Posted at 10:40 am
Two days ago, I posted the recipe for Lemon Crème Pie. Today I am having a friend over for lunch and didn’t want to make a pie crust, so after cooling the lemon crème, I spooned it in a martini glass, topped it with sweetened whipping cream, sprinkled shortbread cookie crumbs and a raspberry! A very pretty presentation and great for individual desserts. The recipe would make 6 of these if using martini glasses.
Posted at 10:02 am
Using the new Philadelphia Cooking Crème, this pasta dish is really quick and really great for those nights when you are wanting comfort food without taking lots of time, but want great flavor.
Cook 1 lb of pasta (your choice) as directed on package, omitting the salt. Meanwhile, cut 8 slices of Oscar Mayer Center Cut Bacon into 1/2″ pieces; cook in a large skillet until crisp.
Transfer bacon to paper towels to drain, but reserving 3 tables drippings in the skillet. Add 4 minced garlic cloves to drippings; cook 1 minute. Add bacon, 1/2 teas pepper and 1 1/3 tubs (10 oz ea) Philadelphia Italian Herb Cooking Crème; cook and stir 3 minutes. Drain pasta reserving 1 cup cooking water. Gradually stir reserved water into sauce. Add pasta an 1/2 cup Kraft Parmesan Cheese; toss to coat. Transfer to bowl; top with additional 1/4 cup parmesan and 2 tables chopped fresh parsley. Makes 8 servings.
Posted at 9:54 am
Learning how to upload pics to this new computer!
Can’t believe it has taken me this long to figure out this new lap top. Was use to Apple and am trying to learn Windows
It is now official, Peter & Penelope have taken over for Randy and Trudy. The recipes you will see posted over the next couple of months will be geared to fall and holidays…get those pumpkins out!