Serve this in glass dessert dishes to show off it’s pretty pink color, these make a great dessert to serve at a girls baby shower

Fat Free Option; use fat free cream cheese, sugar-free gelatin and fat-free Cool Whip

Servings 8

INGREDIENTS:

1 (8-ounce) package cream cheese, softened

1-1/2 teaspoons vanilla

1/2 cup boiling water

1 (4-serving size) strawberry flavor gelatin

sugar (optional add in for sweeter taste)

1/2 cup very cold water

2 cups Cool Whip frozen topping, thawed and divided

2 cups chopped fresh strawberries

INSTRUCTIONS:——————————————–

Prepare 8 glass dessert dishes (or use as many dessert dishes as you like).

In a bowl beat cream cheese and vanilla in a large bowl using an electric mixer until smooth; set aside

In a small bowl stir 1/2 cup boiling water with gelatin until no granules remain; add in cold water and stir until slightly thickened.

Using an electric mixer at lowest speed gradually add to the cream cheese beating after each addition until well blended, if you want a sweeter flavor add in sugar to taste.

Stir in 1-1/2 cups Cool Whip topping and chopped strawberries.

Spoon the mixture between the dessert dishes.

Refrigerate at least 2 hours before serving.

before serving dollup the remaining Cool Whip onto the top of each dessert.

One of my favorite mushroom recipes, I like to make my own croutons but store bought will work just fine

Notes from our test kitchen; make certain to purchase very white and firm mushrooms older darker mushrooms hold in too much water, if you are serving more than 6 you may want to double the amounts.

Servings 6

2  - 2-1/2 cups garlic flavored croutons

1/2 cup butter (no substitutes)

2 tablespoons fresh lemon juice (can omit if desired)

6 cloves garlic, minced

1/2 teaspoon salt (or to taste, I use seasoned salt)

freshly ground black pepper (use as much as you like)

1-1/2  pounds fresh small white button mushrooms (do not slice)

1/4 cup fresh chopped parsley

fresh grated Parmesan cheese (use as much as desired)

Instructions:—————————————-

Preheat oven to 375 degrees F (set oven rack to lowest position).

Butter an 11 x 7-inch baking dish.

In a saucepan melt butter with lemon juice,  garlic, salt and pepper.

Place the small whole mushrooms into the baking dish; pour the butter mixture over and and toss thoroughly.

Bake for 20-25 minutes or until the musrooms are soft and juicy.

Just before serving toss the mushrooms and all the butter/garlic mixture in the baking pan with the croutons and parsley.

Divide the mushrooms into separate serving dishes or one large bowl then sprinkle with Parmesan cheese

You will also find this recipe on www.recipezazz.com

You may think this is even better than dining out at a fancy restaurant!

Notes from our test kitchen; make certain to pat all shrimp dry using paper towels before using in this recipe othwise the water will mix with the lemon juice and reduce the flavor of this dish, do not use frozen thawed shrimp only fresh, use only fresh lemon juice

Servings 4

Ingredients:

1/2 cup butter (no substitutes)

2 green onions, chopped

4-6 garlic cloves, finely chopped (do not mince finely, garlic lovers don’t be shy to add in more I use 8 cloves!)

1/2 teaspoon crushed red pepper flakes (or adjust to heat level)

1 tablespoon grated lemon zest

1/2 cup fresh lemon juice

2 pounds raw uncooked medium shrimp, peeled and deveined

salt and fresh ground black pepper (lots of pepper!)

1/4 cup fresh chopped parsley

cooked angel hair pasta (use as much as you like, I use about 12 ounces cooked)

1/2 cup fresh grated Parmesan cheese (or use more)

Instructions:

Melt butter in a large skillet over medium-high heat; add in green onions, chopped garlic, lemon zest, lemon juice and crushed chili flakes; cook stirring for 2 minutes.

Reduce heat to medium and add in shrimp; cook tossing for about 2-3 minutes or until all the shrimp turns pink (this will not take long).

Season with salt and lots of black pepper.

Toss in the cooked angel hair pasta.

Mix in the Parmesan cheese then pass more at the table.

For best flavor use ripe red vine-ripened tomatoes fresh basil and lots of garlic! cherry tomatoes will also work well also

Unless you are using the stated amount of garlic and olive oil in this recipe don’t even bother to make it, anything less will not produce the best Pomodoro… yes 1/4 cup chopped garlic and 1/2 cup olive oil!

If desired you may top this with cooked shrimp or grilled chicken breast which is what I most usually do

Servings 6

INGREDIENTS:

1 pound dry penne pasta

1/2 cup olive oil

1/4 cup chopped fresh garlic (do not mince finely)

4 cups red ripe tomatoes, diced (no canned please!)

1/2 teaspoon crushed red pepper flakes (or adjust to heat level I like it hot so I use 2 teaspoons)

1-1/2 cups tomato sauce (if possible use tomato-basil flavor)

1/4 cup chopped fresh basil

salt and freshly ground black pepper

2 cups chopped mozzarella cheese (cut into about 1/2-inch cubes)

freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley (optional)

INSTRUCTIONS:———————————————–

Cook the pasta in boiling water until al dente (leave slightly undercooked; drain and set aside, you may want to toss with 2 tablespoons oil to prevent sticking).

In a large skillet heat 1/2 cup olive oil over medium heat; add in chopped garlic,  fresh tomatoes and chili flakes and saute for 3 minutes stirring constantly.

Add in tomato sauce and fresh basil; bring to a simmer.

Reduce heat to low and cook/simmer for about 10 minutes.

Add in cooked penne and return to a simmer.

Add in mozzarella cubes and toss with the pasta until he cheese begins to melt.

Season with salt and pepper.

Transfer to a large serving bowl the sprinkle fresh grated Parmesan cheese on top.

Sprinkle with chopped parsley if desired.

Coating in flour then browning in oil will seal in the juices and improve the flavor so please do not omit that step and for best flavor I recommend to use only skin on chicken, using good quality canned Italian tomatoes will only improve the flavor of this dish, you will need a large skillet for this, a large electric skillet will work or make in a Dutch oven… try not to omit the green olives these are what makes this dish so special!

Paired with cooked pasta then topped with freshly grated Parmesan cheese this is a restaurant quality dish that you can easily make at home, get ready for rave reviews all around when you serve this to family and/or friends!

Servings 4-6

INGREDIENTS:

8 chicken thighs  (bone-in and skin left on)

1/2 cup all-purpose flour

1 teaspoon garlic powder

6 tablespoons oilive oil (or as needed)

1/2 pound fresh white button mushrooms, sliced

1 medium onion, chopped

1 green bell pepper, seeded and chopped

4 large garlic cloves, minced (garlic lovers can use more)

1/4 to 1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level)

1 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with the basil)

1 teaspoon dried basil

3 tablespoons tomato paste (1/2 small can, freeze the rest to use for another time)

1 (28-ounce) can diced tomatoes, undrained

3/4 cup chicken broth

1/3 cup white wine

1/3 cup sliced green olives (can use a little more, do not use black olives)

salt and freshly ground black pepper

1 bay leaf (optional but good to add in)

INSTRUCTIONS:—————————————————

Heat olive oil in a large skillet over medium-high heat (although I have 6 tablespoons listed use enough oil to coat the bottom of your skillet or pot).

In a shallow bow combine the flour with garlic powder, then coat all the chicken pieces lightly in the flour mixture shaking off any excess.

Cook the chicken in hot oil on both sides until lightly browned (about 3 minutes per side) remove to a plate or bowl.

Add in mushrooms, onions and green bell pepper; cook stirring with a wooden spoon for 3-4 minutes or until softened and scraping any browned bits that have accumulated on the bottom of the skillet.

Add in garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.

Add in tomato paste; cook stirring for 2 minutes.

Add in diced tomatoes with juice, chicken broth, wine, olives and bay leaf; bring to a boil.

Reduce heat to low and simmer uncovered for about 12-15 minutes stirring frequently just to blend the flavors.

Season with salt and pepper, then add the browned chicken back to the skillet turning the chicken to coat with the sauce.

Reduce heat to low and simmer semi-covered for about 1-1/4 hours stirring the sauce gently and occasionally and turning the chicken pieces over in the sauce a few times during cooking.

About halfway through cooking you may season with more salt if needed.

Remove the bay leaf  and serve the sauce and chicken over cooked pasta.

You will also find this recipe on Recipezazz.com

Feel free to use any raspberry or strawberry preserves

Yield 20 squares

Ingredients:

2 (8-ounce) can refrigerated crescent rolls

1 egg yolk

2 (8-ounce) packages cream cheese, softened

1 cup sugar

2 teaspoon lemon juice

1-1/2 teaspoon vanilla

1/2 cup lemon preserves/jam

1 cup chopped walnuts or pecans

1 egg white

powdered sugar

Instructions:

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking pan.

Unroll 1 can of the crescent rolls, then press into bottom of the baking pan.

In a bowl beat egg yolk with cream cheese, sugar, lemon juice and vanilla using an electric mixer on medium speed until smooth and well blended.

Spread the mixture over the top of the crescent dough in the pan.

Spread 1/2 cup preserves over the cream cheese.

Unroll the remaining crescent roll dough and shape into a 13 x 9-inch rectangle.

Place over the top of the jam.

In a small bowl whisk egg white, then brush over the top of the dough.

Sprinkle with chopped nuts.

Bake for 25-30 minutes.

Sprinkle with powdered sugar.

Cool in pan then slice into squares.

Notes from our test kitchen; rigatoni pasta will also work for this although I find that the penne pasta holds up better to oven baking, adjust the chili flakes to suit heat level, plan ahead the sauce needs to simmer for about 1 hour even longer is better…when I make this sauce I most always use the meat option, it’s your choice to use the meat or not

For meat sauce option; brown 1/2 pound ground beef or bulk Italian sausage meat with the garlic, onion, crushed chili flakes, oregano and basil until cooked through, drain fat add in both tomatoes, salt, black pepper and sugar, simmer for 1 or more hours, and to save time the tomato sauce may be made up to 2 days ahead and refrigerated and re-warmed again before adding in the cream

3 tablespoons olive oil (or as needed)

1 small onion, chopped

3 large garlic cloves, minced

1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level)

1 teaspooon dried basil

1 teaspoon dried oregano

1 teaspoon sugar

1 (28-ounce) can diced tomatoes with juice

1 (14-ounce) can crushed tomatoes

1-1/2 teaspoons salt (I use seasoned salt)

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper (or to taste)

16 ounces dry penne pasta (cooked until al dente, measure 16 ounces before cooking)

1 cup heavy cream (33-35%)

3/4 cup shredded Parmesan cheese

1/2 to 3/4 cup shredded mozzarella cheese (optional)

Instructions:——————————————

Grease a 2-quart casserole dish.

In a medium pot heat oil over medium-high heat; add in onion and cook until softened (about 3 minutes).

Add in garlic, crushed chili flakes, oregano and basil; cook stirring for 2 minutes.

Add in both tomatoes, salt (start with 1 teaspoon salt)  sugar and black pepper; bring to a boil over medium heat stirring.

Reduce heat to low and simmer uncovered for about 1 hour or more, seasoning with more salt and ppepr if needed about halway through cooking time.

Mix in the heavy cream and 1/2 cup Parmesan cheese, continue to cook over low heat until heated through (about 10-15 minutes).

Add the cooked pasta to the sauce and toss to coat.

Transfer to baking dish.

Sprinkle with remaining 1/4 cup Parmesan cheese.

Bake in a preheated 400 degree F oven for about 20-25 minutes or until hot and bubbly.

Optional; if desired after baking you may sprinkle about 1/2 to 3/4 cup shredded mozzarella cheese on top and return to over to melte the cheese (about 5-8 minutes).