Herbed Cheese Pasta with Spinach & Chicken

My Mother-in-Law gave me this recipe a few years ago. I hadn't made it in a while and when I made this for dinner this week, my son exclaimed, "This is my favorite food ever!" Recipe from Linda Elggren. 

          1/2 cup onion, chopped

          2 cups chicken, cooked and shredded

          1/2 cup chicken broth

          1 (6.5 oz.) container light garlic & herbs spreadable cheese (such as Alouette)

          1 (6 oz.) package fresh baby spinach, stems removed

          3 cups hot cooked cavatappi or campanelle pasta (8 oz. uncooked)

          1 cup tomato, diced

          1/2 tsp. freshly ground black pepper

          1/4 tsp. salt

          Fresh grated parmesan cheese

Sauté onion in a large saucepan coated with cooking spray. Cook for 4 minutes, or just until tender. Add shredded chicken; sauté 1 minute. Add broth and bring to a boil. Reduce heat to low; add cheese, stirring until smooth. Add spinach and cook for 4 minutes, or until spinach just begins to wilt. Add pasta, tomato, pepper and salt; toss well. Cook 1 minute or until thoroughly heated. Sprinkle with parmesan cheese and serve immediately. Serves 4-6.

Nutrition info: (per 2 cup serving) 388 calories, 11 g. fat, 48 g. carbohydrates, 6.8 g. fiber

Ham & Cheese Noodle Bake

            8 oz. wide egg noodles, cooked and drained
            1/2 cup onion, chopped 

            1/2 cup green pepper, chopped (I also like red or yellow peppers)

            1 can condensed Cream of Mushroom soup

            1 cup sour cream (I use Light)

            2 cups Swiss cheese, shredded

            2 cups ham, diced

Preheat oven to 350° F. Cook and drain noodles. Sauté onion and green pepper in a small saucepan with a little olive oil for 3-4 minutes. Mix sour cream, soup and 1 1/2 cups cheese in a large bowl. Add onion and green pepper, noodles and ham and mix well. Pour into a lightly greased casserole dish and bake for 30 minutes. Sprinkle with remaining cheese and serve. Serves 6-8.

Cranberry Fluff

This is one of my favorite Thanksgiving side dishes! 

Ingredients:

1 lb. cranberries

1 pt. whipping cream
1 c. sugar

2 (20 oz.) cans crushed pineapple, drained

1 pkg. mini marshmallows 

Directions: 

place cranberries in blender or food processor  until chopped. Pour on 1 heaping cup of suger and refrigerate at least 2 hours... whip 1 pt. whipping cream. Fold in pineapple, marshmallows and cranberry mixture. Refrigerate overnight. 

Mint Brownies

Note: I like these best with a thinner layer of brownies and a generous layer of mint frosting and chocolate glaze, so I usually use a boxed 9 x 13" brownie recipe or Kitchen Port Brownies and bake them in two 8 x 8" pans. One pan for you and one for some friends! Serves 24.

MINT FROSTING:

            6 Tbs. butter, softened, but not melted

            3-4 Tbs. evaporated milk

            3 cups powdered sugar

            3/4 tsp pure peppermint extract

            A few drops of green food coloring

Mix until creamy and spread on cooled brownies. Refrigerate for 1 hour (or stick in the freezer until Chocolate Glaze is ready:-)

CHOCOLATE GLAZE:

          6 Tbs. butter

          1 cup semi-sweet chocolate chips

          1 tsp. vanilla

Combine butter and chocolate chips in the top of a double boiler and melt over medium heat. Once melted, remove from heat and add vanilla. Pour gently over mint frosting and tip pan to completely coat the top. Refrigerate until set and cut into squares.

Wassail

          3/4 cup sugar

          2 cups water

          5 whole cloves

          4 allspice berries

          1 cinnamon stick

          2 cups orange juice

          1 cup lemon juice (Minute Maid frozen from concentrate, if possible)

          1 quart apple juice or cider

Combine water and sugar and boil for 2 minutes. Remove from heat and add cloves, allspice and cinnamon. Cover and allow to stand in a warm place for 1 hour. Strain into a large stockpot. Add juices and bring quickly to a boil. Serve hot (Can serve from Crockpot on warm setting). Makes 8 cups.

Rolo Cookies

Ingredients:
2 1/2 c. flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 c. brown sugar
1 c. sugar
1 c. butter
2 eggs
2 tsp. vanilla extract
4 dozen rolos
2 Tbs. sugar (for rolling cookies in)
Directions:
In large bowl combine flour, cocoa and soda. Set aside. Beat butter and sugars until well blended. Add eggs and vanilla then add dry mixture and blend well. Using your hands shape dough into small balls. Press Rolo candy into the center of the ball and cover with dough. Roll cookies in sugar and place on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes (I never go more then 8 but it depends on your oven) Cool on wire rack.

Raspberry Star Cake

Ingredients

• 1 6-ounce package raspberry-flavored gelatin
• 2 cups boiling water
• 1 16-ounce jar applesauce
• 1 10-ounce package frozen red raspberries in syrup, thawed
• 1/2 cup tiny marshmallows
• 1 to 2 tablespoons milk
• 1/4 cup dairy sour cream
• 5 cup star-shape gelatin mold

Directions

Dissolve gelatin in boiling water. Let stand about 30 minutes to cool. Stir in the applesauce and raspberries with their syrup. Pour into a 5- to 6-cup mold. Cover and chill in the refrigerator for 2 to 3 hours or until firm. Remove from mold.

For drizzle, in a small saucepan combine marshmallows and milk. Cook and stir over low heat until marshmallows are melted. Remove from heat; let stand about 10 minutes. Stir in the sour cream.

Place mixture in a clear plastic bag. Snip off a corner of the bag and drizzle the mixture over the salad. Chill in refrigerator about 1 hour or until firm. Garnish the salad with the drizzle up to 4 hours before serving. Makes 8 servings.

Frosted Raspberry Salad: Prepare salad as above, except pour gelatin mixture into an 8x8x2-inch pan. Cover and chill salad as directed. For topping, combine 2 cups tiny marshmallows and 1/3 cup milk. Cook and stir over low heat until the marshmallows are melted. Remove from heat and let stand for 10 minutes. Stir in one 8-ounce carton dairy sour cream. Spread over the gelatin. Chill at least 1 hour or until topping is firm.

About This Recipe

Marshmallow-sour cream sauce dresses this molded raspberry-apple flavored gelatin dessert.

Sweet & Sour Meatloaf

Sweet & Sour Meatloaf

From "Favorites"

SAUCE:
1 (12 oz.) jar red currant jelly
1 (12 oz.) jar chili sauce
MEATLOAF:
1 pound lean ground beef
1 cup plain dry bread crumbs
1/2 cup onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup ketchup
Preheat oven to 400〫F. For the sauce, combine red currant jelly and chili sauce in a small saucepan. Heat until jelly is melted and well-blended.
For meatloaf, spray a 5 x 9" loaf pan or oval casserole dish with non-stick cooking spray and set aside. Combine remaining ingredients (I use my Kitchen Aid mixer with the paddle attachment) and spread into prepared pan. Spread half of the sauce over the meatloaf and bake for about 1 hour. Heat remaining sauce and serve with meatloaf. Great with mashed or baked potatoes.  *NOTE: I find the meatloaf is so moist that we don't need the extra sauce on the side. I just save the other half of the sauce in the refrigerator to make the meatloaf again soon. 

Swedish Pancakes

Swedish Pancakes

- this is a mix between a crepe and a pancake and is our favorite Sunday morning meal.

2 c. milk
3 eggs
1 1/2 c. flour
2 tsp. sugar
1 tsp. salt
3 Tbsp. butter, melted

*Combine all ingredients in a blender and mix well.
Cook over medium heat in a small to medium fry pan or crepe pan. Make sure to spray with Pam before each pancake.
Serve rolled with fruit, jam, powdered sugar, cinnamon sugar,cream, or syrup.

Homemade Red Mango Frozen Yogurt

Homemade Red Mango Frozen Yogurt

This has definitely been a favorite! So good!

8 c. Greek style yogurt (or plain, but I think Greek is better)
2 c. sugar
2 c. milk
1 tsp. xanthan gum (found on the baking isle, keeps the ice crystals from forming so the
consistency is more like yogurt than ice cream) Or at Sprouts

* Combine all ingredients in ice cream maker. Add ice and rock salt. My machine takes about 1 hour, then I like to keep the yogurt in the freezer for about an additional hour before I serve it.
Top with fruit, chocolate chips, coconut, and ground gram cracker.

Makes between 4-5 quarts

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

2 c. melted chocolate chips (I like milk chocolate)
2/3 c. sugar
2/3 c. brown sugar
2 eggs
1/2 c. shortening
1/2 c. butter
4 c. flour
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
3-4 Tbs milk
mint chocolate chips (1 1/2-2 cups)

melt chocolate chips in microwave on medium setting for about 3 minutes. If using hard butter combine with chips for last minute. Combine all ingredients except flour and mint chips in mixer. Add flour slowly to mixture then stir in chips.

Bake at 375 for 8-10 minutes

Teriyaki Turkey Burritos

*from Alli Elggren

10 raw tortillas, cooked
1 lb. lean ground turkey
1/2 c. chopped onion
1 garlic clove minced, or 1/8-1/4 tsp. garlic powder
16 oz package broccoli coleslaw mix (my store carries smaller bags so I use two)
1/3 c. teriyaki sauce (I use closer to 1/2 c.)
1/4 tsp. pepper
1 1/2 cups shredded cheddar cheese

*Cook tortillas and wrap tightly in foil. Warm in oven at 325 degrees for 10 minutes. Meanwhile cook turkey, onion, and garlic in a large, deep skillet until turkey is no longer pink; drain. Pour into bowl and set aside.
In the same skillet, stir-fry the broccoli slaw mix in oil for 10 minutes. Add teriyaki sauce & pepper; cook & stir for 1 minute. Stir in cheese and turkey mixture and heat through. Spoon 1/2 c. filling in each tortilla and roll up.

*5 servings, with 2 burritos each

What You Need

1. 2 baked 9-inch round white cake layers, cooled

2. 2 cups  boiling water

3. 2 pkg. (0.3 oz. each) JELL-O Sugar Free Gelatin any flavor!

4. 1 tub  (8 oz.) COOL WHIP Sugar Free Whipped 5.Topping, thawed

Make It

PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
ADD boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
DIP bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

Kraft Kitchens Tips

Special Extra

For colored frosting, gently stir a few drops food coloring into the COOL WHIP before using. Or, add desired garnish just before serving.

Pizza sauce

Ingredients:

1clove garlic, crushed
1 tablespoon olive oil
1 tablespoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano

Pizza sauce
Directions:
1. Saute garlic in olive oil.
2. Add remaining ingredients and simmer for 10 minutes











Pizza dough
Ingredients:
1 package yeast
1cup warm water
1 tablespoon sugar
2 tablespoons olive oil
2 1/2 cups all-purpose flour
pinch of salt

Pizza Dough
Directions:
1. Add yeast to the water and stir until
dissolved.
2. Add sugar, oil, flour and salt. Set
dough in a warm place for 15 minutes
to rise.
3. Pat dough out on a well-greased
pizza pan or cookie sheet.
4. Spread on sauce. Sprinkle on cheese
and other toppings. Bake at 400 de-
grees for 15 to 20 minutes.
5. Enjoy!

Homemade ice cream in 5 minutes!

What you'll need:

• 1 tablespoon sugar
• 1/2 cup milk or half & half
• 1/4 teaspoon vanilla 
• 6 tablespoons rock salt
• 1 pint-size plastic food storage bag (ex: Ziploc) 
• 1 gallon-size plastic food storage bag
• Ice cubes

How to make it:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more, but don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.

Raspberry Coffee cake

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup reduced-fat raspberry or raspberry cheesecake flavored yogurt
• 2 tablespoons butter 
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 1 cup fresh or frozen unsweetened raspberries*
• 1 tablespoon sliced almonds
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• GLAZE:
• 1/4 cup confectioners' sugar
• 1 teaspoon fat free milk
• 1/4 teaspoon vanilla extract

Directions:

1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
2. Bake at 350 degrees F for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.

Extras

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  *If using frozen raspberries, do not thaw before adding to batter.
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  Nutritional Analysis: One piece equals 178 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.