Posted on

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.

Posted on

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

Posted on

Twice Baked Potato Casserole

  • 1 pound thin bacon
  • 16 russet potatoes
  • 6 tablespoons canola oil
  • 4 sticks (1 pound) salted butter, plus more for buttering baking dish
  • 2 cups sour cream
  • 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
  • 2 cups whole milk
  • 4 teaspoons seasoned salt
  • 6 green onions, sliced
  • Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then crumble.
Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in.
Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes

Posted on

Baked Hot Honey Mustard Pretzel Chicken Fingers

Spicy Honey Sauce

1. In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

 6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I’d add a side of ranch too. Enjoy!

Posted on

Baked Potato Fans

  • 4 Small baking potatoes
  • 1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided (or your favorite Italian dressing)
  • 2 TBS Shredded Parmesan Cheese or Shredded Cheddar Cheese

PREHEAT oven to 375. Scrub potatoes thoroughly with brush; pat dry. Make 7-9 diagonal slices across tops of potatoes about 3/4 of the way through, being careful to not cut all of the way through to the bottoms of potatoes. (See picture)

PLACE potatoes on lightly greased baking sheet. While slightly spreading potatoes apart to open up the slices, drizzle each potato with 1 TBS of the dressing. Bake 1 hour or until potatoes are cooked through.

PLACE hot potatoes on serving dish and sprinkle each with 1/2 TBS of the cheese.

Posted on

Baked Praline French Toast

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 Tablespoons sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Dash of salt

Slice French bread into 1 inch slices.

In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until blended, but not too bubbby.

Dip each slice into bread and arrange slices in a generously buttered 9X13 pan in two rows sitting up, overlapping slices.  If any is left pour over bread.

Cover with foil and refrigerate overnight.

The next morning, preheat oven 350 degrees.  Spread Praline Topping over bread and bake for about 40 minutes, until puffed and lightly golden

PRALINE TOPPING

1/2 pound butter (USE LESS OR IT WILL SPILL OVER INTO YOUR OVEN)

1 cup brown sugar

1 cup chopped pecans (we usually use walnuts)

2 Tablespoons light corn syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Combine all ingredients except nuts in a medium bowl.  Use a pastry cutter.  When all cut in add nuts and mix.  Put over French Toast