This is super yummy and a nice change to the usual pasta salads I've had in the past... I paired it up with some grilled herb & garlic chicken and a little sweet potato... Easy weeknight dinner! INGREDIENTS
1/2 Cup Basil Pesto 1/3 Cup Sun Dried Tomatoes, in a jar, julienne style 1 Lb Fresh Asparagus, Trimmed 1 Tbsp Olive Oil 1/2 Cup Fresh Mozzarella Pearls/Cubes 8 oz Shell Pasta Salt & Pepper to taste DIRECTIONS Place asparagus on a foil lined baking sheet and top with olive oil, salt & pepper and bake in oven for approximately 10 minutes, or until tender but still slightly crisp. Let cool a little then cut into 1 inch pieces. Cook pasta as per directions on packaging. Drain well. Combine all ingredients well and serve!
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If you know me, you know I'm like most women around this time of year, I love all things pumpkin!! I saw a recipe for a pumpkin cheesecake and thought it seemed too bland, so I decided to do a dulce de leche pecan version, with a graham cracker crumb crust...
Dulce de Leche is a South American type of caramel; very sweet and sticky and super yumm! I used a pre-made dulce de leche but it's very easy to make your own from scratch too... The recipe I adapted this from called for baking time of 45 minutes; I ended up baking mine for just over an hour. There were some cracks but the dulce covered them up just fine! Hope you enjoy! INGREDIENTS FOR THE CRUST 1-1/4 Cup Graham Cracker Crumbs 1/4 Cup Sugar 4 Tbsp Unsalted Butter, Melted INGREDIENTS FOR THE FILLING 4 Packages Cream Cheese (bar, 8 oz) 1-1/4 Cup Sugar 4 Tbsp Flour 1 Cup Canned Pumpkin Puree (NOT Pumpkin Pie Mix) 2 Tbsp Pumpkin Pie Spice 1 Tbsp Vanilla 1/2 Tsp Salt 4 Eggs, Large, Room Temperature FOR THE TOPPING 1 Jar Dulce de Leche or Caramel Topping Pecan halves to decorate Whipped Cream when serving DIRECTIONS Preheat oven to 350F Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. I use the bottom of a drinking glass to press it firmly into the pan. Bake until golden around edges, about 10 minutes. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not over mix!). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 325 degrees. Bake 45 minutes to an hour (keep an eye on it but do NOT open the oven door!). Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Once completed chilled and set, spread dulce de leche over top and decorate as desired; I used pecan halves. Also, I had to microwave the dulce de leche for about 30 seconds to make it easier to spread. Enjoy! |
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