Buffalo Chicken Dip

2 8 oz packages cream cheese
1 8 oz container blue cheese dressing
1 12 oz bottle Frank's Red Hot sauce
2 cups cooked chicken breast, shredded (can use canned chicken)
2 cups sharp cheddar cheese, shredded
Frito Scoops
Triscuits
Celery sticks

Preheat oven to 350 degrees.
In a bowl, mix cream cheese, blue cheese, hot sauce and shredded chicken breast.  Spread in a 9x9 pan and sprinkle the cheddar cheese on top.  Bake for 30 minutes.  Serve warm.

Oatmeal Fudge Bars

1 cup margarine
2 cups brown sugar
2 eggs
2 t vanilla
2 1/2 cup flour
1 t baking soda
1 t salt
3 cups quick-cooking oats

Preheat oven to 350 degrees.  Grease a 9x13 baking dish.  In a large bowl, cream together margarine, brown sugar, eggs, and vanilla.  Add the flour, soda, salt; mix well.  Blend in oats.  Set aside while you make the fudge filling.

Filling: 1 12 oz pkg semi-sweet chocolate chips, 1 can sweetened condensed milk, 2 T margarine, 2 t vanilla.
Put all ingredients except vanilla in a glass bowl and warm in microwave for 1 minute.  Stir and microwave in 30 second increments until all ingredients are melted and blended together.  Add vanilla and stir in.

Spread 1/2-2/3 dough in the prepared pan.  Cover with fudge filling.  Crumble the remaining dough on top of filling. Bake for 25-30 minutes.  Allow to cool completely, then cut into bars.  Makes 30 bars.

Crisp

Mix together:
1 cup flour
1/2-1 cup sugar, depending on sweetness of fruit
1 t baking powder
3/4 t salt
1 unbeaten egg

Add: 1/2 cup oil.

Pour or layer 1 pint fruit in a baking dish.  Sprinkle batter mix over fruit, sprinkle cinnamon on top.  Bake 50-60 minutes at 350 degrees.

Jana's Brownies

2 sticks butter/margarine, melted
2 cups sugar
3 eggs, beaten
2/3 cup cocoa
1 cup chocolate chips
1 T vanilla
1 cup flour
1/4 t salt

Blend sugar and margarine and add eggs and rest of the ingredients.  Pour into a greased 9x13 pan and bake at 350 degrees for 35 minutes.

Triple Chocolate Cake

1 chocolate cake mix (can use white or yellow)
1 3 oz instant pudding mix (chocolate or vanilla)
1/4 cup oil
1 cup water
4 eggs
1 cup plain yogurt or sour cream
1 cup chocolate chips

Heat oven to 350.  Grease and flour bundt pan.  Mix together dry ingredients.  Add oil and water, mixing with wooden spoon.  Add eggs 1 at a time, mixing after each.  Add sour cream or yogurt and chips.  Pour into pan and bake for 45-55 minutes until toothpick comes out clean.

Magic Bars

Preheat oven to 350.
In a 9x13 pan layer the following:
1 stick of melted butter (to cover the bottom  of the pan)
1 1/2 cup graham cracker crumbs
1 cup chocolate chips
1 1/2 cup shredded coconut
1 cup chopped walnuts
1 can sweetened condensed milk (drizzle over everything)
Put in oven and bake for 25 minutes.

Lemon Bars

3/4 cups flour
1/3 cups powdered sugar
6 T butter/margarine, softened
Combine and pat into lightly greased 8x8 pan.  Bake 350 degrees 20 minutes.

Meanwhile, whisk together until frothy:
3 eggs, slightly beaten
1 1/2 cups sugar
3 T flour
1/4 cup lemon juice
Pour over hot crust.  Bake 20-25 minutes more.  Cool.

Chocolate Chip Pumpkin Bread

3 cups flour
2 t cinnamon
1 t salt
1 t baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups oil
1 1/2 cups chocolate chips

In a large bowl, combine the eggs, sugar, pumpkin and oil and beat together.  Add the dry ingredients to the top and fork stir to combine dry ingredients before mixing with wet ingredients.  Stir and mix dry and wet ingredients together until combined.  Fold in chocolate chips.
Pour into two greased 8x4 loaf pans.  Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Shrimp and Vegetable Stir Fry

1/4 cup orange juice
3 T soy sauce
2 garlic cloves, minced
1 t grated ginger
1 pound uncooked shrimp
1 T olive oil
1 package frozen stir fry vegetables
1/2 cup chicken broth
1 T cornstarch

In medium bowl, whisk together orange juice, soy sauce, garlic and ginger until combined.  Add shrimp, cover, and refrigerate 30 minutes.
Heat oil in large skillet over high heat.  Add vegetables and cook 5 minutes.  Remove shrimp from marinade with slotted spoon and add to skillet.  Cook 2-3 minutes, tossing occasionally, or until partially cooked.
Stir together marinade, broth and cornstarch.  Add to skillet and heat to boiling.  Cook 1 minute, or until sauce thickens and shrimp is cooked through.  Serve over rice and sprinkle with sliced green onions, if desired.

Ginger Orange Chicken

4 chicken breasts
1/2 cup flour
salt and pepper to taste
2 T butter
1 T olive oil
1 T green onion, minced
1 cup fresh orange juice
1 T brown sugar
1/2 t peeled and grated fresh ginger
2 t Dijon mustard
1 orange

Remove excess fat from chicken breasts.  Rinse and pat dry with paper towels.  Place between 2 sheets of plastic wrap and flatten to an even thickness, using a rolling pin or meat mallet.  Put the flour on a plate.  Lightly salt and pepper each breast and then lightly coat with flour, shaking off any excess.
In a large saute pan over medium heat, melt the butter with the olive oil.  When hot, add the chicken and saute, turning once, until lightly browned and opaque throughout when pierced with a knife, about 5 minutes on each side.  Transfer to a plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-high heat.  Add the green onion, orange juice, brown sugar, ginger and Dijon mustard and mix well, scraping up any browned bits from the bottom.  Cook, stirring, until thickened and reduced, about 5 minutes.  Taste and adjust the seasonings.
Return the chicken to the pan and turn the breasts over several times to coat them well with the sauce.  Transfer to a warmed serving plate or individual plates and spoon the remaining sauce over the breasts.  Top with zest from the orange.  Serve immediately.

Poulsen's Pork Chops

Brown boneless pork chops in a little olive oil.  Put 1 can cream of mushroom soup in crock pot, add chops. Add 1/3 can water to pan and scrape up browned bits; add to crock pot.  Add 1 T dried onions.  Cook on low 6 hours or high 4 hours.  Serve over mashed potatoes.

Cafe Rio Burritos

1 boneless pork tenderloin
1 1/2 cup catsup
1/4 cup brown sugar
1/2 t cayenne pepper
3 T apple cider vinegar
2 t dry mustard
4 T worchestershire sauce
2 t salt
4 cloves garlic, minced

Combine ingredients in a crock pot and cook for 4-6 hours.  Serve on tortilla with black beans, sour cream, Spanish rice and/or cheese.

Pepper Pasta

Cook 1 box fettuccine noodles according to package directions.
Saute 1 onion, 1 green pepper, 1 red pepper (all sliced and chopped) until soft, add 1 box of sliced mushrooms and cook until tender.
In a separate sauce pan, prepare Alfredo sauce - by store bought packet or from scratch.  Add sauce to vegetable mixture.  Serve over noodles.

Fettuccine Alfredo

1/2 cup butter
1/2 cup cream cheese, softened
2/3 cup grated Parmesan cheese
1 cup milk (or half-and-half or cream)
Parsley, salt and pepper to taste
Fettuccine noodles

Cook noodles according to package directions.  In a sauce pan, combine butter and cream cheese and cook on low until melted, stirring frequently.  They may separate.  Add Parmesan, then milk/cream a little at a time until you reach the desired consistency.  Add parsley, salt and pepper.  Serve over fettuccine noddles.  You can add chicken, shrimp, or steamed broccoli.

BBQ Pork Roast or Ribs

Put pork roast or ribs in crock pot and cover with BBQ sauce (I like Sweet Baby Ray's).  Cook on low 6-8 hours or high 4-5 hours.  If using a roast, you can shred the pork and serve on buns.

Bean Enchiladas

Cook 3 cups of rice and mix with 1/4 cup chopped cilantro, 1 T kosher salt and 3 T lime juice.
Fill tortillas with rice, chili beans (from a can - also could use refried beans), and shredded Cheddar cheese.  Roll and place in baking dish.  Cover with enchilada sauce and top with more shredded cheese.  Bake 350 20-30 minutes. Serve with chopped tomatoes and sour cream.

Cafe Rio Chicken

2 pounds chicken breasts
1/2 small bottle zesty Italian dressing
1 T minced garlic
1 packet Ranch dressing mix, mixed with 1/2 cup of water
12/ T chili powder
1/2 T cumin
Place all ingredients in a crock pot.  Cook on high 5-6 hours or low 8 hours.  Shred with a fork and serve in salads, burritos, tacos, etc.

Beef and Broccoli Stir Fry

3 T teriyaki sauce, divided
3 T cornstarch, divided
1 pound lean beef, such as top sirloin, sliced for stir fry
4 cups broccoli florets
1 cup sliced carrots
2 t oil, divided
1 t grated fresh ginger
2 garlic cloves, minced
1 cup chicken broth

Combine 2 T teriyaki sauce, 2 t cornstarch, and beef.  Refrigerate 30 minutes, or up to 10 hours.  Place broccoli and carrots in large bowl and cover tightly.  Microwave 5 minutes.
Heat 1 t oil in a large skillet over high heat.  Add half of beef and cook, stirring until browned, about 2 minutes.  Transfer to bowl with broccoli.  Repeat with remaining beef.
Dissolve remaining cornstarch into 1 T water.  Heat remaining oil in skillet; add ginger and garlic.  Cook 30 seconds, then stir in broth and remaining teriyaki sauce.  Bring to a boil.  Whisk in cornstarch mixture; boil 1 minute.  Stir in beef, broccoli and carrots; heat through.
Serve over rice.

Baked Spaghetti Dinner

12 oz package spaghetti noodles
1/3 cup olive oil
3 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
1 T dried basil, crushed
6 cups spaghetti sauce
1/2 pound sausage, sliced
2 cups mozzarella cheese, shredded and divided
1 cup Parmesan cheese, grated and divided

Cook spaghetti noodles according to package directions.  Drain, cover and set aside.
Preheat oven to 350 degrees.
Heal oil in large skillet on medium heat.  Add garlic, onion, peppers and basil.  Saute 3 minutes.  Add sauce and sausage; simmer 5 minutes.
Spread 1 cup of the sauce mixture into bottom of a 9x13 baking dish. Layer half of the spaghetti noodles, half of the remaining sauce mixture, 1 cup mozzarella, and 1/2 cup Parmesan.
Repeat layering.  Bake for 15-20 minutes.  Let stand 10 minutes before serving.

Chicken Wild Rice Soup

1/2 cup butter
1 onion, chopped
1/2 cup carrots, sliced
1/2 pound mushrooms, sliced
3/4 cup flour
6 cup chicken broth
2 cups cooked wild rice (I use a pre-cooked package of quinoa and wild rice)
1 pound cooked chicken, cubed
1/2 t salt
1/2 t mustard powder
1/2 t parsley
1/2 t black pepper
1 cup slivered almonds
2 cups half-and-half

Melt butter in large pot.  Saute onion and carrots for 5 minutes.  Add mushrooms and saute for 2 minutes more.  Add flour and stir well, coating vegetables.  Gradually pour in chicken broth, stirring constantly until all has been added.  Bring just to a boil, reduce heat to low and let simmer.  Next, add rice, chicken, salt, spices, and almonds.  Allow to heat through, then pour in half-and-half.  Let simmer 1-2 hours (do not boil).

Chili

1 pound ground beef
1 chopped onion
1/2 chopped green pepper
2 cloves garlic, minced
1 16 oz can petite diced tomatoes, NOT drained
1 16 oz can dark red kidney beans, drained
1 8 oz can tomato sauce (or more, if desired)
2-3 teaspoons chili powder
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Saute onion, green pepper and garlic and brown ground beef in a large saucepan.  Drain the fat.  Stir in the rest of the ingredients and bring to boil.  Then reduce heat, cover and simmer for 20 minutes.

Greeky Couscous Salad

1 1/2 cups couscous
3 T butter
2 1/4 cups water or broth
2 cups crumbled feta cheese
1 pint cherry tomatoes, cut in half
2 cucumbers, peeled, seeded and cut into cubes
1/2 cup loosely packed fresh basil leaves, chopped
juice of 1 lemon
1/4 cup olive oil
salt and pepper to taste

Melt butter in a sauce pan over medium heat.  Once butter is melted, add couscous and stir until coated.  Add water or broth, bring to a boil, then turn heat to low.  Cover until all liquid is absorbed (about 5-7 mintues).  Fluff with a fork in a large bowl and let cool down.

While couscous cools combine the rest of the ingredients and add to couscous.

Pasta Salad Primavera

8 ounces rotini or bowtie pasta, cooked according to package directions
2 cups broccoli florets
1 pint cherry tomatoes, halved
1 cup frozen peas
1 14 oz can water packed artichoke hearts, drained and chopped
1 small can black olives, drained
8 oz Mozzarella cheese, diced
1/2 cup fresh grated Parmesan cheese
1 T chopped basil
1 cup (or more) Bernstein's Cheese Garlic dressing
salt and pepper to taste

Two Cheese Salad

1 head green leaf lettuce, chopped
1 small bunch Romaine lettuce, chopped
3/4 pound Swiss cheese, grated
1 pound cottage cheese
3/4 pound fresh mushrooms, sliced
1/2 pound cooked bacon, crumbled
2 T purple onion, diced

Dressing:
1/4 cup white vinegar
1/4 cup oil
2 T sugar
1 T poppy seeds
1 T dried minced onion
1 t salt
1 t dry mustard

BBQ Chicken Chop Salad

Marinate 2 chicken breasts in 1 cup BBQ sauce and then bake at 350 for 30 minutes.  Chop into pieces and refrigerate.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3-4 Roma tomatoes, chopped
1 jicama, peeled and diced (optional)
1/2 cup cilantro, chopped
1 15 oz can black beans, drained and rinsed
1 cup sweet corn
1/2 pound Monterey Jack cheese, grated

Layer ingredients, starting with the lettuces, top with chicken.  Serve with Ranch dressing and corn tortilla chips.

KFC Cole Slaw

8 cups finely chopped cabbage
1/4 c. shredded carrot
2 T minced onion
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 T white vinegar
2 1/2 T lemon juice

Combine all ingredients except the first two in a large bowl and beat until smooth.
Add cabbage and carrots.
Cover and refrigerate for at least 2 hours before serving.
Makes 10-12 servings.

Cheesy Potatoes

10 potatoes
1 can cream of chicken soup
4 chopped green onions
1 T minced onion
1 lb grated cheese
1 pint sour cream

Preheat oven to 350.  Boil potatoes for approx. 30 minutes.  Let cool.  Peel skin off and grate all potatoes into a large bowl.  Mix in remaining ingredients and bake uncovered 20-30 minutes.

Jambalaya

½ stick margarine

½ pound sausage, diced

1 bag shrimp

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 ½ c long grain rice, uncooked

1 can diced tomatoes (or fresh)

1 cup stock (chicken or pork)

1 t kitchen bouquet

½ t thyme

1 t chili powder

¼ t black pepper

¼ t cayenne pepper

1 ½ t salt

Set oven to 300 degrees.  Place casserole dish in oven while preheating.

Over high heat melt butter, add onions and cook for 3-4 minutes.  Add peppers and garlic, cook 3-4 minutes more.  Add sausage and shrimp, cook 3-4 minutes more.  Reduce heat to medium and cook for 5 minutes (until vegetables are soft).  Add rice and stir thoroughly until each grain is moistened.  Add tomatoes, stock, kitchen bouquet, thyme, and chili powder.  Blend and cook to slow boil.  Turn down heat, season with salt and peppers – should be salty.  Transfer to casserole dish that has been in the oven.  Cover with lid and place in 300 degree oven for 45 minutes.  Do not remove cover before time is up.  Remove from oven and fluff rice. 

*You could change the meats and use chopped chicken or pork, or any combination of meats. 

CHICKEN AZTECA

1 15 oz. Can Black Beans

2 Cups Frozen Corn

1 garlic clove (I use a shake of Garlic Powder)

1/4 tsp. + Ground Cumin

1 Cup Chunky Salsa

5 Skinless Boneless Chicken Breast Halves (I use 2 Chicken Breasts)

1 8 oz. package of Cream Cheese

Cooked Rice

Shredded Cheese

Combine beans, corn, garlic, cumin, and half of salsa in Crock Pot.  Arrange chicken on top.  Pour remaining salsa on top.  Cover. Cook on high for 2-3 hours or low 4-6 hours.  Remove chicken and cut up pieces of cream cheese to melt while you cut up chicken into bite size pieces.  Add cream cheese to Crock Pot.  Add Chicken back to Crock Pot.

Stir and Heat Thoroughly.  Spoon over rice and top with shredded cheese.

BUTTERMILK CHICKEN

4 chicken breasts

1 ½ c buttermilk

¾ c flour

½ t salt

¼ t pepper

¼ c butter

1 can cream chicken soup

Put butter in 9x13 pan and put in oven while preheating to 425.  
Combine flour, salt, pepper.  
Pound chicken breasts to even thickness, dip in ½ c buttermilk, dredge in flour, place in pan.  
Bake uncovered for 30 min.  Turn and bake another 15 min.  Turn again and pour 1 c buttermilk and can of soup mixed together over chicken.  Bake 15 min. more. 

Good served with potatoes or rice.

Spinach, Chicken and Pasta Salad

16 oz. Bowtie pasta, cooked

1 (10 oz.) Bag fresh spinach

1 (6 oz.) Bag craisins

2 (11 oz.) cans mandarin oranges, drained.

½ C chopped fresh parsley

1 bunch chopped green onions

2 C. cooked, diced chicken

Dressing:

¾ C. oil

2/3 C. bottled teriyaki sauce

2/3 C. vinegar (white, red wine, or apple cider- whatever you like!)

6 T. sugar

½ t. salt

½ t. pepper

Blend the dressing ingredients in a blender.  Mix the dressing and cooked pasta in a large bowl and refrigerate for a while (2 hours).  Just before serving, add all ingredients, minus the spinach. You can either mix in the spinach with the other ingredients, or serve the pasta mixture over spinach in individual servings.  This makes a lot!

ORANGE JULIUS

6 oz. of frozen orange juice concentrate

1 c. milk

1 c. water

1/3 c. sugar

1 t. vanilla

10-12 ice cubes

Place in a blender until mixed well.  Variations:  You could use any juice concentrate

Or…You could omit the water and use a 15 oz can of peaches, pineapple or any other canned fruit you like, I often will freeze these cans before using.

Or…You could use fresh fruit instead of the orange juice concentrate, such as a banana or strawberries.

HOLIDAY WASSAIL

8 c. water

1 c. sugar

1 quart grape juice (not frozen)

1 12 oz. can orange juice concentrate (frozen)

1 12 oz. can lemonade juice concentrate (frozen)

5 cinnamon sticks

12 whole cloves

Simmer on low heat until warm.  Strain before serving.

Terry's Holiday Drink

1/2 gallon cranberry juice
1/4 gallon orange juice
1/4 gallon pineapple juice
1 gallon 7-Up soda

Light and Crispy Waffles

2 1/4 cup flour
3/4 cup cornstarch
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
Mix dry ingredients together, then add

3 cups buttermilk
1 cup vegetable oil
3 eggs
2 teaspoons vanilla

Best to let batter stand in refrigerator for 30 minutes before making waffles.

Shrimp Scampi

Start boiling water for one package angel hair pasta.
In a large skilled over medium heat saute 1/2 of an onion, diced, in 4 T butter and 2 T olive oil.  Add 4 cloves garlic and then 1 pound shrimp.  Let cook until no longer gray.
Add the juice from 3 lemons, 1/3 cup water, 4 dashes of hot sauce or 1/4 teaspoon chili powder, salt and pepper to taste.  Stir and reduce heat to low.
Boil angel hair pasta in water.  Drain but reserve a cup of the water.
Remove skillet from heat, add pasta and toss, adding additional water if sauce starts to get too thick.  Add additional salt and pepper if needed.  Top with grated Parmesan cheese and chopped parsley.  S
Serve immediately.

Taco Soup

1/2 pound ground beef
8 oz can tomato sauce
1/2 cup chopped onion
1/2 envelope taco seasoning
16 oz can petite diced tomatoes
1/2 of a 16 oz can kidney beans, undrained
15 oz can of corn (optional)

Saute onion and brown ground beef, and drain.  Then add all other ingredients.  Cover and simmer 15 minutes.  Serve with cheese, sour cream and tortilla chips or Fritos on top.

Chicken Manicotti

Take raw chicken strips and sprinkle with garlic, salt and pepper.  Put inside uncooked manicotti tubes.
Mix 1 large jar of marinara sauce with 3/4 cups water.  Spread 1/3 sauce on bottom of a 9x13 pan.  Place stuffed noodles on the sauce, making sure every noodle is covered.  Bake 350 for 1 hour.  Remove from oven, sprinkle with cheese (Parmesan and mozzarella), and place back in oven until cheese is melted.

Corn Souffle

1 15 oz can corn niblets, with liquid
1 15 ox can creamed corn, with liquid
1 8.5 oz box Jiffy corn muffin mix
1 cup sour cream
1/4 cup melted butter

Preheat oven to 350 degrees and lightly grease a 9 inch square baking dish.
In a medium bowl, mix all the ingredients together and bake for 50-60 minutes or until the souffle is golden brown and the center is set.
Makes 8 servings.

Nacho Casserole

1 pound ground beef (optional)
1 onion, chopped finely
1 15 oz can corn
1 16 oz can chili beans
1 15 oz can tomato sauce
1 package taco seasoning (or 1/2 pkg, depending on your tastes)
3 cups shredded cheddar cheese, divided
3 cups slightly crushed tortilla chips
toppings: sour cream, diced tomatoes, green onions

Preheat over to 350 degrees.  Lightly grease a 9x13 baking dish.
Saute the onion until golden and brown and drain the ground beef (if using).
Add the corn, chili beans, tomato sauce, and taco seasoning and stir until combined.  Cook over medium heat for about 5 minutes until all the ingredients have warmed through.
Spoon half the meat/bean mixture into the baking dish and top with half the crushed chips and half the shredded cheese.
Pour the remaining half of the meat/bean mixture on top and add the remaining chips and then cheese.
Cover with aluminum foil and bake for 20-25 minutes or until hot and bubbly, taking off the foil for the last 5-10 minutes.
Drizzle with sour cream and top with diced tomatoes and green onions.
Makes 10 servings.

Chicken Pesto Stuffed Shells

24 jumbo pasta shells
2 cups cooked, shredded chicken
4 oz cream cheese, softened
1/4 cup basil pesto
2/3 cup ricotta cheese
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
2 cloves garlic, minced
2 cups marinara sauce

Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Prepare the pasta shells according to the package directions.
In a medium bowl, stir together the chicken, cream cheese, pesto, ricotta, salt, Parmesan, onion powder, and garlic.
Spoon the mixture into the cooked pasta shells and place them in the baking dish.
Top each shell with a large spoonful of marinara sauce.
Cover the dish with aluminum foil and bake, covered, for 20-25 minutes.  Sprinkle with additional Parmesan cheese and serve.
Makes 24 shells.

Scotcheroos

1 C karo syrup

1 C sugar

1 C creamy peanut butter
1 tsp vanilla

6 C rice krispies

1 cup milk chocolate chips

1 cup butterscotch chips

Bring Karo and sugar to a boil. Add peanut butter. Take off heat and add vanilla.  Pour over rice krispies and mix thoroughly. Spread in a greased 9x13 pan.  Cool.  Melt chips and spread over cooled krispies. Cool completely and cut into bars.

Thai Peanut Noodle Salad ~ Susan Fredrickson

1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
2 Tbsp. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks, or 1 pkg frozen stir fry vegetables, sauteed until warm
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 pkg. (1 lb.) thin spaghetti
4 green onions, sliced
1 cup chopped cilantro

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.  Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

Au Jus Sandwiches ~ Heidi Allen

2-3 lb cut of beef (I use London Broil)

2 C beef broth

2 C water

1 packet Au Jus Seasoning

1 packet Good Seasons Italian dressing mix

Put everything in a slow cooker and cook on low for 8 hours. Serve on French rolls that have been broiled with Provolone cheese on them. Use the cooking liquid as the dip for your sandwich.

Spinach Artichoke Dip ~ Heidi Allen

2 C grated Mozzarella cheese

½ C sour cream

½ C grated Parmesan cheese

dash of pepper

3 garlic cloves, crushed

1 (14 oz) can artichoke hearts, drained and chopped

2 blocks cream cheese, softened

2 C spinach, chopped

Combine 1 ½ C of the mozzarella, 2 Tbsp of the Parmesan, and all the other ingredients. Stir until well blended. Put in a 8x8 baking dish. Sprinkle the top with the remaining mozzarella and Parmesan. Bake at 350 for 45 minutes or until the entire top is golden brown and bubbly. Serve with tortilla chips or crackers.

Honey Lime Chicken Enchiladas ~ Nellie Thurston

1/2 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp. garlic powder

1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate at least 30 minutes (I usually do longer).

2 (10 oz,) cans green enchilada sauce

1 c. half & half

flour tortillas

shredded colby jack cheese (or monterey/colby mix)

Mix enchilada sauce with half & half. Spread roughly 3/4 c. of the sauce on the bottom of a 9x13 dish. Fill tortillas with chicken mixture and shredded cheese, roll-up, then place side by side in dish. Pour remaining sauce on and top with more cheese. Bake at 350° F. for 25-30 minutes. 

Roasted Asparagus and Tomato Penne Salad with Goat Cheese ~ Alissa Gardner

2 cups uncooked penne or mostaccioli (tube-shaped pasta)

12 asparagus spears

12 cherry tomatoes

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved (I omit the olives)

2 cups baby arugula

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

Panera's Cream Cheese Potato Soup

4 cups chicken broth

4 cups peeled and cubed potatoes

1/4 cup minced onion

½ cup sliced carrots

½ cup chopped celery

1/2 teaspoon seasoning salt

1/4 teaspoon white pepper

1/4 teaspoon ground red pepper

1 (8 ounce) packages cream cheese, cut into chunks

Directions

Combine broth, potatoes, onion, and spices.

Boil on medium heat until potatoes are tender.

Smash a few of the potatoes to release their starch for thickening.

OR – put half the potatoes, some broth and cream cheese in blender.  Cool for a minute then puree and add back to pan. 

Reduce to low heat.

Add cream cheese.

Heat, stirring frequently, until cheese melts.

Best Cupcake Recipe (Mauri)

Filling-

Blend:

1 8 oz cream cheese (softened)

1 egg

1/3 c. sugar

1/8 tsp. salt

Stir in: 6 oz chocolate chips

Set aside.

Cupcakes-

2 c. water

2/3 c. oil

2 Tbsp vinegar

2 tsp. vanilla

3 c. flour

1/2 c. cocoa powder

2 tsp. soda

2 c. sugar

Mix liquids in one bowl and dry ingredients in a separate bowl. Then mix together until batter is lump free. Preheat oven to 350. Fill each cup (in muffin tin) 3/4 of the way with batter. Add 1 Tbsp. cream cheese filling on top.  Bake 25-30 minutes. Yields 2 dozen

**They are not pretty when they come out of the oven, so frosting them is a must! I used the Wilton chocolate buttercream recipe.**

Wilton Chocolate Buttercream Frosting

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine, softened

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

3-4 tablespoons milk

Makes

About 3 cups of icing.

Instructions:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Monster Cookies

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12 -ounce jar creamy peanut butter

1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Classic Pancakes

2 eggs, well beaten

½ cup milk

2 T cooking oil

¾ cup flour

2 tsp baking powder

½ t salt

½ t sugar

Beat together wet ingredients, add dry

(fork combine first) and stir with wire

whisk until well blended. 

Chocolate Toffee Moist Cake

INGREDIENTS:

1 (18.25 ounce) package devil's food cake mix 1/2 (14 ounce) can sweetened condensed milk 6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1.	Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2.	In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3.	Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Options:

Poke with back end of wooden spoon and pour caramel and condensed milk into holes. 

Use caramel sauce and chocolate syrup (no milk).

Half the oil to make it more dense.

Use real whipped cream.

Could double the milk and caramel amounts.

Chocolate Caramel Chex Mix

INGREDIENTS

8 cups Chocolate Chex® cereal

3/4 cup cup packed brown sugar

6 tablespoons butter or margarine

3 tablespoons light corn syrup

1/4 teaspoon baking soda

1 cup Reese's Peanut Butter Cups, MINI size – or milky way or rolo bites

1 cup MINIATURE marshmallows

1/2 cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)

1 tablespoon heavy cream

1/2 cup MILK chocolate baking chips (or more if you're a huge chocolate fan)

1/2 cup vanilla (white) chocolate baking chips

1 teaspoon coarse sea salt

DIRECTIONS

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.

In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack.

Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency). Drizzle over the snack mixture.

Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.)

Quickly sprinkle coarse salt over all while candy drizzles are still wet.

Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

Libby's Pumpkin Roll

CAKE

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup  Pumpkin

1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Chocolate Cheerios

8 cups Cheerios in a large bowl.

Melt together 5 cups marshmallows, 1 ½ cups chocolate chips, ¼ cup margarine/butter, ½ cup corn syrup in microwave.  When it’s all blended add 1 tsp vanilla.  Spread over Cheerios and mix in, adding another 1 cup mini marshmallows.  

Oatmeal Chocolate Chip Cookies

1 pound butter

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp vanilla

2 tsp soda

2 tsp baking powder

1 tsp salt

4 cups flour

5 cups oatmeal

3 cups chocolate chips

400 degrees, 6-10 minutes

Curry Chicken with Broccoli

Cook 5 chicken breasts at 350 25 minutes; cut into small pieces

Steam a pan full of broccoli spears.

Place both in the bottom of a casserole pan and pour the following over it.

2 cans cream of chicken soup, ½ cup mayonnaise, ½ tsp curry, 2 tsp lemon juice.

Sprinkle shredded cheddar cheese and parmesan cheese over it.  Bake 40 minutes at 350. 

Spicy Coconut Chicken

Combine:

½ cup cornflake crumbs

½ tsp salt

¼ tsp pepper

¼ tsp cayenne pepper

½ cup coconut

Dip boneless chicken breasts in milk then crumb mixture.  Place on a greased, foil-covered baking sheet and drizzle with butter.  Bake at 350 for 30 minutes.

Serve with easy gravy: combine in saucepan 1 can cream of chicken soup, a little milk, a few dollops of sour cream, and a dash of lemon juice to the right consistency and taste.  Heat until warm.  Serve over mashed potatoes. 

Sweet and Sour Chicken

4-6 boneless chicken breasts, cut up into chunks.

Combine ¼ cup each flour and cornstarch, plus salt and pepper. 

Shake chicken pieces in flour mixture, then dust off with a sieve.

Fry chicken pieces in oil (heated over medium heat) for about 30 seconds on each side.

Meanwhile, combine the following in a saucepan over medium heat.

1 cup sugar

½ cup white vinegar

½ cup water

¼ cup ketchup

1 T soy sauce

½ tsp garlic salt

1 T cornstarch, mixed with 1 T cold water.

Place browned chicken in a baking dish; pour sauce over chicken and bake at 350 for 30 minutes.  Serve over rice.  

Cabbage Casserole

Sauté 1 chopped onion in 6 T butter.  Mix with 1 bag chopped cabbage, 1 can cream of mushroom soup, and 8 oz shredded cheddar.  Put in a casserole dish (round) and bake 30 minutes at 350.  

Shrimp and Cream Cheese Appetizer

1 brick of cream cheese (room temperature for easy spreading)

1 bottle of cocktail sauce

A good amount of cooked salad shrimp or small shrimp, rinsed and chilled

Serve with crackers of your choice.  

Baked Ziti

1 lb ziti, prepared

Mix the following:

16 oz ricotta cheese

8 oz mozzarella cheese, shredded

1 egg

¼ cup parmesan cheese

Spinach

Basil

Oregano

Layer pasta, spaghetti sauce, ricotta mixture twice, add a layer of mozzarella and parmesan cheese on top. Bake at 350 for 45 minutes covered and 15 minutes uncovered. 

Peanut Butter Chocolate Popcorn

½ cup light corn syrup

½ cup sugar

½ cup peanut butter

½ c chocolate chips

8 cups popped popcorn

½ cup salted or honey roasted peanuts

Preheat oven to 300 degrees. Grease roasting pan.  Combine popcorn and nuts in roasting pan.  Melt sugar and corn syrup in a saucepan, add peanut butter and chocolate chips (or drizzle melted chocolate chips over after).  Pour over popcorn and coat.  Bake 30 minutes, stirring frequently.  

Meal Ideas

Shrimp pasta (Alfredo sauce)

Shrimp curry sandwich

Shrimp fajitas

Shrimp stir fry

Shrimp Cajun pasta

Chicken fettuccini salad

Chicken cordon bleu (regular or casserole)

BBQ chicken sandwiches

Marinated grilled chicken

Mediterranean baked chicken

Parmesan chicken

Fajitas (chicken, shredded beef or steak; can use Italian dressing as marinade)

Sweet and sour chicken

Spicy coconut chicken

Curry chicken (yellow or red, with spinach)

Indian chicken

Curry chicken salad sandwiches

Chicken with taco sauce in crock pot-over salad

Jambalaya

Moroccan chicken

Orange chicken

Buttermilk chicken

Chicken and artichoke casserole

Chicken azteca/SW crockpot chicken

Fried chicken

Teriyaki chicken

Italian chicken and vegetable skewers

Sukiyaki

Spicy honey chicken

Chicken enchiladas

Chicken pasta salad

Jerk chicken

Beef BBQ sandwich

Teriyaki Steak

Beef roast

Beef and broccoli stir fry

Hamburgers

Tacos

Sloppy joes

Marinated turkey tenderloins

Turkey breast

Pork roast

Poulsen’s pork chops

Pulled pork sandwiches

Ribs

Café Rio Pork burritos

Ham

                  

Salmon (lemon butter or teriyaki)

Calzones

Bean enchiladas (refried or black)

Spinach lasagna

Spaghetti

Pepper pasta

Pasta salad

Pizza

Spaghetti bake

Nachos

7-layer dip

Buffalo chicken salad

Spinach salad

BBQ chicken salad

Asian salad (Top Ramen)

Winter salad

Chicken tortilla soup

Taco soup

Potato soup

Chili

Chicken wild rice soup

Eggs (scrambled, goat cheese omelette)

Pancakes

Grilled cheese

Sandwiches

Frozen meals

Spinach Quiche

Sides

Rice-a-roni wild rice, others

Cous cous

Mashed potatoes

Rice

Pasta

Béarnaise sauce on salmon

Black bean salad

Roasted asparagus and red peppers

Roasted Rosemary potatoes

Sesame green beans

Spinach poppers

Cabbage bake

Roasted squash and sweet potatoes

Ranch potatoes

Potato salad

Cole slaw

Cheesey smashed potatoes

Greeky cous cous salad

Cucumbers and onions

Roasted veggies (mushrooms, zucchini)

Caesar salad

Chips and dip

Pasta salad

Broccoli salad

Appetizers

Buffalo wings

Shrimp

Shrimp, cream cheese, cocktail sauce, crackers

Fried cheese

7 layer dip

Spinach and artichoke dip

Ranch dip (with shrimp)

Hummus and pitas

Stuffed mushrooms

Buffalo chicken dip