Broccoli Cheddar, Chicken & Tater Tot Casserole

** Recipe from Picky Palate **

* 2 sm. cans cream of chicken soup
* 2 sm. cans cheddar cheese soup
* 1 1/2 c. milk
* 8-10 c. broccoli florets
* 2 lg. boneless, skinless chicken breasts, cooked & shredded
* 1 tsp. hot sauce (Tabasco or Chalula)
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 1/8 tsp. garlic salt with parsley
* 1/2 bag seasoned tater tots, frozen
* 1/2 c. shredded cheddar cheese

Preheat oven to 375. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 min. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7" baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 min. then cover with foil. Bake for an additional 15 min. with dish covered with foil. Remove from oven and serve.

Mint Candy-Filled Cookies

** Recipe from Pillsbury **

Cookies:
* 1 roll refrigerated sugar cookie dough
* 3/4 c. unwrapped & chopped creme de menthe candies (ie. Andes mints)

Frosting:
* 2 1/4 c. powdered sugar
* 1/4 c. butter or margarine, softened
* 1-2 drops green food coloring, if desired
* 2-3 Tbl. milk

Garnish:
* 24 creme de menthe candies, unwrapped

Heat oven to 350. In medium bowl, break up cookie dough. Stir or knead in 3/4 c. chopped candies. Shape teaspoons of dough into balls; place 1" apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set & edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. In small bowl, mix frosting ingredients until smooth, adding enough milk, 1 tsp. at a time until desired spreading consistency. Spread 1 tsp. frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

Praline Pumpkin Dessert

** Recipe from Betty Crocker **

* 1 can (15 oz.) pumpkin

* 1 can (12 oz.) evaporated milk

* 3 eggs

* 1 c. sugar
* 4 tsp. pumpkin pie spice (plus extra, if desired, for topping)

* 1 box yellow or spice cake mix

* 1 1/2 c. chopped pecans or walnuts

* 3/4 c. butter or margarine, melted

* optional - whipped cream for topping

Heat oven to 350 (325 for dark or non-stick pans). Grease or spray bottom of 13x9" baking pan. In medium bowl, beat pumpkin, milk, eggs, sugar & pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with nuts. Pour melted butter evenly over top. Bake 50-60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve dessert, cut into 4 rows by 3 rows. Serve warm or chilled, with a dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Harvest Pumpkin Bars

** Recipe from Sisters Stuff **

* 2 c. flour
* 2 c. sugar
* 2 tsp. baking powder
* 2 tsp. cinnamon
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 tsp. pumpkin pie spice
* 2 c. pumpkin (16 oz)
* 3/4 c. oil
* 4 eggs

Mix dry ingredients together; add pumpkin, oil and eggs. Mix until smooth. Pour into greased 15x10x1 inch pan. Bake at 350 degrees for 20-25 minutes.

Frosting:
* 6 oz. cream cheese
* 12 Tbl. butter (melted)
* 2 tsp. vanilla
* 4 c. powdered sugar

Spread frosting on cool bars.
Optional-top with walnuts.

Pumpkin Gooey Butter Cakes

** Recipe from Paula Deen **

Cake:
* 1 (18 1/4 oz.) package yellow cake mix
* 1 egg
* 8 Tbl. butter, melted
Filling:
* 1 (15 oz.) can of pumpkin
* 1 (8 oz.) package cream cheese, softened
* 3 eggs
* 1 tsp. vanilla
* 8 Tbl. butter, melted
* 1 lb. powdered sugar
* 1 tsp. cinnamon
* 1 tsp. nutmeg

Heat oven to 350. For the cake: combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9" baking pan.
For the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey."

Whipped Sweet Potato Bake

** Recipe from Kraft **

* 3 cans (15 oz. ea.) sweet potatoes, drained

* 1/2 stick butter/margarine, melted

* 1 tsp. ground cinnamon

* 1 tsp. ground ginger

* 1/4 tsp. ground nutmeg

* 3 c. mini marshmallows

Heat oven to 350. With mixer, beat all ingredients together, except for marshmallows. Spoon into lightly greased 1 1/2 qt. casserole dish; top with marshmallows. Bake 15-20 min. or until mixture is heated through & marshmallows are lightly browned.

Pumpkin Spiced Cream Cheese Breakfast Rolls

**Recipe from Picky Palate **

* 2 cans refrigerated crescent rolls
* 4 oz. cream cheese, softened
* 1/4 c. brown sugar
* 1 /4 c. canned pumpkin
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg

Preheat oven to 350. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon & nutmeg into a bowl & combine with mixer; beat well. Spread mixture over dough, leaving 1/2" border around edges. Starting at long end, roll up & cut into 1" pieces. Place around 2 - 9" cake pans that have been sprayed with non-stick spray. (Leaving centers open will form a circle/ring.) Bake 28-30 min, or until rolls are golden brown. Remove from oven & let cool 10 min. Frost warm rolls with cream cheese frosting.


Frosting:
* 4 oz. softened cream cheese
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
* 1 Tbl. canned pumpkin

Mix all ingredients & spread over warm rolls.

Quick Italian Soup

**Recipe from Betty Crocker**

* 1 lb. ground beef
* 1 med. onion, chopped (1/2 c.)

* 1 box Hamburger Helper lasagna

* 5 c. hot water

* 1 can (14.5 oz.) whole tomatoes, undrained

* 1 c. frozen corn

* 2 Tbl. grated Parmesan cheese + additional for topping, if desired

* 1 sm. zucchini, chopped (1 c.)

In 4 qt. dutch oven, cook beef & onions over med-high, 5-7 min., stirring occasionally until beef is thoroughly cooked; drain. Stir in water, Hamburger Helper sauce mix pouch, tomatoes, corn & cheese; break up tomatoes. Heat to boiling, stirring constantly. Reduce heat, cover & simmer 10 min, stirring occasionally. Stir in Hamburger Helper pasta pouch & zucchini. Cover & cook 10 min. longer. Sprinkle each serving with additional grated cheese.

Baked Potato Soup

** Recipe from Sisters Stuff **

* ¼ c. butter

* ¼ c. chopped onion

* ¼ c. flour

* 14 oz. can chicken broth

* 1 can evaporated milk

* 2 lg. or 3 med. baked potatoes

* salt & pepper to taste

* optional: bacon, grated cheese, green onion

Melt butter in medium saucepan. Add onion and sauté until tender. Stir in flour, and then add broth and milk. Scoop pulp from one potato and mash; add to soup. Bring to boil and then add the rest of the potatoes (scoop the pulp and cut into cubes). Top with crumbled bacon, cheese, and green onion.

Mimi's Cafe Corn Chowder

** Recipe from crazycraftycousins.blogspot.com **

* 1/4 c. butter
* 6 Tbl. chopped onion
* 3/4 c. diced celery
* 2 1/2 c. hot water
* 2 c. cubed potatoes (1/2" thick)
* 3 c. frozen corn kernels, thawed
* 2 Tbl. sugar
* 2 tsp. salt
* 1 dash white (or black) pepper
* 3 Tbl. flour
* 1 quart half & half cream

Melt butter in large saucepan. Once melted add celery & onion and saute for 5 min. (not til brown, just til soft). Add water, potatoes, corn, sugar, salt & pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 min. Whisk flour into 1 c. of the half & half and then stir into soup. Add remaining half & half and simmer until soup is thickened to a creamy consistency (usually about 15 min). Season to taste with additional salt and pepper if desired. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 min. more.

Better-Than-Almost-Anything Cake

**Recipe from Betty Crocker**

* 1 box German chocolate cake mix
* water, oil & eggs called for on cake mix box
* 1 can (14 oz.) sweetened condensed milk
* 1 jar (16-17 oz.) caramel, butterscotch or fudge topping
* 1 container (8 oz.) frozen whipped topping, thawed
* 1 bag (8 oz.) toffee chips or bits

Preheat oven to 350. (325 for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2" with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. (Works best if topping is room temp, or slightly heated in microwave.) Run knife around sides of pan to loosen cake. Cover & refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Tuscan Chicken-Spinach Spread

* 4 c. cooked chicken

* 1 Tbl. butter

* 1 c. chopped crimini or button mushrooms

* 2/3 c. white wine (chicken broth may be substituted)

* 2/3 c. chicken broth

* 1/4 tsp. each salt & pepper

* 2 tsp. Italian seasoning

* 2 containers (8 oz. ea.) roasted garlic-flavored cream cheese**

* 1 pkg. (10 ounces) frozen chopped spinach, thawed, well-drained

* 2 c. (8 oz.) shredded Italian blend cheese, divided

* 1/2 c. grated Parmesan cheese

* Desired crackers/chips for serving

**Note: If roasted garlic flavored cream cheese is unavailable, use onion & chive flavor or add 1 tsp. roasted garlic per 8 ounces plain cream cheese.

Preheat oven to 350. Shred or finely chop cooked chicken; set aside. Melt butter in large skillet & add mushrooms. Sauté over med-high heat until just cooked, about 3-4 min. Add wine, broth, & seasonings. Continue to cook & stir until slightly reduced, about 5 min. Add cream cheese & stir until melted and thoroughly blended in. Add chicken, spinach & 1 c. of the Italian cheese; stir until blended. Pour chicken mixture into 9x9" baking dish. Sprinkle remaining 1 c. Italian cheese & then Parmesan evenly over top. Bake in preheated oven 25-30 min. until hot and slightly browned. Serve hot with crackers/chips.

Smothered Pork Chops

* 6 boneless pork loin chops (4 oz each)
* 1 tsp. oil
* 1/2 c. chopped onion (1 medium)
* 1 pkg. (8 oz) sliced fresh mushrooms (3 cups)
* 1 can (10 3/4 oz) cream of mushroom soup
* 1/4 c. water
* 1/2 tsp. soy sauce
* 1/4 tsp. dried sage or thyme leaves
* salt & pepper to taste
* 1/2 c. sour cream

Trim any visible fat from pork chops. Heat a nonstick skillet over medium-high heat. Add pork chops; cook about 4 min. on each side or until slightly browned. Remove pork chops from skillet; set aside. In same skillet, heat oil over medium heat. Add onion & mushrooms; cook 3 minutes, stirring frequently. Stir in soup, water, soy sauce, sage, salt & pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12-15 min, stirring and turning pork chops occasionally, until pork is no longer pink in center. Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

Orange Chicken

** Recipe from Sisters Stuff **

* 12 chicken tenders

* 3 eggs

* ½ c. corn starch

* ½ c. flour

* garlic salt (to taste)

* oil

Sauce:

* ¼ c. chicken broth

* 1/2 c. vinegar

* ¾ c. sugar

* 1 Tbl. soy sauce

* 4 Tbl. ketchup

Heat oven to 350. In small bowl, combine corn starch, flour and garlic salt. Dip chicken in eggs, then corn starch mixture. Add oil to pan & fry chicken. Put fried chicken in a baking dish. In a saucepan, combine broth, vinegar, soy sauce & ketchup; bring to a boil. Pour over chicken. Bake for 45-60 min. Serve over rice or noodles.

Peanut Butter-Toffee Cheesecake Brownies

**Recipe from Pillsbury**

* 1 box (19.5 oz) Chocolate Fudge Brownie Mix
* 1/2 c. oil
* 1/4 c. water
* 2 eggs
* 1 pkg. (8 oz) cream cheese, softened
* 1 can (14 oz) sweetened condensed milk
* 1/2
* c. creamy peanut butter
* 1 bag (8 oz) milk chocolate toffee bits
* 1 c. milk chocolate chips
* 2-3 Tbl. whipping cream

Heat oven to 350. Lightly spray 13x9" pan with non-stick cooking spray. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk & peanut butter; beat until smooth. Stir in 1 c. of the toffee bits. Spoon mixture over batter; spread evenly. Bake 30-40 min. or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 min. Refrigerate 40 min. In small microwavable bowl, microwave chocolate chips & cream uncovered on High 40-60 seconds or until chips are melted; stir until smooth. Cool 15 min. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

Ranch Chicken

**Recipe from Betty Crocker**

* 4 boneless skinless chicken breast halves (1 lb)
* 1/4 c. ranch dressing
* 1/3 c. dry bread crumbs (any flavor)
* 2 Tbl. olive or vegetable oil

Dredge chicken into dressing, then coat with bread crumbs. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12-15 min, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Wacky Cake

**Recipe from Sisters Stuff **

Cake:
* 1 1/2 c. flour

* 1 c. sugar

* 4 Tbl. cocoa

* 1 tsp. baking soda

* 1 tsp. salt

* 1 Tbl. vinegar

* 1 tsp. vanilla

* 1/3 c. oil

* 1 c. water

Heat oven to 350. Combine dry ingredients & pour into a 9 x 13" pan. Make 3 holes in dry ingredients. Pour vinegar in first hole, vanilla in the next hole, and oil in the last hole. Pour 1 cup water over all and mix well right in the pan. Bake about 25 minutes.

For layers:

* 6 Heath or Score Candy Bars broken into small pieces (could just use 3)

* 2 small boxes instant chocolate pudding

* 1 (8 or 12 oz) whipped topping

After cake has completely cooled, cut into squares. Put 1/2 of the cake pieces into the bottom of a large salad bowl. Mix 2 small boxes of instant chocolate pudding according to package directions. Layer 1/2 pudding on top of cake pieces, and then add 1/2 the whipped topping and half of the candy on top. Repeat each of these layers one at a time. Chill until time to serve.

Asphalt Pie

**Recipe from Sisters Stuff **

* Oreos

* 1/3 c. melted butter

* 1/2 gallon chocolate chip mint ice cream

* whipped cream

* carmel topping

* hot fudge topping

Spray bottom of 9 x13" pan with non-stick spray. Set out ice cream to soften while you are making the crust. For crust: Mix butter with 3/4 package of crushed Oreos and spread on bottom of pan. Place in freezer & allow to set. Spread ice cream on top of Oreo layer; freeze. Add caramel on top of ice cream; freeze. Add whipped cream to top of caramel layer; freeze. Drizzle top with carmel and hot fudge; freeze or serve immediately.

Hearty Chicken & Noodle Casserole

** Recipe from sistersstuff.blogspot.com**

* 1 can mushroom soup

* 1/2 c. milk

* 1/4 tsp. ground pepper

* 1/4 c. Parmesan cheese

* 1 c. frozen mixed veg.

* 2 c. cooked cubed chicken

* 2 c. cooked egg noddles

* 1/2 c. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish. Bake at 400 for 25 minutes or until hot. Stir and then top with cheddar cheese.

Olive Garden's Chicken Marsala

*4 chicken breasts, (boneless,skinless)

* 1/2 cup flour

* salt & pepper to taste

* dried oregano to taste

* 4 Tbl. oil

* 4 Tbl. butter or margarine

* 2 c. fresh mushrooms, sliced

* 1 cup Marsala wine (or chicken broth)

Pound chicken breasts between sheets of plastic wrap until about 1/4" thick. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine (or chicken broth) around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate.

Poppin' Garlic Ranch Biscuit Topped Chicken Pot Pie

**Recipe from Picky Palate **

* 4 large chicken breasts, cooked and shredded

* 1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
* 1/2 tsp. salt
* 1/4 tsp. fresh cracked black pepper
* 2 (10 oz.) cans cream of chicken soup
* 1 (10 oz.) can cheddar cheese soup
* 1 c. chicken broth
* 1 c. milk
* 2 (15 oz.) cans mixed veggies, drained
* 3/4 c. crumbled bacon pieces, already cooked
* 1 c. shredded cheddar cheese
* 1 (6 count) can homestyle refrigerated biscuits
* 1/2 tsp. garlic salt
* 1/2 tsp. reserved dry Ranch Dressing Mix
* 1/2 c. shredded cheddar cheese
* hot sauce to top, if desired

Preheat oven to 350. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggies then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with hot sauce if you like it spicy!

Quick-Bake Butterscotch Fudge Bars

* 1 box devil's food cake mix
* 1 c. extra crunchy peanut butter
* 1/4 c. water
* 2 eggs
* 1 c. semisweet chocolate chips
* 1/2 c. chocolate crispy rice cereal
* 1 c. butterscotch chips

Heat oven to 350. Butter a 13 x 9" pan. Combine cake mix, peanut butter, water & eggs in a large bowl. Stir until dough forms. Press dough into prepared dish. Bake for 20 minutes, or until puffed & set. Cool cake base for 20 minutes. Melt chocolate chips in microwave on med-low for about 2 minutes, or until just melted & smooth, stirring every 30 seconds. Spread melted chocolate over cake base. Sprinkle with cereal. Melt butterscotch morsels in microwave on low for 30 seconds or until just melted & smooth. Drizzle over chocolate cereal & cake base in pan. Using tip of knife, swirl toppings together to create marbled effect. Refrigerate for 30 minutes, or until set. Cut into squares & serve.

Chicken Fried Chicken

* 4 boneless, skinless chicken breasts
* 1 c. buttermilk
* 2-3 drops Tabasco/other hot-pepper sauce
* 1 c. flour
* 1 tsp. salt, or to taste
* 1 tsp. black pepper, or to taste
* oil for frying

Rinse chicken & pat dry with paper towels. One at a time, sandwich chicken between two sheets of waxed paper & pound to an even thickness. (Rolling pin works great!) In a shallow bowl, mix buttermilk & pepper sauce. Add chicken, turn to coat, and let stand for at least 20 minutes-1 hr. Combine flour, salt, and pepper in a plastic zip bag. Shake bag to mix well. One at a time, lift chicken from buttermilk, draining well, add to bag, seal closed & shake to coat chicken evenly. Repeat for each piece. As chicken is coated, place in a single layer on a sheet of waxed paper & allow batter to set for about 20 minutes. Warm a serving platter in a 150 degree oven. Pour oil to a depth of 1" in a heavy saute pan over med. heat. Heat to 350-375. Working in batches, gently slide chicken breasts into hot oil. Do not crowd & do not allow sides to touch or they will stick. Fry until golden & crisp on one side, about 5 min. Turn & cook until golden & crisp on the other side, 3-5 minutes longer. Using tongs, transfer to paper towels to drain. Transfer to warmed serving platter & keep warm.

Creamy Cheese Noodles

* 3 c. milk
* 2 pkgs. (1.6 oz.) garlic & herb sauce mix
* 2 Tbl. butter
* 1 pkg. (8 oz.) shredded Italian 5-cheese blend
* 2 pkgs. (9 oz. ea.) fresh fettuccine, cooked

In medium saucepan, over med-high heat, whisk together milk, sauce mix, and butter. Bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes. Add cheese & stir until melted. Remove from heat & toss with cooked pasta.

Cashew Chicken

* 3/4 c. stir fry sauce
* 3 tsp. chopped ginger
* 2 Tbl. + 1 tsp. brown sugar
* 2 Tbl. oil
* 1 1/4 lbs. chicken breast tenders, cut into bite-size pieces
* 1 pkg. (8 oz.) sliced mushrooms
* 1 c. frozen chopped green bell peppers, thawed (or fresh)
* 1/4 c. scallions
* 1 can (8 oz.) sliced water chestnuts
* 1 tsp. red pepper flakes
* 1 1/2 c. cashews

In sm. bowl, combine stir fry sauce, ginger & brown sugar. Heat oil in large skillet over med-high heat. Saute chicken until just cooked, about 3-5 minutes. Add mushrooms, bell peppers & scallions. Saute until tender, 2-3 minutes. Add chestnuts, stir fry sauce mix, and pepper flakes. Stir thoroughly. Remove skillet from heat & stir in cashews.

Taco Lasagna

* 1 lb. ground beef
* 1 pk. taco seasoning
* 1 can (4 oz.) diced green chilies
* 1 c. frozen chopped onions
* 1 container (16 oz.) ricotta cheese
* 2 eggs, lightly beaten
* 1/4 c. chopped fresh cilantro
* 1 Tbl. Mexican seasoning
* 1 can (28 oz.) crushed tomatoes
* 1 jar (16 oz.) chunky salsa
* 1 box (16 oz.) lasagna noodles, cooked
* 3 c. shredded Mexican cheese blend

In med. skillet, over med-high heat, brown ground beef (drain if necessary). Add 3/4 c. water, taco seasoning, green chilies, & onions. Bring to a boil. Reduce heat & simmer 5 min. In med. bowl, stir together ricotta, eggs, cilantro & seasoning. In another bowl, stir together tomatoes & salsa. Heat oven to 400. Spread 1/4 of sauce on bottom of a deep 9 x 13" pan. Add layers of noodles. Top with 1/2 ricotta mix, 1/2 beef, 1 c. cheese, 1/4 sauce & another layer of noodles. Repeat layers. Top final layer with just noodles, sauce & cheese. Cover with foil & bake 45 minutes. Remove foil & bake additional 15 minutes. Remove from oven & let rest 10 minutes before serving.

Lazy-Day Lasagna

* 1 jar (26 oz.) spaghetti sauce
* 2 c. water
* 4 large cloves garlic, minced
* 4 c. egg noodles, uncooked (use gluten-free pasta, if desired)
* 1 c. Ricotta Cheese
* 3 Tbl. chopped fresh basil
* 1 c. shredded Mozzarella cheese
* 3 Tbl. grated Parmesan cheese

Bring spaghetti sauce, water and garlic to boil in large skillet. Stir in noodles; cover.
Cook on medium-low heat 12 min. or just until noodles are tender, stirring occasionally. Remove from heat; stir. Mix ricotta and basil; drop spoonfuls over noodle mixture. Sprinkle with remaining cheeses; cover. Let stand 5 min. until mozzarella is melted.

**Optional: Cook and stir 1/2 lb. Italian sausage 6 min. or until done; drain. Add to skillet with sauce, water and garlic. Could also add ground beef.

Ranch Chicken & Potato Packets

* 1 bag (20 oz) refrigerated cooked new potato wedges
* 6 boneless skinless chicken thighs (about 20 oz), cut in half
* 1 1/4 c. low-fat or regular ranch dressing
* 4 slices precooked bacon, chopped
* 1/4 c. chopped green onions (4 medium)
* 1/2 tsp. coarse ground black pepper

Heat gas or charcoal grill. Cut four 18x12-inch sheets of heavy-duty foil; spray foil with cooking spray. For each packet, place about 1 c. potato wedges & 3 thigh halves onto center of foil sheet. Drizzle with scant 1/3 c. dressing. Wrap each packet securely using double-fold seals, allowing room for heat expansion. When grill is heated, place foil packets, seam side up, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 45 - 50 min. or until juice of chicken is clear when center of thickest part is cut (180°F) and potatoes are tender. Open packets carefully to allow steam to escape. Sprinkle each with bacon, onions and pepper

Zesty Italian Chicken

* 1 Tbl. vegetable oil

* 6 boneless, skinless chicken breast halves**

* 1 large green bell pepper, cut into small chunks

* 1 (10 oz.) pkg. mushrooms, sliced

* 1 (14 - 16 oz.) jar reduced sodium marinara or spaghetti sauce

* 1/4 c. Worcestershire Sauce

Heat oil in large nonstick skillet over high heat. Cook chicken 5 min. until browned on both sides. Remove to plate. Add pepper and mushrooms to same skillet. Cook, stirring, 3 min. until tender. Stir in marinara sauce and Worcestershire. Heat to boiling. Return chicken to skillet. Simmer, covered, 5 min. until no longer pink in center.
**You may substitute boneless pork chops. **

Ultimate Vanilla Pound Cake

* 2 c. flour
* 3/4 tsp. salt
* 2 sticks unsalted butter, at room temperature
* 1 1/2 tsp. vanilla extract
* 1 1/2 c. sugar
* 5 large eggs, at room temperature

Preheat oven to 325. Grease bottom and sides of a 9" loaf pan. Line bottom and long sides of pan with parchment, leaving about an inch of overhang on both sides. Grease and flour paper and pan, tapping out excess. Sift flour and salt together into a small bowl. Set aside. Put butter, vanilla and sugar in bowl of an electric mixer and beat on medium speed until light & pale, 3 - 5 min. Add eggs one at a time, beating well and then scraping bowl between each. With mixer on low, add flour to mixture gradually until it is fully incorporated; do not overmix. Pour batter into prepared pan and smooth top with a spatula. Bake until a toothpick inserted in center of cake comes out clean, about 1 hr. & 15 min. Cool cake on a wire rack for 15 min. Run a knife along unlined sides of pan and use parchment to carefully lift cake onto wire rack to cool completely. Serve with whipped cream and berries, if desired.

Pork Chops with Garlic-Rosemary Cream

*2 Tbl. olive oil, divided

* 1 1/2 Tbl. coarsely chopped garlic

* 1 Tbl. fresh rosemary

* 1/2 tsp. pepper

* 1/8 tsp. + 1/4 tsp. salt, divided

* 1/4 c. sour cream

* 4 bone-in pork loin chops (1" thick)

* 1 c. lower-sodium chicken broth

Place 1 Tbl. of oil & garlic in large ovenproof skillet; cook over medium heat 30-60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 tsp. of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl. Heat oven to 400°. Sprinkle both sides of pork chops with remaining 1/4 tsp. salt. Heat remaining 1 Tbl. oil in same skillet over med-high heat until hot. Cook pork 3 min.or until browned on bottom. Turn; remove from heat. Spread 1 Tbl. f the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 -9 min. or until pale pink in center. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices. TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.

Chicken Chowder

* 1 lb. boneless, skinless, split chicken breasts

* 2 Tbl. butter

* 1/4 c. quinoa, uncooked**

* 1 lg. potato, peeled and diced

* 1 lg. onion, chopped

* 1 sm. red bell pepper, seeded and chopped

* 1 jalapeño pepper, seeded and minced

* 2 cloves garlic, minced

* 1 chipotle chili pepper, left whole***

* 1 can (14 1/2 oz.) chicken broth

* 1 c. fresh, frozen or canned whole kernel corn, drained

* 2 c. milk

* 1 tsp. salt

* 1/2 tsp. ground black pepper

* 2 Tbl. chopped fresh cilantro

* 1/4 c. (1 oz.) shredded sharp Cheddar cheese

** Quinoa (pronounced KEEN-wah) is a tiny bead-shaped, ivory-colored grain which cooks like rice and expands to four times its original volume. Its flavor is delicate, almost bland. Rice, couscous or other similar grains may be used as a substitute. Quinoa can be found in most health food stores and some supermarkets.
*** Chipotle (pronounced chih-POHT-lay) pepper is a hot chili pepper and can be found dried, canned or pickled. It is dried by smoking. If unavailable, substitute a jalapeño, or add 1/4 teaspoon liquid smoke to impart the smoked flavor.

Cut chicken into bite-size pieces. Melt butter in dutch oven or stock pot over medium heat. Add chicken, quinoa, potato, onion, bell pepper, jalapeño, garlic and chipotle pepper. Cook, stirring, until chicken is no longer pink. Add broth and corn; bring to a boil. Reduce heat, cover, and simmer 15 minutes or until quinoa is cooked and potatoes are tender. Add milk, salt and pepper and cook until heated. Remove and discard chipotle pepper. To serve, ladle soup into serving bowls and sprinkle with cilantro and cheese

Ranch House Crock Pot Pork Chops w/ Parmesan Mashed Potatoes

**Recipe from Picky Palate **

* 6 pork chops, 1/2 inch thick

* 1 packet dry Ranch Dressing Seasoning

* 10 oz. can Cream of Chicken Soup

* 4 lbs. peeled, cubed potatoes

* 5 Tbl. butter

* 1 c. fresh grated Parmesan cheese

* 6 cloves roasted garlic

* 1- 1 1/2 c. warm milk

* 1 Tbl. salt, or to taste

* 1 tsp. fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 min. or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Lemon-Lime Pound Cake

Cake:

* 3 c. flour
* 1 tsp. salt
* 3 sticks (3/4 lb.) unsalted butter, at room temperature
* 2 1/2 c. sugar
* 2 tsp. grated lime zest
* 2 tsp. grated lemon zest
* 5 large eggs, at room temperature
* 3/4 c. lemon-lime soda
Glaze:
* 2 c. powdered sugar, sifted
* 2 Tbl. unsalted butter, melted
* 2 Tbl. lemon juice
* 1 to 2 Tbl. lime juice

Preheat oven to 350. Liberally grease and flour a 12-cup Bundt pan. Make cake: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, sugar, and lemon and lime zest until pale & light, about 5 min. Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hr, 15 min. Cool completely in pan on a rack before inverting onto a plate.
Make glaze: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest, if desired.

Honey-Soy Pork Chops

* 1 Tbl. canola oil
* 4 bone-in pork chops (1 1/2 lb.)
* Salt and pepper
* 3/4 tsp. ground cumin
* 2 Tbl. honey
* 1 Tbl. low-sodium soy sauce
* 1 1/2 tsp. Dijon mustard
* 1 (16 oz.) package frozen broccoli florets, thawed

Warm oil in a large nonstick skillet over med-high heat. Season chops with salt, pepper and 1/2 tsp. ground cumin. Add chops to skillet & cook until browned, 3-4 min. per side. In a small bowl, combine remaining 1/4 tsp. cumin, honey, soy sauce, mustard and 1/4 cup water. Pour mixture into pan with chops, lower heat and simmer, uncovered, until meat is cooked through, about 6 min, turning once. Transfer chops to a plate and cover with foil to keep warm. Add broccoli to pan, raise heat to medium and cook until heated through, 3 minutes, stirring often (or cook separately). Using a slotted spoon, transfer broccoli to a serving dish. Cook remaining sauce for 1 min. Drizzle over chops and serve.

Ravioli Lasagna

* 1 1/4 c. marinara sauce
* 1 (20 oz.) pkg. refrigerated cheese ravioli
* 1 (10 oz.) box frozen chopped spinach, thawed & squeezed dry
* 8 oz. shredded mozzarella
* 1/4 c. grated parmesan

Preheat oven to 375. Lightly grease an 8" square baking pan. spoon 1/4 c. sauce over bottom of dish. Cover withe 1/2 of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinich & then half of mozzarella. Repeat with remaining ravioli, sauce & mozzarella. Sprinkle top with Parmesean. Cover dish with foil & bake for 30 min. Remove foil & bake until bubbling, about 10 min. longer. Let cool for about 5 min. before serving.

Pan-Seared Mustard-Peppercorn Steak w/ Mushroom Sauce

* 1 oz. dried porcini or shiitake mushrooms, (about 1 c.)

* 2 tsp. multicolored peppercorns

* 2 tsp. whole mustard seeds

* 3/4 tsp. coarse salt, divided

* 4 boneless New York strip steaks (3/4" thick)

*3 Tbl. butter, divided

* 1/4 c. chopped shallots

* 1/4 c. red wine or mushroom soaking liquid

* 1 Tbl. coarse-grain Dijon mustard

Place mushrooms in small bowl with enough boiling water to cover; let stand 20-30 min. or until softened. Drain well, reserving 1/4 c. liquid. (If using mushroom liquid in place of wine, reserve 1/2 c. liquid.) If using shiitakes, remove and discard stems. Place peppercorns in heavy-duty plastic bag; coarsely crush with flat side of meat mallet. Add mustard seeds; crush slightly. Mix in 1/2 tsp. of the salt. Firmly press peppercorn mixture onto both sides of steaks. Melt 2 Tbl. of butter in large skillet over med-high heat. Cook steaks 5-7 min. for medium-rare, turning once. Place on serving platter; cover loosely with foil. Melt remaining 1 Tbl. butter in same skillet over med. heat. Cook & stir shallots 1 min. Add mushrooms; cook & stir 1 min. Add wine, 1/4 c. reserved mushroom liquid, mustard & remaining 1/4 tsp. salt. Cook 2-3 min. or until liquid is slightly reduced, stirring frequently. Add any juices from steaks. If necessary, return steaks to skillet 1-2 min. to reheat.

Cookies & Cream Cupcakes w/ Chunky Oreo Frosting

**Recipe from Picky Palate **

Cupcake batter:
* 1 Butter or yellow cake mix
* 4 eggs
* 1 sm. package vanilla pudding mix
* ½ c. sour cream
* ½ c. water
* ½ c. vegetable oil
* 16 oreos, crumbled up
* 1 c. chocolate chips

Chunky Oreo Frosting:
* 8 oz. softened cream cheese
* 1 stick softened butter
* 3 c. powdered sugar
* 6 oreo cookies, crumbled

Preheat oven to 350 degrees. In a stand or electric mixer, beat until all ingredients are well combined, close to 2 min. Pour batter into paper lined cupcake cups, about ¾ way full. Bake for 25-30 min. or until toothpick comes out clean from center. Let cool. Place cream cheese and butter into mixer and beat until smooth and fluffy. Slowly add in powdered sugar until desired consistency. Stir in oreo cookie crumbles and spread over cupcakes.

Garlic Toasted Open Faced Lasagna Ciabattas

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil

* 1 lb. ground Italian Sausage

* 1- 26 oz jar of pasta sauce

* 8 leaves fresh basil, chopped (taste great, but not necessary)
* 15 oz. container ricotta cheese

* ½ c. grated parmesan cheese

* 1 c. shredded mozzarella cheese

* ¼ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. Italian Seasoning
* 8 garlic roasted ciabatta rolls

* 1 ball fresh mozzarella cheese
* Parmesan cheese

Preheat oven to 375 degrees. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ c. of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes. Place reserved ¼ c. sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ c. (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese. Bake for 10-12 min. or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.

Crock Pot Alpine Chicken

* 2 tsp. chicken bouillon granules
* 1 Tbl. chopped fresh parsley
* 3/4 tsp. poultry seasoning
* 1/3 c. Canadian bacon, diced
* 2 carrots, thinly sliced
* 1 celery rib, thinly sliced
* 1 small onion, thinly sliced
* 1/4 c. water
* 1 (3 lb.) broiler-fryer chicken, cut up
* 1 Tbl. flour
* 1 (16 oz.) package wide egg noodles, cooked & drained
* 2 Tbl. sliced pimientos
* 2 Tbl. grated parmesan cheese
* 1 (10 1/2 oz.) can cheddar cheese soup

In a small bowl, mix bouillon, parsley and poultry seasoning; set aside. Layer in crock pot, in order, Canadian bacon, carrots, celery and onion. Add water. Place chicken in slow cooker. Sprinkle with the seasoning mixture. Stir soup and flour together, spoon over top. DO NOT STIR. Cover and cook on high for 3-3 1/2 hrs. or on low for 6-8 hrs. or until chicken is tender and juices from chicken run clear when pierced with a fork & vegetables are tender. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish. Arrange chicken on noodles.
Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

Crock Pot Cheesy Chicken

* 2 lbs. boneless skinless chicken breasts
* 2 (10 1/2 oz.) cans condensed cream of chicken soup
* 1 (10 1/2 oz.) can condensed cheddar cheese soup
* 1/4 tsp. garlic powder
* salt & pepper (optional)

Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles.

Steak Di Vinci

* 1 ¼ lbs boneless beef round steak, cut into 1” cubes
* 1 c. chopped onion
* 1 c. chopped green bell pepper
* 1 garlic clove, minced
* ¼ c. diced shallot
* 1 (14 ½ oz) can whole tomatoes, undrained & chopped
* 1 tsp. beef bouillon granules
* 1 tsp. dried oregano leaves
* ½ tsp. dried basil leaves
* 1 tsp. garlic powder
* ½ c. sliced mushrooms
* salt & pepper
* 8oz. linguine, cooked
* ¼ c. chopped Italian parsley
* ¼ c. parmesan cheese, grated

Spray large skillet with cooking spray: heat over medium heat until hot. Saute beef, onion, bell peppers, garlic, and shallots until meat is browned and onion tender, about 10 minute. Add remaining ingredients, except salt and pepper, linguine, parsley and Parmesaon cheese, and simmer, covered, until meat is tender, 45 to 60 minutes. Simmer, uncovered until thickened to desired consistency, about 15 minutes. Season to taste with the salt and pepper. Serve over linguine: sprinkle with parsley and Parmesan cheese.

Parmesan Crescent-Topped Chicken A La King

Casserole
* 2 Tbs. butter
* 1 lb. boneless skinless chicken breast halves, cut into bite sized pieces
* 1 ½ c. carrot strips (1 ½ x ¼ x ¼ in.)
* 1 ½ c. fresh or frozen green beans
* 1 c. thin red bell pepper strips (1 med.)
* ½ c. sliced green onions
* ½ c. all-purpose flour
* ½ tsp. dried Italian seasoning
* ¼ tsp. salt
* 1/8 tsp. pepper
* 1 ¾ c. chicken broth
* ¾ c. milk
* ¼ c. grated Parmesan cheese

Topping
* 1 (8oz.) can refrigerated crescent rolls
* 1 egg white, beaten
* 2 Tbl. Grated Parmesan cheese

Heat oven to 375. In large skillet, melt 2 Tbl. Butter over med-high heat. Add chicken; cook & stir 3 min. Add carrots, green beans, bell pepper & onions; cover & cook until chicken is no longer pink & veggies are crisp-tender, stirring occasionally. Add flour, Italian seasoning, salt & pepper to skillet. Stir in broth & milk. Bring to a boil, stirring constantly. Stir in ¼ c. Parmesan cheese. Spoon into ungreased 2 ½ qt. oval casserole or 13x9” baking dish. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up ½ way. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 Tbl. Parmesan cheese. Bake @ 375 for 15-20 min. or until crescent rolls are golden brown.