Family favorites
I LOVE Pinterest! I get so many ideas and great recipes from there! What are some of your favorite things on Pinterest??
This recipe became an instant favorite with my entire family! Next time I make it I am going to double the recipe as this is made in an 8 x 8 pan. This recipe also has bacon in it and in my house even though a recipe only calls for two or three pieces, I have to make a full pound as I have the sweetest, senior dog that just goes crazy for bacon. She knows when it is baking in the oven and sits patiently until it is done and then all bets are off. She is having BACON! Daphne does crazy things for bacon and if you have a piece you better watch out as she is not opposed to begging from you and being YOUR best friend too!
How can you not love that face and not
give her that bacon?!
INGREDIENTS
1/2 pound of fettucini pasta, cooked al dente and drained
6 Tablespoons butter
3 Tablespoons flour
14.5 ounces of chicken broth
1/2 cup half and half
1 cup grated Parmesan cheese
1 1/2 cups cooked chicken (I used rotisserie chicken from my grocery store)
1/2 cup oil packed sun dried tomatoes, drained and sliced
3 slices of cooked and crumbled bacon
DIRECTIONS
Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook pasta al dente and drain.
Melt butter in saucepan over medium heat. Stir in flour, whisk for about one minute then gradually stir in broth. Heat to a boil stirring constantly. Remove from heat. Stir in half and half and 1/2 cup of the Parmesean cheese. Stir in the cooked chicken, tomatoes and bacon. Combine well. Spoon into baking dish and top with remaining cheese. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5-10 minutes until hot and bubbly.
Enjoy!
This dish started with my love for french onion soup, but sadly I am the only one in the family that likes it. I wanted the same flavors, but something transformed, that my family would all enjoy. This was just right! We all enjoyed it, but I think next time I would add some crushed Ritz crackers mixed with a little melted butter on top to add a little more texture and even more flavor! I brought this to work the next day and had a few extra taste testers and they all agreed it was definitely a keeper and a must make recipe! You could also add some shredded rotisserie chicken to this and it would be terrific!
INGREDIENTS
1 pound penne pasta
1/2 large onion
1/2 cup white wine
1 packet of Lipton onion dry soup mix
3 cups chicken stock
2 cloves of garlic, minced
1/2 cup of cheddar cheese, grated
1/2 cup Monterey Jack cheese, grated
1/4 cup light cream
1 Tablespoon flour
1 Tablespoon extra virgin olive oil
DIRECTIONS
Cook pasta according to package direction and set aside. In a large saucepan, heat the olive oil and add the chopped onion and stir until golden brown. Add the minced garlic to the onion mixture, stir and let cook another minute. Add the white wine to the pan scraping up any little bits that are stuck on the bottom of the pan. Add all of the chicken stock and the dry soup mix packet and let cook for 30 minutes. Stir in the flour and whisk the mixture until it thickens about ten minutes. Add the cream to the sauce along with the cheddar cheese and Monterey Jack cheese and stir until combined and cheese is melted. Add the pasta (and shredded cooked chicken, if using) and stir well, coating all of the pasta. Pour this into a 13 x 9 casserole dish. You can add a little extra cheese on top or top with crushed crackers mixed with melted butter. Bake at 350 degrees for 30 minutes. If you have a crumb topping, cover and bake 20 minutes, uncover and bake an additional ten minutes. Remove from oven and serve warm.
Enjoy!
I made this recipe a couple weeks ago. I was looking for something that was sweet, but not too sweet. This had fresh strawberries in it with a cheesecake flavor! The recipe sounded delicious and it is a make ahead recipe. Also another bonus in my book! We had our neighbor Randy over so he was my guinea pig for this recipe! Lucky for me and for Randy it was a terrific recipe and loved by all of us. All the plates were licked clean!! This gave us thoughts of summer in this very cold winter! This would be a fantastic summer pool side dessert!
INGREDIENTS
2 pounds of strawberries, cleaned and hulled
2 sleeves of graham crackers
1 8 ounce package cream cheese, at room temperature
1 14 ounce can sweetened condensed milk
2 3.4 ounce packages instant cheesecake flavored pudding mix
3 cups milk (I used 1%)
1 12 ounce carton of fat free Cool Whip
DIRECTIONS
Slice your cleaned strawberries about 1/4 inch thick and set aside. Line the bottom of a 13×9 inch baking pan with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue to mix it on low for 4-5 minutes or until mixture starts to thicken. Fold in two cups of Cool Whip mixing until smooth. Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries slices over cream cheese mixture, top strawberries with another layer of graham crackers then cover with the rest of the cream cheese mixture. Top cream cheese mixture with another layer of strawberries. cover and refrigerate for 6-8 hours.
When ready to serve top with remaining Cool Whip and crushed graham cracker crumbs.
Enjoy!
This recipe can be found at www.southyourmouth.com
If you follow my blog even a little bit you know how much I love watching Food Network and one of my favorite shows is the Pioneer Woman! I have made many of her recipes and I have never been disappointed as they are all so tasty! I made this recipe for the first time about four years ago and it is still a go to recipe for a special occasion or party! Mr. MCYM is not a fan of olive’s so he is not thrilled, but everyone else in the family and many of our relatives and guests just love this recipe. I’m sure you will all enjoy it as well. I have also made the cheese mixture the night before and kept it in the fridge until I was ready to use it thus saving some time on a busy day!
INGREDIENTS
6 ounce can of black olives, drained
6 ounce jar of pimento stuffed green olives, drained
2 scallions
1 stick of butter, room temperature
1/2 cup of mayonnaise
12 ounces shredded Monterey Jack cheese
1 loaf crusty french bread, sliced lengthwise
DIRECTIONS
Preheat oven to 325 degrees. Roughly chop both black olives and green olives. Set aside and slice the scallions into thin pieces. Combine the butter, mayonnaise, cheese, olives, and scallions in a mixing bowl and stir well until well combined. Spread the mixture onto the french bread. Bake until the cheese is melted and turning just slightly brown about 20-25 minutes. Remove from oven, slice and serve warm!
Enjoy,
Well, winter in the northeast has certainly been a tough one. We have not gone a week without one or sometimes two big storms. The snow is everywhere and we are running out of places to put it all! Well, on one of these very snowy days, it was a day off from my job at the high school. I wanted to make something warm and spicy, so this is what I made for all of us for lunch and…it hit the spot! Really good, full of spice and flavor and best of all, just as good for lunch the next day!
INGREDIENTS
2 Tablespoons of butter
1 onion, chopped
4 cloves of garlic, minced
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 (14 ounce) can tomato sauce
1 cup heavy whipping cream
2 teaspoons paprika
1 Tablespoon white sugar
1 Tablespoon vegetable oil
4 skinless, boneless chicken breasts, cut into bite sized pieces
1/2 teaspoon curry powder
1/2 teaspoon salt
Jasmine rice (cooked)
DIRECTIONS
Heat the butter in a large skillet over medium heat. Add the onion to the melted butter and cook until translucent, about 5 minutes. Add in garlic stirring for about one minute. Stir in cumin, 1 teaspoon of salt, ginger, cayenne pepper, cinnamon and turmeric into the onion mixture, cooking until fragrant, about two minutes. Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low. Simmer sauce for ten minutes, then mix in cream, paprika and one tablespoon of sugar. Bring sauce back to a simmer and cook stirring often until sauce thickens about 10-15 minutes.
Heat vegetable oil in a separate skillet over medium heat. Stir chicken into the hot oil, sprinkle with curry powder and sear chicken lightly until browned, but still pink inside, about three minutes stirring often. Transfer chicken and any pan juices into the sauce. Simmer chicken in the sauce until the chicken is cooked through and no longer pink, about 30 minutes. Check seasonings and adjust salt and sugar to taste if needed.
Serve warm over cooked Jasmine rice.
Enjoy,
Stay In Touch
Follow me!
Recent Pins
