Three Cheese Chicken Penne Pasta Bake

Here's a quick, easy, delicious casserole recipe that I got off the package of Neufchatel cheese.  We really loved it and I am guessing that at least some of you may too.

1 1/2 cups multigrain penne pasta, uncooked
1 9 oz. package fresh spinach leaves
1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon basil leaves
1 jar (14.5 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, drained
2 oz. Neufchatel cheese, cubed
1 cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Hear oven to 375 degrees F. Cook pasta as directed on package, adding spinach to the boiling water for the last minute.

Cook and stir chicken and basil in large skillet on medium-high heat 3 minutes.  Add spaghetti sauce and tomatoes; bring to boil.  Simmer 3 minutes to until chicken is done. Stir in Neufchatel cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese.  Spoon into 3 quart baking dish.

Bake 20 minutes.  Sprinkle with remaining cheeses.  Bake 3 minutes.

Lemon Poppy Seed Muffins

1 3/4 cup flour
1/2 cup sugar
1 tablespoon each: lemon zest, poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
8 oz. lemon yogurt (I used 8 oz. vanilla yogurt plus 1 teaspoon lemon juice)
1/2 cup vegetable oil
1 teaspoon vanilla

Heat oven to 400 degrees Fahrenheit. Combine flour, sugar, lemon zest, poppy seeds, baking powder, baking soda and salt in a medium bowl. Make a well in the center of dry ingredients and set aside.

Stir together beaten egg, yogurt, vegetable oil and vanilla in medium bowl. Add liquid ingredients to dry ingredients mixing only until just moistened. Batter will be lumpy.

Spoon batter into greased or paper-lined muffin tins, filling each 2/3 full. Bake until muffins are golden brown, about 18-20 minutes. Cool in pan for 5 minutes.

Mix 1/2 cup confectioner's sugar with 3 teaspoons lemon juice in a small bowl to make a glaze. Remove muffins to cooling rack and drizzle with glaze. Serve warm.

Cowboy Coffee Cake

2 1/2 cups flour
1/2 tsp. salt
2 cups brown sugar
2/3 cup softened butter
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup sour milk
2 well-beaten eggs

Combine flour, salt, sugar and butter; mix until crumbly. Reserve 1/2 cup mixture.

To remaining crumbs, add baking powder, baking soda and spices; mix thoroughly. Add milk and eggs; mix well. Pour into 9 X 13 inch greased pan. Sprinkle with reserved crumbs. Chopped nuts or cinnamon may be sprinkled over crumbs.

Bake in 375 degrees Fahrenheit oven for approximately 30 minutes. Test for doneness with toothpick.

Apricot Preserve Filled Whole Wheat Muffins

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 8-oz. carton sour cream
1/4 cup canola oil
1/2 cup chopped pecans (optional)
1/4 cup apricot preserves (peach is yummy too)

Line muffin pan with 12 muffin papers. Set aside. Preheat oven to 400 degrees Fahrenheit.

In medium bowl, stir together all purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt. Make a well in center of dry mixture.

In another medium bowl, combine egg, sour cream and oil. Add all at once to dry mixture. Stir until just moistened. Fold in pecans, if desired.

Spoon about half of the batter into prepared muffin pan, filling each cup 1/3 full. Top each with one teaspoon of apricot preserves. Then top with remaining batter, filling each cup 2/3 full. Bake for 18-20 minutes or until golden. Cool muffin pan on wire rack for five minutes. Remove muffins from pan. Serve warm. Lovely with a nice hot cuppa!

By Popular Request...

Barbequed Spoonburgers!

4 tablespoons oil
1 1/2 lbs. ground beef
1/2 cup chopped onions
half of a green pepper, diced
1 tablespoon Worcestershire sauce
1/2 cup ketchup
1 clove garlic, minced
1 teaspoon salt
3/4 cup water
1/8 teaspoon pepper
1/2 teaspoon paprika
1 6 oz. can tomato paste
2 tablespoons vinegar
2 teaspoons brown sugar
1 teaspoon dry mustard

Brown beef in oil in fry pan. Drain. Saute onions and green peppers. Combine all ingredients in slow cooker. Cook on low 6-8 hours or high 3-4 hours. Serve on buns.

So you see spoonburgers are basically Sloppy Joe's with a bit of BBQ tang. I hope your families love them as much as mine!

Blueberry Buckwheat Pancakes

2 cups buttermilk
2 eggs
6 tablespoons melted butter
3/4 cup all purpose flour
3/4 cup buckwheat flour
2 teaspoons white sugar
1 teaspoon salt
2 teaspoons baking soda
1 cup blueberries

In a medium bowl, whisk together buttermilk, eggs and melted butter.

In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda.

Pour the dry ingredients into the egg mixture and stir until the two mixtures are just incorporated.

Stir in blueberries. Or do as I do and just sprinkle some blueberries onto each pancake as you cook them.

Heat griddle to medium hot and melt some butter on it or pour a little oil on it. Spoon batter on griddle to make 4-6 inch pancakes. (Here's where I sprinkle on the blueberries.) Flip the pancakes once bubbles form on them and cook for an additional 3 minutes. Serve with butter and real maple syrup and some bacon on the side. Mmmm....yummy! This recipe serves about four people.

Rhubarb, Rhubarb, Rhubarb!

Rebecca is inviting us all to join in a big ole' celebration of the joys of rhubarb! A rhubarb fest! And I love, love, love rhubarb!!! I love it almost any way you can serve it...in pie, a sauce, rhubarb cake, rhubarb muffins, in a crisp, a cobbler. Oh, and rhubarb anything jam! Can't forget that! But for the celebration, I'm going to share this recipe for Honey Rhubarb Betty. Its tried and true and if you love rhubarb, I can't imagine that you won't love it.

Honey Rhubarb Betty
1 lb. or 4 cup rhubarb, cut into 1/2 inch pieces
3/4 cup sugar
1/2 teaspoon nutmeg
dash of salt
2 tablespoons water
6 tablespoons butter or margarine
1/2 cup honey
5 slices bread, torn or cut into cubes

Combine rhubarb, sugar, nutmeg, salt and water in a 10 X 6 X 1 1/2 inch baking dish. Blend butter and honey; stir in bread cubes. Spoon evenly over top of rhubarb. Bake in 375 degrees (Fahrenheit) oven about 30 minutes or until topping is a light golden brown. Yield 4-6 servings.

I doubled the recipe and used a 9 X 13 inch baking dish.

And here are couple of rhubarb recipes that I've shared in the past; rhubarb muffins and blueberry rhubarb jam. I think you'll like them too!

I've had rhubarb growing at some of the places we've lived before but I don't have a patch here. I was planning on correcting that this spring but along came the big electrical project which involved ditches and men tromping over the planned patch. The project is nearing completion and I'm hopeful that it won't be too late to get in a patch this year. I've had some very generous friends who have kept me in the stuff in recent years but its past time to correct that and be on the giving side of sharing rhubarb.

For information on growing rhubarb, rhubarb varieties, rhubarb history, rhubarb festivals (other than Rebecca's), rhubarb recipes, non-food uses of rhubarb and just about any other sort of rhubarb information you can think of, I've found The Rhubarb Compendium to be the go-to site.

Now its your turn to join the celebration of this wonderful plant. Put up your own rhubarb post and share the link with Rebecca. Or leave your rhubarb thoughts in a comment at her site. Just do it by Thursday to be at the party. See you there!

Lemon Chicken Rice Soup

Here it is...the recipe for the soup I made last night. Kim and Sam liked it and so did we!

8 cups chicken broth
2 chicken flavored bouillon cubes
1/2 cup uncooked regular rice
1/2 cup thin sliced carrots
1/3 cup finely chopped green onion (The original recipe called for finely chopped celery but Andy is not too crazy about celery and I had green onion on hand so I substituted that instead.)
1/3 cup finely chopped white onion
1 1/2 cup cubed cooked chicken
2 tablespoons butter
2 tablespoons flour
3 eggs
2 tablespoons lemon juice
salt and pepper

1. In a large pot, combine chicken broth, bouillon cubes, rice, carrots, green onion (or celery) and white onion. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove from heat.

2. In a small saucepan, melt butter. Stir in flour. Cook one minute stirring constantly until smooth and bubbly. Gradually stir in 2 cups broth mixture. Cook until slightly thickened stirring constantly.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and two cups thickened broth mixture. Slowly add to large soup pot stirring constantly.

4. Heat gently until soup thickens. Do not boil. Add salt and pepper to taste.

Enjoy!

Cardamom Shortbread

I brought these cookies to our church fellowship dinner last night and Kim really liked them. They are not the really sweet kind of shortbread; more the melt-in-your-mouth buttery kind. Perfect with a nice, hot cup of Earl Grey/Irish Breakfast blend! I think I'll put them on the menu at my Tea House.


1/3 cup sugar
1 cup butter
2 1/2 cups flour
2 teaspoons cardamom
1 teaspoon vanilla
1/4 teaspoon almond extract

Preheat oven to 350 degrees. Line 9 X 13 inch pan with foil so it extends over the sides. Spray foil with non-stick spray.

In a large bowl, combine sugar and butter and beat until light and fluffy. Add all remaining ingredients and mix well. Dough will be crumbly. Press into the bottom of the foil-lined pan.

Bake for 24 minutes or until light golden brown. Cool in pan for 10 minutes. Cut shortbread while warm and remove from pan by lifting foil. Cool completely (about 15 minutes).

If preferred, you can make the dough in two 9 inch pie pans and cut into wedges. You may need to shorten the baking time by a few minutes.

National Cookie Month

The things I discover at the library! For example, did you know that October is National Cookie Month? So in honor of the occasion, I've baked some pumpkin cookies and I'm taking them to our prayer meeting tonight. But first, I'm sharing a picture and the recipe. Oh, and of course we've taste-tested a few...just to make sure they are up to snuff. They are!!

2 cups flour
1 1/3 cups quick or old-fashioned oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter, softened
1 cup brown sugar, firmly packed
1 cup granulated sugar
1 cup canned pumpkin
1 egg
1 tsp. vanilla extract
3/4 cup white chocolate chips, chocolate chips, raisins or chopped nuts, choose any two (optional)

Preheat oven to 350 degrees and lightly grease cookie sheets

Combine flour, oats, baking soda, cinnamon and salt in a medium-sized bowl. Cream butter, brown sugar and white sugar until light and fluffy. Add pumpkin, egg and vanilla extract and mix well. Add flour mixture and mix well. Add optional ingredients (I divided the dough and added white chocolate chips to one half and milk chocolate chips to the other half) and mix well. Drop by rounded tablespoons onto greased cookie sheets.

Bake for 14-16 minutes until cookies are lightly browned and set in the middle. Let cool on cookie sheets for two minutes. Then remove to cooling racks to finish cooling.

Unstuffed Shells

12 oz. small pasta shells (other small pasta works just fine too)
10 oz. package frozen spinach, thawed
2 tablespoons chopped onions
1/2 teaspoon ground nutmeg
2 cups ricotta cheese
1/2 cup low-fat milk
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 egg
3 cups marinara sauce (or tomato sauce of your choice)
1/4 cup shredded mozzarella or parmesan cheese

Preheat oven to 350 degrees.

Cook pasta and set aside.

Saute spinach, onions and nutmeg in small amount of oil. In a medium size bowl, mash ricotta cheese with milk and parsley and add spinach mixture. Beat egg and add to spinach and cheese mixture. Stir in cooked pasta.

Pour half of tomato sauce into bottom of baking dish. Spread ricotta and pasta mixture over that. Pour the other half of tomato sauce over the pasta mixture. Sprinkle with shredded cheese.

Bake for 30 minutes.

Emily and I made this for supper last night. Its quick, easy and good. We all love it served with soft French bread and a salad.

Rhubarb Walnut Muffins

Rhubarb season is winding down but I had enough to make these tasty muffins today. What a treat!

1 1/2 cups flour
3/4 cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1 tsp. vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts

Combine dry ingredients. In another bowl, thoroughly mix wet ingredients. Add wet ingredients to dry ingredients mixing only until moistened. Fold in rhubarb and walnuts. Spoon into greased muffin tin.

Combine 1/2 cup brown sugar, 1/4 cup chopped walnuts and 1 tsp. cinnamon for topping. Sprinkle over muffins. Bake for 20-25 minutes at 325 degrees. Makes 12 muffins.

Baked Apple Pancake

Happy Valentine's Day, everyone! Here's what I fixed for my valentine, Andy, tonight for supper. Maybe there's a sweetheart at your house who'd like it too so I'm sharing the recipe.



2 cups apple matchsticks
3 tablespoons sugar
1 tablespoon cinnamon
4 tablespoons butter
1/2 cup flour
1/2 cup milk
3 eggs

Preheat oven to 375 degrees Fahrenheit.

Cut apple into matchstick type pieces and mix with the sugar and cinnamon to coat it.

Use heavy cast iron skillet (my choice) or glass baking dish. Heat the butter in the skillet until is sizzles. Meanwhile, blend the flour, milk and eggs. When butter is extremely hot, pour batter into skillet. Let heat for a few minutes while you sprinkle top with apple mixture. Bake in preheated oven for 15 minutes or until light brown around the edges. Pancake should rise like a souffle. The secret is heating the butter until it sizzles. Enjoy!

Tomato Soup, Two Kinds!

We hosted prayer meeting at our house this week and it is our custom to share a meal and fellowship after praying together. The host family provides the main course and the rest of the group fills out the meal with side dishes and dessert. I made tomato soup and grilled cheese sandwiches. Because some people like milk-based tomato soup and others prefer water-based, I made two kinds. I think both turned out rather well so I am sharing the recipes.


Here's the milk-based tomato soup which Andy really loved.

2 (14 oz.) cans diced tomatoes
1 (14 oz.) can tomato sauce
3 tablespoons olive oil, divided
salt and pepper
2 carrots, sliced thin or diced
1 sweet onion, diced
5 garlic cloves, peeled and sliced in half
1 (14 oz.) can chicken broth
1 bay leaf
4 tablespoons butter, divided
2 pinches crushed red pepper flakes
1 tablespoon dried basil
3/4 cup heavy cream

Preheat oven to 450 degrees. Strain diced tomatoes, reserving the juice. Spread on a baking sheet. Add to the tomatoes, the carrots, garlic and salt and pepper to taste. Drizzle with 1 1/2 tablespoons olive oil. Stir well and roast in the oven for about 30 minutes.

While tomato mixture is roasting, heat remaining olive oil and butter in stock pot. Saute onions on medium heat for about 10 minutes or until beginning to lightly brown. Set aside.

When tomatoes are ready, add to onions. Add reserved juice, tomato sauce, chicken broth, bay leaf, butter and red pepper flakes. Simmer for 20 minutes on low. Let cool and remove bay leaf.

Blend in blender to desired consistency. We like it a bit chunky. Return to stockpot (or put in slow cooker), add cream and basil and heat on low until cream is incorporated.


Kim was one of the water-based tomato soup fans.

1 large onion, sliced
1 tablespoon butter or olive oil
1 (28 oz.) can whole tomatoes
3/4 cup dried tomatoes
1/2 of 6 oz. can tomato paste
1 (14 oz.) can chicken broth
1/2 c. sliced celery
1 tablespoon parsley
2-3 teaspoons lime juice
sour cream

In dutch oven, cook onions in butter, covered, over medium low heat for 10 minutes or till tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, celery and parsley. Bring to boiling and reduce heat. Simmer, covered, for 20 minutes and cool.

Meanwhile, in microwave safe bowl, cover remaining dried tomatoes with water. Microwave on high for one minute. Cool. Drain. Snip into pieces and set aside.

In blender, blend half of the soup at a time until smooth. Return to dutch oven (or slow cooker), add lime juice and heat. Top with sour cream and dried snipped tomatoes.


Me? I liked both soups (the recipes for which I doubled) and, at the end of the evening, I dumped them together into one container keeping out a bit for leftovers and freezing the rest. I love having something in the freezer for a busy day when I am just too tired to cook at the end of it.

Oven Roasted Salmon

We had a wonderful, fun-filled time with my sister, Mary, and her husband, Jim, during their recent visit with us! And one of the wonderful things we got to share was this salmon dish. I've been thinking that you might enjoy it too. So here's the recipe!

8 medium white potatoes, cut into 1/4 inch slices
3 tsp. olive oil plus 1/4 cup
4 salmon fillets, skin removed
2 tablespoons finely chopped green onions
salt and freshly ground pepper
2 tablespoons each: lemon juice, grainy dijon mustard
1/4 cup snipped fresh chives plus a few more for garnish

1. Heat oven to 425 degrees. Place potatoes in large pot; cover with cold water. Heat to boil and cook until just tender, about 15-20 minutes. Drain and cool to room temperature.
2. Heat 1 tsp. of the olive oil in large oven proof skillet. (I used a cast iron dutch oven so I'd have plenty of room for a couple of extra potatoes.) Add potatoes, overlapping slightly. Cook over medium heat on stove top for about 5 minutes. Lay salmon fillets over potato slices. Rub each fillet with olive oil and sprinkle green onions on top. Season with salt and pepper. Place skillet in oven; roast until salmon is opaque, slightly firm and done, about 10-12 minutes depending on thickness of fish.
3. Whisk together lemon juice and 1/4 cup of olive oil in medium bowl. Whisk in mustard and chives. Season with salt and pepper. Set aside at room temperature.
4. Transfer potatoes and salmon to plates. Whisk vinaigrette again and spoon over fish or serve on the side. Garnish with chive stems. Enjoy!
   

Blueberry Rhubarb Jam

Here's one for the rhubarb lovers among us. That includes me and, since I am also a blueberry lover, this recipe is practically perfect in my opinion.

In a large saucepan, bring 7 cups chopped rhubarb, 1 can blueberry pie filling and 4 cups sugar to a boil and keep at the boil for 10 minutes. Then add two 3 oz. packages of raspberry Jello stirring until dissolved. Remove from heat. Can be frozen or preserved using the hot water bath method.

And it is good!

Easter Celebration

Today, not only did we have the joy of worshiping our God, celebrating what He has done for us through the atoning death and resurrection of His Son, but we had the pleasure of sharing Easter dinner with our church family after the service. Our home was the location but we all contributed to the meal. Kim made Rosemary's Cheesy Potatoes and oh, boy, were they a hit! Rich and cheesy, just like the recipe says, they accompanied the ham perfectly. Also present and accounted for were various vegetables, another scrumptious potato dish and rolls. My assignment was dessert and I decided on carrot cake. This recipe, given to me by my friend, Julie, is the one I've made for several years now and I always get compliments on it. Today was no exception so I'm sharing the recipe with all of you.

2 cups sugar
4 eggs
1 1/3 cups canola oil
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups grated carrot (1 cup=4 ounces)
3/4 cup chopped walnuts (I substitute pecans)
1 cup raisins

Beat sugar, eggs and oil together. In a separate bowl, mix together dry ingredients. Add to sugar, egg and oil mixture and combine. Mix well. Stir in carrots, nuts and raisins. Spray 9 X 13 inch baking pan and pour in mixture. Bake for 45-60 minutes at 350 degrees F.

Frosting:
1/2 cup butter, softened
1 eight ounce package of cream cheese, softened
1 1/2 teaspoons grated lemon zest or peel
1 1/2 teaspoons grated orange zest or peel (If I don't have one or the other on hand, I just use 3 teaspoons of the one I do have.)
2 1/2 cups confectioner's sugar

Beat together butter and cream cheese at high speed until very light and well blended. Beat in the zests. Beat in sugar at low speed.

Sweet Potato Puff

One more for the Recipe Round Up! It is more of a special occasion side dish, one that goes equally well with ham or turkey. A special friend gave it to me several years ago and I've made it just about every holiday season since. Thanks, Sharon!

3 medium sweet potatoes, cooked and peeled
1/2 c. milk
1/4 c. sugar
2 eggs
1/4 c. butter
1/2 t. nutmeg
1/2 t. cinnamon

Place sweet potatoes in the bowl. Beat with wire whisk attachment to your mixer at low speed for 30 seconds. Add remaining ingredients, turn mixer to medium speed and beat for one minute. Spread mixture in greased pie plate or 8 X 8 square pan. Bake at 400 degrees for 20 minutes or until set. Spread Crunchy Praline Topping on hot sweet potatoes and bake an additional 10 minutes.

Crunchy Praline Topping

1/3 c. butter, melted
3/4 c. rolled oats
1/2 c. chopped nuts
1/2 c. brown sugar

Stir ingredients thoroughly together.

Baked Tomatoes

Don't forget that tomorrow is the Recipe Round Up featuring side dishes at The Accidental Pastor's Wife. I need some inspiration in this area so I am looking forward to all of your recipes. Here's my next contribution.

Tasty and easy are two important criteria in a recipe, as far as I am concerned. Baked tomatoes make it on both counts. They are especially good with egg dishes or sandwiches.

Place Roma tomatoes, halved length-wise, in an oven proof dish cut side up and bake at 350 degrees for 40 minutes. Increase oven temperature to 450 and bake another 15 minutes. Tomatoes should still be firm and ever so slightly browned.

Meanwhile, make cilantro butter by mixing three tablespoons of softened butter with one clove minced garlic, one tablespoon chopped cilantro, 1/2 teaspoon lemon juice and salt to taste.

When tomatoes come from the oven, spread with cilantro butter and serve.

Broccoli with Garlic

There's another Recipe Round-up on the horizon. The Accidental Pastor's Wife is our hostess and the date is set for Tuesday, March 18th. Side dishes is the category and I've been sorting through my recipe files for some of our favorites. Here is one that needs to be taken out and dusted off. It is a winner!

1 tablespoon plus 1 teaspoon olive oil
2 medium heads broccoli, stems peeled and sliced, flowerets separated into 1 1/2 inch pieces
1/2 teaspoon salt
2 cloves garlic, crushed
3 tablespoons water

In a deep 12 inch skillet, heat 1 tablespoon oil over medium-high heat. Add broccoli and salt; cook 4 minutes, tossing vegetables to coat well. Add garlic and remaining 1 teaspoon olive oil. Cook 1 minute longer, stirring. Add 3 tablespoons water; cook broccoli 2 minutes longer to till tender crisp.