Spinach Dip

8 oz cream cheese spread
1 cup sour cream
1 envelope ranch salad dressing mix
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 can (8 oz) water chestnuts, drained and chopped
1/2 cup chopped red peppers
Cut up veggies for dipping

Mix cheese, sour cream, and dressing mix until well blended.  Stir in spinach, water chestnuts and chopped pepper.  Cover and refrigerate several hours.  Serve with cup up veggies.

makes 28 servings.

French Peasant Chicken Stew

2 cups baby cut carrots
1 cup sliced fresh mushrooms (about 3 oz)
4 small red potatoes, cut into quarters
1 jar (12 oz) chicken gravy
1 can chicken broth
1 tsp thyme
1/2 cup frozen sweet peas
2 to 2 1/2 pounds chicken, cooked and cut into pieces

In large pot, mix all ingredients except peas and chicken.  Heat to boiling over medium-high heat.  Reduce heat to medium-low.  Cover and simmer for 20 minutes or until vegetables are tender.  Stir in peas and chicken.  Cover and simmer about 5 minutes or until peas are tender. 

Serves 6

Ritz Broccoli Casserole

30 oz frozen chopped broccoli, thawed and drained
3/4 pound velveeta, cut up
36 ritz crackers, coarsely crushed
1/4 cup butter, melted

Preheat oven to 350.  Mix broccoli, velveeta and half of the crushed crackers until well blended.  Spoon into 2 quart baking dish.  Mix remaining crushed crackers and butter; sprinkle over broccoli mixture.  Cover with foil and bake 45 minutes. 

Serves 12

Peanut Butter Banana Muffins

1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup butter, melted
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup peanut butter chips

Combine flour, sugar, baking powder, baking soda, and salt.  In another bowl, combine egg, butter and bananas.  Stir into dry ingredients, just until moistened.  Fold in chips.  Fill greased muffin cups 3/4 full.  Bake at 375 for 18-22 minutes.

Makes 12 muffins

Marinated Vegetable Salad

1 head broccoli; cut into small florets
1 small head cauliflower; cut into small florets
1 red bell pepper, seeded and cut into thin strips
1/2 cup coarsely chopped sundried tomatoes
1 can chickpeas, drained (reserve 1/4 cup liquid)
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, pressed
2 Tbsp chopped fresh oregano
3/4 tsp salt
1/2 tsp pepper
1 pound Mozzarella cheese, cubed
1/2 head romaine lettuce, cut into bite size pieces
1/2 cup chopped fresh basil

In a bowl, combine broccoli, cauliflower, pepper, tomatoes, chickpeas, and reserved liquid.  Stir and coat well.  In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt and pepper until well blended.  Pour over veggies and toss well.  Cover and let marinate at room temperature for 2 hours or in the refrigerator for 48 hours.  Stir occasionally.  Transfer marinated veggies to a large serving bowl.  Stir in cheese, lettuce and basil.

I added steak cut into strips and made a meal out of this. 

Serves 4-6

Triple Berry Muffins

3 cups all purpose flour
1 1/2 cups sugar
4 1/2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 1/4 cups milk
1 cup melted butter
1 cup blueberries
1/2 cup raspberries
1/2 cup strawberries

Combine dry ingredients.  In another bowl, beat eggs, milk, and butter; stir into dry ingredients.  Fold in berries.  Fill greased muffin cups.  Bake at 375 for 18-20 minutes.

Hot Bean Dip

1 pound ground beef
1/4 cup chopped onion
1 can refried beans
1 1/4 cups Monterey jack cheese
1/2 cup taco sauce
Tortilla Chips

In a large skillet, cook beef and onion until meat is no longer pink; drain.  Reduce heat.  Stir in beans, cheese and taco sauce.  Cook and stir until cheese is melted.  Serve warm with chips.

BBQ Pork Chop Skillet

4 bone in pork chops
1 tsp veg oil
1 onion, sliced
1 green bell pepper, sliced
1/2 cup bbq sauce

Brown chops in oil.  Remove from skillet.  Add onion and pepper.  Cook and stir 5 minutes.  Add BBQ sauce.  Bring sauce to a simmer and return chops to skillet. Spoon sauce over top and simmer 3-5 minutes.

Pasta Vegetable Salad

1 1/2 cups uncooked tricolor spiral pasta or bowtie pasta
1/2 cup fresh broccoli florets
1/2 cup cauliflowerets
1/2 cup chopped cucumber
1/2 cup chopped celery
1/3 cup sliced carrot
1/4 cup chopped tomato
1/3 cup ranch salad dressing

Cook pasta; drain and rinse with cold water.  Place in large bowl; add veggies.  Drizzle with dressing and toss to coat.  Cover and refrigerate for 1-2 hours.

Serves 4

Tacos De Matamoros

2 pounds ground beef
2 Tbsp chili powder
2 Tbsp paprika
1 1/2 tsp cumin
1 tsp salt
1/2 tsp garlic powder
2 cloves garlic, minced
1/2 green bell pepper, chopped
1/2 onion, chopped
12 corn tortillas, warmed
12 oz quesa asadero, crumbled
Garnish ideas:  Sour Cream, Tomato - diced, shredded lettuce, Jalapenos, chopped cilantro, chopped onions, sliced avocado

Put ground beef in skillet and stir in chili powder, paprika, cumin, salt, garlic powder and garlic.  Pour in enough water to cover, then bring to a boil.  Reduce heat to low, and simmer 1 hour.  Add more water as necessary to keep meat covered as it cooks and break meat into small pieces.  Add bell pepper and onion to the skillet and simmer 30 minutes more.  Drain and reserve juices.  Skim the fat off the juices.  Serve the beef on the tortillas.  Garnish with queso and other desired items.

Serves 6