Fiesta Chicken Casserole

 

Michelle made this for lunch during our Sister Saturday Spectacular. It was easy to make and everyone loved it. Even the kids ate it. There was none left! I'm not sure where this recipe comes from because she found it on pinterest and the recipe is in the description and when you click on the picture, it takes you to the twitter login page, so if you know where this came from let me know. We would love to give credit for this recipe.

 

2 cups chicken breast grilled & cubed

 2 cups medium shell pasta cooked

  2 cups cheddar/jack cheese blend

 1 can of cream of chicken soup

 1 can Rotel

1 can green chilies

 1/2 cup of milk

  Cover with cheese

salt and pepper to taste!

 

Cook noodles according to the package

Mix all the ingredients together and place in a 9x13 pan

Cover and Bake at 350 for 20 minutes

Boston Cream Cupcakes

 

We made these cupcakes for our Sister Saturday Spectacular (it's working title, I think it changes every month), I found this recipe on America's Test Kitchen and everything is made from scratch, the cupcakes, the filling and the frosting. But after making these, you could totally make these WAY easier. Just get a box of white cake mix and make cupcakes, get a box of vanilla pudding, and a jar of chocolate frosting. These were good and it's fun sometimes to make things from scratch, but next time I would take the easy way out.

 

This recipe is from America's Test Kitchen

 

It’s important to bake these cupcakes in a greased and floured muffin tin rather than paper cupcake liners, so the chocolate glaze can run down the sides of the cupcakes.

 

PASTRY CREAM
1⅓ cups heavy cream
3 large egg yolks
⅓ cup (2⅓ ounces) sugar
Pinch salt
4 teaspoons cornstarch
2 tablespoons unsalted butter, cut into 2 pieces
1½ teaspoons vanilla extract

 

Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.

 

Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.

 

CUPCAKES
1¾ cups (8¾ ounces) all-purpose flour
1 cup (7 ounces) sugar
1½ teaspoons baking powder
¾ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened
3 large eggs, room temperature
¾ cup whole milk, room temperature
1½ teaspoons vanilla extract

 

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 12-cup muffin tin.

 

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.

 

Using a greased ⅓-cup measure, portion the batter into each muffin cup (about three-quarters full; do not overfill). Bake the cupcakes until a toothpick inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

 

GLAZE
8 ounces bittersweet chocolate, chopped
⅔ cup heavy cream
¼ cup light corn syrup
½ teaspoon vanilla extract

 

Microwave all of the ingredients together, whisking often, until melted and smooth, 1 to 2 minutes. Let the glaze cool, uncovered, until it is thickened but pourable, about 20 minutes.

 

 

ASSEMBLE THE CUPCAKES

 

 Cut around the inside edge of the top of each cupcake, removing a cone-shaped piece from each cupcake, and fill with 2 tablespoons of pastry cream. Trim and replace the cupcake top and set each cupcake on a wire rack over a parchment-lined baking sheet (for easy cleanup). Pour the glaze over the cupcakes, letting it run down the sides. Refrigerate the cupcakes until the glaze has set, about 10 minutes, before serving.

 



Cheesy Potato's

 

I have made these twice now, I made them, and we loved them, but we are huge potato lovers in this house. But I went to dinner at my sisters last night and made them and they went fast! Even my niece that doesn't like potatoes ( I know, who doesn't like potatoes??)  loved them, so I guess that means they are SUPER GOOD! They are easy to make and I usually have these ingredients on hand, so these will become a new staple for dinner!

 

This Recipe is from Get Of Your Butt And...BAKE

 

 

5 large potatoes

1 pint whipping cream ( 2 cups)

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

 

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. ( I used my awesome mandolin, made it way easy to cut the potatoes)

 

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

 

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

Raspberry Rolls

 

I made these the other day and thought they were so good! I have to share them. You could use any berry you want. I think I am going to try them with blackberries next!

I changed a couple of things, I didn't have all purpose flour so I used bread flour, I also didn't have active dry yeast, so I used my bread machine yeast, which is like rapid rise yeast. I used the same amounts though and didn't have a problem. I also had to cook mine for longer than what it says, becuase they were still doughy in the middle. I added another 10-15 minutes on at the end. I also covered them with aluminum foil so the tops didn't burn.

 

 

I got this recipe from Food of Love

 

 

Rolls-

1 cup milk

2/3 cup sugar

1 1/2 tablespoons active dry yeast

1 stick unsalted butter, softened

2 large eggs

2 tsp finely grated lemon zest

1/2 teaspoon fine salt

4 1/4 cups all-purpose flour, plus more for dusting

        One 12-ounce package frozen raspberries, not thawed

1/4 cup plus 2 tbsp sugar

1 teaspoon cornstarch

Icing-

3/4 cup confectioners' sugar

3 tbsp unsalted butter, melted

1 1/2 tbsp heavy cream

1 tbsp fresh lemon juice

1 tsp good vanilla extract

In a small saucepan, warm the milk over moderately low heat until it's 95°.

 

Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.

 

Add the softened butter, eggs, grated lemon zest and salt.

 

Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

 

Butter a 9x13 glass baking dish & set aside.

 

 Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

 

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

 

Preheat the oven to 425°.

 

 Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

 

In a small bowl, whisk the confectioners' sugar with the butter heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable. Top warm rolls with icing.

Garlice Cheesey Bread

I LOVE BREAD! I love to make it, and eat it. It is a weakness! I love that it takes all day to make, that your house always smells good when you're making it and I love eating hot bread! I found this recipe and had to try it! Bread and Cheese together and all melty...YUM!

Original Recipe found at Lauren's Latest

Ingredients:
1 cup Warm Water
1 Tablespoon Honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon Salt
3 cups Bread Flour
Olive Oil, For Greasing Surfaces
⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter ( i just made my own garlic butter I will put the recipe at the bottom)

Directions:
In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’. Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.
Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.
In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.
Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted.
Serve immediately.

Garlic Butter

1/2 c butter softened

1/4 tsp garlic powder

1/2 tsp parsley or 2 tsp fresh parsley

1/2 tsp oregano

2 tbsp parm cheese

Mix all the ingredients together.

Meatball Bubble Biscuits

My girls loved these. They were so cute and fun to eat.  I  made my own meatballs. It would be super fast and easy to use the pre-made ones from the store like the recipe says. I will add my meatball recipe in case you want to make your own. I also made them ahead of time and just covered them and put them in my fridge so when it was time for dinner all I had to do was throw them in the oven. Nice and Easy!

This recipe comes from Kathie Cooks

Meatball Bubble BiscuitsSource: Barbie F.

1 can Pillsbury golden layers biscuits - each pulled into 2 layers
10 frozen fully cooked Italian style meatballs - thawed and cut in half
2 sticks string cheese - cut each into 10 pieces
1 T. parm cheese
1/2 t. Italian seasoning
1/4 t. garlic powder
1 c. marinara sauce

Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

Here is my meatball recipe...

1 lb hamburger

1 egg

1 cup bread crumbs

1 onion finely chopped

4 cloves of garlic minced

1/2 tsp Worcestershire Sauce

1/4 c Parsley

1/4 c Parmesan Cheese

Salt and Pepper to taste.

Preheat the oven to 450.

 Place all the ingredients in a bowl and mix together. Don't over mix, just enough to combine the ingredients. Roll into balls, place on a cookie sheet. Bake for about 12 minutes or until the center of the meatballs are cooked through.

(If I have leftover meatballs I usually freeze them and take them out when I need them. The still taste yummy and you would never know the were frozen.)

Lasagna Soup

I love soup! Even in the summer. It doesn't matter if it is hot or cold. Usually I like my soups, cream based, but I tried this one and really liked it! I made my soup and cooked it in the crockpot all day. Then I added my noodles and the cheese in the bowls like it says in the recipe. It gets kinda crazy around here after school and it was nice to have dinner pretty much done.

The recipe is from A Farm Girl's Dabbles

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.