Red Pepper Soup and Ravioli with Peas and Basil

Colorful roasted red peppers star in this easy-to-make cream soup which makes a dramatic beginning to this meal. Cheese ravioli with peas and basil add flavor and elegance. The olive and pesto rolls are a taste sensation that will delight every guest.

Cream of Red Pepper Soup

Rate & Review

Vote!

This creamy soup with red peppers makes a tasty beginning to any meal. Delicious!

recipe

Ingredients:

1 jar (12 ounces) roasted red peppers in water, undrained
1/2 cup BIMBO Bread Crumbs
1/2 cup coarsely chopped yellow onion
1 can (7.6 fluid ounces) NESTLÉ Media Crema
2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
3 cups milk

Directions:

PLACE red peppers and juice, bread crumbs and onion in blender; cover. Blend until smooth. Pour into large saucepan. Reserve 2 tablespoons media crema for garnish. Add remaining media cream and bouillon to saucepan; stir.

HEAT mixture to boiling. Reduce heat to medium-low; cook, stirring frequently, for 10 minutes. Stir in milk. Heat to serving temperature, but do not boil.

SPOON reserved media cream over soup just before serving.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Chicken & Four Cheese Ravioli with Peas and Basil

Rate & Review

This tasty and colorful Chicken & Four Cheese Ravioli with Peas and Basil dish is great for both family meals and entertaining.

recipe

Ingredients:

1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Chicken & Four Cheese Ravioli
1/2 cup frozen peas
1 tablespoon butter
1/4 cup shredded fresh basil leaves
1 tablespoon BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon pine nuts, toasted

Directions:

PREPARE pasta according to package directions, cooking peas with pasta during entire cook time. Drain; place in large serving bowl. Add butter; toss gently until butter is melted. Add basil and cheese; toss gently. Sprinkle with pine nuts before serving.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 2

Calories: 420
Calories from Fat: 190
Total Fat: 21g (32% of DV)
Saturated Fat: 10g (52% of DV)
Cholesterol: 105mg (34% of DV)
Sodium: 910mg (38% of DV)
Carbohydrates: 41g (14% of DV)
Dietary Fiber: 4g (16% of DV)
Sugars: 4g
Protein: 20g
Vitamin A: 30% of DV
Vitamin C: 15% of DV
Calcium: 20% of DV
Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Mediterranean Rolls with Pesto and Olives

Rate & Review

Full of Mediterranean flavor, these pesto and olive rolls are the perfect complement to any Italian or Mediterranean meal.

recipe

Ingredients:

1 loaf (1 pound) frozen bread dough, thawed
1/3 cup BUITONI Refrigerated All Natural Pesto with Basil
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
2 tablespoons kalamata olives, pitted and diced
1 large egg, beaten

Directions:

ROLL out dough into 12 x 10-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1/2-inch border around edges. Sprinkle with cheese and olives. Start at long end of dough and roll into 12-inch-long cylinder; pinch dough to seal. Cut into twelve 1-inch slices and place on ungreased baking sheet.

COVER with damp cloth and set in warm place for about 45 to 60 minutes or until double in size. Brush tops of rolls with beaten egg.

PREHEAT oven to 350° F.

BAKE for 20 to 25 minutes or until light golden brown and rolls sound hollow when tapped.

reviews

Review This Recipe

Delicioso!!! Mmmmmmm!!!

Thomasina from Sunny St. Petersburg, FL

I'm always improvising so on 1/2 of the rolled out dough I followed directions. On the other half I spread olive oil, then I layered lots of Italian parsley, then sharp provolone and leftover ham. Since it was my first time making this, it was a treat. We all liked both breads but your recipe with the pesto was the favorite. Yes, I got calls for encores as the family loved it. 5 Stars!!!

nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 12

Calories: 160
Calories from Fat: 60
Total Fat: 7g (11% of DV)
Saturated Fat: 1.5g (7% of DV)
Cholesterol: 25mg (8% of DV)
Sodium: 360mg (15% of DV)
Carbohydrates: 20g (7% of DV)
Dietary Fiber: 1g (6% of DV)
Sugars: 2g
Protein: 7g
Vitamin A: 4% of DV
Vitamin C: 6% of DV
Calcium: 6% of DV
Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Lemon Cheesecake Bars

Rate & Review

These Lemon Cheesecake Bars are a perfect light dessert. Easy enough to make for any day of the week, but attractive enough to serve after a holiday meal or party. Consider cutting into small squares and serving in square paper treat cups at a mini dessert bar.

recipe

Ingredients:

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened
1 pkg. (8 oz.) cream cheese, at room temperature
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring (optional)
1 cup sour cream

Directions:

PREHEAT oven to 350° F.

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.

BAKE for 25 minutes.

PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.

BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.

reviews

Review This Recipe

ok after tweaking

Gretchen Reverman from Elkhart, IN

by the recipe, was very blah even doubling the lemon juice. The crust should have some brown sugar in it....too bland. And I did not love the sour cream on top. I mixed lemon instant pudding in cool whip and layered that on top and then I really liked it.
Extremely Easy and sooo good!

Nikki R from TX

This recipe was extremely easy to make, the cheescake was so creamy, everybody loved them. I'd make them again.
Excellent

Terry Conner from Manton, MI

The crust tastes like shortbread. Creamy lemon cheesecake. My husband loves it.
Nice and smooth

Janis Saikaley from Sarasota, FL

This recipe was easy to make and my kids loved it.
Lemon flavoring

Joyce Walker from Hillsboro, TX

i just loved this receipe I added lemon flavoing to the icing.
not overly sweet

M DeJesus from San Francisco, CA

I made this for the clinic crew and it disappeared quickly. Everyone enjoyed the light and tangy flavor. The lemon was mild and not too sweet, balanced wonderfully by the simple crust and sour cream topping which I sprinkled with powdered sugar. I think I'll stir in fresh lemon juice with the sour cream next time.
Wonderful

Deborah Lara from Frisco, TX

This was an easy recipe. I made them for a pot luck and everyone loved them.
Lemon Cheesecake Bars

sharon bangert from Conshohocken, PA

These were very good. The crust is great!! I added 3 tbsp. lemon juice since the other reviewers said they weren't lemony enough. I also didn't top them with sour cream, but instead made my own whipped cream to top them.
Great Tasting

AnnaRose Fedish from Lafayette, NJ

This was very easy to make & great tasting. My son, who doesn't like cheesecake, loved these.
So much fun.

carmen lozano from Wylie, TX

This recipe was easy to follow and fun to do.
What hit of the night

Holly Farnsworth from

I made this for a special party. And I was a hit. Everyone went out the door talking about it. And I got many phone calls later wanting the recipe. Or wondering when I was going to make it again!
yummm

stacy stacy from Palm Bay, FL

this dessert was so fun, and so tasty! I loved the crust! It reminded me of the holidays with my grandmother. I would not change a thing!! The cream cheese really made it tart! And its so festive!
Delicious!

Ginger McCoy from Kingsport, TN

This is a lemon desert to die for! It's melt in your mouth delicious and also mouth watering. Thanks!
Lemon Cheesecake Bars

vicki l kawa from Bozeman, MT

I opened this e-mail today and I had to make this recipe right away. It was excellent. My husband and I just loved them. Thank you
It's okay....

Deborah Abe from

Would probably make some changes if made again....crust was good but a little thick. The filling could've been doubled, and it needs a stronger lemon flavor.
Lemon Cheesecake Bars

BONNIE BOELTER from Markesan, WI

I made this recipe a couple of months ago and I will make sure that I make it again it was great.
was ok

Suzanne Geiger from Zionsville, PA

I made this for my family I omitted the sour cream for a lower fat recipe I added whipped topping instead. It was Ok, my kids seemed to like it but my Husband and I felt the bottom was a bit dry and dense. You definitely needed a lot to drink to get it down. We prefer the regular lemon bars recipe, but it was ok.
Lemon Cheesecake

Pat Sterling from

I made this recipe about a week ago. It was so easy and so delicious. I know I'll be making this one many times in the future.
Refreshing Taste for Summer

mary davey from Upper Marlboro, MD

These bars are light and refreshing. My family loved them. They taste even better after they sit overnight. If you use food coloring, use a bit less than called for. I topped 1/2 of the bars w/ sour cream and the other 1/2 w/ whipped topping. Both were good.
Too big for home

virgila hawthorne from Mt. Calm, TX

Recipe is just as good divided in half for me and hubby. Or 2 pans and give one away!
Few changes

Melinda Ramson from Lafayette, LA

the first time i made this i was unhappy so the next time i used a jelly roll pan and doubled the filling - they were delicious....
Sweeter Than Chiffon

Justin Castillo from Salem, OR

There's enough for any event or celebration
Great

Sandra Matthams from NANAIMO, BC

I have made this for 2 different groups of people and both said it was excellent.
Above

LaDonna Sager from DENVER, IA

I made this and was very unhappy with the end product.I made it again and added one whipped egg white and waited to fold it in till the end after adding 1/4 cup of lemon juice - nice and soft flavor and a lot deeper.
Double up on the Lemon

MARY BERTRAND from Evergreen Park, IL

I use an additional egg -- adds height/more fluffy -- as well as an additional tablespoon of lemon juice -- more flavorful.
the best lemon cheesecake bars

Brenda Brooks from Largo, MD

I love these, I add another 2 teaspoon fresh lemon juice to it. You really need 1/4 cup of fresh lemon juice for it to taste real good. Cream cheese and lemon juice taste so good togather. I will be making these again and again
would revise

Cheryl B from

We were very unhappy with this recipe. The filling did not even cover the bottom. IF I try it again I would double the filling. The bottom is very thick as well, might consider dividing in half.
not so lemony

Colleen Green from Mancelona, MI

I made these bars for work and I always test new recipes before taking them in. I'm glad I did. The filling was the same thickness as the crust making them very dry. They also did not have the lemon flavor that I had expected. Will NOT make these again.
My favorite!

Bonnie Shafer-Plack from Rogers, AR

This is my favorite recipe for lemon cheesecake bars.These are so simple and so refreshing; especially in the summer.
yummy

DOROTHY STEINGRUBEY from RED BUD, IL

I made these today. They are so delicious. It's the perfect dessert and so easy to make. I will make this again and again.
Lemon Cheesebars

VIRGINIA LEPENE from KINSTON, NC

This is the best. I will no doubt make these a lot.they are delicious.
Wonderful!

Jan Wilkins from Blytheville, AR

How delicious! It was gone in no time! I will have to make a second batch for this weekend. 5-Stars easy!!!
Luscious Lemony Treats!

Michelle Duke from SPOKANE, WA

This is the best recipe for a creamy lemon bar. I made this for my staff meeting and all of my staff LOVED it.....had to log back in and print the recipe several times for all of them!
Easy, Light and Yummy

Rebecca Wollinger from WINCHESTER, MA

I made the lemon cheesecake bars for a bridal shower at church and the were gone in a hurry. They are light and yummy. All the ladies at church want the recipe. I will be making them for the next church bake sale.
Good, but could be better

Lysa Britanico from Makati, Philippines

I'm only fourteen, but I'm very fond of baking. I made these bars for a family gathering and everyone loved it! Oddly enough, the amount of yellow food coloring prescribed proved too much for the mixture -- the cheese cake part turned orange, not yellow. For best results, top the cake with sour cream and refrigerate it for three hours.
Not so Great

Melissa from Wenatchee, WA

I added more lemon juice and more sugar to the lemon filling because it disn't taste quite right. I did not add the sour cream, I just didn't think that would go well. I will say that the crust was amazing! Perhaps I will use the crust in a future recipe.
so so bars

LIZ WALKER from PHX, AZ

I was disappointed with the taste of the bars. I don't think they are worth the time or expense it takes to make them.
Scrumptious!!

MARY SCHUCK from GREEN RIVER, WY

The crust is to die for and the thin layer of sour cream over the top adds just the right amount of tartness! Keep this one!
Lemon Cheesecake Bars

Nancy Trochinski from BERLIN, WI

These are great! They are easy to make and travel well. I made them for Easter dinner and they were a big hit.
Easter Dessert

Kimberly Antonsen from FRAZEE, MN

I amde these for my family for Easter and they enjoyed them very much. My mom likes Lemon flavoring and this was jsut right for her and not too lemony for the others. I was also nervous using the sour cream for the topping so I used whipped cream instead.
Lemon Cheesecake Bars

ROSEMARIE Miller from SPENCERPORT, NY

We really didn't care for this. It was not that lemony and the sour cream kind of soaked into the cake and it didn't look real appealing.
Lemon Bars

Angela Sciurca from WILLIAMSTOWN, NJ

I just made these to take to Easter Dinner at my Grandson's house. Fortunatley I decided to taste them before putting them on a dish. They were so bland and tasteless, even with double the amount of lemon. The sour cream topping needed something added. It was so soft, they would have never survived the hour trip to dinner. Wish they had come out a little better. Needless to say, we will not be having dessert today.
lemon cheese cake bars

PEGGYANN SWARTZ from FORT MYERS, FL

We are a big key lime family since we live in south Fl. and I used key lime juice instead of lemon and ofcourse it was a hugh hit with family and friends.
lemon cheesecake bars

Liz Campisi from SPARTA, NJ

what more could we ask for? lemony-sweet and creamy--all in a perfect combination...so easy to make too - awesome "work" food
Yummy

Lori Leatherwood from BRANSON WEST, MO

Very Good!! I added more lemon juice.
The best in the midwest

vivian henry from WAUKEE, IA

This was the best zesty, lemony, cheesecake bar that I have ever made.I would recommend that everyone try this at least once.....
Birthday bars

Alicia Autry from HEWITT, TX

I made these for a coworker's birthday who wanted something lemony. I really liked how fast this recipe was and how even though it was extremely easy to make it tasted very good and seemed like more effort had been put into it.
this is awesome

marianne pruskowski from MEADVILLE, PA

This is the best lemon cheesecake bar i have ever had. my dad is a diabetic and with the low amount of sugar i was able to give him a little piece.
CHEESECAKE BARS

ANNIE WATTS from PRICHARD, AL

I LIKE VERY MUCH BUT NEEDED A LOT MORE LEMON JUICE. GOOD VERY GOOD
quick & easy

Teri Narad from NEW BRIGHTON, PA

Made this as a change from standard cheesecake. Added extra lemon & some zest. Family raved about it. It is now one of my keeper recipes.

nutrition

Nutrition Facts

Serving Size: 24 bars (2 dozen)

Servings Per Recipe: 0

Calories: 200
Calories from Fat: 120
Total Fat: 14g (21% of DV)
Saturated Fat: 9g (43% of DV)
Cholesterol: 55mg (18% of DV)
Sodium: 100mg (4% of DV)
Carbohydrates: 16g (5% of DV)
Dietary Fiber: 0g (0% of DV)
Sugars: 7g
Protein: 3g
Vitamin A: 8% of DV
Vitamin C: 0% of DV
Calcium: 4% of DV
Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Get exclusive emails
Cooking tips & advice
FREE Recipe Box

Join Meals Now!

Ingredients

Directions

share with your friends

recipe added successfully!

tell us what you think

Red Pepper Soup and Ravioli with Peas and Basil

Cream of Red Pepper Soup

create your recipe box!

already a member? sign in here.

Ingredients:

Directions:

Estimated Times:

This recipe is:

In this recipe:

Nutrition Facts

This recipe is:

Chicken & Four Cheese Ravioli with Peas and Basil

create your recipe box!

already a member? sign in here.

Ingredients:

Directions:

Estimated Times:

In this recipe:

Nutrition Facts

Mediterranean Rolls with Pesto and Olives

create your recipe box!

already a member? sign in here.

Ingredients:

Directions:

Estimated Times:

This recipe is:

In this recipe:

Delicioso!!! Mmmmmmm!!!

Nutrition Facts

This recipe is:

Lemon Cheesecake Bars

create your recipe box!

already a member? sign in here.

Ingredients:

Directions:

Estimated Times:

This recipe is:

In this recipe:

ok after tweaking

Extremely Easy and sooo good!

Excellent

Nice and smooth

Lemon flavoring

not overly sweet

Wonderful

Lemon Cheesecake Bars

Great Tasting

So much fun.

What hit of the night

yummm

Delicious!

Lemon Cheesecake Bars

It's okay....

Lemon Cheesecake Bars

was ok

Lemon Cheesecake

Refreshing Taste for Summer

Too big for home

Few changes

Sweeter Than Chiffon

Great

Above

Double up on the Lemon

the best lemon cheesecake bars

would revise

not so lemony

My favorite!

yummy

Lemon Cheesebars

Wonderful!

Luscious Lemony Treats!

Easy, Light and Yummy

Good, but could be better

Not so Great

so so bars