Cheese Straw Twists

2/3 cup grated Parmesan cheese
1 tsp paprika
1 pkg (17.3 oz) frozen puff pastry, thawed
1 egg, slightly beaten

Heat oven to 425. Cover 2 cookie sheets with cooking parchment paper. Mix cheese and paprika. Roll 1 sheet of pastry into 12x10 inch rectangle. Brush egg over pastry. Sprinkle with 3 Tablespoons of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2 inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet. Bake 7-8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Makes 4 dozen

Chicken and Spinach Tortellini Soup

1 Tbsp olive oil
1/3 cup chopped green onions (about 5)
1/3 cup julienne cut carrots
1 tsp finely chopped garlic
6 cups chicken broth
2 cups shredded cooked chicken
1 cup frozen small cheese filled tortellini
1/4 tsp ground nutmeg
1/8 tsp pepper
3 cups chopped fresh spinach

In large pot, heat oil. Cook onions, carrots, and garlic in oil 3-4 minutes, stirring frequently, until onions are softened. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3-5 minutes or until tortellini are tender. Stir in nutmeg, pepper and spinach. Cover and cook 2-3 minutes or until spinach is hot.

Serves 5

Chicken Creole Soup

2 Tbsp butter
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
1 green bell pepper, coarsely chopped
2 tsp finely chopped garlic
2 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup all purpose flour
2 cans diced tomatoes, undrained
4 cups chicken broth
2 cups water
1 cup uncooked regular long grain white rice
1 tsp salt
1/4 tsp cayenne pepper
2 bay leaves

In large pot, melt butter. Add onions, celery, bell pepper, garlic and chicken. Cook 7-9 minutes, stirring frequently, until onion is softened. Stir in the flour. Cook 5-6 minutes, stirring constantly, until flour is light brown. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15-20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.

Serves 8

Spinach Artichoke Dip

1 package (10 oz) frozen chopped spinach
1/4 cup chopped onion
1 Tbsp butter
4 oz cream cheese, softened
1/4 cup heavy whipping cream
1 can (14 oz) water packed artichoke hearts, drained and rinsed and chopped
1 cup (4 oz) shredded monterey jack cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
1/4 tsp cayenne pepper
1/8 tsp pepper
1/2 cup shredded parmesan cheese
Assorted crackers

Cook spinach according to package directions for microwave; drain and squeeze dry. Set aside. Place onion and butter in a small bowl. Cover and microwave for 2-3 minutes or until onion is tender, stirring once; set aside. In a large bowl, beat cream cheese and whipping cream until smooth. Fold in the spinach, artichokes, cheeses, cayenne, pepper and onion mixture. Transfer to a greased 9 inch dish. Sprinkle with parmesan cheese. Microwave, uncovered, for 4-5 minutes or until bubbly. Serve with crackers.

Makes 3 1/2 cups

Chicken and Dumplings

1 (19 oz) can Chicken Vegetable soup
1/2 tsp garlic powder
2 frozen biscuits
grated parmesan cheese

In saucepan, combine soup and garlic powder; mix well. Bring to a simmer over medium heat. Meanwhile, place frozen biscuits in microwave for 15-30 seconds. Cut each biscuit into 6 pieces. Place biscuit pieces on top of simmering soup. Reduce heat to low; cover and simmer 6-7 minutes or until dumplings are fluffy and no longer doughy in center. Sprinkle individual servings with cheese.

Serves 2

Dill Dip

1 cup (8 oz) sour cream
1 cup mayonnaise
1 Tbsp chopped onion
1 Tbsp parsley
1 Tbsp dill
3/4 tsp seasoned salt
Assorted vegetables

In a bowl, combine all except vegetables. Cover and refrigerate for one hour or until chilled. Serve with vegetables.

Makes 2 cups.

Sour Cream Potatoes

2 1/2 pound potatoes, peeled and cubed
3 1/2 cups shredded cheddar cheese
2 cups sour cream
1 can cream of celery soup
1/4 cup butter
1/4 cup minced chives

Place potatoes in pan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl, combine 3 cups cheese, sour cream, soup, butter, and 3 Tbsp chives. Add potatoes; stir gently until potatoes are coated. Transfer to a greased 13x9 pan. Cover and bake at 350 for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

Serves 10

Beefy Hash Burgers

1 pound ground beef, browned and drained
1 pkg hash brown potatoes, chunk style
2 cups hot water
1/2 cup ketchup
2 Tbsp mustard
1 Tbsp dried chopped onion
1 can chicken gumbo soup
1 cup shredded cheddar cheese
12 Hamburger Buns

Stir together all ingredients except cheese and buns in large skillet. Heat to boil. Simmer uncovered 15-20 minutes. Stir in cheese. Fill buns.

Slow Cooker Chicken Dinner

6 medium red potatoes, cut into chunks
4 medium carrots, cut up
4 chicken breasts, boneless and skinless
1 can cream of chicken soup
1 can cream of mushroom soup
1/8 tsp garlic salt
1/2 tsp onion powder
1/4 tsp black pepper
2-4 Tbsp mashed potato flakes

Place potatoes and carrots in slow cooker. Top with chicken. Combine soups and spices; pour over chicken. Cover and cook on low for 8 hours. Stir in potato flakes and cook 30 more minutes.

Serves 4

White Chili

1/4 cup butter
1 onion, chopped
1 garlic clove, minced
4 cups of cubed chicken, cooked
3 cups chicken broth
2 Tbsp cilantro
1 Tbsp basil
2 tsp chili powder
2 cans great northern beans, undrained

1 whole jalapeno, seeded and sliced
1 tomato, chopped

Garnish ideas:  shredded pepper jack or cheddar cheese, cilantro, sour cream, tortilla strips, etc.

Melt butter in stewpot. Cook onion and garlic. Stir in rest (except tomato). Heat to boiling; reduce heat. Cover and simmer one hour, stirring occasionally. Add tomato.  Garnish as desired and serve.