Bowtie Lasagna

From the Pioneer Woman website.

Bowtie Pasta
Browned ground beef
Favorite Spaghetti Sauce
Shredded Mozzarela Cheese
1 Cup Sour Cream

Boil pasta and brown your meat. Add spaghetti saucue, cheese and sour cream to meat and continue to cook. Once it is well mixed add in your drained bowtie noodles. Mix and serve warm.
**feel free to add parmesean cheese as well.

We ate it with Green salad and Garlic bread and it was Delicious and Super easy!!!

Pumpkin Doughnut Muffins

This is from The Pioneer Woman's Tasty Kitchen. My new Favorite site thanks to Janey!!

Prep Time: 10 Min.
Cook Time: 25 Min.
12 servings

Ingrediants
1-½ cup All-purpose Flour
1-½ teaspoon Baking Powder
1 teaspoon Pumpkin Pie Spice
½ teaspoons Salt
½ cups Sugar
1 stick Butter
1 whole Egg
1 cup Canned Pumpkin (not Pie Filling)
1 teaspoon Vanilla
½ cups Milk
½ cups Sugar
1 teaspoon Pumpkin Pie Spice
1 teaspoon Cinnamon
1 stick Butter, Melted

Preparation Instructions

In a mixing bowl, stir together flour, baking powder, 1 teaspoon of pumpkin pie spice, and salt; set aside.
In a separate bowl, cream together 1/2 cup sugar, butter and egg. Mix in pumpkin and vanilla.
Add flour mixture and milk alternately to the creamed mixture, beating well.
Fill 12 greased muffin cups 2/3 full (don’t use paper baking cup liners).

Bake at 350F for 20 to 25 minutes or until golden brown.

Combine 1/2 cup sugar, 1 teaspoon of pumpkin pie spice and cinnamon. While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm.

Potatoe Soup

Josh's Mom makes this and it is so yummy, and way easy, even I can do it

6-10 Potatoes (depending on how much you want)
1 lb sausage browned, oil rinsed off
Corn (1 can or small bag of frozen)
1 bag frozen veggies (carrots, cauliflower, brocoli)
3-5 packets Country Gravy Mix

Potatoes: wash and peel, cut into a little larger than bite size chunks. Boil until soft (not mushy, cause once you start mixing everything in, you will have mashed potatoes with sausage and veggies :) )

Mix the Gravy mix with milk in a small bow, be sure all clumps are out.

Once potatoes are done, drain most but not all of the water, I usually save some aside in case I drained too much, then I can add it back.
Add the vegies and sausage and stir.
Add Gravy mix
This is where it gets tricky, it should be a little thick but not too thick, it should still be like a soup. If it is too thick you can add more water or milk until it is at the right consistency that you like.

We top it with some cheese and enjoy. Also good to serve with muffins.

Shredded Chicken

1 lb Chicken
1 can black beans (or pinto, your preference)
1 jar of Salsa ( I use my home made salsa)

add all ingrediants to the crock pot, chicken can be frozen if you forget to thaw. Cook on low 6-8 hours. Shred chicken just prior to serving.

Serve with Tortillas for burritos or make your own Cafe Rio style salad.

Summer Desert

Yummy and light desert for summer

2 1/2 gallons of sherbet ice cream ( I like raspberry and orange)
1 package macaroon cookies - broken into pieces
1 Sm container of heavy whipping cream

Let sherbet sit out while you Mix whipping cream according to directions. Set aside. Mix sherbet and cookies either by hand or in mixer if using different kinds to give a rainbow effect. Fold in whipping cream. Put into a 9 x 13 pan, put into freezer for at least two hours. Cut into squares and serve.

I usually make night before

Thanks Tammy

Santa Rosa Chicken Salad

Next one is really good but needs to be prepared in advance

Santa Rosa Chicken Salad

2 cups long grain wild rice -cook as box instructs--- DO NOT USE SEASON PACKET
3 Chicken breast halves - cooked and diced
4 green onions- diced
1 red bell pepper - diced
2 med avocados
1 Cup chopped pecans (optional)

3 oz Chinese pea pods - fresh, remove ends and cut into thirds

Combine all ingredients except avocados and pecans. Place in refrigerator over night.

Dressing

2-3 cloves of garlic 1 tea salt
1/2 tea pepper 2/3 cup rice seasoned vinegar
1/2 teas Dijon mustard 1/2 tsp sugar
2/3 cup vegetable oil

Combine all ingredients in a blender. Cover and refrigerate over night. Mix salad, dressing 2-4 hours before you want to serve. Dice Avocados and add them with the pecans right before you serve. Serves 10-12

Thanks Tammy!!

Ranch Parmesean Chicken

Easy Ranch Chicken

4-5 Skinless Chicken breast
1 packet Hidden Valley Ranch mix
3/4 Cup Crushed Corn Flakes
3/4 Cup Parmesan Cheese (have used both fresh and store bought)
Melted butter


Mix corn flakes, Parmesan cheese and ranch packet together. Dip chicken breast in butter and then into mixture. Put on a cookie sheet or 9x13 pan. Bake in oven at 350 degrees for about 30 minutes or until done. Served with mashed potatoes, rice and veggie.

I serve this with bowtie past and marinara, its way yummy!!

If you don't want to use butter you can use water or milk to. However it isn't as yummy!