Chicken Florentine Artichoke Bake

I made this for my mom's birthday dinner and everyone enjoyed it. I love anything with sun-dried tomatoes. I got this recipe from a co-worker.

Ingredients:
8 oz bowtie pasta, cooked
1 small onion, chopped
1 T butter
2 eggs
1 1/4 cups milk
1 tsp dried italian seasoning
1/4 tsp crushed red pepper
2 cups chopped cooked chicken
2 cups Monterey jack cheese, shredded
1 14 oz can quartered artichoke hearts, drained
1 10 oz pkg frozen spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs
1/2 tsp paprika
1 T butter, melted

Preheat oven to 350. Cook onion and butter over medium heat until soft, about 5 minutes. In a separate bowl combine eggs, milk, seasonings, salt/pepper, chicken, cheese, artichokes, spinach, tomatoes, and half of the Parmesan. Transfer to a 9 x 12 baking dish. Bake, covered, 20 minutes. In a small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle over pasta and bake uncovered for an additional 10 minutes until golden.

Peanut butter balls

Another holiday favorite! These are perfect to put in cute little bags and give away as gifts.
Ingredients:
1 lb powdered sugar
2 cups graham cracker crumbs
2 sticks butter, melted
1 cup peanut butter

Mix together and roll into small balls. I put in the freezer at this point to harden up a bit.

Chocolate coating
2 packages semi-sweet chocolate chips
1 package butterscotch chips.

Melt chips in microwave or double boiler. If you are using the microwave be very careful not to burn the chips. Stirring them frequently while melting is key. Once melted dip the frozen balls in chocolate sauce. I line baking sheets with wax paper and put them back in the freezer to harden once again. Once frozen you can bag them up. We like them frozen at our house but they are good room temp too!

Christmas sugar cookies

This is our family Christmas cookie recipe to make cut out cookies. Delicious! This year Abby and I made 3 double batches to share between us. 3 double batches of cookies covered my entire table and a large part of my counters!

Ingredients for 1 single batch:
1 cup crisco
2/3 cup sugar
1 1/4 t salt
1 t almond extract
1 t vanilla extract
2 eggs
2 1/2 cups flour

Roll small portions of dough on a floured surface. Cut with cookie cutters and bake 8-10 minutes at 350. I only roll out the dough twice so it doesn't get too tough.

Aunt Lynda's frosting
1 stick butter
1 cup crisco
2 T hot water
2 lbs powdered sugar
1 t salt
2 t vanilla
1/2 cup evaporated milk

Mix water, butter, crisco. Add half of the powdered sugar, then add salt and vanilla. Mix remaining powdered sugar and evaporated milk, alternately until frosting resembles whipped cream. 1 recipe of frosting is enough for 2 double batches of cookies. If you don't use all the frosting it does freeze really well.

Red Velvet Cake

This is a recipe that I have grown up with. It is a favorite at Christmas time and birthdays.

Ingredients:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle red food color
1 t salt
1 t baking soda
2 T cocoa powder
1 cup buttermilk
2 1/4 cups flour
1 t vinegar
1 t vanilla

Cream shortening, sugar, eggs. Add remaining ingredients alternating between dry and wet ingredients. Lastly, add vanilla, baking soda and vinegar. Bake at 350 for 28-30 minutes in 2 9 inch round pans. Cool completely on wire racks.

Buttercream frosting
3 T flour
1 cup sugar
1 cup butter
1 cup milk
1 t vanilla

Cook flour and milk over medium heat until bubbly and thick. Do not boil. Let mixture cool completely in the refrigerator. Cream sugar, butter and vanilla until fluffy. Mix in the cooled milk/flour mixture. Now you are ready to frost!

Warning: This is what your two year old will look like if you let them help you make this!

Roasted Butternut Squash Soup

I like this recipe a lot. Just don't over do it on the ginger! You can easily roast up the squash, shallots, and ginger ahead of time and then puree and reheat later. This is from Cooking light a few years back.
Ingredients
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved (if they are XL you may only need 2)
1 (1/2-inch) piece peeled fresh ginger, thinly sliced (Make sure you only use 1/2 inch or the ginger will over power the soup. It will only be about 6 thin slices.)
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
Preparation
1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Paula Deen's Pumpkin Gooey Butter Cakes

If you've never had a gooey butter cake you need to make them. YUMMY! There are lots of different variety's but pumpkin is one of my favorites. This is another Thanksgiving favorite at our house.
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Sweet Potato Casserole

I've made this casserole the last 3 Thanksgivings! I love it so much. I think it may be better leftover than the day of Thanksgiving. This is from Cooking Light
Ingredients
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped( I use about 3 large potatoes)
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted( I don't toast my nuts before hand and thought it turned out fine)

Preparation
Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.