 tsp to 1/2 tsp if you don't want so much heat(I used 1/2 tsp and I thought it was pretty spicy! My husband thought it was perfect though). I also just used store bought pesto to save time and added chicken to make the meal more hearty. Its delicious!

4 tablespoons dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun-dried tomatoes
1/8 cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 (16 ounce) package bow tie pasta

Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.

In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.

Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Recipe courtesy of

Photo courtesy of me:)

Tuesday, June 23, 2009

Cookie Dough Pie

I found this yummy pie recipe at BIG RED KITCHEN
recipe & picture from big red kitchen

I love cookie dough and can't wait to try
this recipe.

15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip
2 cups milk
Quickly dip cookies in milk, shake off excess liquid, and layer
in 9 inch pie plate, breaking cookies to fill any gaps. Once
the first layer is complete, top with a thin layer of Cool Whip.
Repeat twice more making last layer of Cool Whip a bit thicker.
Garnish with chocolate syrup if desired. Place in freezer 2-3
hours before serving. Serves 6-8

Sunday, June 14, 2009

Chilled Fruit Medley

2 cups halved red grapes, chilled
2 cups cubed honeydew melon, chilled
1 (20 oz. ) can pineapple tidbits, drained, chilled
1 large banana sliced, chilled
3/4 cup peach preserves

In a large bowl, combine grapes, melon, pineapple, and
banana. Add peach preserve and toss to coat all fruit.
Refrigerate before serving.

Tropical Smoothie

1 (20 ounce) can crushed pineapple with juice
1/2 cup frozen pina colada concentrate
1 pint orange sherbet
1/2 cup orange juice

Combine all ingredients in blender. Cover and
blend on high until smooth.

Orange Raspberry Smoothie

2 cups orange sherbet
1 large banana
1 cup fresh or frozen raspberries
1 cup milk

In blender combine all ingredients. Cover and blend. Serve
immediately. You can also add a few ice cubes to make it
more slushy.