Italian Pork Chops

1/2 cup bisquick
1/3 cup Italian dressing
1/2 cup garlic herb bread crumbs
4 pork boneless loin chips (1 1/2 pounds)
2 Tbsp vegetable oil

Place bisquick mix, dressing and bread crumbs on separate dinner plates.  Coat pork chops with bisquick mix.  Dip coated pork chops into dressing, then coat with break crumbs.  Heat oil in skillet.  Cook pork in oil about 5 minutes or until golden brown; reduce heat to low.  Carefully turn pork.  Cook 10-15 minutes longer or until pork is no longer pink in center.

Serves 4

Crisp Peanut Butter Chews

1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 pouch peanut butter cookie mix
7 cups crisp rice cereal
1 cup salted peanuts
Chocolate chips, melted

Line 2 large cookie sheets with waxed paper.  In heavy dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally.  Stir in peanut butter until melted.  Stir in cookie mix until well blended.  Cook 2 minutes, stirring constantly.  Immediately remove from heat.  With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.  Drop by rounded tablespoonfuls onto cookie sheets.  Flatten each cookie slightly with fingertips.  Cool completely, about 30 minutes.  Store covered at room temperature.  Drizzle melted chocolate chips over cookies.

Makes 6 dozen

Orange Beef and Broccoli

1 bunch broccoli
1 1/4 cups beef broth
3 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp plum sauce
1/4 cup cornstarch
grated peel of 1 orange and juice of 1/2 orange
1 3/4 pound boneless sirloin steak
1/4 cup vegetable oil
1 jalapeno, sliced
Hot cooked rice

In skillet, bring 2 cups salted water to a boil.  Cut the broccoli into 1 inch florets.  Boil until crisp-tender, about 3 minutes; drain broccoli and rinse under cold water.  In small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 Tbsp cornstarch.  Stir in the orange peel.  Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds.  Toss with remaining 3 Tbsp cornstarch.  In skillet, heat oil.  Add the steak and jalapeno and cook, turning, until the meat is barely pink, about 2 minutes.  Transfer the meat to a paper towel lined plate; discard the excess oil.  Add the broth mixture to the skillet and cook, stirring until thickened, about 2 minutes.  Stir in the meat, broccoli, and orange juice and cook until heated through, about 2 minutes.  Serve with rice.

Serves 4

Cheesy Buffalo Chicken Dip

1 pkg (8 oz) cream cheese, cubed
1 1/2 cups finely chopped cooked chicken
1/2 cup blue cheese dressing
1/2 cup buffalo wing sauce
2 stalks celery, finely chopped
Wheat Thins

Mix all ingredients in microwaveable bowl.  Microwave 5 minutes or until cream cheese is melted and mixture is heated through, stirring occasionally.  Serve hot with wheat thins or celery sticks.

Serves 20

Italian Beef with Mashed Potatoes

1 pound boneless beef sirloin
1 can (6 oz) Italian style tomato paste
1 cup water
1 beef bouillon cube
1/2 tsp crushed red pepper flakes
1 lb of frozen stir fry bell peppers and onions, thawed and drained
1 1/3 cups Potato Buds mashed potato flakes
1 1/3 cups water
1/3 cup milk
1 Tbsp butter
1/2 tsp salt

Place beef in crock pot.  In a bowl, mix tomato paste, 1 cup water, bouillon and red pepper flakes.  Add tomato mixture and stir fry vegetable mixture to crock pot.  Cook on low for 6 hours.  Just before serving, make mashed potatoes as directed on package, using 1 1/3 cup water, milk, butter and salt.  Serve the beef mixture over the mashed potatoes.

Serves 4

Cheesy Breakfast Bake

8 frozen hash brown patties, thawed
4 cups (16 oz) shredded cheddar cheese
1 pound fully cooked sausage
7 eggs
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard

Place hash browns in a single layer in a greased 13x9 pan.  Sprinkle with cheese and sausage.  In a bowl, beat eggs, milk, salt and mustard.  Pour over cheese and meat.  Cover and bake at 350 for 1 hour.  Uncover and bake 15 minutes longer or until edges are golden brown.  Check if done by inserting a knife, if it comes out clean, breakfast is ready to eat.

Serves 8

Garlicky Peppers and Shrimp

1 9 oz pkg refrigerated spinach fettuccine
4 Tbsp olive oil
3 green, red, yellow or orange sweet peppers, seeded and cut in strips
2 onions, cut in wedges
4 cloves garlic, thinly sliced
1 lb peeled and deveined medium shrimp
1/8 tsp cayenne pepper

Cook pasta.  Toss with 2 Tbsp of the olive oil.  Keep warm.  Meanwhile, in skillet heat the remaining 2 Tbsp olive oil.  Stir in peppers, onions, and garlic; stir fry 4-6 minutes or until crisp tender.  Add shrimp and cayenne pepper.  Cook 2-3 minutes more or until shrimp are opaque, stirring occasionally.  Serve over pasta.

Serves 4

Southwestern Noodle Bowl

1 1/2 pound beef top round steak, cut into bite size strips
1 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
2 Tbsp olive oil
2 cloves garlic, minced
28 oz beef broth
14 oz chicken broth
6 oz dried angel hair pasta
2 red or yellow sweet pepper, chopped
6 green onions, trimmed and cut into slices
1/2 cup refrigerated hot style salsa
1/2 tsp oregano

Season meat with cumin, salt and pepper; set aside.  Heat 1 Tbsp oil; add garlic, stir-fry 15 seconds.  Add half the beef at a time; stir frying for 2-3 minutes or until done, and setting aside.  Return beef to skillet; add broth; bring to boiling.  Add pasta, sweet peppers and onions to skillet.  Cook, uncovered, 2-3 minutes, until pasta is tender.  Stir in teh 1/2 cup salsa and oregano; heat through. 

Serves 8

One Bowl Cream Cheese Brownies

4 squares unsweetened baking chocolate
3/4 cup butter
2 1/2 cups sugar
5 eggs
1 1/4 cups flour
1 pkg (8 oz) cream cheese, softened

Preheat oven to 350.  Spray 13x9 inch pan with nonstick spray.  Microwave chocolate and butter in bowl for 2 minutes, or until butter is melted.  Stir until chocolate is completely melted.  Add 2 cups of the sugar; stir until well blended.  Add 4 of the eggs; mix well.  Stir in 1 cup of the flour until well blended.  Spread batter into prepared pan.  Beat cream cheese, remaining 1/2 cup sugar, 1 egg and remaining 1/4 cup flour in same bowl with wire whisk until well blended.  Spoon over brownie batter.  Cut through cream cheese mixture with knife several times for marble effect.  Bake 35-40 minutes or until toothpick inserted in center comes out with fudgy crumbs.

Makes 32 brownies

Baked Chicken On Rice

Butter
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can full of milk
1 cup raw rice
3 pound boneless skinless chicken breast
1 pkg dry onion soup mix

Butter 13x9 baking dish.  Mix soups, milk and rice in dish. Lay chicken on top.  Sprinkle onion soup mix over all.  Cover tightly with foil.  Bake 2 hours at 325.

Serves 6-8