Chicken Chili Soup

2 pounds chicken, cut into bite size pieces
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 cans kidney beans, rinsed and drained
2 cans rotel
1 can (15 oz) tomato sauce
2 1/2 cups water
2 tsp chili powder
1 Tbsp parsley
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin

Coat large pot with cooking spray.  Cook and stir chicken, bell peppers and onion until chicken is done.  Stir in beans, corn, tomatoes, tomato sauce and water.  Season with spices.

Serves 14

Asparagus and Lemon Fettuccine

1 Tbsp butter
2 tsp olive oil
1 pound asparagus, cut into 1 inch pieces
3/4 tsp salt
1/2 tsp black pepper
1 egg
1 cup half and half cream
1 tsp cornstarch mixed with 1 Tbsp water
1/2 pound uncooked fettuccine
1/4 cup parsley
2 Tbsp grated parmesan cheese
1 Tbsp lemon zest
2 Tbsp lemon juice

Cook pasta to al dente.  Heat oil and butter in skillet.  Add asparagus.  Sprinkle with salt and pepper and cook until asparagus begins to brown, about 6 minutes.  Remove from skillet and set aside. Whisk egg and half and half together; Add mix to skillet.  Place over medium heat and add cornstarch mix, stirring constantly until thickened.  Add rest and asparagus, stir to combine.

Serves 4

Salmon Macaroni Bake

1 pkg deluxe macaroni and cheese
1 can cream of mushroom soup
1/2 cup milk
1 can salmon, drained and bones removed
1/2 tsp onion powder
1/2 cup cheddar cheese, shredded
1/2 cup bread crumbs
2 Tbsp butter, cubed

Prepare macaroni and cheese as directed on package. Stir in milk, salmon, onion powder, and cheddar cheese.  Transfer to a greased 1 1/2 quart dish.  Sprinkle with bread crumbs.  Dot with butter.  Bake at 375 for 30 minutes.

Serves 4

Apple Streusel Muffins

1 pkg (6 1/2 oz) apple cinnamon muffin mix
1 large tart apple, peeled and diced
1/3 cup chopped walnuts
3 Tbsp brown sugar
4 1/2 tsp all purpose flour
1 Tbsp butter, melted

Glaze: 
3/4 cup powdered sugar
1/2 tsp vanilla
1-2 Tbsp milk

Prepare muffin mix as directed on package; fold in apple.  Fill greased muffin cups.  In a bowl, combine walnuts, brown sugar, flour, and butter. Sprinkle over batter.  Bake at 400 for 15-20 minutes.  In another bowl, combine glaze ingredients.  Drizzle over warm muffins.

Egg Salad

1/2 cup finely chopped celery
1/3 cup mayonnaise
1 Tbsp parsley
1 Tbsp green onion
2 tsp red pepper sauce
1/4 tsp salt
8 hard boiled eggs, peeled and coarsely chopped
4 slices bacon, cooked and crumbled
12 cherry tomatoes, halved

Combine celery, mayonnaise, tarragon, pepper sauce and salt in a bowl and mix well.  Add eggs and mix gently.  Sprinkle with crumbled bacon and garnish with tomatoes.

Serves 4

Tortellini Alfredo

1 can chicken broth
1 cup water
2 pkg (9 oz each) refrigerated cheese tortellini
4 oz cream cheese, cubed
1 cup frozen peas
3/4 cup shredded Italian five cheese blend
6 slices bacon, cooked and crumbled

Pour broth and water into large pan; stir.  Bring to a boil. Add tortellini.  Reduce heat to med-low and cover.  Simmer 8-9 minutes or until tortellini is tender.  (Do not drain)  Add cream cheese and peas; stir.  Heat 2-3 minutes or until cream cheese is completely melted, stirring occasionally.  Stir in shredded cheese and bacon.

Serves 6

Triple Layer Banana Cream Pie Bars

1 1/2 cups crushed Nilla Wafers
1/2 cup chopped pecans
1/3 cup butter, melted
3 bananas, sliced
3 cups cold milk
2 pkg (4 serving size each) vanilla flavor instant pudding & pie filling
2 1/2 cups thawed cool whip

Preheat oven to 325.  Mix wafer crumbs, pecans, and butter in 13x9 dish; press firmly onto bottom of dish.  Bake 8 minutes.  Cool 10 minutes.  Top crust with banana slices.  Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Spoon 2 cups of the pudding over banana layer.  Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pie.  Top with remaining 1 1/2 cups whipped topping.  Refrigerate 3 hours.  Store leftovers in refrigerator. 

Serves 16

Ravioli and Cheese Bake

1 jar (16 oz) spaghetti sauce
1 can diced tomatoes, undrained
1 can beef broth
1/4 cup Italian dressing
2 pkg (9 oz each) refrigerated filled ravioli
1 cup shredded mozzarella cheese

Preheat oven to 375.  Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9.  Add ravioli; mix.  Cover with foil.  Bake 50 minutes.  Remove foil; stir.  Sprinkle with cheese.  Let stand 5 minutes.

Serves 6

Italian Meatball and Spinach Biscuit Bake

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce
1 box (9 oz) frozen spinach, thawed and squeezed to drain
1 pkg (8 oz) cream cheese, softened
1 1/2 cups shredded Italian style cheese blend
2 1/4 cups bisquick
1 cup milk

Heat oven to 400.  Coat 13x9 pan with non stick spray.  Thaw meatballs by microwaving them in a bowl for 3-5 minutes or until warm.  Add pasta sauce; stir to coat. Place half of the meatballs in the baking dish.  Mix spinach, cream cheese and 1/2 cup of the shredded cheese.  Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.  Stir bisquick mix and milk in bowl until soft dough forms.  Spoon half of the dough by tablespoonfuls randomly over meatballs.  Repeat layers with remaining meatballs, spinach mixture and bisquick mixture.  Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese.  Bake about 5 minutes longer or until cheese is melted.

Serves 6

Crab Scramble Casserole

2 Tbsp butter, melted
1/2 cup milk
12 eggs
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill
1 cup chopped cooked crabmeat
1 pkg (8 oz) cream cheese, cubed
2 green onions, sliced
Paprika

Pour butter into square baking dish, 8x8; tilt dish to coat bottom.  Beat eggs, milk, salt, white pepper, and dill in large bowl.  Stir in crab, cream cheese and onions.  Pour into baking dish.  Cover and refrigerate up to 24 hours.  Preheat oven to 350.  Sprinkle egg mixture with paprika.  Bake uncovered 45-50 minutes or until center is set.

Serves 8

Chicken & Green Bean Skillet

1 1/2 pounds boneless skinless chicken breasts, cut into strips
1 pkg (9 oz) frozen cut green beans, thawed
2 Tbsp water
8 oz velveeta, cubed
1/8 tsp pepper
3 cups hot cooked long grain rice

Spray skillet with non stick cooking spray.  Add chicken; cook and stir 3-4 minutes or until cooked through.  Stir in green beans and water.  Reduce heat and cover.  Simmer 5 minutes or until beans are warmed.  Add velveeta and pepper.  Cover and cook until velveeta is melted, stirring frequently.  Serve over the rice.

Serves 6

Pork Chop Simmer

1/4 cup bbq sauce
1/4 cup Italian dressing
1 Tbsp honey mustard
4 pork chops (1 1/2 pounds)
2 cups thinly sliced carrots
1 1/2 cups instant brown rice, uncooked

Mix bbq sauce, Italian dressing, and honey mustard.  Remove 3 Tbsp of mixture for later use.  Marinate the pork chops in mixture for at least 30 minutes.  Preheat oven to 350.  Spray nonstick spray in a 13x9 pan. Place marinated pork chops in pan and sprinkle carrots on top.  Drizzle pork chops with reserved bbq sauce mixture.  Cook in oven 35-45 minutes or until meat is cooked through.  Serve with cooked rice.

Serves 4

Chicken with Artichokes

1/4 cup EVOO
3 1/2 pounds chicken
salt
1/2 pound orzo
9 oz artichoke hearts
1/3 cup finely chopped fresh dill
1 onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup dry white wine or chicken broth
1/2 cup chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 Tbsp of liquid

In a skillet, heat 2 Tbsp olive oil.  Season the chicken with salt, place in the skillet skin side down and cook until golden brown, about 7 minutes on each side; transfer to a plate.  Reserve the skillet.  Meanwhile, in a pot of boiling salted water, cook the orzo until al dente, about 5-8 minutes.  Add the artichokes and cook for 2 minutes.  Drain and add the remaining 2 Tbsp olive oil and 3 Tbsp dill.  In the skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, about 7 minutes.  Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes.  Add the remaining dill and hot pepper liquid.  Return the chicken to the skillet and simmer until heated through.  Transfer the orzo to a platter and top with chicken and sauce. 

Serves 4

Creamy Crab and Asparagus Salad

1 1/2 pounds asparagus, quartered crosswise on an angle
1 Tbsp EVOO
salt and pepper
2 Tbsp finely chopped chives
2 Tbsp mayo
2 tsp lemon juice
1 1/2 tsp ketchup
8 oz lump crabmeat, picked through

Rinse the asparagus in a colander; leave wet.  In a medium skillet, add the EVOO and asparagus and cook over medium heat until crisp-tender, 3-4 minutes.  Season with salt and pepper.  In a bowl, stir together the chives, mayo, lemon juice and ketchup.  Add the crab and toss gently to coat.  Season with pepper.  Divide the asparagus among 4 plates and top with a mound of the crab mixture. 

Serves 4

Peruvian Style Fried Rice

2 large eggs, beaten
3 Tbsp toasted sesame oil
1 pound medium shrimp, peeled and deveined
2 cups chopped chorizo (about 8 oz)
1 onion, cut into 1/2 inch pieces
4 cups cooked white rice, cooled
1/4 cup soy sauce
2 Tbsp sherry

Heat a skillet over high heat and coat with nonstick cooking spray.  Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute.  Remove the skillet from the heat, flip the eggs and cook for 1 minute more.  Transfer the egg "tortilla" to a cutting board and repeat the process with the cooking spray and the remaining egg.  Roll up each egg "tortilla" and slice crosswise into 1/4 inch thick strips.  In a large skillet, heat the sesame oil over high heat.  Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1-2 minutes.  Mix in the rice, soy sauce and sherry.  Cook until heated through.  Stir in the egg strips and top with cilantro.

Serves 6

Peanut Butter Chocolate Stuffed French Toast with Jelly Syrup

1/2 cup peanut butter
8 slices bread
1/4 cup mini chocolate chips
1/2 cup milk
3 large eggs
2 Tbsp sugar
1 tsp vanilla
pinch salt
2/3 cup grape jelly
1 Tbsp butter
Whipped cream for serving, if desired

Spread 1 Tbsp peanut butter on each bread slice.  Divide the chocolate chips among 4 slices, peanut butter side down, to make 4 sandwiches.  In shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt.  Soak each sandwich in the egg mixture until saturated, about 5 seconds.  Transfer the sandwiches to a large platter in a single layer.  In a saucepan, cook the jelly and 3 Tbsp water over low heat, stirring occasionally, until warm and smooth.  In a large skillet, melt 1/2 Tbsp butter.  Add half of the sandwiches and cook until golden, about 2 minutes on each side.  Repeat with the remaining butter and sandwiches.  Slice and serve with the whipped cream and jelly syrup.

Serves 4

Spicy Cornmeal Cod

1 1/2 pounds cod (or other whitefish that is approximately 1/2 inch thick)
3/4 cup cornmeal
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 eggs
3 Tbsp butter, melted

Heat oven to 500.  Cut fish fillets into 4x2 inch pieces.  Mix remaining ingredients except eggs and butter.  Dip fish into eggs, then coat with cornmeal mixture.  Place fish on ungreased cookie sheet.  Drizzle butter over fish.  Bake 10-12 minutes, turning fish once, until golden brown.

Serves 6

Italian Pork Chops

1/2 cup bisquick
1/3 cup Italian dressing
1/2 cup garlic herb bread crumbs
4 pork boneless loin chips (1 1/2 pounds)
2 Tbsp vegetable oil

Place bisquick mix, dressing and bread crumbs on separate dinner plates.  Coat pork chops with bisquick mix.  Dip coated pork chops into dressing, then coat with break crumbs.  Heat oil in skillet.  Cook pork in oil about 5 minutes or until golden brown; reduce heat to low.  Carefully turn pork.  Cook 10-15 minutes longer or until pork is no longer pink in center.

Serves 4

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

Garlicky Peppers and Shrimp

1 9 oz pkg refrigerated spinach fettuccine
4 Tbsp olive oil
3 green, red, yellow or orange sweet peppers, seeded and cut in strips
2 onions, cut in wedges
4 cloves garlic, thinly sliced
1 lb peeled and deveined medium shrimp
1/8 tsp cayenne pepper

Cook pasta.  Toss with 2 Tbsp of the olive oil.  Keep warm.  Meanwhile, in skillet heat the remaining 2 Tbsp olive oil.  Stir in peppers, onions, and garlic; stir fry 4-6 minutes or until crisp tender.  Add shrimp and cayenne pepper.  Cook 2-3 minutes more or until shrimp are opaque, stirring occasionally.  Serve over pasta.

Serves 4

Southwestern Noodle Bowl

1 1/2 pound beef top round steak, cut into bite size strips
1 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
2 Tbsp olive oil
2 cloves garlic, minced
28 oz beef broth
14 oz chicken broth
6 oz dried angel hair pasta
2 red or yellow sweet pepper, chopped
6 green onions, trimmed and cut into slices
1/2 cup refrigerated hot style salsa
1/2 tsp oregano

Season meat with cumin, salt and pepper; set aside.  Heat 1 Tbsp oil; add garlic, stir-fry 15 seconds.  Add half the beef at a time; stir frying for 2-3 minutes or until done, and setting aside.  Return beef to skillet; add broth; bring to boiling.  Add pasta, sweet peppers and onions to skillet.  Cook, uncovered, 2-3 minutes, until pasta is tender.  Stir in teh 1/2 cup salsa and oregano; heat through. 

Serves 8

One Bowl Cream Cheese Brownies

4 squares unsweetened baking chocolate
3/4 cup butter
2 1/2 cups sugar
5 eggs
1 1/4 cups flour
1 pkg (8 oz) cream cheese, softened

Preheat oven to 350.  Spray 13x9 inch pan with nonstick spray.  Microwave chocolate and butter in bowl for 2 minutes, or until butter is melted.  Stir until chocolate is completely melted.  Add 2 cups of the sugar; stir until well blended.  Add 4 of the eggs; mix well.  Stir in 1 cup of the flour until well blended.  Spread batter into prepared pan.  Beat cream cheese, remaining 1/2 cup sugar, 1 egg and remaining 1/4 cup flour in same bowl with wire whisk until well blended.  Spoon over brownie batter.  Cut through cream cheese mixture with knife several times for marble effect.  Bake 35-40 minutes or until toothpick inserted in center comes out with fudgy crumbs.

Makes 32 brownies

Baked Chicken On Rice

Butter
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can full of milk
1 cup raw rice
3 pound boneless skinless chicken breast
1 pkg dry onion soup mix

Butter 13x9 baking dish.  Mix soups, milk and rice in dish. Lay chicken on top.  Sprinkle onion soup mix over all.  Cover tightly with foil.  Bake 2 hours at 325.

Serves 6-8

Chocolate Brownie Cookies

6 squares semi sweet baking chocolate
4 squares unsweetened baking chocolate
6 Tbsp butter
1 1/4 cups sugar
3 eggs, lightly beaten
2 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
2 cups toasted chopped pecans

Preheat oven to 325.  Microwave chocolates and butter for 2 minutes or until butter is melted.  Stir until chocolate is completely melted.  Add sugar; mix well.  Blend in eggs and vanilla.  Add flour, baking powder and salt; mix until well blended.  Stir in pecans.  Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.  Bake 12 minutes or until cookies feel set to the touch.  Cool 1 minute; remove from baking sheet to wire racks.  Cool completely.

Makes 4 dozen

Chicken and Broccoli Alfredo

8 oz fettuccine, uncooked
2 cups broccoli florets
1/4 cup italian dressing
1 pound boneless skinless chicken breasts, cut into bite size pieces
1 2/3 cup milk
4 oz cream cheese, cubed
1/4 cup grated parmesan cheese
1/2 tsp basil

Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time.  Drain pasta mixture.  Meanwhile, heat dressing in large skillet.  Add chicken; cook 5 minutes or until chicken is cooked through, stirring occasionally.  Stir in milk, cream cheese, parmesan cheese and basil.  Bring to boil, stirring constantly.  Cook 1-2 minutes or until sauce is well blended and heated through.  Add chicken mixture to pasta mixture; mix lightly.

Serves 4

Chicken Manicotti

1 can cream of chicken soup
1 1/2 cups water
4 oz velveeta, cut up
2 cups broccoli
12 manicotti pastas, uncooked
1 pound boneless skinless chicken breasts, cut into 12 inch strips
1/4 cup grated parmesan cheese

Preheat oven to 400.  Mix soup, water and velveeta in bowl.  Microwave on high 3 minutes or until velveeta is melted and mixture is well blended, stirring every minute.  Pour 1/3 of the soup mixture onto bottom of 13x9 pan; set aside.  Add broccoli to remaining soup mixture.  Stuff pasta with chicken strips; place in baking dish.  Cover completely with remaining soup mixture.  Sprinkle with parmesan cheese.  Cover with foil.  Bake 45-50 minutes or until pasta is tender and chicken is cooked through.

Serves 4

Chicken and Corn Chili

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 3/4 tsp ground cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 can rotel, undrained
1 1/2 cups frozen corn, thawed
2 cans cannellini beans, drained and rinsed
2 Tbsp cornmeal
Shredded monterey jack cheese

In a slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp salt.  Cover and cook on high for 4 hours or low for 6 hours.  Remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken and return it to the slow cooker with remaining 1/4 tsp each of the cumin and cayenne and the tomatoes, corn and beans.  Gently mash some of the beans against the side of the bowl to thicken the chili.  Stir in the cornmeal and the remaining 1/2 tsp salt.  Let sit a few minutes to soften the cornmeal.  Serve sprinkled with a little of the monterey jack cheese. 

Serves 6

Chili Macaroni Skillet

1 pound bulk pork sausage
1 pkg Hamburger Helper chili macaroni
3 1/2 cups hot water
2 tsp chili powder
2 cups diced tomatoes (from 28 oz can), undrained
1 can kidney beans, rinsed and drained
1 can whole kernel corn, drained
Shredded Cheddar cheese

Cook sausage in skillet, until no longer pink.  Drain.  Stir in uncooked pasta, sauce mix and remaining ingredients except cheese.  Heat to boiling, stirring frequently.  Reduce heat; cover and simmer 14-16 minutes, stirring occasionally, until pasta is tender.  Remove from heat and uncover (sauce will thicken as it stands).  Sprinkle with cheese.

Serves 5

Buffalo Shrimp

2 1/2 Tbsp butter
3 1/2 Tbsp hot pepper sauce
1 tsp garlic
24 peeled deveined extra large shrimp, tails left on (about 1 pound)

Heat broiler.  Line baking sheet with foil  Coat with nonstick spray.  Melt butter in small bowl.  Stir in pepper sauce and garlic.  Place shrimp on prepared baking sheet; drizzle and toss with 3 Tbsp butter mixture.  Broil, turning once, 2 1/2 minutes or until shrimp are just cooked through.  Toss with remaining sauce.

Serves 8

Mexican Cornbread

3 cups self rising cornmeal
1 onion, grated
1 cup shredded cheddar cheese
1/2 cup sugar
1 1/4 cups milk
2 eggs
3/4 cup cream style corn
7 banana peppers, seeded and diced OR 3 jalapeno peppers, seeded and diced

Preheat oven to 350.  Grease an 8 inch square baking pan.  In a large bowl, combine cornmeal, onion, cheese, and sugar.  Stir in milk, eggs, corn and peppers.  Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.  Cut into squares to serve.

Orange Stir-Fried Chicken

1 Tbsp soy sauce
1 tsp cornstarch
1/2 tsp ground ginger
1 garlic clove, finely chopped
1 pound boneless, skinless chicken breast, cut into 1/4 inch strips
1/2 cup orange juice
2 tsp cornstarch
2 tsp vegetable oil
3 cups thinly sliced fresh mushrooms (8 oz)
1 carrot, coarsely shredded (1/2 cup)
10 oz frozen broccoli
4 cups hot cooked rice

Mix soy sauce, 1 tsp cornstarch, ginger and garlic in bowl.  Stir in chicken.  Cover and refrigerate for 30 minutes.  Mix orange juice and 2 tsp cornstarch until cornstarch is dissolved; set aside.  Heat 1 tsp of the oil in large skillet or wok.  Add chicken; stir fry 4-6 minutes or until chicken is no longer pink in center.  Remove chicken from skillet.  Add remaining 1 tsp oil to skillet. Add mushrooms and carrot and broccoli; stir-fry about 3 minutes or until mushrooms and broccoli  are tender.  Stir in chicken and orange juice mixture.  Heat to boiling, stirring constantly.  Boil and stir about 30 seconds or until thickened.  Serve over rice. 

Serves 4

Chocolate and Peanut Butter Ribbon Dessert

12 Nutter Butter cookies
2 Tbsp butter, melted
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp vanilla
12 oz Cool Whip
2 squares semi sweet baking chocolate, melted

Crush 8 cookies.  Mix crumbs and butter.  Press onto bottom of foil lined loaf pan.  Mix cream cheese, peanut butter, sugar and vanilla.  Stir in 3 cups of Cool Whip.  Spoon 1/2 of cream cheese mix into small bowl.  Stir in melted chocolate.  Spoon half of the other half of the cream cheese over crust.  Top evenly with chocolate mix.  Cover with remaining cream cheese mix.  Freeze at least 4 hours.  Invert onto plate and remove foil. Then reinvert onto platter so that crumb layer is on bottom.  Coarsely break remaining 4 cookies.  Top dessert with remaining cool whip and cookies.

Serves 12

Pasta and Bean Skillet

1 pound ground beef, browned
1 cup salsa
2/3 cup uncooked elbow macaroni (2 oz)
3/4 cup water
2 tsp chili powder
1 can red kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 cup shredded cheddar cheese

Heat all ingredients except cheese to boiling in large skillet; reduce heat.  Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender.  Sprinkle with cheese.

Serves 4

Oven Brunch Bake

4 eggs
2 cups milk
1 tsp dijon mustard
3 cups cubed french bread
1 pkg (8 oz) shredded cheddar cheese
1 cup chopped mushrooms
1 cup chopped red peppers
1/2 cup chopped green onions
1/4 cup bacon, cooked and crumbled
1/4 cup chopped ham

Beat eggs, milk and mustard in a bowl with whisk until well blended.  Add remaining ingredients; stir gently to mix well.  Pour into lightly greased 12x8 dish; cover.  Refrigerate several hours or overnight.  Preheat oven to 325.  Uncover baking dish.  Bake 45-50 minutes or until knife inserted in center comes out clean.

Serves 8

Chocolate Banana Bread

6 very ripe bananas
2 Tbsp vanilla extract
2 cups firmly packed brown sugar
1 1/2 cups vegetable oil
1 cup sour cream
4 large eggs
3 1/2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup ground pecans
2 cups semisweet chocolate morsels

Preheat oven to 350.  Grease 2 loaf pans.  In a small bowl, mash bananas together with vanilla.  In a large bowl, combine brown sugar, oil, sour cream, and eggs, stirring until combined.  In a bowl, combine flour, baking soda, baking powder and salt.  Gradually add to sugar mixture, stirring until just combined.  Stir in banana mixture, ground pecans, and chocolate morsels.  Pour into pans and bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.  Let cool in pans for 15 minutes;  remove from pans, and cool completely on wire racks.

Makes 2 loaves.

Chicken Tortilla Soup

1 carton (32 oz) chicken broth
1 cup thick and chunky salsa
2 cups shredded cooked chicken
3/4 cup crushed tortilla chips
1 avocado, pitted, peeled and chopped
1 1/2 cups shredded monterey jack cheese
2 Tbsp chopped fresh cilantro

In saucepan, heat broth, salsa and chicken to boiling.  Meanwhile, divide crushed chips among 6 serving bowls.  Spoon hot soup over chips, then top with avocado, cheese and cilantro. 

Serves 6

Spinach Lasagna

1 (32 oz) container Ricotta cheese
1 pkg (16 oz) frozen chopped spinach, thawed and well drained (very important to drain)
4 cups shredded mozzarella cheese
2/3 cup grated parmesan cheese
2 eggs, beaten
2 jars (26 oz each) spaghetti sauce
12 no boil lasagna noodles

Preheat oven to 350.  Mix ricotta, spinach, 3 cups mozzarella, 1/2 cup parmesan, and eggs.  Start assembling as it fits in your pan with the following layers:  sauce, noodles, 1/2 ricotta mix, noodles, sauce, ricotta mix, noodles, sauce, 1 cup mozzarella and remaining parmesan cheese.  Bake 45 minutes or until edges are bubbling.

Serves 9