Tristi's Chicken pasta

We love this pasta.  I have made it for company many times, and it is always a hit.  It is quick and easy too.  The recipe is for half a box of pasta, so double it if you want to use a whole box of pasta.

Tristi's Chicken Pasta

farfalle (botwtie) pasta (7-8oz)

chicken

2 T lemon juice (I use fresh.)

1 clove garlic, minced

1 T dried parsley

½ t. dried dillweed

½ t salt

¼ t. pepper

1/3 c. butter (I often reduce this to 1/4 c butter.)

½ c. heavy cream (I often use half and half.)

¼ c. grated parmesan cheese

Cook Pasta.  Saute bite size chicken pieces or cut prepared chicken.  Melt butter, sauté garlic, and add spices, lemon juice, cream and cheese.  Pour over cooked pasta.  Serve.

Soft-frosted sugar cookies

These are amazing! The key is to not overbake them.

Soft-frosted sugar cookies (from Annie's Eats)

Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.

French Bread

• I make this bread all of the time.  I use half whole wheat flour, so I am sure it is divine with all white flour.  It freezes well too. 
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• French Bread (from Mel's Kitchen Cafe)
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• 2 1/4 cups warm water
• 2 tablespoons sugar
• 1 tablespoon instant or active dry yeast
• 1 tablespoon salt
• 2 tablespoons oil
• 5 1/2 - 6 cups flour 

1. In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
2. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.

Creamy Cajun Pasta

Another recent favorite.  Anthony likes to think of this as a gourmet version of mac n' cheese with hot dogs.  (I can see where he is coming from, but this is ten times better.)  Make sure you like the brand of smoked sausage you use.  My favorite brand of smoked sausage is Aidell's.  

Cream Cajun Pasta (from Our Best Bites)

Ingredients:

1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4″ slices
1 small red onion, halved and slice
3-4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water
8 ounces pasta
2 cups milk
3 ounces cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup (4 ounces) freshly grated Parmesan cheese

Instructions:

Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.

Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.

While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.

Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.

Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.

No bake granola bites

We love these.  A healthy little treat.  I have made them multiple times.  They freeze well too.

No bake granola bites (from Mel's Kitchen Cafe)

• 2 cups quick oats
• 1 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter (I use all-natural, but I am sure regular is fine too.)
• 1 cup ground flaxseed
• 1 cup mini chocolate chips  (I use regular size choclate chips.)
• 2/3 cup honey or agave nectar (I use honey.)
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil (optional)

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

Slow Cooker Glazed Carrots

Ingredients

• 2 pounds baby carrots
• 4 Tablespoons butter, cut into tablespoon chunks
• 1/2 C brown sugar (plus a little extra)

Instructions

1. Spray slow cooker with non-stick cooking spray
2. Place in carrots
3. Top with butter and sugar (don't stir it yet)
4. Cook on High for about 4-5 hours (or low for 8-9 hours)
5. After about 2 hours give the carrots a good stir. Stir again after another hour and every hour until done
6. Take cooked carrots out of slow cooker and sprinkle a little extra sugar onto carrots while they are still hot

CrockPot Hawaiian BBQ Chickien

Ingredients:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained
Directions:
Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

*Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

Crockpot Buffalo Chcken

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 1 bottle Frank’s RedHot Wings Buffalo Sauce {12 oz.}
• 1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
• Green Onions  {check out this green onion trick to grow them again and again!}
• Crockpot

What You’ll Do:

• Cook chicken in crockpot on high for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• Mix together Buffalo Sauce and Ranch Seasoning Mix
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
• Garnish with green onions and ENJOY!

SLOW COOKER HONEY BARBECUE CHICKEN SANDWICHES

3 boneless skinless chicken breasts

one 18 ounce bottle Honey Barbecue Sauce (I use Sweet Baby Ray’s)

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 Tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire. Pour sauce over the chicken and cover with lid. Cook 6-8 hours on low or 3-4 hours on high. Remove chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker to coat with sauce and serve on kaiser rolls.

Crockpot Orange Chicken

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 3/4 cup Smuckers Sweet Orange Marmalade
• 3/4 cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
• 2 tbsp. Soy Sauce
• Crockpot

What You’ll Do:

• Cook chicken in crockpot on HIGH for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.
• Mix together bbq sauce, orange marmalade, and soy sauce.
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Honey Lime Chicken Marinade

3 Tablespoons Soy Sauce
2 Tablespoons Honey
1 Tablespoon Vegetable oil
Juice of one lime
1 teaspoon minced garlic
4 boneless skinless chicken breasts

In a small bowl combine the first 5 ingredients. Place chicken in a gallon size zip lock bag then pour the marinade over the chicken. Refrigerate for at least 2 hours. Grill on medium high heat for 6 to 8 minutes until juices run clear.

*NOTES: This is my favorite chicken marinade recipe it's so easy, healthy. and delicious.

Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls

• 24 pieces honey ham

• 24 small slices Swiss cheese

• ⅓ cup mayonnaise

• ⅓ cup miracle whip

Poppy seed sauce:

• 1 Tablespoon poppyseeds

• 1½ Tablespoons yellow mustard

• ½ cup butter, melted

• 1 Tablespoon minced onion

• ½ teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

1. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. I don't like to do it more than a day ahead because they can get soggy from the mayo mixture.

Marshmallow Popcorn

Ingredients
2 bags of mirowave butter popcorn
1 cup butter
1 cup brown sugar
28 -30 large marshmallows

Instructions

1. Pop corn and place in a bowl making sure there are no unpopped kernels there.
2. Melt butter in a medium pot on the oven.
3. Add brown sugar.
4. Add marshmallows and stir continuously on low heat until all melted.
5. Pour mixture over popcorn and mix well.
6. Store in an air tight container.  

Angel Food Cake

INGREDIENTS

• 1¾ cups sugar
• ¼ teaspoon salt
• 1 cup cake flour
• 12 egg whites, room temperature
• ⅓ cup warm water
• 1 teaspoon vanilla
• 1½ teaspoons cream of tartar

INSTRUCTIONS

1. Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
2. In a small-medium bowl, combine cake flour, salt and half of the fine sugar. Sift together and set aside.
3. Preheat oven to 350 degrees F.
4. Combine egg whites, water, vanilla and cream of tartar in a large bowl. Whisk ingredients together for 2 minutes by hand until well combined. At this point, switch to a hand mixer or pour egg white mixture into bowl of a stand mixer and using a whisk attachment. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks can be formed.
5. Sprinkle some of the flour mixture over the top of egg white mixture. Gently stir in. Repeat until all of the flour mixture has been stirred evenly in.
6. Spoon mixture into an ungreased tube pan. Bake at 350 degrees F for 35 minutes until golden brown in color and cake is cooked through.
7. Invert cake pan and cool upside down (cake remaining in pan) until completely cooled.
8. Once cooled, and carefully remove from pan, carefully scraping edges from sides.

German Pancakes

6 eggs
1 c Milk
1 c flour
1/2 c sugar
1 t Vanilla
1/2 t Salt
1/4 c butter

Melt butter in a large baking sheet that has a rim around it, in the oven as you preheat to 350.  Put eggs in blender and blend until frothy.  Add milk, flour, sugar,vanilla and; blend again.  Remove melted butter from oven and pour egg mixture into pan over butter.  Bake at 375 for 10 - 15 minutes. Cut into squares and serve with powdered sugar, syrup, or jam.

These are one of my kids favorite breakfast.  Enjoy!