Rich, dense, and moist, this sheet cake hits all the right notes — cream cheese frosting is an undeniable crowd favorite.. Get the Recipe.

cloves garlic, peeled.loosely packed basil leaves.

In a large pot, heat 2 tablespoons of the oil over moderately low heat.Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes.Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.. Add the potatoes, tomatoes, broth, and water and bring to a boil.

Reduce the heat and simmer 15 minutes.Add the beans, pasta, and 1 teaspoon of the salt.

Continue simmering until the vegetables are tender and the pasta is cooked through, about 10 minutes longer.

Meanwhile, in a blender or food processor, puree the garlic, basil, and the remaining 4 tablespoons oil and 1/4 teaspoon salt."Tastes so much like an oyster cracker.".

"I would love these floating on top of soup!".Made With Organic Wheat: Cheddar.

"Definitely nuttier than the original."."Not a cheesy enough aftertaste.".