Alfredo Blue Pasta

Ingredients

1 pound fettuccini pasta

1 Tbsp. olive oil

1 clove garlic, minced

4 oz. blue cheese, crumbled

1/4 cup grated Parmesan cheese

2 cup heavy cream

1 Tbsp. Italian seasoning

salt and pepper to taste

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, saute garlic in olive oil in a small skillet over medium heat until golden. Set aside. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese and cream. Stir until cheeses are melted and thoroughly combined. Stir in the oil from the garlic pan (but not the garlic pieces), the Italian seasoning and the salt and pepper. Toss sauce with hot pasta and let stand 5 minutes before serving. Makes 6 servings.

   I have always had a taste for chocolate.   Never really been a fan of dark or even spicy chocolates.   My husband however likes things of a spicy nature.   After coming back from a trip to Wal mart he had a new kind of spicy chocolate that he wanted me to try.   So being curious about the name I decided to try the Firecracker Chocolate Bar as it is named.   It has an interesting texture once it is in your mouth.   I described it as chocolate covered pop rocks with a kick.   I should add for not liking spicy or dark chocolate this was not bad.   Not something I would eat all the time but you need to try it once just for the weird feeling in your mouth.

My husband and I decided last night that we wanted to try the new Stir Fry Mongolian Grill.   I must say it did  not disappoint us at all. It is reasonably priced and good variety on the menu. The waiter and staff were friendly and prompt. I would expect nothing less in the south. I will absolutely be going back and recommending to my friends.
We have been to other Mongolian BBQ Restaurants in the various states that we have lived in over the last 16 1/2 years. If you are in the Huntsville area you should really try this place for something different.

Ro-Tel BAKED MACARONI and CHEESE

Ingredients

3 cups uncooked elbow macaroni

1/2 cup margarine

1/2 cup all-purpose flour

2 cups milk

1 lb. shredded cheddar cheese

1 can (10 oz.) RO*TEL Diced Tomatoes and Green Chilies

Directions

Preheat oven to 375 degrees F. Cook macaroni as directed on package; drain and set aside.
Melt margarine over low heat. Stir in flour; cook
1 minute, stirring constantly until mixture is smooth and bubbly.
Stir in milk; heat to a boil; stirring constantly. Reduce heat and simmer until thickened, about 1 minute.
Add cheese and RO*TEL. Stir until cheese is melted, then remove from heat. Stir macaroni into cheese sauce.

Transfer to an ungreased 9 x 12-inch baking dish. Bake uncovered 30 minutes or until heated through.
Serves 10.

Crockpot Garlic Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken with herbs
2 cans cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water

Preparation

Put chicken in crockpot.
Mix other ingredients together and pour over chicken.
Cook on Medium-low heat for 4 – 6 hours.
Serve over rice or noodles.

I always like trying new recipes so a few years ago my dad sent this recipe to me.  I make a habit of keeping a copy stored electronically.   Comes in real handy when i get a phone call from dad saying he lost the recipe and do I have it.   I got just such a call just a few minutes ago and have already emailed my copy to dad.

1lb ground chuck

1 28oz can diced tomatoes

2 6oz can Tomato sauce

1 6oz can Tomato Paste

1 tsp garlic salt

3/4 c chopped onion

2 bay leaves

1/4 tsp basil

1/4 tsp Oregano leaves

1/4 c oil

salt and pepper to taste

Cook onions in oil a few mins. Add beef

brown,then drain off fat. Add spices and all the cans of tomatoes.

Cook with lid on for an hour

Lid off 30 min.

Add 1 tsp of sugar at end

You may add 1/2 c burgandy if you like at the end

Double recipe and freeze

This recipe was given to me by my dad.   He took over all the cooking when my grandmother passed away 15 years ago.  She was a wonderful cook and this sounds like something that she would like.

Chicken and rice soup

Ingredients

1 lb of chicken breasts cooked and chopped

1 box uncle ben’s wild rice (23 herbs) regular not fast cook dump it all in pot, including the packet

2 cans chicken broth

1-2 can of water (I use the broth from cooking the chcken breasts)

1 small onion, chopped

1 can cream of celery soup

1/2 tsp tarragon

1/2 tsp black pepper

1 can mushrooms

Directions

Boil your Chicken for 30-40 minutes.
Mix all together and bring to a boil. Simmer for at least 45 mins to cook the rice,
I usually start mine on the stove in the pot I cooked the chicken in and then transfer to crockpot for
the rest of the day, low heat. If too thick add water or chicken broth. Very hearty.

This sounds like a nice dish to  make sometime.   Found it over at Kraft.

Prep Time:

10 min

Total Time:

25 min

Makes:

4 servings, 1-1/2 cups each

What You Need!

1/2 lb. capellini or spaghetti, uncooked

1/2 cup  KRAFT Tuscan House Italian Dressing and Marinade

1 onion, finely chopped

2 cloves  garlic, minced

3 cups halved grape or cherry tomatoes

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/3 cup fresh basil, finely sliced

Make It!

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Kraft Kitchens Tips

Substitute

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

A few years ago I discovered this recipe over at Kraft. It is so easy and tasty.  I also season to mine and my husbands tastes.

Prep Time: 10 min

Total Time: 40 min

Makes: 6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water
2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.

KRAFT KITCHENS TIPS

Serving Suggestion

Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute

Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

I Know that most people are going to say what this sounds odd but it is really tasty.  Last night my hubby and I were thinking of something to do for dinner and came up with this idea.  Use leftovers from when you make beef and salsa burritos and instead of tortillas use a pizza crust.  The pizza crust can be your choice of homemade or frozen whichever is easier for you

Ingredients

1 pizza crust

1 pkg of mexican style shredded cheese

leftover beef and salsa mixture

prepare your pizza crust and top with the beef and salsa mixture and cheese.  Place in a 425 oven for 15 minutes or until done time may vary with your oven.  Let cool for a few minutes and then slice and serve.