A Summer Dinner & Dessert

2:00 AM

This past weekend, my friend Christi and I made a nice summer dinner. We had no idea what to make, so of course, we turned to Pinterest. We ended up searching for something to make for about 2 hours (no joke!). After our long search, we decided to make a light pasta and dessert crepe, and they were very yummy! Here are the recipes (we used enough ingredients for two serving sizes):

Tomato Basil Bow Tie Pasta

Ingredients:

2 servings of bow tie pasta

2 Roma Tomatoes

1 Avocado

3 leaves of basil

1/4 cup of olive oil

1 lemon

Parmesan cheese

1. Start by filling a medium sized pot with water, and set the stove on high to boil.

2. While the water is boiling, dice the tomatoes and avocado into half-inch pieces. Cut the basil as much as you can.

3. After the water has boiled, put the pasta in. When cooked all the way (it took about 20 minutes for mine), drain the pasta and put it in a large bowl.

4. Pour the olive oil, tomatoes, avocado, and basil into the bowl, and mix thoroughly.

5. Cut the lemon in half and squeeze the juice over the pasta.

6. Dish out, and sprinkle an amount of cheese to your liking.

7. Enjoy! :)

Lemon Cream Crepes

Crepe Ingredients:

1/2 cup Bisquick mix

1 tablespoon mix

1/2 cup milk

1 tablespoon butter, melted

2 eggs

Filling Ingredients:

2 cups sour cream

1/2 cup milk

1 tablespoon grated lemon peel

1/4 cup fresh lemon juice

1 box (4-serving size) vanilla instant pudding mix

Cool Whip

2 cups fresh strawberries

powdered sugar

1. In a small bowl, beat Bisquick mix, sugar, 1/2 cup milk, melted butter, and eggs with a whisk or fork until blended. Grease a 6 or 7 inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 Tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, place waxed paper between each; keep covered.

2. In a small bowl, beat sour cream, 1/2 cup milk, lemon peel, lemon juice, and pudding mix with whisk until blended.

3. To assemble each crepe, spoon 1/4 cup on filling on one end of crepe and fold in half. Top with Cool Whip and strawberries and sprinkle with powdered sugar.

4. Enjoy :)

Let me know if you try either of these recipes!