Garlic Chicken Farfalle

16 oz farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts
2 to 3 cloves garlic, crushed
1 Tablespoon pepper
1/2 cup butter
1 lb. bacon crumpled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade w/lime juice

Crock pot chicken on low with marinade for 6 hours. Allow to cool and shred. Boil pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat 3-4 minutes. In a large bowl, pour over cooked drained pasta. Add chicken and stir through. Sprinkle a little bit more shredded Parmesan cheese on top.

Spiral Stuffed Rolls...

Ingredients:

• 1 recipe roll dough (that yields about 12 rolls) See post for "french bread rolls"
• 12 ounces cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 cups chopped ham (leftover ham or deli ham works great here)
• 1 1/2 cups finely chopped broccoli
• 2 cups shredded cheese (Swiss, Cheddar..options are limitless)
• 1 cup freshly grated Parmesan cheese
• 1 cup finely chopped green onions
  

Directions:

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Caramelitos...

Ingredients:

1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup carmel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped (I left these out, but nut fans would love it)
3 Tablespoons flour

Directions:

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup carmel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

French Bread Rolls...

Ingredients:

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

Directions:
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.

Slow Cooker BBQ Ribs

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
1 cup BBQ sauce
1 cup ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce (optional)

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Hawaiian Haystacks

10 to 12 chicken tenders, cut in chunks
1 cup chicken broth
2 cans cream of chicken soup, condensed
1 can evaporated milk
6 cups cooked rice

Place chicken in greased slow cooker.  Combine remaining ingredients and pour over chicken.  Cook on high heat 3-4 hours or on low heat 6-8 hours.  Makes 4-6 servings.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, coconut, raisins, Chinese noodles, olives, diced tomatoes, diced green peppers, sliced green onions, and other family favorites!

Navajo Fry Bread

4 Cups Flour 2 Cups warm water

2 tsp. baking powder Oil for deep frying

1 tsp. salt

In a large bowl, combine flour, baking powder, and salt. Add water in small amounts mixing between each addition. Knead dough till soft but not sticky. Cover and let stand for 15 minutes. Pull off egg-sized balls and roll or stretch into a round about 1/4 inch thick. Prick with fork 3 or 4 times to allow dough to puff up when fried. Deep- fry in hot oil. Fry bread may be used with prepare Navajo Tacos (below). It is also good served with sprinkled cinnamon and sugar or just spread with jam. Makes 16-20 rounds.

Navajo Tacos:

Navajo Fry Bread (recipe above)

6 Cups canned chili beans

Shredded lettuce

Chopped tomatoes

Shredded cheese

Top each round of fry bread with 1/2 to 1 C. chili beans. Garnish with lettuce tomatoes and cheese.

Applesauce Chocolate Chip Cookies

Mix: ( in a large bowl)

2 C. apple sauce

1 tsp. soda

Mix:

1 C. shortening

2 C. sugar

4 eggs

Mix:

4 C. flour 1 tsp. nutmeg

1 tsp. salt 1 tsp. cinnamon

Add all mixed ingredients together and add a bag of chocolate chips. Bake 350* for 13-15 minutes.

Orange Chicken Rice Bowls...

I found this recipe in the Kraft cooking magazine...
It has become a favorite at our house! We love the taste, but I mostly love how quick it is to prepare!!!

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1/4 cup KRAFT Asian Toasted Sesame Dressing
• 1/4 cup orange juice
• 3 cups frozen stir-fry vegetables
• 3 cups hot cooked long-grain white rice
• 1/4 cup chopped Honey-roasted Peanuts

Directions:

HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

Kraft Kitchens Tips
Shortcut--
For added convenience, substitute a prepared packaged microwaveable rice side dish for the cooked long-grain rice.
Special Extra--
Add a little heat by stirring 1/2 tsp. crushed red pepper into the chicken mixture for the last few minutes of the cooking time.

Cafe Rio Pork Burritos

3-4 lb Pork Loin
1 cup brown sugar
1 bottle of red taco sauce
1 Tbsp cumin
1 can of coke

Cook pork on low in crock pot with water covering 1/2 the pork for six hours or until able to shred.  Three hours before serving, drain liquid off pork and add coke, taco sauce, brown sugar, and cumin.  Continue to cook for approximately three more hours.

Take flour tortilla and fill with pork then add desired toppings and fold.  Suggested toppings are:
Rice made with parsley and chicken broth and lime juice
Black beans
Monterey Jack Cheese
Fresh Tomatoes
Avocados
Cilantro
Fresh Lime Juice

Place in backing dish and cover with green enchilada sauce and more cheese.  Bake 425 for 15 minutes or until cheese is melted through.

Raspberry Topped Cake

Bake a white cake mix according to directions in a large greased cookie sheet for about 20 minutes.

Mix 12 oz softened cream cheese.
Blend in 1 c whipping cream until smooth
Mix in 3 c powdered sugar
Add 1/4t almond extract
Whip until it has the consistency of nice smooth frosting.  Spread over cooled cake.  Let sit for 1 hour or more in the fridge.

Let package of frozen raspberries that at room temperature. 
Cook 1 pkg of Raspberry Danish Dessert as directed on package using juice from thawed raspberries as part of the liquid.  Cool!
Add raspberries blending gently to avoid crushing.
Spread over top of cake.
Refrigerate!

Soft Sugar Cookies

Mix together:

1/2 c. butter 1 1/2 C. sugar

1/2 c. margarine 2 eggs

3/4 c. sour cream 2 tsp. vanilla

Add:

4 C. flour 1 tsp. baking powder

1 tsp. soda 3/4 tsp. salt

Chill dough for an hour. Roll out and cut in shapes. Bake at 375 for 8-10 minutes. Frost and decorate when cool.

Creamy Chicken Noodle Soup

3 1/2 pound chicken

2 qt. water

2 tsp. salt

2 stalks celery

3 lg. chopped carrots

1 medium onion

1/4 tsp. pepper, sage, poultry seasoning, celery salt

1 TB. parsley

3 C. home-style noodles

Boil chicken, bone and save remaining broth and chicken. Cook noodles according to package directions. Measure remaining broth and add water and chicken bouillon to equal 2 quarts. Add veggies and spices and bring to a boil until veggies are soft. Add cooked noodles.

Make a white sauce with:

3/4 C. flour

3/4 margarine

1 can evaporated milk

Add to soup

Creamy Monterey Jack Soup

2 1/2 cups water
1 med. tomato chopped
1 4oz can chopped chilies
1 12 oz can evaporated milk
1 can cream of chicken soup
1 can cream of potato soup
1/8 tsp garlic salt
2 chicken breast, cooked & shredded
8 oz Monterey Jack cheese, cubed

Combine all ingredients except cheese and bring to boil.  Once boiling add the cheese until melted. 

Creamy Beef Stroganoff

1-1/2 lbs. stew beef, cubed
1 onion, sliced
2 10-3/4 oz. cans cream of mushroom soup
2 T. catsup
2 t. WSorcestershire sauce
1 t. pepper
1 to 2 c. sour cream
12-oz pkg. medium egg noodles, cooked

Place beef and onion in a slow cooker; set aside. Combine soup, catsup, worcestershire sauce and pepper; stir into beef mixture. Cover and cook on low setting for 8 to 10 hours. Stir in sour cream and heat through. Spoon over prepared noodles to serve.

Frosty Pumpkin Dessert

32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
1/4 cup butter or margarine, melted
1 container (1/2 gallon) vanilla ice cream, divided
2 1/2 cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 teaspoons cinnamon

1. Chop cookies. Place butter in microwave on high 30-40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform pan. Place in freezer.
2. Scoop half of the ice cream into a bowl. Place in refrigerator 10 minutes to soften.
3. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1 hour.
4. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and cinnamon in a bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.
5. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Run a knife around outside of dessert, remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional cinnamon, if desired.

Breadsticks

2 tablespoons active dry yeast
1/2 cup sugar
2 cups warm water
3 tablespoons vegetable oil (I used olive oil)
1 egg
1 teaspoon salt
4 1/2 cups all-purpose flour

Directions
1.In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2.Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3.Bake at 400 degrees F for 10-12 minutes or until golden brown.