Lasagna

In addition to having the best mom in the entire world, I also have the mom with the best lasagna recipe in the world.  Lasagna is a very popular food in Utah.  And everyone seems to thinks their mom’s lasagna is the best.  I, however, beg to differ because my mom’s truly is the best.  No offense to any of you who love your mom’s lasagna.  I’m sure it’s perfectly adequate.  I’ve yet to come across any lasagna that tastes better or even remotely as good as my mom’s. 

Robynne’s Lasagna

1 pkg pre-cooked lasagna noodles (it will save you a lot of time)

1 lb. Italian sausage

2 cans Hunts traditional tomato sauce

Three- 8oz packages of shredded mozzarella cheese

1 small container of sour cream

1 small container of cottage cheese.

Preheat oven to 350

Cook sausage thoroughly.  Don't drain the fat from the pan.  Add both cans of sauce and simmer on low for about 15 minutes.

Combine sour cream and cottage cheese together in a bowl.

In a glass baking dish, layer sauce on the bottom.  Then add a layer of noodles, sauce mixture, sour cream mixture and 1 of the packages of cheese.  Repeat this step for 2 more layers.

Bake covered in foil for about 20 minutes.  Then uncover foil and continue baking another 15 min.  

VERY IMPORTANT:  LET LASAGNE SIT FOR 10 MINUTES BEFORE SERVING.

San Francisco Style Pasta

I made this last night and couldn't believe I haven't blogged about it... This is one of my favorite dishes and reminds me of growing up.  My dad used to make it all the time.  Sometimes the simplest things taste the best.  I think this pasta is a great way to get lots of different types of veggies into a meal. I made this for some boys who used to live next to me and they inhaled it. It's the perfect summer time dish. It's served cold and keeps very well for leftovers.

San Fransisco Style Pasta
A package of Farfalle (bow ties) or fusilli (corkscrews) or tube shaped pasta.  I use whole wheat pasta to make things a little more healthy.  It seriously tastes the same.  
Green bell pepper
Red bell pepper
Head of broccoli
Baby carrots (cut in half)
Black olives (cut in half or whole)
1 pkg Parmesan cheese
Hard salami (cut into bit sized pieces)
Olive Oil


Cook the pasta until done.  While the pasta is cooking cut up the green and red bell peppers, broccoli, baby carrots and black olives into small bit sized pieces. Once the pasta is done, rinse under cold water until pasta is no longer hot.  Drain.  Drizzle olive oil over pasta.  Add the pkg of cheese, veggies and salami.  Toss all together.   

Great tip on saving pesto

So my room mate and I made pesto again this weekend and she had a great tip.  Unfortunately pesto doesn't last long in the fridge.  If you make a batch and are single or if you'd like to save money and make a bulk batch, pour the extra pesto into an ice cube mold.  After you've filled the tray cover each cube with olive oil so it stays fresh.  Place in freezer.  Now, if you want a single (or multiple) serving(s) you can pop out one (or many) cube(s) of pesto and place over a single (or multiple) serving(s) of pasta.

Pesto

Last week we had an amazing 4th of July BBQ.  One of my room mates made homemade pesto.  It was by far the biggest hit of the night!  The boys ate this up.  I thought I'd share.  Can't wait to make me another batch this weekend! 

Homemade Pesto

2/3 cup olive oil

2 cups fresh basil

1/4 cup toasted pine nuts

1/2 cup parmesan cheese

1 or 2 cloves garlic (I like using 2, it gives it a little more bite)

I usually throw the basil, garlic, and pine nuts in the blender and pulse them until they're pretty well chopped. Then pour the olive oil in slowly with the blender on medium speed until it incorporates.  Finally, add the cheese, and blend on low speed just until it's mixed in.  This is enough to go with a 1-lb box of pasta.

My favorite chicken recipe: chicken pillows

I don't mind chicken in this recipe at all.  I love these.

Chicken Pillows

2-3 cooked chicken cut in bit sized pieces

1 8 oz pkg cream cheese

1 can drained mushrooms

2-3 pkgs crescent rolls 

butter

bread crumbs

Gravy

1 can cream of chicken soup

1/2 cup of milk or 1 c. sour cream

1 tbsp lemon juice

Mix cooked chicken, cream cheese and mushrooms together.  Place mixture in each crescent roll. Seal edges.  Melt butter and drizzle on each roll.  Dip in bread crumbs.  Bake @ 350.  Make gravy by heating soup and milk/sour cream and lemon juice.

Easy Fried Rice

I make this all the time when I'm feeling too lazy to go to the store or cook anything complex.  This is another Aunt Paula goodie. :) It goes great with teri chicken!

1/4 c. olive oil

4 cups cooked rice

2 cloves garlic

1 envelope onion mushroom soup mix

1/2 c. water

1 tbsp soy sauce

1 cup frozen peas and carrots, thawed

2 eggs, slightly beaten

In a skillet heat the oil.  Add the rice and garlic and cook for 2 minutes or until rice is heated.  Stir in soup mix blended with water and soy sauce.  Cook for 1 minute.  Add peas and carrots and cook for 2 minutes or until heated.  Make a well in the center of the rice and quickly stir in eggs.  Cook gently until not quite done.  Stir eggs into rice until done.

Teri Chicken

One of my coworkers remarked today that I sure do have a lot of chicken recipes for someone who hates chicken.  She couldn't be more right.  I rarely cook it myself.  I usually make recipes and just leave out the chicken.  However the two chicken recipes today are posted in honor of the 4th!  And I do actually like these marinades for chicken!  

This chicken is one of my family's favorite grilling recipes.  It's from my Aunt Paula originally.  It is delicious with Easy Fried Rice. 

Teri Chicken Marinade (Aunt Paula)

1/4 c. Water

1/4 c. Soy Sauce

1/4 c. Molasses

1/3 c. Cider Vinegar

2 T. Sugar

1 T. Fresh Ginger

2 Cloves Chopped Garlic

2 LBS Boneless Chicken

Combine all ingredients and refrigerate 30 minutes or overnight.  Saute on a skillet or cook on grill.

Chicken Broccoli Braid

Another Aunt Paula favorite!  I believe this is a similar recipe to the pampered chef one...  When I made it the first time- I had no idea how to do the braid. I found this on youtube and it shows how to make it pretty! 

http://www.youtube.com/watch?v=0YYju6VIMLI

Chicken Broccoli Braid

2 c. cooked chicken

1 c. broccoli 

1/2 c. red bell pepper

1 garlic clove

1 c. sharp cheddar cheese

1/2 c. mayo

2 tsp. dry dill weed

1/4 tsp. salt

2 T. slivered almonds

2 packages crescent rolls

Chop chicken, broccoli and red pepper.  In a large bowl combine chicken, broccoli, red pepper, garlic, cheese, mayo, dill weed & salt. Mix well. Unroll both packages of crescent rolls.  Do not separate sections.  Arrange dough across the width of a cookie sheet or baking stone.  Roll dough to seal perforations.  Apply filling down the center of the dough (approx. 6 in.) and fold sides over the filling.  Brush 1 lightly beaten egg white over dough.  Sprinkle with almonds. 

Bake @ 375 for 30 minutes or until deep golden brown.

Ranch Chicken Pizza

Another Aunt Paula recipe.  This is my favorite pizza! 

Ranch Chicken Pizza

1/2 c. Ranch Dressing

3 oz. cream cheese

2 t. tomato paste

1 cup chopped cooked chicken

1/2 c. red bell pepper strips

sliced olives

1/4 c. green onions

1 c. shredded mozzarella cheese

Combine dressing with cream cheese and tomato paste.  Stir in chicken.  Spread mixture on pizza dough.  Arrange peppers, olives, and onions on pizza.  Sprinkle cheese on top.  Bake @ 450 degrees for 15 minutes.

Summer Squash Casserole

My auntie Paula is a fabulous cook.  She has her own cook book that has the most fantastic recipes ever.  I remember at one point in college I lived a couple blocks away from her with my cousin.  Many nights I'd come home to a fantastic meal with warm cookies or a warm dessert.  Or I'd have fresh, warm muffins waiting for me when I'd wake up.  It was unreal.  One night, she had made a beautiful salad and when I reached for a bottle of dressing my cousin said "There's homemade dressing is in the fridge".  I proceeded to tell my cousin that I hated her for getting homemade dressing, beautiful meals, and warm desserts every night for her whole life.  My mom is a great cook- she just hates cooking.  My mom is super crafty.  I think if she and my aunt combined they would be a million times more awesome than Martha Stewart.

Many of my favorite recipes come from my aunt's cook book.  This is one of them.  I made this for my family and they absolutely loved it.  It's a great way to sneak in veggies in a delicious way. 

Summer Squash Casserole

2 lbs yellow or zucchini squash

1 sm chopped onion

1 can cream of chicken soup

1 cup sour cream

1 cup shredded carrots

1 package (8 oz) herb stuffing mix

1/2 c. melted butter

Cook squash and onion in boiling salted water for 5 minutes.  Drain.  Mix soup, sour cream and carrots.  Fold into squash and onion.  Spread half of the stuffing mix on the bottom of the casserole dish. Spoon in the veggie mixture and top with remaining stuffing and butter. Cook @ 350 for 25 minutes.

Bowtie Chicken Caesar Salad

I was looking through food blogs yesterday and came across a great recipe from The Girl Who Ate Everything.

My old room mate in van ness used to make something similar.  I do like this recipe, however I changed it up a bit- I didn't really care for the Brianna’s Asiago Caesar Dressing.  I think I'd use my trusted Kraft Caesar dressing next time.  I didn't use chicken because I don't like it- but I know lots of people do so I left it in.  It is great without!

This recipe feeds a family.  Last night my roomie and I each had a bunch of romaine lettuce and added the amount of toppings we wanted.

Bowtie Chicken Caesar Salad

3 bunches romaine leaf lettuce, chopped

1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper (optional)
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Kraft Caesar Dressing

Toss all the above ingredients with Caesar dressing right before serving.

Pancakes

My room mate's fiance in Scotland made delicious home made pancakes one day.  I asked him about it and he said his mom always made home made pancakes.  It kind of seems like a hassle right?  Well, she does it in a genius way.  Rather than buying pancake mix, you can make your own mix in bulk and make pancakes as needed.  Brilliant right? 

Mix:

2 lb 13 oz flour

8 oz dried milk

4 oz sugar

1/2 c. baking powder 

2 tbs. salt

Depending on the amount of pancakes you want to make add....

XLarge: 

4 cups mix

3 eggs

3 cups of water 

1/2 cup oil

Large:

3 cups mix

2 eggs

2 cups of water

1/3 cup oil

Medium:

2 cups mix

1 1/2 eggs

1 1/2 cups of water

1/4 cup oil

Small: 

1 cup mix

1 egg

1 cup water

1/8 cup oil

Peanut Butter Fudge Cake

I saw this on my old co-workers and dear friend's blog.  I forced her to send me the recipe. Yummmm. You just can't go wrong with peanut butter and fudge.

Peanut Butter Fudge Cake

2 cups flour

1 tsp baking soda

2 cups sugar

1 cup butter

1/4 cup cocoa (I use dutch )

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 tsp vanilla extract

1 1/2 cups creamy peanut butter

chocolate frosting

Combine first 3 ingredients in large bowl and set aside. Melt butter in a saucepan over medium heat, stir in cocoa, water, and buttermilk. In a separate bowl whisk eggs. Slowly pour half of hot chocolate mixture into eggs while whisking constantly. Then pour it back into saucepan, whisking continuously, to combine it all. (This prevents the hot mixture from cooking the eggs upon contact. If you still get tiny pieces of white cooked egg in the dough, it doesn't effect the taste.) Allow mixture to boil, stirring constantly. Remove from heat, add to flour mixture and stir until smooth. Stir in vanilla. Pour batter into a greased and floured 9x13 pan. Bake at 350 for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Carefully spread peanut butter ( I heat it in the microwave for a minute to soften it) over warm cake. Cool completely. Spread with chocolate frosting. Cut into squares. 20-25 servings.

Chocolate Frosting

1 (16oz) package powdered sugar

1/4 cup cocoa (I use dutch)

1/2 cup butter

1/3 cup buttermilk

1 tsp vanilla extract

Bring cocoa, butter and buttermilk to a boil in a small saucapn over medium heat, stirring constantly. Pour hot mixture into a bowl with the sugar, stirring until smooth. stir in vanilla.

Modern Waldorf Salad

When I was little I remember my mom having grapefruit and I hateddddd it. Like a lot. I remember my room mate Alyson in Scotland eating them everyday and being disgusted. What kind of mad person would like something that bitter?

Well, my friends, after taking the grapefruit out of the little case I discovered..... I like it. It really isn't bitter and gross once it is out of the case. Ah I must be growing up.

Here's a recipe for a Modern Waldorf Salad. I added chicken cooked with the Cajun seasoning because apparently, protein is good for you.

The traditional apple, walnut and chopped celery salad is updated with a yogurt and low-fat mayonnaise citrus dressing, pine nuts and Cajun seasoning.
Dressing

• 1/4 cup low-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 tablespoons orange juice
• 2 teaspoons grated orange peel
• 1/2 teaspoon Cajun seasoning

Salad

• 1 head romaine lettuce
• 1 grapefruit
• 1 firm but ripe Bosc pear, peeled, cored, diced
• 1 tart green apple (such as Pippin), peeled, cored, diced
• 1 cup seedless grapes, halved
• 1/3 cup chopped dates
• 1/4 cup pine nuts, toasted

Instructions

Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.

Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.

Scottish Tablet

This recipe is not for the faint of heart.  I mean this literally and figuratively.  This is pure sugar and butter.  But delicious.  When I interned at the Scottish Parliament, one of the guys there named Garreth brought in tablet all the time.  This recipe probably explains why I got huge in Scotland.  It is a good treat to have sporadically though.  The recipe comes from Maw Broon's cookbook.  The cookbook has many traditional Scottish recipes if you want to get in touch with your Scottish culinary roots. 

4 Oz unsalted butter (butter with a strong flavor is best) 

2 & 1/4 lb granulated sugar

1 cup full cream milk

14 oz tin of condensed milk

Melt butter in a large saucepan over low heat.  Add sugar and milk.  Keep stirring until the sugar has dissolved.  Add the condensed milk.  Turn up the heat a little bit and bring to a boil slowly.  Turn the heat down and let simmer for 20 minutes.  Test the mixture for hardness after 18 minutes by dropping a little bit of cold water.  If it turns into a soft ball that you can pick up between your fingers then it is time to remove the mixture from the heat.  Take off the heat and beat for 3 to 5 minutes.  Pour into a baking tray.

Chicken Broccoli Bake

When I lived in Scotland one of my room mates made this chicken broccoli bake all the time.  It is so good! I made these cards back before I broke my computer and lost my adobe photoshop. Sigh.:(

Update 7/6: My mom just made this recipe and said this goes great with mashed potatoes.  I don't eat mashed potatoes so I'll take her word for it. :)

In case you can't read it... Here's the recipe. 

3 chicken breasts

1 can cream of chicken soup

3/4 can milk- (use empty soup can and fill it 3/4 way up with milk)

Juice from one lemon (don't skimp on the lemon!) 

2/3 cup salad cream or dressing (you can usually find this by the mayo) 

2/3 cup mayo

Salt and pepper

1 bag cheddar cheese

Broccoli **Note that if you use frozen broccoli- cook it before and drain well before placing it in the bake

Flavored Croutons

Cook chicken and cut into bite sized pieces.  Place broccoli into a glass baking dish and cover with cheddar cheese. In a bowl, mix soup, milk, lemon juice, mayo and dressing with the chicken.  Place mixture over broccoli. Place croutons on top.  Cover with foil.  Bake @ 350 for for 30 minutes. Remove foil for the last 10 minutes so croutons can brown.

Chicken and Wild Rice Casserole

This casserole is the ultimate comfort food.  I don't want to know how many calories are in it... But I love it.  If you're not a huge chicken fan- you can leave out the chicken.  I do all the time, but it is good with it in.

Chicken and wild rice comfort casserole

1 box of Uncle Ben's rice and wild rice cooked according to directions
1 chicken diced in small pieces (I like the roasted chickens you buy at grocery stores)
1 large onion-diced
3/4 cup celery-diced
1 lb. of sliced mushrooms
3 Tbsp. butter
1 cup sour cream
1 can of cream of mushroom soup
Salt and pepper to taste

Sauté onion, celery and mushrooms in butter until cooked and a little brown.

When done add salt and pepper.

In bowl mix together chicken bits, cooked rice and sautéed ingredients.

Mix well with 1 cup of sour cream and one can of soup and pour in 9X9 baking dish.

Bake uncovered in oven at 350 degrees for about 40 minutes...or until brown and bubbly!
Serve with a green salad.

Weird... But I love it. Pasta with ham and egg pasta

This is a strange one.  But I love it.  I mean- who doesn't love butter, ham and pasta?  My Dad discovered this .  I think it's great!  I don't think my step mom cared for it. 

This is also an ideal dish for one. You really can cook it in 10 minutes once the water comes to a boil-just adjust the proportions accordingly.
 

Pasta with ham and egg pasta

Makes 3 or 4 main course or about 6 first course servings

Salt and black pepper
1 pound spaghetti
4 to 8 tablespoons (1/2 to 1 stick)
butter
8 slices ham (about 6 ounces), cut into ribbons
4 eggs
Freshly grated Parmigiano-Reggiano, to taste
 

1. Set a large pot of water to boil and salt it. Turn the oven on to its lowest setting; warm 4 pasta bowls in it. When the water is ready, add the pasta. Meanwhile, put 1 tablespoon of the butter and the ham into a medium sauté pan over medium-high heat. Cook, shaking the pan occasionally, until the ham colors, about 2 minutes, then divide the ham among the pasta bowls.
2. Add the remaining butter (the more the better, of course) to the pan and, when the foam subsides, crack the eggs into the pan. Cook them sunny side up, until the whites are nearly firm and the yolks very runny. The butter will begin to color while the eggs are cooking; if it threatens to burn, lower the heat to medium.
3. When the pasta is tender but not mushy, drain it, reserving a bit of the cooking water. Put the pasta in the bowls. Use a spatula to transfer a fried egg to each bowl of pasta and pour all the butter from the pan around the eggs onto the pasta. Slice the eggs on the pasta and toss them with the pasta, adding cheese and, if necessary, a little of the pasta cooking liquid, to make a sauce. Add salt if necessary, and lots of black pepper, and serve.

Favorite Salad: Steak and Onion Salad

Another recipe from my Dad.  This is by far my favorite salad, if not meal!

Steak and Onion Salad

Serves 4

Any salad mix, including baby spinach, can be used in place of the arugula.

1 1/2 tablespoons balsamic vinegar
1 small clove garlic, minced
4 tablespoons olive oil
Table salt and ground black pepper
1 large red onion , cut crosswise into 1/2-inch-thick rounds
2 boneless strip or rib-eye steaks , each 12 ounces and 1 1/2 inches thick
11 cups lightly packed stemmed arugula
1/2 cup crumbled blue cheese

1. Whisk vinegar, garlic, and 3 tablespoons oil together in small bowl. Season with salt and pepper to taste.

2. Brush onion with remaining 1 tablespoon oil. Season onion and steaks with salt and pepper.

3. Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 7 minutes per side, and onions are charred and soft, about 4 minutes per side. Transfer to cutting board and let steaks rest 5 minutes. Slice steaks thinly across grain.

4. Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top.

My go to meal for boys and children- Macaroni and Cheese Dinner

Being the snob that I am... I can't JUST eat mac and cheese (unless it's velveeta).  No. It has to be fancy.  This is my dad's recipe for mac and cheese.  I'm afraid I've been spoiled... Nothing else will do. 

I've yet to make this for boys or children and not have them enjoy it.  I certainly love it!

Macaroni and Cheese Dinner

Ingredients:

2 lb. ground beef
1 lb. elbow macaroni
1 onion chopped
I bell pepper chopped
2 cans cream of mushroom soup
1 can cheddar cheese soup
1 can milk (or cup)
2 cups cheddar or mixed cheese
Paprika

Cook macaroni.
Brown ground beef.
Combine all of the ingredients except ½ of the cheese and paprika. Mix well. Pour into a glass pan. Top with the remaining cheese and paprika.

Bake at 350 for 45 minutes

BLT (not the sandwich) Breakfast

A tradition my Dad's family has when we're up at Bear Lake is making the BLT breakfast. BLT is an acronym and has nothing to do with what's actually in the recipe.

This is by far my favorite breakfast!  I will always associate this with the fun times I've had with my family in Bear Lake!

BLT Breakfast

1/4 cup butter
1 7 oz green chilies
8 oz bag cheddar cheese
2 cups milk
3 eggs
3/4 teaspoon salt
1 cup bisquick
9x13 pan

Melt butler  pour into pan. Place chilies on top of butter. Cover chilies with cheese. 

Blend milk, eggs & bisquick and pour over cheese.  Bake @ 350  for 40 minutes.

Best Salsa Ever- Lisa's Salsa

My old co-worker, Lisa, made the best salsa in the entire world.  I looked forward to getting a jar of it every Christmas!  Now that I no longer work at FTMG or in Utah, I'm afraid I'll have to make it myself.  This is delicious and super easy! 

Lisa's Salsa
2 cans S&W diced tomatoes
3 pickled canned jalapeños (Mexican isle)
1/4 sweet onion
1/4 bunch cilantro (leaves only)
1 clove garlic
Pinch oregano
1 tsp salt
1/4 tsp cumin
A little pepper
Couple shakes of garlic salt

Place all in blender. Blend quickly. Then pulse till all ingredients are mixed. Let sit for at least an hour.

My go to meal- Tortellini Stir-fry

I make this meal a lot.  I mean a lot.  At least a couple times a month.  Mainly because it's easy, has lots of veggies, heats up well for leftovers, and goes a long way.

1 9 oz package tortellini
1 T vegetable oil
1 pkg frozen stir-fry vegetables
1/3 cup peanut or garlic stir-fry sauce (sometimes to mix it up, I'll even use low sodium teriyaki sauce)
2 T water
2 T chopped peanuts or cashews (optional)

Cook Tortellini according to package directions. Heat oil in skillet over med-high heat. Add veggies and stir 8 min. Add Tortellini, sauce, and water. Cook 2 min. Sprinkle on nuts before serving.

Chicken Salad Sandwiches

I don't eat a lot of chicken.  But I do love chicken salad sandwiches.  This is my recipe based off a recipe I got from my friend Rachael.  Hope you enjoy! 

Chicken Salad Sandwiches

3 cups cooked chicken (I usually boil and shred mine)

1 tsp onion powder

1 cup celery (cut in little pieces)

1 can water chestnuts (cut in half)

Red grapes (cut in half)

1 cup mayo

1 cup sour cream

Slivered Almonds

Mix all together

Sausage and Veggies

I found this recipe here and it was originally posted on Cooking Light, one of my favorite places to find recipes. Very great healthy and tasty meal!

Ingredients

• 1/2  pound  hot Italian turkey sausage
• Cooking spray
• 1/2  cup  chopped red onion
• 1  garlic clove, minced
• 1  cup  mushrooms, quartered
• 1  small red bell pepper, seeded and cut into 1/2-inch strips
• 1  small yellow bell pepper, seeded and cut into 1/2-inch strips
• 1  small zucchini, halved lengthwise and sliced
• 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1/4  cup  fat-free sour cream
• 4  cups  hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
• 1/4  teaspoon  black pepper

Preparation

Remove casings from sausage. Cook sausage in a large nonstick skillet coated with cooking spray over medium-high heat until browned, stirring to crumble. Add onion and garlic; sauté 2 minutes. Add mushrooms, bell peppers, and zucchini; sauté 5 minutes or until vegetables are tender and sausage is done. Stir in tomatoes; cover and cook over medium-low heat 10 minutes. Remove from heat; stir in sour cream. Add pasta and black pepper; stir well. Cook over medium-low heat 3 minutes or until thoroughly heated.

Aunt Michelle's Tomato Soup

My Auntie Michelle has a great blog and a great recipe for tomato soup... Enjoy! 

Take a large can of Campbell's tomato soup (the family-sized can- not the regular sized can), an 8 ounce block of cream cheese, and 2 cups of half-and-half. 

Heat all the ingredients on medium heat until the cream cheese melts and then increase the heat until right before the soup starts to boil. You can let it simmer, but don't let the soup boil. 

Right before you are ready to serve the soup, add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/2 teaspoon of garlic powder.

Toasted Marshmallow Shake

If anyone watched Top Chef you might remember Spike Mendelsohn... He owns a restaurant in DC called Good Stuff and it truly lives up to it's name. 

The best shake on the planet is from there... The toasted marshmallow shake. It is seriously like a campfire in your mouth. This recipe was in the local paper. I made it last night.  It was beyond easy to make.  So I thought I'd share it. 

Ingredients:

* 1 bag jumbo marshmallows

* 2 cups milk

* 1 Tbsp. sour cream

* 2 cups creamy vanilla ice cream

Directions:

On a medium-size cookie sheet, place 1/2 bag of marshmallows in a row.

Place under your burner in the oven for 2 to 3 minutes, until completely charred.

Take out of oven and let cool.

Repeat this step but only let the marshmallows toast, so they are slightly burnt.

Take out of oven and let cool.

In a blender, pour milk, sour cream, ice cream and charred marshmallows.

Mix for 5 minutes.

Pour in a large glass and top with 2 to 3 toasted marshmallows.

Start of the blog...

I decided to start a blog chronicling all the good recipes I try...

Hope you enjoy!