Bow Ties with Sausage, Tomatoes and Cream

"A friend gave this recipe to me a few years back, and my family can't seem to get enough of it. It sounds strange with cream in it, but that just enhances the flavor and texture. This is a very easy recipe."

Make 6 servings.

Ingredients :

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions :

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Delicious Sauteed Garlic Shrimp Recipes

 

The kids and I love shrimp, but I think I’ve told you that before. I also think I’ve already told you about how they cheer when they see that I am making a shrimp dish. Clearly, we like ‘em. And lately, we’ve been eating a lot of shrimp. I buy frozen raw shrimp and defrost it under running cold water (takes about 10 minutes) and then peel. I usually remove the tails, if the kids will be eating with me, since it’s easier for them not to have them on. But you can totally enjoy them with the tails on too.
This particular shrimp dish cooks fast on the stovetop with a bit of olive oil, garlic and parsley. It’s infused with flavor and finished off with just a bit of salt. The shrimp are flavorful, but not overwhelming — perfect for eating with crusty bread and a crisp green salad. I highly suggest that you use the bread to sop up some of the juices from these. It’s that good.

 Sauteed Garlic Shrimp

Ingredients

• 2 tbsp olive oil
• 1 cloves garlic, minced
• 1 tbsp fresh finely minced parsley
• salt
• dash of crushed red pepper
• 1 lb raw shrimp, peeled

Instructions

1. Heat the olive oil in a 10" skillet over medium heat. Add the garlic and parsley and cook for 1 minute. Add the shrimp to the skillet and toss to combine. Cover, and cook until the shrimp are opaque (4-5 minutes). Uncover and cook for an additional 1-2 minutes. Serve 4.

Delicious Banana Blueberry Cupcakes Recipe

It’s very bad to let me roam around a grocery store on my own, which is how I came to realize I had several bunches of ripe bananas on the counter attracting several of those little banana bugs that fly around the kitchen every time you bring even one banana home.

I could use the Internet in my brain to look up the scientific name for the banana bugs but I need to recharge and I think you know what I mean anyway.

And at the same time, why do berries go bad so quickly? I could also research an answer to that question as well but I don’t need to explain myself twice.

Get yourself some old bananas and blueberries you don’t know what to do with because you bought four cases at once.
Or is that just me?

Banana Blueberry Cupcakes with Honey Buttercream
makes 12

1-1/2 cups flour
3/4 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, browned, cooled
1/2 tsp vanilla extract
2 eggs
1-1/2 cups mashed bananas (about 4)
1 cup blueberries, fresh or frozen

1. Preheat oven to 350 degrees. Line a muffin tin with baking liners.

2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, and salt. Stir in butter and vanilla. Add eggs, one at a time, mixing until just combined. Fold in bananas and blueberries.

3. Fill each cupcake liner 2/3 of the way full. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Frosting

3/4 cup (1-1/2 sticks) unsalted butter, softened
1/3 cup honey
4-5 cups powdered sugar
dash of milk

In a large bowl, cream together butter and honey. Add powdered sugar until combined and creamy. Add milk to reach desired consistency.

Death By Oreo Cupcakes

They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise. That's right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy :)
Estimated Cooking Time: About 25 to 30 minutes

Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.