Krispies

I am always looking for new cookie recipes for Miss F's lunch box.  I had pinned this recipe on Pinterest awhile back, but I had just the right amount of Rice Krispies to make them for the start of Miss F's school.  Miss F loved these cookies and asked to send some to her teachers.  Luckily, I always have treat bags on hand and we made four bag fulls for her new teachers and assistants.  I was so proud of her for being so thoughtful and wanting to share her cookies with her new teachers.  Her teachers loved the cookies too!

Krispies
from Mary Ellen's Cooking Creations

2 cups flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup brown sugar
½ cup sugar
¾ cup butter, softened
1 egg
2 teaspoons vanilla
1 cup Rice Krispies
6 ounces Nestle Crunch, chopped

Preheat oven to 350 degrees. Line two baking sheets with a Silpat or parchment paper. In a small bowl, combine flour, salt, and baking soda; set aside. In a large mixer bowl, beat brown sugar, sugar, and butter. Add the egg and vanilla. Beat on medium until fully combined. Add flour mixture and stir on low until combined. Gently stir in the Rice Krispies and Nestle Crunch. Drop by teaspoonfuls onto the prepared baking sheets. Bake for 10-12 minutes until set and light golden brown. Transfer cookies with a spatula to a wire rack to cool completely.

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Vodka Pasta

Before my Carbonara obsession, I had quite a big vodka sauce obsession. My two go tos were Penne a la Vodka and Penne alla Vecchia Bettola.  I could never choose a favorite, I love all vodka sauces equally.  How can you go wrong with tomatoes, cream and vodka?  You cannot.  When I saw this recipe on Cook Like a Champion, I knew I wanted to try it.   And now I have another vodka sauce recipe to love just as much as the others.  Why can't I be obsessed with salads and raw veggies?  Nope...pasta always wins.  I have no clue where it came from.  I didn't grow up eating much pasta.  And now it is one of my most favorite things.  I blame C for introducing me to fettucine alfredo from Carmine's in Chicago.

Vodka Pasta

4 tablespoons butter
3 garlic cloves, minced
medium yellow onion, diced
2 tablespoons tomato paste
½ cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
½ cup finely grated Parmesan cheese, plus additional for serving

Cook pasta in well salted water until al dente. Reserve ½ cup of cooking water, drain pasta and set aside.

While the pasta is cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and continue cooking until fragrant, about a minute more. Stir in tomatoes and their juices. Bring to a simmer. Reduce heat to medium and stir in the tomato paste and vodka. Cook until most of the alcohol has evaporated, at least 5 minutes. Stir in cream, red pepper flakes and salt. Bring to a simmer, then reduce heat to medium-low. Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed. Stir in basil and Parmesan.

Add pasta to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmesan.

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French Bread Pizzas

When I was a kid, I loved frozen pizza.  Ellio's was my favorite, I haven't had it since I moved to Texas.  Totino's filled in for Ellio's when I moved here.  And when I wanted a fancier frozen pizza, Stouffers French Bread Pizza (help yourself!) was the winner.  The only issue I had with it is that it took something crazy like 45 minutes to make.  These homemade versions take less time and taste a million times better.  You can get as creative as you like with the toppings, we went with pepperoni and hatch chile combinations.  Of course you have to quarter the pepperonis, just like good old Stouffers does.

French Bread Pizzas

1 cup crushed tomatoes
2 tablespoons olive oil, divided
1 teaspoon oregano, plus more for sprinkling on top
1 loaf French bread
1 clove garlic, peeled and sliced in two
2 cups shredded mozzarella
toppings of your choice

Preheat the oven to 400 degrees. Add the tomatoes, one tablespoon oil and oregano to a small saucepan. Heat over medium high heat to a boil, reduce to low and simmer for 15 minutes.

Slice the bread in half lengthwise, then in half again to create four pieces. Brush the bread with the remaining oil and rub the garlic clove over each. Spread ¼ cup of the tomato sauce over each, then top with ½ cup of cheese. Top with your preferred toppings and a sprinkle of oregano. Bake on a baking sheet for 10 to 15 minutes, until cheese is melted and just starting to brown. Allow to cool 5 minutes before serving.

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