Fettuccine With Walnut Alfredo Sauce

1/2 Cup Walnut Pieces
1/2 lb. Fettuccine
1/4 Cup fresh basil leaves or 1 Tablespoon dried basil
1 Clove garlic, minced or crushed through a press
1/4 Cup grated Parmesan cheese
1/4 Teaspoon salt
1/8 Teaspoon pepper
2 Tablespoons cooking oil
1/4 Cup light cream or half-and-half
1/4 Cup plain yogurt


1. Bring a large pot of water to a boil
2. in a medium skillet, toast the walnuts over medium heat, shaking frequently, about 6 minutes. Set aside to cool slightly
3. Add the pasta to the boiling water and cook until done, 8-10 minutes, or according to the pkg.
4. Mince basil, garlic, and walnuts then add salt, pepper and cheese, mix together well. Add the oil. Then add the cream and yogurt, mix well.
5. Drain the pasta and toss with the sauce.

Penne with Peppers, White Beans and Thyme

1 medium red onion
1 large green bell pepper
1 large yellow bell pepper
3 Tablespoons vegetable oil
3 cloves garlic, minced or crushed through a press
1/2 lb. penne or other medium-large tube pasta (about 2-1/2 cups)
1 16-oz can small white beans
2 Tablespoons lemon juice
1 Teaspoon thyme
3/4 Teaspoons salt
1/2 Teaspoon black pepper
2 Tablespoons butter


1. Bring a large pot of water to a boil
2. cut onion into thin slices. Cut the bell peppers into bite-size pieces
3. In a large skillet, warm 2 Tablespoons of the oil over medium high heat until hot but not smoking. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes.
4. Add pasta to boiling water and cook until done, 10-12 minutes, or according to pkg. directions.
5. Add the remaining oil to the skillet. Add the bell peppers and cook, stirring for 5 minutes.
6. Rinse the beans under cod water and drain well. Add the beans, lemon juice, thyme, salt and black pepper to the skillet and cook over medium-high heat until the beans are are heated though, about 3 minutes.
7. Drain the pasta and toss it with butter. Toss the pasta and the vegetable mixture together to combine.

Peanut Brittle

2 Cups sugar
1/2 Cup light corn syrup
1 Cup water
2-1/4 cups salted peanuts
1 Teaspoon butter
1/4 Teaspoon baking soda

- Spread peanuts evenly over a well-buttered cookie sheet. Set aside. Combine sugar, corn syrup, and water in a saucepan; cook until the color of a brown paper bag, stirring frequently (takes 25 to 30 minutes). Remove from heat. Stir in butter and baking soda. Pour immediately over peanuts. Cool. Break into pieces with a wooden spoon.

Holiday Candy Logs

1 pkg. graham crackers
1 Egg
1 Cup sifted powdered sugar
2 Tablespoons butter
1 6-oz pkg. chocolate chips
1 pkg. miniature marshmallows

- Crush graham crackers; set aside. Mix egg and powdered sugar, and beat until well blended. Melt butter and chocolate chips over low heat; stir into powdered sugar mixture. Stir in marshmallows until well blended. Form into 8 logs; roll in graham cracker crumbs, wrap in foil, and freeze.

Rocky Road

1 12-oz pkg. butterscotch chips
2 Tablespoons shortening
1 pkg. miniature marshmallows
2 Cups chopped nuts
1 12-oz pkg. chocolate chips
2 Tablespoons shortening

- Melt butterscotch chips and 2 Tablespoons shortening in top of a double broiler; pour into greased 9x13 pan. Combine marshmallows and nuts; spread over the top and press in slightly. Melt chocolate chips and 2 Tablespoons shortening over double broiler; pour over top, and smooth with a spatula. Refrigerate until firm. Cut into squares.

Frozen Bananas

4 Bananas
2 small chocolate candy bars
1 Cup chopped nuts

- Melt chocolate bars over low heat, stirring constantly. Peel bananas, and rool in melted chocolate. Roll in chopped nuts. Wrap in plastic wrap and put in freezer until frozen.