Farfalle with Tomato-Goat Cheese Cream Sauce

Source: Vegetarian Times
Makes 4-6 servings

12 oz. farfalle pasta (bow-tie)
1 cup frozen peas
1 TB olive oil
3 cloves garlic, chopped
1 1/4 cups cream of tomato soup
1/4 cup half-and-half
1 TB dry white wine (optional)
4 oz. goat cheese crumbles
2 TB pine nuts, toasted

1. In large pot, cook pasta according to package directions, adding peas during the last 3 minutes of cooking. Drain in colander.
2. Return pot to stove; heat oil & saute garlic. Stir in soup, half-and-half, and optional wine; simmer over medium-low heat until mixture is slightly reduced, stirring occasionally. Add goat cheese & simmer until cheese is melted.
3. Stir pasta, peas, & pine nuts into sauce; toss well & serve.

Butternut Squash Soup

Source: Prevention Magazine

1TB oil
2 large leeks (trimmed), green & white parts chopped
1/4 tsp cinnamon
1/8 tsp nutmeg
1.5 lbs butternut squash, peeled & cubed (about 4 cups)
2 large carrots, sliced
3 cups vegetable broth (two 14-oz. cans)
salt & pepper to taste

1. Heat oil in large pot; add leeks & saute until soft (7 minutes). Add cinnamon & nutmeg & saute 1 minute more until fragrant. Add squash, carrots, & broth and bring to a boil.
2. Reduce heat & simmer 25 minutes or until vegetables are tender. Remove from heat & transfer to large bowl; let cool a little. Puree in batches & return to pot. Season with salt & pepper and simmer on low until ready to serve.

Honey Peach Pie

Source: Cooks.com (modified by Aimee)

2 frozen deep dish pie crusts (preferably whole wheat)
2.5 pounds peaches (pared, pitted, & sliced), about 4.5 cups
3 TB cornstarch
2 TB plus 1/4 cup honey
1/4 tsp vanilla

1. Preheat oven to 450. Remove 1 pie shell from pan and let thaw on a cutting board; unthaw the other shell in its pan. Flatten the pie shell on the cutting board and press dough together to form a circle. Sprinkle 1 1/2 TB cornstarch and 2 TB honey in panned pie shell.
2. In large bowl, combine peaches, 1 1/2 TB cornstarch, 1/4 cup honey, and vanilla. Spread in prepared pie shell.
3. Cut flattened shell into 10 strips. Lay 4 strips one way across and 4 strips the other way, to form a lattice top. Moisten the outer edge with water, and lay the 2 longest strips around the edge, crimping with the tines of a fork.
4. Bake 15 minutes; reduce heat to 350 and bake 25 minutes more or until browned & bubbly.

Choco-Cherry Cookies

Source: Cooking Light (slightly modified by Aimee)
Makes 30 cookies

2/3 cup whole wheat pastry flour
1 1/2 cups rolled oats
1 tsp baking soda
6 TB butter
3/4 cup packed brown sugar
3/4 cup dried cherries
1 tsp vanilla
1 egg, lightly beaten
1/2 cup dark chocolate chunks

1. Preheat oven to 350. In large bowl, combine flour, oats, & baking soda.
2. Melt butter in small saucepan over low heat. Remove from heat & stir in brown sugar until dissolved. Add sugar mixture to flour mixture; stir until well blended. Add cherries, vanilla, & egg; mix well. Fold in chocolate.
3. Drop dough by tablespoonfuls 2 inches apart on oiled baking sheets. Bake for 8-12 minutes, until lightly browned.

Tuscan Cheese Potato Bake

Source: Better Homes & Gardens
Makes 8 servings

2 lbs. red potatoes, diced
3 cloves garlic, minced
1/2 tsp thyme
2 TB butter
1/2 tsp salt
1/2 tsp black pepper
1 cup buttermilk
8 oz. shredded Italian cheese
1/3 cup blue cheese (dressing or crumbles)
1/2 cup panko (Japanese style bread crumbs)
1 TB olive oil

1. Preheat oven to 400. In large pot, cook potatoes in boiling water 15-20 minutes until tender; drain.
2. In same large pot, saute garlic & thyme in butter for 1 minute; add potatoes. Coarsely mash potatoes (leaving some chunks). Stir in salt, pepper, & buttermilk. Fold in blue cheese and 1/2 the Italian cheese. Spread in oiled baking dish.
3. In small bowl combine panko, olive oil, & remaining Italian cheese; toss with a fork to combine. Evenly sprinkle mixture over potato mixture. Bake 20 minutes or until bubbly and top is golden.