This three-course meal is elegant enough to serve to weekend guests, yet simple enough so that you won’t be slaving away in the kitchen all night. If you aren’t entertaining this weekend, then consider treating your family to this delicious fall meal.
Kick off your night with some Raspberry Brie Tarts. They are extremely easy to prepare thanks to pre-made pastry shells. The main entree features fettuccine and shrimp with a lemony twist. Finally, top off your Saturday night with chocolate, coconut, and pecans in a sumptuous 7-Layer dessert.
RASPBERRY BRIE TARTS
2 (2.1) ounce packages of frozen mini phyllo pastry shells (30 shells)
8 ounce Brie cheese
3 to 4 tablespoons raspberry spreadable fruit
Heat oven to 350 degrees.
Place shells on ungreased large cookie sheet. Cut cheese into 1/2 inch cubes. Place 3 cheese cubs into each shell.
Bake for 7 to 10 minutes.
Remove from oven, top with fruit spread, and bake another minute or two.
LEMON FETTUCCINE WITH SHRIMP
3/4 pound fettuccine
1 large clove garlic, minced
1 pound shrimp, peeled and deveined
2/3 cup pesto
Grate 1/2 teaspoon lemon peel. Cut lemon and squeeze 1 tablespoon juice. Set aside.
Prepare pasta according to package directions.
Meanwhile, in a well-oiled large skillet over medium heat, saute garlic and shrimp until shrimp are almost cooked through. Reduce heat to low and add pesto, lemon peel and lemon juice, then stir to combine.
Add drained fettuccine and stir to combine.
SUPER 7-LAYER BARS
1/2 butter, melted
1-1/2 cups graham cracker crumbs
1-1/3 cup flake coconut
6 squares semi-sweet baking chocolate, chopped
1 cup pecans, chopped
1 can 14 oz. sweetened condensed milk
1/2 cup toffee chips
Preheat oven to 350 degrees.
Line 13×9 baking pan with foil and grease.
Mix butter and graham cracker crumbs. Press into pan. Sprinkle coconut, chocolate, pecans and toffee chips over crumb layer. Cover entire pan with the condensed milk.
Bake for 25-30 minutes.
Cool before cutting.
Serve with fresh whipped cream or vanilla ice cream.