Pasta with Sausage, Tomatoes, and Cream

Ingredients:

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

 

Directions:

1 Heat oil in a heavy skillet over medium heat.

2 Add sausage and crushed red pepper.

3 Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

4 Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.

5 Add tomatoes, cream, and salt.

6 Simmer until mixture thickens slightly, about 4 minutes.

7 (Can be prepared one day ahead. Cover and chill.).

8 Cook pasta in large pot of boiling water.

9 Drain.

10 Bring sauce to a simmer.

11 Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

12 Divide pasta between plates.

13 Sprinkle with parsley.

14 Serve, passing Parmesan separately.
                                                  Source : food.com

 

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Fresh Fruit Summer Salad

Ingredients:

1/4 teaspoon salt
2 teaspoons cardamom
1/4 cup Splenda granular, sugar substitute (or sugar)
3/4 cup nonfat yogurt (or fat free sour cream)
2 cups cantaloupe balls (or cubes)
2 cups watermelon balls (or cubes)
1/2 cup blueberries
1/2 cup blackberry
1/2 cup fresh pineapple, cubed
1/4 cup walnuts, roughly chopped (or nuts of your choice)
fresh basil leaf, roughly chopped (optional)

 

Directions:

1 In a small bowl whisk together nonfat yogurt, splenda, cardamom and salt, set aside.

2 Combine the rest of the ingredients in a large bowl, carefully mix. (fresh basil leaves, roughly chopped, may be added if using). 

3 Pour nonfat yogurt mix over the fruit and carefully stir to coat.

4 Alternately, the nonfat yogurt mix can be served on the side, or as a topping on each serving.

5 Ganish with fresh basil leaves.

                                                                            Source : food.com

 

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The Best Banana Bread

Ingredients:

3/4 cup butter, softened
1 1/2 cups sugar
3 bananas, blackened
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour
3/4 teaspoon salt
1/2 cup buttermilk
1/2 cup mini chocolate chip

 

Directions:

1 Cream butter and sugar (by hand or mixer).

2 Mash bananas and add by hand to creamed mixture.

3 By hand add eggs, vanilla, baking soda, flour and salt.

 4 Gently stir in buttermilk and chocolate chips.

5 Pour into a greased loaf pan.

6 Bake at 350°F for 1 1/4 hour or until it tests done with a toothpick.

 **I find that coarsely mashing bananas is best and make sure they are over ripe for best flavor.

 I also find that doing the majority of the mixing by hand makes for better texture in the end.

                                                       Source : food.com

 

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Fannie Farmer's Classic Baked Macaroni & Cheese

Ingredients:

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered

 

Directions:

1 Preheat oven to 400°F.

2 Cook and drain macaroni according to package directions; set aside.

3 In a large saucepan melt butter.

4 Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5 Pour milk and cream in gradually; stirring constantly.

6 Bring to boiling point and boil 2 minutes (stirring constantly).

7 Reduce heat and cook (stirring constantly) 10 minutes.

8 Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9 Turn off flame.

10 Add macaroni to the saucepan and toss to coat with the cheese sauce.

11 Transfer macaroni to a buttered baking dish.

12 Sprinkle with breadcrumbs.

13 Bake 20 minutes until the top is golden brown.

14 (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

                                      Source : food.com

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Sour Cream Pound Cake

Ingredients:

1/4 lb butter
1 1/2 cups sugar
1/2 cup sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
3 eggs
1/2 teaspoon vanilla

 

Directions:

1 Preheat oven to 325 degrees Fahrenheit.

2 In a large mixing bowl, cream together the butter and sugar.

3 Add sour cream and mix until blended well.

4 Sift together the flour and baking soda.

5 Alternately add flour and egg, beating each egg in one at a time.

6 Add vanilla and mix well to incorporate all the ingredients.

7 Pour mixture into a greased and floured baking pan.

8 Bake for 1 hour 20 minutes.
                                                            Source : food.com

 

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Mom's Chocolate Cupcakes

Ingredients:

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar

 

Directions:

1 Mix all ingredients together until moist and well blended.

2 Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.

3 Frost with your favorite icing.

4 To make a layer cake, double the recipes and put in 2 round cake pans.

5 Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.
                                            Source : food.com

 

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Margarita Cupcakes With Key Lime Icing

Ingredients:

1 (18 1/4 ounce) box white cake mix (no pudding in the mix)
1 (10 ounce) can frozen margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest

FOR ICING

8 tablespoons unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or 1 teaspoon lemon zest
4 -5 cups confectioners' sugar

Directions:

1 In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.

2 Stir in lime zest; mix completely.

3 Fill prepared pans 2/3 full.

4 Bake according to box directions (usually 325 degrees - be sure to check box!) 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.

5 Cool in pan on cooling rack 5-8 minutes.

6 Remove cupcakes from pan; cool completely.
  

 FOR ICING:.
  

In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
  

Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
  

If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
                                                 Source : food.com

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