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[Comments] (4) Caramel and Cream: I tried two new recipes last night and they were both yummy, so I'm going to share the yumminess with you.

Creamy Tomato Chicken Penne

2 1/2 c. uncooked pennne
1/2 c. chopped onion
2 cloves crushed garlic
1 T. olive oil
2 T. chicken broth
2 c. cooked cubed chicken
1 can diced tomatoes, not drained
1/2 c. Parmesan cheese (I didn't have any so I used Mozzerella)
1/2 c. heavy whipping cream
1 can sliced ripe olives, drained

Cook pasta. In large skillet saute onion and garlic in oil until tender. Stir in broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened. I added a handful of chopped fresh basil at the end, and I think it made a big difference. Makes 6 servings.

Caramel Apple Cider

1/4 c. heavy cream
1/4 c. brown sugar
3 c. apple cider
1/2 c. water

Bring cream and brown sugar to a boil in a saucepan over medium heat. Stir in the cider and water and raise heat to medium high, heating just until the cider begins to steam, about 4 minutes. Divide among 4 mugs, top each with 2 T. of caramel whipped cream and serve immediately.

Caramel Whipped Cream

1/2 c. heavy cream
1 T. brown sugar

In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form. (I didn't make this because I was using cream that had been in the freezer.)

[Comments] (2) Spilled Beans: Guess what? I'm spoiled!!!

Oh wait, you already knew that. Well, here's further proof: John is taking me on an Alaskan cruise next May! We want to do it all: dogsledding, flightseeing, canoeing around a glacier.

Like I said, spoiled, spoiled, spoiled.


© 1999-2023 Susanna Chadwick.