BEST CROSTINI RECIPE RECIPES

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
• Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
• Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
• Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
• In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
• Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
• Garnish with Parmesan and parsley and serve immediately.

Steps:

• Preheat oven to 350°. Line four 8” round cake pans with parchment paper and grease with cooking spray.
• Prepare each cake mix according to package instructions. Divide between prepared pans, making two vanilla cakes and two strawberry cakes. Bake according to package instructions. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
• Meanwhile, make the frosting: In a large bowl using a hand mixer, beat butter and about half of the powdered sugar until smooth. Add the remaining powdered sugar, vanilla and 4 tablespoons heavy cream and beat until fluffy. If the mixture is too stiff, add more heavy cream.
• Make the strawberry crunch: In a large Ziploc bag, crush freeze-dried strawberries and Nilla Wafers using a rolling pin. Add butter to bag and toss until the mixture is evenly combined.
• Place a dab of frosting on a cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first strawberry cake and top with frosting, then top with first vanilla cake and frost. Repeat with the remaining strawberry and vanilla cakes. Frost sides, then cover the cake completely with strawberry crunch, pressing the mixtures all over the sides and top.
• Garnish the top of the cake with fresh strawberries, if desired, and serve.