{farfalle chipotle chicken pasta in a roasted tomato cream sauce}

I found this recipe on Picky Palate last year some time, and I'm so glad I printed it out, because I couldn't find it again when I looked! It is DELICOUS!! Can I tell you how much I love cilantro? I was so happy to find this recipe!

My family loves it, and it's one that's perfect for company too.

FARFALLE CHIPOTLE CHICKEN PASTA IN A ROASTED TOMATO CREAM SAUCE

1 lb. mini (or regular-sized) Farfalle pasta

2 T. extra virgin olive oil
1/2 c. white finely diced onion
2-3 chipotle peppers in adobo sauce (from can), chopped (3 if you like spicy)
1 fresh corn on the cob, kernels removed (It was wintertime when I first made this, so I subsituted frozen corn that had been thawed.)
1 c. black beans, drained
2 c. cooked chicken, diced
1/4 c. fresh cilantro leaves, chopped

2-14 oz. cans Muir Glen fire-roasted diced tomatoes (I didn't use the fire-roasted, just plain diced tomatoes.)
1/2 c. heavy cream
Pinch salt, pepper, garlic salt

1. Prepare pasta according to package directions--drain and set aside.

2. Heat 2 T. olive oil into a large 5 qt. skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through. Reduce heat to low and set aside.

3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta and combine well. Stir in heavy cream, salt, pepper, and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

{lemon bread}

Lemon feels like spring to me!!

LEMON BREAD

3 sticks butter, softened
3 c. sugar
5 large eggs
3 c. flour
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. almond extract
7/8 c. ginger ale (1 c. minus 2 tsp.)

Preheat oven to 275 degrees (yes, that's right). Cream together the butter and sugar. Add eggs one at a time, followed by the vanilla, lemon, almond extracts, and ginger ale. Add the flour, one cup at a time. Mix well. Bake in 2 loaf pans, for 1 hour and 45 minutes. Let cool in pans.

{lemon cheesecake bars}

(Lemon Cheesecake Bars..recipe & picture courtesy Kraft Foods)

LEMON CHEESECAKE BARS

1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

BEAT cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.

{chewy chocolate cookies}

I'm not usually a fan of cake mix cookies, but after my kids begged me this afternoon, I made this recipe off of the Duncan Hines Moist Deluxe box. It's a little different than others I've seen, and talk about YUMMY!!! These are so fast and easy, it's a triple bonus!!

CHEWY CHOCOLATE COOKIES

1 package Duncan Hines (my cake mix preference) Dark Chocolate Fudge cake mix
2 large eggs
1/2 c. butter, melted
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 c. chocolate chips
1/2 c. chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Place cake mix, eggs, melted butter, brown sugar, and vanilla extract in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and nuts. Drop by level measuring tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 minutes for chewy cookies (cookies will still be puffed) or 14 minutes for crisp cookies. Cool 2 minutes on baking sheets, then remove to cooling racks. Cool completely. Store in airtight container.

{hawaiian cake}

I can still remember the first time I tasted this cake. I was in 3rd grade, and enjoying a class swimming party at one of my classmate's homes. We had this cake for dessert, and I have never forgotten it! I LOVE it!

HAWAIIAN CAKE

1 package yellow cake mix
3 packages instant vanilla pudding
4 c. cold milk
1 1/2 tsp. coconut extract
1 package cream cheese
1 can crushed pineapple
1 c. heavy cream, whipped and sweetened
2 c. flaked coconut (optional)

Mix cake batter according to directions. Pour into 2 greased 9x13 baking dishes and bake at 350 degrees for 15 minutes, or until the test done. Cool completely. In a large mixing bowl combine pudding mixes, milk, and coconut extract. Beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple and spread over one of the cooled cakes. Place the second cake on top, making a layer cake. Top with whipped cream and sprinkle with coconut (optional). Chill for at least 2 hours.

{turkey & broccoli lasagna rolls}

This is a great twist on a traditional lasagna. It's yummy, and a great way to use ground turkey.

TURKEY AND BROCCOLI LASAGNA ROLLS

8 dried lasagna noodles
12 oz. ground turkey or chicken
1/2 c. chopped onion
2 c. broccoli, steamed and chopped
2 beaten eggs
2 c. ricotta cheese
1 c. mozzarella cheese
3 tsp. fresh or dried thyme, crushed
3 c. meatless spaghetti sauce
1/2 c. finely shredded Parmesan cheese

Cook lasagna noodles for 10-12 minutes, or until tender. Lay out on paper towels to dry, and cover with more paper towels. Meanwhile, in a large skillet, cook the turkey and onion. Drain any fat, and set aside. Steam broccoli and set aside. In a mixing bowl, stir together ricotta cheese, other cheeses, egg, and thyme; stir in turkey mixture and broccoli.
Remove paper towels from the top of the noodles. Spoon filling down the middle of each noodle, then roll up. Place in a 4-quart square baking dish, seam side down. Spoon the sauce over the top. Bake, covered, in a 375 degree oven for about 30 minutes, or until heated through. Uncover and sprinkle with Parmesan cheese.

{homemade egg noodles}

One of our favorite soups ever is Chicken Noodle, with homemade egg noodles. I could seriously eat the whole pot. This recipe is originally from www.allrecipes.com.

HOMEMADE EGG NOODLES

2 1/2 c. all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 c. milk
1 T. butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth--about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. Boil fresh pasta in a large pot until al dente.

**We triple or quadruple this recipe for our family 5--we love extra noodles!