2 C honey grahams cereal
1 C tiny marshmallows
1 C peanuts
½ C chocolate chips
½ C raisins
Add all ingredients to a medium paper sack. Close the end of the bag and shake well! Store the mixture in a sealed container. Makes about 5 cups.
1 medium apple, or pear
1 package of extra large refrigerated biscuits
2 T sugar
¼ t ground cinnamon
2 T butter or margarine
1 T butter or margarine, melted
Peel and chop fruit.
Separate biscuits, on a lightly floured surface, pat or roll each biscuit into a 4 inch circle. Place about 1 T fruit in the middle of each biscuit.
Stir together sugar and cinnamon. Sprinkle over fruit. Dot each with some butter.
Shape into bundles and seal by moistening and pinching the edges. Place in a greased muffin pan. Brush with melted butter. Bake at 375 for 11-13 minutes, or until golden brown. Serve warm. Makes 10.
2 cups (1 lb.) unsalted butter
10 oz. semisweet chocolate chips
4 cups sugar
8 large eggs
1 tsp. vanilla extract
1 2/3 cups all purpose flour
1 tsp. salt
Preheat the oven to 350 degrees. Coat a 9x13 baking dish with cooking spray. Melt butter and chocolate together. Stir until melted and smooth. Whisk sugar and chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla, flour, then salt. Transfer batter to prepared baking dish. Bake until top is crisp and tester inserted into the center comes out with wet crumbs attached, about 50 minutes. Serve warm with whipped cream or vanilla ice cream.
Homemade Whipped Cream
1 small carton heavy cream
1 cup sugar
1 tsp. vanilla
Add all ingredients to a bowl. Whisk, on high, until fluffy (at least 2 minutes). Keep in refrigerator until time to use.
1 1-pound bag frozen pot stickers
3/4 pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)
1/4 cup roasted peanuts, chopped
2 scallions, sliced
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil.
Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 507(46% from fat); FAT 26g (sat 8g); CHOLESTEROL 20mg; CARBOHYDRATE 45g; SODIUM 1155mg; PROTEIN 21g; FIBER 5g; SUGAR 7g
I got this from Jenn and Jenn's Pen
Take five cups of blackberries and mix them with 1/3 cup of sugar and 1 tablespoon of flour. Then add 1 teaspoon of lemon zest and mix.
Pour into a 2 quart baking dish.
1 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup buttermilk (I used heavy cream)
6 Tbs. (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
Blob on top of berries. Bake for 40 minutes at 375 degrees.
Add ice cream or, like I did, whipped cream, and enjoy.
Printed from COOKS.COM
I like to take this to football parties...
1 lb. chocolate almond bark
1 6 oz package chocolate chips
1 6 0z package butterscotch chips
3/4 c. peanut butter
8 c. Crispix cereal
1 c. peanuts
3 c. powdered sugar
Melt almond bark (or chips) and peanut butter together in microwave. Pour over the cereal and peanuts in a clean ice cream pail or other large container. Mix until the cereal and peanuts are well coated. Put 1 cup of the powdered sugar in a clean grocery bag and pour in the cereal mixture. Add another cup of the powdered sugar on top. Close the top of the bag and shake. Open the bag and break apart any big clumps. Add the last cup of powdered sugar, shake and break apart again. Looks just like Puppy Chow and tastes wonderful. Kids love this!
4 bacon, cut into 1/2-inch pieces
3 pounds ground dark-meat (7 percent fat), turkey
4 cups chopped onions
1/4 cup minced garlic cloves
2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
3 tablespoons chili powder
3 tablespoons unsweetened cocoa powder
4 teaspoons ground cumin
2 cans (28 ounces each) whole tomatoes in puree
2 tablespoons unsulfured molasses
3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese
Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings. we like it with fritos, cheddar and sour cream....
3 c chicken broth
2 whole boneless, skinless chicken breasts (4 halves)
1 tbs vegetable oil
2 large onions, sliced
1 clove garlic, minced
1 c dry white wine
2 (15 oz) cans cannelloni beans, rinsed and drained
1 (14.5 oz) can white corn
1/4 c lime juice
1 (4 oz) can diced green chilies
1 small jalapeno chili, stemmed, seeded and minced(optional)
1.4 c minced fresh cilantro
1 tsp dried oregano
3/4 ts ground cumin
1/4 ts ground cinnamon
1 c shredded jack cheese
diced peeled plum tomatoes
shredded jack cheese
sliced ripe olives
in a large stock pot, bring broth to boil over high heat. Add the chicken breasts, reduce hear and cover. simmer 15-20 minutes, until the breast is cooked through, remove the chicken from the broth, and tear into bite-sized pieces.
continue boiling the broth on high until reduced to 2 cups, about 7 minutes.
transfer to bowl.
in cleaned stock pot, heat vegetable oil oer medium-high heat. add the onions and garlic sauteing until the onions are golden and sweet, about 15 minutes. Add the chilies, cilantro, cumin and cinnamon and saute an additional 5 minutes. Add the broth, wine, beans and lime juice. Bring to a boil over high heat, reduce heat to simmer covered for 15 minutes
stir the reserved chicken and cheese. heat until hot and ladle into bowls add condiments to taste
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
2 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
Ingredients:Serves 6 - i think more like 12...
Recipe courtesy of Jeff O'Neill
1 tablespoon olive oil
1 pound ground turkey
Kosher salt and pepper
1 16-ounce container store-bought refrigerated fresh salsa
2 tablespoons sour cream
1 head romaine lettuce, cut into pieces (about 8 cups)
1/2 9-ounce bag tortilla chips
1 15.5-ounce can pinto beans, rinsed
1 avocado, diced
1 cup grated Cheddar
1 6-ounce can sliced black olives (optional)
Heat the oil in a medium skillet over medium-high heat. Add the turkey and season with 1/2 teaspoon salt and 1 1/2 teaspoon pepper. Cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.
Meanwhile, in a small bowl, combine the remaining salsa and sour cream.
Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if using) among bowls. Serve with the salsa-and-sour-cream dressing.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 602(43% from fat); FAT 29g (sat 8g); CHOLESTEROL 80mg; CARBOHYDRATE 47g; SODIUM 1560mg; PROTEIN 43g; FIBER 12g; SUGAR 6g
Kate Merker and Sara Quessenberry
Real Simple, REAL SIMPLE FAMILY 2008
Oh, here's a recipe that will KILL if you don't have any of those bizarre nut/coconut haters in the crowd. It seems like a lot of work, but it is actually a pretty easy, from scratch cake:
1 stick butter
1/2 cup shortening
2 cups sugar
5 egg olks
2 cups cake flour
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
3 1/2 oz toasted coconut
1 cup chopped fine pecans, toasted
5 egg whites, beaten to stiff peaks
1. Cream butter and shortening until fluffy, add sugar and continue creaming until sugar is dissolved and very fluffy and smooth. Add egg yolks, one at a time, beating well after each addition.
2. Sift flour. Add baking soda and salt to flour and sift again.
3. Beating slowly, alternately add flour and buttermilk. Stir in vanilla, coconut, and pecans.
4. Fold in the beaten egg whites.
5. Pour mixture into THREE-8" or 9" cake pans (greased and floured, or generously sprayed with my fave, Baker's Joy). Bake at 350-degrees for 25-30 minutes or until a toothpick comes out clean. Cool.
Cream Cheese Frosting
1 8 oz. package of cream cheese (room temp.)
1/2 stick of butter
1 lb. box of powdered sugar
1 tsp vanilla
1. Beat cream cheese and butter together. Add sugar and mix well. Add vanilla.
2. Whip for a couple minutes.
To assemble Cake:
1/2 cup chopped pecans, toasted
3/4 cup toasted coconut
1. Place first layer on cake stand, spread frosting on top and then sprinkle with some of the pecans.
2. Repeat for second layer.
3. Place top layer on and then frost the entire cake (top and sides).
4. Sprinkle remaining pecans on top.
5. Press coconut onto the sides of the cake.
More Rachel Ray
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 pound shrimp, peeled and deveined
1 shallot, finely chopped
2 tablespoons red wine vinegar
1 tablespoon spicy mustard
1 tablespoon honey
Salt and pepper
8 ounces spinach
1/2 cup feta cheese
1. In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
2. In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
3. Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
5 pounds seedless watermelon, cut into small chunks(6 cups)
1/4 cup sugar
Grated peel of 1 lime
1/2 cup light corn syrup
1. Using a blender, puree the watermelon; you will need 4 cups watermelon puree.
2. In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.
3. Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.
another one from Rachel Ray
1 cup couscous
1/3 cup roasted cashews, chopped
5 scallions — 3 chopped, 2 cut into matchsticks for garnish
Grated peel and juice of 1 orange
1/4 cup dry sherry
2 1/2 tablespoons soy sauce
2 1/2 tablespoons mirin (sweetened rice wine)
1 tablespoon toasted sesame oil, plus more for brushing
1 1/2 tablespoons grated fresh ginger
4 cups baby spinach
Four 6-ounce skinless salmon fillets
Salt and pepper
1. Build a charcoal fire or preheat a gas grill. In a small bowl, combine the couscous, cashews, chopped scallions and orange peel; set aside.
2. In a measuring cup, whisk together the orange juice, sherry, soy sauce, mirin, 1 tablespoon sesame oil and the ginger; set aside.
3. Tear off four 2-foot-long sheets of heavy-duty foil and fold each in half to form a rectangle; brush the center of each lightly with sesame oil. Divide the couscous mixture evenly among the 4 rectangles and top each pile with 1 cup baby spinach and a fish fillet; season with salt and pepper. Fold the edges of the foil up and inward to start forming a packet. Whisk the grilling sauce and pour about 1/4 cup into each packet. Roll up the edges of the foil together to seal.
4. Grill the packets over indirect medium heat, with the lid down, for 25 minutes. Let the fish rest for 3 minutes before opening the packets. Garnish with the remaining scallion matchsticks.
Found this one in Rachel Ray Everyday Magazine...
Cornmeal, for sprinkling
1 pound pizza dough, at room temperature
Extra-virgin olive oil (EVOO), for drizzling
1/4 pound pancetta, chopped
1 cup ricotta cheese
1/4 cup grated pecorino romano cheese
2 large egg yolks, beaten
1 clove garlic, grated
1 1/2 to 2 cups shredded provolone cheese
1/3 cup chopped flat-leaf parsley (a generous handful)
1. Preheat the oven to 450°. Sprinkle a little cornmeal on a pizza pan or baking sheet. Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with EVOO and partially bake until puffed and golden, about 8 minutes.
2. In a small skillet, heat a drizzle of EVOO over medium heat. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine.
3. Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2-inch border all around. Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes. Scatter the parsley on top and cut into wedges.
PREP TIME 15 Min
COOK TIME 40 Min
READY IN 15 Hrs
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.
1 pound dried cannellini or great northern beans, washed and soaked overnight
(or cheat with 2 cans of canned beans)
2 quarts fresh water
2 medium onions, 1 cut in half and the other chopped
4 cloves garlic, minced
2 tablespoons chopped sage
1 bay leaf
2 teaspoons kosher salt
1/2 pound Italian sweet sausage, casings removed and crumbled
1 carrot, peeled and chopped
1 celery, chopped
2 tablespoons fresh chopped parsley
1 cup canned chopped tomatoes, drained
Drain the beans. Combine the drained beans with water in a large pot. Bring to a boil. Skim off the foam, reduce the heat to low and add the halved onion, 2 of the minced garlic cloves, half the sage and the bay leaf. Season with 1 teaspoon salt and cover. Allow to simmer for 1 1/2 hours, until the beans are very tender. Drain over a bowl and measure out 2 1/2 cups of the broth. Discard the halved onion and bay leaf.
While the beans are cooking, heat a large Dutch oven over medium heat. Add the sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes. Add the chopped onions, carrots, celery and parsley. Cook, stirring occasionally, for 5 minutes. Add the remaining garlic and cook for 30 seconds. Add the tomatoes, the remaining sage, reserved beans and reserved broth, and continue cooking for 30 minutes. Adjust seasoning as desired with salt and pepper. Serve hot with passed grated Parmesan cheese and country bread.
10 minTotal Time:
1 hr 10 minMakes:
5 cups or 40 servings, 2 Tbsp. each1
pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. Taco Seasoning Mix
1 cup Chunky Salsa
1 cup drained canned black beans,
rinsed 4 green onions, chopped
1 cup Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
3 pkg. (13 oz. each) baked tortilla chips
BEAT Neufchatel cheese in medium bowl with electric mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.
TOP with all remaining ingredients except chips; cover.
REFRIGERATE at least 1 hour before serving. Serve with the chips.
Prep Time: 20 Minutes
Yield: 48 Bars
o 1 cup light corn syrup
o 1 cup sugar
o 1 cup peanut butter
o 6 cups of Rice Krispies OR Cocoa Krispies
o 1 6oz package of semi-sweet chocolate morsels
o 1 cup butterscotch chips
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add cereal. Stir until well coated. Press mixture into 13x9x2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat. Stirring constantly. Spread evently over cereal mix. Let stand until firm. Cut into 2x1 inch square bars when cool.
Oh my…no you didn’t. All ‘cause of little o’ me. Well shucks, that is one of my “lower” ranking recipes to boot. Hang on sista, you gotta give me another shot. The next one is one of my favorites, for kids and adults. What’s even better about it is that it is good cold the next day on a salad or somethin’…
I made the chicken (see below)
Bought the Ore-Ida oven roasted potatoes, Garlic and Parma
Then made just bow-tie pasta
and poured a little sauce on it and broccoli for a green and poof,
there is dinner gourmet very-fast. Chicken with Provencal Sauce
A heady combination of dried basil, thyme, marjoram, rosemary, lavender, and sage, herbes de Provence is a classic French seasoning. Try it in other Mediterranean dishes, such as pasta sauce or baked black olives. Serve with roasted potato wedges.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)
CALORIES 248 (30% from fat); FAT 8.2g (sat 1.8g,mono 4.5g,poly 1g); IRON 1.5mg; CHOLESTEROL 101mg; CALCIUM 32mg; CARBOHYDRATE 1g; SODIUM 376mg; PROTEIN 40.2g; FIBER 0.3g
Cooking Light, JANUARY 2005
4 parts The Margarita King ready-to-serve margarita
A splash of pomegranate juice
Directions: Shake ingredients together with ice. Pour strained into a martini glass and serve.
The Pink Drink
3 parts The Margarita King ready-to-serve margarita
1 part peach liqueur
1 part dry champagne
A squeeze of pink grapefruit juice
Directions: Shake ingredients together with ice. Pour strained into a champagne glass and serve.
4 parts The Margarita King ready-to-serve margarita
1 part rumCrush mint leaves
Directions: Shake together ingredients. Pour into a highball glass and serve on the rocks.
The Margarita KingGiovanni's award-winning signature margarita is sold in bottles,
ready to serve. It's made from premium double-distilled blue agave tequila, double-distilled orange liqueur, real lime and lemons, and real sugar cane.Directions: Shake with ice. Pour strained into a martini glass and serve.
1 7.5-ounce tube refrigerated buttermilk biscuits
I've made a few things, and this time i hit the appetizer section and drinks... YUMMY stuff... the big winner was the Prosciutto-wrapped Scallops...
- 1 (1-lb) bag frozen New England Wild jumbo Scallops, thawed
- 6 slices of Prosciutto cut lengthwise in half
- 2 tbsp green olive tapenade or mixed olive bruschetta.
- preheat oven 375
- lightly pat scallops dry with a clean paper towel. Season scallops with the tapenade, making sure to coat all sides evenly.
- wrap each scallop with a bank of prosciutto. Place seam side down in the buttered baking dish or cookie sheet. Spread
- scallops 2 inches apart so that they roast and don't steam.
- bake for 15-16 minutes. Do NOT overcook, scallops are done when they are opaque and no longer translucent.
My other favorite are the Peanutty Sesame Noodles... to die for... and my kids gobble it up....
If you love trader joe's... you must get this BOOK. Click on photo to go directly to amazon and buy... If you already have it tell me what you favorite is.
1 chopped tomato
1 small chopped onion
1 jalapeno pepper, chopped finely (to taste)
1 can black beans, rinsed and drained
1 Mexican (or fiesta) corn, rinsed and drained
1/4 to 1/2 cup cilantro, chopped (to taste)
Mix the above ingredients together.
1/4 cup red wine vinegar
1 cup oil (I used olive oil, which was yummy, and I would use less the next time)
1/2 t. salt
hot sauce to taste
Pour dressing over other mixture, stir together and chill. Serve with the scoopy kind of tortilla or corn chips.
1 lb. ground turkey
1 large onion chopped
2 garlic cloves minced
1 - 8 oz. can tomato sauce
1 - 6 oz can tomato paste
32 oz V8 juice
2 c. water
1 tsp salt
1 tsp sugar
2-3 tsp chili powder
1 tsp dried oregano
dash of pepper
1 box of elbow macaroni
grated Parmesan cheese
it also calls for a garnish... but who are we kidding... kids don't care about garnishes of parsley sprigs....
cook first 3 ingredients in dutch oven, stirring until turkey crumbles and is no longer pink; drain if needed. return to pad and stir in tomato sauce and next 8 ingredients;bring to a boil.
cover reduce heat, and simmer, stirring often for 30 minutes
add pasta; cover and simmer , stirring often for 20 minutes or until pasta is tender.
serve with cheeses and the garnish if you so choose...
I added mushrooms and julienned carrots because I had them in the fridge...
I also think you could add 12-14 oz of spag sauce from a jar instead of tomato sauce and paste...
and it says it is for 6... but I'm thinking 6 teenage boys!!! there was a lot of food.