Three Cheese Pasta Bake

Here is a great option for dinner tonight! It's easy, yummy, and very very kid friendly!  Enjoy!

THREE CHEESE PASTA BAKE

(Picture and recipe from above link.)

1 (16-ounce) package ziti

2 (10-ounce) containers refrigerated Alfredo sauce

1 (8-ounce) container sour cream

1 (15-ounce) container ricotta cheese

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 1/2 cups mozzarella cheese

Prepare ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.

Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.

Bake at 350° for 30 minutes or until bubbly.

Just Like Chili's Queso Dip

1 TBS. Butter

1 small can of cream of cheese soup

1 (5 oz.) can sweetened condensed milk

1 (10 oz.) can of tomatos, diced

1 small can of green chiles

1 small can jalapeno peppers, diced

3 lb. american or cheddar cheese

Melt butter in a large saucepan. Add soup. milk, tomatoes, chiles, jalapenos and cheese. Warm until cheese is melted, stirring regularly. Put into a large serving dish and serve warm with tortilla chips. (picture from here.)

Mexican Chicken Pizza! HAPPY CINCO DE MAYO Week!

1 1/2 cups flour
1 TBS sugar

1/4 tsp. regular active dry yeast
1/4 tsp. coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with cilantro! (YOU CAN ALSO MAKE THIS PIZZA ON ANY PIZZA CRUST!)

(Recipe and picture found at bettycrocker.com)

Stovetop Mac and Cheese

3 tablespoons unsalted butter
1/3 cup all-purpose flour
Coarse salt
4 cups whole milk
1/8 teaspoon cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cups coarsely grated sharp yellow cheddar (3/4 pound)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

In a medium saucepan, melt butter over medium. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.

(picture from Martha Stewart everyday food)

Cheese, Tomato and Basil Stuffed Chicken Breasts

4- 6 skinless, boneless chicken breasts

1/2 cup freshs basil leaves

1/3 cup sun-dried tomato halves

1 TBS. minced garlic

1 tsp. orange zest

salt and pepper

2 oz. Mozzerella cheese, shredded

2 tsp. olive oil

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1 inch long slit in thick side of each breast. Insert knife, and without enlarging the opening, carefully work around inside to form a pocket. (make sure you do not go through the other side.)

On a cutting board, pile cheese, basil, sun-dried tomatoes, garlic, zest, 1 tsp. salt and 1/4 tsp. pepper; chopped until fine. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

Close pockets, using 2-3 toothpicks per breast. Arrange on baking sheet. Rub olive oil and season with salt and pepper. Roast in oven until well browned, about 30- 35 minutes. If you use a thermometer, bake until 165 on the thickest part of the chicken. Let chicken rest about 5 minutes and then remove toothpicks before serving.

Three Cheese Quesadillas

Flour tortillas- (I use the ones from Costco that you have to cook yourself! So good!)
2 TBS. butter
4 oz. cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 TBS. Cilantro
1/4 cup chopped ripe olives
1/2 cup salsa
Sour cream

Spread butter over each side of tortillas. Spread cream cheese over unbuttered sides of the tortillas. Sprinkle with cheese, cilantro and olives. Top with remaining tortillas, butter side up.

Cook on griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.

White Cheese Chicken Lasagna- FOR CHEESE LOVERS!

9-12 lasagna noodles
1/2 cup butter
1/2 cup all purpose flour
1 tsp. salt
2 cups chicken broth
1- 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground black pepper
2 cups of ricotta cheese
2-3 boneless, skinless chicken breasts, cooked and cubed
1 10oz. pkg. frozen chopped spinach, thawed and drained
1/4 cup Parmesan cheese for topping

Preheat oven to 350. Cook lasagna noodles in water for 8 to 10 minutes. Drain and rinse with cold water. Set aside.

Melt butter in a large saucepan over medium heat. Cook the garlic in butter and add the flour and salt. Simmer until bubbly. Mix in the broth and milk and boil stiring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano and ground pepper. Remove from heat and set aside.

Spread 1/3 of this sauce mixture in the bottom of a 9x13 baking dish. Layer with 1/3of the noodles. Mix ricotta cheese and chicken and spread on top of the noodles. Layer again with 1/3 of the sauce mixture, spinach and remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4cup of Parmesan cheese. Bake 35 to 40 minutes. ENJOY!