Pizza Pasta Bake

What You Need

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped (I usually skip this=picky eaters!)
2 cups spaghetti sauce
1-1/2 cups Pepperoni slices
1/4 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese, divided
1/2 cup shredded Cheddar cheese, divided

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 minutes; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.  Spoon into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.

Heat oven to 375 degrees.  Cover pan with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Slow Cooker Cream Cheese Chicken Taquitos

INGREDIENTS

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• ⅓ cup water
• ½ cup shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

 

INSTRUCTIONS

1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
2. minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

* * If you use corn tortillas, heat each tortilla on a skillet for about 15-20 seconds before trying to rolls them with the chicken mixture.  I found this prevents them from cracking and breaking open.  After you have them on the pan, spray the tops of the taquitos with cooking spray to make them nice and crispy!

* * We love them with guacamole!

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Rated: Submitted By: BUCHKO Photo By: cookin'mama Prep Time: 25 Minutes Cook Time: 10 Minutes Ready In: 1 Hour 35 Minutes Servings: 40

"Peanut butter cups wrapped in a peanut butter cookie for the most peanut buttery of treats."

INGREDIENTS:

1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter

1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2.	Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3.	Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 11/6/2014

Make-Ahead Pizza-Pasta Bake

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped
2 cups spaghetti sauce
1 1/2 cups pepperoni slices
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided

* COOK pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.
* SPOON into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.  Cool.  Wrap tightly in plastic wrap.  Freeze up to 2 months.  Refrigerate overnight to thaw.

* HEAT oven to 375 degrees.  Remove plastic wrap from baking dish; cover with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Raspberry Vinaigrette Salad

Salad:
1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-oz can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese

Vinaigrette:
(I just bought Kraft raspberry vinaigrette at the store!)  :)

Homemade Macaroni & Cheese

from kitchentreaty.com

INGREDIENTS:
8 oz (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne)
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika plus more for sprinkling on top
2 1/2 cups 2% milk
3 cups grated medium cheddar cheese

DIRECTIONS:

* Boil the pasta until al dente, according to package directions.  Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in.  Set aside.  (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
* Preheat the oven to 375 degrees
* Over medium heat, melt the butter
* Add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika.  Stir constantly over medium heat for about 3 minutes.
* Stir in the milk.
* Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
* Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
* Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
* Add half the noodles to a two quart casserole dish.
* Sprinkle on half the cheese.
* Add the rest of the noodles.
* Sprinkle on the rest of the cheese, and dust lightly with the smoked paprika.
* Bake for about 25-30 minutes, until it starts getting slightly dry and a tiny bit brown on top.  Serve, topping individual servings with cooked, chopped bacon if desired.

** Please resist the urge to add more noodles to stretch the recipe.  You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down.  Over-dry mac and cheese is such a disappointment - don't do it!
*** Also resist the urge to add more cheese to the sauce.  This can do weird things.  Sprinkle more in between and on top if you must have more cheese.

Chocolate Cake

INGREDIENTS:

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:

1.  Preheat oven to 350 degrees. Grease and flour two nine-inch round pans

2.  In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.  Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.  Stir in the boiling water last.  Batter will be thin.  Pour evenly into the prepared pans.

3.  Bake 30 - 35 minutes in the preheated oven, until the cake tests done with a toothpick.  Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.