Chicken Mushroom and Spinach lasagna

 Chicken Mushroom and Spinach Lasagna

Ingredients:

2 1/2 Tbsp. olive oil

1 cup chopped onion

2 Tbsp. minced garlic

8 oz. white mushrooms, thinly sliced

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. red pepper flakes

1 1/4 tsp. kosher salt, divided

1 (6 oz.) bag fresh baby spinach

2 cups shredded cooked chicken

2 cups low-sodium chicken stock

1/4 cup all-purpose flour

2 cups whole milk

1/4 tsp. nutmeg

1/2 cup shredded Parmesan cheese

8 no-boil (oven-ready) lasagna noodles

1 1/4 cups shredded mozzarella cheese

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large sauté pan over medium-high heat. Add olive oil, then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften, stirring occasionally.

Stir in the spinach and cook until wilted and all its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set aside.

In a small bowl, make a slurry by whisking together 1/2 cup chicken stock with flour until it reaches a thick, milky consistency. Set aside.

In a small saucepan, combine the remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occasionally. Once the mixture starts to bubble around the edges, add the slurry while whisking continuously. Simmer until thickened, about 5-8 minutes, whisking occasionally. Stir in Parmesan cheese and remove from heat.

Pour 1/2 cup of the sauce into the bottom of a 10×10 inch square baking dish. Top with 2 lasagna noodles, 1 cup of the chicken mixture, 1 cup of sauce, and 1/4 cup of mozzarella, ensuring the noodles are covered with sauce. Press them down lightly if needed. Repeat the layers three more times with noodles, chicken, sauce, and cheese. The last layer should have slightly more sauce and the remaining cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes. If desired, broil for 2-3 minutes to achieve a golden brown top. Let the lasagna stand for 15-20 minutes before cutting and serving.

Cindy Walker's Cheesecake

 

1 1/2 cups graham cracker crumbs

1/2 cup white sugar

1/4 cup butter, melted

5 (8 ounce) packages cream cheese, softened

5 eggs

2 egg yolks

1 3/4 cups white sugar

1/8 cup all-purpose flour

1/4 cup heavy whipping cream

Directions

1.Preheat oven to 200 degrees F 

2.Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. 

3.In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. 

4.Bake at 200 degrees for 3 hours, 20 minutes or until filling is set. Let cheesecake cool, then refrigerate overnight.

Happy Cakes Lemon Biscotti

 

1 cup sugar

1/2 cup butter (melted)

1 teaspoon almond extract

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

2 large eggs

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup slivered almonds

For Glaze:

powdered sugar

fresh lemon juice

1. Heat oven to 350 degrees. In a large bowl, beat sugar, butter, extracts, lemon juice and zest, and eggs with an electric mixer on medium speed. Stir in flour, baking powder and baking soda. Stir in 1/2 cup slivered almonds. Place dough on a lightly floured surface and knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

2. Divide dough in half. On one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly. Repeat with remaining dough on same cookie sheet. Press the remaining slivered almonds into the top of the dough. 

3. Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Cut each rectangle crosswise into 1/2 inch slices, using a sharp knife.

4. Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

For Glaze: In a small bowl, begin with 1 cup powdered sugar. Begin adding lemon juice, 1 Tablespoon at a time, until the mixture is a drizzling consistency. Spoon over the top of the biscotti immediately after they are removed from the oven (after their second baking). Let cool and drizzle with more lemon glaze. Enjoy!:)

(This recipe was modified by the Happy Bakers, but the base recipe can be found in the Betty Crocker cookbook, Bridal Edition).

Anita's Tuna Seashell Pasta Salad

1 box medium seashell pasta

4 boiled eggs

1 large pack deli style tuna

1 regular size package deli style tuna

1 red bell pepper

4 stalks celery

1 small red onion

1 small jar pimento

1 cup mayo

2 Tbsps. white vinegar

1/2 tsp. sugar

1 tsp. salt

1/2 tsp pepper

Boil pasta per box instructions for al dente.  Drain and spray with cold water...let set and drain.

Dice up red pepper, celery and onion. Combine in large bowl all diced veggies and pimento.  In small bowl, combine mayo, vinegar, sugar, salt and pepper.  Open packages of tuna and add to veggies.  Pour combined mayo in to veggies. Mix well.  Add cooled, drained seashells to veggies.  Peel boiled eggs and chop up - add to veggies.  Combine all together.  Taste for preferences to how much more salt and pepper may be needed.

Chill in fridge at least two hours.  Stir well before serving to make sure not too dry.  If so - add a little more mayo until it is consistency you like.

Frank's Delicious Crispy Skinned Baked Chicken Legs

5 chicken legs, skin on

2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/8 - 1/4 tsp. cayenne

Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and arrange the drumsticks in a single layer on the parchment.

Make the seasoning paste: In a medium bowl, use a fork or a spatula to mix the olive oil, salt, pepper, and spices.

Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.

Bake the drumsticks uncovered until their internal temperature reaches 165 degrees F, about 40 minutes.

Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.

Becky's Squash and Zucchini Casserole

3 lb. yellow squash and zucchini, cut 1/4-inch thick

1 yellow onion, peeled and chopped

1/4 cup butter

1/2 tsp. kosher salt

1 tsp. ground pepper

2 large eggs

8 oz. sour cream

1/2 cup mayo

8 oz. sharp cheddar cheese

1 Tbsp. chopped fresh thyme leaves

Basil, garlic powder, oregano - all to taste

1 1/2 sleeves round butter crackers (such as Ritz) - broken - about 3 cups

1/4 cup Parmesan cheese

Preheat oven to 350.  Grease a 2-quart casserole dish or deep dish pie pan.

Heat the butter in large skillet over medium heat.  Sauté the squash, onion and herbs until soft.  Drain off any fluid.  

In a separate bowl, combine the eggs, sour cream, mayo and  cheeses.  Season with salt and pepper.  Fold in squash mixture. Sprinkle in more herbs for those that were lost in draining off fluid.

Place in prepared baking dish.  Sprinkle with crackers. evenly over top.

Bake for 20 minutes until golden and bubbly.

ANITA’S RENDITION OF “NANA'S CHICKEN AND RICE”

 Ingredients:

6 large chicken tenderloins – size of breasts (I buy the big frozen bag of Tyson raw tenders and use 6 of the largest ones)

1 can evaporated milk, shake well

Perfect pinch steak seasoning – to taste

Pepper – to taste

Self-rising flour

Perfect pinch steak seasoning – to taste

Pepper – to taste

1 can Campbell’s Cream of Chicken soup with herbs

1 can Campbell’s Cream of Mushroom soup with garlic

1 can or equivalent (if pouring from big container of broth) chicken broth

Left over milk tenders soaked in

2 cups Uncle Ben’s converted rice, raw

Directions:

Take partially frozen tenders and cut them into small bite sized pieces.  (They cut easier when real cold/partially frozen.)  Place in a lock and lock bowl.  Pour evaporated milk and seasonings over them.  Marinade for at least two hours in the fridge – shaking occasionally.

In a Ziplock bag, make up a mixture of self-rising flour and seasoning – mix well.  Take the tenders a few at a time from the evaporated milk mixture, tapping it to get a lot of milk off.  Bread the tenders with the flour mixture – and put in fridge on plate if not cooking right away.  

If cooking right away, pour Crisco oil into frying pan and bring to heat over medium setting.  Test the oil with a little milk spitz’s – when it spits it is ready.  Brown in oil quickly.  The tenders do not have to cook all the way as they will cook in the oven.  

As they brown, place in bottom of a large baking pan.  (I used a 9x11 for the above amount)  Arrange in a layer in the bottom.  Pour out any excess grease from the frying pan, leave the crumbles in the pan. 

Preheat oven to 350.

In a separate bowl, mix together soups, rest of milk mixture from tenders and can of chicken broth.  Smooth any lumps.  Add to frying pan that is on medium low heat.  While stirring, add raw rice.  Mix well.  Pour mixture over tenders.  

Cover tightly with foil.  Bake for 45 minutes to 1 hour.

Christmas Crack

 Ingredients:

 3 cups Rice Chex

 3 cups Corn Chex

 3 cups honey nut Cheerios toasted oat cereal

 2 cups small pretzels

 2 cups salted peanuts

 1 (12 ounce) bag holiday M&M's plain chocolate candy (red & green)

 1 (12 ounce) bag holiday M&M's peanut chocolate candies

 2 (12 ounce) bags white chocolate chips

Directions:

Mix all ingredients but the white chocolate morsels in a large bowl.

Melt white chocolate morsels according to directions on the package.

Pour melted white chocolate over the cereal mixture and toss well to coat.

Spread on waxed paper and let sit until the white chocolate hardens.

Store in an airtight container.

Pumpkin Seed topped Pumpkin Bread

 1 can (15 0z) solid packed pumpkin

4 large eggs (room temp)

3/4 cup oil

2/3 cup water

2 cups sugar

1 cup honey

1+1/2 tsps. vanilla

3+1/2 cups all purpose flour

2 tsps. baking soda

1+1/2 tsps. salt

1+1/2 tsps. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1/2 cup salted/shelled pumpkin/pepitas seeds

Preheat oven to 350°. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture.

Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with pumpkin seeds.

Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Enjoy plain or spread a little cream cheese on top.

Anita's Summer Veggie with Orzo

 3 Tbsps olive oil, divided

1/2 medium onion, chopped

3 cloves minced garlic

1/2 green pepper, diced

1/2 yellow pepper, diced

1/2 red pepper, diced

1 medium zucchini, cubed

1 cup sugar snap peas, halved

1 cup orzo

2 cups chicken stock

Salt and Pepper to taste

In large skillet over medium, heat 2 Tbsp. oil.  Add onion and sauté for about 3 minutes.  Add garlic and cook 1 minute.  Add peppers, zucchini and sugar snap peas and cook for 3 minutes. Transfer vegetable mixture to bowl.

In same skillet, over medium, heat 1 Tbsp. oil.  Add orzo and cook until lightly toasted, about 2 minutes. Stir in chicken broth.  Cover and cook for 7-9 minutes; stirring occasionally.  Liquid will be absorbed and orzo should be tender.  If more liquid is needed to finish cooking add water 2 Tbsp. at a time.

Add the vegetables and stir to reheat.  Season with salt and pepper.

Anita's Cheddar-Pecan Crisps

1 cup softened unsalted butter

2 cups shredded extra sharp cheddar cheese*

2 1/4 cups all-purpose flour

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp cayenne powder

Dashes of water

1/2 cup toasted pecans, chopped

In a large bowl, cream butter and cheese until light and fluffy.  In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture.  Will be crumbly - I add a dash of water until it looks less dry.  Stir in pecans.  (The heat from your hands will bring it all together into logs.)

Lay out sheet of saran wrap on clean work surface.  Take half of mixture and start molding it in to a long log.  Wrap it up tight and do the same with another piece of wrap and the rest of the mixture.  As you are rolling up the saran wrap around the log, try to mold it into a rounded log.  Refrigerate at a minimum two hours.

Preheat oven to 350.  Unwrap a log at a time - slice into 1/4" slices.  Place 1" apart on a heavy baking sheet.  Bake until the edges are slightly crisp and lightly brown, 12-14 minutes.  Cool completely and put in airtight containers.  Can be refrigerated - but they don't last long enough around here to bother.

*I don't use pre-shredded cheese - I shred it in my food processor.  Makes all the difference IMO!

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Oven Fried Chicken

 6 chicken legs

2 eggs

1 cup all purpose flour

1 cup Italian seasoned bread crumbs

Salt and pepper to taste

Paprika to taste

1/4 cup vegetable oil

Preheat oven to 350.  

Place flour in a shallow bowl and season to taste with salt and pepper.  Put the bread crumbs in another shallow bowl.  Beat the eggs in another bowl.

Dredge the chicken piece by piece in the flour, then the egg and then the bread crumbs, until all pieces are coated. 

Pour the oil into a baking dish so they will lay in a single layer (I used the smaller 9x11).  Sprinkle with paprika to taste.  

Bake in the preheated oven for 30 minutes, turn the pieces over and bake for another 30 minutes. 

Remove from over and drain on paper towels.  Enjoy!

Anita's Pistachio Cake

  

Cake:

1 yellow cake mix

1 cup vegetable oil

1 cup club soda

3 eggs (at room temp)

1 teaspoon almond extract

1 3-ounce package instant pistachio pudding mix

1/3 cup chopped pistachios (I used lightly salted)

Frosting:

1 1/2 cups whole milk

1 3-ounce package instant pistachio pudding mix

1 1.3-ounce envelope Dream Whip

Preheat oven to 350.  Grease and flour a Bundt pan.

Beat cake mix, oil, club soda, eggs, almond extract and 1 package pistachio pudding mix together in a mixing bowl until blended (I used stand mixer and let it mix on medium at least 4-5 minutes); pour into prepared pan.

Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes.  Turn cake onto a cooling rack and cool completely.

Beat milk, 1 package pistachio pudding mix and Dream Whip together in a mixing bowl using an electric mixer with whisk attachment on high until soft peaks form.  

Spread frosting on cake.  Sprinkle more pistachios all around the top.  Put in fridge at least a few hours before serving.  Store in fridge.

Anita's M&M Cookies

2 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 sticks (1 1/4 cup) unsalted butter, softened

1 3/4 cup dark brown sugar

1/4 cup sugar

2 large eggs, at room temperature

2 tsps pure vanilla extract

2 cups M&M's - I used the mini baking ones

1. Sift the flour, baking powder, baking soda and salt into a large bowl.
2. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour. 
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.  
4. Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 (I was able to do 8 as my baking sheets are huge!) dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake until the cookies are golden around the edges but still soft in the middle, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

 

Anita's Deviled Eggs

 

• 12 hard boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon sweet pickle relish
• 1 teaspoon creamy horseradish sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika for dusting

• Slice hard boiled eggs in half lengthwise. Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.
• Use a fork to mash egg yolks. Stir in mayonnaise, Dijon mustard, sweet pickle relish, horseradish, and pepper until well combined. Taste and add salt if necessary. 
• Spoon filling into the centers of the whites. Dust with paprika and serve cold. 

Anita's Chicken and Dumplings

2 tbsp oil

2 lbs. Boneless, skinless chicken breast, cubed

1 C diced onion

1 C sliced carrot

3 cloves minced garlic

1 tsp salt

5 tbsp. Unsalted butter

6 tbsp. All-purpose flour

6 C chicken broth

1/2 C heavy cream

1/2 tsp dried thyme

1 1/2 C frozen peas

4 tbsp. Fresh parsley, minced

 

DUMPLINGS:

2 C bisquick

1 tbsp. baking powder

1/2 tsp salt

1/2 tsp pepper

1 1/3 C heavy cream

 

In 6-quart dutch oven, heat oil over medium heat.  Add the chicken and cook until browned on both sides.  Remove from the pot and set aside.  Add carrot and onion and cook until tender, about 3 minutes.  Add the garlic and stir for another minute, until fragrant.  Reduce the heat to medium low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.  Add the chicken and any accumulated juices back to the pot.  Add chicken broth, cream, thyme, and bring to simmer.  Add the frozen peas, cover and cook for 15 minutes. 

In a large bowl, combine the bisquick, baking powder, salt, pepper, and cream.  Stir until the mixture comes together into single mass of dough.  Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch in diameter.  Place the dough balls into the simmering soup, add the parsley, and cover.  Let the soup simmer for 15 minutes, or until the dumplings are cooked through.

 

Anita's Best Snickerdoodle Cookies

1 cup butter, softened

1 1/2 cup sugar

2 large eggs

1 tsp vanilla

1 3/4 cup all purpose flour

2 tsps cream of tarter

1 tsp baking soda

1/4 tsp salt

3 Tbsp sugar

3 tsps cinnamon

• Preheat oven to 350°F.
• Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch balls of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled ungreased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.

Anita's Potato Soup

 

• 6 cups cubed Yukon Gold potatoes

• 4 cups Chicken broth, 1 cup chicken broth from container mixed with water

• 2 cups chopped onions

• 1/2 cup chopped celery

• 1/2 cup thinly sliced carrots

• 1/4 cup butter, cubed

• sprinkled chicken bouillon granules

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 can (12 ounces) evaporated milk
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• 3 tablespoons parsley

• Tarragon, just sprinkled

Anita's Bran Muffins

1 1/2 cups all bran cereal
1 cup buttermilk

1/3 cup coconut oil, melted or buy the liquid type

1 large egg

2/3 cup light brown sugar

1/2 tsp vanilla

1 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat oven to 450 degrees.  Line a muffin tin with muffin papers.

In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.

Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. Stir thoroughly. This mixture will be very thick.  

Divide the batter equally among the 12 muffin cups, filling almost all the way full.

Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack. 

Anita's Snickerdoodles

 

• 1

  cup butter, softened
• 1 1⁄2

  cups sugar
• 2

  large eggs

1 Tsp vanilla

• 2 3⁄4

  cups all purpose flour
• 2

  teaspoons cream of tarter
• 1

  teaspoon baking soda
• 1⁄4

  teaspoon salt
• 3

  tablespoons sugar
• 3 teaspoons cinnamon 

• Preheat oven to 350°F.
• Mix softened butter, 1 1/2 cups sugar, 1 tsp of vanilla extract and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch balls of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled ungreased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.