Club Pasta Salad

1 pkg Suddenly Salad Ranch and Bacon Pasta Salad Mix

1/2 cup mayonnaise

1 1/2 cups cut up cooked turkey or chicken

1/2 cup cherry tomatoes, cut into fourths

1/2 cup julienne strips cheddar cheese

Cook pasta according to package directions.  Stir seasoning mix and mayonnaise in a bowl.  Stir in the pasta, meat, tomatoes, and cheese.  

Classic Green Bean Casserole

1 can cream of mushroom soup

1/2 cup milk

1 tsp soy sauce

Dash ground black pepper

4 cups cooked, cut green beans

1 1/3 cups French fried onions

Mix soup, milk, soy sauce, pepper, beans and 2/3 cups onions in 1 1/2 qt casserole dish.  Bake at 350 for 25 minutes or until hot.  Stir.  Sprinkle with remaining onions.  Bake 5 minutes.

Serves 6

Citrus Margarita Cooler

1 tub crystal light lemonade flavor low calorie soft drink mix

1 1/2 cups cold water

1/2 cup cold orange juice

1 Tbsp lime juice

5 cups crushed ice

Place drink mix, water, orange juice and lime juice in blender container; cover.  Blend on high speed until drink mix is dissolved.  Add ice; cover.  Blend on high speed until thickened and smooth.  Serve immediately.

Serves 5

Citrus Bacon and Pecan Salad

1 bag (10 oz) mixed salad greens

2 cans (11 oz each) mandarin orange segments, drained

8 slices bacon crisply cooked and crumbled

1 cup thinly sliced red onion

1 cup pecan halves, toasted

1/2 cup balsamic vinaigrette dressing

Mix all.

Serves 6

Cinnamon Pull Apart Bread

3/4 cup sugar

1 Tbsp ground cinnamon

3 cans (7.5 oz each) refrigerated buttermilk biscuits

1/2 cup butter, melted

4 oz cream cheese, softened

1/2 cup powdered sugar

1-2 Tbsp milk

Preheat oven to 350.  Mix sugar and cinnamon in bowl; set aside.  Cut each biscuit into quarters; roll in cinnamon-sugar.  Place half of the biscuit pieces in greased 2 quart dish.  Drizzle with half of the butter.  Top with remaining biscuit pieces, then drizzle with remaining butter.  Sprinkle with remaining cinnamon-sugar.  Bake 40-45 minutes or until golden brown.  Cool in pan 5 minutes; invert onto serving plate.  Beat cream cheese and powdered sugar in small bowl until well blended.  Add 1 Tbsp milk; beat until well blended.  Beat in enough of the remaining milk until glaze is of desired consistency.  Drizzle over warm bread.  Serve warm.

Serves 12

Cinnamon Breakfast Bites

1 1/3 cup flour

1 cup rice krispies, coarsely crushed

2 Tbsp plus 1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

1/4 cup butter flavored shortening

1/2 cup milk

1 tsp cinnamon

1/4 cup butter, melted

Combine flour, cereal, 2 Tbsp sugar, baking powder, and salt.  Cut in shortening until mix resembles coarse crumbs.  Stir in milk just until moistened.  Shape into 1 inch balls.  Combine cinnamon and rest of sugar.  Dip balls in butter, then roll in cinnasugar.  Arrange in an 8 inch round pan.  Bake at 425 for 15-18 minutes.

Cinnamon Apple Chex Mix

5 cups wheat chex cereal

1 cup lightly salted whole almonds

1/4 cup butter

1/3 cup packed brown sugar

2  Tbsp light corn syrup

1 tsp ground cinnamon

1 cup chopped dried apples

1/2 cup vanilla yogurt covered raisins

In a large microwaveable bowl, mix cereal and almonds.  Melt, butter, brown sugar, corn syrup and cinnamon in another bowl, about 2 minutes, stirring after 1 minutes, until mixture is boiling.  Pour over cereal mixture, stirring evenly until coated.  Microwave uncovered on high for 3 minutes or until apples just begin to brown on edges.  Spread on waxed paper or foil to cool, about 15 minutes.  Place in serving bowl; stir in raisins.  Store in airtight container.

Serves 16

Chunky Vegetable Soup

2 tsp olive oil

1 cup chopped onion

2 cloves garlic, minced

7 cups water

1 Tbsp basil

3/4 tsp salt

1/2 tsp marjoram

1/2 tsp pepper

1 pound red potatoes, cubed

1/2 pound carrots, peeled and cubed

1 can white beans, rinsed and drained

1 can chopped tomatoes, undrained

1 pkg (10 oz) frozen lima beans

1/2 cup uncooked pasta

1/2 cup (2 oz) mozzarella cheese

Coat large pat with cooking spray.  Add oil and place over heat until hot.  Add onion and garlic.  Saute 5 minutes or until tender.  Add water, basil, salt, marjoram, pepper, potatoes, carrots, beans, tomatoes, and lima beans.  Boil.  Cover and simmer for 20 minutes.  Add pasta; cook uncovered for 10-12 minutes. 

Serves 8

Chunky Vegetable Chili

2 medium potatoes, cubed

1 medium onion, chopped

1 yellow bell pepper, chopped

1 Tbsp chili powder

1 tsp ground cumin

1 can (28 oz) whole tomatoes, undrained

1 can garbanzo beans, rinsed and drained

1 can black beans, rinsed and drained

1 can (8 oz) tomato sauce

1 zucchini, cubed

Heat all ingredients except zucchini to boiling in dutch oven, breaking up tomatoes and stirring occasionally; reduce heat.  Cover and simmer 13 minutes.  Stir in zucchini.  Cover and simmer 5-7 minutes or until zucchini is tender.

Chunky Oatmeal Cookies

3/4 cup butter, softened

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

3 cups quick cooking oats

1 1/2 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup raisins

3/4 cup reese’s pieces or m&m’s

In a bowl, cream butter and sugars.  Beat in eggs and vanilla.  Combine the oats, flour, baking soda and salt; gradually add to creamed mix.  Stir in raisins and candy.  Drop by Tbsp onto ungreased cookie sheets.  Bake at 350 for 18-22 minutes.

Chunky Mushroom Super Chili

1 pound hamburger

2 cups chopped onions

1 green bell pepper, chopped

3 cloves garlic, minced

2 cans (16 oz each) whole tomatoes, undrained & chopped

1 can kidney beans, drained and rinsed

1 pound fresh mushrooms, quartered

1 cup Picante sauce

2 Tbsp chili powder

2 tsp ground cumin

1 1/4 tsp salt

3/4 tsp oregano

Brown hamburger, onions, green pepper, and garlic.  Drain fat.  Add all other ingredients.  Bring to a boil.  Reduce heat.  Cover and simmer for 30 minutes.  

Oodles of Noodles Soup

1 pound chicken, cubed
1 Tbsp olive oil
2 medium carrots, sliced
1 onion, chopped
2 celery ribs, sliced
1 garlic clove, minced
5 cups water
1/4 tsp pepper
2 pkg (3 oz each) chicken ramen noodles

Saute chicken, carrots, onion, celery, and garlic in oil.  Add water, pepper, and contents of seasoning packets from noodles.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Break noodles into pieces and add to soup.  Cover and cook for 3 minutes.

Serves 6

Chunky Apple Muffins

1 granny smith apple, peeled, cored and quarted

1 cup sugar

2 cups all purpose flour

2 tsp baking soda

1/2 tsp plus 2 pinches salt

1/2 tsp ground cinnamon

1/4 cup chopped walnut, toasted

2 large eggs

1 cup buttermilk, room temperature

1/2 cup butter, melted

Preheat oven to 400.  Spray a 12 cup muffin tin with cooking spray; set aside.  Cut 3 apple quarters into 1/4 inch dice.  Whisk together sugar, flour, baking soda, salt, and cinnamon in bowl.  Add diced apple and walnuts.  Whisk together eggs, buttermilk, and butter in a small bowl.  Gently fold buttermilk mixture into flour mixture until just combined; do not overmix.  Divide batter among muffin cups, filling each about 3/4 full.  Bake until muffins are brown around edges and spring back when touched, about 16-18 minutes. 

Makes 1 dozen

Chow Mein Chicken

1 can condensed cream of chicken soup

1 can chicken with rice soup

1 can evaporated milk

2 cups cubed cooked chicken
1/2 cup frozen peas
1/2 cup red bell pepper

1 can (3 oz) chow mein noodles

In a bowl, combine soups and milk.  Stir in chicken and vegetables.  Transfer to a greased 8 inch dish.  Bake, uncovered at 350 for 40 minutes.  Stir.  Sprinkle with chow mein noodles.  Bake 5-10 minutes longer. 

Serves 4

Chorizo and Shrimp Pilaf

1 cup long grain white rice

1/2 cup dry white wine

1/4 pound smoked chorizo sausage, halved lengthwise & thinly sliced

1 Tbsp olive oil

1 garlic clove, minced

Coarse salt and ground pepper

1 pound medium shrimp, peeled and deveined

3 plum tomatoes, seeded and diced

1/2 cup frozen peas, thawed

In a shallow 2 quart microwave safe dish with a lid, combine rice, wine, chorizo, oil, garlic, and 1 1/4 cups water; season with salt and pepper.  Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.  Stir in shrimp, tomatoes, and peas; cover and microwave 4 minutes more.  Let stand, covered, until shrimp are opaque throughout, 3 minutes.

Serves 4

Chocolate Vanilla Squirrel Cheesecake

25 oreo cookies, crushed

3 tbsp butter, melted

4 pkg (8 oz each) cream cheese, softened

1 cup sugar

1 tsp vanilla

1 cup sour cream

4 eggs

6 squares semi sweet baking chocolate, melted and cooled

Preheat oven to 325.  Line 13x9 pan with foil, with ends of foil extending over sides of pan.  Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.  Bake 10 minutes.  Beat cream cheese, sugar and vanilla until well blended.  Add sour cream; mix well.  Add eggs, one at a time, beating after each addition, just until blended.  Remove 1 cup of the batter; set aside.  Stir melted chocolate into remaining batter in large bowl; pour over crust.  Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with a knife several times for “squirreled” effect.  Bake 40 minutes or until center is almost set.  Cool.  Refrigerate at least 4 hours.  Use foil handles to lift cheesecake from pan before cutting to serve.  Store in refrigerator.

Serves 16

When I told Christopher what we were having for dessert, he thought I said a squirrel cheesecake…..it was so cute, the name stuck!

Chocolate Turtle Pie

1 graham cracker pie crust

3 eggs, beaten

1 can (14 oz) sweetened condensed milk

2 Tbsp butter, melted

1 cup coarsely chopped pecans

3/4 cup milk chocolate chips

Caramel Ice Cream Topping

Preheat oven to 350.  Combine eggs, sweetened condensed milk and butter.  Stir in nuts and chips.  Pour into pie crust.  Bake 35-40 minutes.  Cool.  Serve at room temperature with caramel topping.

Chocolate Studded Dream Cookies

2 cups all purpose flour

3/4 cup baking cocoa

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

2/3 cup sugar

2/3 cup packed brown sugar

1 tsp vanilla

2 eggs

1 pkg (10 oz) Nestle Toll House Swirled Morsels

Preheat oven to 325.  Combine flour, cocoa, baking soda, and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in 1 cup Swirled Morsels.  Drop by well-rounded teaspoon onto ungreased baking sheets.  Top with remaining Swirled Morsels.  Bake for 11-13 minutes or until cookies are puffed and centers are set.  Cool on baking sheets for 2 minutes.  Remove to wire racks to cool completely.

Chocolate Passion Bowl

3 cups cold milk

2 pkg (4 serving size) chocolate flavor instant pudding

1 tub (8 oz) Cool Whip French Vanilla

1 baked 9” square brownie layer, cooled & cut into 1” cubes

1 pint (2 cups) raspberries

Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk for 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.  Place half of the brownie cubes in a trifle bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining Cool Whip.  Repeat all layers.  Refrigerate at least 1 hour or until ready to serve.  Store leftover dessert in refrigerator.

Serves 16

Chocolate Marshmallow Fudge

1 2/3 cup sugar

2/3 cup evaporated milk

2 Tbsp butter

12 oz semisweet chocolate, chopped

14 large marshmallows

Coat 8x8 pan with cooking spray.  Stir sugar, evaporated milk and butter together in a saucepan.  Bring to a boil.  Cook 3 minutes, stirring constantly.  Stir in chocolate and marshmallows.  Remove from heat and stir until smooth.  Pour into pan and refrigerate till firm, about 2 hours.

Serves 36

Chocolate Haystacks

1 cup semi sweet chocolate chunks

1 cup butterscotch chips

2 cups chow mein noodles

2 cups mini marshmallows

1/2 cup salted peanuts

Microwave chocolate chunks and butterscotch chips in medium microwavable bowl on high for 2-3 minutes or until almost melted, stirring after 1 1/2 minutes.  Stir until completely melted.  Add remaining ingredients; stir until evenly coated.  Drop teaspoonfuls of the chocolate mixture onto large sheet of waxed paper.  Refrigerate at least 1 hour or until firm.

Serves 22

Chocolate Gravy

1 1/2 cups sugar

1/4 tsp salt

3 Tbsp flour

3 Tbsp cocoa

2 cups milk

Mix sugar, salt, flour and cocoa in saucepan.  Gradually add milk.  Stir over medium heat until thick.  Serve over hot buttermilk biscuits.

Chocolate Chunk Cinnamon Coffee Cake

12 oz semisweet chocolate chunks

3/4 cup pecan pieces

2 cups sugar

1 1/2 tsp cinnamon

2 2/3 cups flour

1 1/2 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

3/4 cub butter, softened

3 eggs

1 tsp vanilla

1 1/2 cups sour cream

Preheat to 350.  Mix chocolate, pecans, 2/3 cup sugar and cinnamon.  Mix flour, baking soda, baking powder and salt.  Beat butter and 1 1/3 cups sugar till light and fluffy.  Add eggs one at a time.  Beat well.  Blend in vanilla.  Add flour mix alternately with sour cream, beat well.  Spoon half of batter into greased 13x9 pan.  Top with half chocolate mix.  Repeat layers.  Bake 40-45 minutes. 

Serves 32

Chocolate Chip Truffle Bars

1/2 cup butter, softened

1 egg

1 pouch Betty Crocker chocolate chip cookie mix

1 cup semisweet chocolate chips (6 oz)

1 container chocolate frosting

1 can easy flow pink decorating icing

35 yogurt covered miniature pretzels

Heat oven to 350.  Spray bottom of 13x9 pan with cooking spray.  In medium bowl, stir together softened butter and egg.  Stir in cookie mix until soft dough forms.  Press mixture in bottom of pan, using floured fingers.  Bake 19-21 minutes or until golden brown.  Cool 30 minutes.  In medium microwavable bowl, microwave chocolate chips on high for 1-2 minutes, stirring every 30 seconds, until melted.  Stir in frosting.  Spread evenly over bars.  Cool completely, about 30 minutes.  For bars, cut into 7 rows by 5 rows.  Using star tip on pink decorating icing, fill in each hole of each pretzel, forming a heart in center of each.  Place decorated pretzel on each bar.

Chocolate Chip Scones

2 cups bisquick

1/2 cup semisweet chocolate chips

1/3 cup heavy whipping cream

3 Tbsp sugar

1 egg

1 tsp vanilla

Additional heavy whipping cream

Additional sugar

Heat oven to 425.  Spray cookie sheet with cooking spray.  Stir bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 Tbsp sugar, the egg and vanilla in medium bowl until soft dough forms.  Pat into 8 inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix).  Brush circle with additional whipping cream; sprinkle with additional sugar.  Cut into 8 wedges, but do not separate.  Bake about 12 minutes or until golden brown; carefully separate.  Serve warm.

Chocolate Chip Cake

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 tsp vanilla

2 cups all purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 cup (8 oz) sour cream

3/4 cup chocolate chips

1 tsp cinnamon

In a bowl, cream butter and 1 cup sugar.  Add eggs, one at a time, beating well.  Stir in vanilla.  Combine flour, baking powder and baking soda; add to creamed mix alternately with sour cream.  Spread half of the batter into a 9 inch pan.  Sprinkle with chocolate chips.  Combine cinnamon and rest of the sugar.  Sprinkle over chips.  Spread rest of battr on top of it.  Bake at 350 for 45-50 minutes.  

Chocolate Chip Blondies

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 1/2 cup brown sugar

6 Tbsp butter, softened

2 egg whites

1 tsp vanilla

1/3 cup water

6 oz mini chocolate chips

Preheat oven to 350.  In a small bowl, combine flour, baking powder and salt.  In a large bowl, beat brown sugar and butter until fluffy.  Add egg whites and vanilla.  Gradually beat in flour mix alternating with water.  Stir in chips.  Spread into a foil lined 13x9 pan.  Bake until golden, about 20-25 minutes.  Remove foil and cut into 24 2 inch squares. 

Serves 24

Choco-Banana Cream Pie

One 9 inch refrigerated pie crust

4 oz bittersweet chocolate

2 pkg (3.4 oz each) chocolate cook and serve pudding mix

3 cups milk

3 bananas, coarsely mashed

1 cup heavy cream

2 Tbsp powdered sugar

Heat oven to 450.  Unroll crust into 9 inch pie pan.  Crimp edges.  Prick bottom with fork.  Bake for 9 – 11 minutes.  Let cool.  Meanwhile, finely chop 1 ounce of chocolate; set aside for garnish.  Coarsely chop remaining 3 oz of chocolate and place in a nonstick saucepan along with pudding mixes.  Slowly stir in milk.  Cook over medium heat, stirring constantly until the mixture reaches a full boil and is very thick.  Remove from heat and quickly stir in mashed bananas.  Pour into the cooled 9 inch pie shell.  Cover filling directly with waxed paper to prevent skin from forming and refrigerate until set, 4 hours or overnight. To serve pie, remove and discard waxed paper.  In medium size bowl, beat cream and powdered sugar until stiff.  Spreak over pie filling and sprinkle reserved finely chopped chocolate over whipped cream.  Garnish with additional banana slices.

Serves 8

Chili Vegetable Soup

2 cans chicken broth

2 cans stewed tomatoes

4 (8 oz) cans tomato sauce

2 onions, chopped

2 stalks celery, sliced

1 can chili hot beans

2 zucchini, cut in half lengthwise and sliced

2 yellow squash, cut in half lengthwise and sliced

1 taco seasoning package

1 pound hamburger, browned

Combine hamburger, broth, tomatoes, tomato sauce, onions, and celery in stew pot; bring to a boil.  Reduce heat and simmer for 30 minutes.  Add chili beans, zucchini, squash, and taco seasoning.  Bring to a boil; reduce heat and simmer for 10 minutes.  

Chili Chicken

4 chicken breasts

1 can Italian stewed tomatoes

1 can chili

4 slices Velveeta

Place chicken in ungreased 11x7 dish.  Top with tomatoes.  Bake at 350 for 50 minutes.  Spoon chili over chicken.  Bake 10 more minutes.  Top with cheese.  Bake until melted.

Chicken With Veggies

2 Tbsp all purpose flour

2 tsp garlic powder

3/4 tsp salt

1/2 tsp pepper

1 pound chicken

2 Tbsp olive oil

1/4 cup chicken broth

1/4 cup Italian dressing

1 green bell pepper, chopped

2 carrots, sliced

1 cup mushrooms, sliced

1 onion, chopped

1 tomato, chopped

1 Tbsp butter

Rice, cooked

In a bag, combine flour, 1 tsp garlic powder, 1/4 tsp salt and 1/4 tsp pepper.  Add chicken and shake.  Saute chicken in oil.  Add broth, dressing, bell pepper, carrots, mushrooms, onion, tomato, and butter.  Cover and cook till veggies are tender.  Serve with rice.

Serves 4

Chicken with Broccoli In Garlic Sauce

2 Tsp olive oil

3 garlic cloves

1 pound uncooked chicken breast, chunked

1 tsp thyme

1/2 tsp salt

1/4 tsp pepper

2 cups broccoli florets

1 1/2 cups canned chicken broth

1 1/2 Tbsp cornstarch

2 cups cooked brown rice, kept hot

Heat oil in skillet.  Add garlic and cook 1 minute.  Season chicken with thyme, salt and pepper and add to skillet.  Cook until browned on all sides, stirring frequently, about 3 minutes.  Add broccoli to skillet, cover and cook 2 minutes.  Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.  Dissolve cornstarch in 1/2 cup of chicken broth and add to skillet.  Simmer until mix thickens, stir constantly.  Serve over rice.

 Serves 4

Chicken Wild Rice Soup

5 2/3 cups water

1 pkg (4.3 oz) long grain & wild rice mix

1 envelop chicken noodle soup mix

1 celery rib, chopped

1 carrot, chopped

1/3 cup onion, chopped

2 cans cream of chicken soup

1 cup cooked and cubed chicken

Combine water, rice mix, and soup mix.  Boil.  Reduce heat; cover and simmer for 10 minutes.  Stir in celery, carrots, and onion.  Cover and simmer for 10 minutes.  Stir in chicken soup and chicken.  Cook 8 minutes longer. 

Serves 5

Chicken Veggie Casserole

1 can cream of mushroom soup

1/2 cup milk

1/4 tsp thyme

1/4 tsp salt

1/4 tsp pepper

2 cups diced cooked chicken

1 can whole kernel corn, drained
1 red bell pepper, chopped

2 cups canned green beans, drained

2 cups sliced cooked potatoes

Combine soup, milk, thyme, salt, and pepper.  Stir in chicken, corn, beans, and potatoes.  Pour into greased 1 1/2 qt dish.  Bake at 400 for 15 minutes.  

Chicken Vegetable Soup with Dumplings

2 cups cut up cooked chicken

4 cups chicken broth

1 Tbsp parsley

1 Tbsp fresh thyme

2 cloves garlic, finely chopped

1 bag (16 oz) frozen mixed vegetables, thawed and drained

1 cup bisquick

1/3 cup milk

In pan, heat all ingredients, except bisquick and milk to boiling, stirring occasionally.  In small bowl, stir bisquick mix and milk with fork until soft dough forms.  Drop dough by teaspoonfuls onto boiling soup.  If dumplings sink into soup, carefully bring them to top of broth using slotted spoon.  Reduce heat to medium – low.  Cook uncovered 10 minutes.  Cover and cook 15 minutes longer. 

Chicken Vegetable Soup

2 cups chicken broth

1 cup corn

1 celery rib, chopped

1 carrot, chopped

1 onion, chopped

1 cup cooked chicken, chunked

1/2 cup diced tomatoes

In a pot, combine broth, corn, celery, carrot, and onion.  Boil.  Reduce heat.  Cover and simmer for 25-30 minutes.  Stir in chicken and tomatoes.  Add salt and pepper to taste.  Heat through.