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.