Bacon, Spinach and Goat Cheese Pasta

I participated in another recipe exchange and was once again delighted with my results. As soon as I received my recipe I was excited to try it out. The theme this time around was a quick dinner that could be made in less than an hour with minimal ingredients. This dish comes together quickly and has a great balance or flavors.

From Alexa (LexiMS)

INGREDIENTS

1/2 lb dry pasta
4-6 slices thick center cut bacon
3 cups fresh spinach
2 oz soft goat cheese, crumbled (I may have used more)
2 tsp olive oil
1/2 tsp lemon zest
1 pinch crushed red pepper
salt and pepper

DIRECTIONS

Cook pasta according to directions on the box. While pasta is cooking, cook bacon in a skillet until crisp, drain on paper towels and roughly chop. When pasta is finished drain and return to the pot, add spinach and cover for 1 minute. Add crumbled goat cheese, olive oil, lemon zest and crushed red pepper. Stir until the goat cheese is melted. Add bacon and toss. Add salt and pepper to taste. **I did reserve a little pasta water to stir in to get everything moving around a little easier.**

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Peanut Butter Cup Sugar Cookie Cups

Sometimes combining premade and premixed items gives you fantastic results...and this one of them. This little treat can not get any easier. People will be impressed at the looks and taste.

From: See Jane in the Kitchen

INGREDIENTS

1 sugar cookie mix (such as Betty Crocker)

1 egg

1 stick of butter

24 mini Reese's peanut butter cups

DIRECTIONS

Make cookies according to package directions. Roll a heaping Tablespoon size into a ball and put in a mini muffin tin. Press peanut butter cup into dough until top is even with dough. Bake at 375 degrees for 7-10 minutes, or until the edges are golden. Makes 24.

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Chicken and Pineapple Quesadillas

I don't know about you, but I always have chicken on hand. Chicken is so versatile and many people are always looking for a new way to cook it. I decided to participate in a recipe exchange and the only criteria was the recipe had to involve chicken. When I received this recipe I was excited and a little hesitant. I had seen many great reviews for these quesadillas, but I typical shy away from mixing fruit and meat. But I must say that I really did enjoy this combination. Hopefully there will be another exchange soon to allow me to branch out a little.

From: A Taste of Home Cooking, originally from Pioneer Woman

INGREDIENTS

8 whole flour tortillas
butter
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
salt and pepper, to taste
3 cups Monterey jack cheese, grated
1 whole jalapeno, sliced
cilantro
3 tablespoons barbecue sauce

DIRECTIONS

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

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Ultimate Meatballs

People are always on the lookout for a new meatball recipe for parties. Give this one a try next time you have a gathering...your slow cooker will be empty before the party is over!

Adapted from OceanSpray

INGREDIENTS

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
1 lime

DIRECTIONS

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Just before serving squeeze the lime over the meatballs and mix in the lime juice.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Recipe Rewind: Chicken, Lemon and Dill with Orzo and Dijon Ranch Roasted Potatoes

Beer Dip

I am one of those few people that do NOT like beer. It just isn't my thing and I honestly think it tastes horrible. Although for some odd reason I really like beer dip. Apparently I am just odd like that. This beer dip was simpler and just as tasty as the one I made last year.

From Taste of Home

DIRECTIONS

2 packages (8 ounces each) cream cheese, softened
1/3 cup beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
Pretzels

INGREDIENTS

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups

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Outrageous Oreo Crunch Brownies

I was really craving mint brownies. But I wanted to avoid having to buy extract or making a frosting which lead me to mint Oreos. When I stumbled across this Ina recipe I knew I would be a winner.

From Ina Garten*

INGREDIENTS

2 sticks (1 cup) butter
1/2 pound semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup, plus 2 tbsp sugar
1/2 cup, plus 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)

DIRECTIONS

Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not over bake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

*This recipe is a halved batch from the original that I found here.

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White Pizza Dip

This is one of my new favorite dips! The other one I made in the past was really good...but I think this one may top that. I may or may not have eaten a spoonful of it without any bread.

From Lipton

INGREDIENTS

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
16 ounces sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup chopped pepperoni (I used turkey pepperoni)
1 loaf Italian or French bread, sliced

DIRECTIONS

Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.

Sprinkle with remaining 1/4 cup mozzarella cheese.

Bake uncovered 30 minutes or until heated through. Serve with bread.

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Hot Corn Dip

You would think a dip with the name "corn" in it would possibly be healthy...but not this one. This is a nice dip to try if you are looking for something different.

From Taste of Home

INGREDIENTS

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons chopped jalapeno pepper
1 cup mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives (I omitted)
Tortilla chips

DIRECTIONS

In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.

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Baked Ziti

I was off work one day and decided to give this dish a try. I am so glad I did, it is the best Baked Ziti I have ever had. As I have stated a few times my store was out of basil so I used dried in the sauce, and omitted it from the top. My cornstarch and cream mixture never really thickened as I hoped, but I tossed it in as it came out just fine. I have read you can use pre-made Alfredo sauce in its place.

From Annie's Eats, originally from Cooks Illustrated

INGREDIENTS

1 pound whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 pound ziti
1 tablespoon extra-virgin olive oil
20 ounces turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 28 ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves, divided
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or whole milk)
8 ounce low-moisture mozzarella, cut into 1/4-inch pieces

DIRECTIONS

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

Recipe Rewind: Pizza Dip and Taco Pasta Salad

Slow Cooker Buffalo Chicken Sandwiches

I made a double batch of this for the football get-together and they were a hit. The chicken ends of being juicy and full of great flavor. I love finding a slow cooker recipe for get-togethers because I can still enjoy my guests since all the work is done ahead of time. People will be asking you for this recipe!

From Allrecipes

INGREDIENTS

4 skinless, boneless chicken breast halves
1 (17.5 ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons of butter
6 hoagie rolls, split lengthwise

DIRECTIONS

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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