Pennies From Heaven Recipes

PENNE FROM HEAVEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in cheese; heat through.

PENNIES FROM HEAVEN

Steps:

• 1. Bring carrots, orange zest, orange juice, apricots, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cinnamon to a boil in a 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until carrots are nearly tender, 8 to 10 minutes.
• 2. Remove lid, increase heat to medium-high, and cook until liquid is reduced to 2 tablespoons, 1 to 2 minutes.
• 3. Add sugar and butter and cook, stirring frequently, until carrots are tender and glaze is thick and glossy, 1 to 2 minutes. Season with salt and pepper to taste. Serve.

COPPER PENNIES RECIPE (MARINATED CARROTS)

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
• Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them out evenly in a single layer.
• Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
• When the carrots are done remove from the oven and allow to cool. Set aside.
• While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
• Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
• To serve, either drain the marinade or use a slotted spoon.