Candice's Penne Al Forno

1 1/2 c. Alfredo Sauce (See my Alfredo recipe in Aug.2008 using 1 c. heavy cream, 1/4 c. butter, and 2/3 c. shredded Parmesan)
1 jar Classico Spicy Tomato and Basil Sauce
1- 16 oz. pkg. penne pasta, cooked al dente
Combine Alfredo Sauce and Classico. Put cooked pasta into a greased casserole dish or 9 x 13 pan. Top with Sauce.
Combine:
8 oz. shredded mozzarella
1/2 c. Panko bread crumbs
1/4 tsp. Italian seasoning
3 Tbsp. grated Parmesan
1 Tbsp. crushed garlic
1 1/2 tsp. dry parsley flakes
Put on top of pasta and sauce mixture and broil on low until the cheese is melted and the crumbs are lightly toasted.

Yam Praline Casserole

Given to Candice by Janice

2 lbs. yams
Prick skins and place on a lined cookie sheet. Bake at 375 degrees for 1 1/2 hours. Remove skins and mash. Combine with:
3/4 c. sugar
2 eggs
1/4 c. melted butter
1/2 c. milk
1 Tbsp. vanilla
1/4 tsp. cinnamon
1/2 tsp. salt
Mix well. Pour into a greased 9x9 pan. Bake at 350 degrees for 30 minutes. Top with topping and bake for an additional 15 minutes.

Topping:
3/4 c. brown sugar
1/3 c. flour
1/4 c. melted butter
1 c. chopped pecans
Combine and spread over yam casserole.

Candice's White Bean Chicken Chili

2 boneless, skinless chicken breasts cut into bite size pieces
1/2 onion, chopped
1 Tbsp. oil
1 c. chicken broth
3-15 oz. cans white beans, rinsed and drained
1-10 oz. can Western Family or Kroger Green Enchilada sauce
1-7 oz. can diced green chilies
1/4 tsp. red pepper flakes, optional
1/2 tsp. oregano
1 tsp. cumin
1 tsp. crushed garlic

Saute onion in oil until translucent. Add chicken and cook until no longer pink. Add remaining ingredients. Bring to a boil and then simmer 30 minutes. Serve with cheese, sour cream and tortilla chips.

Banana Bread

1/2 c. shortening or 1/4 c. shortening and 1/4 c. margarine
1/2 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 ripe bananas, mashed
3 c. flour
1 heaping tsp. baking soda
1/2 tsp. salt
1 c. milk

Combine shortening, sugars, eggs, vanilla and bananas. Mix well. Combine flour, baking soda, and salt. Add to banana mixture alternately with milk. Mix until well blended. Pour into greased loaf pans. 2 regular loaves bake at 300 degrees for 65 minutes. 5 mini loaves bake at 325 degrees for 40-45 minutes. 24 muffins bake at 325 degrees for 20-25 minutes.

Coconut Bread

4 eggs
1 c. oil
2 c. sugar
1 c. buttermilk*
1 tsp. coconut extract
3 c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 c. flake coconut

Mix together eggs, oil, sugar, buttermilk and coconut extract. Combine flour, baking soda, baking powder and salt and add to wet ingredients, mixing well. Add coconut. Pour batter into greased bread pans evenly. Makes 2 regular loaves or 6 mini loaves. Bake in a preheated 350 degree oven. 2 regular loaves: 55 minutes or 6 mini loaves: 40 minutes. Start the coconut syrup at least 5 minutes before the bread should be done. When you take the loaves out of the oven, top with coconut syrup and let cool in pans.
* Buttermilk substitute: Combine 1 c. sour cream and ¼ c. milk then use 1 c. of this mixture.

Coconut Syrup
½ c. water
1 c. sugar
2 Tbsp. butter
1 tsp. coconut extract

Combine water, sugar and butter and bring to a boil for 5 minutes, stirring frequently. Remove from heat and add coconut extract. Spoon over hot coconut bread.

Linguine with Zucchini

From Kristi G.

4 c. shredded zucchini (I combined zucchini and butterstick squash)
3 Tbsp. olive oil
2 Tbsp. finely minced garlic
1/4 tsp. crushed red pepper flakes
kosher salt, to taste
12-14 oz. long pasta(linguine)
1/2 c. grated Parmesan cheese
1/2 c. crumbled feta cheese
1/4 c. chopped fresh basil

Boil water for pasta. Rinse and dry zucchini then trim and discard ends. Cut zucchini in half crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stopping and turning the zucchini when you reach the seedy core. Shred until you have 4 cups. Blot shredded zucchini as dry as possible with paper towels.
Heat oil in a large, heavy skillet over medium heat. When skillet is hot, add garlic and pepper flakes and saute only a minute or less until garlic starts to take on color.
Add zucchini and cook and stir until softened but still bright green, 5-6 minutes. Taste and season with salt. Set aside in pan.
Cook pasta until al dente in salted water, according to package directions. Drain pasta and return to pot in which it was cooked. Stir in Parmesan and feta.
Add cooked zucchini mixture to pasta and toss to blend. Stir in basil, then season with salt as needed.

Raspberry Jam

From the Sure Jell Pectin package

Makes about 9 half pints.

5 c. crushed berries or pulp (Crush about 4 pints. Sieve half of the pulp to remove seeds if desired or strain pulp for seedless)
7 c. sugar
1 pkg. Sure Jell pectin

Wash jars and rings in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Prepare berries. Measure exact amount of prepared fruit into 6-8 quart sauce pot. Measure exact amount of sugar into a separate bowl. Stir 1 box pectin into fruit in sauce pot. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids and rings. Screw bands tightly. Invert for 5 minutes then turn back over. Let stand 24 hours at room temperature. Check seal. Any that spring back, refrigerate immediately. Store unopened jars in a cool, dry, dark place up to one year. Refrigerate opened jam up to 3 weeks.