Ridiculously Easy I mean it. Easy. E…..Z…. Peach Crunch Cake. You need some sliced peaches in syrup. Just dump them in a 13 X 9 dish. Note: this can also be called a dump cake. Cut the peaches into smaller pieces and you can distribute them more evenly. Next up, you need a yellow cake mix. Sprinkle it right over the top of the peaches. Keep sprinkling until it’s all covered up. Then layer 1 stick of butter right on the top. For some reason this photo makes me smile. And this really makes me smile. Oh this is looking good. Finally, add some chopped walnuts. Here ’tis from the top and again from the side. Bake it at 350 degrees for about 40 minutes and voila… Peach crunch cake. Some for me… Some more for me… Good alone… good warm… good cold… and Good warm with something cold. Yum. Peach Crunch Cake 24.5 oz jar of sliced peaches in light syrup 1 package yellow cake mix 1 stick butter (1/2 cup), cut into 16 pieces 1 cup brown sugar 1/2 cup chopped walnuts Preheat oven to 350 degrees F. Enjoy! See, that was easy. Go.
Lemon Spaghetti Pasta is one of my favorite weeknight dinners. Most sauces, whether it be something classic like carbonara or different such as sun-dried tomato cream, come together in no time at all. The latest recipe to be added to my pasta rotation? Ingredients Salt 1 pound spaghetti 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper flakes 2 lemons, zested and juiced 1/2 to 3/4 cup heavy cream 1 cup grated Parmigiano Reggiano Handful flat-leaf parsley, finely chopped 1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced Directions Bring a large pot of water to a boil. Serves 4. Information Category Main Dishes, Pasta Cuisine Italian
Cheeseburger Pasta Recipe Did you pre-order Budget Savvy Diva’s Book Yet ?! Make sure to pin the recipe or REPIN Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE What You Need 1 pound of pasta cooked – penne or similar 1 pound of ground beef 3/4 cup of milk 1/2 teaspoon of garlic powder 2 cups of cheddar cheese 1 teaspoon of pepper 1/2 teaspoon of salt 1/4 cup of parmesan cheese What To do Brown beef in a medium size skillet – Add salt and pepper. In a medium sauce pan – over medium- low heat add milk and cheese – mix till cheese is melted. Add cheese sauce to beef and mix. Add cooked pasta to skillet and mix well. Enjoy! For gluten – free version use corn pasta Cheeseburger Pasta Sara @ Budget Savvy Diva : Main Brown beef in a medium size skillet – Add salt and pepper. Other recipes you'll love:
Homemade Nutella I was an exchange student (ah how many times I've said this sentence...) 5 years ago in the US. I'm not gonna talk about how it was (AMAZING) but then and there I gained sisters! Now I have one living in the States and one living in Germany. And next week we are gonna be reunited! BUT today I tried my homemade Nutella. If that hasn't convinced you to make some now, then I will tell you, it is SO easy to make! Homemade Nutella makes for 3 jars 200 g Hazelnuts 1 can Condensed Milk 255 g Chocolate - the darker the better 1/2 cup hot Milk Roast the hazelnuts for about 10-15 minutes either in the oven or in a dry pan over the heat. When the nuts are ready put them on a tray or a magazine and let them cool down a little. Once they are not hot anymore, place them in the food processor and start processing them. It will be quite a while, if you don't have a very professional machine, like me. When you're done with this, start bringing water to a boil. Mix them together.
Quick Pasta with Cream & Garlic Tuesday, December 13, 2011 By Stephanie Meyer Stephanie Meyer Inspired by a recent David Tanis/New York Times column about the beauty of having a quick, satisfying pasta in your repertoire, I thought I'd share my recipe—if you can even call it that—for the pasta I make for my son at least once a week. Or night! If you're gluten-free, you can substitute gluten-free pasta. Quick Pasta with Cream & Garlic Serves 2-4 1/2 lb. dried spaghetti 1 Tbsp. butter 1 clove garlic, minced pinch of red pepper flakes (optional) 1/2 c. heavy cream salt 1/4 c. Cook pasta in boiling, salted water according to package instructions. While the pasta cooks, heat a small skillet over medium-low heat. When pasta is done, just before draining it, reserve 2 Tbsp. of the pasta cooking water.
Enchilada Lasagna | Mogwai Soup This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby. Enchilada Lasagna Ingridients: 2 tbsp of vegetable oil 1 lbs chicken breast, chopped to bite pieces 5 cups of mexican blend cheese 1 can of cream of celery 1 can of cream of chicken 1 1/2 cups sour cream 1/4 cup canned and chopped green chillies (drained) small corn tortillas 1 tsp cumin 2 tsp salt 1/2 tsp pepper Brown chicken in a pan on 2 tbsp of oil. Prepare the dish you will assemble the lasagna in. Count on getting at least seconds, it really is that good! Quick update...and thanks to J + P for reminding me! Thank you Andrea!
Frozen Yogurt Dots Here it is…another installment of Jillee’s Favorite Frozen Treats! Everytime I see an idea for a new frozen treat idea…I can hardly WAIT to try it! This one was NO exception! As much as I love the Frozen Yogurt Pops that I posted about a couple of weeks ago and have since probably eaten at least a dozen of! Oh and they freeze SUPER FAST! Never miss a good thing! Fried Zucchini Spaghetti Serves 4 Originally aired April 20, 2011 3/4 pound (3/4 box) spaghetti Coarse salt 3 zucchini, very thinly sliced (but thicker than paper thin or they will just burn) 1 tablespoon unbleached all-purpose flour 1/4 cup plus 2 tablespoons extra virgin olive oil 1 cup finely grated Parmesan cheese, plus extra for serving 1/4 cup pasta water, to thin Freshly ground black pepper Handful fresh basil leaves (leaves from 5 leafy stems) Boil the spaghetti in salted water until just al dente. Meanwhile, toss the zucchini with flour. Meanwhile, whisk the cheese together with the remaining 2 tablespoons of olive oil in a large mixing bowl. To serve, portion the pasta into four shallow bowls and evenly distribute the rest of the zucchini on top of each, along with a couple of gratings of Parmesan.
Revolutionary Mac & Cheese I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. Revolutionary Mac & CheeseSource: Cate’s World Kitchen adapted from White on Rice Ingredients: 2 cups dried pasta 2 1/2 cups skim milk** 1 cup loosely packed cheddar cheese, shredded by hand 1 tsp salt 1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste) 1/4 tsp. cayenne pepper (optional) Directions: In a small saucepan, add pasta and milk. Turn heat off, add cheese & salt & and stir to combine. If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. As a side dish this makes enough for 4 people with no leftovers (can easily be doubled). *Also, I’ve found that mac & cheese can depend greatly on your personal preference.
Creamy Nutella Popsicles Wednesday, 6 June 2012 Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. It’s pretty much summer and that can only mean one thing: popsicles! (a more traditional shape than my rocket ship popsicle mold ) and wanted to test it out. Instead of making a fruit juice based pop, I combined COOL WHIP whipped topping and Nutella to make a creamy, rich popsicle that’s perfect for a light dessert. Recipe: Nutella COOL WHIP Popsicles Makes 3 popsicles 1 cup COOL WHIP1/2 cup milk3 Tbsp. Place all ingredients in a blender.
Angel Hair Pasta w/ Chile Lemon & Arugula One of the most frequently asked questions I receive is- How do you do it all? Oh man… THIS QUESTION. The answer is….I DON’T & can’t! Every week looks different in my life. Balance is difficult to attain. I am good at balancing my food, though. This pasta is a good balance because it appeals to me- the ARUGULA lover and to Casey the PASTA lover. And we’re off! It all starts with BREADCRUMBS! Get your ingredients together. The flavor makers. Let’s make some garlic chile oil. Cook your pasta! Add the bread crumbs & lemon zest. Throw that arugula in. Put the pasta on a platter. Top with cheese, pepper & salt. Serve it up, serve it up, YO. This is how we balance. serves 4-6 (recipe slightly adapted from Tyler Florence Family Meal: Bringing People Together Never Tasted Better) In a skillet, combine the panko with 2 tablespoons of the oil and toss to combine. In the same skillet, heat the remaining 6 tablespoons of olive oil over medium heat. Bring a large pot of well-salted water to a boil.
Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Gnocchi Mac n' CheeseFrom Cuisine at Home1 pound purchased or homemade gnocchi2 Tablespoons butter2 teaspoons garlic, finely chopped1 Tablespoon all-purpose flour3/4 cup milk1 teaspoon Dijon mustard1/4 cup shredded Gruyere cheese1/4 cup shredded fontina cheeseSalt and white pepper to taste1/3 cup shredded Parmigiano-ReggianoBasil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)Preheat oven to 375.
Pepperoni Pizza Monkey Bread Kids can be frustratingly picky eaters. They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! She did not want plain cheese pizza. She wanted pepperoni pizza. Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread. A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients Instructions Notes Yields: 48 pieces
Gluten-free Lemon Pasta | Recipe | With Style & Grace This week, it’s all about the lemons. I think it’s a pregnancy thing, but I can’t seem to get enough. This lemon pasta isn’t anything new. It’s been a family staple and comfort for years. I can almost guarantee every family member who opens this up has the biggest smile on their face. It’s a favorite and requested at every. single. occasion. I apologize now, there’s a lot more pasta recipes to come. Yep, that’s it. Well, plus a little olive oil and parmesan if you choose, which I do. For those of you who can’t do dairy, don’t worry, this is just as good without the cheese. My husband adds grilled chicken or shrimp for protein. Often times it’s family style at our place and served directly out of the Le Creuset. This is a great pasta dish to serve your guests or at family dinner. Gluten-free Lemon Pasta Recipe PRINT Recipe Ingredients Directions In a large pot, cook pasta as directed. In a small saucepan, heat olive oil and butter. Serve immediately with a side of parmesan cheese Serves 4