Root Beer Bundt Cake

The sweet flavor of root beer is uniquely delicious.  The aroma of root beer takes me back to my childhood days when I could not get enough, especially if it included vanilla ice cream.  Being from a large italian family, huge family birthday parties brought out all the distant cousins of all ages who would gather at a local park that had those awesome shelters with electricity.  The birthday parties always included root beer and vanilla ice cream. 

It is amazing what memories the awesome aromas of food and drinks bring out in us.

The recipe comes from the kitchen of the Food Network.  If you haven't checked out the website and you are a serious foodie, you must check it out! The link to the website follows the recipe.

Wouldn't this cake be awesome served warm with some ice cream?  I think so!!!

Ingredients

1 stick unsalted butter, plus more for the pan
2 cups all-purpose flour, plus more for dusting
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/4 teaspoons baking soda
1/2 teaspoon ground allspice
1 teaspoon salt, plus a pinch
3 large eggs, beaten
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.

Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.


Source

Photograph by Kang Kim

Christmas Cannoli Cake

What can I say about one my favorite desserts in the form of a cake?

Can't wait to make this!

Ingredients


Sponge Cake Roll

• 4 cup(s) eggs, at room temperature
• teaspoon(s) granulated sugar
• 1 cup(s) vanilla extract
• tablespoon(s) flour
• 1 freshly grated orange zest
• Confectioners’ sugar for dusting

Cannoli Filling

• 1 tub(s) (16 oz) 73% or 75% moisture ricotta cheese (we used BelGioioso; see Note)
• 3 tablespoon(s) orange liqueur (such as Grand Marnier, Triple Sec or Strega)
• 1/4 cup(s) granulated sugar
• 1/2 cup(s) heavy (whipping) cream
• 1/2 cup(s) coarsely chopped mixed candied fruit
• 1 1/2 ounce(s) dark or bittersweet chocolate, grated on large holes of box grater

Decoration: 

Sweetened whipped cream, melted chocolate and chopped mixed candied fruit



Directions

Heat oven to 350°F. 

Spray bottom and sides of a 1 51⁄2 x 10 1⁄2-inch rimmed baking sheet with nonstick spray. Line with wax paper and spray paper.

Cake Roll: 

Beat eggs and sugar with mixer on high speed 5 to 6 minutes in a large bowl until very thick and tripled in volume. 

Add vanilla with mixer. 

Sprinkle flour over top and add orange zest. 

Fold in gently with a rubber spatula just until blended. 

Spread in prepared pan.

Bake 13 to 15 minutes until golden around edges. Cool in pan on a wire rack 10 minutes.

Lay a smooth kitchen towel on work surface and sift confectioners' sugar. Invert cake on towel, remove pan and peel off wax paper. 

Roll up cake and towel from a narrow end of cake. 

Cool completely on rack.

Filling: 

Beat ricotta cheese, liqueur and sugar in a medium bowl with mixer on high speed until smooth. Pour cream into a large bowl; beat until soft peaks form when beaters are lifted. Fold ricotta mixture and candied fruit into cream

Unroll cake and spread evenly with ricotta-cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible and decorate. 

To decorate: Put cake on serving plate. Garnish with whipped cream, melted chocolate and candied fruit. 

Refrigerate until serving (up to two days). 

Slice with a serrated knife.

Note: Tips & techniques

If 73% or 75% moisture ricotta cheese is unavailable, drain a 15-oz tub whole-milk ricotta in a coffee filter–lined strainer set over a bowl 24 hours in the refrigerator. Proceed with recipe, omitting orange liqueur. 

Planning Tip: 

The cake can be made through Step 6 up to 2 days ahead. Refrigerate in a ziptop bag. 

Prepare and refrigerate filling up to 1 day ahead. 

Decorate refrigerated cake up to 4 hours before serving.

Refrigerate.


Source:
Womans Day

Dulce de Leche Swirl Cheesecake

Cheesecake recipes always get my attention!

This recipe comes from Martha White.  I've never been disappointed with any of their recipes that are on the packages of flour, cornmeal, etc.  In fact, some of them have been in my collection since I was a teenager. Check out their website for awesome recipes!

Ingredients

Crust

• 2 (7 oz.) packages Martha White® Apple Cider Flavored Muffin Mix, or Cinnamon Sugar Muffin Mix
• 1/2 cup very soft butter

Filling

• 3 (8 oz.) packages Neufchatel or 1/3 less fat cream cheese, softened
• 1/2 cup sugar
• 3 large eggs
• 2/3 cup Smucker's® Caramel Flavored Topping

Directions

HEAT oven to 325ºF. 

SPRAY bottom of 9-inch springform pan with no-stick cooking spray.

For crust: BEAT muffin mix and butter on low speed of electric mixer until a dough forms. Press mixture into the bottom of the prepared pan.

For filling: BEAT cream cheese and sugar in medium bowl on low speed of electric mixer for about one minute. Add the eggs and mix until well-combined.

SPREAD cream cheese mixture evenly over crust. Pour caramel topping onto cheesecake layer. Swirl through mixture with knife several times for a marbled design.

BAKE for 45 to 55 minutes or until center is set and edges are light brown. Cool for 45 minutes at room temperature. 

Chill overnight or at least 3 hours before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 460 (Calories from Fat 230), Total Fat 26g (Saturated Fat 14g, Trans Fat 0g), Cholesterol 110mg, Sodium 470mg, Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 33g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 20%, Iron 10%.

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

Source:  Martha White

Fiesta Smothered Chicken

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 4 teaspoons chopped seeded jalapeno pepper
• 6 teaspoons butter, divided
• 1/4 cup shredded pepper Jack cheese
• 1/4 cup shredded cheddar cheese

Directions

Combine the soy sauce, Worcestershire sauce and garlic powder in a large resealable plastic bag.  Add the chicken. 

Seal bag and coat the chicken; set aside.

Saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender in a large nonstick skillet coated with cooking spray. Remove and keep warm.

Drain and discard marinade. 

Place drained chicken in remaining butter in the same skillet.  Cook over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. 

Spoon vegetable mixture over chicken breasts.  Sprinkle with cheeses. 

Cover and cook for 1-2 minutes or until cheese is melted. 

Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Fiesta Smothered Chicken 

in Cooking for 2 Spring 2009, p28

Source

Pumpkin Praline Bars

Quick, easy, semi-homemade and delicious

Pumpkin Praline Bars from Pillsbury!

Ingredients

• 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

Directions

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.

Source:  Pillsbury.com

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!

Ingredients

• 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

Directions

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

Source
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.

Ingredients

• 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 

Preparation

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.

Note: 

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
Source

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.

Ingredients

• 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

Directions

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

Source

Bacon Cheeseburger Balls

Wouldn't these Bacon Cheeseburger Balls

be an awesome appetizer for 

your next party?

Ingredients

• 1 egg
• 1 envelope onion soup mix
• 1 pound ground turkey or beef
• 2 tablespoons all-purpose flour
• 2 tablespoons 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 4 bacon strips, cooked and crumbled

Coating:

• 1 cup crushed saltines (about 30 crackers)
• 5 tablespoons canola oil
• 2 eggs

Directions

Combine egg and soup mix in a large bowl.

Crumble ground beef or ground turkey over mixture; mix well. 

Divide into 36 portions; set aside. 

Combine flour and milk until smooth in another large bowl. 

Add bacon and cheese; mix well. 

Shape cheese mixture into 36 balls. 

Shape one ground beef or ground turkey portion around each cheese ball. 

Beat eggs in shallow bowl. 

In another bowl, place cracker crumbs. 

Dip meatballs into egg and coat with crumbs. 

Cook meatballs in a large skillet over medium heat in oil for 10-12 minutes or coating is golden brown. 

Drain on paper towels before serving.


Yield: 3 dozen

Source:  Taste of Home

Bacon Cheeseburger Balls Recipe photo by Taste of Home 

Originally published as Bacon Cheeseburger Balls in Country Woman September/October 1999, p29

Lexington Style Grilled Chicken

This marinade is totally different than the usual cuban mojo we regularly use. I can't wait to try something different!  Grilled chicken is one of our favorite meals.

Ingredients

• 2 cups cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup vegetable oil
• 3 tablespoons dried crushed red pepper
• 4 teaspoons salt
• 2 teaspoons pepper
• 2 (2 1/2- to 3-pound) cut-up whole chickens

Directions

Stir and blend first 6 ingredients.

In a large zip-top plastic freezer bag, place half of vinegar mixture and chicken. In another large zip-top plastic freezer bag, repeat procedure.

Refrigerate at least 2 hours, up to 8 hours. Turn occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken on a covered grill over medium-high heat (350° to 400°) 35 to 40 minutes or until done. Turn occasionally.

SOURCE

Larry Elder, Charlotte, North Carolina, Southern Living MARCH 2005

Coconut-Cherry Cream Squares

Awesome recipe . . . love the combinations!

The recipe is for a lower fat and sugar version, but you can substitute the low fat, low sugar items with the real thing.  My personal preference is using the real thing . . . if you are going to have dessert, enjoy it to the fullest!

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup flaked coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold reduced-fat butter

FILLING:

• 1/3 cup all-purpose flour
• 1/4 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 1/4 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 eggs, lightly beaten
• 1/2 cup flaked coconut
• 2 teaspoons coconut extract
• 1 can (20 ounces) reduced-sugar cherry pie filling

Directions

Preheat oven to 400°.

Coat a 9-inch square baking pan with cooking spray.

Combine the flour, coconut and brown sugar in a small bowl.

Cut in butter until crumbly. 

Press into prepared 9-in. square baking pan. 

Bake 7-10 minutes or until lightly browned. 

Cool on a wire rack.

For the filling:

Combine flour, sugar, sugar substitute and salt in a small saucepan. 

Stir in milk until smooth. Cook over medium-high heat, constantly stirring until thickened and bubbly. 

Reduce heat and continue cooking and stirring 2 minutes longer. 

Remove from heat.

In a small bowl, lightly beat eggs and stir a small amount of hot filling until well blended.

Add to the pan, stirring constantly. Bring to a gentle boil, cooking and stirring 2 minutes longer. 

Remove from the heat.

Stir in coconut and extract gently and pour over crust. 

Refrigerate for at least 2 hours before cutting. 

Yield: 16 servings.

Editor's Note: 

This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes stick light butter. Look for Splenda in the baking aisle of your grocery store.

Source: Taste of Home

Originally published as Coconut-Cherry Cream Squares in Light & Tasty August/September 2005, p44

Nutritional Facts

1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Peanut Butter Sheet Cake

Never in my life have I had a peanut butter cake!  Why not? It makes perfect sense!

Imagine how great it would taste with chocolate frosting . . .

Ingredients 

Original recipe makes 1 - 10x15 inch pan

• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup butter or margarine, softened
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup white sugar
• 1/3 cup evaporated milk
• 1 tablespoon butter or margarine
• 1/3 cup chunky peanut butter
• 1/3 cup miniature marshmallows
• 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 10x15x1 inch jellyroll pan.

Stir flour, 2 cups sugar, baking soda and salt together in a large bowl . . . set aside. 

Combine in a saucepan and bring to a boil . . . water and 3/4 cup of butter.

Remove from heat. Stir in 1/2 cup peanut butter and vegetable oil until well blended. 

Stir mixture into the dry ingredients. 

Combine eggs, buttermilk and vanilla and stir into the peanut butter mixture until well blended. 

Spread the batter evenly in prepared pan.

Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

As the cake bakes, combine 2/3 cup sugar, evaporated milk, and butter in a saucepan and bring to a boil. Stir constantly. Cook and stir for 2 minutes. 

Remove from heat. Stir in peanut butter, marshmallows and vanilla until the mixture is smooth and marshmallows are melted.

Spoon the frosting over the warm cake, spreading in an even layer. 

Cool before cutting and serving.

Photo and Recipe Source

Pecan Pie Muffins

These delicious pecan pie muffins would be awesome for breakfast!

Ingredients

1 cup firmly packed light brown sugar
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Vegetable cooking spray
1/2 cup finely chopped pecans

Preparation

Preheat oven to 425°. 

Combine first 5 ingredients in a large bowl; make a well in center of mixture. 

Stir together butter and next 2 ingredients; add to brown sugar mixture, and stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray. 

Place 1 tsp. finely chopped pecans in each muffin cup; spoon batter over pecans, filling almost to top. 

Place muffin pans on an aluminum foil-lined jelly-roll pan.

Bake at 425° for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. 

Cool on a wire rack 2 minutes. 

Run a knife around edge of each cup to loosen muffins, and remove from pans.

Southern Living 
NOVEMBER 2011

Potluck Chicken Casserole Recipe

Ingredients

• 1/2 cup chopped fresh mushrooms
• 3 tablespoons finely chopped onion
• 4 tablespoons butter, divided
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1-1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cubed cooked chicken
• 3 cups cooked long grain rice
• 1 cup chopped celery
• 1 cup frozen peas, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup coarsely crushed cornflakes

Directions

Saute mushrooms and onion in 3 tablespoons butter in a large sauce pan until tender. 

Add garlic and cook 1 minute longer. Stir in flour until blended. 

Add milk gradually and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. 

Remove from the heat and add mayonnaise until smooth. 

Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.

Place in an ungreased 13-in. x 9-in. baking dish. 

Melt remaining butter and toss with cornflakes. Sprinkle over top. 

Bake, uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 8-10 servings.

Originally published as Potluck Chicken Casserole in Taste of Home October/November 1996, p37
Photo and recipe source

Mexican Chicken Alfredo

Love chicken alfredo and the addition of salsa and taco seasoning sounds awesome for a different twist on my regular recipe.

When I make chicken alfredo the fast way, it is similar to this recipe . . . except I add a combination of bell pepper and spicy hot peppers.  I also use green onions including green part instead of plain onions.  Of course I add garlic.  I like to use no fat half and half if I have it in the fridge.

This recipe comes from Taste of Home . . . one of my favorite recipe sources from the time was a young adult and have a collection of their yearly cookbooks.  If you love cookbooks, you need to check it out on their website.

Ingredients

• 1 package (16 ounces) gemelli or spiral pasta
• 2 pounds boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 jars (15 ounces each) Alfredo sauce
• 1 cup grated Parmesan cheese
• 1 cup medium salsa
• 1/4 cup 2% milk
• 2 teaspoons taco seasoning

Directions

Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.

Drain pasta; toss with chicken mixture. 

Divide between two greased 8-in.-square baking dishes. 

Cover and bake 30-35 minutes or until bubbly.

Yield: 2 casseroles (4 servings each)

Recipe and Photo Source: Taste of Home

Originally published as Mexican Chicken Alfredo in Simple & Delicious

August/September 2011, p22