Pepper Jack Artichoke Dip *

 2 cans (14 oz) quartered artichoke hearts, drained and chopped

1 cup mayo

10 oz pepper jack cheese

1/3 cup italian style bread crumbs

1/4 tsp crushed red pepper

1 Tbsp chopped parsley

Assorted veggies and/or crackers for dipping

Heat oven to 400.  In bowl, mix artichokes, mayo, and 2 cups cheese.  Spread mixture in ungreased 13x9 dish.  In small bowl, mix remaining 1/2 cup cheese and bread crumbs; sprinkle over artichoke mixture.  Bake 12 minutes or until thoroughly heated.  Sprinkle crushed red pepper and parsley on top.  Serve with veggies or crackers

Makes 32 servings

Italian Sloppy Joes *

 1 pound ground beef

1 small onion, finely chopped

3 garlic cloves, minced

1/2 cup beef broth

1 can (14 oz) diced tomatoes, undrained

1/4 cup tomato paste

1/4 tsp salt

1/8 tsp pepper

1 pkg frozen garlic texas toast

8 slices mozzarella cheese

Preheat oven to 425.  In skillet cook and crumble beef, onion, and garlic until meat is no longer pink.  Drain and return to pan.  Add broth and bring to boil.  Cook until broth is reduced by half.  Stir in tomatoes, tomato paste, salt and pepper; return to boil.  Reduce the heat; simmer, uncovered, until the mixture is thickened, 2-3 minutes.  Meanwhile, place garlic texas toast on foil lined large baking sheet.  Bake until lightly browned, 8-10 minutes.  Spoon ground beef mixture onto toast; top with mozzarella cheese.  Bake until the cheese is melted, 3-4 minutes.  

Serves 8

Mexican Beef Stew *

 1 pound beef stew meat

14 oz can diced tomatoes, undrained

1/2 cup diced onions

1/2 tsp chili powder

1 pkg taco seasoning mix

1 can black beans, drained and rinsed

1 can (11 oz) mexicorn, drained

In crockpot, mix beef, tomatoes, onions and chili powder.  Cover; cook on low for 9-11 hours.  Stir in taco seasoning mix, beans and corn.  Increase heat to high.  Cover and cook 15-30 minutes or until thickened.

Add toppings to your preference:  sour cream, cheese, tortilla strips, jalapenos, avocado, cilantro, etc.

Serves 3

Cashew Chicken *

 2 Tbsp olive oil

1/2 cup chopped onion

2/3 cup chopped carrots

3 celery stalks, diced

2 banana peppers, diced

1 red bell pepper, chopped

2 garlic cloves, minced

1 1/2 pounds boneless skinless chicken breasts, cut into bite size chunks

1/2 tsp Ground black pepper

1/2 tsp ground ginger

1 cup chicken broth

1/4 cup soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1/2 - 1 tsp sriracha (adjust to your taste, can also use dried red pepper flakes)

1/2 cup cashews

Hot cooked rice

Heat oil in skillet.  Add onion, carrots, celery, red bell pepper and banana peppers and saute.  After 2 minutes, add chicken. Add black ground pepper and ginger.  Saute for 2 minutes then add garlic.  Continue to saute until chicken is cooked through.   In a small bowl, combine chicken broth, soy sauce, vinegar, ketchup and sriracha.  Whisk until smooth and pour over skillet ingredients.  Simmer for 4-5 minutes.  Serve over rice. Sprinkle with cashews.

Serves 4

Cheesy Chicken Casserole *

 2 cups cut up cooked chicken

1 jar (16 oz) cheddar cheese pasta sauce

1 pound frozen broccoli, carrots, and cauliflower mix (california mix vegetables), thawed and drained

1 1/4 cups bisquick

1/4 cup grated parmesan

1/4 cup butter

1 egg, slightly beaten

Heat oven to 400.  In large bowl, mix chicken, pasta sauce and vegetables.  Pour into ungreased 11x9 baking dish.  In small bowl, mix bisquick, parmesan cheese and butter with fork or pastry blender until crumbly.  Stir in egg.  Sprinkle over chicken mixture.  Bake 20-22 minutes or until topping is light golden brown.

Serves 6