Carbonara

 1/2 c butter 

Sauté garlic in butter 

2 cubes of chicken bouillon (put in) 

Sauté until those break apart. 

2 c heavy whipping cream 

Simmer to thicken 

Cook noodles at same time 

Cook bacon same time different pan 

Sprinkle Parmesan , shredded not Kraft 

Add peas and crushed red pepper flakes 

FROG-EYED SALAD

Acini de Pepe 15 oz box 

cool whip 16 oz

mandarin oranges 2 cans

crushed pineapple 1-20 oz can 

pineapple tidbits 2-20 oz can

coconut 1 C 

1 pkg mini marshmallows

thickened --boil

2 c pineapple juice

1 c sugar 

2 T flour

1/2 tsp salt 

2 eggs beaten 

(take off heat and add lemon juice 1T)

cook noodles- cook longer than package required 12 min or longer

Drain fruit- use juice to 2 cups 

make sauce- combine ingredients, stir until thickened

take off heat- add lemon juice

cool sauce- and noodles completely

add noodles to sauce, stir in fruit, coconut, and marshmallows and then FOLD in cool whip

MACARONI SALAD

Got this recipe from my friend Julie. So yummy

1 bag of Ditilini noodles (cook according to directions)
Chopped ham
2 Roma tomatoes or small cherry tomatoes
Green onions (4 chopped)
Cheese chunks

Sauce
Start with
3/4 c salad dressing (not mayo)
Squirt of mustard
Little bit of garlic salt
Onion powder
Salt and pepper

Low fat Guiltess Alfredo Sauce

**this is from our best bites and even though its low fat it tastes fatty....hmmmm

2 C. low fat milk
1/3 C. (3 oz.) low fat cream cheese
2 Tbsp. flour
1/2 tsp. salt (more or less to taste)
1 Tbsp. butter
3 garlic cloves
1 C. grated Parmesan cheese

Put milk, cream cheese, flour, and salt in blender. Blend until nice and smooth. Set aside. In nonstick pan, melt butter on med-high heat, add chopped garlic. Let garlic saute for about 30 seconds. Then add milk mixture to pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and cook for a few minutes more and it becomes much thicker. Remove pan from heat. Add cheese and stir it up. Cover pan with lid immediately and let stand 10 minutes before serving.
*This is only around 100 calories for 1/4 C. of sauce.

Mexican Lasagna

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I dont use non-boil noodles, so I use reg, cook and drain)
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Tortellini Salad

**This recipe is from my friend Lisa....She made it for Kambree's Blessing and it is fabulous!

1 pgk cheese filled tortellini (boil until al dente)
1 red pepper (chopped)
1/2 c green pepper (chopped)
1 onion (chopped)
1/4 c sliced black olives
1/2 c crumbled feta cheese
3 T fresh grated parmesean

Dressing: put in blender or shake really well bottle
1/2 c vinegar
1/2 c olive oil
1 T fresh mint (snipped)
1 T fresh basil (chopped)
1 T fresh parsley (chopped)
3 T lemon juice
salt and pepper to taste
1 tsp garlic powder
dash of tobasco

put salad ingredients in a large bowl, blend up dressing and mix all together! let cool off and set up in fridge for 4 hrs.

Pasta Salad

** Got this recipe from my friend Whitney Larsen...I just winged it..so you can add whatever else or how much you want..

1/2 lb spiral noodles
1/2 lb. bowtie
(you can use 1 or the other...I like the mixture)
(boil accoring to package...set aside to cool off)

4 roma tomatoes (diced)
2 cucumbers (diced)
1 can olives (sliced)

Wish bone Italian (it is important that it be WISHBONE...makes a difference)
Feta cheese ( i think this is what makes it

also dont forget to salt and pepper (Whit says this is key)

red onion (OPTIONAL....you can grade a little and add)

Manicotti

**Got this recipe from my friend Lisa...It is delish! You buy the jumbo shells instead of the huge tubes..which I like better. Sometimes its just nice not to have meat...dont know if men would agree!

Box of Jumbo Shells
Traditional Prego Sauce (you can make our own, but this works and still tastes great)
2 1/2 cups shredded mild cheddar
16 oz cottage cheese
1 bar of cream cheese

Make shells as directed. Mix cream cheese, 2 cups cheddar and 16 0z of cottage cheese together. Stuff in shells and place in a large casserole dish that has 1/4 cup of prego on bottom of the pan. make sure open side of shell is facing down. Put 1/2 cup prego sauce on top of shells and sprinkle with the remainder 1/2 cup of cheese. Bake at 350 for 25- 30 min.

Herbed Chicken Fettuccine

I love this fettucine...It is a such a yummy pasta....it looks like alot of ingredients...but once you make it you have all the ingredients on hand and basically it comes together really fast! I got this from my SIL Nicole and it reminds me of the good ole days in Pocatello.

Start boiling water:

1 tsp poultry seasoning

2 T olive oil or vegie oil

2/3 c water

2 T onion soup mix

1 T worchestershire

8 oz uncooked fettuccine

1 tsp salt-free seasoning blend

1 lb. boneless chicken

4 T butter

2 T teriyaki sauce

1 T grated parmesean

1 envelope savory herb & garlic soup mix

Combine seasoning blend and poultry seasoning, sprinkle over chicken. In skillet saute chicken in oil and 2 T butter for 5 min.

Add water, teriyaki sauce, onion soup mix, and bring to a boil.

Reduce heat, cover and simmer for 15 min.

Meanwhile cook the fettucini according to package directions.

Drain and add chicken mixture, add cheese, and worchestershire sauce, and remaining butter herb garlic soup.

Sheriece's homemade Spaghetti Sauce

Whenever I get a recipe from Sheriece you can always tell she is aREAL cook because she doesnt measure with normal measurements she uses pinches and handfuls and she can recite her recipes in her head...But everything she makes turns out fabulous....

Ok this is the best.....and can be used for spaghetti, lazagna, baked penne pasta, chicken parmegiana......its delish!

YOU WILL NEED:

28 oz crushed tomatoes

28oz diced tomatoes

onion (diced)

2 or 3 fresh cloves garlic (crushed)

a drop or 2 of olive oil- to saute onions and garlic

-after you sauted than add tomatoes

dash of salt

dash of pepper

1 to 2 tsp sugar

handful of chopped FRESH parsley

handful of chopped FRESH basil

pinch of dried oregano

(Simmer for 20 to 30 min)

Now this makes alot...usually for about 2 meals...right Sheriece?

Bowtie Lazagna.....(Pioneer Woman)

My friend Allie introduced me to this recipe.....this is super EASY and really good...I promise!

•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream

Preparation Instructions:
Fry ground chuck in small pan with chopped onion. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil ( I dont use Olive oil). Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.

Mac and Cheese (Homemade)

**I got this recipe from my friend Jeannette..She has made it 2 times for me and it is delicious!

**You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

**Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons kosher salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar

2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano

1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Chicken Tortellini Bake

Recipe given to me by Melanie Pitcher

16 ounce package of cheese tortellini (my advice is to use the fresh, not frozen, variety - the kind you find in the refrigerated section of the grocery store b/c they taste better and it cuts down on boiling time since the noodles aren't completely dry)
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream (I used reduced fat with good results)
8 oz (2 cups) shredded Monterey jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or monterey jack would be good)

Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the "fresh" tortellini from the refrigerated section - and to be completely honest, next time I'm going to try not boiling it at all and letting it cook while it bakes in the oven). Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.

Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Best Lazagna Ever

I got this recipe from my friend Mandy. But it is a Pioneer Woman recipe

1 lb ground beef ( I usually only use 1/2 lb)
1 med onion
1 lb sausage (can use reduced fat)
2 cloves of minced garlic
2 14.5 oz can diced tomatoes ( do not drain)
2 6 oz cans tomato paste
2 T dried parsley flakes
2 T dried basil
1 tsp. salt for meat/ 1 tsp salt for cottage cheese
1 lb mozarella cheese
1 10 0z pkg lazagna noodles (taste good with wheat)
2 c low fat cottage cheese (I use fat free and it taste really good)
2 eggs beaten
1/2 c Kraft cheese

In skillet brown ground beef,onion, sausage,and garlic cloves. After browning, and draining grease, add cans of tomatoes and tomato paste, dried basil, parsley and salt.

Get lazagna noodles boiled, drain water off well

In a bowl: mix cottage cheese, ricotta cheese, and 2 beaten eggs, parmesean cheese, and 2 more T of parsley flakes and salt.

Layer as you go with meat sauce, white sauce and cheese, top with parmesean cheese, bake covered on 350 for 30 min

Olive Garden Chicken Alfredo

** This is a meal to IMPRESS. I got this from my SIL Courtney.

Alfredo Sauce:
1 pint of Heavy Cream
2 T cream Cheese ( I always do more)
1/2 C butter
Mix these together in a sauce pan until all melted. Stir occasionally.(on 4 or 5 heat)

After mixed add:
1/2 C parmesean cheese ( I just use green Kraft)
1 tsp garlic (I ran out of garlic salt and used 1 clove of fresh garlic when I doubled the recipe, it turned out great!)

Cut 2-3 chickens into pieces, saute in pan with 1 green pepper and 1 red pepper. Saute until chicken is fully cooked

** alternative to using green and red pepper is YOSHIDA sauce...my friend Whitney Larsen saute's her chicken in Yoshida and when mixed with the alfredo sauce it is DIVINE!**

Can use alfredo, spaghetti, penne, or angel hair noodles, it all turns out great. I like alfredo the best.