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Wild Mushroom Agnolotti & Garden Fresh Soup

Chilled cucumber and leek soup acts as a refreshing first course, and leads the way for the delectable wild mushroom agnolotti. Pesto bread and cheesecake bars make for a winning combination. Try this one for a special family occasion or entertaining friends.

Rate & Review

Serve this creamy Panamanian soup as a refreshing first course all year long. It offers a nice change from the usual gazpacho for a cold soup choice. A total of three cucumbers will be needed; two will be sliced and one will be chopped. To easily seed cucumbers, slice them in half lengthwise after peeling and use the tip of a teaspoon to gently scrape out the seeds.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 2 cucumbers, peeled and sliced
  • 1 cucumber, peeled, seeded and chopped (save this for later)
  • 1 medium leek, washed, trimmed, halved and sliced (white part)
  • 1 tablespoon chopped fresh dill
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 2 1/2 cups water
  • 2 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1/2 teaspoon ground black pepper or white pepper
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons lemon juice
  • Additional fresh dill (optional)

Directions:

HEAT olive oil in large, heavy-duty saucepan. Add sliced cucumbers; cook, over low heat, stirring occasionally, for 3 to 4 minutes. Add leek, dill and bay leaf. Cook, stirring occasionally, for 20 minutes or until cucumbers are tender.

STIR in flour until absorbed. Add water, bouillon and pepper; simmer gently, stirring occasionally, for 30 minutes. Remove from heat. Stir in evaporated milk. Let stand for 30 minutes. Stir in lemon juice and remove bay leaf.

TRANSFER half of soup into blender container; cover. Hold down lid with folded towel. Blend until smooth. Pour into large bowl. Repeat with remaining soup. Cover; refrigerate for at least 1 hour. Stir in chopped cucumber. Season to taste with salt and pepper. Garnish with additional fresh dill, if desired.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size: 6 servings, 1 cup each

Servings Per Recipe: 0

  • Calories: 130
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 470mg (20% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 8g
  • Protein: 5g
  • Vitamin A: 6% of DV
  • Vitamin C: 10% of DV
  • Calcium: 20% of DV
  • Iron: 4% of DV

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

Rate & Review

Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers is perfect for simple entertaining or a special family meal. Great paired with a green salad and garlic bread.

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recipe

Ingredients:

  • 1 package BUITONI Riserva Refrigerated Mushroom Agnolotti (9 oz.)
  • 1/2 cup fresh asparagus tips
  • 1/4 cup thinly sliced red bell pepper
  • 1 tablespoon extra virgin olive oil
  • Fresh basil (optional)

Directions:

PREPARE pasta according to package directions, cooking asparagus with pasta during entire cook time. Drain; place in large serving bowl. Add bell pepper and oil; toss gently to coat. Garnish with basil before serving.

reviews

Review This Recipe
  •  Star(s)

    Delicious!

    Marie from West Bloomfield, MI

    I prepared this dish as an entree and it complimented my chicken entree perfectly. I also added the roasted red peppers...delicious!!

  •  Star(s)

    Evergreen Queen

    Brenda from Memphis

    Absolutely delicious! The only change was that I used fire roasted red peppers instead of fresh. Tasted like a first class chef had prepared it for you. Thanks for the recipe!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 2

  • Calories: 400
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 780mg (32% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 5g
  • Protein: 16g
  • Vitamin A: 20% of DV
  • Vitamin C: 40% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

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

Rate & Review

A delightful addition to any meal. Great as an appetizer or a side dish. Vibrant Italian flavors make this pesto bread a crowd pleaser!

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recipe

Ingredients:

  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1 baguette, cut in half lengthwise
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

PREHEAT broiler.

SPREAD pesto over bread; sprinkle evenly with cheese. Place on baking sheet.

BROIL for 1 to 2 minutes or until bread is crisp and cheese is melted. Cut into pieces.

reviews

Review This Recipe
  •  Star(s)

    love it

    pam brine from groton, ct

    it was very easy to make and i love it

  •  Star(s)

    Delish

    Barbara Ann Sansone from California

    I made this for Easter Sunday to go with appetizers. It was a big hit. Very easy. I used a good loaf of crusty bread and shredded parmesan cheese (not grated). Broiled until melted. Very yummy.

  •  Star(s)

    got to trt it

    jackie from montana

    looks so good to eat now

  •  Star(s)

    Awesome!

    Ashley from Macon, GA

    Easy and refreshing! Can be served before the meal or as a side! Keep an eye on the bread or you will burn it! I speak from experience!

  •  Star(s)

    Tasty Treat

    ML Cottingham from Belle Mead

    I usually make my with mozzerella... the goooy cheese with contracting bite of the pesto... AWESOME.

  •  Star(s)

    Pesto bread

    melissa delong from FAIRFIELD, IA

    Absolutely love pesto!!! I am a major italian food fan...This recipe is easy, and goes with any pasta or rice dish you please. Very tasty, and in addition side with basil marinated vegetables, adds to the whole satisfaction factor...

  •  Star(s)

    Great appetizer

    Karen B from Jackson, MI

    Found this to be easy to make and great tasting. Had veal, spaghetti and salad and the bread was the finishing touch.

  •  Star(s)

    It was okay.

    Sara from

    This was really easy, but I felt there was too much pesto on it. If i make it again, I will put half as much pesto on it.

  •  Star(s)

    Great appetizer

    SUSAN CARR from Southport, NC

    This is a delicious and different appetizer...great with mixed chopped olives and a hearty flavorful cheese

  •  Star(s)

    Easy

    Wanda Barrett from OAKHURST, CA

    Very easy and good! What more could you ask for.

  •  Star(s)

    AHH

    RHONDA DALY from HESPERIA, CA

    FAST AND AWESOME! I MAKE THIS WITH OUR "ITALIAN" FOOD NITE FEAST, IT ADDED PIZZAZ TO OUR MEAL!

  •  Star(s)

    ok but ...

    folami abiade from AVONDALE ESTATES, GA

    This is a nice alternative to garlic bread but i expected a bread made with pesto or basil.

  •  Star(s)

    Pesto Bread

    Janese Rosevelt from WHITE LAKE, MI

    FANTASTIC! My husband and I tried a pesto bread a long time ago, and this one is super easy!

  •  Star(s)

    delicous starter

    aljazi alfalah from MANSOURIYA, AL

    very italian style starter, my family loved it!

  •  Star(s)

    Very Tasty

    BA Bennett from Memphis, TN

    I made this to go with an Italian dish. I think my family liked this bread more then they did the dish I fixed to go with this bread.

  •  Star(s)

    good

    E. Lantz from

    This was a great alternative to garlic bread and it was super easy.

  •  Star(s)

    Pesto Bread

    Millie Hart from Sarnia, ON

    Very Good...

  •  Star(s)

    Pesto Bread

    Deborah Ciotola from Glocester, RI

    Quick, Easy and Delicious. Can even be made on a whole grain bread. A good alternative to all the packaged chips and snacks with none of the preservatives.

  •  Star(s)

    Whoa!

    William Vailati from Maryland

    Fast and Easy beats that Pizza Delivery Stuff. My "Grand Children "love it.

  •  Star(s)

    Pesto Bread

    Letha Lampkin from Tulsa, OK

    It was very good. Couldn't wait to take the next bite. I also tried it with a little garlic paste on the bread before spreading the pesto. It was great that way also.

  •  Star(s)

    Yummy, EASY, FAST

    Lindsay Sharp from San Diego, CA

    Perfect to add a little to your to past dish instead of plain old garlic bread. Everyone loved it, my 7 year old wants the "green bread" all the time now, & its so easy I can do even with Mac & cheese!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 240
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 350mg (15% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 2g
  • Protein: 6g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

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

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.

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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
  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    Excellent

    Terry Conner from Manton, MI

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

  •  Star(s)

    Nice and smooth

    Janis Saikaley from Sarasota, FL

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

  •  Star(s)

    Lemon flavoring

    Joyce Walker from Hillsboro, TX

    i just loved this receipe I added lemon flavoing to the icing.

  •  Star(s)

    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.

  •  Star(s)

    Wonderful

    Deborah Lara from Frisco, TX

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

  •  Star(s)

    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.

  •  Star(s)

    Great Tasting

    AnnaRose Fedish from Lafayette, NJ

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

  •  Star(s)

    So much fun.

    carmen lozano from Wylie, TX

    This recipe was easy to follow and fun to do.

  •  Star(s)

    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!

  •  Star(s)

    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!

  •  Star(s)

    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!

  •  Star(s)

    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

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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!

  •  Star(s)

    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....

  •  Star(s)

    Sweeter Than Chiffon

    Justin Castillo from Salem, OR

    There's enough for any event or celebration

  •  Star(s)

    Great

    Sandra Matthams from NANAIMO, BC

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

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    Lemon Cheesebars

    VIRGINIA LEPENE from KINSTON, NC

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

  •  Star(s)

    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!!!

  •  Star(s)

    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!

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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!

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    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

  •  Star(s)

    Yummy

    Lori Leatherwood from BRANSON WEST, MO

    Very Good!! I added more lemon juice.

  •  Star(s)

    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.....

  •  Star(s)

    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.

  •  Star(s)

    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.

  •  Star(s)

    CHEESECAKE BARS

    ANNIE WATTS from PRICHARD, AL

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

  •  Star(s)

    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.

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