Monday, September 22, 2014

Pumpkin Praline Bars

Quick, easy, semi-homemade and delicious
Pumpkin Praline Bars from Pillsbury!


    • Crisco® Original No-Stick Cooking Spray
    • 1 (17.5 oz.) package Pillsbury® Perfectly Pumpkin Cookie Mix
    • 1/2 cup plus 2 tablespoons butter, melted
    • 1 large egg
    • 1/3 cup dark corn syrup
    • 1 teaspoon vanilla extract
    • 3/4 cup chopped pecans


HEAT oven to 350°F. 

Prepare a 8 x 8-inch baking pan with foil.  Extend foil over edge of pan and coat with no-stick cooking spray.

Combine cookie mix and 1/2 cup melted butter in medium bowl with fork until evenly mixed.

Press cookie mix into prepared pan. 

Bake 10 minutes.

WHISK egg in medium bowl, then whisk in corn syrup, 2 tablespoons melted butter and vanilla until blended. Stir in pecans. 

Spread evenly over partially baked cookie mix layer.

BAKE 23 to 25 minutes, until topping is set and golden brown. 

Cool 15 minutes.  Using edges of foil, remove from pan.

Place on cutting board and pull foil away from sides of bars. 

Cool completely. 

Trim outer edge before cutting into bars.

Nutritional Information Per Serving

Serving Size (1 bar of 20), Calories 200 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg, Sodium 170mg, Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 13g), Protein 2g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 0%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.


Sunday, September 21, 2014

Chicken Alfredo and Rice

Chicken and rice is a favorite meal for me . . . well, I love just about anything with rice!

Love the addition of Alfredo Sauce for added creaminess and roasted red peppers for the extra flavor.  Add some poblano peppers or cayenne pepper if you like hot spiciness!

  • 1 10 ounce container refrigerated light Alfredo pasta sauce
  • 1/2 cup milk
  • 2 1/2 cups cooked white rice or wild rice
  • 2 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1/3 cup chopped bottled roasted red sweet peppers
  • 1/4 cup slivered almonds, toasted (optional)
  • 1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted


Preheat oven to 350 degrees F. 

In large bowl combine pasta sauce and milk. 

Stir in rice, chicken, peas, sweet peppers, nuts, and basil. 

Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. 

Uncover and stir. 

Combine bread crumbs and melted butter; sprinkle atop. 

Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. 

Let stand 5 minutes before serving. 

Serves 4

Nutrition Information

Per Serving: cal. (kcal) 456, Fat, total (g) 16, chol. (mg) 97, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 32, vit. A (IU) 1068.98, vit. C (mg) 40.15, Thiamin (mg) 0.42, Riboflavin (mg) 0.28, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 672, Potassium (mg) 366, calcium (mg) 222.13, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Originally published by Better Homes and Gardens

Three Cheese Pasta Bake

This pasta meal reminds me of a very fancy mac and cheese!

Love these kind of meals that are fast, easy and delicious.


    • 1 (16-oz.) package ziti pasta
    • 2 (10-oz.) containers Alfredo sauce
    • 1 (8-oz.) container sour cream 
    • 1 (15-oz.) 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 


Cook ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. 

Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. 

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

Bake at 350° for 30 minutes or until bubbly.


Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted. For testing purposes only, we used refrigerated Buitoni Alfredo Sauce.

Prepare up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.

Amy Faggart, Concord, NC, Southern Living APRIL 2006


Wednesday, September 17, 2014

Broccoli and Chicken Casserole

These type of casseroles have become a favorite for us . . . quick, easy, versatile . . . semi-homemade!

The original recipe is from Better Homes and Gardens.


    • 4 ounces dried medium noodles
    • 2 1/2 cups chopped cooked chicken or turkey
    • 1 10 ounce package frozen chopped broccoli, thawed
    • 1/2 cup sliced green onions
    • 1 10 3/4 ounce can condensed cream of mushroom soup
    • 1/2 cup skim milk
    • 1/2 cup shredded Swiss cheese (2 ounces)
    • 1 teaspoon dried basil, crushed
    • 1/8 teaspoon pepper
    • Paprika


Cook noodles according to package directions. Drain well.

In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.

In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.

Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. 

Sprinkle with paprika. 

Makes 6 servings.

Make Ahead Tip
Prepare casserole; cover and chill up to 24 hours. Bake as above.

Nutrition Information
Per Serving: cal. (kcal) 290, Fat, total (g) 11, chol. (mg) 61, carb. (g) 22, pro. (g) 25, sodium (mg) 508, Percent Daily Values are based on a 2,000 calorie diet

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