Back on Track

Hey there foodies!  I'm back on track and still enjoying the heck out of it!!!  I can't believe how delicious these meals can be in the short amount of time it takes to cook them!!!  Dinner tonight was done in less than 30 minutes!!!  Today was a busy day with the gym, dropping Allie at school, breakfast with some friends, running errands and doing the laundry.  I was very glad to see that supper wasn't going to be a long process.  We had Kielbasa Bow tie Skillet.  This is a delicious concoction of smoked sausage, farfalle pasta, snap peas and cheese in a white garlic sauce.  The recipe called for mushrooms, but I left them out because Todd really does not like them.  I guess we can get over that, though I will be adding them to my half next time.  I think they would have been great.  Dessert was Raisin Sauce over golden pound cake.  Yummy!  Both these recipes are keepers for sure!!!  Kids had farfalle pasta for supper instead of what we had.  That worked out perfectly for them!  Recipes are as follows:

KIELBASA BOW TIE SKILLET

Ingredients

• 8 ounces uncooked bow tie pasta
• 1 pound smoked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 2 teaspoons minced garlic
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1-1/2 cups milk
• 1-1/2 cups fresh or frozen snow peas
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.
• Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. Yield: 4 servings.

RAISIN SAUCE FOR POUND CAKE

Ingredients

• 1 loaf (10-3/4 ounces) frozen pound cake
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Dash ground cinnamon and nutmeg
• 1 cup water
• 2 tablespoons raisins
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon maple flavoring
• Vanilla ice cream

Directions

• With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use.
• In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
• Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce. Yield: 4 servings.

Blessings and Good Eating!