I had something like this once from a deli and then basically duplicated it!

Marinara - Gorgonzola Baked Penne

Ingredients:
2 lbs (900g) penne pasta
64oz (1814g) marinara sauce
1 stick/4oz (114g) butter
4 cloves garlic
Approx. 1/2 large sweet onion
Approx. 2/3 jar-8oz (227g) sun dried tomatoes with Italian herbs
¼ cup (60mL) Marsala wine
2 tablespoon (9g) dried ground basil leaves
5oz (284g) gorgonzola (block or crumbled)

Directions:
Mince garlic and onion, place in separate bowls. Chop sun-dried tomatoes to approximately ½ inch (1cm) long pieces.
Melt entire stick butter, browning is okay. Add garlic, sauté for about a minute then add onion and sauté until most pieces are translucent. Then add sun-dried tomatoes and continue stirring gently until it smells/tastes good; 10-ish minutes.
Next, add the entire jar of sauce, using the marsala to rinse the remaining sauce from the jar begin adding basil in small amounts, further grinding it between palms and tasting to make sure flavor is where you like it. Keep in mind flavor will change some as you let it reduce. It doesn’t need salt at this point, the gorgonzola will add it. Now begin boiling water for pasta. Let sauce continue reducing on low heat.
Once water is boiling, salt and add butter, margarine, or a splash of extra virgin olive oil to pasta water and add both boxes. Turn off heat on sauce. Preheat oven to 375 degrees Fahrenheit (190C). Let pasta boil for 8 minutes.
When pasta is finished, turn heat back on sauce and add gorgonzola, allowing to melt and mashing what doesn’t (don't add cheese before cooking pasta, there's a chance that it will break). Once there are no large chunks left, put pasta into a large bowl and slowly stir in. Place into large casserole dish and cook for 25 minutes.

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I found the video that I watched a while back for making Sopapillas, or as some spell it, sopaipillas.
It is a true shame that I can't make them often. x3 Even though they are easy to make.
Video Recipe

The video has a written recipe in the description, too. I'll paste-ry that here.
Pfft puns.... Get it? Paste. Pastry?

Sopaipillas Recipe
Ingredients:
1 cup of flour
3/4 tsp baking powder
1/2 tsp. salt
1 tsp vegetable oil
3 oz. of warm water
Honey and powdered sugar

Directions:

Combine the flour, salt, and baking powder in a large bowl and stir to combine. Then add the vegetable oil to the warm water.

Add the water/oil mixture, 1 Tbsp. at a time to the flour mixture and stir to combine. Then continue adding the water to the flour, 1 Tbsp at a time and stir until mixed in and all the water is combined.

Knead the dough on a floured surface for a couple of minutes until the dough is smooth.

Then place the dough back into the bowl and cover with a damp paper towel for 20 minutes.

Heat a sauce pan of vegetable oil over medium heat to 375 degrees F (190 degrees C.). You want the oil deep enough so the sopaipillas float (about 1 1/2 to 2 inches deep).

After 20 minutes, flour the surface you will be rolling the dough out on. I cut the dough in half to make it easier to roll and handle.

Roll the dough out to 1/4 inch thick. Then cut shapes into triangles, rectangles or any shape you like. (2 to 3 inches across). Heck, you could cut heart shapes for Valentines day.

Now you are ready to fry the sopapillas. Make sure the oil is 375 degrees F. Lay one piece of dough into the hot oil.

It will sink to the bottom for a second and then float to the top. Take a spoon and pour the hot oil over the top of the sopaipilla so that it will puff up like a pillow.

Turn the dough over once it turns a golden brown and cook on the second side. Remove to a paper towel covered tray to cool.

Dust with powdered sugar as you saw in the video or sprinkle with regular sugar and cinnamon combined.

Serve with honey and enjoy!

You can also pull off a corner of the sopaipilla and fill with savory foods like you would place in a taco (ground beef, cheese, lettuce etc).

These are best eaten immediately.

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We have so many members now! Just waiting for them to do the form so I can add them to the member list.

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Cuban-Style Tofu

1/3 cup orange juice
2 tbsp. lime juice
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 (16-oz.) pkg. extra-firm tofu, drained and cut horizontally into 4 (1/2-inch thick) slices
8 slices Italian bread
4 lettuce leaves
4 tomato slices
Vegenaise (optional)

1. Combine orange juice, lime juice, garlic, cilantro, cumin, salt and pepper in a small bowl. Pour over tofu in large resealable plastic bag; seal and refrigerate 30 minutes.

2. Coat cold grill rack with nonstick cooking spray. Preheat grill to medium-high heat. Remove tofu from bag; discard marinade. Grill tofu 5 minutes on each side or until thoroughly heated. Remove from grill; set aside.

3. Grill bread 1 to 2 minutes or until lightly toasted. Serve tofu on bread with lettuce, tomato and vegenaise, if desire; serve immediately.

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Broccoli Corn Bread: (my mom's recipe)

Broccoli and cottage cheese make this cornbread super moist, delicious and nutritious.

Ingredients:

2 boxes Jiffy corn muffin mix, or similar
4 eggs, beaten
1 1/2 sticks melted butter or margarine
1 pkg. chopped broccoli, thawed and drained
1 medium onion, chopped
1 cup cottage cheese

Preparation:

Combine all ingredients and pour into greased 9- X 13-inch baking dish. Bake at 375°F for 35 to 40 minutes, or until lightly browned.

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Chicken Spaghetti: (Was sent to me in a text message, so sorry if it's kind of derp... and Even though she said to Try it before sending.... OOPS, you can always google it for a similar recipe.)

Ingredients:

1 Box of Pasta
Chicken Diced (How ever much you want)
1 Can of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
1 Can of Cream of Celery
1 Jar of Old English Cheese

Directions:
Pasta cook in large pot. Per box directions.

While this is cooking, cook chicken and sliced large onion with a little butter or olive oil in large skillet.

When done, add 1 can of cream of mushroom soup, 1 can cream of chicken soup, 1 can cream of celery soup. 1 jar old English Cheese.

Cook till hot and bubbling. You can add more cheese if you like, American or velveta. 1/4 pound or more, use only processed cheese

If too thick, add a little milk or water. No more then a 1/4 cup.

Drain pasta. Pour cooked soup over pasta. Stir.

Optional add pepper. Should be salty enough but taste to see if it needs more.

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two above was posted on Lioden Cooking Corner, but I decided to post 'em here too, because I LOVE these recipes.

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Ooooh my gosh, these all sound amazing I've got to try some this next week!

Sausage Balls
This is classic family recipie, and there's probably a billion variations out there, but this is the one my family's passed down, from my great-aunt, to my mom, to me. And now, I'm passing it along to all you guys! :D

It's super easy to make, and one batch makes enough for several meals. You can even freeze them once cooked to save them, and reheat them later!

Ingredients
2 pounds of breakfast sausage, ground
2 cups of cheddar cheese, grated
6 cups of Betty Crocker Bisquick baking mix

(Note: feel free to substitue the cheddar with whatever cheese you like, as long as it's shredded. You can also add seasonings to give it your own unique flavour!)


Directions
1. Preheat the oven to 350°F, or about 180°C. While that's warming up, add all of the ingredients into a large mixing bowl.
2. Using your hands, combine the sausage, cheese, Bisquick, and any other ingredients you may have added together, until they're evenly mixed. There shouldn't be any loose powder or cheese once it's all thoroughly combined.
3. Grease a large baking tray with non-stick cooking spray, then form the mixture into small balls, approximately golf ball sized, and space them apart evenly on the tray.
4. Bake them for 20-25 minutes, or until starting to turn golden brown, then place on a wire rack when done to cool.
5. Enjoy! :D

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Oh I'm gonna have to transfer the recipes from the other post to this one! But until then

Oreo Balls!!


Very simple! All you need is

-1 pack of oreos!
-1 or 2 blocks of Cream Cheese
- Your choice of flavored almond bark!

Instructions!

- First you grind the oreis up very finely (I use a blender but be sure to PULSE them to avoid a burnt taste!

- then mix them in with the cream cheese! (You want it spread evenly so use as much Oreo as you need and stir well!)

- Next you roll them into little balls, Place a tooth -pick in the tops and REFRIGERATE for I'd saaaaaay and hour or two? Freezer works as well!

- before you're ready to remove the balls from the fridge start melting your almond bark. Do this by filling one large pot about halfway with water, and then putting a smaller pot with the almond bark in it on top of it (make sure no water gets inro the almond bark pot!

Melting this way will prevent scorching and gritty texture (don't melt for too long! Gotta go fast!)

- lastly take the balls out of the fridge and roll them into the melting bark! Put them back in the fridge until cool and solid and VOILA

OREO BAAAALLS YUM.

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Creamy Lemon Chicken Piccata

Loads of extra words on this one, but it’s actually pretty simple! Done without chicken, I find it’s cheap enough to be one of my university staples. It’s also a nice, simple way to impress friends and family with gourmet cooking!

So I make this both with and without chicken(vegetarian), it’s really good both ways, so I’ll give instructions for how to make it both ways. Instructions that differ for with chicken will be bolded. If this is too confusing, I’ll split it into two recipes.

Just fyi, if you’ve never cooked with capers and aren’t sure what they are, they’re the pickled flower buds of the caper bush Capparis spinosa. The names, non-pareille, surfines, capucines, capotes, fines, and grusas are denotations for different sizes. You’re most likely to run across non-pareilles and these have the best texture for this recipes. The crystal-y, white spots that may be on the capers are called rutin; it's a pretty common flavonol in citrus fruits (read: safe to eat). The unique mustardy flavor is due to the caper bush being in the mustard family Brassicaceae and containing mustard oil.

Ingredients:
• ~2tbsp (30mL) olive oil
• 2tbsp (28g) butter
• ½ cup (64g) flour (if using chicken)
---->¼ cup (32g) flour (if not using chicken)
• 2-3 chicken breasts, cubed (if using chicken)
• Salt and pepper to taste
• Juice from 2 lemons (the biggest you can find, with a lemony-smelling rind)
• ¼ cup (~45g) capers (protip: if in the US, I’ve found capers are cheapest at Target-look in the pickle section; these also have a good flavor and texture, I used some from a high end grocery one time and they were bitter and mushy. Capers should have a firm/vegetable-crunchy texture and a sweet-salty-sorta-mustardy flavor that’s pretty unique).
• 1 cup (240mL) chicken broth
• ¾ cup (180mL) heavy whipping cream
• 1 box of vermicelli or angel hair pasta


Directions:
Juice lemons, and remove seeds. I leave in the pulp, since it makes it more lemon-y and you don’t notice it in the texture of the sauce. Spoon capers out of jar, if brined, don’t rinse and keep whatever pickling brine comes out in the process to add to the sauce, please rinse if salt-packed (do these steps first because they take a bit of time).

Put pasta water on to boil, and salt lightly. Add pasta when water is boiling; strain and butter or oil when pasta is done and set aside.

If using chicken: Combine flour, salt, and pepper in bowl and stir to combine. Cube chicken and coat in flour mixture, reserving rest of mix.

Add olive oil and melt butter in large, flat-bottomed frying pan. Add chicken, and cook over medium-high heat until cooked through. Once cooked, remove chicken, add a bit of oil to replace what was lost while cooking chicken. Add rest of flour mixture, mix until there are no flour lumps. Add ¼ cup of flour and salt and pepper to taste, mix until there are no flour lumps.

Pour in lemon juice and capers, then chicken broth and heavy whipping cream. The sauce may curdle, this is okay.

Bring sauce to a boil for a few seconds (this will help to fix the curdling if the sauce curdled) and turn heat to medium-low. Mix until sauce comes together with a creamy, off-white color. Turn to low heat and let simmer until it reduces to your desired thickness.

Serve sauce warm, spooned over pasta and chicken.

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Oooooh that sounds wonderfuuuuuuuul

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It's been quite a while since anyone's posted any recipes on here! I guess I'll kick things off with this one, hopefully some more clan members come back ^_^

Slow Cooker Indian Chicken and Peas
Source: Skinny Taste, Fast and Slow, by Gina Homolka

So, my family made this for the first time earlier this week, and oh my goodness, you guys, it was so good. I highly recommend trying it if you've got the time to wait for a slow cooker.

This recipe can be served on rice, with naan bread, or really anyway you'd like to eat it! We ended up having rice and steamed veggies as a side for the chicken, but I'm sure however you choose to eat it will turn out delicious.

Ingredients
2 teaspoons unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon grated ginger
1 pound ground chicken (we used turkey, still great)
1 teaspoon kosher salt
3/4 cup canned tomato sauce
4 tablespoons chopped cilantro
1 fresh jalapeño or other chile pepper, seeded and finely chopped
3/4 teaspoon each of ground coriander, ground cumin, chili powder, ground tumeric, garam masala, and ground cinnamon
1 bay leaf
3/4 cup frozen peas

(Note: Feel free to adjust the recipe as needed! We didn't use the cilantro due to an allergy, so I'm unsure how it affects the overall flavor of the dish, but I bet it's still tasty no matter what ♡)


Directions
1. Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until golden (approximately 6 to 8 minutes). Add the garlic and ginger and cook for about 2 minutes. Add the ground chicken and salt, and cook for 5 to 6 minutes while breaking up the meat in the pan with a wooden spoon.
2. Transfer everything in the pan to a slow cooker, and add the tomato sauce, 1/4 cup of water, 2 tablespoons of the cilantro, the jalapeño, all of the spices, and the bay leaf. Stir together well.
3. Cover with the slow cooker lid and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, adding the peas during the last 30 minutes of cooking time.
4. Once done cooking, throw away the bay leaf, add the remaining 2 tablespoons of cilantro, and enjoy! :D

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Sounds tasty

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