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.