Spinach Artichoke Pasta

Ingredients:

1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Directions:

1. Cook pasta according to package directions

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Recipe Source: adapted from allrecipes.com

Red Velvet Cupcakes with Cream Cheese Frosting

(courtesy of Paula’s Home Cooking)

What you need
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the cream cheese frosting:
1 pound cream cheese (softened)
2 sticks butter (softened)
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries for garnish

Get Cooking!
Preheat the oven to 350°F and line two 12-cup muffin pans with cupcake papers.
Sift together the flour, sugar, baking soda, salt and cocoa powder in a medium mixing bowl. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix them together until smooth and thoroughly combined.
Divide batter evenly among the cupcake tins (about 2/3 filled). Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
Beat the cream cheese, butter and vanilla together in a large mixing bowl until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until frosting is very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.