Rebecca Carter

Roasted Garlic Pasta

Roast Beef Sliders

Hot Fudge Sundaes

Roasted Garlic Pasta
1/2 head garlic
1 tsp. olive oil
1/2 lb. pasta shells
7.5 oz. ricotta cheese
2 Tbsp. grated parmesan
to taste salt and pepper
1/2 pkg. cherry tomatoes
1/5 cups baby spinach

Cook the pasta according to directions  Reserve 1/4 cup of the cooking water.
Cut about 1/2 inch off the top of the head of garlic.  Place the garlic bulb in a small dish and drizzle olive oil over exposed cloves.  Cover the dish with an inverted plate.  Microwave on high in one minute increments until the garlic is soft and fragrant.  Allow garlic to cool, then squeeze from the head and mince well.  Add the minced garlic to the ricotta cheese in a medium size bowl.  Add pepper according to taste about 1/4 tsp. salt.  Add the cooking water and stir until it forms a smooth sauce.
To the cooked, drained pasta add the baby spinach and ricotta sauce.  Slice the cherry tomatoes and add them to the pot as well.  Stir until everything is well mixed.  Add the parmesan cheese and stir again.  Serve warm.

Dave's Hot Fudge Topping

6 Tbsp. butter
3 Tbsp. sugar
 pinch salt
3/4 cup canned milk
1 tsp. vanilla

In a saucepan stir together sugar and cocoa.  Add all other ingredients except vanilla.  Bring to a boil over medium heat, stirring constantly.  Do not scrape down sides of pan.  If sugar crystals form on the sides, wash them down with a wet pastry brush or a wet paper towels.  Continue boiling and stirring for 7-12 minutes or until desired thickness.  Remove from heat and stir in vanilla.  Pour over vanilla ice cream.