Sweet Amish Macaroni Salad

I'm fascinated with the Amish.  I'm pretty sure I could live the Amish lifestyle without any problems.  Since my family wouldn't be so willing to change lifestyles, I guess I'll just have to stick with trying out a few recipes.  Not sure if this Sweet Amish Macaroni Salad is an authentic recipe, but it sure is tasty.  The first time I made it I shared it with a couple neighbors (it makes a ton!) and they told me it was the best macaroni salad they have ever eaten!

1 pound salad macaroni
4 hard cooked eggs, diced
1 small onion, diced
3 celery ribs, diced
1 small red pepper, diced

Dressing:

2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish
1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika for garnish

Cook the macaroni according to package directions, drain well and place in a large bowl to cool. Combine dressing ingredients and mix well.  Add eggs, pepper, onion and celery to the macaroni.  Stir in dressing and refrigerate for at least one hour.

Recipe from Food.

Cheese Ravioli with Brown Butter Tomato Sauce

With summer just around the corner, this Cheese Ravioli with Brown Butter Tomato Sauce is a perfect way to use up your fresh cherry tomatoes and basil.  It's no secret that I like love fresh basil.  I'm sold on pretty much anything that I can throw a little basil into.  If fresh basil wasn't enough, the sauce was.  The sauce is simple, just 5 ingredients! And it's delicious.  Anyone up for dinner in under 30 minutes?

2 (9 ounce) packages cheese ravioli
1/3 cup butter
2 cups cherry or pear tomatoes
1/2 cup fresh basil, chopped
salt and pepper, to taste

1/2 cup freshly grated Parmesan cheese

Cook the ravioli according to package directions. While the ravioli is cooking, melt the butter in a medium sized skillet over medium heat. Reduce the heat to low and add the tomatoes; cook until the tomatoes begin to soften and burst and the butter turns brown, about 7 minutes. Stir in the basil. Season the sauce with salt and pepper, to taste. Serve over ravioli and sprinkle with Parmesan.

Recipe from Kevin & Amanda.

BLT Penne Pasta (Bacon, Leek, Tomato)

I have a real treat for you today.  Not a sugary treat, but a super yummy dinner kind of treat.  That's ready in less than 30 minutes.  I like that kind of treat!

This BLT Penne Pasta was loved by the entire family (even if some of the littles picked out the leeks).  I'm still convinced you just can't go wrong with bacon.

I have a friend who claims cream cheese frosting can make anything taste good, even dirt!  I like cream cheese frosting well enough, but bacon is that magical thing for me.  Well, and chocolate.  Pretty sure bacon could make dirt taste good.  As long as you could get past the gritty texture.

2 tablespoons extra virgin olive oil (EVOO)
1/2 pound lean smoky bacon, diced
3-4 medium leeks, halved lengthwise, sliced 1-inch thick, then washed and dried
4 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1/2 teaspoon pepper
1/2 cup chicken broth
2 pints cherry tomatoes
1 pound penne rigate

Salt
2 cups Pecorino Romano cheese, grated

Bring a large pot of water to a boil for the penne. Heat the EVOO in a large skillet over medium-high heat. Add the bacon and crisp; about 5 minutes.  Drain off all but about 1/4 cup of the oil/bacon drippings. Add the leeks, garlic, thyme and pepper. Sauté for 5-6 minutes, then add the chicken broth and scrape the bottom of the pan to get anything that may be stuck off. Add the tomatoes and cover the pan. Cook the tomatoes until they burst, 10-12 minutes, shaking the pan occasionally. Salt the boiling water and cook the penne to al dente. Add a little of the starchy cooking water to the sauce just before draining the pasta. Toss the pasta with the sauce and 1 1/2 cups cheese. Serve garnished with remaining cheese.

Recipe adapted from Rachel Ray.

Country Club Chicken Spaghetti

Calling all mushroom lovers!  This Country Club Chicken Spaghetti is for you.  Even if you don't like mushrooms, there's bacon in this Country Club Chicken Spaghetti.  Bacon makes anything good, right?

My little 3 year old threw his normal fit when we sat down to dinner, but after I finally got him to try it, he ate all that was on his plate and then started picking off my plate.  In fact, all the kids ate it really well.

1 pound spaghetti
4 chicken breasts, boneless and skinless
1 large onion, diced
1 pound mushrooms, sliced
2 (10.75 ounce) cans cream of mushroom soup
4 slices bacon
1/4 cup chicken broth
2/3 cup sharp cheddar, shredded

Cook bacon in a large pan, over medium heat, until crisp.  Set bacon aside on a paper towel to cool, then crumble.  Generously salt and pepper chicken.  Cook chicken in the bacon grease until browned on the outside, but not cooked through; 3 to 5 minutes per side.  Place browned chicken breast in a 9x13-inch baking dish and set aside.  Add onion to the pan with the bacon drippings and cook for 3 minutes.  Add sliced mushrooms and cook for an additional 3 to 5 minutes; until softened.  Add cream of mushroom soup, chicken broth and crumbled bacon.  Stir until well combined, then stir in the shredded cheese; mix well.  Pour sauce over chicken and bake at 350 for 25 to 30 minutes, or until the chicken is cooked through and the sauce is bubbly.  While the chicken is baking, cook spaghetti according to the package directions.  Serve chicken and sauce over spaghetti noodles.

Recipe adapted from Kayotic Kitchen.

One Pot Tomato Basil Spaghetti

I couldn't believe how amazingly delicious this One Pot Tomato Basil Spaghetti was.  And I'll have to admit, I was a little surprised it actually worked.  I mean, throw everything into a pot, cover it and let it cook and your pasta comes out perfect?  It did work.  Perfectly!  It was so good and full of flavor that the kids didn't even notice that I used whole grain pasta.  They don't so much like the stuff and gobbled up the pasta without a single complaint!  I'll definitely make it again and again.

1 (13.25 ounce) package spaghetti
1 (15 ounce) can diced tomatoes with liquid (I used petite)
1 sweet onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes (it was a little spicy for my niece.  If you are sensitive to spice, reduce or omit)
½ tsp salt
2 teaspoons dried oregano leaves
handful of fresh basil, chopped
4½ cups chicken broth
2 tablespoons extra virgin olive oil

Place all ingredients in a large pot.  Cover pot and bring to a boil.  Reduce to a low simmer and cook for about 10 minutes, stirring about every 2 minutes. Cook until almost all the liquid has been absorbed and the noodles are cooked.

Recipe adapted from Ordinary Vegan.

Linked on Pinworthy Projects and Sweet & Savory Saturdays.

Panda Express Chow Mein

When I ask my kids where they want to eat when we eat out, Panda Express is a common answer.  They love the chow mein there.  I kinda dig it as well.  I also kinda really dig restaurant copy cat recipes.  This one isn't an exact copy (if you ask me) but it's still awesome!   There wasn't a drop noodle left over.  And there wasn't a single complaint either.  In fact, when the pan was empty, the kids who ate all their chow mein first started bribing the ones who hadn't finished yet for the rest of theirs.

"I'll let you sleep in my bed."

"I'll give you my candy."

Yep, those are the kinds of bribes that work around here. :)

1/4 cup soy sauce 

1 tablespoon brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/8 teaspoon black pepper

2 tablespoons vegetable oil

1 (15 ounce) package yakisoba noodles (found in the refrigerated produce section)

2/3 cup celery, sliced

1/2 medium onion, thinly sliced

2 heaping cups cabbage (I used coleslaw mix)

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper.  Mix well and set aside.  Remove noodles from packages and discard the included flavoring packets.  Rinse noodles well, drain, and set aside.  Heat oil over medium-high heat in a large wok or skillet.  Add celery and onion and saute for 3 to 5 minutes, or until onions become soft and transparent.  Add cabbage and saute another 2 to 3 minutes, or until soft.  Add noodles and soy sauce mixture and heat for an additional 2 to 3 minutes, or until noodles are heated through.  Serve immediately.

Recipe adapted from Eat Cake for Dinner. 

Linked on Pinworthy Projects, Best of the Weekend, The Weekend re-Treat, Party in Polka Dots, Strut Your Stuff Saturday and Sweet & Savory Saturdays . 

Creamy Broccoli and Sun Dried Tomato Penne Pasta

This Creamy Broccoli and Sun Dried Tomato Penne Pasta was SO good!  It's creamy, cheesy and just plain delicious!  A couple of the kids picked out the sun dried tomatoes, but loved it other than that.  I guess I can't complain too much for their first time trying sun dried tomatoes.  

1/2 (16 ounce) box penne pasta (8 ounces)
2 cups fresh broccoli, steamed
1 pint half and half
1 (8 ounce) package 6 cheese Italian blend (a 3 or 4 cheese blend would work as well if the 6 cheese blend is not available)
1 (3.5 ounce) package sun dried tomato halves, very roughly chopped
1 clove garlic, minced
1 teaspoon basil
1/2 teaspoon salt

Cook pasta according to package directions.  While pasta is cooking, pour half and half, sun dried tomatoes, basil, and garlic into a large skillet.  Bring to a simmer over medium heat, then reduce heat to medium-low and let simmer 5 minutes.  Slowly stir in cheese and cook until melted.  Add salt, cooked pasta, and broccoli.  Stir well to combine.

Recipe from The Royal Cook - an original!

Linked on The Weekend re-Treat, Tatertots & Jello, Strut Your Stuff, Sweet & Savory Saturdays, Party in Polka Dots, Finding the Pretty & Delicious and Pinworthy Projects.

Warm Spaghetti Salad

I've had lots of pasta salads, but never a warm pasta salad, and never one with spaghetti.  This one was fantastic!  It is quick to put together and the kids even enjoyed it.  Some of them picked out the tomatoes, but still enjoyed it.  They even liked the feta cheese.  It got warm and soft and was delicious.

This Warm Spaghetti Salad makes a fantastic meal, or side.  We ate it as a meal.

1 (14.5 ounce) box spaghetti, cooked according to package directions
1 (6 ounce) can black olives, (I will cut the olives in half next time)
1 (6 to 8 ounce) container grape or cherry tomatoes, cut in half
1 (4 ounce) package feta cheese crumbles
1 tablespoon parsley
1/3 cup olive oil
3 cloves garlic, minced
salt and pepper to taste

Pour olive oil into a large pan and heat over medium-high heat.  Add garlic and cook until fragrant, about 30 to 60 seconds.  Remove from heat and add remaining ingredients.  Mix well and serve immediately. 

Recipe from The Royal Cook - an original!

Linked on Weekend re-Treat, Strut Your Stuff, Tatertots & Jello, Pinworthy Projects, Party in Polka Dots and Manic Monday.

Slow Cooker Sausage and Tortellini Soup

Yesterday as I pulled my crock pot out of the cupboard, I noticed it wasn't very clean.  My kids seem to think there's a magician in our dish washer that will get off all the stuff they don't want to take time for when they're doing the dishes.  I called all of the kids downstairs and had them sit on the couch.  I showed them 2 plates that I pulled out of the sink, one that had been scraped and rinsed, and one that hadn't.  I asked them which was was ready to put in the dishwasher and which one wasn't.  Then I explained that when they put the dishes in the dishwasher that haven't been rinsed off, none of the dishes get very clean.  I let them know that I wasn't going to rewash dishes that they didn't take the time to rinse off before they went in the dishwasher anymore, that we were just going to use them.  I showed them the crock pot in all it's dirty glory and let them know that I was going to cook dinner in it, just the way it was.  Their sweet little eyes got wide, mouths dropped opened and they let me know how disgusting they thought it was.  They even informed me that I would have to eat the food too.  I let them know I was fine with that and took my lovely, but dirty, crock pot back into the kitchen and started on dinner preparation.  My 7 year old grabbed the crock pot off the counter and volunteered to wash it herself.  I told her that would be wonderful, but the dishwasher failed to be unloaded last night and there was no room in the sink to wash it.  I've never seen my dishes done so quickly, and not to mention the right way, without having to ask anyone.  Hopefully the lesson will stick this time. :)

This Slow Cooker Sausage and Tortellini Soup was so easy and so yummy!  There wasn't a drop leftover after dinner last night.  

1 (19 ounce) package frozen tortellini
1 (28 ounce) can diced tomatoes, drained
2 (14.5 ounce) cans chicken broth
1 (14 ounce) package sausage (fully cooked), sliced
1 (8 ounce) package cream cheese
1/2 - 1 (10 ounce) bag fresh spinach - I used half of the bag this time but would have liked a bit more.
1 teaspoon Italian seasoning

Pour all ingredients into a slow cooker and cook on low for 4 to 5 hours. 

Recipe adapted from Little Fellows.

Linked on Sweet and Savory Saturdays, Pinworthy Projects, Manic Monday, Weekend re-Treat, Strut Your Stuff, Tatertots & Jello and Party in Polka Dots.

Lasagna Roll Ups

I've been quite the slacker around here lately!  I've pretty much given up cooking.  Not really.  I've decided to give each of the kids a night of the week they get to cook dinner.  It's been pretty much amazing!  I actually have time to help the kids with reading and homework now and I still get to cook on the weekends.

These Lasagna Roll Ups were one of the things I got to make this weekend.  To say they were a hit would be almost an understatement!  The little dude licked his plate clean (literally.  He seems to think he's a puppy.....), and every last one of the kids ate without a single negative comment.  And they all ate their food.  All gone!

1 (15 ounce) container ricotta cheese
1 clove garlic, minced
1 egg
1/4 teaspoon pepper
1/2 teaspoon salt
1 1/2 tablespoons Italian seasoning
2 cups spinach, roughly cut
5 cups mozzarella cheese, shredded and divided
1 (28 ounce) jar pasta sauce
12 lasagna noodles, cooked according to package directions

Grease a 9x13-inch baking dish and spread 1 cup of pasta sauce on the bottom of the dish.  Combine ricotta cheese, spices, egg, spinach and 4 cups mozzarella cheese in a large mixing bowl; mix well.  Lay the noodles flat and spread about 1/3 cup of the cheese mixture on each noodle.  Roll each noodle up and place seam-side down in the baking dish.  Top with remaining pasta sauce and sprinkle with remaining 1 cup shredded mozzarella cheese.  Bake at 350 for 30 minutes.

Recipe from The Royal Cook - an original!

Linked on Manic Monday, Tatertots and Jello and Strut Your Stuff

Lasagna Soup

It's not often that my entire family likes a meal.  At least not all at the same time.  They seem to change their minds about what they like more often than I would like...  They all LOVED this Lasagna Soup all at the same time!  There wasn't a single complaint or even a "Mom, please don't make this again".  When my 13 year old walked through the door from boxing he said "Wow Mom!  That smells good!"  That's always a good sign.

As we sit around the dinner table, I like to ask my kids what their favorite part of the day was that day.  My 6 year old said that dinner was her favorite part.  She loved being able to help make it in her new apron she got from one of her cute little friends at her birthday party, and she loved how yummy it turned out.  The hubs and I also said it was our favorite part of the day.  The hubs because it was so good, and myself because there wasn't any complaining.  Pretty sure Lasagna Soup will make a regular appearance at dinner time from now on.

1 pound ground beef
1 small onion, diced
1 glove garlic, minced
2 (10.75 ounce) cans tomato soup
2 (14.5 ounce) cans beef broth
1 (28 ounce) can diced tomatoes (I used petite diced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon oregano
1/2 teaspoon pepper
1 teaspoon salt
1 1/2 teaspoons brown sugar
1 (12 ounce) package bow tie pasta, cooked according to package directions
Mozzarella cheese, shredded, for topping

Cook ground beef, onion and garlic in a large pot over medium heat until the beef is no longer pink.  Add tomato soup, beef broth, diced tomatoes, brown sugar and spices.  Mix well and bring to a simmer; simmer for 30 minutes.  Add cooked pasta and serve immediately topped with shredded mozzarella cheese.

Recipe from The Royal Cook - an original!

Linked on Tatertots and Jello, Your Homebased Mom, Sweet & Savory Saturdays, Show Me What Ya Got and Six Sisters' Stuff. 

Ricotta Gnocchi

I've never made my own pasta before, but this Ricotta Gnocchi was so simple!  Not only was it easy, it was delicious.  After cooking the Ricotta Gnocchi, I fried it in butter and sprinkled it with Parmesan cheese.  It was good, very good!  It would also be fantastic in soup or with a pasta sauce. 

1 (15 ounce) container ricotta cheese
1 egg
1 teaspoon olive oil
2 cups flour
3/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a medium sized bowl, except flour, and mix well.  Add 1 1/2 cups flour, 1/2 cup at a time, until the dough is soft and sticky.  Pour the dough out on a floured surface and knead in remaining 1/2 cup flour until the dough no longer sticks to your hands.  Bring a large pot of water to a boil.  Divide dough into 6 pieces.  Roll each piece into a rope that is about 1/2 inch thick.  Slice into 1 inch pieces.  When the water is boiling, drop the gnocchi into the water.  When the gnocchi is all floating, cook for 30 more seconds.  Remove gnocchi from the pot with a slotted spoon and drain in a colander.

Recipe from Budget Bytes.

Baked Macaroni and Cheese

Although I'm enjoying the cooler weather, it's almost depressing.  Depressing because I know it means winter is just around the corner.  I'm no fan of winter.  I don't like the cold, and the snow is even worse.  On the bright side, I can use my oven to bake up a storm of fallish goodies and comfort foods.  And hot chocolate season is here.  I guess that makes up for the approaching winter. 

I loved this Baked Macaroni and Cheese!  I loved the flavor the garlic gave it and the simple ingredients it has.  The family ate it really well and loved the topping.  My little 6 year old was less than happy that it wasn't macaroni and cheese out of the blue box, but devoured every last bite.  I think that's a good sign.

1 (12 ounce) box macaroni (or other pasta of choice), cooked according to package directions and drained
3 tablespoons butter
2 cloves garlic, minced
1/4 cup flour
2 cups milk
1/4 teaspoon pepper
1/2 teaspoon salt
5 cups sharp cheddar cheese, shredded
12 round buttery crackers (like Ritz), crushed

Melt butter in a large sauce pan over medium heat.  Add garlic and cook for 1 minute.  Reduce heat to medium-low and add flour.  Stir to make a paste and cook for 1 minute.  Slowly pour in milk, whisking constantly.  Increase heat back to medium and cook, stirring constantly, until thickened.  Slowly add 3 cups of the cheese and whisk until melted and smooth.  Stir in the cooked macaroni and mix until well combined.  Add 1 cup of cheese and stir until just combined.  Pour into a greased 9x9 inch pan.  Top with remaining 1 cup cheese and sprinkle with cracker crumbs.  Bake for 30 minutes at 350.

Recipe from The Royal Cook - an original!

Chicken Enchilada Pasta

I'm not sure if I'm normal (okay, I'm pretty sure I'm not....), but by the time dinner time rolls around, I'm not in the mood to make a big fancy dinner.  I'm usually a bit worn out from chasing little ones around all day and just want something quick and easy.  And yummy.  Chicken Enchilada Pasta was perfect!  It came together quickly (in less than 30 minutes!) and was a hit with the entire family.  All the kids ate it without a single complaint!  That's a winner!

3 chicken breasts, cooked and cubed or shredded
2 tablespoons oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 (4 ounce) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10 ounce) cans green chili enchilada sauce (I used my homemade Green Tomato Salsa Verde)
2/3 cup red enchilada sauce
1 (6 ounce) can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheddar cheese
1 (16 ounce) box pasta, cooked according to package directions

Heat oil in a large skillet.  Add the onion and cook until translucent, about 3 minutes. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for 10 minutes. Add the cheese a handful at a time and stir after each addition until melted.  Add in sour cream and stir until combined and heated through (don't let it boil or it will curdle).  Pour the sauce over the pasta and stir until thoroughly combined.

Recipe from Mel's Kitchen Cafe.

Linked on Tatertots and Jello. 

Easy Chicken and Bell Pepper Pasta

If your garden (or farmers market, or even grocery store) is overflowing with bell peppers, you don't want to miss out on this Easy Chicken and Pepper Pasta.  The hubby and I loved how fresh it tasted.  And the kids, well, they picked out the peppers and onions and had races to see who could eat them the fastest so they could get them out of the way savor the "good stuff".  The claim to not like the peppers and onions, but I am determined to get them all to love them.

2 tablespoons olive oil (or other oil)
3 cloves garlic, minced
3 bell peppers, (I used 2 red and one green, but any combination would work)
1 onion, sliced
4 boneless, skinless chicken breasts, sliced
1 tablespoon fresh basil, chopped
salt and pepper, to taste
1 (16 ounce) box of pasta, cooked according to package directions

Heat 1 tablespoon oil in a large frying pan over medium high heat.  Add garlic and cook for 1 minute, stirring often.  Add peppers and onion and cook, stirring often, until slightly tender (about 3 minutes).  Remove peppers from the pan and add in remaining oil and chicken.  Cook until chicken is cooked through (about 3 to 5 minutes).  Drain juice (if any) from the chicken and add the pepper back into the pan.  Add fresh basil, salt and pepper and mix well.  Serve over pasta.

Recipe from The Royal Cook, an original!

Meaty Pasta Sauce

I don't think it's possible to have too many recipes for pasta sauces.   Here is another fantastic pasta sauce recipe.  One thing that I love about this Meaty Pasta Sauce is that it is nice and thick.  You don't have to worry about it running into all of your other food.   Oh,  and it's delicious!

2 pounds sweet Italian sausage
1 cup onion, diced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
2 tablespoons sugar
2 teaspoons basil (2 tablespoons fresh)
1/2 teaspoon fennel seed
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1/4 teaspoon sage
1 teaspoon oregano (1 tablespoon fresh)
1 teaspoon Thyme (1 tablespoon fresh)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a large pot cook the sausage, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, and tomato sauce. Mix in sugar and spices. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.   I cooked it in the crock pot this time on low for 6 hours.  I added all ingredients except the sausage at the beginning and cooked the sausage and added it the last hour.  Turned out super yummy!  And the house smelled fantastic.

Recipe adapted from All Recipes. 

Homemade Creamy Macaroni and Cheese

I love homemade macaroni and cheese. The stuff in the blue box just doesn't seem to cut it for me. I prefer the real stuff. Anytime I ask my 4 year old what she wants to eat for lunch, she always replies with macaroni and cheese. It never fails. On her birthday I asked her what she wanted for dinner and her reply was the same, macaroni and cheese. Since it was her birthday, I decided to give in to her macaroni and cheese addiction, but not from the blue box. She got Homemade Creamy Macaroni and Cheese and loved it! And I loved that it was fairly easy to make - it's all done on the stove top.

3 1/2 cups water
1 (12 ounce) can evaporated milk
1 (12 ounce) box elbow macaroni or other pasta (I used rotini)
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon nutmeg
1/4 teaspoon hot sauce (I used Franks)
12 ounces shredded cheese (I've used mild cheddar, sharp cheddar and Monterey Jack)
2 tablespoons butter, cut into small chunks
Pepper to taste

In a large (12 inch) skillet, bring water, 1 cup evaporated milk, salt and macaroni just to a simmer over high heat. Reduce heat and simmer, stirring often, until the macaroni is cooked, about 10 minutes. Combine remaining evaporated milk, cornstarch, mustard, nutmeg and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer until thickened, about 1 minute. Remove from the heat and add cheese 1 handful at a time, stirring after each addition until melted. Stir in the butter and season with salt and pepper to taste.  Serve immediately.

Recipe adapted from Mels Kitchen Cafe.

Olive Garden Mostaccioli

This Olive Garden Mostaccioli is fabulous!  It's full of all kinds of good stuff.  Good stuff like chicken and pasta, cream, butter and cheese.  Lots of good for you stuff.  The family loved this amazing dish.  I was surprise to see any left in the pan when dinner was over with the way they ate it.  Yeah, it really is that good! 

I baked up a batch of French Bread to serve with the Olive Garden Mostaccioli and I almost thought I'd died and gone to heaven.  Oh.  Yum!!!

1 (16 ounce) box mostaccoli (I usually just use whatever pasta I have on hand)

¾ cup butter

1 cup whipping cream

¼ tsp white pepper

1 ¼ cup fresh Parmesan cheese

2 teaspoons fresh Italian parsley, chopped

2 garlic cloves, minced

1 (28 ounce) jar spaghetti sauce 

Salt to taste

2 cups mozzarella cheese, shredded

2 to 3 boneless skinless chicken breasts, cooked and sliced

Cook pasta according to package directions.  Melt butter in a in a large pan over medium heat.  Add whipping cream and pepper and reduce the heat to medium-low.  Cook until it starts to thicken - about 5 minutes.  Add Parmesan cheese and stir until melted.  Add spaghetti sauce and salt to taste.  Cook until heated through.  Combine chicken, sauce, parsley and pasta noodles in a greased 9x13 inch pan.  Top with mozzarella cheese and bake for 30 minutes at 350.

Recipe from Little Brown House.

Linked on Get Your Brag On.

Slow Cooker Marinara Sauce

This Slow Cooker Marinara Sauce is so easy to make and is really good. Just throw everything in your crock pot and forget about it. Well, for 8 hours. The flavors are really enhanced by the long, slow cooking process. And you don't even have to do anything to it but pour it in the crock pot and then eat it. That's my kind of recipe. :)

If you like a little meat in your sauce, cook the meat and throw it in the sauce right before eating. Italian sausage is my favorite.

3 (15 ounce) cans crushed tomatoes
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 medium yellow onion, diced
2 cloves garlic, minced
2 whole bay leaves
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a slow cooker and cook on low for 8 hours. Just before serving, remove bay leaves and discard. Serve over your favorite pasta.

Recipe adapted from Budget Bytes.

Linked on Get Your Brag On.

Olive Garden Alfredo Sauce

I have a recipe for Fettuccine Alfredo that I just love, but there's nothing wrong with trying out a new recipe. Especially a recipe from Olive Garden. This Alfredo Sauce turned out nice and creamy and even heated up really well the next day (although a bit thicker). Although I prefer my Fettuccine Alfredo recipe, this one was fantastic!

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta.

Recipe from Olive Garden.