Creamy Asparagus Pasta

8 strips of bacon, chopped into small pieces

8 oz. mushrooms (baby bella or white), sliced

4 c chicken broth

3 c milk, divided

12 oz. penne pasta

1 lb asparagus, tough ends trimmed, cut into 1-inch pieces

Salt and pepper to taste

4 oz. cream cheese, softened

2 Tbs flour

1/2 c Parmesan cheese

In a deep, 12-inch skillet or in a large pot (or Dutch oven) cook the bacon over medium until crispy.  Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease.

Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes.  Transfer to a plate (can use same plate as the bacon).

To the skillet, add the broth, 2 cups of milk, pasta, 1/2 tsp salt and 1/4 tsp pepper.  Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot.

Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still firm (it will cook for a few more minutes later).  There will be some liquid left, that's okay.

In a blender, process the remaining 1 c milk, cream cheese, and flour until very smooth.  Gradually add to the skillet while stirring quickly to combine.  Simmer for a couple of minutes until the sauce has thickened.

Remove from heat, stir in the bacon and mushrooms.  Stir in the Parmesan cheese or sprinkle on top.  Sauce will thicken as it cools.

From Mel's Kitchen Cafe

Red Velvet Pancakes

Pancakes:

2 1/3 c flour

3 Tbs cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 c milk

2 Tbs white vinegar

1/2 c sugar

2 large eggs

1 1/2 Tbs red food coloring

2 tsp vanilla extract

1/3 c butter, melted 

Cream Cheese Glaze:

8 oz. cream cheese softened

8 Tbs butter, softened

2 1/2 c powdered sugar

1/3 c milk, plus more if desired

3/4 tsp vanilla extract

Preheat an electric, non-stick griddle to 350℉.  

Prepare glaze by blending together cream cheese and butter in an electric mixer until well combined and fluffy (about 2 minutes).  Add in remaining ingredients and mix about 1 minute until well combined, adding additional milk to thin if desired.  Set aside (or store in an airtight container in the refrigerator) until ready to use.

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside.  Measure out milk into a liquid measuring cup and whisk in vinegar.  Allow to rest for two minutes.

Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla, and melted butter.  Whisk until well combined.  While whisking, slowly add in dry ingredients and mix until just combined.

Butter griddle if necessary, and pour out 1/2 c batter (for LARGE pancakes!) out onto hot griddle.  Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through.  Serve warm with cream cheese glaze!

From Cooking Classy