Tomato Cream Sauce

Ingredients:

olive oil
butter- if you're feeling naughty :-)
1 medium onion
garlic to taste
sea salt
1 can diced tomatoes, drained
1 can tomato sauce
~1 cup heavy cream

Directions:

Heat olive oil in pan. Add a smidge of butter to hot oil if desired (if you use salted butter, omit sea salt from recipe). Add onions to oil, add garlic (I used granulated garlic) and saute on medium until onions are soft. Add diced tomatoes and saute for 2-3 minutes. Reduce heat to medium-low and add tomato sauce and cream. Simmer on low to medium-low heat for 15 minutes, stirring frequently.

Serve over tortellini, or toss with your favorite pasta. I like whole wheat pasta in a shape that really grabs the sauce like a rotini or fusilli.

Not Yer Nana's Puddin'

Ingredients:
5-6 bananas
1 tsp. cinnamon
2 small boxes instant vanilla pudding
graham crackers
3 cups milk
½ cup heavy whipping cream
¼ cup mini chocolate chips

Directions:
Slice 2-3 bananas to form single layer in bottom of 8x8 glass dish. Sprinkle with cinnamon. Mix 1 box of pudding with 1 ½ cups milk and ½ cup heavy whipping cream with whisk for 2 minutes. Pour over bananas and spread until covered. Break graham crackers into squares and place on top of pudding layer. Slice additional bananas on top of graham crackers. Sprinkle with remaining cinnamon. Mix 1 box pudding with 1 ½ cups milk and ½ cup heavy whipping cream with whisk for 2 minutes. Fold in mini chocolate chips. Pour over bananas. Top with crushed graham crackers and refrigerate for 15 minutes before serving.
Very rich!

Variations:
1. Use cinnamon graham crackers.
2. Use banana flavored pudding instead of vanilla or substitute another flavor (chocolate perhaps!) for one of the layers.
Make it your own!

Peanut Butter Brownies

http://allrecipes.com//Recipe/chewy-peanut-butter-brownies/Detail.aspx

*I can't have peanut butter without chocolate, so before baking I sprinkled a good handful (or so) of chocolate chips on the top of the brownie mixture. Sooo good! :-)

Been busy...

And in the meantime we've been eating a little of this...

and a little of this.

Tonight we'll be having these... and tomorrow we'll be trying out this.

And to sweeten things up some we've tried this new recipe (which turned out pretty darn good!) and this weekend's new dessert is this... can't wait! :-)

Hope y'all are having a fantastic weekend!

Pioneer Woman's Malted Milk Chocolate Chip Cookies

http://thepioneerwoman.com/cooking/2010/06/malted-milk-chocolate-chip-cookies/

Sloppy Joe Turnovers

1 lb. ground turkey, chicken, or beef
1/4 c. onion (you can sprinkle in dried, minced onion if you prefer- I use anywhere from half to a whole onion depending on the size)
1/2 c. ketchup
1/4 c. sour cream
1/2 tsp. salt
1/4 tsp. garlic powder
10 oz. can refrigerated flaky biscuits

-Heat oven to 375 degrees. Brown ground beef and onion in a skillet. Add ketchup, sour cream, salt and garlic powder. Simmer for 2 minutes. Roll out biscuits (just stretch them out a bit with your hands). Place a heaping spoonful of meat mixture in the center of each biscuit. Fold over the biscuit to cover meat and seal the edges with a fork ( I do this by hand). Cut a slit on the top of biscuit. Bake turnovers on a cookie sheet for 15-20 minutes or until golden brown on top.

Artichoke Chicken

Ingredients

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 tbsp garlic salt
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.