Chicken Alfredo Lasagna

Chicken Alfredo Lasagna
I make this in under 30 minutes prep time, cutting time by buying the over ready lasagna noodles!!!)
Ingredients

10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience- OR BOIL AND SHRED)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves

Preparation
1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.

Flood slut

I love why she picked the name to her Blog.

What's with the "food slut" title?
Simple. I was initially going to go with "food whore" until Brad pointed out that "whores do it for the money, but sluts do it because they like it". Awesome.

I like this girl, and I think ill be using her blog to try new recipes!

Food rocks!!!

Easy Garlic Knots

Super easy and I am guilty of eating way to many everytime I make these
Easy Garlic Knots

1 tube Pillsbury pizza dough
1 large garlic clove
1/4 tsp sea salt
1/4 cup melted butter
Parsly

Heat oven to 375.

Open dough, and cut into 12 equal pieces. Roll each piece into a rope about 6 inches long, and tie in a simple knot. Place on a baking sheet while the oven preheats.

Melt butter, garlic, and salt in a bowl, drizzle a little on each knot, bake until golden, and sprinkle with fresh parsley!

These are amazing!

Super Size Turkey & Spinach Meatballs

Served with Bacon Wrapped Green Beans.

I made these but didnt have the ingredients for the sauce but they were still moist and very delicious! I served with A Bacon-Wrapped Green Beans Recipe
Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese ***I substituted with Parmesan
Coarse salt and freshly ground pepper

Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
One 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg (eyeball it)
1/4 cup chopped flat-leaf parsley
Serve with a buttered egg pasta and a green salad.

Directions:
1.Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.

2.Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.

3.Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.

Ingredients for Bacon Wrapped Green Beans

3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce

Directions
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp. Yield: 4 servings.

Jerk Chicken Nachos

A simple yet fun and friendly meal for the family or hors d’oeurves for friends.

You will need

» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.

2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.

3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.

4.While the chicken and chips are in the oven, dice the bell peppers with the Santoku Knife. Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.

5.Snip the cilantro in the mincing cup of the Herb Keeper using the Kitchen Shears.

6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.

7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.

If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.

Girls Night Recipes

Chololate Eclair Squares by Stacy H.

What You Need

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate

Make It

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.

ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Oreo Truffles by Danyle L.

Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Directions

1.Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2.Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3.Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Old Fashion Cupcakes & Frosting by Mary

Ingredients
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Directions
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.

*Cook's Note: Add more sugar to get this consistency.

Mini Ham Puffs by Danielle

Ingredients

1 package (2.5 oz) processed ham, chopped
1 small onion, chopped (about 1/4 cup) shopping list
1/2 cup shredded swiss cheese shopping list
1 egg shopping list
1 1/2 teaspoons Dijon mustard shopping list **I used Spicy Brown Mustard1/8 teaspoon ground black pepper shopping list
1 package (8oz) refrigerated crescent rolls shopping list
**I added a few peices of bacon!

How to make it

Preheat oven to 350 degrees
Finely chop ham and onion and place in a bowl.
Add cheese, egg, mustard, and pepper; mix well.
Lightly spray a mini muffin pan with any type of oil spray.
Unroll crescent rolls and press dough into one large rectangle.
Cut into 24 pieces.
Press dough pieces into muffin cups using a mini tart shaper dipped in flour.
Fill each muffin cup with ham filling.
Bake 13 to 15 minutes or until lightly brown.


Chocolate Cake by Jenn R.

Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Festive Scalloped Corn

Festive Scalloped Corn
Recipe By: Pampered Chef

Serving Size: 10

1/3 cup green onions, whole - chopped
3 eggs
14¾ ounces creamed corn - canned
11 ounces corn with red and green peppers – canned & drained *****I substituted three fresh corn bobs, boiled them, then cut off corn and added to mix *****
8½ ounces Jiffy corn muffin mix
1 cup sour cream
2 tablespoons butter - melted

Preheat oven to 375
Spray a shallow 2 qt baking dish with cooking spray
In medium bowl, whisk eggs. Add green onions and remaining ingredients. Mix
until well blended.
Pour mixture into baking dish.
Bake 35-40 minutes until edges are golden brown

NOTES: Using Pampered Chef products, this bakes in the Oval Baker and mixes

perfectly in the Classic Batter Bowl.