- 2 cups (8 oz.) dry penne pasta
- 8 sun-dried tomatoes, chopped (about 1/3 cup)
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Wednesday, October 26, 2011
The best
Photo: Jennifer Davick; Styling: Caroline Murphey
Hands-on Time: 15 min.; Total Time: 2 hr., 25 min. Just when you thought pound cake couldn't get any better—try toasting the slices and spreading them with your favorite jam or preserves.This recipe goes with Eggnog Cupcakes
Yield: Makes 12 servings
More From Southern Living
Ingredients
- 1 (16-oz.) package pound cake mix $
- 1 1/4 cups eggnog $
- 2 large eggs $
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon vanilla extract
Preparation
- 1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
- 2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Pumpkin Waffles
Ingredients
2 1/3 cups Bisquick mix (or other baking mix)
1 1/2 cups milk
1/2 cup canned pumpkin
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon cinnamon
2 eggs
Instructions
- Heat waffle iron; grease with cooking spray, vegetable oil or shortening.
- In large bowl, beat all ingredients with wire whisk or hand beater until blended. Pour about 1/2 cup of batter onto center of hot waffle iron. Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle.
- Top with syrup or powdered sugar.
Sunday, October 16, 2011
Sunday, October 9, 2011
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