Monday, September 29, 2008
Creamy One-Pot Pasta
Adapted from Pampered Chef recipe
3 cloves garlic, thinly sliced
1 Tablespoon canola oil
5 cups vegetable broth
1 lb. penne pasta, uncooked
1 pint cherry tomatoes, halved
2 cups broccoli florets
2 carrots, peeled and thinly sliced
4 oz. reduced fat cream cheese, cut into cubes
Dash of salt
Few cracks of pepper
Grated parmesean cheese
In large pot, heat oil and cook garlic 2 mins. Add broth and bring to a boil. Add pasta, lower heat, cover and simmer 10 mins until pasta is almost done. Add veggies, cream cheese, salt and pepper, stirring until cheese is melted. With heat on medium, cook a few more mins until veggies are tender. Top with parmesean and serve.
Saturday, September 27, 2008
So I started experimenting with hot chocolate mixes. I tried the one on the side of the Hershey's cocoa powder can...not so good, too chalky and too much stuff stuck on the bottom. I thought about my mom's hot chocolate mix recipe, but knowing it uses a ton of non-dairy creamer, it wasn't an option. I checked AllRecipes.com, Martha Stewart, random holiday blogs, but nearly everything used non-dairy creamer, ugh.
Wednesday, September 24, 2008
6 cups Rice Krispies
1 cup light corn syrup
1 cup sugar
1 teaspoon vanilla
1 cup peanut butter
1 cup chocolate chips
1 cup butterscotch chips
Put cereal in large bowl. Mix syrup and sugar in a saucepan and cook until it starts to boil. Remove from heat, mix in peanut butter and vanilla. Pour mixture over cereal and mix well. Press into 9x13" greased pan, cool. Melt chips together and spread over bars. Cool.
Tuesday, September 16, 2008
Wednesday, September 10, 2008
Monday, September 8, 2008
Saturday, September 6, 2008
Monday, September 1, 2008
I know, I feel like Tina Fey raving about fabulous Cleveland when talking about a Wisconsin vacation (any 30 Rock watchers out there?). Wisconsin is best known for cheese, beer, brats, and overzealous football fans; not really a vacation paradise. However, we did have a great time, and now I can attest to at least one WI hallmark: Wisconsin knows cheese.
Sometime between the waterslides and the Frank Lloyd Wright tour, I found this map of all the Wisconsin cheeseries. Look at that! Every cheese slice on the map is an individual cheese factory or shop.
We were lucky enough to stop by Cedar Grove Cheese in Plain (yup, the town is named Plain). Cedar Grove is a great cheese stop because a) they make great cheese (duh), b) they are super friendly, and c) they have strong environmental principles, with all the waste water from the cheese making process flowing through the "Living Machine" before going down the drain.
On a very basic level, the Living Machine is a waste water treatment process. The water is cleansed by a series of natural filters along with enormous tropical plants in large vats. The roots of these plants act as filters, taking impurities out of the water while providing nutrients to the plants, with some plants growing nearly 6" a week.
Some Wisconsin cheese facts that may come up in your next round of Trivial Pursuit:
- The average American eats 31 lbs. of cheese each year.
- 25% of all cheese sold in the US is made in Wisconsin
- Wisconsin's dairy industry is twice the size of Florida's citrus industry
- 99% of all Wisconsin dairies are family owned
If you ever plan on visiting Wisconsin, check out the Wisconsin Dairy site to find a cheese factory tour along your route. Plus, there are plenty of breweries and wineries in Wisconsin. Leinenkugel's brewery in Chippewa Falls is always fun, and my friend Amber recommends the Wollershiem winery in Prairie du Sac. I haven't visited Wollershiem, but Amber was generous in sharing their River Gold wine with me. I have fond memories of that bottle...