Bacon Cheddar Gnocchi Soup

 Bacon Cheddar Gnocchi Soup

Ingredients

• 8-10 slices Bacon
• 1 Tablespoon Butter or Olive Oil
• 1 large Onion (diced)
• 4 large Carrots (peeled and sliced into small pieces)
• 4 cups Chicken Broth
• 1 to 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder (or 4 cloves minced garlic)
• 1/4 teaspoon Dried Thyme
• 1/2 to 1 teaspoon Red Chili Flakes
• 16 ounces Gnocchi
• 2 cups Heavy Cream or Half-n-Half
• 2 cups Cheddar Cheese
• Green onions

Instructions

1.                 Cook bacon. Once cooled, cut into small pieces.

2.     Heat a large pot over medium heat. Add the butter. Add onions and carrots in butter or olive oil and cook until until tender, about 10-15 minutes. Add chicken broth and let simmer.

3.     Once the vegetables are soft and tender, reduce heat to medium-low and add heavy cream of half-n-half and all of the spices. Let simmer until it starts to reduce slightly. DO NOT let it boil or it may clump when the cheese is added.

4.     Add the grated cheese in increments so that it doesn't clump. Let the cheese completely melt. Stir in gnocchi and cook for 2 minutes. Taste for seasonings and add more salt and pepper as needed.

5.     Add the bacon pieces. Serve with green onions, grated cheese, and bacon.

 

Coconut Pecan Praline Cookies

Coconut Pecan Praline Cookies
serves 18-24

2 C. pecans

2 C sweetened shredded coconut

1 1/2 C. sugar

1 C. brown sugar

1/2 C. evaporated milk

1/2 C. light corn syrup

1/2 C. (1 stick) unsalted butter

1 tsp. vanilla extract

1/2 tsp. salt

In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.  

Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt.  Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.  

Once thick, use a tablespoon or cookie scoop to drop spoonfuls of "dough" on to wax-paper lined baking sheets. 

Let set completely, then enjoy!

Creamy Roasted Cherry Tomato Pasta with Crispy Bacon

 Creamy Roasted Cherry Tomato Pasta with Crispy Bacon

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cups cherry tomatoes
• 6-10 cloves garlic, smashed
• 3 teaspoons fresh thyme leaves
• ¼ teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 4 slices bacon
• ¼ cup heavy cream
• 1 ½ pounds rigatoni or ziti pasta
• 2 tablespoons salted butter
• 1/2 cup shredded gouda cheese
• 1/2 cup grated parmesan cheese

 

Instructions

1.                   1. Preheat oven to 425° F.

2.                   On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, red pepper flakes, salt, and pepper. Arrange the bacon on top of the tomatoes. Bake 15-20 minutes, until the bacon is crisp and the tomatoes are bursting (you might have to remove the tomatoes and garlic and then let the bacon continue cooking).

 

3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

 

4. Add the tomatoes and the garlic to a food processor. Puree until smooth. Season with salt and pepper.

5. In the same pot, melt butter until browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan. Add cream. Add more pasta water if needed. Top with crumbled bacon. Enjoy.