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There are so many recipes I have published over the years that fit into this edition’s theme "Fix It and Forget It." The first recipe of Foodie Forum was Shrimp Vermicelli, and I typically have a 9 x 12 pan of it in my freezer. I also published the spaghetti sauce my sister always made, and that can be found in a Ball jar in my freezer, as well. I seem to have determined what items freeze well to have on hand to make meal prep easier. For instance, I love to freeze ginger root, orange and lemon peel, cheese, ramps, chopped onions and fruit. My late father-in-law always had homemade chocolate chip cookies for all of us to enjoy when we visited. What item do you always have on hand to make food prep or entertaining easier? Enjoy these recipes!
Bon Apetit, Lanette
Ravioli with Sage Brown Butter Sauce
Purchase or ask a friend to teach you how to make a family heritage ravioli or gnocchi to serve with the sauce.
INGREDIENTS
- 1 stick unsalted butter
- 18 sage leaves (from garden?)
- Salt, to taste
- Pepper, to taste
Set a small saucepan on low-medium heat. Add the butter, and cook until it starts to bubble, about 2 minutes.
Add the sage, and cook until the butter smells nutty and starts to turn golden-brown in color, about 2 to 4 minutes.
Season with salt and pepper, to taste.
Remove from heat, and set the pan aside. Do not let the sauce cool, but serve it immediately over the pasta.
Peanut Butter Chocolate Cookies with Frosting
Cookie INGREDIENTS
- 1 cup butter
- 2 cups creamy peanut butter
- 1½ cups sugar
- 1 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 2 Tbsp milk
- 2½ cups flour
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Cream first seven ingredients. Combine remaining and mix well. Roll in 2-inch balls and bake at 375 for 8-10 minutes and pat down with spatula immediately after removing from oven.
Frosting INGREDIENTS
- ¼ cup soft butter
- ¾ cup peanut butter
- 3¾ cups powdered sugar
- ½ cup milk
Semi sweet chocolate chips
Mix frosting ingredients, except for chocolate chips, in a bowl. Add dollop of frosting to cooled cookies. Melt chocolate in a bag in microwave and cut corner of bag to drizzle over cookies. Eat or freeze for later.
