Saturday, June 25, 2011

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies

Ingredients

* 1 (8-ounce) brick cream cheese, room temperature
* 1 stick butter, at room temperature
* 1 egg
* 1 teaspoon vanilla extract
* 1 (18-ounce) box moist chocolate cake mix
* Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Friday, June 17, 2011

Easy Rosemary Fries

Easy Rosemary Fries
Serves 6 to 8

4 baking potatoes (about 3lbs)
¼ vegetable oil
1 tbsp kosher salt
2 tbsp. chopped fresh rosemary
1 tsp. crushed red pepper flakes
1 tsp. paprika
Oriental dipping sauces (optional)

1. Preheat oven to 450° F. Cut each baking potato lengthwise into 8 wedges. Place wedges in a large roasting pan coated with cooking spray.
2. Drizzle with oil. Sprinkle with salt, rosemary, and pepper flakes, tossing well to coat. Spread potatoes for even roasting and sprinkle with paprika.
3. Bake 30 to 40 minutes or until potatoes are golden brown, stirring occasionally. Serve with you favorite Oriental dipping sauces, if desired.

Friday, June 10, 2011

Blushing Penne Pasta

Blushing Penne Pasta
8 Servings

1 package (16 ounces) penne pasta
1 cup thinly sliced onions
2 tablespoons butter
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1 ½ cup half and half
½ cup white wine or reduced sodium chicken broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
½ cup shredded Parmigiano-Reggiano cheese

Cook penne according to package directions. Meanwhile, in a large skillet over medium heat, cook onions in butter for 8 to 10 minutes or until lightly browned. Add thyme, basil, and salt; cook one minute longer. Add 1 cup cream, wine or broth, and tomato paste; cook and stir until blended.
Combine flour and remaining cream until smooth; gradually stir in onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ¼ cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.