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  1. #11
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    Just to die for, really.

    Bowties with Sausage Cream Sauce:

    1 package Bowtie pasta
    2 tablespoons olive oil
    1 pound sweet or hot (your choice) Italian sausage, casings removed and crumbled
    1/2 teaspoon crushed red pepper flakes
    3 cloves garlic, minced
    1/2 cup diced onion
    1 (28 ounce) can Italian-style plum tomatoes,
    drained and coarsely chopped
    1 1/2 cups heavy cream (I've also used half & half)
    1/2 teaspoon salt
    3 tablespoons minced fresh basil

    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to
    10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, half & half, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  2. #12
    Posting Addict ButterMonkey's Avatar
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    Thanks Lumps! I'm going to make that Wednesday night. Oh, and is that red pepper a red bell pepper or some other kind of hot pepper?
    Bobbie

    Mom to two awesome boys:
    Nathaniel: 06/05/03
    Samuel: 08/08/07
    Lil' Sis: 02/02/09




  3. #13
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    On board for Wed, but I use this all the time....

    Tuscan Pork Chops
    ~~~~~~~~~~~~~~~~~~~~~
    1/4 cup all purpose flour
    1 teaspoon salt
    3/4 teaspoon pepper
    4 1 inch thick pork chops, boneless
    1 tablespoon olive oil
    3 cloves minced garlic
    1/3 cup balsamic vinegar
    1/3 cup chicken broth
    3 plum tomatoes seeded and diced-or small can diced tomatoes, drained
    2 tablespoons capers- can be omitted

    Combine first 3 ingredients in shallow dish, dredge pork chops in flour mixture

    Cook pork chops in hot oil in large skillet over medium high heat until golden brown on each side.One or two minutes per side.

    Remove chops and set aside.

    Add Garlic to skillet, sauté for 1 minute. Add vinegar and chicken broth and stir to loosen particles from bottom of skillet, stir in tomatoes and capers.

    Return pork chops to skillet, bring sauce to a boil. Cover, reduce heat and simmer 4-5 minutes until pork is done. Plate pork chops and cover with sauce.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  4. #14
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    Yes Ma'am bell pepper.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  5. #15
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    Cheese Danish

    2 cans of crescent rolls
    16 oz. softened cream cheese
    1 cup sugar
    1 egg yolk--save the white
    2 t. vanilla
    1/4 cup brown sugar

    Preheat oven to 350 degrees. Spread out 1 can of crescent rolls along bottom of a 9 x 13 pan. Mix cream cheese, sugar, egg yolk and vanilla together. Spread evenly over rolls. Spread out second can of rolls on top of filling. Brush with egg white and sprinkle brown sugar on top. Bake for 20-25 minutes.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  6. #16
    Posting Addict ButterMonkey's Avatar
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    Lumps, I'm making the TT casserole tonight and I realized that it says 1/4 flat leaf parsley. Is this 1/4 cup or 1/4 of the bunch you buy from the grocery store?

    Thanks!
    Bobbie

    Mom to two awesome boys:
    Nathaniel: 06/05/03
    Samuel: 08/08/07
    Lil' Sis: 02/02/09




  7. #17
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    Sorry Bobby, but you can't really screw up, I use 1/4 of the bunch.

    Did you like it?
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  8. #18
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    Just make them if you like pecan pie. Acck they are so good. They are really mini muffins sort of. i did make some cream cheese frosting to go on them, but they are fine without frosting.

    Pecan Pie Cupcakes

    33 min | 15 min prep

    24 miniature cupcakes

    1 cup chopped pecans
    1/2 cup all-purpose flour
    1 cup packed brown sugar
    2/3 cup butter, melted
    2 eggs
    Preheat oven to 350 degrees.
    Combine all ingredients and mix well.
    Spray a miniature muffin tin with non-stick cooking spray.
    Fill each 3/4 full.
    Bake in preheated oven for approx.
    18 minutes.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  9. #19
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    Don't freak out at the title of this recipe.I promise you won't taste the pumpkin in it. It just adds a really thick, creamy texture to it and is SO delicious! Most people look at me weird when I say what I make it with, but then they taste it and LOVE it

    Pumpkin Chili:

    1 lb ground turkey
    1 onion, diced
    1 clove garlic, finely chopped (or more if you like garlic, like me!)
    2 cans undrained diced tomatoes (I like the seasoned ones)
    1 15 oz can pumpkin
    1 15 oz can tomato sauce
    1 can kidney beans, drained
    1 can black beans, drained
    1 cup frozen corn
    1 TBSP chili powder
    1 tsp ground cumin
    1/2 tsp black pepper

    Sautee onion and garlic in some oil on med-high heat for 5-7 minutes (or until tender), stirring frequently. Add turkey; cook until browned. Add remaining ingredients and stir really well. Bring to a boil, then reduce heat and simmer on low COVERED for 30 minutes, stirring occasionally.

    I like to top this with some shredded mozzerella. You can use it to dip his tortilla chips in, its that thick and GOOD!
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  10. #20
    ASKMom
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    You rock!

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