Valley College

Preheat the oven to 375°F. Line a baking sheet with parchment paper. 

Bake the rolls according to the package directions, reserving the icing packet for later. Allow to cool completely. 

Place the cinnamon rolls in a food processor and pulse until coarse crumbs form. Add the cream cheese, powdered sugar, ½ teaspoon of the cinnamon, and the reserved cream cheese icing and pulse until almost combined.  

Spoon the mixture into a medium bowl and mix by hand until combined. 

Scoop the mixture into 1 tablespoon-size balls and roll them until smooth and round. Place on the prepared baking sheet and refrigerate until firm, about 30 minutes. 

In a medium microwave-safe bowl, melt the candy melts and vegetable oil in the microwave in 15-second intervals, stirring between each, until smooth and melted, about 45 seconds. Let cool slightly.  

Using a fork, dip the cinnamon roll balls in the melts and place on a prepared baking sheet. Let set for a few minutes, then remelt the remaining candy melts if necessary. Transfer about 2 tablespoons to a bowl and stir in the remaining ½ teaspoon cinnamon. Add the cinnamon candy melt mixture to a piping bag or plastic zip-top bag, trimming off the tip of the bag. Drizzle or swirl the candy melts onto the truffles as desired. Let set, about 10 minutes. 

Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables. 

Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly. 

Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray. 

In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, beef broth, Worcestershire sauce, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, meatballs, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes. 

Uncover; stir. Check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step. 

In a small bowl, mix together breadcrumbs and melted butter. Sprinkle breadcrumbs over casserole and bake, uncovered, for 10 more minutes (or until topping is golden brown and pasta is tender). 

Garnish with fresh parsley, if desired.