Homemade Chicken, Ranch and Rice Soup

Recipe from www.picky-palate.com
Recipe referred from friend, Ryndi

Ingredients

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large carrots, peeled and sliced

3 stalks of celery, chopped

3 Tablespoons fresh minced garlic

2 large boneless skinless chicken breasts

1 Cup dry rice, steamed….comes out to about 3 Cups cooked

64 oz chicken broth

1 Tablespoon dry Ranch Dressing seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

2 Tablespoons Dijon Mustard

1 teaspoon hot sauce, like Tabasco (optional)

Directions:

1. Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly.

8 servings

http://picky-palate.com/2010/06/07/homemade-chicken-ranch-and-rice-soup/

Souper Spaghetti

Referred by a friend, Melissa

Ingredients

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 small green sweet pepper, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 teaspoon minced garlic
• 2 14-1/2-ounce cans diced tomatoes, undrained
• 2-1/2 cups water
• 1 13- to 15-ounce jar spaghetti sauce
• 1 tablespoon sugar
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Dash crushed red pepper
• 2 ounces spaghetti, broken into 2-inch pieces
• Fresh herb sprigs (optional)

Directions

1. In a large saucepan or Dutch oven, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink, stirring frequently. Drain excess fat.

2. Add undrained tomatoes, the water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling. Add broken spaghetti. Return to boiling. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until spaghetti is tender. Serve immediately. If desired, top each serving with a fresh herb sprig. Makes 6 servings.

http://www.bhg.com/recipe/soups/souper-spaghetti/

Bacon-Wrapped Jalapenos

Yield: 40 appetizers

Prep Time: 20 minutes | Bake Time: 20 to 30 minutes

20 whole, fresh jalapeños
2 8-oz blocks of cream cheese, softened at room temperature
1 to 2 pounds of bacon

1. Preheat oven to 375 degrees F. Place a wire rack on a baking sheet and set aside.

2. Cut the jalapeños in half, lengthwise. Remove the seeds and membranes. Stuff each jalapeño half with cream cheese. Wrap each jalapeño half with bacon. Secure with a toothpick.

3. Bake in the preheated oven for 20 to 25 minutes. If after 20 minutes the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish. Just keep a close eye so they don’t burn! Serve immediately or at room temperature.

http://www.browneyedbaker.com/2011/01/27/cream-cheese-stuffed-bacon-wrapped-jalapenos/

Mini Love Turtles

Ingredients

• 75 pecan halves (about 1 1/2 cups)
• 40 vanilla caramels (about 1 1/2 cups), unwrapped
• 2 Tbs. whipping cream
• 1/2 cup semisweet chocolate pieces
• Valentine sprinkles

Directions

Line 2 cookie sheets with parchment paper. Arrange the pecan halves in small piles of 3 nuts each; set aside.

In a medium microwave-safe bowl combine the caramels and cream. Microwave on high for 20 seconds at a time, stirring after each, until melted and smooth (about 1 minute total). Drop a spoonful of the melted caramel onto the center of each pecan pile. (If caramel becomes too thick, reheat for a few seconds in the microwave.) Let stand about 15 minutes to firm up.

Meanwhile, place chocolate pieces in a small microwave-safe bowl. Microwave on high for 30 to 45 seconds or until melted and smooth, stirring once. Transfer to a resealable plastic bag; snip a hole in one corner of the bag. Squeeze a dollop of chocolate on top of each caramel candy. Top the chocolate with sprinkles and let stand until set, about 30 minutes.

http://www.parents.com/recipe/candy/mini-love-turtles/

Peanut Butter Balls

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup creamy peanut butter
• 5 Tbs. unsalted butter, softened
• 1/2 tsp. vanilla
• 2 cups chocolate candy melts
• Valentine sprinkles

Directions

In a large mixing bowl beat powdered sugar, peanut butter, butter, and vanilla with an electric mixer until combined and smooth. Shape dough into 1-inch balls. Transfer balls to a waxed-paper-lined cookie sheet. Cover with waxed paper and chill until firm, about 1 hour.

Place candy melts in a medium microwave-safe bowl. Microwave on high for 1 minute or until melted and smooth, stirring twice. Use a fork to dip chilled peanut butter balls, one at a time, into melted chocolate to coat, allowing excess to drip off into bowl. Place on waxed paper-lined cookie sheets. Immediately top with sprinkles before chocolate sets.

http://www.parents.com/recipe/chocolate/peanut-butter-balls/

Baked Sandwich

One of my favorite recipes right now!
I bought the King Hawaiian Savory butter bread rolls. (12 count)
Cut bread in half and place in pan.
Layer with your meat choice. (I used honey ham and I used almost the whole container)
Layer with your cheese choice. (I used swiss cheese)
Go ahead and place the bread back on top.

In a sauce pan add

*1/2-1 stick of butter

*1 T poppy seed

*2T sugar

*1T dry onion flakes

*2T honey mustard

Melt butter and all ingredients..stir well

Before you pour this over the rolls run a knife down the roll lines of the bread..cut them so the dressing can slide over the side of each piece.

Cook for 15 min at 350 and enjoy a small piece of heaven

Christmas Blondies

Prep: 15 minutes

Bake: 30 minutes

Ingredients

• 2/3 cup butter, softened
• 2 cups packed brown sugar
• 2 large eggs
• 1 Tbsp. cherry brandy or cherry juice (optional)
• 1-1/2 tsp. baking powder
• 2 tsp. vanilla
• 1/4 tsp. salt
• 2-1/4 cups all-purpose flour
• 1 cup chopped walnuts, toasted*
• 3/4 cup chopped white or dark sweet chocolate
• 1/2 cup coarsely chopped candied cherries

Directions

1. Heat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.

2. In large mixing bowl beat butter on medium speed 30 seconds. Add brown sugar; beat until well-combined. Beat in eggs, brandy, baking powder, vanilla, and salt. Add flour; beat just until blended. Stir in nuts, chocolate, and cherries. Spread in prepared pan.

3. Bake 30 minutes or until golden. Cool completely in pan on wire rack. Cut in bars. Makes 24 bars.

4. *Spread nuts in shallow baking pan. Toast in 350 degree F oven for 5 minutes.

http://www.bhg.com/recipe/bars/christmas-blondies/

Chicken Tortilla Soup

Prep Time: 10 Minutes |

Cook Time: 1 Hour30 Minutes |

Difficulty: Easy | Servings: 8

Recipe credit: The Pioneer Woman

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• Garnishes:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Pumpkin Cookies

Makes 3-4 dozen cookies, depending on size.

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
2 cups all-purpose or whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
Optional: 1/2 cup raisins, 1/2 cup nuts or 1/2 cup mini chocolate chips

Heat oven to 375 degrees. Using a stand mixer (or hand mixer), mix the first three ingredients. Once combined, add in the flour, baking powder, baking soda, cinnamon and salt. Mix until batter is consistent. Add in the optional ingredients if you choose to do so.

Using a cookie scoop, drop scoops of cookie dough onto an ungreased cookie sheet. Bake 8-10 minutes or until light brown. Transfer the cookies to a cooling rack.

** I scooped out half of the dough onto my cookie sheets and then added a few chocolate chips to the remaining batter.

Maple Pumpkin Icing
3 cups powdered sugar
1 tsp vanilla
3-4 Tbs milk
1/3 cup of butter, melted
1 Tbs maple syrup
1/2 tsp pumpkin pie spice

Add all ingredients to bowl and mix. You can add additional powdered sugar or milk depending on how thick you want your icing to be.

Once you have the correct consistency, fill a Ziploc bag with the icing. Snip off the corner and pipe your icing over the cookies.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/

How to make a Pie Crust

I found this recipe on how to make a pie crust and it looks good.

Thanksgiving is the holiday known for pies. Pumpkin pie. Pecan pie. Pecan bourbon pie. Chocolate pecan pie. Apple pie. Sweet potato pie. You get the picture. Unfortunately, pie crust vexes so many people that often pies are purchased, or baked using a premade pie crust. Well, since it’s only a couple of weeks until Thanksgiving.....

http://www.browneyedbaker.com/2010/11/10/how-to-make-perfect-pie-crust/

Apple Crisp

Ingredients

• Topping:
• 1/2 cupflour
• 1/4 cuplight-brown sugar
• 1/4 cupgranulated sugar
• 1/4 teaspooncinnamon
• 1/8 teaspoonnutmeg
• Pinch salt
• 4 tablespoonscold unsalted butter, cut into pieces
• 1/2 cupchopped pecans
• Filling:
• 3 tablespoonsgranulated sugar
• 2 teaspoonslemon juice
• 1-1/2 teaspoonscornstarch
• 1/4 teaspoonground ginger
• 1/4 teaspoonground cinnamon
• 6 largeGranny Smith apples, peeled, cored and cut into 1/2-inch wedges (10 cups)
• Vanilla ice cream (optional)

Directions

1. Coat 2- to 4-quart slow-cooker bowl with nonstick cooking spray; set aside.

2. Topping: In a small bowl, mix together flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.

3. Filling: In a large bowl, whisk together sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in apples; toss to coat.

4. Spoon apple mixture into slow cooker and sprinkle topping over it. Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until apples are tender. Serve with vanilla ice cream, if desired.

http://www.parents.com/recipe/pies/apple-crisp/

Caramel Apples

Nothing beats the old-fashioned flavor of caramel apples when the caramel is made from scratch!

Prep Time 10 Minutes

Total Time 30 Minutes

Makes 6 servings

6 medium apples
6 wooden skewers
1 cup sugar
1/2 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla
Candy sprinkles, chopped candy or chopped peanuts, if desired

1. Wash apples and dry thoroughly. Insert a wooden skewer in stem end of each apple. Spray plate with cooking spray.
2. In 2-quart saucepan, mix sugar, corn syrup, milk and salt. Cook over low heat, stirring constantly, to 230°F on candy thermometer or until a few drops of syrup dropped into cup of cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in vanilla. Cool slightly.
3. Quickly dip apples into caramel, swirling until completely covered. Dip bottoms in candy sprinkles. Place apples on plate until caramel is set.

http://www.bettycrocker.com/recipes/caramel-apples/ff6e4690-90c6-4f37-a4d8-7806d78216f2?WT.mc_id=partner_facebook_Bettycrocker

Pumpkin Shake

INGREDIENTS

1 cup ice cream

2/3 cup milk

1/2 cup pumpkin (from 15-oz. can)

1/4teaspoon pumpkin pie spice

DIRECTIONS

• 1In blender container, combine all ingredients. Cover; blend at high speed until smooth. If desired, garnish each serving with dash of pumpkin pie spice.

http://www.pillsbury.com/recipes/pumpkin-shakes/0c0d8d44-cf0a-491d-990f-7e772b864bf7/

No-Bake Pumpkin Cheesecake

what you need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp. pumpkin pie spice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

Make It

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size It Up

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

How To Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.

http://www.kraftrecipes.com/recipes/philadelphia-no-bake-pumpkin-cheesecake-53064.aspx

Pulled Pork

Times:

Prep 1 hr 0 min

Inactive Prep:

Cook 5 hr 0 min

Total: 6 hr 0 min

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium yellow onions, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 12 ounces beer, preferably lager (1 1/2 cups)
• 3/4 cup ketchup
• 3/4 cup cider vinegar
• 1/2 cup whole-grain mustard
• 2 tablespoons tomato paste (see Ingredient notes)
• 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
• 1 5-pound bone-in Boston butt (see Ingredient notes)

Directions

Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.

Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.

Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.

Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

Ingredient notesLevels of sodium in tomato paste vary from 20 mg to 290 mg per 2 tablespoons. To find the lower-sodium varieties, check nutrition labels. Boston butt (or "Boston-style butt," "fresh pork butt," "pork shoulder") can weigh upwards of 10 pounds, so you may have to ask your butcher to cut one down for this recipe.

http://www.foodnetwork.com/recipes/eating-well/pulled-pork-recipe/index.html

Homemade Funfetti Cupcakes

Homemade Funfetti Cupcakes

from Amber’s Delectable Delights

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
1/4 cup rainbow sprinkles

Preheat the oven to 350 degrees F. Line or spray 12 muffin cups.

In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.

Ice Cream Cone Cupcakes

This is something I have wanted to make. I found this recipe and love it. I will soon be making these. But for now you can read about this recipe on this website. http://www.amanda.fakeginger.com/?p=1279We’ve all seen the cute little ice cream cone cupcakes and I’m pretty sure most people have actually made them. Well, not me. I am not the most graceful person in the world and the idea of moving a pan of cones filled with batter does not excite me. Thanks to Betty, I now have an easy way to do it.

All you do is mix your batter up like you normally would, put it into your cupcake liners, and stick a cone on top. That’s it. Pop in in the oven and the batter works it’s way into the cone. The only problem with this method is that your cones look like this after they come out:All the cones are leaning a little. That’s okay though because once they’re frosted no one will ever be able to tell.

Ice Cream Cone Cupcakes
from Betty Crocker

1 box Funfetti cake mix + all ingredients the box calls for
24 cake cones
1 can frosting, or frosting of your choice
sprinkles, for decoration

1. Heat oven to 350F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate with sprinkles as desired. Store loosely covered.

Shish Kabobs

Oh how our family loves Shish Kabobs. They are easy to make and they are yummy. I didn't have any shrimp so I used chicken and beef. I always marinate the meat and let it sit for a while so the meat could marinate.
I got everything cut up and ready to put on the sticks for the kabobs.
Beef marinating
Chicken marinating
Cut up the onions with no crying
Some of the bell peppers are from my garden.
The kids love pineapple on the kabobs.
They were finally ready for the grill
My husband wanted to cook them on the smoker. He wanted a different flavor so I turned off the grill.
The kabobs smoking.
Looking good.
Yummy kabobs and the family came running inside to eat.

My Crock pot is My Friend

I love my crock pot. When we have busy days and I don't have time to cook in the kitchen for an hour, I use my crock pot. We had a busy evening planned so the I threw the roast, some seasonings & a little bit of water in the crock pot. 8 hours later it was time to eat.

I always put the potatoes in later, usually 3 hours before we eat. When I put the potatoes in the morning with the meat and seasonings they always get mushy and don't taste that good. My family loves the green giant valley fresh steamers. I bought some of these about two months ago. My family fell in love with the super sweet and buttery corn. My kids now actually eat all of the corn put on their plate.

Fast Chicken & Rice

Cook and stir chicken in hot oil over medium-heat for 2 or 3 minutes or until no longer pink. I doubled the recipe for my family. One pound of chicken and one bag of rice is not enough for our family. I always double the recipe to have enough.
Yummy, stir fry sauce
Cooking the chicken
While the chicken is cooking I boiled the rice.
Stir in stir-fry sauce; heat through.
Add the peas and stir together.
Time to eat. The kids love it. It is an recipe for a school night.

Ingredients
1 8.8-ounce package cooked brown or white rice
1/2 cup frozen peas
1 pound chicken breast tenders, halved crosswise
1 tablespoon cooking oil
1/4 cup bottled stir-fry sauce
Packaged oven-roasted sliced almonds

Directions
1. Stir peas into rice pouch. Heat in microwave according to package directions.

2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

Sausage-Fruit Kabobs

Start to Finish: 20 minutes

Ingredients

• 3 Tbsp. spicy brown or Dijon-style mustard
• 3 Tbsp. honey
• 12 oz. cooked smoked sausage, bias cut in 1/2-inch slices
• 1 apple, cored and cut in 1/2-inch wedges
• 1 medium zucchini, halved and cut in 1/4-inch slices
• 6 oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat broiler. In bowl stir mustard into honey.

2. On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard. Makes 4 servings.

http://www.bhg.com/recipe/pork/sausage-fruit-kabobs/

Basic Dinner Rolls

Makes: 24 rolls

Prep: 50 minutes

Rise: 2 hours

Bake: 15 minutes

Cool: 10 minutes

Ingredients

• 1 cup whole milk
• 6 Tbsp. butter (room temperature)
• 1 pkg. active dry yeast
• 1/4 cup warm water (105 degrees F to 115 degrees F)
• 2 eggs, lightly beaten
• 3 Tbsp. sugar
• 4 to 4-1/4 cups all-purpose flour (not unbleached)
• 1 Tbsp. kosher salt
• Melted butter
• Softened butter

Directions

1. Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.

2. Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*

3. Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).

4. Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.

5. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.

6. * For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping.

http://www.bhg.com/recipe/rolls/classic-dinner-rolls/

Chicken Linguine with Pesto Sauce

Makes: 4 servings

Start to Finish: 20 minutes

Ingredients

• 8 ounces dried linguine
• 1 10-ounce package frozen broccoli, cauliflower and carrots
• 1 10-ounce container refrigerated Alfredo pasta sauce or 1 cup jarred Alfredo sauce
• 1/3 cup purchased basil pesto
• 1/4 cup milk
• 1/2 of a 2- to 2 1/4-pound deli-roasted chicken
• Milk (optional)
• Grated Parmesan cheese

Makes: 4 servings

Start to Finish: 20 minutes

Directions

1. In a 4- or 5-quart Dutch oven, cook pasta according to package directions, adding vegetables during the last 5 minutes of cooking. Drain. Return to Dutch oven.

2. While pasta is cooking, in a small bowl, combine Alfredo sauce, pesto, and 1/4 cup milk; set aside. Remove meat from chicken (discard skin and bones); chop or shred meat.

3. Add chicken to pasta and vegetables in Dutch oven. Add sauce mixture; toss gently to coat. Heat through over medium-low heat. If desired, stir in additional milk to reach desired consistency. Sprinkle each serving with cheese.

http://www.bhg.com/recipe/chicken/chicken-linguine-with-pesto-sauce/

Mac and Cheddar Cheese with Chicken and Broccoli

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 pound chicken breast tenders, chopped

Salt and pepper

1 small onion, chopped

1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists

2 1/2 cups raw broccoli florets, available packaged in produce department

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon cayenne pepper

1 teaspoon paprika

3 cups whole milk

1 cup chicken stock

3 cups yellow sharp Cheddar

1 tablespoon prepared Dijon mustard

Directions

Place a pot of water on to boil for macaroni.

Heata medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water.Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe/index.html