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.