Linguine with Roasted Asparagus and Almond Pesto Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.Serves four to six. Kosher salt 3/4 lb. asparagus, trimmed 2 cups grape tomatoes 1/4 cup extra-virgin olive oil 1/2 cup sliced almonds 1/4 cup fresh basil leaves 2 Tbs. finely grated Parmigiano-Reggiano 1 lb. dried linguine Freshly ground black pepper Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil over high heat. Arrange the asparagus in a single layer on one half of a large rimmed baking sheet. Arrange the tomatoes on the other half of the sheet. Drizzle both with 1 Tbs. of the oil, season with 1/4 tsp. salt, and toss to coat. Roast on the top rack until the tomatoes have collapsed and the asparagus are bright green, about 20 minutes. While the vegetables roast, put the almonds on another rimmed baking sheet and toast on the bottom rack, stirring occasionally, until fragrant and lightly browned, 10 to 12 minutes. Reserve 1 heaping Tbs. of the almonds for garnish and put the remaining almonds in a food processor. Remove the tips from the asparagus and set aside. Roughly chop the remaining asparagus and add to the food processor along with the basil, cheese, 1/2 tsp. salt, and the remaining 3 Tbs. olive oil. Pulse until a coarse paste forms, about 10 seconds. Season to taste with salt and pepper and transfer to a large serving bowl. Cook the linguine in the boiling water according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water. Add the pasta to the pesto and toss to coat. If necessary, add some or all of the reserved cooking water to loosen the pesto to a saucy consistency. Garnish with the tomatoes, asparagus tips, and reserved almonds, and serve.

A tuna (or turkey) casserole that doesn't use cream soup. Tuna Casserole 8 tsp butter 1/4 cup flour 2 21/2 cups milk, or mixture of milk and cream 2 garlic cloves 2 cans white tuna, well drained 1 cup mushrooms, sliced 1/2 cup chopped green onions 1/2 cup chopped celery 1 tbsp fresh thyme 8 oz penne, or pasta of your choice 1 1/2 to 2 cups fresh breadcrumbs, sauteed in butter 3 tbsp parmesan cheese Boil pasta, slightly less than al dente. Heat milk in microwave with whole garlic cloves. Make a roux with 4 tbsp butter and 1/4 cup flour. Add milk and season with salt and pepper. Simmer for a few minutes and remove garlic cloves. Saute mushrooms, onions and celery in butter or margarine until tender. Add the thyme. Stir into the cream sauce. Add well-drained pasta to the sauce and stir in tuna. Leave tuna in large pieces. Place all in a buttered casserole and sprinkle with breadcrumbs, which have been combined with parmesan cheese. Bake at 350 degrees 30-40 minutes.

Kalie (DD#2) has Friday Food day...about once a month at her work. Today one of the gals brought this in. Not sure exactly how many people this includes, but most of them start at 7:00, and this was GONE by 8:30! LOL Kalie, being preggers, wrote and I could hear her drooling in the email! LOL S'more Cheesecake CRUST: 2-1/4 cups graham cracker crumbs (about 36 squares) 1/3 cup sugar 1/2 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened X Featured sponsor Ya'll want a shot at $25K? Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen. 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla extract 3 eggs, lightly beaten 1 cup (6 ounces) miniature semisweet chocolate chips 1 cup miniature marshmallows TOPPING: 1 cup miniature marshmallows 1/2 cup semisweet chocolate chips 1 tablespoon shortening Directions In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-3/4 in up the sides of a greased 10-in. springform pan; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmallows. Pour over crust. Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed. Meanwhile, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over marshmallows. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings. Here is a link that might be useful: S'more Cheesecake

Chocolate Truffle Brownies (Style at Home magazine) This is our award-winning brownie -- soft and creamy, made with the best chocolate, and with a similar texture to truffles. Irresistible. 8 oz. bittersweet chocolate (at least 70% cocoa solids) 6-1/2 tbsp. unsalted butter 3 eggs 2/3 cup sugar 1/2 cup all-purpose flour Cocoa powder, to dust 1 Preheat the oven to 300F. Put the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. Do not let the base of the bowl touch the water. Stir until melted. Set aside to cool. 2 Put the eggs and sugar in a mixing bowl and whisk until pale and creamy. Sift in the flour and fold in gently. Finally, fold in the molten chocolate and mix until smooth. 3 Pour the batter into the prepared baking pan and bake in the preheated oven for 15 minutes. The brownies should have risen slightly. 4 Let cool completely, then dust with cocoa powder. Cut into 9 squares and serve