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Chicken Alfredo Lasagna Roll-Ups

I love lasagna. But I also love Chicken Alfredo. Combining these two fabulous dishes makes me happier than a kid in a candy shop. That's probably the Italian in me. Or maybe it's just THAT good that it could make almost anyone happy. Give these a try sometime and see what you think. I found this recipe on Pinterest and tweaked it a little bit to my liking.

Chicken Alfredo Roll-ups



Ingredients:

9 lasagna noodles (have an extra couple ready just in case they break)
2 ½ cups alfredo sauce (homemade or store bought if you can stomach that stuff)
2 cups cooked, shredded chicken breast
oregano
garlic powder
3 cups shredded Mozzarella, separated
1 cup low-fat cottage cheese
1 egg
  
Directions:
1. Spray an 8x8 dish with non-stick spray.  
2. Add enough alfredo sauce to just cover the bottom of the pan. 
3. Cook lasagna noodles according to package directions. Don't overcook them! If anything you want them a little bit undercooked to reduce your chance of tearing them.  
4. While the noodles are cooking, combine 2 cups of the mozzarella, cottage cheese, and egg in a large bowl.
5. Drain and rinse the noodles with cold water. Lay the noodles out on a paper towel.
6. Spread a thin layer of alfredo sauce over each noodle (about 2 tbsp). Sprinkle with oregano and garlic powder. 
7. Spread the shredded chicken evenly over each noodle and top with the cheese mixture. 
8. Roll each noodle up starting at one narrow end and roll the noodle over the toppings to the other end. You will need to lift the noodle a little as you roll to prevent squishing everything out.
9. Place the roll-ups in the pan seam-side down so they don't come undone while cooking. Pour the remaining alfredo sauce over the top. Top with the remaining 1 cup of mozzarella cheese. 
10. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. If you want the cheese browned on top just turn on the broiler for the last couple of minutes to get it golden and crusty. I like it that way buy if my kids see any brown they think it is "burned". Kids...gotta love them, right?

Angel Food Cake/Strawberry Shortcake

This is one of our all-time favorite summertime treats around here.  We have it at least once a month.  It is so good and it's healthier than lots of other treats.  We always turn our angel food cake into strawberry shortcake because it's just that much more tasty!  All you do is add some slightly sweetened strawberries and a bit of whipped cream and there you go!  YUM!

Angel Food Cake:

Ingredients:

• 1-1/2 cups egg whites (about 12)
• 1 1/4 cups powdered sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (or you could try another flavor, like orange)
• 1/4 teaspoon salt
• 1 cup sugar

Directions:

1. Let egg whites sit at room temperature for 30 minutes.
2. Sift powdered sugar and flour together three times; set aside. 
3. Add cream of tartar, extracts and salt to egg whites.  Beat on high speed. 
4. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. 
5. Gently fold in flour mixture, 1/4 cup at a time.  Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. 
6. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched and is not sticky.  Immediately invert pan; cool completely before removing cake from pan.  

I found this recipe for angel food cake here. 

Here is the finished cake!

Mmm...so light and fluffy!

It looks delicious but it seems to be missing something...

That looks better but it is still missing something...

Perfect!  Now, if you'll excuse me, I have to go eat my strawberry shortcake.

 

Grilled Bruschetta Chicken

It's grilling season again.  YAY!!!!  I love grilled foods.  The fact that it doesn't add extra heat to the house is definitely a much appreciated bonus.  I saw this recipe on Kraft and I thought it looked like it was worth a try.  And it only has 5 ingredients.  How easy is that?!?  I'm glad I tried it.  It was so good!  Even my kids ate it, which is saying a lot if you know my kids...

Plus, it's healthy, which is worth a few more bonus points, right?

If you're looking for a new recipe for the grill you should try this.

Grilled Bruschetta Chicken:

 

Ingredients:

 

4  boneless skinless chicken breast halves (I used the thin-cut ones.  They cook faster and easier)

1/4  cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided  (I doubled this)

1  tomato, finely chopped  (And I doubled this too...)

1/2  cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4  cup chopped fresh basil (I used the fresh cut basil in the nifty squeezy bottle...love it!)

Directions:

Place chicken in large resealable plastic bag. Add 2 tbsp (or 1/4 cup if you double it like me) dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 10 min. or all day if you remember. 

Preheat grill to medium heat.  Cover half the grill grate with a sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. 
Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF). 

**If you use the thin-cut breasts like me then you grill it about 5 minutes on each side.** 

Simply Perfect Cinnamon Rolls

I love a good cinnamon roll, but then who doesn't?  I mean I suppose if you searched hard enough you could probably find someone who hates them, but why waste all that time when you could be eating a fresh batch of these?  Our neighbors used to bring us some of these divine rolls every now and then...but then they moved away :(.  I love this recipe for cinnamon rolls because it is quicker than most other recipes I have tried.  It only requires to raise the dough once, after you make it into the rolls, instead of twice like most recipes.  They come out so light and fluffy and completely delicious!  This recipe makes a ton of them too, so if you don't want to accidentally eat 30+ rolls, plan on sharing them (or cut the recipe in half).  I hope you like them as much as we do!

PS: I got this recipe from our old neighbor, who posted it on her inspiring blog here.

Cinnamon Rolls:

Ingredients:
3 1/2 cups warm water
1/2 cup olive oil
3/4 cup sugar
3 TBSP yeast
3 eggs
1 TBSP salt
8- 10 cups flour (enough to make a sticky dough)
1/2 cup (1 stick) melted butter
brown sugar, cinnamon, and raisins (if desired but I think they're gross)

Directions:
1.  Mix the water, olive oil, sugar, and yeast in a large bowl and let sit for 15 minutes.  It should get all foamy and bubbly like this:

2.  Then add the eggs, salt, and flour.  Mix the flour in a little at a time until it makes a fairly sticky dough.  Knead for 3-5 minutes. 
3.  Roll into a rectangle on a lightly floured surface.  You might want to divide the dough in half and do 2 smaller rectangles because mine ended up being huge!  (like about as long as a yardstick!)  Spread the melted butter evenly across the dough.  Sprinkle with brown sugar and cinnamon to your liking.  Add raisins if you want, but I really don't know why you would want them, they are gross.  Roll up into a big log starting with a long side and cut into 1-inch pieces.  (It works really well to cut with a piece of floss or a knife with a serrated edge.)

 

4.  Place cut rolls onto greased cookie sheets and let rise for about 20 minutes.  Bake at 380F (I did 375) for 15-17 minutes or until just barely starting to turn golden brown.  Frost with a powdered sugar glaze, if desired.  Eat!

Carrot Cake with Cream Cheese Icing

Carrot cake is one of those classic desserts that will always be popular but it's not my personal favorite. I mean it's okay but I prefer to keep my vegetables as a side dish and chocolate in my dessert.  Anyways, I had somebody order a carrot cake from me for her daughter's 7th birthday recently.  She told me that her husband never eats her carrot cake but he went back for seconds of mine.  She has been asking for the recipe since so I thought I would be nice and share it here, with all of you.  You could also try my chocolate carrot cake recipe (mmm...chocolate) here.

Carrot Cake:

Ingredients: 

1-1/2 cups Sugar 
1/2 cup lightly packed brown sugar
1 cup Vegetable Oil 
4 whole Eggs 
2 cups All-purpose Flour 
1/2 teaspoon Salt 
1 teaspoon Baking Soda 
1 teaspoon Baking Powder 
2 teaspoons Ground Cinnamon 
2 cups Grated Carrots 
1 cup finely chopped pecans or walnuts, optional 


Directions:
1.  Preheat oven to 350F
2.  Mix together the sugar, oil and eggs in a large bowl.
3.  In another bowl mix together flour, salt, baking powder, baking soda and cinnamon and add to wet mixture.
4. Then add carrots and nuts (if desired) and mix well.
5.  Pour into a greased and floured 9 x 13 pan and bake at 350F for about 40 minutes or until a toothpick inserted in the center comes out clean.  Cool completely before frosting with the cream cheese icing (recipe below).

Mix the eggs, sugars, and oil.

Add the dry ingredients.

Add the carrots and nuts (a food processor is the ONLY way to grate that many carrots!)

Pour it in the pan.

And here is the final product

Cream Cheese Icing:

Ingredients:

1 stick (1/2 cup) butter, softened
1 8oz. package of cream cheese, softened
4 cups powdered sugar
2 tsp vanilla

Directions:

Mix the butter and cream cheese on medium-high speed for a few minutes until smooth, light, and fluffy.  Add the vanilla.  Gradually add the powdered sugar, a little at a time, mixing on low speed. When the powdered sugar is incorporated beat on medium-high speed for about 30 seconds to make sure everything is well mixed and fluffy.  Frost cake. (and don't forget to lick the bowl!)

Mac and Cheese Soup

I tried a new recipe today for Mac and Cheese Soup that I got from a friend.  I thought my kids would like it but I didn't realize just how much they would absolutely LOVE it!  I probably should have known though considering one of my daughters asks for mac and cheese for lunch almost every day. (Just to clarify, I don't let her have mac and cheese everyday, but she still asks for it)  I liked it too.  It has all the flavor of everyone's favorite comfort food and yet it's a warm and delicious soup.  Yum!  Hopefully you will like it as much as I did. 

Mac and Cheese Soup:

Ingredients:

• 1/2 pound of bacon (optional but really makes it so much better)
• 2 cups of dry elbow macaroni
• 3 tablespoons of butter
• 1/2 of a medium onion, diced
• 1/3 cup of all purpose flour
• 2-1/2 cups of chicken broth
• 2 cups of whole milk
• 4 cups of shredded sharp cheddar cheese
• 2 tsp mustard
• Salt and pepper to taste

Directions:


1.  Prepare macaroni pasta according to package directions, drain and set aside.
2.  While the macaroni is cooking you can cook the bacon until crisp, then chop it up and set that aside.
3.  Melt butter in a medium to large pot.  Add the onion and saute until tender. Add the flour and cook over  medium to medium high heat, stirring constantly for about a minute.  It will be very thick. 
4.  Add the broth, about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Add the milk a little at a time, stirring after each addition.  
5.  Keep the soup on medium heat, stirring occasionally, until hot but NOT boiling. Stir in the cheese, about a cup at a time until completely melted and smooth.
6.  Add the cooked pasta and gently stir. Take a taste and see if it needs any salt or pepper.  Ladle soup into bowls and top with chopped bacon and additional cheese, if desired. 

You could add a little bit of celery if you want.  You could also add ham or mix the bacon into the soup instead of just sprinkling it on top. 

Super Easy Slow-Cooker Beef and Mushrooms

I love for my kids to be involved in things.  It's good for them to learn new things, make friends, and have fun while doing it.  However, sometimes their schedules can be more than a little difficult to work around.  I know everyone is busy and I am only preaching to the choir but some days I could SERIOUSLY use a couple more hours.  My girls have dance class from 4:30-5:30 on Tuesdays and my son has Cub Scouts from 4:15-5:15 on Thursdays so it's kind of difficult to have time to prepare dinner on those days.  So unless I want to feed my family PB&J all the time (hey, don't get me wrong, an occasional peanut butter sandwich for dinner is perfectly fine) I just throw some food in the crock pot.  Then dinner is magically done when we get home and I don't have to slave over a hot stove after battling kids to get them everywhere they need to go.  This is one of those easy crock-pot recipes for those days when you don't have time to make dinner.

Super Easy Slow-Cooker Beef and Mushrooms

Ingredients:

1 pound lean beef stew meat
1 can low-fat cream of mushroom soup
1/2 cup water
1 packet dry onion soup mix
8 oz. fresh sliced mushrooms
1/2 cup sour cream (optional)

Directions:

Toss the meat in the bottom of your slow cooker.  Sprinkle the onion soup mix over the meat.  Toss in the mushrooms next.  Combine the canned soup and water and pour that over the top.  Cook on low for 7-8 hours.  If you want it a little creamier, stir in 1/2 cup of sour cream just before serving.  Serve over rice or noodles.

Cinnamon Roll Cookies

Can't decide whether to make cinnamon rolls or cookies?  Try these cinnamon roll cookies!  They are simple and very tasty.  You can frost them with cream cheese icing or drizzle them with a powdered sugar glaze or have them plain.   I left these plain so you can see the cinnamon swirls.

Cinnamon Roll Cookies:

Ingredients:

1/2 cup butter, softened
1/2 cup shortening (butter flavored works well)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

FILLING:
1/2 cup brown sugar
1/4 cup butter
2 teaspoons ground cinnamon

Directions:

1. In a large bowl, combine the 1 teaspoon cinnamon, flour, baking powder and salt and set aside.  
2. In a separate bowl, cream together the butter, shortening, and sugars until smooth. Beat in the eggs and vanilla.  Add the flour mixture and mix well.  Cover and refrigerate dough for at least 1 hour so it is easier to handle.
3. Preheat the oven to 375 degrees F (190 degrees C) and lightly spray your cookie sheets with cooking spray.  
4. For the filling, mix the brown sugar, butter, and cinnamon in a microwave safe bowl.  Microwave for 30 seconds and stir.  Microwave an additional 30 seconds or until butter is melted.  Mix well. 
5. Break the dough into 2 halves.  On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/2 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments.  Place on cookie sheets cut side down.
6. Bake for 8 to 10 minutes or until just starting to turn golden brown around the edges. Flip cookie sheet over onto a tray to remove cookies while they are still very hot.  If desired, frost them when cooled.