Homemade Pecan Sandies

Ingredients :
2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner’s sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)
Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Simple & Easy Ricotta Gnocchi – Only 3 Ingredients

Making your own gnocchi couldn’t be easier, or more rewarding. With just three ingredients, these delicate Italian dumplings are ready in well under an hour.  Make these and your family will be very happy.

Ricotta Gnocchi

Ingredients
12 ounces ricotta
2 cups “00” pasta flour, divided (substitute all purpose flour)
1 egg

Directions
1    Put the ricotta, 1 cup of the flour, and the egg in a large bowl and stir with a wooden spoon to combine.
2    Begin kneading the dough with your hands. The amount of flour you need to add will depend on how much moisture is in your ricotta, and how long you let it strain. Continue adding flour, ¼ cup at a time, until you have a smooth, elastic dough that is soft but not overly sticky.
3    Roll into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
4    Separate the ball into 8 or so pieces. Working one at a time, roll out on a floured work surface into a long, even snake.
5    Using a pastry cutter or knife cut the snake into ½-inch segments and transfer to a parchment paper-lined plate or baking sheet.
6    Repeat with the remaining dough.
7    Bring a large pot of salted water to a boil.
8    Add the gnocchi all at once and cook, stirring often, for 3 to 5 minutes, until they all float to the surface.
9    Drain and immediately toss with your favorite pasta sauce.

 

Slow Cooker Honey Mustard Potatoes

 

Slow Cooker Honey mustard potatoes

2 pounds small yellow potatoes

3 tablespoons whole-grain mustard

3 tablespoons honey

2 tablespoons butter, melted

5 cloves of garlic, peeled and smashed

4 sprigs fresh thyme

Salt and pepper to taste

 

 

In a 6-quart slow cooker, add potatoes.

Drizzle mustard, honey and butter on top. Mix well.

Add garlic and thyme. Season with salt and pepper and mix.

Cover and cook on high for 3 hours.

Remove sprigs of thyme and serve. If you like, slice into wedges before serving.

Caprese Pasta Salad

We'll eat anything topped with balsamic drizzle, but especially this.

INGREDIENTS

FOR THE PASTA SALAD

• 1 lb. fusilli, cooked
• 8 oz. ciligini, halved
• 2 pt. grape tomatoes, halved
• 1/4 c. thinly sliced basil, plus more for garnish
• Balsamic glaze, for drizzling

FOR THE DRESSING

• 1/2 c. extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 1 tsp. Italian seasoning
• 1 clove garlic, minced
• kosher salt
• Freshly ground black pepper

DIRECTIONS

1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

PIN IT FOR LATER:

I LOVE..."CAVATELLI AND BROCCOLI"

I simply love Cavatelli and Broccolli....Be sure to buy a good quality frozen brand of Cavatelli, or you can make your own (recipe is in my cookbook)......Also, freshly grated Pecorino Romano or Reggiano Parmensan is best used in this recipe..

1 HEAD FRESH BROCOLLI (TOUGH STEMS REMOVED) CHOPPED
OR SOMETIMES I HAVE USED FROZEN FLORETS OR CHOPPED BROCCOLI
1 OZ. OLIVE OIL
3-4 GARLIC CLOVES, CHOPPED (YOU CAN LEAVE SOME IN LARGER PIECES AND
THEN REMOVE THEM IF YOU DON'T LIKE BITING
INTO ALL OF THE GARLIC)
2 CUPS CHICKEN BROTH
1 LB. FROZEN OR HOMEMADE CAVATELLI
5 TABLESPOONS BUTTER
SALT AND PEPPER TO TASTE
A PINCH OF RED PEPPER FLAKES (OPTIONAL)
GRATED CHEESE TO TASTE...(I LIKE LOTS)

( I HAVE MADE THIS WITH SOME GOOD ITALIAN SAUSAGE, COOKED WITH CASING REMOVED, AND THEN TOSSED IN WITH THE BROCOLLI & CAVATELLI......THE SEASONINGS IN THE ITALIAN SAUSAGE GIVES THIS DISH A LOT OF FLAVOR - BUT THIS WOULD BE ANOTHER OPTION)

IN A SKILLET, SAUTE' THE GARLIC AND OIL....JUST BEFORE IT STARTS TO TURN GOLDEN BROWN (BE SURE NOT TO BURN THE GARLIC AND OIL), ADD THE CHOPPED BROCOLLI AND STIR UNTIL IT IS AL DENTE....ADD THE CHICKEN BROTH TO COVER THE BROCOLLI AND COOK ON A LOW HEAT UNTIL TENDER...
IN ANOTHER POT....COOK THE CAVATELLI ACCORDING TO PKG. DIRECTIONS, BUT ONLY UNTIL YOUR DESIRED DONENESS.......DRAIN AND PLACE IN A FLAT LONG PLATE, OR IN YOUR PASTA BOWL........PLACE THE BUTTER ON CAVATELLI AND FOLD IN......NOW POUR THE BROCCOLI MIXTURE (AND BROWNED COOKED ITALIAN SAUSAGE) OVER THE THE CAVATELLI...SEASON WITH SALT AND PEPPER AND THEN TOP WITH A GENEROUS AMOUNT OF CHEESE........SERVE HOT!!!!! BON APPETITE!

Rosie's Sweet Italian Dressings For Chopped Salad & Portillo's Style Chopped Salad

 Sweet Italian Dressing for Chopped Salad

1. 1/2 cup red wine vinegar.
2. 2 tablespoons honey.
3. 1 teaspoon dried Italian seasoning.
4. 2 cloves garlic, smashed and chopped.
5. Salt and freshly cracked black pepper.
6. 1/2 cup olive oil.

One of My Chopped Salad Dressings...

• 1 tablespoon granulated sugar
• 1 teaspoon dry mustard
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1/3 cup canola oil
• 1⁄3 cup extra virgin olive oil
• 1⁄3 cup shredded parmesan cheese

Portillo's style chopped Salad

SWEET ITALIAN DRESSING:

• 1/3 cup white or regular balsamic vinegar
• 1/3 cup olive oil
• 2 cloves garlic, finely minced
• 2 teaspoons sugar, honey or maple syrup
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

SALAD:

• 8 ounces (about 1 cup or so) uncooked Ditalini pasta (see note)
• 5 cups chopped lettuce (use what you like: romaine, spring mix, iceberg or a combo)
• 1 cup chopped red cabbage (see note)
• 1 cup chopped tomatoes
• 3 green onions, chopped
• 1/2 – 1 cup cooked and crumbled bacon
• 1/4 – 1/2 cup crumbled Gorgonzola cheese
• 2 cups cooked, diced chicken (see note)

DIRECTIONS:

1. For the dressing, combine all the ingredients in a blender or jar. Process or shake until well-combined. Add additional salt and pepper to taste, if needed. You can make and refrigerate the dressing a week or two in advance.
2. In a pot of salted, boiling water, cook the pasta according to package directions. Drain and rinse quickly with cool water so it doesn’t stick together while it cools. Pour a few tablespoons of the dressing over the pasta and stir lightly. Set aside to cool to room temperature (spreading it into a flatter layer – versus mounded in a bowl – will speed up the process)
3. In a large bowl, toss together the lettuce, cabbage, tomatoes, and green onions. Add the cooled pasta, bacon, gorgonzola cheese, and chicken.
4. To serve, you can toss the salad with the dressing before serving – or, if you anticipate leftovers, add dressing only to the portions of salad served and then store the dressing and salad separately for fabulous leftovers.

Super creamy and cheesy garlic and spinach orzo pasta!

Ingredients

• 1½ cups orzo pasta
• 2 tablespoons olive oil
• 2½ teaspoons minced garlic
• salt and pepper to taste
• 2 teaspoons flour
• 1 cup milk (I used fat free half & half)
• ⅔ cups fresh spinach, roughly chopped
• ½ cup shredded parmesan cheese, plus extra for topping
• optional: fresh lemon zest, grated parmesan cheese, and cracked black pepper for topping

• 
  
• Instructions

1. Cook orzo according to package directions. Drain and set aside.
2. Heat olive oil in a medium-sized pot over medium heat. Add garlic, salt and pepper and saute for 1 minute until garlic is fragrant
3. Add flour to form and stir for one minute. Add about ¼ cup of the milk to the pot and whisk to work out any lumps. When lumps are gone, add the remaining milk and whisk to combine. Bring to a simmer and cook for about 8 minutes or until sauce is thickened.
4. Add chopped spinach to sauce. Cook an additional 2 minutes or so until spinach is soft and dark. Remove sauce from heat and stir in parmesan cheese. When cheese has melted, add orzo and stir to combine.
5.  Serve with extra parmesan cheese and serve immediately. Enjoy!