SPINACH PESTO OVER PASTA

6 bacon slices
10 oz pkg spaghetti or fettuccini noodles
1 pkg (10-oz) frozen chopped spinach
2 cloves garlic, minced
dash of fresh ground pepper
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese

In a large skillet cook the bacon until crisp. Drain the grease off bacon but save 2tablespoons of the drippings*. Crumble the bacon and set aside.

Cook the spaghetti or fettuccini as directed on package.

While the pasta is cooking, cook the spinach according to package directions in a medium saucepan. Place the undrained spinach, reserved bacon drippings, garlic, and pepper in a blender or food processor. Cover and process until smooth. Add the undrained cottage cheese, replace cover and blend until smooth.

Arrange the pasta on a large serving platter. Pour the spinach pesto over the pasta; toss to mix well. Sprinkle the crumbled bacon and the Parmesan cheese over the top before serving. Serve immediately.

*For a healthier dish, substitute olive oil for the bacon drippings.

 This is a file photo similar to this recipe. This one is topped with mushrooms instead of bacon. 

QUICK AND EASY ROCKY ROAD CAKE

1 box (2-layer size) dark chocolate cake mix
3 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
2 tbsp milk

Prepare the cake mix according to the package directions and bake in a 9 x 13-inch baking pan. When cake is done (a wooden toothpick inserted in the center comes out clean), remove from the oven and sprinkle the marshmallows evenly over the top. Return to the oven for a couple of minutes until the marshmallows are softened. Remove from oven again. Sprinkle the chopped pecans over top of cake.

In the microwave or a small saucepan, melt the chocolate chips with the milk until chips are completely melted and mixture is well blended. Drizzle the melted chocolate over the top of the marshmallow and nuts. Cool before cutting.

file photo

ZUCCHINI CORNBREAD CAKES

1 small zucchini
1 pkt (6 1/2-oz) cornbread mix
1 egg
1/2 cup milk
canola oil for frying

Shred the zucchini and microwave on medium-high for 2 minutes. drain well. In a small mixing bowl combine the zucchini, cornbread mix, egg, and milk. Mix well and let stand about 5 minutes.

Heat the canola oil in a pan with deep sides. Use only enough oil to coat the pan, you do not want to deep fry the cakes. When the oil is hot, drop batter into the pan by heaping tablespoonsful. Cook approximately two minutes on each side. Remove from the pan to a plate lined with a paper towel.

Yield: Approximately 14 cakes.

file photo

SPINACH-MUSHROOM EGG MUFFINS

6 whole eggs

6 egg whites  

1/4 cup chopped baby spinach leaves

2 tbsp chopped mushrooms

1/3 cup lower-fat cheddar cheese

Preheat oven to 350-degrees.

Grease 6 muffin cups; set aside.

In a medium bowl, using a wire whisk, whip the eggs and egg whites until yolks are broken and mixture is blended. Add the spinach, mushrooms, and cheese; stir to blend. Divide the mixture evenly between the 6 muffin cups and bake 15-17 minutes at 350-degrees.

Note: Store leftovers in a baggie in the refrigerator for a couple days or in the freezer for a week. Easy to pop in the microwave for a couple minutes for a quick breakfast.

Yield: 6 muffins

file photo for reference

QUICK AND EASY VEGETABLE NOODLE SOUP

2 1/2 quarts water

2 envelopes dry onion soup mix
2 cups sliced celery
1 cup sliced carrots
2 medium tomatoes, diced
1 large potato, scrubbed and diced
1/4 cup chopped parsley
4 oz medium egg noodles

In a large saucepan or a Dutch oven bring the water to a boil; stir in the dry onion soup mix, stirring well until blended. Add the celery, carrots, tomato, potato, and parsley. Reduce heat to low and simmer, stirring occasionally, 15 minutes or until the vegetables are crisp tender. Return the soup to a boil and add the noodles. Cook, stirring occasionally, for another 7 or 8 minutes until the noodles are fork tender.

clipart

AMISH BREAKFAST PIZZA

If you follow my blogs and/or facebook pages, you know I grew up around the Amish and I love their cooking and recipes. This is from a favorite Amish cookbook. I haven't tried it yet, but I will when I have a grandchild or someone over to share it with.

 

 

HAWAIIAN-STYLE DESSERT

1 pkg (4-servings size) vanilla tapioca pudding mix
1 small can sliced pineapple
2 tbsp butter
1/3 cup brown sugar, firmy packed
1/4 cup flaked coconut

Prepare the pudding mix according to the package directions. Set aside to cool for 15 minutes. Stir the pudding well and then spoon evenly into 4 dessert dishes. Chill.

Drain the pineapple well, reserving 1/3 cup juice. Cut the pineapple slices in half.

Melt the butter in a skillet and add the brown sugar, stirring until softened. Gradually add the reserved pineapple juice while stirring constantly. Add the pineapple and the coconut and bring mixture to a boil. Reduce the heat and just simmer for 4 minutes. Serve the pineapple warm over the pudding.

Yield: 4 servings 

I do not have a picture of this recipe, just a file photo of a Hawaiian dessert display.

QUICK HONEY ROLLS

3 tbsp melted butter

1 tbsp honey

2 cups Bisquick

2/3 cup milk

In a small bowl, combine the butter and honey, set aside.

In a large bowl, knead Bisquick and milk together until dough forms. Divide dough into 12 equal portions and roll into balls. Place on a parchment paper-lined baking sheet and brush with the honey butter.

Bake at 450-degrees 8 to 10 minutes until lightly browned.

Yield: 12 rolls

recipe & photo - First for women 3/24

QUICK AND EASY CHERRY CRISP DESSERT

2 cups white cake mix

2 cups canned cherry pie filling
1 box coconut pecan frosting mix
1/2 cup butter, melted

Preheat oven to 350 degrees.

Grease and flour (or spray with a baking nonstick spray)a 9 x 13-inch baking pan. Spread the pie filling evenly over the bottom of the pan. Sprinkle the dry cake mix over the pie filling. Sprinkle the frosting mix over the cake mix. Pour the melted butter evenly over the top of the frosting mix. Bake in a 350 degree oven for 25 to 30 minutes or until light golden brown.

Use topped with ice cream or whipped cream, if desired.

Note: Option - use yellow cake mix and apple pie filling for apple crisp.

file photo for reference only - not this exact recipe

MICROWAVE TACO BURGERS

1/3 cup taco sauce
1/4 cup very fine dried breadcrumbs
1 tsp chili powder
1/4 tsp garlic salt
1 lb lean ground beef
4 hamburger buns
4 lettuce leaves
4 slices pepper jack cheese

In a mixing bowl combine the taco sauce, breadcrumbs, chili powder, and garlic salt. Crumble the ground beef into the mixture and mix together well. Shape the mixture into four equal sized patties. Place the patties in an 8-inch square glass baking dish. Cover loosely with paper toweling or waxed paper. Microwave on high for 3 minutes. Drain off excess fat, turn the patties over and return them to the microwave. Cook an additional 3 to 6 minutes or until the burgers are no longer pink. Remove from the microwave and drain the patties on paper towels. Add a slice of the pepper Jack cheese to each patty. Place a lettuce leaf on the bottom part of each hamburger bun. Place the patties on hamburger buns atop the lettuce. Top with the top of the buns.

Suggest condiments: pickle, onion slices, salsa, tomato slices, etc

 

File Photo