Garlic Shrimp Alfredo

This delicious shrimp Alfredo casserole is surprisingly easy to prepare! It’s quick too so you can have dinner on the table in about 30 minutes. Thank you The Midnight Baker

1 lb peeled and deveined shrimp
8 oz uncooked penne or any tubular pasta
3 tbs butter divided
4 cloves garlic minced
3 tbs fresh chopped parsley divided
1 cup milk
1 tsp chicken bouillon granules OR 1 tsp concentrated chicken stock, like Better Than Bouillon
2 tbs flour
1 cup shredded mozzarella cheese divided
1/4 cup grated Parmesan or Romano cheese
2 small tomatoes seeded and diced
2 tbs Panko bread crumbs
salt and pepper to taste

• Prepare penne per package directions, cooking to al dente stage; drain and set aside.
• Preheat oven to 350℉.
• Melt 1 tbs of the butter in a large oven-proof skillet over medium heat. 
• Add the garlic, shrimp and 2 tbs of the parsley. 
• Cook shrimp until it’s pink on each side, about 4 minutes each side. 
• Remove the shrimp to a plate, keep warm.
• Melt the remaining 2 tbs butter in the same pan. 
• Stir in the flour being careful not to let it lump. 
• Cook until the butter/flour mixture is golden.
• Add the chicken granules/concentrated stock and stir well.
• Gradually add the milk, while stirring, until smooth.
• Add 3/4 cup of the mozzarella and the grated Parmesan or Romano.
• Stir until cheeses are melted and smooth. 
• Let this simmer for 5 minutes.
• Add the penne, tomato and shrimp to the pan and toss to combine.
• Top with the remaining mozzarella and the Panko crumbs.
• Bake for 5-8 minutes or until cheese is melted.
• Pop it under the broiler for about 3 minutes to brown the top. 
• Watch this carefully because it can easily burn.
• Garnish with remaining parsley.

Sausage and Ranch Quiche

So quick and easy, plus its ready to eat in an hour. You can also make ahead and freeze for later. Great for breakfast, lunch or dinner. Thank you Plain Chicken

1 (9-inch) frozen deep dish pie crust (no need to thaw or prebake)
8- oz breakfast sausage
½ cup bottled Ranch dressing
½ cup shredded cheese
3 eggs
1 cup heavy cream or milk
dash black pepper

• Preheat oven to 350ºF.
• In a skillet, cook sausage until no longer pink. 
• Drain fat. 
• Combine cooked sausage and Ranch dressing. 
• Drop crumbles of sausage mixture in bottom of pie crust. 
• Top with shredded cheddar cheese.
• Whisk together eggs, pepper and cream. 
• Pour egg mixture over sausage and cheese mixture in pie crust.
• Bake 1 hour. 
• Allow quiche to rest for 5-10 minutes before serving.

Plain Chic

Chicken Zucchini Casserole

This Chicken Zucchini Casserole is a perfect weeknight dinner because it is easy to make and only uses a few ingredients. This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection. Thank you Six Sisters Stuff

6 ounces boxed stuffing mix (such as Stove Top)
½ cup butter melted
4 diced zucchini (about 4-5 cups)
3 boneless, skinless chicken breasts cooked and diced
10 ½ ounces canned cream of chicken soup
½ onion diced
½ cup sour cream

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. 
• Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top 
• Bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.

Caramel Pear Cornbread Muffins

These are best served warm for breakfast or dessert with some more caramel pear or ice cream or custard. Absolutely delicious!
You can also use this recipe for apple, pineapple etc, and let your taste buds have fun!
Please note, if use pears which are quite soft when cooked, they will 'disappear' whilst baking, but you will still get the flavours. This is normal so don't worry!  Thank you Love Foodies

7 oz package of Cornbread muffin mix included the extras you need as specified on the package.
3 medium pears peeled, & cubed
1 Tablespoon Butter
1 tablespoon Brown Sugar.
Squeeze of lemon Juice
1/4 Teaspoon Pumpkin or Mixed Spice

• Peel, slice and chop the fruit into small cubes. 
• Add a squeeze of lemon juice and toss in a bowl to stop the fruit going brown.
• Add all the ingredients to the pan, EXCEPT the spices.
• Bring to the boil 
• When it starts bubbling, remove from the heat
• Add your spices and allow to cool.
• Preheat oven to 190C/ 475F.
• Grease or line the muffin pans.
• Make up the muffin mix as instructions on package 
• Add batter to each muffin case, about 2/3 full in each.
• Using a teaspoon, place enough caramel pears in each muffin until the batter comes nearly to the top on the muffin cases. 
• If you have any caramel liquid in the bowl, you can add it too
• If you have any pear left over, you can reheat and pour over the muffins when serving!
• Place muffins in the oven for roughly 8 mins
• Remove and leave cool on a rack to cool

Honey Dijon Roasted Red Potatoes

These Honey Dijon Roasted Red Potatoes make a fantastic side dish! They are flavorful and cooked to perfection! Thank you Chef in Training

2 lbs. red potatoes, washed and cut into bite sized peices
¼ cup butter, melted
½ cup honey
4 Tablespoons Dijon mustard
1 teaspoon mustard
⅛ to ¼ teaspoon cayenne, Depending on your taste for heat
½ cup cooked and chopped baccon
1 teaspoon salt

• Preheat oven to 425
• Spray 9x13 pan with cooking spray and place chopped potatoes inside.
• Combine the rest of the ingredients in a small bowl and stir to mix together.
• Pour over potatoes and toss to evenly coat.
• Bake for 25 to 35 minutes, or until they are tender

Big Kahuna Teriyaki Chicken Sandwiches

This teriyaki chicken sandwich recipe is the best thing to make when grilling out with friends. This version has a Hawaiin twist to it with sliced ham, grilled pineapple, and Pepper Jack cheese. Thank you Favourite Family Recipes

 

4 chicken breasts
1 bottle Teriyaki sauce 
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple or you can use fresh which would be even better
4 slices Pepper Jack cheese
4 hamburger buns large

• Pound chicken breasts until they are about 1/4″ thick all around. 
• Place in a large Ziploc bag. 
• Combine Teriyaki sauce and brown sugar until sugar dissolves. 
• Add ½ of the mixture to the bag with the chicken and seal tightly. 
• Place bag in refrigerator for at least 4-5 hours. 
• Separate remaining Teriyaki mixture into 2 separate bowls 
• Open pineapple can and save a little of the juice in a bowl. 
• Place chicken and pineapple on the grill (medium heat).
• Brush with Teriyaki sauce every few minutes until chicken and pineapple are done
• Try to only flip the chicken and pineapple once. 
• Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. 
• Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. 
• Top with cheese, ham, grilled pineapple, and bun top. 
• Serve immediately with remaining grilled pineapple.

Lemon Raspberry Bars

Lemon Raspberry Bars-an elegant dessert that is SO easy to make! These bars are always a hit! Thank you Two Peas and their Pod

1 ½ cup graham cracker crumbs
6 tablespoons salted butter, melted
¼ cup sugar
Zest of one lemon

For the filling:
2 large egg yolks
14 oz sweetened condensed milk (fat free works too)
½ cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries..use fresh so they dont bleed and make pink bars

• Preheat the oven to 350F. 
• Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. 
• Stir until graham cracker crumbs are moist. 
• Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. 
• Bake for 10 minutes. 
• Remove from oven and allow to cool to room temperature.
• Once the crust is cool, combine the egg yolks and condensed milk until well mixed. 
• Stir in the lemon juice and lemon zest. 
• Stir until mixture begins to slightly thicken. 
• Very gently fold in the raspberries...being careful so you dont have pink bars 
• Fold carefully so you don’t break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust. 
• Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving. 
• Cut into bars and serve. 
• Keep bars in the refrigerator-up to five days.