Free Celebrity Pasta Cookbook

I love homemade pasta, but if I don't make it from scratch, I always use Barilla.  We had Taco Thursday every Thursday here and it got a little old. I think for easy meal planning, I may revert back to that, but call it Mexican Monday.....and have a pasta day one day a week.  Some weeks I can make it homemade, and some I can make it from Barilla Pasta (I'm not advertising for them, its really what I use!) 
Oh, before I forget....Barilla is offering a free cookbook right now, for downloading.  Years ago, they sent out print books free, I have one or two, but with the information highway so congested, they probably can't afford to do that anymore, so its just a download...plus they are saving trees (who are they kidding, we print them lol)
The Celebrity Pasta Lovers Cookbook  
Go to this page ↑ (link above) and click below the blue box with the counter in it on the right.

Download our new limited edition cookbook featuring exclusive Mario Batali recipes, inspired by the favorite dishes of Julianne Moore, Jimmy Fallon, Meryl Streep, and more! Available through October 15th.

Please share my blog post with your friends, so they can take advantage of it too, ya never know, you could lose the file and need to get it back from someone (the very reason I always share recipes).  Also if you got this link from facebook, share my link please! 

If you wish to make homemade pasta, my link below will take you to it, and also, my homemade ricotta cheese link is here too....I am making homemade Lasagna this weekend....totally from scratch!  My kids love my lasagna, and, like my grandmother did, I always add a pinch of cinnamon to my sauce. She must have known it was good for you, but its also so yummy! 

Homemade Pasta

Homemade Ricotta Cheese  
Milk is cheaper to buy than a commercial Ricotta Cheese..they want 5.00 a container and I always need more than one container.  It tastes better homemade too!



 

Tomato Tart and Homemade Pesto

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Its getting cold at night, and I was worried my basil might catch cold (frost) so I went out today and harvested a huge wad of it and made up a bunch of pesto to freeze so I have it for the winter.  I have an indoor plant or two, but I strip those bare often and run out.   I have about 30 of these cookie scoops of it (about 2 T each) that I froze.  I watered the basil and hope to get some more before the frost kills them.

I can't call it MY pesto recipe, but its the one I use.  It's very good.  (see below)

My Pesto looks as good as it tastes! My Kodak easy share has stood the test of time! 

I made a tomato pesto pasta for the teenagers that were here and then I made this tomato tart.  I've made it and posted it before, but I thought I would repost it.  If you haven't tried it yet, you are missing out! 

This is effortless...if you have the pesto made up, most of the work is done!   I snapped this pic right before I devoured it.

Not bad for my 6 year old camera!  One of these days I will get a new one.

Here is a picture of last year's post.

This tart is so easy and delicious, perfect for summer when the tomatoes are pushing like crazy. Its great for breakfast, a light dinner with wine, or a snack. I took the picture of my basil from my garden. Isn't it breathtaking! lol.

Before I start,

I have a Special note

to the

"HOMEMADE PIE CRUST SNOBS"

I CAN AND HAVE MADE MY OWN DELICIOUS PIE CRUSTS.....

quite frankly any moron can....but in a pinch, these prepared refrigerated one's are just as good and super handy to have around...and who has time for pie crust making, there is exercising to be done, don't forget, if you are going to eat the good things in life...ya better make damn sure you are working it off!

I have heard it before when someone sees I use the Pillsbury one's, "mine are better, I make them homemade" Bullshit, I tasted yours and its not any better...lol. And I make pies all of the time..how often are you rolling out pie crusts? And I exercise 5-7 times a week...raise my kids, homeschool, grow a big garden that supplies not only my family but extended family and friends, yard work, run a few yahoo cooking groups with over 5000 members, blog here and there and everywhere, and chat with my friends on facebook daily...should I go on? If you manage to do all those things and make your own pie crust all of the time, good for you!

So if you want to brag about how you make your own pie crust, big fat freakin' raspberries to ya...GET A LIFE!

I can make them too...but just feel there are more important things in life, and if Pillsbury wants to do the work for me...Thanks Pillsbury!

Now, on with the recipe

Tomato Tart

one roll of pie crust from

the Pillsbury refrigerated pie crust box

2 C Mozzarella Cheese

5 tomatoes

1/2 c Kraft Real Mayo
(its the brand I use, use what you prefer)

1/4 c parmesan cheese grated

2 T basil pesto

2-4 T chopped fresh basil (opt)

Unroll pie crust on a pizza stone and brush the outer edges with water, and fold over to make a pie or pizza crust look. Prick with a fork

Bake the pie crust at 450 degrees for 8-10 min. Sprinkle with ONE cup of the mozzerella cheese and let it set for 15 min on the counter or stove top. Meanwhile, lower oven temp to 375.

Arrange the tomato slices over the cheese. Stir together 1 cup mozzerella cheese, mayo, Parmesan cheese, and pesto. Spread it over the tomato slices.

Bake at 375 degrees for 20-25 min. Remove from oven and sprinkle with basil to garnish. 

This is also good with Ricotta Cheese dolloped on top before the final baking! I made it again and added garlic..

 This is a pic of basil from my herb garden.

Basil Pesto
Yield
Makes 2 cups or 16 (2-tablespoon) cubes
Ingredients
4 cups loosely packed fresh basil leaves
6 garlic cloves
1/4 teaspoon salt
1 cup shredded Parmesan cheese
1 cup pine nuts, toasted  ( I use Walnuts and don't toast them)
1 cup olive oil  ( I use grapeseed oil)
Preparation
Process all ingredients in a food processor until smooth, stopping to scrape down sides. Spoon mixture into ice-cube trays, and freeze. Store cubes in freezer bags up to 6 months.
Pesto is great to have on hand for last minute hors d'oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches.
Southern Living, SEPTEMBER 2003


Just a quick note:  I used my cookie scoop and put them onto wax paper on a tray and froze them.

  I just read that people make lemon balm and other herbed pestos.  I have tons of herbs to try out.  I have to get more Parmesan cheese first.  

These scoops are priceless.  I have a few, in different sizes.  Great for cookies or anything really. I use them to scoop cupcake batter into muffin tins, they are great for meat balls too.   

Here is a video of a gal making pesto. It's really easy and fast to make.

Episode 7: Heirloom Pesto -- powered by eHow.com

  

Rice Cooker Pepper Omelet

I made an omelet in the rice cooker this morning, just because I was lazy.  It turned out really nice!

In the rice cooker:

2 T oil

1/2 cup frozen onion and green pepper strips

1/8 cup bacon pieces

  Who measures? lol  Its an estimate of how much I put in. Put in as much as you want. Hot peppers are a plus!
Turn on the rice cooker, keep lid open and let it "fry" for a few mins

Now, if your bacon is not precooked, as I buy mine, you can brown it up now

Next, add 6 eggs, scrambled with 1/8 c water. 
Shut the lid
If the cook turns off, hit it again.  It will turn off once or twice..no biggie..if you let this go, it will still cook, but to speed it up, I go out and re-hit the cook button.

It will take about 10 minutes ...I know, longer than in a fry pan, but if you don't feel like getting out the frying pan, or don't have one on hand...this is so easy.

When its done, you can tell, the eggs firm up, lay 5-6 slices of American Cheese on top, and close the lid to let it melt.   It's done.  This served four in my small 7-cup rice cooker.  If you have a bigger cooker, you can make more. 

This was delicious and easy.  Great for if you are taking it on vacation and don't want to pay to eat out, or for your college dorm room. 

Pumpkin Latte It's so Easy!

 

Pumpkin Latte

 My daughter posted on facebook that she was drinking a pumpkin latte....I WANT ONE  I replied.  Searched around and came up with a concoction from reading a few other concoctions lol.

These are semi healthy, as they contain real pumpkin.  Each batch serves one.  You can make one in two minutes and be out the door with it.

You are going to be amazed at how fast it is to make these. It won't cost you 5.00 a cup either.

To make it easy, take any remaining pumpkin and freeze in an ice cube tray and break out, store in baggies.  When you want one, you can thaw an ice cube right into your mug in the microwave and then you will have just the right amount to make one.

Pumpkin Latte

1/2  mug half and half or creamer (milk would do)

2 T pumpkin

dash black walnut extract

1/2 mug coffee

1/8 - 1/4 tsp pumpkin pie spice

 whipped cream (optional) and some pumpkin pie spice or halloween sprinkles for garnish

I just took a frozen pumpkin cube, dropped it in a mug and nuked it (in the microwave of course) for 30 secs.  It was ready to work with.   Fill the mug halfway with cream or half and half.  Add the black walnut extract and pumpkin pie spice.  Nuke it for 30 secs.  Add hot coffee to fill the cup.  

Add whipped cream if desired and garnish with spice or sprinkles...Enjoy!  

PS.  for those who refuse to have a microwave (my sister lol)....you can do this on the stove top, but if you had a microwave, it would be less mess and faster.

Feel free to make the froth machine noise while you are waiting for the microwave lol. 

It's Apple Season! How about some Nachos, no fattening tortilla chips needed

 

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I got this awesome looking recipe from Taste of Home

Its a great magazine filled with yummy and fun recipes. This recipe claims to yield 24 servings, but I'd say it serves 4 lol.

Apple Nachos

by RaeAnne Gnatkowski

36 caramels

1 T water

30 large marshmallows

1/3 C butter, cubed

4 medium tart apples cut into ¼ inch slices

1/3 C dry roasted peanuts, chopped

1/3 C semi-sweet mini chocolate chips

3 T Halloween colored sprinkles

In a microwave safe bowl, melt caramel with water and stir until smooth.  

Meanwhile, in a large saucepan, melt marshmallows and butter.  Arrange apple slices on a large platter.  Drizzle with caramel, top with marshmallow mixture.  Sprinkle peanuts, chocolate chips and sprinkles on top. 

Serve immediately.

149 calories per serving

Tip: Spritz the apple slices with some lemon lime soda to prevent oxidation.  You could use pecans or walnuts in place of the peanuts. 

If you have an apple peeler corer slicer, this recipe can be whipped up in 5-10 minutes! Just pull the peeler thing back.  Or peel them if you like.  The recipe calls for peeled apples, but the pic shows them not peeled and I love the peel on mine.

 

Chex Pumpkin Pie Crunch Party Mix

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I love Chex party mixes and none of the store bought bags compare to the homemade varieties.  And NO MSG or artificial flavors in the homemade versions!

Here is a great one for fall.

Chex® Pumpkin Pie Crunch

Prep Time: 15 Minutes

• 1/4 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1/4 cup butter
• 2 teaspoons vanilla
• 2 cups Cinnamon Chex® cereal
• 2 cups Wheat Chex® cereal
• 2 cups Honey Nut Chex® cereal
• 8 oz pecans

1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

16 servings (1/2 cup each) 

Who's counting? lol

1 Serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 7g); Protein 2g
% Daily Value: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron 30%
Exchanges: 1/2 Starch, 1 Other Carbohydrate, 2 Fat
Carbohydrate Choices: 1 1/2 

for more great recipes from Chex, visit their website...

More Great Chex Party Mix Recipes

 

TOMATOES: Ripening problems this summer?

I don't know about you, but if you live in the North East Mid Atlantic States, we didn't have a great summer for tomatoes.  Most people I talk to had the same problem. It's nothing you as a gardener did, and there was not much you as a gardener could do. And here is why.

According to my newsletter I get from Penn State Extension Gardeners Newsletter, when temperatures are above 85° F, tomatoes do not produce lycopene and carotene, the pigments responsible for ripe tomato color.

The optimum temperature range for ripening mature green tomatoes is 68°-77° F. The further the termperatures stray from the optimum, the slower the ripening process will be.  Most of the summer, we had 90+ degree days.

We pulled some off the vine and let them ripen indoors, but they aren't the same as when they ripen on the vine. Tomatoes that reach mature green stage can be ripened off the vine, so if the weather man is predicting frost, gather then and bring them in! 

The temperatures are more favorable now, so they should be pushing and ripening like crazy for you now!