Chocolate Chip Tarts

While I was away in Duluth this week, my tart tins arrived.  I had ordered a little cookbook to get some ideas on what kinds of mini pies or tarts I could make.   I had found a mango tart online and thought I’d give that one a try first.

However, since coming back from my mini vacation, I hadn’t gotten a chance to go to the store and buy any food!  But I did have all of the ingredients on hand for these Chocolate Chip Tarts.  So for my first attempt with my cute little tart pans, this is what I made.

Ingredients:

1 stick butter, melted

1 c. brown sugar

1 c. half and half cream

20 whole graham crackers crushed (4 cups)

12 oz. mini chocolate chips

Directions:

Mix butter, brown sugar and cream together. Add crushed graham crackers and chocolate chips. Put in mini muffin tins (tart tins).  I call these mini, but I think that mine aren’t as mini as this recipe called for.  I have six tins and they are not going to make 4-5 dozen.  I do think that I overfilled some of them and I had to cut them to make them “pretty”.  Either way, pretty or not, they tasted pretty good.

The tins are non stick so there was no need to spray them.  I had at the oven heated to 325 degrees and baked them for about 25 minutes.  If you have really mini ones, then they would cook for 12-15 minutes.  I checked with a toothpick to make sure the inside was done and let them cool completely.  The bottom of the tins have the little tray so that you can just push the cooke/tart right out.  I placed it on a plate, added some whipped cream and sprinkled with some white chocolate chips.

Nice little bedtime snack for us and we all liked it!

Have a great weekend.  I’m hoping to find that Mango Tart recipe again and make that soon.

Come back soon.

Patricia – Two Girls Cooking

Source

Cooks.com

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Three Day Trip to Duluth

The kids and I have never been on any kind of vacation since they’ve been with me.  We’ve traveled to Duluth for a day, but that’s pretty much it.  This week was their Spring break from School and I had taken Tuesday through Thursday (today) off.  Last week I said to myself, self…let’s go to Duluth and visit Uncle Joey (my younger son).

Me not being the random person sure didn’t give myself much time to PLAN.  But once I made up my mind, found a hotel for us, I got online and started planning out each and every day for us.  Then I checked the weather and saw that it was going to be nice and cold there with tons of chance for rain.  So, back to planning stage one and created an agenda for inside activities for us to do.

We got in the car and traveled our 3 hour trip up North.  Not one fight with the kids.  We actually had a nice quiet trip with no bickering or fighting.  I was already in vacation mode.  Bring it on!

Got to Duluth, checked in our hotel, drove up to Two Harbors and met my son, Joey.  Since it wasn’t raining outside we decided to take our chance at Gooseberry Falls and Split Rock Lighthouse.  It’s been a while since I’ve been to either of these places so I was really glad that I could share this memory with the kids and Joey all over again.  Just seeing the falls and the looks on the kids, I knew we made the right choice to go here and be at one with nature.  Little did I know as this trip went on how close to nature I would actually come.  More on that in a bit.

We walked through the falls and just took it all in.  Caleb and Joey were a bit more risky than Brooklyn and I were.  Caleb took a dip in a the water a few times!  It felt so good to laugh.  Life has been a bit on the stressful side and this is what, at least I needed for the next three days!!!  Peace, quiet, nature, time with my son and to forget about life for a bit.  Yep, we’re back now, but we had a great time and created life long memories that we will never forget.

After Gooseberry Falls we took our chance to go to Split Rock Lighthouse.  We jumped in the car and made our drive.  We got there and there was only one car in the lot.  We got out and noticed that the building was closed.  Joey insisted that we could still walk around and take our pictures, we just wouldn’t be able to go inside.  I was okay with that.  I just wanted the kids to see what this beautiful place held and why.  We got to the lighthouse and I started to tell the story to the kids of what was behind this talk building and the houses that stood by them.

When I looked up, there was Joey climbing as high as he could on the lighthouse.  Snap, snap.  I kept taking pictures.  We get Joey to come down and get prepared to walk down the 168 steps (yes Joey counted them last time he was there).  But there was a fence up that said “Closed”.  Apparently that was not going to stop my son from taking us down those stairs.

He opens the gate and gets us all in.  I was NOT feeling this at all.  I felt like we were doing something wrong.  But he insisted.  So snap, snap, pictures kept going.  Down the stairs we go.

Caleb following Uncle Joey on his journey of jumping and climbing all over the rocks, buildings and running down the stairs.  I just took in the beauty of all of this.   I guess as you grow older you sure do appreciate what sits before you.  Snap, snap.

I sit here trying to find words to express my feelings and emotions that I felt being where I was with the kids and my son because, as I’ve said, seeing such beauty at a different stage in life so appreciative.  It wasn’t just a three day get away, it was a true three day get away that was needed to refuel myself.

All things happen for a reason.

For dinner that night we went to Red Lobster.

We went back to the hotel that night and went swimming.  I haven’t been in a pool for a very long time.  Touching the water with my toes, I really didn’t want to get in that pool.  But I was doing it for the kids.  I got in and we swam for over an hour.

Day two held more fun and adventure.

My indoor plans were put to rest for a bit as we walked around Canal Park taking pictures of the lift bridge, the barge that came through.  We walked through the Maritime building learning about the history of those big boats and how they run and were put together.  We had so much fun.

We traveled on down the road to Adventure Zone to find the door open, but the lights off.

We found out that they didn’t open until 2pm.  The look on poor Caleb’s face…..so off we went to do some hiking.

Now when I say hiking, I guess I meant hiking.

My son and his girlfriend apparently do this quite often.  They find parks and wooded areas and wander around, looking for items they can find, but more importantly, they knock over the dead trees.  Which in turn got the kids to start their new adventure of finding the biggest tree they, too, could knock down.  Snap, snap.  Pictures were going.

We finished at one park and went to another to Enger Park.  Another beautiful site to see with your own eyes.  The scene is so hard to explain unless you see it for yourself.  My pictures may tell our story but can’t express what you feel when you see it on your own.

As we traveled through to the wooded area, in my mind, we were lost.  I was proud to say that my iPhone did not lose signal.  I was able to post my pictures on Facebook, text them to friends, but not able to find our way out.  My sister told me to use my GPS on my phone.  I sent her a note back telling her I think that works on roads, but not sure how it would work in a wooded area.  “Hi GPS, I’m located at tree C here, can you find my way to my car?”  Which then led the kids to tell me to use my “Find My Car app”.  However, if I’d have set that app prior to getting into the woods, it may have worked.  But I didn’t know my son, Mr. Adventure would get us into the woods where we saw nothing but trees.

We did find a couple of home made tee pees made out of wood that we thought we could sleep in if needed.  Here’ll you’ll see Joey and myself in this little house and then me having a hard time getting out of this little house.

Thank the Lord when it came time to find our way out and head back to Adventure Zone.  I can honestly say that at that time, I was glad to see a building that had a bathroom I could use.  Though I’ll admit, the hiking adventure was fun.

I took some time to just sit and watch everyone play mini golf, hit balls at the batting cage and then eating some pizza that Caleb insisted on having.  Fun was had by all.

We decided to head back to the hotel to swim and meet up for dinner around 7pm.  Grandma’s for dinner tonight.

I chose not to get in that freezing cold pool this time.  I sat in the chair and watched the kids swim for almost two hours.  Feeling so relaxed.  The kids were getting along so well, with a few minor hits and bickers in between.

Joey calls shortly before 7pm to say that Grandma’s on Canal Park was packed and we needed to go to the one by Miller Mall.  He said he heard that possibly the Jonas Brothers were going to be at the Sports bar.  Well that had me going.  If the Jonas Brothers were going to be there, I’m sure that Miss Brooklyn would love her Nana even more than she does now (if that’s possible) if I could get her to see the Jonas Brothers.  I get on my phone to find the number.  I call, it rings.  A voice mail picks up and and says they couldn’t answer the phone because they were busy.  OMGosh, I better try to call back.  I try again and get someone on the phone.  I ask who their entertainment is for the night….NO ONE.  Way to go Joey.  Now we drove out of the way for dinner AND the Jonas Brothers were not at Grandma’s across from our hotel.  Dork.

Back to the hotel we go to get some sleep.  NOPE.  The hotel does S’mores at 8pm.  We thought we missed it.  But the fires were still going.  We get our gear, head out to the fire pit, and make our bed time snack before settling in.

I set the alarm for 7:30 to get up and get our awesome continental breakfast.  Joey was coming to eat with us and then set out for more “hiking”.   The hotel has belgium waffle makers, eggs, egg rolls, yogurt parfaits, yogurt, fresh fruit, cereal, bagels..you name it they had it.

We fill out bellies, we walk back up to the room, finish packing our bags and head out for our last day of our Duluth journey.

I can’t even say if we went to one or two wooded areas today.

All I know is that I had the funniest Nana moment that the kids nor I will soon forget.

Mr. Joey felt the need to get from one side of the river, lake, creek, whatever you want to call it, with a broken tree.  Yes, a broken tree.  Why was I the last one to go across?  Because the oldest must watch over the youngsters?  Yeah ok.  Not.  So here comes my turn.

Joey even says, here give me your camera so we can take pictures of you crossing.  Oh, yes, this is my fun!  Snap, snap.  Not by me this time.

We get across, get more pretty pictures.  There was, yet more falls that we got to take in.

So now we must go to the top of the falls to see it even better.

Hey, I know lets climb up this muddy area, and crawl under this little bridge type of things.  Oh and even better, lets have Nana go last.  Why, so we can all laugh at her as she’s being pulled through the mud, being told to grab the tree branch so help me on my way.  Well, apparently that was not going to get me up that stupid muddy hill and under that stupid make shift bridge.  Snap, snap….grab my hands they kept saying (all I could hear was laughing)…grab my hands.

I’m now on the ground being dragged by my son and his girlfriend as I’m laughing so hard I swear I peed my pants.  Mud.  Mud…it’s filling my pants, my jacket.  Oh Lord, what if my new camera gets dirty.  I’m beating the crap out of Mr. Adventure if my iPhone even has a speck of dirt on it.

They finally pull me out as we all sit and laugh….at my expense of course!!  I finally get up off of the ground, pull up the pants that fell half way down, look at myself and just laughed even harder.  I was so glad I got up and put on clean clothes, fixed my hair and makeup today to be pulled through mud so I could pee in my pants.  But on we went to see more of the wilderness.

All and all I may have been bruised and humiliated and sore as all could be.  But I have memories that no one can take away.  Not from myself or from the kids and my son and his new girlfriend.

I’m getting ready to settle down for the night and put away the computer.  I’m ready to head off to put the last load of clothes in the dryer and tuck myself into bed.  Ready to face what my work day has ahead of me tomorrow.  Which will be busier than I’m sure I’ll be ready for.

I will take it all in stride in knowing that for those three days, I got to escape reality for just a bit.  I got to spend time with my son and my grandkids and have an awesome time knocking down trees, eating food that is so not good for me, for hearing my grand daughter say that I look pretty good for a 44 year old in swim suit, to seeing the laughter in all of our eyes.  I’m ever so thankful that I’ve been blessed to have taken this time to renew my thoughts and just be me.

Have a great weekend.  Take time for yourself.  I do know that I can’t save everyone, but I can save myself.  And this week, I did just that.

I have over 900 photos that I took away from this.  Oh how I’d love to share, but doubt that you all want to see it!  Otherwise I’d be happy to share.

Patricia

Chocolate Chip Cookie Cheesecakes

I’m not sure how I stumbled upon this website called Easy Baked, but I sure am glad I did.  I found these Chocolate Chip Cooke Cheesecakes and…Oh, My, Goodness.  I didn’t even want to make them, I just wanted to eat them.  Since I didn’t have any other way but to eat them other than to bake them….here I am.

I didn’t have the mini cheese cake pan (had never heard of such a thing to be honest) but ordered one so that I could …just to make these.

My pan came UPS yesterday so off the kids and I went to get what we needed to make these.  Caleb was more excited to help me than Brooklyn was.  Which seems to be the case more often than not!

Here’s the recipe for these cute little bundles of foodie heaven.

INGREDIENTS:

  • One Nestle Chocolate Chip Cookie Dough Bar (the refrigerated dough that is scored into squares)
  • 8 oz. of Philadelphia Cream Cheese
  • 1/3 c. granulated sugar
  • 2 t. vanilla
  • 1 (8 oz) container of Cool Whip
  • 1 c. mini chocolate chips
  • 12 mini Chips Ahoy cookies.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Prepare pan by placing the metal disks into each cup.
  • Break apart 1/2 of cookie dough bar.  (This recipe makes 12 cheesecakes but the bar contains 24 cookies.  You can double this recipe and make 24 cheesecakes or just make the other 12 cookies another time.)
  • Roll each cookie dough square into a ball and put it into an un-greased cup in the cheesecake pan.
  • Bake at 350 for 12-14 minutes.
  • Cool completely.
  • Cream together softened cream cheese and sugar.
  • Add vanilla.
  • Fold in about 2/3 of Cool Whip and  1 c. chocolate chips.
  • Spoon cheesecake mixture into a large zip-top bag.  Clip a large piece of one corner off and pipe filling evenly over each crust. (Ok so I see the word pipe and I get all excited.  All I needed to do what fill a bag and snip the end.  But no, I try to put my tip on and pipe.  Dork I am…how’d I think I was getting that thick stuff out of the tip??? So I spooned it out and stuck it on that way instead.
  • Use a knife or spatula to smooth tops of cheesecakes flat across top of pan. (I misread this and thought that I had to cut after they were frozen.  Which, duh is much harder when they are frozen)
  • Freeze for about 3-4 hours (or overnight)
  • Remove from freezer, pop cheesecakes out by pushing up on the bottom of each cup. (This took a little practice for me- you have to push it up high enough to grab it by the cookie part.) This was pretty hard to get out.  I’ll say that.  The kids and I did struggle for a bit to earn our prize!!!
  • Remove the metal disk from the crust.
  • Pipe remaining 1/3 of Cool Whip on top of each cheesecake and decorate with a mini Chips Ahoy cookie.  Keep refrigerated until serving.  There was no piping for me of any sort with the whip cream. I put a spoonful on, added the cookie and ate this piece of wonder!!
  • These were definitely a try again treat for us.

I ordered a tart pan that should be here this week. I have another mini wonder I’ve found that I’m excited to make.

Happy Sunday.

Enjoy your week.

Patricia – Two Girls Cooking

Source

Easy Baked

Quick Chicken Cordon Bleu (done on the grill)

Another beautiful day here in MN as we come to a near end of March.  The grass has turned green (much sooner than it did last year), the flowers are starting to bloom, and leaves are starting to bud on the trees.  What does that mean?  The window are opened up, the kids can play outside, the birds are chirping away (though not a fan of being woken up in the morning by them) and yes, bring on the grill!!!!!

Time to be inventive with cooking outside again!  I love it.  I love it!!!!!

When I planned this weeks dinner I had no intention of grilling this.  It didn’t call for being put on the grill, but I couldn’t bring myself to turning on the oven when it’s so nice outside.

Turn on the grill, foiled up a pan and got my dinner going!!!

Ingredients:

4 pieces boneless, skinless chicken breasts (fat removed)

1/2 tsp ground pepper (I rarely measure this) – garlic salt

4 pieces Swiss Cheese slices (reduced fat)

2 tbs reduced fat cream cheese

1/2 cup Italian flavored Bread Crumbs

1 tbs fresh chopped parsley (or thyme – my least favorite herb)

4 tbs extra virgin olive oil

1/4 cup chopped ham (left overs from the other nights dinner!!)

Directions:

1.  Preheat Grill to 400 degrees

2.  Sprinkle chicken with garlic salt and pepper.  In a bowl combine the bread crumbs, parsley and 2 tsp oil and mix well.

3.  In a large skillet add the remaining extra virgin olive oil and turn on to med-high heat.

 

Cook the chicken until browned on both sides, about 2 minutes per side.  Move the chicken to the baking sheet (sprayed with cooking spray) and spread cream cheese over the top of each piece of chicken, add the Swiss Cheese and top with the bread crumb mixture.  Sprinkle the chopped ham over the top and bring it on out to the grill.

4.  Bake chicken until it’s no longer pink on the inside (which I never check because I don’t want to lose the juice inside) or it reaches a temperature of 165 degrees.

This chicken was so tender and full of flavor.  It was just as the title says….Quick!  There are so many different ways to make chicken and to make it with great flavor.  We eat chicken at least a couple times per week but it’s never the same way.

Happy Spring (It’s actually summer here in MN!!!)

Have a great weekend.

Patricia – Two Girls Cooking

This was really good 😉

Source:

iVillage

Veggie Nuggets

Here’s an easy way to hide the green veggie from your kids (and the adult as well).  Spinach is the green veggie I’m hiding today.

When I saw recipe I knew I had to make it.  I knew it couldn’t be a main course for dinner so I made a glazed ham on along with it.

When I was growing up, my grandma used to make home made mashed potatoes.  She always left the chunks in it.  I remember that wasn’t one of my favorites.  In fact, I almost always buy the pre-made mashed potatoes for that reason.  But lately I’ve been slicing the potatoes and mashing them up myself.  I even left some of the chunks in there and it’s really been ok.

I have a feeling she’s smiling down right now after seeing what I just wrote about her!  And that’s a good thing!

These little Veggie Nuggets were simple to make.

Heat oven to 450 degrees

For the mashed potatoes:

I used 4-5 medium sized red potatoes

1 cup of fat free sour cream

1tsp garlic salt

Directions for the potatoes:

In a medium pot place the sliced potatoes with enough water to cover and bring to a boil.  When the potatoes are tender – about 10-12 minutes, drain and return to pot.

Add the sour cream and garlic salt and mash together.

For the Veggie Nuggets:

Cooking Spray

1 cup Italian Seasoned Bread Crumbs

3 cups of smashed potatoes

2/3 cup of cooked or frozen and thawed spinach, chopped

black pepper to taste

Directions for Veggie Nuggets:

Preheat oven to 450 degrees.  Line a baking sheet with foil or parchment paper and spray with cooking spray; set aside.

On a plate, add the bread crumbs and set aside as well.

In a medium sized bowl, combine the potatoes and the spinach and season with salt and pepper.  Form bite sized nuggets out of the mixture and roll in bread crumbs.  Transfer the nuggets to the baking sheet and spray lightly with more cooking spray.  Bake until lightly browned and the nuggets are hot.

Serve immediately with any sauce.  We used Ranch Dressing.

For the Ham:

I had a small, pre-sliced ham and placed it in a 9×9 baking dish, sprayed with cooking spray.  Poured some brown sugar and half a can of Sierra Mist over the ham and bake of 20-25 minutes.

I got a thumbs up from Brooklyn, a thumbs down from Caleb and a “what’s in this” from Craig.  I told him it was spinach.  He ate it because I made it, but I’m not so sure it was a fav for him!

Brooklyn and I will eat these again.  I think they were great.  These would be a good appetizer as well.

Have a great rest of the week.

Patricia – Two Girls Cooking

Source

iVillage

Strawberry Cupcakes w/Cream Cheese Frosting

Today I’m ready to give my piping skills yet another try.  I ran to Michaels and got more bags and two new tips.

I watched the video from My Baking Addiction to make sure that I got it right this time (which may mean nothing at all!!)

I found a vanilla cupcake recipe from Brown Eyed Baker and some Cream Cheese Frosting from a Martha Stewart recipe.

First I started with the cupcakes.  I followed her directions but only changed the Vanilla to Strawberry Extract.  I added a bit more after tasting it with 1 1/2 tsp.  Just another dab!  The cupcakes appeared to turn out ok.  I’ve left them to cool completely before even starting the cream cheese frosting.

For the Cupcakes:

Yield: 12 cupcakes

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract – I used Strawberry Extract (about 2 tsp)

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

When making the frosting I added a bit of red food coloring to match the strawberry flavor of the cupcakes.  The topped with a bit of sprinkles.

Frosting:

  • Yield
    Makes about 2 cups
  • Ingredients
  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Directions

  • Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine

I’ve done a bit more baking and becoming a little less afraid of attempting new things.  The true test is when the family comes home and tries them.  If I get the thumbs up or the “it’s pretty good”.  Then I know I can try again!

I will say I am having fun expanding my horizons in the kitchen from just breakfast, lunch, dinners.  I may have some failures and I may not have my own recipes, but I am having fun!!

They taste really good.  I do think that the frosting wasn’t as thick as I’d hope to have it be for piping.  But it’s Craig’s favorite kind so it’s good either way!

 

Happy Wednesday!

Patricia – Two Girls Cooking

Source

Cupcakes – Brown Eyed Baker

Cream Cheese Frosting – Martha Stewart

BL (Minus the T) Linguine

I’m a planner.  I can’t go to the grocery store and not have a list of exactly what I need for the week.  I have to have each meal planned and for what day we’re eating it on.  When I get what I need on my list, I cross it off.  When everything is crossed off, I go over the list again to make sure I don’t miss anything.

Jodi is the same way.  We are planners.  We took a trip to Chicago a few years back. We had almost every hour of every day planned as to what we were going to do and where we were going to eat!!

And yet….when I looked at today’s meal I did the unthinkable, I changed it.  I changed it from Friday’s meal to Monday’s meal.  Look out, here comes Miss Adventurous!  So not me at all.   I don’t like surprises. I dislike not knowing what I’m getting for Christmas.  And I really dislike not knowing what an outcome will be for something I’m going through.   So changing my dinner plans was a big thing for me!!

All kidding aside, the real reason why I changed it was because I was trying to find what the family would like more over the other.  And to be honest, not sure there is one that they will all like because it has green onions in it.  But I made sure to keep the scallions big enough for them to pick out if needed.

The funny thing is that I left some of them left over for the kids to eat.  They like to dip it in salt.  Caleb started to eat his pasta and picked the “green things” out.   He then grabbed one off of the table and dipped it in a bit of salt.   While he’s doing that I asked him why he was picking out the onion from his dinner.  He told me that he doesn’t like onions.  When I told he was eating onions, he told me I was joking.  Ok, buddy.  But I’m not joking.  I’m hoping that Craig will say the same thing (highly unlikely!).

Ok, enough about my impatience and lack of adventure, lets get back to dinner.

I found this on iVillage and it looked pretty good.  I love pasta, I love bacon and I love onions.  I left out the tomato because none of us are fans of those red things at all!

Here’s to a new meal in our house!

Ingredients:

The recipe called for 10 pieces of crumbled bacon (I used 1 1/2 bags of Hormel Real Bacon Crumbles) only because I had on hand and  thought it would be better than the actual bacon cooked in grease.

A bunch of scallions cut into bite size chunks (for the picky people)

4 oz Fat Free Cream Cheese

12 oz package of Linguine

1 pint of Cherry tomatoes, halved – if you must have!

salt and pepper to taste

How To:

1 Bring a large saucepan of salted water to a boil.

2 While the water heats, in a large skillet over medium heat, cook the bacon until it is crisp, 6 to 7 minutes. Add the scallions and tomatoes, then sauté for 2 minutes. Use a slotted spoon to transfer the mixture to a bowl, draining any excess fat.

3 Cook the pasta according to package directions. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the saucepan.

4 Add the cream cheese and half of the reserved cooking water to the pasta. Toss until the cheese is melted and forms a creamy sauce.

5 Add three-quarters of the bacon and tomato mixture, then toss again. If the sauce is too thick, add a bit more of the reserved cooking water. Taste and season with salt and pepper.

6 Divide the pasta among 4 plates, then top each serving with some of the remaining bacon and tomato mixture.

You can add, remove, take out what you want with this.  The combination of these ingredients added great flavor.  I should have put in some fresh garlic..Just thought of that.  Maybe next time!

Happy Monday.

Patricia – Two Girls Cooking

Source:

iVillage