White Chocolate Peanut Butter Crunch

Ingredients

16 ozs vanilla (bark coating squares) 2 tbsps creamy peanut butter 2ection cups miniature marshmallows

2 cups rice cereal (crisp)

2 cups peanuts (dry-roasted)

Directions

1	Microwave coating in a large glass bowl at HIGH 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until smooth. Stir in marshmallows, cereal, and peanuts.
2	Drop by teaspoonfuls onto wax paper. Let stand 15 minutes or until firm.

Spinach and Sun-Dried Tomato Pasta

Total time: 40 min PT2400S    


Prep time: 15 min

Ingredients

1 cup vegetable broth 12 sun-dried tomatoes (dehydrated sun dried) 8 ozs penne pasta (uncooked) 2 tbsps pine nuts 1 tbsp olive oil

14 tsp red pepper flakes (crushed)

1 clove garlic cloves (minced)

1 bunch spinach (fresh, rinsed and torn into bite size pieces)

14 cup grated parmesan cheese

Directions

1	In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2	Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3	Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
4	Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5	In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Chicken and Spinach Pasta With Sun-Dried Tomatoes

Total time: 22 min PT1320.0S    

Prep time: 20 min

Chef: ratherbeswimmin'

Ingredients

14 cup tomato (sun-dried, packed in oil)

212 cups farfalle pasta (hot cooked)

1 cup roasted chicken (cubed)

12 cup caesar salad dressing (fat-free)

14 cup parmesan cheese (grated fresh)

10 ozs spinach (frozen, thawed drained and squeezed dry).

Directions

1	Drain the tomatoes in a colander over a bowl; reserve 1 tablespoon oil.
2	Combine tomatoes, oil, pasta, and the rest of the ingredients in a bowl; toss to combine.
3	Microwave on HIGH for 2 minutes or until warm.

Vidalia Onion and Mushroom Pie

Total time: 1¼ hours PT4500.0S    

Prep time: 25 min

Chef: KITTENCAL

Ingredients

2 vidalia onions (halved and thinly sliced) 1-2 tbsps garlic (fresh mined, optional) 2-3 cups fresh mushrooms (sliced) 3 tbsps olive oil (butter) 4 large eggs 1 cup cream (whipping, unwhipped) 14 cup grated parmesan cheese

1 pinch dried thyme (tablespoon fresh chopped)

112 tsps seasoned salt (taste)

black pepper

18 tsp nutmeg

1 pie shells (10 inch deep dish)

Directions

1	Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
2	In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
3	In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
4	Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
5	Place the pie plate onto a baking sheet.
6	Set oven to 350 degrees (set oven rack to bottom position).
7	Bake for about 45 minutes or until done.
8	Delicious!

Chicken Breasts with Sun-Dried Tomato-Cream Sauce

Chef: Kim Bartel, Youngstown, OH

Ingredients

4 tbsps olive oil 4 boneless chicken breast (skinless boneless chicken breast halves) 12 cup oil (coarsely chopped drained, packed sun-dried tomatoes) 2 shallots (thinly sliced about 12 cup)

4 garlic cloves (minced)

1 cup cream (whipping)

Directions

1	Heat 3 tablespoons oil in heavy large skillet over medium-high heat
2	Add chicken and sauté until cooked through, about 4 minutes per side
3	Transfer chicken to plate; tent with foil to keep warm
4	Add remaining 1 tablespoon oil to drippings in skillet
5	Add sun-dried tomatoes, shallots and garlic
6	Reduce heat to medium and sauté until shallots are tender, about 5 minutes
7	Add cream and bring to boil, scraping up any browned bits
8	Mix any accumulated juices from chicken into sauce
9	Simmer until sauce thickens slightly, about 3 minutes
10	Season to taste with salt and pepper
11	Transfer chicken to plates
12	Spoon sauce over and serve.

Colorfull Turkey Stuffed Green Bell Peppers

Total time: 1¾ hours 

PT6300.0S    

Prep time: 10 min

Chef: Blissful74

Ingredients

1 lb ground turkey

1 cup white rice

1412 ozs diced tomatoes (canned)

1412 ozs tomato sauce

2 tbsps olive oil

6 green peppers

1 onion

1 tsp salt

1 tsp pepper

chicken stock (water enough to cook rice according to its directions)

Directions

1

Wash green peppers. Carefully, cut top off. Reserve and chop usable parts. Remove seeds and discard. Spray dutch oven or casserole dish with nonstick spray and place empty peppers inside. Season with Salt and Pepper. Heat large skillet with olive oil. Brown turkey with onion and chopped green pepper tops. Add tomatoes and tomato sauce. Heat through. Add rice and stock or water. Stir and cover. Simmer until rice is done and liquid is absorbed. Remove from heat and evenly distribute rice mixture into the empty peppers. Cover with foil and bake until peppers are soft. Leftovers are fantastic!