Fettuccine with Tomato Vodka Sauce

Fettuccine with Tomato Vodka Sauce

Ingredients:

• 2 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 28-oz. can of diced tomatoes OR 3 cups chopped fresh tomatoes
• 1/2 cup vodka
• 1/2 cup heavy cream
• 1/2 tsp. salt
• Freshly ground black pepper
• 1/4 cup chopped fresh parsley or basil
• 1 lb. dried fettuccine
• Parmesan cheese, grated (optional)

Preparation:

1. Add the olive oil and garlic to a deep sauté pan or Dutch oven, and then heat the pan over medium heat. Cook gently until the garlic is fragrant, but do not brown.
2. Add the tomatoes and bring to a simmer. Simmer for roughly 30 minutes, stirring occasionally. Add the vodka and simmer for another 20 minutes. Add the heavy cream and simmer for another 10 minutes. Season with salt and freshly ground black pepper, and stir in parsley or basil.
3. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions. Drain the fettuccine and 

Turkey/Chicken, Broccoli, Rice Casserole

Ingredients:

• 2 Tbsp vegetable oil
• 1/2 cup onion, diced
• 1/2 cup celery, chopped
• 2 Tbsp vegetable oil
• 1 package frozen broccoli, thawed
• 1 can cream of celery soup
• 1/2 soup can milk
• 1 soup can water
• 1 cup minute rice, uncooked
• 1 small jar cheese whiz
• 2 cups leftover cooked turkey or chicken
• 1 small can sliced water chestnuts

Preparation:

1. Preheat the oven to 350°F. Grease a 2-qt casserole dish.
2. Heat the oil over medium-low heat in a large stockpot. Sauté the onions and celery until the onions are translucent. Add the broccoli. Cook for about 10 minutes on low heat.
3. Add in the soup, milk, water, rice, cheese and turkey. Bring the mixture to a boil. Remove from the heat and add the water chestnuts. Pour into the greased casserole dish. Top with parsley and bake for about 30 minutes.

Buffalo Chicken Style Pasta Salad

Ingredients:

• 1 lb of your favorite pasta
• 1 cup ranch dressing
• 1/2 cup mayonnaise
• 1/3 cup hot sauce (or more to taste)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups rotisserie chicken, shredded
• 1 cup celery, diced
• 1/2 cup Feta crumbles/OR  Blue cheese

Preparation:

1. Cook the pasta according to the package directions. Drain the noodles and set aside.
2. To make the salad, combine the ranch dressing, mayo, hot sauce, salt, and pepper in a medium-size bowl. Add the shredded chicken and celery. Fold in the cooked, drained pasta and toss to coat completely with dressing.
3. Spoon the mixture into a serving bowl and refrigerate for at least 2 hours. Top with the crumbled cheese just before serving.

Steel Pot Hot Chocolate

Steel Pot Hot Chocolate

Serves 4-6

Ingredients:

• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• Pinch of salt
• 1/3 cup hot water
• 4 cups milk
• 1 tsp vanilla extract

Preparation:

1. Whisk together the sugar, cocoa, and salt in a small bowl. Add the mixture to the hot water in to a saucepan. Cook over medium heat until the mixture boils. Continuing boiling for 3 minutes and then stir in the milk. Remove the pan from the heat and add the vanilla. Serves 4–6.

Shrimp Salsa

Ingredients:

• 1-1/2 cup tomatoes, seeded and diced (I love to combine red and yellow for this!)
• 1/2 cup fresh cilantro, chopped
• 1/3 cup fresh lime juice
• 1/3 cup extra virgin olive oil
• 1/4 cup red onion, diced
• 1 fresh jalapeño, seeded and minced
• 1-1/2 lb large cooked shrimp, peeled and deveined
• Salt and pepper, to taste
• Tortilla chips, for serving

Preparation:

1. Combine the first six ingredients in a medium-size bowl. Let it sit at room temperature for about an hour.
2. Meanwhile, cut the shrimp into bite-size pieces. Add the shrimp to the salsa mixture and season with salt and pepper.
3. Chill the salsa for about an hour and then serve with 

Chicken Breast With White Wine Mushroom Cream Sauce

Ingredients:

• 4 chicken breasts, trimmed
• 1/4 cup olive oil (for chicken)
• 1 Tbsp olive oil (for sauce)
• Salt and pepper, to taste
• 1/2 lb button mushrooms
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 1 cup cream

Preparation:

1. Preheat oven to 350°F.
2. Before cooking the chicken, brush each breast with oil and season with salt and pepper. In a large, nonstick pan over medium heat, sauté the chicken for 1-2 minutes until golden on each side. Place the chicken on a baking tray and bake in the oven for 12-15 minutes, or until cooked through.
3. To make the sauce, add the olive oil and mushrooms to the same skillet and cook for 2 minutes until the mushrooms soften. Add the stock and wine and simmer for about 4 minutes. Add the cream, then cook for about 10 minutes, stirring constantly until the sauce thickens. Pour the sauce over the chicken and serve.

Magic Turtle Bars

Ingredients

• 2 cups crushed vanilla cookies
  
  
• 1/2 cup butter melted (1 stick)
• 2 bags semi sweet chocolate chips
• 1-2 bags Kraft Caramel Bits
• 2 cups coarsely chopped pecans
• 1 cans sweetened condensed milk

Preheat oven to 350 degrees.Instructions

1. Lightly spray or grease a 9 x 13 pan.
2. Combine crushed cookies and butter till combined and cookie crumbs are moist. Spread evenly in bottom of pan, pressing down to form a crust.
3. Now start layering the rest of the ingredients. 1 bag chocolate chips, caramel bits, pecans (save out about 1/4 cup for the top), second bag of chocolate chips, remaining pecans.
4. Drizzle sweetened condensed milk over the entire pan, make sure to cover all the nooks and crannies.
5. Bake for 25-30 minutes, just until milk begins to turn golden. Let cool completely before cutting.
6. Store in airtight container. If you choose to refrigerate these bars, bring them back to room temperature before eating.