Scalloped Potatoes & Ham

Scalloped Potatoes & Ham
2 package Betty Crocker™  Potato Mix
2 cans (10 3/4 ounces) condensed Cream of Mushroom Soup
2 soup cans water
1 1/2 pounds smoked ham, cut into 1 inch slices
1 cup frozen peas
1/2 tsp garlic powder
Spray a 3 1/2 quart slow cooker with cooking spray.  Place uncooked potatoes in slow cooker.  Mix soup, water and sauce mix (from  potato mix) and garlic powder.  Mix well and pour over potatoes.  Top with ham.  Cover and cook on high 2-3 hours or low 4-5 hours until potatoes are tender.  Rinse peas with cold water to separate.  Sprinkle peas over potatoes and ham.  Cover and cook on low setting for about 5 minutes, until peas are hot.

The Best Crockpot BBQ Chicken

The Best Crockpot BBQ Chicken
2 lbs boneless, skinless  chicken breasts
1 cup  BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly (a small pinch per breast)  with some sea salt and place in your crockpot.  In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.  Pour over chicken, cover and cook on HIGH for 3-4 hours.  Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.  Serve on buns, over rice, in wraps, on a salad or eat a plateful as is!  Our favorite way is on fresh rolls, topped with coleslaw.

Grapefruit Pie

Grapefruit Pie
1 (9 inch) pie crust, baked
4 pink grapefruit
1/2 cup white sugar
1 tablespoon cornstarch
3/4 cup grapefruit juice
1 (3 ounce) package strawberry flavored Jell-O®
Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)  Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.  Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

Tomato Cakes

Tomato Cakes
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 onion, chopped
30 saltine crackers, crushed
1 pinch salt and pepper to taste
3 tablespoons vegetable oil
Place the tomatoes, onion and crackers into a large bowl. Season with salt and pepper, and mix thoroughly. Cover, and let stand for about 15 minutes. This will allow the crackers to soak up the juices from the tomato. The mixture should set up to be a stiff paste.  Heat oil in a large skillet over medium-high heat. Form the tomato mixture into patties, and place in the hot oil. Fry the patties, flipping only once, until golden on both sides.

Baked Hot Wings

Baked Hot Wings
20 chicken wings
1/2 teaspoon salt
1/2teaspoon pepper
3/4 cup plus 1 tablespoon hot sauce, divided
1tablespoon vegetable oil
3/4 cup flour
1/2teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2cup (1 stick) melted butter
Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.  Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.  Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.  Preheat oven to 400°F.  Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.  Serve with blue cheese dressing and celery sticks.

Buffalo Chicken Cheesy Penne

Buffalo Chicken Cheesy Penne
2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
8 oz cream cheese
1/3 cup buffalo Sauce
1/2 cup chicken broth
1 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp kosher salt
3/4 cup blue cheese dressing
12 oz uncooked penne pasta
Optional toppings
Green Onions (chopped)
Crushed Red Pepper Flakes
Begin making the cheesy, buffalo sauce by melting the cream cheese, buffalo sauce and chicken broth together.  Add the paprika, garlic powder, black pepper and salt.  Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy.  Add the blue cheese dressing.  Add the shredded chicken.  Allow the sauce to cook for an additional 10 minutes over low heat.  In the meantime boil a large pot of water and cook the penne pasta for 10-12 minutes, drain and serve.  Combine the cheesy buffalo chicken sauce with the penne pasta.

Sausage & Hash Brown Balls

Sausage & Hash Brown Balls
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/2 cups Bisquick
1 1/2 cups cheddar cheese, shredded
1/2 (30oz) package frozen shredded hash brown potatoes (about 4 cups)
Preheat oven to 400F.  Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1 1/2-inch balls. Bake for 20-25 minutes, or until brown.  Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Lemon Icebox Pie

Lemon Icebox Pie
1 (9 inch) prepared graham cracker crust or Nilla wafer crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lemon juice
3 egg whites
5 teaspoons white sugar
Preheat broiler to 500 degrees F (260 degrees C).  In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker or Nilla wafer crust.  In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.  Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

FORGOTTEN ONCE JAMBALAYA

FORGOTTEN ONCE JAMBALAYA
1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 cup instant rice, uncooked *
1 lbs shrimp (optional)
green onion for garnish
Place the chicken in the bottom of the crock pot along with the sausage.  Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl.  Add diced vegetables to the crock pot then top with the tomato mixture.  Set your cook time. I cooked mine for 8 hours using frozen boneless chicken breasts.  You can use thawed chicken breasts/thighs and cook for 4-6 hours on “high.”  Once the crock pot has finished, use forks and shred the chicken in the pot.  Adjust the flavoring and add the hot sauce.  Cook one cup of white rice separately.  When the cooking time is done, fold the cooked rice into the crock pot.  After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the crock pot.

Pork Chop and Hashbrown Casserole

Pork Chop and Hashbrown Casserole
5 bone-in pork chops
1 T. oil
1 c. sour cream
10 3/4 oz. can cream of chicken condensed soup
1/2 c. milk
32 oz. pkg. frozen hashbrowns
1 c. onion chopped
1 c. shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Brown the pork chops on both sides in the oil in a pan. Combine all other ingredients (hashbrowns last) and spread in an ungreased 9×13 glass dish (I use this one and love it). Top with pork chops. Bake uncovered at 375° for 45-50 minutes or until heated through and the pork chops are fully cooked.

Cheesy Baked Chicken and Rice

Cheesy Baked Chicken and Rice 
1 can cream of chicken soup
1 cup water (or milk!)
1 Box Rice-a-Roni Cheesy Rice
1/8 tsp seasoning salt (or whatever chicken-type seasoning you like)
4 boneless chicken breasts, or 8 chicken tenderloins
Preheat the oven to 375 degrees. Stir the soup, water/milk, and rice (with the seasoning packet in the box also) in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the seasoning salt. Cover the baking dish. Bake for 1 hour or until the chicken is cooked through. Check on it about halfway through, I had to stir my rice once to keep it from sticking. Enjoy!

Loaded Potato BBQ Chicken Casserole

Loaded Potato BBQ Chicken Casserole
8-10 medium potatoes, cut into chunks
1-2 tbsp seasoning salt
Olive Oil
3-4 Chicken Breasts
1/2 cup BBQ sauce
2 cups Cheddar Cheese\nBacon bits (this is to taste…but I used a LOT) :-)
Preheat oven to 500 degrees. Put your potatoes into a bowl and add in the seasoning and mix well, then add the olive oil and mix. Pour the potatoes into a Pam-sprayed pan, and bake for 45-50 minutes, stirring every 15-20 minutes, until potatoes are brown and crisp. While that’s cooking, cut the chicken breasts into small chunks and mix with the BBQ sauce. Once the potatoes are done, pull them out of the oven and sprinkle the chicken on top of the potatoes. Mix together the cheese and bacon (you can also add in green onions) and spread it on top of the chicken. Lower the oven to 400 degrees, and bake the casserole for 15-20 minutes, or until chicken is cooked through and cheese is melted and bubbly. Enjoy!!

Bacon Wrapped Water Chestnutts

Bacon Wrapped Water Chestnutts
1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained
Preheat oven to 350 degrees F. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.  Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

Chicken and Rice

Chicken and Rice
2 cups uncooked, long-grain rice
4 cups water
3 boneless, skinless chicken breasts
Water for boiling chicken
1 can cream of chicken soup
1 can cream of mushroom soup
salt and pepper to taste
Cook rice.  Boil chicken breasts in water with about 1-2 tsp. of salt until tender, approximately 45 minutes.  Put cooked rice, soups, shredded chicken and salt and pepper to taste in a large bowl.  Add 2-3 cups of broth from the chicken and stir.  Pour into a greased casserole dish 13x9 or larger.  Bake at 350 degrees for 45-55 minutes.

ROLO CAKE MIX COOKIES

ROLO CAKE MIX COOKIES
1 box Devil's Food cake mix
2 eggs
1/3 cup oil
Rolo candies, unwrapped
Preheat oven to 350 degrees. Line a cookie sheet with parchment.  Mix together the first three ingredients. Grab a small piece of dough (about half the size of a golf ball) and roll it into a ball. Smoosh it flat, place a Rolo in the center, and then close the dough around the Rolo. Repeat until all of the dough is used.  Bake for about 9 minutes. Sprinkle with powdered sugar. Delicious served warm or at room temperature.

Hibachi Chicken and Steak

Hibachi Chicken and Steak
For the chicken:
1 pound boneless, skinless chicken, cut it bite-sized pieces
Salt and pepper
1 tablespoon vegetable or canola oil
1 tablespoon soy sauce
1 tablespoon butter
1-2 tablespoons stir-fry or teriyaki sauce (I used a spicy apricot sauce, sort of like General Tso's)
For the steak:
1 pound sirloin, cut in bite-sized pieces
Salt, pepper, and Montreal Steak seasoning
1 tablespoon vegetable or canola oil
1 tablespoon soy sauce
1 tablespoon butter
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.  Add chicken, and sprinkle with salt and pepper. Cook until chicken is starting to brown on both sides, about 3-4 minutes.   Add 1 tablespoon soy sauce and 1 tablespoon butter. Cook until chicken is cooked through, about 2-4 minutes.  Add stir-fry or teriyaki sauce and toss chicken to coat.  Meanwhile, heat remaining oil in another skillet or wok over medium-high to high heat. (You can go a little hotter with the sirloin, because you don't have to worry about cooking it all the way through like you do the chicken.)  Add sirloin, and sprinkle with salt, pepper, and steak seasoning. Cook until sirloin starts to brown on all sides.  Stir in 1 tablespoon soy sauce and 1 tablespoon butter. If you're feeling adventurous, go ahead and toss in some mushrooms.  Cook until sirloin is cooked through to desired doneness.

Crockpot Cheesy Buffalo Chicken Pasta

Crockpot Cheesy Buffalo Chicken Pasta
1 to 1½ pound boneless skinless chicken
3 cups chicken broth
½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
1 tablespoon ranch dressing mix (dried packet kind)
½ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon salt
⅛ teaspoon pepper
8 oz cream cheese
1 cup shredded sharp cheddar
1 tablespoon corn starch + 1 tablespoon water
16 oz linguine noodles
Chopped cilantro for garnish (optional)
Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock.  Top with cream cheese and shredded cheese.  Cover and cook on high for 4 hours or low for 8.  When chicken is fully cooked remove to separate bowl and shred with two forks.  Add remaining ¼ cup buffalo sauce to chicken and toss to coat.  Set aside chicken.  Whisk together corn starch and water and add to crock.  Use a whisk and stir until cheese and cream cheese is all combined and smooth.  Break noodles in half and place in crock.  Top with chicken and cover.  Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking.  If noodles are not done you can add extra broth or water ¼ cup at a time.  Garnish with cilantro if desired and serve immediately.

Ranch & Onion Cheeseball

Ranch & Onion Cheeseball
2 (8oz) packages Neufchatel Cream Cheese
1 packet Ranch Mix
3-4 green onions, thinly sliced
6-10 buttery crackers, crushed
In the bowl of a stand mixer with the paddle attachment, beat cream cheese until smooth. Add in ranch mix until well mixed. Then add the green onions until incorporated.  Using a spatula, scoop cheese mixture onto large piece of plastic wrap. Wrap the plastic around the cream cheese mixture to create a ball shape. Roll ball into cracker crumbs. Keep covered & refrigerated if not eating right away. Serve with crackers.

Sweet Chili Whipped Dip

Sweet Chili Whipped Dip
8 ounces whipped cream cheese spread
1 cup FRANK'S RedHot Sweet Chili® Sauce
Whisk cream cheese and FRANK'S RedHot Sweet Chili® Sauce together in med. size bowl until well blended.  Serve with assorted crackers and crisp vegetables.

Slow Cooker Jambalaya

Slow Cooker Jambalaya
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked turkey sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
white rice or instant rice
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.  Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
Preheat oven to 400 degrees F.  Season chicken thighs with salt and pepper, to taste.  Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.  Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.  Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.  Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.  Serve chicken immediately, garnished with basil, if desired.

No Bake Strawberry Lemonade Freezer Pie

No Bake Strawberry Lemonade Freezer Pie 
1 premade graham cracker crust
1 tub low fat cool whip
1 (12 ounce) can lemonade concentrate
1 can low fat sweetened condensed milk
2 cups strawberries (frozen or fresh), chopped
¼ cup sugar
20 drops yellow food coloring (optional)
lemons and strawberries for garnish
In a food processor, combine strawberries and sugar and pulse until well combined. Set aside.  In an electric mixer, combine cool whip, lemonade concentrate, and sweetened condensed milk with paddle attachment. Mix until smooth and creamy.  Pour lemonade mixture into pie crust.  Pour strawberry mixture over lemonade mixture and swirl into the top using a knife. (You won't need to use all the strawberry mixture depending on size of your crust. Pour a bit at a time as to not overflow the crust).  Freeze for approximately 8 hours or overnight, until well frozen.  Slice and serve!

Sweet Chili Cream Cheese Dip

Sweet Chili Cream Cheese Dip
1 cup FRANK'S RedHot Sweet Chili® Sauce
1 (8 oz. pkg.) cream cheese, softened
1 box of wheat thins
Place cream cheese on serving dish.  Pour Frank's RedHot Sweet Chili Sauce evenly over cream cheese.  Serve with crackers.

CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE
2 cups uncooked egg noodles
2 cups cubed cooked chicken
1 package {16oz.}  frozen peas, carrots, beans and corn
1 cup milk
1 can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 cup Chopped onion
2 TBSP. Melted Butter
1/2 tsp. Garlic Salt
1/2 tsp. Italian Seasoning
Cook noodles according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain noodles; add to chicken mixture.  Transfer to greased 8 inch cake pan.  Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

Cheeseburger Soup

Cheeseburger Soup
1 pound ground beef, cooked
½ cup chopped onion
14.5 oz. can diced tomatoes
1 tsp. salt
½ tsp. pepper
3 cups beef broth
4 cups diced potatoes
8 ounces cheddar cheese, shredded
Place all ingredients (except cheese) in crock-pot, mix well. Cook on low for 8 hours. 30 minutes prior to serving, whisk ¼ cup flour and 1 cup milk until no lumps remain and stir into the soup. Add cheese and stir again. Cover and cook until soup is thickened, about 30 minutes.

PORK CHOPS O'BRIEN

PORK CHOPS O'BRIEN
6 pork loin chops, 1/2 inch thick
1 Tbsp. vegetable oil
1 (10.75 oz) can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese, divided
1 (2.8 oz) can french fried onions, divided
1 (28 oz) package frozen O'Brien hash browns, thawed
seasoned salt
Preheat oven to 350 degrees. In a skillet over medium-high heat, brown pork chops in oil. Meanwhile, in a large bowl, combine soup, milk, sour cream, pepper, 1/2 cup cheese, and 1/2 cup french fried onions. Fold in hash browns. Spread potato mixture into a lightly greased 9x13 baking dish. Place chops on top and sprinkle with seasoned salt. Cover and bake for 40-45 minutes or until chops are tender. Uncover; sprinkle with remaining cheese and onions. Return to oven for 5-10 minutes or until cheese is melted.

7-LAYER GREEK DIP

7-LAYER GREEK DIP
1 (8 oz) pkg. cream cheese, softened (low fat is fine)
1 tsp. dill weed or Greek Seasoning (I actually use about 1/2 - 3/4 tsp. of both)
3 cloves of garlic, minced or pressed
2 tsp. lemon juice
1 1/2 cups hummus
1 cup seeded, diced cucumbers
1 cup seeded, diced tomatoes
1/2 cup chopped Kalamata olives
1/3 cup chopped green onions
1/2 cup crumbled Feta cheese
1/8 - 1/4 cup chopped fresh parsley
With an electric mixer, combine cream cheese with dill and/or Greek seasoning, garlic, and lemon juice. Spread in the bottom of a pie plate or shallow serving dish. Then spread a layer of hummus. Then, in order, sprinkle evenly with cucumbers, tomatoes, olives, onions, Feta*, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, crackers, or fresh veggies.

No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake
10 ounces pumpkin pie filling
8 3/4 ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust
Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.  Refrigerate pie until the filling is set, 4 to 6 hours.

Poppy Seed Chicken Bubble Up

Poppy Seed Chicken Bubble Up
2 cups cooked chopped chicken
1 (10.75oz) can Cream of Chicken Soup
8 oz sour cream
1 cup shredded cheddar cheese
1/4 tsp pepper
1 1/2 Tbsp poppy seeds
1 (16oz) can refrigerated Grands! biscuits
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.  Combine chicken, soup, sour cream, cheese, pepper and poppy seeds. Cut each biscuit into 6 pieces. Toss with chicken mixture.  Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.

Cream Cheese Crab Stuffed Mushrooms

Cream Cheese Crab Stuffed Mushrooms
12 Large White Mushrooms
6 oz. Whipped Cream Cheese (because it's softer and lighter)
1 Tbls Cream or Milk
1/4 cup Crab meat
1/4 cup green onions chopped small, use some of the greens - it's about 5 green onions
2 garlic cloves minced
1/4 cup shredded parmesan cheese + some for the tops
De-stem the mushrooms and set them in an oven-safe dish.  They are going to release some juice, so if it's a cookie sheet, make sure it has sides.  In a bowl, combine all the rest of the ingredients until well-mixed. Using a small spoon (like a baby spoon if you have one hanging around), fill each mushroom evenly, be generous so that all the filling is used between the 12 mushrooms.  Top with parmesan cheese.  Bake at 375 degrees for about 15 minutes until the cheese starts to brown.

Asian Beef with Mushrooms & Snow Peas

Asian Beef with Mushrooms & Snow Peas
Homemade Asian Sauce:
1/2 cup tamari (or low-sodium soy sauce)
5 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon ginger
2 teaspoons rice vinegar
Beef:
10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)
2 cups cooked rice
Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.  Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.  Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.  To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.  Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.  Serve over rice.

Jalapeno & Bacon Cream Cheese Bites

Jalapeno & Bacon Cream Cheese Bites
1 package (8 Oz. Size) Crescent Rolls
1/2 of a block (8 Oz. Size) cream cheese (we use the 1/3 fat version)
2 medium jalapeno peppers  (sliced into rounds, then quartered)
8-10 slices cooked bacon (chopped into similar size as the peppers)
Ranch Dressing (for dipping) - we used Spicy Ranch
Break crescent rolls into pre-cut triangles, then cut each triangle in half (forming 2 smaller triangles).  Place about 1 teaspoon cream cheese on each triangle.  Place 2-4 jalapeno pepper slices on top of cream cheese.  Place 4-6 small pieces of bacon on top of that.  Wrap crescent roll around all, pressing edges together to seal (it's ok if it's not all the way sealed).  Bake according to crescent roll package instructions until lightly browned.  Serve warm, with ranch dressing for dipping.

Queso Blanco Dip

Queso Blanco Dip
8 oz block regular cream cheese, cut into 1/2 inch cubes
1 lb white american cheese, cut into 1/2 inch cubes (found in deli)
1 Tablespoon salted butter
1 (4oz can) Old El Paso Green Chiles
2 Tablespoons cilantro, chopped fine (optional)
1 Tablespoon Old El Paso jalepenos, minced fine (optional)
3-4 Tablespoons milk
2-3 Tablespoons water
In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.  Keep cheese dip in the slow cooker on the warm setting until ready to serve.

Praline Apples and Sweet Potatoes

Praline Apples and Sweet Potatoes
4 large sweet potatoes, cooked and peeled
4 large tart baking apples
1 stick butter
1 C brown sugar
1/2 C sugar
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 C pecans, coarsely chopped
Preheat oven to 350°.  Spray a 9 x 13 pan with non-stick cooking spray.  Cut the sweet potatoes in 1″ cubes and put into baking pan.  Melt butter in a large skillet, over med. high heat. Add apple slices to the melted butter, saute about 5 min., just until the apples begin to soften. Sprinkle with sugars, spices and salt, continue cooking until sugars are melted and apples are cooked but still firm enough to hold their shape. Gently stir in pecans. Remove from heat and distribute evenly over the sweet potatoes.  Bake approx. 30 mins, or until heated through and bubbly around the edges.

Balsamic Oven-Roasted Green Beans

Balsamic Oven-Roasted Green Beans
3/4 lb of green beans, ends trimmed and cut in half
2-3 teaspoons of extra virgin olive oil
Sea Salt, to taste
Homemade lemon pepper seasoning (or cracked black pepper), to taste
Granulated garlic, to taste
Crushed red pepper flakes, to taste
2-3 teaspoons of good quality, aged balsamic vinegar
Pre-heat the oven to 425 degrees. Wash, dry and trim the ends off the green beans. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), granulated garlic and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.

Ground Beef Hobo Stew

Ground Beef Hobo Stew
1 tablespoon of oil
1 cup of chopped onion
1/2 cup of chopped mixed sweet and hot peppers
1/2 cup of celery
1 tablespoon of minced garlic
1-1/2 pounds of ground beef
2 tablespoons of all purpose flour
1-1/2 cups of beef stock or broth
3 (11.5 ounce) cans of original or spicy V-8, or tomato juice
1 (14.5 ounce) can of diced tomatoes
2 large potatoes, peeled and diced
2 cups of fresh diced carrots (about 2 large)
2 cups of corn
2 cups of cut green beans
Dash of Worcestershire sauce
Couple dashes of hot sauce
1/4 teaspoon of Cajun seasoning
1 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
In the bottom of a Dutch oven or other heavy pot, heat the oil over medium high heat. Add the onion, peppers and celery; cook and stir until softened, about 4 minutes. Add the garlic and ground beef, cook and stir until meat is browned and cooked through. Drain off excess fat. Sprinkle meat with flour; cook and stir for 3 minutes. Add the beef stock, V-8 juice and diced tomatoes. Stir in the potatoes, carrots, corn and green beans. Add Worcestershire, hot sauce and seasonings to taste. Stir, cover and simmer over medium to medium low (low bubble) for 1-1/2 to 2 hours, or until veggies are tender, stirring occasionally. Taste and adjust seasonings as needed.

Chicken Chili Relleno

Chicken Chili Relleno
6 medium skinless, boneless chicken breasts
1/3 cup cornmeal
2 tablespoons taco seasoning mix
1 egg, beaten
4 ounce whole green chilies
2 ounces jack cheese, cut into 6 strips
2 tablespoons cilantro, chopped
1/4 teaspoon crush red pepper
8 ounce red bottled taco sauce
2 ounces jack cheese, shredded
Pound chicken to 1/8 inch thickness.  Combine cornmeal and taco seasoning mix.  Place egg in another bowl and beat.  Cut chilies in half lengthwise making six pieces.  For each roll, place on chili pepper half on a chicken piece place one cheese strip on top of chili sprinkle on some cilantro and crushed red pepper.  Roll up and dip into egg, then into cornmeal.  Place chicken seam down in a shallow baking dish.  Bake uncovered 375 degrees for 25-30 minutes.  Heat taco sauce sprinkle chicken with cheese.  Serve with sauce.

Banana Cream Pie

Banana Cream Pie
(For the crust)
26 Nutter Butter cookies
4 tbsp. butter, melted
(For the filling)
2 bananas, sliced about ¼” thick
1 oz box vanilla pudding (prepared according to instructions on box—you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar
½ tsp. vanilla
¼ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)
Add all but two of the cookies to a gallon-sized ziplock bag, seal well. Using a rolling pin, mash the cookies until they have turned into crumbs.  Add the crumbs to a medium sized bowl and drizzle in the melted butter. Toss to fully coat the crumbs. Pour into a 9” pie dish and begin spreading out the crumbs and pressing firmly along the bottom and up the sides of the pie pan to create your crust. Once firm, pop your crust in the freezer while you finish preparing the filling.  Now make your vanilla pudding, according to the instructions on the box.  In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer. Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone or softened cream cheese. Continue beating the whipped cream until stiff peaks form, then stop. You don’t want to overdo it.  Now that everything has been prepped, remove your crust from the freezer and place the banana slices in an even layer covering the entire crust. Add the vanilla pudding next, evenly spreading it. Top with the peanut-butter whipped cream, using a rubber spatula to push the cream to the edges of the pie. If you’d like, drizzle with chocolate syrup, and crush the remaining two Nutter Butters on top.  Store in the fridge until ready to serve.

Easy Goulash

Easy Goulash
1 (16 ounce) package elbow macaroni
1 pound ground beef
1 (10.75 ounce) can tomato soup
1 (8 ounce) can tomato sauce
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain macaroni and return to pot.  Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.  Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.  Bake in preheated oven until the cheese is melted, 10 to 15 minutes.

Chicken, Garlic, and Sundried Tomato Pasta

Chicken, Garlic, and Sundried Tomato Pasta
1 (16 ounce) package farfalle pasta
1/2 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1/3 cup sun-dried tomatoes, rehydrated in water
2 tablespoons grated Romano cheese
In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.  Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese.  Toss cooked and drained pasta with chicken sauce. Serve warm.

Jalapeño Popper Lasagna Rolls

Jalapeño Popper Lasagna Rolls
6 lasagna noodles, cooked and drained
1 (8 ounce) package cream cheese, softened
6 jalapenos, seeded and diced
8 slices bacon, cooked and chopped
1 cup shredded cheddar cheese
1 cup marinara sauce
1 cup shredded mozzarella
Preheat oven to 325 degrees F.  Pat dry the lasagna noodles. Cut lasagna noodles in half lengthwise.  Spread cream cheese over the lasagna noodles.  Sprinkle diced jalapeños over the cream cheese.  Sprinkle bacon bits and shredded cheddar cheese over the top.  Roll each lasagna noodle.  Spoon marinara sauce over the top of each lasagna roll.  Sprinkle mozzarella over the top.  Bake in a preheated oven for about 25 minutes.

Strawberry Banana Cheesecake Salad

Strawberry Banana Cheesecake Salad
12 oz. whipped topping
1 small package of cheesecake pudding mix
18 oz strawberry or vanilla yogurt
2 cups fresh or frozen strawberries, sliced
3 bananas, sliced
2 cups miniature marshmallows
In a large salad bowl stir together whipped topping, yogurt, and pudding mix.  Fold in strawberries, bananas, and marshmallows.  Let this set up in the fridge for at least an hour before serving.  Keep refrigerated.

Hot Bacon Dip

Hot Bacon Dip
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Preheat oven to 400 F.  Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.  Serve with bread slices, crackers, or veggies.

Slow Cooker Chicken Pie Soup

Slow Cooker Chicken Pie Soup
1lb boneless chicken breast
3/4C onion
1/2C celery
3/4C carrots
7oz can peas, drained (roughly 3/4C)
7oz can corn, drained (roughly 3/4C)
3 1/2C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2C chicken broth
1 1/2C heavy cream
1/3C all purpose flour
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.  To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.  Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.  In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes.

Caramel Apple Salad

Caramel Apple Salad
1 tub of Cool Whip
1 package butterscotch instant pudding
1 can crushed pineapple
2 cups mini-marshmallows
4-6 apples, peeled and cored.
Dice your apples in to 1/2 inch squares.  Combine Cool Whip, butterscotch pudding mix and pineapple in a large mixing bowl.  Fold in apples, and marshmallows.  Let chill at least 3 hours.

Crock Pot Chicken Terriyaki

Crock Pot Chicken Terriyaki
1 lb chicken (sliced, cubed or however)
1 c chicken broth
1/2 c terriyaki or soy sauce
1/3 c brown sugar
3 minced garlic cloves
Cook on low heat 6 hours. For thicker sauce: remove from crockpot and place in sauce pan. Add 2 tablespoons cornstarch mixed with 1/4 cup cold water and bring to a boil for 1 minute.   Remove from heat and let stand 5 minutes.

Chicken Enchilada Puffs

Chicken Enchilada Puffs
1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada or taco sauce
2 teaspoons enchilada or taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling
Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray.  Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.  Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.  Unroll crescent rolls on prepared pan.  Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.  Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.  Sprinkle tops of puffs with additional shredded Mexican cheese.  Bake for 15 minutes, or until golden brown.

Corn and Chicken Chili

Corn and Chicken Chili
1 lb dried great Northern beans
3 Tbsp dried minced onion flakes
2 (4.5 oz) chopped green chilies, undrained
1 (16oz) bag frozen shoe peg white corn
1 1/2 tsp garlic powder
2 tsp cumin
1 1/2 tsp oregano
1/4 tsp cayenne pepper
3 cups chicken broth
3 cups half-and-half
5 cups chopped cooked chicken (1 whole rotisserie chicken)
1 cup shredded Monterey Jack cheese
Sort and wash beans. Place in large bowl. Cover with water 2 inches above beans; let soak overnight. Drain and pour beans into slow cooker.  Add remaining ingredients to the slow cooker. Stir to combine. Cook on HIGH 8-10 hours, until beans are soft.  Serve with additional cheese, cilantro, tomatoes, if desired.

Bacon Cream Cheese Stuffed Mushrooms

Bacon Cream Cheese Stuffed Mushrooms 
 ½ lb bacon
15-20 large mushrooms
8 oz cream cheese
Instructions
Preheat oven to 400 degrees.  Cook bacon and crumble.  Remove stems from mushrooms and mince.  Mix bacon, mushroom stems, and cream cheese.  Place mushrooms caps on baking pan covered with aluminum foil.  Fill mushrooms with mixture.  Bake for 25-35 minutes.

Chicken Creole

Chicken Creole
4 medium chicken breast, skinned, boned, halved and cut into 1-inch strips
1 can (14-oz) diced tomatoes
1-1/2 cups chopped green pepper (1 large)
1 cup low sodium chili sauce
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tbsp chopped fresh basil or 1 tsp dried basil, crushed
1 tbsp chopped fresh parsley or 1 tsp dried parsley
1/4 tsp salt
1/4 tsp crushed red pepper
cooked rice
First coat non-stick deep skillet with a light coat of cooking spray. Over medium-high heat cook and stir raw chicken for 5 to 10 minutes or until chicken is no longer pink.  Reduce heat then add diced tomatoes with juice, green peppers, chili sauce, celery, onion, garlic, basil, parsley, salt and red pepper.  Bring chicken creole to a boil, reduce heat and simmer covered for about 10 minutes. Serve over steaming hot rice.

AMISH BAKED CHICKEN

AMISH BAKED CHICKEN
 ½ cup flour
½ Tablespoon paprika
1 teaspoon salt
½ teaspoon pepper
2 teaspoons onion powder
2 teaspoons garlic powder
3 pounds chicken thighs
Grease a jelly roll pan or other baking dish.  In a medium bowl combine flour and spices. Whisk well. Dredge chicken in flour mixture and then place in baking dish, skin side down.  Bake at 375 degrees for 45-60 minutes or until chicken is cooked through. Flip chicken once, half-way through cooking.

Wicked Chicken

Wicked Chicken
4 skinless boneless chicken breasts
1 box any shaped pasta
1 jar alfredo sauce
1 4oz can of green chilies
salt, pepper, garlic powder, red pepper flakes to taste
Cook and drain the pasta.  Salt and pepper and garlic powder the chicken breasts to your liking. Brown in a skillet for 3 min on each side till brown.  Sprinkle the chicken with red pepper flakes.  In a casserole dish layer the pasta and the chicken.  Pour over the alfredo sauce and chilies; mix to combine.  Bake at 350 for 30 min.  Serve with a green veggie and garlic bread sticks.

Snicker Caramel Apple Pie

Snicker Caramel Apple Pie
1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/4 cup sweetened condensed milk
4 oz softened, cream cheese (could also substitute with one small packet of pudding)
Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.  Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust). Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours.  Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!

Peanut Butter Oreo Dessert

Peanut Butter Oreo Dessert
20 Oreo cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, room temperature
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) Cool Whip, thawed, divided (or 4 cups homemade whipped cream )
10 Reese's peanut butter cups, divide
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
Crush 16 cookies with a food processor or by hand; Add the butter and combined well with the cookies. Press firmly into an ungreased 9-in. square dish. Set aside for later.  In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust.  Cut each peanut butter cups into 6 pieces. Sprinkle peanut butter layer with 6 of the chopped peanut butter cups. Reserve the remaining peanut butter cups for the top.  In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes until pudding starts to set. Fold in remaining whipped topping. Spread the chocolate pudding mixture over the peanut butter cups. Chop the remaining cookies and peanut butter cups and sprinkle over the top. Cover and chill for at least 3 hours.

Easy Baked Ziti

Easy Baked Ziti
1 pkg.  (16 oz.) ziti pasta
1 jar  (26 oz.) spaghetti sauce
1 container  (15 oz.) ricotta cheese
1 pkg.  (8 oz.) shredded mozzarella cheese, divided
1/4 cup  parmesan cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.  MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.  BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

Crockpot Cheesy Buffalo Chicken Pasta

Crockpot Cheesy Buffalo Chicken Pasta
1 pound Chicken breasts, bite-sized pieces
1 can Cream of chicken soup
½ cup Hot sauce, like for buffalo wings
1 ½ cup Shredded mozzarella cheese
½ cup Crumbled blue cheese
3 cup Uncooked penne pasta
1 ½ cup Sour cream
Season chicken with salt and pepper and put in crockpot.  Add soup and hot sauce. Stir.  Cook on low 4-6 hours or high 2-3 hours.  Stir in cheeses and sour cream. Turn off crockpot.  Cook pasta according to package directions. Drain. Add to crockpot.  Stir well and serve!

CHICKEN ENCHILADA RICE CASSEROLE

CHICKEN ENCHILADA RICE CASSEROLE
3 cooked chicken breasts, shredded
2 cups rice
2 cans (10 oz each) Enchilada sauce (I used Old El Paso)
1 can (16 oz) refried beans (I used Old El Paso)
1 cup white cheddar, shredded
1 cup Monterey Jack cheese, shredded
1 can (11 oz) corn kernel
cilantro for garnish
salt and ground black pepper to taste
Cook the rice. I cooked it with 4 cups of water and ¼ cup of butter.  Preheat oven to 350 F degrees. Mix the 2 cheeses together.  In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.  Bake for about 20 to 30 minutes or until cheese melts and is bubbly.  Garnish with chopped cilantro and serve warm.

Beefy Nacho Soup

Beefy Nacho Soup
1 lb lean (at least 80%) ground beef
1 tablespoon Old El Paso™ 40% less sodium taco seasoning mix (from 1 oz package)
1 can (10 3/4 oz) condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chiles, undrained
1 1/2 cups milk
1/4 cup shredded sharp Cheddar cheese (1 oz)
1/2 cup crushed corn tortilla chips
In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.  Reduce heat to medium. Stir in remaining ingredients except shredded cheese and tortilla chips. Cook 8 to 12 minutes or until thoroughly heated, stirring frequently. Top individual servings with shredded cheese and tortilla chips.

Crock Pot Cheesy Chicken

Crock Pot Cheesy Chicken
1 Cup of Chicken Stock
1 Cup of Colby Jack Cheese
1 Green Pepper Diced
1 Red Pepper Diced
1 pound of Chicken Breast ( skinless, boneless)
½ teaspoon red pepper flakes
8 oz of cream cheese
Pinch of cayenne pepper
½ teaspoon of pepper
½ teaspoon of salt
½ teaspoon of garlic powder
½ teaspoon of onion powder
Optional - Rice ( cooked)
Set you crock pot to low - add all ingredients except Colby Jack Cheese. Cook for 6 hours
Add Colby Jack Cheese and cook for 1 - 1.5 hours.  Shred the chicken -- should be VERY easy to do at this point. Mix and serve over rice.

Caramel Apple Pudding Dessert

Caramel Apple Pudding Dessert
For the Crust:
2 cups crushed graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
For the First Layer:
1 ( 8 ounce) cream cheese, softened
1/4 cup granulated sugar
1/4 cup milk
1 cup whipped topping
For the Second Layer:
3 cups cold milk
2 (3.4 ounce) instant butterscotch pudding mix
1/4 cup caramel ice cream topping
1/4 cup toffee bits
For the Third Layer:
1 1/2 cups whipped topping
For the Top Layer:
1 medium Red Delicious apple, chopped
1 medium Granny Smith apple, chopped
1/3 cup dry roasted peanuts, chopped
1/4 cup toffee bits
1/4 cup caramel ice cream topping
For the Crust:
In a small bowl, mix together the graham cracker crumbs, sugar and cinnamon.  Pour melted butter over cracker mixture, stir to combine.  Pour into a 9x13-inch baking dish sprayed with non stick cooking spray.  Press onto the bottom of the baking dish.  Place in refrigerator while making the first layer.
For the First Layer:
In a medium bowl beat the cream cheese, sugar and milk until smooth.  Fold in whipped topping; spread over crust.  Place back in the refrigerator while making the second layer.
For the Second Layer:
In a large bowl, whisk the milk and pudding for 2 minutes; let stand for 2 minutes or until soft-set.  Stir in the caramel topping and toffee bits.  Pour over the cream cheese layer; spread evenly.
For the Third Layer:
Spoon whipped topping onto the pudding layer; spread evenly.  Cover and refrigerate for at least 4 hours or until filling is firm.
For the Top Layer:
Just before serving, top with apples; sprinkle on the peanuts and toffee bits.  Drizzle on the caramel topping.

Creamy Italian Chicken

Creamy Italian Chicken
1 16oz bottle Italian salad dressing (about 2 cups)
1 package Italian salad dressing mix
2 8oz packages cream cheese, softened
2 cans condensed cream of chicken soup
3-4 pounds skinless, boneless chicken breasts or thighs
shredded parmesan cheese (optional)
In large bowl, whisk together Italian dressing, dressing mix, cream cheese, and cream of chicken soup until smooth.  Place contents into slow cooker; cook on low for 3-4 hours until chicken is cooked through.  Or, if preferred, thaw and bake in shallow dish at 350 degrees for 30 minutes, then sprinkle with parmesan cheese and broil for several minutes until cheese is lightly browned and bubbly. Serve over pasta.

Chicken Tamale Casserole

Chicken Tamale Casserole
2 1/4 Cup - Preshredded 4 Cheese Mexican Blend Cheese, Divided
1/3 Cup - Milk
1 - Large Egg
1 Teaspoon - Ground Cumin
1 (14.75 Ounce) Can - Cream Style Corn
1 (8.5 Ounce) Box - Corn Muffin Mix (I Used Jiffy)
1 (4 Ounce) Can - Chopped Green Chiles
1 (10 Ounce ) Can - Red Enchilada Sauce-I Used Mild
2 -3 Cups - Shredded, Cooked Chicken
1/4 Cup - Green Onions, Thinly Sliced
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.  Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.  Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces.

Roasted Balsamic Sweet Potatoes

Roasted Balsamic Sweet Potatoes
¼ cup decent balsamic vinegar
1 tbsp packed dark brown sugar
¼ cup butter
1 tsp salt
3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
Heat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken. Add butter and salt. Over medium heat mix till even. Place potatoes in pan and toss with sauce. Spread mixture into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40 minutes. Serve immediately.

Souper Spaghetti

Souper Spaghetti
1 pound lean ground beef
1/2 cup chopped onion
1 small green sweet pepper, chopped
1/2 cup chopped celery (1 stalk)
1 medium carrot, chopped
2 cloves garlic, minced
2 1/2 cups water
2 (14 1/2) ounce cans diced tomatoes
1 jar spaghetti sauce
1 tablespoon sugar
1/2 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
dashed crushed red pepper
2 ounces spaghetti, broken into 2-inch pieces
In large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink. Drain off excess fat.  Add water, undrained tomatoes, spaghetti sauce, sugar, and seasonings. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately.

Greek Pasta Salad

Greek Pasta Salad
1 pound rotini
1 pound boneless skinless chicken breasts
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins.  Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces.  Cook noodles and drain. Add all ingredients and mix well. Use only about half the bottle of dressing and then put the rest on the table in case someone wants more.

Creamy Hamburger & Potato Casserole

Creamy Hamburger & Potato Casserole
1 pound lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup, divided
4 (4 ounce) cans sliced mushrooms, drained
1 cup milk, divided
1/2 teaspoon seasoned salt
ground black pepper to taste
4 cups peeled and thinly sliced potatoes
1/2 cup shredded Cheddar cheese
3/4 cup French-fried onions
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.  Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.  Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.  Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.  Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.  Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

Creamy Italian Pork Chops

Creamy Italian Pork Chops
6-8 boneless pork loin chops (or boneless chicken breasts)
pepper to taste
1 envelope dry Italian dressing mix
1  (7 oz.) can sliced mushrooms, drained (optional)
1 (10  3/4 oz.) can of cream of chicken soup
1 (10  3/4 oz.) can of cream of mushroom soup
1 (8 oz.) pkg. cream cheese, softened
1 cup water
parsley for garnish (optional)
 Spray a large slow cooker (5 to 6 quarts) with nonstick spray.  Lay the pork chops (or chicken in the bottom).  Sprinkle with black pepper to taste.    Sprinkle with the dry Italian seasoning mix.  Place the mushroom slices even over the top of the meat.  In a bowl mix the soups and cream cheese.  Pour evenly over the meat and mushrooms.  Pour the cup of water around the edges of the meat.  Cook on low for 7-8 hours or on high for 4 hours.  When done, stir the gravy around to mix it well.  Serve over rice.

Elvis Pie

Elvis Pie
1  large prepared graham cracker pie crust (the extra large one with 2 extra servings)
4 oz. semi sweet chocolate chips
2 cups heavy whipping cream divided
1 (8 oz.) pkg. cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed brown sugar
1 cup confectioners sugar
2 tsp. vanilla
2 large bananas, sliced thin
Garnishes
additional sweetened whipped cream
additional melted chocolate or chocolate syrup
Place the chocolate chips and 1/2 cup of the whipping cream in a glass bowl and microwave for 1 minute.  Stir until smooth.  If not melted, microwave for another minute.  Pour melted chocolate into the pie crust.  Place the cream cheese, peanut butter, brown sugar,  confectioners sugar and 1/4 cup of the cream in a mixing bowl.  Beat with an electric mixer until light and fluffy.  In another bowl, beat the rest of the cream and the vanilla until stiff peaks form.  Fold the whipped cream into the peanut butter mixture and lightly stir to combine.  Arrange the banana slices over the chocolate layer in the pie crust.  Evenly spread the whipped peanut butter mixture over the bananas.  Cover and chill in the refrigerator for at least 5-6 hours or even overnight!  Drizzle each piece with additional melted chocolate or chocolate syrup!  Add a dollop of whipped cream for an extra wow!

Sun Dried Tomato Chicken Alfredo

Sun Dried Tomato Chicken Alfredo
1 lb. pasta (bow tie, penne, rotinni)
3 cups chopped chicken
1/2 cup chopped sun dried tomatoes ( the ones packed in oil are best)
1 jar of Alfredo sauce
8oz. cream cheese
3 cups half an half
1 Tbs. butter
1  1/2 cups Parmesan cheese
1 tsp. garlic powder
1/2 tsp. black pepper
seasoned salt
Sprinkle the chicken breasts or tenders with garlic powder, seasoned salt and black pepper and roast until done.  Soften cream cheese either by leaving it out on the counter or placing in the microwave for 30 seconds or so.  Add the jar of Alfredo sauce, 3 cups half and half, 1 Tbs butter.  Microwave for 1 minute and then whisk in 1 cup Parmesan cheese until it is all blended well.  Add 1 tsp. of garlic powder and 1/2 tsp. black pepper and stir. This seems like a lot of sauce but the pasta really soaks it up.  Cook the pasta in salted water until it is al dente and drain well.  Don't overcook because you will be baking it.  Mix with sauce and chicken you have chopped in bite sized pieces into the pasta. Chop the sun dried tomatoes into small pieces and stir in.   Pour into a 9" x 13" baking dish sprayed with cooking spray.   Sprinkle with the rest of the Parmesan cheese and bake in a preheated 350 degree oven for 30 minutes.

Carrot Salad

Carrot Salad
1 pound carrots, grated
1 cup crushed pineapple
1/2 cup raisins
1 tablespoon honey
2 tablespoons mayonnaise, or to taste
1 dash lemon juice
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Buffalo Chicken Casserole

Buffalo Chicken Casserole
1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
1/2 cup buffalo wing sauce
1/4 cup blue cheese dressing
1 1/2 cups of mozzarella cheese
Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.  Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).  Bake 25 to 30 minutes or until hot in center.

Shrimp & Grits Casserole

Shrimp & Grits Casserole
4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter or 2 tablespoons margarine
6 green onions, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.  Cover, reduce heat, and simmer 20 minutes.  Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.  Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.  Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.  Pour into a lightly greased 2-quart baking dish.  Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.  Bake at 350° for 30 to 45 minutes.

French Onion Chicken Noodle Casserole

French Onion Chicken Noodle Casserole
4 cups cooked chopped chicken
2 cans cream of chicken soup
16 oz container French Onion Dip
1 cup cheddar cheese
12 oz egg noodles
1 cup crushed French fried onions
Cook egg noodles according to package directions, drain.  Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.  Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.  Pour mixture into prepared pan. Top with crushed french fried onions.  Bake for 25-30 minutes, until heated through.

Pineapple-Carrot Salad

Pineapple-Carrot Salad
1/2 cup raisins
2 cups pineapple tidbits, drained
1 pound carrots, grated
1 cup pineapple yogurt
2 tablespoons white sugar
1/8 teaspoon salt
Soak raisins in hot water for 30 minutes. Drain and dry.  In a mixing bowl, combine the raisins, pineapple and carrots.  Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

Ranch House Crock Pot Pork Chops

Ranch House Crock Pot Pork Chops
4-6 boneless Pork Chops, 1/2 inch thick
2 (10 ounce) cans Cream of Chicken soup
1 packet Ranch seasoning mix
Dried Parsley for sprinkling (optional)
Place pork chops in the bottom of crock pot. Pour the soups over the chops and then sprinkle with ranch seasoning packet. Close the lid and cook on low for 6 hours, or on high for 4 hours. Serve each pork chop with the gravy from the crock pot, a sprinkle of dried parsely and some mashed potatoes!

3 CHEESE LASAGNA ROLLS

3 CHEESE LASAGNA ROLLS
9 Lasagna noodles
2 large Chicken breasts, cooked & shredded
1 jar (16oz) Alfredo sauce
1 jar (26oz) Spaghetti sauce
2 T grated Parmesan Cheese
3 oz Chive & Onion Cream Cheese
1/2 tsp Garlic Powder
1 cup shredded Mozzerella Cheese
1/4 tsp dried Basil
Preheat oven to 375 degrees. Start by boiling your lasagna noodles in a large pot. Cook according to package directions. Drain and then place lasagna noodles on a foil lined cookie sheet.  In a large bowl add your cooked, shredded chicken, garlic powder, parmesan cheese and cream cheese. Mix. Pour in alfredo sauce and mix all together well.  Pour one cup of the spaghetti sauce in the bottom of a 2.5 quart baking dish. Spread chicken alfredo mixture onto one lasagna noodle about 2/3 of the way up. Roll noodle up. Place in dish. Repeat with all remaining noodles. Once all rolled and in dish, cover with remaining spaghetti sauce. Sprinkle with shredded mozzerella cheese and basil.  Bake, uncovered for 25-30, or until Hot & Bubbly!

STUFFED FRENCH BREAD

STUFFED FRENCH BREAD
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.  Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.  Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.  Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Pumpkin Spice Cake

Pumpkin Spice Cake
1 pkg. plain spice cake mix
1 pkg. (3.4 oz) vanilla instant pudding mix
1 C. pumpkin, canned or mashed fresh
1/2 C. vegetable oil
1/2 C. water
3 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Preheat oven to 350 F.  Lightly mist baking pans with spray and set aside.  Place the cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look thick and well blended.  Pour the batter into the prepared pans, smoothing it out with the rubber spatula.  Place the pans in the oven.  Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 32-35 minutes.  Remove the pans from the oven and place it on a wire rack to cool for 20 minutes.  Frost with cream cheese frosting, or frosting of choice.

Baked Ziti

Baked Ziti
1 (16 ounce) package ziti pasta
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1 (28 ounce) jar meatless spaghetti sauce, divided
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Fill a large pot with lightly salted water and bring to a boil. Stir in ziti pasta and return to a boil. Cook pasta, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Combine egg, ricotta cheese, and 1/4 cup Parmesan cheese in a bowl. Spread 1/3 the spaghetti sauce in prepared baking dish. Top with 1/2 the pasta, 1/2 the ricotta mixture, 1/3 the spaghetti sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese; repeat layers. Top with remaining spaghetti sauce and Parmesan cheese; cover baking dish with aluminum foil.  Bake in preheated oven until heated through, 45 to 50 minutes.

Chili Pie

Chili Pie
1 lb. ground beef
1 (12-oz.) can chili beans, drained
1 (15-oz.) can diced tomatoes
1 small onion, chopped fine
Salt and pepper to taste
1 Tbsp. chili powder
Corn chips
1 1/2 cups shredded Cheddar cheese
Brown ground beef in a medium skillet; drain. Stir in beans, tomatoes, onion and seasonings. Cover and simmer 20 to 25 minutes. Serve over corn chips and topped with shredded cheese.

Tomato Gravy

Tomato Gravy
4 Tbsp. oil
2 or 3 Tbsp. flour
Salt and pepper
1 (15-oz.) can diced tomatoes, drained
1 cup water
1 (8-oz.) can tomato sauce
Heat oil in a large skillet over medium heat; stir in flour. Cook and stir until light brown. Season to taste with salt and pepper. Pour in diced tomatoes and 1 cup water; stir well. Reduce heat. Pour in tomato sauce; stir. Cover and simmer 15 minutes or until thick. Serve over hot biscuits.

Pineapple Pink Lemonade Soda

Pineapple Pink Lemonade Soda
1 Liter Sprite
1 cup Pink Lemonade MIX
1 can (48 z.) Dole Pineapple Juice
Just mix everything together and add ice (it takes a LARGE pitcher).

White Chocolate Candy Corn Buckeyes

White Chocolate Candy Corn Buckeyes
1 c. peanut butter
2 c. powdered sugar
1/4 c. butter, softened
1/2 c. candy corn (pieces work well)
8 oz. white chocolate (I used CandiQuik)
In a medium bowl, combine peanut butter, powdered sugar, and softened butter until well-mixed.  Add candy corn and stir to distribute.  Roll mixture into small (1 1/2 inch) balls, using your hands, and set on parchment paper-lined baking sheet.  Melt white chocolate over low heat; roll peanut butter balls in melted chocolate to coat.  Set on prepared baking sheet to harden.  Once all balls are coated, place baking sheet in refrigerator to cool and harden completely.

Red Hot - Christmas Salad

Red Hot - Christmas Salad 
1 lg box Cherry (or Strawberry) Jello
3 c boiling water
1 c Red Hot Cinnamon Candies
2 c applesauce
Boil water in saucepan, add instant jello, stir until dissolved, add candy - keep stirring until dissolved. Add applesauce. Pour into jello mold and chill.

Chick Fil-A Sauce

Chick Fil-A Sauce
1/2 cup Mayo
2 tsp prepared mustard
1 tsp lemon juice
2 tbs honey
1 tbs smokey BBQ sauce
Whisk all ingredients together. Serve as a sauce for chicken nuggets, fries, chicken sandwiches, hamburgers, or anything else you might want it on.

Jalapeno Popper Chicken

Jalapeno Popper Chicken
6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (1/2 sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted
Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.  While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.  Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.  For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes.  Serve warm.

Cheese & Bacon Jalapeno Rellenos

Cheese & Bacon Jalapeno Rellenos
4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
1 cup KRAFT® Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA®
4 slices cooked OSCAR MAYER® Bacon, crumbled
2 tablespoons finely chopped onion
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed
HEAT oven to 375°F.  COMBINE all ingredients except peppers; spoon into peppers.  PLACE, filled-sides up, on baking sheet.  BAKE 10 min. or until cheese is melted. Yield: 18 servings.

Amish Chicken

Amish Chicken
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water
Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.  Mix the cream and water and pour over the chicken.  Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Banana Pudding Cheesecake

Banana Pudding Cheesecake
1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
1/4 cup Granulated Sugar
1/2 cup Butter, Melted
2/3 cup Granulated Sugar
1/3 cup Flour
1 pinch Sea Salt
2 cups Milk
3 whole Egg Yolks, Whisked
1 1/2 teaspoons Vanilla Extract
16 ounces Cream Cheese, Room Temperature
4 whole Bananas, Sliced
 Preheat oven to 375 degrees.  In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.  In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.  Bring mixture to a simmer while stirring over medium heat. Cook until thickened.  Slowly stir in 2 cups of milk mixture into the egg yolks.  Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the constancy of pudding.  Remove from heat and stir in vanilla extract.  Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.  Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.  Refrigerate cheesecake until cold or overnight.  Serve with whip cream and additional sliced banana.

Lazy Stuffed Peppers

Lazy Stuffed Peppers
2 Tbsp olive oil
1 lb extra-lean ground beef
1 medium yellow onion, finely diced
3 bell peppers, seeded and diced large
2 cloves garlic, minced
14.5 oz can petite diced tomatoes, with juices
14.5 oz can chicken or beef broth
8 oz can tomato sauce
2 tsp beef or chicken bouillon
2 tsp Worcestershire sauce
1 tsp Italian seasoning or oregano
1 cup white long grain rice, uncooked
1½ cups shredded cheddar cheese
Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5–7 minutes, breaking into small pieces as it browns.  Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet.  Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.  Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.  Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!

Chicken Fettuccine Casserole

Chicken Fettuccine Casserole 
1-2 chicken breasts, cooked and shredded*
1 can of cream of chicken soup
1 cup of sour cream
1- 16oz package fettuccine noodles
1/4 cup shredded cheddar cheese
Italian bread crumbs
dried parsley flakes
salt & pepper, to taste
Preheat oven to 350. Spray a 13×9 inch casserole pan with non-stick cooking spray.  Boil the fettuccine noodles according to package directions. Drain and return to the same pot.  Add chicken, cream of chicken soup and sour cream to pot. Mix well with noodles.  Add salt and pepper to taste. Mix well.  Spread the noodles evenly into the prepared casserole pan.  Sprinkle with bread crumbs, then cheese.  Put the casserole pan into the oven and let it cook for 5-10 minutes or until the cheese is melted.

TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP

TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP
 3 tablespoons butter
1 teaspoon garlic
1 medium onion (chopped)
2 tablespoons flour
3 14oz cans chicken broth
4 cups half-and-half (or low fat millk)
1 cup prepared salsa
4 chicken breasts (boneless skinless (already cooked))
1 15oz can kidney beans
1 15oz can black beans
1 15oz can corn
2 teaspoons ground cumin
1 package fajita seasoning
1 15oz can cream of chicken soup
Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.  Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Easy Fruit Salad

Easy Fruit Salad
1 pint strawberries - cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.

Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole
1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
1 can Cream Of Mushroom Soup (10 Ounce Can)
1 container Sour Cream, Low-fat (8 Ounce Size)
1 whole Rotisserie Chicken
1 container Durkee French-fried Onions (6 Ounce Can)
Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (or you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.  When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish (I use a 9-by-13-inch pan, but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.  Remove from oven, cover with the french-friend onions and bake for 5 more minutes.

Peanut Butter Cookies

Peanut Butter Cookies
1 cup sugar
1 cup creamy peanut butter
1 egg
Preheat oven to 350 degrees F.  Prepare a baking sheet by lining it with parchment or with a silicone baking mat.  In a medium bowl, mix the sugar, peanut butter and egg together until well incorporated.  Roll the dough into 1-inch balls and place on the prepared baking sheet.  Using the back of a fork, make a criss-cross pattern on each cookie.  Bake for 12 minutes.  Allow to cool on the baking sheet for a minute or two before transferring to a wire rack.

ROAST PORK CHOPS WITH CHEDDAR AND BACON GRITS

ROAST PORK CHOPS WITH CHEDDAR AND BACON GRITS
5 cups milk
1 cup quick cooking grits
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup butter
1/4 cup grated Cheddar
4 slices bacon, cooked and crumbled
4 large pork chops
2 tablespoons vegetable oil
In a medium saucepan, bring the milk to a boil over medium-high heat. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter. Cook and stir frequently, until the grits are soft. Stir in cheese and bacon. Set aside and keep warm.  Sprinkle the pork chops with the remaining salt and pepper, or to taste.  In a large nonstick skillet, heat the oil over medium-high heat. Add the pork chops, and cook for 10 minutes, turning occasionally.  Spoon some grits onto each serving plate and arrange a pork chop on top.

Mexican Cheese Dip

Mexican Cheese Dip
1 pound white American cheese, cubed
1/2 cup milk, or as needed
1 tablespoon butter or margarine
2 (4 ounce) cans chopped green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper to taste
Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Crock-Pot Tortellini Soup

Crock-Pot Tortellini Soup
1 bag of frozen tortellini
1 small bag of fresh spinach or kale
2 cans of Italian style diced tomatoes
1 box or 4 cups of chicken broth
1 block of cream cheese
Put all ingredients in crock-pot, chunking up the cream cheese.  Cook on low for 5-6 hrs.

Chicken Ferocious

Chicken Ferocious
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 1/2 cups distilled white vinegar
1 cup SPLENDA
1/2 cup soy sauce
1 tablespoon red pepper flakes, or to taste
2 tablespoons garlic powder, or to taste
1 tablespoon onion powder, or to taste
1/2 teaspoon ground ginger
1 (8 ounce) package button mushrooms, sliced
1 cup frozen green peas
3 green onions, chopped
3 teaspoons cornstarch
2 tablespoons cold water
Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and SPLENDA; stirring until sweetener is dissolved. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more SPLENDA; if it is too sweet, add more vinegar.  Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.

Refrigerator Pickles

Refrigerator Pickles
1 cup white vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt
3 cups sliced cucumber
3 small onions, thinly sliced
Place sliced cucumber and onions in a large container or bowl. In a separate bowl, stir vinegar, sugar, water and salt together until dissolved. Add celery seed. Pour mixture over cucumber and onions and refrigerate.

Stuffed Shells

Stuffed Shells
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
Cook shells according to package directions. Place in cold water to stop cooking. Drain.  Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.  Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.  Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Caramel Banana Nut Poke Cake

Caramel Banana Nut Poke Cake 
Cake:
1 (16.5 ounce) box yellow cake mix, prepared according to directions
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar caramel sauce
Topping:
1 (3.4 ounce) box instant banana pudding
1 1/2 cups milk
1 (8 ounce) container Cool Whip
Nut topping
Make yellow cake according to the box directions for a 9x13 cake.  Let cool.  Using a fork, poke holes all over the top of the cake.  Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake.  In a mixing bowl, whisk together banana pudding mix and milk for two minutes, until it begins to thicken.  Fold in Cool Whip until completely combined.  Spread Cool Whip/pudding mixture over the top of the cake.  Sprinkle on nut topping and drizzle with any leftover caramel.  Store in the refrigerator until time to serve.

No-Bake Peanut Butter Cheesecake

No-Bake Peanut Butter Cheesecake
18 regular oreos, finely crushed (in a food processor or with a rolling pin)
2 tablespoons butter, melted
1 8-oz package cream cheese, softened
⅓ cup sugar
1 8-oz container cool whip
¼ cup peanut butter
¼ cup powdered sugar
¼ cup milk
Mix together oreos and butter. Press firmly into the bottom of an 8x8” pan.  In medium mixing bowl, beat cream cheese and sugar until smooth. Fold in cool whip.  Spoon mixture into the 8x8 pan.  In a separate bowl, mix together peanut butter, powdered sugar, and milk.
Place mixture in dollops on top of the cream cheese, and swirl with a knife. If you want to set it up so it cuts a little better, you can refrigerate it for 2-3 hours.

Easy Chicken and Noodle Casserole

Easy Chicken and Noodle Casserole
2 Cups of shredded Rotisserie Chicken (you can also use 2 cups of shredded cooked chicken breast)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream (I used light)
1/4 cup chopped onion (optional)
1/2 cup chopped mushrooms (optional)
1 red bell pepper, chopped (optional)
1/2 cup of frozen peas
Salt and Pepper to Taste
16 ounces egg noodles, cooked  (follow the cooking directions on the package)
Preheat oven to 350 degrees.  Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.  Combine soup, sour cream, and veggies . Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan.  Cover and bake for 30 minutes (or freeze for baking at another time).

German Potato Salad

German Potato Salad
8 white potatoes, peeled and cut into cubes
1 large onion, chopped
2 teaspoons white sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup cider vinegar, divided
1 pinch ground black pepper
1/4 cup vegetable oil
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.  Put potatoes into a large bowl; add onion and stir.  Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper.  Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture.  Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.

Stuffed Zucchini

Stuffed Zucchini
3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).  Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.  Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Party Punch

Party Punch
4 (0.13 ounce) packages unsweetened strawberry-flavored drink mix powder
2 (46 fluid ounce) cans pineapple juice
3 cups SPLENDA
4 quarts water
2 liters ginger ale
In a large punch bowl combine drink mix, pineapple juice, SPLENDA, and water. Stir until dissolved. Stir in the ginger ale.

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce
4 boneless skinless chicken breast halves (1 1/2 pound total)
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil
Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.  Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.  Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.  Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.  Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

Pumpkin Crunch Cake

Pumpkin Crunch Cake
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

Fluffernutter Cookies

Fluffernutter Cookies
1½ cups all-purpose flour
1 tsp. baking soda
1 cup creamy peanut butter
4 tbsp. unsalted butter, room temperature
½ cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp. vanilla extract
⅔ cup small marshmallows, not the jumbo campfire size
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.  In a large bowl, whisk together flour and baking soda. Set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.  Slowly add in the flour mixture and mix until all combined and well-incorporated.  Using a spatula, fold in the marshmallows. They won't fold in completely into all the dough, but that's ok.  Take a scoop of cookie dough, roll it into a ball, push the marshmallows back into the dough if they pop out, then place on cookie sheet & repeat until all dough has been used up.  Bake for 13-15 minutes. Until marshmallow has melted and the edges of the cookie are getting slightly brown.  Let cool on baking sheet for 5 minutes then move to a wire rack to cool completely.  Store in an airtight container.

Hamburger Corn Soup

Hamburger Corn Soup
1 pound ground beef
1 large onion
2 (15.25 ounce) cans sweet corn, undrained
2 (15 ounce) cans sweet cream-style corn
3 potatoes, peeled and cubed
2 teaspoons dried parsley
water, as needed
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
Heat a large skillet over medium-high heat; cook and stir beef and onion until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Add sweet corn, cream-style corn, potatoes, and parsley. Pour enough water into the slow cooker to fill completely.  Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.

Crock-Pot Roast with Balsamic Onions

Crock-Pot Roast with Balsamic Onions
1 (2 1/2 pound) boneless beef chuck roast
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 large onion, halved and sliced
1/2 cup balsamic vinegar
Season roast with salt, pepper, and garlic powder.  Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.  Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.  Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

Chicken Carbanaro Risotto

Chicken Carbanaro Risotto
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 cup frozen peas
1 1/2 cups milk
2 cups Minute® White Rice, uncooked
1/4 cup real bacon bits
1/4 cup grated Parmesan cheese*
Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.  Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.  Stir in bacon bits and Parmesan cheese.

Chicken Milano

Chicken Milano
1 tablespoon butter
2 cloves garlic, minced
1 cup chicken broth, divided
1/2 cup chopped roasted red peppers
1 cup heavy whipping cream
3 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces fettuccine
Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.  Pour cream into broth mixture; bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.  Season both sides of chicken breasts with salt and pepper.  Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.  Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce; stir in basil.  Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.