mocha frappe

Ingredients

• 1/4 cup instant coffee granules
• 1 cup sugar
• 1 cup nonfat dry milk powder
• 1 cup powdered non-dairy creamer
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 1/2 cups crushed ice
• 1/2 cup milk
• whipped topping
• chocolate syrup

Directions

1. With a rolling pin, crush coffee granules into a fine powder between sheets of waxed paper.  Add the sugar, milk powder, creamer, cocoa and salt; mix well. Store in a cool dry place for up to 1 year.
2. To prepare cooler: In a blender, combine the ice, milk and 1/2 cup of mocha mix; cover and process on high until smooth. Add dry mixture.  Pour into glasses. Top with whipped topping & drizzle with chocolate if desired.

Olive Garden's Five Cheese Zito Al Forno

This is mine and mark's absolute favorite dish at olive garden. in fact, its the only thing we ever order because we love it so much. even logan loves it! i was so excited to find this recipe & cant wait to try it next week.

Ingredients:

for the sauce:
4 cups tomato sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons Fontina cheese, shredded
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic powder

for the topping:
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped

other:
1 lb dry ziti pasta
1 cup mozzarella cheese, shredded


Directions:
1. Prepare ziti sauce: Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
2. Prepare topping: In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping. Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
3. Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
4. Prepare the pasta according to package directions.
5. Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
6. When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
7. Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
8. Top the mozzarella with the prepared Ziti Topping, spreading evenly.
9. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
10. Remove and serve immediately.

Planet Hollywood Captain Crunch Chicken

Ingredients:

2 cups captain crunch cereal
1 cup corn flakes cereal (I use 3 cups of the captain crunch instead)
1/2 cup milk
2 eggs
3/4 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 tsp. black pepper
2 lbs thin-sliced chicken breasts, cutlets or tenders (thin breasts cook the fastest)
EV olive oil for frying

*Serve with homemade Creole Mustard Dipping Sauce or try this easier version:

6 tbsp. dijon mustard
1/2 tsp. worcestershire sauce
a splash (or more if you like it hot!) of tabasco or hot sauce


Directions:

1. Coarsely grind or crush the cereal. (I use the bullet but you can also put the cereal in a gallon sized freezer bag, squeeze the air out and seal. Then use a rolling pin to crush it up)
2. Heat skillet with oil over medium heat until hot.
3. Beat the egg with milk and set aside.
4. Stir together the flour, onion and garlic powders and black pepper. Set this aside.
5. Dip the chicken pieces into the the seasoned flour, then egg wash. Be sure to coat well.
6. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, at least 5-7 mins. Turn over and cook an additional 3-7 minutes, until cooked through. *Try to turn only once, to keep cereal from falling off.
*Keep pan well oiled so cereal does not stick to pan, instead of the chicken.
7. Serve immediately.

Healthier version: bake chicken at 400 for 20-30 mins.

Olive Garden's Zuppa Toscano Soup

Ingredients:

1 lb Italian sausage, cut into bite size pieces
2 large russet baking potatoes, diced bite size
1 Tbs. extra virgin olive oil (this is my addition, more on that below)
1 large onion, chopped
2 cloves garlic, minced
2 Cups Kale chopped
2 cans chicken broth
1 Cup heavy whipping cream or half & half
parmesan or romano cheese for topping
1 quart water

Directions:

Cook sausage on stove top until cooked through.
Heat large pot over medium heat, add olive oil, onion and garlic and sautee until onions are translucent (about 3-5 minutes).
Add potatoes, chicken broth and water and cook until potatoes are done.
Add sausage , salt and pepper to taste and simmer for another 10 minutes.
Turn heat down to low or simmer, add kale and cream. Heat through.
Top with parmesan or romano cheese.