Sopapilla Cheesecake Pie

2 (8 oz) packages of cream cheese, softened

1 C sugar

1 tsp vanilla

2 (8 oz) cans refrigerated crescent rolls

3/4 C sugar

1 tsp ground cinnamon

1/2 C butter, room temperature

1/4 C honey

Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 C sugar and vanilla in a bowl until smooth. Unroll one can of crescent rolls. Press into the bottom of baking dish. Evenly spread the cream cheese mixture, then unroll second can of crescent rolls and cover the cream cheese mixture. Stir together 3/4 C sugar, cinnamon and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until th crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting.  (Actually, we ate it warm right out of the oven and you could even serve with a scoop of vanilla ice cream)!

-Erin

Pink Lemonade Pie

1/2 gallon vanilla ice-cream

6 oz. frozen pink lemonade

1 tsp. cinnamon

2 packages graham crackers smashed

1 cube butter

Soften vanilla ice-cream and mix together with pink lemonade and cinnamon. Fork together graham crackers and butter and form into pie pan. Smooth ice-cream mixture on top of the crust (it usually makes too much to fill the whole pan). Freeze until firm then serve!

-Steph

Bean Cheese Pie

3/4 c all-purpose flour

1/2 c shredded cheddar cheese (2 ounces)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/3 c milk

1 egg slightly beaten

1 can (15 ½ ounces) garbonzo beans, drained

1 can (15 ounces) kidney beans, drained

1 can (8 ounces) tomato sauce

1/2 c chopped green bell pepper (about 1 small)

2 tsp. chili powder

2 tsp. fresh oregeno leaves

1/4 tsp. garlic powder

1/2 c shredded cheddar cheese

Heat oven to 375 degrees. Spray a pie plate (10 x 1 ½) with non-stick cooking spray. Mix flour, 1/2 c cheese, baking powder and salt in a medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix remaining ingredients except 1/2 c. cheese. Spoon into pie plate; sprinkle with remaining cheese. Bake uncovered about 25 minutes or until edge is puffy and light golden brown. Let stand 10 minutes before cutting. 8 servings.

-Steph

Rice and Veggie Stuffed Peppers

4 medium bell peppers

1 tsp. vegetable oil

1/2 c. chopped onion

1 tsp. minced garlic

1 small zucchini, diced

1 can (14 1/2 oz) crushed tomatoes with garlic, oregano, & basil (I use more than this so I buy the 28 oz can and add more as needed)

1/2 tsp. Italian seasoning

3/4 tsp. salt

1 c. fresh or frozen corn

2 c. cooked white rice

1/2 c. shredded pepper jack cheese (I use a little more)

3/4 c. water

1/8 tsp. ground black pepper

1/2 to 3/4 lb. sausage (can omit for a veggie version)

Cook the sausage first, set aside. Cut tops of peppers just below stem and remove seeds. Fill a 5 qt. pot with 1 inch water, insert a wire rack. Bring to boil. Place peppers cut side down on rack. Cover pot and cook 4 minutes. Remove peppers and place cut side up on baking dish. Heat oil in a large non-stick skillet over medium heat. Add onion and garlic and saute until onion softens, about 3 minutes. Stir in zucchini, tomatoes, Italian seasoning, and 1/2 tsp. of the salt. Bring to a boil, reduce heat and simmer 2 minutes. Stir in corn. Remove 1 cup and reserve.

At this point, add the sausage (crumbled), and let it cook with the tomatoes etc. for a couple of minutes.

Heat oven to 375 degrees. Stir in rice (I don't use all that the recipe calls for, just until it looks good, still a little juicy, I don't like it to be too dry). Add 1/4 cup of the cheese into the skillet and mix well. Spoon vegetable and rice mixture into peppers. Loosely cover baking dish with foil. Bake 20 minutes (sometimes I let them go five minutes or so longer depending on how big the peppers are). Uncover and sprinkle peppers with remaining cheese. Bake another ten minutes until hot and cheese is melted.

Meanwhile, puree' reserved portion of vegetable mixture in a food processor or blender until smooth. Pour into skillet. Add the water, remaining 1/4 tsp. salt and the pepper. Bring to a boil, reduce heat and simmer 10 minutes. Serve sauce with peppers.

-Steph

Cajun Chicken Pasta

2 chicken boneless, skinless chicken breast halves, cut into thin strips

2 tsp cajun seasoning

2 Tbsp butter

1/2 cup green pepper strips

1/2 cup sweet red pepper strips

1/2 c sliced fresh mushrooms

1/4 cup green onion, chopped

1 c heavy cream

1/4 tsp basil

1/4 tsp lemon pepper

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp pepper

8 oz pasta, cooked, drained (I like the small bowtie pasta best)

parmesan cheese, grated (optional)

Place chicken and cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.

In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes.  Add peppers, mushrooms and onions; cook and stir for 2-3 minutes.  Reduce heat.  Add cream and seasonings; heat through.  Add pasta and toss, heat through and sprinkle with parmesan cheese before serving, if desired.

-Camille

Chicken Diane

4 boneless chicken breasts, halved (or 8 tenders)

1/4 t. salt

1/4 t. black pepper

2 T. oil

2 T. butter (or margarine)

3 T. chopped green onions

juice of half lemon

3 T. chopped parsley

2 t. Dijon mustard

1/4 C. chicken broth

Place chicken breasts between waxed paper or plastic wrap. Pound slightly. Sprinkle with salt and pepper. (At this point, brown chicken if desired- not too long.) In microwave dish, melt butter and mix with oil. Place chicken breasts in dish, coating breasts on both sides. Micorwave high for 3 minutes. Let rest for 1 minute. Turn breasts over. Microwave again high for 2-3 minutes until done. Set aside. Prepare sauce by mixing green onions, lemon juice, mustard, parsley and chicken broth in a microwave safe dish. Microwave on high for 1 minute. Stir until smooth. Pour over chicken and a bed of hot rice.

-Steph

Ziti alla Zucchini

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1-2 small zucchini, cut into julienne or shredded
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons oregano or basil (optional)
1 pound uncooked ziti
1/4 cup Parmigiano-Reggiano

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. In a large pan, heat the olive oil over high heat and add the onion, garlic, and zucchini and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the zucchini is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm. Toss the pasta with the cooked zucchini 1 minute over high heat. Divide evenly among 4 plates, topped with freshly grated Parmigiano-Reggiano.

-Lisa

Ragu

½ cup extra-virgin olive oil

1 small onion, diced

1 cup dry white wine

½ lb veal (any cut)

½ lb Italian sausage

½ lb pork (any cut)

2 14 oz cans tomato sauce

2 28 oz cans diced tomatoes or tomato puree

1½  – 2 teaspoons salt

Heat oil in large pot, add onions and sauté until tender. Add meats. Brown all sides. Add wine

and cook until most of the liquid has evaporated. Add the tomatoes and sauce. Bring to a boil, add salt and then let simmer with the lid on for about 6 hours. Stir about every 15-20 minutes.

-Lisa

Pesto Sauce

This sauce works with any shape of pasta, on chicken, on wraps, or sandwiches. Once made, it will keep in the fridge in sealed container for about 1-2 weeks. In freezer, 2-3 months. Hint: freeze in ice cube trays and thaw as needed, one ‘cube’ at a time.

2 cups fresh basil leaves (do NOT use dried)

2/3 cup extra virgin olive oil

3 cloves fresh garlic

8 Tbls grated hard cheese (may use Parmesan or Romano cheese-combo tastes best).

2-3 Tbls pine nuts (walnuts may be substituted) toasted if desired

¼ teas salt

Pepper to taste

Put all ingredients in blender or food processor and pulse until a thick paste is made. Scrap sides occasionally. Add more oil if needed. Add to pasta and enjoy. Makes enough for 16 oz of pasta.

-Lisa

Pasta Carbonara

8 oz long pasta such as spaghetti, linguini or fettuccine

6 strips bacon

½ cup onion diced

½ water

2 eggs slightly stirred

¼ C cream ( ½ and ½ will work or evaporated milk will too)

1 Tbls parsley

½ cup grated parmesan cheese

1/8 teas black pepper

Boil pasta in salted water. While pasta boils, fry bacon and drain on paper towels. Drain most fat from frying pan- do not wipe the pan. Warm pan on medium heat. Add onions and dry sauté for 1-2 minutes. Add water and stir, scraping bacon bits from bottom of pan (called deglazing). Reduce heat to med-low and cook until water has evaporated and onions are soft tender. Meanwhile crumble bacon into bite-size pieces. Then combine eggs, milk, parsley, cheese and pepper in bowl and whip with fork until well combined. Before draining pasta, ladle 2 Tbls pasta water into egg mixture and stir (called tempering). Drain pasta and immediately add bacon & onions. Pour egg mixture over hot pasta and gently turn until all coated and egg has cooked

(it will loose shine and look dry). Plate and add additional cheese if desired. Buon Appetito!

Serves 4 adults

-Lisa

Pasta Italia

8 oz short pasta like penne, rigatoni or farfalle

3-4 Tbls extra virgin olive oil

2-3 cloves crushed garlic

3 ripe Roma tomatoes (diced)

½ cup shredded basil leaves or 2 teas dried basil

¾ cup finely cubed or shredded mozzarella cheese

Boil pasta in salted water. While pasta boils, warm oil in pan over medium heat, add garlic and sauté until lightly browned. Reduce heat to low and add tomatoes and basil. Do not stir, but coat all with oil. When pasta is done, drain and return it to boiling pot. Add oil mixture. Coat all pasta. Add cheese and gently incorporate until softened and almost melted. Plate and enjoy!
Serves 4 adults

-Lisa

Penne With Pumpkin Sauce

1 onion, chopped fine

1 red bell pepper, chopped fine

2 large garlic cloves, minced

2 tablespoons unsalted butter

1/2 cup canned solid pack pumpkin

1 cup chicken broth

1/2 cup water

2 tablespoons heavy cream

Freshly grated nutmeg to taste

1/2 pound penne or other tubular pasta

3 tablespoons minced fresh parsley leaves

Freshly grated Parmesan as an accompaniment

In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 -4 plates and serve it with the Parmesan.

-Lisa