ARTICHOKE CHICKEN PASTA

Artichoke Chicken Fettuccine
8 oz. uncooked fettuccine
1 lb. boneless, skinless chicken breasts, cut into 1-inch strips
4 bacon strips, diced
1/4 c. chopped onion
1/2 box mushrooms
10 oz. frozen spinach, chopped
2 T. butter
2 T. flour
1 c. chicken broth
1/2 c. milk
1 tsp. Dijon mustard
2 T. grated Parmesan cheese
1 can artichoke hearts, drained
2 T. mayonnaise

Cook bow tie pasta according to package directions.
Thaw out the spinach and squeeze out all the water. Meanwhile, in a large skillet, saute the chicken, bacon, onion, and mushrooms and spinach until chicken juices run clear and vegetables are tender; drain and keep warm.
In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and artichokes. Remove from heat; stir in mayonnaise and chicken mixture.
Drain fettuccine; serve with chicken mixture. (I used a rotisserie chicken instead)
4+ servings.

chickenentree

I use fresh spinach sometimes and because I can't eat flour I use cream cheese to thicken instead.

BROCCOLI SALAD

Broccoli Salad

2 bags broccoli florets
1 can water chestnuts, drained
1 box of mushrooms
1 cup celery peeled and thinly sliced
1 cup cherry tomatoes
1/4 cup red onion chopped

Salad Dressing
1 envelope Italian Dressing
3/4 cup oil
1/4 cup water
3 Tbs. vinegar

You can add bacon if you would like to add more flavor.

Homemade Oatmeal Crème Pies

Homemade Oatmeal Crème Pies

(from a blog, but can't remember which one, I also changed the filling a little bit)

Ingredients

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats

Preparation
1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.
Yield

Makes 3 dozen oatmeal cookies or 18 cream pies

Creme Filling

Ingredients
3-4 oz. cream cheese
1/2 stick butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Preparation
1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Yield: Makes 1 1/2 cups

I can't taste them but they smell sooooo gooood

Cornbread

Cornbread recipe

From the kitchen of Stephanie and Mary-Lou

2 cups Bisquick
4-6 Tablespoons cornmeal (heaping 1/4 cup)
3/4 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Mix first 5 ingredients. Add melted butter. Stir. Pour into a 9x13 inch pan and bake at 350 degrees for 30-35min.

Pappa’s Key Lime Pie

Pappa’s Key Lime Pie

2 egg yolks
2 (14 oz.) cans sweetened condensed milk
1 cup key lime juice (frozen, bottled or fresh)
1 (9x1 inch) prepared graham cracker pie crust
green food coloring
1 cup sour cream
1/2 cup sugar
Pinch of salt
Lime slices for garnish (optional)

In a large mixing bowl, whip egg yolks, condensed milk, food coloring and lime juice 5 minutes. Pour filling into prepared crust. Bake at 350 degrees about 15 minutes or until edges are set and center is still soft. Remove from oven and place in refrigerator to cool.

In a bowl, whisk together sour cream, sugar and salt 3 to 6 minutes or until sugar is dissolved. Spread topping evenly over chilled pie. Return pie to 350 degree oven to set the topping, about 15 minutes; do not let it brown. Refrigerate 24 hours after the second baking . To serve cut into wedges and garnish with lime slices.

Sausage Dip

Sausage Dip
From the kitchen of Patty Morris & Nancy Tueller

8 oz cream cheese
1 lb. Jimmy Dean sausage
1 can Rottel tomatoes or 16 oz. jar Pace Picante salsa

Brown the sausage and drain. Add cream cheese, mix well and add salsa or Rottel Tomatoes. Serve with tortilla chips.

BANANA CREAM PIE

Banana Cream Pie

from the kitchen of Robin Wilson

9 inch Baked Pie Shell
2 or 3 medium bananas
1 package (8 oz.) cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla

Bake pie shell. Slice bananas; arrange in pie shell. Beat cream cheese in small mixer bowl on medium speed until light and fluffy. Gradually beat in sweetened condensed milk until well blended. Beat in lemon juice and vanilla. Pour into pie shell. Refrigerate until firm, at least 2 hours. Slice remaining banana; arrange on pie (optional).

Whipped Cream Topping
1 cup cold whipping cream
1/4 cup powder sugar
1 tsp. corn syrup
1 tsp. vanilla
spec of salt
1 box raspberries

Beat all the ingredients until soft peaks form . When whipped cream is firm fold in a box of fresh raspberries. Top the pie with the whipped cream and enjoy!