summer corn fettuccine

Summer Corn Fettuccine
CindyJ from Rachael Ray Look & Cook

salt
1 pound fettuccine
extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
black pepper
1 cup half-and-half or cream
2 T fresh thyme leaves
1/2 cup chicken stock or dry white wine
a few dashes of hot sauce or a pinch or two of cayenne pepper
a couple handfuls of chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped fresh sweet basil leaves or 1/4 cup chopped fresh tarragon leaves

Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente.

Meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat. Place a small bowl inverted in a large bowl, steady the corn cobs on the smaller bowl, and scrape the kernels off the ears. Add three quarters of the kernels and the liquids to the bacon. Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper. Cook until tender, 5-6 minutes.

Add the remaining corn to the food processor and puree with the cream.

Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture. Reduce the heat to a simmer. Cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne pepper and adjust the salt and pepper.

Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup. Top with basil or tarragon and pass the remaining cheese at the table.
Serves 4 to 6.

Lara's Special Birthday Cake Recipe

Ingredients

* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1.5 cup milk
* 1 teaspoon pure vanilla extract
* 1 pkg of instant vanilla pudding mix


Directions

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add pudding mix. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

oatmeal cookies

Oatmeal Butterscotch Cookies is my go-to lately but it's not neccessarily my favorite - but it's pretty close.

1 1/4 C flour

1 t baking soda

1/2 t cinnamon

1/2 t salt

Combine these in their own, small bowl.

1 C softened butter

3/4 C sugar

3/4 C packed brown sugar

1 egg

1 t vanilla extract

Beat together. Gradually add flour mixture.

3 C oats

1 2/3 C butterscotch chips

Stir these into mixture. Drop by rounded teaspoon onto cookie sheet (I prefer greased but it doesn't really matter). Bake 8-10 minutes at 375 then allow to cool on pan for 2 minutes before removing to wire racks to cool completely. BEWARE: You will need milk with these.

cracker chicken

cracker chicken w/steamed broccoli. Then get a big loaf of french bread, cut it into pieces and butter it, put shredded cheese on top and bake on broil for a few mins.

Cracker ChickenBoneless
skinless chicken (however many pieces of chicken breasts you need for the amount of people, or I use the chicken tenders frz chicken from costco because they cook faster b/c they're smaller and I do about 7 of them with this recipe).

Thaw it out in the microwave and place in a small ziplock bag with some plain yogurt.

1 sleeve ritz crackers, crushed up in a gallon ziplock bag.
Add 1/2 TBSP garlic powder and 1/2 TBSP Lawry's salt.
Add 1/4 cup grated parmesan cheese and shake bag to mix.

Place yogurt coated chicken in ritz mixture and turn over and press with fork until completely coated.Place on greased cookie sheet and pour melted butter over chicken.

Bake at 350 for 30-40 mins or until chicken is no longer pink in the middle. You can eat it plain or we like to dip the chicken in ranch, bbq sauce, or cotsco has some yummy raspberry chipotle sauce I LOVE to serve with this. Enjoy!

Coleslaw

Easy Coleslaw

1/2 cup sugar
1/2 cup mayo
1/4 cup milk
1/4 cup buttermilk
2 1/2 tbsp lemon juice
1 1/2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
4 cups green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrots, shredded

Whisk together the first 7 ingredients (sugar through black pepper). Toss cabbage and carrots in a large salad bowl. Pour in the dressing and stir well. Let sit in the fridgeat least 4 hours, preferably 24 hours.

Lemon Cheesecake Crunch Bars

Lemon Cheesecake Crunch Bars
1 pkg yellow pudding in the mix cake mix
2 eggs
1/3 C vegetable oil
2 - 8oz pkg cream cheese
1 C granulated sugar
3 Tbs fresh lemon juice
1 tsp vanilla

1. Preheat oven to 350.2. Combine cake mix, 1 egg & oil in large bowl; stir till crumbly. Reserve 1 cup crumb mixture. Press remaining crumb mixture into ungreased 13 x 9 cake pan. Bake 15 min or until golden.3. Combine remaining egg, cream cheese, sugar and lemon juice in medium bowl; beat until smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 min. cool in pan on wire rack; cut into bars

Glaze Topping
4 C powder sugar
1/3 C fresh lemon juice
1 lemon zested
3 Tbs veg. oil
3 Tbs water
Whisk together, drizzle over lemon bar and plate...

Zucchini Pancakes

momonthemove ~Kay~ via Barefoot Contessa at Home
Ingredients
2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil
Directions
Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Slow Cooker Brown Sugar Glazed Carrots

Slow Cooker Brown Sugar Glazed Carrots
Summer aka The Skipper Bunch

1 (32oz) bag baby carrots
1/2 tsp salt
1/2c brown sugar
2-3 Tbsp stick butter, cut into pieces
1 Tbsp fresh parsley,chopped (I omit)
1 small onion, chopped opt

---Spray slow cooker with non stick spray. Place carrots in slow cooker. Sprinkle salt, brown sugar and butter over carrots evenly. Cover and cook on high for 4-5hrs or until carrots have reached desired tenderness; stirring after 2 hrs. Remove and sprinkle with parsley. Can be held on low for 1 hr.

Lara's Parmensan Cheese Baked Chicken

Over the past couple of years, I have worked hard on creating and improving this recipe. This isn't exact recipe but it's closest thing to the best ever baked chicken.





1 lb chicken breast


1 c of seasoned bread crumbs


1/2 c mayo


1/4 c parmensan cheese, grated


butter





Pound chicken breast until thin but not too thin. I mixed mayo and cheese together. Spread mayo/cheese on one side of the chicken breast and place it faced down onto of the bread crumbs. Now, spread the mayo on the other side of the chicken that's face up towards you. Flip the chicken over and make sure to coat both sides of the chicken. Arrange chicken on baking sheet. Place one 1 tbps of butter on top of each chicken breast. Bake at 375 degrees for 20 minutes!



Seriously, the moists chicken ever!!!!! The meat was so tender and yummy plus it wasn't over cooked!

Lara's Special Goulash

1 lb ground beef
1 onion
1 tsp garlic
1 small can of tomato sauce
salt and pepper, to taste
1 tpbs papika
1 tsp garlic powder
2 tsp sugar
2 tsp w. sauce
1 C. Mac Noodles
1 C. Water plus more if needed to cook the noodles

1. brown ground beef and chopped onion in pan. Add, tomato sauce plus seasonings. Add noodles plus water and on med heat boil all together for 10 minutes or until noodles are cooked all the way.

bread rolls

The Sugarfactory Smokehouse Cinnamon Rolls or Dinner Rolls

2 ½ cups warm water
½ cup oil
¾ cup sugar
3½ Tbsp saf instant yeast (don't use active/dry yeast, it won't work)

Mix together and let sit for 15 minutes.

Then add 2 beaten eggs

Then add: 7 cups of flour
1 Tbsp salt (don't use kosher salt)

Mix in mixer with paddle hook until combined. Then switch to your knead hook and mix for about 3 minutes.

Let them rise for 30 minutes.

Cinnamon Rolls: Pour out on floured counter and roll out into rectangle, about ½ inch thick. Pour ½ cup of melted butter over dough, then sprinkle with cinnamon and white sugar. Roll lengthwise. Cut about 1 inch thick with dental floss. Put in greased cookie sheet and let them rise another 30 minutes. Bake at 350 for 15-20 minutes. Rolls: Pour out on floured counter and divide in 6 equal pieces. Roll out into circle and using a pizza cutter make 8 equal triangles. Roll each into a crescent shape. Put on greased cookie sheet. Let them rise another 30 minutes. Cook at 350 for 15-20 minutes

PW's Pan-Fried Pork Chops

Recipe: Simple, Pan-Fried Pork Chops
Prep Time: 10 Minutes Cook Time: 5 Minutes Difficulty: Easy Servings: 8

Ingredients
7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
Cayenne Pepper To Taste
½ cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste
Preparation Instructions
Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

Frozen Cookie Dough Cookies

Frozen Cookie Dough Cookies

1 Cup Butter

1 1/2 Cup Brown Sugar

2 Tsp Vanilla Extract

1 or 2 TPBS Water

1/8 tsp. salt

1/8 tsp. baking soda

2 Cups Flour

1 bag of chocolate chips

Directions: In a large bowl, first cream your sugars and butter. The mix in your other ingredients, stirring in the chocolate chips last. If your dough is looking a little dry and crumbly, add more water, a few drops at a time, until you get a nice, workable dough.Roll your dough into small balls and put them on a cookie sheet. We were able to make 56 balls, though we probably could have had more but there was quite a bit of sampling going on... Pop them in the freezer until you can't wait any more, then pop them in your mouth!

You can leave them plain, if you like, but we think a little more chocolate makes everything better. We decided to dip our frozen balls of doughy goodness into meted chocolate. Heavenly!

Katie's Cream Soda

Italian Cream Soda syrup 1/2 and 1/2 club soda sprite ice cubes Step one: mix one part club soda and one part sprite Step two: one or two tbsp of syrup Step three: add one small cup of half and half step four: add ice, but in the beginning

Southwestern Bean Chowder

Taste of Homes

Super yummy plus really healthily...I did make a couple of changes. I used pinto beans instead of white kidney because that's all that I had on hand. Plus, I only added half of the recommended cumin to the soup. The soup is really creamy but a little on the chunky side so I decided to blend half the soup in the blender to make it more smooth!

Ingredients
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1-1/2 cups frozen corn, thawed
• 1 medium carrot, shredded
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon ground cumin
• 1/2 teaspoon chili powder
• 4-1/2 teaspoons cornstarch
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• Minced fresh cilantro and additional shredded cheddar cheese, optional
Directions
• In a small bowl, mash one can beans with a fork; set aside.
•
• In a Dutch oven, saute the onion, celery and pepper in oil until
• tender. Add garlic; cook 1 minute longer. Stir in the mashed beans,
• broth, corn, carrot, chilies, cumin, chili powder and remaining