Pasta with Salmon Cream Sauce
Oh my goodness, this was so good!
- 12 oz. fresh or dried capellini, linguine, spaghetti, or other thin pasta
- 1 stick unsalted butter
- 1 cup frozen petite peas, thawed
- 2 cups heavy cream
- 2 cups (about 12 oz.) flaked cooked salmon or 1 (14.75-oz.) can red salmon, drained and bones and skin removed, and flaked
- 1 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
- 1/4 cup minced fresh parsley, preferably flat-leaf Italian type or 1 tablespoon dried
Cook pasta al dente, according to directions on box. Meanwhile, melt butter in skillet over medium heat. Add peas and saute for 1 minute. Add heavy cream, and reduce heat to low. Add salmon, Parmesan cheese and salt to taste. Simmer until cheese melts and salmon heated through, about 2 minutes; do not allow to boil.
Drain pasta and place in a heated bowl. Pour sauce over the pasta. Add the parsley and gently toss to mix well. Serve immediately.
Serves 4 to 6.
“Christ is the ultimate answer to life’s greatest questions.”
This recipe really intrigued me when I first read it. It got me hooked when I read “absolutely fabulous”. With only 5 ingredients, I had to try it. It’s true, they are “absolutely fabulous”. Just ask my husband, “the cookie monster”. He said I needed to get this recipe on my blog quick, because there is people out there that don’t know what they are missing.
- 1 cup butter, softened
- 6 oz. cream cheese, softened
- 2 cups sugar
- 2 cups flour
- 1 cup chopped pecans
Preheat oven to 350 degrees. Cream together butter and cream cheese; add sugar, beating until light and fluffy. Add flour and beat well. Stir in pecans. Drop by teaspoonfuls (I used a small cookie scoop) onto ungreased cookie sheet and bake for 12 to 14 minutes.
Yields 4 dozen.
“We deserve punishment and get forgiveness; we deserve God’s wrath and get God’s love.”
Green Pea Salad
This is one of the sides for my Easter dinner this year. Very good and refreshing. It can be made ahead of time. Also a great potluck side dish.
- 1/2 cup mayonnaise
- 1/4 cup plus 2 tablespoons sour cream
- 1/4 cup finely minced onion
- 1/2 to 1 teaspoon sugar
- 4 cups fresh baby peas, or two 10-oz. pkgs. frozen baby peas, thawed but uncooked
- 6 oz. medium to sharp Cheddar cheese, cut into tiny cubes
- 4 to 5 crisp cooked bacon slices, crumbled
Whisk together the mayonnaise and sour cream in a small bowl. Add the onion, the smaller amount of sugar, and salt to taste. Stir together the peas, cheese, and bacon in a large bowl. Spoon on the mayonnaise mixture and toss lightly just until combined. Add more sugar or salt if you wish. Refrigerate for at least 30 minutes and up to 12 hours before serving.
Yield: 6 servings.
“God is my Father, I will never think of anything that He will forget, so why should I worry?”
Chicken and Dressing
Very quick and easy. Dinner on the table in no time as long as you have your chicken cooked. Quicker yet would be to buy a rotisserie chicken. If you like comfort food, this is it.
- 1 stick butter, melted
- 1 (6-oz.) pkg. stuffing mix
- 1 (3-lb.) chicken, cooked, boned, chopped
- 2 cans cream of chicken soup
- 2 cans chicken broth
Combine butter and stuffing mix in bowl, tossing to mix well. Spread in a 9 x 13-inch greased baking pan, reserving 3/4 cup.
Arrange chicken over dressing.
Mix soup and broth together and pour over chicken.
Top with reserved stuffing mix.
Bake at 350 degrees for 33 to 35 minutes or until bubbly.
“No mistake is more dangerous than mistaking the identity of Jesus.”
Chocolate Chip Ice Cream Cheesecake
My friend, Sandy, made this dessert for bridge and it was just “delicious”. It would make a very refreshing summer dessert. It also makes 3 pies, but can be kept in the freezer for a long time. Something you could pull out of the freezer when unexpected company comes to visit.
- 3 (8-oz.) pkgs. cream cheese, softened
- 1/2 gallon vanilla ice cream, softened
- 1 (5.1-oz.) pkg. instant vanilla pudding mix
- 1 (12-oz.) pkg. chocolate chips
- 3 (9″) graham cracker crusts
Mix all together and spoon in chocolate chips. Pour mixture in 3 graham cracker crusts. Freeze.
Makes 3 pies.
“God wants us to pray before we do anything at all.”
Egg Salad Spread
I love deviled eggs. This is a wonderful way to serve them as an appetizer. It is delicious!
- 1 dozen hard-cooked eggs, divided
- 3/4 cup mayonnaise
- 4 oz. cream cheese, cubed, softened
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 3 green onions, sliced, divided
- 1/8 teaspoon paprika
Reserve 1 egg for garnish. Cut remaining eggs lengthwise in half. Remove yolks, place in food processor. Add mayo, cream cheese, vinegar, mustard and 12 egg white halves; process until blended. Spoon into medium bowl.
Chop remaining egg white halves coarsely. Add to cream cheese mixture with 2/3 of the onions; mix lightly.
Chop reserved egg finely; sprinkle over egg mixture in bowl along with remaining onions. Garnish with paprika.
Serve with assorted cut-up veggies and crackers. (I loved water crackers with this.)
“Everything God does is marked with simplicity and power.”
Strawberry Cream Dessert
This is such an easy and delicious dessert to make. I made this for our bridge group and everyone loved it. My 10-year old grandson loves strawberries and he was considering having this for his birthday cake this month. We will just have to wait and see what he decides.
- 1 1/2 cups sugar
- 5 tablespoons cornstarch
- 1 pkg. (3-oz.) strawberry jello
- 2 cups water
- 2 lbs. fresh strawberries, hulled, divided
- 1 pkg. (8-oz.) cream cheese, softened
- 1 can (14-oz.) sweetened condensed milk
- 1 carton (12-oz.) frozen whipped topping, thawed
- 1 prepared angel food cake (8 to 10-oz.), cut into 1-inch cubes
For glaze, in a large saucepan, combine the sugar, cornstarch and jello. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze.
In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping.
In a 9 x 13-inch baking dish, layer half the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.
12 to 16 servings.
“To be doing good is man’s most glorious task.”