Pittsburgh Pumpkin Log

It's Christmas Eve...your meal should be set.  Ham, green beans Excelsior House, hash brown casserole, sweet potato casserole, holiday jello, crescent rolls, and dessert. Oh no....completely forgot about dessert.  Have no fear, here's a pretty fast and really (I mean REALLY) impressive dessert that your family will love.

Pittsburgh Pumpkin Log

3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 cup flour
1 cup chopped walnuts
confectioners sugar (for top

Cream filling
2 Tbsp butter or margarine softened
8 oz cream cheese softened
3/4 tsp vanilla
1 cup confectioners sugar

Preheat oven to 375.  Mix the eggs, pumpkin, sugar, baking soda, cinnamon, and flour together.  Pour into a greased and waxed paper lined 10x15 jelly roll pan (or cookie sheet with sides).  Sprinkle with nuts.  Cook at 375 for 15 minutes.

Remove from oven and turn onto a confectioners sugar lined terry cloth towel to cool.  The wax paper should end up on the top after flipping it out of the pan.  Remove the wax paper carefully after the cake is cooled.

Using your mixer, cream the butter, cream cheese, and vanilla together.  Add the confectioners sugar slowly.  Spread the cream cheese mixture onto the cooled cake (the side where the was paper was).  Roll it carefully into a jelly roll (the towel will help you if you lift as you roll).  Keep refrigerated.  Can be make ahead and frozen.

Green Beans Excelsior House

As a long time Junior Leaguer, I collect JL cookbooks.  This is my go-to green bean recipe for our our holiday meals.  Yep, it's on my very predictable Christmas, Easter, and Thanksgiving menu.  It's Anna's favorite side...really is good.

The recipe calls for wrapping the beans into bundles.  It looks very elegant this way.  However, we just use cut green beans and place bite size pieces of bacon over the top and cook (no basting or mixing).  Either way, it tastes delicious.  Perfect side for ham or turkey.  Hope you like it!

Green Beans Excelsior House

1/2 pound bacon strips, cut in half
2 (16 oz) cans vertical packed, whole green beans (or go the easy route and use cut)
1 cup bean juice (reserved from cans of beans)
1/4 cup packed brown sugar
dash of salt
dash of freshly ground pepper
1/2 tsp ground allspice

Preheat oven to 375.  Wrap the half-slices of bacon around 10-12 beans; fasten with toothpicks.  Place bundles in baking dish.

Mix the bean juice and brown sugar in small bowl and pour over the beans.  Sprinkle with salt, pepper, and allspice.  Bake 25 minutes, turn once during cooking and baste.

Holiday Jello

I'm not a big fan of canned cranberries. However, put them in this salad, and I could eat them all.  Don't be put off by the sour cream layer...it absorbs the sweetness of the jello.  I like to make this recipe at Christmas and Easter.  Sometimes we make it at the beach for Thanksgiving too.  It's really pretty and tastes great.  Hope you like it too!

Holiday Jello Salad

3 oz pkg cherry jello
3 oz pkg raspberry jello
16 oz can whole berry cranberry sauce
1 1/2 cups water, divided
8 oz can crushed pineapple
10 oz pkg frozen raspberries, partially thawed
1 cup sour cream

Dissolve cherry jello in 3/4 cup boiling water, add cranberry sauce and crushed pineapple.  Pour into your favorite jello mold or an 8x12 inch pan.  Refrigerate until set.  Spread with sour cream and refrigerate one hour.  Meanwhile, dissolve raspberry jello in 3/4 cup boiling water.  Add raspberries.  Refrigerate until thickened, but not set.  Spoon mixture over the top of the sour cream.  Refrigerate until set.  Enjoy!

Cheesy Hash Brown Casserole

This is one of my favorite side dishes.  It's always on my holiday menu.  Really, I always make it on Christmas and Easter.  It's perfect with ham.  Enjoy!

Cheesy Hash Brown Casserole

2 - 12 oz bags shredded hash brown potatoes, thawed

16 oz sharp cheddar cheese, shredded

1 can cream of chicken soup

1 pt sour cream

1/2 cup chopped onion

1/2 cup butter, melted

1/2 tsp salt

1/2 tsp pepper

-

2 cups crushed corn flakes

1/4 cup butter melted

Preheat oven to 350. Mix together first 8 ingredients in large greased casserole dish.  Top with 2 cups of crushed corn flakes mixed with 1/4 cup melted butter.  Bake at 350 for 1 hour.  

Sweet Potato Casserole

This is the best recipe for sweet potato casserole that I've found.  I've shared this recipe a ton and everyone loves it.  We make it 3 times a year: Christmas, Easter, and Thanksgiving.  Give it a try!

Sweet Potato Casserole

3 cups sweet potatoes, cooked and mashed (1 large can drained and mashed)
5 1/2 Tbsp margarine or butter melted
1/2 to 1 cup sugar (use 1/2 cup if using canned sweet potatoes)
2 eggs, well beaten
1 tsp vanilla
1/3 cup milk

Topping:
1/2 cup firmly packed brown sugar
1/4 cup flour
2 1/2 Tsp margarine or butter melted
1 1/2 cup cups chopped pecans

Preheat oven to 350.  Combine mashed sweet potatoes, sugar, butter, eggs, vanilla, and milk; mix well.  Spoon into greased 2 quart casserole dish.  Make topping by mixing together brown sugar, flour, butter and pecans.  Sprinkle over casserole.  Bake uncovered at 350 for 25 minutes.

Quick and Easy Quiche

Need an impressive breakfast, but don't have a lot of time?  Make this super easy quiche.  Mix and match your meats and cheeses and feel free to add extra onions or veggies.  Your friends and family will be impressed!

Quick and Easy Quiche

• 3eggs, beaten
• ³⁄₄cup milk
• salt to taste
• pepper to taste
• 1cup chopped cooked ham
• 1cup shredded cheddar cheese
• 19" unbaked pie shell (or 1/2 package of Pillsbury pie crust)

• DIRECTIONS

  1. Beat eggs with milk, salt and pepper in bowl.
  2. Add ham and cheese.
  3. Pour into pie shell.
  4. Bake at 350 degrees for 45 minutes.
  5. Let stand for several minutes before serving.

Best Roasted Butternut Squash Soup

Made this when my sister was in town this weekend.  Perfect butternut squash soup.  Enjoy!

Roasted Butternut Squash Soup

• 4 pounds whole butternut squash(about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium Granny Smith apple(about 8 ounces)
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable orchicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

Instructions

1. 1Heat the oven to 425°F and arrange a rack in the middle.
2. 2Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
3. 3Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
4. 4When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
5. 5Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
6. 6Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. 

Mom's Pumpkin Bars - Best Ever!

This is what pumpkin bars should taste like.  There is no substitute.  Make these and enjoy!  Yum!

Pumpkin Bars (Mom’s recipe) 

* 4 eggs
* 2 cups sugar
* 1 cup salad oil
* 15 oz. can Festal pumpkin
Mix above ingredients in large bowl.

Sift the following and add to above:
* 2 cups flour
* ½ tsp. salt
* ½ tsp. cloves
* 2 tsp. baking powder
* 2 tsp. cinnamon
* ½ tsp. nutmeg
* 1 tsp. soda
* ½ tsp. ginger
Mix well and pour into greased and floured 8x12 jelly roll pan. Bake at 350F for 25 to 30 minutes. Cool before frosting.


Frosting:
* 6 oz. cream cheese
* ¾ stick butter
* 1 Tbsp. cream or milk
* 1 tsp. vanilla
* 4 cups powdered sugar
Cream together cheese, butter, and vanilla until soft. Gradually add powdered sugar until correct consistency to spread.

Strawberry Filled Cheesecake....perfect for Keith! Yummy!

Cheesecake with Strawberry Filling - Shortbread Crust Drizzled with Fresh Strawberry Sauce

Shortbread Crust
1 1/2sticks  unsalted buttercut into ½ inch pieces
2 cups flour
1/2cup light brown sugar
1/2tsp salt

Strawberry Filling & Sauce
3 pints fresh strawberries, hulled and cut in half
3 cups sugar
juice from 1 1/2 lemons,

Cheesecake
2 - 8ounce blocks cream cheese
3 eggs
1cup sugar
1pint sour cream
Servings: people

Instructions:
Shortbread Crust
Blend all ingredients in a food processor until the mixture begins to come together into small balls of dough. Press mixture into a 13 by 9 baking pan. Cook about 20 minutes until golden brown.

Strawberry Filling & Sauce
Warm sugar and lemon juice over low heat until sugar just about dissolves, stirring. Add the strawberries and cook on low 10 to 15 minutes. The mixture should be at a low boil with some of the juices released. Turn heat off.

Cheesecake
Cut cream cheese into approximately one-inch squares and blend on medium speed in an electric mixer until smooth. At slow speed add eggs, one at a time. Increase speed until well combined after each one, scraping the bowl between additions. Slowly add sugar while mixing on low, then beat about two minutes until a creamy consistency. Stop mixer, add sour cream and beat on medium until just combined.
Pour two-thirds of the strawberry filling over the crust, then top with the cheesecake filling.
To bake cheesecake, place pan into a larger pan. Fill half way up the side of the cheesecake pan with water so the cheesecake is in a bath of water, but be careful not to get water into the cheesecake. (Heat a pot of water to boiling on the stovetop and pour the boiling water into the pan once it is in the oven so you don’t have to transport the cheesecake in the water bath.)
Cook about 35 minutes. It will still have a bit of movement to it, although not liquid. It will firm after chilling. Serve drizzled with the reserved strawberry sauce. Serves 12 to 15.

Skinny Taste Slow Cooker Picadillo

LOVE picadillo over rice!  Here's a recipe from Skinny Taste.  Sounds perfect for a chilly fall day!

Slow Cooker Picadillo
Skinnytaste.com 
Servings: 11 • Size: 1/2 cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

Ingredients:

• 2 1/2 lbs 93% lean ground beef
• 1 cup minced onion
• 1 cup diced red bell peppers
• 3 cloves garlic, minced
• 1/4 cup minced cilantro
• 1 small tomato, diced
• 8 oz can tomato sauce
• 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
• 1 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 2 bay leaves
• kosher salt and fresh pepper, to taste

Directions: 

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.

Favorite Apple Crisp

I know apple crisp is traditionally a fall dessert.  But there's no reason you can't enjoy this any time of year.  Really...apples are always available at the supermarket.  Why not?

Here's a recipe from my beloved Edina Morningside Church Cookbook by the preacher's wife Mrs. Clay.  She was an excellent cook and this recipe is classic and delicious.   Enjoy!

Mrs. Clay's Apple Crisp

5 cups sliced, pared, tart (like Granny Smith) apples
cinnamon to taste (I use about 1 tsp)
1/2 cup butter
1 cup brown sugar
3/4 cup quick oats
3/4 cup all purpose flour

Preheat oven to 350.  Slice apples into salt water.  Grease 9 inch pie plate or 8x8 inch pan.  Combine sugar, flour, oats, and cinnamon.  Cut in butter until crumbly.  Drain apples and place in baking dish.  Sprinkle sugar mixture over apples and press down firmly.  Bake at 350 for 45-50 minutes.  Serve warm with ice cream.

Sue's Taffy Apple Pie...Yes Please

Get yourself to the orchard and pick some apples!  When you get home, make this pie!  Delish!

Sue's Praline Taffy Apple Pie

Prepare favorite piecrust. Roll out pastry to form two 12” circles. Fit one circle into 9” pie plate.

For praline mixture, combine:
* ½ cup packed brown sugar
* ½ cup chopped pecans
* 1/3 cup flour
* ¼ cup melted butter.
Mix well and set aside.


For apple filling, combine:
* 2/3 cup sugar
* 3 Tbsp. flour
* 2 tsp. cinnamon
* 1 tsp. lemon juice
* Dash of salt.
Add 6 cups thinly peeled and sliced apples (about 2 ¼ lbs.) Toss to coat.

10 caramels, cut in half


Preheat oven to 375.  Transfer half of the apples mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with 10 caramels (cut in half). Repeat the layers with apples and praline mixture.

Top with second piecrust. Cut slits in top crust and fold under bottom pastry. (Trim extra if necessary.) Flute edges. Brush crust with half & half or milk. Put foil around edge of piecrust to avoid over-browning. Bake 375 for 25 minutes. Remove foil. Bake 20-25 more minutes until golden brown. Serve warm.

Miss Daisy Presents: Minnie Pearls Chicken Tetrazzini

Minnie Pearl’s Chicken Tetrazzini
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2       cups chopped celery
1 1/2    cups chopped onion
3       tablespoons butter or margarine
2       cups chicken broth
1       tablespoon Worcestershire sauce
salt and pepper
1       10 1/2-ounce can condensed cream of mushroom soup
1/2    cup milk
1       cup grated sharp cheese
1/2    pound spaghetti, cooked and drained
6       cups chopped, cooked chicken
1/2    cup sliced stuffed olives
1       cup chopped pecans

In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly. Yield: 12 servings.

From Miss Daisy Celebrates Tennessee

Bring on Brunch! Crock Pot Maple Cornbread Sausage and Apple Casserole!

I'm a brunch girl.  Love sweet savory combos, so this one sounds like a winner to me!  Would love to know what you think!

Crock Pot Maple Cornbread Sausage and Apple Casserole

Ingredients:
2 boxes (about 8 ounces each) corn muffin mix
2 eggs, large or extra large
3/4 cup milk, whole or 2%
6 tablespoons real maple syrup, divided
1 package (about 9 ounces) fully cooked sausage patties, crumbled
3 scallions, root ends removed and thinly sliced
1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice

Instructions:
Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-1/2 to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.

From Yankee Magazine

Yankee Chicken and Wild Rice Casserole

Winner, winner, Chicken and Wild Rice Casserole dinner! 

Rice Recipe Contest - Second Prize Winner

1 box wild rice mix

4 chicken breasts, boned and skinned

1 medium tomato, seeded and chopped

1 small red onion, diced

2 ribs celery, diced

1/3 cup pecans, chopped

1 cup light mayonnaise

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

8 ounces shredded Monterey Jack cheese

Instructions:

Preheat the oven to 350 degrees F. Prepare the rice according to the package directions. Place the chicken breasts in the bottom of a greased 13x9-inch casserole dish. In a large bowl, combine the rice with all of the remaining ingredients except the cheese. Spoon the rice mixture around the chicken breasts. Sprinkle the cheese on the chicken and rice. Cover and bake for 30 minutes. Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.

-Glenna Anderson Muse, Springfield, Missouri for Yankee Magazine

Tailgate Ready Ham and Cheese Stuffed Bread

The first tailgate of the season is Friday!  Woohoo!  Here's an easy stuffed bread recipe that's guaranteed to please!

Tailgate Ham and Cheese Stuffed Bread

1 package (1 pound) prepared pizza dough, at room temperature
All-purpose flour (for work surface)
3 large eggs
5 ounces shredded Cheddar and/or Monterey Jack cheese
4 ounces good-quality sliced ham, cut into 1/2-inch pieces
4 scallions, sliced crosswise into 1/2-inch pieces
1/4 cup finely chopped fresh basil leaves
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
Garnish: 1 scallion, halved lengthwise

Instructions:
Set one oven rack to the lowest position; set the second rack a couple of levels above. Fill a pie plate or other shallow pan halfway with water and set it on the oven’s upper shelf (to create steam and let the bread rise better). Preheat the oven to 400°. Line a baking sheet with aluminum foil and set aside.

Press the dough out on a lightly floured surface to form a rectangle about 10 inches wide and 12 inches long. Cover with a clean dish towel and set aside.

In a medium-size bowl, whisk the eggs until blended; then add the cheese, ham, scallions, basil, salt, and pepper, and stir to combine.

Pour the egg mixture down the center of the dough, leaving a 1-inch border around the edges (save the small amount of egg left in the bowl for later). Form a loaf by first folding the shorter edges up an inch or so over the filling (as you would with a burrito); then fold the long sides up so that they meet in the center; now pinch them together. Be sure to seal the dough well so that the filling stays inside during baking.

Turn the loaf over, seam side down, onto the lined baking sheet. With a sharp knife, make a few shallow slashes on the top of the dough. Brush the top with the leftover egg from the mixing bowl and lay a halved scallion lengthwise down the center to garnish. Bake until the bread is deep brown, about 50 minutes. Check the bread periodically during the latter half of cooking—if any filling is leaking out, bring the foil up and around the sides of the loaf to hold everything in.

Transfer to a wire rack for at least 15 minutes to cool before serving. Cut into slices and serve warm or at room temperature.

Nick Stellino's Pasta Matriciana

Who says that Yankee's can't cook?!  This once sounds pretty good!

Nick Stellino's Pasta Matriciana

Ingredients:
3 quarts water
3 tablespoons extra virgin olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped onions
6 ounces sliced bacon, cut into 1-inch pieces
1/2 teaspoon red pepper flakes
1/2 cup red wine
1 cup tomato sauce
1 cup chicken stock
4 tablespoons chopped basil
1 pound pasta: penne, ziti, or rigatoni
5 tablespoons grated Romano cheese

Instructions:
Bring water to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.

Add the bacon, onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.

Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.

Zuppa Toscana - Sausage, Potato Soup

My friend posted this recipe on her FB page today.  This is a copy and paste job - sounds too good not to share!  Let me know what you think!

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped (or spinach)
1 c. heavy whipping cream
2 Tbsp flour 

DIRECTIONS:
1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly. 8. Add salt, pepper, and cayenne to taste. 

In honor of Mangia's moving...Arugula Salad with Lemon and Shaved Parm

There's a pop-up restaurant near my house that serves amazing Italian food in a family-style, festive environment.  For as good as the food tastes, the ambiance is even better - think singing, dancing, The Godfather!  Mangia has been my go to for birthdays and other celebrations!

I just read this week that Mangia is moving from my neck of the woods to Nashville.  Boo :(

In honor of this restaurant, I'm going to post a version of their super delicious Arugula Salad with lemon and shaved parm.  It's deilicous!

Arugula Salad with Olive Oil, Lemon and Shaved Parm

2 bunches arugula, washed, dried and torn
1/4 cup extra virgin olive oil
1/2 lemon juiced
salt and freshly ground pepper to taste
Parmigiano-Regianno, shaved

In a bowl, drizzle the arugula with oil and lemon juice.  Season to taste with salt and pepper.  Toss till mixed and sprinkle plenty of shaved cheese on top.  Enjoy!

Mexicorn Dip - Version 2

I crave this dip.  Give me a bag of Fritos and I could literally finish off an entire tub of it in a sitting.  So good!

Cold Mexicorn Dip

2 cans Mexicorn

1 can Rotel

2 cups shredded cheddar

8 green onions (sliced)

1 cup mayo

1 cup sour cream

1 bunch cilantro, chopped

Mix, chill, and enjoy!

Paula's Zucchini Bread

It's summer!  That means most of us with gardens (or who have friends with gardens) are experiencing zucchini overload.  I'm not a zucchini casserole girl, but I sure do love zucchini bread!  I LOVE it!  Even though I will forgo the nuts (boo) for my kids, they don't share the love quite as much.  Oh well, more for me!  I use Paula Deen's recipe.  I'm sure there are much, much healthier versions out there (1 cup oil and 3 cups sugar - oy!), but this one tastes as it should.  Enjoy!

Paula's Zucchini Bread

3 1/4 cups flour
1 1/2 tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
1 tsp lemon juice
2 cups grated zucchini
1 cup chopped pecans or walnuts

Preheat oven to 350.  Mix together the flour, salt, nutmeg, soda, cinnamon and sugar in a large bowl.  Set aside.  In a separate bowl, combine oil, eggs, water, lemon juice and zucchini.  Fold zucchini mixture into flower mixture.  Stir until well combined.  Pour batter into 2 standard loaf pans sprayed with Pam.  Bake for 1 hour or until tester comes out clean.  Cool in pan on rack for 15-20 minutes.  Loosen from sides and remove from pans.  Continue to cool on rack.

Fresh from the Garden Tomato, Basil, Roasted Red Pepper Sandwich

One of my favorite summertime sandwiches features staples from my vegetable garden.  I like to harvest the ingredients right before I make it.  So yummy!  Hope you try this combo!

Tomato, Basil, Roasted Red Pepper Sandwich

1 ciabatta roll
1 medium tomato, sliced
1 handfull of arugula
6-10 basil leaves
2 slices fresh mozzarella
2-3 pieces of roasted red pepper
olive oil and balsamic vinegar to taste

Assemble and enjoy!

Aunt Janice's Refrigerator Pickles

My Aunt Janice was a fantastic cook!  She provided my mom with many of her favorite recipes.  I hope you give her recipe for refrigerator pickles a try!

Refrigerator Pickles (Aunt Janice’s recipe) 

* 8 cucumbers, sliced paper thin
* 1 cup onion, sliced thin
* 1 cup celery, sliced thin
Mix with 1 Tbsp. salt and let stand. (Good to combine in ice cream bucket)

Mix together:
* 2 cups sugar
* 1 cup white vinegar
* 1 tsp. celery seed
* 1 tsp. mustard seed
Pour mixture over cukes, onion & celery. Cover and refrigerate. Let stand for a couple of days for best flavor.

Quick Corndogs in a Muffin Cup

School starts 2 weeks from tomorrow.  I love my life of leisure in the summer.  Sleeping in, lounging by the pool all day, drinking with my friends all night. Oh, wait, I'm a Mom.  My summer schedule is just as jam packed as my school schedule.

With a rising senior and school deadlines looming, I'm already in a school state of mind.  However, my school habits - crock pot meals, weekly trips to the supermarket - aren't quite there yet.  So, yet again I'm scrambling to make something for my kids for lunch (bread was moldy - darn humidity - so PBJ was out).

Thank goodness for hotdogs!  Say what you like about wieners, you have to admit that they're a quick easy source of protein.  If I'm buying plain ole hotdogs, I normally choose turkey dogs.  Less fat and the kids can't tell the difference.

With no bread products in sight today, I searched though my cabinet for corn muffin mix.  Yep, cheap Jiffy Corn muffin mix.  This cheap mix should be in everyones pantry.  It sure comes in handy.  Today I'm using it to create Corndogs in a Cup.  Here's the recipe:

Corndogs in a Cup

1 box Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
4 hotdogs, cut into bite sized pieces

Preheat oven to 400.  Mix muffin mix, egg, and milk until combined.  Stir in hot dog pieces.   Grease heavily 12 muffin cups or line cups with cupcake liners.  Fill each cup about 1/2 way with corn muffin mixture.  Bake at 400 for 18-20 minutes.

Paula's Watermelon, Mint, Feta Salad...Yes, Please!

Watermelon salad always makes me feel like a snooty gourmet.  It is so elegant and sophisticated...who knew it was so easy!  My favorite recipe is from my gal Paula Deen.  You really need to make this recipe some time this summer.

Paula's Watermelon, Mint and Feta Salad

1/2 regular size seedless watermelon, cubed
1 sweet onion (like Vidalia) diced
1 (4 oz) container crumbled feta cheese
2 Tbsp chopped fresh mint leaves (y'all can help yourself to the mint by my driveway)

1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste

In large bowl, combine cubed watermelon, diced onion, feta, and mint.  In separate bowl, whisk together red wine vinegar, olive oil, salt, and pepper.  Pour over watermelon salad.  Toss to coat.  Serve.  Note:  I like to eat this right away.  Keith prefers is a day later when the melon and onion has soaked up the dressing.

Over Ripe Fresh Peach Sauce

This winter was hard on the area's peach trees.  However, you can still find them at the farmer's market and the grocery store.  If y'all are like me, I always buy way more peaches than I will ever eat.  They're so pretty and smell divine.  Rather than throwing away your peaches when they get too ripe to eat, make this yummy peach sauce for ice cream, pancakes, French toast....it's divine!

Peach Sauce

4-5 ripe peaches, skin removed (when ripe, will easily peel of), and sliced
1/2 cup white sugar
1/4 cup brown sugar
1/8 tsp cinnamon
dash ground nutmeg
drop or two of almond extract

Mix all ingredients in a saucepan and heat at medium to medium low for about 10 minutes or until it just starts to simmer.  Cook for a minute and remove from heat.  Let cool.  Store in the refrigerator.  Use within a week.

Summertime 3 Bean Salad

This bean salad is perfect for summer picnics.  It was at every get together growing up.  I know you can buy pre made canned versions of this salad.  Don't...it doesn't even come close.  Make this one instead!

Three Bean Salad 

* 1 can cut green beans (drained)
* 1 can kidney beans (drained)
* 1 can wax beans (drained)
* 1 green pepper, chopped
* 1 small red onion, chopped
* 1 cup celery, chopped
* ¾ cup sugar
* ¼ tsp. pepper
* 1 tsp. salt
* ½ cup vinegar
* ½ cup oil
Mix together. Refrigerate one day or longer.

Russian Mustard for Brats

This is my sister's recipe.  It's easy to make and tastes great on grilled brats or even ham.  I hope you give it a try!

Russian Mustard 

* 2 oz. dry mustard
* ½ cup sugar
* ½ tsp. salt
* 2 Tbsp. honey
* 1 Tbsp. white vinegar
* 2 Tbsp. boiling water
* 2 Tbsp. apple butter
Mix mustard, sugar and salt. Stir in honey and vinegar. Add boiling water and stir until sugar is dissolved. Stir in apple butter.  Refrigerate covered. May be thinned with water. Good with brats and ham.

Chicken Pot Pie...easier than you think!

Y'all know I'm no chef.  But, I like to cook and when I find a recipe I like I share it.  I love pie crust.  Hate to admit that I will eat it raw...butter, shortening, flour, salt.  Oh my!  Love it!  Whenever I can make a pie, I will.

Here's a great recipe for chicken pot pie that I think you'll really like.  I use whatever left over chicken I have.  If it doesn't seem like enough, I'll add more veggies.  I hope you like this pie as much as I do!

Chicken Pot Pie

1 package  (10 oz) frozen peas and carrots
1 stalk celery, diced
1 medium onion chopped
1/3 cup butter
1/3 cup flour
1 tsp corn starch
1/2 tsp salt (or more to taste)
1/4 tsp ground black pepper (or more to taste)
1/2 tsp dried tarragon
1 3/4 cups chicken broth
2/3 cups milk
2-3 cups diced, cooked chicken
Pastry for 2 crust pie

Preheat oven to 425.  Remove pie crusts from refrigerator.  Rinse frozen peas and carrots and set aside.  Melt butter in large saucepan over medium heat until melted.  Add diced celery and onion cook until onion is soft (about 5 minutes).  Add flour, cornstarch, salt, pepper, and tarragon.  Cook, stirring constantly until the mixture is bubbly.   Remove from heat.  Stir in broth and milk.  Return to heat and heat to a boil, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and peas/carrots.

Place pastry in  9 inch pie place.  Pour in meat mixture.  Top with other pie crust, turning in edges and fluting to seal.  Vent top of pie.  Bake at 425 for 35 minutes.

Perfect (and Super Easy) Pie Crust

I've had a food processor for decades.  During most of those years the only thing I used it for was chopping onion.  Yep...big ole thing took up space in my pantry so I wouldn't ruin my mascara when cooking with onion.  Luckily, I discovered that in addition to chopping onions, a food processor is an excellent tool for creating dough.  Bread dough, pizza dough, and pie crust.

I'm in a pie baking mood, so I've been whipping up a batch of Ina Garten's perfect pie dough recipe in the food processor a couple of times a week.  Making pie dough this way is so easy.  You have to give it a try!

Barefoot Contessa's Perfect Pie Dough

12 Tbsp (1 1/2 sticks) very cold butter
1/3 cup very cold vegetable shortening (Crisco)
3 cups flour
1 tsp sea salt
1 Tbsp sugar
1/2 cup cold water

Measure shortening and dice butter, then place both in freezer until ready to use.  Place flour, sugar, and salt in food processor.  Pulse several times to combine.  Add cold shortening and butter.  Pulse 10-12 times unil butter is the size of peas.  With food processor running, add the water down the feed tube.  Pulse until the dough becomes a ball and pulls away from the sides.  Dump on waxed paper, wrap and place in refrigerator for 1/2 hour or until ready to use.

When ready to use, divide the dough in half.  Roll out on floured table to prevent sticking.  Makes 2 pie crusts.

Nutty Fudge Pie

I just made this fudge pie for our high school's fundraiser.  It's delicious and pretty foolproof.  I highly recommend it!  Enjoy!

Nutty Fudge Pie

1/2 (15 oz) package refrigerated pie crusts

3 large eggs

1 1/2 cups sugar

1/3 cup flour

1/3 cup cocoa

1/2 cup butter, melted

1/2 tsp vanilla extract

3/4 cup chopped pecans

Preheat oven to 350. Fit pie crust into 9 inch pie plate.  Crimp and set aside.  Whisk together eggs and next 5 ingredients; stir in pecans.  Pour into prepared pie crust.  Bake at 350 for 35-40 minutes or until set.  Serve with ice cream.  

Easter Worthy Scalloped Pineapple

This pineapple recipe is a perfect side dish for your Easter ham.  Give it a try!

Scalloped Pineapple 
* 4 eggs
* 8 slices bread (better if a little stale)
* 20 oz. can crushed pineapple
* 20 oz. can chunk pineapple
* 1 cup sugar
* ¾ cup butter
Mix sugar with slightly beaten eggs. Add both cans of pineapple and juices. Add torn up bread pieces. Pour into greased 9x13” baking dish and slice butter over the top. Bake at 350F for 55 minutes.

Great side dish for ham.

Thai Chicken - No Need for Take-Out with this Recipe!

I love Thai food.  Could eat Pad Thai noodles and panang curry chicken every single day.  Delish!  Here's a great make-at-home Thai recipe that is quick and easy!  Publix and Kroger carry the sauce mix...give it a try!

Thai Chicken with Peanut Sauce

2 packages spicy Thai peanut sauce mix
2 (10 oz) cans coconut milk
4 boneless, skinless chicken breasts
4 cups white Thai rice, cooked
4 green onions, chopped

Preheat oven to 350.  Cook peanut sauce according to package directions using coconut milk.  Combine chicken and peanut sauce in a 8 inch square baking dish.  Bake at 350 for 30 minutes.  Spoon hot cooked rice onto a serving platter.  Spoon chicken and sauce over rice.  Sprinkle with green onions and serve immediately.

Homemade Coffeemate Creamer

I didn't start drinking coffee until I was in my late 30s.  Diet coke sustained me in college and my early years of working.  Then, I laid off caffeine during my baby years.  Can't remember why I started drinking it in the morning, but now I'm hooked.  Please note, I am not a coffee purist.  I buy Trader Joes cheapest caffeinated and decaffeinated coffees, grind them at the store and mix them into my own half-caff at home.  I also enjoy my coffee sweet and creamy.  Yep, my 17 year old daughter drinks it black, and I need the sweet stuff.  Ha!  Here's an easy recipe for homemade Coffeemate that is super easy and really delicious!  Enjoy!

Homemade French Vanilla Coffeemate

1 can sweetened condensed milk
1 3/4 cup milk, cream, soy milk, almond milk, etc
2 tsp vanilla extract

Mix well and store in refrigerator.


Visit this site for lots of other flavor options!

http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/

Sometimes you feel like a Nut, sometimes you don't - Mounds Bars

Mounds is one of my favorite candy bars!  Chocolate and coconut...nothing better!

Mounds Bars 
* 24 graham crackers, crushed
* ½ cup melted butter
* ¼ cup sugar.
Combine crumbs, butter and sugar. Press mixture into pan. Bake at 350F for 9 to 13 minutes.
* 1 can sweetened condensed milk
* 2 cups flaked coconut
* ½ pkg chocolate chips
* ½ pkg butterscotch chips
Spread coconut then milk over graham cracker crust. Melt chips together and pour over top. Chill. Cut into bars. Keep refrigerated.

Mom's Brownies

Mom didn't make brownies from a mix.  When I was a kid, I longed for Betty Crocker, but got made from scratch instead.  Little did I know how lucky I was!  Ha!  Here's Mom's recipe for you try!

Mom’s Brownies 
Grease jellyroll pan. Preheat oven to 350.

Cream together:
* 1 cup sugar
* 1 cup margarine or butter-flavored Crisco
Add 4 eggs, one at a time.
Add:
* 1 cup flour
* 1 cup Hershey’s chocolate syrup
* Chopped nuts (optional)
Pour onto to jelly roll pan. Bake 30 minutes in 350 oven. Cool.

When cool, frost with combination of:
* 1 ½ cups sugar
* 6 Tbsp. margarine
* 6 Tbsp. milk
Boil above ingredients for ½ minute and then stir in:
* ½ package of chocolate chips

Sue's Wild Rice

Love me some wild rice.  It's the Minnesota in me, I guess.  You can find wild rice here in Nashville...with these ingredients, it tastes just as good as home!

Sue's Wild Rice 
* 1 cup wild rice
* Small onion, chopped
* Celery stalk with leaves, chopped
* 1 can cream of mushroom soup
Wash rice. Cover in pan with water (1/2” over rice). Simmer just until rice curls. Drain. Meanwhile sauté onion and celery in a little butter. Add rice and 1 can soup. Cook on low until soup is absorbed.

Use Your Leftovers to make Fried Rice!

Here's a tip for all you Costco shoppers: Always buy 2 rotisserie chickens.  Serve the first to your family that day you buy it (I keep mine in warming drawer) and use the second for a salad, casserole, soup.

This recipe for fried rice is a great way to use up extra cooked chicken, steak, bbq, you name it.   Hope you give it a try!

Fried Rice

3 cups cooked white rice (made from 1 cup dry according to package directions)
2 Tbsp sesame oil
1 Tbsp canola oil
1 cup frozen peas/carrots
1 onion, diced
1 Tbsp minced garlic (from a jar)
2 eggs
2 cups chopped chicken breast (or other meat)
1/4 cup low sodium soy sauce

Heat oil in large skillet on medium-high.  Add peas/carrots, onion and garlic.  Saute until tender.  Add 2 eggs and scramble into vegetables.  When egg is cooked, add chicken, rice and soy sauce.  Stir constantly until chicken is heated through.

The only chicken salad recipe you need!

Love me some Miss Daisy's food.  She sells it at our own Grassland Market and also does catering.  Check out www. missdaisyking.com.  Her caramel cake is to die for.  The poppy seed chicken tastes like home.  And her chicken salad is the best around.  The recipe for her chicken salad was printed in an old Junior League of Nashville cookbook.  It's truly the best chicken salad recipe out there!  Enjoy!

Best Chicken Salad

1 large hen or 4 whole chicken breasts ( I prefer white meat)
1 cup diced celery
1/2 cup sweet pickle relish
1 cup finely chopped pecans (toasted, optional)
1 to 1/2 cups Hellman's mayonnaise
salt and black pepper to taste

In a large pot, boil the chicken in salted water until the meat begins to fall off the bones.  Cool.  Remove the skin and bones. Cut the chicken with scissors into small pieces and place in a large bowl. Add the celery, pickle relish and pecans. Mix.  Add the desired amount of mayo and season to taste. For a variety you may add grapes, chopped apple, or fresh pineapple bits.  Finely chopped almonds may be used instead of pecans. 

Yield: 6-8 lunch servings for 24-36 canapes  

Spring Break Shrimp

Y'all know how much I love the beach.  Ahhh..... Shrimp at the beach are a special treat - they don't get much fresher!  Yum!  I call this recipe Spring Break Shrimp because you make it with a spring break staple:  Beer!  Make this shrimp boil the next time you're at the beach or at home when you're longing for the shore.

Spring Break Beer Boiled Shrimp

3 lbs fresh jumbo shrimp
2 (12 oz) cans of beer
1 clove garlic, peeled
1 Tbsp salt
1 tsp dried thyme, crumbled
2 bay leaves
2 Tbsp celery seed
2 Tbsp snipped parsley
1/4 tsp Tabasco sauce
Juice of 1/2 lemon (1-2 Tbsp)
melted butter or cocktail sauce

Rinse shirmp; drain.  Split shrimp down back; remove veins and legs, not shells.  Combine beer and seasoning in large kettle; bring to a boil.  Add shrimp; return to a boil.  Reduce heat and simmer until shrimp turns pink, 2-5 minutes.  Serve hot, peeling to eat, with melted butter or cocktail sauce.

O'Henry Bars

Oh my, these O'Henry Bars are yummy!

O’Henry Bars 

* 4 cups quick oatmeal
* 1 cup brown sugar
* 2/3 cup butter, melted
* ½ cup white corn syrup
* 3 tsp. vanilla
Mix oatmeal and sugar. Add rest of ingredients. Pour into bottom of well-greased 9x13 pan. Bake 12 minutes at 350F. Cool.


Frosting:
* 6 oz. chocolate chips
* 2/3 cup chunky peanut butter
Melt chocolate and peanut butter together. Spread on cooled bars.

Smoked Fish Dip

Smoked fish is really one of my favorite things.  I always, ALWAYS, order this as an appetizer at the beach.  It's perfect spread on plain ole saltines.  Love it!  Here's the recipe, so you can make it at home.

Smoked Fish Spread

1 (8 oz) package cream cheese, softened
1/2 cup Miracle Whip (not mayonnaise)
2 tbsp sugar
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
1 pund smoked whitefish, skinned, boned, and shredded

Combine all ingredients except fish; beat until smith.  Fold in fish and refrigerate several hours.  Serve with French bread or crackers.

Sue's Sugar & Spice Shrimp

This recipe comes from my older sister Sue.  She calls it Girly Shrimp.  Trust me, the guys will love it too!

Girly Shrimp (Sugar and Spiced Baked Shrimp) 

* 1 cup sugar
* 2 ½ tsp. kosher salt
* ½ tsp. freshly ground pepper
* 1 large garlic clove, peeled and minced
* 1 ½-inch slice fresh ginger, peeled and minced
* ½ tsp. cayenne pepper
* ½ tsp. ground allspice
* ½ tsp. turmeric
* 2 Tbsp. flour
* Vegetable oil for greasing baking sheet
* 24 jumbo shrimp, peeled with tail left on, deveined
* Juice of ½ lime
Preheat oven to 500 degrees. In mixing bowl, combine the sugar, salt, pepper, garlic, ginger, cayenne, allspice, turmeric and flour. Grease large baking sheet. Dredge the shrimp, a few at a time, in the sugar mixture and place on the baking sheet. Bake until the sugar is caramelized, especially on bottom, about 10 minutes. Remove shrimp from the oven, turn over with spatula and squeeze the lime juice over them. Place on platter and serve immediately.

Swedish Nuts..and, no, I'm not talking about my family

Yum, yum, yum...sweet Swedish nuts.  You find this in Minnesota, of course.  It's an easy recipe...I hope you like it!

Swedish Nuts 

5 ½ cups nut meats (almonds, pecans, etc.), toasted
2 egg whites
1 cup sugar


Preheat oven to 300.  Create stiff meringue from egg whites and sugar. Fold in nuts.

Melt ½ cup butter in jellyroll pan. Spread nut mixture in it until butter is used up.

Bake at 300 for 45 minutes.  Stir every 15 minutes to avoid burning.

Marilyn's Chocolate Chip Cookies

These oatmeal chocolate chip cookies are delish!  If you want to take a break from Toll House, give these a try!

Marilyn's Chocolate Chip Cookies
* ¾ cup flour
* ½ tsp. soda
* ½ tsp. salt
* ½ cup butter
* 6 Tbsp. sugar
* 6 Tbsp. brown sugar
* ½ tsp. vanilla
* ¼ tsp. water
* 1 egg
* 1 cup oatmeal
* 1 package chocolate chips
Preheat oven to 375.  Combine ingredients. Drop by spoonfuls on cookie sheets. Bake at 375F for 10-12 minutes.

Minnesota Chow Mein Hotdish

Minnesota Chow Mein Hotdish.  Yep...love it!  It won't be mistaken for anything from a Chinese restaurant.  But if you're from the Upper Midwest, this "exotic" dish is comfort food.  Enjoy!

Chow Mein Hotdish 

Brown together:
* 1 lb. hamburger
* 1 medium onion, chopped
* 1 celery stalk, chopped
* Pinch of salt
Add:
* 1 can vegetable soup
* 1 can cream of mushroom soup
* 1 can chicken & rice soup
Add 1 cup of water to soup mixture, combine with hamburger and 8 oz. package of Chow Mein noodles. Bake 45 minutes at 350.

Marshallow Salted Nut Bars - Say What?

Craving these!  Must make soon!

Marshmallow Salted Nut Bars 
* 2 cups Bisquick
* 1 ½ cups quick cooking or regular oats
* 1 ½ cups chopped salted peanuts
* ¾ cup packed brown sugar
* 1 egg
* ¼ cup margarine, softened
* 1 jar marshmallow crème
* 2/3 cup caramel ice cream topping
Mix baking mix, oats, peanuts, brown sugar and egg in large bowl. Stir in margarine with fork until mixture is crumbly; reserve about 1 ½ cups oat mixture. Press remaining oats mixture in ungreased jelly roll pan. Bake 10 minutes.

Spoon marshmallow crème onto hot crust; let stand 1 minute. Spread over crust. Drizzle ice cream topping over marshmallow crème; spread gently. Sprinkle reserved oats mixture over topping.

Bake 20 minutes or until golden brown. Loosed edges from sides of pan. Cut into 3”x1” bars while warm. 48 bars.

Mom's No-Boil Lasagna

Been craving my mom's lasagna lately.  As many of you know, my mom has dementia and doesn't cook anymore.   Luckily, I have her recipes.  Mom would make this for me on my birthday.  It tastes like home.  

Mom's No-Boil Lasagna

In large, deep skillet, brown together:
* 1 lb. ground beef
* ¼ cup chopped onion
* 2 tsp. salt
* 1 Tbsp. sugar
* 1 tsp. chili powder
* 1 tsp. garlic powder
* 1 ½ tsp. basil flakes

Add to beef. Bring to boil and simmer for 10 minutes:
* 6 oz. can tomato paste
* 6 oz. can tomato sauce
* 3 ½ cups water

3-4 cups shrdded mozzarella cheese.

Preheat oven to 325.  In 9x13 pan, ladle about 1 ½ cups sauce. Layer uncooked lasagna noodles, more meat sauce and grated mozzarella cheese. Make three more layers.  Bake at 325 for 1 hour and 20 minutes.

Make Your Own Granola

Here's my sister's recipe for granola.  It's a yummy, healthy treat!  Yum!

Granola 
* 6 cups rolled oats
* 6 cups rolled wheat
* 2 cups sunflower seeds
* 1 cup sesame seeds
* 2 cups peanuts
* 3 cups unsweetened coconut
* 1 cup wheat germ
Mix ingredients together.

* 1 ½ cup honey
* 1 ½ cup vegetable oil
* 1 Tbsp. vanilla
Heat together. Pour over dry ingredients. Bake on cookie sheets at 350 for about 35-40 minutes, stirring often. Add raisins or other dried fruit.

Favorite Chicken Manicotti with Roasted Red Pepper Sauce

I love Southern Living Magazine.  It's beautiful, helpful, real.  I can't tell you the number of pages that I've clipped out over the years and stuck in "new house ideas" scrapbooks or recipe boxes.  Thank's to Pinterest, I no longer need to find the scissors and cut them out (although, I still do once in a while).  This recipe for chicken manicotti with roasted red pepper sauce is a perennial favorite.  Hope you give it a try.

SL Chicken Manicotti with Roasted Red Pepper Sauce

1 (8-ounce) package cannelloni or manicotti shells 

4 cups finely chopped cooked chicken 

2 (8-ounce) containers chive-and-onion cream cheese 

1 (10-ounce) package frozen chopped spinach, thawed and well drained 

1 cup (8 ounces) shredded mozzarella cheese 

1/2 cup Italian-seasoned breadcrumbs 

3/4 teaspoon garlic salt 

1 teaspoon seasoned pepper 

Cook pasta according to package directions; drain.  Stir together chicken and next 6 ingredients.

Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour Roasted Red Bell Pepper Sauce (recipe below) evenly over shells.

Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. 

Roasted Red Pepper Sauce

2 (7-ounce) jars roasted red bell peppers, drained 

1 (16-ounce) jar creamy Alfredo sauce 

1 (3-ounce) package shredded Parmesan cheese 

Combine ingredients in blender or food processor until smooth, scraping down sides.