Tuesday, June 12, 2012

Creamy Italian Noodles

Baby Cakes has been chomping at the bit to grill this season. In the past I have been the chief executive grill master but at the very end of summer last year my husband grilled an amazing steak and I am thinking that the praise he received has created a grilling monster. I can certainly handle that, I get off pretty easy if you ask me. All I have to do is come up with a side dish and we are golden.

This post is one of those side dishes…

Creamy Italian Noodles
recipe from Becoming Betty

16 ounces farfalle pasta
1/2 cup butter
½ cup heavy whipping cream
½ cup grated parmesan cheese
1 packet italian dressing mix

Cook the pasta according to package directions. Drain and return to pot.

Add the butter to the hot drained pasta and stir until melted. Stir in the cream and parmesan and mix until combined; stir in the seasoning mix and also stir to combine.

Serve warm or cold.

I have to say that this was a wonderfully delicious recipe. Seriously! I cannot think of a single thing to do to make it any better.

It went perfectly with some ribs and a salad but I could see it served at any BBQ or even a tea party, baby shower or bridal shower. Everyone will rave over this pasta I promise you.

Thursday, June 7, 2012

Big “Dill” Chicken Breast

Talk about a flavorful and delicious weeknight chicken recipe. If you’re anything like me your always on the lookout for quick and simple chicken dishes. I had seen recipes featuring mayo as a topping lately and decided to jump on that band wagon too, after all it is Low Amylose safe. Wink.

All these years I have been getting baked whitefish at Luby’s Cafeteria and every time I eat it I think “golly, what is this amazing topping?” Well guess what you guys, this beats that amazing topping hands down. I will be using this topping on baked fish very soon.

I plan on making this again and again in different variations, maybe without dill, maybe with chives, minced garlic, perhaps some capers, etc. The options are endless.

Big “Dill” Chicken Breast

4 boneless skinless chicken breasts
1/2 cup shredded parmesan cheese
1 cup mayonnaise
1 teaspoon garlic powder
1 1/2 teaspoons seasoning salt
1/2 teaspoon pepper
1 tablespoon dried dill

Stir the cheese, mayo and seasonings together in a small bowl. Spread the mixture over the chicken breasts and bake at 375 degrees for 45 minutes or until done.

By the time I took this out of the oven my mouth was watering and my stomach was growling. I was so ready to try this and boy am I ever glad that I did. Amazing!

To serve along side it I made a weekly favorite in our house Oven Roasted Asparagus.

Tuesday, June 5, 2012

Low Country Cookie

Oh Paula Deen, Paula Deen, why do you showcase such wonderfully delicious recipes? I know Paula says that she only eats that way a few times out of the year. After all, she only films so many episodes a year but…

Alright, I went crazy over these little sweet morsels of cookie. I ate 8 of them in a day, now that might not sound too bad, what’s 8 cookies right? But these tiny babies pack a dizzying 182 calories each! Yes, each! You’ll understand the exclamation points a little more once you see the tiny size of the cookies.

I would still recommend them though. Everyone who tried one raved about them and had I known the caloric load I would not have eaten so many myself but, heck, one or just two would be just right for a dessert.

Low Country Cookie
recipe slightly adapted from PaulaDeen.com

1 cup chopped pecans
1/2 cup heavy cream
1 egg
1 cup sugar
12 tablespoon (1 1/2 sticks) butter
1 16-ounce box graham crackers
1 cup or 3 (1/2-ounce) cans shredded coconut
1 splash vanilla extract


2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons (1/2 stick) butter
3 tablespoons heavy cream

Line a 13 x 9-inch pan with whole graham crackers.

Melt butter in saucepan and add sugar. Beat egg and cream together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add nuts, coconut, 1 cup graham cracker crumbs, and vanilla; stir to combine. Pour over the bottom layer of crackers in the pan.

Cover with another layer of whole graham crackers. Prepare topping.


Beat all ingredients together and spread over top layer of crackers.

Chill until ready to serve and cut into as many servings as you would like. I did 48 servings.

Now I found that if you leave them on a counter in a warm kitchen they melt slightly which some people seemed to prefer.

I loved them. I’m not going to lie. Like I said above I ate 8 of them throughout the day. A staggering 1,456 calories is my total damage. I am not proud of myself. But even with that information I would make them again and make a point to not take any home or have more than two at whatever social gathering I take them to.

Each cookie (1/48) equals 182 calories.

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