Chicken and Bows

I tried this recipe the other night when my friend was over, and we both really liked it. It was super easy.

10 oz bow tie pasta

1 lb boneless skinless chicken breasts, cut into chunks

1/2 c chopped sweet red pepper

2 Tbsp butter

1 can cream of chicken soup

1 c frozen peas

3/4 c milk

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1/3 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.

When I made this, I precooked the chicken and added it when I added the soup and stuff. It turned out really good that way.

Cream-Filled Cupcakes

These are so yummy. They taste just like Ding-dongs.

1 pkg. devil's food cake mix
2 tsp hot water
1/4 tsp salt
1 jar (7 oz) marshmellow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 tsp vanilla extract
GANACHE FROSTING:
1 cup (6 oz) semisweet chocolate chips
3/4 cup heavy whipping cream

Prepare and bake cupcakes according to package directions, using paper-lined muffin cups. Cool for 5 minutes before removing to wire racks to cool completely.
For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small mixing bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla on high until light and fluffy; add the salt mixture.
Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.
In a heavy saucepan, melt the chocolate chips with cream. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator.

Smoked Turkey Pasta Salad

This recipe is on here by request of my mother-in-law. Its a great potluck salad, or we enjoy it as a light dinner during the summer. Everyone who has tried it likes it. Sometimes I broil chicken and substitute it for the turkey.

2 cups uncooked tricolor spiral pasta
1/2 pound cubed deli smoked turkey
2 cups (8 oz) cubed Monterey Jack cheese
1 small cucumber, thinkly sliced and halved
2/3 cup chopped sweet red pepper
2 green onions, thinly sliced
1/4 cup sour cream
1/4 cup mayonnaise
1 Tbsp milk
2 tsp honey
2 tsp Dijon mustard
Dash pepper

Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion.
In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Italian Sausage Lasagna

This is one of the best lasagnas I have ever had. And I like that it makes a small lasagna, just right for our little family. It could easily be doubled if you wanted it bigger, though.

1/2 lb. italian sausage
1/4 c chopped onion
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/4 c tomato paste
3/4 tsp sugar
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp pepper
1 egg, beaten
3/4 c cottage cheese
1 tbsp minced fresh parsley
4 lasagna noodles, cooked and drained
1 c (4 oz) shredded part-skim mozzarella cheese
3 tbsp grated Parmesan cheese

Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, cottage cheese and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the cottage cheese mixture, 1/3 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers twice.
Cover; bake at 375 degrees for 30 minutes. Uncover; bake 10 minutes or until browned. Let stand 15 minutes before cutting.

Black Bean Corn Chowder

Okay, this is one of my new favorite recipes. Its fast, easy, cheap, healthy, and so yummy!!

1 c half-and-half cream (I use the fat-free)

2 cans (15 oz each) black beans, rinsed and drained, divided

1 c chopped onion

4 garlic cloves, minced

2 tsp olive oil

1 c salsa

2/3 c fresh or frozen corn

2 tbsp lime juice

1 1/2 tsp ground cumin

1/2 medium ripe avocado, peeled and chopped (I usually leave this out)

Sour cream and shredded cheddar cheese, opt.

In a blender, combine cream and 1 1/2 cups black beans; cover and process until smooth. Set aside.

In a small saucepan, saute onion and garlic in oil until tender. Stir in salsa, corn, lime juice, cumin and remaining beans. Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese.

We also like to eat it with tortilla chips. Enjoy!

Special Oatmeal Chip Cookies

My very favorite cookie recipe!

1/2 c butter, softened
1/2 c shortening
1 c peanut butter
1 c sugar
1 c packed brown sugar
2 eggs
1 tsp vanilla extract
3 c old-fashioned oats
1 c all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
2 c semi-sweet chocolate chips
In a mixing bowl cream butter, shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture. Stir in chocolate chips. Drop by rounded teaspoonfuls 2-in. apart onto baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Don't overbake!

This recipe makes a big batch, so I usually freeze the dough so I can bake fresh cookies whenever we want. Enjoy!