Momma Herzing's Cajun Chicken Pasta

Here it is, as promised! And oh so simple!!

Ingredients:

1 box penne pasta, cooked and drained (al dente)

8 chicken tenderloins or 4 chicken breasts

2 jars Ragu alfredo sauce

1 can Rotel tomatoes, drained

Emeril's Southwest Essence*

*I've had a hard time finding this seasoning in TX and usually have to just stock up when I go to IL. Anyhow - I think that any southwest-type seasoning would do the trick.

1. Season chicken on both sides with Southwest Essence and grill on Foreman grill until cooked completely. Cut into chunky pieces or slices - whatever you prefer.
2. Mix cooked pasta, chicken pieces, Rotel tomatoes, and one jar of the Alfredo sauce. Add about half of the second jar at this point. I sometimes just throw in a couple more shakes of the Emeril Southwest Essence, too. (Note: it's important to fully embrace the Emeril spice by yelling "BAM!!" as you throw the spice from behind your back. It makes a difference - you'll be surprised.)
3. Pour into casserole dish and pour the rest of the Alfredo sauce over the top.
4. Sprinkle top with Southwest Essence.
5. Bake and 350 degree for 30 minutes or until heated through.

This is super easy to make the night before and heat up for dinner the next day. Just adjust the cooking time if the pasta is going into the oven directly from the refrigerator.

No-Oven Peanut Butter Squares

If you can't get enough of that peanut butter-chocolate combo, then these are for you!

Ingredients:
1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 packages (12 squares) semi-sweet baking chocolate

1. Line a 13X9 baking pan with foil, with end of foil extending over the sides of the pan. Set aside.
2. Melt butter in microwave for 45 seconds or until melted. Add sugar, graham cracker crumbs, and peanut butter and mix well. (I typically just throw everything into my stand mixer as opposed to doing it by hand. I also microwave the peanut butter until it's just slightly runny, so it mixes in more easily.)
3. Spread and press into prepared pan.
4. Microwave baking chocolate until completely melted (30 second intervals, stirring between each interval)
5. Let chocolate cool slightly, then pour over peanut butter mixture in pan. Allow to cool just a few minutes, then cut partially through dessert to mark your squares.
6. Refrigerate 1 hour or until set. Left from pan using foil handles and cut all the way through dessert into squares.

Enjoy!

Ice Cream Sandwiches Dessert

Ingredients:
Blue Bell Ice Cream Sandwiches (about 12)
Tub of whipped cream
Oreos (you can use any topping you want)

Directions:
1. Line the bottom of a glass dish with a thin layer of whipped cream.
2. Place several oreos (or other topping) in a plastic bag. Crush oreos. Place to side for later.
3. Lay the ice cream sandwiches across the bottom. I usually cut one or two into thin slices to fit in the sides...got to get as much as you can in there!
4. Using a spatula, smooth the whipped cream across the top of the sandwiches...covering all of them.
5. Sprinkle oreos or other toppings across whipped cream.
6. Cover and place in freezer for a minimum of 4 hours. Enjoy!!