Three-Cheese Pasta Bake

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• 1 (16-ounce) package  penne (or any favorite pasta)
• 2 (10-ounce) containers refrigerated Alfredo sauce
• 1 (8-ounce) container sour cream 
• 1 (15-ounce) container ricotta cheese
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese
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• Prepare penne according to package directions; drain and return to pot.
• Stir together Alfredo sauce and sour cream; toss with  penne until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
• Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
• Bake at 350° for 30 minutes or until bubbly.
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Recipe for Bonneville Jr. Highschool Brownies

Read about the story HERE:
http://saltboxhouse.blogspot.com/2008/12/have-brownie.html


Ingredients:
1 cup of Butter (I use unsalted)1/2 cup of Cocoa2 cups of Flour2 cups of Sugar4 Eggs4 teaspoons of Vanilla1 cup of Chopped Nuts (optional)

Directions:

Melt Butter, add cocoa (mix together until smooth).

Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir.

Pour into greased, floured  9x13 baking pan*. 

* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.

Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.

Wait only about 10 minutes to frost brownies.

Frost them while they are warm (not hot).

The Chocolate Icing Recipe:To make while the brownies bake1/4 cup of softened Butter1/4 cup of canned Milk (regular milk is fine)1/4 cup of Cocoa3 cups of Powdered SugarDash of SaltMix all together and frost as desired.

ziti noodle taco bake

3/4 bag ziti noodles1 lb of ground beef,1 pkg taco seasoning, 1cup water, 1/2 pkg cream cheese, 1 1/2 cup shredded cheese -- 

Boil pasta until just cooked, brown ground beef & drain, mix taco seasoning & 1 cup water w/ ground beef for 5 min, add cream cheese to beef mixture, stir until melted & remove from heat, put pasta in casserole dish, mix in 1 cup cheese, top pasta/cheese with beef mixture & gently mix, top w/ remaining cheese, bake at 350* uncovered for 30 min

Scones

Mom’s Scones

1 cup warm water

1 cup warm milk

1 Tbsp. dry active yeast

3 Tbsp. granulated sugar

1/4 cup melted butter, cooled

1 Tbsp. salt

5 – 6 cups bread flour

Vegetable oil for deep frying

Combine warm water and warm milk.  Stir in the sugar.  Add dry active yeast and stir lightly.  Allow yeast to activate, about 10 minutes.  In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter.  Add the salt.  Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl.  Dough should be slightly sticky but workable.  Cover the dough in the bowl with a towel.  Set in a warm place and allow raise until double.

Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium to medium high heat.  While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick.  You may choose to butter the counter lightly.  Using a pizza cutter, cut into squares or triangles.

Heat oil to between 350 – 400 degrees and cook scones until golden brown.  Serve immediately.

Crock-Pot Chicken Teriyaki

Ingredients

1	lbs chicken, diced
1	cup chicken broth
½	cup teriyaki sauce
⅓	cup brown sugar
3	garlic cloves, minced

Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is cooked through.
5. Serve over hot cooked rice and spoon extra sauce if desired

Buttermilk Fried Chicken Tenders

Ingredients

• 2 pounds chicken tenders
• 3-4 cups vegetable oil, for cooking
For the Marinade
• 1 cup buttermilk
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
For the Breading
• 1-1/2 cups all purpose flour
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 1-1/2 teaspoons baking powder
• 3 tablespoons buttermilk

Instructions

1. Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
2. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
4. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.