Doggie Biscuits

1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup cornmeal
1/2 cup oats
1 1/2 cups water, or as needed
1/2 cup canola oil
2 eggs
3 Tbsp peanut butter
2 Tbsp vanilla

Preheat oven to 400.  Grease cookie sheets.  Mix together whole wheat flour, all purpose flour, cornmeal, and oats.  Make a well in center of dry ingredients and gradually pour in water, oil, eggs, peanut butter, and vanilla.  Mix well.  If dough is too wet, add a small additional amount of whole wheat flour.  On a flat surface, use a rolling pin to roll out dough to 1/4 inch thickness.  Cut dough into dog biscuit shapes with cookie cutter.  Place biscuits on prepared cookie sheet.  Bake cookies for 15-20 minutes.  Turn off oven and leave biscuits inside for another 20 minutes to harden. 

Makes:  3 dozen

Granola

7 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups sunflower seeds
1 cup sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
1/2 cup brown sugar (or brown sugar Splenda equivalent)
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 Tbsp cinnamon
1 1/2 tsp salt
1 Tbsp vanilla
2 cups sweetened dried berries

Preheat oven to 300.  Line 2 large baking sheets with foil.  Combine oats, wheat germ, sunflower seeds, almonds, pecans, and walnuts in a large bowl.  Stir together brown sugar, maple syrup, honey, oil, cinnamon, salt, and vanilla in a saucepan.  Bring to a boil over medium heat, then pour over dry ingredients and stir to coat.  Spread mixture evenly on baking sheets.  Bake until crispy and toasted, about 20-30 minutes.  Stir once halfway through.  Cool, then stir in dried berries before storing in airtight container.

Makes:  A LOT.  20 cups or more.

Sweet Citrus Chicken

1 2/3 cup hot water
1 pkg (6 oz) stove top stuffing mix for chicken
1 1/2 pounds boneless, skinless chicken breast halves, pound to 1/2 inch thickness
2/3 cup orange juice
1/3 cup brown sugar
3 Tbsp melted butter

Add hot water to stuffing mix; stir just until moistened.  Set aside.  Place chicken in 13x9 baking dish.  Mix orange juice, brown sugar, and butter until well blended; pour over chicken.  Top with prepared stuffing.  Bake at 400 for 30 minutes or until chicken is cooked through.

Serves 4-6

Ravioli with Corn and Cilantro

9 oz refrigerated mushroom or cheese filled ravioli
2 Tbsp olive oil
2 garlic cloves, minced
1 can Mexicorn, drained
1/4 tsp salt
1 Tbsp cilantro

Cook ravioli to desired doneness as directed on package.  Drain.  Meanwhile, heat oil in large skillet over medium heat until hot.  Add garlic; cook and stir 2-3 minutes or until tender.  Add corn and salt; cook until thoroughly heated, stirring occasionally.  Add ravioli; toss to coat.  Sprinkle with cilantro.

Serves 3

Bacon Ranch Chicken Casserole

2 pounds chicken, cooked and cubed
10 oz rotini noodles
7-8 slices bacon, cooked and crumbled, reserve 1-2 Tbsp drippings
3 cloves garlic, minced
2 Tbsp flour
1 cup milk
3/4 cup Ranch dressing
3 Tbsp butter
2 cups Mexican shredded cheese blend
1 small can of green chiles


Cook pasta to al dente.  Preheat oven to 350.  Cook the garlic cloves and butter in the pan with bacon drippings.  Cook just until butter is melted.  Toss in the cooked cubed chicken and flour.  Cook for about 1 minute, stirring constantly.  Add the milk and ranch.  Stir over medium-low heat for about 2-3 minutes until slightly thickened.  Add in 1 cup of cheese.  Mix thoroughly.  Fold mixture in with cooked noodles.  Add green chiles and stir.  Pour contents into a large casserole dish.  Sprinkle the remaining cup of cheese over the top of the casserole.  Cook for 15 minutes at 350 until warmed throughout and cheese is nicely melted.

Crabby Bow Ties with Corn, Bacon and Jalapenos

Salt and Pepper
1 pound Farfalle pasta
1 Tbsp olive oil
6 slices smoky bacon, chopped
1 onion, finely chopped
3 jalapenos, seeded and chopped
4 cloves garlic, chopped
1 tsp thyme
1 can whole kernel corn, drained
1 cup chicken broth
2 Tbsp butter
1 pound lump crabmeat
1 Tbsp Old Bay Seasoning
1 small lime, juiced (about 1-2 Tbsp)
2 Tbsp dried parsley
4 scallions, thinly sliced

Cook pasta until al dente.  In a large skillet, heat the oil.  Add bacon and cook until crisp.  Add the onion, chiles, garlic and thyme.  Season with salt and pepper.  Cook until the vegetables soften, about 2 minutes.  Add the corn and chicken stock and simmer.  Drain the pasta, reserving 1/2 cup of the pasta cooking water.  Melt the butter into the sauce, then stir in the crabmeat and cooking water, if needed to loosen the sauce.  Season with Old Bay.  Toss the sauce with the pasta, lime juice and parsley.  Top with scallions.

Serves 4-6

Lemon Cream Shrimp Scampi

4 Tbsp Olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 1/2-2 pounds large shrimp, peeled and deveined with tail on
1 Tbsp lemon zest
Salt and pepper
1/3 cup vodka
1/3 cup whipped cream cheese
2 Tbsp sour cream
2 Tbsp chopped parsley
2 Tbsp dried basil
1 Tbsp lemon juice
Pasta, cooked al dente

In a large skillet, heat the oil. When the oil is hot, add the onion and garlic.  Cook, stirring, until the vegetables soften, 3-5 minutes.  Add the shrimp and lemon zest; season with salt and pepper.  Toss until the shrimp is pink and opaque, 2-3 minutes.  Add the vodka; toss 1 minute.  Stir together the cream cheese and sour cream; add to skillet.  Stir until the sauce is smooth.  Off the heat, stir in the parsley and basil.  Add the lemon juice and stir.  Serve over pasta. 

Serves 4-6

Creamy Spinach Dip

1 cup mayonnaise
1 pkg vegetable recipe mix (such as Knorr's)
10 oz frozen chopped spinach, thawed and squeezed dry
16 oz sour cream
cut up vegetables for serving
pita chips for serving

Combine all ingredients.  Chill 2 hours.

Makes 4 cups

Jalapeno Popper Pasta

8 oz pasta (elbow or rotini)
1 1/2 pounds boneless skinless chicken breasts, cooked and sliced

For the garlic breadcrumbs:
1/4 cup panko breadcrumbs
1 tsp olive oil
1 garlic clove, minced
pinch salt

For the sauce:
1 Tbsp olive oil
1 cup chopped yellow onion
1 - 2 garlic cloves, minced
2-3 jalapeno peppers, minced or sliced
6 oz cream cheese, cubed
1 cup milk
1 cup Monterey jack cheese
1 tsp chili powder
salt and pepper, to taste

Cook pasta to al dente.  Drain and set aside.  Meanwhile, heat oil in a nonstick skillet and add breadcrumbs and 1 clove garlic.  Stir frequently until breadcrumbs begin to brown and garlic is fragrant.  Add a pinch of salt, remove from heat and set aside.  In a large saute pan, heat olive oil over medium high heat.  Add onion and cook for about 5 minutes.  Add peppers and cook for 3 minutes, or until onion and peppers are softened.  Add garlic during the last minute, cooking until fragrant.  Reduce heat to medium and add cream cheese to onion mixture.  Stir until melted.  Add milk, stirring until incorporated.  Add cheese and chili powder and stir until melted and smooth.  Remove sauce from heat.  Add cooked pasta and chicken to sauce and toss until combined.  Add salt and pepper to taste.  Sprinkle with breadcrumbs. 

Serves 5

Chicken Parmesan Sandwiches

4 thin chicken breast cutlets
Salt and pepper, to lightly season
1 egg, beaten
1 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbsp butter
2 Tbsp olive oil
1 cup prepared marinara sauce
1 cup shredded mozzarella cheese
1 cup sliced pepperoni slices
Dried chopped basil
4 hoagie rolls, cut in half lengthwise
4 sheets aluminum foil
non-stick cooking spray

Season chicken cutlets with salt and pepper.  Pour beaten egg into one plate.  Combine bread crumbs and parmesan cheese on another plate and mix.  Dip cutlets in egg, then in bread crumb mixture.  Melt the butter and olive oil in a large skillet.  Working in batches, cook the chicken cutlets until browned and crispy.  Spray each sheet of aluminum foil lightly with cooking spray.  Add the bottom of a roll to each sheet.  Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup marinara, pepperoni slices (enough to cover the chicken), and a few shakes of basil.  Add the roll top.  Wrap loosely, being sure all the edges are sealed.  Cook sandwiches on a baking sheet at 350 degrees for 30 minutes.  Let stand 5-8 minutes before unwrapping.

Serves 4