Jr. Mint Cupcakes

I made these the other night for Family Home Evening and they were yummy. I loved how moist they are and liked the hint of mint they had. I always love mint things during the winter.

Ingredients:

1 box Pillsbury Devils Food Cake Mix
4 eggs
1/2 Cup vegetable oil
1/2 Cup water
1 small box instant chocolate pudding mix
1/2 Cup sour cream
1 Cup chocolate chips
3 4 oz boxes Jr Mints (look for them on sale, I found them for $1.00)
Favorite Vanilla or Cream Cheese Frosting


Directions:

Preheat oven to 350 degrees F. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Press 3 JR mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.
24 cupcakes

Ultimate Chocolate Layered Reeses Peanut Butter Cup Cake

I made this birthday cake for my family and it's absolutely divine. Everyone loved it.

{So I could have had prettier presentation, but I was in a hurry people!}

Ingredients:

1 box Pillsbury Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

_____________________

4 8oz packages softened cream cheese

2 sticks softened butter

16 oz bag powdered sugar (most of it)

_____________________

1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

Directions:

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Chocolate Zucchini Cupcakes

2 (1 oz) squares unsweetened chocolate, melted
3 eggs
1 3/4 cup packed brown sugar
1 cup vegetable oil
2 cups flour
1 t baking powder
1 t baking soda
1/2 t salt
2 cups grated zucchini
chocolate chips (optional)

-Preheat oven to 350 degrees
-Beat eggs with sugar for 10 minutes or until thickened and pale
-Blend oil and cooled chocolate into beaten egg mixture
-Stir together flour, baking powder, baking soda and salt
-Stir flour mixture into egg mixture until just blended
-Stir in zucchini
-Add chocolate chips and stir
-Spoon batter into cupcake wrappers, filling 2/3 full
-Bake for 20 minutes
-Let cool completely and then frost

Chocolate Frosting:
1/2 cup butter
1/4 cup unsweetened cocoa powder
1 T vanilla
3 1/2 cups powdered sugar
2 T milk

-Over medium heat, melt butter
-Add cocoa and vanilla
-Put powdered sugar in mixer; add cocoa mixture
-Beat well
-Add milk, 1 t at a time until desired consistency*

*NOTE: I used about 2 1/2 T to get the right consistency for my liking

This recipe is a great one to use for all that zucchini growing in your garden! My kids LOVE them and have no idea that there is any zucchini in there. And the frosting is delicious!

Summer Cucumber Salad

1 large cucumber, unpeeled, sliced very thin
1/4 cup red onion, sliced very tin
1/2 cup rice vinegar
3 T water
1/3 cup white sugar
1/2 t salt
1/4 t fresh ground pepper

-Slice the cucumber and red onion and place in large bowl
-In a separate bowl, mix the remaining ingredients, stirring well.
-Pour over cucumbers and onion, tossing to ensure good coverage.
-Refrigerate. Let the cucumbers sit for several hours before serving if possible.
-Makes 4 servings as a side dish but can easily be doubled or tripled.

Really refreshing and light. Perfect side dish when it's hot outside!

Zucchini Pancakes

One MORE thing to do with all those zukes popping up!!

1/3 c. bisquick
1/4 c. grated cheese (the recipe calls for parmesan, but I usually only have cheddar and it works)
1/8 tsp. pepper
2 eggs
2 c. shredded zucchini

Add all ingredients except zucchini and mix well. Once blended add zucchini. Scoop about a 1/4 cup of the mixture onto a hot skillet coated with non-stick spray. You'll need to flatten it a bit and then just cook and flip like a pancake.

The Best Homeade Salsa

4 tomatoes
2 cloves of garlic
1 can of diced tomatoes (I used stewed)
1 bunch of green onions
2 t kosher salt
1/2 bunch of cilantro
1 jalapeno (no seeds for mild, some seeds for medium, all seeds for hot)

-Put everything into a food processor and pulse to desired consistency. Serve with pretty much anything. Delicious! Thanks Megan for this awesome recipe. It's a staple in our house!

Guiltless Alfredo Sauce

Don't get me wrong, nothing beats a great alfredo sauce with all it's rich goodness, but this alfredo sauce is pretty good for being low fat. Plus, you know that this sauce has like a bazillion less fat and calories.

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Directions:
1. Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
3. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat.
4. Add the cheese, stir it up and then cover immediately.
5. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

This sauce can be used for many things--
Over pasta
As a sauce on pizza
As a dip for breadsticks
Mix it with pesto for a creamy pesto {I did, and it's delish}
Mix it with marinara for a creamy marinara sauce

Enjoy!

Cookie Dough Topped Brownies

Umm, yeah...cookie dough + brownies = heaven in your mouth.

We made these tonight and they were delish! I suggest you all give them a try!

Brownie Layer:

1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes. {or until cooked through...mine took longer.}

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:

1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn't pull up the brownies). Cut into squares. Store in the refrigerator.

Peanut Butter Squares

Ruth Livingston Elementary use to serve these pieces of heaven for lunches when I was in school. They are still a favorite treat in my family.

Peanut Butter Squares

1 cup butter
1 lb. powdered sugar
1 1/2 cup peanut butter
1 pkg of crushed graham crackers
1 tsp vanilla
chocolate chips

Mix first five ingredients. Press into a 9 x 13 pan. Spread melted chocolate over the top. Let chocolate set.

Strawberry Spinach Salad

1 pint Sliced Strawberries
1 lb. Spinach
½ cup Slivered Almonds (optional)

Dressing: (this dressing is AMAZING!)
½ cup Sugar
1 Tbsp. Sesame Seeds
1 Tbsp. Poppy Seeds
1 ½ tsp. Onion (dried or fresh)
¼ t. Paprika
¼ tsp. Worcestershire Sauce
½ cup Oil
¼ c. Cider Vinegar

Toss salad adding dressing just before serving. Be careful not to bruise spinach. (Another option is adding fresh blueberries or substituting Mandarin Oranges for the berries)

Better The Peanut Butter Cups

Crust:

8 medium chocolate chip cookies (I used about 12)
1/4 cup melted butter

Chocolate Layer:

2 1/2 cups milk chocolate chips

Peanut Butter Filling:

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
3 cups powdered sugar
2 t vanilla extract

-Preheat oven to 325 degrees
-In a food processor, blend cookies until finely ground.
-Add butter and mix together completely
-Press crumb mixture into 8 x 8 pan and bake for 10 minutes
-Cool to room temperature

-Melt chocolate over low heat until completely smooth but not boiling

-Prepare peanut butter filling by blending peanut butter and butter together in mixer until smooth
-Slowly beat in powdered sugar and then add vanilla
-Beat until smooth
-Spread peanut butter filling over crust
-Pour warm chocolate over the filling and spread smooth
-Chill in refrigerator for 1 hour until firm
-Cut into bars to serve

These are delicious! My kids LOVE them and they go a long ways since you only need a small bar because they are rich and yummy. Enjoy!

Buffalo Chicken Dip

My sister-in-law Kim made this for us when we visited them and it was yummy!

Ingredients:

2 cups cooked and shredded chicken breast (I actually like it with a little more...maybe 3 cups)
8 oz. cream cheese, softened
1 cup sour cream
1 cup blue cheese salad dressing (chunky)
1/2 cup hot sauce or salsa (I used medium salsa)
2 cups shredded chedder cheese
1 cup celery finely chopped

Directions:

Combine chicken, cream cheese, sour cream, blue cheese dressing, salsa, and cheddar cheese. Pour into an 8x8 baking dish. Bake at 400 degrees for 25-30 minutes. Top with celery when done. Serve with tortilla chips, crackers, or vegetables.

Spudnuts

1 cup mashed potatoes (in a pinch, I've been known to use prepared potato pearls)
4 tablespoons shortening
1 1/2 tablespoons salt
2 eggs, beaten slightly
2 cups scalded milk
1 1/2 cups sugar
8 cups flour (you might need 10 - just start slow and add until dough is manageable)
3 1/2 tablespoons yeast dissolved in 1 cup hot water and 1/2 tablespoon sugar

Mash potatoes with milk until creamy. Cream together shortening, sugar and salt. Add to potatoes. Add all other ingredients, knead for 5 minutes and let raise until double (about 1-1 1/2 hours). Roll out and cut into donut shape. Let raise 30 minutes. Fry in hot oil at about 350.

Drain on paper towels then dip in glaze.

Glaze:
1/3 cup melted margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 to 6 tablespoons hot water

PF Changs Dan Dan Noodles

This is a copy cat recipe of PF Changs Dan Dan Noodles. We made them and they were delish!


Ingredients:

***Noodles***
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
Cornstarch

***Liquid Mixture***
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock

Directions:

Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.

Garlic Pea Pod Chicken

This is a friend's recipe {thanks, Kristin!} and so so yummy. It was made for a large crowd and was quite the hit!

Ingredients:

3 chicken breast, cut bite size

1 T. oil

∏ lb. pea pods

Dash salt, pepper


Marinade {We doubled this}:

2 T. soy sauce

2 T. mirin {It is rice wine. For those skeptical of using it because of religious reasons, it has been researched and deemed okay to use. Not like other cooking wines.}

1 T. cornstarch

3 cloves garlic, crushed, minced or pressed

2 T. oil

Dash pepper



Directions:

Marinate chicken in marinade for 1 hour. Heat 1 T. oil in heavy skillet or wok. Stir-fry pea pods for a few minutes until crisp-tender. Season with salt and pepper. Arrange on a serving platter in a ring. Stir-fry chicken with marinade until chicken is cooked through. (sometimes I add a little water to the chicken while it is cooking, so the marinade is more gravy-like. Just watch it while it cooks. You can tell.) Mound within pea pod ring. Serves 4.

Crispy Chicken Costoletta

(photo via flickr)

Last weekend, I ate at The Cheesecake Factory, and thanks to Lindsay's suggestion, I have now found a new favorite dish!


I was looking for a good recipe and found this one HERE. Based on the comments, I changed a couple of things. I substituted Panko bread crumbs instead of the normal, (found in the Asian foods section of your local grocery store) I used less Dijon mustard and lemon juice, and I added dried parsley for a bit of color. I also did not use the dried lemon zest that her blog suggested because The Cheesecake Factory does not used dried lemon zest in their crispy chicken.

(Copycat of The Cheesecake Factory's Chicken Costoletta)
Serves 4


Crispy Chicken

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick.(you can also use chicken cutlets)
1 1/2 cups Panko bread crumbs
2 Tbsp Parmesan cheese
2 eggs, whisked with 2 Tbsp water
3 Tbsp flour
1 tsp dried parsley
1 tsp pepper
1 tsp kosher salt


Preheat oven to 250 degrees.

On one plate combine flour, pepper and salt. On another plate, combine eggs and water, whisk until well combined. On another plate, combine bread crumbs, parsley and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture an then the bread crumbs. Heat 2 Tbsp olive oil and 1 Tbsp butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You'll need to work in batches, adding more oil and butter as needed. Keep chicken warm in 250 degree oven.

Lemon Sauce

2 cloves garlic, finely minced
1 Tbsp Canola oil
2 cups heavy whipping cream
1/2 Tbsp Dijon mustard
1/4 cup fresh lemon juice (do NOT use bottled lemon juice)
1/8 cup chicken stock (make sure it's stock, not chicken broth)
Kosher salt
pepper
1 Tbsp butter

Heat oil over medium heat in a fairly large saucepan. Add minced garlic and saute about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.



Serve the cream sauce UNDER the chicken...trust me, it's divine!

This dish is delicious served with garlic mashed potatoes and asparagus.

Buckeye Cake

I found this recipe in a magazine a couple of years ago, and fell in love with it! It is a chocolate/peanut butter lover's absolute dream! {The recipe calls for unsalted butter, but all I ever have is salted, and it's still delicious}

2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt

PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar

GANACHE
1 cup heavy whipping cream
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Directions: Preheat oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease. {I ran out of parchment paper, so I just buttered and floured my pan and it was perfect}

FOR CAKE: Combine eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.

FOR PEANUT BUTTER LAYER: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

Melt peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

Orange Rolls

1 cup shortening
1 cup boiling water
2 tsp. salt
3/4 cup sugar
4 eggs
1 cup cold water
7 1/2 to 8 cups flour
3 pkg instant yeast (6 3/4 tsp) dissolved in 1/2 cup warm water

Dissolve yeast in warm water and allow to activate until almost double in size. Set aside. Pour boiling water over shortening, sugar, and salt. Stir until shortening is melted and add cold water, eggs, and dissolved yeast mixture. Mix. Stir in flour and mix well until dough is soft and pliable. Store in refrigerator overnight. This is a must. Doing so makes for very light and fluffy rolls.

Filling
1 cup softened butter
1 cup sugar
Grated orange peel and juice from 2 oranges.

Cream the butter and sugar with a fork. Add grated orange peel and squeeze all of the juice from the oranges over the mixture. Stir until well combined.

Punch down the dough and roll out in desired shape, then spread your filling on and roll up. {I've done them Butterhorn style before and got about 70 rolls. I've also done them Cinnamon roll style on large cookie sheets and got 32 rolls.} Place on greased cookie sheets and allow to raise for 3 hours.

Bake at 400 degrees for 10-12 minutes. Cover with glaze and ENJOY!

Glaze
3/4 cup sugar
2Tbsp frozen Orange Juice Concentrate
1/2 cup sour cream
1/4 cup butter
Grated orange peel from 1 orange

Put all ingredients into a saucepan and boil for 3 minutes. Brush liberally onto each roll and enjoy!

Cinnamon Rolls

Makes 24 rolls

1 ¾ cups warm water
1 Tbsp instant yeast
½ Tbsp sugar
¼ cup powdered milk
2 eggs
½ Tbsp salt
¼ cup sugar
½ cup oil
6 cups all purpose flour

Dissolve yeast and ½ Tbsp sugar in warm water. When it bubbles up, add powdered milk, eggs, salt, sugar, and oil. Then add flour 1 cup at a time and mix well until dough is cleaned from the sides of the bowl, and is soft and pliable like elastic. Put a small amount of oil into a large bowl and roll the dough around, until it is lightly coated. Cover and let rise until double. (1 ½-2 hours)

Punch down dough, and divide into two equal pieces. Roll out each piece into a large rectangle ½ inch thick. Spread filling onto each rectangle and roll up tight lengthwise.

Filling
1 cup butter
1 cup sugar
1 cup brown sugar
¼ cup cinnamon

Melt butter and add sugars & cinnamon and mix well. Cut rolls into 2 inch sections and place in 2 greased 9x13 pans. {Dental floss is an EXCELLENT tool for cutting the rolls} Let rise for 45 minutes, until doubled in size.

Bake for 25-30 minutes @ 350 degrees. Frost while still warm, and enjoy.

Cream Cheese Frosting
8 oz cream cheese
1/3 cup butter
4 cups powdered sugar
2 tsp vanilla
1 tsp milk

Cream together cream cheese and butter. Gradually add in the powdered sugar, vanilla and milk. Mix until smooth and creamy.

Caramel Pecan Version

Spray 2 9x13 pans with cooking spray, and fill pans with the following caramel sauce
2 cups butterscotch chips
1 cup corn syrup
1/3 cup butter
1 cup chopped pecans

Melt together, stirring constantly until smooth.Place rolls on top of caramel sauce in pans, and bake as directed above. When rolls are finished, place a large sheet pan on top of rolls and turn upside down while holding 9x13 pan. Allow the sauce to drip over rolls before removing pan. Enjoy!

Cheesy Broccoli and Potato Soup

Last night our cooking club's theme was 'Soup'. My favorite soup of the night was this Cheesy Broccoli and Potato Soup, from my friend, Gina. Broccoli in soup doesn't exactly make my boat float, but this soup does it well. Very, very well.

Perfect hearty soup for a cold day (and it's cold here in the east!).

1 cup diced onion

2 Tbls butter

3 chicken bouillon cubes

1 cup diced celery

3 1/2 cups water

4-5 medium potatoes, peeled and diced into bite-sized pieces

3-4 sliced carrots

2 cans cream of chicken soup

1/2 head broccoli, chopped

1 lb Velveeta cheese, cubed

Fresh parsley (a hand full), chopped

Saute onion, celery, and butter. Add water, bouillon cubes, potatoes, carrots, parsley, and broccoli. Cook 15-20 minutes over med-high heat with lid on to steam vegetables.

Add cheese and chicken soup.

Stir and cook on low heat until warm.

White Bean Chicken Chili

This soup is easy, yummy, and good for the soul (maybe, I don't know).

2-3 chicken breasts , cooked and shredded
4 cans white beans
1/2 chopped onion
4 cloves garlic, minced
1 small can diced green chilies
1 tsp. ground cumin
1 tsp. dried oregano leaves
2 cans chicken broth
1 cup sour cream
1 cup shredded cheese

Saute onion and garlic and mix with chicken. Add with the rest of ingredients into a crock pot except, add sour cream and cheese for the last 45 minutes. Garnish with cilantro, cheese, avocado, and sour cream.

(I usually make this stove top instead of crock pot for faster meal).

Baked Ziti

I always make this without the beef. Simple and yummy.

1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef (optional)
1 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced (optional)
1 1/2 cup sour cream
6 oz mozzerella cheese, shredded
2 Tbls grated parmesan cheese

Boil pasta until al dente, about 8 minutes; drain.
In a large skillet, brown onion and beef over medium high heat. Add spaghetti sauce, and simmer 15 minutes. Add sour cream to spaghetti mixture. (I skip all of that and simply add the onions and sour cream to the spaghetti sauce and call it good).

Butter a 9x13 inch dish. Layer as follows: 1/2 of the ziti, provolone cheese, 1/2 the sauce mixture, remaining ziti, mozzarella, and remaining sauce mixture. Top with grated parmesan cheese.

Bake at 350 degrees for 30 minutes or until the cheese melts.

Chicken a La Fuente

(cody's favorite meal that I make)

1 12 oz. package or fettuccine noodles
1 Tbls olive oil
4 chicken breast, cut into small pieces
2 cloves minced garlic
2-3 Tbls (your choice) taco seasoning
1 cup whipping cream
1/3 cup chopped fresh parsley
1/2-1 cup Parmesan cheese

Cook fettuccine as directed. In skillet, cook chicken. Stir in the garlic and taco seasoning. Cook 1 minute. Stir in the cream, reduce heat to low; cook 3-5 minutes, stirring constantly.
stir in the parsley and cheese. Add fettuccine noodles and toss. Cook until heated through. Garnish with parsley and cheese.

Corn and Avocado Salsa

This is extremely easy to make and very yummy! I've had a few requests to post this, so here goes!

CORN & AVOCADO SALSA

Ingredients:

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.