Showing posts from February, 2014

Raspberry Cream Cheese Tartlets

Today is Valentine's Day and the kids have come to expect something a little special for breakfast. Yes, I know. I have put this pressure upon myself. It's the life of a blogging mom. And since I still happen to be finishing class Valentines, I am thankful for these 5-minute tartlets that look amazing and couldn't be simpler to put together. All you need are some pre-made mini phyllo shells, some cream cheese frosting and some raspberries. Is this not the perfect little bite?  Cream cheese frosting trumps pastry cream any day!  These would be great to make in large quantities.  You could assemble hundreds of them in minutes. Put your cream cheese frosting in a gallon freezer bag and snip a corner to pipe it into the shells.  If you don't want your shells quite so toasty, don't call your mom right after you place the empty shells in the oven. Don't ask me how I know this. Happy Valentine's Day! xo Rachel

Queso Dip Pasta (Day After Dinner)

Here's what I love about hosting the Super Bowl: People bring lots and lots of yummy food and then they leave it. For me. Much to my husband's chagrin, I happen to love cleaning out the fridge and creating something delicious.  It's not that He's opposed to delicious dinners, it's just that he's never quite sure what's going to end up on his plate. Sometimes I imagine myself as a contestant on Chopped . "….And the mystery ingredients are……… Queso Dip, Little Smokies and Quinoa Pasta." This is how I think.  This is how I live. I had two cups of queso dip left after Super Bowl Sunday. You know the kind - Velveeta and Rotel tomatoes? It was the perfect start to a cheesy pasta dinner. First, boil 2 packages (16 ounces total) elbow noodles.  These are quinoa and corn noodles, in case you were wondering why they were bright yellow.  But any kind will do.  After cooking them al dente,  reserve 1 1/2 cups pasta water and then drain them.