December 29th my entire family went to my aunt and uncle's house for dinner. On December 30th my husband was next to have the stomach flu. He was stuck at home all day and sounded horrible I didn't leave the house either. I did spend 4 hours cooking Mike Isaballa's pork ragu recipe. I made a HUGE HUGE mistake in buying gnocchi from a specialty food store where I buy lots of meat and have never disliked anything until now. The gnocchi were terrible. The ragu is fabulous though! I did not find buratta cheese and instead I dropped on a bit of riccota cheese.
I needed a quick baby shower food for today. I think a nestie recommended this recipe. Its from Pampered Chef originally. It was yummy and it is all gone! It did not last more than a few hours. *I used both shredded cheddar cheese and parmesan cheese on my salad bars! Seven Layer Salad Squares Pampered Chef Ingredients 2 (8 oz) pkgs refrigerated crescent dinner rolls 8 oz cream cheese, softened 1/2 cup miracle whip 1 clove garlic, minced 6 slices bacon, crisply cooked, drained and crumbled divided 1 cup frozen peas, thawed, divided 1 tomato, sliced shredded lettuce 1/2 cup shredded cheddar cheese 1/2 cup coarsely chopped red onion Directions 1) Preheat oven to 375° F. 2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan. 3) Repeat with remaining package of dough to fill the pan. 4) Using rolling pin or your fingers seal seams and press up sides to form crust. 5) Bake 12-15 min until golden brown. Remove from ov...
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