Hey friends, welcome back to our kitchen here at The Waking! We invite you to take a seat and make yourselves at home. On today’s menu we’re serving up Pasta with Green Chili Cream Sauce, and for dessert, rich-chocolaty Celestial Bars. Hope you guys enjoy! 🙂
Pasta with Green Chili Cream Sauce
This dish come about a bit accidental when Krystal and I were raving about how we loved the green chili sauce that we put in our chicken enchiladas, when a thought occurred to us…we could also use the sauce in other dishes! Oh the wonder and excitement! So we paired up some angel hair pasta with our lovely cream cheese and chili sauce and voila! Another yummy dish was created! The angel hair pasta holds the sauce really well, but you could also use penne or your favorite pasta as well. Throw some green chilies into some melted cream cheese and you have the perfect spicy and creamy sauce to pour over your pasta! Top with parmesan or shredded mozzarella and you’re set baby!
1 box Angel Hair Pasta
1/2 pound chicken (Optional)
2 8oz Cream Cheese
2 cans of chopped green chilies
Cook chicken in olive oil till brown and add salt & pepper to taste. After chicken is done, cut into small strips and set aside. In a large skillet, melt the cream cheese, stir in chicken and chopped green chilies. Cook pasta according to package directions. When the pasta is done, add into the cream cheese mixture and toss. Sprinkle with parmesan cheese if desired and serve!
(Photo & recipe found @ www.tasteofhome.com)
Celestial Bars make me weak in the knees…okay, so that’s a bit dramatic, but I do quite love them! The cake base is something special in my opinion, made of brown sugar, pecans, and both vanilla and almond extract; it has such a sweet yummy flavor! The almond extract is my favorite part because it adds an almost cherry like flavor! Soooo good! People have even asked us if there are cherries in the cake and are amazed when we tell them there is not any cherry at all lol. Okay, so now that we have talked about the base, let us talk frosting! Yay! The frosting on these bars is a simple vanilla butter cream made with butter, confectioners’ sugar, milk, and vanilla, and it gives the bars a nice sweet kick. And sweet these bars are; you might want to keep that in mind when getting a slice, these bars will go a long way, as they are nice and rich. After you top your bars with the yummy butter cream, drizzle them with some melted chocolate and you will have your guests raving!
1/3 cup butter, softened
2 cups packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups chopped pecans
2 ounces unsweetened chocolate, melted
1/2 cup butter, softened
3 cups confectioners’ sugar
3 to 4 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
2 teaspoons shortening
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and salt; add to creamed mixture and mix well. Stir in pecans (batter will be thick).
Divide batter in half; stir chocolate into one portion. Alternately spoon plain and chocolate batters into a greased 13-in. x 9-in. baking pan. Swirl with a knife.
Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For icing, in a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth. Spread over bars.
For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over bars. Let stand until chocolate is completely set before cutting into bars. Yield: 4 dozen.