This IS The Place Where I Share Recipes, Review And Giveaway Food And Let You Know How Much I love Food. I am a cook at a local hospital and I believe nearly everything we do has to do with food. I will take pictures of food, write articles and relate them to food in some way. Remember, whatever you do, you need to eat. This Bog is affiliated with Daddy Waddy Weeviews, but is run by me, Kurt Borkowski. I will add a picture in the next few weeks. .
SERVINGS: 8 |PREP TIME: 5 Minutes COOK TIME: 25 Minutes INGREDIENTS 16 oz. uncooked fettuccine 1 box (9 oz.) Green Giant® frozen chopped spinach 1 Tbsp. light stick butter 1 clove garlic, finely chopped 2 oz. fat-free cream cheese, cut into cubes ¾ cup Progresso® reduced-sodium chicken broth (from 32-oz. carton) 3 Tbsp. Gold Medal® all-purpose flour ¾ cup freshly grated Romano cheese ¾ cup fat-free half-and-half 1 tsp. salt ½ tsp. freshly ground pepper 8 slices center-cut bacon, crisply cooked, crumbled (about 1 cup)
DIRECTIONS 1. Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil. Drain, reserving ½ cup cooking water. Return fettuccine to pan; cover to keep warm. Meanwhile, cook frozen spinach as directed on box; squeeze dry. 2. In 12-inch nonstick skillet, melt butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add reserved cooking water and cream cheese, stirring with whisk until smooth. 3. In small bowl, stir broth and flour with whisk until smooth. Add flour mixture to skillet, stirring with whisk until blended. Heat to boiling; cook 2 minutes, stirring constantly, until mixture thickens. Remove from heat. Add Romano cheese; stir until smooth. Add half-and-half, salt and pepper. Stir in spinach. 4. Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.
Do you love sweet frozen coffees but hate paying the hefty price every time you get a craving? Try this light and delicious treat you can easily make at home in your Blendtec.
double-strength coffee, frozen into ice cubes
Pour 2 cups of chilled, strong brewed coffee into an ice cube tray and freeze for 2–3 hours or until solid. Once coffee is frozen, add milk, agave nectar, caramel syrup, and coffee ice cubes to WildSide or FourSide jar and secure lid. Select "Ice Crush" and serve.
Note: If your blender does not have an "Ice Crush" cycle, blend on Medium (Speed 5) for 30 seconds or Medium Low (Speed 3 or 4) for 40 seconds.
For an extra special treat, serve with a dollop of whipped cream and drizzle with caramel syrup.
Tip: Make extra coffee cubes and keep them on hand stored in the freezer in a zip-top bag.
SERVINGS:6|PREP TIME: 13 Minutes COOK TIME: 17 Minutes INGREDIENTS 1 lb. lean (at least 80%) ground beef Hot water and milk called for on Hamburger Helper® box 1 box Hamburger Helper® Salisbury 1½ cups Green Giant® frozen mixed vegetables, thawed Betty Crocker® Potato Buds® mashed potatoes (dry) for 6 servings Water, milk and butter called for on mashed potatoes box for 6 servings ¼ cup shredded Cheddar cheese (1 oz.) Chopped fresh parsley
DIRECTIONS 1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper® box) and thawed vegetables. Heat to boiling, stirring occasionally. 2. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta and vegetables are tender. Remove from heat. 3. Meanwhile, make potatoes as directed on box for 6 servings. Spoon and gently spread mashed potatoes over pasta mixture. Sprinkle with cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with parsley.
Preserve the tastes of summer to enjoy any time of the year with this easy, homemade peach butter. Spread it on toast or drizzle over your favorite plain yogurt or ice cream.
peaches, peeled and pitted
Working in two batches, add half of the peaches to WildSide jar and secure lid. Select "Speed 3" and blend for 15 seconds, then stop.
Add peach puree and remaining ingredients to medium saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes or until peach butter holds shape on a spoon.
Pour hot peach butter into clean ½ pint jars, leaving 1/2-inch head space. Wipe top of jar with clean cloth to remove any peach butter remains. Place lid on jar and screw ring to jar. Makes six 1/2 pint jars.
Peach butter can be stored in the refrigerator for up to 3 weeks, in the freezer up to 3 months, or processed in a water bath canner and stored on the shelf up to one year. If using a water bath canner to process the peach butter, prepare canning lids by placing in boiling water for a few minutes, then place lid on jar followed by canning ring.
SERVINGS: 8 |PREP TIME: 10 Minutes COOK TIME: 70 Minutes INGREDIENTS 2 containers (15 oz. ea.) ricotta cheese 2 cups shredded mozzarella cheese ½ cup grated Parmesan cheese 2 eggs 1 jar Bertolli® Tomato & Basil Sauce 1 jar Bertolli® Alfredo Sauce 12 uncooked lasagna noodles
DIRECTIONS 1. Preheat oven to 375°F. Combine ricotta cheese, mozzarella cheese, ¼ cup Parmesan cheese and eggs in large bowl; set aside. 2. Combine sauces in medium bowl. 3. Spread 1 cup sauce mixture in 13x9-inch baking dish. Layer 4 uncooked lasagna noodles, then 1 cup sauce mixture and ½ of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining ¼ cup Parmesan cheese. 4. Cover with aluminum foil and bake 1 hour. Remove foil and bake 10 minutes. Let stand 10 minutes before serving.
Tip: Evenly divide 1 lb. cooked ground beef or 4 cups roasted vegetables between the cheese layers
To prepare the batter: Add eggs, apple, canola oil, water, and ¼ cup almonds to WildSide jar and secure lid. Select "Whole Juice." Add 1 cup soy milk, lemon juice, 1½ tsp almond extract, vanilla extract, and sugar to jar and secure lid. Press "Pulse" 3-4 times. Add baking soda, baking powder, and flour to jar and secure lid. Select "Batters." Add poppy seeds to jar and secure lid. Press "Pulse" 1-2 times.
Pour batter into two greased 8"x 4" loaf pans. Bake for 40-50 minutes or until wooden toothpick inserted comes out clean. Let cool.
To prepare glaze (optional): Add 3 tbsp soy milk, 1 tsp almond extract, and powdered sugar to clean WildSide jar and secure lid. Select "Batters" and pour over cooled bread. Sprinkle sliced almonds on top.