CREAMY CHICKEN MOZZARELLA PASTA

 

INGREDIENTS

3 cloves of garlic minced

4 oz sun-dried tomatoes

2 tbsp olive oil reserved from sun-dried tomatoes

1 lb chicken breast tenderloins sliced

¼ tsp salt

¼ tsp paprika

1 cup half and half or ½ cup heavy cream + ½ cup milk

1 cup shredded mozzarella cheese not fresh mozzarella

8 oz penne pasta gluten-free option available

1 tbsp basil

¼ tsp red pepper flakes

½ cup reserved cooked pasta water or more

¼ tsp salt to taste

How To Make Creamy Chicken Mozzarella Pasta

In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of reserved olive oil from sun-dried tomatoes jar for 1 minute on medium heat until garlic is fragrant.

Remove the sun-dried tomatoes from the skillet and leave the olive oil.

Add sliced chicken (seasoned with salt and paprika) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions, reserving some cooked pasta water. Drain the pasta.

Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.

To make creamy pasta sauce, add half-and-half and shredded mozzarella cheese to the skillet, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.

Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.

Add 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes. Stir to combine.

If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once, as you might need less or more of it.

Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Peaches & Cream Cheese Loaf

 

Ingredients

• 8 oz (1 package) cream cheese, softened
• ½ cup (1 stick) butter
• 1 ½ cups sugar
• ½ tablespoon lemon zest
• 2 eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon baking powder
• 1 teaspoon cinnamon (optional)
• 1 cup milk
• 15 oz canned sliced peaches, drained and chopped

Procedure

Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan.
In a large mixing bowl, blend the cream cheese and butter until smooth. Follow by adding sugar, eggs, and lemon zest into the mixture, and beat until it achieves a light and fluffy texture.
In a separate, smaller bowl, amalgamate flour, baking powder, salt, and cinnamon.
Gradually incorporate the dry ingredient mixture and milk into the cream cheese mixture. After these components are well combined, gently fold in the diced peaches.
Transfer the resulting batter into the prepped loaf pan. Bake for approximately 50-55 minutes, or until a toothpick inserted into the loaf comes out clean.
Allow the loaf to cool down before you slice it. Enjoy your delicious Peach and Cream Cheese Bread!

Barbacoa Beef tacos

 

Ingredients

• 3 lb chuck roast
• Salt and freshly ground black pepper
• 2 Tbsp vegetable oil
• 1 1/4cups beef broth, divided
• 3 – 4chipotle chilies in adobo*
• 6garlic cloves
• 1 1/2Tbsp ground cumin
• 1 Tbsp dried oregano
• 1/ 4tsp ground cloves
• 3 bay leaves
• 1/4cup fresh lime juice

Instructions

Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
Dab roast dry with paper towels, and season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in the slow cooker.
In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor.
In a 2-cup liquid measuring cup or in a bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves. Pour mixture over beef in the slow cooker, then nestle bay leaves between beef portions.
Cover and cook on low heat 8 – 9 hours**.
Remove beef from the slow cooker (leave broth) and shred. Stir lime juice into broth in the slow cooker then return beef to the slow cooker and cook on low or warm 20 – 30 minutes longer.
Strain liquid from beef and serve in tortillas with desired toppings.
Enjoy !!

PENUCHE FUDGE

 

Ingredients

• 2 cups Light Brown Sugar
• 3 cups Confectioners Sugar, sifted
• 1 cup Pecans or Walnuts
• 2 sticks, (1 cup) butter, unsalted
• 5 ounces Evaporated milk
• ¼ tsp salt
• 1 tsp Vanilla Extract
• Nonstick spray

How To Make Penuche Fudge

FIRST STEP:

Spray a 9×5 loaf pan with the non stick spray
Line the same loaf pan with parchment paper
In a heavy bottomed saucepan, over medium high heat melt the butter and the brown sugar.
Heat for 2 to 3 minutes until the butter has melted and the brown sugar has melted
Add the evaporated milk and bring to a boil
Once the mix comes to a boil, remove the pan from the heat and allow to cool for 30 minutes

SECOND STEP: After 30 minutes, add in the salt and the vanilla
Stir until well mixed
Slowly add in the confectioners Sugar
Fold in the chopped nuts

THIRD STEP: Put the fudge mix into the prepared loaf pan
Place the loaf pan into the refrigerator for 20 to 25 minutes, uncovered
Once the fudge is set, cut into squares and enjoy!

DILL PICKLE SALTINES

 

INGREDIENTS

• ½ cup (1 stick) unsalted butter, melted
• 1 (1 ounce) dry ranch dressing mix
• 1 tablespoon dill pickle juice (from a pickle jar)
• 1 tablespoon dried dill
• 1 teaspoon garlic powder
• 2 (11 ounce) boxes mini Saltines

How To Make Dill Pickle Saltines

Preheat oven to 250F. Line a rimmed baking sheet with parchment paper.
Place Saltines in a large mixing bowl.
Whisk together melted butter, ranch dressing mix, dill pickle juice, dried dill, and garlic powder.
Pour the butter mixture over the Saltines and gently toss to coat all the Saltines.
Transfer to the prepared baking sheet.
Bake for 30 minutes, stirring gently every 10 minutes.
Cool completely before serving or storing

Caramel Cream Cheese Bread

 

Ingredients

• 2 cups flour
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 4 eggs, room temperature
• 1/2 cup caramel topping
• 1 1/2 teaspoon vanilla extract
• 1 ½ teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

How To Make Caramel Cream Cheese Bread

Preheat oven to 350º F and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda, salt and cinnamon until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated.


Pour ¼ of the batter into each greased baking dish. Spoon ¼ cup caramel topping on top of the batter and swirl, keeping it away from the edges of the pan.
Gently add the remaining batter on top of the caramel layers.
Place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool before serving. Enjoy!

Toffee Butterscotch Poke Cake

 

Ingredients

• 1 box yellow cake mix (plus ingredients required on the box)
• 1 can sweetened condensed milk
• 1/2 cup butterscotch sauce
• 1 cup toffee bits
• 1 container whipped topping (thawed)
• Caramel sauce for drizzling (optional)

Instructions

Prepare the Cake:

Preheat your oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan.
Follow the instructions on the cake mix box to prepare the yellow cake batter. Pour the batter into the prepared pan and bake as directed.
Poke Holes:
Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes evenly across the entire cake.
Fill with Sweetness:
In a bowl, mix together sweetened condensed milk and butterscotch sauce until well combined. Pour this mixture over the warm cake, ensuring it fills the holes.
Top with Toffee Delight:
Sprinkle a generous amount of toffee bits over the cake, allowing them to nestle into the holes and create pockets of toffee goodness.
Chill and Set:
Place the cake in the refrigerator to cool completely and allow the flavors to meld. This step also helps the cake set.
Frost and Garnish:
Once the cake is chilled, spread the thawed whipped topping over the top, creating a smooth and creamy layer. Drizzle with caramel sauce for an extra touch of indulgence.
Serve and Delight! 🎉🍰
Slice into squares, serve on elegant dessert plates, and watch as your guests delight in the rich, toffee-infused layers.
Frequent Questions: Q: Can I make this cake in advance? A: Absolutely! This poke cake actually gets better as it sits, so feel free to prepare it a day ahead.

Q: Can I customize the toppings? A: Certainly! Experiment with chopped nuts, additional toffee bits, or a sprinkle of sea salt for a personalized touch.