FOUR CHEESE CHICKEN FETTUCCINE (ROTINI) BAKE (adapted from page 131 of Taste of Home – Most Requested Recipes)

Prep: 20 Minutes

Bake :30 Minutes

Ingredients:

12 ounces uncooked fettuccine (I used vegetable pasta) or 16 ounces Vegetable Rotini

½  can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, cubed

1 cup heavy whipping cream

½ cup butter

¾ teaspoon garlic powder

3 generous shakes of white pepper (season to taste)

¾ cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

½ cup shredded Swiss cheese

2 ½ cups cubed cooked chicken

Topping Mixture:

½ cup seasoned bread crumbs (or crushed Texas Toast Cheese and Garlic Croutons) ( I use an entire package)

2 tablespoons butter, melted

½  cup shredded Parmesan Cheese

Cheese Topping:

1 cup mozzarella cheese

Directions:

Cook pasta according to package directions.  Meanwhile in a large kettle, combine the soup, cream cheese, cream, butter, white pepper and garlic powder, Stir in the cheeses; cook and stir until melted.  Add the chicken, heat through.  Drain pasta, add pasta to the cheese sauce.

Transfer to a shallow greased 2 ½ - 3 quart baking dish (13” X 9” baking dish) .  Combine topping ingredients; sprinkle over chicken mixture.  Sprinkle the Cheese Topping over the topping mixture.  Bake at 350 degrees Fahrenheit for 30 minutes.  Yield: 6-8 servings

     

Yield: 6-8 servings

Ingredients

Sauce

Bread Crumb Topping Mixture

Ready to bake

Just out of the oven

Ready to Eat

PORK CHOPS WITH APPLES & STUFFING

From page 188 of the Taste of Home Most Requested Recipes Cookbook

I found this in the Taste of Home recipe book and I decided to try it out today.  My children loved it.  It was a great way to get them to eat Pork Chops.

Prep: 15 Minutes

Bake : 45 Minutes

Ingredients:

6 boneless pork loin chops (1 inch thick and 4 ounces each)

1 tablespoon canola oil

1 package (6 ounces) crushed stuffing mix

1 can (21 ounces) apple pie filling with cinnamon

Directions:

In a large skillet, brown the pork chips in oil over medium-high heat.  Meanwhile, prepare stuffing according to package directions.  Spread pie filling into a greased 13-in. X 9-in. baking dish.  Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350 degrees F for 35 minutes.  Uncover; bake 10 minutes longer or until a meat thermometer reads 160 degrees F. 

YIELD: 6 servings.

FROZEN PINA COLADA PIE (non alcoholic)& TOASTED COCONUT

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers – Pina Colada frozen concentrate (1 can) (do not add water)

1 ½  cups chopped frozen pineapple

¼ cup shredded coconut

1/2 cup Pineapple Coconut Juice

2 short bread or graham cracker crusts (9 inches)

Whipped cream for garnish

Toasted coconut for garnish

1.       In a large bowl, combine the milk, pineapple coconut juice,  and the pina colada concentrate.  Mix well.  Mix in the frozen pineapple and the shredded coconut.  Fold half of the whipped cream into concentrate mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze.  About an hour after setting in the freezer, remove and garnish with toasted coconut.  Gently press in  on the top.  Cover and freeze over night.

2.       Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream and toasted coconut.

Ingredients

Chopped Frozen Pineapple

Everything mixed in except whipping cream

Ready to pour into crust

TOASTED COCONUT

Preheat Oven to 350 Degrees F.

Arrange coconut on a baking sheet in a single layer (or as much as possible)

Bake for 3 minutes.  Stir, Bake for 1 minute, Stir, Bake for 1 minute more, stir.  Remove from oven when the coconut is toasted to desired crispness.

FROSTY MARGARITA FROZEN PIE (non alcoholic)/ Lemon Syrup-Candied Lemon Peel

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers - Margarita frozen concentrate (1 can) (do not add water)

1 tablespoon lemon juice

1 tablespoon lime juice or key lime juice

A few drops of green food coloring, if desired

2 short bread or graham cracker crusts (9 inches)

In a large bowl, combine the milk, lemon juice and the margarita concentrate.  Mix well.  Mix in food coloring, if desired. Fold half of the whipped cream into margarita mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream.

Ingredients

Milk and Concentrates

Ready to pour into crust

Ready to Freeze

Garnished with Candied Lemon Peel and Yellow Sugar

Garnished with Yellow Sugar and Lemon Syrup

CANDIED LEMON PEEL / LEMON SYRUP

The lemon syrup can also be used for snow cones http://www.bakingbanquet.blogspot.com/2012/08/snow-cones-homemade-no-special-snow.html

Any citrus fruit can be used, but lemons work the best.

Ingredients:

2 lemons

1 ½ cups water

1 ½ cups granulated sugar

Sugar for coating

3 tablespoons lemon juice

Wash and dry two lemons.  With a vegetable peeler, peel lemons in a circular spiral motion.  Set aside.

Boil the water in a small saucepan.  Add lemon peel.  Boil for approximately 5 minutes or until the peel is tender.

Remove the peel from the water.  Add the sugar and lemon juice and bring to a very gentle boil.  While the sugar water is cooking, cut your peel into narrow strips.  

Once the sugar water is at a gentle boil, add the lemon peel.  Stir constantly.  DO NOT BOIL AT A RAPID BOIL OR IT WILL CARMELIZE AND BURN.  When the lemon peel is nearly translucent, remove from heat (approximately 15 – 20 minutes). 

Using a sieve, pour the liquid (lemon syrup) through the sieve (which catches the candied peel) and into a container for storage.

In a shallow bowl, add about 1/3 cup sugar.  Coat each peel in sugar and place separately in a storage container.  Let dry overnight.

Let the lemon syrup cool, then store in the refrigerator.

YELLOW SUGAR CRYSTAL SPRINKLES

1/8 cup Wilton’s Sprinkles – White Sparkling Sugar

1 drop yellow food coloring

In a very small bowl, stir the food coloring and the sugar.  Add more sugar to get a paler color, or add another drop of food coloring for a richer color.  Stir for approximately 5 minutes to be sure all the moister is absorbed.  Store in an air tight container.

CHOCOLATE PEPPERMINT TRUFFLES

These smooth, delicious and easy to prepare morsels are perfect for any holiday gathering or just for fun anytime. 

1 cup semi sweet chocolate (I used premium Selbourne brand chocolate from Europe, but chocolate chips will work)

4 -5 Tablespoons butter (if you use premium chocolate, you only need 4 tablespoons)

3 Tablespoons heavy cream

½ - 1 tsp. peppermint extract

crushed candy canes and/or holiday sprinkles to coat truffles

Melt chocolate, butter and cream over a double boiler, a heavy saucepan, or in a microwave. Stir until smooth.  Use low heat and do not overcook

Stir in extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.  (about 45 minutes in the freezer will also do the job…just be careful to check it frequently.)

With a small melon baller or small spoon, scoop out mixture and form into 1 inch balls. Toss with crushed candy canes and/or holiday sprinkles to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes approximately 24 truffles.

Ingredients

Ingredients to Melt

Ready to Chill

Coatings