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.