Bacon, Ranch, and Chicken Mac and Cheese

Original Photo and Recipe

This was much easier than most homemade mac and cheese recipes, which is a nice change.  Sometimes I just don't have the time to wait for other recipes to bake.  Was pretty tasty, I would make it again.

 

Bacon, Ranch, and Chicken Mac and Cheese

Serves:  I don't remember, 3-4?
Approx. 500 calories in 1/4 recipe

• 8  ounces  uncooked elbow macaroni
• 1  slice applewood-smoked bacon (yeah right, more like 3)
• 8  ounces  skinless, boneless chicken breast, cut into 1/2-inch pieces
• 1  tablespoon  butter
• 1  tablespoon  all-purpose flour
• 1 1/2  cups  fat-free milk
• 1/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 3/4  cup  (3 ounces) shredded six-cheese Italian blend (such as Sargento)
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  chopped fresh dill
• 1/2  teaspoon  salt
• Cooking spray
• 1/2  cup  (2 ounces) shredded colby-Jack cheese

Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Jalapeno Cheddar Parmesan Cornbread Muffins

Original Photo and Recipe

I thought these were super dense/heavy and just ok... I am not a huge parmesan fan.  Matt liked them with the chili we were having for dinner, so I'll keep this recipe around.

Jalapeno Cheddar Parmesan Cornbread Muffins
Yield: 11 muffins
Approx. 210 calories each

•     1 cup all-purpose flour
•     1 cup cornmeal
•     1 tablespoon baking powder
•     Kosher salt and freshly ground black pepper, to taste
•     6 tablespoons unsalted butter, melted
•     1 cup buttermilk
•     2 tablespoons honey
•     2 large eggs
•     1 jalapeno, seeded and diced, plus more for topping
•     1/2 cup grated Parmesan, plus more for topping
•     1/2 cup shredded cheddar, plus more for topping

Preheat the oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.

In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the jalapeno, Parmesan and cheddar and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.

Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Chicken Enchilada Puffs

Original Photo and recipe

Tasty, easy little meal.  Will probably do this again at some point.  Served with some Mexican corn and a side salad.

Chicken Enchilada Puffs
Serves:  3-4
Approx. 200 calories in 1 puff (if 8 ct.)

Ingredients

• 1 package jumbo crescent rolls (I used 8 ct. regular)
• 3 oz cream cheese
• 1/2 cup Mexican blend shredded cheese
• 3/4 cup cooked chicken (diced or shredded) (I used a cup)
• 1/3 cup enchilada or taco sauce
• 2 teaspoons enchilada or taco seasoning mix (I used a couple pinches cumin)
• 1/4 cup Mexican shredded cheese for sprinkling

Instructions

1. Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
4. Unroll crescent rolls on prepared pan.
5. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
6. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
7. Sprinkle tops of puffs with additional shredded Mexican cheese.
8. Bake for 15 minutes, or until golden brown.

CMC 4

I had been looking forward to this year's cider mill crawl for weeks!  I couldn't wait to grab a group of ladies and go sample some delectable treats from a few mills that we have skipped over in the past.  Next year we will have to head east now that the northwest and southwest have been mostly covered.

Here are the posts for the previous 3 crawls:
CMC 1
CMC 2
CMC 3

We didn't luck out in the weather department like last year.  It was chilly and drizzled on and off (and I had a cold)... but we were troopers and nothing could keep us from a sugar rush! 

Cute little bags just waiting to take home the leftover goodies.

Table all set up.

Why no, those aren't the same graphics from last year.

At least the plates are different...

Glitter pumpkin.

Long Family Orchard, Farm and Cider Mill
Commerce, MI

Mmm, my first taste of cider this year.

Group shot, well, I am behind the camera.
L to R:  Raeyanna, Liz, Andrea, Stephanie, and Ann Marie

Why yes, we will wait in line for the donut door.

Nasty sprouts.

We were not cat calling at the cider press boys.

Creepy farm tools on the ceiling.

Big grins from super fresh, hot donuts.

Obstbaum Orchards
Salem, MI

Yes, I am the cider Vanna White.

Stephanie is loving on the hot cider.

Very happy group to be sitting inside this time.

Pro cider crawlers know to only eat a couple hunks of donut at each mill.

Erwin Orchards
South Lyon, MI

Cider baby.

Aerial donut cam.

Yes, only 2 pics at Erwin's... it had started raining.

Back to my house for the official tasting and judging.

Of course we continued the tasting after already tasting everything... and before we eat a protein packed dinner of chili.  That's how we roll.

A very happy, sleepy, carbed-up group.

And now, for the results!!!!

Overall Experience:
1st-  Long's
2nd- Obstbaum's
3rd-  Erwin's

Best Donut:
1st-   Long's
2nd-  Erwin's
3rd-  Obstbaum's

Best Cider:
1st-   Long's
2nd-  Erwin's
3rd-  Obstbaum's

OVERALL RANKING (150 points possible)

1st-  Long's with 115 points  WINNER!

2nd-  Erwin's with 98 points
3rd-  Obstbaum's with 83.5 points

Interesting pricing note:
We purchased 1 dozen donuts and 2 half gallons of cider from each mill.  The pricing varied considerably.
1st-  Obstbaum's at $14.50
2nd-  Long's at $18.25
3rd-  Erwin's at $24.50



Here are my thoughts:

Long's:  This was fun to go back to.   Last year, we were not able to fully appreciate this mill because the barn was closed and we could only eat cold donuts and cider from the roadside stand in the parking lot.  Huge difference.  This place smelled awesome, was really cute, and there was entertainment while waiting in line.  I am super happy this place is so close to my house.

Obstbaum's:  Quaint and off the beaten path.  Wasn't that busy despite only being open on the weekends.  It definitely had more of a country feel than some of the more commercial mills.  Good prices and the indoor seating was good.

Erwin's:  This one didn't get a fair shake in the experience voting because it had started raining and gotten colder, so we didn't explore much.  But it did feel very get 'em in, buy the stuff, get 'em out.  And it was expensive!  While it wasn't in the voting, they offered pumpkin donuts in addition to the classic apple spice donut.  There was a ton of covered seating but none inside.

Sausage and Pepper Rigatoni

Not an actual picture of the recipe, I didn't take one, but it basically looks like this haha.

I didn't have a recipe, I just worked with what I had.  It was tasty and easy, and definitely a good twist on just using plain ol' chuck.

Sausage and Pepper Rigatoni
Serves: 6-8
Calories: About 485 in 1/8

12 oz frozen onion and 3 pepper mix from Kroger
16 oz rigatoni
16 oz hot breakfast sausage roll
48 oz (2 jars) of pasta sauce, I used Classico's Italian Sausage flavor
8 slices of provolone cheese

Preheat oven to 375.

Bring a large pot of water to boil and cook pasta according to package.  Drain and return to the pot.

In a large skillet, break up and brown the sausage and the frozen onions and peppers (takes about as long as the pasta to cook).  Drain, add to drained pasta pot.  Add both jars of sauce, stir all together.

Pour into 9x13 casserole dish.  Cover with slices of cheese.  Bake for about 20 minutes until golden brown.

Stovetop Chili Mac

Original photo and recipe

This was pretty good, way better than say a hamburger helper type meal.  It needed to grow a pair and spice it up (apparently Martha Stewart like bland food)... so here is my modified version below.


Stovetop Chili Mac
Serves:  4
Calories:  About 600 per serving

Coarse salt and ground pepper
8 oz rigatoni or other tube-shaped pasta
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
12 oz ground beef chuck (85 percent lean)
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
pinch of red pepper flakes (optional)
1 cup corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (14 ounces) diced tomatoes
1/2 tablespoon sugar
2+ ounces cheddar, grated (3/4 cup)

 

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

 

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add spices and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice and sugar, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

Spicy Mac and Cheese

Original photo and recipe

We loved this, and the leftovers were good too!  I made a couple substitutions but this was another winner from Annie.

Spicy Mac and Cheese
Serves:  4 piggies, 6 is more realistic
Calories:  About 3600 in the recipe, my way

4 cups pasta shapes (I used 2.5 cups of mini penne and it was perfect) 1/3 cup onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped (I used like 1/2 cup+)
1-2 jalapeno peppers, seeded and finely minced  (I used jarred sliced)
6½ tbsp. butter, divided
4 tbsp. all-purpose flour
2½ cups milk
¼ tsp. cayenne pepper
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. salt
¼ tsp. ground black pepper
8 oz. colby jack cheese, shredded
4 oz. pepper jack cheese, shredded
4 oz. sharp cheddar cheese, shredded
4 oz. baguette or crusty Italian bread, torn into large chunks  (I used about 2 cups of dry corn flakes, smashed)

Bring a large pot of water to boil.  When the water boils, cook the pasta according to the package directions.  In the meantime, melt ½ tablespoon of butter in a small skillet over medium-high heat.  Add the onion, red pepper and jalapeno to the skillet and cook, stirring occasionally until fragrant and tender, about 5-7 minutes.  Remove from heat and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium-high heat.  Once the butter is completely melted, whisk in the flour.  Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes.  (Be careful not to burn!)  Whisk in the milk until well blended.  Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes.  Reduce the heat to medium-low.  Whisk in the spices.  Add the cheeses to the mixture and whisk until completely melted and well incorporated.  Remove the mixture from the heat.

Preheat the oven to 375° F.  Grease a 2-quart casserole dish. (I used a 2.5 quart)  Return the drained pasta to the large pot.  Add in the cooked vegetables and the cheese sauce, and mix until well blended.  Transfer the mixture to the prepared casserole dish.

Use a food processor to pulse the bread into coarse crumbs.  Transfer the crumbs to a small bowl.  Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.  Sprinkle the crumb mixture in an even layer on top of the pasta.  Bake for 25 minutes, or until the mixture is heated through and the topping is golden brown.  Let stand 5-10 minutes before serving.

Shrimp, Black Bean, and Grilled Corn Pizza

Original photo and recipe

I thought the flavors of this were pretty good, but I wasn't a huge fan of the shrimp.  Matt preferred the shrimp part over everything.  

Shrimp, Black Bean, and Grilled Corn Pizza
Serves: about 4
Calories:  About 2500 per pizza

1 lb pizza dough  (I used a premade tube of thin crust dough from Pillsbury)
1/2 lb small shrimp, peeled and deveined  (I thawed out frozen precooked)
Juice of 1/2 lime
1 tsp ancho chile powder  (I used regular chili powder)
1/2 tsp ground coriander
1/4 tsp ground cumin
1 clove garlic, minced
Salt
Pepper
2 Tbsp olive oil
1/2 red bell pepper, diced
1/3 cup canned black beans, drained
1 ear of corn, grilled, and kernels removed
4 oz Manchego, grated  (I used some cotija cheese and a little cheddar)
4 oz Monterrey Jack, grated
Small handful cilantro, chopped  (yuck... but I threw on some parsley)

1. Preheat oven to 450.
2. Toss shrimp with lime juice and add chile powder, cumin, coriander, a pinch of salt and pepper.
3. Heat olive oil over medium-high and add garlic, cooking for about a minute.
4. Add shrimp and cook 3-5 minutes, until pink and mostly opaque.
5. Shape ball of pizza dough into a 12-14" round.
6. Sprinkle cheese over the crust, leaving the edges bare.
7. Toss beans, red bell pepper, and corn together and then sprinkle evenly over the pizza.
8. Bake 5-7 minutes, until pizza is bubbly and the edges begin to brown.
9. Remove from oven, sprinkle with cilantro, and let sit 5 minutes before slicing and serving.

Lazy Sunday Casserole

Original photo and recipe

I really liked this, Matt said he isn't that into meat and potato dishes.

Lazy Sunday Casserole
Serves: 4
Calories:  About 450 per serving

4 sausages (beef or pork)  (I used hot italian sausages)
1 pound potatoes  (I used redskins)
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb  (omitted, used mushrooms)
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar

Peel the potatoes, wash them and cut each potato in four pieces. (I left the skins on)
Peel one large or two smaller onions and cut them in wedges.
Remove the base and stalks of the fennel, and turn that one into wedges as well.  (omitted, added large mushroom slices)
Slice 1/2 to 1 bell pepper in strips. (I also added some green peppers)
Grab a couple handfuls of baby carrots, or peel and cut a couple regular carrots

Place everything in a big roasting tray.  Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.  Pour over your veggies and toss them around a bit.
Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.

Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.
That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.
Slice each sausage in half.  You can use Italian sausage or any type of flavored sausage.

After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered.

Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for another 15 minutes or so, until everything is nice and brown.

Chicken Saltimbocca

Original photo and recipe

Yummy yummy in my tummy.  this looks fancy, but it is pretty simple (and delicious) as long as you can get a good crisp on the prosciutto.  We will totally make this again.  I don't think I used all the butter and oil, and got away with only 1 slice of prosciutto, so the calories were lower.

Chicken Saltimbocca

Serves: 4
Calories:  About 540 per piece

4 chicken breasts, pounded to 1/3-1/2 inch thickness
8 slices thinly sliced prosciutto
1 bunch sage leaves
All-purpose flour, for dredging
Salt and freshly ground black pepper
4 Tbsp extra-virgin olive oil
4 Tbsp unsalted butter
4 Tbsp dry white wine
1/2 cup chicken broth
Lemon wedges, for sauce and serving  (instead I had some lemon juice that I drizzled)

1. Top the flattened chicken breasts with sage leaves (laid flat; I used 4 large leaves per). Cover each chicken breast with 1-2 slices of prosciutto (depending on the size of the chicken).
2. Cover the chicken with a piece of plastic wrap and gently tap with the tenderizing side of a meat mallet to make the prosciutto and sage adhere.
3. Put some flour in a shallow platter and season with a fair amount of salt and pepper.
4. Dredge the chicken in the seasoned flour, shaking off the excess.
5. Heat the oil and 2 Tbsp of the butter and in a large skillet over medium flame.
6. Put the chicken in the pan, prosciutto-side down first. Cook for 3-4 minutes to crisp it up and then flip the chicken over and saute the other side for 2-3 minutes, until golden.
7. Transfer the saltimbocca to a serving platter and keep warm.
8. Add the wine to the pan, stirring to scrape up any browned bits from the bottom of the pan; let the wine cook down for a minute to burn off some of the alcohol.
9. Add the chicken broth, the juice from one lemon wedge, and remaining butter, swirling the pan around.
10. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
11. (Optional) Drop several sage leaves into the pan during the last few minutes of cooking, before starting the sauce, turning once after a minute. Remove with slotted spoon and use as garnish.

Roasted Red Pepper Chicken

Original photo and recipe

This was pretty good.  The biggest change I made was to increase the roasted red peppers by a lot, which totally made it a tasty dish in my opinion.  We will make this again as we usually have most/all the ingredients.

Roasted Red Pepper Chicken
Serves:  3
Calories:  About 460 in 1/3 recipe

1 pound boneless, skinless chicken breasts

1 (284 mL) can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup

1/4 cup finely chopped roasted red peppers (I used way more, around 3/4 cup)

1/4 cup apple juice  (I didn't have any so I threw in a little applesauce and water)

2 tablespoons ketchup

4 cloves garlic, chopped

1/4 teaspoon ground black pepper

2 tablespoons chopped fresh basil leaves  (I used dried, about 3/4 Tbsp)

1/4 cup shredded mozzarella cheese (more like 1/2 cup)

2 cups hot cooked brown rice, cooked without salt

Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.

Stir in soup, red pepper, apple juice, ketchup, garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked - about 20 minutes.

Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.

Jalapeno Popper Buffalo Chicken Macaroni and Cheese

 Original Recipe and Photo

Make this immediately.  I totally did a huge happy food dance when I ate this.  I will say that the name is a little misleading.  It isn't like it really tastes like the poppers or the chicken, just the ingredients from those items make a ridiculously awesome mac.  This might be my favorite Pinterest find yet.  I would make a couple small changes (listed below, see link for original recipe) just to make it easier, but overall it was fantastic!  I don't know how she fit a full recipe in a 9x9 pan, mine was full with a half. 

Jalapeno Popper Buffalo Chicken Macaroni and Cheese
Serves:  4 (or 1 of me)
Calories:  About 3200 in full recipe (no chicken, my way)

Ingredients:
4 slices of bacon
1 tablespoon bacon grease {reserved from said bacon}
1/4 large onion, diced {about 1/2+ cup}
1 jalapenos, sliced {ribs and seeds removed} (I might go with a bit more next time)
1/2 pound elbow macaroni

for the sauce-
2 tablespoons butter
2.5 tablespoons all purpose flour
1 cup milk {whole or 2% please}
1/4 cup heavy cream
salt & pepper, to taste
1 pinch nutmeg
2 ounces cream cheese
1 tablespoon hot sauce {such as Frank’s Red Hot} (I use 2-3 Tb Frank's Buffalo Sauce)

1 1/4 cups grated cheddar cheese  (I use Kraft's Shredded Triple Cheddar with Philadelphia)
1/2 cup grated mozzarella cheese  (I use Kraft's Shredded Mozzarella with Philadelphia)
1/8 cup grated provolone  (I just diced up a slice or two of deli provolone I had)
1/8 cup blue cheese crumbles  (It needs like 1/4 cup)
1/2 cup precooked and shredded chicken {optional}  (I included it, but won't again)

for the topping-
1 cup corn flakes, crushed  (Throw in a baggie and smash with a can or mallet)
1/3 cup blue cheese crumbles
{4 slices cooked bacon, as listed above}

parsley, for garnish

Directions:
In a large skillet, cook bacon until crispy. Remove from pan, drain on paper towels and crumble. Pour off excess bacon drippings, keeping 2 tablespoons in the pan. Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat. Set aside.

Bring large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside.

Preheat oven to 350 degrees.

In the same pot, melt butter over medium heat. whisk in flour and cook 1-2 minutes. Whisk in milk, cream, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat. Stir in cream cheese and hot sauce until melted smoothly into the sauce. Pour cooked pasta and sauteed onions and jalapenos into the sauce. Stir to coat. Stir in cheeses and chicken. Pour into a buttered baking dish {9×9, 9×13, or somewhere in between should be good} and spread out evenly. Top with blue cheese, corn flakes and crumbled bacon. Bake 20-30 minutes until top of macaroni has browned. Remove from oven, top with parsley and serve hot.

Individual Peanut Butter Pies

Original Recipe and Photo

I both hate and love this recipe.  It was easy and delicious... but sooo bad for you.  I think the serving size is a little on the large side due to the rich denseness of the peanut butter cream.  I am curious what would happen if the milk was halved and the whipped cream was doubled.  Also, my coworker volunteered to taste it and said it need more crust.  I cut this recipe in half and made 4 ramekins.  I ate only about half a ramekin each time.

Individual Peanut Butter Pies

Serves:  8
Calories:  About 765 each

Ingredients:
For the crust
16 Oreo cookies
4 tablespoons unsalted butter, melted
 

For the filling
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
 

Directions:
1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.

2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.

3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.

4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.

Spicy Chicken Rigatoni

Original Recipe and Photo

This is supposed to be a Buca di Beppo recipe.  Matt loves the combination of white and red sauces... I am not a huge fan personally, but we both liked this dish and will make it again.  I think the proportions in the original recipe are really off.  I have altered the recipe below with my changes and for 2 servings.  Oh, and this isn't really a healthy one, you are warned.

Spicy Chicken Rigatoni
Serves:  2-3
Calories: About 1200 in 1/2 recipe

Ingredients
2 Tbs olive oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbs chopped garlic
8 oz chicken, sliced
1 jar Bertolli Four Cheese Rosa sauce
1/4 cup milk
1 tsp butter
1/4 cup peas (We skipped)
10 oz Rigatoni pasta, cooked according to package directions
additional sprinkle crushed red pepper and parsley (for garnish)

Directions
In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

Add sauce and milk, bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

Serve chicken and sauce over pasta. Garnish with crushed red pepper and parsley and serve.

Potato Kielbasa Skillet

Original Recipe and Photo

This was easy and pretty tasty.  We'll make this again.  The recipe says 4 servings, but the piggies that we are, that's not entirely accurate haha.

Potato Kielbasa Skillet
Serves:  4
Calories: About 475

1 pound red potatoes, cubed  (About 3 medium sized potatoes)
3 Tbs. water
3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 Tbs. olive oil (or the leftover bacon grease)
2 Tbs. brown sugar
2 Tbs. cider vinegar
1 Tbs. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach 

 5 bacon strips, cooked and crumbled

Directions:  Place cubed potatoes and water in a microwave-safe dish. Cover bowl with plastic wrap (no need to poke any holes) and microwave on high for 4 minutes or until fork tender; drain.  (Mine took closer to 6 minutes before they were fork-tender).

In a large skillet on medium-high heat, saute kielbasa and onion in oil until onion is tender; about 3-5 minutes.  Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Meanwhile, combine the brown sugar, vinegar, mustard, thyme, and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. 

Country Club Chicken

 Original Recipe and Photo

This was wasn't the most amazing meal ever, but it is a classic casserole comfort food that I almost always have all the ingredients for.  We might make it again, but kick up the flavor a little more.  I cut this in half and it was plenty for us for dinner with some leftover.

Country Club Chicken

Serves:  4-6
Calories:  About 875 in 1/4 recipe

Ingredients:
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms

2 cans Campbell's concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 golden delicious apple
butter or oil
salt & pepper


Directions:
Mince the onion. Clean and slice the mushrooms.  Peel and mince the apple (or wash it well).   Season the chicken breasts with a generous amount of salt and pepper.

Cook the bacon and don’t clean out the pan.  Drain the bacon on a paper napkin.  Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.

Cook the onion for a minute or three.  And add the mushrooms.  After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.

Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine (or water or broth).  Add the soup.  Add Sharp Cheddar.  Stir it into the sauce.

And pour it all over the chicken breasts.

Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.

Gives you 25 minutes to cook the spaghetti according to the directions on your package.

Serve over spaghetti.  Live a little and garnish with more bacon… and some parsley, just for the heck of it.

Not my favorites, but they could be yours

So I have been trying a lot of recipes off of Pinterest lately with varying degrees of success.  Rather than making individual posts about these, I am just going to list a few recipes that were decent but didn't knock my socks off.  However, other people liked them so they can't be complete disasters =)

Jalapeno Popper Grilled Cheese Sandwich
I didn't really do THIS recipe, I just make a grilled cheese with bacon, jalapeno, cream cheese, and cheddar and it was just fine.

Linguine with Garlicky Bread Crumbs 

This one was just so bland.

Penne with Roasted Asparagus and Balsamic Butter

We realized that neither of us are big fans of balsamic, so if you are then you should try this.

Italian-Style Stuffed Red Peppers

I was not a fan, just sooo much bell pepper.  Matt liked them better leftover.

Fiery Cajun Shrimp

Sorry Paula, this was a snooze.  I'm sure it could be saved with a gallon more hot sauce.

I made a few other recipes but they were good enough to get their own post with my notes so I can make them again in the future.

Revolutionary Mac & Cheese

Original recipe and photo

This one was circulating around Pinterest and I wanted to try it.  I don't know about revolutionary, but it is good and way simpler than the 12 step baked counterparts.  Matt wasn't a huge fan, but I liked it.  I definitely had to add more milk than it called for, possibly because I used small shell shaped pasta?  I definitely added a healthy pinch of black pepper and cayenne.  I served this with roasted veggies.

Revolutionary Mac & Cheese
Serves:  three 1 cup servings
Calories:  Approx. 375-400 per serving

2 cups dried pasta  (I used small shells)
2+ cups 2% or skim milk  (I used 1%)
1 cup loosely packed shredded cheddar cheese  (I used Kraft's triple cheddar with philly)
1 tsp salt
1 tsp dijon mustard
(I added about 1 tsp each of black pepper and cayenne)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Thin Mint Truffles

Original recipe and photo

These were more delicious than the lemon lime sugar cookie truffles, but there is an extra step to this with the 2 layers of dipping.  These were not worth the effort either.  I would absolutely rather just eat the cookies plain.  I doubled the recipe because 24 pieces is a waste of time to get all this junk out.  And I am lazy and didn't want to dirty my food processor so I put the cookies in a large ziploc bag and beat the crap out of them with a meat mallet =)

Thin Mint Truffles
Yield:  24 pieces
Calories:  About 165 per piece

1 box 9oz Box, Girl Scout Thin Mint Cookies  (Use Keebler grasshopper cookies, they are cheaper and way better anyway... they are 10 oz packages, so eat a few first)
4 ounces, weight Fat Free Cream Cheese, Slightly Softened
8 ounces, weight Guittard's Green Mint Chips  (I used Nestle's chocolate and mint chips because I had them)
8 ounces, weight White Chocolate Chips Or White Chocolate Bark  (I used Wilton candy melts in white with some green food coloring and dipped this second instead of first)

In a food processor, pulse the Thin Mints a few times, and then blend them down until they are just crumbs. It might be easier to do this in two batches.

Next, mix the cream cheese and cookie crumbs together in a bowl until well incorporated. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.

Once the truffles have been in the fridge for a while, melt the green mint chips in a double boiler or a microwave safe bowl in the microwave (if you use the microwave, heat the chips for 30 seconds at a time, stirring in between each heat burst). Roll half of the truffles in the green mint chocolate, and place them back on the wax paper.


Melt the white chocolate the same way as you melted the mint chips above. Then roll the remaining truffles in the melted white chocolate.
 
Once they have dried a little, place the remaining white chocolate in a small Ziplock bag and cut a tiny bit of one corner off the bag. Start small at first, then if you need, make the hole a little larger. Drizzle the white chocolate over the green truffles. Do the same with the remaining mint chocolate, drizzling it over the white truffles.

Place the baking sheet back in the fridge so that the chocolate can set.

Lemon-Lime Sugar Cookie Truffles

Original post and photo

While tasty, these are too much work to be worth it.  The one thing I did get out of this recipe is that lemon and lime in sugar cookie batter is ridiculously awesome and you should stop there before all the cream cheese and chocolate.  But if you are a glutton for punishment, here is the recipe:

Lemon-Lime Sugar Cookie Truffles
Yield:  About 40 balls
Calories:  Approx. 150 per piece

1 batch of sugar cookie dough (I used a store-bought mix, but you can use any recipe you like!)
zest and juice of 1 large lemon and 1 large lime
1 1/2 blocks cream cheese (12 ounces) at room temperature
1 package white chocolate candy coating
colored sprinkles or coarse sugar, for garnish

Preheat oven to 350 degrees. Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. Spread the cookie dough in a greased 9×9 baking dish and bake for 30-40 minutes, or until cookies are fully baked. Cool completely.

When cookies are cooled, using your hands, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine). Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together. Roll into 1-1 1/2 inch balls and refrigerate for at least 1 hour.

When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler. Carefully dip each ball into the white chocolate and turn to coat. Remove with a tooth pick and set on a cookie sheet lined with wax paper. Top with sprinkles. Repeat until all the balls are coated. Store in the refrigerator.