Chicken Cordon Bleu Pasta

8 oz Penne
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed

1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 cups Swiss Cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/8  tsp. cayenne pepper
1/4 tsp. paprika
1/2 tsp. garlic powder

1 cup Panko Crumbs
1/2 cup Butter, melted 
1/4 c. parmesan cheese
Preheat oven to 375.

Cook the pasta according to package instructions.  While the pasta is cooking, combine the milk and cream cheese in a medium size saucepan.  Stir with a whisk over medium heat until it becomes smooth.  Turn heat to low, add the swiss cheese, salt, pepper, cayenne, paprika, and garlic powder.  Stir until cheese is melted.

When pasta is done cooking, drain and return to the pot. Add the chicken and ham and toss to combine.  Pour the milk/cheese mixture over the noodles and toss to combine.

Pour noodles into a greased 9x13 pan.  

Pour the panko crumbs into the melted butter and sprinkle on top of the pasta.  Top with parmesan cheese.

Bake, uncovered, for 20 minutes, or until panko topping is slightly browned and edges are bubbly.

Adapted from amysnewkitchen.blogspot.com

Easy Artisan Bread

This bread takes some planning ahead, but it is super easy, looks amazing, and tastes delicious!  Visit the website at the end of the recipe for step-by-step instructions.

6 cups flour (bread or all-purpose flour)  
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

from www.frugallivingnw.com

Lemon Buttermilk Pancakes

*These are delicious with the lemon, but we often just make them as buttermilk pancakes by omitting the lemon.

1 Tbs. sugar
zest of one lemon
2 Tbs. butter, melted and slightly cooled
1 c. buttermilk

1 egg
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant. In a large bowl, whisk together the egg, buttermilk and butter.  Add the flour, sugar, baking powder, baking soda and salt.  Stir until just combined.  The batter will be a bit lumpy…make sure not to overmix.

Bake on griddle over medium heat.

We love to eat these with fresh blueberries and whipped cream on top!

from: beckybakes.net