Tastefully Simple Fun

Hi all.  Wanted to let you know I’ve taken the plunge.  After being unemployed for the past decade, home schooling my youngest, and taking care of my family, I decided it was time to poke my head back out in the world and start working again.  I’m SUPER EXCITED about it and hopeful for the things to come, the fun people I’ll meet, and facing the challenges that come along with starting an independent business.  I’ve become an Independent Consultant for Tastefully Simple. Continue reading

Chicken Alfredo with Italian Bread

This recipe is really good – and REALLY easy!

1 Rotisserie Chicken, cut up (or any cooked chicken)
2 c. cooked pasta (I used mix of lg. elbow and shell ’cause I’m silly like that)
1/2 c. butter (1 stick)
2 garlic cloves, minced
2 c. heavy cream
1/4 t. freshly ground pepper
1/4 t. salt
1- 1/2 c. grated Parmesan cheese

Instructions:

In medium saucepan over med. heat, melt butter.
Add garlic, cream, salt and pepper.
Bring to a low boil and reduce heat to medium low and simmer for about 8 minutes.
Remove from heat and slowly add cheese.
Return to stove on low and cook for 2-3 minutes, stirring constantly.
Add cut up chicken, let simmer another 5-10 minutes.
Serve over your favorite pasta.  Serve hot. (do not add pasta to the sauce-Read reheat instructions below)

ITALIAN BREAD:
1 loaf french bread – sliced
4 T. butter
1/8-1/4 t. Italian seasoning (depending on desired taste)
1/4 t. garlic salt (or 1/2 t. Tastefully Simple garlic garlic) or to taste

Melt butter with seasoning in Microwave or on stove top in small pan.  Brush on bread slices.  Bake at 300 for about 6 minutes or until edges start to brown.

TO REHEAT:  The butter likes to separate from all fresh Alfredo recipes when reheating.  To reheat the sauce (leave pasta out), do it slowly on the stove top, adding milk and removing some of the separated butter if necessary.)

RASPBERRY DELIGHT

This was a recipe I loved as a kid when my step mom used to make it during the summer. It’s sooo yummy! I’m sure high in cholesterol as it has raw egg and lots of butter in it, nonetheless – a tasty treat! (If the raw egg layer makes you nervous because of the risk of salmonella – below the recipe I have added a cream cheese alternative).

1 1/2 c. crushed graham crackers
6 T. butter
*1/2 c. butter
*1 1/2 c powdered sugar
*1 1/4 t. vanilla
*2 eggs
2 c. very dry raspberries
2 c. Cool Whip

(DOUBLE THE RECIPE FOR A 13X9 PAN)
Mix the graham cracker crumbs with the 6 T. butter. Press evenly into 9×9 pan, reserving some for top.

Cream 1/2 c. butter and the powdered sugar. Add the vanilla and eggs – 1 at a time, beating well after each. Spread over crumbs carefully. (see below for a cream cheese alternative)

Fold the raspberries into the Cool Whip. Spread over cream mixture. Top with remaining crumbs. Refrigerate overnight.

*ALTERNATIVE CREAM CHEESE FILLING (to replace raw egg layer):
1 8oz pkg of cream cheese – softened
1/2 c. sugar
1 t. vanilla extract

ZESTY LEMON CUPCAKES

I’m forever looking for new easy and fun recipes, and occasionally will challenge myself to try new things. This one was fun and made for a really yummy cupcake! Truth be told, it’s really the frosting that brings out the real lemon flavor, while the cakes themselves have more of a sugar cookie taste with a slight hint of lemon….so if you love lemon flavor, don’t forget the frosting! Continue reading