Cheesecake sandwiches

                    What you will need
 4 oz. (1/2 of 8oz.) pkg of philedelphia cream cheese, softened
 2 Tbsp. sugar
 1 cup thawed COOL WHIP whipped topping

20 Chips Ahoy real Chocolate Chip Cookies

1 pkg of Chocolate Candy Wafers (Hobby lobby)

                    MAKE IT!

1. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping.

2. Cover bottom (flat) side of each of the cookies with about 2 Tbsp of cream. Place together.

Here you can either dip the cookies in chocolate 1/2 way..
or just sprinke or drizzle with chocolate.
Since I had the chocolate bottle already melted, I just remelted it in microwave for about 20 sec, or until smooth enough to squeeze out of bottle.

You place in freezer for 3 hours or until firm.

Carrot Cake

Carrot Cake

1 pkg (2 layer size) carrot cake mix
1 cup any type nuts, chopped
2 pkg. (8oz each) Philadelphia Cream Cheese, softened
2 cups powered sugar
1 tub (8oz) cool whip, thawed

Make it!

Prepare cake batter as directed on box.
Pour into 2 (9-inch) square pans
Bake 25-30 minutes or until toothpick inserted comes out clean
Turn cakes over, let cool completlty

Meanwhile beat cream cheese and powered sugar until well blended. Whisk in cool whip

Stack cake layers on plate, spreading frosting between layers, then on top  and sides of cake.
Top with remaining nuts.

To ''FANCY IT UP" I drizzled chocolate over top.
Melt chocolate (I used chocolate candy wafers from Hobby Lobby)
pour melted chocolate in a squeezy bottle and drizzle over cake!

Enjoy with a hot cup of coffee!

Toasted Baguette with Roasted Tomatoes

What you will need:

                 Loaf of Baguette from local grocery store
                 Tomatoes (how ever much you want to make)
                 Canola Oil (desired)
                 Vinegar (desired)
                  extra virgin olive oil (desired)
                  Italian spices (desired to taste)

 Heat oven at 375. Cut tomatoes into 4 pieces add spices and virgin oil and canola oil, vinegar all to taste.
 Cut Baguette into small bite size pieces and rub oil on the top. Toast Baguette bread until brown.
With a scoop, place tomatoes on top of baguette and sprinkle with fresh Parmesan.

Yummy!

Pasta Fagioli

For my very first food blog post, I decided to make a warm, healthy soup. This isn't the Pasta Fagioli that you get at Olive Garden, but it's pretty close. I saw this recipe in the Family Circle magazine and instantly wanted to try it.

Here is what you will need;

First heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook one minute


Stir in tomatoes, broth and 3 cups of water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.

Stir in kale, cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through.

2 tablespoons olive oil

1 onion, diced

3 cloves of garlic, chopped

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano

2 cans (14.5 ounces each) reduced-sodium chicken broth

8 ounces (about 2 cups) small pasta shells

1 teaspoon Italian seasoning

1 bunch fresh kale, tough stems dicarded, cut and washed

2 cans small white beans, drained and rinsed

1 tablespoon tomato paste

1/2 teaspoon salt

1/4 teaspoon pepper

grated Parmesan, for serving

makes 8 servings

prep time 15 minutes

Cook time 16 minutes

260 calories

Yummy!