Saturday, October 13, 2012

Tortellini! It as much fun to say as it is to eat!

You have to admit, it's fun to say the names of Italian food.  Try it!  Tortellini!  Fettuccine!  Maranara!  See, I was right.  Or maybe I'm just easily amused.  Hmmmmm.

Last Sunday I found two $1 coupons in the paper for Buitoni Pasta.  The grocery store had it on sale this week so with my coupons, the price wasn't so bad.  I made two trips to the grocery store today because I forgot the Alfredo sauce and Parmesan cheese on the first trip.  After I returned home the second time, I realized I didn't have the fresh broccoli.  I did have a bag of frozen broccoli so I used that instead.  Fresh would have been better, but I didn't have it in me to go to the grocery store three times in one day.  One day I'll get my act together and get everything on one list.  Today wasn't that day.  Maybe tomorrow ... or the day after.

Broccoli Cheese Tortellini

 1 jar of Ragu Alfredo sauce
1 cup fresh broccoli florets
2 packages (9 ounces each) refrigerated chicken and cheese tortellini
1 ½  cups shredded Parmesan cheese
1/4 teaspoon black pepper

In a large pot, bring water to a boil and add pasta and broccoli.  Cook uncovered, over medium-low heat for 8 - 10 minutes.   Drain the pasta and broccoli.  Stir in Alfredo sauce, Parmesan cheese, and pepper.  Stir in cheese and pepper into broccoli mixture.  Reduce heat; simmer, uncovered, for 6 - 8 minutes or until cheese is melted and mixture is thickened, stirring occasionally. 

It looked better on the plate, but I ate it before I realized I had not taken a picture.

Saturday, October 6, 2012

Just in Time For Fall

A friend of mine made a pumpkin cake and brought me a piece.  The only thing I didn't like about it is that it disappeared so quickly.  The cake was so moist and so good!  Her cake didn't have icing.  I added that part. If you want to cut a few calories, leave the icing off.  It's good either way. It's the perfect cake for Fall.  Thanks for sharing Cindy!

Pumpkin Cake

1 pkg. yellow cake mix
1 pkg. (3.4 oz) instant butterscotch pudding
4 eggs
1/4 cup water
1/4 cup oil
1 cup of canned 100% pure pumpkin
2 tsp. pumpkin pie spice
½ can cream cheese icing

In a large mixing bowl, combine all the ingredients except the icing. Beat on low for 30 sec, then on medium for 4 minutes. Pour into a greased and floured 10 inch Bundt tube pan.  Bake at 350 for 50-55 min or until wooden toothpick inserted comes out clean.

Cool in pan for 15 min.  Remove to wire rack to cool completely.

Microwave icing for 40 seconds.  Spoon over the top of the cake.