Cajun Crawfish Stuffing *

 2 boxes jiffy cornbread mix

2 eggs

6 cloves minced garlic

1 cup minced onions

1 diced green bell pepper

1 diced red bell pepper

1 cup shredded cheddar cheese

1 can (15 oz) can cream style corn

16-24 oz frozen crawfish tails

2 Tbsp old bay seasoning

1 Tbsp salt

1 tsp cayenne pepper (if you like it EXTRA spicy, add another 1/2 tsp)

1/2 tsp white pepper

1/3 cup vegetable oil

In small bowl, season the thawed crawfish tails with the old bay seasoning.  Preheat oven to 350.  In large mixing bowl, beat eggs.  Stir in onions, garlic, green and red bell peppers, cheese, corn, salt, cayenne, and white pepper.  Pour both cornbread mix boxes into wet mixture and stir.  Add the seasoned crawfish tails and stir.  Pour in oil and stir well.  Pour mixture into greased 13x9 pan.  Bake 50-60 minutes, until golden brown and toothpick inserted into the center comes out clean.  Allow to rest for about 10 minutes before cutting.

Serves 12

Stuffing Egg Bake *

 1 tsp oil

8 oz sliced fresh mushrooms

6 eggs

1 cup milk

1/4 cup real mayonnaise

1 tsp onion powder

1/2 tsp black pepper

1 pkg (6 oz) stuffing mix for chicken

1 can (14 oz) diced tomatoes, drained

1/2 cup shredded cheddar cheese

3 tbsp fresh chopped parsley

Preheat oven to 350.  Heat oil in skillet on med-high heat.  Add mushrooms; cook 4 minutes or until tender, stirring occasionally.  Set aside.  Beat eggs, milk, mayo, onion powder, and pepper in large bowl with wire whisk until well blended.  Stir in stuffing mix.  Spoon stuffing mixture into 9 inch square baking dish.  Top with mushrooms and tomatoes.  Bake 35 minutes.  Sprinkle with cheese.  Bake an additional 15 minutes or until cheese is melted and center is set.  Sprinkle with 3 Tbsp parsley. Let stand 10 minutes before serving.

Serves 6

Chicken Paprika Shepherd's Pie *

 1 pouch instant roasted garlic mashed potatoes

1 cup hot water

1/2 cup milk

3 Tbsp butter

1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces

1 onion, chopped

1 1/2 cups frozen mixed vegetables

1 jar (12 oz) chicken gravy

2 1/4 tsp paprika

1/2 cup sour cream

Heat oven to 350.  Spray 2 quart casserole dish with cooking spray.  Make mashed potatoes as directed on box for 4 servings - except use 1 cup hot water, 1/2 cup milk and 2 tbsp butter.  Meanwhile in skillet, melt remaining 1 Tbsp butter over med high heat.  Add chicken and onion; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in mixed vegetables, gravy and 2 tsp paprika.  Cover; cook over med low heat 5 minutes, stirring frequently to prevent sticking.  Stir sour cream into chicken mixture.  Spoon into casserole.  Spoon potatoes in 8 mounds around edge of casserole.  Sprinkle potatoes with remaining 1/4 tsp paprika.  Bake uncovered 25-35 minutes or until mixture bubbles around edge of casserole.  

Serves 4

Apple Praline Pie *

1 box refrigerated pie crusts, two 9" crusts in box

6 cups (6 medium) thinly sliced peeled baking apples (I used honeycrisp)

3/4 cup sugar

1/4 cup all purpose flour

1 tsp ground cinnamon

1/4 tsp salt

1 Tbsp butter

1/4 cup butter

1/2 cup packed brown sugar

2 Tbsp half and half

1/2 cup chopped pecans

Soften crusts as directed on box.  Heat oven to 350.  Line 9" pie plate with one crust.  In large bowl, mix apples, sugar, flour, cinnamon and salt; toss lightly.  Spoon mixture into crust lined pie plate.  Cut up 1 Tbsp butter into small cubes and place, spread out, on top of filling.  Top with second crust; seal edge and flute.  Cut slits in several places in top crust.  Bake 50-55 minutes or until apples are tender and crust is golden brown.  Cover edge of crust with strips of foil after 15-20 minutes of bake time to prevent excessive browning. In 1 quart saucepan, melt 1/4 cup butter; stir in brown sugar and half and half.  Slowly heat to boiling; remove from heat.  Stir in pecans; spread over top of pie.  Place pie on cookie sheet.  Bake 5 minutes longer or until topping bubbles.  Cool at least 1 hour before servings.

Makes 8 servings 

Chili Lime Chex Mix *

 8 cups corn chex cereal

1 cup corn nuts

1 cup cheez-its

1 cup mini pretzels

1 cup fritos

7 Tbsp butter

1-2 Tbsp lime juice

1 1/2 tsp lime zest

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp cayenne pepper

2-3 drops hot pepper sauce

In large bowl, mix cereal, corn nuts, cheez-its, pretzels and fritos.  Set aside.  In small microwaveable bowl, microwave butter until melted, about 40 seconds.  Stir in lime juice, zest, and seasonings.  Pour over cereal mixture, stirring until evenly coated.  Microwave uncovered 5-6 minutes, stirring thoroughly every 2 minutes.  Spread on wax paper to cool.  Store in airtight container.  

Makes 22 servings

Chili Cheese Dip and Potato Wedges *

 24 oz frozen potato wedges

1 pound ground beef

1 small onion, chopped

12 oz velveeta, cut into chunks

8 oz tomato sauce

1 Tbsp chili powder

1 can (4.5 oz) chopped green chiles, drained

Bake potato wedges as directed on package.  Meanwhile in large saucepan, cook ground beef and onion until beef is thoroughly cooked, drain.  Return beef mix to pan.  Stir in cheese, tomato sauce, chili powder and chiles.  Cook over low heat until cheese is melted and mixture is hot, stirring frequently.  Serve hot potato wedges with cheese dip.

Makes 24 servings

Chicken Rice Skillet *

 1 1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces

2 cups water

1 Tbsp butter

1 pound frozen broccoli, red peppers, onions, and mushrooms, thawed

2 cups uncooked instant rice

1 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese

Bake chicken at 350 for 15-20 minutes, or until cooked through.  In large skillet, add water and butter; heat to boiling.  Stir in vegetables, rice, salt and pepper.  Reduce heat to a low simmer and simmer for 2 minutes.  Remove from heat.  Cover and let stand about 5 minutes or until water is absorbed.  Add chicken and stir.  Sprinkle with cheese.  Cover for 2 minutes while cheese melts.

Serves 4

Loaded Baked Potato Casserole *

 1 pkg (30 oz) frozen potato wedges

2 cups (12 oz) chopped fully cooked ham

8 slices bacon, crisply cooked and crumbled

1 medium red bell pepper, chopped

1 cup chopped green onions

1 jar (15 oz) cheese dip

1/2 cup sour cream

Heat oven to 375.  Spray 13x9 pan with cooking spray.  Arrange potato wedges in baking dish; bake 10-15 minutes or until thawed and beginning to brown.  Top with half each of the ham, bacon, bell pepper and green onions.  Spread cheese dip on top.  Sprinkle with remaining ham, bacon and bell pepper.  Bake 20-30 minutes or until cheese dip is melted and potatoes are tender.  Top with dollops of sour cream and remaining green onions.

Serves 8

Hearty Beef Chili *

 1 1/2 pounds ground beef

1 can (15 oz) dark red kidney beans, drained and rinsed

1 can (15 oz) light red kidney beans, drained and rinsed

1 1/2 cups thick and chunky salsa (heat level per your preference)

1 can (16 oz) tomato sauce

2 Tbsp chili powder

1 onion, chopped

1 can (15 oz) corn, drained

1 cup finely shredded cheese

Brown meat; drain.  Add to crock pot with remaining ingredients except cheese; stir.  Cover with lid.  Cook on low for 5-6 hours.  Stir just before serving.  Serve topped with cheese.

Serves 8

Buffalo Chicken Pinwheels *

 1 can (8 oz) refrigerated crescent dinner rolls

1/2 cup finely chopped cooked chicken

3/4 tsp Franks red hot pepper sauce

2 oz cream cheese, softened

1/4 cup finely crumbled blue cheese (1 oz) 

2 Tbsp chopped fresh chives

Heat oven to 350.  Spray baking sheet with cooking spray.  Unroll crescent dough; separate into 4 rectangles.  Press perforations to seal.  In small bowl, mix chicken and pepper sauce until well coated.  Spread 1 Tbsp cream cheese over each rectangle to within 1/4 inch of edges.  Sprinkle evenly with chicken, blue cheese and chives.  Starting with one short side, roll up each rectangle; press edges to seal.  With serrated knife, cut each roll into 6 slices; place cut side down on baking sheet.  Bake 13-17 minutes or until edges are golden brown.  

Makes 24 appetizer pinwheels

Gooey Caramel Chocolate Bars *

 Crust:

1 box chocolate fudge cake mix

1/2 cup butter, softened

3 eggs

1 cup semisweet chocolate chips

Filling:

1 bag (14 oz) caramels, unwrapped

1/4 cup butter

1 can (14 oz) sweetened condensed milk

Topping:

1/2 cup reserved cake mix

1/2 cup quick cooking oats

3 Tbsp butter, softened

Heat oven to 350.  Reserve 1/2 cup cake mix for topping.  In large bowl, beat remaining cake mix, 1/2 cup butter, and eggs with electric mixer on medium speed until dough forms.  Stir in chocolate chips.  Spread in ungreased 13x9 pan. Bake 14-18 minutes or until set.  Meanwhile, in saucepan, heat caramels, 1/4 cup butter, and the milk over medium heat, stirring frequently, until caramels are melted and mixture is smooth.  If it begins boiling, turn heat down slightly as the milk may begin to burn.  Spread caramel filling evenly over partially baked crust.  In a small bowl, mix reserved 1/2 cup cake mix, oats, and 3 Tbsp butter with fork until crumbly.  Sprinkle over caramel filling.  Bake 18-22 minutes longer or until top is set.  Cool completely, about 2 hours.  Run knife around sides of pan to loosen bars.  

Makes 36 bars

Chicken Noodle Soup *

 1 Tbsp olive oil

2 celery ribs, chopped

2 carrots, chopped

1 small onion, chopped

1 leek, cleaned thoroughly, white and light green parts thinly sliced

8 cups chicken broth

1/2 tsp dried basil

1/4 tsp pepper

4 oz uncooked egg noodles

3 cups chopped rotisserie chicken

1 tsp dried parsley

In dutch oven, heat oil over medium high heat.  Add celery, carrots, onion, and leek; cook and stir 5-7 minutes until tender.  Add broth, basil and pepper; bring to a boil.  Stir in noodles; cook until noodles al dente according to package instructions.  Stir in chicken and parsley; heat through.  

Serves 6

Puppy Peanut Butter Ice Cream *

 2/3 cup unsweetened applesauce

1/3 cup greek yogurt

1/4 cup creamy peanut butter

Mix all together in bowl.  Spoon into ice cube freezer tray.  Freeze for 3-4 hours.  Keep frozen in ziploc bag. Feed to excited puppies outside because it will get your floor sticky if they drop it.  

Fruit Crisp Dump Dessert *

 1 box yellow cake mix

1/2 cup butter, melted

1 can (21 oz) cherry pie filling

1 can (8 oz) crushed pineapple, undrained

Heat oven to 350.  In large bowl, stir together cake mix and butter until crumbly; set aside.  Spread pie filling and pineapple in ungreased 13x9 pan.  Sprinkle cake mix evenly over fruit.  Bake 40-48 minutes or until golden brown.  Cool 30 minutes.  

Serves 12

Charred Lemon Shrimp with Pasta and Mushrooms *

 3 lemons

2 1/2 Tbsp half and half 

1/2 tsp grated lemon rind

1/2 tsp crushed red pepper

2 oz grated parmesan cheese

3 large egg yolks

2 Tbsp olive oil

1 Tbsp butter

1/3 onion, chopped finely

4 garlic cloves, minced

2 cups roughly chopped shiitake mushrooms

2 pounds medium shrimp, peeled and deveined

1 tsp kosher salt

1/2 cup chicken stock

1 pound fettucine pasta (pappardelle or linguine would also work)

1 Tbsp dried basil

1/4 tsp freshly ground black pepper

Heat skillet.  Cut lemons in half crosswise.  Arrange lemons in pan, cut side down.  Cook 3-4 minutes or until cut side of lemon is charred.  Remove lemons from pan; cool.  Squeeze 3 charred lemon halves to equal about 2 Tbsp juice; cut remaining lemon halves into 6 wedges and set aside.  Combine juice, half and half, rind, red pepper, parmesan, and yolks in a medium bowl, stirring with a whisk.  Set aside.  Cook pasta as directed on package, reserving 2 cups of pasta cooking liquid before draining.   Heat 1 Tbsp oil and butter in large skillet over medium heat.  Add onion and garlic; cook 30 seconds, stirring constantly.  Add mushrooms to pan; cook 4 minutes or until mushrooms release their juices.  Remove mixture from pan; keep warm.  Increase heat to med-high.  Add remaining 1 Tbsp oil to pan; swirl to coat.  Add shrimp to pan; sprinkle evenly with 1/4 tsp salt.  Cook 2 minutes.  Add broth to pan; cook 2 minutes or until liquid reduces to about 2 Tbsp.  Remove pan from heat.  Place cooked pasta in large pan over low heat.  Add egg yolk mixture to hot pasta, tossing noodles quickly with tongs to coat completely.  Stir in mushroom mixture; add pasta water a little at a time (start with 1/2 cup) to thin sauce as desired consistency.  Stir in remaining salt, basil and shrimp mixture.  

Serves 6

Boneless Country Style BBQ Ribs *

 1 1/2 pounds boneless pork country style ribs

1/3 onion, thinly sliced

2 cloves garlic, minced

1/4 cup brown sugar

1/2 cup apple sauce

3/4 cup bbq sauce

Salt and pepper

Lightly salt and pepper ribs on both sides.  Add all ingredients to crock pot.  Gently mix it all up.  Cook on low 5-6 hours.  Remove meat from crockpot and discard juices.  Top with fresh bbq sauce if desired.

Serves 3

Sesame Cilantro Shrimp *

 1 Tbsp plus 1/2 cup Asian toasted sesame salad dressing

1 pound large uncooked shrimp, peeled and deveined

Lime zest and lime wedges

1/4 cup chopped fresh cilantro

4 servings of Hot cooked rice

In skillet, heat 1 Tbsp dressing.  Add shrimp, cook and stir for 1 minute.  Stir in remaining dressing; cook uncovered until shrimp turn pink, about 1-2 minutes longer.  Add 1/4 tsp lime zest and cilantro.  Stir together.  To serve, spoon shrimp with sauce over rice.  Serve with lime wedges.  

Serves 4

Bruschetta and Cheese Stuffed Chicken Breasts *

 1 can (14 oz) italian style diced tomatoes, undrained

1 1/4 ups shredded mozzarella cheese

1/4 cup chopped fresh basil 

1 pkg (6 oz) stuffing mix for chicken

2 pounds chicken breasts, pounded to 1/4 inch thickness and cut into 8 pieces

1/3 cup zesty italian dressing

1/4 cup roasted red bell peppers, chopped

Heat oven to 350.  Mix tomatoes, 1/2 cup cheese and basil in medium bowl.  Add stuffing mix and bell pepper; stir just until moistened.  Place pounded chicken on cutting board and spread each piece with stuffing mixture.  Starting at 1 end, tightly roll up each breast.  Place, seam sides down, in 13x9 pan.  Drizzle with dressing.  Bake 40 minutes or until chicken is done.  Sprinkle with remaining cheese; bake 5 minutes or until cheese is melted.

Serves 8

Orecchiette with Artichokes *

 Kosher salt and Freshly ground black pepper

12 oz orecchiette (small shell pasta would also work)

1/4 cup EVOO

2 (14 oz each) cans artichoke hearts, drained

3 cloves garlic, minced

1 (15 oz) can white beans, drained and rinsed, and patted dry

15 oz cherry tomatoes

1/4 tsp red pepper flakes

3/4 cup chopped fresh parsley

1/4 cup grated parmesan cheese

Bring a large pot of salted water to a boil.  Add pasta and cook as label directs.  Remove and reserve 3/4 cup cooking water just prior to draining pasta.  Drain pasta. Heat 2 Tbsp EVOO in large skillet over medium heat.  Add artichokes and season with a pinch of salt.  Cook, turning once, for a total of about 5 minutes.  Transfer to a plate.  Add remaining 2 Tbsp EVOO, garlic and beans to skillet.  Cook, stirring occasionally, until the garlic is golden, about 2 minutes.  Stir in the cherry tomatoes, red pepper flakes and 1/2 tsp salt.  Bring to a simmer; cook, stirring occasionally until slightly thickened, about 3 minutes.  Add pasta and reserved pasta water to skillet.  Cook, stirring until the pasta is coated, about 1 minute.  Stir in parsley, parmesan and artichokes; season with salt pepper.  

Serves 4

Cheesy Mexican Mushroom Skillet *

 1 1/2 tsp olive oil

4 oz uncooked vermicelli, broken into 1 inch pieces (can use angel hair spaghetti too)

1 onion, sliced

8 oz sliced fresh mushrooms

1 can (14.5 oz) diced tomatoes, undrained

2 jalapenos, seeded and finely chopped

1/2 cup water

2 tsp ground cumin

1/2 tsp salt

1 cup monterey jack cheese (4 oz)

In large deep skillet, heat oil over med-high heat.  Add vermicelli, cook about 2 minutes, stirring frequently, until golden brown.  Reduce heat to medium-low.  Stir in onion and mushrooms.  Cook 3 minutes, stirring occasionally.  Stir in tomatoes, jalapenos, water, cumin and salt.  Cover and cook 10 minutes, stirring occasionally.  Remove from heat.  Sprinkle with cheese.  Cover and let stand for 2 minutes to melt cheese.

Serves 4

Chicken and Spinach Risotto *

 1 Tbsp oil

1 pound boneless skinless chicken breasts, cut into bite size pieces

4 cups baby spinach leaves, washed and dried

1 1/2 cups instant white rice, uncooked

1 cup cherry tomatoes

1 can (10.5 oz) chicken broth

1/2 cup water

1/4 cup grated parmesan cheese

Heat oil in large deep skillet.  Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.  Add spinach, rice, tomatoes, broth and water; mix well.  Bring to boil.  Reduce heat to low; cover.  Simmer 5 minutes, stirring occasionally.  Stir in parmesan cheese.

Serves 4

Chuckwagon Chili Mac *

 1 (14 oz) box Kraft Macaroni and Cheese dinner

1 pound ground beef

1 Tbsp chili powder

1 tsp ground cumin

1 can (14 oz) stewed tomatoes, undrained

1 can (15 oz) light kidney beans, drained and rinsed

Topping ideas:  Sour cream, shredded cheddar cheese, jalapeno slices, cilantro

Boil pasta from mac and cheese dinner as directed on package.  Meanwhile, brown meat with chili powder and cumin in large skillet.  Once fully cooked, drain and return to skillet.  Add tomatoes with their liquid and the rinsed beans; simmer 3 minutes, stirring occasionally.  Stir in pasta and cheese sauce.  Cook 3-5 minutes or until heated through, stirring occasionally.  Top with desired toppings.

Makes 6 servings

Chicken Pasta Salad with Grapes and Poppy Seed Dressing *

 1 box Suddenly Salad classic pasta salad mix

1/2 cup poppy seed dressing

1 1/2 cups cut up cooked (and chilled) chicken

3/4 cup halved red grapes

1/2 cup thinly sliced celery

1/4 cup slivered almonds, toasted if desired

3 oz cheddar cheese, cut into small cubes

1 cup grape tomatoes, halved

Empty pasta mix into saucepan of boiling water.  Gently boil for 12 minutes, stirring occasionally.  Drain pasta and rinse with cold water.  Shake to drain well.  Place pasta in large serving bowl and refrigerate for 30 minutes.  In small bowl, stir together seasoning mix and dressing.  Add dressing mix and all other ingredients to large bowl with pasta.  Toss to combine.  Keep refrigerated.

Serves 4

Fried Egg, Bacon and Brussels Sprouts Sandwiches *

3 oz bacon, cooked and each slice cut into 3 pieces, drippings reserved

6 oz brussels sprouts, trimmed and thinly sliced lengthwise

Salt and freshly ground pepper

2 large eggs

Dijon mustard

2 ciabatta rolls, split and toasted

Cook bacon in skillet until desired crispiness.  Remove to plate and reserve drippings in skillet.  Add brussels sprouts to skillet, season with salt and pepper, and cook over medium heat until sprouts are crisp tender, about 4-5 minutes.  Transfer to a plate.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread dijon mustard (to your desired taste) on each ciabatta roll.  Divide sprouts and bacon between bottom halves of rolls.  Top with eggs.

Serves 2

Balsamic Chicken and Vegetables *

 1/4 cup + 2 Tbsp italian salad dressing

3 Tbsp balsamic vinegar

1 1/2 Tbsp honey

1/8 tsp crushed red pepper flakes

1 1/4 pounds chicken breast, sliced into thin pieces

2 Tbsp olive oil

Salt and black pepper

1 pound fresh asparagus, trimmed of tough ends, chopped into 2 inch pieces

1 1/2 cups matchstick carrots

1 cup grape tomatoes, halved

In bowl, whisk salad dressing, balsamic vinegar, honey and red pepper flakes, and set aside.  Heat oil in large skillet.  Season chicken with salt and pepper, then place chicken evenly in skillet.  Cook about 5-7 minutes, rotating once halfway through cooking, until chicken has cooked through.  Add half the dressing mixture to skillet and rotate chicken to evenly coat.  Remove chicken from skillet and leave sauce in skillet.  Add asparagus and carrots to skillet, season with salt and pepper, stirring frequently, until crisp tender, about 3-4 minutes.  Remove veggies from skillet while leaving sauce.  Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.  Return chicken and veggies to pan.  Add tomatoes.  Toss to coat.  

Serves 3

Spiced Chocolate Chip Pecan Pie *

 1 refrigerated pie crust, softened as directed on box

3/4 cup light corn syrup

1/2 cup sugar

3 Tbsp butter, melted

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

3 eggs

1 cup coarsely chopped pecans

1 cup semisweet chocolate chips

1 tsp shortening

Heat oven to 325.  Place pie crust in 9 inch glass pie plate.  In large bowl, beat corn syrup, sugar, butter, cinnamon, nutmeg, vanilla and eggs with wire whisk.  Stir in pecans and 3/4 cup of the chocolate chips.  Spread evenly in crust lined plate.  Cover crust edge with strips of foil to prevent excessive browning.  Bake 30 minutes.  Remove foil; bake 15-25 minutes longer or until pie is deep golden brown and filling is set.  Cool 15 minutes.  In small microwaveable bowl, microwave remaining 1/4 cup chocolate chips and the shortening uncovered for 1 minute; stir until smooth.  Drizzle chocolate over top of pie.  

Serves 8

Creamy Chicken and Pasta *

 1 Tbsp olive oil

3/4 pound boneless, skinless chicken breast halves, cut into 1 inch pieces

2 garlic cloves, minced

2 tsp basil

2 tsp oregano

1 can (14 1/2 oz) diced tomatoes, drained

1 cup heavy whipping cream

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

6 oz pasta

8 oz sliced mushrooms

6 oz frozen broccoli, thawed and well drained

4 oz frozen pepper and onion mix, thawed and well drained

Shredded parmesan cheese

Heat oil in deep skillet or dutch oven. Cook chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in tomatoes, whipping cream, salt, pepper, and cayenne.  Heat to boiling; reduce heat to low.  Simmer, uncovered, for 10 minutes or until slightly thickened.  Cook and drain pasta as directed on package, reserving 1/4 cup pasta water.  Stir pasta, pasta water, and vegetables into chicken mixture; cook until hot.  Top with shredded parmesan.

Serves 4

Sausage and Spinach Crescent Bake *

 1/2 pound bulk pork sausage

1 cup sliced fresh mushrooms

1/2 onion, chopped

2 garlic cloves, minced

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

1/2 cup shredded mozzarella cheese

2 oz cream cheese, softened

1/2 cup half and half cream

1/2 tube refrigerated crescent rolls

Preheat oven to 350.  In a skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, 6-8 minutes, breaking up meat into crumbles, drain.  Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended.  Transfer to greased 11x7 dish.  Unroll the crescent dough.  Take half of dough and press perforations together to form one sheet.  Place over sausage mixture.  Bake, covered, for 10 minutes.  Bake, uncovered, until golden brown and filling is bubbly, 12- 15 minutes longer.  Let casserole stand 5-10 minutes before cutting.

Serves 4

Pasta Fagioli al Forno *

 1 1/2 cups uncooked penne pasta

1 can (14 oz) whole tomotoes

1 pound ground italian sausage

1/2 onion, chopped

1 carrot, chopped

1 celery rib, chopped

2 garlic cloves, minced

1 Tbsp tomato paste

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp dried basil

1/4 tsp crushed red pepper flakes

1/4 tsp pepper

1 can (15 oz) cannellini beans, rinsed and drained

1/3 cup grated parmesan cheese

2 Tbsp dried parsley

1 cup shredded provolone cheese

Preheat oven to 350.  Cook penne pasta according to package directions in salted water; drain.  Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes.  In a 6 quart stockpot, cook and crumble sausage with onion, carrot, celery, and garlic over medium high heat until the sausage is no longer pink. Drain and return to stock pot.  Stir in the tomato paste, seasonings, chopped tomatoes and reserved juices; bring to a boil.  Reduce heat; simmer, uncovered, 10 minutes.  Stir in cannellini beans, parsley and 1/4 cup parmesan cheese.  Transfer to a greased 13x9 dish; sprinkle with provolone cheese and remaining parmesan cheese.  Bake, covered, 20 minutes.  Uncover; bake until cheese is melted, 10-15 minutes longer.  

Serves 6

Chicken Zucchini Casserole *

 1 (6 oz) pkg stuffing mix

3/4 cup butter, melted

3 cups diced zucchini

1 cup chicken breasts, diced and uncooked

1 can cream of chicken soup

1 carrot, shredded

1/4 cup chopped onion

1/4 cup sour cream

In a bowl, combine stuffing mix and butter.  Set aside 1/2 cup for topping.  Add the zucchini, chicken, cream of chicken soup, carrot, onion and sour cream to remaining stuffing mixture.  Transfer to a greased 11x7 dish.  Sprinkle with reserved stuffing mixture.  Bake, uncovered, at 350 until golden brown and bubbly, about 55-60 minutes or until chicken is cooked through.

Serves 4

Tater Topped Casserole *

 1 pound ground turkey

1 Tbsp tomato paste

8 oz frozen mixed vegetables per your preference, thawed and drained

1/2 cup french fried onions

1 can cream of chicken soup

1/4 cup milk

2 cups frozen tater tots, thawed

In a skillet, cook turkey until no longer pink.  Stir in tomato paste.  In a 13x9 dish, spray nonstick cooking spray.  Layer the meat, vegetables and french fried onions in pan.  In a small bowl, combine soups and milk; spread over onions.  Top with tater tots.  Bake, uncovered, at 350 for 55-60 minutes or until golden brown and bubbling at edges.  

Serves 4

German Chocolate Pecan Pie *

 1 refrigerated pie crust

5 Tbsp butter

1/2 tsp salt

2 eggs

1/2 cup dark brown sugar

1/2 cup light corn syrup

2 1/2 cups pecan halves, coarsely chopped

3/4 cup sweetened flake coconut

3/4 cup semisweet chocolate chips

Place refrigerated pie crust in pie pan and crimp edges.  Preheat oven to 375.  In a large bowl, whisk eggs.  In a saucepan, whisk together butter, salt, brown sugar and corn syrup over medium heat until melted and smooth.  Whisk sugar mixture into the beaten eggs.  Stir in the nuts and coconut.  Spread the chocolate chips in the pie shell.  Pour in the filling and bake until set, about 45-55 minutes.  Let the pie cool completely before slicing.  

Serves 8

Garlic Bread Pizza *

 1 box frozen garlic texas toast

1 cup pizza sauce

16-24 slices pepperoni

1 cup shredded mozzarella cheese

Heat oven to 425.  Place texas toast on large baking sheet.  Spoon 2 Tbsp sauce on each piece (adjust sauce, more or less, to your desired sauciness).  Place 2-3 slices pepperoni on each slice.  Place 2-3 Tbsp cheese on each slice (adjust cheese to your desired cheesiness).  Bake 7-10 minutes or until cheese is melted.

Makes 8 slices

Stacked Chicken Tortilla Casserole *

 1 pound boneless skinless chicken breast, cut into thin strips

1 red bell pepper, chopped

1/4 tsp ground cumin

1 can Progress Zesty Santa Fe Style Chicken Soup

1/2 cup uncooked instant rice

2 oz cream cheese, cut into cubes

1 (16 oz) can fat free refried beans

8 corn tortillas

1/2 cup shredded cheddar cheese

Heat oven to 350.  In large skillet, cook chicken and bell pepper over medium heat 4-6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender.  Sprinkle with cumin.  Stir in soup.  Heat to boiling.  Stir in rice; reduce heat to low.  Cover; cook 10 minutes or until rice is tender.  Stir cream cheese into chicken mixture until well blended.  Spread 1 Tbsp refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 13x9 dish. Place another bean/tortilla next to first.  Top with 1 cup chicken mixture; sprinkle with 1 Tbsp of cheese.  Repeat layers.  The last layer should be  tortillas with beans, placed bean side down on the casserole.  Sprinkle with cheese.  Bake at 350 for 15-20 minutes.  

Serves 4

Cheddar Stuffed Mushrooms *

 16 oz fresh whole baby portabella mushrooms, cleaned

3/4 cup herb stuffing mix

2 oz shredded cheddar cheese

1/4 cup butter, melted

1 tsp onion powder

Heat oven to 350.  Remove stems from mushrooms; reserve caps.  Finely chop half of the stems.  In a small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter, and onion.  Mix well.  Spoon about 1 tsp mushroom mixture into each mushroom cap (can add more to mushrooms if they can hold it and stay upright on tray).  Place on ungreased cookie sheet.  Bake at 350 for 9-11 minutes or until thoroughly heated.  Serve warm.

Makes 20-30 appetizers

Chicken Soup Provencal *

 2 tsp olive oil

1/2 pound uncooked chicken breast, sliced into thin strips

3/4 cup sliced leeks

1 can diced tomatoes with italian herbs, undrained

2 cups chicken broth

2 oz uncooked orzo pasta (or other small pasta)

Shredded parmesan cheese

In large saucepan, heat oil until hot.  Add chicken and leeks; cook 5 minutes, stirring frequently.  Stir in tomatoes and broth.  Heat to boiling.  Reduce heat; simmer for 10 minutes.  Add pasta; simmer 5-7 minutes or until pasta is tender (adjust cooking time to package directions for type of pasta used) and chicken is no longer pink in center.  Serve with cheese.

Serves 2

Provolone Smothered Chicken *

 4 boneless skinless chicken breasts (about 1 1/2 pounds)

1/2 cup zesty italian dressing

1/2 tsp garlic pepper blend

1 tsp basil

8 thin slices tomato

8 slices provolone cheese

Place chicken in ziploc bag.  Pour in dressing.  Refrigerate at least 30 minutes.  Preheat oven to 350.  Remove chicken from bag, reserving marinade, and place in 13x9 dish.  Brush with marinade and discard any left over.  Sprinkle with garlic pepper and basil.  Bake for 30-45 minutes or until juices run clear.  Top each breast with 2 pieces of provolone and 2 slices of tomato.  Bake another 3-5 minutes or until cheese is melted.

Serves 4

Hawaiian Meatballs *

 1 1/2 pounds ground beef

1 pkg (6 oz) stuffing mix for chicken

2/3 cup water

2 cans (8 oz each) crushed pineapple, drained

1 bottle (18 oz) barbecue sauce

1/4 cup brown sugar

Heat oven to 425.  Mix meat, stuffing mix and water.  Shape into 1 inch balls.  Place in 13x9 dish.  Bake 20 minutes or until cooked through.  In bowl, combine pineapple, bbq sauce and sugar.  Pour over meatballs.  Bake 10 more minutes or until sauce is heated through and slightly bubbling on edges.

Makes 48 meatballs

Calico Chicken and Potatoes Skillet *

 3 slices bacon, chopped

20 oz bag frozen potatoes with pepper and onions

1 tsp season salt 

2 cups chopped rotisserie chicken

1 cup shredded cheddar cheese

2 green onions, chopped

In skillet, cook bacon until crisp.  Remove bacon, reserving drippings in skillet.  Add potatoes and season salt to skillet and stir.  Cover; cook over medium heat 12-14 minutes, stirring occasionally, until potatoes are golden brown.  Stir in chicken.  Cover and cook 2-3 minutes or until hot.  Top with cheese, bacon, and onions.  Cover and cook 1-2 minutes more or until cheese is melted.

Serves 4

Slow Cooker Italian Chicken Lentil Soup *

 1 pound boneless skinless chicken thighs

1 onion, chopped

1 zucchini, chopped

4 carrots, sliced

1 cup dried lentils (8 oz)

5 cups chicken broth

1/2 tsp salt

1/4 tsp pepper

8 oz fresh sliced mushrooms

1 can (28 oz) diced tomatoes, undrained

1 Tbsp dried basil

Shredded parmesan cheese

In slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper.  Add chicken.  Cover; cook on low heat for 6 hours.  Shred chicken.  Stir in mushrooms and tomatoes.  Cover; cook on low heat 15-30 minutes or until heated through.  Sprinkle with basil.  Serve with parmesan cheese.

Serves 6

Sesame Garlic Broccolini *

 1 pound broccolini, trimmed

1/4 cup water

1 Tbsp dark sesame oil

3 garlic cloves, minced

1/4 tsp kosher salt

Place broccolini in a large skillet; drizzle with 1/4 cup water.  Cover and cook over med-high heat 5-6 minutes.  Uncover and cook for 30 seconds or until liquid evaporates.  Remove broccolini from pan.  Add oil to pan; swirl to coat.  Add garlic; cook 30 seconds or until golden, stirring frequently and careful not to burn.  Return broccolini to pan; toss to coat. Sprinkle with salt.

Serves 4

Cheesy Chicken and Squash Casserole *

 3/4 cup water

1/4 tsp salt

6 cups sliced yellow summer squash

1 small onion, chopped

10 oz can cream of mushroom soup

1 cup sour cream

6 oz pkg chicken flavored stuffing mix

4 oz can chopped green chiles, drained

Salt and Pepper to taste

1 1/2 cups cooked chopped chicken

1 cup shredded cheddar cheese

Heat oven to 350. In large saucepan, bring water and salt to a boil.  Add squash and onions.  Reduce heat, cover and cook until squash is crisp tender, about 3-4 minutes.  Drain well and set aside.  In a bowl, combine soup, sour cream, contents of stuffing mix box, chiles, salt and pepper; mix well.  Fold in cooked squash and chicken.  Pour into greased 2 quart baking dish.  Sprinkle with cheese.  Bake, uncovered, at 350 degrees for 25-30 minutes.  

Serves 6-8

Thai Chicken Salad *

 2 1/2 cups finely chopped cooked chicken

1/3 cup Thai peanut sauce

1/3 cup mayonnaise

1/3 cup finely chopped green onions

1 red bell pepper, finely chopped

1-2 Tbsp juice from jarred jalapenos

Romaine hearts, separated into individual leaves

In large bowl, mix chicken, peanut sauce, mayonnaise, onions, red bell pepper, and jalapeno juice.  Refrigerate for at least 30 minutes.  Fill each lettuce leaf with 1/4 cup of chicken mixture.  

Mediterranean Chicken Bake *

 1 pound boneless skinless chicken breasts, cubed

1 onion, chopped

2 zucchini, cut into 1/8 inch slices

1/2 cup uncooked orzo pasta

1/2 cup water

2 roma tomatoes, chopped

1 jar (26 oz) roasted tomato and garlic pasta sauce

2 cups shredded mozzarella cheese

1 tsp italian seasoning

1 can flaky crescent rolls (could also use frozen phyllo pastry sheets)

Heat oven to 400.  Spray 3 quart casserole dish with nonstick cooking spray.  In large skillet, cook chicken 8-10 minutes over medium heat, until no longer pink.  Stir in onion, zucchini, pasta and water.  cook 5 minutes, stirring occasionally, until veggies are crisp tender.  Stir in tomatoes, pasta sauce, cheese and italian seasoning.  Spoon mixture into casserole dish.  Place crescent rolls in one flat sheet on top of chicken mixture.  (If using phyllo dough, use about 6 sheets, brushing each sheet with melted butter)  Bake uncovered 15-20 minutes or until crescent (or phyllo) is golden brown.

Baked Ziti with Fire Roasted Tomatoes *

 8 oz uncooked ziti pasta

1 pound ground beef

1 sweet yellow onion, chopped

2 cloves garlic, minced

1 zucchini, cut in half lengthwise and sliced 1/4" thick

15 oz tomato sauce

1 (14.5 oz) can fire roasted diced tomatoes, drained

1 tsp oregano

1/4 tsp coarse sea salt

1/4 tsp pepper

3/4 cup shredded mozzarella cheese

Heat oven to 375.  Cook and drain pasta as directed on box.  Meanwhile, Spray 2 quart baking dish with nonstick spray.  In skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain beef and return to skillet.  Stir zucchini into beef mixture; cook 2 minutes.  Stir in tomato sauce, tomatoes, oregano, salt and pepper.  Heat to boiling.  Add drained pasta; toss to coat.  Spread in baking dish.  Cover dish tightly with foil; bake 20 minutes.  Remove foil; sprinkle with cheese.  Bake uncovered for 5 minutes or until cheese is melted.

Serves 6

Parmesan Crescent Topped Chicken A La King *

 2 Tbsp butter

1 1/2 pound boneless skinless chicken breast, cut into bite size pieces

1 1/2 cups matchstick carrot strips

1 1/2 cups frozen cut green beans

1 red bell pepper, cut into thin strips

1/2 cup sliced green onions

1/2 cup AP flour

1/2 tsp italian seasoning

1/4 tsp salt

1/8 tsp pepper

1 3/4 cup chicken broth

3/4 cup milk

1/4 cup grated parmesan cheese

1 (8 oz) can refrigerated crescent dinner rolls

1 egg white, beaten

2 Tbsp grated parmesan cheese

Heat oven to 375.  In large skillet, melt 2 Tbsp butter over medium high heat.  Add chicken; cook and stir 3 minutes.  Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp tender, stirring occasionally.  Add flour, italian seasoning, salt and pepper to skillet.  Stir in broth and milk.  Bring to a boil, stirring constantly.  Stir in 1/4 cup parmesan cheese.  Spoon into ungreased 13x9 baking dish.  Separate dough into 8 triangles.  Starting at short side of triangle, roll each triangle up halfway.  Arrange around edges of chicken mixture with tips toward center.  Do not overlap.  Brush crescent rolls with egg white; sprinkle with 2 Tbsp parmesan cheese.  Bake at 375 for 15-20 minutes or until crescent rolls are golden brown.

Apple Raspberry Pandowdy *

 2 (21 oz each) cans apple fruit pie filling

1 1/2 cups raspberries

1/4 tsp cinnamon

1 (12 oz) can Grands refrigerated biscuits

1 Tbsp butter, melted

2 tsp sugar 

1/3 cup finely chopped walnuts

Heat oven to 400.  In 2 quart glass baking dish, combine pie filling, raspberries and cinnamon.  Bake at 400 for 12 minutes or until fruit is hot.  Remove dish from oven.  Sprinkle half of walnuts over fruit.  Separate biscuit dough into 10 biscuits.  Arrange biscuits over hot fruit.  Brush with melted butter; sprinkle with sugar and remaining walnuts.  Return to oven; bake an additional 15-20 minutes or until biscuits are golden brown and cooked through.

Makes 10 servings

Pecan Parmesan Fish Fillets *

 1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 Tbsp lemon juice 

1 Tbsp olive oil

1 pound cod fillets

1 cup instant brown rice, uncooked

14 oz chicken broth

1 cup broccoli florets

Preheat oven to 375.  Combine pecans, cheese, parsley, 2 Tbsp of lemon juice and oil.  Place fish in single layer in shallow baking dish; spread with pecan mixture.  Drizzle with remaining 1 Tbsp lemon juice.  Bake 10-12 minutes or until fish flakes easily with fork.  Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.  Serve fish with rice mixture.

Serves 3

Pico de Gallo Black Bean Soup *

4 cans black beans, rinsed and drained

2 cups vegetable broth

2 cups pico de gallo

1/2 cup water

2 tsp ground cumin

Additional toppings:  chopped fresh cilantro, pico de gallo, sour cream, guacamole, shredded cheddar cheese, etc.

Combine all ingredients except additional toppings.  Bring to a boil over medium heat; stirring occasionally.  Reduce heat; simmer, uncovered, 5-7 minutes or until vegetables in pico de gallo are softened, stirring mixture occasionally.  Puree if desired in blender.  Serve with toppings as desired.

Serves 4

Cheesy Pizza Quesadilla *

 6 burrito size flour tortillas

1 pkg sliced pepperoni

2 roma tomatoes, thinly sliced

1 cup shredded mozzarella cheese

3 Tbsp butter

1 can (8 oz)) pizza sauce, warmed

Butter one side of tortillas. Place 3 tortillas, butter side down, on large baking sheet.  Place 1-2 Tbsp pizza sauce on each tortilla and spread.  Top each tortilla equally with pepperoni, tomatoes and cheese  Place a tortilla on top of each prepared tortilla.  Spread butter on top of tortilla.  Set oven control to low broil.  Broil 2 minutes or until lightly browned.  Flip quesadillas; broil 1-2 minutes longer or until lightly browned.  Serve with remaining warmed pizza sauce.

Serves 6