Sunday, September 30, 2007

Apple-Cheddar Soup

I served this soup with Panini's and Caesar salad. It was a hit! I found this recipe in the October 2007 issue of BHG.

1/2 c. finely chopped onion
1 T. butter
2 medium baking potatoes, peeled and diced
2 c. apple cider
1 t. fresh thyme, crushed
1/2 t. salt
dash cayenne pepper
1 medium cooking apple, peeled and coarsely chopped
1/2 c. milk
2 T. flour
1 c. Sharp cheddar, shredded
Fresh apple slices
Green peppercorns

In large saucepan cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt and cayenne pepper. Bring to boil. Reduce heat. Simmer covered for 15 minutes. Add chopped apple; simmer, covered 5 minutes or until potatoes are tender. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until melted. Garnish with fresh apple slices and peppercorns.


This is one of my Mom's recipes. It is super easy and tastes just like the real thing minus the eggs and mascarpone!

1 c. cold water
1 (14 oz) can Sweetened condensed milk
1 large pkg. Vanilla instant pudding mix
1 (8 oz) pkg. softened light cream cheese
1 (8 oz) container light Cool whip
1 c. hot water
1/2 c. Kahlua
2 T. instant coffee granules
24 lady fingers
3 T. cocoa

Combine cold water, condensed milk and pudding mix. Chill 30 minutes. Add cream cheese. Beat. Fold in cool whip. In separate bowl, combine hot water, coffee granules and Kahlua. Quickly dip lady fingers into coffee mixture. Place dipped side down in 8x8 pan. Spread 1/2 of cheese mixture. Sprinkle 1 T. of cocoa. Repeat next layer. Chill. Serve.

Tuesday, September 25, 2007

Pasta Ai Quattro Formaggi

We loved this recipe from the America's Test Kitchen, Cover and Bake book. We will definitely be adding this one as a regular!

Pasta Ai Quattro Formaggi
4 slices white sandwich bread, torn into quarters
2 T. unsalted butter, melted
1/4 c. grated Parmesan cheese

1 lb. penne
1 T. olive oil
2 t. unsalted butter
2 t. flour
2 C. heavy cream
1/4 t. black pepper
1 1/3 c. shredded fontina
3/4 c. crumbled gorgonzola
1/2 c. grated pecorino romano
1/4 c. grated parmesan

For the topping: process the bread and butter in food processor. Transfer to bowl and toss with parmesan. Set aside.
For the pasta: Preheat oven 500 degrees. Cook penne in water and 1 T. salt until al dente. Drain and toss in olive oil. Set aside.
Meanwhile, melt butter in a small saucepan over medium low heat. Add flour and cook, stirring constantly, until golden about 1 minute. Slowly whisk in cream; bring to a simmer and cook whisking often, until slightly thickened, about 1 minute. Off the heat add 1/4 t. salt and 1/4 t. pepper. Cover to keep warm.
Combine the cheeses in large bowl. Add the cooked pasta to the cheeses. Pour hot cream mixture over pasta and cover immediately. Let stand for 3 minutes. Uncover bowl and stir with rubber spatula until cheese are melted. Transfer to 9x 13 casserole dish and sprinkle with bread crumb mixture. Bake until topping is golden brown, about 5-10 minutes.

Sunday, September 2, 2007

Our Favorite Recipe!

This is our favorite recipe. I've made it for several friends and family members. Everyone always loves it. It is a knock-off of a dish we had at a restaurant that no longer exists.

Peking Peanut Penne
1 lb. Penne Pasta
4 chicken breasts grilled, cubed (I use olive oil, salt,pepper, garlic powder and lemon juice)

1 c. Creamy Peanut butter
1/3 bottle Bangkok Padang Peanut sauce
4 garlic cloves, pressed
1/2 c. heavy cream or milk
1/2 c. plus 1/2 c. shredded parmesan cheese

Cook pasta and chicken. Toss hot pasta with peanut butter, peanut sauce, garlic, milk and 1/2 c. parmesan. Use salt to taste. ***For a more creamy sauce- add more milk, for a more spicy sauce- add more peanut sauce.This recipe is not meant to be very saucy, rather more sticky in consistency***Transfer to Casserole dish and top with remaining cheese. Bake at 350 until cheese is light brown. Enjoy!