This is a recipe I adapted from one Giada Di Laurentiis had on her show this morning. You can find the original recipe here:
Lemon and Pea Alfredo
1 lb fusilli pasta
1 cup parmesan cheese
1 pkg cream cheese, cut into cubes
1 1/2 cup peas
3 tbs lemon juice
salt, pepper, and garlic to taste
1. Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, about 10 to 11 minutes.
2. Drain the pasta and return to the pot. Put on low heat. Add parmesan and cream cheese, stirring to melt and mix the cheese. Add peas, lemon juice and seasoning. Continue to stir, cooking until pasta is al dente and cheese is melted.
My son loves cheesecake and he loves peanut butter. So for his 21st birthday, I came up with this recipe☺
1 1/2 cup crushed pretzels
1/3 cup butter
5 pkg cream cheese
1 1/2 cup sugar
1 cup peanut butter
2 tsp vanilla
1 cup butterfinger pieces
1/2 cup crushed pretzels
1/2 cup butterfinger chips
1/2 cup white chocolate chips
1. Combine pretzels and butter for the crust. Press into the bottom of a greased pan. Bake at 350 for 5 minutes. Cool.
2. Beat cream cheese and sugar until smooth. Add peanut butter and vanilla. Mix well. Add eggs and beat on low until just combined. Stir in butterfinger pieces. Pour over crust.
3. Bake at 350 for 50-55 minutes or until almost set. Remove from the oven and let sit for 15 minutes.
4. Combine topping ingredients and sprinkle over cake. Bake 10 minutes longer.
5. Cool for 1 hour. Refrigerate leftovers (if you have any!)
6 boneless, skinless chicken thighs
1/4 cup vegetable oil
1 cup salsa
1 package taco seasoning
3 cups water
2 cups minute rice
1/2 teaspoon tumeric
1 teaspoon garlic
1. Cut the chicken into bite size pieces and brown in oil.
2. Add salsa, taco seasoning, Garlic and tumeric.
3. Simmer, stirring to get the chicken pieces coated with spices.
4. Add water and bring to a
5. Add rice, cover and remove from heat.
6. Let sit for 5-10 minutes.
7. You can top with lettuce, tomato, onion, cheese, or sour cream. Or just enjoy plain!
Lazy Dazy Cake
Recipe courtesy of Courtney Luper
1 cup flour
1 tsp baking powder
1/2 cup boiling milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 stick butter
Beat eggs for 3 minutes on high, add sugar and vanilla then beat until fluffy.
Sift together the baking powder, salt and flour. Then add to sugar mixture and mixing well.
Add the boiling milk with melted butter to the batter, Pouring a little at a time while beating.
Bake in a greased 8 x 8 dish at 350 about 25 minutes.
5 T butter melted
8 T cream
8 T brown sugar
1 cup coconut
Mix all ingredients in saucepan on medium heat until smooth, then pour over cake right out of the oven.
Put back in oven and broil for 3-5 minutes.
1 pound breakfast sausage crumbled and browned
1/2 cup green chile
2 cup tater tots
garlic and salt to taste
1 cup grated cheese
1. Combine browned sausage crumbles, green chile, garlic and salt. Heat through.
2. Add tater tots. Cover and cook until tater tots are heated. Using a spoon, smash them a little.
3. Add eggs and mix until all ingredients are coated with the egg. Cover and cook until eggs are fully cooked.
4. Top with grated cheese and cover until cheese is melted.
5. Put a cup or so of the egg mixture into a warmed tortilla and roll up.
Brussels Sprouts with Bacon
6 strips of thick-cut bacon
2 tbs butter
1 pound of brussels sprouts, halved
1 chopped onion
salt and pepper to taste
1. Cook the bacon in a large skillet until crispy. Once cooked, remove from the pan and chop.
2. Add butter to the bacon grease and melt.
3. Add onions and brussels sprouts and cook 8-10 minutes, until brussels sprouts are browned. Stir frequently so the onion does not burn.
4. Season with salt and pepper and add bacon. Stir and serve hot.
New Mexican Breakfast Casserole
2 cans refrigerated crescent rolls
1 pound bacon or sausage, browned and crumbled
1/2 chopped onion
1/2 cup hot green chile (Bueno Autumn Roast is great!)
2 cups hash browns, diced potatoes, or tater tots
garlic, salt, pepper to taste
6 eggs, mixed well
1 cup shredded cheese
1. Preheat oven to 375
2. Spray cooking spray into a 9 x 12 baking pan.
3. Layer the bottom and about 1 inch up the sides of the pan with crescent roll dough,
4. Put the meat down first, covering the bottom of the pan. Add potatoes, onion and chile. Season.
5. Sprinkle half of the cheese over the mixture. Pour eggs over the top. Sprinkle the remainder of the cheese on top.
6. Cover the pan with foil and bake for 30 minutes. Remove the foil and cook an additional 10 minutes.