Chicken Cordon Bleu Pasta (Firehouse!)

Chicken Cordon Bleu Pasta

Here is the original recipe

However I changed a couple things, it is basically the same. This is my recipe, to see the original one click on the link above!

‎1 Lb Penne pasta,

1 Cup Chicken cooked and cubed seasoned with salt, pepper, Italian Seasoning, and onion powder.

1 cup ham cooked and cubed. I used a ham steak. It added more flavor.

1.5 oz real bacon bits.

1 1/2 cup milk. I used whole milk.

10 oz. Philadelphia cooking savory garlic.

1/4 cup minced onion & 2 cloves garlic sautéed. (The whole container)

1 1/2 Cup Swiss Cheese shredded.

1 Cup Italian mix cheese shredded.

Salt, Pepper, Cayenne Pepper.

1/2 cup Italian bread crumbs.

1/2 cup real butter melted.

Directions:

1.Cook pasta according to package directions, drain and return to pot.

2.Add in chicken and ham and bacon bits. while pasta is cooking preheat broiler on oven.

3. In medium saucepan combine milk, cream cheese, onion and garlic. Add a dash of cayenne pepper salt and pepper and a dash Italian seasoning.

4.Cook stirring frequently until becomes smooth texture about 5 minutes.

5.Add 1/2 cup swiss cheese. Stir.

6.Add sauce to pasta mixture.

7.Add the rest of the cheese into the mixture and stir.

8.Transfer pasta to a baking dish and top with bread crumbs. Pour melted butter over crumbs and broil until browned about 4 minutes or bake at 350 for 10 minutes.

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

• 1 (32 ounce) bag tater tots
• 0.5 (3 ounce) jar bacon bits (I used Hormel brand)
• 5 boneless skinless chicken breasts
• 1 ½ cups grated colby cheese
• 1 ½ cups grated monterey jack pepper cheese
• ¾ cup milk
• salt and pepper

Directions:

1. 1
   Grease the bottom of the crock pot.
2. 2
   Layer 1/2 the tater tots on the bottom of the pot.
3. 3
   Sprinkle with 1/4 of the jar of bacon bits.
4. 4
   Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
5. 5
   Top cheese with the chicken breasts.
6. 6
   Sprinkle chicken with salt and pepper to taste.
7. 7
   Top chicken with another 1/3 of cheese.
8. 8
   Sprinkle with another 1/4 of the jar of bacon bits.
9. 9
   Add remainder of the tater tots.
10. 10
    Top with final 1/3 of the cheese.
11. 11
    Pour milk over the top.
12. 12
    Set crock pot to high and cook 3-4 hours.

Read more: http://www.food.com/recipe/cheesy-chicken-bacon-tater-tot-crock-pot-bake-403520#ixzz1lq1qumGz

Best Chocolate Chip Cookies EVER

BEST-EVER Chewy Chocolate Chip Cookies

Got recipe from here

Best-Ever Chocolate Chip Cookies

barely adapted from Anna Olson, Food Network Canada

Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.

Bacon Ranch Slowcooker Chicken

Adapted from My Once a Month Cooking
Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.

Review: This tasted like it was SO bad for me! I loved how creamy it came out - it almost tasted cheesy even though I didn't have cheese. I'm going to make this again immediately - wonderful comfort food! Edited to add 9/20/11: I've gathered some feedback via Pinterest and wanted to share: one reviewer mentioned that unless you really like ranch, the ranch flavor could be a bit overwhelming - she suggested not using the entire packet. Another mentioned that for them it was too salty, so using less of the packet may make a difference. We love it as is, but I saw these and thought they may help! And please, if you try it and have recommendations for making it better/changes for next time, feel free to post in the comments below. Thanks!

Got the recipe from Here

Homemade Oreo Cookies

Cookie Recipe 1 package devil's food cake mix 2 - eggs 1/2 - cup oil (or butter flavored shortening) Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from baking sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Cream Cheese Filling Recipe 1 - stick butter (1/2 cup) 1 - 8oz package philly cream cheese or generic 3-4 cups - confectioner's sugar (depending on desired consistency) 1 - tsp vanilla extract Cream butter and add cream cheese and mix well. Add vanilla extract and confectioner's sugar. Mix slowly until you reach your desired consistency. Vanilla Cream Filling Recipe: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 - cup vegetable shortening 2 - 3 - cups sifted confectioners’ sugar 2 - teaspoons vanilla extract Cream butter and shortening together. Add vanilla extract and confectioner's sugar slowly until you reach your desired consistency.

Got the recipe from HERE

Wingers Sticky Fingers

Can you tell I love to eat out?

But what I also love is being able to make the same food at home, myself that tastes just as good and for cheaper!

These are seriously SO good! They taste just like Wingers and are super quick and easy!

WINGERS STICKY FINGERS

1/3 cup Franks Original Hot Sauce ( it has to be this kind, it tastes the best) I found it at Walmart!

1 1/2 c Brown Sugar

1 Tbsp Water

Tysons Breaded Chicken Breasts

Cook in a saucepan and bring to a boil, boil for one minute so the brown sugar dissolves. Set aside and let cool down! Then pour over the cooked chicken breasts and make sure to cover them well!

I served them with ranch and celery!

I found the recipe here http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and.html

CHILIS SALSA

So I'm super in love with a good salsa. I could eat chips and salsa for every meal probably! And I have found some super good ones but I have never made any myself!

My most favorite salsa ever is at my favorite place to eat... CHILIS! I could literally drink their salsa. Gross right!? So I again found a copycat recipe here:

http://www.food.com/recipe/chilis-salsa-59635

 and tweaked it a little for me! It says to let it sit overnight to let the flavors blend together but honestly I tried it the next day, and then again a week later and it was SO much better the week after. So I would for sure let it sit at least a couple of days!

ENJOY!

CHILIS SALSA

14 oz can of tomato and green chilis

14.5 oz can of whole peeled tomatoes (don't drain them)

1 Tbs and 1 tsp canned jalepeno ( I bought the Great Value can of canned jalepenos and put them in a food processor to chop really fine, then I measured them out)

1/4 cup yellow onion ( I did the same here, chopped them fine in a food processor then measured)

3/4 tsp garlic salt

1/2 tsp cumin

1/4 tsp sugar

Throw it all in a blender and blend well. Then I put it in a Quart sized Mason Jar and it filled it perfectly! Then store it in the fridge! YUM!