recipes

**I have no idea why the fonts are crazy and won't fix in this post. Sorry!**
In my venture back into the kitchen, I've come across some simple, good recipes thanks to some friends (Val's and Anne's are always really yummy.) I love getting recipes from other blogger friends, so I thought I'd share a few that I've stolen from friends.

Spicy Orecchette with Broccoli (from Jill R.)
Ingredients:

• 1 box (16 oz) Oricchete pasta - or basically any pasta will do
• 4 cups of broccoli, in bite-size pieces
• 1 T. minced garlic
• 2 T. red pepper flakes (or to taste if you don't like things to spicy)
• 1/4 c. milk
• 1 c. shredded parmesan
• 3 T. olive oil for sauteing
  

Directions:

1. Cook the pasta as directed on the box
2. While the pasta is cooking, saute the red pepper flakes and garlic together in the olive oil over medium heat until garlic starts to brown.
3. Put the broccoli into the pan with the pepper and garlic, and add ~ 3/4 c. of the pasta water. Cover and let simmer for about 5 minutes, then uncover and continue simmering until the water evaporates out.
4. Drain the pasta, leaving approximately 1 c. of the water in the pot.
5. Add the broccoli, garlic, and pepper mix to the pasta pot, with the milk, a dash of olive oil, salt, pepper, and 3/4 c. of the Parmesan cheese. Stir it all up, and turn the heat on low for a few minutes to get the cheese to melt into the liquid
6. Serve topped with the last bit of cheese

Blueberry Coffee Cake (from Julie Y.)
She made this for my baby shower and it was amazing! I tried it this week and it was super easy and absolutely delicious!

Ingredients:

• 2 cans Crescent Rolls (large)
• 2 (8) oz. cream cheese
• ¼ c. brown sugar
• 4 tbsp. melted butter
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1 cup blueberries

Directions:

Grease a 9 X 13 dish. Place one can of crescent rolls on the bottom. Mix together powdered sugar, cream cheese and vanilla. Spread on top of crescents. Sprinkle one cup of fresh blueberries on top. Place the second can of crescent rolls on top of blueberries. Mix together brown sugar and cinnamon. Drizzle butter on top of crescents and cover with brown sugar topping.

Bake at 350 for 20 to 25 minutes.

Easy Enchiladas (from Charlee H.)

Ingredients:

• 6 frozen chicken breasts
• 2 cans enchilada sauce
• 8 oz cream cheese
• 1 cup cheese (I used the Mexican mix)
• 6-8 tortillas
  

from Charlee - "I just place frozen chicken breasts in the crockpot and covered with 1 can of enchilada sauce. You can cook for 8 hours on low (might not even take that long) or 4 on high. To thicken it up and make it extra tasty...I added a block of cream cheese at the end and let it melt in for about half an hour. Then just mix it all up so that the chicken is shredded. Then take a baking dish (9x13 is usually good) and I like to take another can of enchilada sauce and pour a little into the bottom of the dish. Then spoon the mixture into tortillas, fold and place seam side down in dish. Cover with more sauce and cheese. Place in the oven at 350 for about 15 minutes."