Penne All' Americiana

from Nicole, courtesy of Sunset Magazine

8 oz. penne pasta
4 oz. pancetta, or good quality bacon, cubed
1 C. chopped onion
1 Tbsp. minced garlic
1 large can (28 oz. ) diced tomatoes
1 tsp. each Kosher salt, freshly ground black pepper
1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain and set aside.

Cook pancetta in large frying pan over medium-high heat until partly translucent. Spoon off most of the drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.

Chocolate Zucchini Cake

3/4 C. butter
2 C. sugar
3 Tbsp. unsweetened cocoa powder
2 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 3/4 C. flour
3 eggs
2 tsp. vanilla
2 C. grated zucchini
1 1/2 tsp. baking soda
1/2 C. milk or buttermilk

Cream butter and sugar. Add eggs one at a time. Add vanilla and zucchini. Alternate adding dry ingredients with milk. Put in a greased and floured bundt pan. Bake at 350* for 1 hour. Let cool 10 minutes and turn out of pan. Dust with powdered sugar.

Salmon Patties

From Mom

1 can Salmon, or tuna
1 egg, I sometimes use two eggs depending on how dry it is.
1/2 C. bread crumbs
1 tsp. powdered onion (or desired fresh)
Worcestershire sauce, to taste

Mix ingredients together. Form into patties and dip in more bread crumbs. Fry in a little oil in a skillet.

Sugar Cookie Frosting

From Nicole, courtesy of Sunset Magazine

1/2 C. butter (room temperature)
1 lb. powdered sugar
3 Tbsp. half and half
2 tsp. vanilla extract
( for thinner frosting add more half and half)

In mixer bowl, beat butter until very smooth, add powdered sugar, half and half, and vanilla. Beat until very smooth. Tint with food coloring.

Lemon Butter Caper Sauce

From Nicole

Use on grilled or broiled Salmon, tuna, chicken or turkey

2 tsp. capers, drained and rinsed (if capers are large, chop)
4 Tbsp. butter
1 small clove garlic, finely minced
2 Tbsp. lemon juice
1 tsp. lemon zest
parsley

In small skillet, melt butter; add garlic, lemon juice, lemon zest and capers. Simmer on low for 30 seconds. Stir in parsley. Remove from heat.

Grandma's Chocolate Chip Cookies

from Nate's Grandma

1 1/3 C. butter
1 C. brown sugar
1 C. white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 1/2 C. flour
12 oz. package Chocolate chips

Soften butter; blend with brown sugar, white sugar, eggs and vanilla. Mix in salt, baking soda, and flour. Add chocolate chips. Bake at 350* for 8-10 minutes. DO NOT OVER BAKE!!

Chocolate Truffle Cupcakes

So I seem to like my desserts lately. I just tried these yesterday and they are so scrumptious. It is perfect for those people who don't really like frosting (Nate isn't really a frosting guy, but loves whipped cream and so he loves these cupcakes) because they had a little dollop of whipped cream on top. I hope you will make and enjoy them sometime.

Truffle (I made this part the day before, and I doubled the truffle recipe so I could just use the whole can of sweetened condensed milk. I figured I could always freeze it for a time when I am going to be making them again)

1 1/2 C. semisweet chocolate chips

1/2 C plus two tablespoons sweetened condensed milk

1 teaspoon butter

2 teaspoons vanilla extract

Cupcakes

1 package devil's food cake mix

4 eggs

1 Cup (8 ounces) sour cream

3/4 Cup canola oil

1/2 Cup water

2 teaspoons vanilla extract

1 Cup heavy whipping cream, whipped (for on top)

For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refridgerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.

For cupcakes, in a large mixing bowl, combine the cake mix, eggs, sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups on-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350' for 17-22 minutes or until toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Enjoy, I sure have. I had to wait and make these at a time that I could take them somewhere to be shared or else I knew I would eat all 24 cupcakes, ok maybe I would have shared a couple with the girls:).