What do you do when you’re tired of making “regular” sauce for your pasta? You can try this tomato cream sauce instead. I’ve just recently discovered how fun and flavorful sun-dried tomatoes are, so this was a great recipe to try, especially because of how great the tomatoes work with the garlic.
Fettuccine with Sun-dried Tomato Cream Sauce
From Philadelphia Cream Cheese's "Finest Recipe Collection," page 52.
- 2/3 c. sun-dried tomatoes
- 3–4 garlic cloves
- 8 oz. cream cheese, softened
- 1/2 tsp. dried oregano leaves, crushed
- 1/4 c. butter
- 1/4 c. sour cream
- 1 lb. fettuccine, cooked and drained
- 1/4 c. olive oil
- Salt and pepper
- 2 tbsp. chopped fresh parsley
- Cover tomatoes with boiling water; let stand 10 minutes. Drain.
- Place tomatoes and garlic in food processor or blender; process until coarsely chopped. Add cream cheese and oregano; process until well blended.
- Melt butter in medium saucepan; stir in cream cheese mixture and sour cream. Cook until thoroughly heated.
- Toss hot fettuccine with oil.
- Add cream cheese mixture. Season with salt and pepper to taste.
- Sprinkle with chopped parsley. Serve immediately.
As a rule, you have to love sweet, rich desserts to even look at this picture!
We have quite a few Peanut Butter and Chocolate fans here – including at my house. My husband loved the Oreo Balls that I had previously made, but that didn’t stop me from thinking of something new! Peanut Butter Balls alone are one of his favorites, and I got the idea to combine the two to make these.
These are incredibly rich, I swear. This recipe also makes A BUNCH, so feel free to half it to make a smaller amount.
Peanut Butter Oreo Truffles (No Bake Dessert)
- 12 oz Peanut Butter (smooth)
- 2 packages regular Oreos
- 1 stick of softened butter
- 2 packages cream cheese
- 16 oz of powdered sugar
- 2 12 oz packages of Milk Chocolate Chips
- 2 T of shortening
- Mix Peanut Butter, Butter and Powdered Sugar until well blended (at least 1 minute on high)
- Roll into small (1 inch) balls
- Place on wax paper (on a cookie sheet) and refrigerate until set
- Use your food processor to break up Oreos (you could also pound them in a bag until finely crumbed)
- Add cream cheese in chunks (as a note I did one package of oreo's and then 1 cream cheese at a time so as not to over flow the processor)
- Blend until creamy
- Take out peanut butter balls and coat with Oreo mix.
- Refrigerate for at least 30 minutes
- Melt 1 package of chips at a time for 30 seconds at a time stirring after each 30 seconds
- After 1 minute add 1 T of shortening
- Cover truffles with the melted chocolate and return to wax paper
- Refrigerate until set (at least 30-60 minutes)
We love salmon, so I decided to try something new. Feel free to reduce the crushed red pepper if you do not like too much heat. We served this with brown rice and roasted broccoli with red pepper.
Orange Ginger Glazed Salmon
- 1 lb fresh salmon filet(s)
- ½ c pulp-free orange juice
- 2 cloves of garlic, finely chopped
- 1 t ginger powder
- ¼ c brown sugar
- 1 T crushed red pepper
- Heat oven to 450℉
- Mix the orange juice, garlic, ginger, brown sugar and crushed red pepper in a sauce pan
- Heat until sugar is disolved
- Place cleaned fillets on a foil-covered, lipped baking pan
- Generously brush the glaze on the salmon until well covered
- Cook for 15-20 minutes depending on the thickness of your salmon
- Save the remaining glaze to brush on the salmon throughout cooking, I brushed the salmon every 5 minutes