Better than Alice's Chicken

Ingredients

6 Strips Bacon

4 Boneless, Skinless Chicken Breast

1 Tbsp Season Salt

1 tsp. Black Pepper

1 tsp. Cumin

1 tsp. Garlic Powder

1 tsp. Onion Powder

8 oz. Sliced Mushrooms

1 cup Cheddar or Colby Jack, shredded

1 cup salsa

Instructions

Cook bacon in large skillet reserving 2 Tbsp of the grease.

Combine all the spices and season the chicken with mixture on both sides.

Cook chicken in the reserved grease over medium high heat until cooked through..5-6 minutes per side.

Remove chicken from the pan and tent with foil to keep warm.

In same skillet, saute mushrooms for 2 minutes. Remove from pan.

Place chicken back in skillet and top with mushrooms, bacon (2 strips per), salsa and cheese.

Reduce heat to low and cover. Allow everything to melt together..about 2-3 minutes.

Simple Seafood Alfredo and Pasta

FOR THE SAUCE

8 oz. cream cheese

1/2 cup butter

1 1/2 cup milk

1 tsp garlic powder

1 tsp lemon pepper

1 tsp parsley

2 Tbsp. capers

6 oz. Parmesan Cheese

FOR THE REST

1 lb. Penne pasta

1 Tbsp olive oil

2 Tbsp. butter

1 lb. lump crab meat (or imitation crab)

12 oz. shrimp, tail off

2 cloves garlic, minced

1 Tbsp. dried parsley

1 tsp. lemon pepper

2 pinches crushed red pepper

FOR THE PASTA

Begin by cooking 1 lb Penne pasta ( or other good sauce hugging pasta) per directions. Drain.

FOR SAUCE

While pasta is cooking, melt 1/2 cup butter and cream cheese in saucepan over medium heat. Stir frequently.

Once melted slowly add in 1 1/2 cup milk.

Mix in garlic powder, lemon pepper, parsley, capers and parmesan cheese.

Thicken over medium heat (slow boil) for about 5 minutes, stirring often. Remove from heat.

FOR THE REST

In large deep skillet combine 1 Tbsp olive oil and 2 Tbsp butter. Melt over medium high heat.

Once melted, add in crab, shrimp, minced garlic, parsley, lemon pepper, and crushed red pepper.

Toss to evenly coat the seafood with the seasonings and cook for about 4-5 minutes until the shrimp have become pink.

Add sauce to pan with the seafood and stir to combine.

Add in drained paste and mix to coat each noodle in the creamy sauce.

Garnish with some parsley and more parmesan to serve!

French Toast Casserole

Ingredients

1 loaf french bread

1 cup milk

1/2 can sweetened condensed milk

2 tsp. vanilla

3/4 tsp. cinnamon

1/4 tsp. pumpkin pie spice

7 eggs

1/4 tsp. salt

FOR THE TOPPING

3/4 cup butter, softened

1 1/3 cup brown sugar

2 Tbsp. corn syrup

1/4 cup shredded coconut

1 1/2 cups pecans, roughly chopped

Instructions

Slice french bread into slices about 1/2 inch thick.

Place in a lightly greased 9 x 13 pan...can overlap...just want to evenly cover the inside of the pan.

In a large bowl, combine all other ingredients..besides the topping stuff!!

Pour over the bread slowly, may even need to spoon the "custard" over it to get all of the bread moist.

Allow to soak for at least one hour...better yet, overnight!!

FOR THE TOPPING

Combine softened butter, brown sugar and corn syrup in a large bowl. Mix together,

Add shredded coconut and chopped pecans and stir to evenly combine.

Spread evenly over the soaked french toast.

Bake in a preheated oven at 350 degrees for 50 minutes. If the top is browning too fast for you, cover it with foil for the rest of the time.

Remove, let sit for about 10 minutes, and serve with maple syrup!

Amish Cheesy Bake Casserole

Ingredients

1 pound sliced bacon, chopped

1 onion, diced

4 cups shredded style hasbrown potatoes

9 eggs, beaten

2 cups shredded cheddar

1 1/2 cups cottage cheese

1 1/4 cups shredded swiss

Instructions

Preheat oven to 350 degrees.

In large skillet, cook diced bacon and onion until bacon evenly browned.

Drain and place in large bowl.

To the bowl, add all other ingredients.

Pour into lightly greased 9 x 13 pan.

Bake for 45 minutes then remove and let cool for 10 minutes before serving.

Lemon Pound Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened at room temperature
• 1 cup sugar, plus 1/3 cup
• 4 eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup lemon juice, plus 1/3 cup

Directions

Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices

Crockpot Lasagna

1 pound ground beef

1 large onion, peeled and chopped

2 jars (26 ounce each) your favorite spaghetti sauce

1 teaspoon salt

2 teaspoons dried Italian seasonings, divided use

1 package (8 ounces) no-cook lasagna noodles

4 cups (16 ounces) shredded mozzarella cheese

1-1/2 cups (12 ounces) small-curd cottage cheese

1/2 cup grated parmesan cheese

In a skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.  Add the spaghetti sauce, salt and 1 teaspoon of the Italian seasonings to the meat; mix well. 
Spread a fourth of the meat sauce in a 5 quart slow cooker.  Arrange a third of the noodles over the meat sauce (break the noodles if necessary). Combine the cheeses and remaining 1 teaspoon of Italian seasonings in a bowl.  Spoon a third of the cheese mixture over the noodles. 
Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Crockpot Macaroni and Cheese

1 lb macaroni noodles

1/2 cup butter

1 (5 ounce) can evaporated milk

1 (10 1/2 ounce) can condensed cheddar cheese soup

1 cup milk

4 cups cheddar cheese (seperated)

Directions:

1. 1
   Cook macaroni noodles (or other favorite style) in boiling, salted water until barely aldente; do not overcook as you still have many hours of cooking time; Note: salting your pasta water is the only time you can actually season the pasta itself; it really does make a difference in flavor.
2. 2
   Place 1/2 cup butter into bottom of crockpot.
3. 3
   After draining the pasta well, toss it into crockpot and mix with the butter; the heat of the fresh pasta will melt the butter.
4. 4
   In a seperate bowl, blend together the evaporated milk, cheddar soup, and cup of milk; blend into pasta.
5. 5
   Toss in 3 cups of shredded cheddar cheese, holding the last cup to side as topping ( I often mix cheddar and colby for a different flavor and sometimes parmesian if I have extra on hand).
6. 6
   Cook in crockpot on high for 4 hours or low for 6 hours.
7. 7
   Add last cup of cheese on top last 30 minutes or so to allow to melt.