Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

• 3 large garlic cloves, minced
• 3-4 oz. sun-dried tomatoes
• 1 lb. chicken breast tenders
• Salt
• Paprika
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz. penne pasta
• 1 Tablespoon basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup water (or more)

In a large pan, sauté garlic and sun-dried tomatoes in 2 Tablespoons of oil for 1 minute or until garlic is fragrant. 

Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted lightly and covered in paprika. Cook on high heat for 3-5 minutes on each side. Remove from heat. 

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water.

Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet. Bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. 

Add cooked pasta to the skillet with the creamy sauce. Stir to combine. Add 1 Tablespoon of basil and 1/4 teaspoon red pepper flakes. Stir to combine.

Add about 1/2 cup water (slowly) because the creamy sauce will be to thick. (This will water down the chickens and cheese sauce to make it creamier. 

Season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for the flavors to combine. 

Enjoy!

Sweet & Spicy BBQ Sausage

Ingredients

• 2 pkgs. Butterball Hardwood Smoked Turkey Sausage (cut into 1 1/2 inch pieces)
• 1 1/2 cups BBQ sauce
• 1 cup apricot jam
• 2 teaspoons Sriracha hot sauce for mild (3-4 tsp for spicy)
• 1/4 cup water

Combine all ingredients in slow cooker. Cook on low 5-6 hours. Increase heat to high the last 30 minutes. (Or cook on high for 3-4 hours.)

Stir every hour while cooking to rotate sausages from top to bottom.

Serve with toothpick inserted into the individual pieces and enjoy!

Cookie and Brownie Bars

Ingredients

Cookie Dough

• 1 pkg. Ghirardelli Dark Chocolate Chip Cookie Mix
• 1 egg
• 1/2 cup butter, softened

Brownie Batter

• 1 pkg. Ghirardelli Double Chocolate Brownie Mix
• 1/4 cup water
• 1/3 cup vegetable oil
• 1 egg

Pre-heat oven to 325 degrees F. Lightly grease a 13x9x2 inch pan. 

In a medium bowl, stir together the cookie mix, egg, and butter until dough forms; set aside.

In a second bowl, stir together the brownie mix, water, oil and egg until fully blended. Spread brownie batter into prepared pan.

Spoon cookie dough on top of brownie batter. Bake 40-45 minutes or until cookie is golden brown.

Apple Pie Bread

Ingredients

• 1/2 cup butter (1 stick), softened
• 1 cup brown sugar
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon apple pie spice (replacement: 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
• 4 large (or 6 medium) apples, peeled, sliced, and cut into bite-size chunks
• TOPPING
• 2 Tablespoons butter, melted
• 1/2 cup flour
• 1/2 cup brown sugar

Preheat oven to 350 degrees F. Coat two 9x5 inch loaf pans with cooking spray and set aside.

In a large mixing bowl or stand mixer, combine the butter, brown sugar, milk, eggs, and vanilla. Beat on medium speed until mixture is creamy. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice. Gradually add the flour mixture to the large bowl and mix until fully incorporated. Fold in the apples and pour into the prepared loaf pan. 

To make the topping, combine 2 Tablespoons of melted butter with 1/2 cup each of flour and brown sugar. Mix with a fork until crumbly and pour evenly over the top of the batter. Bake in the preheated oven for 45-50 minutes, checking for doneness by inserting a toothpick into the center of the break. Cut into slices and serve warm.

BLT Grilled Cheese (BLTGC)

Ingredients (1 serving)

• 2-4 slices of bacon
• 2 slices tomato
• 2 slices sourdough bread
• 1 Tablespoon butter, room temperature
• 1 slice cheddar cheese
• 1 slice mozzarella cheese
• 1/4 cup lettuce, shredded

Cook the bacon until crispy and set aside on paper towels to drain.

Drain most of the bacon grease from the pan and fry the tomato slices for about half a minute on each side. (optional)

Heat a clean pan over medium heat.

Butter one side of each slice of bread. Place 1 slice of cheese onto the unbuttered side of one slice of bread followed by the bacon, lettuce, tomato and the other slice of cheese. Finally top with the second  slice of bread with the buttered side up.

Grill over medium heat until golden brown and the cheese has melted, about 2-3 minuted per side. Enjoy!

Sausage Alfredo

Ingredients

• 1 package Hillshire Farm Smoked Sausage
• 8 oz. pasta, cooked, drained
• 2 cups heavy cream
• 2 tsp. Cajun seasoning
• 1/2 cup grated Parmesan

Prepare pasta according to package directions; drain and set aside.

Saute sausage for 5 minutes. 

Add cream and Cajun seasoning and boil. Reduce heat; simmer 3-4 minutes or until mixture begins to thicken. Stir in Parmesan. Add pasta and toss.

*Great additions are peas, tomatoes, or any of your favorite vegetables. Just stir them in and simmer.

S'mores Dip

Ingredients

• 3/4 cup semisweet chocolate chips
• 8 large marshmallows; cut in half
• Graham crackers for dipping

Preheat oven to 450 degrees F.

In a small cast iron skillet, put chocolate chips in an even layer. Arrange the marshmallows on top of the chocolate. Bake in the oven for 6-8 minutes, until marshmallows are lightly browned. 

Remove from the oven and let stand for 5 minutes.

Serve with graham crackers for dipping.