Go here to make these adorable snacks.

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Head over to Hungry Happenings for this cute recipe.

Ingredients:

a dusting of flour
1 tube Pillsbury Crescent Rolls (8 rolls)*
8 ounce tub Philadelphia Veggie Cream Cheese
1 1/2 cups finely chopped carrots
1/2 of a head of broccoli
1 tablespoon heavy whipping cream, whole milk, or egg whiteo use

You can also use the recipe here

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These are one of my favorites: They are a great appetizer or a snack.

Ingredients:

Wonton wrappers (found in refrigerated produce section)

1 pkg. Frozen Spinach (thawed and drained)

1/2 cup Mozzarella Cheese

1 pkg. (16 oz.) cream cheese; softened

Parmesan Cheese to dust over top

Vegetable Oil

Water to moisten the wonton wrapper

1. Pour enough oil to just cover the bottom of your pan and heat up on medium heat.

2. Mix together cream cheese, mozzarella, and spinach

(more…)

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Today, I decided to make homemade pasta (fettuccine to be exact). I just got my Roma 6 Inch Traditional Style Pasta Machine. So, I was eager to try it  out. I grew up on homemade pasta and noodles, but I have never made it myself. It was alot easier than I thought.

Traditional Egg Pasta Dough

3 eggs

2 1/2 cups all purpose flour (sifted)

• Pour sifted flour into a mixing bowl and make a “well” in the center.

• Break the eggs into the well.

• Using a fork, blend the eggs with the flour. If to sticky, add flour. If to dry, add a little water.

• Spread a light coating of flour on counter and place dough mixture on it and knead the dough until it has a consistent color and texture.

• Form the dough into a ball and cover with a damp towel for a bout 15 min.
• After it has rested, cut off a small piece and recover the remaining dough with the damp towel.

TIME TO ROLL THE PASTA!

If you do not have a pasta maker, you can still make this. Just use a rolling pin to reach desired thickness and then use a knife or pizza cutter  to cut the pasta.

1st feed the pasta through the roller to flatten the dough to desired thickness. (Remember to change the dial to get it thinner) Lightly flour between r olls to prevent sticking.

Let the pasta dry for about 10 minutes.

Next, feed it through the actual cutting roller. Lay the fresh noodles on a lightly floured surface to dry before cooking.

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I love Sangria: Here  and easy is a great and easy recipe

8 cups fresh strawberries (trimmed and halved)

2/3 cup sugar

1/2 cup water

1 (750 ml) bottle of white wine

1 cup sliced strawberries

2 cups sparkling water, chilled

1 orange, sliced

To prepare the syrup:

1. In a large saucepan combine the trimmed amd halved strawberries, sugar and water ( not sparkling). Bring to a boil. Stir to dissolve sugar. Remove from heat and cover and cool.

2. Press your cooled syrup mixture through a mesh collander. You should now have about 3 cups of syrup.

3. In a 2 quart pitcher, stir together the syrup, wine and sliced strawberries.

4. Cover and chill up to 24 hours.

5. Right before serving, stir in the sparkling water  and serve in glasses with orange slices.

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Rigatoni in a Creamy Tomato Sauce

This a super simple, quick and budget friendly recipe.

2 T. unsalted butter

1oz. pepperoni, finely chopped

1 small onion, finely chopped

2 cloves of garlic, finely chopped (jar garlic also works. I have even used powder)

½ cup dry white wine

1-28 oz. can crushed tomatoes

1 T sugar

¼ c. heavy cream, warmed

Salt to taste

1 lb. rigatoni

¼ c finely chopped basil leaves (dried also works)

1. Melt butter in a , medium saucepan over medium
   heat. Add the pepperoni and onion and cook until the onion is soft. Usually
   about 4 minutes. Add the garlic and sauté about 1 minute.
2. Add the wine and cook until almost completely
   evaporated. About 2 to 3 minutes. Stir in the tomatoes and sugar. Bring to a
   boil and reduce the heat and simmer until slightly thickened. (15 to 20
   minutes) Add the cream and season with salt.
3. While the sauce us cooking, Bring pasta water to
   a boil and cook pasta until it is tender. About 10 minutes. Combine the cooked
   pasta with the sauce and serve.

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Red and Green Bell Pepper Boats

1 green bell pepper

1 red bell pepper

¼ cup sliced almonds (optional)

5 oz. softened cream cheese

1 1/2  t. lemon pepper seasoning blend

1/2  t lemon juice

1. Cut each bell pepper in half lengthwise. Throw
   out the stems, ribs and seeds. Cut each half into 6 pieces.
2. Place the 24 pieces on a platter, skin side
   down.
3. In a medium skillet, dry roast the almonds over
   medium heat for 3 to 4 minutes. Set aside 1 T. of the almonds for garnish.
4. Place the remaining almonds in a food processor
   until finely ground.
5. In a medium mixing bowl, beat the cream cheese,
   lemon pepper seasoning, and lemon juice for 1 to minutes until creamy. Add the
   ground almonds and mix them in.
6. Spoon or pipe the mixture onto the peppers. And
   garnish with extra almonds.

Tip: If you do not have a piping bag, put the mixture into a baggie and seal it shut. Then cut a tiny piece of the bottom corner of the bag and voila, you have a piping bag.

“This recipe was adapted from Disney Family Fun”

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Most of the recipes I post are family recipes but this one was so yummy and sweet, I had to share it.

It comes from Pillsbury.com

INGREDIENTS

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Hopefully, my husband wont see this post. These are his favorite.

Shells:
1 3/4 cups flour
1 tablespoon sugar
pinch of salt
2 tablespoons of butter, melted
3/4 cup Marsala wine
egg white
2 quarts vegetable oil for frying

Filling:
1 15oz container of Ricotta cheese
1/2 cup of sugar
1 teaspoon of vanilla
1/4 cup of mini chocolate chips
confectioners sugar for dusting

• In a mixing bowl combine flour, sugar and salt.  Add the melted butter and marsala wine. Turn out onto a lightly floured surface and knead until well mixed.
• Wrap dough in plastic wrap and refrigerate for 2 to 3 hours.
• Roll out the dough until very thin.  Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds, and roll again until very thin.
• Roll each piece tightly around a cannoli tube.  Seal with egg white.
• Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees.
• Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes.  Place on paper towels to drain.  Cool and gently twist tube to remove shell from form.
• In a large mixing bowl whip sugar, vanilla and ricotta together until            smooth, then stir in the chocolate chips.
• Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately.

Thanks to the Italian Chef for this recipe

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