Baked Penne Pasta

I'm sitting here watching The Next Food Network Star and it's inspired me to get caught up on a few recipes. I love the new Philadelphia Cooking Creme, and had a sweet friend send me a booklet with all their different recipes. I made this pasta dish and it was awesome....super easy too. We must have been really hungry that night, because I forgot to get a picture before we devoured it. The recipe says to add the remaining 1/4 of the cooking creme to the top.. I added it all in at once and it turned out great!

You will need:
-1 lb ground beef
-1/2 cup each chopped onions and green peppers
-1 jar spaghetti sauce ( I used classico)
-1 tub philadelphia italian cheese and herb cooking creme
-1 cup shredded mozarella cheese
-3 cups cooked penne pasta

*preheat oven to 350
*brown meat with vegetables in large skillet
*Stir in spaghetti sauce, cooking creme and 1/2 cup mozarella
*cook and stir 2-3 minutes until cheese is melted
*add cooked pasta and mix lightly
*spoon into a 13x9 inch casserole dish and top with remaining mozarella
*bake COVERED 15 minutes, UNCOVER and cook for 5 more minutes or until cheese is melted
ENJOY!

Arriba Tortilla Soup

I've been a little neglectful of this recipe blog lately, not because I haven't been cooking, but just out of procrastination. I've accumulated a stockpile of recipes, waiting to be posted, but I was so impressed with this one, I decided it couldn't wait. I made this tortilla soup tonight and can't stop thinking about how good it was, and more importantly how EASY it was. To make a long story, kinda short, I have a patient who I've seen for a long time now who is a food rep (not sure his exact title) for Arriba! Foods. We always get to talking about food, so everytime he comes in now he brings us a ton of their products. They have all different kinds of salsas, cooking sauces, and even sweet sauces. Their regular salsa and their green salsa is awesome. I just recently tried the rasberry chipotle jelly and fell in love...awesome over cream cheese with crackers! All of their products are made from fresh roasted peppers, and you can really taste a difference. Anyway, he gave me some of the corn and lime salsa last time he was in and told me about the tortilla soup recipe that went with it and how good it was. Needless to say this little jar of salsa has been staring at me on my pantry shelf for 2 months now, just waiting to be tried out. Let me just say, it was worth it. It literally took me about 15 minutes, and I couldn't believe it had such a good flavor for something that was so fast and easy. This is perfect for a busy weeknight when you don't have a lot of time on your hands. I adjusted some of the measurements to better suit us. I bought a rotissierie chicken and used about half of it....I figured it was going to be a little too spicy for the kids (which it really wasn't) so I let them eat the remainder of the plain chicken for their dinner. I think the next time I may double the recipe though just to have more left over. It made about 4 good sized bowls of soup, perfect for us. I topped it off with shredded mexican cheese, diced avocado, and even added some crushed tortilla chips in mine. I also topped it with a little chopped cilantro, fresh from my new herb garden. Ha! I feel cool saying that....it's the first time I've used my herbs so far! I know for sure they sell the arriba products at Kroger's, and I believe HEB also. Not too sure about other stores though. Hope you enjoy!

You will need:

-1 jar Arriba Corn and Lime Salsa...we used medium

-2 cups cooked chicken, I shredded 1/2 of a rotissirie

-14 oz can chicken broth

-1 1/2 cups water

-salt and pepper to taste...be generous

-1/2 cup diced carrots

-1/2 cup diced onions

-shredded mexican cheese for topping

-avocados, for topping if desired

-chopped cilantro, for topping if desired

*Pour salsa, chicken broth, water, and carrots into a large sauce pan and bring to a boil, then reduce to a simmer

*Add onions, chicken, salt and pepper to taste. Stir well.

*Simmer, covered, for about 10 -12 minutes, then turn off burner.....you're done!

*Top with cilantro, shredded cheese, avocados, or tortilla chips if desired

Taco Con Queso Dip

I made this dip last weekend for Katy's birthday party and is was super easy. I got the recipe off of the frito lay website, and served it with fritos of course! The actual recipe said to heat up the cheese dip before adding it to the top, but I wanted to make it ahead so I opted to leave it cold and chill it in the fridge, and it was just as good!

You will need:

-1 package cream cheese, softened

-3 tbsp sour cream

-1 package taco seasoning, I used mild

-3 green onion chopped

-picante sauce (I used 1 small jar of PACE b/c that's what I had)

-jar of tostidos SALSA CON QUESO (I used about 3/4 of the jar)

*Mix first 3 ingredients together until smooth. Layer picante sauce, then salsa con queso, then sprinkle with green onions and chill.

Chicken Pasta Primavera

I recently discovered Philadelphia's new cooking creme so I decided I had to check this stuff out. After looking at all the different flavors they offered at the store, I decided on the Italian Cheese and Herbs. I was planning on winging it and making my own concoction, but happened to look at the back of the container and saw this recipe....it looked good so I decided to give it a try. This dish was so easy and soooo good! I added a few extra touches, but the basics of this recipe are so simple and fast. I looked on Philadelphia's website to see if they had any other recipes, and there are lots of them, in all different flavors.....can't wait to try another one, but I know I will be making this one again for sure! You will need:

-1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

-box of fettucine

-1 container Philadelphia's italian cheese and herbs cooking creme

-2 cups frozen stir fry vegetables (I used the bag with snap peas, broccoli, carrots, peppers, etc)

-salt/pepper

-1 lemon

-grated parmeson/romano cheese (I used Kraft)

*Cook fettucine according to package directions **TIP-make sure and reserve a little of the pasta water before draining ( I used about 1/2 cup), then add it back to the pasta and stir so the fettucine doesn't get sticky while you are waiting, it will make the sauce creamier at the end too*

*Heat a little olive oil on medium heat in a large nonstick skillet

*Salt and pepper the chicken then cook for 5-6 minutes or until chicken is done, stirring frequently

*Add vegetables and cook 3 minutes, or until heated through, stirring occasionally

*Add cooking creme and cook and stir 3 more minutes

*Drizzle the juice of one lemon over chicken mixture (I even added a little zest)

*Add fettucine and toss to coat

*Serve hot and top with grated kraft parmesan/romano cheese....I had this in the fridge so decided to sprinkle some on, and it totally made the dish. Enjoy!

Mini Caprese Bites

I was looking for appetizer recipes a few days ago and found these on Southern Living's website...they looked fun and easy so I couldn't wait to try them. These were super simple and perfect for spring....we had a crawfish boil today with Kevin's family and I made these for a little appetizer....we finished them all! The recipe called for fresh mozarella balls...the only ones I could find were in the special cheese section, and I opted for the marinated/seasoned ones...they were great! These are pretty much all the things that make a caprese salad....just on a stick...how convienient?

Mini Caprese Bites

You will need:

-1 pt grape tomatoes, halved

-1 tub fresh small mozarella balls, cut into thirds

-1/4 cup extra virgin olive oil

-2 tablespoons balsamic vinegar

-1/4 tsp kosher salt

-1/4 tsp pepper

-6 thinly sliced fresh basil leaves

-kosher salt and pepper to taste

-toothpicks, or skewer

*Thread one tomato half, one piece of cheese, and other tomatoe half onto pick, set into serving dish

*Whisk together oil, balsamic vinegar, salt/pepper and drizzle over top of tomatoes

*Sprinkle with basil and more salt/pepper to taste...I also added a few more drizzles of balsamic vinegar, just because we like it. Enjoy!

Broccoli Cheddar Soup

After searching for a really good broccoli-cheddar soup recipe, trying one (and miserably failing), I found this one. I actually combined a few recipes that looked the best to me and came up with this one....the reviews on it compared it to Panera bread, so it had me sold. It actually wasn't too hard, I bought a prewashed bag of broccoli and baby carrots in the salad section at Kroger's and chopped them myself. Whatever you choose to do...it's worth it, this is really good. I've discovered Hannah likes broccoli soup just as much as I do. I was proud of Hunter for dunking his bread in it, and Kevin said this recipe was a keeper! * *I used an immersion mixer at the very end to "liquify" the soup. I think the recipe called for you to transfer it to a blender, but I remembered I had one of these and it worked great...fun too. I prefer my soup a little on the thin side, but if you prefer yours thicker it would probably be just as good leaving it alone without blending it, and keeping the broccoli chunky. Enjoy!

You will need:

-1 tbsp butter

-1/2 medium onion, chopped

-1/4 cup melted butter

-1/4 cup flour

-2 cups half and half

-3 cups chicken broth (I used low sodium)

-3/4 cup milk

-1/2 cup chopped carrots

-1/2 lb fresh broccoli **like I said, I bought a prewashed bag of broccoli and baby carrots...I roughly chopped the broccoli anc chopped the baby carrots into thin strips

-salt and pepper to taste

-1/4 tsp nutmeg

-8oz shredded sharp cheddar cheese *I used almost the whole 8 oz bag to the soup, and saved a little to top it with

*Saute onion in 1 Tbsp butter until tender and set aside

*Cook melted butter and flour over med-high heat for 3-5 minutes, whisking constantly

*Stirring constantly, slowly add your half and half

*Then add your chicken broth, stirring the whole time you are pouring it in

*Simmer for 20 minutes

* Add broccoli, carrots, and onions and cook over low heat for about 20-25 minutes until broccoli is tender

*Add salt/pepper to taste

*The soup should be thickened now, I used the immersion blender at this point to thin the soup

*Add the shredded cheese and up to 3/4 milk if desired (and I blended it a little more)

*Stir in nutmeg right before serving

*Serve hot and top with a little more shredded cheese

**once again, if you don't want to blend the soup just chopped your broccoli and carrots up really well. I also added in the milk at the end to get the right consistency I wanted....all up to you and how you like it!!

broccoli, carrots, and onions

flour and butter couldn't leave out my helpers

I also made these little croutons for dipping. We had these at my Dad's a few weeks back and I was addicted. All you need is a long (skinny) french baguette loaf of bread. Thinly slice and spray with spray butter (I used Parkay). Sprinkle with garlic salt, and broil on low for just a few minutes....make sure you watch them, because they'll burn fast....so good!

SOPAPILLA CHEESECAKE BITES

Kevin came home from work a few weeks ago requesting me to make this recipe after one of his co-worker's wife made it for the office. I've had another variation of this before somewhere, and remembered it being good, so I decided to give it a try. Let me just say that this one is a keeper for sure! This was so easy, took me all of about 10 minutes to prepare, and soooo good. The recipe says serve hot or cold....I chilled mine in the fridge for a few hours before cutting them into bites. These little bites won't last long....they are sooo good. I made them to take to my dads house last night to see my brothers. We polished off the rest of them this afternoon, my excuse was that I didn't have enough room in the fridge to put them back in....so we HAD to eat them:)

SOPAPILLA CHEESECAKE

-3 (8oz) cream cheese packages, softened

-2 cups sugar

-2 cans crescent rolls (large)

-1 stick butter, melted (I used real unsalted butter)

-2 tsp cinnamon

*Preheat oven to 350

*In a 9x13 dish, lightly grease with cooking spray on bottom of dish

*On bottom of dish, lay flat 1 can of crescent rolls (push seams together)

*Mix all of the SOFTENED cream cheese with 1 1/2 cups sugar until creamy

*Spread cream cheese over rolls, and top with 2nd can of crescent rolls.

*Pour stick of melted butter on top

*Mix 1/2 cup remaining sugar with cinnamon in a small bowl and sprinkle over butter

*Bake at 30-35 minutes Serve warm or cold Enjoy!