Monday, March 21, 2016

Chicken Broccoli Shells


  • 16 oz Alfredo sauce
  • 2 cups blanced chopped broccoli
  • 2 cups diced cooked chicken
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 21 jumbo pasta shells, cooked and drained


  1. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish.
  2. Cover and bake at 350° for 30-35 minutes or until heated through.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
     Yield: 7 servings.

Monday, March 14, 2016

Lemon Cream Pie

1 1//4 cups sugar
1/4 tsp salt
6 T cornstarch
1/ 1/2 cups boiling water
3 eggs, slightly beaten
6 T lemon juice
1/4 tsp grated lemon rind
2 T butter
1 cup heavy cram, whipped and sweetened
Baked 9 inch pie shell

Combine sugar, salt, and cornstarch in a 2 or 3 quart saucepan.  Blend well.  Place over medium heat and add boiling water, stirring rapidly until smooth and thick.  Bring to a full boil to thoroughly cook the cornstarch.  Remove from heat.  Add a little of the hot pudding to the eggs while stirring rapidly.  Return egg mixture to hot pudding and reheat, stirring constantly, just until smooth.

Remove from heat and add lemon juice and rind and butter.  Pour filling into baked pie shell.  Chill.  Serve topped with whipped cream.

Sunday, March 13, 2016

Yum Yum Sauce


1-1/4 cupMayonnaise
1/4 cupwater
1 teaspoontomato paste
1 tablespoonmelted butter
1/2 teaspoongarlic powder
1 teaspoonsugar
1/4 teaspoonpaprika
dashcayenne pepper


Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight.

Loaded Pulled Pork Cups


  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 3/4 cup shredded Parmesan cheese
  • 2 large egg whites, beaten
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup sour cream
  • 5 bacon strips, cooked and crumbled
  • Minced chives


  1. Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups.
  2. Bake 22-25 minutes or until edges are dark golden brown. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions.
  3. Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm. Yield: 1-1/2 dozen.
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 18 servings

Chicken Tetrazzini

8 oz. dry linguine
2 boneless, skinless chicken breast, diced & seasoned with lemon pepper & Smokehouse maple seasoning
4 Tbsp. olive oil, divided
16 oz. button mushrooms, sliced
2 cup diced carrots
2 cup julienned green bell peppers
1/2 cup diced onion
2 Tbsp. minced fresh garlic
4 Tbsp. all-purpose flour
2 cups half and half
1 cup chicken broth
6 oz. grated Parmesan (1 1/2 cups)
1 tsp. kosher salt
1 tsp black pepper
4 Tbsp. dry sherry
1/2 cup chopped fresh parsley, divided
Minced lemon zest

Preheat oven to 375°.  Coat a 11/2-qt. baking dish with nonstick spray; set aside. Cook pasta in boiling unsalted water until it’s nearly al dente, about 6 minutes; drain. Sauté chicken in 2 Tbsp. oil in a sauté pan over medium-high heat, 5 minutes; transfer to a paper-towel-lined plate. Add mushrooms; sauté until liquid evaporates, about 5 minutes. Add remaining 2 Tbsp. oil to pan; sauté carrots, bell peppers, onion, and garlic until carrots soften, 4 minutes. Stir in flour; cook 1 minute. Add milk and chicken broth, stirring constantly, until sauce thickens, about 2 minutes. Reduce heat to low. Stir Parmesan, pepper flakes, salt, and black pepper into sauce until Parmesan melts. Stir in sherry, chicken, pasta, and 4 Tbsp. parsley; transfer to prepared dish. Bake tetrazzini until bubbly, 15 minutes; let cool 5 minutes. Garnish tetrazzini with remaining 4 Tbsp. parsley and zest.

Monday, March 7, 2016

Meat & Potato Casserole with Cheddar Sauce


1 lb ground sirloin
1 1/2 Tbsp. olive oil
1.5 lbs. russet potatoes, peeled and diced
1/4 cup diced onion
1/4 cup sliced scallion whites
1 1/2 Tbsp. minced fresh garlic
1 1/2 tsp. each dried oregano
1 1/2 tsp chili powder
1 1/2 tsp kosher salt,
1 tsp black pepper
1/2 tsp lemon pepper
1/4 tsp. ground cinnamon
1 1/2 cups no-salt-added crushed tomatoes

1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. all-purpose flour
1 1/2 cups skim milk
1 cup shredded Cheddar
1/4 cup bias-sliced scallion greens
1/2 cup diced Roma tomato

Preheat oven to 350°. Coat a 9x13 inch baking dish with nonstick spray.

Brown ground sirloin in oil in a large nonstick skillet over medium high heat, breaking up chunks, about 5 minutes.

Add potatoes, onion, scallion whites, garlic, oregano, chili powder, salt, pepper, and cinnamon. Cover skillet, reduce heat to medium, and cook, stirring occasionally, until potatoes are fork-tender, 15 minutes.

Stir in crushed tomatoes and simmer to reduce juices, 3 minutes.

Melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute.

Whisk in milk; bring to a boil and cook until thick. Off heat, stir in Cheddar.

Transfer sirloin mixture to prepared dish; top with cheese sauce.

Bake casserole until golden and bubbly, 30 minutes; let rest 5–10 minutes.

Garnish casserole with scallion greens and Roma tomato.