Chicken Alfredo Stuffed Shells

Ingredients
1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 egg, beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream
Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil.
Remove and set aside. In the same pan, saute mushrooms in remaining
oil until tender; set aside. In a small bowl, combine the egg,
ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1
tablespoon of cheese mixture. Place in a greased 13-in. x 9-in.

Paula Deens Cookware

Autumns Texas Style Mac & Cheese

One box of Velveeta Mac and cheese, one can Rotel tomato, one can ranch style beans, one half yellow onion diced, one bell pepper diced, one pound ground beef. Saute onion and bell pepper, brown beef, boil macaroni. Mix all ingredients.

Taco ring

Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!

Lasagna

1 pound of sweet Italian sausage 1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley chopped 1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 Lasagna Noodles
Directions
1. Start with the following in a pot. 1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.
2. Add the following:
1 (28 ounce) can of crushed tomatoes 2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
Gently stir this into the cooking meat.
3. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped 1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
Gently stir these seasoning into the sauce. Cover the pot and let the meat sauce simmer. minutes
Simmer on low heat for 1 hour and 30
4. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
5. While the noodles are soaking you can make the cheese filling. Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.
6. Add the following

1 egg
2 tablespoons fresh Italian parsley chopped Mix these ingredients together with a spoon
7. Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving
lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
8. Cover with foil
Bake in preheated oven at 350 for 25 minutes
Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
–Serves 12 people

Crockpots

This can be used to make meals or to keep food warm. I know it came from Kohl's, but I'm not sure how much it cost because it was a gift.

Pumpkin Pie and Pecan Pie

The recipe for these is on the back of a can of pumpkin (for pumpkin pie) and Karo Syrup for (pecan pie) I recommend the light karo syrup rather than the dark one because it tastes better.