I'll share my recipe, if you'll share yours, January 25, 2012

12 years ago

BLT Linguine

Scallions stand in for the usual BLT greens in this pasta dish. If you're looking to trim fat, substitute low- or no fat plain Greek-style yogurt for the cream cheese and about six pieces of thinly sliced prosciutto for the bacon.

Recipe courtesy of "High Flavor Low Labor"

Ingredients

10 slices smoked bacon, cut into 1-inch pieces 12-ounce package fresh linguine

1 bunch scallions, whites and light green sections, chopped

4 ounces cream cheese, cut into small chunks

1 pint cherry tomatoes, halved

Salt and ground black pepper, to taste

Yield: 4 Servings

directions

Bring a large saucepan of salted water to a boil.

While the water heats, in a large skillet over medium heat, cook the bacon until it is crisp, 6 to 7 minutes. Add the scallions and tomatoes, then saute for 2 minutes. Use a slotted spoon to transfer the mixture to a

bowl, draining any excess fat.

Cook the pasta according to package directions. Reserve 1Ã¢ÂÂ4 cup of the cooking water, then drain the pasta and return it to the saucepan.

Add the cream cheese and half of the reserved cooking water to the pasta. Toss until the cheese is melted and forms a creamy sauce.

Add three-quarters of the bacon and tomato mixture, then toss again. If the sauce is too thick, add a bit more of the reserved cooking water. Taste and season with salt and pepper.

Divide the pasta among 4 plates, then top each serving with some of the remaining bacon and tomato mixture.

Sort by:Oldest

Comments (7)

Marilyn Sue McClintock
12 years ago
PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE
1 cup packed brown sugar
1/2 cups baking mix
2 large eggs
1 cup whipping cream
2/3 cup chunky peanut butter
1 (6 oz.) pkg. chocolate chips (1 cup) for topping
chopped peanuts if desired for garnish
Heat oven to 350 degrees. Beat all ingredients, except chocolate chips, in a large bowl on high speed, scraping bowl occasionally until fluffy, one minute (do not use blender). Pour into an ungreased pie plate, 9 x 1 1/4. Bake until puffed and dry in center and knife inserted in center comes out clean, about 35 minutes. Cool slightly. Heat chocolate chips in 1 quart saucepan over low heat, stirring occasionally, until melted. Spread over pie. Sprinkle with chopped peanuts, if desired. Refrigerate until chocolate is firm, about 1 hour.

Sue
nodakgal
12 years ago
I have NOT made this. Saved it because I want to try it though. It was in a Kraft email.

Guy Fieri's Ritz Half Moons

What You Need
24 RITZ Crackers
1/2 cup JET-PUFFED Marshmallow Creme
1/3 cup PLANTERS Creamy Peanut Butter
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted
2 Tbsp. PLANTERS Lightly Salted Dry Roasted Peanuts, chopped (optional)

ON parchment paper, place 12 crackers, face down.

IN a small microwavable bowl, combine the marshmallow creme and peanut butter. Microwave on HIGH 15 sec.; stir until well blended. Place in resealable plastic bag and snip off 1 corner. Pipe about 1 Tbsp. of the mixture onto each cracker. Top with the 12 remaining crackers. Compress sandwiches gently to press the filling to the edges without breaking the crackers. Refrigerate until slightly firm.

DUNK each cracker sandwich halfway into the chocolate; place on the parchment paper. Sprinkle with chopped peanuts (if desired) while chocolate is still warm. Refrigerate 20 min. to set.

Here is a link that might be useful: Picture looks SO good!
Related Discussions
I'll share my recipe, if you'll share yours, January 27, 2012
Q
Comments (5)
Ham and Cheese Ziti 2 1/2 cups ziti pasta, uncooked 1/4 cup butter or margarine 1 clove garlic, finely chopped 1/2 cup all purpose flour 1/2 teaspoon salt 2 cups milk 1/2 teaspoon Dijon mustard 2 cups shredded Colby cheese 4 ounces sliced cooked deli ham, cut into thin strips 1/3 cup grated Parmesan cheese Heat oven to 350 degrees. Cook and drain pasta. While pasta is cooking, melt butter in 3 quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat stirring constantly, until smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.Stir in mustard and Colby cheese. Cook stirring occasionally, until, cheese is melted. Stir pasta and ham into cheese sauce. Pour into ungreased 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly. From Fresh Fixings from the Heart Sue
...See More
I'll share my recipe, if you'll share yours, January 12, 2012
Q
Comments (10)
I made these last night, after remembering them from years ago. I had two pounds of tofu I needed to use up. I would think you could cut the recipe in half and use one pound of tofu if you liked. Mine were probably twice the size of the recommended 1", so I had to cook them longer. They're hard to turn without smushing, so I left them in their original position. Also, I didn't have sesame oil so I sprayed them with a little olive oil. Tofalafels Ingredients 2 pounds tofu, pressed or squeezed 1/2 cup minced onion 1/2 cup sesame seeds 1/2 cup bread crumbs 2 tablespoons tahini 2 teaspoons cumin 2 teaspoons natural soy sauce or tamari 1 3/4 teaspoons garlic powder 1 teaspoon salt 1/4 teaspoon cayenne Sesame oil Accompaniments: Pita bread Chopped tomatoes Green salad fixings 1/2 cup yogurt 1/2 cup tahini Lemon juice to taste Method: Preheat the oven to 325 degrees. Mash the tofu. Add the remaining tofalafel ingredients except sesame oil, and mix thoroughly. Form into 1-inch balls, and place on oiled baking sheet. Brush the tofalafels with sesame oil. Bake for 35 to 40 minutes. When the tofalafels have browned on one side after about 20 minutes, turn to brown the other side for the remainder of the cooking time. Serve hot in warm pita bread with tomatoes, green salad, and a yogurt dressing of equal parts yogurt and tahini, with lemon juice to taste. Serves 4 to 6
...See More
I'll share my recipe, if you'll share yours, January 29, 2012
Q
Comments (7)
This is the soup recipe from the Cabbage Soup Diet. You don't have to go on the diet to enjoy this soup. Great for WW's or just about any weight loss plan you may be following. I need to make it again. Great to have on hand for quick lunches. CABBAGE SOUP 6 large green onions (1 bunch) 2 green bell peppers 1 or 2 cans of tomatoes (14.5 ounce size, diced or whole) 1 bunch celery, sliced 1/2 head cabbage, chopped 1 package (Lipton) onion soup mix 1 or 2 cubes bouillon (optional) 1 48 oz can V8 juice, or 6 cups water or light chicken or vegetable broth Season to taste with salt, pepper, parsley, , garlic powder, etc. Simmer or slow cook all until soup is done. *If slow cooking, add seasonings about an hour before done. Eat all the soup you want, whenever you want. T
...See More
I'll share my recipe, if you'll share yours, January 17, 2012
Q
Comments (3)
Sweet Potato Pound Cake Ingredients: 1 cup butter, softened 2 cups white sugar 2 cups cooked and mashed sweet potatoes 1 teaspoon vanilla extract 4 eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup sifted confectioners' sugar 5 teaspoons orange juice 2 tablespoons grated orange zest Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside. 2. In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined. 3. Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate. 4. To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired. Sue
...See More
glenda_al
12 years ago
My favorite way to serve company baked sweet potato!

Baked Sweet Potatoes with maple-jalapeno sour cream
Rub oil and salt on 4 scrubbed, sweet potatoes and dried
Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil)

Topping
Combine
1/2 c sour cream
1 Tbl maple syrup
2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained
1 tsp lime juice
salt and tobasco to taste
chill

Serve potatoes with:
maple-jalapeno sour cream
bacon bits
sliced scallions

----------------------------------------
patti43
12 years ago
Our phone went out while I was talking with my sister this morning and the internet was out also. Just got it back on.

I haven't made this one but it's on my try recipe--probably this Spring.

THAI BROCCOLI SALAD

1/4 cup creamy or chunky peanut butter
2 tablespoons sugar (or Splenda)
1-1/2 tablespoons hot water
1 tablespoon lime juice
1 tablespoon light soy sauce
1-1/2 teaspoons dark sesame oil
1/4 teaspoon red pepper flakes
2 tablespoons vegetable oil
3 cups fresh broccoli florets
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 clove garlic, crushed

Combine peanut butter, sugar, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.

Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, green onions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture.
Serve warm or at room temperature.
carol_in_california
12 years ago
Spinach dip....can also be used instead of mayo on sandwiches, as a topping for a baked potato and is very low in calories.
It tastes a lot better than it sounds. Really!!

8 ounces soft tofu
1 cup yogurt- I use fat free plain
1/2 cup or to taste frozen chopped spinach with moisture squeezed out
sea salt to taste
herbs of choice ( have used fresh dill, fresh oregano or fresh thyme.
Mix all in blender or food processor,
Better after sitting overnight.
0 points for Weight Watchers
ravencajun Zone 8b TX
12 years ago
the cornbread thread made me think of this one.

Taco Stuffed Upside Down Cornbread

Ingredients
1/2 pound ground beef
1 cup water
1 package taco seasoning
1 can (4 oz.) green chilies
1 large plum tomato cut into 7 round slices
2 packages (8 1/2 oz. each) cornbread
1 can (15 oz.) creamed corn
1 cup water
2 large eggs
2 cups shredded cheese
Directions
Preheat oven to 425 degrees. Heavily grease an 11-inch ovenproof, nonstick skillet. Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Spread chilies apart and slice each chile lengthwise in half. Place chilies rib side up in starburst pattern in prepared skillet. Place tomato slices in circle between each Chile tip; place one tomato slice in center of pan. Combine cornbread mix, corn, water and eggs in large bowl; stir well. Spread half of batter on top of chilies and tomatoes; top with ground beef
and cheese. Spread remaining batter over cheese. Bake for 35 to 40 minutes or until wooden pick inserted in cornbread comes out clean. Invert skillet onto serving platter. Garnish with salsa or sour cream.
sue_va
12 years ago
RC, that sounds like it would go perfect with Taco soup. I'm going to save the recipe and try it sometime.

Another cornbread I make quite often.

Broccoli Onion Cornbread

1 cup fresh broccoli or 1 10 oz pkg frozen broccoli
1 pkg Martha White (Cotton-pickin') cornbread mix*
3 eggs
1 stick butter, melted
1 med onion, chopped
1 cup cottage cheese
1 tsp salt
Cook broccoli until tender, drain. Beat eggs, cottage cheese and salt together and add cornbread mix, butter, onions and broccoli.
Pour into a greased 9 inch square pan and bake at 400ÃÂ° for 25 minutes or until lightly browned.

*Martha White mix doesn't have sugar in it.

I often leave out the onions and have cornbread for breakfast and don't want onions at breakfast.

Sue

I'll share my recipe, if you'll share yours, January 25, 2012

Comments (7)

Marilyn Sue McClintock

nodakgal

Related Discussions

glenda_al

patti43

carol_in_california

ravencajun Zone 8b TX

sue_va

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US