Bowtie Pasta

This is our own version of Carino's Bowtie Festival. Yum....

1 box bowtie pasta, cooked according to package directions
2 Roma tomatoes, diced
4-6 slices of bacon (we use turkey bacon), cooked and crumbled
1/2 red onion, chopped
1-2 chicken breasts, grilled and cubed

Now make the white sauce below, but turn it into a cheese sauce by adding 1 cup of cheese at the end and melt until smooth.  We use Muenster. Carino's uses asiago, but that is really expensive.  Muenster or even Parmesan works fine.  I just buy the slices of Kraft or Sargento, because it is easy to put into it and melt down.  I also usually double this white sauce recipe to make it more saucy, but you can make however much pasta you want and add the other ingredients to fit your needs.  Mix it all together and serve hot.

Classic White Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 1 cup

1 Tablespoon corn starch
1 cup milk
2 Tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper

Stovetop:  Combine cornstarch and milk in small saucepan. Stir until smooth.  Add butter, salt and pepper. Stirring constantly, bring to a boil and boil for 1 minute. (Now add cheese and melt until smooth.) Remove from heat.

Posted by Gina

Chicken Romaine Salad

This is a yummy salad that makes a LOT! I usually only make half of what it calls for and I still end up freezing some of the dressing.

Chicken
6-8 chicken breasts-I seasoned with salt and peper, lemon juice and a little soy sauce (can use less, this is ALOT)
Bake for 30 minutes in 350 degree oven. (I just grill mine) Cool and cut into small pieces.

Sugared Pecans
8 oz. pecans or other nuts, I used almonds the other day (chopped or whole)
4 Table. sugar
In small skillet, sprinkle sugar over nuts and cook over medium heat until sugar is dissolved and nuts are coated.

Salad
2-3 heads Romaine lettuce (others can be used instead), washed and cut
1 head iceburg lettuce, washed and torn (you can use all Romaine or European blend mix)
1 pound bacon, cooked and crumbled
1 c. dried cranberries, Craisins (have also used dried blueberries or a mix of the two)
1 c. shredded Mozz. cheese

Dressing (can make 1/2 or even 1/4 recipe, it makes a lot)
1/2 red onion, or less if onion is large, finely chopped (it was a little strong the last time I made it)
2 c. sugar
4 t. dry mustard
2 t. salt
1 c. red wine vinegar
2 c. vegetable oil

Chop onion using food processor or chop and place in blender.  Add sugar, mustard, salt and vinegar, blend until frothy.  Slowly add oil.

Toss chicken, lettuce, bacon, craisins, and cheese together in large salad bowl.  Add dressing and toss to coat.  Sprinkle nuts on top.

You decide what proportions you need.  Like I said, the chicken and dressing makes a lot compared to some of the other ingredients.

 Posted by Gina

Cookies 'n Cream Cake

This is from the Pampered Chef Delightful Desserts cookbook.  We made it for Dan's and Paul's birthday this year.

Cake
12 creme-filled chocolate sandwich cookies, coarsely chopped
1 package (18.25 oz) white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 tablespoon vegetable oil

Icing
6 creme-filled chocolate sandwich cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 tablespoons butter or margarine, softened

1. Preheat oven to 325*F. Spray Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter; set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according to package directions.

2. Pour half of batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.

3. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto Stackable Cooling Rack; remove pan. Cool completely.

4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter in Small Batter Bowl; beat until smooth. Ice top of cake allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in refrigerator.
Yield: 16 servings

Posted by Gina

Strawberry Spinach Salad

A dear friend of mine shared this recipe with me, and everyone who has had it LOVES it! Enjoy!

baby spinach, rinsed and torn into bite-size pieces
sliced strawberries
feta cheese
slivered almonds, candied if desired

1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspooon paprika
2 Tablespoons sesame seeds
1 Tablespoon poppy seeds


1. In a large bowl, toss together the spinach, strawberries, feta cheese, and almonds.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Posted by Gina