Chili Lime Chex Mix

 8 cups corn chex cereal
1 cup corn nuts
1 cup cheez-its
1 cup mini pretzels
1 cup fritos
7 Tbsp butter
1-2 Tbsp lime juice
1 1/2 tsp lime zest
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne pepper
2-3 drops hot pepper sauce

In large bowl, mix cereal, corn nuts, cheez-its, pretzels and fritos.  Set aside.  In small microwaveable bowl, microwave butter until melted, about 40 seconds.  Stir in lime juice, zest, and seasonings.  Pour over cereal mixture, stirring until evenly coated.  Microwave uncovered 5-6 minutes, stirring thoroughly every 2 minutes.  Spread on wax paper to cool.  Store in airtight container.  

Makes 22 servings

Chili Cheese Dip and Potato Wedges

 24 oz frozen potato wedges
1 pound ground beef
1 small onion, chopped
12 oz velveeta, cut into chunks
8 oz tomato sauce
1 Tbsp chili powder
1 can (4.5 oz) chopped green chiles, drained

Bake potato wedges as directed on package.  Meanwhile in large saucepan, cook ground beef and onion until beef is thoroughly cooked, drain.  Return beef mix to pan.  Stir in cheese, tomato sauce, chili powder and chiles.  Cook over low heat until cheese is melted and mixture is hot, stirring frequently.  Serve hot potato wedges with cheese dip.

Makes 24 servings

Chicken Rice Skillet

 1 1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 cups water
1 Tbsp butter
1 pound frozen broccoli, red peppers, onions, and mushrooms, thawed
2 cups uncooked instant rice
1 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese

Bake chicken at 350 for 15-20 minutes, or until cooked through.  In large skillet, add water and butter; heat to boiling.  Stir in vegetables, rice, salt and pepper.  Reduce heat to a low simmer and simmer for 2 minutes.  Remove from heat.  Cover and let stand about 5 minutes or until water is absorbed.  Add chicken and stir.  Sprinkle with cheese.  Cover for 2 minutes while cheese melts.

Serves 4

Loaded Baked Potato Casserole

 1 pkg (30 oz) frozen potato wedges
2 cups (12 oz) chopped fully cooked ham
8 slices bacon, crisply cooked and crumbled
1 medium red bell pepper, chopped
1 cup chopped green onions
1 jar (15 oz) cheese dip
1/2 cup sour cream

Heat oven to 375.  Spray 13x9 pan with cooking spray.  Arrange potato wedges in baking dish; bake 10-15 minutes or until thawed and beginning to brown.  Top with half each of the ham, bacon, bell pepper and green onions.  Spread cheese dip on top.  Sprinkle with remaining ham, bacon and bell pepper.  Bake 20-30 minutes or until cheese dip is melted and potatoes are tender.  Top with dollops of sour cream and remaining green onions.

Serves 8

Hearty Beef Chili

 1 1/2 pounds ground beef
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) light red kidney beans, drained and rinsed
1 1/2 cups thick and chunky salsa (heat level per your preference)
1 can (16 oz) tomato sauce
2 Tbsp chili powder
1 onion, chopped
1 can (15 oz) corn, drained
1 cup finely shredded cheese

Brown meat; drain.  Add to crock pot with remaining ingredients except cheese; stir.  Cover with lid.  Cook on low for 5-6 hours.  Stir just before serving.  Serve topped with cheese.

Serves 8

Buffalo Chicken Pinwheels

 1 can (8 oz) refrigerated crescent dinner rolls
1/2 cup finely chopped cooked chicken
3/4 tsp Franks red hot pepper sauce
2 oz cream cheese, softened
1/4 cup finely crumbled blue cheese (1 oz) 
2 Tbsp chopped fresh chives

Heat oven to 350.  Spray baking sheet with cooking spray.  Unroll crescent dough; separate into 4 rectangles.  Press perforations to seal.  In small bowl, mix chicken and pepper sauce until well coated.  Spread 1 Tbsp cream cheese over each rectangle to within 1/4 inch of edges.  Sprinkle evenly with chicken, blue cheese and chives.  Starting with one short side, roll up each rectangle; press edges to seal.  With serrated knife, cut each roll into 6 slices; place cut side down on baking sheet.  Bake 13-17 minutes or until edges are golden brown.  

Makes 24 appetizer pinwheels

Gooey Caramel Chocolate Bars

 Crust:
1 box chocolate fudge cake mix
1/2 cup butter, softened
3 eggs
1 cup semisweet chocolate chips
Filling:
1 bag (14 oz) caramels, unwrapped
1/4 cup butter
1 can (14 oz) sweetened condensed milk
Topping:
1/2 cup reserved cake mix
1/2 cup quick cooking oats
3 Tbsp butter, softened

Heat oven to 350.  Reserve 1/2 cup cake mix for topping.  In large bowl, beat remaining cake mix, 1/2 cup butter, and eggs with electric mixer on medium speed until dough forms.  Stir in chocolate chips.  Spread in ungreased 13x9 pan. Bake 14-18 minutes or until set.  Meanwhile, in saucepan, heat caramels, 1/4 cup butter, and the milk over medium heat, stirring frequently, until caramels are melted and mixture is smooth.  If it begins boiling, turn heat down slightly as the milk may begin to burn.  Spread caramel filling evenly over partially baked crust.  In a small bowl, mix reserved 1/2 cup cake mix, oats, and 3 Tbsp butter with fork until crumbly.  Sprinkle over caramel filling.  Bake 18-22 minutes longer or until top is set.  Cool completely, about 2 hours.  Run knife around sides of pan to loosen bars.  

Makes 36 bars

Chicken Noodle Soup

 1 Tbsp olive oil
2 celery ribs, chopped
2 carrots, chopped
1 small onion, chopped
1 leek, cleaned thoroughly, white and light green parts thinly sliced
8 cups chicken broth
1/2 tsp dried basil
1/4 tsp pepper
4 oz uncooked egg noodles
3 cups chopped rotisserie chicken
1 tsp dried parsley

In dutch oven, heat oil over medium high heat.  Add celery, carrots, onion, and leek; cook and stir 5-7 minutes until tender.  Add broth, basil and pepper; bring to a boil.  Stir in noodles; cook until noodles al dente according to package instructions.  Stir in chicken and parsley; heat through.  

Serves 6

Puppy Peanut Butter Ice Cream

 2/3 cup unsweetened applesauce
1/3 cup greek yogurt
1/4 cup creamy peanut butter

Mix all together in bowl.  Spoon into ice cube freezer tray.  Freeze for 3-4 hours.  Keep frozen in ziploc bag. Feed to excited puppies outside because it will get your floor sticky if they drop it.  

Fruit Crisp Dump Dessert

 1 box yellow cake mix
1/2 cup butter, melted
1 can (21 oz) cherry pie filling
1 can (8 oz) crushed pineapple, undrained

Heat oven to 350.  In large bowl, stir together cake mix and butter until crumbly; set aside.  Spread pie filling and pineapple in ungreased 13x9 pan.  Sprinkle cake mix evenly over fruit.  Bake 40-48 minutes or until golden brown.  Cool 30 minutes.  

Serves 12