Chicken Penne Gorgonzola

Chicken Penne Gorgonzola

1 pint heavy cream

1 lb chicken, seasoned any way you want

1 lb mushrooms, sliced

1 clove garlic, minced

1 tbsp pepper

1 tsp garlic powder

pinch of italian seasoning

1 tbsp butter

1/4 cup of milk

1 pkg Gorgonzola cheese

1 jar of alfredo sauce

1 lb penne pasta

 

Heat butter in skillet over medium heat and sautee chicken until cooked through. Take chicken out of pan and let rest for 5 min. Put mushrooms and minced garlic in skillet and sautee until translucent.

while mushrooms are cooking bring water in large pot to boil to start cooking the pasta

 add chicken and cook together for 1 min; set aside. Heat heavy cream, pepper, garlic powder, and milk in large pot; once heated add chicken and mushroom mixture stir and cook for 1 min. Add gorgonzola cheese and cook until melted and then add jar of alfredo sauce

Last add penne past and let simmer for 10 min.

Cinnamon Rolls

Rolls
1 pkg active dry yeast
1 cup warm milk
1/2 cup sugar
1/3 cup butter
1 tsp salt
2 eggs
4 cups flour

Filling
1 cup brown sugar
2 1/2 tbsp cinnamon
1/3 cup butter softened

Icing
1/4 cup melted butter
1/4 (4 oz) cup cream cheese
1 1/2 cups powedered sugar
1 tbsp whole milk
1 tsp vanilla

1. For the rolls, dissolve yeast in warm milk in large bowel.
2. Mix together the sugar, margarine salt, and eggs. Stir in the milk and yeast solution, then add flour and mix well
3. Knead the dough into a large ball on a lightly floured surface. Put in a covered bowel and let rise in a warm place about 1 hour
4. Roll the dough out on a lightly floured surface. Roll the dough flat until its apprx. 21 in long 16 in wide. It should be 1/4 in. thick
5. For the filling, combine the brown sugar and cinnamon in a bowel. Spread the softened butter over the dough and then sprinkle on the cinnamon-brown sugar mix.
6. Working carefully roll the dough from top to bottom
7. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in greased pan. Let Rolls rise for 30 min-1 hour. Bake 10 minutes or until golden brown
8. make the icing by mixing butter and cream cheese together then add powdered sugar mix well then milk and vanilla extract.
9. When rolls come out let cool for 10 min then coat with icing

Rolls can be frozen after baking and then microwaved for 20 to 30 sec when ready to be eaten
6.

Italian Mushroom Tomato Sauce (Spaghetti)

• 1 lb italian sausage or hamburger
• 1 lb mushrooms
• 1/4 cup butter
• 4 (6.5 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 2 bay leaves
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 (8 ounce) package spaghetti

Directions

1. In a large skillet, brown sausage over medium heat; drain and set aside.
2. melt butter in saute pan and add mushrooms and saute until soft
3. In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
4. Simmer over medium-low heat for at least one hour; it is best if simmered all day.
5. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain

Pineapple Rum Cheesecake with Chocolate Crust

Choco Graham Cracker Crust

1 pkg graham crackers

1/4 cup butter

1/4 cup of semi sweet chocolate chips melted

preheat oven to 400 degrees. crush graham crackers in blender. mix all ingredients together and press into a greased 10 inch springfoam pan and bake 10-15 min 

• 4 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1 teaspoon vanilla extract
• 1 tbsp Pineapple Rum such as Malibu or Parrot Bay

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside pan with foil.
2. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time.
3. Add vanilla and Rum to cream cheese. Pour mixture into the prepared springform pan.
4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan
5. serve with warm chocolate syrup and whipped cream 

Best Chicken Fried Steak

Ingredients

4 (1/2 pound) beef cube steaks 
2 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon black pepper 
3/4 teaspoon salt 
1 1/2 cups buttermilk 
1 egg 
1 tablespoon hot pepper sauce (e.g. Tabasco™) 
2 cloves garlic, minced 
oil for frying 
salt and ground black pepper to taste

Directions

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl and Stir in the baking powder, baking soda, pepper, and salt with flour. Put buttermilk, egg, Tabasco Sauce, and garlic in a seperate bowl. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour. 
Heat oil to 375 degrees fry steaks for about 10 to 15 min on each side or until golden brown and no more blood 

Oriental Chicken Salad (like Applebees)

I found this recipe on topsecretrecipes.com and so I tried it out because the Oriental Salad is one of my personal favs and it tastes pretty darn close to the real thing! So Good!


serving for 1 dinner portion

Oriental Dressing'
3 tbsp honey
1 1/2 rice wine vinegar
1 tsp dijon mustard
1/8 tsp sesame oil

Salad
2-4 cups vege oil for frying
1 egg
1/2 cup milk
1/2 cup corn flake crumbs
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 skinless boneless chicken filet
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 cup shredded carrot
1 green onion
1 tbsp sliced almonds
1/3 cup crunchy chow mein noodles

1. Blend all ingredients together for dressin in small bowel with electric mixer let chill in the fridge while making salad

2.Preheat oil in deep fryer or deep pan to around 350 degrees

3. In a small shallow bowel beat eggs and milk together

4. In another bowel combine flour, corn flake crumbs, salt, and pepper

5. Pound chicken breasts pretty thin and cut into 4-5 strip pieces. Dip each strip in flour mix then egg then flour mix again. Fry for about 5 min or until golden brown

6. toss remaining ingrediants together except almonds

7. toast almonds in butter in small skillet over med heat for 3-5 min or until light brown

8. cut chicken strips into bite size pieces and place on top of sald. Serve with dressing on the side

Sarah's Original Chili Recipe

1 lb hamburger

 

salt and pepper

 

1 large red onion, finely diced

 

4 cloves of garlic, finely chopped

 

3 tablespoons ancho chile powder

 

1 tablespoon chile de arbol powder

 

1 tablespoon ground cumin

 

1 bottle of octoberfest beer or dark beer

 

4 cups chicken broth

 

2 (10 ounce) cans pureed tomatoes

 

1 can diced tomatoes, drained

 

1 tablespoon chipotle chile puree

 

2 tablespoons honey

 

1 can pinto beans drained

 

1 can kidney beans, drained

 

 

 

Brown hamburger in large pot.

 

While browning the hamburger add onion and cook onion with hamburger for about 3 minutes. Then add garlic and cook for 1 minute or until hamburger is finished browning.

 

Add the ancho chile powder, chile de arbol powder, and cumin and cook for 2 minutes.

 

Add the beer, bring to boil, and cook until reduced by half, 3 to 4 minutes.

 

Add the chicken broth, tomato puree, diced tomatoes, chipotle puree, and honey. Bring to boil, then reduce the heat to medium and simmer for at least 1 hour.

 

Add the beans and continue cooking for 15 minutes