Don't know if this is theirs but maybe it's close. CHICKEN CHIPOTLE PASTA Source: Restaurant/Operation University of Missouri-Columbia Servings: 8 1 tbsp. olive oil 4 oz. green peppers, sliced 4 oz. red peppers, sliced 12 oz. cooked fajita-style chicken thigh strips 2 cups prepared alfredo sauce 1/2 oz. chipotle paste 1 1/2 lb. cooked bowtie pasta 2 oz. grated parmesan cheese Heat oil in large saute pan. Add green and red peppers; cook until tender. Add chicken to peppers and heat through. Add Alfredo sauce and chipotle paste to chicken-pepper mixture; stir to combine and heat 2 to 3 minutes until 165 degrees F. Combine pasta with sauce; stir to coat. Heat 2 to 3 minutes or until 165 degrees F. Portion between 8 plates. Garnish each with 1/4 oz. Parmesan cheese. Serve immediately.

Here's one we like. From an old church cookbook... * Exported from MasterCook * No Bake Cheesecake Recipe By : Katie Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lemon jello -- small 1 cup boiling water 8 ounces cream cheese -- softened 1 cup sugar 3 tablespoons lemon juice 1 teaspoon vanilla 1 can evaporated milk -- whipped 3 cups graham cracker crumbs 1/2 cup melted butter Dissolve jello in boiling water. Chill until thick. Mix cracker crumbs and butter. Line bottom of pan, reserve part for top. (Or use prepared graham cracker crust.) Cream together cream cheese, sugar and vanilla. Add jello and lemon juice. Mix until well blended and fold into stiffly whipped milk. Pour into crust. Sprinkle remaining crumbs on top. Chill thoroughly. May be frozen. A Book of Favorite Recipes, Arnhart Baptist Church, Purdy, Missouri Copyright: "1968" - - - - - - - - - - - - - - - - - - - NOTES : This can be made in a pie crust and piled high, or in a 13" x 9" pan.

mst, Thanks for your contribution to my Amaretto Cheesecake recipes! I have a lemon cheesecake recipe from Cook's Illustrated, and it's the one that everyone usually goes nuts for. They are big on ''instruction'' so it looks far more complicated than it really is. Lemon Cheesecake CookÂs Illustrated Serves 12 to 16 While this recipe takes several hours from start to finish, the actual preparation is simple, and baking and cooling proceed practically unattended. The finished cheesecake should be chilled for at least 4 hours before being sliced, and it can be made up to a day in advance. Leftovers can be refrigerated for up to 4 days, although the crust will become soggy. Crust 5 ounces Nabisco's Barnum's Animals Crackers or Social Tea Biscuits 3 tablespoons sugar 4 tablespoons unsalted butter, melted and kept warm Filling 1 ¼ cups (8 ¾ ounces) sugar 1 tablespoon grated zest plus ¼ cup juice from 1 or 2 lemons 1 ½ pounds (three 8-ounce packages) cream cheese, cut into rough 1-inch chunks and left to stand at room temperature 30 to 45 minutes 4 large eggs, room temperature 2 teaspoons vanilla extract ¼ teaspoon salt ½ cup heavy cream Lemon curd 1/3 cup juice from 2 lemons 2 large eggs plus 1 large egg yolk ½ cup (3 ½ ounces) sugar 2 tablespoons unsalted butter, cut into ½-inch cubes and chilled 1 tablespoon heavy cream ¼ teaspoon vanilla extract Pinch salt 1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. In a food processor, process the cookies to fine, even crumbs, about 30 seconds (you should have about 1 cup). Add the sugar and pulse 2 or 3 times to incorporate. Add the warm melted butter in a slow, steady stream while pulsing; pulse until the mixture is evenly moistened and resembles wet sand, about ten 1-second pulses. Transfer the mixture to 9-inch springform pan; using the bottom of a ramekin or a dry measuring cup, press the crumbs firmly and evenly into the pan bottom, keeping the sides as clean as possible. Bake until fragrant and golden brown, 15 to 18 minutes. Cool on a wire rack to room temperature, about 30 minutes. When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan. 2. For the filling: While the crust is cooling, process ¼ cup sugar and lemon zest in a food processor until the sugar is yellow and the zest is broken down, about 15 seconds, scraping down the bowl if necessary. Transfer the lemon sugar to a small bowl; stir in the remaining 1 cup sugar. 3. In a standing mixer fitted with the paddle attachment, beat the cream cheese on low to break up and soften slightly, about 5 seconds. With the machine running, add the sugar mixture in a slow steady stream; increase the speed to medium and continue to beat until the mixture is creamy and smooth, about 3 minutes, scraping down the bowl with a rubber spatula as needed. Reduce the speed to medium-low and add the eggs two at a time; beat until incorporated, about 30 seconds, scraping the sides and bottom of the bowl well after each addition. Add the lemon juice, vanilla, and salt and mix until just incorporated, about 5 seconds; add the heavy cream and mix until just incorporated, about 5 seconds longer. Give the batter a final scrape, stir with a rubber spatula, and pour into the prepared springform pan; fill the roasting pan with enough hot tap water to come halfway up the sides of the springform pan. Bake until the center jiggles slightly, the sides just start to puff, the surface is no longer shiny, and an instant-read thermometer inserted in the center of the cake registers 150 degrees, 55 to 60 minutes. Turn off the oven and prop open the oven door with a potholder or wooden spoon handle; allow the cake to cool in the water bath in the oven for 1 hour. Transfer the springform pan without the foil to a wire rack; run a small paring knife around the inside edge of the pan to loosen the sides of the cake, and cool the cake to room temperature, about 2 hours. 4. For the lemon curd: While the cheesecake bakes, heat the lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling. Whisk the eggs and yolk in a medium nonreactive bowl; gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the eggs, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture registers 170 degrees on an instant-read thermometer and is thick enough to cling to a spoon, about 3 minutes. Immediately remove the pan from the heat and stir in the cold butter until incorporated; stir in the cream, vanilla, and salt, then pour the curd through a fine-mesh strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap; refrigerate until needed. 5. To finish the cake: When the cheesecake is cool, scrape the lemon curd onto the cheesecake still in the springform pan; using an offset icing spatula, spread the curd evenly over the top of the cheesecake. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours. To serve, remove the sides of the springform pan and cut the cake into wedges.

Here it is, Localeater: Cauliflower Herb Bread Makes one 8" x 8" pan of bread Bake Time: 45-50 minutes Ingredients: 1 bag frozen mashed cauliflower (approx. 1 pound) 6 large eggs, separated 1 1/2 cups almond flour (not almond meal) 1/4 cup fresh grated Parmesan cheese (not the powdered in the shaker can) 5 cloves garlic, minced (it's seriously not too much) 1 TBS baking powder (aluminum-free, if you have it) 5 TBS Smart Balance butter substitute ( or butter, or other butter substitute, your choice), melted pinch of salt 2 TBS Italian dried mixed herbs, divided 2-3 teaspoons white sesame seeds Directions: Preheat oven to 350-degrees Cook mashed cauliflower according to package directions (I cook it in my microwave); cool until easy to handle; squeeze liquid out of it, using a thin cotton dish towel, cotton napkin, or nut milk bag). Set aside. In a large mixing bowl, stir together until combined, the egg yolks, almond flour, Parmesan, minced garlic, baking powder, melted Smart Balance and pinch of salt. Stir in cauliflower and (only) 1 TBS of the Italian herbs. In a separate bowl, preferably chilled, whip egg whites until soft peaks form. Gently fold into batter until just combined. Spoon batter into ungreased baking pan, smoothing top. Sprinkle with the reserved last tablespoon of Italian herbs and the white sesame seeds. Bake in 350-degree oven for 45-50 minutes. I would check after 35-40 minutes, as my home is at 6,000 feet above sea level, and baking times at lower levels may differ. *Delicious warm or at room temp. Store in your refrigerator for several days, covered. Freezes well. **Edited to add that this bread does NOT taste like cauliflower. I have always hated cauliflower (and Brussels sprouts-ugh!), and although I now use it in recipes mashed or riced, that recipe can never actually taste like cauliflower (LOL)!