Cajun Chicken Pasta

Cajun Chicken Pasta 4 ounces linguine pasta 2 skinless, boneless chicken breast halves 2 teaspoons Cajun seasoning 2 tablespoons butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, chopped 1 cup heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1/4 cup grated Parmesan cheese Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Molten Lava Cake

Molten Lava Cake 1 - Box of Cake Mix (Will need to mix according to back of box) 1 - Container of Icing Mix cake mix according to the box instructions inside the deep covered baker. Scoop icing into the cake batter evenly. Cook in microwave for 11-15 mins. Use any combos of cake mixes and icing! Enjoy

Crack Potatoes

Crack Potatoes 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

SMOTHERED CUBE STEAK

SMOTHERED CUBE STEAK 4-6 Cube Steaks 3 Cups Sliced Mushrooms 1 Small Onion, halved and sliced thin (1/2 a Large) Salt Black Pepper Flour 2 cups Chicken Stock Vegetable Oil Prep Veggies. Put your cube steaks on a plate and season both sides with salt, pepper, Put 2 big spoonfuls of flour on top of the steak and rub in, flip and repeat. Pour enough oil into your skillet cover the cooking surface with oil, about 1/4 cup Heat oil on medium high. When oil is nice and hot, test with a pinch of the flour for the steak plate to see if it bubbles & sizzles. If it does then add your steaks to the pan. Cook at medium high for about 3 minutes on each side. Remove steak to a clean plate. Remove Pan from burner, discard all oil except about 2 tablespoons. Return to heat, add mushrooms and onions and stir to get any brown bits from the bottom of the pot. Add a pinch of salt and pepper. Cook until mushroom and onions start to turn golden, make sure nothing burns. Add just shy of 2 table spoon of flour and stir until veggies are coated. Add Chicken stock and stir well. Cook on medium high, until it has thickened and the return steaks and flip around in the gravy Cover.simmer on low heat about 45 minutes .

Crescent Breakfast Casserole

Crescent Breakfast Casserole 8 oz. Crescent rolls 8-10 slices of bacon, crumbled or sausage 6-8 eggs 2 cups shredded cheese (jack, cheddar, colby, whichever you like) 2-3 tbsp. milk salt and pepper to taste cooking spray Preheat oven to 400 degrees &prepare either 13×9 or 11×9 baking dish with cooking spray. (use about 6 eggs for the smaller pan &about 8 for the larger pan) Line the dish with unrolled crescent rolls, letting it come up the sides a bit. Press the seams together. Layer the crumbled bacon or sausage &cheese over the crescent rolls. Beat eggs with milk, salt &pepper &pour over bacon &cheese. Bake about 25-30 mins or until center is set. Let cool for a few mins, then serve.

Yummy Dip

Yummy Dip 8 oz cream cheese, softened 15 oz can chili 2 cups shredded cheddar cheese Evenly spread the softened cream cheese into the bottom of an ungreased glass pie pan or other round baking dish. Spread chili over the cream cheese. Top with shredded cheddar cheese. Microwave on high for 4 minutes. Check the dip to see if cheese is melted and microwave 1-2 minutes more until cheese is completely melted. Serve with your choice tortilla chips. (Tip) To easily softened cold cream cheese: Place cream cheese into the dish and microwave 30 seconds on high.

Carmel Peanut Butter Dip

Carmel Peanut Butter Dip 30 caramels 1 to 2 tablespoons water 1/4 cup plus 2 tablespoons creamy peanut butter 1/4 cup finely crushed peanuts, optional Sliced apples In a microwave-safe bowl, microwave the caramels and water on high for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir peanuts if desired. Serve warm with apples. Yield: 1 cup.