One Pot Creamy Asparagus and Bacon Pasta

Got this recipe from Melskitchencafe.com

One Pot Creamy Asparagus and Bacon Pasta

YIELD: SERVES 6

Different brands of penne pasta will vary in this recipe. The cooking times given in the recipe are for penne pasta that has a package cook time of 11-12 minutes (for al dente). You'll want to adjust accordingly for pasta with shorter or longer cook times (reduce the broth by 1/2 cup to 1 cup if using pasta that has a 7-8 minute cooking time, adding additional broth at the end, if needed).

This makes a fairly saucy pasta as that is our preference; if you want slightly less sauce, consider adding only 3 1/2 cups broth and adding more at the end, if needed. The sauce will thicken even more as the pasta rests.

INGREDIENTS

• 8 slices bacon, chopped
• 8 ounces baby bella mushrooms, sliced
• 4 cups low-sodium chicken broth
• 3 cups milk, divided (meaning you'll use 2 cups at first and 1 cup later in the recipe)
• 12 ounces penne pasta
• 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
• Salt and pepper to taste
• 4 ounces cream cheese, softened
• 2 tablespoons all-purpose flour
• 1/2 cup Parmesan cheese

DIRECTIONS

1. In a 12-inch nonstick skillet or in a large pot, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease. Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes. Transfer to the same plate as bacon.
2. To the skillet or pot, add the broth, 2 cups of the milk, the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot. Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still slightly firm (it will cook for a few more minutes later). There will be some liquid left; that's ok as it will help make the creamy sauce in the next step.
3. In a blender, process the remaining 1 cup milk, cream cheese and flour until very smooth. Gradually add it to the skillet or pot while stirring quickly to combine. Simmer for a couple of minutes until the sauce has thickened.
4. Remove the skillet or pot from the heat. Stir in the bacon and mushrooms, reserving a bit of the bacon to sprinkle on top, if desired. Stir in the Parmesan cheese or sprinkle it on top, also.

Chicken Pot Pie Empanadas

1 can Cream of Chicken
1 ½ cup your favorite frozen veggies
2 Cups cubed or shredded Chicken
2 Tbs Cream Cheese
A pinch of Seasoning Salt to taste
1 box of Pie Crust

Mix all the ingredients and heat in the microwave until cream cheese is melted.
Roll out your pie crust just a little thinner. Use a bowl to cut out circles. Fill the crust with a heaping spoon full of your chicken mix. Fold over the crust and pinch the sides of the crust (use a little water or egg white to seal the ends) and use a fork to give it that fun edge.
Brush on egg whites on top to give it a lovely gold color when cooked.
Bake in the over at 375 for about 20 mins, or until golden brown.

Creamy Chili

One of the best chili recipes I have yet to come across.

2 cans Black beans (drained and rinsed)
1 can Corn (drained)
1 can Rotel Tomatoes
1 can Stewed Tomatoes
1 pkg Chili Seasoning
1/2 pkg Ranch dip
1 8oz pkg of Cream Cheese
1 can or about 1 cup cooked chicken

Mix all the ingredients until cream cheese has melted.

One-Pot Cajun Pasta

This! Just trust me and try it some time.
https://www.youtube.com/watch?v=LAA-ipqbv14

Chocolate Cake Recipe

I have made a lot of cake in my day. A LOT! Here is a recipe I have come to like the most.

1 Box cake mix
1 Box Pudding
1/2 Cup Butter (in place of the oil)
1 Cup Buttermilk
1/3 Cup Sour Cream
3 Eggs

Mix all together, bake at 350 for 30-40 min.

Caramel Apple Salad

Caramel Apple Salad

5 Fiji (Or other tart apple) diced into bit size bits
1 container of Whip Cream
1 8oz cup of Greek Raspberry Yogurt
1 Bag of Fun Size snickers (or 3-4 regular bars)
and Caramel to drizzle on top!

Mix all the ingredients. Enjoy!

Tangerine Bunt Cake

This cake is SO yummy! fluffy, zesty, sweet, and fun to make. If you dont have tangerines on hand Im sure a few Oranges would work fine. I give this a 4.5 out of 5.

Ingredients:

• 2 1/2 cups cake flour, stir before measuring
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 ounces butter (1/2 cup)
• 1 1/2 cups granulated sugar
• 2 tablespoons finely grated tangerine zest
• 1 cup tangerine juice
• 4 large egg whites

Preparation:

Grease and flour a 10 or 12-cup tube or Bundt cake pan, or spray with a baking spray. Heat oven to 350°.

Sift the flour, baking powder, and salt into a bowl; set aside. In a large mixing bowl, beat butter until light. Gradually beat in sugar; beat until light and fluffy. Add the tangerine zest and stir to blend. Add the sifted dry ingredients to the batter about 1/3 at a time, alternating with half of the tangerine juice, ending with dry ingredients. Beat until smooth and well blended. In another bowl beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter until well blended.

Spoon batter into the prepared pan. Bake for 25 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the cake. Cool in the pan for 10 minutes; turn out onto a serving plate to cool completely. Glaze with the tangerine glaze (instructions below) or dust with powdered sugar.

Tangerine Glaze: Combine 1 cup of sifted powdered sugar with 1 tablespoon of melted butter, 2 teaspoons finely grated tangerine zest, and enough tangerine juice to make a glaze which can be drizzled over the cake with a spoon.