Penne Pasta with Sun-Dried Tomato Sauce

2 c. (8 oz) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 oz) evaporated lowfat 2% milk
2 cups shredded italian-style four cheese blend
1 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. black pepper


Cook pasta according to package adding sun-dried tomatoes for the last two minutes of cooking time. Drain. In a medium saucepan, combine milk, cheese, basil, garlic powder and pepper. Cook over medium heat stirring often until cheese is melted. Remove from heat. Add to pasta. mix until combined.
Note: This is just as good without the sun-dried tomatoes. You can also add diced tomatoes instead.
Enjoy!

Boston Cream Poke Cake

1 box yellow cake mix
(ingredients to make cake; eggs, oil water)
2 boxes vanilla pudding mix
4 cups milk
1 tub chocolate frosting

Make cake according to directions on box. When cake is still hot, poke holes all over cake in different places. (I use the handle of a wooden spoon) Make pudding according to directions on box. DO NOT let it sit. Pour on top of cake making sure to pour into holes. Put cake in fridge and let cool completely. About an hour. When cake is cook, whip frosting to make it so you can pour over cake. Careful not to make it too runny. Let sit for about 10 min before serving.
Note: You can use different kinds of pudding for different flavors.
Enjoy!

Red Velvet Poke Cake

1 Box red velvet cake mix
(ingredients for cake; eggs, oil water)
2 Boxes cheesecake pudding mix
4 cups Milk
10 Oreos
1 Small container whipped topping


Make and bake cake according to package. When cake it still hot, poke holes in several places. (I used the end of a wooden spoon) Mix pudding according to package. DO NOT let it sit. Pour pudding mix on cake making sure to pour it in the holes. Put in fridge until cooled. (About an hour) Spread whipped topping on top. Crush oreos and sprinkle on top on topping.
Note: I found that the pudding makes a little too much. So I suggest to make it will a little less milk than what the package says.

I make dessert every Monday for our Family Home Evening at my parents. This was a hit! Everyone loved it! Guess I'll be making it again.
Enjoy!

Crock Pot Chicken Terriyaki

1 lb Thawed Chicken, sliced or cubed
1 c. Chicken Broth
1/2 c. Terriyaki Sauce
1/3 c. Brown Sugar

Put all ingredients in a Crock Pot. Cook on high for 4-5 hours or until chicken is done.
Note: I made this with pork and it turned out really good. My husband LOVED it!
Enjoy!

Spinach Lasagna Roll-Ups

12 uncooked lasagna noodles
2 eggs, lightly beaten
2-1/2 cups ricotta cheese
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 jar (26 ounces) meatless spaghetti sauce



Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up. Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through.
Note: You can substitute the ricotta cheese with cream cheese. I cooked 13-14 lasagna noodles just in case some broke or tore.

I found this recipe on Pintrest and I LOVE it! And it's super easy to make.
Enjoy!

Holy Yum Chicken

1 1/2-2 lbs Boneless, skinless, chicken breasts or thighs, thawed
1/2 c. Dijon mustard
1/4 c. PURE maple syrup
1/4 c. White vinegar
1/4 tsp Salt
1/4 tsp Pepper
1 Tbs Cornstarch


Preheat oven to 450. Coat a 8x11 baking dish with spray oil. Lay chicken in pan. In a small bowl, whisk dijon mustard, syrup, vinegar, salt and pepper. Pour over chicken. Turn chicken around in sauce to make sure it gets coated. Bake uncovered for 40 minutes, or until chicken is no longer pink juice inside chicken is clear. Remove chicken from pan onto a separate plate. Do NOT discard the liquid. Immediately whisk 1 Tbs of the cornstarch to the liquid in the pan. This is the sauce you can our over the chicken. (It has to be hot to mix the cornstarch) If it's not the desired thickness, add a little more cornstarch.


This is AMAZING! It sounded gross when I first read the ingredients but I took a chance and man I am glad I did! I served it with rice and a salad. It was even good on top of the rice. I made enough for my husband and I for two dinners but we both loved it so much that there were no leftovers.
Enjoy!

Spiral Pepperoni Pizza Bake

1 package (16 oz) spiral pasta
2 lb beef
1 lg onion
1 tsp salt
1/2 tsp pepper
2 cans (15 oz each) pizza sauce
1/2 tsp italian seasoning
2 eggs
2 c. milk
1/2 c. parmesan cheese
4 c. (16 oz) shredded mozzarella cheese
1 package (3.5 oz) pepperoni


Cook pasta. Cook beef and onion until beef is no longer pink and onion is tender. Stir in salt, pepper, italian seasoning and pizza sauce. Remove from heat. In a small bowl, combine eggs, milk and parm cheese. Drain pasta and toss with egg mixture. Transfer to a 3-qt baking dish. Add layer of pepperoni. Mix 2 cups of mozzarella cheese in meat mixture and spread on top on pepperonis. Sprinkle remaining cheese on top. Cover and bake at 350 for 20 minutes. Uncover and Bake for 20 more minutes.

You can easily add any other veggies you want to the dish and make it even better. If I had bell pepper and tomato at the time I would have cooked it in with the meat mixture. Give it a try! Enjoy!
Rebekah