Creamy Basil Chicken

This is a great crock pot recipe.

Ingredients

2 cups sliced mushrooms (use fresh only)
2 red peppers, sliced into strips
1 medium sweet onion, sliced into strips
4 oz. cooked bacon, chopped (I use turkey bacon)
6 cloves garlic, minced
2 Tablespoons crushed tapioca
4 skinless, boneless chicken breasts
1 cup chicken broth
1/4 cup white wine
1 lb. asparagus spears
1/3 cup heavy cream (you could also use plain Coffeemate or half and half, I do)
1/2 cup fresh basil
1 cup orzo pasta
2 Tablespoons grated Parmesan cheese

In crock pot, stir together mushrooms, peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture. Pour broth and wine over all. Cook on high 3-3 1/2 hours. Time this carefully!

After the 3-3 1/2 hours, snap off and discard woody bases from asparagus spears. Stir in asparagus, cream, and the basil. Cover and cook for 30 minutes more. At the same time, prepare 1 cup (four servings) of orzo according to package directions.

Spoon over cooked orzo. Garnish with Parmesan cheese.

***Do not overcook during the first 3-3 1/2 hours or the veggies will be mushy.

Chicken Broccoli Noodle Bake

Umm, comfort food for the cold weather. I came up with this one for one of our holiday gatherings.

Ingredients

2 Tablespoons extra virgin olive oil
5 cloves garlic, minced
4 skinless, boneless chicken breasts, cubed
1-12 oz. bag yolk-free egg noodles
4 cups fresh broccoli florets
2-10 3/4 oz. cans cream of mushroom soup
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1 1/2 cups shredded Parmesan cheese (reserve 1/2 cup for garnish)
1 Tablespoon dried parsley (garnish)

All at the same time:

In frying pan, saute chicken in olive oil until no longer pink and very lightly browned. Add garlic and saute about one more minute, until aromatic.

Cook egg noodles according to package directions.

Steam broccoli.

Preheat oven to 350. Spray a 13x9-inch pan with spray cooking oil.

In large bowl combine soup and milk with wire whisk. Whisk in salt, pepper, onion powder, and 1 cup Parmesan cheese, mixing well. Add chicken, broccoli, and noodles to soup mixture and stir until well-coated.

Spread evenly into baking dish. Garnish with remaining Parmesan cheese and parsley. Cover with foil.

Bake until heated through and cheese is melting, about 30-40 minutes.

Double Chocolate Crinkle Cookies

It's about time for holiday baking. These little cookies are perfect for your holiday gatherings. I took these to a "girl's night" scrapbooking party and came home with an empty plate. They taste like mini brownies.

Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 oz. unsweetened chocolate, melted and cooled
1/2 cup dark chocolate chips
1/2 cup powdered sugar

Combine flour, baking powder, and salt. Set aside.

In large mixing bowl, beat butter and sugar until well blended. Beat in eggs. Add melted chocolate and continue beating until smooth. Gradually beat in flour mixture. Stir in chocolate chips. Cover and chill 1-2 hours or until the dough is easy to handle.

When dough is ready, preheat oven to 350.

Coat your hands with powdered sugar (so dough doesn't stick). Shape dough into 1-inch balls. Roll each dough ball in powdered sugar. Place on ungreased cookie sheet, spacing 1-inch apart.

Bake 10-12 minutes or until edges are set and tops are crackled. Cool on wire rack.

Makes about 3 dozen cookies.

Sweet and Sour Kielbassi

Sick of the meatballs with the grape jelly sauce (ick) at every holiday party? Try something different. The folks in southwestern PA love their kielbassi, and this dish makes it taste yum! This is a large potluck-sized recipe, so cut in half for smaller parties.

Ingredients

2 large cans pineapple chunks (do NOT drain)
2 jars chili sauce
1 cup brown sugar
6 lb. kielbassi

Preheat oven to 350. Spray baking dish with cooking spray - if using full recipe, use a lasagna-sized pan. Half could go in a 13x9 baking dish. Or, you could use a large crock pot, also sprayed with cooking spray.

Combine chili sauce, brown sugar, and pineapple chunks (with their juice) in a large bowl. Slice kielbassi into bite-sized chunks and toss with sauce mixture.

Pour into baking dish of choice. Bake at 350 for 2-3 hours. Crock pot, on low for about 5-6 hours. Serve hot.

Spinach Artichoke Dip

This is a crowd favorite. Guaranteed, you will be asked for a copy of this recipe!

Ingredients

1-8 oz. cream cheese, softened
1 cup mayonnaise (use real mayo, not Miracle Whip)
1 package veggie dip/soup mix
1-10 oz. frozen chopped spinach, thawed and well-drained
1-14 oz. can artichoke hearts, drained and chopped
1-12 oz. shredded mozzarella cheese
4 cloves garlic, peeled and minced
spray cooking oil

Preheat oven to 350. Spray 2-quart baking dish with spray cooking oil.

Using a food processor, combine cream cheese, mayonnaise, and soup/dip mix, pulsing until well mixed. Add spinach and pulse. Add garlic and artichoke hearts and pulse. Lastly, add mozzarella and pulse lightly.

Spread into the sprayed 2-quart baking dish. Bake for 30 minutes or until lightly browned at edges.

Best served with an unflavored version of any of the following: melba toasts, Ritz crackers, pita chips, or bagel chips.

***Can also be heated in a crock pot, on low, stirring often. Watch closely for burning against the sides. Spray the crock pot with cooking spray before use.

***My aunt and uncle have adapted this recipe to include chicken to serve as a meal. I haven't tried it yet because I keep forgetting, but it sounds divine!

8-Layer Dip

This is one to play around with, to suit your taste buds, by omitting ingredients or adding others.

Ingredients

1 - 16 oz. can vegetarian refried beans
1 Tablespoon chili powder
1 cup light sour cream
1 cup salsa (mild or medium)
1 cup shredded lettuce (for ease, they sell this bagged in the produce section)
1 cup shredded cheddar, sharp, 2%, or Mexican
1/2 cup finely diced onion
1 tomato, finely diced
1 small can sliced, pitted, black olives

Mix beans and chili powder. Spread onto the bottom of a 9-inch pie plate. Spread sour cream over the bean mixture. Then spread the salsa over the sour cream. Sprinkle the onions over the salsa and then the cheese over the onions. Next in layering is lettuce, then olives, then tomatoes.

Chill until ready to serve.

Serve with tortilla chips.

Balsamic Viniagrette

This is my hubby's recipe, so the garlic is strong!! If you are not a fan of garlic, try using half the first time.

Ingredients

4 cloves garlic, peeled
1 cup olive oil
1/2 cup balsamic vinegar
2 Tablespoons Dijon mustard
1/4 teaspoon pepper

Toss everything into a blender and blend well.

***For a sweeter taste, switch the balsamic vinegar for apple cider vinegar.