Triple Layer Banana Cream Pie Bars

1 1/2 cups crushed Nilla Wafers
1/2 cup chopped pecans
1/3 cup butter, melted
3 bananas, sliced
3 cups cold milk
2 pkg (4 serving size each) vanilla flavor instant pudding & pie filling
2 1/2 cups thawed cool whip

Preheat oven to 325.  Mix wafer crumbs, pecans, and butter in 13x9 dish; press firmly onto bottom of dish.  Bake 8 minutes.  Cool 10 minutes.  Top crust with banana slices.  Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Spoon 2 cups of the pudding over banana layer.  Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pie.  Top with remaining 1 1/2 cups whipped topping.  Refrigerate 3 hours.  Store leftovers in refrigerator. 

Serves 16

Ravioli and Cheese Bake

1 jar (16 oz) spaghetti sauce
1 can diced tomatoes, undrained
1 can beef broth
1/4 cup Italian dressing
2 pkg (9 oz each) refrigerated filled ravioli
1 cup shredded mozzarella cheese

Preheat oven to 375.  Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9.  Add ravioli; mix.  Cover with foil.  Bake 50 minutes.  Remove foil; stir.  Sprinkle with cheese.  Let stand 5 minutes.

Serves 6

Italian Meatball and Spinach Biscuit Bake

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce
1 box (9 oz) frozen spinach, thawed and squeezed to drain
1 pkg (8 oz) cream cheese, softened
1 1/2 cups shredded Italian style cheese blend
2 1/4 cups bisquick
1 cup milk

Heat oven to 400.  Coat 13x9 pan with non stick spray.  Thaw meatballs by microwaving them in a bowl for 3-5 minutes or until warm.  Add pasta sauce; stir to coat. Place half of the meatballs in the baking dish.  Mix spinach, cream cheese and 1/2 cup of the shredded cheese.  Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.  Stir bisquick mix and milk in bowl until soft dough forms.  Spoon half of the dough by tablespoonfuls randomly over meatballs.  Repeat layers with remaining meatballs, spinach mixture and bisquick mixture.  Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese.  Bake about 5 minutes longer or until cheese is melted.

Serves 6

Crab Scramble Casserole

2 Tbsp butter, melted
1/2 cup milk
12 eggs
1 tsp salt
1/2 tsp white pepper
1/2 tsp dill
1 cup chopped cooked crabmeat
1 pkg (8 oz) cream cheese, cubed
2 green onions, sliced
Paprika

Pour butter into square baking dish, 8x8; tilt dish to coat bottom.  Beat eggs, milk, salt, white pepper, and dill in large bowl.  Stir in crab, cream cheese and onions.  Pour into baking dish.  Cover and refrigerate up to 24 hours.  Preheat oven to 350.  Sprinkle egg mixture with paprika.  Bake uncovered 45-50 minutes or until center is set.

Serves 8

Chicken & Green Bean Skillet

1 1/2 pounds boneless skinless chicken breasts, cut into strips
1 pkg (9 oz) frozen cut green beans, thawed
2 Tbsp water
8 oz velveeta, cubed
1/8 tsp pepper
3 cups hot cooked long grain rice

Spray skillet with non stick cooking spray.  Add chicken; cook and stir 3-4 minutes or until cooked through.  Stir in green beans and water.  Reduce heat and cover.  Simmer 5 minutes or until beans are warmed.  Add velveeta and pepper.  Cover and cook until velveeta is melted, stirring frequently.  Serve over the rice.

Serves 6

Pork Chop Simmer

1/4 cup bbq sauce
1/4 cup Italian dressing
1 Tbsp honey mustard
4 pork chops (1 1/2 pounds)
2 cups thinly sliced carrots
1 1/2 cups instant brown rice, uncooked

Mix bbq sauce, Italian dressing, and honey mustard.  Remove 3 Tbsp of mixture for later use.  Marinate the pork chops in mixture for at least 30 minutes.  Preheat oven to 350.  Spray nonstick spray in a 13x9 pan. Place marinated pork chops in pan and sprinkle carrots on top.  Drizzle pork chops with reserved bbq sauce mixture.  Cook in oven 35-45 minutes or until meat is cooked through.  Serve with cooked rice.

Serves 4

Chicken with Artichokes

1/4 cup EVOO
3 1/2 pounds chicken
salt
1/2 pound orzo
9 oz artichoke hearts
1/3 cup finely chopped fresh dill
1 onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup dry white wine or chicken broth
1/2 cup chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 Tbsp of liquid

In a skillet, heat 2 Tbsp olive oil.  Season the chicken with salt, place in the skillet skin side down and cook until golden brown, about 7 minutes on each side; transfer to a plate.  Reserve the skillet.  Meanwhile, in a pot of boiling salted water, cook the orzo until al dente, about 5-8 minutes.  Add the artichokes and cook for 2 minutes.  Drain and add the remaining 2 Tbsp olive oil and 3 Tbsp dill.  In the skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, about 7 minutes.  Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes.  Add the remaining dill and hot pepper liquid.  Return the chicken to the skillet and simmer until heated through.  Transfer the orzo to a platter and top with chicken and sauce. 

Serves 4

Creamy Crab and Asparagus Salad

1 1/2 pounds asparagus, quartered crosswise on an angle
1 Tbsp EVOO
salt and pepper
2 Tbsp finely chopped chives
2 Tbsp mayo
2 tsp lemon juice
1 1/2 tsp ketchup
8 oz lump crabmeat, picked through

Rinse the asparagus in a colander; leave wet.  In a medium skillet, add the EVOO and asparagus and cook over medium heat until crisp-tender, 3-4 minutes.  Season with salt and pepper.  In a bowl, stir together the chives, mayo, lemon juice and ketchup.  Add the crab and toss gently to coat.  Season with pepper.  Divide the asparagus among 4 plates and top with a mound of the crab mixture. 

Serves 4

Peruvian Style Fried Rice

2 large eggs, beaten
3 Tbsp toasted sesame oil
1 pound medium shrimp, peeled and deveined
2 cups chopped chorizo (about 8 oz)
1 onion, cut into 1/2 inch pieces
4 cups cooked white rice, cooled
1/4 cup soy sauce
2 Tbsp sherry

Heat a skillet over high heat and coat with nonstick cooking spray.  Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute.  Remove the skillet from the heat, flip the eggs and cook for 1 minute more.  Transfer the egg "tortilla" to a cutting board and repeat the process with the cooking spray and the remaining egg.  Roll up each egg "tortilla" and slice crosswise into 1/4 inch thick strips.  In a large skillet, heat the sesame oil over high heat.  Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1-2 minutes.  Mix in the rice, soy sauce and sherry.  Cook until heated through.  Stir in the egg strips and top with cilantro.

Serves 6

Peanut Butter Chocolate Stuffed French Toast with Jelly Syrup

1/2 cup peanut butter
8 slices bread
1/4 cup mini chocolate chips
1/2 cup milk
3 large eggs
2 Tbsp sugar
1 tsp vanilla
pinch salt
2/3 cup grape jelly
1 Tbsp butter
Whipped cream for serving, if desired

Spread 1 Tbsp peanut butter on each bread slice.  Divide the chocolate chips among 4 slices, peanut butter side down, to make 4 sandwiches.  In shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt.  Soak each sandwich in the egg mixture until saturated, about 5 seconds.  Transfer the sandwiches to a large platter in a single layer.  In a saucepan, cook the jelly and 3 Tbsp water over low heat, stirring occasionally, until warm and smooth.  In a large skillet, melt 1/2 Tbsp butter.  Add half of the sandwiches and cook until golden, about 2 minutes on each side.  Repeat with the remaining butter and sandwiches.  Slice and serve with the whipped cream and jelly syrup.

Serves 4