Nicole Bradley

Creamy Spinach Tomato Pasta

Oven Roasted Potatoes

Dinner Rolls

Lemon Cheesecake

Creamy Spinach Tomato Pasta

1 Tbsp. olive oil

1 small onion

1 15oz. can diced tomatoes

1/2 tsp. oregano

1/2 tsp. basil

pinch red pepper flakes (optional)

freshly crushed pepper to taste

1/2 tsp. salt

2 Tbsp. tomato paste

2 oz. cream cheese

1/4 cup grated parmesan

1/2 lb. penne pasta

1/2 bag fresh spinach

Bring a large pot of water to a boil over high heat.  Add the pasta and cook until tender (7-10 min.) Drain.  Dice onion and mince garlic.  Cook both in a large skillet with the olive oil over med-low heat until softened and transparent (about 5 minutes).  Add tomatoes (with juice), oregano, basil, red pepper flakes, salt and pepper. Stir to combine.  Add tomato paste and 1/2 cup water. Stir until tomato paste is dissolved into the sauce.  Turn heat to low.  Cut cream cheese into a few pieces and then add them to the skillet. Use a whisk to stir the sauce until cream cheese has fully melted in and the sauce is creamy. Add half the parmesan and whisk again.  Add fresh spinach, gently stir into the sauce until it has wilted.  Add pasta and stir until coated.  Serve warm.

Oven Roasted Potatoes

2 potatoes

oil

Slice potatoes and toss in oil.  Place on baking sheet and bake at 425 degrees for 30 minutes.

Lemon Cheesecake

1 small package lemon jello

1 cup boiling water

3 Tbsp. lemon juice

1 8oz. package cream cheese

1 cup sugar

1 tsp. vanilla

1 large can evaporated milk, chilled and whipped

1/2 stick margarine or butter

Dissolve jello in boiling water.  Add lemon juice and cool.  Mix cream cheese, sugar and vanilla together.  Add jello and mix well.  Fold in whipped milk to jello mixture.  Mix crushed graham crackers with butter and press firmly into the bottom of a 9x13x2” pan  (Save some crumbs for the top)  Pour mixture into pan and sprinkle crumbs on top.  Chill for several hours.