Chicken Alfredo Lasagna Rolls

Chicken Alfredo Lasagna Rolls

 

9 lasagna noodles, cooked according to package directions

1 cup sour cream

1 egg, lightly beaten

½ cup parmesan cheese (divided)

2 cloves garlic, minced

1 tsp italian seasoning

2 cups cooked and chopped chicken

1 jar Alfredo Sauce

1½ cups shredded mozzarella cheese

 

Preheat oven to 350 degrees. Spray a 8x8 baking dish with cooking spray and set aside. In a small bowl, mix together the sour cream, egg, ¼ cup parmesan cheese, garlic, and italian seasoning. Set aside.

Spread out cooked lasagna noodles on a clean, flat surface. Spoon 1 heaping tablespoon of sour cream mixture down the center of each noodle. Sprinkle with chicken, then top with a drizzle of Alfredo sauce, about 1 tablespoon for each noodle. Roll up each noodle, then place seam side down in prepared baking dish. Top with remaining Alfredo sauce then sprinkle with mozzarella and remaining ¼ cup of parmesan cheese. Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly.

 

 

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HAM AND HASH BROWN CASSEROLE

HAM AND HASH BROWN CASSEROLE

1 30 oz. bag of frozen shredded hash browns

8 oz. sour cream

2 cans cream of chicken soup, undiluted

1/2 cup butter, melted

1 lb. package of cubed ham

2 cups shredded cheddar cheese, reserve 1/2 cup for topping

Preheat oven to 350 degrees. Mix all the ingredients together and place in a lightly greased 9 x 13 baking dish. Cover with the remaining 1/2 cup of cheddar. Bake for 1 hour.

 

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HONEY BUN CAKE

HONEY BUN CAKE

 

* 1 box yellow cake mix

* 8 ounce tub sour cream

* 4 eggs

* 3/4 c. vegetable oil

* 1 c brown sugar

* 1 Tbsp ground cinnamon

* 2 c. powdered sugar

* 4 Tbsp. milk

* 1 Tbsp. vanilla

 

Preheat oven to 325. In large mixing bowl, combine cake mix, eggs, oil, and sour cream. Stir by hand until large lumps are gone. Pour half the batter into the pan. In a separate bowl combine brown sugar and cinnamon mix well. Cover batter in pan with brown sugar mixture be sure to get it all the way to the edge of the pan. Then spread the other half of the batter on top it will mix with brown sugar mixture it's ok just spread the best you can. Bake for 40 minutes or until a toothpick comes out clean. Mix together your powdered sugar, vanilla and milk.Pour this powdered sugar mixture over the cake when it comes out of the oven wait about 15min then enjoy

 

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Game-Day Corn Chowder

Game-Day Corn Chowder

 

1 lb. smoked sausage, diced

3 c. frozen hash browns with onions and peppers

2 carrots, peeled and chopped

15-oz. can creamed corn

10-3/4 oz. can cream of mushroom soup with roasted garlic

2 c. water

Brown sausage in a skillet over medium heat; drain. Place sausage in a slow cooker; top with hash browns and carrots. Combine corn, soup and water; stir until blended and pour over sausage mixture. Cover and cook on low setting for 8 to 10 hours. Serves 6.

 

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BAKED BURRITO

BAKED BURRITO

 

 

1 pound of ground beef

1 small onion, chopped

1 pack of taco seasoning

1 can refried beans

1 can cream of mushroom soup

1/2 cup sour cream

1 pack large flour tortillas

2 1/2 cups of shredded Mexican blend cheese

Preheat oven to 350 degrees.

In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain. Add the taco seasoning and refried beans and heat through. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a 9x13 baking dish. Add a layer of flour tortillas to the top of the soup mixture. Spread on a layer of the ground beef mixture and top with about a cup of cheese. Repeat all of these layers and top with the remaining cheese. Bake for about 25 minutes.

 

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Chicken and Rice Bake

Chicken and Rice Bake

 

* 2 cups water

* 2 cups instant white rice

* 12 oz cooked, chopped chicken

* 1 can (10 3/4 ounce) Cream of Chicken Soup

* 8 oz sour cream

* 1/2 (1oz) package dry Ranch dressing mix

* 1 cup shredded cheddar cheese

* 1/4 cup cooked, chopped bacon

* 1/2 cup chicken broth or water

 

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed. In a large bowl, combine chicken, chicken soup, sour cream, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan. Bake for 20-25 minutes, until cheese is melted and bubbly.

 

 

 

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TEXAS SHEET CAKE COOKIES

TEXAS SHEET CAKE COOKIES

Cookies

* ½ cup butter, room temperature

* ⅓ cup granulated sugar

* 1 egg

* 1 tsp vanilla

* 1 tsp baking powder

* ½ tsp salt

* 1⅓ cup flour

* ½ cup semi-sweet chocolate chips, melted

Icing

* ½ cup butter

* 2 Tbsp cocoa powder

* 3 Tbsp milk

* 2½ cups powdered sugar

 

Cookies

1. Preheat oven to 350°

2. Line baking sheet with parchment or silicone mat, set aside.

3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.

4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.

5. Turn mixer to low and slowly add in flour. Dough will be thick.

6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

7. Mix melted chocolate directly into cookie dough until evenly mixed.

8. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!

9. Transfer to a wire rack to cool.

Icing

1. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.

2. Pour icing over cookies and allow icing to set before serving.

 

NOTES

store at room temperature for up to 3 days.

 

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

 

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Chicken Bubble Up

Chicken Bubble Up

 

2 cups cooked chopped chicken

1 (10.75oz) can Cream of Chicken Soup

8 oz sour cream

1 cup shredded cheddar cheese

1/2 Tbsp Ranch dressing mix

1/4 cup cooked, chopped bacon

1 (12oz) can refrigerated Grands Jr biscuits

 

Preheat oven to 350 degrees spray a 9x13-inch pan with cooking spray. Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Tear each biscuit into 4 pieces. Toss with chicken mixture. Pour chicken mixture into prepared pan. Bake for 30-35 minutes, until bubbly and biscuits are golden brown.

 

 

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Triple Layer Cracker Toffee Bars

Triple Layer Cracker Toffee Bars

 

90 buttery club crackers

1 can (14 oz) sweetened condensed milk

1 cup packed brown sugar

1/2 cup butter

1/4 cup milk

1 bag (11.5 oz) milk chocolate chips

 

Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan. In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly. Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

 

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Strawberry Cake

Strawberry Cake

1 white cake mix

3oz pkg strawberry jello

1/2 C water

1 C oil

4 eggs

1/2 C frozen strawberries thawed

 

Icing

1lb powdered sugar

1/4 C softened butter

1/2 C frozen strawberries thawed

 

Preheat oven to 325. Grease 9x13 inch baking pan. Combine cake and jello in bowl. Add oil and water and beat briefly to mix. Add 1 egg at a time, beating after adding each egg. Next beat in strawberries when they are broken up pour batter into pan and bake for 40 minutes or until cake springs back when lightly presses. Cool completely in pan.

 

To make the icing: Combine sugar and butter and mix well to blend. Add strawberries and keep mixing till the icing is smooth. Spread over fully cooked cake.

 

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MONKEY BREAD

MONKEY BREAD

 

4 cans refrigerator biscuits (about 40)

1 1/2 tablespoons cinnamon

1/2 cup butter

1 cup white sugar

1 cup brown sugar, packed

1/2 cup pecans, raisins and/or coconut, if desired

 

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix. Add biscuit pieces, several at a time; shake to coat well. Place pieces in a buttered tube or Bundt pan until all are used. Sprinkle layers with nuts, raisins or coconut. Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits. Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

 

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Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake

 

1 (15.25 oz) package chocolate cake mix

1 can Eagle Brand Caramel Flavored Sweetened Condensed Milk

1 can Eagle Brand Chocolate Flavored Sweetened Condensed Milk

1 (16 oz) can chocolate frosting

1 cup chopped pecans

1/2 cup mini chocolate chips

Caramel syrup

 

Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Pour can of Eagle Brand Chocolate Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Store covered in refrigerator for up to 5 days.

 

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