Pork Chop Stuffing Bake

1 pkg stove top stuffing mix for chicken
6 boneless pork chops (1 1/2 pounds)
1 can cream of mushroom soup
1 onion, chopped
1/2 tsp thyme
1/2 cup shredded cheddar cheese

Preheat oven to 350. Prepare stuffing mix as directed on package; set aside. Cook chops for 4 minutes on each side or until browned. Spray 13x9 with nonstick spray. Transfer chops to 13x9. Mix soup, onion, and thyme and spoon over chops. Top with prepared stuffing; sprinkle with cheese. Bake 20-30 minutes or until chops are cooked through.

Serves 6

Mexican Layered Dip

1 pkg (8 oz) cream cheese, softened
1 Tbsp taco seasoning mix
1 cup salsa
1 cup canned black beans, rinsed and drained
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tbsp sliced ripe olives
Tortilla chips

Beat cream cheese until creamy. Add taco seasoning; beat until well blended. Spread onto bottom of serving plate. Layer remaining ingredients over cheese mixture; cover. Refrigerate at least one hour before serving. Serve with tortilla chips

Serves 40

Bacon Cheeseburger Roll Up

1 pound lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions
8 oz velveeta, cubed
1 pkg refrigerated pizza crust

Preheat oven to 400. Cook beef, bacon and onions in skillet until beef is evenly browned. Drain; return meat mixture to skillet. Add velveeta; cook until completely melted, stirring frequently. Cool 10 minutes. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8 rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Bake 20-25 minutes or until golden brown. Cut diagonally into six slices to serve.

Serves 6

Grilled Shrimp and Scallop Kabobs

1/4 cup lemon juice
1/4 cup vegetable oil
1 Tsp thyme
1/4 tsp salt
1/4 tsp pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 whole mushrooms
8 cherry tomatoes
1 zucchini, cut into slices

Prepare grill. Mix lemon juice, oil, thyme, salt and pepper. Thread scallops, shrimp, mushrooms, tomatoes, and zucchni alternately on each of four 10 inch skewers. Brush with lemon juice mixture. Grill uncovered for 10-15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Serves 4

Hungarian Swiss Steak

1 beef boneless sirloin steak, 3/4 inch thick (1 pound)
1/4 tsp season salt
1 can stewed tomatoes, undrained
1 Tbsp paprika
2 Tbsp ketchup
1/2 cup sour cream

Cut beef into 4 pieces. Sprinkle both sides of beef with season salt. Cook in skillet 4-8 minutes, turning once, until brown. Stir in tomatoes, paprika, and ketchup; reduce heat. Cover and simmer 15-20 minutes or until beef is tender. Top each serving with sour cream.

Serves 4

Beef Stroganoff Casserole

1 pound ground beef
1/3 cup chopped onion
1 pkg mushroom gravy mix
3/4 cup water
1 jar (2.5 oz) sliced mushrooms, drained
1 cup sour cream
1 cup bisquick
1/4 cup milk
1 egg
1 bell pepper, cut into rings

Heat oven to 400. Grease 11x7 baking dish. Brown beef and onion, drain. Stir in gravy mix, water, and mushrooms. Cook 1-2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish. Stir bisquick, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings. Bake 18-22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting.

Serves 6

Broccoli Three Cheese Bake

1 can (2.8 oz) french fried onions
2 bags (24 oz each) frozen broccoli and three cheese sauce
3 oz cream cheese, cut into cubes
1/4 cup chopped red bell pepper

Heat oven to 350. Reserve 1 cup onions for topping. In large pot, mix remaining onions, frozen broccoli, cream cheese, and bell pepper. Cover and cook over medium heat about 20 minutes, stirring occasionally until sauce chips are melted. Transfer to ungreased 3 quart dish. Bake uncovered 20-25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

Serves 14

Beef and Potato Skillet

1 pound ground beef
4 medium green onions, chopped
1 cup water
1/2 tsp garlic salt
1 pkg onion gravy mix
2 cups frozen O'Brien potatoes with onions and peppers
1/2 cup frozen peas
1 tomato, chopped
1 1/2 cups bisquick
1/2 cup water

In skillet, brown beef and drain. Stir in 2 Tbsp onions, 1 cup water, garlic salt and gravy mix. Cook, stirring constantly until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium low. In small bowl, stir bisquick mix, remaining 2 Tbsp onions, and 1/2 cup water until soft dough forms. Drop dough by Tbsp onto beef mixture. Cover and cook 8 minutes. Uncover and cook 8-10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

Serves 4

Taco Pie

1 pound ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 can chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup bisquick
3/4 cup shredded cheddar cheese

Heat oven to 400. Grease 9 inch pie plate. Cook ground beef and onion in skillet until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate; top with chiles. Stir milk, eggs and bisquick mix until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Cool 5 minutes.

Serves 6

Cornmeal-Battered Oven-Fried Catfish

1/2 cup uncooked yellow cornmeal
1 tsp paprika
1 tsp thyme
1 tsp salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup milk
non stick cooking spray
1 pound catfish fillets, cut into 4 pieces
1 pound asparagus, steamed

Preheat oven to 425. Combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper on a plate. Pour milk onto another place. Coat a large nonstick baking sheet with cooking spray. Dredge fillets first in milk, then in cornmeal mix, coating both sides and pressing cornmeal mix gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray. Bake until cooked through, about 15 minutes. Let stand at room temperature for 2-3 minutes before removing from cooking sheet. Serve with asparagus.

Serves 4

Chocolate Topped Peanut Toffee Bars

Cookie Base
1 pouch peanut butter cookie mix
3 Tbsp vegetable oil
1 Tbsp water
1 egg

Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

Topping
1 bag (12 oz) semisweet chocolate chips

Heat oven to 350. Spray bottom and sides of 13x9 dish with cooking spray. In bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set. Meanwhile, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Sprinkle potato chips and peanuts over partially baked cookie base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.

Makes 32 bars

Bug Juice Smoothies

4 cups vanilla fat free yogurt
4 bananas, cut into chunks
2 cups frozen strawberries
2 cups orange juice

Place half of each ingredient in blender. Cover and blend on high speed about 30 seconds or until smooth. Pour into 4 glasses. Repeat with remaining ingredients. Pour into remaining 4 glasses. Serve immediately. Freeze leftovers.

Cheese Straw Twists

2/3 cup grated Parmesan cheese
1 tsp paprika
1 pkg (17.3 oz) frozen puff pastry, thawed
1 egg, slightly beaten

Heat oven to 425. Cover 2 cookie sheets with cooking parchment paper. Mix cheese and paprika. Roll 1 sheet of pastry into 12x10 inch rectangle. Brush egg over pastry. Sprinkle with 3 Tablespoons of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2 inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet. Bake 7-8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Makes 4 dozen

Chicken and Spinach Tortellini Soup

1 Tbsp olive oil
1/3 cup chopped green onions (about 5)
1/3 cup julienne cut carrots
1 tsp finely chopped garlic
6 cups chicken broth
2 cups shredded cooked chicken
1 cup frozen small cheese filled tortellini
1/4 tsp ground nutmeg
1/8 tsp pepper
3 cups chopped fresh spinach

In large pot, heat oil. Cook onions, carrots, and garlic in oil 3-4 minutes, stirring frequently, until onions are softened. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3-5 minutes or until tortellini are tender. Stir in nutmeg, pepper and spinach. Cover and cook 2-3 minutes or until spinach is hot.

Serves 5

Chicken Creole Soup

2 Tbsp butter
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
1 green bell pepper, coarsely chopped
2 tsp finely chopped garlic
2 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup all purpose flour
2 cans diced tomatoes, undrained
4 cups chicken broth
2 cups water
1 cup uncooked regular long grain white rice
1 tsp salt
1/4 tsp cayenne pepper
2 bay leaves

In large pot, melt butter. Add onions, celery, bell pepper, garlic and chicken. Cook 7-9 minutes, stirring frequently, until onion is softened. Stir in the flour. Cook 5-6 minutes, stirring constantly, until flour is light brown. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15-20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.

Serves 8

Spinach Artichoke Dip

1 package (10 oz) frozen chopped spinach
1/4 cup chopped onion
1 Tbsp butter
4 oz cream cheese, softened
1/4 cup heavy whipping cream
1 can (14 oz) water packed artichoke hearts, drained and rinsed and chopped
1 cup (4 oz) shredded monterey jack cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
1/4 tsp cayenne pepper
1/8 tsp pepper
1/2 cup shredded parmesan cheese
Assorted crackers

Cook spinach according to package directions for microwave; drain and squeeze dry. Set aside. Place onion and butter in a small bowl. Cover and microwave for 2-3 minutes or until onion is tender, stirring once; set aside. In a large bowl, beat cream cheese and whipping cream until smooth. Fold in the spinach, artichokes, cheeses, cayenne, pepper and onion mixture. Transfer to a greased 9 inch dish. Sprinkle with parmesan cheese. Microwave, uncovered, for 4-5 minutes or until bubbly. Serve with crackers.

Makes 3 1/2 cups

Chicken and Dumplings

1 (19 oz) can Chicken Vegetable soup
1/2 tsp garlic powder
2 frozen biscuits
grated parmesan cheese

In saucepan, combine soup and garlic powder; mix well. Bring to a simmer over medium heat. Meanwhile, place frozen biscuits in microwave for 15-30 seconds. Cut each biscuit into 6 pieces. Place biscuit pieces on top of simmering soup. Reduce heat to low; cover and simmer 6-7 minutes or until dumplings are fluffy and no longer doughy in center. Sprinkle individual servings with cheese.

Serves 2

Dill Dip

1 cup (8 oz) sour cream
1 cup mayonnaise
1 Tbsp chopped onion
1 Tbsp parsley
1 Tbsp dill
3/4 tsp seasoned salt
Assorted vegetables

In a bowl, combine all except vegetables. Cover and refrigerate for one hour or until chilled. Serve with vegetables.

Makes 2 cups.

Sour Cream Potatoes

2 1/2 pound potatoes, peeled and cubed
3 1/2 cups shredded cheddar cheese
2 cups sour cream
1 can cream of celery soup
1/4 cup butter
1/4 cup minced chives

Place potatoes in pan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl, combine 3 cups cheese, sour cream, soup, butter, and 3 Tbsp chives. Add potatoes; stir gently until potatoes are coated. Transfer to a greased 13x9 pan. Cover and bake at 350 for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

Serves 10

Beefy Hash Burgers

1 pound ground beef, browned and drained
1 pkg hash brown potatoes, chunk style
2 cups hot water
1/2 cup ketchup
2 Tbsp mustard
1 Tbsp dried chopped onion
1 can chicken gumbo soup
1 cup shredded cheddar cheese
12 Hamburger Buns

Stir together all ingredients except cheese and buns in large skillet. Heat to boil. Simmer uncovered 15-20 minutes. Stir in cheese. Fill buns.

Slow Cooker Chicken Dinner

6 medium red potatoes, cut into chunks
4 medium carrots, cut up
4 chicken breasts, boneless and skinless
1 can cream of chicken soup
1 can cream of mushroom soup
1/8 tsp garlic salt
1/2 tsp onion powder
1/4 tsp black pepper
2-4 Tbsp mashed potato flakes

Place potatoes and carrots in slow cooker. Top with chicken. Combine soups and spices; pour over chicken. Cover and cook on low for 8 hours. Stir in potato flakes and cook 30 more minutes.

Serves 4

White Chili

1/4 cup butter
1 onion, chopped
1 garlic clove, minced
4 cups of cubed chicken, cooked
3 cups chicken broth
2 Tbsp cilantro
1 Tbsp basil
2 tsp chili powder
2 cans great northern beans, undrained

1 whole jalapeno, seeded and sliced
1 tomato, chopped

Garnish ideas:  shredded pepper jack or cheddar cheese, cilantro, sour cream, tortilla strips, etc.

Melt butter in stewpot. Cook onion and garlic. Stir in rest (except tomato). Heat to boiling; reduce heat. Cover and simmer one hour, stirring occasionally. Add tomato.  Garnish as desired and serve.

Baked Turkey and Jack Chimichangas

1/2 pound uncooked ground turkey breast
16 oz refried beans
8 oz salsa
4 1/2 oz chopped green chiles, drained
1 tsp chili powder
3 Tbsp scallions, thinly sliced
1 cup Monterey Jack cheese
8 large burrito size wheat flour tortillas
1 cup salsa
1/2 cup sour cream

Preheat oven to 350. Coat 13x9 dish with cooking spray. Brown turkey meat in skillet. Drain. Add beans, 8 oz salsa, chiles, chili powder, and scallions. Cook until heated through, about 3-5 minutes. Stir in cheese. Assemble chimichangas by spooning about 1/2 cup turkey mix on each tortilla, fold in sides and roll up. Place them in baking dish. Bake uncovered until crisp, about 20 minutes. Serve with 2 Tbsp salsa and sour cream.

Serves 8

Hearty Chicken Pot Pie

1 pkg (16 oz) frozen mixed veggies, thawed
1 cup cubed cooked chicken
1 can cream of chicken soup
1 cup bisquick
½ cup milk
1 egg

Heat oven to 400. Mix veggies, chicken and soup in ungreased 2 quart casserole dish. Stir rest in small bowl with a whisk. Pour onto veggie mix. Bake 30 minutes or until golden brown.

Mexican Chicken

6 chicken breasts
20 oz salsa
1 red bell pepper, chopped
2 Tbsp cumin
2 Tbsp lemon juice
2 Tbsp chili powder
3 cloves garlic
2 cans black beans, rinsed and drained

Preheat oven to 400. Arrange chicken in 13x9. Combine salsa, bell pepper, cumin, lemon juice, chili powder and garlic. Pour mix over chicken. Pour black beans on top and cover. Bake 45-1 hour or until chicken is cooked through.

Serves 6

Cheesy Chicken

1 pkg (10 oz) frozen broccoli in cheese sauce
1 pkg Rice A Roni broccoli au gratin rice mix
1 cup cubed cooked chicken
1/2 cup velveeta

Prepare broccoli according to package directions. In saucepan, prepare rice mix according to package directions. Stir in the broccoli, chicken and velveeta. Cook until cheese is melted.

Serves 4

Cheeseburger Chowder

1 pound hamburger meat
1/4 cup chopped onion
1 1/2 cups water
3 tsp beef bouillon
1/2 tsp salt
2 cups cubed red potatoes
1 celery rib, thinly sliced
3 Tbsp all purpose flour
2 1/2 cups milk
1 cup shredded cheddar cheese

Cook beef and onion, drain. Stir in water, bouillon and salt. Add potatoes and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Combine four and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in rest of milk and cheese.

Serves 7

Buttery Poppy Seed Bread

1 pkg butter cake mix
1 pkg (3.4 oz) instant coconut cream pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
2 Tbsp poppy seeds
1 tsp vanilla
1/4 cup finely chopped pecans

In a bowl, combine all ingredients except pecans. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased loaf pans. Bake at 350 for 35-45 minutes, or until toothpick inserted in center comes out clean.

Makes 2 loaves

Tex-Mef Beef and Potatoes

1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
1 pkg taco seasoning
1/2 cup water
4 cups frozen southern style hash browns (cubed, not shredded)
1 pkg (10 oz) frozen corn
8 oz Velveeta, cut up

Preheat oven to 350. Brown meat with pepper and onion and drain. Return meat mixture to skillet. Add taco seasoning and water; stir until well blended. Stir in potatoes, corn and velveeta. Spoon into 13x9 dish and cover with foil. Bake 20 minutes. Uncover and stir gently. Bake, uncovered, and additional 15 minutes.

Serves 6