Emily Howey

Chicken Bacon Pasta

Garlic Bread

Green Salad

Peach Cobbler with Ice Cream

Chicken Bacon Pasta
1/2 pound Penne Pasta
4 slices bacon
1/2 Tbs. butter
1 cup milk
1 chicken breast
1 Tbsp. flour
1/2 cup cheddar cheese
1/2 packet Ranch seasoning
Green onion

Cook pasta, drain, return to pot to keep warm.  Cook bacon in large skillet over medium heat until crisp. Drain all but 1/2 Tbsp. of bacon drippings.  Season chicken with salt and pepper.  Add butter to bacon dripping then add chicken, cook until tender and no longer pink.  Sprinkle the flour and Ranch mix over chicken, stirring to coat evenly.  Stir in milk and cook until thickened and bubbly.  Stir in cheese and half the bacon.  Mix into pasta and sprinkle with extra bacon and cheese.

Peach Cobbler
1 yellow cake mix
1 can sprite
5-6 cups fresh peaches or 24 oz. canned peaches
2 Tbsp. cinnamon

Preheat oven to 350.  Spray 9x13 inch pan.  Peel and slice peaches into pan.  Sprinkle cake mix on top of peaches and press down.  Pour can of sprite on top.  Sprinkle with cinnamon.  Bake for one hour and let cook 5 minutes.