Pasta with Bacon and Peas

Creamy Pasta with Bacon and Peas

 Servings:  About 6 - 8

My DH just loves pasta with bacon or ham and green peas!  Believe it or not, I've even made this recipe with hotdogs sliced into bite sized pieces as a substitute for bacon!  He loves that too!  This is is definitely one of those easy and delicious recipes and it's perfect for a week night family dinner.  I use 2% milk and low fat cream cheese to reduce calories and fat.  All you need to complete the meal is a garden salad and crusty Italian bread! (and perhaps a glass of Pinot Grigio!)... Amore!

INGREDIENTS:

1 pound dry spaghetti noodles (or fettuccine, penne or farfalle)

1  (12-ounce) package frozen green peas

2 Tablespoons butter

1 small onion, chopped

2 garlic cloves, minced

1 ½ cups milk

1 (8-ounce) package low fat cream cheese, cubed

8 ounces bacon, cooked and torn into bite sized pieces

Fresh ground black pepper to taste

1/3 cup grated Parmesan cheese

DIRECTIONS:

• In a large pot, boil the pasta according to package directions.  Add the peas during the last 3 minutes of cooking.  Drain the pasta and peas, reserving ½ cup pasta water, in a colander and place in a large serving dish.
• While the pasta is boiling, melt the butter over medium heat. 
• Add onions and cook until translucent and then add the garlic and cook for one minute more.
• Stir in the cream cheese, stirring until well combined and mixture is smooth.  Slowly stir in the milk and continue stirring until the mixture is hot, about 1 to 2 minutes.  If too thick, add the reserved pasta water to achieve desired consistency.  Add the bacon and black pepper to taste.
• Remove the skillet from the heat and stir in Parmesan cheese.
• Add this sauce to the serving dish with the pasta and toss to combine. 

Cheesy Olive Bread

   Courtesy of Ree Drummond, aka The Pioneer Woman

Servings: 8

My oh my!  This stuff is soooo good!  I first tasted this wonderful bread when I was invited to a friend's home for a summer supper and it was love at first bite.  So I just had to make it for myself!  It's incredibly easy and so very tasty.  If you happen to be feeding someone who doesn't like olives, then just omit the olives because the cheese spread is really good.  But if you're an olive lover,  you'll think this is heaven sent.  I think this also has possibilities for variations... i.e., peppers, tomatoes, zucchini... 
And, by the way, this sort of reminds me of pizza and I AM a pizza lover... In the past three days, I have enjoyed this bread for two dinners as a side dish and one lunch as my entree!  So, you see it's indeed a "keeper".

Sliced into smaller pieces, this would also make a really good appetizer!

INGREDIENTS:

1 6-ounce can chopped black olives, drained

One 6-ounce jar pimento stuffed green olives, drained and chopped

2 stalks green onions

1 stick unsalted butter, at room temperature

½ cup mayonnaise

12 ounces Monterey Jack cheese, shredded or grated

1 loaf crusty French bread, sliced lengthwise

DIRECTIONS:

·       Preheat oven to 325 degrees F.

·       Roughly chop the black and green olives.  Slice the green onions into thin pieces.

·       Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl and stir together until thoroughly combined.

·       Spread the mixture on the French bread.

·       Bake until the cheese is melted and browning, about 20 to 25 minutes.

Note:  the mixture can also be refrigerated (up to 2 days) and used as a dip… great with crackers!

Peachy Kielbasa Baked Beans

Servings: About 12

I love baked beans and, as you can see from my blog, I like to try different recipes... everything from plain ole baked beans to Mexican with salsa, to Hawaiian style with pineapple, and this Southern peachy version.  All I can say is YUM!

Note that this is a great slow cooker recipe, as well as a traditional "baked" in a casserole dish recipe.  As I was requested to bring baked beans to a weekend cookout, I dumped my ingredients into the slow cooker in the morning for 6 to 7 hours on low setting.  Before heading out to the cookout, I transferred the beans to a disposable 9x13 Reynolds pan, which I placed in the oven at 225 degrees F to keep warm.  Verdict?  Well... they were gone in a heartbeat... no left-overs!  So I think it's another keeper. 

INGREDIENTS:

2 cans (28-ounce) KC Masterpiece Applewood Smoked Bacon baked beans

2 cans (15-ounce) Bush’s Chili Black Beans, drained

1 can peach pie filling

1 can (15 ounce) peach chunks, drained

6 ounces Kielbasa sausage, cut into bite sized pieces

1 sweet onion, chopped

2 Tablespoons liquid smoke

2 Tablespoons ketchup

1 Tablespoon Dijon mustard

1 teaspoon apple cider vinegar

½ to 1 cup grated sharp cheddar cheese (optional)

Spray slow cooker with cooking spray.  Mix all ingredients (except cheese) together and cook on low for 6 to 8 hours.  Easy peasy!  Before serving top with shredded cheddar cheese if desired.  This is oh so yummy!

*If you prefer to bake in a casserole dish rather than use your slow cooker, bake (covered) at 350 for 90 minutes.