American Peanut Cheesecake | Country Cooking Recipes

 Americana Peanut Cheesecake

12 Servings

3/4 c  chopped roasted peanuts

2 T  chopped roasted peanuts divided

1 c  graham cracker crumbs

1/3 c Butter or margarine melted

2/3 c creamy peanut butter

4 pk  3-ounce cream cheese softened

1 cn 14 oz sweetened condensed milk

1/3 c lemon juice

1 t vanilla extract

1 pk 4 oz whipped topping thawed

In small bowl combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well.

Press crumb mixture into bottom and 1' up sides of a 9 inch springform pan.

Refrigerate crust 20 minutes or until set.

In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy.

Gradually beat in condensed milk and mix well.  Add lemon juice and vanilla; blend well.

Fold in whipped topping.  Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts.

Refrigerate 2 to 3 hours, or until well chilled.

Deep Fried Turkey | Country Cooking Recipes

Courtesy of Paula Deen


Ingredients
1 (10-pound) turkey
2 tablespoons House seasoning, recipe follows
2 tablespoons of your favorite dry rub
3 to 5 gallons peanut oil

Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Directions
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.

Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.

Serve with favorite Thanksgiving sides and salads.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Spiced Pumpkin Butter Recipe | Country Cooking Recipes

 Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

• 4 cups cooked and mashed pumpkin
• 1 (2-ounce) package powdered pectin
• 4-1/2 cups sugar
• 1 Tablespoon pumpkin pie spice
• 1/2 teaspoon unsalted butter

Preparation:

Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes.
Ladle jam into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals.
Yield: 6 (1/2-pint) jars

Cornbread Dressing–Country Cooking Recipes

You decide which one is right for you, or if you have your own

Please let us know by submitting a comment and link to your favorite

Cornbread Dressing Recipe.

 

Grandma's Southern Cornbread Dressing Recipe - YouTube

 

CORN BREAD DRESSING RECIPE - YouTube

 

Some other links you may like:

allrecipes.com/recipe/grandmas-corn-bread-dressing/

southernfood.about.com/

my favorite recipes

Cornbread Dressing

Double Chocolate Kisses–Country Cooking Recipes

Double Chocolate Kisses

Makes 54

1 Cup softened margarine

1 teaspoon vanilla

2/3 cup sugar

1 2/3 cup flour

1/4 cup cocoa

1 bag 9oz Hershey’s chocolate kisses

 

Preheat oven to 350 F.  Beat margarine, sugar and vanilla until creamy.  In separate bowl, stir together flour and cocoa, blend into other mixture, mixing well.  Refrigerate about 1 hour or until dough is easy to handle.  Mold scant tablespoon dough around each kiss, covering completely.  Shape into balls, bake on cookie sheet 10 or 12 minutes or until set.  Cool, then roll in powdered sugar.

 

Products you might like:

Hershey's Kisses, Pumpkin Spice, 10-Ounce

Hershey's Kisses Cookies 'n' Creme, 10.5 oz. bag

Hershey's Holiday Kisses, Candy Cane, 10-Ounce Packages (Pack of 4)

Mauna Loa Hershey's Kisses with Macadamia Nuts 1lb. 14 oz.

Hershey Kisses Dark Chocolate (12 oz Bag)

BBQ to Sauces-City by City-Country Cooking Recipes

In the Mood for some BBQ? Check this place out!
Today we will be exploring a variety of cities with the best BBQ’s and
Sauces.




#1: Uncle John's Barbecue
337 East 69th Street, Chicago, IL 60637 (map); 773-892-1233
#2: Honey 1 BBQ
2241 North Western Avenue, Chicago, IL 60647 (map); 773-227-51  honey1bbq.net‎
#3: Lem's Bar-B-Q‎
311 East 75th Street, Chicago, IL 60619 (map); 773-994-24 lemsbarbq.com‎

Uncle John's Barbecue‎

337 East 69th Street, Chicago, IL 60637 (map)
773-892-1233

Standing Room Only: Mary Lee's Smokehouse

The Best Rib Tip and Hot Link Combo in Chicago

Sausage City: A Tour of Vienna Beef's Factory

A Sandwich a Day: Pulled Pork Sandwich at The Smoke Daddy

A Sandwich a Day: Pulled Pork Sandwich from Smoque BBQ

A Sandwich a Day: Tri-Tip Sandwich from Lillie's Q

Where to Take Your Barbecue-Loving Friend in Chicago

A Sandwich a Day: Brisket at Big Ed's BBQ

Think about a Sweet Potato Party

Get some really good ideas and suggestions from the links below:

Guest Post – Noshing With The Nolands: Roasted Sweet Potato and Quinoa Soup

Supper for a Steal

Sweet Potato Tater Tots

Feed Me, Seymour

Recipe: Tofu and Sweet Potato Shawarma on Sesame Flatbreads with Homemade Pickles

Eats Well With Others

Sweet Potato Pie with Gingersnap-Pecan Crust #SundaySupper #BakeForACure

Webicurean

Roasted Sweet Potato Pie Milkshake

Mind Over Batter

Sweet Potato Coins with Gorgonzola and Bacon

Prevention RD

Dijon Chicken Stew with Potatoes and Kale

Type A Kitchen

French Fridays with Dorie: Chicken Tagine with Sweet Potatoes & Prunes

eat. live. travel. write.

Ginger Carrot & Sweet Potato Bisque {The Recipe ReDux}

Teaspoon of Spice

Homemade Lemon Tarts

Ingredients

• 3
  unsalted butter, melted
  
• 1 tablespoon
  grated lemon peel
  
• 1/2 cup
  fresh lemon juice
  
• 4
  large eggs
  
• 1 1/2 cups
  sugar
  
• 1/2
  lemon
  
• 1/2
  water
  
• 3
  paper thin lemon slices
  
• Sweet Pastry Dough:
  See instructions below:
  

Cooking Directions

1. FOR THE SWEET PASTRY DOUGH: Preheat an oven to 400 degrees. Butter a 10-inch-diameter tart pan with a removable bottom. On a lightly floured work surface, roll out the dough into a 12 inch-diameter round and 1/8-inch thick. Drape the dough over the rolling pin and transfer it to the prepared tart pan. Unwrap the dough from the pin and press it gently into the pan. Trim the pastry even with the pan rim.
2. Line the pastry-lined pan with parchment paper and add pie weights or dried beans. Bake until the pastry is half-cooked, about 15 minutes. Remove the pie weights and waxed paper.
3. FOR THE LEMON FILLING: Meanwhile, whisk the lemon juice, eggs, lemon zest and 1 1/4 cups of the sugar in a large bowl to blend. Stir in the melted butter. Pour the lemon mixture into the warm tart crust. Return it to the oven and bake until the filling is set and the crust is golden brown, about 20 minutes. Transfer the tart to a rack. Cool completely.
4. FOR THE LEMON GARNISH: In a small saucepan over medium-high heat, combine the sugar and water. Bring to a boil, stirring constantly to dissolve the sugar. Add the reserved lemon slices, reduce the heat to low, and simmer until tender, about 10 minutes. Remove the pan from the heat and set aside. Remove the lemon slices from the sugar-water mixture, shaking briefly to remove any excess liquid, and place on a plate.
5. TO SERVE THE TART: Remove pan sides from tart. Transfer the tart to a serving plate. Arrange lemon slices in an overlapping pattern atop the center of the tart and serve at room temperature.

Creamy Pineapple and Coconut Empanadas

Ingredients

1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
1/2 cup plain Greek yogurt
1 cup shredded sweetened coconut
1 cup finely chopped pineapple
3 tablespoons cornstarch
1/3 cup hot water
12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
1 large egg, beaten
Instructions

Combine sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
Combine cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.
Preheat oven to 450° F. Grease large baking sheets.
Place 1 1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.
Bake for 15 minutes or until golden. Serve warm.

Homemade Spinach Salad | Country Cooking Recipes

Ingredients

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Another variation which is just as tasty without the seeds

10 ounces of spinach
1 quart of strawberries

Strawberry Vinegrette Salad Dressing
Fast simple and delicious

Grilled Lemon-Fish with Asparagus | Country Cooking Recipes

5 lemons, divided

1/2cup  KRAFT Sun Dried Tomato Vinaigrette Dressing

4 tilapia fillets (1 lb.)

1lb.  fresh asparagus spears, trimmed

SQUEEZE juice from 1 lemon; mix with dressing. Pour half over fish in shallow dish; turn to coat both sides of each fillet. Refrigerate 15 min. to marinate. Refrigerate remaining dressing mixture for later use.

MEANWHILE, heat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard marinade. Place 8 lemon slices on grill grate; top with fish. Brush with some of the remaining dressing mixture. Grill 5 min.; turn.

ADD remaining lemon slices and asparagus to grill. Cook 5 min. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.

Get More Recipes for Fish from Kraft HERE

Millionaire's Cake Recipe | Country Cooking Recipes

Millionaire' s Cake Recipe

Ingredients

list of 6 items

1 box yellow cake mix

1 small package of instant pudding (pineapple or vanilla)

1 (8-ounce) package of cream cheese, softened

1 can (22-ounce) crushed pineapple

1 large (16-ounce) container Cool Whip

nuts, cherries or coconut, for topping


Instructions

1. Bake 1/2 of the cake (according to cake mix box instructions) in a 9 x 13-inch pan. You can either make the whole cake and use the other half for cupcakes,

or you can make the whole cake mix recipe and then double the other ingredients in this recipe.

2. Prepare pudding as directed on package, beating in the softened cream cheese until well blended. Spread over cake.

3. Drain pineapple and squeeze out excess juice. Distribute over pudding mixture.

4. Spread Cool Whip over cake.

5. Decorate with nuts, cherries or toasted coconut.

6. Cover and refrigerate overnight.

Betty Crocker Lemonade Party Cake | Country Cooking Recipes

Betty Crocker Lemonade Party Cake Recipe

Ingredients

• 
  1 package
  Betty Crocker SuperMoist Lemon Cake Mix
  
  
• 
  1 6-ounce can
  frozen lemonade concentrate, thawed
  
  
• 
  3/4 cup
  powdered sugar
  
  
• 
  1 tub
  soft whipped fluffy white or fluffy lemon ready-to-spread frosting
  
  
• 
  yellow colored sugar
  (optional)
  
  

Cooking Directions

1. Bake cake as directed on package for 13x9-inch pan.

2. Cool 15 minutes.

3. Mix lemonade concentrate and powdered sugar.

4. Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.

5. Drizzle lemonade mixture evenly over top of cake.

6. Cover and refrigerate about 2 hours or until chilled.

7. Spread frosting over top of cake

8. Sprinkle with sugar.
9. Cover loosely and refrigerate any remaining cake.

list end

Easy Baked Ziti

Ingredients

1 pound dry ziti pasta

1 onion, chopped

1 pound lean ground beef

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

1.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Freshly Squeezed Lemonade Recipe | Country Cooking Recipes

Not too tart, not too sweet, not too watery -

here's the perfect recipe for lemonade.

To get the most juice out of your lemons,

bring the lemons to room temperature before juicing.

 

Servings: 16 servings (serving size: 1 cup) Prep Time: n/a

Ingredients

3 cups fresh lemon juice (about 20 lemons)

2 1/4 cups sugar

12 cups chilled water

Directions

Combine juice and sugar in a one-gallon container; stir until sugar dissolves. Stir in water. Serve over ice.

Mr. Food Updates Awesome Chicken Dinners | Country Cooking Recipes

1. Chicken Piccata — This easy chicken dish that hails from Italy gets its classic flavor from the splash of lemon, the elegance of ...more 2. Baja Chicken — Looking for an easy way to spice up your life? Here's how, with our recipe for Baja...more   3. Easy Chicken Fricassee — One of the few main dishes that First Lady Mary Lincoln could get her husband, President Abe Lincoln ...more 4. Chicken Cacciatore in a Flash — It's the end result that counts when it comes to a great meal. Here's a chicken cacciatore ...more   5. Skillet Chicken and Veggies — Quick-cooking, budget-friendly, versatile chicken breasts and frozen mixed veggies are dressed ...more 6. North End Skillet Chicken — Just imagine how different our history might be if Paul Revere had stayed home that eventful night ...more   7. Skillet Barbecued Chicken — When we crave the taste of barbecue but the weather isn't cooperating, we can grab a skillet ...more 8. Southern Chicken with Peaches — A viewer shared this recipe with Mr. Food when he was visiting one of his TV stations in the ...more   9. Chicken Pierogi Skillet — The easy convenience of a variety of frozen foods makes this kid-pleasing Chicken Pierogi Skillet ...more 10. Quick Chicken Marsala — What makes this old favorite so good? It's the rich, nutty taste of the wine simmered with the butter ...more     There's nothing like a classic chicken skillet for a taste of that...

BBQ Steak Sandwiches with Smothered Onions

BBQ Steak Sandwiches with Smothered Onions
Makes 4 Servings

prep 5 min. 
cooking 10 min. 

1 tablespoon vegetable oil
8 to 12 slices (1 pound) minute steaks, seasoned to taste with salt and pepper
1 large Vidalia or other sweet onion, sliced
3/4 cup CATTLEMEN'S? Authentic Smoke House Barbecue Sauce
1/4 cup French's? Classic Worcestershire Sauce or Frank's? REDHOT? Cayenne Pepper Sauce
8 slices Jack or American cheese
4 sub or hero rolls, split

Heat oil in large nonstick skillet until very hot. Cook steak pieces 5 minutes until browned, turning once; remove from skillet. 

Saut?onion in same skillet until tender. Add barbecue sauce and Worcestershire. Heat through.

Spoon saucy onions on bottom of rolls, dividing evenly. Arrange 2 to 3 pieces steak on bottom of each roll and top with 2 slices cheese. Close rolls. 

French's Kitchen

Holiday Cornbread Casserole | Country Cooking Recipes

Cornbread Casserole:

1 box Jiffy Corn Muffin Mix

1 can whole kernel corn drained

1 can creamed corn NOT drained

8 oz. sour cream

2 eggs slightly beaten

2 sticks of butter melted

Bake at 350-degrees for 50 minutes to one hour.

from : Busy Moms

Hot Dog Sauce | Country Cooking Recipes

The Best Summer HOT DOG SAUCE

 

1 1/2 lbs. ground beef

1 onion

1 sm. jar pickle relish

1 sm. head cabbage

1 c. brown sugar

1 bottle catsup

2 tbsp. mustard

Brown ground beef. Cut cabbage and onions fine. Combine all ingredients and return to stove. Bring slowly to a simmer. Do not boil.

Summer Time Foods

Homemade Country Potatoe Salad

6 medium potatoes 
1 small onion chopped 
1 C. chopped celery 
1 tsp. celery seed 
1 tsp. salt 
4 hard cooked eggs, diced 

Dressing:
2 eggs well beaten 
3/4 C. sugar 
1 tsp. cornstarch 
salt to taste 
1/4 to 1/2 cup vinegar (to taste) 
1/2 C. cream or evaporated milk 
1 tsp. yellow mustard 
3 T. butter, softened 
1 C. mayonnaise 

Mix eggs with sugar, cornstarch and salt. Add vinegar 
cream and mustard. Cook until thickened. Remove from 
heat and beat in butter. Add mayo and mix until smooth. 
Cool 

Cook potatoes in their jackets until tender. Cool. 
Peel and dice. 

Mix potatoes gently with the remaining ingredients; 
then add to cooled dressing. Fold gently and chill.

Creamy Peanut Butter Chocolate Bars

These are rich and satisfying and highly addictive.  The chocolate-peanut butter combination is hard to resist.

Crust

8 medium-sized butter or chocolate chip cookies (I used Chips Ahoy)
1/4 cup butter, melted

Chocolate Layers

2 1/2 cups milk chocolate chips

Peanut Butter Filling

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
3 cups confectioners'/icing sugar
2 tsp. pure vanilla extract

Preheat oven to 325F.

In food processor or blender process cookies until finely ground.  Add butter and mix together completely.  Press crumb mixture into bottom of greased 8 x 8 baking pan and bake 10 minutes.  Cool to room temperature.

Melt chocolate in double boiler over slightly simmering water.  Or microwave the chocolate, stirring every 30 seconds until completely melted.  Pour half of the melted chocolate into pan and smooth evenly over crust.  Place pan in refrigerator.  Keep remaining chocolate warm.

To prepare the peanut butter filling, blend peanut butter and butter together until smooth, using a food processor or electric mixer.  Slowly beat in icing sugar and then add vanilla.  Beat until smooth.  Spread peanut butter filling over the chilled chocolate layer.  Finish by pouring remaining warm chocolate over filling and spreading smooth.  Chill in refrigerator one hour or until firm.  Cut into bars and serve.

Yield:  24-36 bars

Source:  Mrs. Fields Cookie Book

Brenda's Canadian Kitchen

Paula Deen's Salmon Burgers

Salmon Burgers

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko

2 cloves garlic, minced

2 pounds salmon fillets, skinned and finely chopped

1 large egg, lightly beaten

1 T soy sauce

1 tsp. fresh lemon juice

1/2 tsp. salt

cooking spray

Sesame Mayonnaise, recipe follows

8 buttered and toasted sandwich buns

8 lettuce leaves

8 slices tomato

In a medium bowl, combine peppers, panko, garlic, and salmon.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.

Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread sesame mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Makes 8 patties.

Sesame Mayonnaise

1 cup mayonnaise

2 cloves garlic, minced

1 tsp. soy sauce

1/2 tsp. sesame oil

In a small bowl, combine all ingredients. Cover and chill.

Yields: 1 cup

Source: Food Network

Swiss Steaks

Today's recipes come from Petit Chef

Swiss Steaks

Ingredients:

3 - 4 1/2 lb. blade roast (from the shoulder) cut into 1 1/2 - 2 inch steaks
1 - 14 oz can of diced tomatoes
3 cloves of garlic minced
1 whole onion sliced
1 TBL vegetable oil
2 TBL tomato paste
1 TBL AP flour
1 1/2 cups chicken stock
1/2 tsp. dried thyme
salt and pepper

Preparation:

step 1
In a large dutch oven heat the oil. Cut the roast in steaks and pat dry. Salt and pepper each side. When oil is ready sear the meat only doing about 4 pieces at a time. *that way you won't stew it and will get a good sear*. Set aside 

step 2
Then add onions and saute until clear and slightly browned. Add the garlic, tomato paste and flour and continue to stir (about a minute or 2). Add the tomatoes, stir, add the chicken stock and bring to a boil. 

step 3
Remove from the heat and add the meat and any juice from the plate. Place in a 300 degree oven and cook on middle rack for about 2 hours. I cooked mine 2 hours and 15 minutes. 

step 4
When done remove the meat and place on a platter and cover and let rest 10 minutes. To the sauce add 2 TBL sun dried tomatoes chopped and a good hand full of fresh chopped parsley.
When ready to serve spoon some sauce over the meat. 

Dollhouse Bake Shoppe: recipes: brownies

Dollhouse Bake Shoppe: recipes: brownies:


'via Blog this'

CLICK HERE TO LEARN HOW TO MAKE THEM!

90s cupcakes from My Little Cupcake celebrate Fresh Prince, Pearl Jam and Hansons "Mmmbop"

90s cupcakes from My Little Cupcake celebrate Fresh Prince, Pearl Jam and Hansons "Mmmbop":

Chicken Linguine-Weight Watchers

Ingredients

Ingredients:
6 oz dry linguine pasta
2 cups broccoli florets
2 tsp cornstarch
1/2 cup reduced-sodium chicken broth
1/4 tsp lemon-pepper
3 skinless, boneless chicken breast halves, (12 oz total),
cut into bite-size strips
2 tsp olive or cooking oil
1/2 tsp dried tarragon or dill, crushed

Directions

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
2. Combine broth, cornstarch and seasoning; set aside.
3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta. 

This is a recipe bookmark. Please visit the original recipe for accurate ingredients & directions. 

Bookmarked From:  weight-watchers-points-plus-recipes.com