Cheesy Chicken Ranch Lasagna

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing and Seasoning Mix (not the dip blend)
3 cups cubed, cooked, chicken
salt and pepper to taste
1 (16oz) lasagna noodles, cooked
1 1/2  cups of cheddar cheese, grated
1 1/2 cups of mozzarella cheese, grated
2 (15 oz) can diced tomatoes, drained


Combine evaporated milk, ranch dressing, and salt and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, about 15 minutes, stirring frequently until sauce thickens slightly. Layer lasagna noodles, chicken, tomatoes, sauce, and cheese in well-greased 9×13 pan. Repeat layers 2 more times. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Adapted from Six Sisters' Stuff

Simple Southwest Salad

1 bag of spinach
1 bag of romaine lettuce
1 can of corn, drained
1 can of black beans, rinsed and drained
1/2 can of olives chopped
1/2 cup shredded mozzarella cheese
1 tomato chopped
1 avocado chopped
1/4 cup of sliced almonds (optional)

Throw all ingredients together in a large bowl and mix well. Serve with your favorite dressing.

Want to make it your main dish? Just add some chopped chicken! 

This recipe came from Six Sisters Stuff received from http://www.sixsistersstuff.com/2012/08/healthy-meals-monday-simple-southwest.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+sixsistersstuff%2FTUsn+%28Six+Sisters%27+Stuff%29

Homemade Chicken Pot Pie

1lb chicken breast, diced
1 can cream of chicken soup
2 (15 oz) cans mixed vegetables, drained
2 C milk
1 1/2 tsp cayenne powder
1 tsp garlic powder
1 tsp cajun powder
1 1/2 tsp onion powder
1/2 tsp salt
2 tsp black pepper
1/2 tsp tarragon
2  1/2 C Bisquick mix
1/2 C milk
1/4 tsp allspice

In a medium bowl, combine Bisquick, 1/2 cup of milk and allspice. Mix well and set aside. Combine all of the remaining ingredients in a 9x13 ungreased pan. Bake at 375°F for 45 minutes or until top is golden brown and filling is hot and bubbly.

Easy Chicken Alfredo

8 ounces fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside. In a food processor, place the milk, flour, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth. Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.

Orange Maple French Toast

10 slices Bread
1/2 C Maple Syrup
2 eggs, well beaten
3 Tbsp orange juice
1 tsp allspice

Combine the last four ingredients in a shallow bowl. Mix well. Dip one slice of bread in mixture. Turn over bread and moisten the other side. However, do not let bread get soggy. Cook on a lightly greased griddle until both sides are lightly golden brown. This should take about three to five minutes per side.

Best served with Maple syrup and powdered sugar.

Chicken Spaghetti

1/2lb.  spaghetti, uncooked
1/4 C  KRAFT Lite Zesty Italian Dressing
1 lb.  boneless skinless chicken breasts, cut into 1-inch pieces
2 C  spaghetti sauce
2 Tbsp  KRAFT Grated Parmesan Cheese
2 Tbsp basil


Cook spaghetti as directed on package, omitting salt. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Stir in spaghetti sauce. Bring just to boil, stirring occasionally. Simmer on medium-low heat 5 min. or until chicken is done. Drain spaghetti. Serve topped with chicken mixture Parmesan and basil.

Easy Ratatouille

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 garlic clove, coarsely chopped
2 large tomatoes (about 1 pound), halved and sliced 1/2 inch thick
1 medium eggplant (1 pound), cut into 1-inch dice
1/2 pound zucchini, sliced crosswise 1 inch thick
1 medium red bell pepper, cut into 1-inch pieces
1 bay leaf
Salt and freshly ground pepper

Heat the olive oil in a large, deep skillet. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, bell pepper and bay leaf. Season with salt and pepper, cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour. Discard the bay leaf and serve warm or at room temperature.

Hershey Bar Cake

8-HERSHEY BARS
2-STICKS OLEO
4-EGGS
1-CUP BUTTERMILK
2-TEASPOON VANILLA
1-CAN CHOCOLATE SYRUP
2-CUP SUGAR
2 1/2-CUPS ALL-PURPOSE FLOUR
1/2-TEASPOON SODA(PUT INTO BUTTERMILK)
1-CUP PECANS

IN BOWL MIX THESE INGREDIENTS USING A MIXER ON MEDIUM AS LISTED EXCEPT THE HERSHEY BARS AND CHOCOLATE SYRUP.MELT HERSHEY BARS OVER SLOW HEAT AND BLEND IN CHOCOLATE SYRUP.ADD TO CHOCOLATE MIXTURE.POUR INTO WELL GREASED BUNDT PAN AND BAKE 1 1/4 HOURS AS PRE-HEATED 350'OVEN. REMOVE FROM OVEN AND COVER WITH FOIL UNTIL IT COOLS. 

FROSTING: 1-BAR BAKER'S SWEET CHOCOLATE 1-TABLESPOON OLEO 1/4- CUP WATER MELT TOGETHER OVER LOW HEAT. MIX:1-CUP SIFTED POWDERED SUGAR BLEND IN CHOCOLATE AND (1) TEASPOON VANILLA. POUR OVER CAKE AND LET DRIP DOWN THE SIDES OF CAKE. 

7-UP Cake

3 CUBES BUTTER (SOFTENED) 
3 CUPS SUGAR 
3 CUPS FLOUR 
6 EGGS 
1 CUP 7-UP 
2TSP LEMON EXTRACT



PREHEAT OVEN TO 325 DEGREES. CREAM BUTTER AND SUGAR TILL WELL BLENDED, ADD 1 CUP FLOUR AND 2 EGGS TO SUGAR MIXTURE, BLEND WELL, REPEAT TILL FLOUR AND EGGS ARE ALL MIXED IN. ADD 7-UP TO MIXTURE SLOWLY AS YOU ARE STILL MIXING TO AVOID SPLASHING. ADD LEMON FLAVORING. POUR INTO A WELL BUTTER AND FLOURED BUNDT CAKE PAN OR USE THE BAKER'S SPRAY WITH FLOUR. COOK FOR ONE HOUR OR UNTIL DONE, OVENS VARY 

Banana Pineapple Slush

4 cups sugar
2 cups water
1 can (46-oz.) pineapple juice
3 cups orange juice
3/4 cups lemon juice
1/2 cup orange juice concentrate
8 medium ripe bananas, mashed
2 bottles (2 liters each) cream soda
3 cans (12-oz each) lemon-lime soda


In a small saucepan, bring sugar and water to a boil over medium heat, cool. Pour into a freezer container add pineapple, orange and lemon juices, orange juice concentrate and bananas. Cover and freeze.

To serve thaw mixture until slushy stir in cream soda and lemon-lime soda.

Daphne Oz's Popovers with Strawberry Honey Compound Butter

·                                 For the Popovers:

·                                 1 cup Flour

·                                 1/4 teaspoon Salt

·                                 2 Eggs (room temperature)

·                                 1 cup Milk (room temperature)

·                                 1 tablespoon Melted Unsalted Butter (plus more room temperature butter to grease pan)

·                                  

·                                 For the Strawberry Honey Compound Butter:

·                                 1 Stick Unsalted Butter (softened)

·                                 1 tablespoon Honey

·                                 1/4 cup Reduced Strawberry Puree

·                                 pinch of salt

·                                  

·                                 For the Strawberry Puree:

·                                 24 strawberries (hulled)

For the Popovers: Preheat oven to 450F. Grease a 12 muffin pan with butter. Preheat the pan in the oven for 2 minutes. While preheating, whisk together the ingredients until completely smooth. Remove pan from oven, fill the cups halfway with batter, and then return to oven for 10 minutes. Do not open the oven during the cooking process or the popovers will fall! Cool and serve.

For the Strawberry Puree: Place strawberries into a blender or food processor and puree. Put this puree into a small sauce pot over medium heat and reduce for about 10 minutes. Use 1/4 cup for the compound butter and reserve the rest in an airtight container.

For the Strawberry Honey Compound Butter: Place softened butter into a bowl and fold in the honey and strawberry puree. To save any unused portion, wrap in parchment paper, form into a log, and place in refrigerator to chill.

Michael Symon's Bacon Pancakes with Baked Tomatoes

·                                 For the Bacon Pancakes:

·                                 2 cups flour

·                                 1/4 cup sugar

·                                 2 teaspoons baking powder

·                                 1/2 teaspoon baking soda

·                                 1/2 teaspoon salt

·                                 2 eggs

·                                 2 cups buttermilk

·                                 1/4 cup butter (melted)

·                                 6 pieces bacon (cook and fat reserved)

·                                  

·                                 For the Spicy Maple Syrup:

·                                 2 cups maple syrup

·                                 hot sauce (to taste)

·                                  

·                                 For the Baked Tomatoes:

·                                 3 on-vine tomatoes (halved)

·                                 1/2 cup panko breadcrumbs

·                                 1 clove garlic (minced)

·                                 1/4 cup parsley (minced)

·                                 2 tablespoons olive oil

·                                 salt and pepper (to taste)

·                                  

·                                 For the Poached Eggs:

·                                 6 eggs

·                                 1/4 cup white vinegar

·                                 2 quart water

For the Bacon Pancakes: Sift together the dry ingredients. Whisk together the eggs, buttermilk, and butter. Add the dry mixture to the wet and stir to combine. Add chopped bacon and mix in. Add some of the reserved bacon fat to a skillet over medium low heat and ladle some of the pancake batter into the pan. Flip the pancakes when they begin to bubble around the edges. Cook for another 2 minutes and remove to a platter. Cover to keep warm.

For the Spicy Maple Syrup: Combine the maple syrup and the hot sauce in a small sauce pan over medium low heat and serve with the pancakes.

For the Baked Tomatoes: Preheat oven to 400 degrees f. Place tomatoes on a baking sheet and season with salt and pepper. Combine the breadcrumbs, garlic, parsley, and half the olive oil in a large bowl and toss to combine. Season with salt and pepper. Top each tomato with the breadcrumb mixture. Drizzle the remaining olive oil over the to and bake in the oven for 15 minutes.

For the Poached Eggs: Bring the water to a simmer in a wide, low sided pan and add the vinegar. gently add eggs in two batches. cook for about 3 minutes until just set. remove with a slotted spoon and blot on a towel. serve with baked tomatoes and bacon pancakes.

This is another recipe from the July 23rd show of The Chew.

Aaron McCargo Jr.'s Sweet Sausage Gravy

·                                 4 tablespoons Unsalted Butter

·                                 1/2 pound Uncooked Sweet Italian Bulk Sausage

·                                 1/2 Medium Onion

·                                 1/2 Medium Red Bell Pepper

·                                 1 tablespoon Crushed Red Pepper Flakes

·                                 1 tablespoon Minced Garlic

·                                 1/2 cup All Purpose Flour

·                                 4 cups Milk

·                                 1 Juice of Lemon

·                                 Salt and Pepper

·                                 1/4 cup Grated Parmesan Cheese

·                                 3 tablespoons Fresh Flat-Leaf Parsley

In a medium saucepan, melt the butter over medium-high heat. Add the sausage and cook it, breaking it apart with a wooden spoon, until nearly cooked through and thoroughly broken up, 8 to 10 minutes. Add the onion, bell pepper, garlic, and red pepper flakes and cook, stirring, until the mixture is soft and fragrant, about 3 minutes. Sprinkle the flour over the mixture and stir until the flour is absorbed. Add the milk and cook, stirring, to break up any lumps in the flour and keep the sausage from burning. When the milk simmers, cook, stirring, until the gravy boils. Stir in the lemon juice and season to taste with salt and pepper. Cook for several minutes longer, stirring, until the gravy thickens. Stir in the cheese and parsley and serve.

This recipe is from June 23rd's episode of The Chew

Aaron McCargo Jr.'s Cheddar Biscuits with Eggs

·                                 8 Slices of Bacon

·                                 12 Unbaked Store-bought Cheddar Flavored Biscuits

·                                 3 tablespoons Unsalted Butter

·                                 2 Shallots

·                                 2 tablespoons Minced Garlic

·                                 12 Large Eggs

·                                 1 tablespoon Smoked Paprika

·                                 2 cups Grated Cheddar Cheese

·                                 1/2 tablespoon Salt

·                                 1 tablespoon Pepper

·                                 1 Bunch Fresh Chives

Preheat the oven to 425 F. Lay the bacon on a baking sheet and bake for 20 to 24 minutes, until crispy. Remove from the baking sheet and drain on paper towels. When cool enough to handle, crumble the bacon. Meanwhile, spray a 12-cup muffin pan with flavorless vegetable cooking spray. Mold the biscuits to fit into each muffin cup without filling it and bake for about 8 minutes, or until the biscuits begin to brown and are baked about halfway through. In a large nonstick skillet, melt the butter over medium-high heat. When hot, add the shallots and garlic and cook, stirring, until the shallots are translucent, 2 to 3 minutes. Add the eggs and paprika. Lower the heat to medium and cook, stirring frequently, for 2 to 4 minutes. Remove the pan from the heat and stir in the crumbled bacon, cheese, salt, and pepper. Return to medium-high heat and cook for an additional 2 minutes. Mix in the chives, and when the eggs begin to coagulate but are still runny, ladle the eggs into each par-baked biscuit to fill. Return the muffin pan to the oven and bake for 5 to 6 minutes, until the eggs set. Remove and serve with sausage gravy.

This recipe comes from The Chew back on June 23rd