The best

• 2 cups (8 oz.) dry penne pasta
• 8 sun-dried tomatoes, chopped (about 1/3 cup)
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
• 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Photo: Jennifer Davick; Styling: Caroline Murphey

Hands-on Time: 15 min.; Total Time: 2 hr., 25 min. Just when you thought pound cake couldn't get any better—try toasting the slices and spreading them with your favorite jam or preserves.

This recipe goes with Eggnog Cupcakes

Outstanding

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Yield: Makes 12 servings

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$ 3 ingredients on sale for ZIP 10020

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Ingredients

• 1 (16-oz.) package pound cake mix $
• 1 1/4 cups eggnog $
• 2 large eggs $
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon vanilla extract

Preparation

• 1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.
• 2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Pumpkin Waffles

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: about 6 large waffles

Ingredients

2 1/3 cups Bisquick mix (or other baking mix)

1 1/2 cups milk

1/2 cup canned pumpkin

1/4 cup vegetable oil

2 tablespoons packed brown sugar

1 teaspoon cinnamon

2 eggs

Instructions

1. Heat waffle iron; grease with cooking spray, vegetable oil or shortening.
2. In large bowl, beat all ingredients with wire whisk or hand beater until blended. Pour about 1/2 cup of batter onto center of hot waffle iron. Close lid of waffle iron.
3. Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle.
4. Top with syrup or powdered sugar.

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Taco Filled Pasta Shells:
1 lb ground beef
1 envelope taco seasoning
1/2 package of cream cheese cubed (so 4 oz.)
12 uncooked jumbo pasta shells
1 TB butter
1 cup salsa
1 cup taco sauce
1 cup (4oz) shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 1/2 cups crushed tortilla chips
1 cup (8oz) soiur cream
3 green onions , chopped (optional)

1) In a dutch oven, cook beef over medium heat until no longer pink; drain.  Add taco seasoning; prepare according to package directions.  Add cream cheese; cook and stir for 5-10 mins or until melted.  Transfer to a bowl; chill for 1 hour.

2) cook pasta according to package directins; drain.  Gently toss with butter.  Spoon  salsa into a greased 9 inch square baking dish ( I usually use my 9x13).  Fill each shell with about 3 TB of meat mixture. Place shells on top of salsa and then drizzle taco sauce on top of shells.  Cover and bake at 350 for 30 mins.  Uncover; sprinkle with cheeses and crushed chips.  Bake 15 more mins. or until heated through ( I like to broil for the last few min. to make cheese bubbly).  Serve with sour cream and green onions.

reposted from...

link to site http://jamiecooksitup.blogspot.com/2011/04/crispy-chicken-with-creamy-italian.html

Good morning, everyone! I have two fabulous recipes up for you today. This very Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta (who made up that long title?) and a cute little recipe for Rice Krispie Spring Treats. Included in the second post are some fun printable Spring tags for you to enjoy, if you so choose. Hope you enjoy both posts! 
Now...let's you and I talk some Crispy Chicken.

Back in September of this year I had a wonderful opportunity. 

I joined part of the BlogHer team on a trip to Chicago where we met with the folks at Kraft Foods.

While in the Kraft Foods Test Kitchen we were introduced to their new line of Philadelphia Cooking Creme.
(Visit the Official site by clicking here) 
The texture of the Creme is quite a bit thinner than regular cream cheese making it easy to add to pasta, vegetables, potatoes, chicken, fish...the possibilities are endless really. The Cremes come in four flavors. Italian Cheese & Herb, Original, Savory Garlic and Santa Fe Blend. I have been eager to get my hands on some, and see what I could create! 

Now enter.....

 Crispy Chicken with Creamy Italian Sauce and Pasta.

It's good. 

Really good! 

You can put this dinner together in just about 45 minutes. 

  I found the Cooking Cream to be very flavorful and super easy to use. Two things I love...great flavor and ease of use. 

Hope you enjoy using this great Cooking Creme as much as I did!

Philadelphia Cooking Creme is just one of the products you can use to create an original recipe for the Real Women of Philadelphia Cooking Competition. Visit the Official site here. If you have a wonderful recipe to share, head on over there and join the fun. 16 finalists will have the opportunity to meet fly to Savannah, Georgia to meet Miss Paula Deen! They are also giving away $25,000 to four lucky winners. Not a shabby prize by any measure! 
 Visit the Official site for more details.

And now, on to the recipe. 

Enjoy!

 

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Time: 45 minutes

Yield: 6 servings

Recipe from Jamie Cooks It Up!

PRINT RECIPE 

3 large chicken breasts

5 C corn flakes

3/4 C flour

1/2 t salt

1/2 C milk

6 T olive oil 

1   12 oz package bowtie noodles (farfalle)

Sauce:

1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk 

fresh parsley, chopped (optional)

  

1. In a small food processor crush the corn flakes into crumbs. 

 

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 

 

3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you. 

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 

Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who. 

 

5. Take a pair of sharp kitchen scissors and cut each breast in half. 

 

6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 

 

Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.

 

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milk......

.....and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 

 

9. Add the olive oil to a hot skillet. 

10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....

 

....or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.

 

11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  

13. Into the same pan pour your broth.

 

Philly Cooking Creme, 

Cream of Chicken, 

and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 

 

14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

Enjoy!

  

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