CHICKEN ALFREDO LASAGNA ROLLS

Ingredients:

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Directions:

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

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Oreo bake icebox cake recipe

ingredients:

milk

2 packages of Oreo cookies

2 tubs of Cool whip

10 crushed Oreo cookies

Chocolate ice-cream sauce

instructions: 

Dunk enough Oreos in some milk and line them at the bottom of a square pan

Use half the container of Cool whip to frost over the layer of Oreos

Repeat the layers until you run out of Oreos and Cool whip

Sprinkle the whole cake with the crushed Oreo cookies and drizzle with chocolate sauce. Keep chilled in your fridge to set for one hour and then take out to serve.

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Loaded Mashed Potatoes Recipe

Ingredients:

6 cups prepared mashed potatoes

1/2 cup milk

1 (8 ounce) package cream cheese

1 cup sour cream

2 teaspoons parsley flakes

1 teaspoon garlic salt

1 cup shredded cheddar cheese

1/2 lb bacon, cooked and crumbled

Directions:

1. Heat oven to 350°.

2. Mix first six ingredients in mixer on medium speed until smooth and creamy.

3. Spoon into a greased 9x13-inch pan or casserole dish and sprinkle with cheese and bacon.

4. Cover with foil and bake for 30 minutes.

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Grilled Shrimp Recipe

Ingredients:

¼ c. extra-virgin olive oil 

2 tsp. minced oregano

2 tsp fresh parsley

1 tsp fresh garlic

1 tsp  zest

2 tsp juice (fresh)

½ tsp crushed red pepper flakes

½ tsp sea salt

½ tsp  ground black pepper

1 lb. large (21–25 count) shrimp . peeled and de-veined

Lemon wedges for garnish

1 cup Jasmine rice, cooked

Directions:

Mix together the extra-virgin olive oil, oregano, parsley, garlic, lemon juice, lemon zest, crushed red pepper flakes, salt, and pepper.

Toss the shrimp in the olive oil and herbs.

Cover and refrigerate for 1 hour.

Thread the shrimp on 4 skewers, placing 5 to 6 shrimp on each skewer.

Preheat an outdoor grill or an indoor grill pan over medium-high heat. If using a grill pan, brush with 1 teaspoon of extra-virgin olive oil before heating. Grill the shrimp for 2 minutes on each side.

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Glazed Honey-Garlic Chicken Wings Recipe

Ingredients:

6 Lbs Chicken Wings

1 Large Bottle Franks Original Red Hot Sauce

1 Cup Honey

1 Cup Molasses based BBQ Sauce 

Directions:

- Split wings into drumsticks and wing pieces. Then place wings in large zip lock bags and pour in hot sauce. Marinate overnight. Combine honey and bbq sauce and whisk to combine.

- Preheat grill. Then cook wings over indirect heat for 40 minutes, turning every 10 minutes. It is very important to make sure you are using indirect heat.

- Then remove wings from grill and place in large bowl. Pour honey bbq sauce mixture over wings and toss to coat.

- Place wings back on grill on indirect heat and cook for another 20 minutes until wings have a nice glaze on them. Remove and serve.

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Chocolate Chip Muffins

Ingredients:

1 (8 oz.) package mascarpone cheese

1/4 cup butter, softened

1 egg, room temperature

1/2 cup milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 400 degrees F.  Beat mascarpone cheese and butter together until fluffy. Beat in egg, milk, and vanilla.

Combine the flour, sugar, baking powder, and salt in a separate bowl. Stir flour mixture into wet mixture until just combined. Fold in chocolate chips.

Bake for about 20 min or until the top is golden brown.

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Baked Crunchy Chicken

Ingredients

1 egg

1 tablespoon milk

1 can (2.8 ounces) french-fried onions, crushed

3/4 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 teaspoon paprika

1/2 teaspoon salt

Dash pepper

1 broiler/fryer chicken (3 to 4 pounds), cut up

1/4 cup butter, melted

Directions

1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in egg mixture, then roll in onion mixture.

2. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

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Chocolate chip Pound Cake

Ingredients:

1/2 cup (1 stick) butter, softened 

1/2 cup sour cream

1 1/2 cups sugar

1/2 Tablespoon half and half

3 eggs

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup unsweetened cocoa powder 

3/4 cup mini-chocolate chips 

Method:

Preheat oven to 325 degrees. Grease and flour a 9×5″ loaf pan; set aside.

In a large bowl, cream together the butter, sour cream, sugar, and half and half, blending ingredients well. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Add half the flour mixture to the butter-sugar mixture and blend well; then add the remaining flour mixture and blend everything well. Fold in the mini-chocolate chips, stirring to distribute the chips evenly in the batter.

Pour or spoon batter into prepared loaf pan and bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out almost clean. Cool in loaf pan 10-15 minutes; then remove from pan and cool completely .

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Chocolate Cake Recipe

Chocolate Cake with Ganache Frosting

Ingredients/

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

1/2 cup unsweetened Dutch-process cocoa , plus more for pans

2 cups all-purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed light-brown sugar

2 large eggs plus 2 large egg yolks, room temperature

6 ounces bittersweet chocolate, melted

1 teaspoon pure vanilla extract

1 cup low-fat buttermilk

Dark-Chocolate Ganache

Directions/

Preheat oven to 350. Butter two 8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanilla. With mixer on low, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture.

Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes. Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.

Set a rimmed baking sheet upside down on a work surface. Place one cake on sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to a serving platter.

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Chicken Parmesan Recipe

Ingredients:

1 1/2 cups marinara sauce

1 1/4 pounds chicken breast, boneless and skinless

1 egg

1/2 cup bread crumbs

1/4 cup parmesan cheese, grated

1/2 cups cheese, mozzarella, grated

1 1/2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon pepper, black, ground

Preparation:

Preheat oven to 375 degrees. Coat a large casserole dish with cooking spray. Spread bread crumbs, garlic powder and black pepper out on a large plate and mix. Beat egg in a bowl for dipping the chicken. Place chicken between two pieces of plastic wrap and pound to 1/4 inch even thickness. Dip the chicken into egg and then bread crumbs, lightly coating both sides. Place chicken in casserole dish, spray tops with cooking spray and bake for 15 minutes or until cooked through. Top each piece of chicken with sauce, then mozzarella, then Parmesan. Place in oven and bake for another 5 minutes until cheese is melted , then serve.

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