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Easy Pasta e Fagioli "Pasta and Beans"
(Pasta Fazool)
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1/2 teaspoon chopped garlic
4 (8 oz) cans tomato sauce
1 (14oz) can chicken broth
1/8 teaspoon freshly ground black pepper
1 (15 oz) can cannellini beans, drained and rinsed
2 tablespoon fresh parsley chopped
3 fresh basil leaves julienned
1 1/2 cups ditalini pasta
Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute for a minute. Stir in tomato sauce, chicken broth, pepper; simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
Add beans, parsley and basil to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
If you like your pasta fagioli like a soup, add more broth.
18oz package cake mix
1/2 cup softened butter
1 egg
Preheat oven to 350. Mix all ingredients together using a hand mixer until dough forms. Mix together sugar and cinnamon in a bowl. Using your hands, roll about a tablespoon of dough into a ball. Dip one half into sugar mixture. Place ball, sugar side up, on an ungreased cookie sheet 2" apart. Bake 9-12 minutes. Cool on wire rack. Store in an air tight container at room temperature.
Cherry Cordial Mocha
About 8oz of hot coffee
2 1/2 T. Hot Cocoa mix
1-2 T. maraschino cherry juice
dash of cream or top with whipped topping
Easy Mocha
2 T. Hot Cocoa Mix (I used Nestle Milk Chocolate)
Hot coffee
1 teaspoon chocolate syrup
whipped cream
Place hot cocoa mix in a coffee mug. Slowly pour in hot coffee while stirring quickly. Stir in syrup. Top with whipped cream. Enjoy!
Apple
Cinnamon Rolls
Cinnamon
Rolls:
1 loaf
frozen bread dough
21 oz can
Apple pie Filling
1/4 c.
light brown sugar
1 tsp.
cinnamon
1/2 cup
chopped Pecans
Icing:
Mix with
fork until blended:
3/4 c.
powdered sugar
1/4 tsp.
butter, melted
1/8 tsp.
vanilla
1 tsp. -
1 tbsp. milk (add a little at a time until all sugar is absorbed, consistency
should be thick, but spreadable)
Thaw
dough according to package instructions. Empty apple pie filling into a bowl.
Chop the apples into small pieces unless you were able to find chopped apple
pie filling. Add brown sugar and cinnamon. On a lightly floured board roll into
a 12x6 inch rectangle. Spread apple mixture onto dough. Sprinkle with pecans.
Roll up jelly-roll fashion. Pinch the seam slightly to close. Carefully slice
into 12 equal slices. Place in greased muffin tins. Cover with a warm damp
towel and allow to rise 2-4 hours (or overnight) in a warm area. When the rolls have doubled in size, bake
them at 350 degrees for 15-18 minutes until they begin to brown.
Chicken Alfredo with Pancetta Pizza
serves 4
Recipe I created for the Bays English Muffin recipe contest.
5/16/2012
2 tablespoons butter
1 clove garlic, mashed to a paste
1/8 teaspoon dried rosemary
1 pinch salt
4 english muffins
1 c jarred Alfredo Sauce
2 c. cooked chicken breasts, diced
2 oz Pancetta finely chopped, cooked till crispy
1 bunch washed and rinsed arugula
Preheat oven to 375 degrees F.
To make Garlic Butter:
Melt butter in saucepan over medium heat. Add garlic rosemary and salt. Stir contantly for about1 minute. Remove from heat. Cover and set aside.
Split muffins in half. Place muffins cut side up on baking sheet. In a separate bowl toss cooked diced chicken breast with alfredo sauce. Brush small amount of garlic butter on each muffin half. With a spoon, spread a little alfredo sauce on top. Top with some chicken. Sprinkle with pancetta. Repeat with all muffin halves.
Bake for 10 minutes. Remove from oven and top with arugula.
Serve immediately.
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