Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This is the kind of recipe that really speaks to my heart. It’s simple, it tastes great, it has a lot of flexibility as far as the kinds of ingredients you use and it’s pretty foolproof. It also happens to use some of my favorite flavors. I love fresh vegetables and herbs and I eat a lot of them, so anything that calls for onions, mushrooms, zucchini and basil is already something I’m pretty sure I’ll enjoy.
But this is where the flexibility of recipes like this really shines. It might call for dried herbs, but of course you can use fresh ones if you have them. Likewise, if you’re short on fresh veggies, but have some good frozen ones, use them. Don’t like canned diced tomatoes? Dice a fresh one. Don’t like tomatoes at all? How about some diced bell peppers? You get to make the choice.
Recipe is courtesy of Jellyqueen on Food.com
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Quick Tip: Adding some ready made pesto in place of the dried herbs is really good, especially if you’re serving pasta with it.