Summer Brie Pasta

This recipe was submitted by 123pcb on June 24th


Warning - NOT the healthiest of dishes, but unreal.

Summer Brie Pasta
I have no measurements for this, as it is all done by practice and taste, but I promise you will fall in love.
One wheel of brie cheese cut into cubed pieces about a quarter size
1 minced sweet vidalia onion - needs to be vidalia season (summer) because you want the onion to have more sweet than bitter.
1 -2 cups of cherry tomatoes, halved
2-3 cloves of minced garlic
1 tsp ground sea salt
TONS of basil. If you are buying it at the store, I use the whole package. If you are cutting it from your garden, it's about 10 large pieces.
Optional - Kalamata Olives
Your choice of great pasta - we find that fusili is the best because the brie melts into the nooks.
Dice the onion and garlic, place in a large bowl. Add the halved tomatoes and cubed brie cheese, add your fresh basil and ground sea salt (If you are using the olives, don't use as much salt). Cover the mixture in olive oil - I usually put enough olive oil to really, really coat everything. Wrap the bowl in saran wrap and let it marinate. I have marinated it anywhere from 30 minutes to 4 hours and it's always delicious.
Cook the pasta, drain, and then place pasta in the bowl with your marinated mix. Mix it together. Make sure to do this right away so the brie melts a little into the mixture. Really stir it to make sure there is brie spread throughout the pasta.
Add salt to taste.

Banana Coconut Muffins

This recipe was submitted on June 10 by 123pcb

Muffins have been my go to pregnancy snack, especially when dealing with nausea. I try to make them healthy, but that doesn't always work...here is a recipe I tried a while ago and it is delicious. Banana Coconut Muffins  - Coconut has been a number one craving for me.

The recipe can also be viewed on 123pcb's blog with lovely photos of her cooking assistant ;)

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 very ripe bananas, mashed (3/4 cup)
• 1 stick (1/2 cup) unsalted butter, melted
• 1/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup sweetened flaked coconut
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbs coconut milk

How I changed the recipe - I added cardamom and coconut milk to the recipe. I think this made the recipe.

Preheat the oven to 375. Mix bananas, sugar, egg, vanilla, butter and coconut milk in a mixer. Then fold in the sifted flour, baking soda, salt and spices. Last, fold in a 1/2 cup of coconut. Used lined muffin tins, sprinkle with remaining coconut and bake for 25 minutes. Let it cool for five before you burn your mouth off tasting the deliciousness. Good luck with that wait. I still can't say the word Yes without is sounding like Yeth thanks to my patience that only let me wait 2 minutes to try them.

Tips:

I mashed the bananas up. I do this with banana bread too so that you don't have to over mix the batter to get all the banana mashed up.