Tuesday, August 24, 2010

Tomato Artichoke Pasta

Courtesy of ourbestbites.com

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)

In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta. SO SO SO YUMMY!

Monday, August 16, 2010

I Want S'more Muffins

These muffins are super tasty. They are good for breakfast, dessert or any occasion!

3 tablespoons butter, softened
1/4 cup packed brown sugar
4 teaspoons sugar
1 egg
1/3 cup sour cream
2/3 cup all-purpose flour
1/2 cup graham cracker crumbs
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
3 tablespoons 2% milk
1/3 cup milk chocolate chips
6 tablespoons marshmallow creme

In a small bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in sour cream. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon, and baking soda; add to creamed mixture alternately with milk just until moistened. Fold in chocolate chips.

Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter.

Bake at 400 for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Serve warm. Yield: 6 muffins.

Chocolate Chip Dip

Hello Ladies,
I'm so excited about this blog. I love to try new recipes and share the delicious ones that I have!
This is a scrumptious dip. It says to use graham cracker sticks. I have used Teddy Grahams as well. Sooo delish!

Chocolate Chip Dip
1 pkg. (8oz.) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 Tbsp. brown sugar
1 tsp. vanilla extract
1 cup (6oz.) miniature semisweet chocolate chips

Graham cracker sticks

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups.