Author: Helene Wallace

• 1 lb. rigatoni pasta cooked al dente
• 2 tbsp. olive oil
• 16 oz mushrooms
• 1 onion chopped
• 3 tablespoon balsamic vinegar
• 2 tsp. garlic smashed and minced
• 2 cups cooked chicken (I usually bake a couple of chicken breast that have been seasoned with garlic powder and pepper)
• ½ cup chicken stock
• 1 bottle marsala wine
• 1 ½ cup heavy cream
• 3 tablespoon parmesan cheese use the good stuff NOT the Kraft green can
• 2 tablespoon butter
• Salt and pepper to taste
• 2 tbsp. fresh basil chopped

Instructions

• Heat 2 tablespoons of olive oil in a large skillet over medium high heat. When the oil is glistening, add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook mushrooms and onions are caramelized a bit. Then add the balsamic vinegar and cook until evaporated and the mushrooms and onions a deep color, about 6-8 minutes more. Add the garlic and cook until just fragrant.
• Add the whole bottle of wine, scraping the bottom of the pan to deglaze the browned bits. Add the chicken stock and bring to a rapid boil and cook until the liquid is reduced by at least half, this will take a bit of time, but trust me, is worth it. You will get a good concentrated marsala flavor. Add your cream and cook until heated through. Toss in the Parmesan and butter swirl the butter in until melted. Add the cooked chicken and cook just a few minutes until the chicken is heated through. Toss the cooked pasta and basil in the sauce.
• Serve with extra shaved parmesan if you like

From Kate the Baker

This is a great easy recipe that we typically serve with roasted potatoes and roasted brussel sprouts

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (trimmed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Original recipe from Chef Mommy

 Prep Time 10 minutes

 Cook Time 4 hours

 Total Time 4 hours 10 minutes

Ingredients

• 2 lbs ground beef
• 14 oz beef broth
• 2 packets taco seasoning
• 4 cloves garlic minced
• 24 oz tomato sauce
• 8 oz cream cheese softened
• 1 box medium shell pasta cooked
• 12 oz shredded cheddar cheese

Instructions

• Brown your ground beef in a skillet or pan until browned. Drain excess fat.
• Now pop that into your slow cooker.
• Add beef broth, taco seasoning, garlic, and tomato sauce to the slow cooker. Give it all a really good stir. Place the lid on.
• Turn the slow cooker on the low setting and cook for about 3 to 4 hours.
• Add the cream cheese place lid back on, and cook for another 30 minutes.
• Next, add the pre-cooked pasta noodles and the shredded cheese. Again, place the lid back on.
• Cook for 20 to 30 minutes more, basically until the cheese melts. Give it a good stir.
• Scoop into individual size bowls 

Original recipe from Cravings of a Lunatic

This is one of my son’s favorites. It’s similar to taco pasta but we made that one so much we needed a variation.

• 8 ounces medium pasta shells
• 1 tablespoon olive oil
• 1 pound ground beef
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15-ounce) can tomato sauce
• ¾ cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

INSTRUCTIONS

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat olive oil in a skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
• Add garlic to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
• Stir Italian seasoning and cook about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
• Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
• Serve immediately

CROCKPOT INSTRUCTIONS (my modification)

• Prepare as listed above through the fifth instruction.
• Put the prepared beef in the crockpot, add beef stock and tomato sauce.
• Stir well, cook on low for 4-5 hours.
• 1 hour before cooking is done, add the cream and cheese, stir well.
• 30 minutes before add the cooked pasta, stir well.

Original recipe from Damn Delicious

Creamy Beef and Shells

• ¼ cup melted butter
• ¼ cup all-purpose flour
• 3 cups milk
• 3 cups chicken stock
• 1 ½ cups coarsely chopped broccoli florets
• 1 cup matchstick-cut carrots
• 2 ½ cups shredded sharp Cheddar cheese
• salt and ground black pepper to taste

1. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
2. Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer.
3. Cook until mixture is thickened, about 15 to 20 minutes.
4. Add broccoli, carrots; simmer until all the vegetables are tender, about 10 to 15 minutes.
5. Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

From Allrecipes.com

• 6 medium russet potatoes scrubbed with the skins still on
• 3 tablespoons butter melted
• 2 tablespoons olive oil
• dash of black pepper
• 3 garlic cloves finely minced

• Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• Place a wooden spoon (or wooden skewer) on either side of a potato. Starting where the potato first meets the counter (this will prevent you from cutting off the end of the potato), create slices down the length of the potato, 1/8 inch thick. Use the wooden spoon handles as a guide so that the knife doesn’t go all the way through the potatoes. Repeat with the remaining potatoes and place them on the baking sheet.
• In a small bowl, whisk together the butter, olive oil, salt, black pepper, and garlic. Brush half the mixture over the potatoes.
• Bake for an hour. Halfway through baking, remove the potatoes from the oven. Put a fork under the potato in the middle of it, and gently lift it about two inches off the baking sheet. This will help the potato open up more (repeat with the rest of the potatoes). 
• Then, gently use a fork to spread open the potatoes from the top. Brush on the rest of the butter mixture and place back in the oven for the rest of the baking time

From simplejoy.com

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium zucchini shredded
• 1 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder

Heat the olive oil in a medium sauce pan over medium heat. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.

Pour in the chicken broth, bring to a boil, turn heat to low, and cover.

Cook, covered, for 15-20 minutes or until most of the liquid is absorbed.

Remove from the heat and quickly add the butter, grated zucchini, cheddar, and garlic powder. Stir until well combined. Cover and let sit for 5 minutes. 

Uncover the rice, stir well to combine, and add salt and pepper to taste. If you’d like the rice to have a thinner texture, add a splash of milk.

Original recipe from bunsinmyoven.com

• 1 can (14 oz.) artichoke hearts, drained, finely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 3/4 cup Grated Parmesan Cheese
• 3/4 cup Mayo
• 1/2 cup KRAFT Shredded Mozzarella Cheese
• 1/2 tsp. garlic powder

Heat oven to 350°F. Combine ingredients. Spoon into 9-inch quiche dish or pie plate. Bake 20 min. or until heated through. Serve with crackers and crudite.

Easiest muffin recipe ever

• 1 can Libbys canned pumpkin
• 1 box Betty Crocker Spice Cake mix
• 1 cup chocolate chips

Preheat oven to 350. In a large bowl mix pumpkin and spice cake mix using a hand mixer. Stir in chocolate chips. Spoon mixture two thirds of the way into mini muffin liners in the muffin pans. Bake for 15-18 minutes. Cool for 5 minutes before eating.

• 2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1 teaspoon baking powder
• 1/3 cup milk
• 2 eggs
• 1 tsp vanilla
• 1/2 cup butter
• 1 cup nutella

Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, and baking powder. In a smaller bowl, combine the milk, eggs, vanilla, and butter. Add the wet ingredients into the dry ingredients and stir thoroughly. Mix in Nutella until swirled but not completely mixed in. Fill paper lined mini muffin cups two thirds full. Bake for 15 minutes, let cool and enjoy