Chicken Alfredo

Last night, I made yummy and really easy Chicken Alfredo. I definitely cheated in this recipe. I went to the grocery store after work, picked up a rotisserie chicken, pulled the white meat off of it, chopped it up, and that was the chicken part of the alfredo!

What You Need:

2 cups of chicken

1 1/2 sticks of butter

1 1/2 cups of heavy cream

1 pound fettucine

2 cups of parmesan cheese

Cook fettucine until done, drain, and place in serving bowl. On medium heat, melt butter, add the cream, and the cheese and warm. Pour over pasta and then add the chicken, mix, throw in some salt and pepper, and serve. I found the alfredo recipe on The Pioneer Woman's website & Jenna's Journey, then did a few edits of my own. Yummy!

Red Velvet Cupcakes & Cream Cheese Icing

What You Need:

1 1/2 Cup of Sugar

2 sticks of butter (softened)

4 eggs

2 small bottles of red food coloring

2 tablespoons of Cocoa

1 teaspoon of vanilla 

1 cup of buttermilk

2 1/2 cups of self rising flour

1 teaspoon of baking soda

1 tablespoon of vinegar

Mix ingredients, mix well after adding each ingredient.

Spoon into cupcake liners.

Bake about 15 to 20 minutes or until a toothpick comes out clean. This will make tons and tons of cupcakes or a three layer cake. That is actually what I normally make. I made 36 cupcakes and 24 mini cupcakes from this recipe!!

Cream Cheese Icing:

 What you Need:

2 8oz packages of cream cheese

4 cups of powdered sugar

just a little milk

3 teaspoons of vanilla

Mix ingredients well until there are no lumps!

Pioneer Woman's Three Cheese Stuffed Shells

The other night for dinner I made this recipe from the Pioneer Woman. You can find her version here. I switched it up a little bit, because let's face it, I am no pioneer woman and my cooking expertise are not what hers are! I took this along with my chocolate chip pound cake to home group and all of us girls loved it.

What I Used:

1/2 pound of lean hamburger meat (PW used Italian Sausage)

8 oz of Jumbo stuffed shells

28 oz. can of Crushed Tomatoes

15 oz. can of Tomato Sauce (PW uses all crushed tomatoes)

1 Small onion, chopped

30 oz of Ricotta Cheese (I used part skim)

8 oz. of Parmesan Cheese (I cheated here and bought the already grated kind)

1/2 cup of Italian Cheese (PW uses all Romano)

2 tablespoons of EVOO

2 tablespoons of sugar

1/2 Cup of Red Wine

1 egg

Basil, Parsley, and Minced Garlic (Now here is where I really cheated. :) I just threw a little of each in where it called for it from my spice rack. PW actually used garlic cloves she chopped and Basil leaves) 

1.  Chop Onion

2. Add Oil to large sauce pan and heat on medium heat

3. Add onion, minced garlic, and then meat, brown. 

4. Add Crushed Tomatoes, Tomato Sauce, Sugar, Salt, and Pepper. Bring to a boil and then turn to low and simmer for about 30-45 minutes covered. Stirring Occasionally. 

 5. Cook shells half way, drain, run some cool water over them, and let them sit until ready to be stuffed.

 

6. Prepare cheese mixture. Place one egg in medium bowl. 

 7. Add in the ricotta cheese, Italian or romano cheese, half of the parmesan cheese, the parsley, and basil.

8. Mix together well and then stuff into shells. 

9. Fill the bottom of a casserole dish with a layer of the sauce before placing shells in the dish. Once the shells are stuffed and in the casserole dish, cover with the rest of the sauce and then sprinkle the remaining parmesan cheese on top. 

Cook for about 25 minutes on 350.

Chocolate Chip Pound Cake

Oh my goodness!! This is pure heaven in your mouth! I called Jami and asked her for this recipe because I needed a dessert to take to home group last week and I am so glad I did:

What You Need:

1 box of Duncan Hines Yellow Cake Mix (with no pudding in mix)

1 small box of Instant Vanilla Pudding

4 Eggs

3/4 Cup of Water

3/4 Cup of Oil

12 Oz Package of Mini Chocolate Chips

Mix first five ingredients together.

Add in chocolate chips and blend for exactly 4 minutes. Apparently, that is the secret, no more or no less than 4 minutes!

And this is what it looks like when it is done! Of course, I took a picture of the final product and it somehow got deleted!!

The Best Brown Rice Ever...

I am sure you all have a brown rice recipe, but if you aren't using this one, you aren't getting the best. :)

1 cup of rice

1 small onion or I use 1/2 the onion

2 cans of beef consumme'

1 stick of butter

Melt butter on the stove and then add the chopped onion and saute.

Add the one cup of rice to the mixture.

Transfer to a casserole dish and then add the cans of beef consumme'.

Cover and cook at 400 degrees for 50-60 minutes.

French's Crunchy Onion Chicken

Tonight for dinner I made this yummy chicken. I think it is one of my favorites because it is super simple and oh so good.

French's Crunchy Onion Chicken

1 pound of chicken tenderloins or 4 boneless chicken breasts

1 egg

2 cups of french fried onions

2 tablespoons of flour

Mix the 2 cups of french fried onions and flour in a zip-loc, crush, and pour onto a plate.

Dip the chicken first in the egg, then roll in onion mixture, pressing mixture into the chicken, and place in a casserole dish.

Cook at 400 degrees, uncovered for about 30 minutes.

Chicken Tortilla Soup

This is definitely our go to recipe on a cold day. It is so quick and easy, you just throw all the ingredients in the crock pot in the morning and come home to a nice soup for dinner.  Sorry I don't have nice pictures to go along with this recipe.

Chicken Tortilla Soup

1 pound of chicken breast

2 cans of original Rotel

2 cans of black beans

1 4oz. can of green chilis

1 can of tomato sauce

1 cup of salsa (I use medium)

Cook on low for 8 hours in crock pot. Serve with tortilla chips, cheese, and sour cream if desired. I just like cheese and saltine crackers with mine. :)