Egg Noodles with Garlic Tomato Sauce

I have this thing where I love to just make up new recipes for pasta dishes. Anything goes, but I don't measure. I made a delicious dish last night, so I'll try my best to guess at the proportions.

INGREDIENTS

1 tablespoon minced garlic (or more, LOTS more if you like it)
4 tablespoons olive oil
1 teaspoon Mrs. Dash (any variety you like)
1 can diced tomatoes, drained and sweated*
6 oz egg noodles, prepared by package directions

DIRECTIONS

1. Saute garlic, olive oil and Mrs. Dash over medium low heat for one minute. Add tomatoes and cook covered for 8 minutes while noodles are cooking.
2. Add cooked noodles to your sauce and cook for another minute or two until all noodles are covered with sauce.

*to sweat the tomatoes, drain them in a colander, and sprinkle with a generous amount of salt. This will remove some of the moister so the sauce isn't watery.

Cinnamon Stars

It is the holidays after all, so here's another cookie recipe I hope you'll try. This was probably the favorite of people who received assorted cookies from me this year. Actually, Cilla chose this recipe and I'm so glad she did!

INGREDIENTS

1 cup butter, softened
2 cups sugar
2 eggs
2-3/4 cups all-purpose flour
1/3 cup ground cinnamon

DIRECTIONS

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.


2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.


3. Bake at 350° for 15-18 minutes or until edges are firm and bottom of cookies are lightly browned. Remove to wire racks to cool.

Yield: 5 dozen.

From Taste Of Home Cookie & Candies Cookbook.

Strawberry Dreams

I made these as part of my Christmas gifts this year. The top to a small container of spices makes the perfect cookie cutter! Since this recipe yields 9 dozen, I only made a half batch without any problems.

INGREDIENTS

2 cups butter, softened
1 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 drop lemon juice
5-1/3 cups all-purpose flour
1/4 teaspoon salt

FILLING:
1 jar (12 ounces) strawberry jam

ICING:
1 cup confectioners' sugar
1 drop lemon juice
1 drop red food coloring, optional
1 to 2 tablespoons milk

DIRECTIONS

1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.


2. Divide dough into three portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 1 1/2 inch round cookie cutter. Place 1 in. apart on ungreased baking sheets.


3. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.


4. Spread the bottom half of the cookies with strawberry jam; top with remaining cookies. For icing, combine the sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.

Yields 9 dozen.

From Taste of Home Cookies & Candies Cookbook.

Pumpkin Pancakes

These pancakes require a lot of ingredients, but they're worth the effort!

INGREDIENTS

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Pinwheel Cookies

INGREDIENTS

1 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract (or peppermint if you have it)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 squares (1 ounce each) unsweetened chocolate, melted

DIRECTIONS

1. In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add chocolate to one portion; mix well.
2. Roll each portion between waxed paper into a 16-in. x 7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.
3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 4 dozen.

From Taste of Home Cookies & Candies Cookbook.

Fusilli with Provolone Sauce

INGREDIENTS

Fusilli cooked according to package directions
2 tablespoons unsalted butter
2 tablespoons AP flour
2 cups whole milk, heated
1 cup grated provolone cheese
1/4 cup grated Parmigiano Reggiano
Salt and freshly ground white pepper

DIRECTIONS

1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
2. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 3 to 4 minutes.
3. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with salt and white pepper.

From Bobby Flay.

Jeana's Baked Potato Soup

INGREDIENTS

1 - 2 lbs Red Potatoes
1 stick butter
2/3 cup flour
1 ½ Quarts Milk
4 -5 green onions - chopped
1 cup sour cream
1 cup bacon - cooked crispy and crumbled.
Salt and pepper to taste
5 oz cheddar cheese

DIRECTIONS

1. Cook potatoes in oven at 350 degrees or until tender.
2. Cut potatoes in half, and scoop out all of the "meat". Set aside. Dice half of the potato peels and set with scooped out potato meat. Discard remaining peels.
3. In a large saucepan, melt butter. Whisk in flour. Cook the butter/flour mixture for a few minutes (while stirring) to help remove the "raw" flour taste. Add milk in slowly. Whisk constantly until mixture begins to simmer. Turn heat to low, and add the potatoes, peels, and onions. Next, add sour cream and salt. Continue to stir until sour cream is melted. Next, add bacon and then cheese. Stir until cheese is melted.