Vegetarian Penne

INGREDIENTS
2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Source: http://allrecipes.com/Recipe/Vegetarian-Penne/Detail.aspx

Perfect Pumpkin Pie

INGREDIENTS (Nutrition)
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Source: http://allrecipes.com/Recipe/Perfect-Pumpkin-Pie/Detail.aspx

this recipe gets 5 stars from 550 raters

Slow Cooker Chicken & Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans cream of chicken soup
1 onion, finely diced
2 10 oz pkg refrigerated biscuit dough, torn into pieces

1 can low sodium chicken broth

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth (or water) to cover.

Cover, and cook for 5 to 6 hours on High. About 60-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Source: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx

Chicken Marsala

4 T. butter
4 boneless chicken breasts
4 shallots, finely chopped (or about 1/4 cup finely chopped onion)
1/2 pound fresh mushrooms (I put in full container)
1/4 cup dry Marsala (Marsala cooking wine)
1/2 cup heavy cream
1 t. lemon juice
salt and pepper

In a large frying pan melt 2 T. of the butter over medium heat. Add chicken and saute utnil browned. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned. Add marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes-can let saute in pan for 30 minutes or so. Enjoy!
(I serve with mashed potatoes)

Source: Peggy Krueger

Melissa's Cheesecake Bars

2 rolls Pillsbury Choc. Chip Cookie Dough
1 (8 oz) Cream Cheese (softened)
1 (3 oz) Cream Cheese (softened)
2/3 C Sugar
1 egg
1 tsp vanilla

For bottom crust thinly slice 1 roll of the cookie dough. It should be very cold or frozen. Layer in bottom of 9X13 greased pan. Slices may overlap. Make filling: cream the cream cheese w/ sugar; add egg and vanilla. Spread over bottom layer of cookie dough. Slice other roll of cookie dough and layer on top of cream cheese mixture. Bake at 350 for 30 minutes or until lightly brown on top.

Source: Melissa Billings

Chuck's Favorite Mac & Cheese

1 8 oz pkg elbow macaroni
1 8 oz pkg shredded sharp Cheddar cheese
1 12 oz container small curd cottage cheese
1 8 oz container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

Bake 30 to 35 minutes, or until top is golden.

Source: http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx

Bean & Potato Enchiladas

1 can Pinto beans
1 cup mashed potatoes
1 cup green chile or salsa
1 bag shredded Mexican blend cheese
1 pkg. soft corn tortillas
1 can enchilada sauce

Pour half the enchilada sauce in the bottom of pan. Mix the beans, potatoes, and green chile in a bowl. Warm tortillas to make pliable. Dollop 1/4 c. mixture into tortilla, sprinkle with cheese, roll up and place seam side down in pan. Continue with the rest of mixture. Pour remaining enchilada sauce over dish. Sprinkle with cheese.

Bake at 350 degrees for 30 minutes.

Hot Toddy

Hot Toddy

Bring on Winter - We're Ready!

1 oz. Brandy
1 Tablespoon Honey
1/4 Lemon
1 cup Boiling Water
1 Tea Bag

Coat the bottom of a mug with the honey. Add brandy and juice of lemon quarter. On the side, boil water and add tea bag to make hot tea. Pour steaming tea into honey/brandy/lemon combination.

(I used one teaspoon lemon juice in place of lemon, and green tea...This was SOOOO good and I bet it would taste good when you're sick)

Source: http://www.drinkoftheweek.com/archive/h/hot_toddy.htm