Avocado Basil Pasta
2 1/2 ounces dried bow ties or wagon wheels
2 medium avocados, halved, seeded, peeled and coarsely chopped
6 slices bacon, crisp-cooked, drained, and crumbled
2/3 cups chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup finely shredded Parmesan
1. Cook the pasta according to the package directions. Drain.
2. Meanwhile, in a large bowl mix avocado, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add hot pasta and toss to combine. Transfer to a serving bowl. Top with cheese.
Start to Finish: 30 minutes
Makes: 4 servings ((1 1/2 cup=1 serving))
((Will probably need to at least double, and perhaps triple))
Pie Crust
6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter melted
Filling
16 ounces pumpkin puree
1 cup half and half
1/2 freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
Directions:
Heat the oven to 350 degrees F.
1. For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
2. For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
12 carrots
1 handful of fresh thyme
1/4 cup olive oil
Directions:
1. Peel carrots (if you don't want to, you don't have to, just scrub them well!) Cut carrots in half length wise. Arrange on cooking sheet.
2. Drizzle carrots with olive oil, toss them to coat thoroughly. Sprinkle fresh thyme over the carrots along with salt and pepper.
3. Arrange carrots, not on top of eachother! Place in a 400 degree oven for 35 to 40 minutes.
Serves 6-8
5 pounds potatoes
3/4 cups butter
1 package softened cream cheese
1/2 to 3/4 cup half and half
1/2 teaspoon to 1 teaspoon seasoned salt or regular salt
1/2 teaspoon to 1 teaspoon pepper
Directions:
1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash black pepper
4 cups green beans
1 1/3 cups french fried onions
Directions:
1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.
Ok, that is the majority. I left out the sweet potatoes, because I don't have a recipe. I just do what I think is right/what tastes right. I am still undecided about making homemade rolls. The broccoli cauliflower salad is a recipe my mom has, and cranberry sauce is made via the recipe on the bag of cranberries! I think I'm all set!!
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