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