Thai Peanut Chicken

Peanut butter, chicken, and peppers come together for a nice Thai-flavored dish.

Ingredients:

- 3-4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2 inch pieces
- 4 teaspoons minced garlic
- 2 tablespoons lime juice (any citrus can work ok)
- 1-2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons oil, divided
- 1 large onion, thinly sliced (about 1 cup)
- 3 cups vegetables: bell peppers, cut into 2-inch-long strips and/or celery, carrots, broccoli, etc.
- 1 can (10.75 oz) condensed cream of mushroom (or chicken or other) soup
- 1 cup milk (coconut milk is more traditional but other kinds work ok)
- 1/2 cup peanut butter
- 2-4 T soy sauce
- can add a little honey for sweetness if desired
- hot cooked rice
-garnish with crushed peanuts

Directions:

Stir chicken, garlic, lime juice, and 1 tablespoon cilantro in a medium bowl.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Using a slotted spoon, add chicken mixture and cook until chicken is well-browned, stirring often. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onion and peppers; cook until vegetables are tender-crisp, stirring occasionally.

Stir the soup, milk, peanut butter, and soy sauce into the skillet; heat to a boil. Return the chicken to the skillet. Reduce heat to low and heat through.

Serve with rice; sprinkle with remaining cilantro and crushed peanuts.

Autumn Apple Crisp

Ingredients:

- 1/2 to 3/4 cup flour
- 1/3 cup brown sugar
- 1/2 cup oats
- 1 teaspoon cinnamon
- 5 tablespoons cold butter, cubed

- 1/2 cup pecans, chopped

- 3-4 green apples, peeled

- 1/2 cup dried cranberries (or fresh)
- 1/4 cup maple syrup
- 1/2 tablespoon flour

Directions:

Preheat oven to 375 (or 350 for a dark pan). Grease an 8x8-inch baking pan.

For the topping: combine 1/2 to 3/4 cup flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix with a pastry blender to form moist clusters. Mix in pecans. Set aside.

Cut the apples into 1/2-inch chunks or slices. Put them in the prepared pan.

Mix together the cranberries, maple syrup, and 1/2 tablespoon flour. Scatter over the apples. Then sprinkle the flour-sugar topping over the cranberry mixture.

Bake for 25-30 minutes. Serve warm, at room temperature, or chilled.

Broccoli Salad

Ingredients:

- 4.5 cups fresh broccoli florets
- 3 cups chopped sweet red pepper
- 10 bacon strips, cooked and crumbled
- 1/3 cup sliced green onions
- 1/4 cup chopped pecans

- 3/4 cup mayonnaise
- 1 tablespoon cider vinegar
- dash of pepper

Directions:

In a large bowl, combine the first 5 ingredients.

In a small bowl, combine the last 3 ingredients until smooth.

Pour dressing over broccoli mixture; toss to coat.

Cover and refrigerate until serving.

Sausage-Stuffed Peppers

A nicely spiced mixture of Italian sausage and cheddar cheese is stuffed into bell peppers and baked.

Ingredients:

- 1 tablespoon canola oil
- 1 white onion, diced
- 2 stalks celery, diced

- 3 cloves garlic, minced

- 2 lb ground sausage

- 1 cup bread crumbs
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1/2 teaspoon seasoned salt (salt, pepper, garlic, onion, paprika)
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 cup water

- 4 to 8 whole bell peppers, with tops, seeds, and ribs removed
- 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

In a large saute pan on medium heat, saute canola oil, onion, and celery until onions are translucent (about 5 minutes). Add garlic and cook until caramelized (about 1 minute), being careful not to burn.

Add sausage; break into smaller pieces. Heat until cooked through (about 3 minutes).

Add bread crumbs, rosemary, thyme, seasoned salt, black pepper, 1 cup cheese, and water. Reduce heat to low; stir until cheese is melted.

Spoon mixture into prepared peppers, filling each pepper to the top. Trim the bottoms of the peppers if they will not stand on their own.

Top each pepper with 1/4 cup cheese, packing the cheese into the stuffing mixture.

Place peppers, with tops off and cheese side up, in a shallow baking pan. Bake for 25 minutes.

If desired, serve peppers with the tops set on top.

Crock Pot Pork Tacos

Lime, apricot, garlic, and cumin are just a few tasty ingredients that add to these pork tacos made in the slow cooker.

Ingredients:

- 1 boneless pork sirloin roast (2 lb) cut into 1-inch pieces
- 1 1/2 cups salsa verde
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1/4 cup chopped dried apricots
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- dash hot pepper sauce (optional)

- 10 flour tortillas (8 inches), warmed

- toppings: sour cream, thinly sliced green onions, cubed avocado, shredded cheddar cheese, chopped tomatoes (optional)

Directions:

Combine the first 11 ingredients in a 3-quart slow cooker. Cover and cook on high for 4-5 hours or until meat is very tender.

Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings as desired.

Balsamic Chicken

Tomatoes, kalamata olives, balsamic vinegar, and feta cheese add a lot of flavor to this Greek dish served with orzo pasta.

Ingredients:

- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves (about 1 lb)

- 1 clove garlic, minced
- 3 tablespoons balsamic vinegar
- 1/2 cup chicken broth or beef broth

- 1 can (10.75 oz) cream of chicken soup
- 1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomatoes
- 1/2 cup sliced pitted kalamata olives
- 1/2 teaspoon dried oregano leaves, crushed

- 1/4 cup crumbled feta cheese
- hot cooked orzo pasta

Directions:

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken. Cook for 10 minutes or until well browned on both sides. Remove chicken from skillet.

Add the garlic, vinegar, and broth to the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano. Heat to a boil.

Return chicken to skillet. Reduce heat to low. Cook for 5 minutes or until the chicken is cooked through.

Sprinkle with the feta cheese. Serve chicken and sauce with hot cooked orzo.

Homemade Corn Bread

This is a nice recipe for corn bread that Becky actually likes! Great with honey.

Ingredients:

- 1/2 cup butter, melted
- 1 cup white sugar

- 4 eggs

- 1 can (15 oz) cream-style corn
- 1/2 can (4 oz can) chopped green chili peppers, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese

- 1 cup flour
- 1 cup yellow cornmeal
- 3 teaspoons baking powder
- 1/4 teaspoon salt

Directions:

Preheat oven to 300 degrees. Grease a 9x13-inch baking pan.

In a large bowl, beat together the butter and sugar. Beat in the eggs one at a time. Blend in the cream-style corn, peppers, and cheeses.

In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Add the flour mixture to the corn mixture; stir until smooth.

Pour batter into prepared pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean.

Slow Cooker Beef Stroganoff

This is a nice, fairly simple recipe to spice up your basic seasoning packet for beef stroganoff in the crock pot. The sour cream is optional: it will make the sauce creamier but may dilute the flavor a little.

Ingredients:

• 3 tablespoons olive oil
  
• 2 lb beef top sirloin steak, cut into thin strips 

• 1 envelope (1.5 oz) beef stroganoff seasoning for slow cookers or 1/2 C stroganoff seasoning recipe
  
• 2 teaspoons ground mustard
  
• 1/4 cup dry red wine (or port wine or beef broth)
• 1/2 cup beef broth
• 1 teaspoon sugar

• 3 tablespoons butter
  
• 1 lb mushrooms
• 1 small onion, chopped
   
• 1/2 cup sour cream (optional)
• 1/4-1/2 C parsley
• hot cooked egg noodles

Directions:

In a large skillet, brown the beef in the oil. Add the seasoning mix and mustard so it can bind with the fat, then, red wine, beef broth and sugar; stir. Transfer meat and drippings to a 3-quart slow cooker.

In the same skillet, saute the mushrooms and onion in butter until tender.  Add to slow cooker.

Cover and cook on low for 6-8 hours or until meat is tender.
 

Optional: Stir in the sour cream right before serving.

Serve with egg noodles. Sprinkle with parsley if desired.

Homemade Pie Crust

This recipe makes a delicious flaky crust for a double-crusted pie (one crust on the bottom, one on top).

Ingredients:

- 2 cups flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water

Directions:

Combine the flour and salt. Gradually cut in the shortening until crumbly (pastry blender works well). Add the cold water 1 or 2 tablespoons at a time; mix with a fork until dough forms a ball.

Split the dough into two balls, about 60% of the dough for the bottom crust and 40% for the top crust.

Roll out the larger ball on a floured surface; line prepared pie plate, and trim the edges.

When ready to bake, roll out the smaller ball on the floured surface; create a lattice crust, or lay the dough on the pie for a regular crust. For a regular top crust, make several large slits to allow the pie to vent. Trim the crust 1" wider than the pie plate; fold the 1" edge back over the crust and flute or crimp.

Bake as directed.

Peach Pie

Made with fresh peaches, cinnamon, nutmeg, and a homemade pie crust, this is one awesome pie. Good for afternoon appetizer, post-dinner dessert, and especially breakfast.

Ingredients:

- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4 1/2 cups sliced peeled peaches (about 5 peaches)

- pastry for double pie crust (9 inches)

- 3 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt

- 2 teaspoons lemon juice
- 1 tablespoon butter

Directions:

In a large bowl, combine sugars. Add peaches and toss gently to coat. Cover, and let stand for 1 hour.

Grease a 9-inch pie plate. Line with the bottom pastry. Trim even with the edge of the plate. Set aside.

Drain peaches; reserve juice.

Preheat oven to 400 degrees.

In a small saucepan over medium heat, combine the cornstarch, nutmeg, cinnamon, and salt. Gradually stir in the reserved peach juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust or regular slitted top crust. Trim, seal, and flute the edges. Cover edges loosely with foil.

Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Stuffed Beef Manicotti

Ingredients:

- 1/2 lb manicotti
- melted butter

- 1 onion, chopped
- 1-2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1/4 lb mushrooms, chopped (optional)

- 3/4 lb chopped lean beef, cooked and drained
- 3/4 cup shredded mozzarella or swiss cheese
- 1/2 cup soft bread crrumbs
- 1/2 egg, slightly beaten (full recipe calls for 1 egg)
- 3/4 teaspoon salt
- 1/4 teaspoon oregano
- 1/8 teaspoon black pepper

- 1 1/2 to 2 cups tomato sauce
- 1/2 cup grated Parmesan cheese

Directions:

Cook the pasta in a large pot of water until half done (about 12 minutes). Drain and rinse in cold water. Return to pot and toss with a small amount of melted butter to prevent sticking.

Preheat oven to 350 degrees.

Brown the onion and garlic lightly in the oil. Add the mushrooms and cook until wilted.

Blend the onion mixture with the beef, cheese, crumbs, egg, salt, oregano, and pepper.

Stuff the manicotti with the beef mixture.

Cover the bottom of a 7x11-inch pan with a thin layer of tomato sauce. Arrange a layer of the stuffed pasta on top. Cover lightly with more sauce and sprinkle generously with Parmesan cheese. Repeat layers if needed.

Bake for about 30 minutes.

Chicken Tortellini Soup with Sage Pesto

Holy cow, delicious food! Combine cheesy tortellini with sauteed chicken, and fantastic homemade sage pesto.

Ingredients:

- 1 cup walnuts
- 1 cup tightly packed flat-leaf parsley leaves
- 1/4 cup fresh sage leaves
- 1 clove garlic, smashed
- 1/3 to 1/2 cup olive oil
- 1/3 cup grated Romano cheese
- salt and pepper

- 1 tablespoon canola oil
- salt and pepper
- 6 oz chicken breast
- 8 cups chicken stock (or less if you want it to be less "soupy")
- 9 oz fresh cheese tortellini
- grated Romano or Parmesan cheese
- parsley

Directions:

To make the pesto: combine the nuts, parsley, sage, and garlic in a food processor until coarsely ground. With the motor running, slowly add 1/3 cup of the oil until the mixture is emulsified. Add the cheese, salt, and pepper; pulse a few times until it reaches a loose-paste consistency. Scrape into a bowl.

To make the soup: heat the canola oil in a medium saucepan over high heat. Season the chicken breast with salt and pepper on both sides; cook until golden brown, about 3 minutes per side. Remove chicken to a plate. Drain any fat left in the pan, then add the chicken stock and bring to a boil over high heat. Replace the chicken into the stock; cover the pan tightly and remove the heat. Let the chicken sit in the hot broth until cooked through (about 8 minutes). Remove the chicken breast to a plate and let cool for 10 minutes, then shred into small pieces.

Return the stock to high heat and bring to a boil. Add the tortellini and cook until tender (about 7 minutes). Season with salt and pepper. Stir in the shredded chicken. Ladle soup into bowls and add a scoop of sage pesto and a sprinkling of cheese; garnish with parsley.

Chocolate Peanut Butter Rice Krispie Brownie Bars

These bars have perhaps the longest title ever, but it pretty much describes everything that's in them: a brownie base, peanuts and PB cups in the middle, and a chocolate-peanut butter-Rice Krispie topping. They're still somewhat a work in progress, but absolutely delicious even if not completely beautiful.

Ingredients:

- 1 package fudge brownie mix (sized for a 13x9-inch pan) and oil, eggs, etc. as needed to prepare the brownies

- 12 large peanut butter cups, chopped
- 1/2 cup salted peanuts, chopped

- 2 cups (12 oz) chocolate chips
- 1 1/4 cups creamy peanut butter
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 1/2 cups Rice Krispies cereal
- 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease a 13x9-inch pan.

Prepare brownie batter according to package directions. Spread into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.

Sprinkle with chopped peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.

In the microwave or on the stove, melt the chocolate chips, peanut butter, and butter. Stir until smooth. Stir in the cereal, vanilla, and salt. Spread carefully over brownies.

Cover and refrigerate for at least 2 hours before cutting.

Chocolate Berry Walnut Bars

With a sweet oatey crust, plenty of chocolate, and a thin layer of berry jam to give it a flavorful surprise, this recipe is easy to make and great to eat.

Ingredients:

- 1 1/2 cups flour
- 1 1/2 cups dry oats
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt

- 1 cup cold butter
- 3/4 cup seedless raspberry or blackberry jam
- 1 package (11.5 oz) chocolate chunks
- 1/4 cup chopped walnuts

Directions:

Preheat oven to 375 degrees. Grease a 9x9-inch pan.

In a large bowl, combine the flour, oats, sugars, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Set aside 3/4 cup for topping; press the remaining crumb mixture into the prepared pan. Spread with jam, then sprinkle with chocolate chunks.

Combine the chopped walnuts with the reserved crumb mixture; sprinkle over the top.

Bake for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack before cutting.

Banana Pecan Cake

A sweet, streusel-topped alternative to banana bread.

Ingredients:

- 2/3 cup pecans, coarsely chopped
- 1/4 cup packed brown sugar

- 2/3 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 teaspoon almond extract

- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder

- 2 cups mashed ripe bananas (3 or 4 medium bananas)
- 1 cup (8 oz) sour cream
- 1 cup vanilla or white chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 13x9-inch pan.

Combine the pecans and brown sugar in a small bowl; set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time; beat well after each addition. Add the almond extract.

In another bowl, combine the flour, baking soda, and baking powder. Add the dry ingredients to the creamed mixture, alternating with the bananas and sour cream; beat well after each addition. Fold in the vanilla or white chocolate chips.

Spread batter into the prepared pan. Sprinkle with reserved pecan mixture.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Sausage & Pepper Mostaccioli

This is a baked pasta dish with Italian sausage and green pepper, along with whatever kind of noodles you want. Great with biscuits or French bread!

Ingredients:

- 1.5 lb Italian sausage
- 1/2 green pepper, thinly sliced
- 1 medium onion, chopped
- 2 cups meatless spaghetti sauce
- 1/2 cup water
- 8 oz mostaccioli (penne rigate) or other pasta, cooked 8 minutes then drained
- 8 oz shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Grease a 9x9 or 7x11-inch pan.

In a large skillet, brown the sausage with the pepper and onion, over medium-high heat for 6-8 minutes. Break up the sausage as it cooks.

Stir in spaghetti sauce and water. Bring to a boil, then reduce heat and simmer for 10 minutes.

Spread 1/2 cup sauce in the bottom of the prepared dish. Add a layer each of half the pasta, half the mozzarella cheese, and half the Parmesan cheese. Spread on 1 cup or more of sauce, then layer the remaining pasta, mozzarella, and Parmesan.

Bake for 25-30 minutes or until heated through.

Homemade Granola

Yum, yum: This is an easy, no-hassle recipe for healthy, homemade granola that goes great with fresh fruit or yogurt for a delicious breakfast.

Ingredients:

- 8 cups dry oats
- 2-2 1/2 cups dried fruit in small pieces (raisins, Craisins, chopped dried apricots, etc.)
- 1-2 teaspoons cinnamon as desired

- 1 1/2 cups brown sugar
- 1/2 cup water
- 1 teaspoon salt
- 1-2 teaspoons vanilla extract

Directions:

Preheat oven to 325 degrees. Grease 2 cookie sheets with edges.

In a large bowl, combine the oats, dried fruit, and cinnamon; stir until mixed together.

In a small saucepan over low-medium heat, combine the brown sugar, water, and salt. Cook while stirring for 3-4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla.

Pour sugar mixture over oats; stir to coat.

Spread granola evenly on the prepared cookie sheets. Bake for 20 minutes, stirring halfway through. Cool completely on wire racks. Store in an airtight container.

Blackberry Cream Cheese Pie

With fresh blackberries in a tasty sauce on top of a creamy cheesecake layer in a flaky crust, this pie is to die for.

Ingredients:

- pastry for a single-crust 9-inch pie (frozen deep dish crust is fine)
- 6 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/3 cup heavy whipping cream, whipped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup pineapple-orange juice
- 2 cups fresh blackberries and/or raspberries, divided (strawberry rhubarb also works just ok)

Directions:

If using homemade pie crust, line a 9-inch pie plate with pastry. Trim and flute the edges. Line the pastry shell with a double thickness of aluminum foil, then bake as follows.

If using a frozen pie crust, thaw as directed on the package, cover the edges with aluminum foil, then bake as follows.

Preheat oven to 450 degrees. Bake for 8 minutes, then remove foil and bake 5 minutes longer. Cool on a wire rack.

In a small bowl, beat the cream cheese and powdered sugar together. Fold in the whipped cream. Transfer to the pastry shell; spread evenly, then refrigerate for 30 minutes.

In a small saucepan, combine the sugar and cornstarch. Gradually whisk in the juice until smooth. Bring to a boil; cook and stir for 2 minutes, or until thickened. Remove from heat.

Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in the remaining berries. (If it's still really hot, I would put it in the bowl the cream cheese was in and then freezer for say 20-30 minutes, you don't want it locking in a ton of heat on top of the cream cheese, for food safety. I put a hot strawberry rhubarb topping on one of these and then put the whole thing in the freezer for 45 minutes, then fridge for 2 hours and was still only starting to get cool.) 

Spoon evenly over the cream cheese mixture. Cover and refrigerate for at least 4 hours before serving.

Blackberry Pork Chops 2

A little different from our previous recipe for blackberry pork chops, but still delicious.

Ingredients:

- 1/2 cup seedless blackberry spreadable fruit
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- dash of ground cinnamon
- 4 boneless pork chops (5 oz each)
- 2 teaspoons steak seasoning (salt, pepper, garlic powder, paprika)
- 2 teaspoons olive oil
- 1 cup fresh blackberries

Directions:

In a small saucepan, combine the spreadable fruit, lemon juice, soy sauce, and cinnamon. Cook and stir over low heat until the spreadable fruit has melted. Remove from heat and set aside.

Sprinkle both sides of the chops with steak seasoning. Coat a large skillet with cooking spray and cook chops in oil over medium-high heat for 5-7 minutes on each side. Serve with sauce and blackberries.

Giant Fruit Turnover

Ingredients:

- most of a 15 oz can of pears
- 1 medium apple
- 1/4 cup chopped nuts (walnuts work well)
- 1 tablespoon dry bread crumbs
- 1/4 cup raisins or Craisins
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 sheet frozen puff pastry (about 8.5 oz), thawed
- 1 egg, lightly beaten

Directions:

Assemble early, chill, and bake just before serving.

Cut pears and apple into small cubes.

Blend the nuts and bread crumbs (and raisins, if desired) in a blender.

Toss together the fruit, nuts, bread crumbs, raisins, sugar, and cinnamon.

Without unfolding the puff pastry first, roll it on a lightly floured surface into a 14-inch square, then transfer it to a cookie sheet lined with aluminum foil or with wax paper sprayed with cooking spray.

Spoon the filling onto the bottom half of the dough, leaving a 1.5 inch border. Moisten the borders with water; fold over the top half of the dough. Seal the edges by pressing with the tines of a fork.

Brush turnover lightly with egg. Prick in several places.

Bake at 400 degrees for 15 minutes. Lower heat to 350 degrees and bake 20 minutes longer, or until puffed and golden. Serve warm.

Chicken & Artichoke Pizzettes

With crispy tortillas, tender chicken, melted mozzerella, and flavorful pesto, this is a fun-to-make dish that you won't want to miss.

Ingredients:

- flour tortillas
- chicken breast
- Jack or mozzarella cheese
- diced tomatoes
- artichoke hearts
- salt
- pepper
- oregano
- Basil Pesto

Directions:

Preheat oven to 350 degrees.

Arrange flour tortillas on a cookie sheet. Spread ingredients evenly. Bake for 8-10 minutes or ntil cheese is melted. Slice into pieces and serve.

Basil Pesto

A quick and easy pesto recipe, especially for Chicken & Artichoke Pizzettes.

Ingredients:

- 2 cups basil leaves
- 3 tablespoons garlic
- 2 tablespoons toasted nuts (walnuts or pine nuts)
- 1 teaspoon black pepper

- 1/4 cup olive oil
- 2/3 cup parmesan cheese

Directions:

Place the first four ingredients in a food processor. Process until smooth, then add oil, then cheese.

Parmesan Asparagus

This recipe is similar to oven roasted asparagus, need to combine them. Other recipe says 425 which may be too much for the cheese, might burn before asparagus cooks? 

Ingredients:

- 2 lb asparagus
- 1-2 T olive oil
- Parmesan cheese to taste (big cuts of cheese are much better than shredded fine)
- salt to taste
- pepper to taste

Directions:

Preheat oven to 375 degrees.

Using a little oil, grease a large baking dish and place the asparagus in the dish. Drizzle remaining oil over the asparagus, salt and pepper to taste, and cover with cheese.

Bake 10-15 minutes, or until the cheese just begins to lightly brown.

Peach Chicken

Deliciously breaded chicken is combined with cooked peaches and green onions, and served with pasta.

Ingredients:

- 1 can (15 oz) sliced peaches
- 2 teaspoons cornstarch
- 1/4 cup peach or apricot preserves
- 1 tablespoon white wine or chicken broth

- 1/4 cup seasoned bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

- 4 boneless skinless chicken breast halves (6 oz each)

- 2 tablespoons butter, divided
- 2 green onions, chopped

- hot cooked pasta

Directions:

Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add peach/apricot preserves and wine or chicken broth. Set aside.

In a large Ziploc bag, combine bread crumbs, cheese, salt, and pepper. Add chicken, one piece at a time, and shake to coat.

In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side, or until cooked through. Remove and keep warm.

In the same skillet, melt the remaining 1 tablespoon buter. Stir the cornstarch mixture, then add it to the pan. Bring to a boil. Cook and stir for 2 minutes, or until thickened. Add chicken and peaches; heat through.

Sprinkle with green onions; serve with cooked pasta.

Elegant Au Gratin Potatoes

You know we can't resist cheesy potatoes, so here is another variation on potatoes au gratin.

Ingredients:

- 8 medium red potatoes
- 8 oz shredded cheddar cheese
- 1 teaspoon salt
- 1 pint whipping cream
- 2 slices stale bread
- 1 tablespoon butter

Directions:

Preheat oven to 350 degrees. Grease a 3-quart baking dish. (You can use a 7x11-inch dish for a half recipe.)

Boil potatoes, then cool, peel, and shred with a medium grater.

Alternate layers of potatoes and cheese in the prepared dish. Sprinkle with salt.

Using a hand mixer, whip cream until fluffy. Pour over the potato-cheese layers.

Tear bread into small pieces. Place bread in blender, add butter, and pulse to blend. Sprinkle bread crumbs over potato-cheese layers.

Bake for 45-60 minutes.

Oreo Pudding Bars

If you like Oreos, I can pretty much guarantee you will love this no-bake, creamy, chocolate-y, Oreo dessert.

Ingredients:

- 1 package (18 oz) Oreo cookies, crushed, divided
- 1/2 cup butter, melted

- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (12 oz) Cool Whip, thawed, divided

- 2 1/2 cups cold milk
- 2 packages (3.4 oz each) instant chocolate pudding mix

Directions:

Reserve 1 cup of the Oreo crumbs.

Combine the remaining Oreo crumbs with the melted butter. Press into an ungreased 13x9-inch pan.

In a large bowl, use a hand mixer to beat the cream cheese until smooth. Gradually beat in the powdered sugar. With a spoon, fold in 1 1/2 cups Cool Whip. Spread over the Oreo crust.

In a medium bowl, whisk together the cold milk and pudding mix. Whisk for 2 minutes, then let stand for 2 minutes longer, or until soft-set. Gently spread the pudding mixture over the cream cheese mixture in the pan.

Top the pudding mixture with the remaining Cool Whip, then sprinkle with reserved Oreo crumbs and press them gently into the Cool Whip.

Cover and refrigerate for at least 2 hours before cutting and serving.

Crunchy Peanut Butter Marshmallow Bars

A peanut butter cookie crust, a layer of mini marshmallows, and a chocolate-peanut-butter-Rice Krispies topping make for a unique dessert with lots of different textures. If you're in a hurry, substitute a 16.5-oz tube of refrigerated peanut butter cookie dough for the first 10 ingredients.

Ingredients:

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 large egg
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt

- 4 cups miniature marshmallows

- 2 cups (12 oz) semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter
- 2 cups Rice Krispies cereal
- 1/2 cup peanuts

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together the sugar, brown sugar, 1/2 cup peanut butter, shortening, 1/4 cup butter, and egg.

Stir in the flour, baking soda, baking powder, and salt.

Press the cookie dough into an ungreased 9x13-inch baking pan. Bake for 10-14 minutes or until center is set.

Sprinkle crust evenly with marshmallows. Bake 4-5 minutes longer or until marshmallows are puffed.

Cool for 5 minutes. Meanwhile, melt thee chocolate chips, 1/2 cup peanut butter, and 1/4 cup butter together in a small saucepan. Stir until smooth.

Remove the chocolate mixture from heat and stir in the Rice Krispies and peanuts. Drop by spoonfuls over the top of the marshmallows, then gently spread to an even layer.

Cool before cutting into bars.

Cornbread Chili Casserole

This is a tasty Southwestern-style recipe combining ground beef chili with a layer of crispy cornbread on top. You could even just make the chili and eat it without baking it (but you'd be missing out on the cornbread!).

Ingredients:

- 1 tablespoon oil
- 1 medium onion, chopped
- 1 1/2 lb ground chuck

- 1 1/2 cups bottled salsa (we used Safeway brand medium tomato roasted or something like that)
- 1 can (15 oz) corn, drained
- 1/4 cup water
- 1 cup shredded cheddar cheese

- cumin
- chili powder
- salt
- pepper

- one box (7-8 oz) cornbread mix (we used Betty Crocker brand)
- 1/3 cup milk, for cornbread
- 1 large egg, for cornbread

Directions:

Preheat the oven to 375 degrees.

Heat oil in a large skillet. Saute onion until soft. Add beef and cook until no longer pink. Discard fat.

Stir in the salsa, corn, water, and cheese. Season as desired with cumin, chili powder, salt, and pepper.

Spoon the chili mixture into a 7x11 or 9x9-inch glass pan.

Follow the cornbread package directions. Spread a thin layer over the chili.

Bake for 40 minutes. Cool 10 minutes before serving.

Broccoli Cheddar Casserole

This cheesy casserole with broccoli and eggs is great as a breakfast dish but could also be a dinner accompaniment. A yummy way to eat broccoli!

Ingredients:

- 3-4 cups broccoli, chopped
- 1/2 cup onion, finely chopped
- 1 tablespoon butter

- 4-5 eggs
- 1/2 cup whipping cream
- 1/2 cup milk
- 1 1/4 cup Cheddar cheese, shredded and divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper

- smoked paprika, to taste

Directions:

Preheat oven to 350 degrees. Grease a 9x9-inch glass baking pan.

In a skillet, over medium heat, saute the broccoli and onion in butter for about 5 minutes or until crisp-tender; set aside.

In a large bowl, beat the eggs. Add whipping cream, milk, and just under 1 cup of the cheese; mix well. Stir in the broccoli mixture, salt, and pepper.

Pour into the prepared pan. Sprinkle with smoked paprika. Set into a larger pan filled with one inch hot water.

Bake, uncovered, for 45-50 minutes or until a knife comes out clean.

Sprinkle with remaining cheese, then let stand for 10 minutes before serving.

Lemon Ricotta Pancakes

These lemon-y pancakes are light and fluffy. Delicious when served with your choice of chocolate chips, fresh berries, powdered sugar, or lemon curd.

Ingredients:

- 1 1/2 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt

- 2 cups ricotta cheese
- 1/4 cup sugar
- 4 large eggs
- 1 1/3 cup milk
- juice and grated rind of 2 lemons

- butter, for griddle

- 1 jar prepared lemon curd (optional)
- 1 pint fresh raspberries (optional)
- powdered sugar (optional)
- mint springs for garnish (optional)
- thinly sliced fresh lemon (optional)

Directions:

Combine the flour, baking powder, nutmeg, and salt in a small bowl.

Whisk together the ricotta, sugar, eggs, milk, lemon juice, and lemon zest in a large bowl.

Whisk the flour mixture into the wet ingredients until just combined.

Brush griddle or skillet with butter. Pour 1/4 cup batter onto the griddle and cook on both sides until light-golden brown.

If desired, empty the jar of lemon curd into a small saucepan and warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with powdered sugar. Garnish with mint springs and lemon slices.

Parmesan Cottage-Baked Potatoes

Who doesn't love cheesy potatoes? This is a yummy way to make red potatoes, with garlic and Parmesan.

Ingredients:

- 3 medium potatoes (1 lb), thinly sliced
- 1 small onion (optional), thinly sliced and separated into rings
- 3 tablespoons butter
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 450 degrees. Grease a 15x10-inch baking pan.

Arrange the potato slices and onion rings in a thin layer in the prepared pan.

Melt butter; drizzle over potatoes.

Combine garlic powder, pepper, and Parmesan cheese; sprinkle over the potatoes.

Bake 30 minutes or until browned. Carefully turn the potatoes once.

Three Cheese Chicken Penne

With the flavors of mozzarella, Parmesan, basil, and tomato sauce, plus a little spinach to build up your Popeye muscles, this pasta dish is easy to prepare and good to eat.

Ingredients:

- 2 cups penne pasta, uncooked
- 1 package (9 oz) fresh spinach leaves

- 1 lb chicken breast, cut into bite-sized pieces
- 1 teaspoon dried basil

- 1 to 1/2 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
- 2 oz Neufchatel cheese (like cream cheese), cubed
- 1 jar (14.5 oz) spaghetti sauce
- 1 can (14.5 oz or smaller) diced tomatoes, drained

Directions:

Preheat oven to 375 degrees.

Cook pasta as directed on package. Add spinach to the boiling water for the last minute.

Spray a large non-stick skillet with cooking spray, then cook and stir chicken with basil on medium-high heat for 3 minutes.

Stir in spaghetti sauce and tomatoes, and bring to a boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in Neufchatel cheese.

Drain pasta and spinach mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese.

Spoon into a 2-quart or 8x8-inch baking dish. Bake 20 minutes, then top with 1 cup mozzarella and the Parmesan cheese and bake 3 minutes longer or until cheese is melted.

Spaghetti with Philly Sauce

A little cream cheese added to store-bought spaghetti sauce makes for an interesting and tasty flavor -- a neat variation on regular spaghetti.

Ingredients:

- 2 tablespoons grated Parmesan cheese
- 4 oz cream cheese, cubed
- 1/2 lb spaghetti, cooked
- 1 lb extra-lean ground beef
- 1 jar (24 oz) spaghetti sauce

Directions:

Cook spaghetti as directed on the package.

Meanwhile, brown ground beef in a large skillet.

Stir in sauce and cream cheese; cook on low heat while stirring frequently for 3-5 minutes or until sauce is well-blended and heated through.

Drain spaghetti; add to sauce; mix lightly.

Serve with Parmesan cheese.

Pork Tenderloin with Apricot Glaze

A simple and fruity recipe for pork tenderloin.

Ingredients:

- 2 pork tenderloins, 1 lb each

- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

- 1 cup apricot preserves
- 3 tablespoons sherry or chicken broth
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried thyme

Directions:

Preheat oven to 400 degrees.

Place pork on a rack in a shallow roasting pan.

Combine the oil, salt, and pepper; rub over the pork.

Bake for 15 minutes.

In a small bowl, combine the remaining ingredients; spoon over the pork. Bake 10-15 minutes longer or until meat reaches 160 degrees. Baste occasionally with pan juices. Let stand 5 minutes before slicing.

Chicken & Vegetable Stir-Fry

This flavorful and slightly spicy stir-fry is served with rice. Make it how you like it with whatever vegetables are your favorites.

Ingredients:

- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce

- 1 lb chicken breast, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided

- 1 1/2 cups fresh or frozen cauliflowerets
- 1 1/2 cups fresh or frozen broccoli florets
- 2 or 3 medium carrots, sliced
- 1 small sweet red or green pepper, julienned
- 1 small onion, halved and sliced

- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes

- 2 1/2 cups hot cooked rice
- minced fresh cilantro (optional)

Directions:

Combine the cornstarch, chicken broth, and soy sauce until smooth. Set aside.

In a large nonstick skillet or wok, stir-fry the chicken in 1 tablespoon olive oil until no longer pink. Remove and keep warm.

Stir-fry the cauliflower, broccoli, carrots, pepper, and onion in the remaining 1 tablespoon oil until crisp-tender.

Add the garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.

Stir the cornstarch mixture, then add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle with cilantro, if desired.

Pretzel Catfish

 Most people think this is a really good recipe for fish. Becky thinks this is a tolerable way to ingest fish. With that resounding recommendation, we hope you enjoy Pretzel Catfish!

Ingredients:

- 1 lb fresh or frozen catfish fillets, about 1/2 inch thick
- 1 egg, beaten
- 3 tablespoons Dijon-style mustard
- 1 tablespoon milk
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1 cup coarsely crushed pretzels (about 2 cups pretzels)
- 2 tablespoons cooking oil
- thin lemon slices, if desired

Directions:

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary.

In a shallow bowl, combine the egg, mustard, milk, and pepper. Beat with a whisk or fork until smooth.

Place flour in another shallow bowl.

Place the crushed pretzels in a third shallow bowl.

Coat both sides of the fillets with flour, then dip fillets into the mustard mixture, then coat with pretzels.

In a large skillet, cook the fish in hot oil over medium heat for 3-4 minutes per side or until golden and fish flakes easily when tested with a fork. Reduce heat as necessary to prevent burning.

If desired, serve with lemon slices.

Puff Pastry Chicken Pot Pie

A delicious recipe for home-made chicken pot pie, combined and adapted from two recipes we've made. With a mix of tender chicken and flavorful veggies, topped with a crispy, flaky crust, you won't have many leftovers after serving this dish.

Ingredients: 

-1 lb chicken breasts

-canola or olive oil

-2 c frozen mixed vegetables (peas, carrots, corn, green beans), cooked according to package

 

-2 stalks celery, finely chopped

-2-3 carrots, chopped

-½ large yellow onion, chopped

-3 cloves garlic, minced

-2 sprigs thyme, minced or equivalent dried

 

-4 tbsp butter

-½ cup all-purpose flour

-2 cups chicken stock

-1 cup milk

-salt and pepper

 

-1 c shredded cheddar (optional)

-puff pastry, thawed (allow at least 20 minutes for this)

-1 egg, beaten

Directions: 

1. Preheat oven to 400 degrees. Set aside a 7x11inch baking pan. Cook chicken in 1 t oil. Rest and then chop. Place in 7x11 or a large bowl with the mixed vegetables, for later.

2. In a large saucepan over medium heat, heat oil until shimmering. Add celery, carrots, onion, garlic and thyme and cook, stirring frequently, until carrots are tender, 5-7 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from pan and pour into the large bowl with chicken and frozen peas.

3. In the same, now empty, saucepan, melt the butter. Stir in the flour (mixture will be thick and dough-like) and cook, stirring constantly, until combined. Gradually pour in the chicken stock while whisking constantly. Add the milk and cook until mixture has thickened slightly and coats the back of a spoon, about 5 minutes.

 

4. Combine with chicken, vegetables, and celery mixture. Season with salt and pepper to taste.

 

5. Pour entire mixture into casserole dish. Top with cheese if desired. Top the surface with the sheet of puff pastry - cutting into shapes and decorating the top if desired. If not, be sure to slice a few slits in the pastry to release steam. Brush/spoon egg onto the pastry. Bake for 25-30 minutes, until puff pastry is golden brown and filling is bubbling around the sides.

 

NB-if you're short on time, you can simplify this recipe by simply combining the chicken, cooked vegetables, and a can of cream of chicken soup. Top with cheese, pastry, egg. 

 

 

Oatmeal Raisin Pecan Cookies

At long last: an oatmeal cookie recipe that works at 5000-ft altitude! And not only turns out right, but is delicious - a perfect blend of crunchy and chewy, with plenty of cinnamon and raisins. Warning: this recipe makes a LOT of cookies (8-10 dozen depending how big you make them).

Ingredients:

- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar

- 3 eggs
- 1 teaspoon vanilla

- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon

- 2 cups oats
- 1 cup raisins
- 1 cup coarsely chopped pecans (optional but recommended)

Directions:

Preheat oven to 350 degrees.

In a large bowl, cream the shortening and sugars until light and fluffy.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add to creamed mixture, beating just until combined.

Stir in the oats, raisins, and pecans.

Shape into 1-inch balls and place on ungreased, non-insulated cookie sheets.

Bake for 9-11 minutes or until golden brown. Remove to a wire rack to cool.

Chocolate Glazed Peanut Butter Bars

You might have thought that we had already posted enough chocolate-and-peanut-butter recipes on this blog. You'd be wrong! This particular recipe has a wonderful texture and flavor that nearly exactly tastes like Reese's Peanut Butter Cups. Can't beat that! (And it makes a lot of them!)

Ingredients:

- 3/4 cup butter, softened
- 3/4 cup creamy peanut butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons water

- 2 eggs
- 1 1/2 teaspoons vanilla extract

- 1 1/2 cups flour
- 1 1/2 cups oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt

- 1 1/4 cups milk chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup creamy peanut butter

Directions:

Preheat oven to 325 degrees. Grease a 15x10-inch pan.

In a large bowl, cream the butter, 3/4 cup peanut butter, sugar, brown sugar, and water.

Beat in the eggs and vanilla.

Combine the flour, oats, baking soda, and salt in a separate bowl, then gradually add to the creamed mixture.

Spread into the prepared pan. Bake 20-24 minutes, or until crust is lightly browned.

In the microwave, melt together the chocolate chips, butterscotch chips, and 1/2 cup peanut butter.

Allow the bars to cool slightly, then pour the glaze over the bars and spread evenly. Cool completely before cutting.

Eggplant Parmesan

If you make this recipe, you will not only get a tasty dinner, but you will also discover for yourself that eggplants are in fact not purple on the inside (disappointing). Who knows what other exciting new information you will learn when you make Eggplant Parmesan!

Ingredients:

- 1 medium eggplant
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 cup fresh mushrooms, chopped
- 1 can (12 oz) tomato sauce, plus additional tomato sauce or spaghetti sauce if desired
- 2 teaspoons Italian herb seasoning
- dash of garlic salt
- black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese

Directions:

Preheat the oven to 375. Grease a 9x13-inch pan.

Peel eggplant and cut into 1/2-inch cubes. Place eggplant in prepared dish. Add onions, green pepper, and mushrooms. Stir in tomato sauce; mix well.

Add Italian herb seasoning, garlic salt, and black pepper to taste; mix well. Sprinkle with cheeses.

Bake for 35 minutes. Serve with pasta if desired.

Chocolate Snickers Pie

Using a pre-made crust, instant pudding mix, and a couple other ingredients, this pie is really easy to make, given how good it is. The ingredients also allow for flexibility so you can alter it to suit your personal tastes.

Ingredients:

- 4 oz cream cheese, softened
- 1 tablespoon milk
- 1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided
- 2 Snickers bars (2 oz each), chopped

- 1 cup cold milk
- 1 package (4 serving size) chocolate flavor instant pudding and pie filling
- 1 pre-made 9-inch chocolate or graham pie crust

Directions:

In a small bowl, stir together the cream cheese and 1 tbsp milk. Gently stir in half of the whipped topping and all of the chopped Snickers. Set aside.

In a medium bowl, beat together 1 cup milk and pudding mix with a wire whisk for 1 minute. Whisk in the remaining whipped topping.

Spread half of the chocolate pudding mixture in the crust. Carefully spread the cream cheese mixture over the pudding. Top with the remaining chocolate pudding mixture.

Refrigerate at least 4 hours before serving. Garnish as desired. Store in the refrigerator.

Pizza Casserole

Combining the tastiness of both spaghetti and pepperoni pizza, this casserole is pretty yummy.

Ingredients:

- 2 cups dry macaroni or other pasta

- 1 1/2 to 2 lb ground beef
- 1 onion, chopped
- salt and pepper to taste

- 1 can (16 oz) pizza sauce
- 1 can (8 oz) tomato paste
- 1 can (8 oz) tomato sauce
- 1/2 teaspoon sugar
- onion salt to taste
- garlic salt to taste
- oregano to taste

- 1 cup grated mozzerella cheese
- Parmesan cheese
- sliced pepperoni to taste

Directions:

Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish with cooking spray.

Cook macaroni according to package directions; drain and set aside.

While macaroni is cooking, brown beef, onion, salt, and pepper.

Drain the beef and mix with the macaroni, pizza sauce, tomato paste, tomato sauce, and sugar. Add the onion salt, garlic salt, and oregano to taste, and mix.

Place half of the mixture in the casserole dish and top with half of the mozzarella cheese. Add the remaining ground beef mixture and top with remaining mozzerella cheese. Sprinkle with Parmesan and sliced pepperoni to taste.

Bake for 45 minutes.

Caramelized Baked Chicken

This blend of ingredients creates a sweet, barbecue-like sauce that tastes great when baked on chicken.

Ingredients:

- 3 lb chicken wings (or substitute pieces of chicken breast)
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste

Directions:

Preheat oven to 375.

Place chicken in a 9x13-inch baking dish.

Mix together the olive oil, soy sauce, ketchup, honey, garlic, salt, and pepper. Pour over the chicken.

Bake for one hour, or until sauce is caramelized.

Spaetzle

"Spaetzle" is German for 'little sparrow,' which these noodles are supposed to look like. Paul says, it's wonderful and delicious!

Ingredients:

- 2 large eggs, beaten
- 1/4 cup milk or water
- 1 cup flour
- 1/4 teaspoon salt
- dash of pepper

Directions:
In a medium bowl, combine the eggs, milk, flour, salt, and pepper with a fork. The batter will be thick.

Bring a large pot of water to a boil.

Press a few tablespoons of the batter at a time through a colander, into the boiling water. Stir once or twice to prevent sticking.

Cook about 5 minutes or until spaetzle rise to surface and are tender, then drain. Toss with buter or other toppings as desired.

Sweet & Sour Chicken

With vegetables, pineapple, cashews, a teriyaki-like sauce, and your choice of chicken or pork, this Oriental dish has a great mix of flavors and textures. Serve with rice.

Ingredients:

- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger (or equivalent amount dried ginger)
- 1/4 teaspoon crushed red pepper
- 1 1/2 lb skinless boneless chicken breat, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green or red bell pepper
- 1 can (15.25 oz) pineapple chunks in juice, undrained
- 1/3 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup chopped cashews

Directions:

Heat oil in a lare nonstick skillet over medium to high heat. Add the garlic, ginger, red pepper, and chicken; saute 5 minutes or until chicken is cooked. Remove chicken mixture from pan and set aside.

Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender.

Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook for 30 seconds. Reserve remaining pineapple for another use.

Combine the reserved 1/2 cup pineapple juice, soy sauce, sherry, cornstarch, and sugar in a bowl; whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews and serve with rice.

Chicken Pot Pie

This homemade favorite is a wonderfully warm, hearty dish to have on a cold winter evening.

Ingredients:

- 2 refrigerated pie crusts (or make your own pie crusts)
- 1/3 cup butter
- 1 small onion, chopped
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups shredded cooked chicken
- 2 cups frozen mixed vegetables

Directions:

Preheat oven to 425 degrees.

Prepare pie crust for use as directed on package. Use 1 pie crust to line a pie pan.

Melt butter on medium heat. Add onion and cook for 2 minutes. Add flour, salt, and pepper; stir until blended. Add chicken broth and milk; cook until bubbly and thickened. Add chicken and mixed vegetables. Mix well.

Remove from heat and spoon into crust-lined pie pan. Top with second crust, seal edges, and cut slits in top to vent.

Bake for 30-40 minutes. Let stand for 5 minutes before serving.

Maple Ginger Pork Chops

With a sweet, maple, almost caramel flavor, these pork chops are a sticky but tasty dinner entree.

Ingredients:

- 4 boneless pork loin chops (6 oz each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 teaspoon ground ginger
- 1/2 cup dry bread crumbs (approximately)
- 3 tablespoons butter

- 1/2 cup maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1/8 teaspoon ground ginger

Directions:

Sprinkle pork chops with salt and pepper.

In a small bowl, beat the egg and 1/4 teaspoon ginger. Place bread crumbs in a second bowl.

Dip chops in egg mixture, then coat with crumbs.

In a large skillet, cook pork in butter over medium heat for 5-7 minutes on each side or until cooked through. Remove and keep warm.

Add the remaining ingredients to the skillet. Cook and stir for 1-2 minutes or until slightly thickened. Serve with chops.

Raspberry Swirl Cheesecake

This cheesecake is pretty easy to whip up, with the additional pluses of being tasty and pretty! Using a pre-made crust and just a few ingredients, it makes for a rich dessert.

Ingredients:

- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 tablespoons lemon juice
- 1 egg

- 1 9-inch pre-made graham or chocolate pie crust

- 1/2 cup seedless raspberry preserves
- 1 tablespoon lemon juice

Directions:

Preheat oven to 300 degrees.

In a small mixing bowl, use a hand mixer to beat the cream cheese on medium speed until fluffy.

Gradually beat in the sweetened condensed milk and 3 tablespoons lemon juice.

Add the egg, beating until just combined.

Pour half of the cream cheese mixture into the crust.

In a small bowl, combine the preserves and 1 tablespoon lemon juice. Spoon half of preserves mixture over the cream cheese in the crust.

Top with the remaining cream cheese mixture, then the remaining preserves mixture. Use a knife or narrow spatula to swirl the preserves into the cream cheese mixture.

Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

Garnish as desired. Whipped cream works nicely.