Month: August 2010

Categories
Chicken Pasta Recipes with Pictures

Ellen’s Summer Bruschetta Pasta

Ellen's Famous Brushetta Pasta Recipe from the Bartholomew Buffet | bbuffet.com

My cousin Ellen — an amazing cook and baker — came up with this great recipe this summer. Everyone who had already tried it swore that I would love it and my kids would eat it, and they were right. It really is the perfect summer dish. Fresh basil and garlic are a must (but canned tomatoes make it so easy).

1 12 oz. box bow-tie pasta
1 28 oz. can diced tomatoes
1/3 C. olive oil
1 6 oz. package Parmesan cheese
3-4 cloves garlic, chopped
1/3 to 1/2 C. basil, chopped
Salt and pepper, to taste
3-4 Chicken Breasts, cooked and sliced (optional)

Cook pasta according to directions on the box. In a medium bowl, mix together tomatoes, olive oil, cheese, garlic, basil, salt and pepper. Drain pasta and return noodles to pot. Add tomato mixture to pasta and stir over low heat (only takes a minute or two to warm tomatoes). Add sliced grilled or baked chicken breasts and stir.

Categories
Desserts Recipes with Pictures

Caramel Nut Chews

Caramel Nut Chews recipe from the Bartholomew Buffet | bbuffet.com

I got this recipe from my co-worker Debi Fasig.  She has supplied our work area with some fabulous food over the years.  Many of which have been added to this recipe blog.   She changed up a portion of the recipe and added some mini M&M’s on a few, but she didn’t like those as much.  So, if you got a sweet tooth these certainly won’t disappoint.  Thanks Debi, I think I’ll go grab another before they’re gone.

1 (14 to 16 oz.) bag caramels
5 T. butter
2 T. water
6 oz. pkg. chow mein noodles
1-1/2 C. dry roasted peanuts
1/2 C. chocolate chips
1/2 C. milk chocolate chips

Melt together caramels and butter and add water.  Stir in chow mein noodles and peanuts. Drop onto well-buttered wax paper.  Melt chocolate chips and drizzle over the top.

NOTE:  When you store these, make sure they are not placed on paper doilies–the cookie will stick to the paper.  I usually store them on greased wax paper in a Tupperware container.

Categories
Cookies Desserts Recipes with Pictures

Chocolate Peanut Buttercup Cookies

Chocolate Peanut Buttercup Cookies recipe from the Bartholomew Buffet | bbuffet.com

Recipe from the kitchen of Heather Czarny.  During the summer of 2010, my sister Chelsey kept telling my friend Heather not to come over unless she brought these cookies. We had them for the first time at my softball banquet freshman year (2004). Finally, with less than a week of summer left, Heather came over and we made Chelsey the cookies she has been waiting for. They were worth the wait.

1 C. Hershey’s semi-sweet chocolate chips
2 squares unsweetened baking chocolate
1 C. sugar
1/2 C. Crisco
2 eggs
1 tsp. salt
1 tsp. vanilla
1 1/2 C. + 2 Tbsp flour
1/2 tsp baking soda
36 Mini Reese’s Peanut Butter Cups
1 C. Reese’s Peanut Butter Chips

  • Heat oven: 350 Degrees
  • Combine semi-sweet chocolate chips and unsweetened baking squares in bowl. Melt in microwave.
  • Combine sugar and Crisco in another bowl. Beat in eggs, salt, and vanilla. Add chocolate
  • Stir in flour and baking soda
  • Roll into balls
  • Cook 8-10 minutes
  • Take out and immediately put in Reese’s cups in center of cookie.

Drizzle:
Put the Reese’s Peanut Butter Chips in freezer zip-lock bag and keep in one corner of the bag. Melt in microwave. Cut off part of corner and drizzle over cookies once cookies have cooled. Let dry.