NOVEMBER

Creamy One Pan Pasta

 No need to boil the pasta separately!

Everything cooks together in one pan.

 

Ingredients:

250 g fettuccine or other pasta

4 tablespoons olive oil

1 tablespoon tomato paste

250 g cherry tomatoes

250 g spinach

1 small red onion

2 cloves garlic

200 ml cream

grated cheddar cheese

1.5 cups water

1 teaspoon black pepper

1 teaspoon basil

Salt

 

Instructions:

Heat the olive oil in a large pan.

Add the chopped red onion, garlic, cherry tomatoes, spinach, and pasta to the pan.

Add the tomato paste, cream, and water.

Stir well and cook over medium heat until the pasta is tender and the sauce thickens.

Remove from the pan when the pasta is cooked and serve with grated cheddar cheese.

Enjoy!

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OCTOBER

Layered Sweet Potato, Apple & Cranberry Lasagna

with Brie & Pecan Crunch

Ingredients:

2 large sweet potatoes, peeled and thinly sliced

2 medium apples, thinly sliced

1 cup dried cranberries

8 ounces Brie cheese, rind removed and sliced

1 cup shredded mozzarella cheese

1/2 cup chopped pecans

2 tablespoons maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon dried thyme

2 tablespoons butter, melted

1/2 cup heavy cream

Salt and black pepper to taste

Fresh thyme for garnish

 

Directions:

Preheat oven to 375°F (190°C).

Grease a 9x13-inch baking dish with a little butter.

Arrange a layer of thinly sliced sweet potatoes across the bottom of the dish. Season lightly with salt, black pepper, cinnamon, and nutmeg.

Add a layer of sliced apples, followed by dried cranberries and pieces of Brie.

Repeat the layers until all the sweet potatoes, apples, cranberries, and Brie are used.

Drizzle the heavy cream evenly over the layers, then sprinkle the shredded mozzarella on top.

Mix the chopped pecans with melted butter, maple syrup, and dried thyme. Sprinkle the pecan mixture over the cheese.

Cover the baking dish with foil and bake for 35 minutes.

Remove the foil and continue baking for 15–20 minutes, until the sweet potatoes are tender and the top is golden and bubbly.

Let the lasagna rest for 10 minutes before slicing.

Garnish with fresh thyme and serve warm.

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SEPTEMBER

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Crack Cake!!!

 

INGREDIENTS:

1 box yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

 

Directions:

Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.

Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven,

Melt ½ cup butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.

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