The first Saturday of May Anna and I tested out new recipes at my place. Everything was homemade- from the pasta to the drinks! We made pasta with a red sauce, fruit salad, cinnamon sugar ‘dream’ dessert, and a pseudo peach bellini. There was a whole lot of yummy going on.
The cast of characters for the past and the red sauce:
All the pasta dough takes is flour and eggs!
…and my new handy dandy pasta maker!
The drying process:
The cast of characters for the fruit salad:
Runny honey, who knew it would get like this when you microwave it?!
The finished fruit salad, yum!
The cast of characters for the cinnamon sugar cream cheese dreams:
Could hardly be easier, and oh wow, soooo good:
Making the red sauce:
The cast of characters for the peach bellinis (turned into strawberry- the store didn’t have the peach mix):
Again, so easy to make:
… and again, delicious!!
Cooking the homemade pasta- it only takes about 5 minutes!:
The tomato red sauce simmering…
We adhere to a European eating schedule as a rule, so once again we ate dinner around 8pm. Good thing for snacks!
Our AMAZING dinner- yum!!!
Check out dem recipes!
- 1 – 28 oz can whole plum tomatoes (from Italy)
- 1 – can tomato paste
- 1 – large yellow onion
- 3 – large cloves of garlic
- Whatever fresh/dried herbs you like (usually for me it’s basil, parsley, sage, rosemary, and thyme)
- 28 oz. Chicken stock/bullion (I use Better Than Bullion) or water
- Salt & Pepper to taste
- 1 Tbsp sugar
- Olive oil
- Good parmesan/asiago/romano cheese
- Sauté garlic and onions together in a large pot until onions are soft. Combine in blender with whole tomatoes (I don’t like chunks of tomato in my sauce). Pulse until blended.
- Meanwhile, in the same large pot, cook whatever you choose for your meat source. Then add the contents of blender, tomato paste, a generous amount of olive oil, and parmesan.
- Add chicken stock or fill the empty 28 oz tomato can with water and add to the pot along with whatever combination of spices you like, salt & pepper, and sugar.
Simmer until it reaches desired consistency and enjoy!
- 1/3 cup honey
- 1 tablespoon sugar
- 1/2 cup raspberry or orange juice
- 3 Tbsp. lemon juice
- 2 Tbsp. chopped fresh mint leaves or 1/2 tsp. dried mint
- 4 cups cantaloupe balls
- 2 cups honeydew melon balls
- 2 cups watermelon balls
In a small microwave-safe bowl, combine honey with sugar. Microwave on high power for 30 seconds; remove and stir. Microwave 30 seconds longer until sugar dissolves.
Stir and let stand for 10 minutes. Add raspberry or orange juice, lemon juice, and mint and mix well.
Place melon balls in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time. Serves 12
Cinnamon Sugar Cream Cheese Dreams
1 can Pillsbury Grands! refrigerator biscuits
1/2 cup sugar
1 tsp cinnamon
1 tub Philadelphia Cream Cheese Whipped
3 TBS butter
Preheat oven to 400*. In a small bowl, combine sugar and cinnamon.
Open biscuits and place all biscuits on a plate, so that you can create an assembly line.
Flatten the biscuit, place 2 tablespoons cinnamon sugar mixture in center of biscuit followed by 2 tablespoons of whipped cream cheese.
Then bring one side over the other and seal, pinching the sides together.
Place on a greased cookie sheet, about 2-3 inches apart. REPEAT process.
Once they are all rolled up, sprinkle a little more cinnamon sugar on the tops. Cut butter into small pats, and place a pat on top of each roll. (You’ll have some leftover cinnamon sugar)
Bake at 400* for 10-12 minutes, or until golden brown. Serve warm, or at room temperature.
Frozen Peach Bellini
Blend: 6 oz champagne, 1 oz peach schnapps, 1 can frozen Bacardi peach daiquiri mix and ice. YUM!