Chicken Pesto Pasta

So in my group of friends & Sunday School, there is a recipe that we all LOVE - chicken pesto pasta. Whenever someone has a baby, our friend A makes her chicken pesto pasta and it's FAMOUS!!! It's possibly one of the best things I've ever eaten...the problem is it's her secret recipe.

In our efforts to be able to recreate the chicken pesto pasta, a few of us have been trying out different recipes we've found online. I've found one that's really good...not quite as good as A's, but it'll do until we have baby #2!!

So here it is...the REALLY GOOD 'wanna-be CPP'

Creamy Chicken Pesto Pasta

Photo courtesy of http://www.thedeliciouslife.com/2005/06/pesto-control-grilled-chicken-pesto/

Ingredients

• 1 lb penne pasta
• 3 boneless chicken breasts
• 1 teaspoon olive oil
• 2 tablespoons butter
• 3 tablespoons sun-dried tomatoes, chopped (I don't add this to mine)
• 1 teaspoon garlic powder
• 1/4 cup butter
• 2 cups heavy cream (we usually just use half & half)
• 1 cup grated parmesan cheese
• 2 tablespoons basil pesto
• shredded parmesan cheese (to garnish)

Directions

1. Cook pasta according to package. Drain and set aside.
2. In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
3. Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
4. Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the Parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
5. Serve chicken and sauce over the hot noodles.
6. Garnish with parmesan cheese and fresh ground black pepper (optional).

Recipe courtesy of http://www.recipezaar.com/Creamy-Chicken-Pesto-Pasta-157610

Flourless Chocolate Torte

Recipe courtesy Emeril Lagasse

Ok I haven't made this yet but cannot wait to try it! It looks amazing! Village Tavern and Olive Garden have this dessert and it's my favorite. I hope when I attempt it it turns out half as good as it looks!!!

Prep Time: 25 min

Inactive Prep Time: 8 hr 30 min

Cook Time: 40 min

Serves: 16 servings

Ingredients

• 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
• 1 pound semisweet chocolate, coarsely chopped
• 1/4 cup amaretto
• 8 large eggs
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Confectioners' sugar or cocoa powder, for garnish
• Fresh raspberries, for garnish

Directions

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

Nutter Butter Banana Pudding Triffle

I found this delicions recipe in the February 09 issue of Southern Living. They bait you by putting it right on the cover so that all you can think about is banana pudding! I want to make it for a baby shower so I tested it out on our supper club friends last night. I think it was a hit!






3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 Tbsp. butter
2 tsp. vanilla extract
5 medium-size ripe bananas
1 (1-lb.) package Nutter Butters
2 cups sweetened whipped cream
Garnishes: peanut butter cookies, dried banana chips, fresh mint sprigs

1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 mins or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.


2. Fill a large bowl with ice. Please saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.



3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.



4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies.


Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.

Coffee Cake

One of my favorite 'meal' memories growing up is coffee cake. My dad used to make it and I just LOVED it! He would always leave a little bit of streusel topping for me to snack on. I made some this morning and thought I'd share the recipe! I believe it's from Bisquick.



COFFEE CAKE

Heat Oven to 400*

2 cups of Bisquick
2/3 cup of milk
2 tbsp of sugar
1 egg

STREUSEL TOPPING
1/3 cup Bisquick
1/3 cup packed brown sugar (light)
1/2 tsp cinnamon
2 tbsp firm butter

Mix until crumbly

Southern's Suggestion: I like a lot of streusel so I triple the streusel topping. That way, there's a generous amount on the coffee cake, and a little bit left over to snack on!

mix ingredients
spread in greased pan (9")
sprinkle with topping*
Bake 20-25 min

Makes 8 servings


Enjoy!!!

Breakfast Casserole with Crescent Rolls

I found this recipe a few weeks ago and have been meaning to make it ever since. This morning we accidentally overslept and missed church, so since we had some time, I decided to try the casserole finally. We just finished eating and my husband said, several times, "This is the best casserole I've ever eaten!" I LOVE it when he loves what I cook.

Unfortunately I can't take credit for this yummy recipe...but I can share it!!!

BREAKFAST CASSEROLE WITH CRESCENT ROLLS

1 pkg. crescent rolls
1 lb. sausage (1 roll of mild)
4 eggs
3/4 c. milk
Dash salt & pepper
2 c. cheese, Cheddar or Mozzarella

• Preheat oven to 350*
• Grease casserole dish (we used a 9x13)
• Layer rolls on bottom
• Cook sausage & drain
• Spread suasage over rolls
• Mix eggs, milk, salt and pepper
• Spread cheese over sausage & add milk mixture
• Bake for 30 mins.

Recipe courtesy of cooks.com

Southern's Suggestion: I think next time we fix this, I may try putting the crescent rolls on top.

Paula Dean's Cheese Biscuits

Ok I haven't actually tried these yet but I can just imagine how wonderful they are!!!! I had to share! If you've made these, or make them, please let me know how they are!

Ingredients: 2 cup self-rising flour 1 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup shortening 3/4 cup grated sharp Cheddar 1 cup buttermilk 1/4 stick butter, melted
Directions:
Preheat oven to 350 degrees F. In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes. Prep Time: 10 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 16-20 biscuits Recipe courtesy Paula Deen Show: Paula's Party Episode: Tricks of the Trade

Maple Syrup Bacon

This post was inspired by a craving this morning. Since I can't make it, I'm going to write about it!!

I've never been a real fan of bacon. I mean, I'd eat it, but it was always just 'ok.' Awhile back, my husband introduced me to turkey bacon and I just loved it! I loved that it wasn't fatty and greasy and I REALLY loved that it had kind of a sweetness to it. I was hooked.

Fast forward to Christmas...my brother and his wife got us some maple syrup from up in New Hampshire. He mentioned that he liked to put it on his bacon. The picky eater in me said nope, that sounds weird. Well Jonathan tried it one morning on our turkey bacon and oh my goodness was it FABULOUS!!!

Have y'all tried this yet?!?! Am I the only one who didn't know about this??? If you haven't tried maple syrup on your bacon...you NEED to!

Just drizzle the desired amount on your bacon and cook it how you like. (I like to drizzle more syrup on mine...the sweeter the better!!!)

Southern's Suggestion: I prefer using the turkey bacon. :O)

Photo courtesy of http://www.fitsugar.com