Chicken & Broccoli Alfredo with Bowtie Pasta

I came up with this the other night, so I don't have exact measurements, sorry!

1 envelope Alfredo sauce mix (found by the gravy mix, taco seasoning, etc)
2 chicken breasts, cubed
Frozen Broccoli
Bowtie Pasta
Parmesan Cheese

Boil water and cook pasta.
Saute cubed chiken until no longer pink. You can add seasonings like Oregano and Basil while cooking.
Prepare Alfredo sauce according to package directions.
Cook broccoli in microwave.

Combine all and lightly toss, top with parmesan before serving.

Chewy Oatmeal & Chocolate Chip Cookies

These are now my FAVORITE cookies!

INGREDIENTS
1 cup butter, softened *I used 1 cup shortening instead*
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

***I doubled the recipe and only baked a third of the dough. The rest of the dough I rolled into balls and froze on a cookie sheet, then placed them in freezer bags and put them in the freezer. Now I have cookies ready to bake whenever I want them!***

Jelly Rolls-From Elsie Van Leuven and Kay Jones

3 eggs beaten
1 Tbsp milk
1 1/2 tsp baking powder
3/4 C sugar
1/2 tsp vanilla
1 C flour
1 Tbsp melted margarine

Beat in order given.

Line a cookie sheet with wax paper. I spray Pam with flour on the wax paper so it will peel off the baked cake part of the jelly roll. Bake on cookie sheet 12 minutes at 350 degrees until a golden tan color . (The time may need to be adjusted, according to your own oven). Turn onto cloth sprinkled with sugar so it won't stick, to roll. Peel off the wax paper. Spread jelly or jam on roll and roll up, using cloth to help roll, cut and serve. Serves 12.

Saucy Little Meatloaves-Michelle Williams

1 1/2 lbs. ground beef
3/4 c. Quaker Oats
1 1/2 tsp. salt
1/4 c. diced onion
1 egg, beaten
3/4 c. milk
1/4 tsp. pepper

For meat loaves, combine all ingredients thoroughly. Shape into 6 individual meat loaves in shallow baking pan.

1/3 c. catsup
1 tbsp. brown sugar
1 tbsp. prepared mustard

Combine all ingredients; spread over top of each loaf. Bake 350 degrees about 35 minutes.

*You can also top them with sharp cheddar cheese. It's kind of like a cheeseburger then, but it still tastes great.

Raspberry Cream Cheese Brownies-Michelle Williams

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
>2 large egg whites
3 tablespoons raspberry preserves


Preheat oven to 350°.
To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Photo: From Cooking Light magazine

Cool 'n Easy Strawberry Pie-Michelle Williams

2/3 cup boiling water
1 pkg. (4-serving size) Strawberry Flavor Gelatin
Ice cubes
1 tub (8 oz.) Whipped Topping, thawed (Lite tastes fine)
1 cup chopped, fresh strawberries
1 graham cracker (or Oreo) crumb crust
1 cup sliced, fresh strawberries

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

Photo is from jello.com

Chocolate Pudding Pie-Michelle Williams

For the filling:
2 1/2 cups milk
5 oz. semisweet chocolate, chopped into slivers
4 egg yolks
3/4 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 cookie crumb crust, made with chocolate cookies (or pie pastry like I use)


For the topping:
1 cup heavy cream
1 Tbs. sugar
1 tsp. vanilla extract
Chocolate curls for decorating

Directions:
To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.

Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.

To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.

Chicken & Broccoli Alfredo

8oz. linguine
1c. fresh or frozen broccoli flowerets
2Tbs. butter
1 lb. chicken breasts, cut into 1 1/2" pieces
1 can Cream of Mushroom Soup
1/2c. milk
1/2c. grated Parmesan cheese
1/4tsp. grated black pepper

Prepare linguine according to package directions in 3qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.
Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
Stir soup, milk, cheese, pepper, and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

Mozzerella Garlic Bread

1 loaf of French Bread (I buy the kind with seasonings baked on, like garlic parmesan or sun dried tomato, but regular french bread works, too)
Butter, softened
Garlic Salt
Parmesan Cheese
Parsley Flakes
Mozzerella Cheese

Slice French bread. On each slice, spread butter. Sprinkle with garlic salt, parsley, parmesan cheese, and top with mozzerella cheese. Place under broiler until cheese melts and bread is lightly toasted.

Lasanga Rolls

From Motherhood for Dummies

1 Package of lasagna noodles
2 Cups mozzarella
1 (15 ounce) Ricotta Cheese
1 (8-10 ounces) thawed and chopped spinach
1 (28 ounce) Pasta Sauce Jar
1 TBS Oregano
1 1/2 tsp Basil
Salt & Pepper
1/2 small onion



1. Cook noodles till they are almost done, then drain and set aside


2. In large bowl mix together mozzarella cheese, ricotta cheese, chopped spinach, onions, oregano, basil, some salt and pepper (salt & pep to your taste)


3. Lay out noodle flat and spread a thin layer of cheese mixture evenly. Then spread a thin layer of pasta sauce. Roll noodle up and place in pan (9x13), seem down.

4. When all noodles are rolled in pan, sprinkle salt over the bare noodles. Then top the remaining pasta sauce over the noodles. If you have any cheese mixture left over, plop a little dab on each noodle. I always like to sprinkle any left over mozzarella cheese too.

5. Bake in oven at 350* for 30 mins or until hot an bubbly.

Santa Fe Chicken

3 chicken breasts
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 can sliced black olives
1 cup taco sauce
1 cup sour cream
2 cups shredded Cojack cheese
PREPARATION:
On stovetop, heat olive oil in large skillet and cook chicken. (I add taco seasoning to mine) then add the garlic and onion until tender. Stir in black beans, taco sauce, sour cream, olives, and salsa. Heat until bubbly, sprinkle with cheese and melt.
Serve in tortillas or over corn chips. Garnish with sour cream, chopped tomato, lettuce, guacamole, etc.

Pasta & Peas

½ package frozen peas (16 oz. bag)
½ yellow onion peeled and sliced thinly in quarters
2 or 3 tablespoons olive oil
1 small can tomato paste (6 oz.)
1/2 tspn. oregano
Salt and pepper to taste

Pasta- small shells, penne, or bowtie

In a small pan sauté the sliced onion in olive oil until the onion is clear. Add the frozen peas and cook together with onion and oregano until peas are no longer frozen. Empty the can of paste into pan with onion and peas, add 2 paste cans full of water. Mix together well and cook over medium heat, stirring occasionally. Add more water if sauce becomes too thick. Salt and pepper to taste. Cook for about 30 minutes.

Serve over pasta. Serves four.

*You can add grilled chicken breast.

Seasoned Oven Fries

This picture makes me hungry! I was actually looking for a recipe like this about a week ago but couldn't find anything that didn't involve frying. I even reached for the bottle of canola oil but really didn't feel like making the mess, so I settled for a macaroni salad instead. But I can't wait to try this recipe, it sounds really good. I found it on the Dinner on a Dime blog. Here's the recipe:

6 medium baking potatoes
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
1 teaspoon seasoned salt (I used Mrs. Dash and it worked great)

Directions:

Cut each potato lengthwise into thirds; cut each portion into thirds. In a large reasealable plastic plastic bag, combine the butter, oil and seasoned salt. Add potatoes; shake to coat. Place in a single layer on a greased baking sheet. Bake, uncovered, at 450 degrees for 20-25 minutes or until tender, turning once.

Prep Time: 5 Minutes
Cook Time: 20 Minutes

Easy Omlet

2 eggs
1 Tbspn. water
Dash of Salt & Pepper

Spray small pan with non-stick cooking spray and heat pan while mixing eggs, water, salt, and pepper. Mix with a fork until just combined, not frothy. Pour mixture into warm pan and use a spatula to scrape sides, letting egg mixture run underneath. Flip and continue cooking. Top with grated cheese during last few minutes. Fold sides up and remove from pan. Can serve with sourcream and salsa and you can add peppers, onions, mushrooms, etc.