Creamy Garlic Penne Pasta

I came across this side dish recipe at Food.com, which Karen=^..^= had posted the recipe, but I did modify the recipe to my liking. This delicious side dish is so quick and easy to prepare. My husband and I agree... this side dish is very good, and I look forward to making it often.



Creamy Garlic Penne Pasta

9 ounces (2-1/2 cups) penne pasta, uncooked
2 Tablespoons butter
1 very large clove of garlic, minced
1/8 teaspoon red pepper flakes
2 Tablespoons flour
3/4 cup reduced sodium chicken broth
3/4 cup milk (I used 2%)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon Italian seasoning
1 to 1-1/2 teaspoons dried parsley flakes
6 tablespoons Kraft Grated Parmesan Cheese

1.)  In a large saucepan, cook the pasta in boiling for 11 minutes, along with a bit of vegetable oil and 1 teaspoon of salt.  Once cooked; drain the pasta in a colander, then rinse with cold water.  Drain again to remove any excess water, then set the pasta aside.

2.)  In the same saucepan over medium heat, melt the 2 tablespoons of butter.

3.)  To the pan, add the garlic and red pepper flakes; cook and stir continuously for about 1 minute.  (I only cooked the garlic and red pepper flakes for 30 seconds.)

4.)  Now add the flour, and continue to cook and stir for 1 more minute.  (I only cooked the flour for 30 seconds.)

5.)  Gradually add the broth and milk; stirring continuously, until the sauce comes to a boil and thickens.

6.)  Once the sauce has thickened, quickly add the remaining spices and the parmesan cheese; stirring continuously until the cheese has melted.

7.)  Once the cheese has melted, reduce the heat, and add the cooked pasta; stir until the sauce is incorporated into the pasta, then serve immediately.

8.)  Season pasta with a bit more salt & pepper, if need be.

9.)  Yields: 4 servings

An additional photo of Creamy Garlic Penne Pasta

Creamy Garlic Penne Pasta Recipe - Food.com

Banana With Peanut Butter & Chocolate Syrup

I happen to come across this dessert recipe at food.com.
My husband loves peanut butter and bananas, and I love
chocolate, so we both enjoy this delectable dessert.



Banana With Peanut Butter & Chocolate Syrup 

1 banana
2 tablespoons peanut butter (or more)
3 tablespoons chocolate syrup (or more)
... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
Optional toppings:
Reddi Wip Whipped Topping
Colorful candy sprinkles

1.)  Peel banana; split lengthwise, and place on a plate.

2.)  Spread peanut butter on the banana.

3.)  Drizzle chocolate syrup over the banana.

4.)  If desired, top with some Reddi Wip and candy sprinkles.

5.)  Serve immediately.

6.)  Makes: 1 serving

Banana With Peanut Butter & Chocolate Syrup | Just A Pinch Recipes

Mushroom Pasta Carbonara

I absolutely love this creamy and cheesy mushroom pasta carbonara.  This is my recipe that was published in the Taste of Home's Simple & Delicious Magazine; May/June 2009 (on page 29).

Photo by: Taste of Home 

Mushroom Pasta Carbonara 

2-1/2 cups uncooked mostaccioli pasta

8 bacon strips, diced

1 or 2 jars (4.5 oz. each) whole mushrooms, drained

3/4 cup half-and-half cream

1/3 cup butter, cubed

1 teaspoon dried parsley flakes

1 teaspoon minced garlic

6 to 8 drops hot pepper sauce

1/2 teaspoon salt, optional

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions

1.)  Cook mostaccioli according to package directions.

2.)  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels to drain.

3.)  Brown mushrooms in bacon drippings; then remove to paper towels.  Drain drippings from the skillet.

4.)  Add the cream, butter, parsley, garlic, pepper sauce, and salt if desired, to the skillet. Cook and stir over medium heat, until butter is melted.

5.)  Drain mostaccioli; add to cream mixture.

6.)  Stir in the bacon, mushrooms and cheese; heat through.

7.)  Remove from the heat. Sprinkle with green onions.

8.)  Yields: 4 servings

Mushroom Pasta Carbonara Recipe: How to Make It (tasteofhome.com)

Pumpkin Mousse Parfait

I really enjoy this layered Pumpkin Mousse Parfait!



Pumpkin Mousse Parfait 

3 cups cold milk (I used 2% milk)
2 pkgs. (3.4 ounces) each, instant vanilla pudding
1 (15-oz.) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup thawed Cool Whip
Additional Cool Whip (for layering)
Additional ground cinnamon (for sprinkling on top the dessert)

1.)  Beat milk and pudding mix in a large-deep bowl, for 2 minutes.

2.)  Blend in the pumpkin and spices.

3.)  Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.

4.)  Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses.  (Or use other individual glasses of your choice.)

5.)  Top each dessert with a light sprinkle of the ground cinnamon.

6.)  Serve immediately, or place the dessert in the refrigerator until ready to serve.

7.) Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.

8.) Optional Variation: Omit layering the additional Cool Whip and the pumpkin mousse.  Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon.  This will yield more servings.

Pumpkin Mousse Parfait | Just A Pinch Recipes

Mom's Red Scalloped Potatoes

This cheesy-scalloped potato recipe was posted by metzstar at allrecipes. I did however, modify the recipe to my liking. The original recipe stated to use 4 cups of the shredded cheese, but by accident, I only used 2 cups, which my husband and I thought that was plenty of cheese. If you want yours to be cheesier, than add more. Also, you can pretty much substitute one can of soup for another.



Mom's Red Scalloped Potatoes

8 cups thinly sliced red potatoes (with the skins on)

3 Tablespoons butter

2 medium sized onions, finely chopped

2-3 large cloves of garlic, minced (I used 3 cloves)

1 (10-3/4 oz.) can cream of broccoli soup

1 (10-3/4 oz.) can cream of celery soup

1 cup milk (I used 1/2 cup each, milk & Half-N-Half)

salt (I added 1/2 a teaspoon)

pepper (I added a 1/4 teaspoon)

2 cups shredded sharp cheddar cheese, divided

dried parsley flakes, to garnish the potatoes

1.)  First - be sure to wash and pat dry, the red potatoes you are going to use for this recipe.

2.)  Butter the inside of a 13 x 9-inch baking pan; set pan aside.

3.)  Melt the butter in a large pot over medium-high heat.  (I used a very large Teflon coated pan.)  Add the onion, and saute' for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute' it for about 1 minute.

4.)  Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.


5.)  Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.


6.)  Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.


7.)  Sprinkle the top the potatoes with the remaining cup of shredded cheese.


8.)  Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350º oven.

9.)  Remove the foil, and continue to bake the potatoes for another 10 minutes.

10.)  Once the potatoes are done baking, place the pan on top of the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.

11.)  Sprinkle the potatoes with the dried parsley flakes, then serve immediately.


12.)  Yields: 10 servings

Mom's Red Scalloped Potatoes Recipe (allrecipes.com)