Bowtie Asparagus Pasta

This pasta was also served at our wedding luncheon. We LOVE this stuff! Is it the healthiest pasta? Hmmmm.. no. But it is oh so good! This is a great one for crowds or just for two! :) Tastes great with our Anniversary Paprika Chicken (click HERE).

1 pkg. bow tie pasta

1/2 c. (1 cube) butter (the real stuff)

2-3 cloves garlic, minced

3/4 c. grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt & pepper to taste

10-15 spears asparagus, blanched

1/2 c. bacon, crumbled

1/2 c. toasted pinenuts (or to taste)

Parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.

In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.

Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Emily's Southwest Taco Soup

This is by far my favorite taco soup recipe, it has so much flavor! My husband loves to eat it by dipping in one chip at a time, I like to crunch a bunch in at once. We eat this constantly at our house. I make up a big batch in the crock pot and freeze the leftovers in individual containers - it reheats really well.

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. I also like to add some more hot sauce here because I like it spicy, but this part is optional. Let cook for about 1 more hour. Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.

Broccoli Salad

This is another favorite side dish that we make every summer, and really any other time of the year too since the ingredients taste good year round. This is a great way for me to get my kids to eat broccoli and love it.

2 heads broccoli chopped in small pieces

1/2 cup bacon pieces

1/2 cup sunflower seeds

1/2 cup Craisins

Dressing:

1 cup mayonnaise

1/4 cup sugar

1 Tbsp. apple cider vinegar

Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.

Strawberry Shortcake with Almond Glaze

Source: The Girl Who Ate Everything

1 yellow cake mix

1 cup sour cream

 4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 teaspoons almond extract

Preheat oven to 350 degrees.

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tablespoons butter, melted

2 teaspoons almond extract

1-2 Tablespoons milk, if needed

Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

Strawberries and Cream Topping

1 pint (2 cups) heavy whipping cream

3-4 Tablespoons powdered sugar

1-2 pounds of fresh strawberries, sliced

Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer. Wash dry and slice the strawberries and set aside.



Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!

BBQ Beef

1 boneless beef roast (about 3-4 pounds)

I crush a couple garlic cloves and salt and pepper on the roast and put in crock pot

Beef broth (probably 1 1/2 cups water and 2 bouillon cubes)

1 large onion, chopped

3/4 cup ketchup

1/4 cup brown sugar

2 Tbsp. white vinegar

1 tsp. salt

1 tsp. ground mustard

1 tsp Worchestershire sauce

¼ tsp garlic powder

¼ tsp paprika (I don’t think I put this in)

3 drops hot pepper sauce

Hearty Baked Beans

1 pound ground beef

2 large onions, chopped

¾ pound sliced bacon, cooked and crumbled

4 cans (15 oz. each) pork and beans

1 bottle (18 oz) honey barbecue sauce

1 can (16 oz) kidney beans, rinsed and drained

1 can (15-1/4 oz) lima beans, rinsed and drained (I usually use something different than lima beans)

1 can (15 oz) black beans, rinsed and drained

½ cup packed brown sugar

3 Tbsp. cider vinegar

1 Tbsp. liquid smoke, optional

1 tsp. salt

½ tsp. pepper

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Put in 5 qt baking dish. Stir in remaining ingredients. Cover and bake at 350 degrees for one hour or until heated through. 18 servings.

German Chocolate Cake Icing

1 cup sugar

1 cup evaporated milk

1/2 cup margarine or butter

3 egg yolks

1 tsp vanilla

1 1/3 cups coconut

1 cup chopped pecans

Mix sugar, milk, butter, egg yolks, and vanilla in saucepan over medium heat until thick, about twelve minutes. Fold in coconut and pecans.