Garlic Bread

preheat oven to 350 degrees



one can of Pillsbury Pizza dough
2 tablespoons parsley
2 cloves of garlic, finely chopped or use a microplane
olive oil
parmesan cheese for sprinkling

place the garlic, parsley and olive oil in a small bowl

open the can of dough and place on a lightly floured baking sheet

spread the dough with the olive oil mixture, then add some parmesan cheese on top

gently fold over one side to the middle and then the other side over that
sprinkle with some more parmesan cheese

bake in a 350 degree preheated oven for 12-15 minutes...be sure to watch your time as each oven varies.

cut into slices and enjoy...

ORECCHIETTE CAPRESE

1  16 ounce box orrechetti pasta

3  medium zucchini cubed

6  roma tomatoes cubed

1  tablespoon dill

1  tablespoon basil

    olive oil ( about a 1/2 cup)

3  cloves of garlic chopped fine or use a microplane

    mozzarella balls ( small ones)

place a large pot of water on the stove for the pasta, cook the pasta according to directions on the package, saving a cup of the pasta water.

Place some olive oil in a bowl (1/4 cup) with the basil and dill, chop the tomatoes into cubes. set aside.

Cook the cubed zucchini with a little water in a bowl in the microwave, 5 to 6 minutes, set aside.

Place the remaining olive oil in a pan, add the chopped garlic and saute for a few minutes.

Place the cubed tomatoes in the pan with the garlic and oil. cook for about 10 minutes on medium heat, add the precooked zucchini and saute together for 10 minutes.

Place the cooked  pasta into the pan with tomatoes and zucchini, adding some pasta water as needed.

Cut the mozzarella balls in half and add to your serving of pasta.

Enjoy

Pumpkin Candle Holder

Special thanks to Mr. and Mrs.P for this Halloween decoration

http://cristyandmichael.blogspot.com/

RACHEL RAY'S CHICKEN PARM MEATBALLS AND SPAGHETTI

Ingredients

• 1 pound ground chicken
• 1 box chopped frozen spinach, defrosted, wrung dry in towel and separated
• 3 cloves garlic, peeled
• 1 medium onion, peeled
• 1 cup grated Parmigiano-Reggiano cheese, divided
• 1/2 cup breadcrumbs
• Freshly grated nutmeg, about 1/8 teaspoon
• About 1/4 cup milk
• 1 large egg
• 1/4 cup flat leaf parsley, finely chopped

• Salt and pepper
• 3 tablespoons tomato paste
• 3 tablespoons EVOO - Extra Virgin Olive Oil
• 1 28-ounce can crushed San Marzano tomatoes
• 1/2 cup chicken stock or dry white wine
• 2 tablespoons butter
• 1/2 cup basil leaves, torn or shredded
• 1 pound spaghetti

Yields: Serves 4

Preparation

Heat oven to 400ºF. Place a piece of parchment paper over baking sheet.

Bring a large pot of water to boil for pasta.

Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste.

Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes.

Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.

Bruschetta is always a hit

BRUSCHETTA

heat oven to 350 degrees

Any kind and amount of bread you want
I chop plum tomatoes add some basil, dill and olive oil and set aside..

slice the bread and place onto a baking sheet 
top each slice with olive oil and parmesan cheese
bake for 10 minutes
remove from oven and
top with chopped tomato mixture
add some more parm cheese or mozzarella cheese
place back into 350 degree oven and bake for 10 minutes
watching to make sure you don't burn it

Enjoy!!!

DeeDee's Pasta

1 pound campanelle pasta or any shape you like

1 can diced tomatoes

1/4 cup olive oil

2 tablespoons flour

2 tablespoons butter

3/4 can chicken broth

1 cup frozen peas

1 small can mushroom slices

4 carrots, chopped and cooked

2 zucchini, sliced thin

2 cloves garlic

1/2 cup sun dried tomato dressing

cook pasta according to directions

save a cup of pasta water if needed..

place olive oil into saute pan

microplane the garlic into the olive oil and cook

put the sliced zucchini into pan and cook

add the mushrooms

add the peas

add the tomatoes

add the cooked carrots

add the dressing

add the chicken broth

cook for a few minutes, then add the butter and flour to thicken the sauce

cook until all combined and heated through.

Drain the pasta and place in a serving bowl

add the vegetable mixture

you can add some of the pasta water for extra sauce if needed.

ENJOY!!!!

Chocolate Chip Shortbread Cookies

CHOCOLATE CHIP SHORTBREAD COOKIES

4         sticks of very soft butter

1         cup confection sugar (10X-powdered sugar)

2         teaspoons vanilla extract

4         cups all purpose flour

1         12 ounce bag MINI-chocolate chip morsels (Nestle)

beat butter, sugar and vanilla in a large bowl on medium high until light and fluffy.

With mixer on low speed, gradually add in flour a little at a time until well blended.  Scrape down the bowl.

Add the mini chips and mix well.  The dough will be soft.  Refrigerate for at least a half hour for better handling.

Heat oven to 350 degrees. 

Lightly grease cookie sheets.  Use about a tablespoonful of dough for each cookie (you can make them bigger if not enough) and roll the dough into a ball first, then into a log and place on the cookie sheet and press down along the length of the cookie to flatten.  Place cookies 1 inch apart.  Bake for 12 -15 minutes checking for a golden color around 12 minutes, more time may be needed.  All ovens vary so watch the first batch carefully and then adjust your baking time to more if needed.  The cookies should have a slight brown color along the edges.  Let cool a few minutes on the baking sheet, then transfer to a cooling rack until completely cooled.  Place in an airtight container.

GLAZE OPTIONAL

    1  1/2 CUPS MINI MORSELS

    4  TEASPOONS VEGETABLE SHORTENING not oil

for the glaze:   melt chocolate chips in a small microwave bowl or over a double boiler until melted.  Stir in vegetable shortening until smooth.  Dip one end of the cookie in chocolate.  Place on wax paper lined cookie sheet and place in refrigerator to set, remove to container.