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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Removable-bottom pan for cheesecakes and tortes
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Removable-bottom pan for cheesecakes and tortes
Record your recipes and experiments — organized cooking journal
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Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add asparagus, peppers and peas; cook 3 to 4 min. or until vegetables are crisp-tender, stirring frequently and adding garlic for the last minute. Add cream cheese product and milk; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is heated through. Drain pasta mixture, reserving 1/3 cup cooking water. Gradually stir enough of the reserved water into vegetable mixture in skillet until sauce is of desired consistency. Add pasta; mix lightly.