Brunch Worthy

Boy oh boy did this weekend fly by!! And the temperature in my house was WAY hotter then it was outside LOL but well worth the effort of all the yummy treats I made. I made so many different recipes and have found some keepers.

Here is a list of everything I made:

Mini Citrus Muffins (these are easy and great to take to a social gathering)
Banana-Blueberry Bread (this is a favorite of mine)
Pumpkin Cinnamon Rolls (requires time but the result is well worth it)
Crockpot Breakfast Casserole (besides the burnt spot from my slowcooker having a hot spot this casserole is a keeper, especially since it cooks overnight and is ready in the morning)
Angel Food Lemon Bars (these are the perfect combo of lemony-sweetness)
Jalapeño Popper Dip (this is an absolute keeper)

Then I have to share Tiffany's a-m-a-z-i-n-g chocolate chip cookie recipe!! I gave her the Jalapeño Popper Dip recipe in exchange for this cookie recipe.

Grilled Chicken Pasta

Am I the only one that loves Pampered Chef products? I sure do hope not. Not only do I love their products but I really love their cookbooks and recipes. Most of the recipes are under 30 minutes, short ingredient lists without too many non-pantry essentials AND most importantly they taste GREAT! No I am not trying to sell you anything through my blog but I am going to share more recipes that are from Pampered Chef because I have tried them and love them.

I have to tell you that these pictures really need "smell-o-vision" if you cold smell the aroma of this pasta while it is cooking.....unbelievable.

The recipe requires very little time to prepare and almost no clean up because it is cooked in the microwave. The only thing you must do in advance is grill up some chicken or use up some leftover chicken but you could also substitute it with canned chicken. I am using the "Deep Covered Baker" to make this dish. The Deep Covered Baker can be used in the oven or microwave and you can even use it to make desserts.

This Grilled Chicken Pasta recipe only takes 30 minutes in the microwave!!

Tomatoes are ready to be mashed

Grilled Chicken Pasta

4 garlic cloves, peeled and thinly sliced
2 cups cherry tomato (I didn't have any so I used 4 regular vine tomato instead, I cut them in half)
3 cups UNCOOKED mini penne pasta
3 cups chicken broth
3/4 cup dry white wine, such as Chardonnay or Pinot Grigo (optional can use chicken broth instead)
1/2 tsp salt
1/2 tsp pepper
1 1/4 cup fresh basil, thinly sliced
1/4 cup parmesan cheese
2 cups grilled chicken (or you could use canned chicken, make sure you drain it well before adding to the pasta)


Directions:

Lightly spray the inside of the Deep Covered Baker, add sliced garlic and tomatoes. Cover and microwave 5 minutes. Remove and mash tomatoes. **If you are using vine tomato like I did, then I would recommend pulling the skin off of the tomatoes before mashing them.**

Yes the noodles have not been cooked yet!

Add pasta, broth, wine (if using....I did and do), salt and pepper. Cover and return Baker to the microwave. Cook 10 minutes, remove lid carefully and stir the pasta. Cover and return to microwave for another 6-8 minutes.

Carefully remove baker from microwave and remove the lid, lifting away from you. Stir in basil, parmesan cheese and chicken. Cover and let sit for about 5 minutes before serving, this will allow the chicken to warm up.

My Pampered Chef consultant's email address is chefkathy@cox.net , email her and tell her I sent you I promise she will take good care of any your Pampered Chef needs.

Greek Cheese Spread

I love having friends over to chat and snack on yummy foods. Appetizers  & finger foods are always so much to make and try. Appetizers have such a wide range of variety so there are so many different options to try.

This recipe has been my go-to appetizer when I am lacking inspiration (or time) to try something new since every time I have made this I am always left wishing I would have kept half of it hidden away in the fridge for later.

I got this recipe from my time as a Pampered Chef consultant and now that I have lactose free cream cheese to use, I don't just get to serve it to others I get to indulge on it too!!

Layered Cheese Spread

2 packages cream cheese, room temp
1 container crumbled feta cheese
1 package frozen chopped spinach, thawed & juices squeezed out
1 jar of roasted red peppers, drain & dry off with a paper towel
1 TBS italian seasoning
French bread, for serving

Chop the roasted red peppers.
In a bowl mix together the cream cheese, feta and spinach. (Use a spatula to do this)
Then start layering your ingredients.....cream cheese mixture first, press down lightly after scooping half of the mixture into your prepped bowl. Next add a layer of your chopped roasted red peppers and finishing it with the remaining cream cheese mixture. Cover with plastic wrap and chill in the fridge at least 2 hour before serving. You could also make this the night before.


***For easy clean up, line your bowl that you will be using to shape your spread with plastic wrap. This will not only help with clean up but it will also help with keeping its shape and getting out of your bowl. You can use what ever shape you want big or small, round or square!***


To remove and serve, remove plastic wrap from the top of your spread and put your serving plate to the rim of the bowl. Turn up-side down and remove bowl, your plastic wrap should be sticking to the cheese spread. Slowly pull off plastic wrap to reveal your pyramid of goodness!