Marandas Chicken Spaghetti

Marandas Chicken spaghetti

2-3 chicken breasts cooked and shredded

Half a box of angel hair spaghetti noodles cooked

1 can cream of mushroom

1 can rotel

1 cup of chicken broth

Mix all together

Then add probably half a block of the big velveeta cheese blocks in cubes on top

Cook 375 for about 20 minutes until cheese is melted.  Stir in cheese to pasta and cook 5 more minutes.

Serve hot!

Oh my!

Delicious!

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Maranda's Pineapple Pretzel Dessert

Crust

(Maranda suggest doubling crust)

1 Cup Pretzels

1 Stick Margarine

1/2 Cup Sugar

Melt margarine in 9 x 12 baking dish.
 Mix in Pretzels and 1/2 cup sugar! 
Press out.

Filling

8 oz. cream cheese

8 oz. cool whip

1/2 Cup Sugar

1- 20 oz. Crushed pineapple

1/2 cup Sugar

2 Tbsp. Cornstarch

Mix together softened cream cheese, cool whip, 1/2 cup sugar 

and put on first layer.

Drain pineapple juice into saucepan.

Bring juice to a boil.

Add 2 tbsp. cornstarch & 1/2 cup sugar

Cook until it thickens.

Add pineapple to hot mixture.

Cool & spoon over 2nd layer.

Optional: Maraschino cherries on top

Chill several hours or overnight.

Serve and Enjoy!

Absolutely delicious!

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Apple Fritter Cinnamon bites

Ingredients

Cinnamon Dough Bites –
1, 8 ounce can of refrigerated crescent rolls
1/2 cup of granulated sugar
2 tablespoons of cinnamon

Apple Glaze –
3/4 cups of confectioners sugar
2 tablespoons Apple Juice

Instructions

1. Mix granulated sugar and cinnamon together. Place in a freezer bag and set aside.
2. Cut dough into 1/2-inch pieces, roll each piece into a ball.
3. Fry dough balls in vegetable oil over low to medium heat until golden brown.
4. Place dough bites into the bag holding the cinnamon sugar mixture. Shake to coat well.
5. Stir confectioners sugar & Apple Juice together.
6. Drizzle dough bites with the apple flavored glaze.

I hope you enjoy these little bites as much as we do! They are delicious!

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Italian Sausage Potato Soup

• 
  
• 
  
• Italian Sausage Potato Soup
• 1 pound mild Italian sausage
• I also add shredded chicken  (optional)
• 2 pounds Russet potatoes, diced
• 6 cups low-sodium chicken Stock

• 1 cup heavy cream
• 3 cups chopped spinach
• ½ cup parmesan cheese, shredded
• Kosher salt and black pepper, to taste & 
• Olive oil for Garnish
• 
  

Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot. Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.

Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. (I just mashed in the pot with all the other ingredients) Stir in spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes. To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.

This is delicious!!!!

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Frittata

Ingredients

• 4 slices bacon or 2 TBS olive oil for vegetarian version
• ½ cup onion diced
• 1 tsp minced garlic
• 4 cups vegetables of choice bell peppers, broccoli, zucchini, etc.
• 10 eggs
• ¼ cup milk
• ½ tsp Sea Salt
• ¼ tsp. Pepper
• ¼ tsp Paprika
• 1 cup shredded Cheddar cheese

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together eggs.
• Add milk, sea salt, pepper, paprika and whisk until combined.
• Add cheese and stir to combine. Set aside.
• In a 10” cast iron skillet over medium heat, cook bacon, onion and garlic until bacon just begins to brown. (about 5 minutes)
• Add vegetables, cover and cook until vegetables are soft and bacon is browned, stirring occasionally. (about 5 minutes)
• Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
• Cook on medium heat for about 4-5 minutes, until the edges are set.
• Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
• Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).

This is delicious!

I served with Pretzel Bread.

You can find this recipe Here on this blog 
under the label Breads!

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