Wild Rice Stuffing

This was served at my Relief Society Christmas party.  Delicious

1 lb. wild rice (cook using directions)

In separate sauce pan brown:

1 lb. Jimmy Dean's original sausage

Then add and saute until soft:

1/3 cup onion chopped

1/3 cup celery chopped

Then saute for a few minutes:

1/2 cup apple diced

1/2 cup cranberries

Finally add:

1 can cream of mushroom soup

2 TBS. Gresham & Myers Poultry Seasoning

Add all ingredients to wild rice.  Stir together. Serve warm.

Chicken Monterey

This was from my Relief Society Christmas party.

1/2 lb. Monterey Jack cheese (cut into finger size pieces)
4 chicken breasts cut in half
1/2 cup parmesan cheese
1/2 cup fine bread crumbs
1/2 cup butter, melted
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. onion salt
1/2 tsp. paprika
1/2 tsp. marjoram

Bone and skin chicken, put the pieces one at a time into a plastic bag and pound to about 1/4 inch thickness.

Mix bread crumbs, parmesan cheese and spices.  Dip chicken in butter, roll around a piece of Monterey Jack cheese and cover with bread crumbs.  Place in pan with seam side down.  Bake uncovered at 400 degrees for 20 minutes.

Oreo Truffles

27 oreos mashed up
1 pkg. cream cheese
1/2 pkg. chocolate almond bark

Mix oreos and cream cheese in mixer until WELL mixed.  Scoop into balls and refrigerate for 1 1/2 hours.  Melt almond bark and dip oreo balls into chocolate.
Refrigerate again until chocolate is solid.

Holiday Dressing

10-12 cups of stale bread (leave it out for a couple of days to dry)
3 stalks of celery, chopped
2 onions, chopped
1 cube butter
1 pound sausage
2 cans cream of celery soup
1 can cream of mushroom soup
salt, pepper and a very small amount of sage

Cube the bread to make 10-12 cups of bread cubes.  Brown the sausage and set aside.  Saute the celery and onions in the butter.  Add the cooked sausage and then add the soups and spices and stir well.  Put in crock pot and cook on low for 3-4 hours.  About an hour before you eat you can take the lid off of the crock pot to allow the stuffing to get a bit crusty around the edges.  Serve hot.  (Can also cook in the turkey.)

Cream Pie Filling

2 eggs
1 c. milk
1 c. cream
1/2 c. sugar
3 TBS cornstarch
1 tsp. vanilla
additional milk to add to cornstarch

Mix eggs, milk, cream, and sugar.  Heat over medium till hot but not boiling.  Add cornstarch that has been mixed with a bit of cold milk (to make a thick but stirable mixture).  Cook until thickened.  Add vanilla.  Pour into cooled pie crust and chill.  Top with whipped cream.

This makes a delicious pie all by itself, but you can also make this pie into any "cream pie."  We put sliced bananas on the bottom and pour the pie filling over for banana cream.  Add toasted coconut for coconut cream.

Oatmeal Rolls

Oatmeal Rolls

★★★★★

Prep Time: 1 hr | Cook Time: 10 mins | Makes: 2 dozen rolls | Difficulty: Easy

Ingredients:

• 2 cups quick cooking oatmeal
• 2 cups boiling water
• 1 cup butter
• 11/2 tbsp yeast
• 2 large eggs
• 2 tsp salt
• 3/8 cup sugar (just under 1/2 cup)
• 41/2 cups flour
• 2 tbsp butter, melted

Directions:

In large bowl, measure oatmeal and pour the boiling water over the top of it. Stir slightly so all of the oatmeal is moistened. Cut butter and place on top of oatmeal mixture. Set aside until butter is melted and mixture has cooled. Sprinkle yeast on top of oatmeal mixture. Add eggs, salt, sugar and flour. Mix on low speed for 8-10 minutes. Dough will be soft and sticky but don't add more flour. Let dough rise until double in size. Roll out onto a well-floured board until dough is 1/4 inch thick. Brush with melted butter and cut with 31/2 inch round cutter. Fold each round in half, then take two rounds and fold them so the ends interlock; round edges up, folded sides down. Place rolls in regular size muffin tins that have been sprayed with nonstick spray. Let rise till double in size. Bake at 375 degrees for 10-12 minutes. Rolls should be light golden brown. If they are dark golden brown, they are overdone and will be dry.

Source: Lion House Cookbook

Coconut Cream Pie

(taken from Foodnetwork.com)

Ingredients

Crust:

• 30 gingersnap cookies
• 1/4 cup sweetened shredded coconut
• 5 tablespoons melted butter

Filling:

• 3 cups half-and-half
• 2 egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 teaspoon pure vanilla extract
• 2 tablespoons butter
• 1 1/2 cups sweetened shredded coconut
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.
Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.
Add the half-and-half, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 2 tablespoons butter and 1 cup coconut.
Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Add the remaining 1/2 cup coconut to a baking sheet and toast in the oven for 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

Apple-Cranberry Pie...

This recipe was found on www.wholeliving.com

• For The Filling

  • Juice of 1 orange
  • Zest of 1 orange
  • 5 cups of peeled, sliced apples (approximately 5 medium apples)
  • 1/2 cup sugar
  • 1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
  • 1/2 cup dried cranberries
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon

• For The Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons oats
  • 2 tablespoons butter, melted
  • 1/2 teaspoon cinnamon

  
  

  Directions

  1. To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in the pie pan and refrigerate while you make the filling and topping.
  2. To make filling, mix all ingredients together in a medium bowl. To make topping, mix all ingredients together in a small bowl. The topping mixture should clump when pressed together.
  3. Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
  4. Transfer to a wire rack; cool completely before serving.

Pumpkin Chiffon Pie

This was my grandma's most delicious pumpkin pie recipe!

1 envelope of knox gelatin
1/4 cup water
1 1/4 cup mashed pumpkin puree
3/4 cup carnation canned milk
2 egg yolks-lightly beaten
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. ginger spice
1/2 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 egg whites


Soften gelatin in water.

In a double broiler combine pumpkin, milk, egg yolks, 1/2 of sugar, salt and spices in top of broiler.  Bring water to boil and cook for 10 minutes stirring constantly.  Add gelatin and stir until dissolved.  Removed and chilled until slightly thickened.

In separate bowl beat egg whites until foamy.  Add remaining sugar gradually and continue beating.  Fold in pumpkin mixture and vanilla.  Turn into baked pie shell, chill until serve and top with whipped cream.

Hamburger Vegetable Soup

1 Lb. Hamburger cooked, drained n rinsed . (Then add salt n pepper n garlic salt n onion powder ) set aside.
*add at end of soup

3 potatoes cubed
2 cups chopped Carrots
3 stalks Celery thinly slices
1/2 onion chopped
Put chopped veggies in pot n add just enough water to cover them. Add salt n pepper
& 3 Chicken Bouillon cubes
Bring to a boil. Boil till veggies are soft but Not mushy.

Add: -2 cans of seasoned cut Stewed Tomatoes with the juice.
& -Hamburger and remove from heat.
Cover and let set 20 min or more
(that's when I add 1 can green beans or  you can do a small bag of frozen peas). 

This is great to make in the morning or even night before so all the flavors mesh.

S'mores Cookie Bar...

Ingredients:

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (e.g. Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Slow Cooker Creamy Chicken and Wild Rice Soup

Recipe from Chef Mommy

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 pkg. Rice-A-Roni long grain and wild rice
1/2 tsp. salt (plus more to taste)
1/2 tsp. pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery


Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.  Cook on low for 6 hours or on high for 4 hours.  Take out chicken and shred with two forks and then add back into slow cooker.  In a small bowl combine salt, pepper, and flour.  In medium saucepan over medium heat, melt butter.  Stir in flour mixture by tablespoon to form a roux.  Whisk in cream, a little at a time, until fully incorporated and smooth.  Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Photo by Chef Mommy

Pumpkin Gooey Butter Cake

Ingredients
Cake:

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan. 

Prepare 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.

Serve with fresh whipped cream.

Chili Frito Salad

1 cup green onion, chopped
1 cup celery, chopped
1 cup mayo
1-2 cups shredded cheese (Mexican Blend)
2 cans mexican corn (small cans)
2 cans southwest corn (small cans)
6 TBS. ranch dressing

Mix and let sit.  Add Chili Fritos right before serving.

Chocolate Chip Cookie Dough Truffles

Recipe adapted from Taste of Home by Our Best Bites

1/2 cup butter
3/4 cup brown sugar
1 tsp. vanilla
2 1/2 cups flour
1 14 oz. can sweetened condensed milk
3/4 cups mini chocolate chips
2 12 oz. bags chocolate chips
1/4 cup coconut oil (or vegetable oil)

Cream together the butter and brown sugar until combined.  Add the vanilla and mix until combined.  Alternately add the sweetened condensed milk and the flour and mix until combined.  Add  mini chocolate chips.  Chill  dough for 1 hour.

Using a 1 1/2 tsp. cookie dough scoop, scoop the dough and then roll each portion into a ball and place on a lined cookie sheet.  Place the cookie sheet in the freezer and freeze for 1 hour.

In a medium microwave safe bowl, combine the 2 12 oz. bags of chocolate chips and coconut oil.  Heat for 30 seconds at a time, stirring after each 30 seconds, until the mixture is smooth.  Dip the frozen cookie dough balls into the chocolate and allow to harden.  If desired, drizzle leftover chocolate over the truffles.  Best served cold.  Make a lot!

Our Best Bites

Sticky Buns

I know there are a lot of recipes for these.  This just happens to be the one I like.

2 doz. frozen rhodes rolls
1 3 oz. package instant vanilla pudding
3/4 cup sugar
3 T. cinnamon
3/4 cup brown sugar
3/4 cup butter
3/4 cup light karo syrup
1 cup whipping cream
1 cups chopped nuts (optional)

Arrange frozen rolls in 2 9x13 inch greased pans.  Do this while dough is still frozen.  Mix dry pudding, sugar, cinnamon and sprinkle over dough.

Melt butter, brown sugar, karo syrup, and cream.  Warm until dissolved, then add chopped nuts.  Pour over dough.  Cover with plastic wrap and let rise on the counter overnight.  Bake at 350 degrees for 20-25 minutes.  When done turn over upside down onto cookie sheet.

Blueberry French Toast Casserole

8 eggs
1 cup sugar
3 cups half & half
2 tsp. vanilla
1/4 cup butter
12 slices of bread
2 cups fresh or frozen bluberries
cinnamon sugar (1/2 tsp. sugar 1 TB. cinnamon)

Beat together eggs, sugar, vanilla and half & half.  Butter the bread and place in the bottom of a greased 9x13 pan.

Add 1/2 blueberries: sprinkle with cinnamon sugar and 1/2 egg mixture.  Repeat again.  Cover and place in fridge overnight.

Bake at 350 degrees for 45 minutes.

Key Lime Pie (easy)

1 graham cracker crust

1 can eagle brand milk
1/4 cup lime juice
1/4 cup lemon juice
8 oz. cool whip

Mix milk and cool whip then blend juices in slowly. Can add 1 drop green food coloring.
Freeze.

Banana Bars

Bars 

1 1/2 cups sugar

1 cup sour cream

1/2 cup margarine, softened

2 eggs

1 1/2 cups mashed bananas

2 T. vanilla

1 tsp. salt

1 tsp. baking soda

2 cups white flour

Cream sugar, sour cream and margarine.  Add remaining ingredients and mix.  Spread over a large cookie sheet.  Bake at 350 degrees for 20 minutes.  Top with glaze and cut into bars.

Glaze:

2 cups powdered sugar

1/4 cup margarine

1 1/2 tsp. vanilla

2 T. hot water

Combine ingredients and mix to desired consistency.

Chicken Noodle Soup

I got this recipe from a friend and she served it over mashed potatoes.  It was delicious!

Place chicken in large saucepan.  Cover with cold water; add 1 tsp. salt. Bring to a boil slowly and simmer until chicken is tender.  Remove scum from the surface as it forms.  Remove chicken from water and let it cool enough to handle it.
Add:
3 celery stalks, diced
1 large onion, diced
1 carrot, diced
pepper to taste
bullion cubes to taste, (chives, leeks and dill weed can also be added-I don't ever use these).

Shred chicken and add to broth.  Also add homemade noodles and simmer for 20 minutes.  If you aren't using homemade noodles use: Country Pasta, Homemade style egg pasta noodles.

Noodles:

4 whole eggs
3/4 cup water
1/4 tsp. baking powder
1 tsp. salt
2 1/2 cups flour

Whisk eggs and water until frothy.  Mix salt, baking powder and flour together and combine with eggs.  Add more flour as needed until the dough is still enough to roll out.  Roll out till ver thing.  Let it sit for an hour, then roll it up and cut 1/4 in ch strips and add to chicken stock.

Serve over mashed potatoes!

Lemon Chicken and Rice Soup

4 cups chicken broth
1 can cream of chicken soup
1 lemon (zest and juice)
2 cups cooked shredded chicken
3 cups prepared rice (white or long grain and wild rice)
1 Tablespoon dried parsley
salt and pepper

Bring chicken broth and cream of chicken soup to a simmer.  While that is simmering cook your rice in a separate pan.  Add the chicken, lemon juice and zest, and parsley to the pot and simmer for another 15 minutes.  Add warm prepared rice.  Simmer for 5 minutes.  Serve with a roll or french bread.

Shelly's Menu for the week of Sept 16th 2012

Sunday: Caprese Grilled Chicken with Balsamic Reduction
Green Salad

Monday: Grilled Balsamic Flank Steak
Salad
Oven Roasted Yukon Gold Potatoes

Tues/Wed: Cheesy Chicken and Wild Rice Casserole

Thursday: Leftover Night!

Friday/Saturday: Pizza Night and Date Night!

Frosted Banana Squares...

1/2 c soft butter

1 1/2 c sugar

3 eggs

1 c sour cream

1 tsp vanilla

2 c flour

1 tsp baking soda

1/4 tsp salt

3 med ripe bananas, mashed to equal 1 c

Cream butter and sugar; add eggs, sour cream, and vanilla

Combine flour, baking soda, and salt

Gradually add to cream mixture and stir in mashed bananas

Spread in greased cake pan.  Bake at 350 degrees for 20-25 minutes or until toothpick is clean

Frosting-

8 oz soft cream cheese

1/2 c soft butter

3 3/4 - 4 c powdered sugar

2 tsp vanilla

Beat cream cheese, butter, and vanilla till smooth

Gradually beat in powdered sugar to desired consistency

Spread over cool cake

Spicy Chicken...

4 chicken breasts cut into bite size pieces

2 tbls cooking wine

3 tbls soy sauce

3 tbls cornstarch

Combine wine, soy sauce and cornstarch with chicken, set aside

Prepare and set aside:

4 green onions, include green part cut into 2” pieces

1 tbl dry red chili peppers (I used the crushed red pepper and it worked fine)

2 garlic cloves pressed (I used minced garlic from the jar)

2 jalapenos, chopped

2 tsp salt

1 tsp black pepper

Heat oil to 375 degrees, roll marinated chicken one piece at a time in the cornstarch and set on a cookie sheet.  Cook chicken in hot oil until it turns golden brown.  Remove and put on paper towel to drain.

In another pan, add 2 tbls of oil, heat until hot, stir fry garlic and jalapenos until browned.  Add green onion and chili peppers, cook lightly.  Add chicken, salt and pepper then toss together.  Serve over rice.  

Mongolian Beef...

2 pounds thin sliced lean beef steak

2 tbls cooking wine

4 tbls soy sauce

4 tbls cornstarch

Marinate beef with cooking wine, soy sauce and cornstarch.  Just before cooking add 2 tbls. cooking oil to marinated beef.  This will help separate the beef strips during cooking.  I used the wok but it works  better with a electric fry pan so you have more flat space.  You may also use a fry pan if needed.

Sauce:

3 tbls. soy sauce

3 tbls. oyster sauce (I used this and it tastes great)

3 tbls sugar

Mix together in a small bowl and set aside.  

Cut:

2 tbls fresh ginger

2 cloves garlic pressed (I used garlic from a jar)

6 green onions cut into 3” long strips (include the green part, separate green and white on a plate)

Heat 2-4 tbls oil until hot.  Add the beef, spreading it out, cook undisturbed (if you move the marinade will fall off)  1 to 2 minutes until the bottom is browned.  Turn and cook the other side until brown and meat is cooked.  Transfer cooked meat to a plate and finish cooking the rest of the meat.  Add 2 more tbls. of oil to pan, add garlic, giner and the white part of the green onions.  Stir fry on medium heat for about 1 minute.  Add beef and green parts of the green onion.  Pour sauce over top cooking until thick.  Serve over rice.  

Banana Bread...

1 c. sugar

1/2 c. crisco

1 tsp. soda

3 ripe bananas

2 c. flour

2 eggs

1/4 tsp. salt

1 tsp. vanilla

3 tbs. water

1 c. nuts (optional)

Cream crisco and sugar together.  Add eggs.  Add soda, flour and salt.  Add mashed bananas, vanilla, and water.  

Preheat oven to 375 degrees but turn to 325 degrees when you bake the bread.  I usually use this for two loaves that aren’t too big.  

Bake 30-60 minutes.

This can take a long time so I set the timer for 5 minutes to check each time.    

Halfway Bars...

1 c. and 2 Tbls. butter or shortening

3/4 cup white sugar

3/4 cup brown sugar

4 1/2 eggs, separated- (good luck on the 1./2 egg)

1 1/2 tsp. vanilla 

1 pkg. chocolate chips or a little less

1 1/2 cups brown sugar

3 cups flour (I use presifted)

3/4 tsp. salt

1 1/2 tsp. baking powder

3/4 tsp. soda

Cream together shortening or butter, white sugar, and 3/4 cup brown sugar.  Add egg yolks, vanilla and beat together.  Add dry ingredients and mix together.  Spread in a 9 X 13 inch pan.  Sprinkle with chocolate chips.  

Beat egg whites until stiff.  Add 1 1/2 c. brown sugar gradually and beat well.

Spread evenly over chips and dough.  Bake at 350 degrees for 25 minutes.  Cool and cut into bars.  (I called them Halfway because they are half cookie and half cake.)

Bean Dip...

1 can of black beans, drained

1 can of white beans, drained

1 can of shoepeg corn, drained

1 bunch of cilantro, chopped

2-3 cups of grated cheese--I prefer mozzarella or montery jack

1 can (8 oz) salsa verde

1 can (8 oz) of favorite salsa--we like medium to hot, but any salsa will work

Mix well and season generously with salt.  Bake for 20 minutes at 375 until cheese bubbles.  Serve with tortilla chips.  

Baked French Toast...

Kneaders cinnamon swirl bread 
5 eggs
1 1/2 cups milk

Cut the loaf into  1-2 inch chunks.  In separate bowl mix together eggs and milk.  Let the bread soak in egg mixture for about 20 minutes, then put in 8x8 pan and bak at 350 for about 40 minutes or until browned and set.   Can double in needed. Serve with Buttermilk/Caramel syrup.

Buttermilk/Caramel Syrup...

3/4 cup buttermilk
1 cup sugar
1 stick butter
1 T corn syrup
1 tsp baking soda
1 tsp vanilla

Combine all ingredients, except vanilla, in large saucepan. (Make sure you use a big pan because this will expand like crazy before it cooks down!)

Bring mixture to a boil & reduce heat to low. (keep it still bubbling) Stir frequently for 10 or so minutes or until syrup becomes a golden brown. Remove from heat & stir in Vanilla. Enjoy!

Breakfast Quiche...

Ingredients:

• 1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
• 1 egg white, lightly beaten
• 1/2-1 cup diced ham (depends on how much you like)
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar jack cheese 
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease well the bottom and sides of a 9-inch pie pan.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, cheddar, ham, salt &pepper. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 30-35 minutes. (I stuck a toothpick in the center & wiggled it around to see if the center seemed set or runny. And it will definitely be browned on top) Cool the tart for 10 to 15 minutes. Serve warm or at room temperature.

*I have found the cheapest place to get the mascarpone & gruyere is at Winco. I know they are not as common of cheeses to use and a little pricier, but they sure make it yummy!

Hawaiian Chicken...

1/4 Cup Worcestershire Sauce

2 Tbs onion flakes

2 Tbs dry mustard

1 tsp parsley flakes

1 tsp vinegar

2 tsp oil

1 cup ketchup

1 cup brown sugar

Combine all ingredients and whisk well

Stir in 1/2 can to 1 can pineapple tidbits drained (optional)

4 boneless skinless chicken breast

Put in bottom of 9x13 pan and sprinkle with salt, pepper, and garlic powder

Pour sauce over chicken

Bake for 45 minutes to one hour 

Serve with rice

Sweet and Sour Chicken...

4 chicken breast cut into bite size pieces

Cornstarch

Roll chicken in cornstarch and then cook chicken in a pan drizzled with oil until golden brown and then set on paper towel to drain.

Sweet and Sour Sauce:

1 1/3 cups sugar

2 3/4 tbls cornstarch

1/4 tsp ginger

1/4 cup rice vinegar

2 tsp. chicken bouillon

1 1/4 tbl soy sauce

1 can pineapple tidbits

1 green pepper cut in slices

Drain the pineapple and keep juice.  Add water to equal 1 2/3 cups.  Mix all the dry ingredients together.  In medium sauce pan add dry ingredients along with the liquids.  Mix together well and also add pineapple and green pepper before turning on the heat.  Cook on medium heat until mixture boils and becomes shiny.  Pour sauce over the precooked chicken breasts.  Cover with foil and bake in the oven at 325 degrees for 25 minutes.    

Breakfast Burritos...

1 package original Jimmy Dean ground sausage
Eggs
Mexican Blend Cheese
Favorite Tortillas
Green Pepper (optional)
Onion (optional)
Mushrooms (optional)
Left Over Baked Potatoes cut into thin slices

Brown Sausage and set aside.  Sauté green pepper, onion, and mushrooms until tender.  Set aside and drizzle olive oil and a tablespoon of butter and add sliced potatoes.  Cook until golden brown and warm.  Add back in sauté vegetables.  In separate pan make scrambled eggs.  Assemble burrito with desired amount of eggs, sausage, and potato mixture.  Top with shredded cheese and salsa.

Chicken Parmesan...

4 boneless skinless chicken breast
Egg
Plain Bread Crumbs
Italian Seasoning
Parmesan Cheese
Favorite Red Spaghetti Sauce
Mozzarella Cheese

Trim fat off chicken.  Combine bread crumbs on plate and add Parmesan Cheese and Italian seasoning to taste.  Beat Egg in separate bowl.  Dip chicken in egg and then thoroughly cover with bread crumbs. Spray bottom of 9x13 pan and arrange chicken on bottom off pan.  Preheat Oven to 350 degrees and bake for 45-60 minutes until chicken is no longer pink.  While chicken is cooking warm red sauce in a saucepan on low.  10 to 15 minutes before chicken is done cooking spoon warmed red sauce over the top of the chicken and then sprinkle with mozzarella cheese.  Also have wheat spaghetti cooked and drained when chicken is finished cooking.  Put spaghetti on bottom of plate, and then top with chicken.  Add additional red sauce if needed.  Serve with garlic bread and Green Salad.

Classic Chicken Pot Pie...

Found on www.pillsbury.com

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3

cup butter or margarine

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

• 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• 3Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• 4Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.