Bacon and Sun-Dried Tomato Alfredo Pasta (with chicken)

This is a Weight Watchers recipe with modifications.

1 large chicken breast, cut in pieces
8 oz. multi grain pasta
1- (10 oz) package refrigerated light Alfredo sauce (I used bottled Barilla and it was very good)
1/2 c sun dried tomatoes, juliened
Precooked Bacon (I used Hormel real bacon bits from Sam's Club)
3-4 T chopped fresh basil
1/4 t. ground pepper

Cook chicken over the stove, adding 2 cloves crushed garlic, 1 T olive oil and a dash of white wine (optional).
Cook pasta according to package directions. While pasta cooks, combine Alfredo sauce and tomatoes in saucepan. Cook over low heat, stirring occassionally, until tomatoes are juicy and plump. Microwave bacon according to package directions and crumble.
The recipe suggests combining pasta and sauce, I wanted to control my Alfredo intake, so I dished up the pasta, covered with chicken, then topped with Alfredo sauce, bacon bits, and basil.

I also think cooked mushrooms would be good in this dish. You could serve it with a green vegetable, salad, or breadsticks. Quick and easy.

Chicken and Wild Rice Casserole

This is Patrick's favorite meal. It makes quite a lot.

2-3 chicken breasts, boiled and cubed
1 pkg. fresh mushrooms
1 onion, diced
2 boxes Uncle Ben's Wild Rice (NOT instant)
1 pint cream (the littlest carton they sell--whatever that is)
8 oz. chicken broth.
Cheddar Cheese

Cook Wild Rice according to package directions (make sure to stir in spice packet). Meanwhile Cook mushrooms and onions in a frying pan with a bit of olive oil. Combine chicken, rice, mushrooms and onions in a large casserole dish. Stir until well distributed. Pour chicken broth and cream over top. Cover and cook at 350 for 1 hour, topping with cheese the last 10 min. Serve immediately

Fruit Dip

I tried this for a party and thought it was simple and delicious.

1-7 oz jar of marshmallow cream (I did think the dip was too sweet-- I would try less next time)
1 pkg. low-fat cream cheese, softened
1/8 lime, juiced or 1 T orange juice
1 t. vanilla

Whip cream cheese until smooth. STIR in marshmallow cream followed by juice and vanilla. Serve with strawberries, bananas, apples, or other fruit of your choosing.

Baked Mashed Potatoes

To make this recipe a bit healthier, I use all fat free dairy products. They are still delicious.

2-1/2 lbs. potatoes
3 oz cream cheese
1/2 c. sour cream (I added more to taste)
1/4 c. milk

salt and pepper to taste

Place potatoes in a large pot and cover with water. Bring to boil and simmer until soft. Drain and mash. Add sour cream, cream cheese, basil, and garlic. Combine using a mixer until smooth.

Spread in baking dish and cook at 325 for 30-45 min or until hot.

This makes enough for 6 servings.

Chocolate Peanut Butter Cup Cookies

These are the most delicious peanut butter cookies ever. Be warned, they are very sweet. Also, Justin and I like them much better the next day.

1 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

2 1/3 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1 cup semisweet chocolate chips

1 cup peanut butter chips

10 reeses peanut butter cups, cut into eighths

Cream together the butter, peanut butter and sugars. Beat in the eggs and vanilla. Combine the flour, cocoa and baking soda. Add to the cream mixture. Stir in the chocolate chips, peanut butter chips and peanut butter cups. Bake at 350 degrees for 8-10 minutes. Let cool

* I always freeze the peanut butter cups before cutting them up and adding them.

Wicked Good Steak Marinade

From allrecipes.com with modifications.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
2 cloves crushed garlic
2 tablespoons dried basil

Mix ingredients, set steak in marinade for 2-4 hours. Grill steak to perfection and serve.

Caribbean Chicken Salad

This salad is reminiscent of Chili's Caribbean Salad. I like this recipe very much. The dijon in the salad dressing does make it a bit spicy. Also beware of putting too much onion in the salsa. I made this for a lunch group and let the ladies build their own salads.

Chicken
2-4 skinless, boneless chicken breast halves, pounded
1/2 cup teriyaki marinade sauce
Seal chicken in plastic bag, cover with marinade and let sit for at least 2 hours (mine sat over night). Just before serving, grill chicken breasts to perfection and slice in strips.

Salsa
2 tomatoes, seeded and chopped (could use more)
1/2 cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
Juice of 1/2 Lime

In a small bowl mix the tomatoes, onion, jalapeno pepper, lime, and cilantro. Cover salsa, and refrigerate.

Dressing

1/4 cup Dijon mustard
1/4 cup honey
1 1/2 tablespoons white sugar (I used Splenda)
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice

In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.

3/4 pound mixed salad greens (I used 3 hearts of romaine)
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Lemon Pepper Chicken

We had this at WilSUN days this weekend and it was quite delish. The recipe is from LeAnn Whitesides (Laura's mom)

6 boneless chicken breast (laura used chicken tenders)
1 can cream of chicken or mushroom soup

1 tsp lemon pepper

1/2 c. milk

1 cup grated cheddar cheese

1/4 c. mayo

1 tbsp parsley

sprinkle chicken breasts generously with seasoning. Pre heat oven to 350. Bake chicken for 30 minutes. Mix remaining ingredients together to make sauce and pour over chicken. Bake and additional 20-30 minutes. Serve sauce over rice.

*Laura uses low fat everything and said it still tastes fabulous.

Fabulous Chicken Marinade

It's grilling season. Here is something new to try.

1 c. soy sauce
1/2 c. vegetable oil
3 T brown sugar
3 cloves garlic, crushed
1 T sherry (I used white wine and it was delicious)
4 boneless skinless chicken breasts pounded 1/2 inch thick

Combine ingredients. Marinade chicken at least 4 hours. Grill, basting with remaining marinade as chicken cooks.

The Ultimate Chocolate cake

This cake is divine. It has been tested by the most critical taste buds and passed the test.

1 cube butter

1 cup sugar

4 eggs

16 oz chocolate syrup

1 tbsp vanilla

1 cup flour

1 tsp instant coffee crystals

1. cream butter and sugar. Add eggs one at a time. Then add chocolate syrup and vanilla. Add the flour and coffee crystals--being careful not to overmix (will make cake tough).

2. Divide between two round cake pans. Bake at 325 for 25-30 minutes, or until tooth pick comes out clean. Let cakes cool.

Filling:

1 pkg frozen raspberries, thawed (discard excess juice) and smashed

1 8-oz pkg cream cheese

1/2 cup heavy whipping cream

1/4-1/2 cup powdered sugar

1 tsp vanilla

1. Combine cream cheese, powdered sugar and vanilla, beat until smooth. Beat cream until stiff. Fold in whipped cream to cream cheese until completely combine. May store in fridge until cake cooled.

2. Once cake is cooled, make a layer of raspberries on your bottom cake layer. Next, spread on your cream cheese/whipped cream topping evenly. Place the second cake on top, and place in fridge until cooled.

Frosting, chocolate genache:

8 oz good quality semi-sweet chocolate chips

1/2 cup heavy whipping cream.

1/4 tsp instant coffee crystals

1. Heat the cream in a pan until simmering. Pour over chocolate chips in a bowl. Let sit 5 minutes, then stir until completely combined, add coffee crystals. Let the frosting sit 15 minutes before frosting the cake.

Icing tips: Genache can be a little more tricky. It is essential your cake is properly cooled. Start on top and then frost sides. I place pieces of wax under the edges of the cake, and then remove them after I am done frosting. This keeps your plate clean. Is best served after a night in the fridge.

This cake is to die for.

Teriyaki Chicken Rice Bowl (from Rumbi's Island Grill)

This is a twist on the traditional stir fry. I used broccoli and carrots and it was delicious. Rather than serving the vegetables and chicken separately, I stirred them together with the Teriyaki and garlic sauce. I also chopped the chicken before I cooked it.

Ingredients:
1 cup rice (brown or white) prepared
1 skinless, boneless chicken breast approx. 4 ounces
3/4 cup chopped vegetables (carrots, broccoli, zucchini, celery - or your favorites)
1 teaspoon sesame oil (I used olive oil and it was delicious)
1/4 cup Teriyaki sauce (find this by the soy sauce)
Chili garlic sauce (also by the Asian foods: it is red and in a small jar. I used aprox 2 T.)
Method:
Cook rice according to package directions and keep warm.
Grill chicken breast (about 8-10 minutes in a grill pan or skillet). Or bake in oven (350° for about 45 minutes)

Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
Mix teriyaki sauce and a few drops of chili garlic sauce together (I wasn't sure what this meant, so I tried about 2 T., it is spicy, so be sure to taste it before you go nuts) . Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken.
Deven Moreno - Director of Operations/Rumbi Island Grill

Incredible Soft Sugar Cookies

I'm always on the hunt for a good sugar cookie recipe. These are amazing. They rival Old Grist Mill's cookie! Although I was leary about using shortening, I did it and it makes the texture very nice. The other thing I like about these is the fact that you can roll them in sugar and be done with it (no frosting, no cookie cutters, yeah!).

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. (I used a cookie scoop and they were perfect) Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Corn Bread

Here is a fabulous recipe for corn bread. It is slightly sweet, which I appreciate. David ate 1/2 the pan by himself.

1 1/2 cups cornmeal

2 1/2 cups milk

2 cups all-purpose flour

1 tablespoon baking powder

1 tsp salt

2/3 cup white sugar

1/4 cup brown sugar (my own addition..I thought it was tasty)

2 eggs

1/2 cup veggie oil

Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 15 minutes.

In a large bowl combine flour, baking powder, salt and sugar. Mix in cornmeal mixture, eggs and oil. I beat for about 5 minutes to make it light. Pour batter into a 9x13 greased pan.

Bake 30-35 minutes, or until a knife inserted in center comes out clean.

Crockpot Chicken and Corn Chili

This recipe is courtesy of my "SIL" Laura. It is quite delectable...and EASY!

4 chicken breast halves

1 (48 oz) jar salsa (I used mild)

4 tsp garlic powder

2 tsp ground cumin

2 tsp chili powder

pepper/salt to taste

1 can hominy drained

2 (11 oz) cans Mex style corn

1 can black beans rinsed and drained

Place salsa in crock pot and season with garlic powder, cumin, chili powder, salt and pepper. Place chicken in seasoned salsa and cook for 6 hours on low.

3-4 hours before you want to eat, remove chicken and shred. Return chicken to crockpot and add corn, beans, and hominy.

Simmer until ready to serve.

Cream Cheese Pound Cake

I love pound cake, and this is my very favorite recipe. It's awesome with fresh strawberries!


1 (8oz) pkg cream cheese 1 1/2 c butter
6 eggs
3 cups white sugar
3 cups flour
2 tsp vanilla extract


*make sure cream cheese, butter and eggs are at room temperature


Cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. Add eggs, two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.