Baked Penne with Tomato and Mozzarella

1 pound Penne, prepared al dente
2 T olive oil
2 cloves garlic, minced
1 - 14 oz can tomatoes, no sugar added
1 t dried oregano
Salt and fresh ground black pepper to taste
8 oz fresh mozzarella, cubed
1/4 c grated Parmesan cheese

Preheat oven to 350.

Heat olive oil in large skillet over medium high heat. Add garlic and cook to golden, stirring constantly. Add tomatoes, oregano, salt and pepper to taste. Cook until thickened slightly, stirring occasionally.

Add prepared pasta to pan with tomato and toss well. Pour half of mixture into lightly greased 9x11 pan. Place half mozzarella cubes on pasta, add remaining pasta mixture to pan and top with mozzarella and Parmesan.

Bake 20 minutes or until cheese is golden and bubbly. Serves 8 as a main dish, 10 as a side.


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Crock Pot Chicken and Stuffing

4 boneless skinless chicken breasts, thawed
1 box cornbread stuffing, recommended: Stove-Top
1 can cream of chicken condensed soup
1/2 c sour cream
1 c chicken broth, divided

Place chicken in bottom of crock pot and pour over 1/2 c chicken broth. Sprinkle dry stuffing mix evenly over chicken. In small bowl, mix together condensed soup, sour cream and remaining 1/2 c broth. Spread mixture evenly over stuffing mix. Cook in crock pot on low 4 hours. Serves 4.


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Cake Mix Cookie Bars

1 box yellow cake mix
2 eggs
5 T butter, melted
2 c chocolate chips

Preheat oven to 350. Grease 11 x 7 pan and set aside. In medium bowl, combine all ingredients and mix well to combine.

Press dough into prepared pan and bake 20-25 minutes, until light golden brown. Do not over bake. Serve warm with ice cream. Serves 10.

Adapted from Duncan Hines.


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8 Can Taco Soup

1 ~ 15 oz can black beans
1 ~ 15 oz can pinto beans
1 ~ 14.5 oz can petite diced tomatoes
1 ~ 15 oz can sweet corn
1 ~ 12.5 oz can white chicken breast
1 ~ 10 oz can cream of chicken soup
1 ~ 10 oz can green chile enchilada sauce
1 ~ 14 oz can chicken broth
1 packet taco seasoning
2 c shredded Monterey jack cheese, optional.

Mix all ingredients in a large soup pot. Heat to boiling, stirring occasionally. Serve with shredded cheese and tortilla chips, if desired. Serves 10.

White Chocolate Tiramisu

2 c Heavy whipping cream
8 oz Cream cheese, softened
4 oz Mascarpone cheese, room temperature
9 oz White baking chocolate, melted and cooled
1/2 c Powdered sugar
1 t vanilla
2 Packages lady fingers
1/2 c Orange juice
4 c Fresh raspberries, for garnish

In large bowl, beat whipped cream until soft peaks form. In separate bowl, beat cheeses on medium high speed until light and fluffy, approximately 3 minutes. Beat in white chocolate and vanilla until well blended. Fold in half of whipped cream, approximately 2 cups.

Place one layer of lady fingers in bottom of trifle bowl, covering to edge. Brush lightly with orange juice. Add one third of cheese filling and spread evenly over lady fingers. Place another layer of lady fingers over cheese filling, brush with orange juice. Add another third of cheese filling and spread over lady fingers. Repeat one more layer of lady fingers, juice, and remaining filling.

Add one final layer of lady fingers and brush with orange juice. Briefly beat remaining whipped cream with 1/2 c powdered sugar. Top final layer of lady fingers with whipped cream.

Cover tightly and refrigerate 4 hours or overnight. Serve with fresh berries. Serves 12-15.