Million Dollar Caramel Cookies

1 cup butter, softened
1 cup white sugar, plus 1 tbs
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour, plus 1/4 cup
3/4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels

1. Preheat oven to 375. In a med. bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
2. In a separate bowl, mix 2 1/2 cups flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 min.
3. Chop heath bars into small pieces. Place in a small bowl and toss with 1 tbs sugar.
4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment -lined baking sheet.
5. Bake for 7-10 min. Cookies will look quite soft, but do not overbake.Cool in pan slightly, then move to rack or the counter to finish cooling. Store in a covered container.

Stained Glass Window Cookies

(I got this recipe from Tammy D. who was President when I joined)

1 Stick of butter or margarine
12 oz. bag of chocolate chips
1 tsp. Vanilla
10.5 oz bag of multi-colored mini marshmallows

1. Heat chocolate with butter in a large pan over medium heat until just melted.
2. While the chocolate is melting, prepare 2 sheets of waxed paper by spraying with cooking spray or sprinkling with powdered sugar, to prevent sticking later.
3. Once chocolate is melted and smooth, remove from heat.
4. Let cool slightly, and add vanilla.
5. Add marshmallows, stirring until they are evenly coated with chocolate.
6. Spoon mixture evenly onto the two sheets of waxed paper.
7. Shape into logs by wrapping waxed paper around.
8. Refrigerate until hardened.
9. Slice with a knife into 1/2 inch slices.

Chicken Veggie Pot Pie

1 package frozen broccoli, cauliflower, carrots, cooked
non stick cooking spray
1/2 c chopped onion
1/2 c chopped celery
1/2 tsp dried thyme
1 can 98% Fat Free Cream of Broccoli soup
1 can cream of chicken soup
1 c skim milk
1 lb cooked diced chicken breast
salt and papper
1 package crescent rolls

1. Preheat oven to 375
2. Saute onion, celery, chicken and thyme in saucepan coated with cooking spray, until chicken is cooked thru.
3. Add soup and milk, stir until smooth
4. Pour soup/chicken mixture into a casserole dish
5. Unroll crescent rolls without seperating, roll out to seal perforations. Cut the dough into 8 strips. Arrange the dough over the chicken mixture in a lattice pattern. Cut strips as neccesary to fit.
9. Bake 30 minutes or until golden brown. Cover pastry with foil after 20 minutes if pastry is browning too quickly.
Makes 8 1/2 cup servings
(You can lighten this up by using reduced fat crescent rolls and low fat cream of chicken soup, I didn't have either of those on hand)
Each serving is 5 points

Broccoli Chicken Dijon

Non stick cooking spray
2 C cooked cut broccoli
1 lb cubed chicken breast
1 Can 98% fat free cream of anyhting soup
1/2 soup can of skim milk
1/2 cup reduced fat swiss chees
2 Tbsp dijon mustard
1. Stir fry chicken until brown
2. Add all remaining ingredients. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes, stirring once.
This recipe is 3 pts for 1/2 C
Serve over rice or noodles just add the points...

Classic Glorified Chicken

4 boneless skinless chicken breasts
1 tbsp butter, melted
1 can cream of anything soup
Salt & Pepper
Parsley for garnish
1. Preheat oven to 375. Meanwhile place chicken in a baking dish, drizzle with butter. I add salt and pepper to taste at this point. Bake 20 minutes.
2. Spoon soup over chicken. Bake 20 minutes more or until chicken is tender and juices run clear.
3. Transfer chicken to platter. Stir sauce , then spoon over chicken. Garnish with parsley

Broccoli Rice Casserole

1 tsp evoo or spray pan with cooking spray
1/2 c chopped celery
1/4 c chopped onion
1 can 98% Fat Free cream of anything soup
1/4 c skim milk
1/2 c 2% milk velveeta cubed
1 10 oz package frozen chopped broccoli
Paprika
Salt & Pepper to taste
2 cups cooked white rice
1. Preheat oven to 350
2. Saute onion and celery in saucepan with evoo or cooking spray until tender
3. Stir in soup and milk
4. Place broccoli, cheese and rice in a casserole dish stir in soup mixture season with salt and pepper, sprinkle the top with paprika
5. Bake at 350 for 30 minutes or until bubbly
1/2 cup is only 3 pts

Creamy Carrot Soup

8 large carrots, peeled and sliced
1 lb ground beef
2 red skinned potatoes, cubed small
1 1/2 cups chicken broth
2 cloves garlic, pressed
1 1/2 cups half & half
lemon juice
1/4 teaspoon nutmeg
1/2 teaspoon salt
ground black pepper

1. Simmer carrots and garlic in the chicken broth for 20 minutes or until tender.
2. Meanwhile, brown & drain ground beef. Cook potatoes.
3. Put carrot mixture into a blender and blend until smooth.
4. Blend in half & half and lemon juice.
5. Add nutmeg, salt, and pepper to taste.
6. Return mixture to pot, add ground beef and potatoes. Heat soup until warm.

**Click on the title to see the original recipe. This is my version. The kids thought it was a cheese soup and gobbled it up.**

Cake Balls

(OK, so they don't exactly look like turkeys, but they are still good! Click on the title of this recipe to see other examples and the original website)

• One Boxed Cake Mix
• One Tub of Icing
• One Bag of Meltable Chocolate (the kind you buy @ Michael's)

1. Make the cake according to box's directions. Cool completely.
2. Crumble entire cake into a large mixing bowl so that it is the consistency of crumbs.
3. Add spoonfuls of icing to cake crumbs, stirring really well, until the mixture is close to the consistency of ground beef (sorry, but good comparison!). You shouldn't be able to see any icing, it should all be absorbed by the cake. You may not have to use the whole tub.
4. Roll the mixture into balls (I recommend smaller than meatballs) and place on a wax paper lined cookie sheet.
5. Pop cookie sheet in the freezer for at least an hour to harden up the cake balls.
6. Melt the chocolate in a double broiler.
7. Using a fork, roll the balls in the chocolate, covering completely. Then place back on the cookie sheet to harden.
8. Decorate and enjoy!

Beer Bread

3 C All Purpose Flour

41/2 tsp baking powder

1/2tsp salt

3 1/2 tbs brown sugar or white

1 12 oz bottle of beer

1 to 3 tbs melted butter optional

Preheat oven to 350 degrees spray a 9x5 loaf pan with cooking spray. Combine all dry ingredients. Pour in 12oz of beer. Stir until well combined. The batter should flow like molasses. Add water or flour to achieve desired consistency. Pour into greased pan, add melted butter if desired. Bake for 45 to 50 minutes. Use different flavors of beer to change the taste. For example use Sam Adams Cranberry Lambic and add dried fruit. For light bread use pilsner or ale. This bread slices well. For a dark bread use amber or bock. This is a yeasty bread and is a good substitue for rolls. The variations are endless. Enjoy!!

Crockpot Sausage Dip

1 brick of cream cheese
1 can Rotel tomatoes, undrained
1 pound of ground sausage (I use Bob Evan's Italian)

• Brown and drain the sausage. Return meat to skillet.
• Add cream cheese and stir until melted. (I cut the cream cheese up so that it melts more evenly)
• Add can of tomatoes and stir until mixed.
• Put into a crockpot to keep warm. Serve with tortilla chips.

*You can make this spicy by using spicy sausage or the spicy tomatoes. My mom subs out the cream cheese and uses Velveeta for a more "con queso" taste.*

Italian Spinach Spread

1 C sour cream
1 envelope Good Seasons Italian Salad dressing mix
1 pkg(10 oz) frozen chopped spinach, thawed and well drained
1C shredded low-moisture part-skim mozzarella cheese
1/2 c red pepper(chopped)
Ritz crackers

Directions:
Mix sour cream and envelope of Italian dressing mix in medium bowl until well blended.
Add package of spinach, mozzarella cheese, and red pepper. Mix well. Cover and refrigerate several hours or until chilled. Serve with Ritz crackers.

Holiday option: spread each Ritz cracker with spread in a circular pattern to resemble a wreath. Decorate each with additional pepper pieces to resemble bows. Or in a round serving bowl/platter, use extra pepper pieces to form a large bow to resemble a wreath.

Chicken Divan

4-6 Boiled Chicken Breasts (cooled and cut into pieces/strips)
3 - 10 oz. packages frozen broccoli (cooked and well drained)

Place chicken strips on bottom of 9x13 pan
Place broccoli on top of chicken

Mix:
2 cans cream of chicken soup
1 1/2 cups mayonnaise
2/3 cup half 'n' half
1 1/2 cups grated cheddar cheese
2 teaspoons lemon juice
1 teaspoon curry powder

Pour mixture over broccoli and top with 1 cup bread crumbs
Bake at 350 degrees for 40-45 minutes.....

Slow Cooker Creamy Italian Chicken

Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
Directions
1. Place chicken in crock pot
2. Mix together Italian dressing mix and water. Pour over chicken.
3. Cover and cook on high for 4 hours OR low for 8 hours.
4. Mix together cream cheese and soup in separate bowl.
5. Carefully remove chicken from crock pot to plate.
6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
7. Return chicken to crock pot and mix gently.
8. Cook on LOW until heated through.Serve with rice.

Easy Shrimp Pasta

1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. shrimp, cleaned
2 cups chopped tomatoes (about 4 medium)
1/2 cup fresh basil leaves, chopped, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 lb. fettuccine, cooked, drained
1/4 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

1. Pour dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade.

2. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm.

3. Add tomatoes and half of the basil to same skillet; cook and stir 3 min.

4. Stir in cream cheese until well blended.

5. Add shrimp; cook until heated through, stirring occasionally.

6. Place hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.

**I use a pound of frozen shrimp and just heat them until they curl in the salad dressing. (Be careful not to overcook.) I just put enough dressing in to cover the bottom of the skillet.

**I use Italian Dressing with this recipe because we usually have that in the house.

Beefy One Pot Dinner

1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 can (14 oz.) baked beans
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese

1. Brown meat in large nonstick skillet on medium-high heat; drain.
2. Add vegetables; cook 5 min., stirring occasionally.
3. Stir in water. Reduce heat to medium-low; cover and simmer 10 min. or until vegetables are tender.
4. Stir in beans and barbecue sauce. Cook 5 min. or until heated through.
5. Sprinkle with cheese.

Cheescake Fluff Dip

• 8 oz fat free cream cheese
• 8 oz fat free cool whip
• 2 Tbsp fat free milk
• 1 flavor water mix in (like the kind that makes your water yummy)

1. Mix with blender and chill.
2. Yummy with graham crackers!

**For all my fellow weight watchers if you divide it into 5 servings, it is 2 points each. Count what you dip into it for additional points.**

Cheesy Chicken And Salsa Skilet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Four Cheese Mexican Style Cheese
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Cheesy Chicken-Corn Chowder

2 skinless chicken breasts halves(I use with bone for more flavor)
1/4 C. onion, chopped
1/4 C. celery, chopped
1 C. water
1 can cream of chicken soup
1 C. frozen corn
1/2 C. milk
1/2 C. cheddar, shredded

In a medium saucepa combine chicken, onions, celery, and water. Bring to boil then reduce heat. Simmer, covered, for about 15-20 minutes or until chicken is done. Remove chicken and reserve cooking liquid.
When cool, chop chicken and discard bone. Return to chicken to mixture in saucepan; stir in cooking liquid, can of soup, corn, milk and cheese. Bring just to boiling, stirring until cheese is melted.

Macaroni Casserole by Abbie

2 C. uncooked elbow macaroni
2 C. shredded cooked chicken
2 cans cream of mushroom or chicken soup
2 C. milk
6-8 oz. Velveeta, cut up

Mix all ingredients; pu into 9x13 dish. Refrigerate overnight. Bake at 350 degrees, uncovered for 45-60 minutes.

Apple- Raisin French Toast Casserole

1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 apples - peeled, cored and sliced
1/2 cup raisins
1 (1 pound) loaf French baguette, cut into 1 inch slices
6 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon


DIRECTIONS
Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Asian Coleslaw

Ramen Noodle Salad by Allie Wilkinson
16 oz. Dole Slaw mix
4-5 oz. toasted slivered almonds
3-4 oz. sunflower seeds
1-2 bundles chopped green onion
2 packs Chicken flavored ramen noodles crushed
2 Tbsp. butter

Dressing:
1/3 cup sugar
¼ cup white wine vinegar
¾ cup oil
2 packs chicken flavor ramen noodle seasoning

Melt butter and combine with crushed noodles and nuts. Spread onto a baking sheet and bake at 350 for 6 minutes. Let cool then combine with veggies. Mix/shake dressing thoroughly until well combined. Add to top ingredients, stir well.

Chicken Italiano

Chicken Italiano

8 chicken breast halves
2 Tablespoons Vegetable oil
1/2 Cup margarine
1 [ 8 oz. p[kg. cream cheese
1 can cream of mushroom soup
1 envelope Good Season Italian Dressing
1 Cup dry white wine
2 Cups sliced mushrooms

Brown the chicken in oil. Place in a 9 x 13 pan.

In a medium saucepan melt the butter. Add the cream cheese, soup and dressing mix. Stir over low heat until all ingredients and heated and well blended.

Add 1/2 Cup wine and pour over chicken. Top with mushrooms. These steps can be done ahead of time and casserole put in refrig until time to bake.

Cover with other 1/2 cup wine and bake 45 - 60 mins until sauce in bubbly.

I always make the whole recipe and freeze 3 of the breasts and 1/2 the sauce before adding the wine. Then, thaw add the wine and bake as directed.
- Cindy Yonker

Home Baked Macaroni & Cheese

1 pkg. (14 oz) Kraft Deluxe Mac & Cheese Dinner

1 c Kraft shredded cheddar cheese

1/2 c Breakstone's sour cream

1/4 tsp. cayenne ground red pepper

6 Ritz Crackers, crushed

1 Tbsp. melted butter

Preheat oven 375 degrees. Prepare dinner as directed. 

Stir in 1/2 c of cheese, sour cream & pepper.

Spoon in greased 1 1/2 qt. casserole dish; sprinkle 1/2 c cheese & cracker crumbs & butter.

Bake 20 minutes. Let Stand 5 minutes.

Baked Sweet Potatoes

3 c- peeled, cooked, & mashed sweet potatoes

1 c sugar

1/3 c melted butter

2 eggs

1 tsp. vanilla

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 c heavy cream

Preheat over 325 degrees. 

Mix all the ingredients together except for cream.

Beat with electric mixer until smooth.

Add cream; mix well.

Pour into greased casserole dish.

Add topping & bake for 25-30 minutes.

Topping:

1 c brown sugar

1 c chopped walnuts

1/3 c all purpose flour

3 Tbsp. melted butter

Mix together with a fork; sprinkle over top of casserole & bake.

Dressing (Southern style)

6 slices of bacon

3/4 c finely chopped onion

1/2 c finely chopped celery

2 1/2 c crumbled cornbread (cook day before - about 6 pieces)

2 1/2 c crumbled biscuits (cook day before - about 6 pieces)

3/4 c chicken broth

3/4 tsp. sage

1/4 tsp. pepper

1/3 c melted butter or margarine

Cook bacon & crumble. Add onion & celery. 

Crumble cornbread & biscuits in a separate bowl. Add seasonings.

Add bacon mixture. Mix well. 

Drizzle butter. Add broth. Mix well.

Cover with foil. 

Bake 325 degrees for 45 minutes. 

Easy Chicken Parmesan

1 jar (14 oz) Spaghetti sauce

6 Tbsp. Kraft Parmesan Cheese

Chicken Breast

1 1/2 c Kraft Mozzarella Cheese

Penne Pasta

Preheat oven 375 degrees. Pour sauce into 13x9 inch baking dish.

Stir in 4 Tbsp. (1/4 c) of Parmesan cheese.

Add chicken; turn over to evenly coat both sides w/sauce. 

Cover w/foil. Bake 45 minutes uncover.

Top with mozzarella cheese & 2 Tbsp. Parmesan cheese; Bake 5 minutes until cheese is melted. 

Serve over hot cooked Pasta.

Bacon N Cheese Stuffed Potatoes

Baked Potatoes

1 c Sharp Shredded Cheese

1 Tbsp.  Milk

2 Tbsp. butter or margarine

1/4 tsp. salt & pepper

1 Tbsp. Chopped fresh chives

2 slices of bacon, cooked & crumbled

Cook 350 degrees. Bake Potatoes for 1 hour.

Cut Potatoes lengthwise; scoop out centers, leaving shells.

Mash potatoes in bowl. Add cheese, milk, butter, salt & pepper; beat with electric mixer until fluffy. (Add milk if dry.)

Stir in chives & bacon; spoon into shells. 

Place in shallow dish.

Bake 30 minutes. Garnish with chives.

Honey Pork Chops

• 6 boneless pork chops
• 1/2 cup honey
• 1/4 cup cider vinegar
• 1/4 tsp. ginger
• 1 clove of garlic, minced
• 2 Tbsp. soy sauce
• Pepper to taste

1. Place pork chops in baking dish.
2. Combine ingredients, mix well, & pour over pork chops.
3. Cover with foil and bake at 350 degrees for about 1 hour, flipping pork chops after about 30 minutes.

Chicken Spaghetti

I got this recipe from The Pioneer Woman website. Click on the title, and it will take you to the website. She's funny to read!

• 2 cups cooked chicken, shredded or cubed
• 2 cans cream of mushroom soup
• 2 cups grated sharp cheddar cheese
• 1/4 cup diced green pepper
• 1/2 cup diced onion
• 1 (4oz) jar pimentos, drained
• 3 cups dry spaghetti, broken into smaller pieces
• 2 cups chicken broth
• 1/8 to 1/4 tsp. Cayenne Pepper
• Salt & Pepper
• 1 cup grated sharp cheese to sprinkle on top

1. Boil spaghetti until al dente (she recommends boiling it in the same water, after you've boiled your chicken).
2. Combine rest of ingredients (except 1 cup of cheese for the top).
3. Stir spaghetti into the mixture.
4. Pour mixture into a casserole pain, sprinkle with the reserved cheese.
5. Bake at 350 degrees for about 45 minutes or until bubbly.

(States that this freezes well, up to 6 months, but I haven't done it)

Apricot Chicken

1 small jar apricot preserves
1 env. Lipton Onion Soup mix
1 (8oz) bottle of French/Catalina salad dressing
boneless skinless chicken breasts

1. Preheat the oven to 350 degrees.
2. Place chicken in a shallow baking dish.
3. Mix ingredients in a small bowl.
4. Pour over chicken.
5. Cover dish with foil and bake for about 45 minutes.

(I imagine it would work well in the crockpot, too, but I haven't tried it)

Cheesy Meatballs

I got this recipe from Kraft Foods. Click on the title and it will take you to the website.

1 lb. lean ground beef

10 Saltine Crackers, crushed (about 1/2 cup)

1/4 cup Zesty Italian Dressing, divided

1 beef bouillon cube, dissolve in 1/2 c. boiling water

1/2 cup Sour Cream

1 cup Shredded Cheddar Cheese

1. Mix meat, cracker crumbs and 2 Tbsp. of the dressing until well blended. Shape into 32 (1-inch) balls.



2. Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are cooked through (160°F).



3. Stir in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently.



4. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

(When I make this, I don't make my own meatballs. I use a small bag of frozen meatballs. I warm them up in the skillet with all of the Italian Dressing. Then I follow the recipe as above, starting with the bouillon. I melt some cheese in the sauce and sprinkle it over top, too!)

Potato Soup

6 medium potatoes
1 med onion
1 stick butter or margarine
¼ cup milk, ¼ cup water mixed
3 Tbsp flour
Smoked Sausage, or Ham, or Kielbasa

Peel and cut potatoes, put in large saucepan and fill pan to just cover potatoes. Add onion and pepper, boil for 15 minutes.
Add 1 stick butter
Mix water/milk and flour and add to potatoes to thicken.
Slice cooked Kielbasa or Ham and add. Heat and serve.

Creamy Chicken Alfredo

¼ cup all-purpose flour
6 boneless chicken breasts
½ tsp salt
2 Tbsp plus 1 tsp olive oil divided
3 cloves garlic
1 ½ cups heavy whipping cream
1/3 cup grated parmesan cheese
½ tsp black pepper

Preheat oven to 375 degrees. Place flour and salt in dish and coat chicken. Heat 2 Tbsp olive oil in a large skillet over med-high heat. Add chicken, cook, turning once, until golden. (2-4 minutes per side). Place chicken in 13x9 pan.

Heat remaining oil in skillet – add garlic and sauté for 1-2 minutes Increase heat to med-high and add whipping cream, Parm cheese, and pepper. Cook until sauce is bubbly and slightly thickened (2-3) minutes. Spoon over chicken.

Cook for 12-15 minutes.

Taco Pie

1 lb ground beef
1 pkg taco seasonings mix
½ cup water
1/3 cup olives (opt)
1 can Pillsbury quick crescent rolls
1 ½ cup crushed corn chips (divided)
1 cup sour cream
1 cup shredded sharp cheddar cheese

Brown ground beef in large skillet – stir in taco seasoning, water, and olives
Simmer 5 minutes

Separate crescent rolls. Place into ungreased 9” pie dish and press to form a crust
Sprinkle 1 cup corn ships over bottom
Spoon meat over corn chips
Spread sour cream over meat, cover w/cheese and sprinkle remaining chips on top.
Bake at 350 degrees for 25 minutes.
Serve in wedges garnished with shredded lettuce.
Serves 6.

Lazy Lasagna

29 oz Spaghetti Sauce
½ lb lasagna noodles
16 cottage cheese mixed with 8 oz plain yogurt
½ cup grate parm cheese
8 oz mozzarella cheese

Spread 1 cup spagh sauce in 9x13 pan. Layer 1/3 noodles, cottage cheese mix, mozz. Cheese, parm cheese. Repeat twice and cover with sauce. Pour ¼ - 1/3 cup water around the edge. Cover with foil and cook for 1hr 15 min at 350 degrees. Remove foil and then cook an additional 30 more minutes.

Mostaccioli and Beef

6 ounces mostaccioli/penne noodles ( 1 ½ cups)
1 pound lean ground beef
Onion (I use onion powder)
½ tsp oregano
¼ tsp salt
¼ tsp cinnamon
1/8 tsp nutmeg
1 can (8 oz) tomato sauce (I use the one with Basil, Oregano)
1 clove of garlic
1 Tbsp margarine
2 Tbsp flour
Dash of nutmeg
1 ½ cup milk
¼ cup Romano or Mozz cheese

Cook noodles, drain and set aside. Cook ground beef and onion in skillet. Stir in oregano, salt, cinnamon, nutmeg, tomato sauce, and garlic.

Alternate layers of noodles and beef mixture in ungreased 2 qt casserole.

Heat margarine in saucepan over low heat until melted. Stir in flour and dash of nutmeg. Cook over low heat, adding milk slowly. Whisk to remove lumps. Stir constantly until smooth and boiling. Spoon over noodles and meat.

Sprinkle with cheese and bake uncovered at 350 degrees for 35 minutes.

Meatloaf

2 eggs, beaten
3/4 c. milk
2/3 c. dry italian seasoned bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/4 c. onion, finely chopped
1 1/2 lbs. ground beef
In a bowl, combine eggs and milk then graudually add in salt, pepper and bread crumbs. Add meat and mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
Bake at 350 degrees for 1-1 1/4 hours. Spoon off fat and then top with catsup or mushroom gravy. Return to oven for another 10 minutes. Let cool for 10 mintutes before serving.

Bacon Cheeseburger Roll Up

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
(You can leave out the bacon or substitute in mushrooms!)

Mini Calzones

6 sticks string cheese
1 package refrig Pillsbury bread-stick dough
1 cup Marinara sauce
Pizza Toppings (optional)

Cut string cheese in half and then wrap breadstick around the cheese. Tuck in the edges and seal. Cook at 400 degrees, 9-10 minutes or until light brown. You can wrap in mushrooms, pepperoni, other toppings. Serve with sauce.

Crisp Light Waffles

2 cups bisquick
1 egg
10 fl oz club soda
1/3 cup oil

Mix and put into a waffle iron.

Cook up light and crisp!!

Chicken Parisienne (crockpot)

Ingredients

6 med chicken breasts
Salt, Pepper, Paprika to taste
½ cup dry white wine ( I substitute chicken broth)
1 (10 ½ oz) cream of mushroom soup
Mushrooms (opt)
1 cup sour cream, mixed with ¼ cup flour

Sprinkle chicken with spices and put in crockpot. Mix wine and/or broth, soup and mushrooms in a bowl. Add in sour cream/flour mixture. Pour over chicken. Sprinkle with paprika. Cook low 6 to 8 hours. Serve over rice or egg noodles.

Banana Whackies ;0)

2/3 cup butter
1 1/2 cup sugar
2 eggs (divide yolk and whites)
1 cup RIPE bananas (2-3 bananas)
1 1/2 cup flour
1 tsp. baking soda
1/4 tsp salt
4 TBSP sour cream
1/2 tsp vanilla
*You can add 1/2 bag chocolate chips, raisins, or nuts*
Preheat oven at 350 degrees. Grease a 9x13 baking pan. Cream butter, sugar, bananas and yolks. Sift in dry ingredients (I add the chips in at this point) . Mix the sour cream and vanilla. Beat egg whites and then gently fold into mixtures. Pour mixture into the pan. Bake for about 35 minutes! Enjoy...

Sizzlin Chicken Skewers

1/3 cup hot water
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup creamy peanut butter
1/4 cup lite soy sauce
1/4 cup chopped cilantro
2 Tbsp. GREY POUPON Honey Dijon Mustard
1 lb. boneless skinless chicken breast halves, cut into 12 thin strips
MIX water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
PREHEAT grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
GRILL 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.

Crockpot Mexican Chicken

4 skinless/boneless chicken breast halves
1 pkg reduced sodium taco seasoning mix
1 cup salsa
2 Tablespoons cornstarch
1/4 cup light sour cream
Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours. When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream. Let the sauce warm up and shredd the chicken. I have served it over white rice or in soft tortilla shells with your choice of topiings.

Chicken Zucchini Parmigiana

1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a large, heavy skillet saute chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Top chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and sauce is hot.

Cheddar Chicken Spaghetti

1 package (8 oz) spaghetti, broken in half
2 cups cubed cooked chicken
2 cups shredded cheddar cheese, divided
1 can condensed cream of chicken soup (substitutions)
1 cup milk
1 T diced pimientos (optional)
1 can green chiles (optional)
1 Tbsp. tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos, green chiles, tarragon, salt and pepper. Drain spaghetti, add to the chicken mixture and toss to coat.

Transfer to a greased 13 x 9 x 2 baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 350 for 20-25 minutes or until heated through.

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

Ingredients:
1 can (10-3/4 oz size) condensed cream of chicken soup
1 cup sour cream ranch dip (purchased or your own recipe)
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
12 flour tortillas (6" size)
3 cups shredded cheddar cheese

Directions:
Heat oven to 350F. Spray 13x9" glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

Cover tightly with foil. Bake 40-45 minutes or until hot and bubbly. Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.

This recipe for Buffalo Chicken Enchiladas with Creamy Ranch Sauce serves/makes 6

Dirt Cake

Dirt Cake
1 pkg Oreos
1 stick butter
1 (16oz) Cool Whip
2 (8oz) cream cheese
1 cup confectioners sugar
2 cup milk
1 (3.5oz) instant vanilla or chocolate pudding

Crush cookies into bite sized pieces. Reserve one cup for topping. Melt butter and mix with rest of crushed cookies. Press mixture into 9 X 13 baking pan. Put in freezer for 5 minutes. Blend ½ of the whip cream, all the cream cheese, and confectioners sugar, and then spread over crust. Place cake back in freezer.

Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread remaining whip cream on top of the pudding then sprinkle with the remaining cookies.
Keep cake refrigerated.

Pepperoni Spinach Quiche

1 tube (8 ounces) refrigerated crescent rolls
1 large sweet red pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup sliced pepperoni, cut into strips
1/4 cup half and half cream
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom (I used a pie pan) with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.

In a small skillet, saute red pepper and garlic in oil until tender. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.

Bake at 375 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings

Courtesy of Taste of Home Magazine.

Asian Beef Noodles

Previously contributed by Rachel:
(this recipe is from Pampered Chef "Light & Simple" cookbook)

1 lb. Lean boneless beef top round, cut into ¼-inch strips
3 garlic cloves, pressed
2 small pieces (½-inch) fresh gingerroot, peeled and pressed
2 cups water
2 pkg. (3 oz. Each) baked beef-flavor ramen noodles
3 cups broccoli florets
2 carrots, sliced
2 green onions, sliced

Heat wok or large skillet for stir-frying over medium heat until hot. Lightly spray with vegetable oil (or you can just add about 1 T. of oil to the pan when heating). Stir-fry beef, half at a time, 3-4 minutes. Remove beef from wok; set aside. Add garlic and ginger to wok; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots and seasoning packets from ramen noodles. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef to wok; heat through. Sprinkle with green onions.

Pumpkin Chocolate Chip Muffins

Previously contributed by Erika:

1 2/3 c. flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 c. pumpkin
1 stick melted butter
1 c. chocolate chips

Mix together all dry ingredients and set aside. In another bowl, beat eggs lightly, then add pumpkin and butter. Wisk until blended. Stir in chocolate chips, then slowly add dry ingredients. Fold with spatula until moistened. Scoop batter into lined muffin tins (makes about 8-10 muffins). Bake at 350 for 15 minutes and enjoy!

Ice Cream in a Bag

Previously contributed by Carrie:

2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Serves 1.

Easy cleanup too!

Soft Pumpkin Cookies

Previously contributed by Melissa T.:

Dough
1/2 C softened butter
1 1/2 C sugar
1 C pumpkin
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (I usually use a bit more)
1/2 tsp nutmeg
1/2 tsp salt

Glaze
2 C powdered sugar
3 TBSP milk
1 tsp melted butter
1 tsp vanilla

In mixer or large bowl, beat butter and sugar well. Add pumpkin, egg, & vanilla. Beat till light and fluffy. Mix dry ingredients in a meduim bowl. Slowly beat dry mixture into pumpkin mixture till combined. Drop by teaspoonsful onto cookie sheet (greased or lined w/parchment paper.) Bake at 350 about 15-20 min. until lightly browned and set. Cool on a rack. Mix glaze ingredientsand drizzle on cooled cookies. Makes about 3 dozen.

Warm Caramel Apple Cake

Previously contributed by Alexa:

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=44653

Berry Dessert

Previously contributed by Missy:

2 containers (6 oz. each) strawberry yogurt (1-1/2 cups total)
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
3/4 cup thawed COOL WHIP Whipped Topping or COOL WHIP Strawberry Whipped Topping
1 cup each: blueberries, raspberries and sliced fresh strawberries
6 OREO Cookies, chopped

MIX yogurt and dry gelatin mix in medium bowl until well blended.
ADD whipped topping; stir with wire whisk until well blended.
SPOON layers of yogurt mixture, berries and chopped cookies alternately into each of six dessert dishes. Store leftovers in refrigerator.

Chicken Enchiladas

Previously contributed by Andrea:

(I really don't measure...)

1 tbsp. margarine
1/4 cup choppped green onion
1 3/4 cup water
1 pkg. Lipton Spanish, Mexican or Taco-flavored rice
1 can (16 oz) refried beans
2 cups shredded cheese --- montery jack, cheddar, or Mexican combo
1 can ( 4 oz) chopped green chilies
1 cup --at least!-- shredded
6 warmed up corn tortillas (you can use flour; I prefer corn!)
2/3 cup taco sauce

1. Preheat oven to 375.
2. In saucepan, melt butter and cook green onions 1 minute. Stir in rice and water. Cook over medium heat, stirring occasionally, for 9 minutes.
3. Stir in beans, 1 cup cheese, chilies and chicken.
4. Spread equally into each shell.
5. Roll and place seam side down in 13x9 inch baking dish. Top with sauce.
6. Bake 10 minutes. Top with remaining sauce, then bake additional 5 minutes.

The recipe calls for tomato as well, but I stopped adding it because you really can't taste it.

Beef Stroganoff

Previously contributed by Michelle Z.:

2.5 lbs cubed beef
half to full pack portobella mushrooms
1 TBLS Worcestershire sauce
1 package Lipton Beefy Onion soup mix
1 cup water
Garlic – to taste…I use a heaping TBLS
1 medium onion – chopped
1-2 tsp dry mustard
1 beef bouillon cube
1 cup sour cream


Mix together everything above, except the sour cream. Cook on low in crock pot for at least six hours (I've cooked up to eight hours before, but only if beef is cubed a bit larger, as it will fall apart if cooked too long).

Add 1 cup sour cream ½ hour before serving.

Serve over egg noodles and with peas if you need a veggie. Enjoy!

Quick & Easy PorkChops

Previously contributed by Liz:

1 tbsp oil
6 porkchops
1 can of cream of mushroom
1 cup of milk
4 potatoes thinly slices
1/2 cup of onion
1 cup of shredded cheese
Salt & Pepper

Preheat oven to 400. Season porkchops with salt and pepper. Heat oil in skillet on med-high and brown borkchops (about 6-8min each side).

In a bowl combine milk and soup.

In a baking dish, add a tbsp of oil, potatoes, salt, pepper, and onion. Mix together. Add porkchops over potato mixture. Then pour soup mixture over top.

Bake for 30 min. Add the cheese and bake for another 30 min.

Pizza Pasta Casserole

Previously contributed by Marna:

2 lbs. ground beef
1 large onion chopped
2 jars (26 oz) spaghetti sauce
1 pkg (16 oz) spiral pasta, cooked and drained
4 C. (16 oz) mozzarella cheese shredded
8 oz. sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 9 x 13 baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Makes (2) 9x13 casseroles.

Eat one tonight and freeze the other for another day!