Olive Garden Chicken and Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings

Cream Cheese Pound Cake

I made this yesterday for a Funeral and it was so easy and way good.

1 box yellow cake mix
1 cup milk
1 package (3 ounce) cream chees
1 t. vanilla
3 eggs
Powdered sugar

Heat oven to 325 F.
Mix cake mix, milk, cream cheese, vanilla, and eggs in a bowl with a mixer for 1 min. on low speed. scrapping sides. Beat 2 min. longer. Pour into greased bundt pan.
Bake 40 to 45 min. Cool for about 1 hour.
Place on serving plate; sprinkle with powdered sugar.

Penne with Chicken

This recipe is also called Chicken in creamy pepper Jack cheese.

Ingredients

3 slices bacon
2 boneless chicken breasts, sliced to desired thickness
2 T. butter
1 small onion diced
1/2 red bell pepper sliced
2 garlic cloves
1 jalapeno pepper chopped
3 T. flour
1 cup chicken broth
1/2 cup milk
1 cup shredded monterey jack cheese
1/4 cup sour cream
1 pinch cayenne
16 ounces penne pasta
3 green onions

Directions:

Over medium heat, cook bacon until semi-crisp, reserving drippings.
Drain bacon on paper towels and crumble when cool.
Saute sliced chicken in bacon drippings until no longer pink.
remove from pan and set aside.
in the same pan, add the butter and cook bacon and cook onion, peppers and garlic until tender.
Stir in the flour and cook for 1 min.
Add 3/4 cup of the broth, and the milk. Cook and stir until bubbly.
Stir in cheese and sour cream; then add the chicken and crumbled bacon to the sauce.
Pour over the penne noddles and garnish with green onions.

Fruit Dip

1 c Milk
1 3oz pkg Vanilla Pudding
6 oz Orange Juice
8 oz Sour Cream

Mix together, chill and serve with fruit.

Penne alla Vodka

This is so yummy and quick, but tastes like you spent hours!! The vodka is optional.

3 tablespoons unsalted butter

2 large garlic cloves, finely chopped

2 ounces thinly sliced prosciutto, cut into thin strips

One 28 to 35 ounce can Italian peeled tomatoes, drained and chopped

1/2 teaspoon crushed red pepper

1/2 cup heavy cream

1/4 cup vodka

Salt

1 pound penne

1/2 cup freshly grated Parmigiano-Reggiano

In a skillet large enough to hold the cooked pasta, melt the butter over medium heat. Add the garlic and cook until golden, about 2 minutes. Stir in the prosciutto and cook for 1 minute.

Add the tomatoes and crushed red pepper and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add pasta and salt to taste. Cook until the penne is al dente. Drain the pasta, but save some of the cooking water.

Add the pasta to the skillet with the sauce and toss the pasta until it is well coated. Add a little of the reserved cooking water if the sauce seems too thick. Add the cheese and toss again. Serve immediately. I also like to mix in a little fresh basil.

Marinara Sauce

I usually double or three times this recipe, so that I have enough to freeze. Freezes great!!

1 yellow onion, chopped

1/4 cup olive oil

2 large garlic cloves, lightly smashed-I usually put in more because I LOVE garlic

2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped

Salt

8 to 10 fresh basil leaves, torn into pieces

In a large skillet, cook the garlic and onion in the olive oil over medium heat, until garlic is golden brown and the onion softens.

Add the tomatoes and salt (to taste). Bring to a simmer and cook, stirring often, until sauce is thick, 20 minutes, depending on the tomatoes. Stir in the basil leaves.

Serve over hot pasta.

S'more Cookie Bars

These are always a family favorite!!! I usually double the recipe

1/2 cup butter

3/4 cup sugar

1 egg

1 teaspoon of vanilla

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

4 Hershey's Milk Chocolate Bars (1.55 oz. each) Try other types of chocolate. They taste really good with dark chocolate

1 cup marshmallow creme

Heat oven to 350. Grease 8-inch square baking pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat well.

Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.

Press half of dough into prepared pan. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30-35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

This is not my recipe.

Which is why it is soooo dang good. Hehehehe.
Just in time for barbeque season, I give you,

PATTY'S 5 BEAN BAKE

(best baked beans I've ever had; supposedly a caterer's recipe)

-2 to 3 cans of Pork 'n Beans (1 lb., 15 oz.)
-1 can barbequed bake beans (Bush makes some good ones; must be barbequed for that delish flavor)
-and then: choose *three* other kinds of beans of your choice: kidney, pinto, white, or butter. I highly recommend choosing butter as one for the diversity.
-1 lb. bacon cut into 1 inch pieces
-3/4 c. brown sugar
-1/2 c. white vinegar
-1/4 c. onion flakes
-1 tsp. dry mustard
-1 tsp. garlic salt

*Don't drain beans*

Mix it all together in a 9x13 pan (is that the normal size of a glass pan? What ever that size is. Use that.), bake uncovered for 2 hours at 350°. When it's the correct, thick consistency for your taste, it is done. Sooo good!

Whew! Now I don't have to worry about losing that itty bitty piece of paper anymore. ;)

(note to self: the degree symbol is Alt 0176)

Easy Cheesecake

Filling
1 pkg Cream Cheese (softened)
1 can Sweetened Condensed Milk
1/3 c. Lemon Juice
1 tsp Vanilla

Crust
 1 1/2 c. graham cracker crumbs
1/4 c. sugar
1 tbsp Cinnamon
1/3 c. Butter - melted

combine graham cracker crumbs, sugar, cinnamon, and butter. Press firmly into bottom of pie plate.

Mix cream cheese, milk, lemon juice and vanilla until blended. Pour over the crust. Place in the fridge for 4 hours or until firm. Top with any fruit pie filling and Serve.

Cranberry Pineapple Mini's

1 can (20oz) Crushed Pineapple
2 pkgs (.3oz) Raspberry Jello
1 c. Whole Berry Cranberry Sauce
2/3 c. Walnuts
1 Apple - chopped

Drain pineapple, but reserve the juice. Add enough water to the juice to make 2 1/2 cups of liquid. Pour the juice into a saucepan. bring to a boil. In a separate bowl combine jello and pineapple juice. Stir for 2 minutes until jello is dissolved.
Stir in the pinapple, cranberry sauce, nuts and apple. Spoon mixture into 24 paper lined muffin cups. Put in the fridge for 2 1/2 hours or until firm.
Remove liners before serving.

Black Bottom Banana Cream Pie

6 tbsp butter
25 Nilla Wafers
2 tbsp Sugar
4 squares Semi Sweet Chocolate
2 lg Bananas (cut up)
1 pkg (4 serving size) Vanilla pudding
1 3/4 c. Cold Milk
1 c. Cool Whip

Melt 1/4 c. of butter in a bowl add the wafer crumbs and sugar. mix well and press firmly into a 9" pie plate. Microwave chocolate squares and 2 tbsp of butter for 1 minute until butter is melted. Stir until chocolate is melted. Drizzle over the crust. top with bananas.
Prepare pudding with 1 3/4 c cold milk. pour over bananas, put in the fridge for 4 hours. Top with cool whip before serving.

Monster Pancakes (AKA Puff Pancake)

2 tbsp Butter
3 Eggs
1/2 c. Flour
1/2 c. Milk
1/4 tsp Salt

Preheat oven to 400.
Place butter in 9 in pie plate or 9x9 baking dish, melt the butter in the oven

In a separate bowl, mix the eggs, flour, milk, and salt. Place mixture in hot pan. Bake for 25 minutes until puffed and golden brown.

Top with fruit and sprinkle with powdered sugar.

Lemon Bundt Cake

Cake
1 box Lemon Cake Mix
1 box Lemon Pudding
3/4 c. Water
3/4 c. Oil
1/2 c. Sugar
1 c. Sour Cream
4 Eggs
1 tsp Vanilla
2 tbsp Poppy Seeds

Preheat oven to 350. Grease your bundt pan
Mix all ingredients together. pour mixture into bundt pan. Bake for 45-50 minutes. Let cool 15 minutes remove from pan and cool.

Glaze
1 c. Powdered Sugar
1 tsp vanilla
1/2 tsp Almond Extract
2/3 tbsp Milk.

Mix together and drizzle over cake.

Granola Bars

1 c. Brown Sugar
2/3 c. Peanut Butter
1/2 c. Corn Syrup
1/2 c. Melted Butter
2 tsp Vanilla

3 c. Rolled Oats
1/2 c. Coconut
1/2 c. raisins (optional)
1/2 c. wheat germ (optional)
1/2 c. Chocolate Chips

Preheat oven to 350 and grease a 9x13 pan
Mix the first five ingredients together until well blended. Add in the remaining ingredients. Spread mixture into the 9x13 pan and bake for 20-25 minutes, cool and cut.

Minestrone Soup

2 tbsp Olive Oil
1/4 lb Pancetta (bacon works too)
1 lb zucchini - chopped
2 ribs Celery - chopped
1 Carrot - chopped
1 Onion chopped
1 Bay Leaf
2 cloves Garlic - Minced
32 oz Chicken Stock
15 oz. can Cannellni Beans (undrained)
15 oz can Crushed Tomatoes
1/4 lb Penne

In a large pot heat oil and add pancetta (or bacon). Cook until brown. Add zucchini, celery, carrot, onion, bay leaf and garlic. Cook until veg are tender. Stir in chicken stock, beans, and tomatoes. Bring to a boil and add the pasta. Cook until the pasta is done. Remove the bay leaf and serve.

** if you want to make this ahead of time, you can, just wait to add the pasta until about 10-15 minutes before you are ready to eat. Otherwise the pasta gets soggy and gross.

Snickers Salad

Snickers Salad

2 cups whipped cream
1 (3 oz.) pkg. cream cheese, softened
3 Snickers candy bars, cut into small pieces
3 Granny Smith apples, cut into small pieces
3 McIntosh apples, cut into small pieces

Mix whipped cream and cream cheese. Stir in Snickers and apples. Enjoy!

Broccoli Salad

3/4 cup mayonnaise
2 tbsp Sugar
2 tbsp White Vinegar
1 bunch Broccoli
6 slices Bacon - cooked crumbled
1 small Red Onion

mix mayo, sugar and vinegar in a large bowl. Add remaining ingredients, mix lightly. Place in the fridge for 1 hour. Serve.

Potato Salad With Fennel

This is my new favorite potato salad. I got it from a Rachel Ray magazine. It has some different, hard to find ingredients but seriously, really good.

1 1/2 lb Red Potatoes
1 tbsp Dijon Mustard
2 tsp Lemon Juice
1 clove Garlic - minced
3 Tbsp Olive Oil
3 Scallions - chopped
1/2 c Fennel - chopped
2 tbsp Fennel Fronds (the top part)
2 1/2 oz prosciutto
2 tbsp basil

cut potatoes into quarters and cook until tender. in a bowl whisk mustard, lemon juice, and garlic. Season with salt and pepper. Slowly whisk in olive oil. Stir in scallions. Combine fennel, fennel fronds, prosciutto, and basil with the potatoes. stir in the mustard vinaigrette.
Serve.

It is good hot and it is good cold so either way is okay.

Greek Style Skillet

1 lb Hamburger
1/2 c. Chopped Onion
2 tsp Oregano
1 tsp Cinnamon
1/2 tsp Garlic Powder
1 can Beef Broth
1 can Diced Tomatoes
2 tbsp Tomato Paste
1 1/2 c. Penne Pasta
1 1/2 c Frozen Spinach (thawed)
3/4 c. Feta Cheese

Cook hamburger and onion in skillet, until hamburger is done. Drain fat and add oregano, cinnamon and garlic powder mix well. Stir in broth, tomatoes, and tomato paste. Bring to a biol stir in pasta. Reduce heat to medium, cover and cook 10 minites unitl the pasta is nearly tender. stir in spinach and 1/2 c. of feta cheese. Cover and cook 5 minutes until pasta is done. Sprinkle with the remaining cheese, let stand 5 minutes before serving.

Roast

3-5 lb Roast
4 Onions cut into large pieces
1c. Beef Broth
1/2 c. Beer (or Apple Juice)
1 tbsp Brown Sugar
2 tbsp Dijon Mustard
1 tbsp Cider Vinegar

In a skillet add a little bit of oil and cook the onions until tender. Add the broth, beer/apple juice, brown sugar, mustard, and vinegar and mix until combines. Heat until warm.

Place your roast in a crock pot and pour onion mixture over roast. Cover and cook on high for 5-6 hours.

**If you don't like onions you can leave them out, without a huge taste difference. Also it may seem like a lot of onions but once they cook for 5-6 hours they cook down to almost nothing.

Pulled Pork or Beef

I got this recipe from family in Minnesota...Lots of good food comes from there!

3-5 lb roast (either Pork or Beef works well)
2 pkgs Italian Salad dressing mix (the dry stuff)
1 pkg Lipton Onion Soup Mix

Place the roast in your crock pot, pour the seasonings over the roast and cook until the meat falls apart. on high 4-5 hours on low 6-7 hours.

You can use this to make sandwiches, or put it on a salad. It is really good, and way easy.

Fettuccine Alfredo

1/2 c. Butter
1/2 c. Heavy Whipping Cream
3/4 c. Parmesan Cheese (if you have it use the grated cheese in the package, not the stuff in the bottle, it tastes the same but it makes a smoother sauce)
1 tbsp Lemon juice
Salt and Pepper to taste

You can add red pepper flakes to spice it up a bit too.

Melt the butter while stirring in the whipping cream. Continue stirring until the butter is melted. Stir in parmesan cheese, salt, pepper and lemon juice. cook until cheese is melted.

Serve over any noodles you like. You can also add stuff like chicken, or vegetables to it and it is always good.

Spinach Artichoke Dip

1 tsp Olive Oil
1 jar Artichoke Hearts
3 cloves Garlic
1 bunch Spinach
8oz Cream Cheese
1 tsp Lemon Juice
(you don't have to chop anything because you add it all to a food processor)

Heat oil in the pan then add the artichokes and garlic. Saute for 2-3 minutes. Add spinach and lemon juice. cook until spinach is wilted. put spinach artichoke mixture and cream cheese into a food processor and mix until well blended.

Serve with baguettes cut into small slices.