Crisp Peanut Butter Chews *

1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 pouch peanut butter cookie mix
7 cups crisp rice cereal
1 cup salted peanuts
Chocolate chips, melted

Line 2 large cookie sheets with waxed paper.  In heavy dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally.  Stir in peanut butter until melted.  Stir in cookie mix until well blended.  Cook 2 minutes, stirring constantly.  Immediately remove from heat.  With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.  Drop by rounded tablespoonfuls onto cookie sheets.  Flatten each cookie slightly with fingertips.  Cool completely, about 30 minutes.  Store covered at room temperature.  Drizzle melted chocolate chips over cookies.

Makes 6 dozen

Orange Beef and Broccoli *

1 bunch broccoli
1 1/4 cups beef broth
3 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp plum sauce
1/4 cup cornstarch
grated peel of 1 orange and juice of 1/2 orange
1 3/4 pound boneless sirloin steak
1/4 cup vegetable oil
1 jalapeno, sliced
Hot cooked rice

In skillet, bring 2 cups salted water to a boil.  Cut the broccoli into 1 inch florets.  Boil until crisp-tender, about 3 minutes; drain broccoli and rinse under cold water.  In small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 Tbsp cornstarch.  Stir in the orange peel.  Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds.  Toss with remaining 3 Tbsp cornstarch.  In skillet, heat oil.  Add the steak and jalapeno and cook, turning, until the meat is barely pink, about 2 minutes.  Transfer the meat to a paper towel lined plate; discard the excess oil.  Add the broth mixture to the skillet and cook, stirring until thickened, about 2 minutes.  Stir in the meat, broccoli, and orange juice and cook until heated through, about 2 minutes.  Serve with rice.

Serves 4

Cheesy Buffalo Chicken Dip *

1 pkg (8 oz) cream cheese, cubed
1 1/2 cups finely chopped cooked chicken
1/2 cup blue cheese dressing
1/2 cup buffalo wing sauce
2 stalks celery, finely chopped
Wheat Thins

Mix all ingredients in microwaveable bowl.  Microwave 5 minutes or until cream cheese is melted and mixture is heated through, stirring occasionally.  Serve hot with wheat thins or celery sticks.

Serves 20

Italian Beef with Mashed Potatoes *

1 pound boneless beef sirloin
1 can (6 oz) Italian style tomato paste
1 cup water
1 beef bouillon cube
1/2 tsp crushed red pepper flakes
1 lb of frozen stir fry bell peppers and onions, thawed and drained
1 1/3 cups Potato Buds mashed potato flakes
1 1/3 cups water
1/3 cup milk
1 Tbsp butter
1/2 tsp salt

Place beef in crock pot.  In a bowl, mix tomato paste, 1 cup water, bouillon and red pepper flakes.  Add tomato mixture and stir fry vegetable mixture to crock pot.  Cook on low for 6 hours.  Just before serving, make mashed potatoes as directed on package, using 1 1/3 cup water, milk, butter and salt.  Serve the beef mixture over the mashed potatoes.

Serves 4

Cheesy Breakfast Bake *

8 frozen hash brown patties, thawed
4 cups (16 oz) shredded cheddar cheese
1 pound fully cooked sausage
7 eggs
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard

Place hash browns in a single layer in a greased 13x9 pan.  Sprinkle with cheese and sausage.  In a bowl, beat eggs, milk, salt and mustard.  Pour over cheese and meat.  Cover and bake at 350 for 1 hour.  Uncover and bake 15 minutes longer or until edges are golden brown.  Check if done by inserting a knife, if it comes out clean, breakfast is ready to eat.

Serves 8