Butterscotch Pecan Perfection Pie

**Recipe from Nestle**

* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
* 1 2/3 c. (11-oz. pkg.) Butterscotch Flavored Morsels, divided
* 3/4 c. light corn syrup
* 3 large eggs, at room temperature
* 1 Tbl. all-purpose flour
* 1/4 tsp. salt
* 1 1/2 c. pecan halves, coarsely chopped
* 1 1/2 c. whipped cream (optional)

Heat oven to 350º. Melt 1 1/3 c. morsels in medium, uncovered microwave-safe bowl on med-high (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10-15-second intervals, stirring just until morsels are melted. ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell. BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time.

TO GARNISH AND SERVE: Line baking sheet with wax paper. Place remaining morsels in heavy-duty plastic bag. Microwave on med-high (70%) power for 30-45 seconds; knead. Microwave at 10-15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm. Place 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately. NOTES*If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet. TIPS:• 1/3 c. Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels.•Two shallow (2-cup volume) pie shells can be substituted for the one deep-dish pie shell. Follow directions above and bake for 30-35 minutes.

Chili-Lime Pork Tenderloin

* 1 1/2 lb. pork tenderloin
* Salt and pepper
* 1 tsp. chili powder
* 1 Tbl. fresh lime juice
* 1 tsp. soy sauce
* 1/2 tsp. sugar
* 2 Tbl. vegetable oil

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pat pork tenderloin dry and season on all sides with salt and pepper. Blend chili powder with lime juice, soy sauce and sugar in a small bowl. Use your hands to rub mixture thoroughly into tenderloin. Warm a large ovenproof skillet over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total. Place skillet in preheated oven and bake until a thermometer inserted in center of tenderloin reads 145°F, about 20-25 minutes, depending on thickness of tenderloin. Baste with any juices that have accumulated and add 2 Tbl. water at a time, if necessary, to prevent scorching. Remove tenderloin to a cutting board, cover loosely with foil and let sit for 5 minutes. Slice on diagonal into 1/2-inch-thick pieces and serve.

Chicken Piccata

* 2 whole boneless, skinless chicken breasts (1 1/2 lb.), rinsed, patted dry
* Salt and pepper
* 1/4 c. all-purpose flour
* 3 Tbl. unsalted butter
* 2 Tbl. vegetable oil
* 1/4 c. lemon juice
* 3/4 c. low-sodium chicken broth
* 1/4 c. chopped fresh parsley

Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour. Heat 1 Tbl. butter and 1 Tbl. vegetable oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and cover loosely with foil to keep warm. Add 1 Tbl. butter & remaining 1 Tbl. oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover to keep warm. Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbl. butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.

Broccoli & Double Cheese Calzones

* 1 1/2 c. broccoli florets
* 1 large clove garlic, minced
* 2/3 c. ricotta
* 4 oz. mozzarella, coarsely grated (1 c.)
* 1 large egg yolk
* Salt and pepper
* 1 lb. frozen pizza dough, thawed
* 1 1/2 Tbl. olive oil

Preheat oven to 450°F. Bring 1 inch of water to a boil in a small pot. Place broccoli in a steamer basket, place steamer basket in pot, cover and steam until tender, 4 to 5 minutes. Let cool slightly, coarsely chop, and place in a medium-size bowl. Stir in garlic, ricotta, mozzarella and egg yolk; season with salt and pepper. Divide pizza dough into 4 portions and use a rolling pin to roll each into an 8-inch circle. Place a quarter of broccoli mixture in center of a round, fold dough in half, and then seal by rolling edges together toward center and crimping. Using a sharp knife, cut two small slits in top of calzone to let steam escape. Repeat with remaining dough and broccoli mixture. Brush calzones with olive oil. Mist a large, rimmed baking sheet with nonstick cooking spray. Place calzones on baking sheet and bake in center of oven until golden and risen, 13 to 15 minutes. Serve immediately, with warm tomato sauce on the side for dipping, if desired.

Praline-Pumpkin Cake

* 1/2 c. butter or margarine
* 1/4 c. whipping cream
* 1 c. packed brown sugar
* 3/4 c. coarsely chopped pecans
* 1 box yellow cake mix
* 1 c. (from 15-oz can) pumpkin (not pumpkin pie mix)
* 1/2 c. water
* 1/3 c. vegetable oil
* 4 eggs
* 1 1/2 tsp. pumpkin pie spice
* 1 container (or homemade) cream cheese frosting
* Caramel topping, if desired
* Additional coarsely chopped pecans, if desired

Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Pumpkin Streusel Cheesecake Bars

Cookie Base:
* 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
* 1/2 c. crushed gingersnap cookies
* 1/2 c. finely chopped pecans
* 1/2 c. cold butter or margarine

Filling:
* 2 packages (8 oz each) cream cheese, softened
* 1 c. sugar
* 1 c. canned pumpkin (not pumpkin pie mix)
* 2 Tbl. all-purpose flour
* 1 Tbl. pumpkin pie spice
* 2 Tbl. whipping cream
* 2 eggs

Toppings:
* 1/3 c. chocolate topping
* 1/3 c. caramel topping

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Cheesy Chicken Cordon Bleu Rice Casserole

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 1 red bell pepper, diced
* 1 clove fresh garlic, minced
* ½ lb. diced ham
* 2 c. cooked shredded chicken breast
* 4 Tbl. butter
* ¼ c. flour
* ½ tsp. salt
* ¼ tsp. fresh cracked pepper
* 14 oz. can chicken broth
* 3 c. cooked rice of choice (I used white long grain)
* 1 c. shredded cheddar cheese
* 1 c. shredded mozzarella or swiss cheese

Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

Pumpkin-Ginger Pie With Golden Marshmallow Topping

Crust:
* 1 refrigerated pie crust (from 15-oz box), softened as directed on box

Streusel:
* 1/2 c. crushed gingersnap cookies (9 cookies)
* 1/4 c. chopped pecans
* 2 Tbl. packed light brown sugar
* 2 Tbl. all-purpose flour
* 2 Tbl. butter or margarine, softened

Filling:
* 1 can (15 oz) pumpkin (not pumpkin pie mix)
* 1 c. evaporated milk
* 1/2 c packed light brown sugar
* 2 tsp. grated fresh gingerroot
* 1 tsp. pumpkin pie spice
* 1/4 tsp. salt
* 2 eggs, slightly beaten

Topping
* 2 - 2 1/2 c. miniature marshmallows

Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours. Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

Steak W/ Sauteed Mushrooms

* 4 (8-oz.) New York strip steaks (1 inch thick)
* 1 tsp. coarse salt
* 1 Tbl. olive oil
* 1 Tbl. unsalted butter
* 12 oz. portobello mushrooms, sliced 1/4 inch (about 7 cups)
* 2 garlic cloves, minced
* 2 Tbl. balsamic vinegar

Heat broiler/grill. Sprinkle both sides of steaks with salt. Broil/grill 6 - 8 minutes for medium-rare or until of desired doneness, turning once. Place on plate; cover loosely with foil. Meanwhile, heat oil and butter in large skillet over medium-high heat until melted and hot. Add mushrooms; cook 4 minutes or until softened, stirring frequently. Add garlic; cook 30 seconds or until fragrant. Remove from heat; stir in vinegar. Serve mushrooms over steaks.

Pumpkin Pound Cake with Cinnamon Glaze

CAKE:

* 3 c. all-purpose flour

* 1 Tbl. ground ginger

* 2 tsp. ground cinnamon

* 1 tsp. baking powder

* 1/2 tsp. salt

* 1/4 tsp. ground nutmeg

* 1 1/2 c. unsalted butter, softened

* 2 c. sugar

* 6 eggs

* 1 (15-oz.) can pure pumpkin

* 1 tsp. vanilla extract

GLAZE:

* 2 Tbl. unsalted butter, softened

* 1 (3-oz.) pkg. cream cheese, softened

* 1 tsp. vanilla extract

* 3/4 tsp. ground cinnamon

* 1 1/4 c. powdered sugar, sifted

* 2 to 3 Tbl. heavy whipping cream

* 1/3 c. coarsely chopped walnuts

Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour. Whisk flour, ginger, 2 tsp. cinnamon, baking powder, salt and nutmeg in medium bowl. Beat 1 1/2 c. butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp. vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely. Beat 2 Tbl. butter, cream cheese, 1 tsp. vanilla and 3/4 tsp. cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

* 3/4 c. firmly packed brown sugar, divided

* 2 Tbl. orange juice

* 2 tsp. vanilla

* 1 1/2 tsp. cinnamon, ground, divided

* 1 1/2 tsp. ginger, ground, divided

* 1/2 tsp. salt

* 3 lbs. sweet potatoes, peeled & cut into 1" chunks

* 1 c. dried cranberries

* 6 Tbl. butter, cut up, divided

* 1/2 c. flour

* 1 c. chopped pecans

Preheat oven to 400°F. Mix 1/4 c. of the brown sugar, orange juice, vanilla, 1/2 tsp. each of the cinnamon, ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9" baking dish. Sprinkle evenly with cranberries. Dot with 2 Tbl. of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 c. brown sugar & remaining 1 tsp. each cinnamon & ginger in medium bowl. Cut in remaining 4 Tbl. butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25-30 min. longer or until sweet potatoes are tender and topping is lightly browned.

Classic Hearty Corn Chowder

**Recipe from Picky Palate **

* 3 Tbl. extra virgin olive oil
* 1 lg. onion, diced
* 3 stalks celery, diced
* 4 lg. carrots, diced
* 1 lg. fennel bulb, thinly sliced
* 2 cloves garlic, minced
* ½ lb. diced ham/chicken
* 10 fresh ears of corn, kernels removed and placed into bowl (or a 2lb bag of frozen corn)
* 3 - 14 oz. cans chicken broth
* 8 oz. sour cream
* 1 c. half & half

Roasted Poblano Cream
* 1 Roasted poblano pepper
* ½ c. sour cream

Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots and fennel. Cook & stir for 10-12 min. or until vegetables are softened. Stir in garlic & ham/chicken until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into pot with whole kernels. Stir in chicken broth, sour cream and half & half. Reduce heat to low. Season with salt, pepper and garlic seasoning according to taste. Simmer on low until ready to serve. Garnish with cilantro leaves and Roasted Poblano cream if desired.

Roasted Poblano Cream-
Place poblano pepper under oven’s broiler on a baking sheet or foil. Broil for 15-20 minutes, flipping half way through or until blackened on all sides. Transfer to a brown lunch sack and fold top down to trap steam inside. After about 10 minutes, remove peppers and peel the blackened skin away. Chop the roasted poblano and stir into sour cream. Place a dollop on top of soup if desired.

Pumpkin Coconut Oatmeal Bars

Crust:

* 1/2 c. (1 stick) unsalted butter, melted

* 1/2 c. brown sugar

* 1 c. all-purpose flour

* 1 c. quick cook oats

* 1/2 tsp. cinnamon

* 1/4 tsp. salt

Filling:

* 4 eggs, beaten
* 1 c. granulated sugar

* 1 c. brown sugar

* 1 can (15 ounces) pumpkin

* 1/4 c. cornstarch

* 1 tsp. cinnamon

* 1/2 tsp. nutmeg

* 1 c. shredded coconut

Pre-heat the oven to 350ºF. Combine the crust ingredients in a mixing bowl until evenly mixed. Press the mix into the bottom of greased 8” x 8” pan. Bake for 10 minutes to precook and firm up the crust. Combine all filling ingredients and pour over the warm crust. Return to oven for 45 minutes or until toothpick placed in center comes out clean. Baking times will vary for different ovens and altitudes.

Slow Cooker Lasagna

* 1 lb. lean ground beef, cooked and drained

* 32 ounce jar of your favorite pasta sauce

* 16 ounces cottage cheese or ricotta cheese

* 1/2 box (4.5 ounces) no boil lasagna noodles, gently broken in half if needed

* 2 cloves garlic, minced

* 1/4 tsp. dried oregano

* 1/4 tsp. dried basil (** if your sauce already has oregano & basil, you can skip these if desired)

* 1/2 c. onion, finely minced

* 2 c. (8 ounces) Mozzarella cheese

* shredded Parmesan cheese, to taste

* olive oil or cooking spray, as needed

Grease the inside of your slow cooker with olive oil or cooking spray. Combine beef, sauce, spices, garlic & onion in a medium-sized bowl and mix well. Combine cheese, except for Parmesan, in a separate medium-sized bowl. In the slow cooker, start with the beef mixture (about 1/5 depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about 1/5). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese. Cover & cook on low for 3-4 hrs. Serve with salad and garlic bread.

Baked Chicken W/ Fall Vegetables

* 1 med. onion, peeled & cut into 3/4" pieces
* 1 med. potato, scrubbed & cut into 3/4" pieces
* 1 med. sweet potato, peeled & cut into 3/4-inch pieces (instead of one of each, could use 2 of one type of potato)
* 2 parsnips, peeled & cut into 3/4" pieces
* 2 med. carrots, peeled & cut into 3/4" pieces
* 3 Tbl. EV olive oil, divided
* 1 1/2 tsp. salt, divided
* 1 1/2 tsp. pepper, divided
* 1 Tbl. fresh rosemary leaves, finely chopped (or 1 1/2 teaspoons dried), divided
* 1 Tbl. fresh sage leaves, finely chopped, (or 1 1/2 teaspoons dried), divided
* 1/2 c. chicken broth
* 1 tsp. sweet paprika
* 3-4 lbs. chicken pieces on the bone, rinsed and patted dry, room temperature (for a lower-fat version, remove the skin)

Place baking rack in the upper third of oven and preheat to 400 degrees F. In a large bowl or 1 gallon zipper storage bag, combine onion, potatoes, parsnips, carrots, 2 Tbl. olive oil, 1 tsp. salt, 1 tsp. pepper, 1 1/2 tsp. rosemary & 1 1/2 tsp. sage (if using dried herbs, use 3/4 tsp. each rosemary & sage). Mix well & place on a foil-lined rimmed sheet pan or shallow roasting pan. Pour the chicken broth over the vegetables. In a small bowl, mix together remaining 1 Tbl. olive oil, 1 1/2 tsp. rosemary, 1 1/2 tsp. sage & paprika (if using dried herbs, use 3/4 tsp. each rosemary & sage). Season chicken parts with remaining 1/2 tsp. salt & 1/2 tsp. pepper, & brush with oil and seasoning mixture from small bowl. Place chicken in pan on top of vegetables. Cover pan with aluminum foil and bake for 30 min. Remove foil, baste chicken & vegetables with the pan juices and bake for an additional 30 min., or until the chicken is fully cooked. On a meat thermometer, chicken thighs should be 165 degrees F & breasts should read 170 degrees F. Let chicken & vegetables sit for 5-10 min. before serving.

Sweet & Hot Pepper Chicken, Asian Style

**Recipe from Emeril Lagasse **

* 1 Tbl. soy sauce
* 1 1/2 tsp. dark soy sauce
* 1 1/2 tsp. cornstarch
* 1 1/2 lbs. boneless, skinless chicken breast, diced into 1" cubes
* 1/2 c. ketchup
* 1/4 c. chicken stock
* 1 Tbl. chili garlic sauce
* 2 tsp. sugar
* 4 tsp. vegetable oil
* 2 tsp. minced ginger
* 2 tsp. minced garlic
* 2 tsp. minced green onion bottoms
* 10 dried red chiles
* 1 jalapeno, stemmed, seeded and thinly sliced
* 1 red bell pepper, stemmed, seeded and thinly sliced
* 1 c. sliced yellow onion
* 2 tsp. toasted sesame seeds
* 1 tsp. sesame oil
* 1 Tbl. chopped fresh cilantro leaves

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

*Note: if cooking for kids, you could omit some or all of the chilies.

Dang Cold Asian Noodle Salad

**Recipe from Guy Fieri **

* 1 package soba noodles
* 1 tsp. sesame oil
* 2 Tbl. rice wine vinegar
* 3 Tbl. soy sauce
* 1 tsp. hot chili oil
* 1 Tbl. hoisin sauce
* 5 Tbl. extra-virgin olive oil
* 1 carrot, thinly sliced or julienned
* 2 celery stalks, thinly sliced or julienned
* 5 green onions, bottom 4 inches, thinly sliced
* 1/2 c. thinly sliced napa cabbage
* 1/2 red bell pepper, thinly sliced or julienned
* 1/2 c. julienned bok choy
* 1 c. bean sprouts, optional
* 3 Tbl. minced fresh cilantro leaves
* 3 Tbl. sesame seeds, toasted, for garnish
* 4 Tbl. unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside. In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles. Garnish with sesame seeds and peanuts.

Ranchero Mexi-Chicken Crostada

**Recipe from Picky Palate **

* 1 roll pie crust, thawed
* 1 can chunk chicken, or about 1 ½ c. cooked shredded chicken
* 1 drained can Mild Rotel diced tomatoes with chilies
* ½ c. fresh chopped cilantro leaves
* 1 tsp. Ranch dressing seasoning, from packet that makes the dip
* 1 tsp. cumin
* Pinch of salt and pepper
* ½ c. shredded cheddar cheese
* 1 Tbl. extra virgin olive oil
* ¼ tsp. Lawry’s garlic salt with parsley

Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top w/ cheddar cheese, leaving about 1 ½" border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

Cookie Apple Cobbler

* 6 c. sliced peeled apples
* 1 c. packed brown sugar
* 2 Tbl. all-purpose flour
* 1 1/2 tsp. ground cinnamon
* 1/2 tsp. ground allspice
* 2 Tbl. lemon juice
* 1 roll (16.5 oz) refrigerated sugar cookies (the kind you can cut-out yourself)
* 2 Tbl. granulated sugar

Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish. Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough. Bake 35 to 45 minutes or until top is golden brown and apples are tender.

Easy Apple Foldovers

Filling:
* 1/2 c. chopped walnuts
* 1/4 c. packed brown sugar
* 2 Tbl. butter or margarine
* 2 medium apples, peeled, finely chopped
* 1 Tbl. all-purpose flour
* 1/4 tsp. ground cinnamon

Crust:
* 1 box (15 oz) refrigerated pie crusts, softened as directed on box

Glaze:
* 2/3 c. powdered sugar
* 1/8 tsp. ground cinnamon
* 2-3 tsp. apple cider or apple juice

Heat oven to 375°F. In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly. In medium bowl, stir together apples, flour and 1/4 teaspoon cinnamon; set aside. Unroll crusts on work surface. Cut each crust into quarters. Place about 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with walnut mixture. Fold untopped half over filled half (foldovers will be full). Press edges with fork to seal. Prick top with fork. Place on ungreased large cookie sheet. Bake 22 to 28 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth. Drizzle over foldovers. Cool completely, about 30 minutes.
**Recipe could be simplified by using pie filling, of any flavor!!**

Olive Garden's Pasta Fagioli Soup

* lb. lean ground beef
* 1 large onion, chopped
* 2 carrots, shredded
* 1 c. celery, diced
* 1 - 30 oz. can diced tomatoes
* 1 - 15 oz. can red kidney beans
* 1 - 15 oz. can white beans
* 5 - 14 oz. cans beef broth
* 1 Tbl. oregano
* 2 tsp. pepper
* 1 Tbl. plus 1 tsp. Tabasco sauce
* 1 - 30 oz jar spaghetti sauce
* small pasta, any kind

Sauté beef and onion until browned. Add carrots, celery and tomatoes; simmer 10 minutes. Add beans and remaining ingredients. Simmer 10 or more minutes. Remove from heat and cool.

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

**Recipe from Picky Palate **

* 1 lb Mini Farfalle pasta (for gluten-free, use GF pasta)
* 2 Tbl. EV olive oil

* ½ C. white finely diced onion

* 2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)

* 1 fresh corn on the cob, kernels removed

* 1 C. drained black beans

* 2 C. diced cooked chicken

* 1/4 C. fresh cilantro leaves, chopped
* 2 - 14 oz. cans Fire Roasted diced Tomatoes

* ½ C. heavy cream

* Pinch salt, pepper, garlic salt

Prepare pasta according to package directions, drain & set aside. Heat 2 Tbl. olive oil in large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, & beans. Cook for 5 min, until softened. Stir in cooked chicken & cilantro leaves until heated through, reduce heat to low & set aside. Place both cans of tomatoes into food processor & pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper & garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

Cheesy Baked Mexi-Rigatoni

**Recipe from Picky Palate **

* 1 lb dry Rigatoni pasta (or any other pasta of choice)

* 2 Tbl. E. V. Olive oil

* 1 large onion, finely chopped

* 2 Anaheim green chili’s finely chopped

* 1 lb lean ground beef

* ½ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. garlic salt

* 1 can cheddar cheese soup

* ½ c. milk or half & half

* 1 c. sour cream

* 2 - 15 oz cans fire roasted tomatoes

* Heaping ½ c. fresh chopped cilantro leaves (add more if you love cilantro)

* 2 c. Mexican blend shredded cheese

Preheat oven to 350. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 min. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Chicken Pot Pie Bowls With Puffy Croutons

**Recipe from Picky Palate **

* 3 Tbl. e. v. olive oil

* 2 large carrots, peeled & sliced

* 2 stalks of celery, chopped

* 1 med. white onion, finely diced

* 2 large boneless, skinless chicken breasts, cooked & shredded

* 1 stick butter

* ½ c. flour

* ½ tsp. salt

* ¼ tsp. fresh ground black pepper

* 2 cans chicken broth

* 1 c. half & half

* ½ c. low fat sour cream

* 1 c. petite peas, frozen is fine

* Salt and pepper to taste

* Pinch of garlic salt

* 1 sheet thawed puff pastry

* 1 egg mixed with 1 Tbsp. water

* ¼ tsp. Cajun seasoning

Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 min. Reduce heat to low stir in chicken & simmer. In a separate medium pot, melt butter over med. heat. Whisk in flour, salt & pepper until smooth. Slowly whisk in chicken broth and half & half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking. Preheat oven to 350. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½" squares. Place squares onto a large baking sheet lightly sprayed with cooking spray & bake until puffed and golden brown, about 20-25 min. Remove & let cool. Serve in pot pie base in bowls and top with puffy croutons, Enjoy!

Garden Vegetable Lasagna w/ Ricotta Mascarpone Layers

**Recipe from Picky Palate **

Homemade Pasta Sauce
* 2 Tbl. extra virgin olive oil
* 1/2 c. finely diced white onion
* 4 cloves fresh garlic, peeled and minced

* 28 oz can Whole Peeled Plum Tomatoes, put in food processor & pulsed until nearly smooth
* ½ tsp. salt

* ½ tsp. fresh cracked black pepper

* 6 oz can tomato paste

* 10 fresh basil leaves, chopped

Heat oil into a large skillet over medium heat. Saute onion for 5 min., stirring often then stir in garlic and cook for 1 min. Stir in crushed tomatoes, salt, pepper, tomato paste and basil leaves. Reduce heat to low and simmer until ready to use.

Vegetable filling
*3 Tbl. e.v. olive oil

* 2 medium yellow squash, sliced

* 1 medium zucchini, halved and sliced

* ½ c. thinly sliced fennel

* 2 c. broccoli florets

* 2 c. diced eggplant

* 4 c. fresh baby spinach leaves, coarsely chopped

* 1 large red bell pepper, seeded & diced

* 3 cloves fresh garlic, minced
* Pinches of salt

Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 min., season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture. Reduce heat to low and simmer until ready to use.

Ricotta Mascarpone Layers
* 1 ½ lbs. part skim ricotta cheese (about 1 ½ big containers)

* 1 c. fresh grated parmesan cheese

* ½ c. soft mascarpone cheese

* 2 c. shredded mozzarella cheese

* 1 tsp. salt

* ½ tsp. fresh cracked black pepper

* ¼ tsp. garlic salt

Place all ingredients into a large bowl; stir until well combined.

* 9 oz oven ready lasagna noodles

* 2 Cups shredded mozzarella cheese

To Assemble:
Preheat oven to 350 degrees F. Coat bottom of a large 9x13" baking dish with a couple ladles of homemade sauce. Next, layer with lasagna noodles. Spoon 1/3 Ricotta Mascarpone mixture over noodles, spreading slightly. Top evenly with 1/3 vegetables. Repeat this process 2 more times or until all ingredients are used up. The top layer should be lasagna noodles. Pour remaining sauce over noodles then sprinkle with 2 c. shredded mozzarella cheese. Bake covered for 45-50 minutes, then remove foil for the last 10 min. of baking. Let sit in pan for 15 min. before cutting into it. Serve and enjoy!

Swirled Mint Ice Cream Bars

* 2 1/2 c. (about 22) finely ground creme-filled chocolate sandwich cookies
* 3 Tbl. butter or margarine, melted
* 1 2/3 c. (10-oz. pkg.) swirled semi-sweet & white morsels, divided
* 1 container (1.5 quarts) Mint Chocolate Chip Ice Cream, slightly softened
* chocolate flavor syrup

LINE 13 x 9" baking pan with plastic wrap or foil with edges hanging over sides. MIX cookie crumbs and butter in small bowl. Press onto bottom of prepared pan. Sprinkle 1 c. morsels over crumb crust. Scoop ice cream over morsels; spread evenly with knife or small spatula.
SPRINKLE with remaining 2/3 c. morsels and press down lightly. Freeze for about 2 hours.
TO SERVE, let stand for 5 minutes. Lift dessert out of pan; remove plastic wrap. Cut into bars. Drizzle with chocolate syrup.

Spinach Stuffed Chicken

* 6 tsp. parsley, minced
* 2 tsp. unsalted butter, softened
* 1 tsp. lemon zest
* 1 c. frozen chopped spinach, thawed
* 4 boneless, skinless chicken breast halfs, about 4 oz each
* 4 sun dried tomatoes, packed in oil or dried
* toothpicks
* 1/2 c. seasoned breadcrumbs (for gluten-free, use GF breadcrumbs)

If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside. Preheat oven to 350°. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.

Beef & Cheese Manicotti

** Recipe from Giada De Laurentiis **

* 4 tsp. olive oil

* 1 medium onion, coarsely chopped

* 1 lb. ground beef

* Salt & freshly ground black pepper

* 14 (8-oz. package) manicotti

* 1 (15-oz.) container whole-milk ricotta

* 3 c. shredded mozzarella

* 1 c. grated Parmesan

* 2 Tbl. chopped fresh Italian parsley leaves

* 2 garlic cloves, minced

* 3 c. marinara sauce

* 2 Tbl. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 tsp. of olive oil, onion & ground beef. Season with salt & pepper. Saute until the meat browns & onion is translucent, about 5 min. Remove from the heat, and cool. Brush 1 tsp. of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 min. Using a slotted spoon, transfer the manicotti from the pot to oiled baking sheet & cool.
Meanwhile, combine the ricotta, 1 1/2 - 2 c. mozzarella cheese, 1/2 c. Parmesan, & parsley. Add garlic, salt, & pepper to taste; mix. Stir cooled meat mixture into the cheese mixture. Preheat the oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 13 x 9 x 2" glass baking dish. Spoon 1 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish & spoon the remaining sauce over. Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 min. Let the manicotti stand 5 min. and serve.

Crockpot BBQ Chicken

** Recipe from recipezaar.com **
1 c. ketchup
1/2 c. maple syrup
2 Tbl. spicy brown mustard
2 Tbl. worcestershire sauce
1 tsp. chili powder
1 tsp. garlic powder
4 boneless skinless chicken breasts

Mix all ingredients together, place in crock pot, and cook for six hours on low. When chicken is cooked, remove meat, shred, and add sauce to taste. Serve on buns or over hot rice.

Parmesan Crusted Smoked Cheddar Potato Cakes

*Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil

* 4 c. cooked mashed potatoes, firm and cold

* 1 c. smoked cheddar cheese, Tillamook preferred

* ¾ c. Grated Parmesan Cheese

* ¼ c. flour

Heat olive oil in a large skillet over medium heat. Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties. Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture. In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate. Serve warm with ranch dressing if desired.

Flaky Garlic Toasted Spaghetti Cups

*Recipe from Picky Palate **

* 3 Pillsbury refrigerated pie dough, thawed

* ¼ c. olive oil, for brushing
* ½ tsp. garlic salt, Lawry’s

* 2 Tbl. extra virgin olive oil
* ½ c. diced white onion

* ½ c. diced red bell pepper
* 1 lb. lean ground beef

* ½ tsp. salt

* ¼ tsp. black pepper

* ¼ tsp. garlic salt, Lawry's
* 26 oz. favorite pasta sauce, homemade or store bought
* 1 lb. whole wheat spaghetti
* ½ c. fresh grated parmesan cheese

* 12 fresh basil leaves

1. Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness. Using a 3" wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 min. or until golden brown & crisp. Remove from oven & cool on rack.
2. Place oil into a large skillet over med. heat. When hot, sauté onion & bell pepper until slightly softened, 3-5 min. Stir in beef, salt, pepper & garlic salt. Cook until browned & crumbled. Stir in pasta sauce & reduce heat to low to simmer.
3. Cook pasta according to package directions. Drain & set aside.
4. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with fresh grated Parmesan cheese and basil leaves if desired.
Makes 12 spaghetti cups, you’ll have more spaghetti left over

Meatball Calzones

* 1 c. refrigerated pizza crust (13.8 oz.)
* 1 jar (24-26 oz.) mini meatball pasta sauce
* 1 c. shredded Italian cheese blend

Heat oven to 425. Line a baking sheet with nonstick foil. Unroll crust on a cutting board & stretch dough to a 12" square. Cut in 4 even squares. Transfer to prepared baking sheet. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 c. cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork. Bake 10-13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

Skillet Beef Stroganoff

* 5c. sliced fresh mushrooms
* 1 lg. onion, sliced
* 1 Tbl. butter
* 1/3-1/2c. hot water
* 1 Tbl. prepared horseradish
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1/4 c. all-purpose flour
* 1 beef flank steak (1 1/4 lbs.), cut into 2" strips
* 1 c. (8 oz.) sour cream
* Cooked noodles

In lg. skillet, saute mushrooms & onion in butter until tender. Transfer to bowl, using slotted spoon; stir in the water, horseradish, salt & pepper. Set aside. Place flour in a lg. resealable plastic bag. Add beef, a few pieces at a time, & shake to coat. In same skillet, brown beef in batches. Return all beef to pan; top with mushroom mixture. Bring to a boil. Reduce heat; cover & simmer for 1 1/4 - 1 1/2 hours, or until beef is tender, stirring once. Remove from heat; stir in sour cream. Serve with noodles.

To Die For Crock Pot Roast

*From recipezaar.com*

* 1 beef roast, any kind
* 1 (1 1/4 oz.) package dried brown gravy mix
* 1 (1 1/4 oz.) package dried Italian salad dressing mix
* 1 (1 1/4 oz.) package dried ranch dressing mix
* 1/2 c. water

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Baked Steak Burritos

** Recipe from Betty Crocker **

* 1/2 c. butter or margarine
* 1 package (1 oz) Old El Paso® taco seasoning mix
* 1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
* 1 can (16 oz) Old El Paso® refried beans
* 1 package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)
* 2 c. shredded Cheddar cheese (8 oz)
* 3 medium green onions, thinly sliced (3 tablespoons)
* 1 can (10 oz) Old El Paso® enchilada sauce
* 1 c. shredded Mexican cheese blend (4 oz)

Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Chocolate Swirl Muffin Cake

** Recipe from Betty Crocker **

Filling
* 1 c. semisweet chocolate chips
* 3/4 c. whipping cream
* 1 tsp. vanilla

Cake
* 2 boxes (16.4 oz each) Betty Crocker® chocolate chip premium muffin mix
* 1 1/3 c. water
* 1/2 c. vegetable oil
* 4 eggs

Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan. In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding. Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling. Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.) Cool completely, about 1 hour. High Altitude (3500-6500 ft): In step 2, cook filling ingredients over medium heat 2 to 3 minutes. Freeze remaining filling 20 minutes.

Cherries Jubilee Cheesecake Bars

** Recipe from Betty Crocker **

* 1 box cherry chip cake mix
* 1/2 c. butter/margarine, softened
* 2 pkgs. (8 oz. each) cream cheese, softened
* 1 container cherry frosting (or white frosting + 1 tsp. almond extract + red food coloring)
* 3 eggs

Heat oven to 325 degrees. In large bowl, beat dry cake mix & butter on low speed until crumbly; reserve 1 cup. Press remaining crumbly mixture in bottom of ungreased 13 x 9" pan. In same bowl, beat cream cheese & frosting on med. speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture. Bake about 45 minutes (about 42 min. for dark or nonstick pan), or until set; cool completely. Cover & refrigerate at least 2 hours until chilled. Cut into bars.

Chocolate Candy Bar Cake

**Recipe from cakecentral.com **

* 1 Devil's Food cake mix
* 1 1/2 c. milk
* 3 eggs
* 3/4 c. vegetable oil
* 1 (3.5 oz.) package instant vanilla pudding mix

* 1 (8 oz.) pkg. cream cheese
* 1/2 c. white sugar
* 1 c. powdered sugar
* 1 (12 oz.) container whipped topping, thawed
* 1 c. chopped pecans
* 4 (1.5 oz.) bars milk chocolate candy, chopped

Preheat oven to 325 degrees. Grease & flour 3 - 8" pans (for layered cake), or 1- 13 x 9" pan. In large bowl, combine first 5 ingredients. Beat on low speed until blended. Scrape bowl & beat about 4 minutes on med. speed. Pour batter into prepared pans. Bake for 20-25 minutes (or until toothpick comes out clean), for 8" pans; or according to package for 13 x 9" pan. Allow to cool.

For frosting: beat cream cheese with white sugar & powdered sugar until smooth. Fold in whipped topping, pecans & chocolate. Spread between layers, if layering, and on top & sides of cake.

Easy Key Lime Pie

*This recipe makes TWO pies!!*

* 2 graham cracker pie crusts
* 1 - 14 oz. can sweetened condensed milk
* 1 - 6 oz. can of frozen limeade concentrate
* 1 - 12 oz. tub of Cool Whip (I could only find 8 oz. tubs, so I used 1 1/2)
* Few drops of green food coloring

Mix all ingredients together. Stir until well mixed. Pour evenly into pie crusts & chill. (Filling will become firmer as it chills.)

Crock Pot Enchiladas

* Recipe from Shannon *

* 3-4 lbs. chicken
* 1 can Cream of Mushroom Soup
* 1 can Cream of Chicken Soup
* 1 c. sour cream
* 1 - 10 oz. can of green enchilada sauce
* 1 sm. can of green chilies
* 10 corn tortillas
* shredded cheese

Boil chicken & shred. In sauce pan, heat soups, sauce, sour cream & chilies. Heat until warm. In crock pot, layer corn tortillas (make sure to tear into bite size pieces), sauce, chicken & cheese. Repeat layering, ending with sauce & cheese. Cover. Cook on low for 5-6 hours, or high for 2-3 hours.

Cheesecake Shots

*Recipe from Tina*

Crust:

* 1 1/2 c. graham crackers, finely crushed

* 1/3 c. margarine or butter, melted

* 3 Tbl. sugar

Heat oven to 350 degrees. Mix crumbs, margarine, & sugar. Press firmly against bottom and sides of pie pan. Bake about 10 minutes or until light brown. Cool.

Filling:

* 8 oz. cream cheese, softened

* 1 c. powdered sugar

* 1 tsp. vanilla

* 1 c. Cool Whip

Blend everything together, BUT fold in cool whip.

Now for the layering: Add some crust on the bottom of your shot glass or votive candle holder, then about 1-1 1/2 Tbl. cream cheese layer, crust, cream cheese. Top with your choice of filling (cherries, blueberries, toffee crunch...). Makes 5 Shots. Enjoy!

Steak Bake

* Recipe from recipezaar.com *

* 1 lb. round steakround steak, cut in 3" pieces
* 1/4 c. flour
* 2 Tbl. shortening
* 1 (10 3/4 oz.) can Beefy Mushroom Soup or Golden Mushroom Soup
* 2 Tbl. steak sauce
* 1 tsp. garlic salt
* 1/4 tsp. pepper
* 1 green bell pepper, cut in strips
* 1 sm. onion, sliced
* 2 tomatoes, cut in wedges
* 1 c. shredded cheddar cheese

Coat steak with flour; brown in shortening for 4 minutes each side. Place in baking pan. Mix soup, steak sauce, garlic salt, and pepper. Pour over steak. Add green pepper, onion and tomato.
Top with cheese. Cover and bake at 350°F for 1 hour.

Lone Star Steak House Steak Sauce

*Recipe from recipezaar.com*

* 1/2 c. unsalted butter
* 2 Tbl. worcestershire sauce
* 3/4 tsp. black pepper
* 2 drops Tabasco sauce
* 4 fluid oz. lemon juice
* 1 clove garlic, minced
* 1/2 tsp. dry mustard
* salt
* broiler meat drippings to taste, (optional)

Thoroughly mix all ingredients together in a saucepan and heat until the butter is completely melted. Fire up the grill and break out the steaks. Keep left over sauce refrigerated.

Spinich-Chicken Breast Rolls

* 4 med. boneless, skinless chicken breast halves (about 1 1/4 lb. total)
* 1 egg white
* 1/2 of a 10 oz. pkg. frozen chopped spinach, thawed & well drained
* 1/3 c. low-fat cottage cheese, drained
* 4 oz. part-skim mozzarella cheese, shredded (1 c.)
* 1 1/4 c. spaghetti sauce (about 1/2 of a 26 oz. jar)
* 2 Tbl. tomato paste
* 6 oz. pasta, cooked & drained (gluten-free if desired)

Preheat oven to 375. Place each chicken breast between plastic wrap; lightly pound with flat side of meat mallet to about 1/4" thickness. In bowl, stir together: egg, spinach, cottage cheese & 1/2 mozzarella. Spoon onto chicken, leaving 1/2" border. Roll up from narrow side. Place seam sides down, in 2-qt. rect. baking dish. Combine spaghetti sauce & tomato paste; spoon over chicken. Bake, covered, for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more, or until chicken is no longer pink & cheese is light brown. Let stand 10 minutes. If desired, serve on top of pasta.

Scotties

* 1/2 c. packed brown sugar
* 1/2 c. sugar
* 1 stick unsalted butter
* 1 lg. egg
* 1 c. flour
* 1 Tbl. baking powder
* Pinch of salt
* 1 tsp. vanilla
* 1 c. chopped nuts

Heat oven to 325. Line a 9" sq. pan with nonstick foil (let foil extend 2" above pan on 2 opposite sides). Put sugars & butter in a 2 quart saucepan. Cook over med. heat, stirring, 5 min. or until butter is melted & sugar dissolves. Remove from heat & let cool about 5 min. Whisk in egg, then whisk in remaining ingredients until well blended. Spread in prepared pan. Bake 30-35 min. until sides begin to pull away from foil & pick inserted near center comes out with moist crumbs clinging. (Batter will rise, then fall. Edges will be higher than center; that's ok.) Cool in pan on wire rack. Lift by foil ends onto cutting board. Cut into 6 strips, then cut each strip into 6 squares. Store in airtight container at room temp. up to 1 week.

Meatball Sliders

* 1 1/2 lbs. ground beef, pork, veal - mixed or all one type
* 1/2 c. panko (Japanese breadcrumbs)
* 1/2 c. water
* 8 tbl. freshly grated Pecorino Romano cheese, divided
* 1 lg. egg
* 1 lg. egg yolk
* 1/4 c. plus 2 tbl. chopped fresh parsley
* 1 tsp salt
* 1/2 tsp. ground black pepper
* 1/4 c. vegetable oil
* 2 Tbl. olive oil
* 1 c. chopped onion
* 6 garlic cloves, chopped
* 1/4 c. (packed) fresh basil leaves
* 1 1/2 tsp. fennel seeds
* 1- 28 oz. can whole peeled tomatoes
* 1- 14.5 oz. can whole peeled tomatoes
* Arugula leaves (optional)
* 18 sm. soft rolls, split

Mix all meats, panko, 1/2 c. water, 6 Tbl. cheese, egg, yolk, 1/4 c. parsley, 1 tsp. salt & 1/2 tsp. pepper in lg. bowl. Form into 18 2-in. meatballs. Heat oil in large skillet over med-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Add onion, garlic, basil & fennel seeds. Saute until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, & simmer stirring occasionally, about 30 minutes. Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar & simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. (These can be made a day ahead!) Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce & sprinkle with remaining 2 Tbl. parsley & 2 Tbl. cheese. Cover with tops of rolls.

Chicken With Cornmeal Dumplings

* 1/2 c. flour
* 1/2 tsp. ground sage
* 12 oz. boneless chicken breast halves
* 2 Tbl. oil
* 2 c. frozen mixed vegetables
* 1 -14 oz. can chicken broth
* 1/2 c. milk
* 1 -11.5 oz. pkg. refrigerated corn bread twists
* 1/2 c. shredded Mexican cheese blend

Preheat oven to 450. In resealable bag, combined flour, sage & 1/4 tsp. each salt & pepper. Cut chicken in bite-size pieces. Add to bag; coat. In skillet over med-high, stir & brown chicken in hot oil for 2 minutes. In colander, run cold water over vegetables. Add vegetables along with broth & milk to chicken. Bring to a boil; stir. **Divide chicken-vegetable mixture among four small baking dishes.** Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9-12 minutes. Serves 4.
**Instead of 4 individual dishes, you could just use one pan & bake as a casserole.

Fudgy Marshmallow Bars

* 1 stick butter
* 1 c. chocolate graham cracker or chocolate wafer crumbs (12 cookies)
* 2 Tbs. packed light brown sugar
* 1/4 tsp. plus a pinch of salt
* 2 oz. unsweetened chocolate, chopped
* 3/4 c. sugar
* 1 tsp. vanilla
* 2 large eggs
* 1/2 c. flour
* 2 c. mini marshmallows
* 1/2 c. semisweet chocolate chips

Preheat oven to 350. Butter an 8" sq. pan & line with parchment paper. Melt 1/2 of butter & then mix with crumbs, brown sugar & a pinch of salt. Press firmly into bottom of pan. Bake in bottom third of oven until set, 10-12 min. Combine remaining butter & unsweetened chocolate in a heatproof bowl; microwave at 20-second intervals until melted, stirring after each interval. Cool slightly. In a separate bowl, whisk sugar, vanilla & eggs. Stir in chocolate mixture. Add flour & mix until just combined. Pour over cooled crust & bake until just set, 22 minutes. Remove from oven. Set broiler on high & place oven rack 3" from heat. Sprinkle marshmallows & chocolate chips over cookie & broil until marshmallows start to brown, 1 minute. Remove from oven & let cool before cutting into squares.

Melt-In-Your-Mouth BBQ'd Ribs

**Recipe from Robin Miller **

* 2 sides pork spareribs (about 6 pounds), separated
* 1 (28-ounce) can chunky tomato sauce
* 1/3 c. brown sugar
* 2 Tbl. red wine vinegar
* 1 Tbl. Worcestershire sauce
* 1 Tbl. reduced-sodium soy sauce
* 1 Tbl. chili powder
* 2 tsp. ground cumin
* 1 tsp. paprika
* 1 tsp. garlic powder
* 1/2 tsp. salt
* 1/4 tsp. cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the ribs. Cover & cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Chicken Enchiladas

*Submitted by Katelyn*

* 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
* 1 container (8 oz.) sour cream
* 1 c. Pace® Picante Sauce or 1 can of chopped green chilis
* 2 tsp. chili powder
* 2 c. chopped, cooked chicken
* 1 c. shredded Monterey Jack cheese
* 10 flour tortillas (6-inch), fried in vegetable oil till soft
* 1 sm. can of refried beans
* 1 med. tomato, chopped (about 1 cup)
* 1 green onion, sliced (about 2 tablespoons)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 c. picante sauce mixture, chicken and cheese in a large bowl. Spread about 1/4 c. chicken mixture down the center of each tortilla, & add about 2 Tbl. of refried beans. Roll up & place seam-side down in a 3-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350°F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Muddy Buddies

*Submitted by Tasha *

* 9 c. Chex cereal
* 1 c. chocolate chips
* 1 c. peanut butter (chunky or smooth)
* 1/4 c. butter
* 1 tsp. vanilla
* 1/2 c. powdered sugar

In a large saucepan, over high heat, combine chocolate chips, peanut butter, & butter. Stir constantly until smooth. **Be very careful this will burn easily, do not walk away!!** After all is melted & smooth, remove from heat, then add vanilla. Add cereal to the mixture and blend well. Add powdered sugar and mix until well coated. Eat and enjoy!!!!!

Awesome Apricot Chicken

*Submitted by Tasha *

* 8 Boneless, skinless chicken breasts
* 1 (8 oz.) bottle Russian dressing
* 1 c. apricot jam
* 1 pkg. dry onion soup mix

Place chicken in greased 9x13" baking pan. Combine the dressing, jam, and onion soup mix and pour over the chicken. Bake, uncovered, at 350 for 1 hour.

Mexican Chicken

*From recipezaar.com - "The Cantankerous Chef"

* 3-4 boneless, skinless chicken breast
* 1 (8 oz.) can Rotel tomatoes (hot or mild)
* 1 (10 oz.) can Cream of Mushroom soup
* 1 (10 oz.) can Cream of Chicken soup
* milk (fill up one of the soup cans after emptying the soup into mix)
* shredded mild cheddar cheese
* Dorritos nacho chips (or try your fav. flavor)

Cook the chicken in broth or water in a frying pan until done. Shred & set aside. In a large mixing bowl, add soups, tomatoes, & milk. Wisk until fairly smooth. Crumble chips while still in the bag.
In a buttered casserole dish, place a layer of the soup mix (don't use all of it). Next, add a layer of the crumbled chips. Then add a layer of the chicken. Repeat layers until all gone. Cover dish with foil & bake at 375 for 45-50 minutes. Remove from oven & remove foil. Sprinkle a generous amount of cheese over the top and return to oven, uncovered, & bake until the cheese is hot, melted, & bubbly. Let stand 2-3 minutes and then enjoy!

Chipotle Rub

*Recipe from: recipezaar.com - taken from "La Parilla: The Mexican Grill Cookbook"*

* 1/4 c. dried Mexican oregano
* 1/4 c. corn oil
* 5 dried chipotle chiles, stemmed, seeded, & deveined (wear rubber gloves)
* 5 ancho chili, seeded & deveined (wear rubber gloves)
* 25 garlic cloves
* 1 1/2 c. coarse salt

In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant & beginning to brown, about 2 min., & transfer to a small bowl. Cool oregano completely & in an electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1-2 at a time, turning them, until puffed & just beginning to brown, about 10 sec. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain & cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic & salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer & dry in middle of an oven set at lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.).

Chicken Burritos

*Submitted by Tasha*

* 4 to 6 large chicken breasts (boneless/skinless) shredded or chopped
* 1-2 cans of black beans, rinsed & drained
* 1/2 bunch of cilantro chopped
* salt & pepper to taste
* 1 jar of salsa ( I use homemade but, Herdez works great)
* 2 cups of finely grated Mexican blend or Colby jack cheese
* 6-10 tortillas--the fresh tortillas that you brown in a pan work the best

Combine a all ingredients in a bowl leaving a little cheese to top burritos. Place mixture in the tortillas and line all burritos in a glass 9x13 dish. Top with the remaining cheese and bake at 350* for about 20 min. or until cheese is bubbly and tortillas look a bit brown.

Chocolate Zucchini Cake

* Submitted by Jamie*

* 2 c. grated zucchini
* 1 stick margarine, softened
* 1/2 c. oil
* 1 3/4 c. sugar
* 2 eggs
* 1 tsp. vanilla
* 1/2 c. sour milk (in measuring cup, add 1/2 Tbl. vinegar, then fill with milk to 1/2 c.)
* 2 1/2 c. flour
* 4 Tbl. cocoa
* 1 tsp. baking soda
* 1/2 tsp. cloves
* 1/2 tsp. salt
* 1/2 tsp. cinnamon
* 1 c. chocolate chips (for top)
* 1/4 c. nuts (for top, if desired)
Preheat oven to 350. Cream margarine, oil & sugar; add eggs, vanilla & sour milk. Blend. Add dry ingredients. Add zucchini & mix well. Put in 9 x 13" pan. Sprinkle chocolate chips & nuts over top before baking. Bake for 40 minutes.

Pumpkin Chocolate Chip Muffins

*Submitted by Jamie*

* 2 c. oil
* 2 c. brown sugar
* 4 c. sugar
(Beat together first 3 ingredients.)
* 8 beaten eggs
* 1 1/2 Tbl. baking soda dissolved in 1/3 c. warm water
(Add while mixing)
* 4 c. canned pumpkin
(Add to mixture.)
Slowly add:
* 7 c. flour
* 2 tsp. baking powder
* 2 tsp. salt
* 1 1/2 tsp. ginger
* 2 tsp. cloves
* 2 tsp. nutmeg
* 4 tsp. cinnamon
(Mix.)
* 1 c. warm water
* 3 c. semi sweet chocolate chips (or milk chocolate)

Bake at 350 for 15-20 minutes. Check them at 15 minutes. Recipe will make about 8 dozen - probably best cut in half!!! :)

Cafe Rio - Sides

*Submitted by Jamie*

Pico de Gallo
* 4 fresh tomatoes, chopped
* 1 white onion, chopped
* 1/4 bunch of cilantro, chopped
* 2 cloves garlic, minced
* 1/2 tsp. lime juice
* 1 tsp. salt
* 1 tsp. pepper
Combine all together in bowl.

Creamy Tomatillo Salad Dressing
* 1 c. fat free sour cream
* 1 envelope Ranch salad dressing
* 1/2 envelope Fiesta Ranch salad dressing
* 6 tomatillos, husked & cut in half
* 1 clove garlic, minced
* Juice from 2 limes, freshly squeezed
* 1/4 c. fresh chopped cilantro
Combine all in a blender & blend until smooth. Store in fridge.

Black Beans
* 2 cloves garlic, minced
* 1 tsp. ground cumin
* 2 Tbl. olive oil
* 1 can (15 oz.) black beans, rinsed & drained
* 1/3 c. tomato juice
* 1/2 tsp. salt
* 2 Tbl. fresh chopped cilantro
In a non-stick skillet, cook garlic & cumin in olive oil over med. heat (until you can smell it). Add beans, tomato juice & salt. Continually stir, until heated through. Just before serving, add cilantro.

Lime Rice
-Sautee in saucepan:
* 2 Tbl. butter
* 1 yellow onion, chopped
* 4 cloves garlic, minced

-In a large pot, bring to a boil:
* 6 2/3 c. water
* 8 tsp. chicken bouillon
* 1/2 bunch cilantro, chopped
* 2 tsp. cumin
* 2 small cans diced green chilies
* 1 Tbl. lime juice
* 1/2 tsp. salt
Add onion & garlic to boiling water. Add 3 c. long grain rice. Reduce heat, cover & simmer for 30 minutes.

Cafe Rio - Chicken or Pork

*Submitted by Jamie*

Chicken
* 5 lbs. boneless, skinless chicken breasts
* 1 small bottle Zesty Italian Dressing
* 1 Tbl. chili powder
* 1 tsp. cumin
* 3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken & shred with a fork. Reserve a small amount of juice & pour over shredded chicken to keep moist. Keep warm.

Sweet Pulled Pork
* 1 (3-5 lb.) sirloin or boneless pork loin roast
* 1 c. salsa
* 1 c. packed brown sugar
Place ingredients into a greased 3 1/2 - 4 1/2 qt. slow cooker. Cover & cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in burritos, tacos or salads.

OR

Pork
* Pork roast
* 1 bottle of honey BBQ sauce
* 1 liter of Coke
Place all ingredients in large crock pot & cook on low all night. In the morning, take the roast out, leaving the juice in the crock pot. Shred. Place shredded roast back in the crock pot & leave on low.

Outback Steakhouse - Alice Springs Chicken

*Submitted by Jamie*

Honey Mustard Marinade
* 1/2 c. Grey Poupon Dijon mustard
* 1/2 c. honey
* 1 1/2 tsp. vegetable oil
* 1/2 tsp. lemon juice

* 4 boneless, skinless chicken breasts
* 1 tbl. vegetable oil
* 2 c. mushrooms, sliced
* 2 Tbl. butter
* Salt, pepper, paprika to taste
* 8 slices of bacon, cooked
* 1 c. Monterey Jack cheese, shredded
* 1 c. Cheddar cheese, shredded
* 2 tsp. parsley, finely chopped

With a mixer, combine marinade ingredients. Whip for about 30 seconds. Place chicken in a pan, & pour about 2/3 of marinade over chicken. Cover & place in fridge for about 2 hours. Chill remaining marinade. After chicken has marinated, preheat oven to 375, and heat up a large, oven-proof skillet on stovetop, over med. heat. (If you don't have an oven-proof skillet, just transfer chicken to baking dish for baking.) Add 1 Tbl. of oil to skillet, and sear chicken in pan for 3-4 minutes per side, or til golden brown.** Remove pan from heat but keep chicken in pan.**While chicken is cooking, sautee mushrooms in butter, in a small frying pan.Brush each seared chicken breast with a little of reserved marinade (NOT from the pan, but 1/3 that was saved), saving some for meal. Season chicken with salt, pepper, and paprika.Stack two pieces of cooked bacon, crosswise, on each piece of chicken. Spoon the mushrooms on top of bacon, being sure to coat evenly. Spread 1/4 c. of each cheese on top to each chicken breast. Bake pan of prepared chicken for 7-10 minutes or until cheese is melted & starting to bubble. Sprinkle with 1/2 tsp. parsley before serving. Serve left over marinade on side.

Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

Recipe from: Sandi (recipezaar.com)

FOR THE MEAT
*4 cube steaks
*3-4 Tbl. cracked black pepper (Per recipe: use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
*1 Tbl. kosher salt
*1 Tbl. olive oil
*1 Tbl. soft butter

FOR THE CREAM SAUCE
*8 oz. Cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
*1 shallot, peeled & minced
*2 garlic cloves, peeled & minced
*1 Tbl. basil, chopped (fresh only or it won't taste the same)
*1 c. heavy cream
*2 Tbl. soft unsalted butter

Season both sides of the steaks with kosher salt & cracked black pepper. Heat the oil & 1 Tbl. of butter in a large skillet over med-high heat. Sauté steaks for 4 min., then turn & finish cooking for 3 more min. or until done to your liking. Move steaks to a plate & cover with foil.
Melt the remaining 2 Tbl. of butter in the skillet over med-high heat & loosen any stuck bits of meat with a spatula. When hot, add the shallots & mushrooms, with a loose attempt to keep them in a single layer as much as possible. Don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another 1-2 min. until mushrooms are deep golden brown. Add the minced garlic & sauté until it becomes soft, about 1 min. Add cream & steak juice from the cube steak plate & reduce the mixture by one-third. Season with salt & pepper to taste. Finally, add basil; stir briefly, then plate the steaks with a generous portion of sauce on top.

Tasty Tamale Pie Casserole

Recipe from: Chicagoland Chef du Jour (recipezaar.com)

FILLING
*1 lb. ground beef, cooked and drained
*1 small onion, diced
*16 oz. jar of salsa
*1/3 c. water
*1 (7/8 oz) packet taco seasoning
*3 oz. chopped ripe olives

CRUST
*1 c. cornmeal
*12 oz. evaporated milk
*4 oz. green chilies, diced
*1 c. Monterey jack pepper (or cheddar) cheese, divided, grated
*1 tsp. salt
*1 jalapeno, sliced

Preheat oven to 425°. Cook ground beef & onion in a large skillet until beef is browned, drain.
Stir in salsa, water & taco seasoning; bring to a boil. Reduce heat to low, stirring occasionally, 3-4 min. Add olives & stir. In a med. sauce pan: combine cornmeal, evaporated milk, green chilies, 1/2 c. cheese & salt. Cook over medium-high heat, stirring frequently for 5-7 min. or until thickened. In a 9x13 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture. Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos (if desired). Bake an additional 5-10 minutes until cheese is melted.

PF Chang's Mongolian Beef

Sauce:
* 2 tsp. vegetable oil * 1/2 c. soy sauce
* 1/2 tsp. minced ginger * 1/2 c. water
* 1 Tbl. chopped garlic * 3/4 c. dark brown sugar

Heat vegetable oil in medium saucepan over med/low heat. (Don't get it too hot, or it will splatter when you add other liquids!) Add ginger & garlic, and quickly add soy sauce & water before garlic burns. Dissolve brown sugar in sauce, then raise heat to medium & boil for 2-3 minutes, or until thickened. Remove from heat.

Beef:
* 1 lb. flank steak
* 1/4 c. cornstarch
* 1 c. vegetable oil
* 2 green onions

Slice steak against grain, into 1/4" thick bite-size slices. Dip steak into cornstarch on both sides. Let beef sit for about 10 min. to cornstarch will stick. As beef sits, heat up one cup of oil in a wok (or skillet), over medium heat, until it's hot but not smoking. Add beef to oil & saute for just 2 minutes, or until beef just begins to darken on edges. (Beef will cook more thoroughly later.) Stir meat around, so it cooks evenly. After a couple of minutes, use a large slotted spoon to remove meat & place onto paper towels. Pour oil out of wok/skillet, and return skillet to heat, then return meat to wok/skillet. Simmer for about a minute. Add sauce (from above), & cook one minute longer. While stirring, add onions. After a minute, remove beef & onions with tongs & serve. Excess sauce can be served with white rice!!

Swiss Cheese Chicken

* 8 boneless, skinless chicken breasts
* 8 slices of Swiss cheese
* 2 cans Cream of Chicken
* 1/4 c. water
* 2 c. seasoned stuffing mix, cooked
* 1/3 c. melted butter

Place chicken in a baking dish. Place 1 slice of cheese over each piece of chicken. Mix soup & water, and pour over chicken. Cover with stuffing mix. Evenly drizzle with melted butter. Bake, uncovered, at 350 for about 1 hour, or until chicken is done.

Olive Garden's Zuppa Toscana

* 1 lb. Italian sausage
* 2 lg. Russet potatoes, sliced in 1/2, then in 1/4" slices
* 1 lg. onion, chopped
* 1 can bacon bits
* 2 cloves garlic, minced
* 2 c. kale or Swiss chard, chopped
* 2 c. chicken broth
* 1 qt. water
* 1 c. heavy whipping cream

Cook sausage in 300 degree oven for approx. 30 minutes. Drain on paper towels & cut into slices. Place onions, potatoes, broth, water, and garlic in pot & cook on med heat until potatoes are done. Add sausage & bacon. Salt & pepper to taste. Simmer another 10 minutes. Turn heat to low & add kale and cream. Heat through & serve.

Strawberry Tropics Cake

* 1 can (8 oz. crushed pineapple in juice,
well drained & juice reserved)
* 1 box strawberry cake mix
* vegetable oil & eggs as per cake mix
* 2 tsp. grated orange peel
* store bought (1 container) or homemade vanilla frosting
* 1/4 c. flaked coconut
* 2 tsp. grated orange peel
* Additional coconut & fresh strawberries, if desired

Heat oven to 350 (325 for dark or nonstick pan). Grease or spray bottom of 13 x 9" pan. Add enough water to reserved pineapple juice to measure 1 1/4 c. Make cake batter as directed, except use pineapple juice mixture instead of water & stir in 2 tsp. of grated orange peel. Pour into pan. Bake as directed. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir together frosting, pineapple, 1/4 c. coconut & 2 tsp. orange peel. Spread frosting over top of cake; garnish with additional coconut & strawberries.

Chili's Fajitas for Two

Marinade:
* 1/4 c. fresh lime juice
* 1 tsp. salt
* 1/3 c. water
* 1/2 tsp. chili powder
* 2 Tbl. vegetable oil
* 1/2 tsp. cayenne pepper
* 1 lg. clove garlic, pressed
* 1/4 tsp. ground black pepper
* 3 tsp. soy sauce * Dash of onion powder
* 1/2 tsp. liquid smoke

* 2 boneless, skinless chicken breast halves OR 1 lb. top sirloin OR 1 chicken breast half & 1/2 lb. sirloin * 2 Tbl. water * 1/2 tsp. lime juice * Dash of salt & pepper * 1 Spanish onion, sliced * 1 Tbl. vegetable oil * 1 tsp. soy sauce * 6-8 6-in flour tortillas * Desired toppings (i.e. cheese, sour cream, salsa, lettuce, etc.)

Combine all marinade ingredients in sm. bowl. (At least 2 hours. If using sirloin, marinate overnight, if possible.) After marinating, heat grill or stove-top grill to high.

In a skillet, over med-high, saute onion slices in oil for 5 min. Combine soy sauce, water & lime juice in small bowl & pour over onions. Add pepper & continue to saute until onions are translucent & dark on edges, (4-5 more minutes). Salt to taste. While onions are sauteing, grill meat for 4-5 min. per side or until done.

While meat & onions are cooking, heat another skillet, (cast iron if possible), over high heat. This will be your sizzling serving pan.

When meat is done, remove it from grill & slice into thin strips. Remove extra pan from heat & pour onions & any liquid into it. Add meat to pan & serve immediately with toppings.

Chicken Divan

** Recipe from Paula Deen **

* 2 (10 oz.) pkgs. frozen broccoli, chopped
* 6 c. shredded chicken, cooked
* 2 (10 3/4 oz.) cans condensed cream of mushroom soup
* 1 c. mayonnaise
* 1 c. sour cream
* 1 c. grated sharp Cheddar (can use any type of cheese)
* 1 Tbl. fresh lemon juice
* 1 tsp. curry powder
* salt & pepper
* 1/2 c. dry white wine
* 1/2 c. freshly grated Parmesan
* 1/2 c. soft bread crumbs
* 2 Tbl. butter, melted

Preheat oven to 350. Remove outer wrappers from boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli & put into a casserole dish. Add shredded chicken.

In med. bowl, combine soup, mayo, sour cream, cheese, lemon juice, curry, s & p to taste, & wine. Whisk together to make a sauce. Pour sauce over broccoli & chicken. Mix well with a spatula.

Place mixture into an 11 x 7" casserole dish that has been sprayed with non-stick spray. Pat down evenly & smoothe w/ spatula. Combine Parmesan, bread crumbs & butter and sprinkle over top. Bake 30-45 minutes.

Pistachio Dessert

* 8 oz. cream cheese
* 1 tub whipped topping (i.e. Cool Whip)
* 1 c. powdered sugar
* 2 boxes instant pistachio pudding
* milk

crust:
* 1 c. flour
* 1/2 c. butter
* 1/2 c. chopped pecans

Prepare crust: Mix flour, butter, and pecans and press into a 9" x 11" pan. Bake @ 350 for about 10 minutes (until lightly golden brown). Allow to cool. In large bowl/mixer, combine cream cheese, 1/2 container of whipped topping and powdered sugar. Spread mixture on top of crust. Make 2 boxes of pistachio pudding, according to package directions. Pour pudding on top of cream cheese mixture. Top with remainder of whipped topping & chill.