Escape the Heat - A Summertime Supper

Last night we had some friends (who are also family) over for supper. These friends are the reason my husband and I met, so you could say we owe them big time! When they left around 9pm it was still extremely humid and hot, but we had found solace in this light and refreshing summertime supper meal.

Monday's Menu:
* Garlic Green Beans
* Strawberry Lettuce Salad with goat cheese (courtesy of our guests - I could not get enough of this!)
* Two Cheese Linguine
* Mozzarella cheese bread (not pictured)

For dessert I served Banana Split Ice Cream Sandwiches. The sweetness of this item balanced out the fresh earthy flavors of the main meal. It also provides that sugar boost to keep you moving after supper.

Recipes---All found from various issues of Cooking Light Magazine; I never claim to create my recipes.

Two Cheese Linguine-
8 ounces uncooked Linguine
1 cup Milk
2 Tbsp fresh Basil, chopped, divided
1/2 tsp Salt
1/8 tsp Pepper
1 Tbsp Olive Oil
1 Tbsp Flour
1/2 cup Parmesan cheese, shaved or grated
1.5 Tbsp Mascarpone cheese

1. Cook pasta
2. While pasta cooks combine: Milk, 2 tsp Basil, Salt, and Pepper in a bowl
3. Heat oil in saucepan, add flour, stir constantly for 2 minutes
4. Add milk mixture, stir often for 3 minutes
5. Remove from heat and add the two cheeses into the sauce
6. Pour sauce over the pasta and top with more basil and Parmesan cheese and serve

Garlic Green Beans
1 lb Green Beans, trimmed
2 tsp Butter
1 tsp Olive Oil
4 cloves Garlic or 2 tsp heaping of pre-minced garlic
Salt
Pepper

1. Cook green beans in boiling water for 5 minutes, then rinse in cold water
2. In same saucepan as the green beans cooked, heat olive oil and butter
3. Once butter has melted add in garlic and saute for about 30 seconds on a high heat
4. Return the green beans to the pan and toss to coat. Sprinkle with salt and pepper.

Banana Split Ice-Cream Sandwiches
Cookie Layer:
7 Tbsp Powdered Sugar
6 Tbsp Flour
1/4 tsp Vanilla Extract
1 Egg

Filling:
2 cups Vanilla Ice Cream
2 Bananas, mashed
6 Tbsp coarsely crushed Peanuts

Toppings:
Cool Whip
Chocolate Syrup
Maraschino Cherries

1. Combine cookie ingredients and beat with a mixer for 2 minutes. Cover and refrigerate for two hours.
2. Preheat oven to 350.
3. Layer a baking sheet with parchment paper and draw circles which are 3 inches in diameter on the paper.
4. Spread batter to the edge of each circle, approximately 1 Tbsp of batter per circle. You want these thin.
5. Bake for 5 - 6 minutes or until the edges brown. Don't wait for the top to brown.
6. Cool completely before moving ahead.
7. To make the filling - combine the banana and the ice cream.
8. Scoop the ice cream mixture onto the cookies and top with another cookie.
9. Roll the sandwich through the peanuts to coats the sides.
10. Place on plate and top with a spoonful of cool whip, a drizzle of chocolate syrup, and a cherry.


I hope you enjoy these recipes as much as I did!!!