Chicken Rigatoni Spaghedo

 We have a big family dinner every week at my in-laws and whenever we do an Italian night, I always mix the spaghetti and Alfredo sauces together.  When I came across this recipe, it was an instant hit because it does exactly that.  You make a mock spaghetti sauce and add all the ingredients used for Alfredo and voila- you get what we call "spaghedo".  

RECIPE

2 C. chopped chicken breast

1 TBL Olive oil

1 TBL butter

1/2 C. chopped onion, (chop it fairly small)

1/4 tsp crushed red pepper

1 (heaping) tsp of minced garlic

28 oz can Italian stewed tomatoes (pureed)

3 C. water

1 chicken bouillon cube

2 tsp Kosher salt

3 1/2 C. Rigatoni noodles (uncooked)

 1/2 C. heavy whipping cream

1/2 C. Parmesan cheese

1/2 tsp pepper

1/4 C. fresh chopped basil
 1 1/2 C. Mozzarella cheese

*Heat 1 TBL oil in a large skillet.  Add the chicken and saute just until browned (You don't want it cooked all the way thru).  Remove to a plate, cover with foil and set aside.  Add the butter to the skillet and caramelize the onion over medium heat.  Add the crushed red pepper and garlic and saute for 30 seconds.  Add the pureed tomatoes, water, bouillon, salt and noodles.  Bring to a boil then cover and simmer for 12-15 minutes- until the pasta is cooked (make sure you stir the noodles around 2-3 times while it's boiling).   Add the cream, Parmesan cheese, pepper and basil; mix well then add the chicken back in.  Simmer for a few minutes so everything can blend together, then pour into a 9X13 dish.  Top with mozzarella cheese and bake at 350 for 20 minutes.  Turn the oven to broil and let it broil for 1-2 minutes (turn a timer on or stay by the oven til it's done-don't burn it!)  Remove from the oven and let it rest for 5 minutes before eating.

Tips:

• I'm not a huge fan of Italian Sausage, but you can try that instead of the chicken (you might not need oil to cook it in); use 1 lb.  Or make it a meatless dinner- just omit the chicken and 1 TBL oil.
• You want the noodles soft, but NOT soggy or al dente.   

*Adapted from an America's Test Kitchen recipe.

Pumpkin Cake with Caramel Sauce

We found this recipe many years ago in a Taste of Home magazine, and it has been a family favorite ever since.  Instead of a cream cheese frosting, you smother the cake in a caramel sauce and top it with whipped cream.

RECIPE

2 C. flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

2 C. sugar

4 eggs

15 oz canned pumpkin

1 C. oil

* Whisk the flour and seasonings together.  In a separate bowl, beat sugar, eggs, pumpkin and oil together.  Add the flour mixture and beat until everything is well combined.  Scrape down the sides and make sure all the flour is mixed in.  Pour into a greased 9X13 pan and bake at 350 for 35-40 minutes.  Let the cake cool completely before topping with caramel sauce.

Caramel Sauce:

1 1/2 C. brown sugar, packed

3 TBL flour

1/4 tsp Kosher salt

1 1/4 C. water

2 TBL butter

1/2 tsp vanilla

* Whisk the brown sugar, flour and salt together and set aside.  In a medium saucepan, melt the butter.  Add the flour mixture and water and stir until smooth.  Bring the mixture to a boil, stirring constantly.  When it starts to boil, turn the heat down a little- so it stays at a simmer- and stir for three minutes.  Remove from heat and add vanilla.  Let it sit for 5 minutes before pouring over the cake.  We cut the cake into individual servings then let people add as much caramel sauce as they want to their cake.  Garnish with whipped cream!

Tips:

• The recipe makes a lot of Caramel Sauce- we really drench the cake in it.  If you find you have a lot leftover, half the recipe next time you make it.  Use any leftover sauce to dip apples or bread in.
• I make the cake a day ahead so it's completely cooled.  The sauce adds warmth and moisture to it.

Mummy Dip {Chocolate Chip Dip}

I saw this cute mummy idea at Joann's Fabric.  It's a mason jar (pint) wrapped in burlap (I think they used muslin, or something similar.)  Glue two eyes on the front and fill it with some chocolate chip dip to make a perfect Halloween treat for you kids teacher, or a neighbor, etc (just have your kids deliver it so it can be from their "mummy").  The dip is a cross between frosting and cookie dough- it's extremely addicting!

RECIPE

8 oz cream cheese, softened

4 TBL butter, softened

1/4 C. brown sugar, packed

1 C. powdered sugar

1 tsp vanilla

1 C. mini chocolate chips

1 bag of pretzels

* Cream butter and cream cheese together.  Add sugars and vanilla and whip until smooth and creamy.  Fold in the chocolate chips.  Dip with pretzels.

Tips:

• I will have a link to print out the card soon- I forgot to resize it today.
• I glued a strip of burlap on the rim but didn't worry about covering the top.  I used the small plastic bag found in the bulk section at Winco to put the pretzels in- I keep the ones that are reusable for things like this.  Or grab some clear baggies at a craft store.
• If you don't want to give away your mason jars, stop by a second hand store to see what they have in stock. .  
• This recipe makes enough for one pint jar.

Frosted Pumpkin Bars

Mmmm- you want to make these, huh?  They are as moist and delicious as they look!  Perfect for this Halloween season- take some to your neighbors or hoard them all to yourself!

RECIPE

2 C. flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp Kosher salt

1/2 tsp ground cloves

2 C. sugar

1 C. Canola Oil

15 oz canned pumpkin

4 eggs

*Mix flour with all the seasonings and set aside.  In a separate bowl, beat sugar, oil, pumpkin and eggs together.  Add the flour mixture and beat until everything is well combined.  Scrape down the sides and make sure all the flour is mixed in.  Pour into a greased cookie sheet and bake at 350 for 22-25 minutes, turning half way thru.  When a toothpick comes out clean, remove  to a cooling rack and let cool completely.  Mix the frosting together and spread over the bar.  Cut and enjoy!  

Frosting:

  2 C. powdered sugar

1/3 C. butter, softened

4 oz cream cheese, softened

1 TBL milk

1 tsp vanilla

* Cream butter and cream cheese together; add remaining ingredients and beat for 2 minutes.  Spread over cooled pumpkin bar.  Garnish with chopped pecans (optional).

Tips:

• I prefer to make these the night before- cover with saran wrap after they've cooled and frost the next day.  They taste better when they've had time to sit.

Chicken Salad Sandwiches

I bought Costco's chicken salad about 6 months ago- not sure what I was thinking because I was the only one going to eat it.  I had sandwiches for lunch.... and dinner...... and breakfast :/  By the time I finished it, I never wanted to hear of chicken salad sandwiches again!   But time heals all, and the other night I had ONE at a meeting I attended.  They were delicious.  I decided to post them today to prove I have fully recovered from my overdose!


RECIPE

1 C. mayonnaise
2 TBL lemon juice
1 TBL minced green onion
1 tsp Kosher salt
1/8 tsp pepper
1 C. finely grated cheddar cheese
2 C. cooked chicken breast, diced
1/2 C. chopped celery
1/2 C. slivered almonds OR pecans
1/2 C. craisins OR fresh grapes cut in half

* Mix everything together and let it refrigerate for at least 2-3 hours.  Put it with croissant rolls or fresh toasted bread.

Tips:

• I cut the green onion (lengthwise) into four strips, then chopped it.
• Add (up to) another 1/2 C. cooked chicken if you like your salad more 'dry'.
• It does taste better if you let it sit for a couple hours- if you don't have time to wait, just know the mayonnaise flavor will be a little stronger.  Use a good quality mayonnaise- Best Foods is my favorite brand.

Gooey Caramel Corn

Popcorn is definitely a weakness of mine.   You put a bowl of this stuff in front of me and I'm like a piranha- it will be gone in 30 seconds!  I had a friend bring some over last Christmas and it was amazing.  Gooey and soft (and I'm sure it would have been soft the next day but it didn't last that long for me to find out :)  I asked her for the recipe and croaked when I saw that it had a pound of butter.  I even called her to verify that she didn't have a typo.  Nope- she uses a whole pound of butter.  I'm gonna die someday-right?  And if caramel corn takes me down, so be it!

RECIPE

4 sticks of butter

1 C. Light Karo Syrup

2 1/4 C. packed brown sugar

1 can sweetened condensed milk

1 tsp vanilla

3 C. uncooked popcorn kernels

* Have your popcorn popped and separated into 3 large bowls.  In a large pot, bring butter, Karo and brown sugar to a boil, stirring constantly but slowly.  Once it's boiling, reduce the heat so it stays at a simmer and stir for 3 minutes (it should be bubbling the whole time).  Remove from heat and stir in vanilla and condensed milk.  Make sure it's mixed well.  Pour over popcorn and toss until everything is coated and gooey!  Watch your family as they turn into piranhas and fight over the bowls, devouring as they go!

Tips:

• We used about 3 cups of uncooked popcorn- you may use more or less depending on how gooey you like it.  
• I know there's a lot of butter, but how often do you really make caramel corn?  So, like 3-4 times a year.  Enjoy it- this stuff is worth making, and it makes a lot of popcorn.

Sinful Brownies

These are my favorite brownies and they are sinful.  I have that little Devry Devil on one shoulder saying, "Eat another one, you only took a small piece.  You won't get fat."  Then there's the little Devry Angel saying, "STOP- you can't the whole pan in one day!"  Do you have those moments too- where you have to look both ways to make sure no one is watching as you give in to the dark side :)

RECIPE

1 C. butter

1 C. milk chocolate chips

4 eggs

 1 tsp vanilla

1 3/4 C. flour

1/4 tsp salt

1 1/2 C. sugar

* In a saucepan, melt the butter and chocolate chips together.  You don't want it to come to a boil- you just want it warm enough to melt everything.  Remove it from the heat and set aside to cool.  Whisk the flour, salt and sugar together, then set aside.  Pour the chocolate mixture into a large bowl and add one egg at a time, beating well after each one.  Add the vanilla.  Add the flour mixture and beat until everything is smooth and creamy.  (You don't want any chunks of flour, so scrape down the sides if needed).  Pour batter into a 9X13 greased dish and top with more chocolate chips and nuts (optional).  Bake at 325 for 30 minutes, turning half way thru.  Let the brownies cool to room temperature before cutting and eating.  

Tips:

• Use a high quality chocolate- it makes a huge difference taste wise.  My favorite is Ghirardelli- Winco sells their bags for $2.50, which isn't bad.  One bag can make two batches of brownies (if you don't sprinkle additional chocolate chips on top).
• Did I mention that these are sooooo good!  They are almost like fudge- super soft and creamy.......  (Sorry, little Devry Devil speaking there!)  Bake them the WHOLE 30 minutes- they need it since they're baking at a lower temperature.  I like them better the next day.
• If you're use to making "boxed" brownies (which have a deep brown, almost black color), don't be surprised to find that these are a really light brown on top.  Hopefully you can see that a little from the picture below.  
• I've seen so many recipes on Pinterest and food blogs where people take a brownie and add a bunch of candy and caramel and extra stuff.  I'm old fashioned I guess- all that extra stuff is over the top in my opinion.  If you have a good brownie recipe, it doesn't need any "extras".  (And if these are sinful, I don't even know what you would call those kind of brownies!)

Chili

Happy October!  This is my birthday month, so I'll be posting all the things I love all month long:)  But don't worry, cause I love everything!  Especially chili- it kept me alive as a poor college kid.  My grandmother would come to visit and leave me jars of her canned tomatoes.  I'd use them to make a big batch of chili which I would eat all week long.  Ironically, I never got sick of it, and it is still one of my favorite things to eat.

RECIPE

1 lb lean ground beef

1 medium onion, chopped

1/2 C. green bell pepper, chopped

1 tsp crushed red pepper

28 oz can crushed tomatoes

14.5 oz can stewed diced tomatoes

1 can chili beans (with sauce)

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can Campbell's Cheese Soup

1 tsp onion powder

1 TBL chili powder

2 tsp cumin

1 tsp garlic powder

1 TBL cocoa powder

2 TBL brown sugar

2 tsp Kosher salt

1/2 tsp pepper

* In a large pot, cook ground beef with onion, bell pepper and crushed red pepper.  When the meat is browned, strain out the fat and discard.  Return the meat/veggie mixture to the pot and add the remaining ingredients and mix well.   At this point, you can finish cooking it three different ways: (1) put a lid on and bake it in the oven at 275 for 2 hours (2) cover it and simmer on the stove top for 30-40 minutes (3) transfer everything to a crock pot and cook it on low for 4-5 hours.  Stir it a few times while cooking.

Tips:

• How you cook it really depends on your needs.  If you can't make it until you get home from work, leave it on the stove top so it can be done in 30 minutes.  I put it in the oven because it warms the house and my crock pot isn't big enough to hold all the chili (and it's one less pot to clean).  Throw it in the crock pot on Halloween so you can spend time getting kids ready to Trick or Treat.
• Sous Chef Cortney frowned upon the Cheese Soup, but I like the flavor AND consistency it adds to the chili.  If canned cheese gives you the wiggles, just omit it and add a can of tomato sauce to compensate for the sauce.