garlic angel hair pasta

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 garlic cloves, peeled and halved
• 1/4 cup butter or margarine
• 1/4 cup grated Parmesan cheese
• 1 teaspoon snipped fresh or dried chives
• 1/2 teaspoon garlic salt (optional)

Directions

1. Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic.
2. Place pasta in a serving bowl; add butter. Toss gently until butter is melted. Add Parmesan cheese, chives and garlic salt if desired; toss to coat.

Tomato, Red Onion, and Basil Bruschetta

• 2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
• 1/2 small red onion, finely chopped
• 3 tablespoons olive oil plus additional for brushing
• 3 tablespoons chopped fresh basil
• 1 1/2 tablespoons balsamic vinegar
• 1 large loaf focaccia, halved horizontally (reserve half for another use)
• 1 garlic clove, peeled, halved

Read More http://www.epicurious.com/recipes/food/views/Tomato-Red-Onion-and-Basil-Bruschetta-242473#ixzz1R3mXdlLM

Slow Cooker Sweet and Spicy Asian Pork Shoulder

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
• 1 tablespoon grated fresh ginger
• 1 teaspoon Chinese five-spice powder (optional)
• kosher salt and black pepper
• 2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1 cup long-grain white rice
• 1 medium head bok choy, thinly sliced (about 8 cups)
• 2 scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

breakfast casserole

1 lb. sausage
8 eggs
2 c. milk
1 c. Bisquick
1/2 c. Monterey Jack cheese
1/2 c. Cheddar cheese

Cook sausage and drain well. Beat eggs, add milk and Bisquick. Spray a 9x13 dish with Pam. Layer sausage, sprinkle grated cheese on sausage. Strain egg mix over sausage. (Must strain or will be lumpy.) Bake at 325 degrees for 50 minutes or until set.

thick and chewy oatmeal cookies

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Brussels Sprouts Chips

• 1 pound Brussels sprouts, washed and spun dry
• Extra-virgin olive oil
• Coarse salt and freshly ground black pepper

1. Preheat oven to 425 degrees F. Line baking pan with a piece of aluminum foil, if desired. Spray with nonstick cooking spray.
2. Trim stem end of Brussels sprouts high enough to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as will pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in a large mixing bowl.
3. Drizzle olive oil over Brussels sprouts; sprinkle coarse salt and pepper over. Toss to coat evenly and spread leaves in a single layer on baking sheet.


4. Place baking sheet in 425 degree F oven and let roast for 10 minutes. Remove sheet from oven. Pick out leaves that are dark and crispy and place in a serving bowl. Use a spatula to flip the remaining leaves and sprout halves. Return to oven.

5. Repeat this process until the majority of the leaves have been crisped. The halved sprouts remaining on the baking sheet should be browned and fork-tender. Place them in the serving bowl along with the leaves and serve hot or at room temperature.

Bean Soup With Kale

• 1 tablespoon olive oil or canola oil
• 8 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups low-fat, low-sodium chicken or vegetable broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
• 4 plum tomatoes, chopped
• 2 teaspoons dried Italian herb seasoning
• Salt and pepper to taste
• 1 cup chopped parsley

Directions

1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

http://allrecipes.com//Recipe/bean-soup-with-kale/Detail.aspx

Sweet, Summer Roasted Vegetables Print Recipe

 
1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup frozen corn kernals
1-2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly cracked pepper

Toss all to combine & roast at 400 for 15-20 mins.

Read more at http://www.kevinandamanda.com/recipes/side-dishes/sweet-summer-roasted-vegetables.html#ixzz1EuPgVpbI

THE BEST Chocolate Cake EVER :D [print_link]

1 box devil's food cake mix

1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil's food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Read more at http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html#ixzz1EuPDah35

apricot pork roast

• 1 (10 1/2 ounce) can condensed chicken broth
• 1 (18 ounce) jar apricot preserves
• 1 large onion, chopped
• 2 tablespoons Dijon mustard
• 4 lbs boneless pork loin roast

Prep Time: 5 mins

Total Time: 1/2 day

1. 1 Mix broth, preserves, onion and mustard in slow cooker.
2. 2 Add pork and turn to coat.
3. 3 Cover and cook on low 8-9 hours or until done.

Read more: http://www.food.com/recipe/delicious-apricot-glazed-pork-roast-crock-pot-85452#ixzz1DRSsuq4p