Daddys Random Pork Pasta

1 12 oz bag sprial noodles
1 jar of Alfredo Roasted Garlic Sauce
1 small bag of Roasted tomatos sliced
5 THIN boneless pork chops sauted and thinly sliced
pepper to taste
cilantro (1/4 cup)

Boil noodles and drain. Chop up tomatos and cilantro, and add pasta sauce, tomatos and cilantro. When pork chops are sauted and sliced mix into pasta.
Serve with cilantro as garnish!

Grecian Party Squares

I have personally made this recipe SOOOO many times and I absolutley love it!
Agian from DONNA!

2 packages (8 ounces each) refrigerated crescent rolls

1/2 cup mayonnaise

1/2 cup sour cream

1 envelope (.9 ounce) dry vegetable soup and dip mix

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 can (14 ounces) artichoke hearts in water, drained and chopped

1 can (8 ounces) sliced water chestnuts, drained and chopped

1 package (4 ounces) crumbled feta cheese

1 garlic clove, pressed

1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 375.

2. Unroll one package of crescent dough across one end of 9X13 pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using a rolling pin to roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown; remove from oven.

3. Meanwhile, in a bowl, combine mayonnaise, sour cream and soup mix; mix well. Drain spinach in small Colander, squeezing out as much moisture as possible; add to bowl. Drain artichokes and water chestnuts in colander; chop. Add artichokes, water chestnuts, feta cheese and pressed garlic to bowl; mix well.

4. Spread spinach mixture evenly over crust. Grate parmesan cheese over filling. Bake 10-12 minutes or until heated through. Remove from oven; cut into squares.

Oreo Cake

FROM MY NEWEST FAVORITE BLOG DONNA!!
http://mcgonigal32.sundaycook.com/

1 pkg. (2-layer size) devil’s food chocolate cake mix

4 squares BAKER’S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter, cut up

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar 2 cups thawed COOL WHIP

12 OREO Cookies, broken into quarters

1. PREHEAT oven to 350 F. Prepare and bake cake mix as directed on package in two 9-inch round baking pans. Cool 5 min.; remove from pans. Cool completely on wire racks.

2. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

3. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and cookie peices. Place one cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.

Mojito Torte

Nonstick cooking spray with flour

1/2 cup plus 2 tbsp dark rum, divided

1 pkg (18.25 oz) butter recipe yellow cake mix (plus ingredients to make cake)

1 1/4 cups powdered sugar, divided

3 limes, divided

1 pkg (8 oz) cream cheese, softened

1/2 tsp mint extract

1 container (12 oz) frozen whipped topping, thawed

1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside.

2. Substituting 1/2 cup of the rum for 1/2 cup of the water, prepare cake mix according to package directions. Whisk batter 1 minute. Divide batter between pans, spreading evenly to edges. Bake 14-16 minutes or until wooden pick inserted into centers comes out clean.

3. For glaze, combine 1/4 cup of the sugar and remaining 2 tbsp rum in Prep Bowl. Remove pans from oven; let stand 5 minutes. Invert one cake onto Platter. Invert second cake onto cooling rack. Brush wells of both cakes with glaze.

4. For filling, zest two of the limes using Grater to measure 2 tsp zest. Juice zested limes to measure 3 tbsp juice. Combine juice, zest, cream cheese, mint extract and remaining 1 cup sugar. Whisk briskly until smooth. Fold in whipped topping and mix until very thick. Attach open star tip to Decorator; fill with 1/2 cup of the filling and set aside.

5. Slice remaining lime. Cut slices into quarters. Spread half the remaining filling into well of cake on platter. Carefully place cake well-side up over filling. Spread remaining filling into well. Pipe rosettes around cake; garnish with lime slices.

Essential Crunchy Oatmeal Chocolate Chip Cookies

Pudding Cones

Compliments of Donna!!!

PUDDING CONES

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Instant Pudding,
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
10 flat-bottom ice cream cones

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 2 cups of the whipped topping.

SPOON evenly into ice cream cones; spread tops with remaining whipped topping.

FREEZE 3 hours or until firm. Store in freezer.

These were so good!

The menu so I dont forget!

Dinner Menu :

Chicken Florentine & Bread

Asian Pork & Noodle Skillet

Grilled Steak and& Corn on the cob

Upside down Pizza & Salad

Hamburger Helper (as per Billys request ewww, LOL)

Ceaser Chicken Salad Wraps

Tacos & Nachos

Crab Quiche $ undecided side

Tuna Cassarole & Bread

Ambrosia Salad

Added by request ....

INGREDIENTS
1 (11 ounce) can mandarin oranges
1 (8 ounce) can crushed pineapple, drained
3 bananas, sliced
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
1 (16 ounce) container frozen whipped topping, thawed
1 cup maraschino cherries

DIRECTIONS
In a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight.

Tuna Noodle Casserole

INGREDIENTS (Nutrition)
1 (8 ounce) package wide egg noodles
1/4 cup butter, cubed
4 slices American cheese
*I add lots of shredded cheese in the mix before I layer the American cheese.
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup bread crumbs

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.

Chicken Florentine Casserole

"Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella."


INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Chocolate Chip Sensation

Chocolate Chip Sensation

1 pk refrigerated chocolate chip cookie dough
* I usually add another 2/3s of another pkg of dough!


8 oz cream cheese; softened
1/3 c sugar
1 pt half and half
1 pk instant pudding mix;-chocolate
1/4 c nuts; chopped

Preheat oven to 375.

Roll cookie dough into a ball and flatten. Roll out dough into a 13" circle on baking stone. Bake cookie for 12 - 15 minutes or until browned. Let cool 10 minutes. Loosen crust from stone. Cool completely.

Combine cream cheese and sugar; set aside.

Combine half and half and instant pudding. Let set until firm, about 5 minutes.

Spread cream cheese mixture on thoroughly cooled cookie base. Layer pudding mixture on thoroughly cooled cookie base. Layer pudding mixture over cream cheese layer. Sprinkle chopped nuts over cookie.

Chill until served.

Peanutty Brownie Pizza Recipe

A friend asked me to help her find this recipe she saw once.
Ofcoarse I found it and thought to share here!

Peanutty Brownie Pizza Recipe
1 pkg (19-21 oz) fudge brownie mix (plus ingredients to make brownies)
1 pkg (8 oz) cream cheese, softened
1/2 c. packed brown sugar
1/4 c. creamy peanut butter
2 pkg (1.6 oz each) peanut butter cup candy, chopped
1/4 c. peanuts, chopped
2 bananas, sliced
2 Tbl (1 oz) semi-sweet chocolate morsels
1 tsp vegetable oil

1.) Preheat oven to 375°F. Cut a circle of Parchment Paper to fit Large Round Stone; place on Baking stone. Prepare brownie mix according to package directions in Classic Batter Bowl. Pour brownie batter onto parchment, spreading evenly into a 13" circle. Bake 15-18 minutes or until brownie is set. (Do not overbake.) Cool completely.

2.) Mix cream cheese, brown sugar and peanut butter until smooth. Using Large Spreader, spread cream cheese mixture over brownie to within 1/2" of edge.

3.) Chop candy and peanuts using Food Chopper; sprinkle over cream cheese mixture. Arrange bananas aver brownie.

4.) Microwave chocolate with oil, uncovered, on HIGH 1 1/2 minutes or until chocolate is melted, stirring after 1 minute. Drizzle over pizza. Cut into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

From The Pampered Chef's Delightful Desserts cookbook

Crunchy Whole Grain Chicken Bites

I didnt make the Slaw but I did just throw these chicken bites together (I used french onion which prob defeats the whole "healthy" idea but thats okay :)
They arent out of the Oven yet but ill comment on how they worked.

PS. Still havent gotten to try the choc chip cookies errr!


Ingredients
Dressing & Slaw:

1/2 c. Reduced-fat sour cream

2 tbsp. Reduced-fat mayonnaise

1 pkg. Dry ranch dressing mix, divided

5 stalks Celery

2 Carrots

Chicken Bites:

1 lb. Chicken tenders

Remaining dry ranch dressing mix from dressing, divided

1 Egg white

6 c. Whole-grain chips (like Sunchips)

1/4 tsp. Paprika

Vegetable oil

Hot sauce (optional)

Crumbled blue cheese (optional)
Preparation
1.Preheat oven to 400 degrees. For dressing, whisk together sour cream, mayo & 1 tbsp. of the dressing mix (reserve remaining dressing mix for chicken); set aside.


2.For chicken, cut chicken tenders into 1 1/2 pieces. Whisk together 1 tbsp. of the reserved dressing mix and egg white. Crush chips using flat side of meat tenderizer in resealable plastic bag; add remaining dressing mix and paprika and shake well.


3. Add chicken to egg white mixture; mix well to coat. Add half of the coated chicken to crumb mixture; shake to coat with crumbs and arrange in a single layer on rectangle stone. Repeat with remaining coated chicken and crumbs.


4. Spray chicken generously with oil using kitchen spritzer. Bake 14-16 min. or until chicken is golden brown and centers are no longer pink. Remove from oven.


5. Meanwhile, for slaw, thinly slice celery on the bias. Peel carrots; cut into julienne strips using julienne peeler. Combine celery and carrots with 1/4 c. of the dressing, mix well. To serve, diveide chicken and slaw among serving plates; serve with remaining dressing for dipping. If desired, drizzle chicken with hot sauce and crumble blue cheese over dressing.