Month: August 2017

Spicy Fettuccine

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Such a simple yet tasty dish so easy the kids can make it for their friends. Choose from mild, medium or hot salsa to control the spicy that’s right for you.

INGREDIENTS:

– 4 ounces regular or spinach fettuccine, cooked and drained
– 1 tablespoon butter
– 3/4 cup salsa
– 1/4 cup sour cream
– 3 tablespoons grated parmesan cheese
– 1/8 teaspoon pepper

DIRECTIONS:

  1. Sir butter into cooked and drained fettuccine in a microwave safe dish. Add remaining ingredients and heat in microwave 5 minutes on high.
  2. Stir and serve.

TIME:

Prep – 1 minute

Pasta – 6 minutes

Dish to table – 12 minutes

SERVES:

2-4

Carrot Cake

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INGREDIENTS:

  • 2 cups sugar
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup oil
  • 4 eggs
  • 3 cups grated carrots
  • 1/2 cup chopped pecans or walnuts-
  • 1 8 oz cream cheese, softened
  • 1 lb. pkg powdered sugar
  • 1 cube butter, softened
  • 2 tsp. vanilla

DIRECTIONS:

  1. Mix and stir dry ingredients.
  2. Add oil and stir; add eggs and mix; add carrots and nuts.
  3. Grease and flour 9 X 12 pan.
  4. Bake 35 minutes and 350 degrees. Let cool, frost.

To make frosting, beat softened butter and cream cheese, then add vanilla, then slowly add the powdered sugar and frost cake.

Country Pasta

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INGREDIENTS:

  • 1 pkg Small Shell Pasta
  • 1 large or 3 small Zucchini, chopped
  • 1 large or 2 small Yellow Squash, chopped
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, chopped
  • 6 tablespoons Butter
  • 1 cup Green Onions, chopped
  • 2 cups Vegetable Broth
  • 1 Medium Tomato, chopped
  • 3/4 cup Grated Parmesan Cheese
  • 1 1/2 tablespoons Fresh Italian Parsley, chopped
  • 1 1/2 tsp. Salt – 2 tsp. Pepper

DIRECTIONS:

  1. Cook pasta according to package directions and drain well.
  2. Melt butter in a large pot (I use the one I just cooked the pasta in) and add about 1/2 cup vegetable broth, yellow squash, zucchini, bell peppers and green onions until crisp-tender, about 3-4 minutes.
  3. Add the remaining broth and tomato. Bring to a boil. Cook until reduced by half, about 5 minutes.
  4. Add pasta to veggies and cook for 1 minute.
  5. Add parmesan, parsley, salt and black pepper to taste and toss to mix. Serve immediately.

SERVINGS: 8