One Pot Cheesy Chicken Alfredo

• 2 Tablespoons olive oil
• 2 boneless skinless chicken breasts (diced into bite sized pieces)
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning
• 2 teaspoons minced garlic
• 1 1/2 cups chicken broth
• 1 1/4 cups heavy cream
• 2 cups Penne pasta (uncooked)
• 1/4 teaspoon dried basil
• 2 cups freshly grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese

DIRECTIONS:

1. Add oil to large skillet and heat over medium-high heat.
2. Add chicken and season with salt and pepper and Italian seasoning.
3. Saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
4. Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
5. Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
6. Serve warm.

Ham and Cheese Crescents

• 1 (8 ounce) can refrigerated crescent roll dough
• 16 deli ham slices (you can use carved ham leftovers)
• 8 slices cheddar cheese

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Separate dough into 8 equal pieces (they usually separate into triangles)
3. Place 2 slices of ham and 1 slice of cheese (folded in half) on the larger end of the triangle.
4. Roll the crescent up with the ham and cheese inside, and place it tip side down on a baking sheet (I used a baking mat, but you could line it with aluminum foil for easy clean-up, too).
5. Bake for 15 minutes, until tops are golden brown.
6. Serve warm.

Pork Roast with Sweet Potatoes

INGREDIENTS:

• 2 sweet potatoes
• 1/2 sweet onion (chopped)
• 1 Tablespoon olive oil (divided)
• 2 teaspoons Italian Seasoning (divided)
• 2 teaspoons dried parsley flakes (divided)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound pork tenderloin
• 1 teaspoon minced garlic
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 425.
2. Peel and slice sweet potatoes and add them along with the onions and spread evenly in foil lined 9 x 13 or 9 x 9 inch pan.
3. Drizzle 1/2 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon dried parsley flakes, salt, and pepper over the potatoes.
4. Roast for 10 minutes.
5. After the sweet potatoes and onions have roasted for 10 minutes, push them evenly to both sides of the pan.
6. Place the pork loin in the middle.
7. In a small bowl, mix together the remaining olive oil, Italian seasoning, parsley flakes from the sweet potato mixture, and add in the minced garlic and Parmesan cheese. Brush the mixture over the pork loin, coating it evenly.
8. Roast uncovered for 30 minutes, or until inside is no longer pink.
9. Slice roast and serve with sweet potatoes and onions on the side.

Basic Pizza Dough

BASIC PIZZA DOUGH

Author: The Food Nanny

One 16-inch medium-crust pizza or two 12-inch-crust pizzas or four 9-inch thin-crust pizzas

INGREDIENTS

• 1 tablespoon active dry yeast
• 1 cup warm (105-115 degrees)
• 2 tablespoons olive oil
• 1 tablespoon honey
• ¼ teaspoon salt
• 3 to 4 cups all-purpose flour or half all-purpose and half whole wheat

INSTRUCTIONS

1. Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.
2. Mix the oil, honey, salt , and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.
3. If the dough seems too wet, mix in more flour, ¼ cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, ¼ cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.
4. Lightly grease pizza pan(s) or a cookie sheet (s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan(s).
5. Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice.
6. Note: I like this pizza crust best with half all-purpose flour and half whole wheat. I now keep my whole wheat flour in a canister right beside my all-purpose, so I can dip into and add whole wheat to almost any bread dough or pancake or waffle batter.

Funeral Potatos

2 packages Frozen Hash Brown Potatoes 12 oz.
2 Cups Sour Cream
1 can cream of chicken soup
1/2 cup butter melted
1 tsp. salt
1 small onion, diced
2 c. shredded cheddar cheese
2 c. corn flakes, crushed missed with 1/2 c. melted butter

Instructions
1. Place your potatoes in a colander. Let set until thawed and drained.
2. Combine Sour cream, soup and butter in a bowl. Mix it well.  Add salt, onion and cheese to this mixture and mix until all combined.
3. Add potatoes to mixture and stir until all combined.  Place in 9x13 pan.
4. Sprinkle on butter covered crushed corn flakes.
5. Bake uncovered at 350 for 40 - 50 minutes.

Leprechaun Munch

12 C popped popcorn (about 1/2 C kernels)
 1 C brown sugar
 1/4 C white Karo syrup
 1/8 teaspoon salt (if you are using salted microwave popcorn then omit salt here)
 1/2 cup real butter
 1/2 t baking soda
 1 t vanilla
 4-6 drops green food coloring

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. No microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.
While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need.  Also, remove any un-popped kernels.  When the caramel is done cooking, take out of microwave and add baking soda and vanilla.  Stir well and then pour over popcorn and stir up popcorn immediately to coat.

For crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake either at 200 degrees for 1 hour, stirring every 15 minutes, or at 300 degrees for about 30 minutes, stirring every 10 minutes.  If you choose the latter, keep an eye on it towards the end of cooking time to avoid over cooking.

Chex Chocolate Mix
3 cups Rice Chex Cereal
1 cup white chocolate chips
Green Sugar
Melt chocolate chips in the microwave for about 30-45 seconds, stirring after every 15 seconds. Pour cereal in a medium bowl and pour melted chocolate over.  Add green sprinkles. Stir well and spread evenly onto a cookie sheet, set aside until set.

After the caramel corn and chex are cooled, break into pieces and add to large bowl.  Add pretzels, Andes Mints, chopped Green M&M's Green Candy Sprinkles etc.

Six Sisters 30 Minute Rolls

Ingredients: 

1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 c. sugar
1/2 tsp. salt
1 egg
3 1/2 c. all-purpose flour

Directions:
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls. After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls. You can also use this same dough for cinnamon rolls!

Read more at http://www.sixsistersstuff.com/2011/09/30-minute-dinner-rolls-recipe.html#P3Jm8eE7ogtA0Jo3.99