Cookie Dough Ice Cream

3/4 to 1 cup refrigerated chocolate chip cookie dough

CRUST:

2 cups chocolate graham cracker crumbs (about 26 squares)

2 tablespoons sugar

1/2 cup butter, melted

ICE CREAM:

2 cups half-and-half cream

1 cup sugar

2 cups heavy whipping cream

6 teaspoons vanilla extract

12 ounces cream cheese, softened and cubed

Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. Meanwhile, for crust, in a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside.

For ice cream, in a small saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl. In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft). Refrigerate remaining mixture until ready to freeze. In a large bowl, layer a third of the ice cream, cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze for 2-4 hours before serving.

Slow Cooking Lemon Garlic Chicken

1 teaspoon dried oregano

1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Cocoa Cola Cake

1 White Cake Mix

1 C. Coke

2 Eggs

1/2 C. Buttermilk

1/4 C. Cocoa

1 tsp. Vanilla

1 1/2 C. Marshmallows

1/2 C. Butter, melted

Fudge Frosting:

1/4 C. Cocoa

1/3 C. Coke

1/2 C. Butter

4 C. Powdered Sugar

1 C. Pecans, chopped

Combine all ingredients, fold Marshmallows in last. Bake at 350* for 35-40 minutes. For Fudge Frosting: Combine butter and cocoa in a pan, cook until melted. Add coke; boil. Take off heat, stir in powdered sugar, fold in pecans. Spread over cake.

Garlic Pasta

1 Tbsp. Garlic, minced

1/4 C. Olive or Vegetable Oil*

1/2 C. Chopped Parsley

1/4 C. Chopped Oregano

1 tsp. Salt

1/4 Tsp. Pepper

1 lb. Pasta, cooked and drained**

In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat add parsley, oregano, salt and pepper. Toss with pasta; serve immediately.

* The recipe I have calls for 1/2 cup oil, I personally thought it was too much!

**I used 4 cheese Ravioli pasta ;-) YUM!

Butterscotch Pecan Dessert

1/2 cup cold butter

1 cup all-purpose flour

3/4 cup chopped pecans, divided

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed, divided

3-1/2 cups milk

2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool. In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Yield: 16-20 servings.

Nutmeg Syrup

1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cold water
2 tablespoons butter
1 teaspoon vanilla extract

In a large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter and vanilla Yield: 2-1/3 cups.

Brickle-Flickle Ice Cream (Mom and Dad's Recipe)

1 pint Cream

13 oz. Evaporated Milk

24 oz. Sweetened Condensed Milk

1 Quart Milk

1 small pkg. Vanilla Instant Pudding

3/4 C. Sugar

4 Tsp. Vanilla

3 Butterfinger Candy Bars, crushed

Combine all ingredients, except candy in Ice Cream Maker. Stir until mixed well. Churn until ice cream reaches a soft texture. Add crushed candy bars, churn-freeze. Makes 4 qts.

Cinnamon Rolls

5 to 6 cups all-purpose flour

1 package (18-1/4 ounces) yellow cake mix

2 packages (1/4 ounce each) quick-rise yeast

2-1/2 cups warm water (120° to 130°)

1/4 cup butter, melted

1/2 cup sugar

1 teaspoon ground cinnamon

FROSTING:

6 tablespoons butter, softened

3 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

2 to 3 tablespoons milk

In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Chocolate Truffle Pie

1/2 C. Pecan Pieces toasted and chopped

1 6oz Chocolate crumb crust

5 oz. Caramels

1/4 C. Evaporated Milk

1 1/2 C. Semisweet chocolate chips

1 C. Heavy whipping Cream

3 Tbsp. Butter

Spinkle pecans on crust. Heat caramels and evaporated milk in heavy saucepan over low heat stirring often until caramels melt and mixture is smooth; pour over pecans.

Heat chocolate chips, cream and butter over low heat, stirring until chocolate melts and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.

Cheese Stuffed Hamburgers

1 tablespoon ketchup

1 teaspoon prepared mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound lean ground beef

1/4 cup finely shredded cheddar cheese

4 hamburger buns, split

In a small bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into eight thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal. Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns.

Slow Cooked Chicken and Stuffing

2 1/2 cups chicken broth
1 cup butter, cubed
1/2 cup chopped onion
1/2 cup chopped celery
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon salt

1/2 teaspoon pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
5 cups cubed cooked chicken

In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.  In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees F.

Rocky Road Bars

1 Box Chocolate Cake Mix

1/2 C. Butter, Melted

1/3 C. Water

1/4 C. Brown Sugar

2 Eggs

1 C. Nuts, Chopped

3 C. Mini Marshmallows

1/3 C. Chocolate Frosting

Heat oven to 350* Grease 13x9 pan. Stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and nuts. Spread in pan. Bake 20 minutes, spinkle with marshmallows. Bake 10-15 minutes more, or until marshmallows are puffed and golden. Microwave frosting for 15seconds, drizzle over bars. Cool completely. Cut and Serve.

Apple Grape Drink

6 cups apple juice, chilled

3 cups white grape juice, chilled

1 can (12 ounces) frozen lemonade concentrate, thawed

1 liter club soda, chilled

In a large container, combine the juices and lemonade concentrate. Stir in club soda. Serve immediately. Yield: 3-3/4 quarts.

Roasted Parmesan Potatoes

4 med. Russet potatoes, peeled

1 Tbsp. Vegetable oil

3 Tbsp. Grated Parmesan Cheese

2 Tbsp. Parsley, chopped

1 tsp. Paprika

1/2 tsp. Garlic Powder

1 tsp. Salt

1/8 tsp. Cayenne Pepper

Preheat oven to 450*. Line baking sheet with aluminum foil and spray with cooking spray. Cube the potatoes. Place the potatoes in a medium bowl and toss with oil. Combine parmesan, parsley, papricka, garlic powder, salt and cayenne pepper in a small bowl. Add to potatoes and toss to coat. Arrange potatoes on prepared baking sheet. Bake turning once until light browned and easily pierced with a knife, about 25 minutes.

Chocolate Turtle Cheesecake

7 oz. Caramels

1/4 C. Evaporated Milk

3/4 C. Pecans, chopped & divided

1 (9 in) Chocolate Crumb Piecrust

6 oz. Cream Cheese, softened

1/2 C. Sour Cream

1 1/4 C. Milk

1 (3.9 oz) pkg. Chocolate Pudding Mix

1/2 C. Fudge Topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually, until smooth. About 5 minutes. Stir in 1/2 C. pecans. Pour into pie crust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set. About 15 minutes. Drizzle fudge topping over pudding and sprinkle with remaining pecans. Chill until time to serve.

Chicken Fajita Burrito (Carolyn's Version)

**Ted was so distrught that he didn't get to eat at Chilpolte (yum!) that I tried to figure out their recipe. They listed their ingredients online for the rice, but not how much so to be honest, I don't measure any of this. I couldn't find any Chilpolte seasoning here in Kemmerer but I did find some frozen fajita strips in the frozen isle that are called "Baja Chilpolte" it tastes good.**

1 pkg. Chicken Fajita Strips Baja Chilpolte Flavored, thawed

1 Onion

1 Bell Pepper

Butter

2 C. Cilantro Lime Rice (recipe to follow)

Flour Tortillas

Cilantro Lime Rice: 1 C. uncooked rice, 2 C. water, a splash of lime juice and about a tbsp. of chopped cilantro. Add to sauce pan. Cook rice according to package directions. Saute onion and pepper in butter. Follow directions for heating up the chicken. When all components of the meal are finshed cooking. Wrap them in a tortilla and enjoy! -Not quite as good and Chipolte's but it is good. You can check out their website at www.chipolte.com

Resurrection Rolls

1 can of refrigerated crescent roll dough

8 Large marshmallows

Melted butter

Sugar and cinnamon mixture

Open the can of crescent rolls and separate into triangles. Dip and roll each marshmallow into melted butter. Roll the marshmallow in the cinnamon/sugar mixture. Place the one marshmallow into the center of each triangle. Fold and pinch the edges of the dough tight (make sure it is tight or the marshmallow will ooze out.) Place rolls on a slightly greased cookie sheet and bake as packaging directs. Cool. When cooked, the marshmallow melts leaving only a puffed roll!

The rolls represent the tomb Jesus was placed in. The Marshmallow is Jesus' body. The butter represents the oils used in anointing the body, the cinnamon/sugar mixture is the spices used in burials. The Empty roll, of course, the Empty Tomb.

Fried Ravioli

2 (9 oz) Pkgs. Refrigerated Cheese Ravioli

3 Tbsp. Olive Oil

1 tsp. Garlic, minced

1/2 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh Parsley, minced

1/4 C. Marinara Sauce

Cook ravioli according to package directions just until pasta is very firm; drain well. In a large skillit over medium heat, brown ravioli in oil, in batches, until crispy, turning often. Sprinkle with garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with warmed marinara dipping sauce.

Quick & Easy Oven Fries

3 Large Red Potatoes

1/4 Tsp. Pepper

1/2 C. Italian Salad Dressing

1/2 C. Grated Parmesan Cheese

Preheat broiler. Cut unpeeled potatoes into wedges. Arrannge in a microwave safe baking dish. Microwave on High until tender, about 10 minutes. Cool Slightly. Sprinkle with pepper. Line a baking sheet with foil, coat with cooking spray. Place the wedges on prepared baking sheet. Brush with half of the salad dressing and sprinkle with half of the cheese. Broil for about 2 minutes until golden brown. Turn potatoes over brush with the other half of the dressing and sprinkle the other half of the cheese. Broil 2 minutes more.

Vanilla Popcorn

3 quarts popped popcorn

1 cup sugar

1/2 cup butter

1/4 cup light corn syrup

1/4 teaspoon baking soda

1/2 teaspoon vanilla extract

Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container. Yield: 3 quarts.

Stuffed Mushrooms

1 pkg. Cream Cheese, softened

1 pkg. Ground Sausage

Parsley

Mushrooms

Cook sausage and drain drippings. Add to cream cheese. Fold in parsley. Clean mushrooms and remove stems. Stems can be chopped up and added to cheese mixture or discarded, it is up to you. Stuff the mushrooms with the mixture. Bake at 350* for 10-15 minutes.

Dutch Honey Syrup

1 C. Sugar
1 C. Heavy Whipping Cream
1 C. Corn Syrup
1 tsp. Vanilla

In a saucepan, combine sugar, corn syrup and cream. Bring to boil over medium heat; boil for 5 minutes or until slightly thickened, stirring occasionally. Stir in Vanilla. Serve warm.

Bread Bowls

1/2 C. Warm Water (Not too hot, it will kill the yeast.)
1 C. Warm Milk (Not too hot, it will kill the yeast.)
2 Tbsp. Butter
1 1/2 tsp. Salt
4 C. Flour
2 Tbsp. Sugar
2 Pkg. Yeast

Mix in Bread Machine as directed by manufacturer. (Do NOT bake in machine.) When dough is done, take the dough out of machine and shape into 6 balls. Place on greased baking sheet. Let rise 20 minutes. Bake at 375* for 20-25 minutes.

Sausage Breakfast Loaf

1 lb. Ground Sausage

1 1/2 C. Shredded Cheese (I use Colby Jack)

2 Eggs

1 1/2 tsp. parsley

1/2 tsp. Onion Salt

1/2 tsp. Garlic Salt

1 Tube (10 oz.) refrigerated Pizza Dough

I a large skillet, saute sausage, drain. Combine sausage, cheese, egg, parsley, and salts. Mix well. Unroll Pizza Dough. Roll into a 12x8 rectangle. Spread sausage mixture down the center of dough. Bring dough over filling, pinch seams to seal. Place seam side down on a greased baking sheet. Tuck ends under. Bake at 350* for 25-30 minutes or until golden brown. Let stand 5 minutes before slicing.

German Pancakes

1/2 C. Butter

1 C. Flour

1 C. Milk

1/4 tsp. Salt

6 Eggs

Put butter in 9x13 baking dish. Place in oven, turn oven to 425* The butter will melt while the oven preheats. Beat the remaining ingredients together until smooth. Pour batter over melted butter and return to oven. Bake for 20 minutes. Serve warm with syrup; Sausage, Eggs and Cheese, Fruit Salad or Pudding.

Buttermilk Syrup

1 C. Butter
2 C. Sugar
1 C. Buttermilk
1/2 tsp. Vanilla
1 tsp. Baking Soda

Bring Butter, Sugar and buttermilk to a boil, stirring constantly. Turn the heat down and add the vanilla and baking soda. Stir well. It will fizz a lot keep stirring while serving, serve warm.

Brownie Pudding Cake

1 C. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1/4 C. plus 2 Tbsp. Cocoa devided

3/4 C. Sugar

1/2 C. Milk

1 tsp. Vanilla

2 Tbsp. Shortening, Melted

1 C. Chopped Nuts (of your choice)

3/4 C. Brown Sugar

1 3/4 C. Hot Water

Combine flour, baking powder, salt, sugar and 2 Tbsp cocoa. Add milk, vanilla and shortening. Mix until smooth. Fold in nuts. Pour into prepared baking pan. Mix brown sugar and 1/4 C. cocoa. Sprinkle over batter. Pour hot water over entire mixture. Bake at 350* for 40 minutes. Serve warm with whipped topping or Ice Cream.

Strawberry Soda Pop Cake

1 Box White Cake Mix + Indgredients to make cake

6 oz. Strawberry Jello Mix

1 1/2 C. Hot Water

1 Can Strawberry Pop

6 oz. Vanilla Pudding Mix

1 1/2 C. Milk

1 Tub Cool Whip

Red Food Coloring

Prepare cake mix according to box directions. While cake is baking dissolve jello in 1 1/2 cups hot water. Add pop. When the cake is done, make small holes with a meat fork all over the cake. Pour Jello/Pop mixture over cake while the cake is still hot. It will seem like too much, but use it all. Chill for 2 hours. Dissolve pudding in 1 1/2 cups milk, fold in cool whip. Add food coloring (if desired) and spread over cake. Chill at least one hour more.

Pita Pizzas

*Pita Wraps, as many as needed for your family

Pizza Sauce, your favorite kind

Mozzarella Cheese, Shredded

Pizza Toppings of your choice!

Heat oven to 400* Assemble pizzas to your liking. Bake for 5 minutes. Please note that the more toppings you add the more time it takes to bake. These are quick and the kids love them. I let my kids make thier own, that makes eating them that much better!

*Pita Wraps seem to work better then Pita Pockets.

Flavor Suggestions:

-BBQ Chicken Pizza: BBQ Sauce, Cheddar Cheese, Roasted Chicken and Onions!

-Taco Pizza: Refried Beans (as the sauce), Cooked Ground Beef, and Cheddar Cheese. Top with Lettuce, tomatoes, onions, sour cream and more cheese after baking. Dip in Salsa.

-Chicken & Ranch: Ranch Dressing, Roasted Chicken, Bacon and Cheddar Cheese. Could also be dressed with lettuce, tomatoes and onions after baking.

Go Wild and use what ever you want, that is the beauty of personal pizzas!

7-UP Cake

3/4 lb butter, softened

3 cups sugar

5 eggs

3 cups flour

2 tablespoons lemon extract

3/4 cup 7-Up soda

Lemon glaze:

2/3 cup powdered sugar

1 tablespoon lemon juice

Cream butter and sugar add eggs, 1 at a time, beating after each addition.

Add flour and lemon extract. Fold in 7-Up. Pour into well-greased 12-cup Bundt pan or tube pan. Bake at 325 degrees for 1 to 1 1/4 hours.

Make Lemon Glaze - mix powdered sugar and lemon juice together

When cake is cooled, dribble with Lemon Glaze.

Chocolate Nachos

6 flour tortillas (8 inches)

7 tablespoons butter, melted, divided

6 tablespoons sugar, divided

1/2 teaspoon ground cinnamon

1/2 cup heavy whipping cream

1/3 cup packed brown sugar

1 square (1 ounce) unsweetened chocolate, chopped

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp.

Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.

Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers. Yield: 12 servings.

Garlic Chicken and Pasta

8 oz. Penne Pasta

4 Boneless Skinless Chicken Breast halves (seasoned to your liking)

1 tsp. Oil

16 oz. Ragu Roasted Garlic Parmesan Sauce

Cook Pasta according to package directions. In a large skillet, brown chicken in oil. Add Parmesan sauce; cover and simmer for 8-10 minutes until chicken juices run clear. Drain Pasta; top with Chicken and Sauce.

Burritos

1 lb. Ground Beef

16 oz. Refried Beans

1 envelope Taco Seasoning

6 warmed Soft Taco Shells

1 C. Shredded Cheese

4 tsp. Oil

In a large skillet, cook beef until no longer pink, drain. Add the refried beans and taco seasoning. Stir together. Spoon even amounts of beef mixture into tortillas and sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet, over medium high heat, brown burritos in oil.

Italian Sub

1 loaf unliced Itailian Bread

2-3 Tbsp. Olive Oil

2-4 Tbsp. Parmesan Cheese, Shredded

1 to 1 1/2 tsp. Dried Oregano

1 medium Tomato, thinly sliced

1/2 lb. Ham, thinly sliced

1/4 lb. Provolone Cheese, Sliced

1/2 lb. Hard Salami, thinly sliced

1/4 wb. Sandwich Sized Pepperoni slices

Cut loaf of bread in half, length wise. Brush oil over bread. Sprinkle with the parmesan cheese and the dried oregano. Layer the tomato, meat and cheese. Place the top back on the sandwich, slice and serve

French Onion Soup

3 Medium Onions, thinly sliced

1 Tbsp. Butter

1 1/2 tsp. Flour

28 oz. Beef Broth

4 Slices French Bread, toasted

1/2 C. Mozzarella Cheese, Shredded

Saute onions in a large saucepan over medium heat until tender. Sprinkle with flour. Cook for 2-3 minutes stirring contimually, until golden brown. Add Broth. Simmer for 20 minutes. Preheat broiler. Ladle the soup into ovenproof bowls. Top each with a slice of toast and sprinkle with mozzarella cheese. Broil until the cheese melts.

English Chips

1/3 C. Flour

1/4 tsp. Salt

1 1/2 tsp. Vinegar

1/4 tsp. Baking Soda

1/3 C. Water

4 "good sized" Poatoes Peeled and Cubed

Mix the first 5 ingredients together. Dip the potato cubes into the batter and deep fry at 350* until golden brown.

Tortelinni Carbonara

8 bacon strips, cooked and crumbled

1 cup heavy whipping cream

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

1 package (9 ounces) refrigerated cheese tortellini

In a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.

Meanwhile, prepare tortellini according to package directions; drain and transfer to a serving bowl. Drizzle cheese sauce over tortellini and toss to coat. Serve immediately. Yield: 4 servings

Cheese Stuffed Pork Roast

1 tablespoon all-purpose flour

1/4 teaspoon lemon-pepper seasoning

2 tablespoons butter, melted

2 tablespoons heavy whipping cream

1 cup (4 ounces) shredded Swiss cheese

1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed

6 ounces thinly sliced deli ham

1 teaspoon paprika

1/2 teaspoon each dried marjoram, oregano and basil

CREAM SAUCE:

1 small onion, finely chopped

1 tablespoon butter

1 tablespoon cornstarch

1 cup heavy whipping cream

1/4 cup chicken broth

1 teaspoon sour cream

Salt to taste

In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness.

Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks.

Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes.

Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce. Yield: 8-10 servings.