Jenn's Pepperjack Potatoes

Ingredients:

30 oz. bag of shredded hashbrowns

8 oz. Pepperjack cheese

1 tsp crushed garlic

1 1/2 cups milk

1 can cream of chicken soup

2 Tbsp melted butter

1 1/2 tsp salt

1/2 tsp pepper

Fontina cheese (can substitute with Swiss)

Directions:

In one bowl, combined thawed potatoes, garlic & shredded Pepperjack cheese.  In another bowl, combine milk, cream of chicken soup, melted butter , salt & pepper.  Mix well.  Pour mixture over potatoes.  Mix well.  Pour mixture into lightly greased 9x13 dish.  Bake @ 350 for 45-50 min.  For the last 20 min, top with shredded Fontina (or Swiss) & finish baking.

Mom's delicious potato salad

2 pkgs of microwave new potatoes

1/2 cup mayo.                                                 T means tablespoon

2 or 3 T mustard

1/2 cup sour cream

3 or 4 T dill relish (not sweet)

1/2 red onion finely chopped

2 boiled eggs

1or 2 T apple cider vinegar (I love the flavor this gives it)

1/2 cup celery (optional) 

Salt, pepper, & seasoning salt to taste

(Add more mayo or s.c. If it is too dry)

Easy Pizza Crust

INGREDIENTS:

1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt

DIRECTIONS:

1.	Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2.	Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3.	Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Catherine's Pumpkin Bundt Cake

1 box yellow cake mix

1 pkg. instant butterscotch pudding

1/4 c oil

1/4 c water

2 t pumpkin pie spice

1 c canned pumpkin

4 eggs

Bake at 350 for 50-55 minutes.

Icing:  

1 c brown sugar

1/4 c heavy cream

1/4 c butter

dash of salt

Heat together.  Add:

1 c powdered sugar

Spread on cake.  

Sift powdered sugar because otherwise there are always little lumps.

Cranberry and feta salad

INGREDIENTS

• 2-3 cups spring mix salad
• 1 cup sugar coated pecans
• 1 cup craisins
• 1 cup crumbled feta
• . CREAMY BALSAMIC VINAIGRETTE . .
• 4 cloves garlic grated
• 3 Tbsp. mayonnaise
• 2 Tbsp. lemon juice
• 2 Tbsp. sugar
• 1 Tbsp. Dijon Mustard
• 2 tsp. Morton's Nature seasoning
• 1 1/2 tsp. salt
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil

INSTRUCTIONS

1. In a large bowl or on a large plate, lay out spring mix salad. Top with sugar coated pecans, craisins crumbled feta.
2. You could use a store bought Creamy Balsamic Vinaigrette or you can make the recipe above by whisking together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
3. Pour dressing over prepared salad and enjoy! Refrigerate any leftover dressing.

Spicy Chicken Rigatoni

SPICY CHICKEN RIGATONI

adapted from a recipe by Kerry Hicks

1/4 cup of olive oil

1/2 tbsp. crushed red pepper {less if you aren’t a fan of hot & spicy}

1/8 tsp. salt

1/8 tsp. ground black pepper

3-4 cloves garlic, chopped

2-3 chicken breasts, sliced

3/4 cups marinara sauce {I used Paul Newman’s Marinara}

1/2 cup alfredo sauce {I used Bertolli}

2 tsp. butter

1/4 cup frozen peas, thawed {I would HIGHLY suggest using more if you’re a fan!!}

1 lb. rigatoni, cooked according to package directions

Shaved parmesan cheese {optional}

Here’s what you’ll need to get started:

First things first.  Cook the rigatoni according to package directions.  Meanwhile, slice the chicken.  I *think* I used 2 breasts…maybe 3.  But they weren’t very big!!  Use more or less depending on your preference!

In a large skillet, heat olive oil over medium heat.  Add red pepper, salt, pepper, and garlic. Saute it long enough to let it caramelize and get your kitchen smellin’ all yummy. 

Now add the chicken and saute until cooked through…about 5-10 minutes, depending on the thickness of your slices. 

Once the chicken is cooked through, add the marinara to the skillet.  Mix with the chicken and then add in the alfredo.  Bring the sauces to a simmer and cook until the sauce has time to thicken just a bit.

Turn off the heat and add in the butter and peas.  While the original recipe called for 1/4 cup of peas, I can tell you that I definitely added more.  I don’t know why because peas aren’t my favorite veggie, but I couldn’t.get.enough of them in this dish!  I might have added a cup…maybe a cup and a half…of peas.  Next time I think I’d add even more!!!  Once the peas and butter are mixed well into the sauce, pour everything on top of the pasta and mix well.

Does it look amazing?!?!?  It SHOULD!!!  The flavors in this dish were OUTSTANDING!!!!!  And you know me…I LOVE a good pasta dish!!!I’m a GIANT fan of shredded parmesan…we always have some on hand…so that’s what I used to top it all off.  YUM.  You can add a few more sprinkles of crushed red pepper to your dish, but I don’t like things so spicy that I’m crying as I eat, so I left that addition out.

Fresh Corn Casserole

Ingredients

• 2/3 cups Heavy Cream
• 8 ears of corn, still in husks
• 3 Tablespoons Butter (salted)
• 1/2 teaspoon Salt To Taste
•  Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through.