Friday, January 23, 2009

Treats from the Kitchen

Tip of the Day: Packing Baked Goods To-Go

By Sarah Meyer Walsh

When giving loved ones baked goods as gifts, I like to make sure the packaging is just as beautiful as the food is delicious.

One of my favorite sources for wrapping up loves of lemon pound cake or banana bread with chocolate chips are the Wooden Gift Baskets from The Bakers Catalogue.

They are practical and super cute with just a plain grosgrain ribbon running along the outside. AND the best part… They are oven-safe - so pour the batter right into the liners and when they come out of the oven just wrap and give to your sweetie!

Other packaging items to try are:

Bake-and-give pans are a festive way to give a gift from the heart: baked treats.

8” ring pans are 2 ¼” tall.
Perfect for fruitcakes, pound cakes, coffeecakes, holiday sweet breads, and more.
Bakeable, food-safe stiff coated paper pans are free-standing.
Simply bake, cool, add an overwrap, a bow, and you’re good to go.
Set of 12 pans.
Twine and accent band not included.
Oven-safe to 390°F.

Make your holiday treats the “star” of the table!
Bakeable, food-safe stiff coated paper pan holds the equivalent of an 8” round pan.
Ideal for brownies, bars, buns, coffeecake, or the sweet of your choice.
9” x 2 3/8”.
Set of 6 giveaway pans.
Oven-safe to 390°F.


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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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