Orzo with Parmesan & Basil

I just found this recipe in my Simple & Delicious magazine. It is a great new side! It doesn't make a ton, so you may want to make a double batch if you like leftovers or if you have more than three mouths to feed (I know we have four, but Juliana doesn't eat enough to count as a "real" mouth yet :-)

1 cup uncooked orzo pasta
2 Tablespoons butter (I omitted this)
1 can (14 1/2 ounces) chicken broth
1/2 cup fresh grated parmesan cheese
2 teaspoons dried basil (I used fresh)
1/8 teaspoon pepper


In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.
Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed (mine didn't take this long) and orzo is tender. Stir in cheese, basil, and pepper.

Enjoy!

Book - Fearless Fourteen

Another Evanovich book is flying off the shelf. I was lucky enough to read this one soon after it came out. All the favorite characters are back and showing their true colors, but I just didn't think the book was all that great. Sure, I laughed out loud and kept rooting for Morelli, but I felt the story line was just okay. Book fifteen is already in the works... I wonder when this series will end. All good things must come to an end and I think it is time Morelli and Stephanie tie the knot and say Au revoir.

Pumpkin Cake

1 - 15 oz can pumpkin
3 eggs
1/3 cup sugar
1/3 cup canola oil
1 pkg yellow or white cake mix
1 TBS pumpkin pie spice (or 3 tsps each of cloves, allspice, & cinnamon - or any variation)
1 container of cream cheese frosting

Mix pumpkin, eggs, sugar, and oil in large bowl. Add cake mix and spices. Beat 2 minutes.
Pour into greased 15 x 10 (jelly roll) pan. Bake at 350 for 20-25 minutes. Cool.
Frost with frosting.

Enjoy!

Stuffed Green Peppers

Another great summer time recipe!

6 green peppers
1 lb hamburger
onion
1 lb can tomatoes
1/2 cup water
1/2 cup regular rice
1 cup Cheddar cheese - reduced fat

Cut tops off of peppers and remove seeds. Precook in boiling water for 5 minutes. (If you want crisp peppers - avoid pre cooking). Sprinkle inside of peppers with salt. Brown hamburger and onion. Add remaining ingredients once the hamburger is browned. Cover and simmer for 20 minutes - or until rice is cooked. Stir in 1/2 cup cheddar cheese. Stuff the peppers.

Bake for 20-25 minutes at 350. Top the peppers with the remaining cheese during the last 10 minutes of baking.

Strawberry Tossed Salad

This is delicious & perfect for the extra strawberries you have lying around!

1 1/4 cup canola oil
1/3 cup sugar
1/4 cup red wine vinegar
1 clove garlic
1/4 Tbs salt
1/4 Tbs paprika
pinch white pepper (I just used black)

Shake above until blended.

in salad bowl combine:

1 bag of Italian greens
2 1/2 cups sliced strawberries
1 cup shredded monterey jack cheese
1/2 cup chopped nuts (I used pecans, but walnuts would be good too)

Pour dressing over salad and serve immediately.