Monday, July 19, 2010


I have no idea what the name of this recipe is, or where it came from, but it was good. Quite rich, but goooooood. You only need a small serving, with a large salad to balance it out with :)

Gnocchi with Cream Sauce

1/2 c. butter
2 oz. prosciutto, chopped
10 basil leaves, torn
1/4 c. pine nuts
1 c. heavy cream
1/2 c. parmesan cheese, shredded
1 pkg. gnocchi (or homemade, if you're really ambitious!)

Beat 1/2c. of cream until whipped and then set aside.
Melt butter in saucepan, add pine nuts and cook until the nuts brown a little.
Add 1/2 c. cream to the butter and pine nuts and bring to a light boil.
Cook for 1 minute, then turn the heat down to low.
Add basil and prosciutto.
Then fold in the whipped cream and the parmesan.

Add gnocchi to boiling water. Once they float, they are done! (happens quickly)
Remove and mix with sauce.
Serve immediately.

Baked Creamy Chicken Taquitos

We had these a few weeks ago. I made a big batch and took some to a friend who was sick. We loved them, and so did her family.

You can find the recipe HERE!

Grilled Yellow Squash with Fresh Dill & Feta

Not sure where I found this, but I love it! So good to throw some homegrown squash on the BBQ--and then snaz it up a bit with herbs and feta. So good!

Grilled Yellow Squash with Fresh Dill & Feta

4-6 small yellow squash (or zucchini)
1 tsp. Dijon mustard
1/4 tsp sugar
1 1/2 Tblspn sherry vinegar (or substitute your favorite vinegar)
2 Tblspn fresh chopped dill
1/4 c. EVOO
1 shallot, sliced
salt & pepper to taste
crumbled feta cheese

1. Preheat gas grill or prepare coals for charcoal grill
2. In a medium bowl, whisk together mustard, vinegar, and chopped dill. Slowly whisk in olive oil, season with salt and pepper to taste, then stir in shallot slices; set aside.
3. Slice squash in half lengthwise, then add them all to the bowl of vinaigrette. Toss to coat.
4. Remove squash from marinade and grill over medium-high heat for a couple of minutes on each side, until grill marks appear and the squash is just tender. Remove to a plate, spoon remaining vinaigrette over the squash, and sprinkle with crumbled feta cheese.
Serve immediately.

Congo Bars

LOVE this new recipe I found! I have made these a ton already--because it is nice to throw in one batch of cookies and not have to stand in front of hot oven for hours making dozen after dozen of traditional cookies. Summers here in TX are HOT! So this recipe allows me to feed my addiction to baked goods while not heating up my kitchen too much :) Not to mention these are thick and moist!

Congo Bars
(somewhere on the web, but can't remember where!)

2 3/4 c. flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c. softened butter
1 lb. (2 c. packed) light brown sugar
3 eggs
1 tsp vanilla
12 oz. milk chocolate chips
1 c. chopped pecans (optional)

Sift flour, baking powder, and salt in a large bowl & set aside.
Combine butter and sugar, using a mixer, until blended.
Add eggs one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.

Coat a 9 X 13 pan with nonstick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes, or until top is golden brown.
Make sure you don't over bake.

(Last night I made these AGAIN and used M & M's instead of chocolate chips and nuts!)