Wednesday, March 21, 2012

Pasta with Sausage Drenched in Creamy Tomato Sauce.

Have I mentioned that my husband loves to grill out?  He enjoys grilling out so much that he does so year round.  This may seem "normal" to some, but considering that we live in Wisconsin, this is a pretty significant feat.

How about that he loves leftovers?  So much that he would be most happy with one of us making a large meal once per week and eating it for lunch and dinner for the remainder of the week.  That being the case, when he grills out, he easily grills for 10 people when our family consists of 2.

This past weekend I convinced him to limit what he was putting on the grill and strategically selected a couple different meats that I had other plans for....and that's where this recipe comes into play!  
Pasta with Sausage Drenched in Creamy Tomato Sauce.
(Recipe by Me)
1 pound pasta (cavatappi is my favorite)
1 large can of your favorite pasta sauce (about 27 ounces)
2 6-ounce containers of plain Greek yogurt
3 Italian sausages cut into bite size pieces (also know as leftover bratwursts)
1 cup Parmesan cheese
2 cups mozzarella cheese

Prepare pasta according to package instructions.  At the same time, heat pasta sauce then add yogurt, sausage, and Parmesan cheese and mix until combined.  Combine pasta with sauce and place in an oven save dish.  Top with mozzarella cheese and bake in a 350 degree oven until the cheese is melted and just beginning to brown.

And this is where I will tell you how much I am loving Greek yogurt.  I've never been a fan of creamy sauces or alfredo because of the extra calories that came with it.  Using Greek yogurt is such a healthier option than heavy cream and tastes delicious!!

How else are you using Greek yogurt in your cooking or baking?  I just bought a large tub of the plain stuff!

...and I apologize for the terrible photo, but the baby was hungry...or maybe it was just me...

Sunday, March 11, 2012

Chocolate Chip Cookie Dough Dip.

I love chocolate chip cookie dough, but will only eat it in ice cream.  I figure in that form it has to be "egg free" or somehow safe of the creepy crawly things that mother's tell their children about so that they don't eat raw dough.

Did I mention that I'm going to be a mother?  It's true.  First baby on the way!  And I will blame my lack of posting the last 4 months on that.  I hope that my posting will get better before it gets worse.  Stay with me though! 

Back to talking about chocolate chip cookie dough.  The thought of it sounded so good this weekend and it just so happened that I was going to a 2-year old's birthday party.  I'm not sure that the 2-year old actually had any of the dip, but the adults did.  And then my husband and I devoured the leftovers.

Chocolate Chip Cookie Dough Dip.
(Recipe from Add a Pinch)
1/2 cup butter
1 8-ounce cream cheese
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoon vanilla
1 cup Ghirardelli milk chocolate chips
1 cup toffee bits

Beat butter and cream cheese.  Add remaining ingredients until well combined.  Serve with graham crackers.

Yes, you read the recipe right.  It's that easy and tastes just like I remember "the real thing" tasting during my childhood.  Just be careful.  Before you know it, you will have eaten more than your share in a single sitting :)