Tuesday, March 6, 2018

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells Vertical

Found here:  http://www.delish.com/cooking/recipe-ideas/recipes/a50100/chicken-alfredo-stuffed-shells-recipe/


  • 1 lb. jumbo pasta shells
  • 2 c. Shredded chicken
  • 1 c. ricotta
  • 3/4 c. shredded mozzarella
  • 3/4 c. grated Parmesan
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter
  • 3 cloves garlic, minced
  • 4 oz. cream cheese, softened
  • 2 c. milk


  1. Preheat oven to 350º. In a large pot of salted boiling water, cook jumbo pasta shells according to package directions until al dente. Drain and return to pot.
  2. In a large bowl, combine shredded chicken, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, and parsley and season with salt and pepper.
  3. Make sauce: In a skillet over medium heat, melt butter. Add garlic and cook until fragrant, 2 minutes, then add cream cheese and whisk until completely combined. Stir in milk, remaining mozzarella and Parmesan, and bring to a simmer. Season with more salt and pepper. Let thicken over low heat, 3 to 5 minutes.
  4. In a baking dish, spread a layer of sauce. Stuff shells with chicken-ricotta mixture and place in baking dish. Spoon more sauce all over shells.
  5. Bake until warmed through and bubbly, 15 minutes.
  6. Garnish with parsley and serve.

Thursday, March 1, 2018

Jocelyn's award winning White Chicken Chili

We love this recipe and it is a little too hard to find on JBird's blog..so I am reposting it. It won me best chili at the neighborhood chili cook off...and 2nd place at the ward cook off...only b/c we ran out of it so some people didn't get to taste it's deliciousness! haha

Jocelyn's White Chicken Chili

1 lb chicken, cooked and cubed               1 ½ tsp garlic powder
1 medium onion, chopped and sautéed          1 tsp cumin
1 can chicken broth                          1 tsp oregano
1 can cream of chicken soup                  ½ tsp pepper
1 small can chopped green chilies            ¼ tsp cayenne pepper
1 can corn                                                  
1 cup water, more or less depending on consistency
2 cans Great Northern beans, drained
Mix all ingredients in stock pot and heat through.  Just before serving add ½ cup whipping cream or evaporated milk and 1 cup sour cream.  Top with cheese and tortilla chips!
Crock Pot Variation- Place uncooked chicken, drained beans and all other ingredients in crock pot.  Cook on high 4-6 hours, low 8-10 hours.

Wednesday, February 28, 2018

Breakfast Sandwiches

  • Made this for Seminary today and it was SO good.
  • Nonstick spray
  • 24 large eggs
  • Kosher salt, freshly ground black pepper
  • 12 slices American or Cheddar cheese
  • 12 Kaiser rolls or Brioche Buns or english muffins, split and toasted
  • Softened butter
  • 2 pounds bacon, cooked until crisp
  • Hot sauce or ketchup, for serving

  • Step 1
    Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with non-stick spray. Place eggs in a blender and process until evenly combined; season with salt and pepper. (it called for spraying pan, then laying down parchment, then spraying the parchment.  then the eggs.  My eggs split under and on top of the parchment.  It worked out ok but not as they said)
    Step 2
    Pour eggs into prepared baking sheet and carefully transfer to oven. Bake until barely set in the middle, 10 to 12 minutes. Remove eggs from oven and top with cheese.
    Step 3
    Heat broiler to high and return eggs to oven. Broil until cheese is just melted, about 1 minute.
    Step 4
    Cut eggs into 12 squares. Lightly butter rolls or buns and build sandwiches with egg squares, bacon, and hot sauce or ketchup.

Monday, February 12, 2018

Wendy's Copy Cat

Robert once won a 'medal' for most child friendly chili at a cookoff at church.  Most men go for the hottest which is stupid if you have a family.

2 pounds ground beef
29 oz can tomato sauce
29 oz can kidney beans with liquid
29 oz can pinto beans with liquid
1 cup diced onions
1/2 cup minced green onions
1/4 cup diced celery
3 med tomatoes chopped
2 t. cumin
2-3 T chili powder
1.5 t. black pepper
2 t. salt
2 cups water


  1. Brown the ground beef in a skillet over medium heat.
  2. Drain off the fat.
  3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
  4. Cook, stirring every 15 minutes, for 2 to 3 hours.
I followed the recipe ratios as given, and based on the suggestions of other reviewers, I used canned diced tomatoes ( Hey it's January in Minnesota !! ) and I used a crockpot. The chili was very good, however based on the chili I bought last night at Wendy's, I must warn you that this recipe has more heat. Also because I was not simmering the chili in an open pot, mine was not as thick. To make up for that, I added one tablespoon of corn starch mixed with an equal amount of cold water. Of course timing will be different using a crockpot, so I called it done when the tomatoes started to fall apart, and the onion was no longer crunchy.

FINALLY!! A chili recipe I can throw together and not have to constantly adjust the "heat" for those of us with a palate that is easily traumatized by Big Red gum-level spicey-ness. This was mild and flavorful and I could still use my tastebuds after a nice big bowl. I did cut the recipe in half and it worked out great. I did not use the fresh chilis, I used a small can of chopped green chillis from the pantry. I added about 1/2 cup of fresh minced green pepper just because I needed to use it up. I put this together in a stockpot and let it simmer away for close to 6 hours while I did housework...though I did try a small sample after about 2 hours and it was great. I served mine with a dollop of sour cream, shredded cheese and a sprinkle of corn chips...YUM!! This is my new standard!

Monday, December 25, 2017

Crescent Nut Horns (almonds)

1 cups shortening (white Crisco)
1 cup confectioner's sugar
1/2 t. salt
2 cups sifted flour
1 T water
1 T vanilla
1-1/4 cups ground almonds
Confectioners Sugar

1. Cream shortening, sugar and salt.  Add the almonds.
2.  Blend in sifted flour: mixing with fork, add water and vanilla.
3.  Form into crescents. Bake at 325 for 12-15 minutes on uncreased cookie sheet.
4.  Roll into powdered sugar while still warm

My mom always made these every Christmas.

Thursday, November 30, 2017

Carole Morgan's BROWN BREAD

Mix in order given:

1 T shortening
1/2 cup sugar
1 egg
1/4 t. salt
1 cup sour milk or buttermilk
1 t. baking soda (add to the milk above)
1 T molasses
1-1/2 cup brown flour (whole wheat)
1/2 cup white flour

Bake in greased and floured loaf pan at 350 degrees for 45 minutes

Use wheatworth flour which is fine milled.

West Virginia Biscuits

2 C. warm water
2 T sguar
1 pkg Dry Yeast
1 T shortening
Approx 3 C Self-raising flour

Combine water, sugar, yeast, and shortening. Mix well.

Mix in just enough flour to make a workable dough.

Roll out dough and cut

Place biscuits on greased baking sheet.  Set in warm place for 1 hour.

Bake at 425 degrees until golden brown about 15-20 minutes