1 1/2 - 2 8 oz. packages cream cheese, softened
1/2 cup sour cream
1 1 oz. package dry Ranch-style dressing mix
1 cup chopped fresh broccoli
1 cup chopped tomatoes
1 cup chopped green onions1 cup chopped cauliflower
1 cup shredded cheddar cheese
How did my hopes of an "easy" meal turn out to be so gourmet? I often ask myself why do I do this when my kids don't even appreciate it fully or like all the ingredients! My youngest doesn't like eating noodles and my other two little kids LOVE noodles but nothing green. So sadly, this meal was not for them. But as for my husband and me we really enjoy making this meal.
Years ago when we were first dating we went out to eat at a little Italian restaurant that since has gone out of business. We both fell in love with a dish that had a hint of lemon with chicken, spinach, mushrooms and pine nuts. We were hooked. So as things go we have recreated this little dish. This has become a staple dish that we make for our friends and family often. So when I looked in the fridge and had these ingredients I said, "Tonight is the night for Lemon Chicken Farfalle" it's impossible to make such a gourmet meal with out our favorite french bread too! It was delicious. Since my little family will only eat half of a french bread I always have an extra to make our favorite Pesto Chicken Sandwiches for tomorrows dinner. Yum.
Lemon Chicken Farfalle
3-4 chicken breasts, sliced
1 pkg. button mushrooms, sliced in quarters
1 lb. farfalle (bowtie) pasta noodles
Brown chicken in lemon juice with lemon pepper and salt for seasoning.
Remove chicken from skillet. Begin boiling farfalle (or bowtie) noodles. Put one package, sliced button mushrooms in the pasta boiling water for 1 minute. Remove mushrooms and set aside.
Lemon Cream Sauce:
3 T. butter
2 t. flour
1 quart half and half or heavy whipping cream
1 c. Parmesan cheese
1 chicken bouillon cube
1 tsp. ground black pepper
1 T. Lemon Pepper Seasoning
1-2 T. lemon juice (add at very end when cream sauce is thick)
1 10 oz. package spinach
1/4 c. toasted pine nuts (simply toast on low heat in sauce pan. Stir constantly and remove from heat once they begin to brown.)
Melt butter then add flour. Stir together to create a roux. Then add the half and half. Stir together cooking only on low. Once the cream is heated thoroughly, add the chicken bouillon. Then add Parmesan cheese. If sauce needs to be thicker add more Parmesan cheese. Do not cook on a high heat it will curdle the milk! When sauce is thick enough to coat the back of a spoon, add torn spinach leaves. Then add mushrooms and chicken to simmer until noodles are done. Serve immediately. Add lemon juice at very end. *I like to do it to individual portions because the chances of curdling is less because it's off the heat. Optional: Add ¼ c. toasted pine nuts to individual portions and top with Parmesan cheese.
I sprinkled Johnny's Garlic Spread on mine which was delightful! I also sprinkled additional salt and garlic powder as well. Once the breadsticks were out of the oven I brushed them with butter and sprinkled some more of Johnny's. You can find Johnny's Garlic Spread at your local Costco, it is a must have! I let the breadsticks rise for 15 minutes or so before I placed them in the oven.
My son LOVED these breadsticks! Notice his adorable football shirt, he will have to wear it every Saturday from now until the end of the season!
My daughter supported my husband's favorite team by wearing blue but she insisted on keeping her ballerina tutu on for a girly touch!
Our favorite pizza is SUPREME so we placed olives, green peppers, onions, pepperoni and mozzarella cheese all over this delicious pizza! It was sure yummy! I baked the pizza at 400 degrees for 20-25 minutes on pizza bricks.
This is a very easy recipe and the breadsticks are fool proof, you must try them! Enjoy!
Adapted from The Pioneer Woman
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cup Lemon Juice (fresh or store bought)
Zest Of 1 Lemon
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
You will not find a cake that is more moist than this one! The sour cream and the pudding mix in this cake makes it extremely moist and oh, so delicious! If you do not love lemon, you can always exchange the lemon cake mix with chocolate, and add a chocolate pudding instead of a lemon pudding. This is my g0-to doctored up cake mix recipe that makes every cake moist :)
Perfect Lemon Cake
From You Got Served
1 package lemon cake mix
1/2 cup sour cream
3/4 cup water
3/4 cup oil
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don't overbake or the cake will be too dry!
You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added about 6 cups total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)
Garnish with berries, if desired.