Pepper Jack Artichoke Dip

 2 cans (14 oz) quartered artichoke hearts, drained and chopped
1 cup mayo
10 oz pepper jack cheese
1/3 cup italian style bread crumbs
1/4 tsp crushed red pepper
1 Tbsp chopped parsley
Assorted veggies and/or crackers for dipping

Heat oven to 400.  In bowl, mix artichokes, mayo, and 2 cups cheese.  Spread mixture in ungreased 13x9 dish.  In small bowl, mix remaining 1/2 cup cheese and bread crumbs; sprinkle over artichoke mixture.  Bake 12 minutes or until thoroughly heated.  Sprinkle crushed red pepper and parsley on top.  Serve with veggies or crackers

Makes 32 servings

Italian Sloppy Joes

 1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
1/2 cup beef broth
1 can (14 oz) diced tomatoes, undrained
1/4 cup tomato paste
1/4 tsp salt
1/8 tsp pepper
1 pkg frozen garlic texas toast
8 slices mozzarella cheese

Preheat oven to 425.  In skillet cook and crumble beef, onion, and garlic until meat is no longer pink.  Drain and return to pan.  Add broth and bring to boil.  Cook until broth is reduced by half.  Stir in tomatoes, tomato paste, salt and pepper; return to boil.  Reduce the heat; simmer, uncovered, until the mixture is thickened, 2-3 minutes.  Meanwhile, place garlic texas toast on foil lined large baking sheet.  Bake until lightly browned, 8-10 minutes.  Spoon ground beef mixture onto toast; top with mozzarella cheese.  Bake until the cheese is melted, 3-4 minutes.  

Serves 8

Mexican Beef Stew

 1 pound beef stew meat
14 oz can diced tomatoes, undrained
1/2 cup diced onions
1/2 tsp chili powder
1 pkg taco seasoning mix
1 can black beans, drained and rinsed
1 can (11 oz) mexicorn, drained

In crockpot, mix beef, tomatoes, onions and chili powder.  Cover; cook on low for 9-11 hours.  Stir in taco seasoning mix, beans and corn.  Increase heat to high.  Cover and cook 15-30 minutes or until thickened.

Add toppings to your preference:  sour cream, cheese, tortilla strips, jalapenos, avocado, cilantro, etc.

Serves 3

Cashew Chicken

 2 Tbsp olive oil
1/2 cup chopped onion
2/3 cup chopped carrots
3 celery stalks, diced
2 banana peppers, diced
1 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 pounds boneless skinless chicken breasts, cut into bite size chunks
1/2 tsp Ground black pepper
1/2 tsp ground ginger
1 cup chicken broth
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1/2 - 1 tsp sriracha (adjust to your taste, can also use dried red pepper flakes)

1/2 cup cashews
Hot cooked rice

Heat oil in skillet.  Add onion, carrots, celery, red bell pepper and banana peppers and saute.  After 2 minutes, add chicken. Add black ground pepper and ginger.  Saute for 2 minutes then add garlic.  Continue to saute until chicken is cooked through.   In a small bowl, combine chicken broth, soy sauce, vinegar, ketchup and sriracha.  Whisk until smooth and pour over skillet ingredients.  Simmer for 4-5 minutes.  Serve over rice. Sprinkle with cashews.

Serves 4

Cheesy Chicken Casserole

 2 cups cut up cooked chicken
1 jar (16 oz) cheddar cheese pasta sauce
1 pound frozen broccoli, carrots, and cauliflower mix (california mix vegetables), thawed and drained
1 1/4 cups bisquick
1/4 cup grated parmesan
1/4 cup butter
1 egg, slightly beaten

Heat oven to 400.  In large bowl, mix chicken, pasta sauce and vegetables.  Pour into ungreased 11x9 baking dish.  In small bowl, mix bisquick, parmesan cheese and butter with fork or pastry blender until crumbly.  Stir in egg.  Sprinkle over chicken mixture.  Bake 20-22 minutes or until topping is light golden brown.

Serves 6

Beef and Pasta Casserole

 1 onion, peeled and quartered
2 large carrots, peeled and cut into 3 inch pieces
1 Tbsp olive oil
4 garlic cloves, minced
1 Tbsp dried italian seasoning
1/2 tsp crushed red pepper
1/2 tsp salt
1 pound ground beef
3 cups chicken stock
1 1/2 tsp dried basil
3 Tbsp tomato paste
1 Tbsp red wine vinegar
8 oz uncooked penne ( or other similar shaped pasta)
14 oz can crushed tomatoes
3 oz shredded mozzarella cheese
1/4 cup grated parmesan cheese

Place onions in food processor; pulse until finely chopped.  Add carrots; pulse until finely chopped.  Preheat oven to 350.  Heat large skillet over medium heat.  Add oil to pan.  Add onion mixture to pan and cook 4 minutes.  Add garlic, cook 2 minutes.  Add italian seasoning, red pepper, and 1/4 tsp salt.  Add beef; cook 5 minutes.  Stir in stock, 1 tsp basil, tomato paste, vinegar, pasta and tomatoes.  Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently.  Stir in remaining 1/4 tsp salt.  Pour contents of skillet into 11x7 dish.  Sprinkle mozzarella over pasta mix.  Sprinkle with parmesan.  Bake at 350 for 15 minutes or until pasta is done. Sprinkle with remaining basil.

Serves 4

Peanut Butter Balls

3 cups creamy peanut butter
2 pounds powdered sugar
1 cup butter
4 cups rice krispies
12-15 squares chocolate almond bark, may need to adjust more or less as needed

Place peanut butter and butter in saucepan.  Warm on med-low heat and stir until mixed together and smooth.  Place powdered sugar and rice krispies in large bowl.  Pour warm peanut butter mix into bowl and mix well.  Refrigerate for one hour.  Roll into small balls.  Fill saucepan halfway with water and warm to low simmer.  Place small glass bowl on top of saucepan and place 10 pieces chocolate bark in bowl.  Once chocolate is melted, drop balls into chocolate and roll with a spoon to cover completely.  Place chocolate covered balls on wax paper to cool.  Add additional bark to bowl as needed.  

Makes 100

Cajun Crawfish Stuffing

 2 boxes jiffy cornbread mix
2 eggs
6 cloves minced garlic
1 cup minced onions
1 diced green bell pepper
1 diced red bell pepper
1 cup shredded cheddar cheese
1 can (15 oz) can cream style corn
16-24 oz frozen crawfish tails
2 Tbsp old bay seasoning
1 Tbsp salt
1 tsp cayenne pepper (if you like it EXTRA spicy, add another 1/2 tsp)
1/2 tsp white pepper
1/3 cup vegetable oil

In small bowl, season the thawed crawfish tails with the old bay seasoning.  Preheat oven to 350.  In large mixing bowl, beat eggs.  Stir in onions, garlic, green and red bell peppers, cheese, corn, salt, cayenne, and white pepper.  Pour both cornbread mix boxes into wet mixture and stir.  Add the seasoned crawfish tails and stir.  Pour in oil and stir well.  Pour mixture into greased 13x9 pan.  Bake 50-60 minutes, until golden brown and toothpick inserted into the center comes out clean.  Allow to rest for about 10 minutes before cutting.

Serves 12

Stuffing Egg Bake

 1 tsp oil
8 oz sliced fresh mushrooms
6 eggs
1 cup milk
1/4 cup real mayonnaise
1 tsp onion powder
1/2 tsp black pepper
1 pkg (6 oz) stuffing mix for chicken
1 can (14 oz) diced tomatoes, drained
1/2 cup shredded cheddar cheese
3 tbsp fresh chopped parsley

Preheat oven to 350.  Heat oil in skillet on med-high heat.  Add mushrooms; cook 4 minutes or until tender, stirring occasionally.  Set aside.  Beat eggs, milk, mayo, onion powder, and pepper in large bowl with wire whisk until well blended.  Stir in stuffing mix.  Spoon stuffing mixture into 9 inch square baking dish.  Top with mushrooms and tomatoes.  Bake 35 minutes.  Sprinkle with cheese.  Bake an additional 15 minutes or until cheese is melted and center is set.  Sprinkle with 3 Tbsp parsley. Let stand 10 minutes before serving.

Serves 6

Chicken Paprika Shepherd's Pie

 1 pouch instant roasted garlic mashed potatoes
1 cup hot water
1/2 cup milk
3 Tbsp butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
1 onion, chopped
1 1/2 cups frozen mixed vegetables
1 jar (12 oz) chicken gravy
2 1/4 tsp paprika
1/2 cup sour cream

Heat oven to 350.  Spray 2 quart casserole dish with cooking spray.  Make mashed potatoes as directed on box for 4 servings - except use 1 cup hot water, 1/2 cup milk and 2 tbsp butter.  Meanwhile in skillet, melt remaining 1 Tbsp butter over med high heat.  Add chicken and onion; cook 4-6 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in mixed vegetables, gravy and 2 tsp paprika.  Cover; cook over med low heat 5 minutes, stirring frequently to prevent sticking.  Stir sour cream into chicken mixture.  Spoon into casserole.  Spoon potatoes in 8 mounds around edge of casserole.  Sprinkle potatoes with remaining 1/4 tsp paprika.  Bake uncovered 25-35 minutes or until mixture bubbles around edge of casserole.  

Serves 4