Chocolate Balls (really yummy)

1 lb sweet milk chocolate (big Hershey Milk Chocolate Bars)
1/2 C. Whipping Cream
1/2 C. Finely Chopped Walnuts

Melt Chocolate over boiling water. Cool. Whip whipping cream and fold into cooled chocolate. Chill until firm enough to shape. Form in 1-inch balls. Roll in nuts or crushed Rice Krispies cereal. Store in refrigerator. Makes 3 1/2 dozen balls or 1 1/2 pounds candy.

Baked CHeesy Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves , halved horizontally 1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces)
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. If you don't want to freeze any, just put it in a large 13x9 pan--it makes tons.

In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

Honey-Soy Broiled Salmon

Honey-Soy Broiled Salmon

Marinade. (per pound of Salmon)
1 Green Onion, minced
2 T. Soy Sauce
1 T. Rice Vinegar
1 T. Honey
1 t. Ginger, minced

Other ingredients.
1 lb. Salmon Filet
1 t. Toasted Sesame Seeds

Directions.
Pour marinade over salmon reserving 1 t. for garnish. Let marinade for 15 min. to 8 hours. Broil salmon 4-6 inches from heat source until done (6-10 min).
Pour reserved marinade over the Salmon and sprinkle with 1 t. toasted sesame seeds.

THE BEST Peanut Butter Bars

1 Cup Brown Sugar
1 Cup Sugar
1 Cup Margarine
1 tsp. Vanilla
2 eggs
1 Cup Peanut Butter
2 tsp. Baking Soda
1 tsp. Salt
2 Cups Flour
2 Cups Oatmeal

Grease pan and bake at 325 for 20-25 minutes. Let sit for couple of minutes spread more peanut butter over the top.

Frosting

1 cube margarine
6 Tbsp Milk
3 Tbsp Cocoa
1 lb powdered sugar
1 tsp. Vanilla

Combine 1st three ingredients and cook on low till it starts to bubble around the edges. Then add powdered sugar and vanilla. Stir well with a hand mixer so that the powdered sugar isn’t lumpy. Spread frosting over peanut butter bars.