Cheesy Sausage Skillet

1 lb ground mild Italian sausage
1 each: sm onion, green pepper, and red pepper, sliced
1 c milk
2 c water
14 oz box Kraft Deluxe 4 Cheese Mac N Cheese dinner

Cook sausage and vegetables in nonstick skillet on medium-high heat 10 minutes or until sausage is done, stirring occasionally. Add milk, water, and macaroni; stir. Bring to a boil; cover. Simmer on medium-low heat 8-10 min or until macaroni is tender, stirring occasionally. Stir in cheese sauce; cook and stir until heated through.

Outrageous Chocolate Chip Cookies

1 stick butter, softened
½ c white sugar
1/3 c packed brown sugar
½ c peanut butter
½ tsp vanilla extract
1 egg
1 c all-purpose flour
1 tsp baking soda
¼ tsp salt
1 c quick oats
12 oz bag semisweet chocolate chips

Preheat oven to 350F. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt in a separate small bowl; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Pesto-Chicken Italiano

1 TBS oil
1 lb boneless skinless chicken breasts, sliced
1 clove garlic, minced
1 lg red pepper, cut into thin strips
1/4 c pesto
1 lemon, cut in half, divided
1 c Italian five-cheese blend
2 c hot cooked angel hair pasta

Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Stir in peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

Stir in pesto and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

Serve with remaining lemon half, cut into wedges.

Mint Capped Brownie Bites

48 Hershey Kisses Brand Mint Truffles wrapped in dark chocolate
2/3 c butter or margarine, softened
1 ¼ c granulated sugar
1 TBS water
1 tsp vanilla extract
2 eggs
1 ½ c all-purpose flour
½ c Hershey Special Dark cocoa
½ tsp salt
¼ tsp baking soda
Powdered sugar

Preheat oven to 350F. Grease or line 48 small muffin cups with paper baking cups. Remove wrappers from chocolates and set aside. Beat butter, granulated sugar, water, and vanilla in a large bowl on medium speed until well blended. Add eggs; beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Put about ½ TBS of dough into each muffin cup. Bake 11-13 minutes or until brownie surface is set; they will appear soft and moist; do not overbake. Press the kisses into the brownies and cool on wire rack. Sprinkle each brownie with powdered sugar.

Egg Fried Rice

2 or 3 eggs
¾ c water
2 TBS soy sauce
1/8 tsp garlic salt
1/8 tsp onion salt
1 c instant rice
1 pkg dry onion soup mix

Scramble eggs in deep frying pan breaking into small pieces. In same pan (w/eggs) add water, soy sauce, garlic and onion salts, stir and bring to boil. Reduce heat, add rice and flavoring from soup mix. It's usually in a clump. If it's actually dry just throw the whole package in. If it's a clump throw that in and wait a bit before you add the noodles. Cook till rice is done. If it is dry add a little water or soy sauce and stir in.

Fire Side Coffee

For an individual serving:
1 ½ tsp powdered creamer
1 ½ tsp sugar
1 tsp instant hot chocolate mix
1 tsp instant coffee granules
dash ground cinnamon
dash ground nutmeg

For storage:
2 ½ c powdered creamer
2 ½ c sugar
1 ½ c instant hot chocolate mix
1 ½ c instant coffee granules
1 tsp ground cinnamon
1 tsp ground nutmeg

For individual serving, stir all ingredients together in 1 c hot water; enjoy.

For storage, sift together all ingredients; pour into a jar and seal. To prepare: stir 3 tsp mixture into 1 c hot water; enjoy.

Seasoned Chicken Tortellini

4 boneless, skinless chicken breasts
2 c cheese tortellini
2 TBS olive oil
1 14.5 oz can diced tomatoes
½ TBS Italian seasoning
2 TBS basil
2 TBS grated Parmesan cheese

Cook tortellini according to package directions; drain and set aside. Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add chicken breasts and sauté 4 minutes per side. Reduce heat to medium low. Stir in tomatoes and seasoning. Cover; cook 6 to 8 minutes or until juices run clear. Remove chicken breasts from skillet and place one chicken breast on each of 4 plates. Add tortellini and basil to tomatoes in skillet and toss until blended; divide evenly among the 4 plates, and sprinkle with parmesan cheese.

Chili Dog Casserole

2 19 oz cans chili
1 pkg hot dogs (qty 8)
10 8 in flour tortillas
1 8 oz pkg shredded cheddar cheese

Preheat oven to 400F. Spread half of one of the cans of chili in the bottom of a 9x13 in baking dish. Lay out the 8 tortillas. On each one, place a heaping TBS of chili, one hot dog, and a pinch of shredded cheese. Roll up tortillas and place in baking dish, seam side down, on top of chili 'bed'. Top with remaining chili, and sprinkle with remaining cheese. Bake for 15-20 minutes.

Hearty Tomato Soup

1 TBS butter
¼ c finely chopped onion
1 sm clove garlic, minced
½ tsp dried parsley
1 tsp sea salt
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
11.5 oz can tomato juice
2 c milk
1 c uncooked small shell pasta
2 TBS parmesan cheese
salt and pepper to taste

Melt butter and cook down onions in the bottom of your pan over medium heat. Reduce temperature; add garlic, parsley, and salt and cook about a minute. Pour in tomato products and simmer, stirring occasionally, for 20 min. Add milk and pasta and cook over medium heat until pasta is tender, about 15-20 minutes. Stir in parmesan and salt and pepper to taste.

Parmesan Knots

2 TBS butter, melted
¼ c grated parmesan cheese
½ tsp oregano
½ tsp parsley
¼ tsp garlic powder
Dash pepper
2 7.5 oz cans (qty 10) biscuits

In a small bowl, combine melted butter, cheese, oregano, parsley, garlic powder and pepper; set aside. Separate biscuits and roll each into a 4-in. rope; tie in a loose knot. Place on greased baking sheets. Spread parmesan paste evenly among the biscuits and rub all over. Bake at 450 degrees F for 6-8 minutes or until golden brown.

Uglies

1 lb ground beef
1 10 oz pkg refrigerated biscuits

American style:
½ c chopped onion
½ tsp garlic powder
1 c barbeque sauce
2 c shredded Cheddar cheese

Mexican Style:
1 pkt taco seasoning
2/3 c water
2 c shredded Mexican cheese

Preheat oven to 350F. Lightly grease 8 muffin cups. In a large skillet or frying pan, cook ground beef: (for American) with the onion, garlic powder, and BBQ sauce; or (for Mexican) add the taco seasoning and water in after the beef is cooked like preparing traditional tacos. Let beef mixture simmer for about 3 minutes or until liquid is absorbed. Put 1 biscuit in each of the muffin tins and fold up sides to create a cup shape. Fill each biscuit almost to the top with the meat mixture; top with cheese. Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15-20 minutes.

Southwestern Grilled Chicken Strip Sandwiches

1/8 c mayonnaise
1 tsp taco seasoning
1 pinch sugar
1 pkg hawaiian flavored snacker rolls (qty 4)
½ lb chicken breast, cut into 8 strips
2 slices pepper jack cheese, cut in half
4 lettuce leaves

Mix mayonnaise with taco seasoning and sugar; set aside. Separate snacker rolls into 4 bottoms and 4 tops and lightly butter each cut side; set aside. On a grill pan or skillet set over medium heat cook chicken breast strips until browned on both sides; set aside. Set snacker rolls on the grill pan, buttered side down, until toasted golden brown; remove from pan. Generously spread seasoned mayonnaise on both sides of each roll. On the bottom half of each roll layer a half slice of cheese, 2 chicken breast strips, 1 lettuce leaf, and cover with roll top.

Country House Breakfast Casserole

1 stick butter
2 c croutons, crushed
1 c shredded Cheddar cheese
4 eggs
¾ c milk
1 tsp dry mustard
½ lb cooked breakfast meat of choice (crumbled bacon, sausage, cubed ham)

Melt butter in an 8x8 in glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on prepared meat. Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 375 F. Let casserole stand at room temperature while oven heats.
Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting.

Sausage Bowtie Toss

1 12 oz package bow tie pasta
½ TBS olive oil
1 lb ground Italian sausage
¼ tsp red pepper flakes
½ c diced onion
3 cloves garlic, minced
2 14.5 oz cans Italian-style diced tomatoes
1 c heavy cream
½ tsp salt
3 TBS minced fresh parsley

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, heat through, sprinkle with parsley and simmer for 5-10 minutes.

Smothered Chicken Breasts

1 lb chicken breasts, halved
1/4 tsp seasoned salt
1/4 tsp lemon pepper seasoning
8 bacon strips
1 c sliced onion
2 TBS brown sugar
½ c shredded Colby Jack cheese

Preheat oven to 375F. Sprinkle chicken with salt and lemon pepper, and once oven is preheated bake for 20-25 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove to paper towels and reserve 2 TBS of the drippings. In the drippings, sauté the onion and brown sugar until onion is golden. Once the bacon is cool enough to handle break each piece in half. When the chicken is cooked through: take out of the oven, place two halves of bacon on each chicken breast, and top with caramelized onions and cheese.

Pumpkin French Toast Bake

1 loaf Texas toast thick-sliced bread, crust removed and cut into 1-inch cubes
8 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
½ tsp ground cloves
¼ tsp ground nutmeg
1 TBS white sugar
1 15 oz. can pumpkin puree
1/3 c brown sugar
¼ tsp ground cinnamon
2 TBS all-purpose flour
2 TBS butter, softened

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. Arrange the bread cubes in a single layer in the prepared baking dish. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated; pour mixture over the bread cubes, and gently toss to coat. Stir brown sugar, 1/4 tsp of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes. Bake in preheated oven until golden brown on top, 30 to 40 minutes. Serve with powdered sugar or whipped cream.

Parmesan Garlic Bread

½ c butter, melted
1 tsp minced garlic
1 TBS chopped parsley
2 TBS grated parmesan cheese
1 lb loaf Italian bread
Shredded mozzarella cheese

Preheat the oven to 350 degrees F. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. In a small bowl mix together all the other ingredients until well blended. Brush onto the cut sides of the bread. Sprinkle shredded mozzarella over the tops of the bread. Broil for about 5 minutes, until toasted.

Kielbasa Pasta

½ TBS margarine
1 lb smoked kielbasa sausage, cut into ¼ in. slices
½ c chopped green pepper
¼ c chopped onion
½ tsp minced garlic
½ tsp oregano
½ tsp Italian seasoning
2 14.5 oz cans diced tomatoes
1 lb pkg angel hair pasta
3 TBS butter, melted
½ c grated Parmesan cheese

In a large skillet, sauté the kielbasa, green pepper, onion, garlic, and seasonings in oil until sausage is lightly browned. Meanwhile, bring water to a boil for pasta. When the kielbasa is browned, stir in the tomatoes and simmer for 10-15 minutes. When pasta is done stir in melted butter and parmesan cheese and serve kielbasa mixture over it.

Baked Potato Soup

½ lb bacon, crumbled
3 large potatoes, peeled and cubed
Margarine or butter for sautéing onion and garlic
1 sm onion, chopped
1 clove garlic, minced
4 TBS all-purpose flour
1 tsp celery salt
½ tsp basil
¼ tsp thyme
½ tsp pepper
½ tsp parsley
2 14.5 oz cans chicken broth
1 c heavy cream
1 c milk
½ tsp hot pepper sauce
1 c shredded cheddar cheese
Parmesan cheese for garnish

Begin by cooking bacon until crisp. While the bacon is cooking get the cubed potatoes boiling in water to soften. Set bacon aside. Sauté onion and garlic in a small amount of margarine until tender. Stir in flour, celery salt, basil, thyme, pepper, and parsley; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Drain the potatoes and add the potatoes, cream, milk, hot pepper sauce, and shredded cheese to the soup; heat through but do not boil. Garnish with parmesan cheese.

Monte Cristo Sandwich

8 slices bread
mayonnaise
mustard
12 thin slices cooked ham
12 thin slices cooked turkey meat
4 slices cheddar cheese
1 egg
½ c milk

Spread 4 slices of bread with mayonnaise and 4 slices with mustard. Alternate ham, cheese, and turkey slices on 4 of the slices, and then place the 4 other slices on top, making a total of 4 sandwiches. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides just like French toast. Serve hot.

Cioccolata Calda (Italian Hot Chocolate)

1 ½ c milk
¾ TBS cocoa powder
1 ½ TBS sugar
1 dash cayenne pepper
2 dashes cinnamon
¼ tsp vanilla
optional:
1 TBS cornstarch
2 TBS milk

Place all ingredients in a small saucepan and cook over medium heat, stirring until well mixed and hot. You can also just place all ingredients in a mug, stir lightly, microwave at 30 second increments and stir occasionally until hot. If you want to thicken it stir 1 TBS cornstarch and 2 TBS milk in a separate cup/bowl and then stir that mixture into the hot chocolate. Best served with whipped cream.

Super Hero Sandwich

1/2 cup olive oil
½ tsp garlic powder
1 TBS parsley
1 TBS oregano
¼ tsp black pepper
1 lb loaf Italian bread
12 slices deli turkey meat
12 slices ham
6 slices salami
6 slices mozzarella cheese

Variety of vegetables (lettuce, onion, pickles, tomato, etc.)

In a medium bowl, combine olive oil, garlic, parsley, oregano and pepper. Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Use basting brush to paste the olive oil mixture onto both sides of the bread. Layer meats and cheese slices on the bottom half and wrap securely in plastic wrap, and refrigerate for at least 6-8 hours, or overnight. Immediately before serving put the vegetables inside the sandwich.

Italian Sausage Stuffed Bread

1 16 oz pkg hot roll mix
6 eggs
1 lb Italian sausage, cooked and drained
8 oz thinly sliced pepperoni, cut into quarters
2 c shredded mozzarella cheese
8 oz provolone cheese, shredded
garlic powder
1 egg yolk
1 TBS water

Prepare roll mix and knead dough according to package directions. Cover and let rise for 30 minutes. Meanwhile, scramble eggs in a skillet over medium heat until completely set. In a large bowl, combine the eggs, sausage, pepperoni and cheeses; mix well. Punch dough down. Turn onto a floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle with garlic powder. Spread filling to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, on a greased baking sheet. Beat egg yolk and water; brush over bread. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Cheesy Peasy Bowties

16 oz box bowtie pasta
1/4 c butter
2 cloves garlic, minced
2 c milk
½ tsp salt
1/8 tsp ground black pepper
½ tsp Italian seasoning
½ tsp basil
Dash cayenne pepper
1/4 c all-purpose flour
1/2 tsp dijon mustard
4 c shredded Colby Jack cheese
2 c frozen peas, thawed
grated Parmesan cheese

Preheat oven to 350F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Pour in milk, a little at a time, stirring constantly; add in salt, pepper, Italian seasoning, basil, and cayenne pepper; bring to a boil. Whisk in flour; cook and stir until smooth.. Bring to a boil for 1 minute. Stir in mustard and Colby Jack cheese, a handful at a time. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat. After draining pasta pour back into pan and stir in peas and cheese sauce. Pour into a 2 quart baking dish. Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.

Fettuccine Bolognese

1 TBS canola oil
1 lb ground turkey breast
2 TBS onion powder
1 tsp minced garlic
1tsp seasoned salt
2 TBS Italian seasoning
1 lg carrot, shredded
1 6 oz can tomato paste
1 14.5 oz can Italian style diced tomatoes
1 c water
¼ c grated Parmesan cheese
1 lb fettucine, broken in half

Heat oil in a large saucepan over medium heat; cook turkey with all seasonings until cooked through, breaking up as you cook. Mix in tomato paste, undrained tomatoes, and carrot; bring to a boil. Cover the saucepan at an angle so the mixture won’t boil over, and simmer for 15-20 minutes, stirring occasionally. Stir in parmesan cheese; cover and cook for another 20 minutes, stirring occasionally. During this last 20 minutes of cooking, boil the fettuccine according to package directions; drain. Spoon the sauce over the noodles.

Hidden Cheeseburger

1 lb ground beef
2 sm dill pickles, minced
1 sm onion, minced
2 TBS grated Parmesan cheese
1 TBS mayonnaise
1 TBS ketchup
1 tsp minced garlic
salt and pepper to taste
2 TBS olive oil
2 TBS flour
1 lb frozen bread dough, thawed
8 slices cheese
1 TBS melted butter

Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties. Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done. Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the bread dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the cheese slices. Place one slice of cheese on each piece of dough; top each with one of the cooked patties and another slice of cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes. Preheat oven to 425F. Bake in the preheated oven until the bread has browned, about 20 minutes.

Beef Noodle Soup

1 pound beef stew meat (cubed)
Onion powder
Seasoned salt
Pepper
Celery salt
16 oz bag frozen mixed vegetables
3 tsp beef bouillon granules (or 3 cubes)
1 tsp parsley
3 14.5 oz cans beef broth
1 c water
8 oz bag egg noodles

Before cubing the stew meat sprinkle onion powder, seasoned salt, pepper, and celery salt onto meat and use a meat pounder gently on the one side to season the meat. After cubing the meat put in a large saucepan (big enough to cook the soup in), lightly sprinkle the same seasonings over the meat one last time and cook until browned. Pour in the mixed vegetables, bouillon, parsley, beef broth, and water; stir and bring to a boil. Reduce heat to low and simmer for about an hour and a half altogether. In the last 15-20 minutes of simmering add in the egg noodles.

Smoky Four Cheese Macaroni Bake

1 16 oz pkg elbow macaroni
1/4 c butter
½ TBS minced onion
½ TBS minced garlic
1/4 c all-purpose flour
½ c half-and-half cream
1 ½ c milk
½ tsp dry mustard powder
½ tsp liquid smoke flavoring (optional)
1 ½ c grated Parmesan cheese, divided
1 8 oz pkg cream cheese, cubed
1 c shredded Swiss cheese
2 c shredded Monterey Jack cheese
1/3 c shredded sharp Cheddar cheese
salt and pepper to taste
½ c bread crumbs

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the minced onion, garlic until well mixed. Slowly stir in the flour, and cook, stirring constantly for 2 minutes. Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke, if using; simmer for 10 minutes, stirring occasionally. While this is simmering preheat oven to 375 F. Lightly grease a 9x13 inch baking dish. When the milk/flour mixture is done simmering: add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining ½ c of Parmesan cheese and breadcrumbs over the macaroni and bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.

Southwest Chicken Salad Panini

1 lb chicken breasts
1 ½ tsp chili powder
2 TBS mayo
2 TBS ranch dressing
8 slices Texas toast
1 lg tomato, cut into 8 thin slices
4 slices of cheese

Cook chicken breasts and then shred with a fork like you would for chicken salad. Place shredded chicken in a bowl and mix in chili powder, mayo, and ranch dressing. Scoop chicken mixture onto four of the slices of bread, top each with 2 slices of tomato, and a slice of cheese. Grill for 3-5 minutes in a panini maker, or in between two large skillets on the stovetop.

Chicken, Mozzarella, & Basil Panini

4 ciabatta rolls or 8 slices of other good-quality rustic bread
2 c shredded cooked chicken
4 oz thinly sliced fresh mozzarella
1 tomato, sliced
8-12 fresh basil leaves
Kosher salt
(if you are NOT using an electric sandwich press or waffle iron):
2 TBS olive oil

Slice the rolls in half. On the bottom half of each, layer ½ c of the shredded chicken, a slice or two of the mozzarella, a slice of tomato, and 2 or 3 basil leaves; sprinkle with salt. Put the top of the roll on the sandwich and press down gently. If you have a panini maker make sure it is preheated by this step, and just finish off your sandwiches.

If you do not have an electric sandwich press: Put the olive oil in a skillet (if the pan is not large enough to accommodate all 4 sandwiches make sure you adjust the amount of oil you use for each batch (1/4 TBS each sandwich approximately)); turn the heat to medium. When the oil is hot and shimmers, put the sandwiches in the pan, put another pan or large heat-proof pan on top of the sandwiches, and press down. When the cheese has melted and the bread begins to crisp on the bottom, 3-4 minutes, remove the top pan or plate, flip the sandwiches, press down again, and cook for an additional 2-3 minutes.

Roasted Chicken Noodle Soup

2 tsp vegetable oil
1 med onion, halved and thinly sliced
2 med carrots, sliced and quartered
2 c shredded roasted chicken
2 stalks celery, chopped
8 c chicken broth
1/8 tsp ground pepper
1 TBS parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
1/8 tsp oregano
2 c pasta (small size works best as not to suck up all the broth)

Heat oil in large saucepan over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium and cook until onions are tender and caramelized, stirring occasionally. Stir in carrots, chicken, and celery and toss around a few minutes before adding in chicken broth and seasonings and turning back up to high. Bring to a boil for at least 5 minutes before reducing heat to medium again, then add in pasta and simmer for about 15 minutes or until pasta and carrots are tender as well.

Zippy Orange Slushie

1 6 oz can frozen orange juice concentrate, unthawed
1 c water
1 c milk
½ c sugar
1 tsp vanilla
8-10 ice cubes

Put all ingredients in a blender and mix until thick.

Ranch Chicken II

1 lb chicken (breasts or wings)
1 c all-purpose flour (for wings)
Oil for deep-fat frying (for wings)
1 envelope ranch salad dressing mix
½ tsp minced garlic
½ tsp salt
½ tsp pepper

Trim chicken. If using wings:

Place flour mixture in a large resealable plastic bag; add chicken, a few at a time, and shake to coat. In an electric skillet or deep-fat fryer, heat oil to 375F. Fry chicken a few at a time, for 8 minutes or until golden brown and crispy and juices run clear, turning occasionally. Drain on paper towels.

If using breasts skip to this step:

Preheat oven to 350F. In a large resealable plastic bag, combine the rest of the ingredients; add chicken, a few at a time, and shake to coat. Place chicken in a greased baking pan. Sprinkle with remaining salad dressing mixture. Bake, uncovered, for 8-10 minutes (for pre-cooked wings) or 20-25 minutes (for uncooked breasts) or until coating is set.

Crunchy Red Potatoes

12 small red potatoes
1 0.4 oz pkg ranch buttermilk recipe mix
2 c crushed cornflakes
1 stick butter, melted

Peel and cook the potatoes in bowling water until tender, about 15 minutes.

Preheat oven to 400F. Drain the potatoes. Mix dressing mix and cornflakes in a bowl. Dip the potatoes in melted butter, then roll them in the cornflake mixture. Place the potatoes in a greased baking dish and bake for 20-25 minutes or until golden brown.

Easy Chicken Bake

1 6 oz pkg chicken stuffing mix
1 lb boneless skinless chicken breasts, cut into bite-size pieces & pan seared
1 10.75 oz can condensed cream of chicken soup
1/3 c sour cream
1 16 oz pkg frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Preheat oven to 400F. Prepare stuffing as directed on package. Mix chicken, soup, sour cream, and vegetables in a medium bowl and then scoop into a greased 8x8 in baking dish and top with cooked stuffing. Bake 30 min. or until chicken is completely cooked through.

Ham N Cheese Calzones

1 13.8 oz can refrigerated pizza crust
16 slices shaved honey ham
1 c shredded Colby & Monterey Jack cheese
¼ c ranch dressing
1 tomato, cut into 8 thin slices

Preheat oven to 400F. Unroll pizza dough on lightly floured surface. Pat out dough to form 16x12 in rectangle. Cut into quarters to form 8x6 in rectangles. Working on just one half of each rectangle, spread ranch dressing over each rectangle, top each half with 4 slices of ham and 2 thin slices of tomato as you would assemble a sandwich, and then sprinkle each half with the shredded cheese. Fold the bare half of each rectangle over the covered and seal edges with a fork. Put them on a baking sheet sprayed with cooking spray and bake them for 16-18 minutes or until golden brown.

Whoopie Pies

1 18.25 oz pkg devil's food cake mix
5 TBS all-purpose flour
1 c milk
1 c shortening
1 c white sugar
2 tsp vanilla extract

Preheat oven and prepare cake mix as directed on package except using only 3/4 c of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 in circles. Bake until toothpick inserted in center comes out clean. Let cool.

Meanwhile, in a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.

Meanwhile, in a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.

Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Cheesy Turkey Meatloaf

1 lb ground turkey
1 c Italian seasoned breadcrumbs
½ c milk
½ c ketchup
1 egg
1 tsp salt
¼ tsp pepper
10 oz block Colby cheese, cut into small cubes

Preheat oven to 400F. In a large bowl combine turkey, breadcrumbs, milk, ketchup, egg, salt, and pepper. Once it is combined well stir in the cheese cubes; pour into a 8 in square pan and bake for 1 hour, removing about 5 minutes before the end to put more ketchup on top (if desired) before finishing the baking time.

Garlic Cheddar Chicken W Potatoes

1 stick butter
1 tsp garlic powder
¾ c dry bread crumbs
½ c grated Parmesan cheese
2 c shredded Cheddar cheese, divided
¼ tsp dried parsley
¼ tsp dried oregano
¼ tsp ground black pepper
1/8 tsp salt
4 skinless, boneless chicken breast halves – pounded thin
2 lg potatoes, cubed

After cubing potatoes place in boiling water and let cook until almost tender.

Meanwhile, preheat oven to 350F. Melt butter and stir in garlic powder in a small shallow dish. In a large shallow dish mix together bread crumbs, parmesan cheese, 1 ½ c of the cheddar cheese, parsley, oregano, pepper, and salt. After pounding chicken breasts dip them in garlic butter and then press in the cheese mixture and place in a 9 x 13 baking dish. Top with remaining bread crumb mixture and bake for about 25 minutes before removing from oven. (DO NOT DUMP REMAINING GARLIC BUTTER)

Upon removing the chicken from the oven flip them over so they can cook evenly through the other side; (after draining) scoop potatoes in between the chicken breasts, drizzle the remaining garlic butter over the potatoes and sprinkle the remaining cheddar cheese over the chicken breasts. Continue to cook for about 15-20 more minutes or until chicken is cooked through, potatoes are tender, and cheese is bubbly.

Mini Pineapple Upside Down Cakes

1 stick butter
1 ½ c brown sugar
1 24 oz can sliced pineapple, (12 slices, quartered), DO NOT DRAIN
1 18.25 oz box white cake mix, plus ingredients need for cake mix, omit water

Melt butter in a small bowl; stir in brown sugar. Press mixture into the bottom of 24 greased muffin tins. Take 2 quarters of a pineapple and place them in the bottom of each muffin tin, creating like a rainbow shape that fits together.

Preheat oven and prepare cake mix as directed on box except use the pineapple juice from the can instead of the water. Separate the cake mix between each muffin tin, filling about 2/3 full like you would with muffins or cupcakes. Bake as directed on the box; upon removing from the oven only cool up to 10 minutes; if you let them cool too long they will stick to the pan.

Vanilla Crazy Cake

1 1/4 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
1/3 c oil
3/4 c milk
1 c semisweet chocolate chips, divided

Preheat oven to 350F. In a large bowl combine flour, sugar, baking powder, and salt. Make 2 indentations in flour mixture. In a small bowl mix together egg and vanilla with whisk. Pour the egg mixture in one of the indentations in the flour mixture and the oil in the other. Add milk and stir until well mixed. Pour half of the batter into a 8 in square baking pan and sprinkle 1/2 c chocolate chips over the mixture; pour the rest of the batter in the pan and sprinkle remaining 1/2 c chocolate chips over the top. Bake for 25-30 minutes or until knife inserted near center comes out clean.

Kielbasa Tortellini Alfredo

1 9 oz pkg cheese or spinach tortellini
½ lb kielbasa, sliced
1 14.5 oz can diced tomatoes
1 16 oz jar alfredo sauce

Cook tortellini as directed on package. Meanwhile in a large skillet sauté kielbasa until crispy. Pour the can of diced tomatoes into the kielbasa skillet and cook until bubbly; stir in finished (drained) tortellini and the jar of alfredo sauce and simmer until heated through.

BBQ Beef Sandwiches

1 TBS vegetable oil
½ c chopped onion
1 26 oz can tomato soup
1/4 c water
2 TBS brown sugar
2 TBS vinegar
1 TBS worcestershire sauce
1 1/2 lb thinly sliced deli roast beef
8 hamburger buns

Heat the oil in a 4-quart saucepot over med heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, water, brown sugar, vinegar and worcestershire in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Add the beef to the saucepot and cook until the mixture is hot and bubbling, letting it simmer for at least 10-15 minutes. Divide the beef and sauce among the rolls.

Beans and Franks Bake

1 8.5 oz pkg corn bread/muffin mix
1 16 oz can baked beans
4 hot dogs, halved lengthwise and sliced
1/2 lb bacon
1 c ketchup
1/2 c packed brown sugar
1/2 c chopped onion
2 c shredded mozzarella cheese

Cook bacon and once it is done crumble it. Preheat oven to 375F. Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to a greased 8 in square baking dish. Sprinkle with cheese; top with corn bread batter. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Pepperoni Roll Ups

1 tube crescent rolls (qty 8)
Sliced pepperoni
4 pieces of string cheese (1 oz each)
¾ tsp Italian seasoning, divided
½ tsp garlic salt

Preheat oven to 375F. Separate crescent rolls and lay out the rolls in a row. Slice the pepperoni into quarters and cover each crescent roll with a single layer of pepperoni. Cut each piece of string cheese in half and lay each half on the long end of the crescent roll. Sprinkle ½ tsp of the Italian seasoning over all the rolls. Roll each crescent roll starting with the long side first over the string cheese and press to seal the ends, placing them seam side down on a cookie sheet. Sprinkle the remaining ¼ tsp of the Italian seasoning and the garlic salt over the tops of the rolls. Bake for 10-12 minutes or until golden brown.

Biscuit Breakfast Sandwiches

1 1/2 c all-purpose flour
1 TBS baking powder
1 TBS sugar
1 tsp salt
1/4 c shortening
3/4 c milk
1 TBS butter or margarine
6 eggs
9 slices bacon, halved
12 slices ham
6 slices American cheese

Preheat oven to 450F. In a bowl, combine all dry ingredients; cut in shortening until crumbly. Stir in milk just until moistened. Turn onto a lightly floured surface; knead five to six times. Roll to 1/2 in thickness; cut with a 2 3/4 in biscuit cutter. Place on an ungreased baking sheet. Bake for 10-12 minutes or until light golden brown; cool slightly.

While the biscuits are cooking fry up the eggs in one frypan and the bacon and the ham in a separate frypan. Once the biscuits are done, split them in half; place 1 slice of cheese, 1 egg, 2 slices of ham (folded in half to fit), 3 half pieces of bacon and replace tops. Serve immediately.

Cheesy Chicken Enchiladas

1 lb. boneless, skinless chicken breast halves, cut into 1/2 in pieces
1 1.25 oz pkg taco seasoning
1 16 oz jar chunky-style salsa
1 8 oz can whole kernel corn, drained
2 c Fancy Shredded 4 Cheese Mexican Cheese, divided
1 10 oz can mild enchilada sauce
8 6 in flour tortillas

Prepare chicken as directed on package of taco seasoning; cool 5 minutes. Preheat oven to 375F. Stir in salsa, corn and 1 c of the cheese. Spread 1/2 c enchilada sauce on bottom of 13x9 in baking dish. Soften tortillas according to package directions. Place 2/3 c of chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down. Pour remaining sauce over tortillas; sprinkle with remaining cheese, and bake for 20 minutes or until cheese is melted and filling is hot.

Quarterback Crunch Bars

2 c crispy rice & crunchy corn cereal
2 c crispy wheat squares cereal
2 c buttery crackers
1 c pretzel sticks, broken
¾ c corn syrup
1/3 c sugar
1/3 c brown sugar
1/3 c butter or margarine
¾ c creamy peanut butter

Grease 9x13 pan. In a large bowl combine cereals, crackers, and pretzels. In a medium saucepan combine corn syrup, sugar, brown sugar, and margarine. Cook over medium heat until it comes to a boil, stirring constantly. Remove from heat and immediately stir in peanut butter. Pour peanut butter mix over cereal mixture and mix well to coat. Press mixture into greased pan and cool in the refrigerator for 2-3 hours or until firm; cut into bars.

Bacon 'n Eggs Pie

1 7.5 oz can refrigerated buttermilk biscuits
2 TBSP butter or margarine
6 eggs
1/3 c milk
1/4 tsp pepper
3 oz cream cheese, cubed
6 slices bacon, cooked, crumbled

Preheat oven to 375F. Separate biscuits. Place on bottom and up side of 9-inch pie plate; press together to form crust. Bake 10 to 12 minutes or until lightly browned.

Meanwhile, melt butter in large nonstick skillet on medium heat. Whisk eggs, milk and pepper until well blended; pour into skillet. Cook 5 minutes or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 minutes or until cream cheese is melted and eggs are set, stirring occasionally.

Spoon egg mixture into crust; top with bacon.

Pizza Soup

1-1/4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
1 teaspoon canola oil
2 cups water
1 can (15 ounces) pizza sauce
1 cup chopped pepperoni
1 cup chopped fresh tomatoes
1/2 cup cooked Italian sausage (or ground beef)
1/4 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
Shredded part-skim mozzarella cheese

In a large saucepan, saute mushrooms and onion in oil for 2-3 minutes or until tender. Add the water, pizza sauce, pepperoni, tomatoes, sausage and Italian seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

Before serving, stir in Parmesan cheese. Garnish with mozzarella cheese. Yield: 4 servings.