SUPREME CHICKEN PASTA

Turning a favorite pizza into a pasta bake is easy to do in minutes. Chicken, cheese, and pizza toppings is a favorite meal in our house. It's sure to become a favorite in yours.

Ingredients

16 ounces pasta, cooked al dente

2 cups grilled chicken, cubed

1/2 cup chopped onion

1/2 cup diced green pepper

1/2 cup diced mushrooms

1 teaspoon minced garlic

3 Tablespoons butter

3 Tablespoons flour

2 cups chicken stock

1 cup plain greek yogurt

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

1 - 14.5 ounce can diced tomatoes

salt and pepper

oregano

Instructions

Place the onion, green pepper, mushrooms, garlic and butter in a skillet and saute for 2 minutes. Stir in the flour and cook for another 2-3 minutes. Whisk in the chicken stock. Stir until the broth thickens slightly.

Whisk in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted. Stir in the cooked pasta, chicken, and can of tomatoes. Season to taste with salt and pepper.

Spoon the pasta into a greased 9x13 baking dish. Top with the remaining cheese and sprinkle with oregano. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and browning. Serve hot. Makes 8 servings.

Notes

*This can also be made into a freezer meal. Place the skillet dinner into a glass freezer container and top with the remaining cheese and oregano. Freeze 2-3 months. Thaw overnight in the refrigerator. Bake according to directions.

Read more at http://insidebrucrewlife.com/2014/03/chicken-supreme-pasta-bake/#UtJDRAByMFJQ8FY3.99

PINAPPLE CHEESECAKE CUPCAKES

PINEAPPLE CHEESECAKE CUPCAKES

INGREDIENTS FOR GRAHAM CRUST:

1 cup graham cracker crumbs

1 tbsp. granulated sugar

¾ stick melted butter

INGREDIENTS FOR CHEESECAKE:

2 8oz. packages of cream cheese (softened)

½ cup granulated sugar

2 tbsp. pure vanilla extract

2 eggs (beaten)

INGREDIENTS FOR PINEAPPLE TOPPING:

1 20 oz. can crushed pineapple (drained)

2/3 cup brown sugar

½ stick butter

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy whipping cream

¼ cup confectionate sugar

2 tsp. pure vanilla extract

EQUIPMENT:

12 Reynolds StayBrite baking cups

Baking tin

Mixing Bowls

Hand mixer

READY, SET GO:

Pre-heat oven to 300 degrees

Line baking tin with Reynolds StayBrite baking cups

To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar

Press the graham crust ¼ up the baking cups and set aside

To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth

Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups

Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin

While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside

Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks

Top the cupcakes with whipped cream, ENJOY and LOVE YOUR aweSome sELF!!

DARYLS PALMIEARS EDABLE NECKLACE

Daryl’s PalmiEARS

2 sheets thawed puff pastry

½ cup butter, melted

½ cup sugar

2 tbsp cinnamon

Congrats on having electricity. Instead of using it to send messages to fellow apocalypse survivors, flagrantly waste the power by preheating your oven to 350F.

While the oven preheats, unfold your puff pastry sheets.

Melt the butter and spread it evenly on both sheets.

Now spread each buttered puff pastry with half the sugar and cinnamon.

Here’s the moderately tricky part. When you make normal Palmiers, you roll each side of the puff pastry towards the middle so you have two evenly sized spirals connected by a tasty dough membrane. Ears aren’t shaped like that, though. Instead, you want to roll one side so it takes up ⅔ of the dough and the other side so it only uses ⅓ of the dough. That way you’ll get the nice shell of an upper ear with the narrowed question mark of the lower ear. Feel free to stare at your friends ears as you struggle to come up with better metaphors. They won’t consider that suspiciously creepy at all.

Once you’re satisfied with your rolling, cut the long tube of dough into 2 inch thick slices.

Put the slices on a well buttered cookie sheet 2-3 inches apart. Much like an aging man, they need room to spread.

Bake at 350F for 10-12 minutes, or until the ears are the golden brown shade of white people who enjoy tanning a little too much.

Let the cookies cool completely. When they’re the texture of distressingly cold zombie ears, string them through a length of kitchen twine in order to make a disturbingly edible necklace. Make sure to knot the twine behind each ear so they don’t all bunch up in the middle.

eat the zombie ears dont let the zombies eat yours,