Creamy White Chicken Alfredo Lasagna,

Alishia Willardson

Creamy White Chicken Alfredo Lasagna, this is AMAZING!!!!!

You gotta make TONIGHT, seriously. Share to your timeline and save for later. 

Ingredients

2 cups shredded cooked chicken breasts 

1 can (14 oz.) artichoke hearts, drained, chopped 

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 

1/2 cup KRAFT Grated Parmesan Cheese

1/2 cup chopped drained oil-packed sun-dried tomatoes 

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 

1 cup milk 

1/2 tsp. garlic powder 

1/4 cup tightly packed fresh basil, chopped, divided 

12 lasagna noodles, cooked

Directions

HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 

SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

Gluten free: GF noodles.

Original recipe from tasteofhome.com

 — with Anthony Airbrushtone Miles, Veronica Long and Lydia Willoughby.

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BOSTON CREAM CUPCAKES

BOSTON CREAM CUPCAKES
1 (3.4 oz) box Vanilla instant pudding
 1 1/2 cups heavy whipping cream
 1/2 cup powdered sugar
 1/4 cup milk
 1/2 cup sour cream
(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
 1.Make cupcakes/cake according to directions on box.
Use your favorite yellow cake, ours is Duncan Hines. Let cool.
2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form.
For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
Ganache: 1 cup heavy whipping cream 12 oz semi-sweet chocolate chips Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly. Keep in refrigerator until ready to serve. RECIPE courtesy of www.siixsistersstuff.com — with Lisa Hill.

Senior Travel

A vehicle in my future.

.Salted Caramel Pretzel Bark

OMG.......Salted Caramel Pretzel Bark this is sooo easy to make!

 2 sticks of butter

 1 cup of light brown sugar 

1 reg. bag of pretzels (you'll use about 3/4 of the bag) 

12 ounce bag of chocolate chips 

Sea salt - ( I use our coarse sea salt with 

Our grinder) Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels 

In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. 
Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly.

You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method. 

Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. 

Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Impossible Pumpkin Cupcakes

❤ Impossible Pumpkin Pie Cupcakes 

1 15 oz can pumpkin puree

 1/2 cup sugar 

1/4 cup brown sugar 

2 large eggs 

1 teaspoon vanilla extract 

3/4 cup evaporated milk 

2/3 cup all purpose flour 

2 teaspoons pumpkin pie spice 

1/4 teaspoon salt 

1/4 teaspoon baking powder

1/4 teaspoon baking soda 

Preheat oven to 350 degrees. 

Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. 

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.

 Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. 

Fill each muffin cup with 1/3 cup of the mixture.

 Bake for twenty minutes and let cool for twenty minutes. 

Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes. 
*disclaimer = I found this 
recipe via Facebook and do not claim this recipe as mine or the picture as mine. Link to original recipe was not provided so therefore no credit could be given to proper original source.

Paula Dean's Not Your Mama's Banana Pudding

Paula Dean's Not Your Mama's Banana Pudding **Please Share Me** About the time, I think I have seen, read or experienced Paula Dean's best, I come across another recipe that makes me wonder .. Is There No End to Paula's Scrumptious Recipes .. and I think to myself, I 

Truely Hope Not!! 

Ingredients: 

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers

6 to 8 bananas, sliced 

2 cups whole milk * 

1 (5 oz.) box instant French Vanilla pudding 

1 (8 oz.) package cream cheese 

1 (14 oz.) can sweetened condensed milk

 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions: 

Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top. 

Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer. 

Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. 

Pour the mixture over the cookies and bananas and cover with the remaining cookies. 

Refrigerate until ready to serve!

 PLEASE take a minute to visit some of our other Hints, Tips and Recipes right here, on our new page "OMG! I gotta try that..." @ https://facebook.com/omgigottatrythat and "LIKE" and "SHARE" the page. Thanks Kathy ! Recipe & Photo Shared From: Paula Dean — with Maria Mendoza and 21 others.

Loaded Chicken & Potatoes

I'm a SUCKER for BAKED POTATOES!!!

Ingredients: 

1 lb boneless chicken breasts, cubed (1″) 

6-8 medium skin on red potatoes, cut in 1/2″ cubes

 1/3 c olive oil 

1 1/2 tsp salt 

1 tsp black pepper 

1 Tbsp paprika

 2 Tbsp garlic powder 

2 Tbsp hot sauce (more if you like it HOT) Topping:

2 c fiesta blend cheese 

1 c crumbled bacon 

1 c diced green onion

 How to Make:

 1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray. 

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. 

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!