Chicken Broccoli Alfredo Stuffed Shells

INGREDIENTS:

ALFREDO SAUCE:

• 4 tablespoons butter
• 2 tablespoons flour
• 4-6 cloves garlic, finely minced
• 12 ounces cream cheese, light or regular, softened and cubed into 1-inch pieces
• 3 cups milk
• 1 cup freshly grated Parmesan or Parmigiano-Reggiano cheese

SHELLS + FILLING:

• 30 large (jumbo) pasta shells (most of a 12 ounce box)
• 3 cups finely chopped broccoli (about 8 ounces), steamed (see note)
• 3-4 cups cooked, shredded chicken (rotisserie chicken works great here or this easy method)
• 1 cup (4 ounces) grated mozzarella cheese
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (or slightly smaller) and set aside.
2. FOR THE ALFREDO SAUCE, heat the butter in a medium saucepan until melted. Stir in the flour and garlic. Cook, stirring constantly, for about a minute until fragrant and sizzling. Add the cream cheese and stir or whisk until the mixture is melted and smooth. Gradually add the milk, whisking constantly, and bring the mixture to a low simmer. Add the Parmesan cheese and cook until the sauce is thickened and bubbly.
3. FOR THE PASTA, cook the shells according to package directions until al dente. Drain. Lay the pasta shells in a single layer on a baking sheet or parchment paper so they don’t stick together.
4. FOR THE FILLING, in a medium bowl, add the steamed (and drained) broccoli, chicken, mozzarella cheese, and ONE CUP of the homemade alfredo sauce. Mix together.
5. Spread 1/3 of the sauce (doesn’t have to be exact) in the prepared pan.
6. Fill each of the cooked pasta shells with an even amount of the filling and place side-by-side in the baking dish. Pour the rest of the sauce over the shells and sprinkle the 1/4 cup Parmesan cheese over the top.
7. Bake for 20-30 minutes until hot and bubbling. Remove from the oven and let the shells rest for 5-10 minutes before serving.

Cranberry Cocktail

1 large cranberry cocktail (found by the FROZEN juices)
48 cups pineapple juice
1 cup grapefruit juice
1/4 cup lemon juice
1 cup sugar
2 large(Two 2 liters) ginger ale
Mix and serve over ice.

Cheesy Baked Ziti

CHEESY BAKED ZITI

PREP TIME: 40 MINS

 

COOK TIME: 45 MINS

INGREDIENTS:

RICOTTA MIXTURE + CHEESE:

• 1 1/2 cups (12 ounces) ricotta cheese (whole milk, part skim, or homemade)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 ounces mozzarella cheese, shredded (about 3 cups)
• 3 ounces Parmesan cheese, grated (about 1 1/2 cups)

ZITI + SAUCE:

• 1 1/2 pounds (24 ounces) uncooked ziti noodles
• 2 tablespoons olive oil
• 3 garlic cloves, finely minced
• 1/4 teaspoon red pepper flakes (more to taste, if desired)
• 2 (28-ounces each) cans crushed tomatoes
• 1/4 cup chopped fresh basil

DIRECTIONS:

1. Adjust an oven rack to the middle position and preheat the oven to 400 degrees.
2. FOR THE RICOTTA MIXTURE, in a small bowl, mix together the ricotta, 2 tablespoons oil, salt and pepper.
3. In another bowl (or bag), toss together the mozzarella and Parmesan cheeses.
4. FOR THE ZITI NOODLES, bring about 6 quarts or so of water to a boil in a large pot. Add the pasta and a tablespoon of salt and cook, stirring to break up any clumps, until the noodles just begin to soften, 5-6 minutes. Before draining, reserve 1 1/2 cups of the cooking water in a bowl; drain the pasta and set aside.
5. FOR THE SAUCE, quickly dry out the now-empty pot (no need to wash), add the olive oil, garlic, and red pepper flakes, and cook over medium heat until fragrant but not browned, 1-2 minutes. Stir in the tomatoes. Bring the mixture to a simmer, and cook for 15 minutes, stirring every now and again. Season with salt and pepper to taste.
6. Off the heat, stir in the reserved pasta water and the cooked and drained pasta into the sauce, breaking up clumps of pasta and coating evenly.
7. Transfer half of the pasta to a 9X13-inch baking dish. Dollop large spoonfuls of the ricotta mixture over the mixture (won’t cover it completely, just dot the top). Spread the remaining pasta over the ricotta.
8. Sprinkle the mozzarella/Parmesan mixture over the top.
9. Place the baking dish on a foil-lined rimmed baking sheet (to catch any bubbling over) and bake until golden and bubbly, 25-35 minutes. Let the ziti cool for 15-20 minutes. Sprinkle with fresh basil and serve.

Pumpkin Bars

Pumpkin Bars

Author: Mindy

Recipe type: Dessert

 

Ingredients

• Bars:
• 4 eggs
• 1⅔ cups granulated sugar1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• Icing:
• 8-ounce package cream cheese, softened
• ½ cup butter or margarine, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.
3. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13).
4. Bake for 30 minutes.
5. Let cool completely before frosting. Cut into bars.
6. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Sisters Cafe Fresh Peach Pie

1 c. water
1 c. sugar
4 Tb cornstarch
2 Tb lemon juice
¼ c. butter
4-5 sliced peaches

Combine water, sugar, cornstarch, lemon juice, and butter and cook until thickened. Cool. Add peaches and put in pre-cooked pie crust.

Fruit Pizza on a Giant Sugar Cookie

Ingredients

• 1½ cups sugar
• 2¾ cups flour
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 14 tablespoons (1¾ sticks) butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs

FOR THE FROSTING:

• 1 8 ounces package of cream cheese, softened
• ½ cup (1 cube) butter, softened
• 1 teaspoon vanilla
• 2 cups powdered sugar
• assorted fresh fruit cut into slices

Instructions

1. Beat the butter and 1½ cups sugar together in a large bowl until light and fluffy, about 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Spoon dough onto and piece of plastic wrap and create a disc. Wrap in plastic wrap and chill the dough.
2. Preheat oven to 350. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with sugar. Bake for 20 minutes or until lightly golden. Let cool; chill in fridge.
3. Mix frosting ingredients together and spread on chilled cookie.
4. Top with fresh fruit. Chill until ready to serve. Cut into slices and enjoy!

Perfect One Bowl Brownies

1/2 cup butter

1/2 cup canola or vegetable oil

2 cups sugar

1/2 cup cocoa

4 eggs

3/4 tsp salt

1 tsp vanilla

1 3/4 cup flour

1 cup chocolate chips (although I never measure–I just sprinkle them on top)

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9×13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

IHOP French Toast

2 eggs
1/2 c milk
1/8 t salt
1 t vanilla
3 T flour
6 slices of thick sliced bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with coconut syrup.

Coconut Syrup
7-8 T butter
3/4 buttermilk
1 c sugar
1/2 t baking soda
1 t coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the fix to reduce before serving.

SWIG Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Directions:

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet.

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Skillet Creamy Macaroni and Cheese

INGREDIENTS

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Crockpot Pork Chops

1/2 cup light brown sugar, packed
1/2 cup ketchup
1/4 cup low sodium soy sauce
1-3 tablespoon red chile paste (I used Gourmet Garden)
1 teaspoon minced garlic
1 teaspoon black pepper
1/2 teaspoon kosher salt
3-5 pounds boneless pork chops (thick cut 1"- 1 1/2") 
1/4 cup cornstarch

Add ingredients (except pork chops and corn starch)  in a 6-quart slow cooker.  Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 6 hours.

After 6 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour. 

Serve and enjoy!

Fresh Strawberry Pie

Ingredients

• 3 tablespoons cornstarch
• ¾-1 cup sugar (depending on how sweet your strawberries are)
• 1 cup water
• 1 box (3 oz) strawberry Jell-O
• ½ box (3oz) raspberry Jell-O
• 2 cups strawberries
• 1 pie crust, prebaked
• Whipped Cream, sweetened

Instructions

1. Line the bottom of a baked and cooled pie crust with whole or sliced strawberries.
2. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-Os and stir until dissolved. Allow to cool for a few minutes and then pour gelatin mixture over strawberries and refrigerate until set. Top with freshly whipped cream and serve.

Sweetened Whipped Cream

1. Pour a pint of heavy whipping cream in bowl and stand mixer and couple of teaspoons of sugar. Using the egg beaters, whip the cream until stiff peaks appear.

French Toast Casserole and Buttermilk Syrup

Ingredients:
4 oz cream cheese
8 eggs
2 cups milk
6 T butter (optional)
1/2 cup sugar mixed with 2 T cinnamon
12 cups fresh bread, cubed

Layer in 13x9 pan:
1/2 bread, cream cheese, 1/2 sugar/cinnamon
1/2 bread, 1/2 sugar/cinnamon

Beat together eggs, milk, and butter. Pour over top of bread and press down to moisture. Cover and chill 2-24 hours. Bake uncovered at 350 for 45 minutes, or until eggs aren't runny. Serve warm with buttermilk syrup.


Buttermilk Syrup:

Boil 2 cube unsalted butter (or margarine). 1 cup white sugar, 1/2 cup buttermilk, and 1 t karo syrup. Remove from heat. Add 1/2 t baking soda and 1 t vanilla. Make sure you use a fairly big pot...when you add the baking soda it bubbles up quite a bit. Serve immediately. Refrigerate leftovers and reheat in microwave when ready to use again.

Overnight Breakfast Enchiladas

Ingredients

• 6 eggs
• 8 flour tortillas medium size, not the large burrito size
• 1 1/2 cups half & half you can use whole milk if it's all you have on hand
• 2 cups ham cubed
• 3 cups of shredded cheddar divided into two bowls, each containing 1.5 cups
• 1/4 cup chopped green onion
• 1/4 cup diced onion
• 1 tsp garlic salt

Instructions

1. Spray a 9x13 baking dish with non stick cooking spray and set aside.
2. In a large bowl, combine 1.5 cups of shredded cheddar, 2 cups of diced ham, 1/4 cup chopped green onion, 1/4 cup diced onion, and garlic salt.
3. After those ingredients are mixed well, set aside 1/4 cup for toppings and set the bowl aside.
4. In another medium sized mixing bowl, whisk together 6 eggs and 1.5 cups of half & half.
5. Once egg mixture is mixed well, set aside.
6. Starting with one tortilla, add 1/4 - 1/3 cup of the ham mixture into the center and roll up.
7. Place seam side down onto the baking dish.
8. Repeat until all tortillas are used.
9. Pour egg mixture over the top and then top with remaining ham mixture that was set aside.
10. Cover with foil, and store in fridge until ready to bake.
11. Bake at 350 degrees for 30-40 minutes until eggs are set.
12. Remove the foil, top with remaining 1.5 cups of shredded cheese, and bake until cheese is melted.
13. These are best served with sour cream and salsa.
14. Enjoy!

Lemon Pull-Aparts

Ingredients

12 Rhodes Yeast Dinner Rolls, thawed but still cold
zest from 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Instructions

Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. 

Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack. 

Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Strawberry Cream Cheese Danish

Ingredients

• 2 cans of crescent rolls
• For Strawberry Filling ( or you can use strawberry preserves)
• 2 cups sliced strawberries
• 1/4 cup sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• For Cream Cheese mixture
• 1 8oz package of cream cheese at room temp.
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• For Icing:
• 1 cup confectioner's sugar
• 1 tbsp milk
• 1 tbsp softened butter

Instructions

1. *If you are using store bought strawberry preserves you can skip this step.
2. Combine sliced strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat.
3. Smash up the berries slightly while they cook, and cook until the mixture is thickened.
4. In a large bowl mix together cream cheese, powdered sugar and vanilla. Set aside.
5. Remove crescent dough from container. Do not unroll.
6. Using a sharp knife, cut the dough into 8 slices, about 3/4 inch thick.
7. Place each dough slice on a parchment paper lined cookie sheet.
8. Press the centers with a finger or a measuring cup to make a well for the filling and stretch the sides a bit if it is necessary.
9. Place a heaping teaspoon of cream cheese mixture onto each danish.
10. Add a teaspoonful of strawberry filling.
11. Bake in preheated oven for 15 to 17 minutes. or until lightly golden brown.
12. In a small bowl, stir together confectioners' sugar, milk and butter.
13. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
14. Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.