Fettucini Alfredo

This is one of those recipes that my family has had forever and loves. It is very simple and very good. Now- beware! You are basically going to be eating straight cream, cheese and butter over pasta, but that is why it is so good, right? We usually add shrimp but leaving it without is still good.

Fettucini Alfredo

¼ C butter
2 cloves garlic, finely chopped
2 C fresh mushrooms, sliced/optional
4 C heavy cream
½ C fresh grated parmesan cheese
1 lb pasta

Saute garlic and mushrooms in butter. Add cream and bring to rolling boil. Reduce heat and simmer sauce. Add cheese right before tossing with noodles and serving.

Double Chocolate Mousse Torte

I have found a new cooking blog that I am falling in love with My Kitchen Cafe. This girl has some amazing recipes, one of which is this one. This was one yummy cake!

Cake:
8 ounces bittersweet or semisweet chocolate, chopped (I used half bittersweet, half semisweet)
1 cup butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour

Mousse:
1/2 cup butter, cut into pieces
4 large eggs, separated at room temperature
1/4 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped finely(it is important the chocolate for this mousse layer is chopped finely or it won’t melt completely when added to the warm egg yolks)
1/2 cup sugar

Topping:
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
2 cups fresh raspberries

For cake:
Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into the springform pan. Bake until cake just rises in center (tester inserted into center will not come out clean), 30-35 minutes. Cool completely in pan on rack (the center of the cake may fall slightly). Cover and chill while making mousse.

For mousse:
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken – mine did not but it was very thick like custard or pudding). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar and a pinch of cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over the cooled cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream and powdered sugar in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries.

Hamburger Buns

From Our Best Bites I made these for the fourth of July and they were really good! It makes your burgers so much more gourmet!

1 Tbsp. yeast

1 1/2 c. warm water

1 1/2 Tbsp. sugar

1 tsp. salt

4-5 1/2 c. flour

3 Tbsp. vegetable oil

1 egg, separated

2 Tbsp. cold water

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour 45 minutes.

Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns when you're done, and let's face it, who doesn't want smaller buns??) pieces and shape as desired. Use a scale if you have one to get equal-sized buns.

It's okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things--if they seem like they're getting so big that they might collapse, hurry and get them into the oven.

Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash.

Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

Lasagna Soup

This soup is so good! Tastes like lasagna but fresher.

1 1/2 lb ground Italian sausage
2 onions, finely chopped
4 garlic cloves
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbs tomato paste
1 28oz can diced tomatoes
6 c chicken broth
2 bay leaves
8 oz fusilli pasta (spirals)
1/2 c grated Parmesan cheese
1/4 tsp salt
pinch of pepper
2 c shredded mozzarella cheese

Sautee sausage in large pot over medium heat, breaking into small pieces, until sausage is no longer pink. Drain excess fast from pot. Add onions and sautee until softened, about 6 min. Add garlic, oregano, and red pepper flakes and saute for 1 min. Add tomato paste and saute until rusty brown, about 5 ,in. Add tomatoes with juice, broth and bay leaves. Bring soup to boil then reduce heat and simmer for 30 min.

Add pasta, then increase heat and bring to boil. Boil until pasta is tender. Discard bay leaves, then stir in basil. If desired, season with salt and black pepper to taste.

In small bowl, combine ricotta, parmesan, 1/4 tsp salt and pinch of pepper. Mix well. To serve. place about 1 1/2 Tbs of cheese mixture in bowl, sprinkle with mozzarella cheese and pour soup on top. So yummy!

Lemon Bar Trifle

Here is the recipe from enrichment night. Enjoy!

Lemon Bar Trifle

Ingredients

2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

LEMON LAYER:
1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel

CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping.
Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

Roasted Vegetable Salad

1 lb small red potatoes, quartered

2 medium ears sweet corn

1/2 lb mushrooms, halved

1 zucchini, chopped

1/2 lb aspargus, cut into 2" lengths

1 med sweet red pepper, cut in strips

1 sweet yellow onion, cut into chunks

1/4 cup olive

1/2 tsp salt

1/4 tsp pepper

*2 cups cubed french bread

10 cherry tomatoes, halved

1 cup crumbled feta

1 cup thinly sliced fresh basil leaves

Dressing

1/3 cup olive oil

2 cloves minced garlic

1/2 tsp crushed red pepper flakes

1/4 cup red wine vinegar

In a large bowl, combine first 7 ingredients. Drizzle with 1/4 cup olive oil; sprinkle with salt and pepper and toss to coat. Spread out on baking pan and bake at 425 for 20-25 minutes, or until potatoes are tender.

For dressing, heat olive oil in small sauce pan over med heat. Add garlic and red pepper flakes and let them infuse the oil. If the oil is too hot and anything turns dark brown or black, scoop them out! Let the oil cool a little and then whisk in the vinegar.

In same large bowl used for veggies, combine cubed bread, tomatoes, feta, and basil. Then the slightly cooled veggies. Pour dressing over and toss to coat. Serve immediately, but I liked it even more later that night when the kids had gone to bed!

*I didn't have any french bread, but I did have some left over texas toast bread. I cut it into chunks, sprayed them with Pam, sprinkled seasoned salt over them, and then baked them at 400 for about 10 minutes. I am surprised how yummy the bread was in the salad!!! Don't skip the bread!

Yummy eats!

Irresistible Granola Bars
(I mean it, this is all I ate yesterday)

2 1/2 c rice krispies cereal
2 c oats
1/2 c raisins or chocolate chips
1/2 c brown sugar
1/2 c honey
1/2 c peanut butter
1 tsp vanilla

Mix oats, cereal and raisins/chips in bowl. Set aside. Bring sugar and honey in saucepan and bring to boil. Remove from heat and add the peanut butter and vanilla. Mix well. Pour over cereal mixture. Pour into greased 9x13 pan. Voila!

*variations: craisins, coconut, crumble and use as cereal.

Pavlova

4 eggs whites
1 cup sugar
1 1/2 tsp cornstarch
1 tsp white vinegar

Beat egg whites in bowl until very stiff. Slowly beat in sugar--if you do it too quickly the whites will fold and will not set up. Sprinkle cornstarch and vinegar, and fold into whites. Put on greased foil on cookie sheet as either a 7 in circle or small individual shells. Bake at 250 for 1 hour 10 min. Turn oven off and let cool inside. DO NOT OPEN OVEN during process or may not work. After cool, serve with fresh fruit (blueberries, raspberries, strawberries, kiwi or whatever comes to mind) and whipped cream. You'll LOVE it!