Skillet Chicken Alfredo

Skillet Alfredo Pasta

RECIPE:
(serves 2-4)
1 Tbsp. olive oil
2 chicken breasts, cubed
3 garlic cloves, minced
14 oz chicken broth
1 cup heavy cream
1/2 lb uncooked penne pasta
1.5 cups grated parmesan
parsley for garnish (optional)

In a pot, heat the oil and brown the chicken. Add garlic, and sauté for about a minute. Add broth, cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min. Turn off heat and stir in parmesan cheese. Top with parsley if desired. Enjoy!

Rudolph's Tipsy Spritzer

Rudolph`s Tipsy Spritzer 

2 Cups Vodka 

5 Cups Orange Juice

2 Cups Lemon lime soda 

1/2 Cup Cherry juice

1/4 Cup Fresh lemon juice

Chill all ingredients. Add to a large pitcher and mix. Serve over ice....

Two Ingredient Microwave Fudge

MICROWAVE FUDGE

1 (12 oz.) pkg. Nestle's semi-sweet chocolate morsels
1 can Eagle brand milk
3/4 c. pecans (optional)

Place chocolate morsels and Eagle Brand milk in 1 quart glass measuring cup. Microwave on high for 3 minutes. Stir to blend well. Add pecans and blend well. Put in buttered 9" square pan and refrigerate several hours. Slice and enjoy.

Peanut Butter Cookies

Peanut Butter Cookies

Yield: 48 cookies Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes
A holiday classic, straight from my mom's old recipe card!

INGREDIENTS:
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
48 miniature Reese's peanut butter cups, unwrapped

DIRECTIONS:
1. Preheat oven to 350 degrees F.

2. In a small bowl, whisk together the flour, baking soda and salt; set aside.

3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Give the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.

4. Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls - do not press into the pan).

5. Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature.

**Be careful not to make the cookies any bigger and spin the cooled cookie in the pan before you lift them out.

Christmas Crack

Christmas Crack

Ingredients

1 16 oz jar salted peanuts
1 16 oz jar unsalted peanuts
1 12 oz bag semi sweet chocolate chips
1 12 oz bag milk chocolate chips
2 10 oz bags peanut butter chips
1 4 oz block white chocolate bar
sea salt (optional)
Instructions

Layer everything in your slow cooker except the salt (beginning with the peanuts.)
Cook on low setting for 2 hours.
Stir ingredients around and cook an additional 20 minutes.
Remove from slow cooker and place in small muffin cups.
Cool until hardened for at least one hour ~ enjoy!

Easy Baked Mini-Omelets

 

EASY BAKED MINI-OMELETS
I see great possibilities with this little recipe. Not only is this the perfect way to use those bits and pieces of veggies, meat and cheese in your fridge, but each mini-omelet can be made to order. Another reason I like this recipe is that it can easily be doubled for a crowd and there is no standing over an omelet pan while your company is waiting for you!!


Picky-picky husband loves these little omelets with just diced ham and cheese in them, but I like them with chopped mushrooms,broccoli and bacon. Either way, two mini-omelets make a very filling breakfast.

EASY BAKED MINI-OMELETS        (makes 12)

1 pound of breakfast meat cooked and drained (ham, bacon or sausage)
1 cup favorite veggies, sauteed (optional)
8 large eggs
1/4 cup milk (or cream if you're feeling self-indulgent)
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese (I used swiss)

Preheat oven to 375 and spray cupcake pan with vegetable spray.

Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.

Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese.  Pour enough egg mixture in each well to come to the top.

Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.

Pretzel Jello Dessert

Pretzel Jello Dessert Recipe

Ingredients

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 2 tablespoons sugar
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 1/2 cup cold water

Directions

• 1. In a large bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. 
• 2. In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping. Spread over pretzel crust. Cover and refrigerate until chilled. 
• 3. For topping, in a small bowl, dissolve gelatin in boiling water. Add cold water; chill until partially set. Carefully pour over filling. Cover and refrigerate for 4-6 hours or until firm. Cut into squares. Yield: 12-16 servings.