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.

George's Fruit-filled Energy Bars

Maybe someday I will try all these yummy recipes. These looked really good and I got them here.

1 cup raisins
1 cup dried blueberries
2 cups chopped dates
2 cups chopped dried apples
2 cups chopped dried apricots
2 cups chopped dried prunes
8 oz almond or peanut butter
1/2 cup sunflower seeds
8 cups rolled oats
12 oz pancake mix (complete)(3 cups)
16 oz honey

Preheat oven to 375 degrees. Grease a large cookie sheet.

Knead together all the fruit and the nut butter.

Knead in sunflower seeds, rolled oats, and pancake mix.

Add honey and knead until blended.

Press out onto tin 3/8 to 1/2 inch thick and as even as possible. Using a table knife, press the bar lines into the sheet.

Bake about 20 minutes until top is light brown.

Freeze very well if individally wrapped and then put in a ziplock.

Ellen notes: boost the protein with 1-2 cups of vanilla protein powder or dried milk.

Swirled Pumpkin Yeast Bread

I got this recipe here. Also a big thanks to Chennelle.

• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins
• 
  FILLING:
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
• Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Pumpkin Rice Pudding

I got this recipe from here. Thanks to Chennelle...she is the one who sent me the links to these.

Ingredients

• 2 cups water
• 1 cup arborio rice
• 3 cups reduced-fat (2%) milk
• 1 cup solid-pack pure pumpkin (not pumpkin pie filling)
• 3/4 cup honey
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon, plus more for garnish
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup heavy whipping cream, whipped

Directions

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Pumpkin Cornbread

I got his recipe here. I hope you enjoy! I cannot wait to try this.

1 cup flour
1 Tbsp baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin purée
1/4 cup olive oil
1 Tbsp molasses

Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake 30 minutes or until a knife inserted in the center comes out clean.

Serve warm!!!!!