Magelby's Rolls

My friend Susan gave me this recipe. Her daughter in law makes these all the time and she knows how much I love Magelby's rolls so she gave me the recipe. They are yummy! I need to make them again because I think I could make them better the second time. Also, I didn't know whether to use the shredded Parmesan cheese or the grated. I couldn't get the cheese to stick to well so I'm thinking I'll try the grated next time and see if they turn out better. If so, I'll update my recipe. I made these to go with the pasta bake that I posted below.

Frozen roll dough (I just bought Rhoades rolls that are ready in 12 minutes so they don't require thawing and rizing)
1 stick butter
1 cup Parmesan cheese (Grated)
1-2 tsp. dried parsley
1 tsp. garlic salt

If your dough needs to be thawed then partially thaw. Melt butter in a small bowl. Mix Parmesan, parsley and garlic salt in another bowl. Roll dough in butter, then in cheese mixture. Place on greased cookie sheet and allow to raise the rest of the way (if needed). Bake at 350 for about 15-20 minutes or according to dough package directions and until lightly golden brown.

Red And White Mostaccioli/Pasta

I got this recipe from Good Things Utah. I don't really like spaghetti sauce but I do if it's mixed with Alfredo so when I saw this recipe I had to try it. I of course liked it or it wouldn't be on here.
by: Liz Edmonds- The Food Nanny

•1 pound uncooked mostaccioli or other tubular pasta (you could probably use any kind of pasta)
•Alfredo Sauce (I made my friend Ann's recipe which I've posted before and I will post it below but I'm sure you could use it from a jar and it would be good)
•1 (26-ounce) jar meatless spaghetti sauce (you could also use home made spaghetti sauce)
•3 cups shredded mozzarella cheese

1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare the Alfredo sauce
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer
half the pasta, half the Alfredo sauce, half the spaghetti sauce, and
11/2 cups of the cheese. Repeat the layering with the remaining pasta,
Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and
bubbly.

Alfredo Sauce
1 8oz pkg cream cheese
6 tbsp butter or marg
1 1/2 cups milk
1/2 tsp garlic powder
1/2 cup parmesan cheese
pepper to taste

Cook cream cheese and butter on med-low heat and add milk slowly. Continue stirring until thoroughly blended. Add parmesan cheese, garlic and pepper

Smore's Bars

Another recipe from HERE. I'm telling you, I think if her and I met, we would be good friends. Silly, what we have in common, food, but seriously she loves the same things I do and I have not been disappointed in anything I've tried. I have a million more recipes to try and lots that I've tried that I need to post, but here's another yummy one. Of course mine looked nothing like hers but they were good anyway. They were super crumbly so maybe they needed to be mixed better.


Smores Bars
Source: Lovin In the Oven

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Makes 16 cookie bars.

Fiesta Chicken

This one came from Here too...This is pretty much the same as my Salsa Chicken recipe but you use cream cheese instead. I don't know which one I like more, they are both super easy and super good. I haven't tried this over rice, we ate it in the tortillas that you have to warm on the stove. Those are my favorite. If you haven't tried them already, you must.

Fiesta Chicken
found on RecipeZaar

4 chicken breasts, frozen or thawed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas