¾-1 lb. chicken breast, cut into bite-sized pieces
3 tablespoons cooking oil
1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste. If using a white sauce, add ¼ cup Parmesan cheese to the sauce.
½ bottle (approx. 6 oz.) buffalo sauce
1 cup shredded mozzarella cheese
Cook noodles until al dente; drain.
Preheat oven to 350º.
While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Cook in oil until no pink remains.
Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave. Stir in the flour and salt. Add milk and stir. Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils. Stir in the Parmesan cheese.
Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine. Pour into a 9”x9” baking dish. Sprinkle remaining mozzarella cheese over the top.
Note: Directions are for using a mixer with a dough hook, but this bread can be easily be made by hand.
In a large mixer bowl, combine 1 ¼ cups bread flour, yeast, and salt; blend well.
Heat 1 cup water, molasses, vegetable oil, and oatmeal until warm (120-130º).
Add the liquid mixture to the flour mixture. Using the mixing paddle, blend at a low speed until moistened, then beat 3 minutes at medium speed. Add whole wheat flour and nuts. Mix to combine.
Change to the dough hook. Add enough remaining bread flour to make a firm dough. Knead for 3 minutes.
Turn onto a lightly floured board. Work the dough into a ball with a smooth surface. Place in a lightly oiled bowl and turn to oil the top. Cover; let rise in a warm place until double (30 minutes-1hour).
Turn the dough onto a lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on a greased cookie sheet. Cover; let rise in a warm place until doubled (approximately 1 hour).
Combine egg and 1 tablespoon of water; brush the top of the loaf. Optional—you may sprinkle with oatmeal.
Bake in a preheated 375º oven for 30-40 minutes. Remove from cookie sheet and place on a cooling rack.
½ cup butter, softened
½ cup creamy peanut butter
½ cup sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
½ teaspoon salt FUDGE FILLING:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts Directions
1. In a large mixing bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla.
2. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate the dough, covered for1 hour or until easy to handle.
3. Preheat oven to 325°. Shape into 1-inch balls. Place dough balls in greased mini-muffin cups.
4. Bake 14-16 minutes or until light brown. Remove from the oven and immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle or a mini-tart shaper.
5. Cool the tarts in the pan for 5 minutes. Remove to wire racks to cool completely.
6. For the filling, in a microwave, melt chocolate chips; stir until smooth.
7. Whisk in sweetened condensed milk and vanilla until smooth.
8. Fill each cookie with filling. Sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon cinnamon, optional
1/8 teaspoon salt
1 cup water
4 cups (2 pints) raspberries WHIRLIGIGS
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
1 egg, lightly beaten
2 tablespoons half-and-half
¼ cup sugar
2 tablespoons butter, melted
1 teaspoon lemon zest
1. Preheat oven to 400º.
2. In a small saucepan, combine the sugar, cornstarch, optional cinnamon, salt, and water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened.
3. Place berries in an ungreased shallow 1 ½-quart baking dish. Pour hot sauce over top. Bake for 10 minutes.
4. Meanwhile, for whirligigs, combine the dry ingredients in a bowl; cut in shortening until crumbly.
5. Combine egg and cream; stir into dry ingredients to form a stiff dough.
6. On a lightly floured board, gently work the dough into a ball. Roll into a 12 in. x 6 in. rectangle.
7. Combine the sugar, butter, and lemon zest; spread over the dough. Roll up the dough, jelly roll style, starting at a long side.
8. Cut the roll into 10 pieces; pat each piece slightly to flatten. Place over the hot berry mixture.
9. Bake for 15 minutes or until whirligigs are golden brown.
6 cups fresh green beans, cut into 1-inch pieces (use canned green beans if you must)
4 ½ teaspoons olive oil, divided
1 tablespoon unsalted butter
½ cup finely minced onion
8-ounces white mushrooms, finely chopped
2 teaspoons chopped fresh thyme
½ teaspoon salt
¼ teaspoon pepper
1/3 cup all-purpose flour
1 cup reduced-sodium chicken broth or vegetable broth
1 cup low-fat milk
2 cups (8 oz.) sharp cheddar cheese, shredded and divided
3 tablespoons dry bread crumbs
½ teaspoon paprika
¼ teaspoon onion powder
Preheat oven to 425º. Coat a 2-quart baking dish with cooking spray.
Meanwhile, in a large saucepan cook the fresh beans until crisp tender (about 4 minutes) or cook by steaming if possible. Drain off all liquid.
Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add onions and cook until just starting to brown, 2-3 minutes. Add mushrooms, thyme, salt, and pepper. Cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated.
Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring oftn until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups shredded cheese. Add the green beans and stir to combine.
Transfer the mixture to the prepared casserole dish. Top with the remaining ½ cup shredded cheese.
In a small bowl, stir together the bread crumbs and the remaining ½ teaspoon oil. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.
Bake the casserole for 20-25 minutes until bubbling and golden brown on top. Allow to cool slightly before serving.
In a large mixing bowl, dissolve the yeast in warm water.
Stir in the mashed carrots, carrot liquid, sugar, salt, shortening, and egg.
With a hand mixer, beat in 2 cups of flour until smooth. Stir in the remaining flour to form a ball of sticky dough.
On a lightly floured surface, knead the dough until smooth. Form dough into a ball and place it into a greased bowl, greasing the dough by turning it over in the bowl. Cover and let rise in a warm place until double.
Divide dough into 24 pieces. Shape rolls as desired and place on a greased baking sheet or in baking pans. Let rise until double.
Bake at 400º for 20-25 minutes. Remove from the oven and brush with butter.