Tex Mex Corn Chip Chili

2 Tbsp EVOO
1 pound lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 Tbsp chili powder
1 tsp ground cumin
1 can black beans
1 can pinto beans
1 can rotel
salt and pepper
1/2 cup chopped fresh cilantro
1 finely chopped jalapeno (if you like extra heat)
12 oz shredded pepper jack cheese
Fritos

Heat olive oil and add beef.  Cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook for 5 minutes. Add the beans, with their liquid, tomatoes, and jalapeno; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.  Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts.  Serves with Fritos.

Serves 6

Party Cheese Ball

2 pkg (8 oz each) cream cheese, softened
1 pkg (8 oz) shredded cheddar cheese
1 Tbsp finely chopped onions
1 Tbsp chopped red peppers
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash cayenne pepper
Dash salt
1 cup chopped pecans
Wheat Thins

Beat cream cheese and cheddar cheese in small bowl until well blended.  Mix in all remaining ingredients except pecans and Wheat Thins; cover.  Refrigerate at least several hours or overnight.  Shape into ball; roll in pecans.  Serve with Wheat Thins.

Makes 24 servings.

Fabulous Fruit Bars

Base:
2 pouches Sugar cookie mix
1 cup butter, softened
2 eggs
1/2 tsp almond extract
Filling
1 can (21 oz) cherry pie filling
Topping
1 cup powdered sugar
1 Tbsp milk
1/4 tsp almond extract

Heat oven to 350.  Spray 9x13 pan with cooking spray.  In bowl, stir base ingredients until soft dough forms.  Press half of dough in bottom of pan.  Spread pie filling over dough.  Drop remaining dough by teaspoonfuls over filling.  Bake 45-50 minutes or until golden brown.  Cool 10 minutes.  In small bowl, stir glaze ingredients until smooth.  If necessary, add additional milk, 1 tsp at a time, until thin enough to drizzle.  Drizzle glaze over warm bars.  Store covered at room temperature.

Makes 24 bars

Potato Gratin with Gruyere

1 cup half and half
1/8 tsp cayenne pepper
1/2 tsp salt
1 1/2 pounds yukon gold potatoes, peeled and thinly sliced
3 oz gruyere cheese, shredded

Preheat oven to 350.  Grease 9 inch glass pie plate.  Set aside.  In saucepan, combine half and half, cayenne pepper and salt; heat to boiling.  Add potatoes and cook 2-3 minutes or until half and half mixture thickens slightly, stirring gently with spatula.  Transfer half of potato mixture to prepared gratin dish; sprinkle evenly with 1/2 cup gruyere.  Top with remaining potato mixture and remaining Gruyere.  Bake gratin 35-40 minutes or until potatoes are tender and top is golden and bubbly.

Serves 4

Classic Potatoes Au Gratin

1/4 cup butter
1/4 cup flour
1 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 1/2 cups milk
1 pkg (8 oz) shredded cheddar cheese
2 Tbsp chopped onion
6 cups thinly sliced peeled potatoes

Preheat oven to 350.  Melt butter in saucepan.  Blend in flour, salt, mustard and pepper.  Gradually add milk, stirring until well blended; cook until thickened, stirring constantly.  Add 1 1/2 cups cheese and onion;  cook until cheese is melted, stirring frequently.  Layer potatoes and cheese sauce alternately in 2 quart casserole dish, ending with a layer of the cheese sauce.  Bake 1 hour and 15 minutes or until potatoes are tender.  Sprinkle with the remaining cheese.  Bake an additional 5 minutes or until cheese is melted.

Serves 8

Lemon Pepper Chicken and Rice

2 cups instant rice

1 can cream of chicken soup

1 1/4 cup water

2 tsp lemon pepper

2 tsp lemon and herb seasoning

1/8 tsp cumin

1/4 tsp thyme

6 chicken breasts

Preheat oven to 350.  Cook rice according to box directions.  In 9x13 pan, combine cooked rice, soup, water, and seasonings.  Mix all until blended.  Press chicken into mix.  Cover with foil and bake 30 minutes.  After 30 minutes, uncover and pierce chicken with a fork.  Replace cover and cook 30 minutes more.

Serves 6

Feta Chicken Bake

6 boneless skinless chicken breast halves
2 Tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 pkg (4 oz) crumbled feta cheese with basil and tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

Preheat oven to 350.  Arrange chicken in 13x9.  Drizzle with 1 Tbsp of the lemon juice.  Season with salt and black pepper.  Top with feta cheese; drizzle with remaining 1 Tbsp lemon juice.  Bake 35-40 minutes or until chicken is cooked through.  Sprinkle with red pepper and parsley.

Serves 6

Chicken Mushroom Pasta

3 cups penne, uncooked
3 chicken breasts, boneless and skinless, diced
1/4 onion, chopped
1 clove garlic, chopped
8 oz sliced mushrooms
2 Tbsp Italian seasoning
1 can diced tomatoes
Salt and pepper to taste
2 Tbsp Parmesan Cheese

Cook pasta.  In a lightly greased skillet, cook chicken until cooked through.  Remove from pan.  In same skillet, combine onion, garlic, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper.  Cook until onions are translucent.  Remove from heat and add chicken and pasta.  Toss to coat.  Sprinkle Parmesan cheese on top of mixture.

Serves 8

Fettuccine Alfredo

8 oz fettuccine, uncooked
1/2 cup butter
1/2 cup heavy whipping cream
3/4 cup grated parmesan cheese
1/2 tsp salt
1/8 tsp pepper
onion powder, to taste
garlic powder, to taste

Cook pasta.  Heat butter and whipping cream in saucepan.  Stir in cheese, salt, pepper, onion powder and garlic powder, stir until mixed completely. Toss in cooked pasta and mix to coat. 

Serves 4

Spanish Garlic Shrimp

2 tsp olive oil
1 cup chopped onion
1 cup chopped bell pepper
1 1/2 cups chicken broth
2 Tbsp garlic
2 Tbsp lemon juice
3 Tbsp water mixed with 2 tsp flour
1/4 tsp paprika or cayenne pepper, depends how spicy you want it
1/4 tsp salt
1/4 tsp pepper
1 1/2 pounds large frozen peeled shrimp, thawed
Hot cooked rice, prepared for 4 servings

Heat oil in skillet.  Add onion and bell pepper; saute 4 minutes.  Stir in rest of ingredients except shrimp and rice; bring to a simmer and cook 2-3 minutes.  Add shrimp, stirring often, until cooked through, about 2-4 minutes.  Serve over hot cooked rice or you can mix rice in cooked shrimp mixture.

Serves 4

Chocolate Truffle Pie

11 squares semisweet baking chocolate
1/2 cup whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup cool whip

Preheat oven to 325.  Grate 1 square of chocolate; set aside.  Place 10 squares in microwaveable bowl.  Add cream.  Microwave on high for 1-2 minutes or until chocolate is almost melted.  Cool slightly.  Add eggs, sugar and flour; beat with a wire whisk.  Pour into lightly greased 9 inch pie plate. Bake 35 minutes or until outer half of pie is puffed and center is slightly soft; cool.  Top each slice with cool whip just before serving.  Sprinkle evenly with grated chocolate.

Serves 10