No-Cook Cherry Pie1 crumb crust or baked crust1 (8 oz.) pkg. cream cheese (softened)1 (14 oz) can Sweetened Condensed Milk1/3 c. lemon juice1 can cherry pie fillingCream the cheese, add milk. Stir until mixed, add lemon juice and stir until mixed well. Turn into pie shell. Chill 2 to 3 hours. After this chills, pour the cherries on top of that. I used a graham cracker crust for this.

Oatmeal Raisin Cookie Pie1 6-ounce graham cracker pie crust3 eggs1 cup light corn syrup1/2 cup packed brown sugar3 tablespoon melted butter or marg3/4 cup quick cooking oats1 tablespoon all purpose flour1 teaspoon ground cinnamon1/4 teaspoon saltWhipped cream or ice cream3/4 cup raisinsHeat oven to 325. Beat together eggs, corn syrup, sugar and butter. Addremaining ingredients and mix well. Pour into crust.Place on baking sheet and bake for 45-50 minutes or until top is golden brownand filling is just set in center. Cool. Serve with whipped cream or ice cream.Makes one pie.This tastes like a cookie but is baked in a pie shell.

Chocolate Silk Pie - vegan9 inch Graham cracker crust12 oz chocolate semi-sweet bits2 packages firm tofu3 TB maple syrupPreheat oven to 400. Bake graham cracker crust for 10 minutes and cool.Melt chocolate. You can do this in the microwave, in a saucepan, or a double boiler.Place tofu in blender and blend until smooth. Add chocolate and syrup and blend until fully integrated. Pour into crust. Refrigerate for an hour or more. Serve plain or with whipped topping of your choice.Note: Be sure to use firm tofu so the pie is the right consistency.If you're not a vegan, you can top this with whipped cream!

Salsa Chicken 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips1 Tbsp. vegetable oil1 green pepper, cut into thin strips2 cups picante sauce or salsaCooked riceOptional ingredients:Water chestnuts, diced (I like the crunch)1/2 lb. pre-cooked shrimp (this makes it really special-but it's great without)Sour cream (desired amount)In a large skillet, sauté chicken in oil for approximately 3 minutes. Add the green pepper strips; cook for an additional 3 minutes or until pepper is crisp-tender. Add salsa or picante sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.If using shrimp and/or water chestnuts, add with the salsa or picante sauce. Sour cream may be stirred into mixture at end or served on the side. Delicious served over rice.

Salsa Chicken 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips1 Tbsp. vegetable oil1 green pepper, cut into thin strips2 cups picante sauce or salsaCooked riceOptional ingredients:Water chestnuts, diced (I like the crunch)1/2 lb. pre-cooked shrimp (this makes it really special-but it's great without)Sour cream (desired amount)In a large skillet, sauté chicken in oil for approximately 3 minutes. Add the green pepper strips; cook for an additional 3 minutes or until pepper is crisp-tender. Add salsa or picante sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until chicken juices run clear.If using shrimp and/or water chestnuts, add with the salsa or picante sauce. Sour cream may be stirred into mixture at end or served on the side. Delicious served over rice.

New2007recipes

SNOWBALL KISSES
1/2 lb Butter (Softened)
1/2 c Sugar
1 ts Vanilla
2 c Flour
1 c Pecans (Finely Chopped)
15 oz Hersheys Kisses
1/2 c Powered Sugar

DIRECTIONS:
Preheat oven to 350 degrees. Cream butter in a large bowl. Beat in sugar and vanilla until light and fluffy. Add flour and pecans and mix well. Chill dough in tightly covered container overnight. Remove the foil from the Hershey's Kisses. Shape dough around kiss using about a teaspoon of dough per Kiss. Bake 10 to 12 minutes on ungreased cookie sheet until set, but NOT brown. While warm, sprinkle with powered sugar. Store in a covered container.

HOMEMADE CHOCOLATE TRUFFLES
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INGREDIENTS:
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4 cup orange-flavored liqueur or 1 teaspoon orange extract
1 can chocolate or fudge Frosting

toppings: Coconut, chocolate sprinkles, ground nuts & cocoa

DIRECTIONS: Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place coconut or other toppings in pie pan. Scoop mixture into 1-inch balls; drop onto topping. (Mixture will be sticky.) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator.
Yield: 6 Dozen Category: Desserts

Lemon Chess Pie
1/4 cup butter (1/2 stick)
1 1/2 cups sugar
4 eggs
juice of 2 lemons
1 scant tablespoon corn mealunbaked pie crust

Work butter and sugar together; add eggs and stir until well mixed; do not beat.Add lemon juice and corn meal. Place in uncooked pie shell and bake at 350F for 40 minutes or until pie is brown and firm.

Sausage Cheese StrataBake 40 minutes
10 cups French bread cubes (1/2- to 3/4-inch cubes)
12 ounces cooked smoked sausage links, cut into 3/4-inch pieces
1 4-ounce can sliced mushrooms, drained
1 cup chopped green sweet pepper
6 ounces shredded sharp cheddar cheese
(1-1/2 cups) 4 ounces shredded Monterey
Jack cheese (1 cup)
7 beaten eggs
3-1/2 cups milk
2 tablespoons snipped chives
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Divide half of the bread cubes between 2 greased 2-quart rectangular baking dishes. Top with sausage, mushrooms, and sweet pepper. Sprinkle with cheeses. Place remaining bread cubes on top.
Combine eggs, milk, chives, oregano, salt, and pepper in a large mixing bowl. Pour half of the mixture over bread mixture in each baking dish. Cover and refrigerate for 2 to 24hours.
CREAM CHEESE BISCUITS 3 oz. pkg. cream cheese, (room temperature1/2 C butter, ( room temperature)1 C. flour

Preheat oven to 350 degrees. Mix all ingredients in bowl and knead with hands. Roll dough into balls the size of golf balls. Pat each ball and flatten into biscuit shape. Bake 12 to 15 minutes or until golden brown.

Banana Cookie Bars
1 cup sugar
3/4 cup margarine
1/2 tsp sodadash nutmeg
1/2 cup black walnuts
1 cup mashed bananas
1 1/2 cups flour
1/2 tsp salt
1 1/2 cups quick-
cooking oatsCream sugar and margarine together. Sift dry ingredients together and add oats. Add sugar mixture, alternately with bananas to the dry ingredients and mix well.Add black walnuts. Pour into a 9x13-inch pan and bake at 350F for 30 minutes. Icewith a powdered sugar icing. Let cool and cut into bars.

California Tamale Pie recipe
1 pound lean ground beef, browned and drained
3/4 cup yellow cornmeal
1 1/2 cups milk
1 egg, beaten
1 envelope chili seasoning mix
1 tablespoon seasoned salt
1 (16 ounce) can tomatoes, cut up 1 (16 ounce) can whole kernel corn, drained
2 1/4 ounces sliced ripe olives, drained
1 cup Cheddar cheese, grated

Stir together cornmeal, milk and egg. Add remaining ingredients, except cheese. Pour into crock pot. Cover and cook on HIGH for 3 to 4 hours.
Sprinkle cheese over top, cover and cook another 5 minutes.

Beef and Potato Casserole recipe

1 pound lean ground beef 1 (5 to 6 ounce) package scalloped potatoes 1 (16 ounce) can tomatoes 1 (10 ounce) can pizza sauce 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon oregano leaves 1/4 teaspoon basil leaves 1/8 teaspoon garlic powder 1 cup mozzarella cheese, cut into small cubes 1/4 cup grated Parmesan cheese
In skillet, brown ground beef, drain. In crock pot, combine beef with dry sauce mix from package of scalloped potatoes, tomatoes, pizza sauce, water, salt, oregano, basil, and garlic powder. Stir in dry potato slices. Cover and cook on LOW 4 to 5 hours.
Turn control to HIGH. Stir in cubes of mozzarella cheese. Top with Parmesan. Cover and cook on HIGH for last 10 to 15 minutes.

7-Up Crockpot Roast recipe 3 to 4 pound boneless pot roast 1 cup 7-Up (Diet 7 up is O.K.)Celery salt 2 bay leaves 2 garlic sections, chopped or slicedWash roast and pat dry with paper towels, place in crock pot, pierce top of roast with fork and sprinkle top with celery salt. Add bay leaves and garlic, pour 7-Up over all and set crock pot on HIGH for 4 hours, then LOW 2 hours or put on low for 8 hours.Remove roast to platter to cool. Discard liquid. Potatoes, carrots, celery and onions may also be added as the roast cooks.

Holiday Eggnog recipe12 large eggs1 1/4 cups granulated sugar1/2 teaspoon salt2 quarts milk1 cup dark rum2 tablespoons vanilla extract1 teaspoon ground nutmeg1 cup heavy or whipping creamIn a heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly or until custard thickens and coats the back of a spoon well — about 25 minutes. Mixture should be about 160 degrees F, but do not boil or it will curdle.Pour custard into a large bowl; stir in rum, vanilla extract, ground nutmeg and remaining milk. Cover and refrigerate until well chilled, at least 3 hours.To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Poureggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish.Makes about 16 cups.


Eggnog recipe1/3 cup granulated sugar2 egg yolks1/4 teaspoon salt4 cups milk2 egg whites3 tablespoons granulated sugar1 teaspoon vanilla extractRum flavoring, to tasteBlend sugar and egg yolks. Add salt. Stir in milk and cook over medium heat until
the mixture coats a spoon. Cool.Beat the egg whites until foamy. Add sugar to whites and beat until soft peaks
form. Add egg white mixture to the custard and allow to cool. Add vanilla extract
and rum flavoring to taste. Chill.

Better Than Eggnog3 Large eggs1/8 teaspoon Ground ginger1 quart Orange juice2 quarts Vanilla ice cream -- softened1/4 cup Lemon juice1 quart Ginger ale2 tablespoons SugarGround nutmeg1/4 teaspoon Ground cinnamon1 Dash ground clovesWhisk the eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Refrigerate if not serving immediately. Before serving, pour in the ginger ale. Sprinkle the top with nutmeg.YIELD: 18 (6 oz) Servings


Eggnog Muffins
3 cups flour1 tablespoons baking powder1/2 cup sugar1 teaspoon ground nutmeg1/2 teaspoon ground cinnamon2 large eggs1 cup milk1/2 cup melted butter, margarine or oil2 teaspoons rum or rum extract
1 tablespoon sugar1/2 teaspoon ground nutmeg1/4 teaspoon ground cinnamon
In a large bowl, combine flour, baking power, sugar, nutmeg and cinnamon. In a
medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry,
stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin
cups.
In a small container, combine sugar, nutmeg and cinnamon. Sprinkle evenly over
tops of muffins. Bake in a 400F oven for 20 minutes or until golden.

Gingersnap Pumpkin Mousse Torte 1 1/2 C. finely crushed gingersnaps1 C. finely chopped toasted pecans1/3 C. margarine or butter, melted1/2 C. sugar1 envelope unflavored gelatin1/2 C. light cream or half-and-half3 beaten egg yolks1/4 C. water1 (15 oz.) can pumpkin2 tsp. pumpkin pie spice1/2 of an 8 oz. container frozen whipped dessert topping, thawed1/2 C. pecan halves, toasted1/4 C. caramel ice cream topping
Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1 1/2 inches up sides of an 8-inch springform pan (or press into a 9-inch pie plate.) Bake in a 350؛F oven 10 to 12 minutes or until edge is golden. Cool.
In a saucepan mix sugar and gelatin. Stir in cream, egg yolks, and water. Cook and stir over low heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkinand spice. Cool 20 to 30 minutes.
Fold dessert topping into gelatin mixture. Spread evenly in crust. Top with pecan halves. Cover; chill 6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping. Makes 8 servings.
Make-Ahead Tip: Prepare as directed. Cover and chill for up to 24 hours.



Eggnog Bread Pudding with Rum Sauce 2 cups skim milk1 teaspoon vanilla1 cup sugar1 teaspoon nutmeg2 eggs10 cups french bread cubes
SAUCE:1 cup firmly packed brown sugar1/2 cup light corn syrup2 tablespoons rum2 tablespoons butter1/2 teaspoon vanilla
Heat oven to 350؛F. Spray 13 by 9-inch baking dish with nonstick cooking spray.
In a large bowl, combine all bread pudding ingredients except bread and raisins;
blend until smooth with wire whisk. Fold in bread cubes and raisins. Pour into
the prepared dish. Bake at 350؛F for 40 to 45 minutes or until set. Rum Sauce: In
a small saucepan, combine all rum sauce ingredients. Cook over medium heat until
mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat;
cool slightly. Serve over warm bread pudding.
Macadamia Biscotti
6 tablespoons unsalted butter, cut up, at room temperature 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 2 teaspoons grated lemon zest 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup macadamia nuts, coarsely chopped
Preheat the oven to 350°F. Grease and flour a baking sheet. In a large bowl, with an electric mixer on high, beat the butter and sugar until pale and creamy. Beat in the eggs, vanilla, and lemon zest. Add the flour, baking powder, and salt. Blend to combine. Stir in the nuts.
Halve the dough and, with lightly oiled hands, roll each half into a log about 2 inches thick and 12 inches long. Place the logs on the baking sheet and bake in the center of the oven for 25 minutes, or until golden.
Remove the baking sheet from the oven and place on a rack to cool.
Transfer the logs to a breadboard. Using a serrated knife, slice them about 3/4 inch thick at a 45 degree angle. To avoid crumbling, use firm, decisive strokes. Place the slices flat on a baking sheet and return to a 350°F oven for about 10 minutes, turning once, to dry them.
Cool on a rack. The cookies will keep in an airtight container for two to three weeks.
Makes about 24 to 30.Total time: 1 1/2 hours.


HOT BACON & SWISS DIP W/ PITA CHIPS
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INGREDIENTS: 1 (8 oz.) pkg. cream cheese 1/2 c. Miracle Whip salad dressing 4 oz. Swiss cheese, shredded 2 tbsp. green onion slices 8 slices bacon, crisply cooked, crumbled 1/2 c. buttery crackers, crushed
PITA CRISPS:-- 2 whole wheat pita bread rounds 3 tbsp. margarine 1/4 c. sesame seed, toasted
Directions: Dip: Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese and onions until well blended. Spoon into 2 1/2 cup casserole. Microwave on HIGH for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs. Makes 2 cups.--
Crisps: Cut each pita into eighths. Split each triangle in half along outside seam. Spread rough side of each triangle with margarine. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375 degrees for 8 - 10 minutes until crisp. Serve with hot dip.

Layered Tostado Bake 1 pound ground beef1 medium onion, chopped1 envelope taco seasoning mix8 oz can tomato sauce16 oz can refried beans4 oz can chopped green chiles1/2 cup sliced ripe olives1 cup Bisquick Original Baking Mix1/2 cup cornmeal1/4 cup milk1 egg, beaten2 tablespoons vegetable oil1 cup sour cream1 egg2 cups shredded Cheddar cheeseHeat oven to 375 degrees. Grease rectangular baking dish, 12 x 71/2 x 2-inches. Cook and stir ground beef and onion in 10-inchskillet until beef is brown; drain. Stir in seasoning mix, tomatosauce, beans, chiles, and olives. Mix Bisquick, cornmeal, milk,beaten egg, and oil until moistened; beat vigorously 30 seconds.Spread in prepared baking dish. Spoon beef mixture over dough. Mixremaining ingredients; spoon over beef mixture. Bake uncovered 30minutes. Let stand 10 minutes before cutting.

Texas Beef Skillet
1 pound ground beef3/4 c onion, chopped1 1/2 tsp chili powder1/2 tsp salt1/2 tsp garlic salt16 oz can tomatoes, cut up15 oz can red kidney beans3/4 c quick cooking rice3/4 c water3 Tbsp green pepper, chopped3/4 c shredded Cheddar cheese
In skillet cook ground beef and onion till beef is brown and onionis tender; drain off fat.
Sprinkle meat mixture with chili powder, salt, and garlic salt.Stir in undrained tomatoes, undrained beans, uncooked rice, water,and green pepper.
Cover and simmer, stirring occasionally, for 20 minutes. Top withcheese. Cover and heat till cheese melts, about 3 minutes longer.Sprinkle with crushed corn chips, if desired.
Variation: Increase chili powder to 2 1/2 tsp, add 1 tsp cumin,and increase tomatoes to 1 quart (or a 28 oz can).
Variation: Use 2/3 cup uncooked brown rice. Cook an hour or so,adding water as needed. Add beans during last 20 minutes.

Pecan Brittle2 cups sugar1/3 cup light corn syrup1 cup butter1/2 teaspoon salt1 teaspoon baking soda1 teaspoon vanilla extract5 cups pecansDipping chocolate (optional)Toast pecans at 200 degrees F until warm; set aside. In a largesaucepan, combine sugar and corn syrup and cook to 310 degrees F,stirring constantly. Add butter; continue cooking, stirringconstantly, to 290 degrees F. Remove from heat; stir in salt,soda, vanilla, and nuts. Beat quickly, and spread out on a greasedmarble slab or on a heavily greased cookie sheet. Break apart whencool. Can be eaten as is or dipped in chocolate. Makes about 20pieces.

Puppy Chow for Humans 1 stick butter 3/4 cup peanut butter, I use creamy 3/4 cup chocolate chips 5 cups Rice Chex cereal 1 cup powdered sugar Melt butter, chocolate chips, and peanut butter. Pour over cereal, stirring and making sure everything is completely coated. Add confectioners sugar and cover with lid. Shake it until all is coated.

Friendship Tea Mix 1 (18 oz.) jar Tang breakfast drink, orange flavor 1 c. sugar 1/2 c. presweetened lemonade mix (such as Country Time) 1/2 c. instant tea 1 (3 oz.) box orange or peach Jello (dry) 2 1/2 t. cinnamon 1 t. cloves Combine all ingredients and store in an airtight container, or spoon into jars to give as gifts. Use 1 1/2 T. per cup of hot water.


Buttered Rum-Spiced Cider recipe Source: Roxanne 6 cups apple cider1/2 teaspoon whole cloves1/4 teaspoon ground nutmeg3 sticks cinnamon6 tablespoons butter (butter only)6 tablespoons packed brown sugar3/4 cup rumHeat cider, cloves, nutmeg and cinnamon to boiling in 3 quart saucepan over medium-high heat. Reduce heat to low. Simmer uncovered 10 minutes.Strain cider mixture to remove cloves and cinnamon. For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.Servings: 6

Apple Cider recipe
3 cinnamon sticks3 whole star anise, optional1 tablespoon whole cloves1 teaspoon freshly grated nutmeg1/2 teaspoon ground ginger6 cups unfiltered apple cider1/2 cup dark rum (optional)
Place first five ingredients in the center of a 12-inch square of cheesecloth. Wrap tightly and tie securely with kitchen twine.
In large saucepan over low heat, bring cider to a simmer. Add cheesecloth packet and cook 10 to 15 minutes. Stir in rum, if desired. Remove cloth packet. Ladle into mugs and garnish with additional cinnamon sticks.God can reach from one extreme all the way to the other. There is no difference in the price of redemption required for the affluent and the improverished.You have the authority to release the past in the name of the Lord, and today you must move on to what lies ahead! It isknowing when the past is dead that liberates us to help others. The testimony is what you have left when the test is over.


Apple Cider recipe3 cinnamon sticks3 whole star anise, optional1 tablespoon whole cloves1 teaspoon freshly grated nutmeg1/2 teaspoon ground ginger6 cups unfiltered apple cider1/2 cup dark rum (optional)Place first five ingredients in the center of a 12-inch square of cheesecloth. Wrap tightly and tie securely with kitchen twine.In large saucepan over low heat, bring cider to a simmer. Add cheesecloth packet and cook 10 to 15 minutes. Stir in rum, if desired. Remove cloth packet. Ladle into mugs and garnish with additional cinnamon sticks.

Pumpkin Pie Cake
1 yellow cake mix (hold out 1 c.)1 egg1 stick margarine, melted
Filling:1 (20 oz.) pumpkin2/3 c. brown sugar2 tsp. pumpkin pie spice1 tsp. cinnamon2 eggs2/3 c. milk
Mix cake mix, egg and margarine. Press into 13x9 inch pan. Mix filling, pour overcrust. Sprinkle with the 1 cup cake mix and bake at 350 degrees for 45-50 minutes.When cool, can top with Cool Whip.


Honey Roasted Red PotatoesIngredients1 pound red potatoes, quartered 2 tablespoons diced onion 2 tablespoons butter, melted 1 tablespoon honey 1 teaspoon dry mustard 1 pinch salt 1 pinch ground black pepper DirectionsPreheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking
dish with nonstick cooking spray. Place potatoes in a single layer in prepared
dish, and top with onion. In a small bowl, combine melted butter, honey, mustard,
salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375
degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway
through the cooking time
Garlic Smashed PotatoesIngredients6 medium Yukon Gold or russet potatoes (2 pounds) 1 garlic bulb 2 tablespoons olive or vegetable oil 1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves 1/2 teaspoon salt 1/3 to 1/2 cup milk 1/4 cup chopped fresh chives DirectionsHeat oven to 375 F. Pierce potatoes with fork to allow steam to escape. Cut 1/4-
inch slices from top of garlic bulb to expose cloves. Carefully remove most of
the paperlike skin, leaving bulb intact and cloves unpeeled. Wrap garlic in
aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are
tender. Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is
fragrant; remove from heat. Open garlic packet to cool. Cut potatoes in half;
carefully spoon potatoes into large bowl. Save skins for another use or discard.
Separate garlic clovesand press the cloves slightly to squeeze garlic out into
potatoes; discard skin. Add oil mixture and salt to potatoes. .Mash potatoes
until no lumps remain. Beat in milk in small amounts (amount of milk needed to
make potatoes smooth and fluffy depends on kind of potatoes). Beat vigorously
until potatoes are light and fluffy. Stir in chives.
Apple StuffingIngredients1/4 cup chopped onions 1/4 cup chopped celery 2 Tbsp. margarine 4 cup dry bread cubes 1/2 tsp. poultry seasoning 1/2 tsp. dried sage 1 cup diced, unpeeled apples 1/2 tsp. dried sage Freshly ground black pepper 1/2 cup chicken broth DirectionsCook onions and celery in margarine for 5 minutes, or until tender. Combine
onions and celery with all other dry ingredients. Add broth, and toss. Use to
stuff Cornish game hens, chicken or turkey. Yields stuffing for a 10 to 12 pound
turkey or 12 servings.
Apple StuffingIngredients1/4 cup chopped onions 1/4 cup chopped celery 2 Tbsp. margarine 4 cup dry bread cubes 1/2 tsp. poultry seasoning 1/2 tsp. dried sage 1 cup diced, unpeeled apples 1/2 tsp. dried sage Freshly ground black pepper 1/2 cup chicken broth DirectionsCook onions and celery in margarine for 5 minutes, or until tender. Combine
onions and celery with all other dry ingredients. Add broth, and toss. Use to
stuff Cornish game hens, chicken or turkey. Yields stuffing for a 10 to 12 pound
turkey or 12 servings.
Chicken Alfredo LasagnaIf you like fetticune alfredo, you'll love this lasagna. Chicken, spinach and
cheese layered with garlic roasted alfredo sauce.Ingredients:• 6 boneless, skinless chicken breasts• 1 box no boil lasagna noodles• 1 8 oz container ricotta cheese• 1 box frozen chopped spinach• 1 cup balsamic vinegar• 1/3 cup olive oil• 1 package Good Seasons Italian dressing mix• 3 roma tomatoes, chopped fine• 1 medium onion, chopped fine• 4 cups shredded mozarella cheese, divided• 2 jars garlic roasted alfredo sauce• 1 cup milk• Garlic salt to taste• Italian seasoning to taste• Pepper to taste• 1/4 cup Parmesean cheeseMethod:Place rinsed chicken in large storage bag. Pour in the balsamic vinegar, good
seasons Italian dressing,and olive oil. Shake well and refrigerate for 1 hour.
Grill chicken until no longer pink in the center. Cut chicken into bite size
pieces. Mix the alfredo and milk with a whisk until blended well. Defrost spinach
in microwave. Drain spinach well and mix with pepper and garlic salt to taste. In
a seperate bowl, mix ricotta cheese, parmesean cheese, and Italian seasoning. In
bottom of 13 x 9 baking dish, spoon a thin layer of alfredo sauce. Place a layer
of noodles over the sauce. Sprinkle ricotta mixture and tomatoes evenly over
noodles. Spoon another layer of Alfredo sauce over the tomatoes, then another
layer of noodles. Layer drained spinach and onions over noodles evenly. Add a
thin layer of mozarella over onions. Top with another layer of alfredo and
another layer of noodles. Place chicken and another layer of alfredo over
noodles. Sprinkle with mozarella again. Cover with noodles. Pour remaining
alfredo sauce over noodles and top with remaining cheese. Bake at 400 for45
minutes.Notes:
Number of servings: 8
Easy Dijon Chicken CasseroleChunks of cooked chicken breast are placed in a casserole with thawed vegetables, and topped with a thickened Dijon and cheese sauce.Ingredients:• 2 lbs skinless, boneless chicken breasts, cubed • 1/4 cup Italian salad dressing• 1 tsp dried thyme• 2 cups frozen mixed broccoli, cauliflower, carrots, thawed• Dijon cheese sauce - • (1/4 cup butter, 1/4 cup flour, 2 cups milk, 2 Tbsp Dijon-style mustard, 1 cup shredded cheddar & monterey jack cheese, salt & pepper to taste)• 1 cup shredded cheddar & monterey jack cheese • Hot cooked riceMethod:In frying pan cook chicken cubes until done in Italian salad dressing, adding thyme and salt/pepper to taste. Place cooked chicken and thawed vegetables in bottom of buttered casserole dish. Prepare Dijoncheese sauce as follows: Melt butter in microwave, stir in flour to combine and form a paste; add mustard, salt and pepper to taste, and milk; heat in microwave until thickened, about 5-6 minutes, stirring after every minute. Stir in 1 cup cheese until melted. Adjust seasonings. Pour sauce over chicken/vegetables. Sprinkle remaining 1 cup cheese evenly over top. Bake at 375F until cheese is melted and casserole is bubbling - about 20-30 minutes. Serve with rice.Notes:Can be made day ahead and refrigerated but will take longer to heat through. Any frozen or fresh cooked vegetable combination may be substituted.
Number of servings: 4-6


Chicken ParmesanBreaded chicken is baked with purchased spaghetti sauce and cheeses for a
flavorful, but easy recipe.Ingredients:• 4 boneless, skinless Chicken breast halves • 2 Eggs, beaten • 1 cup Italian Bread Crumbs • 1/4 cup Olive Oil • 1 jar Spagetti Sauce (15-1/2 oz.) • 1/2 cup grated Parmesian Cheese • 1 cup (4 oz.) shredded Mozzarella CheeseMethod:Preheat oven to 400. Dip chicken into eggs and into bread crumbs. Heat olive oil.
Cook chicken in oil until well browned on both sides. Pour spaghetti sauce into
11x7" baking dish. Place chicken on sauce and top with cheeses. Bake 15 minutes
or until cheese is melted and lightly browned. Notes:If you have extra time, you might flatten the chickenbreast before preparing.
Number of servings: 4
Marinated Chicken, Potatoes, and Pancetta Chicken marinated in lemon, rosemary, and white wine, then roasted with pancetta,
potatoes and artichokes.Ingredients:• 8 free range or organic chicken breasts• rind of 1 lemon• 2 heaping tbsp chopped fresh rosemary• 4 Tbsp white wine vinegar• 4 Tbsp olive oil• 5 oz fruity dry white wine• 4 garlic cloves crushed• 3 tsp dried oregano• 1 (about 12oz) jar of marinated artichokes• Sea salt and pepper• 1 lb new potatoes• 1/2 lb pancetta choppedMethod:Mix the lemon rind, rosemary, oregano, vinegar, wine, garlic, and 4 tbsp oil,
four of the artichokes in a plastic bag. Marinate the chicken in the bag for at
least 1 hour, or up to 1 day ahead of cooking. Halve new potatoes and boil for
about 10 minutes until al dente. Drain artichokesfrom oil. Remove chicken from
marinade and reserve marinade. Put chicken in a roasting pan and scatter
potatoes, artichokes, and pancetta around the chicken. Pour the marinade over the
chicken. Bake 30-40 minutes at 375 degrees until lightly browned and serve.Notes:
Number of servings: 8
Easy Chicken Pot PieChicken thighs are cooked and shredded, then combined with herbed chicken soup
and vegetables in this easy pot pie filling. Refrigerated pie crusts are used to
line the dish.Ingredients:• 4 skinless, boneless chicken thighs• 1 14-ounce can chicken broth• 1 10 3/4-ounce can condensed reduced-fat cream of chicken and herb soup• 2 10 3/4-ounce cans condensed reduced-fat cream of chicken soup• 1 large can mixed vegetables, drained• 2 15-ounce packages rolled refrigerated pie crusts Method:Preheat oven to 350 degrees. Boil chicken in chicken broth until done (170
degrees). Shred chicken and mix with soups and vegetables. Lightly grease bottom
of a 13x9x2-inch casserole dish. Unroll 2 crusts to cover bottom of the casserole
dish. Pour chicken mixture on top of crust and spreadevenly. Cover completely
with remaining crusts. Brush melted butter on top of pie crust so it will be
flaky and golden brown. Bake until crust is brown, about 30 minutes. Notes:
Number of servings: 6 to 8
Chicken ItalianoA nice baked dish with breaded chicken, spinach, and cheeses that has a lot of flavor.Ingredients:• 2 (10-ounce) packages frozen chopped spinach, thawed and drained • 1 (8-ounce) block fat-free cream cheese Cooking spray • 1/2 cup Italian-seasoned breadcrumbs • 4 (4-ounce) skinned, boned chicken breast halves • 2 teaspoons olive oil • 4 (1-ounce) slices part-skim mozzarella cheese, cut in half • 1/4 teaspoon dried oregano • 8 (1/2-inch thick) slices tomato • 1/4 cup (1 ounce) grated fresh Parmesan cheese Method:1. Preheat oven to 350 2. Combine spinach and cream cheese. Press spinach mixture into bottom of a 13x9-inch baking dish coated with cooking spray.3. Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs. 4. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350 for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.Notes:Made this for the missionaries. Cooked tomatoes ON the chicken. Spinach mixture was a bit much, so maybe half that part. Andrew really liked it!
Number of servings: 4

Baked Ziti and Bean Casserole1 28-ounce can whole tomatoes -- drained 1 cup ricotta cheese 1/4 cup chopped red onion 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 4 cups hot cooked ziti or penne pasta 1 15-ounce can great northern beans -- rinsed and drained 3 slices mozzarella cheese -- 6 1/2 x 4-inches each Grated parmesan cheese -- if desired Preheat oven to 400 degrees F. Spray a rectangular baking dish, 11 x 7 x 1 1/2-inches, with nonstick cooking spray.Break up tomatoes in large bowl. Stir in ricotta cheese, onion, parsley, thyme, salt and red pepper. Carefully fold in pasta and beans. Pour pasta mixture into baking dish, spreading evenly. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until the mixture is hot and cheese is golden brown. Sprinklewith parmesan cheese. Yields: 6 servings Preparation Time: 45 minutes