Tomato-Basil Chicken

This recipe is so so so good and so so so easy.

1 tablespoon vegetable oil

1 pound skinless, boneless chicken breast halves

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup milk

2 tablespoons grated Parmesan cheese

1/2 teaspoon dried basil leaves, crushed

1/4 teaspoon garlic powder or 1 clove garlic, minced

1/2 of a 1-pound package medium tube-shaped pasta (ziti), cooked according to package directions (about 4 cups)

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook or 10 minutes until it's well browned on both sides.
• Stir the soup, milk, cheese, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the pasta.

Pumpkin Freeze

2 c. ginger snaps, crushed

1/3 c. melted butter

2 T. brown sugar

1 1/2 cups canned pumpkin

1/2 tsp. salt

1/4 tsp. cloved

1/2 c. brown sugar

1/2 tsp. ginger

1/8 tsp. salt

1 quart vanilla ice cream (soft)

Mix crushed ginger snaps with melted butter and 2 T. brown sugar. Press into a 9X13 inch pan. For the filling mix together pumpkin, 1/2 cup brown sugar and all the spices. Fold in ice cream. Spread evenly over crust, cover and freeze. To serve, cut into squares and serve. You can make extra ginger snap crust to sprinkle on the top. Drizzle with caramel.

Chicken Cordon Bleu Lasagna Casserole

6 chicken breasts cooked and diced or shredded

2-3 c. diced ham

2 -1 pound boxes of pasta (whatever shape you like...I use penne or bowtie)

1 - 16 ox cottage cheese

1 container of ricotta cheese

1 - 6 oz container of shredded italian blend cheese

1 lb block of mozzarella cheese - shredded

1 lb block of swiss cheese - shredded

Alfredo Sauce

2 sticks of butter

1 - 8 oz. block of cream cheese

A quart of heavy cream

1 - 6 oz. container of shredded parmesan cheese

2 tsp. garlic powder

salt and pepper to taste

If you are making alfredo sauce to eat on pasta-make it normal, but for this recipe add in 3/4 to 1 cup of milk. It helps keep it moist and saucy.

Simmer butter, cream cheese, heavy cream and extra milk. When mostly melted add parmesan cheese, garlic powder, salt, and pepper. Simmer until cheese is melted. Cook your pasta until tender and drain.

Dump everything in to a large bowl and pour the alfredo sauce over the top and mix well. I often times add more milk if it doesn't seem wet enough because you want it really saucy. Pour into a large pan or two 9x13 pans. Reserve half of your mozzarella and swiss cheese to sprinkle on top. Cover with foil and bake at 350* for 30-45 minutes. This recipe makes a lot so plan for leftovers or invite people over.

Pink Sauce Pasta

I had this at the Relief Society Christmas Party in my ward and it was absolutely WONDERFUL! The lady who made it shared the recipe with everyone and before I lost it I wanted to put it on here.

First make the alfredo sauce:

Melt and simmer-

2 sticks of butter

1 - 8 oz. block of cream cheese

A quart of heavy cream

3/4 c. milk

1 1/2 c. good shredded parmesan cheese

2 tsp. garlic powder

salt and pepper to taste

Brown and season 1-2 lbs. of ground beef. Drain off grease. Boil 2 boxes of rigatoni noodle or penne. Cook until almost done. Drain noodles and pour into a LARGE baking dish. Pour alfredo sauce over and add browned hamburger and stir until well coated. Pour a large jar of prego spaghetti sauce evenly over top. (or you can make homemade sauce). Top with shredded mozzarella or italian blend cheese or both. (she does both). Bake in the oven at 350* for 30 minutes. Enjoy it's creamy goodness.

This recipe make a lot!!!

Andes Mint Cookies

1 1/2 cups butter or 1 1/2 cups margarine
1 1/4 cups granulated sugar
1 1/4 cups brown sugar, firmly packed
2 teaspoons vanilla
2 large eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
Andes mints

Preheat oven to 350. Mix butter, sugars, vanilla and eggs. Stir in the flour,
baking soda and salt. Unwrap Andes mints and wrap dough balls around each mint.
Place on cookie sheet. Bake for 9-12 minutes. Cool slightly and remove to wire
rack and cool completely. Place more Andes mints in a glass bowl and place over a
pan of shallow simmering water to melt. Add a tablespoon of butter to make glossy.
Drizzle with a spoon over cooled cookies. Makes 3 dozen delicious & pretty cookies.