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Chicken Alfredo Baked Ziti-Hallie Dennis

Ingredients:

  • 16 ounce penne noodles
  • 2 cups cooked chicken
  • 1 1/2 cup mozzarella cheese
  • Parsley (to garnish)
  • 1/2 cup butter
  • 3 Tablespoons flour3 cloves minced garlic
  • 2 cups heavy whipping cream
  • 2 cups shredded parmesan
  • salt and pepper

Directions:

Preheat oven to 375. Spray a 9X13 pan. Cook the noodles

Melt butter in a sauce pan on medium heat. Add garlic. Stir until fragrant. Sprinkle in flour. Whisk to create a smooth roux. Slowly add in cream, then add parmesan. Bring sauce to a boil, then simmer for 2-3 minutes. Add salt and pepper to taste.

Add noodles to sauce. Add chicken and parsley. Add half the mixture to the 9X13, sprinkle some mozzarella on top, add the rest of the mixture then top with remaining cheese. Bake for 25-35 minutes.

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Pretzel or Graham Cracker Jello Dessert-Julie Ross

Ingredients:

  • 1 1/2 cup pretzels or graham crackers, crushed coarsely
  • 3/4 cup melted margarine
  • 3/4 cup sugar
  • 1 package (6 oz) strawberry or raspberry Jello
  • 1 package (16 oz) frozen strawberries or raspberries
  • 4 1/2 Tablespoons sugar
  • 8 ounce cream cheese
  • 8 ounce cool whip
  • 2 cups boiling water

Directions:

Combine crushed pretzels or graham crackers with 4 1/2 tablespoons of sugar and 3/4 cup of margarine in a bowl and mix. Put in a 9X13 pan and bake for 8 minutes at 375. Mix cream cheese, 3/4 cup sugar, and cool whip together in a bowl. After crust is cool, spread this over the crust. Dissolve Jello in boiling water, add fruit, chill until partially set. Spoon Jello over cream cheese filling and chill until set.

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Chicken and Herb Casserole-Julie Ross

Ingredients:

  • 3 cups cooked chicken (rotisserie chicken works great!)
  • 1 cup melted butter
  • 4 cups Pepperidge Farm Herb Stuffing
  • 1 1/2 cup cooked frozen peas
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1/2 cup diced celery
  • 2 teaspoon minced onion

Directions:

Mix stuffing and melted butter. Press 1/2 of mix on bottom of a 9X13 pan. Mix soups and milk, then add diced chicken, peas, celery, onions. Pour over stuffing. Top with the rest of the stuffing and bake at 375 for 30 minutes.

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Cheesecake-Leann Weekes

Filling:

  • 3 packages cream cheese (softened)
  • 1 cup sugar
  • 3 eggs
  • 1/4 teaspoon vanilla

Beat cream cheese until smooth. Add sugar a little at a time to incorporate. Add eggs one at a time. Add vanilla and combine. DON’T OVER MIX!

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 Tablespoons sugar
  • 6 Tablespoons butter
  • 1 teaspoon cinnamon

Mix together thoroughly. Press firmly into a 9″ or 10″ pie pan. Fill crust will the filling. Bake at 300 for 60 minutes

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Caramel Rice Krispie Treats-Nan Abel

Ingredients

  • 2 bags mini marshmallows
  • 2 cubes of butter
  • 1 can eagle brand milk
  • 1 package 12-16 ounce caramels

Make rice Krispie treats:

  • 3/4 bag marshmallows
  • 3/4 square butter
  • 8 cups krispies

Press into pan (Jelly roll pan works best!) Melt 1/4 of each square of butter, milk, and caramels. Put 1/3 of each marshmallow bag on rice krispie, pour caramel over top. Make 2nd batch of rice krispie, press on top. Enjoy!

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Aunt Sandra’s “Chicken Dance” Chili #CookingWithAuntSandra-Alex’s Aunt Sandra Bottoms

Ingredients:

  • 1 1/2 Tablespoon extra-virgin olive oil
  • 3 Tablespoons butter
  • 3 pounds ground chicken
  • 1/2 pound sweet Italian style chicken sausage**, peel “skin” and crumble (brand-al fresco sweet Italian style chicken sausage with fresh red and green peppers)
  • 3 garlic cloves, chopped
  • 3 celery stalks, finely chopped
  • 1 large onion, finely chopped
  • 3 carrots, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/2 red and 1/2 green pepper, finely chopped**
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • Salt and pepper to taste
  • Chili powder to taste**
  • 10 ounces of beer (it cooks off)
  • 22 ounce can of tomato sauce (I use Hunts plain tomato sauce
  • 1/2 cup cayenne pepper hot sauce (I use Frank’s Hot Sauce)

Directions:

Heat a large skillet over high heat (I just use a large enough stock pot to brown meat, and then continue cooking in it). Add the olive oil and the butter to melt together. Add the chicken and chicken sausage and cook, breaking up the meat until cooked. Add the garlic, celery, onion, carrots, jalapeno peppers, red and green peppers. Season with cumin, coriander, salt, pepper, and chili powder. Cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2-3 minutes. Stir in the hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.

Toppings (optional to add when serving):

Green onions (finely chopped), fresh cilantro (finely chopped), corn chips (fritos), tortilla chips, crumbled blue cheese, shredded extra-sharp cheddar cheese, cubed avocado, sour cream, hot sauce (extra Franks for more spice), lime wedges

**The base of this recipe is Rachael Ray’s Buffalo Chicken Chili…I made it Sandra’s “Chicken Dance” Chili by adding the extra ingredients noted with asterisks, and increasing the amounts of all the ingredients to fill up a crock pot (to keep warm for hosting football gatherings, or entering chili-making contests, or having leftovers to eat for several nights or for freezing for later)

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Easy Pecan Pie Bars-Nicole Brooksby (Brittney’s Friend)

Ingredients:

Shortbread crust (Double the crust recipe!!)

  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 2 Tablespoons cornstarch

Pecan pie filling

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 1/2 cup pecans chopped

Directions:

Preheat the oven to 325 then line an 8X8 pan with parchment paper and set aside.

In a large bowl, add in the flour, salt, and cornstarch and mix. Add in the cold butter and work it into the dough with your hand or a pastry cutter until cookie dough forms. Press onto the prepared baking pan and bake in the preheated oven for 20 minutes.

In a separate large bowl, mix the eggs, brown sugar, light corn syrup, heavy cream, salt vanilla extract, and cornstarch until combined. Stir in the pecan pieces.

Once the crust is done baking pour the pecan pie filling on top of the crust and bake for 30-35 minutes. The edges will brown a little and the center will be barely jiggly

Remove from the oven and let cool completely before transferring to chill in the fridge for at least 30 minutes. Slice the bars and serve.

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Vanishing Oatmeal Raisin Cookies-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 stick (1/2 cup) plus 6 Tablespoons butter, soffened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (old fashioned, uncooked)
  • 1 cup craisens
  • 1 cup white chocolate chip morsels

Directions:

Heat oven to 350. In large bowl, beat butters and sugars on medium speed with electric mixer until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt and mix on lower speed. Add oats and craisens and mix by hand. Add white chocolate chips and mix into batter.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 minutes or until light brown. Cool 1 min on cookie sheet, remove to wire rack and cool completely. Store in container or zip lock to keep safe.

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Easy Enchiladas-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 3 Tablespoons oil
  • 3 garlic cloves, minced
  • 1/2 cup chopped onions
  • 1 1/2-2 cans black beans, drained and rinsed
  • 1 can tomato sauce
  • 1/2-1 cup salsa
  • 3 teaspoons cumin
  • 10 flour tortillas
  • 1 cup chopped or shredded chicken (optional)
  • 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350. Add oil to a large skillet. Saute onion in oil on low heat until onion is soft, add cumin and minced garlic and cook for 30 seconds longer.

Add one can of black beans to skillet and mash with a fork while cooking. Add the rest of the beans and stir well. Add half the can of tomato sauce, salsa, and chicken. Cook over low heat until warmed through, about 5 minutes.

Spread about 1/2 cup of bean and chicken mixture in the middle of each tortilla and sprinkle 1 tablespoon of cheese on top. Roll and place seam down in a 9X13 baking dish (sprayed with pam). Mix remaining tomato sauce with 2-3 tablespoons of water (I add 1/2 cup of salsa), and cover tortillas evenly with sauce. Top with remaining cheese. Cover and bak for 25-30 minutes.