Brussels Sprouts Gratin

About 1.5 pounds of Brussels sprouts, halved
2 Tablespoons butter
2 Tablespoons flour
1.5 cups milk
1 cup parmesan cheese, grated
1/2 teaspoon kosher salt
1/4 cup mayo
black pepper to taste

Pre-heat oven to 350
Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves that fall off. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediately drain. Do not cook Brussels sprouts and make them soft!
In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.
For extra cheese crust, sprinkle cheese on about 10 minutes before Brussels sprouts are finished.

Chicken Ranch Pasta

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked, chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.  Meanwhile, boil chicken in water (can use broth for more flavor) until completely cooked through.  Fry bacon.  Shred both, set aside.

In same pot (while pasta is draining) melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta. Stir to coat.

Braided Spaghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes

Preheat oven to 350 degrees.  Spray counter lightly with non-stick cooking spray (or use parchment paper).  Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.  Cook spaghetti according to package instructions. Drain and let cool slightly.  Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)  Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.  Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.  Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).  Bake 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Crockpot Italian Chicken & Vegetables

4 boneless skinless chicken breast
1 bottle Italian dressing
1 pkg Italian seasoning
1/2 c. parmesan cheese
4-6 potatoes, peeled and wedged
1/2 bag mini carrots

Combine all ingredients in crockpot, layering vegetables over chicken.  Cook low 8-10 hours until chicken is cooked through.

Mexican Chicken Skillet

1 lb Chicken Breast (Cut into Chunks)
1 16oz Container of Salsa
1 Box of Whole Grain Pasta
1 10oz Bag of Frozen Corn
1 8oz Package of shredded cheese (I used Mexican Blend)
*top with hot sauce and sour cream optional

Cook your pasta according to directions on box and drain.  Heat on med 1 tbsp of olive oil in a large skillet.  Cook your chicken for 5min.  Pour in container of salsa.  Pour in package of frozen corn.  Cover skillet simmer for 10 min until chicken is cooked through.  Stir in pasta.  Remove from heat
Pour cheese over top of mixture.  Place lid again cover for 5min until cheese melts.  Serve!

Cheesy Potato & Smoked Sausage Casserole

3 cups idaho potatoes, peeled, boiled and cut into cubes when cool

4 Tbs butter
4 Tbs flour
2 c. milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta cheese, diced
1/2 c. sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 tsp paprika

Preheat oven to 350 degrees.  Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.  Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.  Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly) do not let the cheese scorch!  Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.  Bake for 35-45 minutes (watch, until golden brown on top).  Serve. 

* Meat can be substituted with hot dogs, ham, or even Spam if that's your thing ;)

Strawberries and Cream Pie

Mmm, the cooler weather makes me want to bake sweets.  This isn't really baking since the only thing that needs baked is the crust, but it's still pie nonetheless.

Crust:
1 1/2 cups graham cracker crumbs (About 9 full/long crackers — just throw them in a gallon bag, zip, and crush with a rolling pin.)
5 tbsp butter, melted

Filling:
2 8oz blocks of cream cheese, room temperature
2 cups heavy cream + 1 tbsp
2/3 cups sugar
2 tsp vanilla extract
1 carton strawberries, sliced into thirds or halves
1/2 cup chocolate chips (optional)

Preheat oven to 375.  In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.  Gently but firmly press the graham cracker mixture into the bottom/sides of a pie dish.  Bake for 10 minutes. Set aside to cool completely.

In a medium bowl, use an electric mixture to beat your cream until it holds firm peaks. Set aside.  In a separate, larger bowl, mix cream cheese, vanilla, and sugar until smooth and creamy.  Fold about 1/3 of the whipped cream into your cream cheese mixture to lighten it, then add the rest. Gently fold until evenly incorporated and smooth.  Spoon filling into your cooled pie crust, and spread it out in an even layer.  Layer sliced strawberries in an overlapping rows around the top of the cream.  Melt chocolate + 1 tbsp cream, and stir until smooth and liquid. Drizzle melted chocolate over the top of the strawberries.  Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.  Slice and serve immediately. Enjoy!  This will only last a few days in the fridge, so eat it up!