"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, July 22, 2015

Enchilada Penne

1 lb. Lean Ground Hamburger
1 medium yellow onion diced
1/2 bell pepper diced (any color will do)
1 large stalk celery diced
1 heaping tablespoon chili powder
salt and pepper to taste

1 19 oz. can of Old El Paso Enchilada Sauce (Mild)
1 10 oz. can of Rotel Original Diced Tomatoes and Green Chilies
1 8 oz. package of Philly Cream Cheese cubed

There are two ways to prepare this depending on how much time you have.

8 oz. Penne right out of the box.. or

8 oz. Penne Pasta prepared al dente in salted water reserving 1 cup of pasta water for later use if needed.  This can be done while browning the hamburger.

In large skillet w/cover break up and brown hamburger, just before hamburger is "done" add the onion, bell pepper and celery.  Cook until onion starts to soften.  Next add the chili powder.  Mix until you start to smell the chili powder release it's flavors.

Next add the Enchilada Sauce and Rotel Tomatoes.  Heat until it starts to bubble, add the Cubed Cream Cheese.  Stir until melted, reduce heat.

If you are in a hurry add the al dente penne and coat, cover and let simmer about 10 minutes.

If you have time on your hands add the uncooked penne cover and simmer until pasta is done.  **You may need to add additional water or tomato sauce (about 1 cup) if mixture gets too dry before pasta is finished.

When ready to serve top with grated Pepper Jack cheese.  Enjoy.

Sunday, July 19, 2015

Pistachio Milnot Cheese Cake

I have had this version of the Milnot cheese cake in my head for a couple months now.  I finally got it together this weekend.  This is a very soft, light cheese cake that will put a smile on your face and asking for seconds!

(Please ignore the fact that the Pistachios in this picture are "flavored" Salt and Pepper)  Use regular crushed Pistachios as a topping if desired.

1 Envelope Knox gelatin
1/2 cup boiling water
2 tablespoons sugar

1 8-oz. pkg. cream cheese
1 cup sugar
1 Box Jello Instant Pistachio Pudding
1 Cup Half and Half
1 12-oz. can MILNOT, whipped
Green food coloring to deepen the color if desired.  None added to this recipe.

3 cups Oreo crumbs
1/2 cup butter or margarine, melted

Mix the gelatin and 2 tablespoons of sugar then dissolve gelatin in boiling water. Chill until slightly thickened. 
Cream together cheese, sugar, pudding and slowly add Half and Half ; add gelatin and blend well. 
Fold in stiffly whipped MILNOT. (This can be done with electric mixer.)  I whipped the Milnot at room temp.  Do not add anything while whipping, it will break.
Mix Oreo Cookie crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of spring form pan or a 9x13x2-inch pan (or larger). 
Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight). 
Cut or slice and serve plain or garnished with Crushed Pistachios. 
Serves 12-16