Peanut Butter Creme Cookie Treats

From : http://www.snackworks.com/recipe/peanut-butter-creme-cookie-74187.aspx

Ingredients
1 cup thawed COOL WHIP Whipped Topping
2 Tbsp. creamy peanut butter
12 CHIPS AHOY! Cookies
2 Tbsp. dry-roasted peanuts, chopped
1 oz. semi-sweet baking chocolate, melted

Instructions
MIX  COOL WHIP and peanut butter gently in medium bowl.
SPOON  or pipe about 1 Tbsp. mixture over each cookie. Top each cookie with nuts; drizzle with melted chocolate. Serve immediately or freeze until ready to serve.

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Scored Potatoes

From : http://www.foodfood.com/recipes/scored-potatoes/

Ingredients
Large baking potatoes, 4
Butter or margarine, liquefied, divided, 2 tablespoons
Paprika, 1/8 teaspoon
Minced fresh parsley, 1 tablespoon
Pepper and salt to taste

tools required
Sharp knife
Shallow baking dish

preparation method
Cut the potatoes with a sharp knife in half lengthwise. Now slice each of the halves widthwise at least six times but ensure you do not cut them all the way. Now place them in low baking dish. Dust the potato slices with one tablespoon butter. Drizzle pepper, salt, parsley and paprika. Bake the slices, uncovered at 350 degrees for at least fifty minutes or till they become al dente. Sprinkle them with the leftover butter.
Serving Suggestions
You can serve it with ketchup as a side dish or even main course.

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SPAGHETTI WITH CREAMY SPINACH AND TARRAGON

From : Delish
Ingredients 
10 ounce(s) prewashed spinach
2 tablespoon(s) butter
3 scallions including green tops, chopped
1 1/2teaspoon(s) dried tarragon
3/4 teaspoon(s) salt
3/4 pound(s) spaghetti
5 ounce(s) cream cheese, cut into cubes
2 tablespoon(s) chopped fresh parsley
1/4 cup(s) grated Parmesan cheese
1/2 teaspoon(s) fresh-ground black pepper

Directions
1.Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.
2.In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan and pepper. If the sauce seems too thick, add more of the reserved pasta water.
3.Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work. Salad bar: Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook-no rinsing or stem removal required. Prewashed bags: Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking. Bunches of fresh spinach: You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.

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PASTA WITH TOMATO-VEGETABLE SAUCE AND RICCOTTA

From  : LHJ
Makes: 4  servings
Prep 20 mins
Cook 25 mins
Ingredients1 tablespoon  olive oil
1 cup  chopped onions
1 cup  chopped red bell pepper
1 cup  chopped green bell pepper
1 cup  chopped zucchini
1 tablespoon  minced garlic
1 28 ounce can tomatoes in juice
1/3 cup  tomato paste
1 3/4 teaspoons  salt
3/4 teaspoon  dried oregano, crushed
1/2 teaspoon  dried basil, crushed
1 pound  farfalle or bow-tie pasta
1/2 cup  part-skim ricotta cheese
2 tablespoons  chopped fresh flat-leaf parsley

Directions
1. Heat oil in a 3-quart saucepan over medium-high heat. Add onions, bell peppers and zucchini and cook 4 to 5 minutes, until tender. Add garlic and cook 30 seconds more. Stir in tomatoes with juice, tomato paste, 1-1/2 teaspoons salt, oregano and basil; bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes until vegetables are very tender.
2. Start to cook pasta according to package directions.
3. Meanwhile, combine ricotta and 1/4 teaspoon salt in a small bowl; set aside. Puree tomato sauce in blender in batches until smooth. Transfer each batch to a large bowl then return to saucepan. Bring sauce to a boil.
4. Drain pasta and toss with half the sauce (2-1/2 cups) in a large serving bowl. Divide pasta among 4 serving plates. Top with remaining sauce and ricotta; sprinkle with parsley.

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PASTA IN TOMATO-YOGURT SAUCE

From : Sailusfood
Preparation: 30 mts
Serves 3-4 persons
Ingredients:
3 cups boiled spagetti
2 tbsps olive oil
1 large onion, finely chopped
1 bay leaf
1" cinnamom stick
6-7 garlic flakes, crushed
4-5 large tomatoes, blanched, skinned and pureed smooth
2-3 tbsps hung curd/yogurt
1 tbsp finely chopped fresh parsley or coriander
1 tsp mixed dried herbs or oregano
1/4 tsp cinnamon pwd (optional)
salt to taste
freshly ground pepper as per taste
parsley/coriander for garnish
1 tbsp grated cheese for garnish

Method
1 Cook spagetti in salted rapidly boiling water until al dente, drain and keep aside.
2 Heat olive oil in a vessel, add the bay leaf, cinnamom stick, onions and crushed garlic and saute till transparent. Add tomato puree, chopped parsley, oregano, cinnamom pwd and salt.
3 Cook for 6-8 mts, stirring once in a while. Turn off heat, remove three fourth of the cooked tomato sauce from the pan and keep aside. Once cool add the smoothly beaten hung curd/yogurt and combine.
4 In the same pan, (which has approx 6-7 tbsps of prepared tomato sauce) add a tbsp of olive oil and toss the spaghetti in the tomato sauce for 2-3 minutes stirring well to coat the spaghetti with the sauce. Adjust salt, season with freshly ground pepper and sprinkle some grated cheese. Turn off heat.
5 Remove the spaghetti onto a serving dish and spoon the prepared herbed tomato sauce along the edges of the dish. Garnish with fresh parsley and grated cheese.

Note:
You can prepare this with fussili, macaroni or farfalle also. Remove bay leaf and cinnamom stick from the prepared tomato sauce before serving.

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PASTA AND BEANS

From : Delish
Ingredients3 tablespoon(s) extra-virgin olive oil
2 clove(s) garlic, minced
4 1/2medium plum tomatoes, chopped
1/2 teaspoon(s) dried oregano
crushed red pepper
1 cup(s) cannellini beans, rinsed
1/2 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
8 ounce(s) orecchiette, radiatore or other short pasta
1 pound(s) broccoli rabe, stem ends trimmed and cut into 1 1/2" pieces
1/4 cup(s) freshly grated Parmesan or Pecorino Romano cheese

Directions
1.Put a large pot of water on to boil for cooking pasta.
2.Heat oil in a large skillet over low heat. Add garlic and cook, stirring, until fragrant but not colored, about 1 minute. Add tomatoes, oregano and crushed red pepper; cover and increase heat to medium. Cook, stirring occasionally, until the tomatoes start to break down and release their juices, 5 to 10 minutes. Add beans, reduce heat to low and simmer, covered, until heated through. Season with salt and pepper.
3.Meanwhile, cook pasta in the boiling water for 4 minutes. Add broccoli rabe and cook until the pasta is just tender and the broccoli rabe is tender, 4 to 5 minutes more. Reserving 1/2 cup of the cooking liquid, drain the pasta and broccoli rabe and place in a large bowl. Add the tomato mixture and the reserved cooking liquid; toss to coat. The dish should be slightly soupy. Sprinkle each serving with cheese.

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MIX VEGIE PASTA SALAD

From : Indianfoodforever
Ingredients:1 chopped green pepper 1 chopped cucumber
8 oz grated parmesan cheese
16 oz grated mozzarella cheese
2 cans medium whole olives
1-2 cups mayonnaise
2 chopped celery sticks
1 chopped red pepper
16-24 oz ranch dressing
6 chopped tomatoes
Pinch of oregano
2 lbs cooked penne pasta
Salt and pepper to taste
Pinch of basil
1lb cooked frozen peas
2 bunches of chopped green onions

How to make mix vegie pasta salad:
Blend all ingredients into a large bowl, mix well, place into fridge to chill for about 30-40 minutes.
Remove from fridge, mix again, taste a sample, if needed add more ranch/mayonnaise.
Top with parmesan and return to fridge for an additional 20 minutes.

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FRESH POMODORO PASTA, WHITE BEANS, AND OLIVES

From : Delish
Ingredients 
8 ounce(s) whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoon(s) extra-virgin olive oil
1 can(s) (14 ounce) cannellini beans, rinsed
1 clove(s) garlic, minced
1 pound(s) ripe tomatoes, diced (about 3 cups)
1/4 cup(s) oil-cured black olives, pitted and chopped
1/2 cup(s) sliced fresh basil
1/4 teaspoon(s) kosher salt
Freshly ground pepper, to taste
1/4 cup(s) grated Pecorino Romano cheese

Directions
1.Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2.Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese. Makes 4 servings.

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MACARONI WITH SPINACH SAUCE

From : Kidszone
Preparation: 30 mts
Serves 3-4 persons

Ingredients:
3 cups boiled macaroni
2-3 garlic cloves, finely minced
1 bunch spinach, blanched, drained and chopped fine
2-3 tbsps grated cheese
1 1/2 tbsps butter
3/4 tbsp maida/flour
3/4 cup milk
freshly ground pepper to season
salt to taste
Method
1 Cook macaroni in salted rapidly boiling water, add a tbsp of oil and cook until al dente, drain completely. Sprinkle a tbsp of olive oil and keep aside.
2 Heat butter in a vessel, add garlic and saute for a mt. Add maida and saute for 2-3 mts. Slowly add the milk and go on combining till it forms a creamy consistency. Add spinach, 2 tbsps grated cheese, salt and pepper to taste and mix.
3 Turn off heat. Garnish with grated cheese and serve warm.

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