Rotini Alfredo Chicken Bake

 

Cheesy delicious. That's how I describe this dish.  This one is so easy and quick to make and and quick when you use Tyson's chicken strips or a rotisserie chicken. Whenever I feel like real comfort food, I make some Alfredo….. add some store bought chicken and you have a meal in no time.  Serve with a side salad and some garlic bread and you’ll wonder why you don’t make this more often!

Rotini Alfredo Chicken Bake

4 tablespoons butter

2 cloves of garlic

4 tablespoons flour

2 cups heavy cream 

1 cup Parmesan cheese

1 bag of Tyson Chicken strips (use as much chicken as you like)
Salt and pepper to taste
2 cups mozzarella cheese

water if needed to thin 

Cook pasta according to directions and then drain thoroughly and return to pot and set aside.

 

 Preheat oven to 350 degrees.

  

Melt the butter over medium-low heat in a skillet until foamy. Add the garlic and sauté until just tender and fragrant. 

 

Add in the flour with the melted butter and garlic and continue to stir for about 2 minutes.  Once a thick paste forms and the flour is cooked down, add in your cream and whisk until smooth. 

Add the Parmesan and chicken strips and stir until cheese has melted.  Season with salt and pepper to taste.   

Pour cheese sauce into the pasta that is still in your pot.  Then pour into 9 x 13 baking dish that has been sprayed with non-stick cooking spray.  Cover the top with the shredded mozzarella cheese and bake for 30 minutes.  

 

For a nice golden color, broil the cheese under the broiler for about 2 minutes, keeping your eye on it constantly until browned and bubbly.   Serve with a nice salad and some garlic bread.

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Three Cheese Spinach Manicotti

  Three Cheese Manicotti

 

 

 

 

 

 

 

 

 

 

 

 

 

 “Marty, you don’t add enough cheese,” said no one ever.  I have a thing for cheese so I drown my recipes in tons of cheese, glorious cheese.  This Three Cheese Manicotti is a great example.  Perfectly cooked Manicotti pasta filled with a mix of spinach and ricotta, and covered with mozzarella and parmesan cheese.  Oh my goodness this is so good.  Serve with some crusty Italian bread and a simple side salad and you’ve got a restaurant quality meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Three Cheese Spinach Manicotti

1 package (8 ounces) manicotti shells

5 cups shredded mozzarella cheese, divided

2 cups ricotta cheese

1 cup Parmesan cheese, grated

1 tablespoon minced garlic

1 egg

2 tablespoons dried basil

1 box of frozen spinach, thawed and all liquid removed 

1 jar (26 ounces) Ragu Chunky Tomato, Garlic and Onion pasta sauce

Preheat oven to 350 degrees.  Lightly spray a 9 x 13 inch baking dish with cooking spray.

 

 

 

 

 

 

 

 

 

Bring a large pot of salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente and then drain (optional: drizzle lightly with oil to prevent the noodles from sticking). Remove from heat and set aside on wax paper or parchment paper to cool.

 

 

 

 

Thaw the frozen spinach and wrap in a clean towel.  Squeeze out all liquid until as dry as possible.  

 

 

 

 

 

 

 

 

 

 

In a large bowl, mix the spinach, 3 cups of the mozzarella cheese, 2 cups of the ricotta cheese and one cup of Parmesan cheese together.  Add the garlic, egg, and basil. Mix well until all ingredients are combined.

  

 

 

 

 

Stuff the cooked manicotti noodles with the cheese mixture. Use a piping bag or make your own by filling a resealable bag with the mixture, seal it tight and then twist it so that the filling is at the bottom. Then snip the corner so that it fits into the manicotti for filling.

 

 

 

 

 

 

 

 

  

 

 

 

Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish side by side so they are touching. Cover with remaining sauce. Cover the top with the remaining 2 cups of mozzarella cheese.  You can actually add as much as you want.

 

 

 

 

 

 

 

 

 

  

 

 

 

Bake 25-30 minutes in the preheated oven. until mozzarella is melted and bubbly and slightly brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Can I Freeze this Three Cheese Manicotti?

Yes, but only before you cook it.  I love to make this in advance so I can pop it in the oven in a pinch! To freeze manicotti just cover with plastic wrap and place in the freezer for up to 3 months.  When you’re ready to eat it, just let it thaw 15 minutes and then follow the cooking instructions.

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home

Pepperoni Pizza Casserole

 

I saw this recipe on the Internet yesterday and knew it would be delicious.  I had all the ingredients on hand (don’t you love when that happens) and I whipped it up and had it on the table in less than 40 minutes.  Tender little mini-Tortellini with surrounded by a basil tomato sauce and covered with cheese.  How simple can it get?  How delicious can it be?  Try it! 

Pepperoni Pizza Casserole 

 1 package (9 oz) cheese tortellini (fresh or frozen)

1 jar Rao's Homemade Pizza Sauce

1 cup sliced pepperoni

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

 

Preheat your oven to 375° degrees F. Grease a 9x13 inch baking dish or casserole dish.

 

 

 

 

 

 

 

 

 

 

 

In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and set aside. Do not rinse.

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl, combine the cooked tortellini, pizza sauce, sliced pepperoni, and a cup of the mozzarella cheese, and ½ cup of the Parmesan. Stir until everything is evenly coated. 

 

 

 

 

 

 

 

 

 

 

 

Pour the tortellini mixture into the prepared baking dish, spreading it evenly. Top with the remaining mozzarella cheese and Parmesan cheese.

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake in the preheated oven for about 30 minutes. Remove foil and bake an additional 10 minutes or until the cheese is bubbly and golden brown.

 

 

 

 

 

 

 

 

 

 

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm.

 

Photography is the property of and copyrighted to Welcome Home.

Strawberry Cream Cheese Pudding Pie

 Strawberry Cream Cheese Pudding Pie 

It's amazing what a little cool whip, some fresh strawberries and a box of instant pudding can do to make your guests say oooh and aahhhh!  This creamy dessert is so refreshing on a summer day they'll be going back for seconds!   See note below on how to make this completely sugar free.

Strawberry Cream Cheese Pudding Pie

1 1/2 cup graham cracker crumbs

6 tablespoons butter, melted
1/3 cup granulated sugar 
8 ounces softened cream cheese
1 cup powdered sugar
1 (16-ounce) container Cool Whip, divided in half
2 packages (3.4 ounce each) sugar free instant cheesecake pudding mix
3 cups whole milk
whole ripe strawberries

Mix the crushed graham crackers with 1/3 cup granulated sugar and 6 tablespoons of melted butter. The mixture will be thick, sandy, and coarse.  Next press it into a 9 inch pie pan.  Press it in tight as it needs to be tight and compact. Use a flat bottomed small measuring cup to help pack it down and smooth out the surface.  Make sure you also pack the sides as well.  Chill in the refrigerator for at least 2 hours.

Using a hand mixer, beat together 1 cup of powdered sugar, the cream cheese, and only 1 cup of the Cool Whip until fluffy. Spread over your pie crust. 

Next mix together the cheesecake pudding mix, whole milk, and another 1 cup of Cool Whip. Spread this over the cream cheese layer. Arrange the whole strawberries on top of pie, pushing them about a quarter in into the filling. 

White Chocolate Drizzle

3/4 cup white chocolate chips

2-3 tablespoons heavy cream

Melt chocolate chips and heavy cream in double boiler until melted and smooth. Drizzle over strawberries and let harden, about 20-30 minutes.

Keep refrigerated until ready to serve.

NOTE: I use sugar free pudding mix to trim some calories. You can make it a low cal dessert by substituting lite cream cheese, sugar free Cool Whip, low fat milk, Splenda or Truvia. And you can even make your own   powdered sugar using 2 tablespoons of corn starch with 3/4 cups of Splenda artificial sweetener.

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Mom's Perfect Devil's Food Cake

I got up this morning and decided to bake a cake.  Not sure why. There was no special occasion. It’s no one’s birthday or anniversary or any other special day.  I just felt like baking a cake today.  So I got out all my Mom’s old recipe cards and found 9 different recipes she had created for Chocolate Cake over the years and not one of them was the same. 

There were hand written notes on the cards with the changes she had made to each recipe and she even had her own special rating system from 1-10 on how well she liked each recipe. But there was one in particular that caught my eye. It had a rating of 10+ along with a note that said, “Finally!  I have made the perfect chocolate devil’s food cake.” 

And so today I made my Mom’s “Perfect Devil’s Food Chocolate Cake” and is extraordinary. The most delicious cake I have ever tasted.  Words cannot describe how perfect it really is!

Mom’s Perfect Devil’s Food Chocolate Cake

1 3/4 cups all-purpose flour 

1 3/4 cup sugar

3/4 cup Hershey’s unsweetened cocoa powder 

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil 

2 large eggs, at room temperature (they must be at room temp)

1 teaspoon pure vanilla extract

1 cup hot coffee (you don’t taste it. It enhances the chocolate flavor)

Chocolate Buttercream Frosting

5 cups powdered sugar

1 1/2 cups unsalted butter, softened at room temperature

1 cup Hershey’s unsweetened cocoa powder

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1/4 teaspoon salt

  

Preheat oven to 350 degrees. Preheat oven to 350 degrees. Lightly grease two 9 inch round cake pans. Dust the bottom and sides of pans with cocoa powder. Tap out excess.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl and set aside.

In another large bowl mix the buttermilk and vegetable oil at high speed until combined. Add in eggs one at a time mixing after each one is added. Add vanilla and mix until combined.

Slowly add the dry ingredients, a cup at a time to the wet ingredients with the mixer on low. Add the coffee. Your batter will be thin.

Pour the batter into prepared baking pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 15 minutes and then invert cake onto cooling rack and allow to completely cool before frosting.

Using a hand mixer, beat the butter on high speed until smooth and creamy - about 2 full minutes. Turn speed to LOW and slowly add about 3 ½ cups of the confectioners' sugar and the cocoa powder.

Beat until the sugar and cocoa are blended well into the butter. Next, mix in the vanilla, salt, and the heavy cream.  Turn the mixer to high and beat for about 1 minute.  If you want a thicker frosting, add up to a half cup more confectioners’ sugar.

Once you cakes have cooled you are ready to frost.  Place a layer on your cake plate with the flat side up. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, top side up, and spread the frosting evenly on the top and sides of the cake. 

NOTE: If your cakes have a dome shape, you may have to trim them to make them flat and refrigerate for about an hour before frosting.  

Photography is the property of and copyrighted to ©Welcome Home.