Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta
3 garlic cloves, minced
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup
1 cup Greek yogurt (or sour cream)
1 lb boneless, skinless chicken breasts
1/2 c. Real Bacon Bits
3 cups pasta
Place Crock Pot Liner in crock pot or spray insert with non stick cooking spray. Place chicken breast in liner.  Mix cream of chicken soup, Greek yogurt, garlic and ranch dressing mix, bacon bits in a small bowl. Pour over chicken.  Cook on high 3 1/2 hours or on low for 6-7 hours.
When chicken is done cook pasta according to directions. Serve with chicken mixture.

Cheesy Chicken Pot Pie Pasta

Cheesy Chicken Pot Pie Pasta
2 Chicken Breasts, cooked and cubed
2 Cups of Milk
2 Cups of Chicken Broth
2 Cups Shredded Cheddar Cheese
1 Cup Chopped Cooked Carrots
1 Cup Corn (Frozen or Canned)
2 Cups Peas (Frozen or Canned)
1 Small Onion, Chopped
1/2 Teaspoon Pepper
2 Teaspoons House Seasoning
1/4 Teaspoon Thyme (Optional)
4 Tablespoons Butter
1/4 Cup Flour
1 Cup Cracker Crumbs ( I used Goldfish Crackers…it was all we had on hand LOL)
1 lb Cooked Pasta of your choice
Saute the onion in the butter until translucent   Add the Milk and broth, whisk in the flour until combined.  Bring to a boil to thicken.  Remove from the heat and add the cheese.  Stir until cheese is melted and sauce is smooth.  Add in the remaining ingredients EXCEPT for the crackers.  Stir until well combined and pour into a buttered casserole dish.  Top with the crackers and bake at 375 for 30 minutes.

Crockpot Stuffed Pepper Soup

Crockpot Stuffed Pepper Soup
2 lbs ground beef (or soy crumble for vegetarian version)
2 green bell peppers, diced ( about 1 cup)
2 (15 oz) cans diced tomatoes, undrained
1 (15 oz) can of tomato sauce
32 oz of beef broth (or veggie broth for vegetarian)
1 cup of water
1 small onion, diced
2 TBSP brown sugar
3-4 cloves of garlic, minced
2 tsp salt
1 tsp pepper
4 cups of cooked rice
Brown and drain grease from the ground beef and place in slow cooker.  Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice)  Cover and cook on low 6-8 hours.  When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Cook pasta in salted water according to package directions.  Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)  Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.  Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.  Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Frito Lay Bean Dip

Frito Lay Bean Dip
1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine refried beans with the other ingredients in a food processor.  Puree ingredients on high speed until smooth.  Cover and chill for at least an hour before serving.

Pumpkin Pie Cake

Pumpkin Pie Cake
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon
 Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.

Baked Ravioli

Baked Ravioli
1 25-ounce bag frozen ravioli
4 cups bolognese sauce
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling
Heat oven to 400 degrees. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray. Spread 3/4 cup of the sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.  Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.