Chicken Alfredo Bake

from the kitchen of Dee & Denise

1 lb (16oz) Penne Pasta

4 Tbsp Margerine or Butter

1 Onion, diced

3 Chicken Breats, cubed

2 cloves of garlic or garlic powder

basil

rosemary

salt

pepper

3 1.25 oz packs of Alfredo Sauce Mix or 1 bottle of Alfredo Sauce

2 1/4 cups of milk (if using packs of Alfredo Sauce Mix)

1/2 can diced tomatoes or 1 large fresh tomato

bread crumbs

grated cheese

Cook pasta, drain and put into a 9"x13" pan. Sauté onion and chicken in margerine or butter. Add garlic, basil, rosemary, salt, pepper to taste. Stir in dry Alfredo Sauce Mix and slowly add milk (or instead stir in Alfredo Sauce). Pour chicken/alfredo sauce mixture over the penne pasta in pan. Spoon diced tomatoes on sauce mixture. Sprinkle bread crumbs lightly over the top of pasta. Sprinkle grated cheese over the top. Bake 350º for 15-20 minutes or until cheese is melted and pasta has been slightly browned on top.

Preperation Time: 40 min.

Serves: 8

Crock-Pot Gumbo

from the kitchen of Dee & Denise Kaufman

2 italian sausages
4 chicken breats
1 chopped onion
1 chopped green bell pepper
1/2 can of pineapple chunks
2 cans of pork and beans
1 can of chili beans
1/4 cup of BBQ sauce
2 cups of water
salt, black pepper, basil, garlic, chili powder (to taste)

2 cups of uncooked rice
5 cups of water
1/4 tsp of salt

Place sausage, chicken, onion, bell pepper, pineapple chunks, beans, BBQ sauce, 2 cups of water and spices in a crock pot and cook on low for 3 hours. Serve gumbo mixture over the rice.

Cook rice: bring 5 cups of water to a boil. Add 1/4 tsp of salt. Add 2 cups of rice. Place stove on low and cook for 15 min. Remove from heat and let sit for 10 min.

Prep Time: 30 min.
Serves 6

Strawberry & Yogurt Angel Food Cake

from the kitchen of Denise & Dee Kaufman

1 box of angel food cake mix
or
1/2 cup and 1 tablespoon cake flour
3/4 cup and 1 tablespoon and 2 teaspoons white sugar
6-3/4 egg whites
3/4 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon salt

1 lb of sliced Strawberries
1 light yogurt (favorite flavor)
2 Tbs of milk

Angel food cake pan
or
8-10 small bunt cake pans

Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Slice and top with strawberries. Mix yogurt and milk and pour onto cake slices

Serves: 8-10

Rice Krispy Treat Flags

from the kitchen of Dee & Denise Kaufman

3 Tbsp butter or margarine
1 pkg (10 oz about 40) marshmallows or 4 cups of miniature marshmallows or 1 jar (7 oz.) marshmallow creme
6 cups Rice Krispies cereal
White frosting
Red frosting
Star-shaped white candy sprinkles

Microwave Directions: In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minute. Stir mixture until smooth. Add rice krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture into 13 x 9 x 2-inch baking pan coated with cooking spray. Allow to cool. Cut into 8 rectangles for flags. Decorate using frosting and star-shaped candy sprinkles. Best if served same day. Microwave cooking times may vary.

Stovetop Directions: Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture into 13 x 9 x 2-inch baking pan coated with cooking spray. Allow to cool. Cut into 8 rectangles for flags. Decorate using frosting and star-shaped candy sprinkles. Best if served same day.

For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.

Prep: 60 min.

Servings: 8

Skyrocket Coolers

from the kitchen of Dee & Denise Kaufman

1 bottle of cranberry juice

1 bottle of "Cool Blue" Gatorade

1 bottle of Diet ginger ale (must be sugar-free)

Tall clear drinking glass(es)

Ice cubes

The key to creating three "stripes" is to layer ingredients, placing the heavier, sugar drink as the base, and then "layering up" to the lighter, no-sugar drink. It's Mixology 101 for kids!Fill the tall, clear drinking glass about one-third of the way with ice cubes. Pour in the cranberry juice (heaviest, sugary beverage) to fill one-third of the glass. Very slowly and carefully, pour in the Gatorade "Cool Blue" (medium-weight beverage) to fill another one-third of the glass. Hint: When pouring, aim for an ice cube to prevent the liquids from hitting each other too forcefully and hence blending. Again, very slowly and carefully, pour in the diet ginger ale (lightest, no-sugar beverage) for your final layer. Again, aim for an ice cube. Top it off with a festive straw or swizzle stick - some red, white and blue garland or pipe cleaners wrapped around skewer sticks work great! - and serve. Be sure to enjoy your coolers pretty promptly; if left sitting too long, the colors will eventually meld.

Pretzel Sparklers

from the kitchen of Dee & Denise Kaufman

1 24-count bag of pretzel rods

2 cups of Almond Bark (you can buy it at Wal-Mart) or white chocolate melting discs, or white chocolate chips

1 container of red, white and blue sprinkles

Melt the 2 cups of white chocolate discs or chips. Be careful, as white chocolate burns very easily! If you use a microwave, keep it on low power, checking and stirring every 10 seconds or so. If you use a stovetop, use a double-boiler, again checking and stirring every 10 seconds or so. Continue until all chips or discs are melted. Carefully dunk each pretzel rod, about halfway, into the melted white chocolate. Sprinkle the red, white and blue sprinkles on the white-chocolate-dipped portion of each pretzel rod. Place the garnished pretzel rods on wax paper to let them "set." Tip: For quicker "cooling" results, place them in the refrigerator for a bit.

Prep: 30 Min

Pineapple Mango Grilled Chicken

from the kitchen of Dee & Denise Kaufman

4 chicken breasts
1/2 onion
1/2 tomato
1/2 can pineapple chunks
1/3 cup of pineapple juice
1 mango (if at all possible)
1 tsp cornstarch
salt, black pepper, basil (to taste)
Mashed potatoes or rice

Dice onion, chop tomato and mango. Sauté onion, add in mango, pineapple chunks and tomato. Add desired amount of spices. Coat mixture with cornstarch and slowly stir in pineaple juice. Cook until bubby. Remove sauce from pan. Spray pam on the same pan and grill the chicken. Pour sauce over the chicken to serve. Great with potatoes or rice.

Prep: 20 min
Serves: 4

Chocolate No-Bake Cookies

from the kitchen of Dee & Denise

2 cups sugar
4 tbsp cocoa
1/2 tsp salt
1/2 cup milk
1/2 cup butter or margerine
1/2 cup peanut butter
1 tsp vanilla

Mix together and boil in a frying pan for 1 1/2 min.
Remove from heat and add 2 1/2-4 cups of oats.

Creamy White Sauce

from the kitchen of Dee & Denise Kaufman

1 lb pasta or 3 cups of rice (uncooked)
4 Tbsp flour
4 Tbsp butter or margarine
1/2 tsp salt
1/4 tsp black pepper
garlic, basil, bouillon, etc. to taste
2 cups of milk
1 can of tuna or 1/2 lb of chicken

Optional: grilled onions, brocholi, bell peppers, roasted red peppers, corn, mushrooms, carrots, cheese, hardboiled eggs

Cook pasta or rice. In a separate pan, melt butter or margarine and add flour and salt. Cook until bubbly. Add milk slowly and cook until thick and smooth. Add tuna or chicken and any other desired ingredients (makes 3 cups of white sauce). Serve over pasta or rice.

This also makes a great gravy. Smooth and creamy.

Preparation time: 20 min
Serves: 6-8

We usually make this with grilled onions, brocholi and corn, and the boys love it and always ask for more! Feel free to experiment.

Tomato Basil Soup

from the kitchen of Dee & Denise Kaufman

2 Tbsp butter or margerine

1/2 onion
2 cloves garlic or 1/2 tsp garlic powder
2 Tbsp. basil

1/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1 can diced peeled tomatos (14.5 oz)

2 cans of tomato soup (10.75oz each)

1 can of milk (10.75oz)

grated cheese (optional)

Dice onions and garlic cloves. Melt butter in sauce pan. Sautee onions and garlic in butter until softened. Chop diced tomatos to desired consistancy (a hand chopper works well; we like small pieces). Add basil, salt, black pepper to onions and stir for 1 min. Add diced tomatos to onion mixture and stir for 2 minutes. Stir in cans of tomato soup. Slowly stir in milk. Cook until hot. Sprkinle grated cheese on top if desired when serving.

Preparation Time: 15-20
Serves: 4-6

This is the recipe that everyone has been asking me for, and I finally got it out there!!

Sausage Penne Pasta

from the kitchen of Dee & Denise Kaufman

1/2 lb. penne pasta
1/3 cup olive oil (as needed)
2 large sausages
1 green bell pepper
1 red bell pepper
1 onion
1 Tbsp beef bullion
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic
1/2 tsp basil
1/2 tsp chili powder
1 can diced tomatoes (8oz)
1 can pineapple chunks (optional or is it?)

Bring water to boil in a large pot. Slice sausages, dice bell peppers and onion into large chunks. Once water is brought to a boil, cook pasta until done al dente. In a separate large sauce pan, heat oil and sautee sausage, onion and bell peppers until tender. Mix in beef bullion, salt, black pepper, garlic, basil and chili powder. Add diced tomatoes (and pineapple chunks) and heat. Drain pasta and add to vegetable mix.

Preperation time: 35 minutes
Serves: 4

To kick things off... here is a favorite that's sure to please! ENJOY!