Thursday, March 18, 2010

Entertaining Tip - Handle Your Cookies With Care

Handle Your Cookies with Care

Cookies are a great dessert for many reasons.

First, they go great with milk. Second, almost everyone, young and old, has a favorite cookie. And for the host they are a great make ahead treat that can be served as part of a dessert buffet, on top of ice cream, or just offered with a nice cup of tea or coffee.

If you decide to make cookies a part of your dessert menu, be sure to store them in an airtight container such as a plastic storage container, cookie tin, or even a plastic bag. But before you store freshly made cookies, be careful that they are completely cooled, and any frosting or decoration has completely dried. This way you can be assured they won't be soggy or spoiled when you finally put them out for serving.

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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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