Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Yield: 6 servings

2-3 large chicken breasts

5 C corn flakes crushed finely
3/4 C flour
dash of red pepper
1/2 tsp salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
1 can cream of chicken soup 
1 C chicken broth {I used a whole can because I can't stand to waste part of one}
1/2 C milk
fresh parsley, chopped (optional)

Flatten out your chicken with your meat tenderizer. Cut the chicken up in strips. Dredge in flour, dip in milk, and roll in corn flakes. Put in hot skillet and brown both sides after sprinkling just a tad of red pepper to add a kick to it. While chicken is cooking, begin to cook your noodles. After cooking all chicken, make your sauce. Mix everything together and let simmer for three minutes or so.

After everything is done, serve up with salad and green beans. 

This recipe was modified by Brittany, but you are welcome to check out the original recipe on my Pinterest board.

{Original Recipe via Brittany's Pinterest Board}

Hashbrown Casserole

This is one of my easy dishes I am able to whip up in no time. I remember making this for an impromptu birthday party this fall for my sister. I literally came home at lunch and whipped this up and dropped it off with her to take to my parents house to bake since she would be there earlier than I would after work. Here is my recipe and pictures of the final product. The Huntsville Friendship Club Cookbook is my favorite cook book ever. It has some amazing recipes from amazing ladies in my hometown. My mom even has some recipes in there since she was a part of the friendship club years ago.

Hashbrown Casserole (from the Huntsville Friendship Club Cookbook)

1-32 oz pkg hash browns, thawed

2 c cheddar cheese, grated

1 1/2 c sour cream

1 can mushroom soup

1/2 c chopped onion

1 tsp. salt

1 tsp. pepper

2 c crushed corn flakes

1 stick butter or margarine

Place hash browns in a buttered {I spray mine with pam} casserole dish. Combine cheese, sour cream, soup, onion, salt and pepper. Spread mixture on top of hash browns. Sprinkle corn flakes on top of sour cream mixture. Pour metled margarine over top of corn flakes. Bake at 350 degrees for one hour.

The trick to getting some finely chopped onions is my Pampered Chef Food Chopper. I hate chopping onions and this takes care of it in no time!

Hienes White Bean Soup

This is a soup my mom used to make and I love!

2 cups white beans
12 cups water
4 pieces of bacon
1 c each chopped onions, celery, carrots
2 cloves garlic crushed
2 bay leaves
1 cup mashed potatoes instant
1/2 c half & half or whipping cream

Add everything except mashed potatoes and cream. Cover and cook for two hours. Add salt and pepper, potatoes and cover. Simmer for one hour. Add cream and cook twenty more minutes. Add water if too thick. Enjoy!

Beef Bread Bowl Dip

I recently bought a Junior League cookbook "Add Another Place Setting" and in it they had a Beef Bread Bowl Dip and I tried it for my Premier Jewelry Party, and everyone ate it up.

Here is the recipe:
2 oz jar dried beef, chopped
8 oz cream cheese, softened
1 c sour cream
4 oz can chopped green chilies
2 c shredded sharp cheddar cheese
1 round loaf Hawaiian bread or sourdough bread

Combine the beef, cream cheese, sour cream, green chilies, and cheese in a bowl and mix well. Cut the top of the bread and reserve. Hollow out the bread to make a bowl, reserving the bread chunks. Spoon the beef mixture in the bread bowl and replace the top. Place on a baking sheet and bake at 325 degrees for one hour. Serve the reserved bread with the dip.

It was pretty easy to make up the night before and cover it in a bowl. The following day of the party, I threw it in the bread bowl and baked it!

I hope you enjoy it, and this is the cookbook it came from! If you don't have one, you should get one!

Spaghetti and Meatballs

I made the meatballs for my small group to have as an appetizer. They are pretty good to serve like this and sometimes I serve them with sliced french bread pieces. I make just the meatball portion of this recipe and grab a jar of my favorite canned sauce to serve over them. I have gotten lots of rave reviews (even though it is the quick and easy way to make them). I usually make them the night before, and drain the grease, and put them back in the serving dish, pour the sauce over them, and all I have to do is pop them back in the oven until they are warm and ready to serve.

It is well worth it to make the sauce for a dinner for a special someone!

Ingredients

• 1 pound spaghetti (or any other noodle you prefer)
• Salt, for pasta water

Meatballs:

• 1 1/4 pounds ground hamburger meat
• 2 teaspoons worcestershire, eyeball it
• 1 egg, beaten
• 1/2 cup italian breadcrumbs
• 1/4 cup grated Parmesan (this has to be fresh for the best)
• 4 cloves garlic, chopped (we love garlic in this household)
• Salt and pepper

Sauce:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 6 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock, available on soup aisle in market in small paper boxes
• 1 (28-ounce) can crushed tomatoes
• A handful chopped flat-leaf parsley
• A tablespoon of basil (you could also use fresh, but I rarely have it on hand)
• A tablespoon of sugar to sweeten the sauce

Directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to aldente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread. Enjoy!

Bacon Wrapped Jalapeno Appetizer

Why recreate the wheel when one of my favorite people have already done a fantastic job at it. I love to make these. I didn't get the recipe from her, I think someone at work gave it to me. It requires three ingredients and even the men can make them. Actually, the man of our house does make them because I have had bad experiences with fresh jalapenoes on my hand, so it is Denver's duty to make them. When we get together with friends, you can also count on my best friend, Tanner whipping up a batch (or three) since they are so easy! When asking him what he wanted for our small group fellowship, he said he could make these. For one, it is another easy thing to prep ahead of time, and they always go over well in a group, even the ones who say they don't like spicy things. The seeds come out and that is where the majority of the heat is at.

So I borrowed this post from the Pioneer Woman becuase she is fantastic, and I wouldn't ever take the time to take all the amazing pictures like she does. Enjoy!

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, softened
• 1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

You’ll love these so much, you’re gonna come out of your skin. Or something like that.

Milky Way Ice Cream

When I was growing up, one of the few things my mom could make was homeade ice cream. Her two favorites to make was Milky Way and Tutti Fruity. HA! Well this was a definite summertime favorite and still is to this day. I have changed my recipe just a little bit, and in the actual recipe, I used lowfat eagle brand milk if it makes you feel better.

Ingredients needed:

Milky Way (a bag of fun size ones work great)

Chocolate syrup

Can of Eagle brand milk

Milk

Ice

Rock Salt or Ice Cream Salt

Directions:

Open up all the milky way candy bars and pour your eagle brand milk over it. Micowave in thirty second increments and stir it up, add chocolate syrup until it is the color of the bottom picture. Pour milk in your freezer about a third of the way in, and then add the milky way mixture, and finish pouring milk until your fill line. Put it in your freezer and freeze until it stops turning. Unplug and cover with a towel and extra ice until ready to serve. I would suggest making it outside becuase the ice is messy melting and it is loud. If not outside, make it in your sink. When we got married, we got a counter ice cream maker, and had people over for dinner. In my head I pictured making ice cream while eating dinner, and then it would be done at the same time. That thing was loud, and needless to say it hasn't been used as much as the $30 Ice Cream maker from Walmart. I hope you all enjoy as much as we do!

 Sorry I forgot to take a picture of the finished product!