Giuseppepaolo

As the days get cooler (and I use that term lightly here in Los Angeles) we tend to seek foods that are comforting and warm. Today's Sunday Supper is all about warming trends. With temps still in the upper 80's and 90's around here, I'm going to define "warming trends" as being warmed from the soul. Alfredo seems to do that for me. It took a while for it to dawn on me that my most favorite Italian dish is anything Alfredo. A nice warm plate of creamy Alfredo and pasta, with or without meat and vegetables just makes me happy. Add bacon to the mix and we have ourselves a whole new level of yum! That brings me to this lovely, super easy, one skillet, soul warming dish. Creamy Stove-Top Alfredo with Bacon and Green Beans #SundaySupper Inspired by Better Homes and Garden magazine "One-Pan Recipes" Printable Version 4 slices thick-sliced bacon, coarsely chopped 2 garlic cloves, minced 8 oz pasta, uncooked (recommended: rigatoni, penne, rotini) 1 cup green ...

One of my chicas from work walked in with a huge bag full of what she called 'Mexican limes' (a.k.a. key limes). I'm not talking about one of those plastic bags from the grocery store. I'm talking about a huge thick plastic bag. I have no idea how many pounds it was (multiple) but I do know that I ended up with more than 6 cups of juice! Her request? "Can you make a key lime cheesecake?" I'm thinking....Ummm...sure. But I've never even tasted, let alone made a key lime pie. How will I know if it ends up right? I have nothing to compare it with. There begins the challenge. I searched through several recipes. Read numerous reviews. Omitted any recipe that called for flour. Is that weird? I've just never made a cheesecake with flour. I don't understand why it would even be required. In my mind, something isn't right. Am I being a cheesecake snob? Do I need to be enlightened here? Please fill me in if I'm being ignorant about this. Anyways....