Creamy Chicken and Sun Dried Tomato Pasta

8 oz bow tie pasta
2 chopped shallots
1 clove minced garlic
1 tblsp Olive Oil
2 whole chicken breasts diced bite size
1/4 cup chicken broth
1/4 cup chopped fresh basil
1 tblsp chopped parsley
1 10 oz alfredo sauce
3/4 cup sundried tomatoes
1/3 cup milk
1/2 cup parmesan cheese
1/4 tsp pepper

Start pasta. Cook and drain.

Cook shallots and garlic in olive oil. Add diced chicken and cook through. Add broth, basil and parsley. Combine everything in a bowl. Sprinkle with additional cheese. Bake covered for 15 minutes. Uncover and bake additional 10 minutes.

Homemade Ice Cream in a Bag

Ingredients
2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag


Instructions
1.Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2.Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.

3.Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

Madison's Favorite Pasta Salad

1 lb Rotini
3/4 lb Mozzarella, cubed
1 package Salami, cubed
1 Orange Bell Pepper, cubed
1 Yellow Bell Pepper, cubed
1 package Grape Tomatoes
1 can Olives, sliced in half
1 bottle Bernstein's Cheese and Garlic dressing

Cook pasta.
Prepare rest of ingredients.
Toss drained pasta with vegetables, cheese and salami.
Toss with dressing according to taste.

Beef Enchilada's

1 lb. lean ground beef
1 small onion chopped
1 can enchilada sauce
10 corn tortillas
2 cups shredded cheddar
1 can black olives sliced

Preheat oven to 350 degrees. In a medium skillet cook ground beef and onion until beef is evenly browned and onion is tender.

Pour 1/3 cup of the sauce in the bottom of a 9X13 baking dish.

On each tortilla place ground beef, olives and cheese (reserving some cheese for top) and place in baking dish.

Pour remaining sauce over top and sprinkle with remaining cheese.

Bake 20 minutes.

White Chicken Enchilada's - Christi M.

2 Cups Cooked Chicken Shredded
4 oz. Green Chiles, diced
12 ounces Green Chili Salsa
1/2 tsp. Salt
2 Cups Heavy Cream
10 Flour Tortiallas
8 oz. Monteray Jack Cheese, Shredded

Mix chicken, chiles and salsa in a bowl. Dip tortillas in salt and cream mixture. Roll tortilla's with 1/3 cup chicken mixture inside each tortilla. Place in baking dish and pour cream over the top. Sprinkle with the cheese. Bake 350 degrees for 20 - 25 minutes.

You can make ahead of time but do not pour the cream over until ready to bake.

Serves 8

Boilermaker Tailgate Chili - Allrecipes.com (Rhonda Heath)

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (15 oz) cans diced tomatoes with juice
1 C water
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped
1 green chile peppers, seeded and chopped
4 cubes beef bouillon
1 bottle beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS:
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Lemon Chicken - Sheryl R.

4 chicken breast (boneless and skinless)
Seasoned Salt
Italian Seasoning
1 Tbsp of Oil
2 Tbsp of Butter
3 cloves of garlic minced
4 tbsp of lemon juice
2tsp or 2 cubes - chicken bouillon
Parsley

In a frying pan add oil and heat. Sprinkle chicken with seasoned salt and Italian herbs to taste and then brown the chicken on both sides. Once browned remove from pan and add butter, garlic, chicken bouillon, and lemon juice. Add approx 1 to 1 ½ cups of water allow to come to a boil. Then add chicken back in and simmer for approx 35 min or till chicken is full cooked . Add chopped parsley last 5 min of cooking.

I always sever with rice and a salad…