Cheesy Potatoes

2 lb bag frozen hashbrowns
1 stick melted butter
1.5 cans cream of chicken or mushroom soup
12 oz sour cream
2 cups colby jack or cheddar cheese – shredded
Corn flakes, crushed

Mix butter, soup & sour cream. Add hashbrowns and stir. Add 1 ¼ cups cheese or so and mix. Add salt and pepper to taste, some people also add some chopped onion. Pour into greased casserole dish. Sprinkle remaining cheese on top. Add crushed corn flakes to top of casserole and drizzle a little butter over top. Bake at 350 for 45 minutes or until bubbly and hot. Serve and die happy!

Mexican Chicken

2 boneless, skinless chicken breasts, cooked & cubed or shredded
1 can cream of chicken soup
1 can Ro-Tel
2 cups shredded mild Cheddar cheese
2-3 cups crumbled Doritos

In a 9x13 baking dish, mix all ingredients, except doritos. Bake at 350 for 30-40 minutes, stirring occasionally. Place crumbled Doritos on top and bake an additional 1-3 minutes.

May be served over Spanish rice or by itself.

Source: Lutheran Church of Hope Cookbook

Banana Oatmeal Cookies

INGREDIENTS (Nutrition)
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1 egg
1 cup mashed bananas
1 3/4 cups quick cooking oats
1/2 cup chopped nuts

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.

Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.

Bake at 400 degrees F (200 degrees C) for 10-12 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Source: http://allrecipes.com/Recipe/Banana-Oatmeal-Cookie/Detail.aspx

Award Winning Soft Chocolate Chip Cookies

INGREDIENTS (Nutrition)
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 minutes in the preheated oven. Edges should be golden brown.

Source: http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx?prop31=3

PW's Holiday Bacon Appetizers

Club Crackers
Thin Sliced Bacon
Grated Parmesan Cheese

Optional Alternative:
Brown Sugar instead of Parmesan Cheese

Lay crackers (as many as you want) flat on a cookie sheet.

Scoop about 1 tsp. parmesan cheese onto each cracker.

Cut your package of bacon in half, and, carefully so cheese doesn't fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place bacon wrapped cracker onto baking sheet and bake for about 2 hours at 250.

Source: http://thepioneerwoman.com/cooking/2007/12/flashback_1981_-_holiday_bacon_appetizers/

Taco Soup

1 lb. hamburger
1 envelope taco seasoning
1 can tomato soup
1 can diced tomatoes
1 can corn
1 can black beans, drained & rinsed

Brown hamburger and add taco seasoning according to package directions. Add can of soup, corn, tomatoes, and beans.

Heat in crock pot or in large sauce pan, bring to a boil then simmer for 2-3 hours. Serve with sour cream, cheese and tortilla chips. Enjoy!

Source: Kathy Menninga

Fuss-Free Ravioli and Cheese Bake

1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) beef or vegetable broth
1/4 cup Zesty Italian Dressing
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli
1 cup shredded Mozzarella Cheese

HEAT oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.

BAKE 50 min. or until ravioli is tender.

REMOVE foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.

Substitute:

You can also use frozen ravioli - no need to thaw, just use like fresh.

Special Extra
For a delicious flavor twist, stir 1 Tbsp. pesto or 2 Tbsp. chopped fresh basil into the ravioli mixture just before sprinkling with the cheese.

Source: http://www.kraftfoods.com/kf/recipes/fuss-free-ravioli-cheese-bake-94526.aspx

Vegetarian Penne

INGREDIENTS
2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Source: http://allrecipes.com/Recipe/Vegetarian-Penne/Detail.aspx

Perfect Pumpkin Pie

INGREDIENTS (Nutrition)
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Source: http://allrecipes.com/Recipe/Perfect-Pumpkin-Pie/Detail.aspx

this recipe gets 5 stars from 550 raters

Slow Cooker Chicken & Dumplings

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 cans cream of chicken soup
1 onion, finely diced
2 10 oz pkg refrigerated biscuit dough, torn into pieces

1 can low sodium chicken broth

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth (or water) to cover.

Cover, and cook for 5 to 6 hours on High. About 60-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Source: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx

Chicken Marsala

4 T. butter
4 boneless chicken breasts
4 shallots, finely chopped (or about 1/4 cup finely chopped onion)
1/2 pound fresh mushrooms (I put in full container)
1/4 cup dry Marsala (Marsala cooking wine)
1/2 cup heavy cream
1 t. lemon juice
salt and pepper

In a large frying pan melt 2 T. of the butter over medium heat. Add chicken and saute utnil browned. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned. Add marsala and bring to a boil, scraping up any browned bits from bottom of pan. Add cream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes-can let saute in pan for 30 minutes or so. Enjoy!
(I serve with mashed potatoes)

Source: Peggy Krueger

Melissa's Cheesecake Bars

2 rolls Pillsbury Choc. Chip Cookie Dough
1 (8 oz) Cream Cheese (softened)
1 (3 oz) Cream Cheese (softened)
2/3 C Sugar
1 egg
1 tsp vanilla

For bottom crust thinly slice 1 roll of the cookie dough. It should be very cold or frozen. Layer in bottom of 9X13 greased pan. Slices may overlap. Make filling: cream the cream cheese w/ sugar; add egg and vanilla. Spread over bottom layer of cookie dough. Slice other roll of cookie dough and layer on top of cream cheese mixture. Bake at 350 for 30 minutes or until lightly brown on top.

Source: Melissa Billings

Chuck's Favorite Mac & Cheese

1 8 oz pkg elbow macaroni
1 8 oz pkg shredded sharp Cheddar cheese
1 12 oz container small curd cottage cheese
1 8 oz container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

Bake 30 to 35 minutes, or until top is golden.

Source: http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx

Bean & Potato Enchiladas

1 can Pinto beans
1 cup mashed potatoes
1 cup green chile or salsa
1 bag shredded Mexican blend cheese
1 pkg. soft corn tortillas
1 can enchilada sauce

Pour half the enchilada sauce in the bottom of pan. Mix the beans, potatoes, and green chile in a bowl. Warm tortillas to make pliable. Dollop 1/4 c. mixture into tortilla, sprinkle with cheese, roll up and place seam side down in pan. Continue with the rest of mixture. Pour remaining enchilada sauce over dish. Sprinkle with cheese.

Bake at 350 degrees for 30 minutes.

Hot Toddy

Hot Toddy

Bring on Winter - We're Ready!

1 oz. Brandy
1 Tablespoon Honey
1/4 Lemon
1 cup Boiling Water
1 Tea Bag

Coat the bottom of a mug with the honey. Add brandy and juice of lemon quarter. On the side, boil water and add tea bag to make hot tea. Pour steaming tea into honey/brandy/lemon combination.

(I used one teaspoon lemon juice in place of lemon, and green tea...This was SOOOO good and I bet it would taste good when you're sick)

Source: http://www.drinkoftheweek.com/archive/h/hot_toddy.htm

PW's Delicious, Creamy Mashed Potatoes

5 lbs. russet or yukon gold potatoes

1 1/2 sticks butter

1 8 oz. pkg. softened cream cheese

1/2 - 3/4 cut half & half

1/2 - 1 tsp Lawry's Seasoning Salt

1/2 - 1 tsp. black pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 -35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost-but not totally-fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter, 1 8 oz. package of cream cheese and about 1/2 cup of half & half. Mash, mash, mash! Next, add about 1/2 tsp. of Lawry's Seasoning Salt and 1/2 tsp. of black pepper.

Stir well and place in a medium baking dish and to top it off with, you guessed it, butter! Throw a few pats of butter over the top of the potatoes and place them in a 350 oven and heat until butter is melted and potatoes are warmed through. (Note: when making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350 oven for about 20-30 minutes or until warmed through.)

Source: http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/

Pioneer Woman's Pot Roast

Ingredients:
1 chuck roast (3-5) lbs.

2 onions
6-8 carrots
salt
pepper
beef stock
fresh rosemary & thyme

Optional:

red wine

garlic

mushrooms

First & foremost, choose a nicely marbled piece of meat. This will enhance the flavor of the pot roast like nothing else.

First, heat the pot/dutch oven over medium high heat. Then add 2-3 tbsp of olive oil (or do a olive oil/butter split). Generously salt and pepper your chuck roast.

Cut 2 onions in half and cut 6-8 carrots into 2 in. slices. When the oil in the pot is very hot (but not smoking) add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Now throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat into the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the butter still on high use either red wine or beef broth (about 1 cup) to de-glaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently de-glazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onions and the carrots as well as 3 or 4 sprigs of rosemary and 3 sprigs of thyme.

Put the lid on, then roast in a 275 oven for 3 hours for 3 lb. roast, 4 hours or so for a 4-5 lb. roast.
Source: http://thepioneerwoman.com/cooking/2008/01/2008_the_year_of_the_pot_roast/

Baked Pesto Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/2 cup refrigerated pesto with basil
2 plum tomatoes, sliced (optional)
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.

Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.

Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Beef Stew

2 lbs. stew meat 3 potatoes, largely diced
14 oz. can diced tomatoes 1 T. sugar
14 oz. can tomato sauce 3 T. Tapioca
5-6 cut up carrots 3 beef bouillon cubes
1 onion, chopped salt and pepper and garlic powder to taste
3-4 celery stalks, sliced

Mix all ingredients in a large casserole dish or crockpot. Cover. Bake 6 hours at 250 degrees or on low all day in crockpot.

Italian Dressing Mix

INGREDIENTS (Nutrition)
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

DIRECTIONS
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

Light Fettuccine Alfredo

1 T. butter
2 cloves garlic, minced
2 T. cream cheese
1 1/3 cup milk
1 T. flour
1 cup grated Parmesan cheese

Melt butter over medium heat. Add garlic and cook 1 min. Stir in flour. Gradually add milk, stirring with whisk until blended. Cook 7 minutes, or until thick and bubbly, stirring constantly. Stir in cream cheese and cool for 2 min. Add Parmesan, stirring until cheese melts. Toss with 4 c. cooked fettuccine. Serve immediately.

Foil Packet Italian Chicken

Ingredients:

3-4 boneless skinless chicken breasts

2 tsp Italian seasoning

1 tsp garlic powder

Salt and pepper to taste

5-6 red potatoes

1/2 cup marinara sauce

1/2 cup Italian cheese blend (or just mozzarella)

Directions:

- Preheat oven to 400 degrees.

- Lay 4 pieces of aluminum foil on a flat surface and spray the middle of each with non-stick cooking stray. Wash and scrub potatoes and slice into very thin slices (I used the slicer blade on my food processor). Arrange the potatoes in an oval shape onto the middle of the foil about the size of your piece of chicken and sprinkle them with salt and black pepper to taste.

- Mix all of the seasonings into small bowl and sprinkle on both sides of the chicken pieces and place a chicken breast on top of each pile of potatoes. Top each chicken breast with 1/8 cup of marinara sauce and 1/8 cup of cheese.

- Raise up the long sides of foil and fold down twice, do the same thing to the sides of the foil creating an air tight seal. Transfer packets to a baking sheet.

- Bake for 30 to 35 minutes or until chicken is 170 degrees. Remove chicken from oven and let set a few minutes before poking a hole in the foil to release the steam before opening.

Source: http://amberskitchen.blogspot.com/2008/01/inspire-me.html

Pioneer Woman's Good Ol' Basic Chocolate Chip Cookies

1/2 cup margarine

1/2 cup butter, softened

1 cup firmly packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 1/4 PLUS 2 tablespoons all-purpose flour

1 heaping teaspoon instant coffee granules

1 rounded teaspoon baking soda

1 1/2 teaspoons salt

3/4 cup semi-sweet chocolate chips

1 heaping cup milk chocolate chips

Preheat oven to 375 degrees.
In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Die from guilty pleasure.

Source: http://thepioneerwoman.com/cooking/2008/09/good-ol-basic-chocolate-chip-cookies/

Your Favorite Chip Cookie Crisps

1 cup butter

1 cup confectioner's sugar

2 teaspoons vanilla extract

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 cup rolled oats

1 cup any flavor baking chips

Preheat oven to 325 degrees. Combine butter, confectioner's sugar and vanilla. Beat until fluffy. Add flour, baking soda and oats. Mix well. Stir in your favorite flavored chips (Cherry chips are my favorite!).

Drop by rounded teaspoonful onto ungreased cookie sheets and flatten slightly with fingers. Bake for 13 minutes. Remove from cookie sheets and onto wire racks to cool.

Variations:
Mini Cherry Chips are perfect!
Cinnamon chip also great -- I added a cinnamon & sugar to the mix, then topped with a little of the mixture before baking. YUM!
Butterscotch or white chocolate would be great too! Enjoy!

Adapted from: http://allrecipes.com/Recipe/Cherry-Chip-Cookies-I/Detail.aspx

Cheeseburger Soup

INGREDIENTS (Nutrition)
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

DIRECTIONS
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

White Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon cinnamon
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, cinnamon, and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

Bake for 10 minutes or until lightly browned. Remove from baking sheets to cool on wire racks.

Pop Up Pancakes

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt




Preheat oven to 400. Blend all ingredients together (an electric mixer makes batter perfectly smooth!). Greese muffin tins or baking pan. Distribute batter evenly among muffin cups or into pan. Bake for 15 minutes or until puffy and golden on top. Use knife to pry them out and serve!

Topping suggestions:
Any combination of...
syrup, strawberries, bananas, powdered sugar, peanut butter, strawberry jam, applesauce, cream cheese, whipped cream.

Source: http://www.makeandtakes.com/pop-up-pancakes

BLT Dip

1 cup mayo
1 cup sour cream
1 Lb bacon (crumbled)
2 tomatoes (diced)
pepper to taste

Cook bacon, drain grease and crumble bacon. Let bacon cool or refrigerate bacon. Mix all ingredients together and serve with toasted bread or crackers.

Homemade Soft Pretzels

1 pkg active dry yeast
1/8 cup warm water (105 degrees)
1 1/3 cup warm water (you can also use beer, but I would suggest something light)
1/3 cup brown sugar (more could be used for sweeter pretzels)
5 cups flour (use self-rising for the best pretzels)
1 -2 tbsp oil (eyeball it it makes it easier to form pretzels and a few tablespoons of baking soda)

Use an electric mixer for kneading ( you can mix by hand)
dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, 1/3 cup brown sugar and 5 cups of flour. Knead dough until smooth and elastic

Let dough rise until it doubles in size (you can skip this step but your pretzels won't be fluffy)

Heat oven to 475 degrees

Punch down dough (literally punch the dough once), tear into balls w (size is up to you on how large you want your pretzels to be). Let dough settle for a few minutes (the dough will continue to rise)

In a saucepan measure 1 1/2 tablespoons baking soda to each cup of water. Place enough to fill saucepan. Boil baking soda and water.

Tear off some dough and roll a pencil sahpe with your hands. Pick it up by both ends, cross to from rabbit ears, then twist the ends and pull them back to rest on the loop.

Place twisted pretzel in water for a few seconds until pretzel dough is golden or yellow color and a dougy crust forms. Remove pretzel from boiling water and let dry slightly.

Place onto salted or greased cookie sheet.

Salt top of pretzel with course salt (optional), place cookie sheet with pretzels into oven and back for 8 to 10 minutes or until pretzel is golden brown.

Beer Lime Grilled Chicken

4 skinless, boneless chicken breast halves
1 lime, juiced
1 12oz bottle pale ale
1 tsp honey
salt and pepper to taste
3 T chopped cilantro (optional)

Preheat grill for medium heat. When grill is ready, brush the grate lightly with oil

In a shallow bowl, mix together the lime juice, beer, honey, cilantro, salt and pepper. Place chicken into the sauce, cover, and marinate for about 30 minutes.

Remove chicken breasts from marinade, place on the grill. Grill for about 8 minutes on each side or until juices run clar and internal temperature of the meat has reached 175 degrees. Discard leftover marinade.

Serve over rice or with grilled vegetables.

Corn, Tomato, Mozzarella Salad

3 Tbsp white wine vinegar
2 tsp kosher salt
fresh black pepper
1/4 cup olive oil
6 ears of corn (or 4 cups thawed frozen sweet corn)
2 cups red grape tomatoes (halved)
1 bunch scallion (whilte and green parts, sliced thinly)
8 oz mozzarella (use the small mozzarella balls)
1/2 cup basil

Dressing:
combine first 4 ingredients
Toss dressing in salad prior to serving. Serve at room temperature

Cheesy Spinach Artichoke dip

1 can artichoke hearts quartered (drained)
1 package frozen spinach (thawed and drained) or fresh spinach (chop and wilt in microwave, on high for 1 1/2 to 2 minutes)
1 8 oz refrigerated package of Alfredo sauce
1 package Philadelphia cream cheese (softened, leave out of refrigerator 1/2 hour before use)
1 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
3 cloves garlic minced (use garlic press) more or less garlic can be used.

Mix all ingredients into a casserole dish. Place in oven at 350 degrees for 30 to 45 minutes or until cheese is bubbly and slightly brown.

Remove from oven and enjoy with your choice of crackers or chips.

This can be made the night before, just refrigerate and put in oven when ready.

Cheesy potato-bean soup

Makes 6 servings

1 26oz can condensed cream of chicken soup
3 cups frozen diced hash brown potatoes
3 cups water
1 15 to 19 oz can white kidney (cannellini) beans, rinsed and drained
1/2 tsp fennel seeds, crushed
8 oz process Swiss cheese slices, torn

In a 31/2 or 4 quart slow cooker combine soup, hash brown potatoes, water, beans and fennel seeds.

Cover and cook on low heat for 6 to 8 hours or high heat 3 to 4 hours. Stir in cheese until melted.

Sloppy chicken pizza joes

Makes 8 servings

Nonstick cooking spray
3 lbs uncooked ground chicken or turkey
2 14oz jars pizza sauce
2 cups frozen pepper stir-fry vegetable, thawed and chopped
8 hoagie buns, split & toasted
8 slices mozzarella or provalone cheese

Lighly coat a large skillet with cooking spray; heat over medium high heat. Add ground chicken; cook until brown. Set aside.

In a 3 1/2 or 4 quart slow cooker stir together the pizza sauce an chopped vegetables. Stir in cooked chicken.

Cover and cook on low heat for 6 to 8 hours or high heat 3 to 4 hours.

Spoon meat mixture onto bottom halves of buns, top with cheese and cover with top bun.

Pork roast with Apricot Glaze

Makes 6 to 8 servings

1 - 3 to 3 1/2 lb boneless pork shoulder roast
1 - 18 oz jar apricot preserves
1 large onion, chopped
1/4 cup chicken broth
2 Tbsp Dijon-style mustard

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 to 6 quart slow cooker. Place meat in cooker. For glaze. In a bowl combine preserves, onion, broth, and mustart. Pour over meat

Cover and cook on low heat for 10 to 12 hours or on high heat for 5 to 6 hours. Transfer meat to searving platter. Skim fat frm glaze. Spoon glaze over the meat. Discard remaining glaze.

Enjoy...

Cheesy tortellini casserole

Makes 8 servings

Nonstick cooking spray
2 - 15 oz containers refrigerated marinara sauce
2 - 14 1/2 oz cans dice tomatoes with basil, garlic, and oregano, undrained
1 12 oz package frozen cooked and crumbled ground sausage style meat substitute (soy protein)
1 9 oz package refrigerated cheese-filled tortellini
1 cup shredded mozzarella cheese (4 oz)

Lighly coat a 3 1/2 to 4 quart slow cooker with cooking spray. In the prepared cooker stir together the marinara sauce, tomatoes, and ground meat substitute.

cover and cook on low heat setting for 7 to 8 hours or high heat for 3 1/2 to 4 hours.

If using high heat setting, turn to low heat. Stir in tortellini. cover and cook for 15 to 20 minutes or until tortellini are tender. Sprinkle with cheese. Let stand, covered, about 10 minutes or until cheese melts.

Serve it up and enjoy!

Honey-Mulled Apple Cider

Makes 10 servings

6 inches stick cinnamon, broken
1 tsp whole allspice
1 tsp whole cloves
10 cups pasteurized apple cider or apple juice (2 1/2 quarts)
1/3 cup honey or packed light brown sugar

Make a spice bag with cinnamon, allspice, and cloves. (a spice bag allows you to remove the spices from simmered drinks in one easy motion. Start with a double-thick, 6 inch square of 100 percent cotton cheesecloth. Place spices in the middle, bring up corners and secure with a kitchen string.)

In a 3 1/2 to 5 quart slow cooker combine spice bag, apple cider and honey.

Cover and cook on low heat for 5 to 6 hours or high heat for 2 1/2 to 3 hours.

Remove spice bag and discard. Ladle into mugs and enjoy!

Apple-buttered sweet potatoes

Makes 10 servings

3 lbs sweet potatoes, peeled and cut into 1 inch pieces
2 medium tart cooking apples (granny smith apples are tart) peeled and cut into wedges
1/2 cup dried cherries or dried cranberries (optional)
1 cup whipping cream
1 cup apple butter
1/1/2 tsp pumpkin pie spice

In a 3 1/2 to 4 quart slow cooker combine sweet potatoes, apple, and if desired dired cherries. In a medium bowl combine whipping cream, apple butter, and pumpkin pie spice. Pour over potato mixture; stir gently to combine.

Cover and cook on low heat setting for 6 to 7 hours or on high heat for 3 to 3 1/2 hours.

Easy Vegetable Minestrone (Slow Cooker)

Makes 4 to 6 servings

2 - 9 oz packages frozen cut green and/or wax beans
2 tsp spicy pizza seasoning
2 - 14 oz cans vegetable broth
3 cups vegetable juice
1/1/2 cups dried rotini pasta
Grated Parmesan cheese (optional)

Place frozen beans in a 3 1/2 to 5 quart slow cooker. Sprinkle with pizza seasoning. Pour vegetable broth and vegetable juice into cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

If using low-heat setting, turn to high-heat setting. Stir in pasta. Cover and cook for 15 to 20 minutes more or until pasta is tender. To serve, ladle into bowls and sprinkle with parmesan cheese.

Campanelle pasta with tomatoes and feta

8 ounces campanelle pasta (trumpet shaped or fusilli spiral shaped can be used)
6 T EVOO
6 green onions chopped (about 1 cup)
3 Large garlic cloves (minced)
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) agrugula
1 1/2 cups crumbled feta cheese (about 7 oz)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occaisionally

Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic and all tomatoes. saute until tomatoes gegin to soften and collapse (about 7 minutes). Sprinkle with salt and pepper.

Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons of olive oil; toss until arugula begins to wilt.

Season to taste with salt and petpper. Transfer pasta to plates and sprinkle with feta cheese.

Grilled Lemon Garlic Potatoes

4 lbs small red potatoes
1/4 cup olive oil, divided
1 Tbl grated lemon rind
1/4 cup lemon juice
2 garlic cloves, pressed
1 1/2 tsp salt
1/2 tsp coarsely ground pepper
1/3 cup chopped fresh parsley

boil potatoes covered over medium high heat for 20 to 25 minutes. Drain and toss with 2 T olive oil.

Stir together grated lemon rind, next 5 ingredients, and remaining 2 t olive oil

Coat a cold cooking grate with cooking spray and place on grill over medium high heat (350 to 400). Place potatoes on cooking grate, grill, covered with lid, 5 minutes, turning occaionally. Gently toss hot potatoes with lemon mixture. Serve immediately or at room temperature.

CHOCOLATE & HAZELNUT TRUFFLE

6 servings

special equipment
PVC pipe 3½“ diameter, ¾ “high – interior lightly sprayed with “Baker’s Joy” or other non-stick spray.

1¼ cup roasted hazelnuts
1 cup chocolate chip cookies
1½ cup heavy cream
16 ounces semisweet chocolate
3 tablespoons cocoa powder for dusting top
Whipped cream and raspberries (or other seasonal berries or cherries)

CRUST
Process hazelnuts and cookies in food processor until fine in consistency, but not greasy. Press into the bottom of each mold and refrigerate while you make the filling.

CHOCOLATE MOCHA
Heat cream on medium heat. Poor over chocolate and stir to melt and add Kalhua.

ASSEMBLE TORTE
Pour equal amount of chocolate mixture in each mold, refrigerate for at least two hours. Carefully remove mold, spoon on whipped cream, dust with cocoa powder and garnish with a fresh raspberry. Serve with raspberry coulis.

RASPBERRY CHAMBORD COULIS

2 cups fresh raspberries (or two 10‑ounce packages of frozen)
1/4-cup sugar (if needed)
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons Chambord liqueur (or your favorite orange liqueur)

Place berries, sugar and orange and lemon juices in a blender or food processor and puree until very smooth. Strain through a fine sieve into a glass bowl, pressing on the solids to extract all the juice. Stir in the Chambord, taste and adjust the sugar to your liking.

Potatoes Au Gratin

Makes 8 to 10 Servings (lasagna style pan approximately 8” X 12”)

3 pounds sweet potatoes
3 pounds baking potatoes
1 large clove garlic
1 generous tablespoon sweet butter
3 cups heavy whipping cream
1 cup freshly grated great quality Cheddar
1 cup freshly grated aged Gouda
1 cup grated Reggiano Parmesan
6 eggs yolks
Salt & pepper
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg

Preheat oven to 375 degrees.

Peel potatoes and using a mandoline cut into1/16" slice. Keeping the two type of potatoes separate, poach in boiling water until they are tender but not mushy (cooked 85%). With a slotted spoon, transfer the potatoes onto a cookie sheet lined with paper towel to absorb excess water.

Coat the bottom of a Lasagna style baking dish with a generous tablespoon of butter, or spray the bottom of the dish with a non-stick spray. In a glass bowl, mix the cream, the eggs, salt and pepper and nutmeg.

Line the bottom of the dish with a event layer of the sweet potatoes, top it with a thin and even layer of the parmesan, top it with an event layer of the regular potatoes, and pour some of the cream mixture to barely cover. Top it with an even and thin layer of the Cheddar and continue to build the dish in any order you like, just be sure to add all the cheese and as much of the cream as you can. Before placing in the oven be sure to press down the potatoes, so that the top is very wet with the cream. Top with an even and thin layer of the parmesan.

Cover with a aluminum foil sprayed with a non- stick spray and bake for at least 1 hour, or until a you can insert a knife in the center and feel that the potatoes are cooked all the way through. At this point you can let them rest for about 1 hour before serving or you can let them cool at room temperature then refrigerate them to serve them the next day. Just be sure to cut them in the portion size you would like to serve them before you reheat them in a preheat oven at 275 for about 15 to 20 minutes.

FILET MIGNON with mushroom/wine sauce

Makes 6 serving

PREPARE THE FILET:

1 5 to 6 pounds tenderloin of beef
Freshly grounded black pepper

Preheat the oven to 450˚.

Clean your filet and cut it into chateaubriand (about 6 inches in length) and coat them with a thick layer of coarse black pepper. In a large sauté pan, heat olive oil and sear the piece of meat until dark golden brown on all sides. Place onto a cookie sheets and bake on the oven for about 10 to 12 minutes for medium rare.

MAKE THE SAUCE:
1 Tablespoon sweet butter
2 tablespoon chopped shallots
½ pound mixed chopped mushrooms
1 cup Madeira wine
2 cups beef stock
Salt & Pepper to taste
Corn starch
Black truffle butter if available

In a saucepan, heat the butter until foamy, add the shallots, cook until golden brown, add the mushrooms and sauté for two to three minutes. Add the Madeira and let reduce until smooth, add the stock, cook for a couple minutes, Adjust seasoning with salt & pepper, adjust consistency with cornstarch. Remove from the heat and add black truffle butter just before serving.

CHICKEN SCALOPPINI A LA MILANESE

Makes 4 Servings


The Chicken:
4 six-ounce chicken scaloppini ¼ inch thick maximum
2 eggs, lightly beaten
2 cups Panko (Japanese Bread Crumbs) with herb de Provence (thyme, oregano, rosemary & basil)
3 tablespoons grated parmesan
1 tablespoon extra virgin olive oil

Place the chicken breast between 2 sheets of plastic wrap. Flatten to ¼ inch thick. Dip them in the egg mixture, then in the seasoned bread crumbs with the cheese. Heat the oil in a non-stick skillet. Cook for 2 to 3 minutes on each side until golden brown.


QUICK TOMATO & BASIL SAUCE

1 teaspoon extra virgin olive oil
1/2 cup white onion, chopped
1 tablespoon garlic, minced
2-1/2 pounds very ripe vine-ripened tomatoes (peeled, seeded and diced)
1/2 cup chicken stock
1/4 cup fresh basil, chopped
Salt and pepper to taste

In a saucepan, heat the olive oil. When hot, add the onion and cook until translucent. Add the garlic and, when fragrant, add the tomatoes and chicken stock. Cook for 15 minutes. Add the basil and cook for 5 additional minutes. Adjust seasoning with salt and pepper.

Brie & Goat Cheese Souffle w/ Roasted Bell Pepper Coulis

Makes 6 servings

6 @ 5 to 8 ounces soufflé mold
2 1/2 cups half & half (depending on the size of your molds)
2 Tablespoons sun dried tomatoes cut into very small dice
2 tablespoons chopped garlic
6 large egg yolks
Salt & pepper to taste
4 ounces Brie rind (crust) removed
4 ounces crumble goat cheese
2 cups sour dough bread crust removed cut in 1/2-inch cubes

Preheat oven to 375.

Butter the inside of the soufflé molds or use a non-stick spray. Coat the inside with grated Reggiano Parmesan. In a saucepan heat the half & half , sun dried tomatoes and the garlic. In a glass bowl mix the eggs, salt and pepper. Add the warm half & half to the eggs, slowly to avoid cooking the eggs. Divide the bread into the buttered mold, making sure not to fill more than half of the mold. Top the bread with the divided cheeses and pour the half & half mixture on top and let stand for a few minutes until the bread had time to soak the half & half. Using a fork push the bread inside to make sure it is wet. Place in oven and bake for 25 minutes or until they are nice and golden brown. You can serve them in the soufflé cup or let them rest at room temperature for at least 20 minutes, run a knife around the side to unmold and serve warm.

ROASTED BELL PEPPER COULIS

1 tablespoon extra virgin olive oil
1/2 cup onion
1 Large Jar Roasted bell peppers
1 cup vegetable or chicken stock
1 tablespoon garlic, chopped

In a saucepan, heat the olive oil, when hot adds the onion and cook until translucent. Add the garlic, and when fragrant add the peppers and their juice. Add stock and cook for 10 to 15 minutes. In a food processor or using your immersion blender process until very smooth. Strain with a Chinois or fine strainer and adjust seasoning with salt and pepper.

Unbelieveable Flank Steak

½ cup soy sauce
½ cup brown sugar
2 T minced garlic
2 T fresh ginger, minced (I have used the ginger in a tube and it is fine)
2 T apple cider vinegar
2T toasted sesame oil
1T ketchup
1 flank steak

Mix ingredients in Ziploc bag and marinate over night. Remove steak. Reserve marinade and boil till thick for a sauce.

Either grill the steak or broil for about 7 minutes a side depending on the thickness of the steak. Cut in long strips and serve.
Great with smashed redskin potatoes and a veggie or with jasmine rice and mixed vegetables.

Easy Salsa

1 large can of whole roasted tomatoes- drained
1/2 of a red onion
1 garlic clove
1 jalapeno
1/4 cup cilantro - or more if you like
Juice of half a lime
Salt & pepper

Combine all in a blender and chill.

Rachael Ray's "You Won't Be Single For Long" Vodka Cream Pasta

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic , minced
2 shallots , minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta , such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil , shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Source: Rachael Ray!

Chicken Parmesan

4 chicken breasts, pounded THIN
1 egg, beaten
Italian bread crumbs
Shredded Parmesan cheese
4 thick slices Mozzarella cheese
1 jar pasta sauce
Olive oil
Pasta

Pound out chicken to about 1/2 inch thickness (I, then, cut the piece in half). Dip in egg, then bread crumbs (coat liberally). Heat oil in large skillet at medium. Add chicken and brown; 3 minutes on each side.

Pour half the pasta sauce in a 9x13 pan. Place chicken on top. Pour remaining sauce over chicken. Top the chicken with Parmesan and Mozzarella cheese. Bake at 350 for 20-25 minutes.

Cook pasta. When chicken is done, serve on top bed of pasta.

"The Best Thing Ever" Ice Cream Pie

Ingredients:

Graham Cracker Pie Crust
Jar of Hot Fudge
1/2 gallon Mint Chocolate Chip Ice Cream (try to get Edie's Mint Chip w/ brownies)
Candied Almond (I found this in the ice cream topping section)
Regular Almonds

Spoon hot fudge into pie crust, liberally (the more the better). Put the pie crust in freezer for awhile to harden the fudge. Combine almonds (about a cup total) in plastic bag and crush them. Set ice cream out to soften. Take pie crust out, fill with ice cream. Use back of wet metal spoon to spread ice cream and make it look nice. Sprinkle with almonds. Fill a plastic baggie with hot fudge, cut a little hole in corner; use this to pipe the hot fudge all over the top of the nuts.

Alfredo Pasta Bake

Ingredients:
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 Tbls butter

Directions:
Preheat oven to 350 degrees
Coat the bottom of the two small or one medium baking dish with a thin layer of alfredo sauce.
In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and alfredo sauce until combined.
Place mixture into baking dish and top with mozzarella and Parmesan cheese.

Cut the butter into small pieces and scatter on top of the cheese.

Bake for 20 minutes or until cheese is hot and bubbly.

Source: http://amberskitchen.blogspot.com/2007/11/alfredo-bake.html

Vegan Bean Taco Filling

INGREDIENTS (Nutrition)
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa

DIRECTIONS
Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

source: http://allrecipes.com/Recipe/Vegan-Bean-Taco-Filling/Detail.aspx

Cavatelli

1 (16 oz.) pkg. cavatelli pasta 1/4 tsp. ground oregano
1/2 sm. onion, minced 1/4 tsp. dried minced garlic
1 lb. ground Italian sausage 1/2 tsp. salt
2 jars pasta sauce with meat 1/4 tsp. pepper
1 pkg. sliced pepperoni 1/4 tsp. onion powder
3 c. grated Mozarella cheese 1/8 tsp. basil

In large skillet, brown sausage and onion; drain excess grease. Add meat sauce to skillet, along with the oregano, garlic, salt, pepper, onion powder, and basil. Stir until well blended. Let simmer on low heat for at least 20 minutes. Cook cavatelli pasta, but cut the suggested cooking time by about 2 to 3 minutes to achieve the right tenderness. Don't overcook. Drain cooked pasta; return to kettle and pour in combined meat sauce/sausage/spice mixture. Blend thoroughly, gently coating the pasta. Fill the pasta mixture into large 9X13X2 inch baking dish. Top with pepperoni and cheese. Cover with foil and bake at 350 degrees for 60 minutes. Remove foil and cook another 15 minutes, or until cheese is completely melted and a light golden brown.

Swiss Cheese Chicken

1 lb. boneless chicken breasts
1/4 cup Shake 'n Bake Italian coating mix
1 15 oz. can seasoned tomato sauce for lasagna
4 oz. nonfat Swiss cheese slices

Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken on baking sheet; sprinkle with Italian coating mix. Bake 20 minutes; pour sauce over top and bake 10 more minutes. Arrange cheese slices on top; broil on high until cheese is melted.

Tater Tot Casserole

1 lb. ground beef
1 onion, chopped
1 can cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 1b. tater tots

Heat oven to 375 degrees

Brown meat and onion. Mix soup and milk; pour over meat. Top with vegetables, cheese and tater tots.

Bake 45 min.

Banana Oat Muffins

INGREDIENTS

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

DIRECTIONS
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Source: http://allrecipes.com/Recipe/Banana-Oat-Muffins/Detail.aspx

Honey Mustard Dressing or Dipping Sauce

1/2 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons honey
1 tablespoon lemon juice

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

6 servings

This is great for a dipping sauce for chicken nuggets

(the recipe on the site is for 3 servings)

Source: http://allrecipes.com/Recipe/Honey-Mustard-Dressing-II/Detail.aspx

Four Cheese Macaroni

Prep time: 25 Min
COOK TIME : 35 Min
READY IN 1 Hr
6 SERVINGS

INGREDIENTS

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Baked Chicken Nuggets

INGREDIENTS
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted*

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

*use an egg in place of butter to reduce calories

Paula Deen's Goulash

1 pound lean ground beef
1 large yellow onions, chopped
1 1/2 cloves garlic, chopped
1 1/2 cups water
1 (15-ounce) cans tomato sauce
1 (15-ounce) cans diced tomatoes
1 tablespoons Italian seasoning
2 bay leaves
1 1/2 tablespoons soy sauce
1/4 tsp. garlic powder
1/4 tsp. ground pepper
1/2 tbs. seasoned salt
1/2 tablespoon seasoned salt
1 cup elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, garlic powder, pepper, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Paula Deen's Banana Nut Cake

Cake:
3 cups all-purpose flour,
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans

Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27331_,00.html

Absolutely Fabulous Greek/House Dressing

INGREDIENTS
1-1/2 cups olive oil
1 tablespoon and 1 teaspoon garlic powder
1 tablespoon and 1 teaspoon dried oregano
1 tablespoon and 1 teaspoon dried basil
1 tablespoon pepper
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon Dijon-style mustard
2 cups red wine vinegar

DIRECTIONS
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

yields 30 servings

Source: http://allrecipes.com/Recipe/Absolutely-Fabulous-GreekHouse-Dressing/Detail.aspx

Pasta with Fresh Tomato Sauce

Pasta with Fresh Tomato Sauce

INGREDIENTS

1 (16 ounce) package dry pasta of your choice
8 roma (plum) tomatoes, diced
1/2 cup Italian dressing
1/4 cup finely chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

SOURCE: http://allrecipes.com/Recipe/Pasta-with-Fresh-Tomato-Sauce/Detail.aspx?strb=1

Sleepin' In Omlette

6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks butter
1 8 ounce package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of cayenne pepper
1/2 teaspoon salt
1 teaspoon chopped chives

Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.
Eat. Faint. Repeat.

Source: http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/

Creamy Chicken Enchiladas

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Source: http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html

Onion-Crusted Chicken

6 chicken breasts, boned and skinned
1 large can French-fried onion rings, crushed
Nonstick cooking spray

Crush onion rings. Spray nonstick cooking spray on bottom of 9x13 inch pan. Rinse, pat dry chicken. Spray cooking spray on each side of chicken breast. Dip each side of chicken into onion rings and place in pan. Any excess onions can be placed on top of all the chicken. Bake at 350 degrees for 35-45 minutes.

Variation: Add 1 can cream of mushroom soup and 1/2 cup sour cream (mixed) to top of the chicken for a tasty sauce before baking. This goes well with rice or couscous.

Stephanie's Salad Dressing

1/2 cup sugar
1/2 cup cooking oil, like vegetable oil
1 1/2 T. soy sauce
1/4 cup white wine vinegar

Salt and pepper to taste

Whisk all together until sugar dissolves

Summer Vegetarian Chili

INGREDIENTS (Nutrition)
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste


DIRECTIONS
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.

Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Source: http://allrecipes.com/Recipe/Summer-Vegetarian-Chili/Detail.aspx

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.


Source: http://www.kevinandamanda.com/recipes/dinner/bacon-cheeseburger-chicken.html

Easy Slow Cooker French Dip

INGREDIENTS (Nutrition)
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Source: http://allrecipes.com/Recipe/Easy-Slow-Cooker-French-Dip/Detail.aspx