Monday, November 23, 2009

Natalie's Penne Pesto Pasta

I may have got the name of the recipe wrong but the memory of this great dish is what is SO important. My sister in law Natalie, who is more like a real sister than the "in-law", made this incredible dish for me one night after I had traveled to someplace exotic for an ADA conference. Somehow always knowing when I am exhausted and need a tad bit of pampering.. Natalie shows up with something great. Now, whenever I make this dish for my kids it is referred to as "Nat's Pasta". They love it. It is a simple dish with a huge impact.  I made this pasta creation for Robbie the very first time I cooked for him. It wasn't the hook that caught him but it definitely helped!  Natalie! I love you like a sister and you are one of my best friends!  Thank you so much for this great pasta. It makes me happy EVERYTIME I MAKE IT!

Nat's Pasta

1 box whole wheat Penne Pasta
1 large (28 oz) can diced tomatoes, drained
1 jar basil pesto
1 large jar artichoke hearts
8 oz parmesean cheese

Boil noodles according to package directions, drain. Add the tomatoes, pesto, artichoke hearts. Mix together. Add the parmesean cheese. Serve warm.

Sunday, November 15, 2009

Pumpkin Tiramasu

Here is a twist on an already yummy Italian Dessert!  I am making this for my family on Thanksgiving.

Pumpkin Tiramasu

1 pumpkin bread loaf (on this page at the bottom)
4 tablespoons Hazelnut liqueur or syrup
8 oz strong coffee, divided
2 cups heavy whipping cream
8 oz mascarpone cheese
1 cup canned pumpkin
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon orange juice
1 1/2 cups powdered sugar

Cut pumpkin loaf into 16 1/2 inch thick slices. Arrange half of the slices in the bottom a 2 quart square baking dish.  Brush cake with 2 tablespoons of hazelnut syrup ( you can use a liqueur).  Pour 4 oz of strong coffee over cake. Set aside.
In large bowl, beat whipping cream with an electric mixer on medium speed until soft peaks form tips. Set aside.
In another large bowl, combine mascarpone cheese, canned pumpkin, cinnamon, pumpkin pie spice, all spice and ginger, nutmeg, and orange juice.  Beat on medium speed until combined.  Fold in half of whipped cream.  Spread half of the pumpkin mixture over the cake layer in the dish.  Top with the remaining cake slices; brush cake slices with the remaining hazelnut 4 oz of strong coffee over bread.  Spread the remaining pumpkin mixture and the remaing whipped cream over layers in dish (dish will be very full).  Cover and chill for 4 to 24 hours.  Sprinkle with cinnamon to garnish.  Enjoy.

Cinnamon Coffee

This morning I woke up and kissed my husband and said, "I will make the coffee".  I am not a fan of strong flavored coffee but a hint of something is pretty yummy... I left Tulsa and moved to NWA to marry my husband and what I gave up was MECCA. The best coffee store in the world!  Missing MECCA and snickerdoodle coffee, my mouse started to turn on the wheel and I came up with my own version of lightly flavored coffee. Good morning Robbie!


The amount of coffee grounds you like add 2 teaspoons of cinnamon. Brew the coffee...