I love macaroni and cheese! Give me blue box, homemade, or anything in between and it’s sure to be a hit! I’ve tried lots of different versions of this ultimate comfort food and this recipe has evolved to become my favorite! Not only is it delicious, but it’s also pretty and Continue reading
We’ve been having absolutely beautiful weather here in Pennsylvania this week and it has put me in the mood for the summer foods that I’ve been missing all winter. I guess my husband is feeling the same way because he requested my summer cucumber salad for part of his lunch this week, and I was happy to jump in and make it!
The problem that I have always had with cucumber salad recipes is that they usually call for sour cream. Unfortunately, I don’t really care for sour cream and we rarely have it around the house. Since we grow cucumbers in the summer I like to be able to just pop out to the garden, grab some cucumbers, and make salad with what I already have around the house. This is my sour cream free, summer cucumber salad recipe!
This is what you’ll need to get started:
- 4 Large Cucumbers
- 1 Medium Sweet Onion (not pictured because I almost forgot it!)
- 6 Tbsp. White Sugar
- 6 tsp. White Vinegar
- 1 tsp. Dill
- 1/2 tsp. Salt
And here’s how you’ll make this cool, creamy, salad… Continue reading
One of my favorite appetizers to order when my husband and I go out is Spinach and Artichoke dip. I’m also a huge fan of the homemade version that often makes an appearance at family barbecues throughout the summer. I seriously cannot get enough of the stuff! So upon review of a few recipes, I decided that I had to make a vegetarian Spinach and Artichoke Pasta recipe that was quick and easy enough for dinner. This warm and cheesy dish is definitely it!
For this recipe you will need:
- Penne Pasta (1 box)
- Vegetable Broth (about 2-3 cups)
- Butter (3 Tbsp.)
- Garlic Cloves (4, minced)
- Mushrooms (1 pkg sliced white)
- Flour (4 Tbsp)
- Heavy Whipping Cream (3/4 cup)
- Parmesan Cheese, finely shredded (1/2 cup, plus some for sprinkling)
- Artichoke Hearts (1 can quartered)
- Frozen chopped Spinach (1 box, thawed)
- Thyme (dried, about 1 Tbsp)
- Pepper (to taste)
Start off by gathering your ingredients and ensuring that your frozen spinach is properly thawed. You’ll also want to press it onto a plate with paper towels to soak up excess water or you’ll end up adding the water to your sauce later. If you don’t want to deal with the frozen spinach, feel free to use fresh. I’m sure it would be delicious!
Now that you’ve gathered your ingredients, get the water ready to boil your pasta so that it will be ready when you need it. Once it’s boiling, go ahead and prepare your pasta Continue reading