TATT. Chicken Parm & Pickle Pasta

Good morning! It's TATT time! Click on the icon to head over to Andreas blog to see who else is joining in on the fun.

This is the recipe(s) that I make every time we go on a picnic. They travel well and taste great!

Chicken Parm or Ultimate Chicken fingers

Ingredients

• 2/3 cup Original Bisquick mix

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt or garlic salt

• 1/2 teaspoon paprika

• 3 boneless skinless chicken breasts (about 1 Ib), cut crosswise into 1/2-inch strips

• 1 egg, slightly beaten

• 3 tablespoons butter or margarine, melted (I add a little bit of lemon juice to this also)

Directions

1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, cheese, salt and paprika.

2. Dip half of chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. On cookie sheet, place chicken. Repeat with remaining chicken. Drizzle butter over chicken.

3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Pickle Pasta (I don't really have a recipe that I follow so I'm sorry for the random explanations)

Ingredients

Pasta

Sweet Pickles

Sweet Pickle Juice

Mayo

Italian seasoning

Shredded cheese

Directions

1. Make pasta according to package

2. Mix small glob (that's a word right?) of mayo in with pickle juice. I don't like mayo so I mix a lot of juice. I go until I smell the juice not the mayo.

3.Slice pickles to size you like them. I make the very small, almost relish small.

4. Pour sauce mix over pasta then toss in cheese and pickles.

TATT Tortellini Alfredo

It's another great Tuesday! Click on the icon to go to Andreas blog to see all of the other great recipes people are putting up today!

I made this last week and it was soooo good! I was a little surprised how much I liked it. I love trying new things and I like it even more when they turn out good!








From: Campbell's Kitchen
Serves: 6

Ingredients:


1 pound Italian-style turkey sausage, casing removed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (14.5 ounces) diced tomatoes, undrained
1 pound frozen cheese-filled tortellini
2 tablespoon chopped fresh basil leaves
Grated Parmesan cheese

Directions:

Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to break up meat. Pour off any fat.

Stir the soup, water and tomatoes into the skillet. Heat to a boil. Add the tortellini and reduce the heat to low.


Cook for about 5 minutes or until the tortellini is tender but still firm.
Stir in the basil.
Serve with cheese if desired.

MPM

Dinners
BBQ Chicken with corn and fries
Teriyaki chicken bowls white rice and veggies
Grilled Cheese and Tomato soup (Justin loves this)
Potato Chowder with rolls *
Chicken and Pineapple stir-fry on white rice

Lunches
Leftovers
Chickens sandwiches
Dino nuggets
Picnic lunch

Breakfasts
Oatmeal
Cereal
French Toast

Sunday Breakfast
Camp Mix (eggs, ham, potatoes)

So....

Removing the casing from sausage was i think the nastiest thing I have ever done. Next time I will just get ground sausage...same thing without the nasty process.

Tomato & Spinach Pasta Toss

Tomato & Spinach Pasta Toss

Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, 1 cup each

What You Need!

2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.

Remove from heat; cover to keep warm.

Pesto Pasta Salad

Makes: 12 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:
1 lb. orzo pasta
2 cups basil, chopped
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1 garlic clove
5 pitted black olives
2 large, ripe tomatoes, diced

Instructions:

Step 1: Cook orzo according to the package directions. Drain and place in a bowl with very cold water and a few drops of olive oil so it cools fast. Drain again.

Step 2: In a food processor, pulse basil, cheese, remaining oil, garlic, and olives until mixed.

Step 3: In a large bowl, stir together pasta, basil mixture, and tomatoes.

Recipe and Picture from parents.com

April Fools!

Ingredients
Makes 6 cupcakes!

6 Vanilla Cupcakes, baked in silver foil liners

To make the drumstick cupcakes, first download and print the bone template

FOR THE DRUMSTICKS
1/4 cup white chocolate melting wafers, melted
1 cup Vanilla Frosting
3 plain store-bought doughnut holes
1 cup cornflake crumbs

FOR THE MASHED POTATOES
1 yellow fruit chew, such as Laffy Taffys or Starbursts, cut into a 1-inch square
3 tablespoons Vanilla Frosting
1/2 tablespoon store-bought caramel sauce, heated

FOR THE PEAS AND CARROTS
3 orange fruit chews, such as Tootsie Fruit Rolls or Starbursts, cut into 1/4-inch cubes
2 tablespoons Vanilla Frosting
Green gel food coloring
2 tablespoons hard green candies, such as Runts

FOR THE CHOCOLATE PUDDING
3 tablespoons Chocolate Frosting
1 teaspoon colored sprinkles
Directions

To make the drumsticks:

Place the bone template on a baking sheet. Cover with parchment paper; set aside. Place melted chocolate into a resealable plastic bag and snip a 1/8-inch corner from the bag. Following the bone template, pipe an outline onto the parchment paper. Fill the bone in with chocolate and lightly tap pan to smooth top of chocolate. Repeat process 3 times. Refrigerate until firm, about 5 minutes.

Spread vanilla frosting on top of 3 cupcakes, mounding it slightly. Place 1 doughnut hole on top of each cupcake. Spread frosting over the doughnut hole until it is smooth and covered.

Place cornflake crumbs in a medium bowl. Gently press frosted cupcakes in crumbs to cover completely. Place cupcakes in a 6-cup disposable aluminum cupcake baking tray.

Using a sharp knife, make a small slit in the top of each crumbed doughnut hole. Carefully peel 1 chocolate bone from the parchment paper and insert the pointed end into one of the slits. Repeat with remaining 2 bones and cupcakes.

To make the mashed potatoes: Spread vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Place cupcake in aluminum baking tray. Place yellow fruit chew in the well at an angle. Drizzle caramel sauce on top of cupcake so that it fills the well and spills over like gravy.

To make the peas and carrots: Color vanilla frosting with green food coloring and spread on top of 1 cupcake. Arrange orange fruit chews and green candies on top of cupcake, pressing them into the frosting. Place cupcake in aluminum baking tray.

To make the chocolate pudding: Place chocolate frosting in a resealable plastic bag; press out all the excess air and seal to enclose. Snip a 1/4-inch corner from the bag. Pipe chocolate frosting into a spiral swirl onto the remaining cupcake. Top with sprinkles and place in aluminum baking tray. Serve.

Recipe from cookbook "Hello Cupcake" but gotten off Mathastuart.com picture from Cupcakes take the cake (Google image search).