Broccoli Three Cheese Bake

1 can (2.8 oz) french fried onions
2 bags (24 oz each) frozen broccoli and three cheese sauce
3 oz cream cheese, cut into cubes
1/4 cup chopped red bell pepper

Heat oven to 350. Reserve 1 cup onions for topping. In large pot, mix remaining onions, frozen broccoli, cream cheese, and bell pepper. Cover and cook over medium heat about 20 minutes, stirring occasionally until sauce chips are melted. Transfer to ungreased 3 quart dish. Bake uncovered 20-25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

Serves 14

Beef and Potato Skillet

1 pound ground beef
4 medium green onions, chopped
1 cup water
1/2 tsp garlic salt
1 pkg onion gravy mix
2 cups frozen O'Brien potatoes with onions and peppers
1/2 cup frozen peas
1 tomato, chopped
1 1/2 cups bisquick
1/2 cup water

In skillet, brown beef and drain. Stir in 2 Tbsp onions, 1 cup water, garlic salt and gravy mix. Cook, stirring constantly until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium low. In small bowl, stir bisquick mix, remaining 2 Tbsp onions, and 1/2 cup water until soft dough forms. Drop dough by Tbsp onto beef mixture. Cover and cook 8 minutes. Uncover and cook 8-10 minutes longer or until toothpick inserted in center of dumplings comes out clean.

Serves 4

Taco Pie

1 pound ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 can chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup bisquick
3/4 cup shredded cheddar cheese

Heat oven to 400. Grease 9 inch pie plate. Cook ground beef and onion in skillet until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate; top with chiles. Stir milk, eggs and bisquick mix until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Cool 5 minutes.

Serves 6

Cornmeal-Battered Oven-Fried Catfish

1/2 cup uncooked yellow cornmeal
1 tsp paprika
1 tsp thyme
1 tsp salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup milk
non stick cooking spray
1 pound catfish fillets, cut into 4 pieces
1 pound asparagus, steamed

Preheat oven to 425. Combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper on a plate. Pour milk onto another place. Coat a large nonstick baking sheet with cooking spray. Dredge fillets first in milk, then in cornmeal mix, coating both sides and pressing cornmeal mix gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray. Bake until cooked through, about 15 minutes. Let stand at room temperature for 2-3 minutes before removing from cooking sheet. Serve with asparagus.

Serves 4

Chocolate Topped Peanut Toffee Bars

Cookie Base
1 pouch peanut butter cookie mix
3 Tbsp vegetable oil
1 Tbsp water
1 egg

Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

Topping
1 bag (12 oz) semisweet chocolate chips

Heat oven to 350. Spray bottom and sides of 13x9 dish with cooking spray. In bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set. Meanwhile, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Sprinkle potato chips and peanuts over partially baked cookie base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.

Makes 32 bars

Bug Juice Smoothies

4 cups vanilla fat free yogurt
4 bananas, cut into chunks
2 cups frozen strawberries
2 cups orange juice

Place half of each ingredient in blender. Cover and blend on high speed about 30 seconds or until smooth. Pour into 4 glasses. Repeat with remaining ingredients. Pour into remaining 4 glasses. Serve immediately. Freeze leftovers.

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