Morgan Turner likes quick, recipes; enjoying quarantine time with kids

According to Morgan Turner of Bruce, Chicken Alfredo with crispy bacon is one of their family favorites.
“Who doesn’t love Olive Garden?” she asked, then added that this recipe was the closest she has been able to find “to bring Olive Garden home. I’m still working on the salad and bread sticks.”
The best thing about this recipe is that it’s quick and easy, she said. “ I almost refuse to make anything that has more than a few ingredients or requires much time to make.”
“We (she and husband Will) are super busy with two active kid (Tatum and Taylor). I don’t have hours to spend in the kitchen cooking and would rather spend my extra time with them,” she said.

Every summer they take a family vacation to the beach, usually scheduled around one of their kids’ travel ball World Series.
“Like most people when we get there, we go to the grocery store to purchase food for the week. I usually make several dips to keep in the fridge to snack on throughout the week. The corn dip is perfect after coming in from the beach or ball games. You can eat this with wheat thins or my favorite Fritos,” she said.

“I was introduced to the Hello Dolly recipe when I was in high school while swimming at a friend’s house and I immediately fell in love! This has been my go to since then anytime I’m asked to make something for a bake sale and youth events at church. I’ve always been a big dessert person so having a good dessert is important to me. I have more dessert recipes than anything else. In my opinion dessert should be eaten first!”
Morgan said she has spent her time during this quarantine painting rocks, dying and hunting Easter eggs, riding the side by side, drawing with sidewalk chalk and jumping on the trampoline with her kids.

“This time has been a blessing in disguise. God has removed everything that fills our time to turn our focus back on Him. This has forced me and my kids to find other things to fill our time other than playing ball. Even though I miss baseball and softball, I’ll be forever thankful they’ve been given the opportunity to slow down and enjoy being a kid,” she said.

Chicken Alfredo w/bacon
4 slices bacon (can double amount)
1 3/4 lbs. boneless chicken breasts
(about 3)
3/4 tsp. pepper
1/2 tsp. salt
2 Tbsp. chicken broth
3/4 cup onion, chopped
5 garlic cloves, minced
2 cups heavy whipping cream (add more if you want it extra creamy)
1 1/2 cups Parmesan cheese, shredded
3 Tbsp. parsley, freshly chopped
16 oz. fettuccine pasta (cooked and kept warm)
1/4 cup water (reserved water from boiling pasta)
Heat a large skillet over medium heat. Add bacon, cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon, set aside. Sprinkle chicken with salt and pepper. Brown chicken in drippings. Add chicken broth. Cover and cook 15-20 minutes or until cooked through. Remove chicken and shred. Add onion and garlic to skillet seven minutes over medium high heat or until onion is tender. Add shredded chicken, stir in cream. Cook five minutes or until thickened slightly. Remove from heat. Add cheese and parsley, stirring until cheese melts. Toss cooked fettuccine with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon.

Hello Dolly
1 package graham crackers (8 or 9 whole crackers)
1 stick butter (8 Tbsp.) melted
1 cup sweetened coconut flakes
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 (14 oz.) can sweetened condensed milk
Preheat oven to 350°. Line 9×13” baking pan with foil so that it hangs slightly over the sides. Place graham crackers in blender and pulse several times until crackers are finely ground. Pour into a bowl and add melted butter, stirring to fully coat the crumbs. Spread the buttered crumbs into the bottom of the lined pan, pressing to create a thin and even layer. Then later the following ingredients in order: coconut flakes, chocolate chips and peanut butter chips evenly over the graham cracker crust. Spoon or pour can of sweetened condensed milk evenly over the surface of the entire pan. Place in preheated oven and bake until top is golden brown, about 25-30 minutes. Cool in pan on a wire rack about two hours.

Corn Dip
2 cans Mexican corn
1 can regular corn
Cheddar cheese
Cup of mayo
Cup of sour cream
Green onions
Pepper
2 small can jalapenos
Add red pepper flakes for spice. Mix together and refrigerate.