Category Archives: Links

10 Pasta Dishes Adam Wants to Eat Right Now

If you don’t follow Adam from Bloghungry, you’re missing out. He has the best food cravings! This is today’s entry, 10 Pasta Dishes I Want To Eat Right Now. It’s but one in a recent strings of posts where he features 10 things he wants to eat at that moment, so be sure to hit up his archives and his twitter feed (@BlogHungry) for the rest.

Here’s the one I also want to eat right now:

Orecchiette with Sausage and Broccoli Pesto by

Orecchiette with Sausage and Broccoli Pesto - Pic & recipe by

Fall Fruit Desserts

It must be that time of the year where everyone has a plethora of really wonderful baking fruits in their bounty baskets to use up because so many of us reached for our best cobbler and crisp recipes over the weekend. Here’s mine, and some others I came across in my blog stalking today. Enjoy!

Apple Blueberry Crisp

Apple Blueberry Crisp

Peach Cobbler by Don over at Foodie Prints
Peach Cobbler by Radmila over at Papamo
Apple Sauce over at The Pastry Affair
Dipped Apples by Ree over at The Pioneer Woman

Homemade Cream Cheese

I’ve been playing around with making my own cream cheese and ricotta cheese.

1 container of full or part fat Yogurt
2 layers of Cheesecloth
Colander and bowl large enough to hold it
Plastic wrap

Lay two sheets of the cheesecloth inside the colander and dump the yogurt into it. Fold the cheesecloth over the yogurt, place place the plastic wrap over top of it, and place the bowl and colander into the fridge overnight. The amount of time to fully strain the liquid will depend on what type of yogurt you choose. I used 2% fat yogurt, and strained it 8-9 hours. Below is the result of that strain. I stirred in my jam at this point, relined the colander and put it back into the fridge for another 5 hours. Gathering the ends and twisting them to squeeze out some of the liquid helps, too.

I turned the first batch of cream cheese into a strawberry blend by stirring in some Smuckers jam.

Straining the cream cheese and strawberry jam

Straining the cream cheese and strawberry jam

It was a bit runny even after 9 hours of straining in the fride, so I strained it another five hours so it would end up a bit thicker.

Homemade strawberry cream cheese

Homemade strawberry cream cheese

Lovely on toast. I think I might be love. I will be making my own cream cheese from now on. {swooning}

Made ricotta cheese tonight, too. Dead simple like the cream cheese, but not worth the price. I can buy more or less the same in the store pre-done for the same price. That makes me sad. Oh, well.

Made a lovely pumpkin pie torte for the boy for tomorrow’s snacking. Maybe breakfast. Dunno yet. 😀

Stewed a bunch of tomatoes into a lovely Italian seasoned pasta sauce that I will add ground beef to and make it the base layer of my ricotta filled jumbo shells for dinner tomorrow night. Should be lovely.

Made a few other things, but I’m tired and blanking. Not too shabby, though. I feel like this has been the most productive day I’ve had in a very long time. I love piddling around in the kitchen on a free day off. It’s the best!

Petite Lasagnas

Mini Lasagna Cups

Petite Lasagnas recipe & picture from Andie Mitchell

This recipe link went around the ‘net a few times before I found it I’m sure, but now that I have, I’m all over it. The idea of making petite lasagna cups is amazing on its own but add to that the use of wanton sheets in place of the traditional pasta noodle? Brilliant. It’s use alone will mean many speedy dinners made for kids of all ages, and that rocks! I can’t wait to make my big kid (my husband) a tray of these babies. He’s going to think he died and went to heaven. 🙂