Cheesy Chicken Chipolte Mac

This is a recipe I submitted to a site in hopes of winning $500 in the main dish time crunch catagory...5 ingredients in 30 minutes or less.  Fingers crossed...

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If you want a super fast but yummy tasting entree that everyone, ages 2-92, will love, try this! You can even recruit your 12 year old to make it while you get a load of laundry started or lunches made for the next day.

• Prep time: 12 minutes
• Cook time: 15 minutes
• Total time: 27 minutes
• Servings: 4

Ingredients

• 16 ounce(s) of Elbow Macaroni
• 17 ounce(s) of Ragu Double Cheddar Sauce
• 8 ounce(s) of Philadelphia Cream Cheese
• 1 tsp. of Ground Chipolte Pepper (to taste)
• 22 ounce(s) of Bag Frozen Tyson Fully Cooked Southwest Grilled Chicken Breast Strips

Steps

1. Place elbows into a 4 -6 qt. pot of boiling, salted water and boil for 10 minutes or until tender
2. While the elbows are boiling, place entire bag of chicken strips on a microwave safe platter and microwave covered on high for 3 minutes, until warm
3. When elbows are done, drain them and place back into the pot adding the jar of Double Cheddar Sauce, stirring until incorporated.
4. Chop the cream cheese into chunks and add to the pasta mixture
5. Stir in the chipolte pepper, to taste
6. Stir in the cooked chicken and heat over medium heat 3 - 4 minutes, until hot.
7. Serve and enjoy!

Italian Love Cake

Whether this cake is for your current or prospective lover, those that you love or just a sweet treat for yourself rest assured it will be LOVED by all!  Non-dessert eaters raved about it and I was even surprised myself at just how delicious it was, even the next day!  It really was easy to make, too. 

Ingredients:

1 box marble, devil's food or any chocolate cake mix (I used marble)

1 1/3 cups water (or as called for by your cake mix directions)

1/2 cup vegetable oil (or as called for by your cake mix directions)

3 large eggs (or as called for by your cake mix directions)

2 lbs ricotta cheese

3 eggs

2 teaspoons vanilla

3/4 cup sugar

1 (3 1/2 ounce) package instant chocolate pudding mix

1 cup milk

1 (8 ounce) container Cool Whip, defrosted

Directions:

1.  Preheat oven to 350 degrees.

2.  Prepare cake mix as directed on package with water, oil and eggs.

3.  Pour batter into a greased and floured 9 x 13 inch pan.

4.  Blend together Ricotta, eggs, vanilla and sugar until smooth.

5.  Pour evenly over chocolate batter.

6.  Bake for 1 hour.

7.  Cool cake completely, but leave in pan.

8.  Blend together pudding and milk (this will get very thick) and then fold in Cool Whip.

9.  Spread on top of cake and chill 8-12 hours before serving.

Recipe - Herb Blend for Dipping Oil

This is the recipe I used for the dinner party last Saturday night for the Italian Bread with Dipping Oil.  After you make this keep it stored in the fridge and use as needed.  Just put some down on a shallow bowl or plate and cover it in Extra Virgin Olive Oil.  Any good soft bread is a delicacy when dipped in this.  BTW, I looked up the meaning of delicacy and it says that it is something that has divine qualities and that is so appropriate considereing we were honoring Goddesses that night, heh!

Ingredients:

2 teaspoons crushed red pepper
2 teaspoons ground black pepper
2 teaspoons dried oregano
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons granulated garlic (not garlic powder)
2 teaspoons minced garlic
1 teaspoon sea salt