White Cheddar Chicken Pasta

Ingredients:
1 lb boneless chicken breats, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 tbsp fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 lb rotini (or other short cut pasta)
2 tbsp butter
2 tbsp flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 tbsp Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I also used 2 tbsp heavy cream)
1 tbsp fresh thyme
1 tbsp fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
3.  When pan is hot, add chicken and brown for 3 minutes per side until cooked through.
4.  Remove to a place and cover with foil.
5.  Heat water to boil in a large stock pot for pasta, add salt and pasta and cook and drain according to directions.
6.  Meanwhile, melt butter in a large skillet over medium heat.
7.  Add flour and whisk to combine.
8.  Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
9.  Reduce heat to low and slowly add milk, stirring to combine.  Cook about 5-7 minutes more until mixture begins to thicken.
10.  Add cheese and stir to melt.  Add chicken and pasta, toss to incorporate sauce.  Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Hot Fudge Sauce

Ingredients:
1 can of Condensed milk (not evaporated milk)
1 stick of butter
1 tsp vanilla
1 cup of semi chocolate chips

Directions:
1. Mix all ingredients together in saucepan over low heat, until melted and well blended.
2.  Store remaining fudge in a jar with lid, or well sealed container.
3.  You can keep this in your fridge for many days, simply warm when ready to use.

Cookies and Cream Mud Pie

Ingredients:
1 (15 oz) pkg oreo cookies with the cream attached
1/4 cup melted butter
1/2 gallon vanilla ice cream (or any flavor)
1 medium container frozen whipped topping
toasted nuts (optional)
Hot fudge sauce

Directions:
1. Crush oreos and combine with melted butter.  Reserve at least 1 cup of crumbs for later and press remaining crumbs firmly into a 9 x 13 pan (I used a pie pan.)
2.  Let ice cream become soft enough to spread onto crumbs, or slice ice cream in 1 inch layers and place on top of crumbs and press seams together.
3.  Top ice cream with a few more crumbs.
4.  Drizzle with hot fudge sauce and sprinkle nuts on top if desired.
5.  Spread whipped topping over all, and drizzle again with fudge sauce.  Cover and return to freezer.

Found at: http://www.justgetoffyourbuttandbake.com/

Jello Popcorn Balls

Ingredients:
1 cup corn syrup, light
1 cup sugar
1 pkg jello (any flavor)
1 cup un-popped corn
Directions:
1. Pop popcorn in an air popper and set aside.
2.  Combine corn syrup, sugar and jello and boil for 3 minutes.
3.  Pour mixture over popcorn and shape into balls.

Change flavor for different holidays.

Italian Sausage and Spinach Lasagna

Ingredients:
5 Italian sausage links, casings removed
1/2 sweet yellow onion, diced
1 pinch of red pepper flakes
5 cloves garlic, minced
20 oz ricotta cheese
1 egg
1/2 cup baby spinach, chopped
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp fresh nutmeg, grated
Salt and pepper to taste
1/2 cup Parmesan cheese (divided)
2 1/2 cups mozzarella cheese, shredded (divided)
4 cups of marinara sauce
Lasagna noodles (no boil)
Directions:
1. Preheat oven to 375 degrees.
2.  In a skillet over medium heat, cook the Italian sausage, making sure to break it up into crumbles.
3. Add the onions and a pinch of crushed red pepper flakes.  Once the meat is brown and the onion is tender, add the garlic and cook for 60 seconds, stirring frequently.
4.  Remove from heat and drain any grease.
5.  In a large bowl, add ricotta, egg, spinach, basil, parsley, oregano, nutmeg, salt and pepper, 1/4 cup or Parmesan cheese, and 1/2 a cup of mozzarella cheese. Combine until mixed thoroughly.
6.  Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan.  Lay however many lasagna noodles you need to cover the bottom of the pan.
7.  Spread half of the ricotta mixture on the noodles; add another layer of noodles; spread a but more sauce on top of the noodles followed by the Italian sausage; add another layer of noodles then spread the last half of the ricotta on top.
8.  Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and remaining 1/4 cup of Parmesan cheese. Sprinkle a bit more dried oregano on top of the cheese.
9.  Baked covered for 30 minutes. Uncover and bake for 10-15 minutes, or until cheese is melted.  Let the lasagna cool for several minutes before slicing and serving.

Found at:http://fortheloveofcooking-recipes.blogspot.com/

Pepperoni Pizza Cups

Ingredients:
1 tube of refrigerator biscuits
Pizza sauce
Mozzarella cheese, diced or shredded
Pepperoni slices
Parmesan cheese, shredded
Dried basil
Directions:
1. Preheat oven to 375 degrees.  Coat a muffin tin with cooking spray.
2. Cut each biscuit in half then press the dough into the bottom and sides of the muffin tin.  Repeat with the remaining dough.
3.  Spoon sauce into each cup. Place diced (or shredded) mozzarella cheese into the cups followed by a few slices of pepperoni.
4. Finally add a bit more mozzarella if desired, then sprinkle the tops with Parmesan cheese and dried oregano.
5.  Place into the oven and bake for 15 minutes or until the crust is golden brown and the cheese is melted.  Serve immediately.

found at: http://fortheloveofcooking-recipes.blogspot.com/

Mini Monkey Breads

Ingredients:
12 Rhodes Dinner rolls, thawed, but still cold
1 stick of butter, melted
2 tbsp corn syrup
1 1/4 cup brown sugar
2 tsp cinnamon

Icing: (I double this)
1 cup powdered sugar
1 tbsp butter, melted
1-2 tbsp milk
1/2 tsp vanilla

Directions:
1. Cut each diner rolls into 6 equal pieces, In a bowl, combine butter and corn syrup and stir until well mixed.
2.  In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture.
3.  Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. (Watch them so they don't rise too much.)
4.  Remove wrap and bake at 250 15-20 minutes. Combine icing ingredients and mix well. Drizzle over monkey bread if desired.
5.  Cool at least 5-10 minutes before removing from pan, or they will fall apart.

found at: http://fortheloveofcooking-recipes.blogspot.com/