Recipes
Buffalo Ranch Chicken Pasta
1 lb. of chicken
1/2 cup hot sauce
1 can cream of chicken soup
6 ounces mozzarella cheese or cheddar cheese, shredded (about 1 1/2 cups)
1/2 cup blue cheese salad dressing or ranch
1 1/2 cups sour cream
3 cups penne, uncooked
Season chicken with salt and pepper and put it in the slow cooker. Add the chicken soup and hot sauce and stir. Cook on LOW 4-6 hours or HIGH 2-3. Stir in cheeses, salad dressing and sour cream and turn off the slow cooker. Boil pasta according to package instructions, drain well and add to the chicken sauce mixture. Stir well and serve.
Chocolate-Hazelnut Swirled Rice Pudding
Ingredients
1 can(s) (14-ounce) sweetened condensed milk
5 cup(s) whole milk
1 1/2 cup(s) Arborio rice
1 teaspoon(s) pure vanilla extract
2 tablespoon(s) hazelnut-chocolate spread (we used Nutella)
Sliced strawberries, for serving
Directions
In a 5- to 6-quart slow cooker, whisk together the sweetened condensed milk and whole milk. Stir in the rice. Cook, covered, until the rice is tender and the mixture has slightly thickened, 2 to 3 hours on high. Remove from heat and stir in the vanilla. Drizzle the hazelnut-chocolate spread over the rice pudding and gently fold in to create swirls. Spoon into bowls and top with sliced strawberries, if desired
Eggplant Rollatini
1 lb. of chicken
1/2 cup hot sauce
1 can cream of chicken soup
6 ounces mozzarella cheese or cheddar cheese, shredded (about 1 1/2 cups)
1/2 cup blue cheese salad dressing or ranch
1 1/2 cups sour cream
3 cups penne, uncooked
Season chicken with salt and pepper and put it in the slow cooker. Add the chicken soup and hot sauce and stir. Cook on LOW 4-6 hours or HIGH 2-3. Stir in cheeses, salad dressing and sour cream and turn off the slow cooker. Boil pasta according to package instructions, drain well and add to the chicken sauce mixture. Stir well and serve.
Chocolate-Hazelnut Swirled Rice Pudding
Ingredients
1 can(s) (14-ounce) sweetened condensed milk
5 cup(s) whole milk
1 1/2 cup(s) Arborio rice
1 teaspoon(s) pure vanilla extract
2 tablespoon(s) hazelnut-chocolate spread (we used Nutella)
Sliced strawberries, for serving
Directions
In a 5- to 6-quart slow cooker, whisk together the sweetened condensed milk and whole milk. Stir in the rice. Cook, covered, until the rice is tender and the mixture has slightly thickened, 2 to 3 hours on high. Remove from heat and stir in the vanilla. Drizzle the hazelnut-chocolate spread over the rice pudding and gently fold in to create swirls. Spoon into bowls and top with sliced strawberries, if desired
Eggplant Rollatini
1. 1 large eggplant, sliced lengthwise into 10+ slices.
2. Eggplant Rollatini SAUCE:
1/4 cup olive oil
1 small onions, chopped
2 garlic cloves, minced
1 stalks celery, chopped
2 carrots, chopped
1 - 32 oz cans crushed tomatoes
1/2 cups chicken broth
3/4 Tablespoon minced fresh parsley
1/2 Tablespoon sugar
1/2 Tablespoon salt
2 1/2 Tablespoon fresh basil
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
In a large pan, saute onion and carrots in oil. Add garlic and celery; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20‑25 minutes or until flavors are blended, stirring occasionally.
3. Rollatini FILLING:
1 cartons (8 ounces) ricotta cheese
1 cups (8 ounces) shredded part‑skim mozzarella cheese
1/4 cups grated Parmesan cheese
1 Tablespoon minced fresh parsley
1/4 cup chopped spinach
1 eggs, lightly beaten
1/8 teaspoon pepper
Mix all in large bowl, set aside.
4. Rollatini COATING:
1/2 cups flour
2 eggs, lightly beaten
1 cups seasoned bread crumbs
1/2 cups grated Parmesan cheese, divided
1 garlic cloves, minced
1 Tablespoon minced fresh parsley
1/4 teaspoon each salt and pepper
Oil for frying
Place flour in a shallow bowl. Place eggs in another shallow bowl. In another shallow bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in flour, then eggs, then bread crumb mixture. In an large pan, heat to 375°. Fry eggplant in batches for 2‑3 minutes on each side or until golden brown. Drain on paper towels.
Spoon sauce into an ungreased baking dish. Spread 2 rounded tablespoons filling (or use a scoop) over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll‑ups. Sprinkle with remaining Parmesan cheese. Cover and bake at 375° for 30‑35 minutes or until bubbly.
5. Cook 1 pounds pasta to serve on.
Italian Wedding Soup
2 T. olive oil
2 cloves garlic, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves
1 pound frozen meatballs, defrosted, and in halves or quarters depending on size
6 cups chicken broth
2 cups water
1 cup orzo
1 pound fresh spinach, washed and coarsely chopped
salt and pepper
In a deep pot over medium heat add oil, garlic, carrots, celery, onions and bay leaves. Season with salt and pepper. Cook vegetables for 5 or 6 minutes, stirring occasionally until softened. Add broth and water to the pot. Increase heat to high and bring to a boil. Reduce heat and add meatballs and pasta. Stir. Simmer for 10 minutes. Stir in spinach. When spinach has wilted, the soup is done and ready to serve. Add salt and pepper to taste.
