Cajun Chicken Pasta

8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 Tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 ounces fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup chicken broth
1/3 cup milk
1 Tbsp flour
3 Tbsp cream cheese
2 green onions, chopped
Garlic powder, to taste
Salt and Pepper, to taste

Prepare pasta in salted water according to package directions. In a small blender, combine milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.  Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add chicken. Sauté 5 to 6 minutes or until done. Set aside. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and pepper to taste. Reduce heat to medium-low; add chicken broth and pour in cream cheese mixture stirring about 2 minutes. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped green onions and enjoy!

Homemade Thin Mints

Homemade Thin Mints

For the cookies: 
8 ounces butter
1 cup unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon vanilla
¾ teaspoon salt
1 ½ cups all-purpose flour

For the coating:
2 bags semi-sweet chocolate chips
1 Tablespoon peppermint extract

• Preheat oven to 350 degrees.
• Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix. Add water if needed.
• Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
• Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
• Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. After the cookies have cooled, place 1 bag chocolate chips in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in 1 ½ tsp peppermint extract. Repeat when you run out of chocolate.
• Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

German Pancakes

Hey guys! We made these Father's Day breakfast, and we loved it!

Super easy!

Ingredients

• 1/2 cup Butter (or margarine)
• 2 cups Milk
• 4 Eggs
• 1 1/3 cup Flour
• 4 tbsp Sugar (I would add more if you're only gonna put fruit on top- otherwise, great and not overpowering with sugary toppings)
• 1 tsp Cinnamon

Toppings

• Powdered sugar
• Nutella
• Assorted fruit
• Pie filling
• Whipped cream
• ANYTHING!!!

Preparation

1. Preheat oven to 400 degrees
2. Melt Butter in 9 inch pie plate or brownie pan
3. Mix milk, eggs, flour, sugar, and cinnamon
4. pour mixture on top of melted butter and put in oven
5. Bake for 30 min or until it looks done
6. Add toppings!
7. ENJOY!!!!