Dump & Bake Chicken Alfredo Casserole

Original recipe here 

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)

• Preheat oven to 425°F
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).

Creme Brûlée Oatmeal

 Original recipe found here

salt

1 cup steel cut oats

1/2 tsp cinnamon

1 tsp vanilla

1/4 cup heavy cream

1 TBSP white sugar

-Bring 4 cups water and salt to a boil over medium-high heat, and stir in the oats, cinnamon and vanilla. Lower the heat and continue simmering, stirring occasionally, until the mixture is very thick, about 30 to 35 minutes. Stir in the heavy cream.

-Preheat the broiler to high. Spoon the oatmeal into a quart-sized baking dish or individual baking cups. With a spatula or the back of a spoon, smooth the oatmeal to make a flat surface.

-Sprinkle the sugar evenly overall. Set the baking dish or cups on a baking sheet and run under the broiler to create a crackly sugar crust, about 3 to 5 minutes, watching so it doesn’t burn, OR use a creme brûlée torch. Remove and serve while hot.

Orange Rolls

 Original recipe found here

1 recipe of perfect bread

Filling:

1/2 cup butter, softened

1 cup white sugar

2 TBSP orange zest

Orange Glaze:

4 oz cream cheese, softened

1/4 cup butter, softened 

1 cup powdered sugar

1-2 TBSP orange juice

Directions:

1) Follow instructions for making bread dough.

2) In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

3) Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

4) Preheat oven to 350°. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

5) While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

6) Frost warm rolls.

Sweet Potato Casserole with Marshmallows

 Original recipe found here

Sweet Potatoes

• 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1” pieces
• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Topping

• 2 cups mini marshmallows
• 1/2 cup all-purpose flour
• 4 tablespoons butter unsalted butter
• 6 tablespoons packed light brown sugar
• 1/4 cup old fashioned rolled oats
• 1/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.
2. Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).
3. Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.
4. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.
5. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.
6. Serve and enjoy!

Beef Barley Soup--Slow Cooker

 Original recipe found here

•   2 pounds stew meat (nicely marbled beef chunks) 
•   salt and pepper 
•   2 tablespoons oil 
•   8 cups water 
•   2 cups beef broth  
•   2 cups celery, chopped 
•   2 onions, chopped 
•   5 cloves garlic, minced 
•   1 large potato, peeled and shredded, about 2 cups 
•   3-4 large carrots, peeled and shredded, about 2 cups 
•   1 cup pearl barley, rinsed

1. Generously salt and pepper the beef. In frying pan, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove the browned meat to a large slow cooker.
3. Repeat with remaining meat in 2 more batches (if you add it all at once it will steam the meat instead of browning it--not what you want).
4. Add 2 cups of beef broth to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
5. Add celery, onions, and garlic to the slow cooker and stir.
6. Cook on low for about 6 hours, or 3 hours on high. Add the potatoes and carrots and cook for another hour.
7. 
   
   Add the barley and simmer for another hour or so.

Coconut Cream Pie

 *original pie filling recipe found here 

*original graham cracker crust recipe found here

Crust:
1 1/2 cups graham crackers, crushed into crumbs
1/3 cup white sugar
6 TBSP butter, melted
-Mix ingredients well. Press into pie plate, then refrigerate for 1 hour.

Pie Filling:
4 egg yolks
1/4 cup corn starch
14 oz. can of full fat coconut milk
1 cup half & half
2/3 cup white sugar
1/4 tsp salt
1 cup toasted sweetened shredded coconut
2 TBSP butter
1 1/2  tsp coconut extract

Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the coconut, butter, coconut extract.

Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Whipped Cream:

1 1/2 cups cold heavy cream

3 TBSP powdered sugar

3/4 tsp coconut extract

-Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

-Spread the whipped cream on top, then sprinkle toasted coconut over whipped cream.

*Refrigerate uncovered, or serve immediately

Rice Pilaf

 Original recipe found here

2 tablespoons butter

1/2 cup orzo pasta 
1/2 cup white long grain rice uncooked
2 cups chicken broth
1 tsp salt

1) Melt butter in saucepan on medium heat. Add in orzo pasta and rice, stirring to coat in butter. Let pasta and rice cook, stirring periodically, until the orzo pasta is golden brown.

2) Add salt and chicken broth, and bring to a boil. Once you reach a boil, turn down low heat and cover with lid. 

3) Let simmer for about 20-25 minutes until the rice is tender and the liquid has been absorbed. 

4) Turn off heat, stir rice, and cover with lid until ready to serve.