Tomato and Mozzarella Pasta al Forno

*This was good but a little dry- I will double the sauce next time.  Kids liked, but doesnt warm up too well.

Tomato and Mozzarella Pasta al Forno
Ingredients:
2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
S&P
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan
Directions:
Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Taken From: Pasta Al Forno

Crockpot Chicken Tacos

 *This recipe was great and we used all the ingredients the next night to make burritos.

Crockpot Chicken Tacos

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

This recipe taken from: Crockpot Chicken Tacos

Smoothie Packs

You can find the recipe and instructions at Smoothie packs

We are going to try and vacuum pack Razmataz this week!

Pepperoni Pizza Monkeybread

Pepperoni Pizza Monkeybread
2 cloves of garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving

1. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.

2. Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.

3. Pull off large marble-sized balls of dough and flatten (a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
  
4. Pepperoni Pizza Monkey Bread Wrap the dough around the pepperoni and cheese, pinching well to seal.

5. Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low - there will be 1+ Tbsp leftover - and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).

6. Repeat until all of the dough is used.

7. Cover and let sit for 30 minutes, while preheating the oven to 400.

8. Bake for ~35 minutes, until the top is very brown.

9. Remove from the oven and let sit for 10 minutes.

10.Turn out onto a platter and serve with warmed marinara sauce for dipping.

 Taken From: Pepporoni Pizza Monkey Bread

BYU Mint Brownies

BYU MINT BROWNIES

Filed under Desserts
Ingredients
Brownies:
1 cup butter
1/2 cup cocoa
2 tablespoons honey
4 eggs
2 cups sugar
1 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspooon salt
1 cup chopped walnuts (optional)


Mint Frosting:
5 tablespoons butter, softened
Dash of salt
3 tablespoons milk
1 tablespoon corn syrup
2 1/3 cups powdered sugar
1/2 teaspoon mint extract
1-2 drops green food coloring
 
Chocolate Ganache:
12 oz. chopped chocolate, or chocolate chips
1 1/2 cups heavy cream
1 teaspoon corn syrup
 
Directions
Preheat oven to 350 degrees. To make the brownies, melt the butter in the microwave in a large glass bowl. Stir in cocoa until smooth; allow to cool.  Combine the flour, baking powder and salt in a separate bowl.  When butter mixture is cool, stir in the honey, eggs, vanilla and sugar.  Blend in dry ingredients until well combined.  Add walnuts if desired.  Pour batter into a greased 9x13 pan and bake for about 25 minutes.  Cool.
 
Make mint frosting by mixing together butter, salt, corn syrup and powdered sugar and smooth.  Add mint extract and green food coloring.  Add milk gradually until constistency is a little thinner than cake frosting.  Spread mint frosting over cooled brownies.  Refrigerate to set frosting.
 
Meanwhile, make ganache by heating the cream over medium heat until scalding; do not let it boil.  Remove from heat and stir in chocolate and corn syrup.  Stir until mixture is smooth and shiny.  Cool ganache until it is close to room temperature, but still pourable.  Pour ganache over mint frosting layer and spread evenly. Return brownies to refrigerate to set ganache.  Cut into square, wiping your knife clean after each cut.


Taken From: BYU mint brownies
 

Crockpot Beef Stroganoff

The Absolute BEST Crockpot Beef Stroganoff Recipe 

*We liked this recipe but prefer our other recipe that we usually sue.  This was fun to try anyway.

 

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire (this stuff is so awesome I always add more)
1/2 water
8 oz of cream cheese (the first time I made this with just 1lb of meat I still added 8 oz's, sshh don't tell my lactose intolerant hubbie)
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika (see I just can't believe this would be good without some sort of kick)

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Serve over egg noodles. Or mashed potatoes.

 Taken From: Crockpot Beef Stroganoff

Wendy's Frosty

Wendy's Frosty

By Becky Austin

• Total Time: 40 mins
• Yield: 1/2-1 Gal depending on freezer size

Prep Time: 10 mins

Ingredients

• 16 ounces Cool Whip
• 1 (14 ounce) cans sweetened condensed milk
• 1 gallon chocolate milk

Directions

1.     Pour condensed milk and Cool Whip in an ice cream freezer. (we mixed all the ingredients 1^st- then put into the machine.  )

2.     Fill to"fill line" with chocolate milk.

3.     Stir all ingredients, then turn on machine and let it freeze! (we just put rock salt around the freezer part with ice- works great)