MY FAVORITE CAPRESE PASTA

This pasta dish is simple and fast to prepare and so Delicious....You can serve it warm or at room temperature, which makes it great for entertaining.

MY FAVORITE CAPRESE PASTA:

1 pound cavatappi pasta cooked al dente
1 1/2 pounds good delicious fresh tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
3/4 cup pitted black olives, chopped
2 tablespoons capers
2 tablespoons balsamic vinegar
pinch of black pepper
pinch of oregano
1/2 pound fresh mozzarella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn by hand

Cook pasta according to directions, al dente...about 8-9 mins., drain

In a large mixing bowl, stir together the tomatoes, olive oil, olives,
capers, balsamic vinegar, and small pinch of pepper and oregano.

Add pasta to the bowl, stir gently to combine the fresh mozzarella and basil.

Place in a nice serving bowl and serve warm or at room temperature.

Easy Creamy Cheese Sauce for Pasta

Ingredients

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup grated white cheddar (optional)

Directions

1. Melt two tablespoons butter in a pan.
2. When it bubbles, add 2 tablespoons flour.
3. Cook and stir about 1 minute to cook the flour.
4. When it is cooked (dont let it brown!), add 1 cup milk and stir to blend.
5. Be patient while it thickens, and continue to stir.
6. When it is thick, add 1 cup grated cheese if desired.

Microwave popcorn, no bags, no butter, no oil!!!!

I have been asked to post this again! For the popcorn lovers!!!


Microwave popcorn, no bags, no butter, no oil!!!!
It’s genius really. Simple, simple genius.
Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.
No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.
This is life-changing.

Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice). Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.
Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.

Baked Sweet Potato "Fries"

Enjoy these sweet potato fries year-round. These potatoes are crispy like fries, but they are better for you because they are baked.

Baked Sweet Potato Fries:

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and the turn with spatula. Bake for another 5 to 10 minutes until lightly browned.Sprinkle lightly with salt and serve hot.

Apple Kuchen

1 cup (2 sticks/226 grams) unsalted butter or 1 cup(235 ml) vegetable or melted coconut oil, more for greasing pan
1 1/3 cups (175 grams) plus 1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
2 cups (270 grams) unbleached all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored, and each cut into 8 cresecent slices, about 3 cups, divided
½ teaspoon Calvados or other apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon or anise seeds

1. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or oil, and set aside. 

2. In the bowl of an electric mixer fitted with a paddle attachment, combine the remaining 8 ounces butter or oil, 1 1⁄3 cups sugar, and the salt. Mix until blended. Add the eggs and mix until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in about a cup of the apples, and spread batter evenly in the pan. 

3. In a large bowl, toss the remaining apples with the Calvados or other apple brandy, ginger, and cinnamon or anise seeds. Arrange the apple slices in closely fitting concentric circles on top of the dough; you may not need all the slices. Sprinkle the remaining 1 tablespoon sugar over the apples. 

4. Bake until a toothpick inserted into the center of the cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.

Note: This cake, when it is made with vegetable oil instead of butter, is similar to the  “Jewish Apple Cake” found in many church cookbooks throughout America, and was brought to this country by Polish immigrants, 

Chocolate Chip Shortbread Cookies

4.8 from 5 reviews

Chocolate Chip Shortbread Cookies

 

 

Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!

Yield: 16-20 cookies

Ingredients

• 1 cup butter, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup mini chocolate chips
• 8 oz melting chocolate wafers

Instructions

1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until ¼ inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering ⅓ or ½ of the cookie and transfer to parchment paper to harden.

Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They're easy to make and oh so addictively delicious!

Ingredients

• 
  
  4 large Russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges
• 1/4 cup olive oil
• 1/2 cup finely shredded parmesan, divided, plus more for serving
• 2 tsp minced fresh rosemary
• 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic*
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh parsley, for garnish (optional)

Creamy basil fry sauce

• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt
• 1/2 tsp dried basil
• 2 1/2 Tbsp milk, then more to thin as desired
• 1/8 tsp garlic powder
• 2 pinches salt

Instructions

1. Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. 
2. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet.
3. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side. 
4. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. 
5. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.
6. For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges.
7. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.