Fix it and Forget it Pork Chop Bake

Fix it and Forget it Pork Chop Bake
Pork chops
6-8 med-large potatoes
1 large onion sliced
1-14 oz can chicken stock or 1 chicken bouillon cube dissolved in 1 1/4 C boiling water
1 can cream of chicken soup
3Tbsp flour
2 Tbsp butter plus extra for buttering casserole dish.
1-2 Tbsp olive oil
salt
pepper
Heat large skillet over med-high heat and drizzle the olive oil in the pan. Salt and pepper the chops. Add the chops to the pre-heated pan and brown well on both sides 3-4 minutes per side.  While chops are browning use this time to prep your potatoes. Peel, rinse and dry your potatoes.  Thinly slice each potato about 1/4 inch thick (again, don’t obsess just try to make them uniform).   Thinly slice onion and set aside.  Remove chops from pan and add onions. Let the onions cook in the drippings for 4-5 minutes or until onions are translucent and starting to get a nice caramelized color. Remove from pan.  Melt your 2 Tbsp butter in the same pan and add the flour whisk to make a roux.  Slowly add in the chicken stock and whisk until smooth. Bring to a boil and cook until thickened 1-2 minutes.  Add in the cream of chicken soup and onion. Season with salt and pepper to taste. Turn heat down to low.  Butter a 13×9 (or whatever works for you) casserole dish. And arrange potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers- it will still cook evenly and throughly). Pour sauce over potatoes-no need to mix.  Arrange pork chops over potatoes and cover with foil. Bake in a 350 degree oven for about 65-75 minutes or for more tender chops bake in 300 degree oven for about 3 hours. When finished remove foil and let sit for 10 minutes to give the sauce a chance to thicken.

Disney's Le Cellier Wild Mushroom Beef Filet

Disney's Le Cellier Wild Mushroom Beef Filet
Steak
4 (8oz) filets
salt
pepper
olive oil
Truffle Buerre Blanc
1 Tbsp olive oil
1 shallot, sliced
1 cup dry white wine (I used Pinot Grigio b/c that is what I drink)
1 cup heavy cream
1/4 cup cold unsalted butter, cubed
1 Tbsp truffle oil
1/2 lemon, juiced
salt
pepper
Roasted Mushrooms
1/2 lb sliced mushrooms
1 shallot, sliced
1/4 cup minced garlic
1/4 olive oil
2 Tbsp unsalted butter
For mushrooms:
Preheat oven to 400.  Toss mushrooms, shallots and garlic in olive oil. Place on baking sheet and bake for 20 minutes.  Melt butter in a saute pan, add roasted mushrooms and sauté for 3-5 minutes.
For truffle beurre blanc:
Heat oil in a medium saucepan; add shallots and cook until translucent.  Add wine and simmer until reduced by 90% - about 10 minutes.  Add cream and simmer until reduced by 75% - about 12 minutes.  Remove from heat and whisk in butter, a few pieces at a time. Whisk in truffle oil. Stir in lemon juice, salt and pepper to taste. Keep warm until ready to serve.
For steaks:
Grill steaks until desired temperature. We prefer medium rare.  If you want to cook the steak on the stove top, follow this recipe for Perfect Steakhouse Filets.
To serve:
Place steak on plate. Top with mushroom and drizzle with about 2 tablespoons of beurre blanc.

Candy Corn Butterfingers

Candy Corn Butterfingers
1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Queso Cookies

Queso Cookies
2 sticks of butter, softened
2 cups of grated white cheddar cheese
2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of cayenne pepper
1 can of Ro-Tel, drained
Preheat oven to 350. Mix the cheese and butter together. Add the flour, salt, cayenne and tomatoes and stir until it becomes a ball.  For cookies, form the dough into marbles and press with a fork.  For straws, roll out the dough into a rectangle that is 1/4 inch thick, and using a pizza cutter, cut the dough into rectangles 2"x1" rectangles. Poke four holes in the top of each cheese straw with a fork.  Bake on a parchment-lined cookie sheet for 20 minutes. Cool and then serve. Makes three dozen.

Ground Beef & Baked Bean Casserole

Ground Beef & Baked Bean Casserole
1 pound ground beef
1/4 cup dried minced onion flakes
2 15-ounce cans Pork & Beans
6 Tbsp ketchup
1/4 cup packed light brown sugar
1 tablespoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 slices precooked bacon
Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray; set aside.  In a large skillet, cook the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.  In a large bowl, combine the beef with the remaining ingredients except the bacon; mix well. Pour beef mixture into casserole dish; arrange the bacon slices on top. Cover with a lid or aluminum foil. Bake about 45 minutes or until thick and bubbly.

Jalapeno Dip

Jalapeno Dip
16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
1 whole lime, juiced
2-4 Tbsp milk
Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!

Weeknight Enchiladas

Weeknight Enchiladas
1 pound ground beef
1 small onion, chopped
1 can tomato soup
1 (10 oz) can mild enchilada sauce
8 (7-8 inch) flour tortillas
2 cups shredded Cheddar or Monterey Jack cheese
sour cream
Cook beef and onion in large skillet over medium high heat until meat is browned, stirring until crumbled; drain and return to skillet.  Stir soup and enchilada sauce into meat mixture.  Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese.  Roll up tortillas, place, seam side down, into 9x13 pan.  Pour remaining meat mixture over tortillas.  Cover and bake at 350 for 20 minutes.  Uncover and sprinkle with remaining cheese, bake 5 more minutes.  Serve with sour cream.

Pimento Cheese Muffins

Pimento Cheese Muffins
1 1/2 cups Bisquick
3/4 cup buttermilk
1 1/2 Tbsp sugar
1 cup pimento cheese
Preheat oven to 425. Spray a mini muffin pan with cooking spray. Set aside.  Combine Bisquick, sugar, buttermilk and pimento cheese. Add a few tablespoons more of buttermilk if dough is too thick.  Scoop a heaping tablespoon of dough into each well of mini muffin pan.  Bake for 10-12 minutes.

Cream Cheese Chicken Enchilada Stuffed Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers
olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
coarse salt and fresh black pepper
1 cup corn
1 cup cooked brown or white rice
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
4 ounces cream cheese
1/2 cup sour cream, plus more for serving
Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.  Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, and 1 + 1/2 cups of the cheese.  In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.  Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.  Preheat oven to 400 degrees F. Grease a large roasting pan.  Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.  Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.  Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.  Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.  Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

Creamy Chicken and Pasta

Creamy Chicken and Pasta
1 package (16 oz) bow tie pasta
3 cups cooked chicken, shredded or cut into bite-sized pieces
1 red bell pepper, diced
1 tablespoon olive oil
2 cans (10.75 oz each) cream of chicken soup
1 (10 oz) bag frozen peas
1 1/2 cups milk
1 teaspoon garlic powder
1/2 teaspoon salt (more or less to taste)
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
1/2 cup cheddar cheese.
Cook pasta according to directions on package. In a large pot, heat olive oil over medium heat. Add red peppers and saute for a couple of minutes (until tender). Add in the soup, peas, milk, garlic powder, salt and pepper to the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.

Bean and Cheese Dip

Bean and Cheese Dip
1 (15 ounce) can refried beans
1 cup salsa
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
3/4 cup sour cream
1 (3 ounce) package cream cheese, softened to room temperature
1 Tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips
Heat refried beans and salsa in a saucepan over medium heat until heated through.  Stir in cheddar cheese, monterey jack cheese, sour cream, cream cheese, chili powder and ground cumin.  Cook while stirring continuously, until heated through.  Serve with tortilla chips.

Creamy Chicken Lasagna

Creamy Chicken Lasagna
3 boneless, skinless chicken breasts
6 uncooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
Italian seasoning, to taste
Bring a large pot of water to a boil.  Cook lasagna noodles for 8-10 minutes, drain, rinse in cold water and set aside.  Place chicken in a saucepan and boil for about 20 minutes, or until cooked through.  Remove from saucepan and shred.  Preheat oven to 350 degrees.  Dissolve the bouillon cube in hot water.  In a large bowl, combine chicken, bouillon water, cream cheese and 1 cup mozzarella.  Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish.  Cover with the chicken mixture and top with 3 lasagna noodles. Repeat layers.  Top with remaining sauce and mozzarella.  Sprinkle on Italian seasoning , to taste.  Bake for 45 minutes.

Gooey Butter Cookies

Gooey Butter Cookies
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).  In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.  Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Hot Muffuletta Dip

Hot Muffuletta Dip
1 (8 ounce) package cream cheese, softened
1 cup cubed salami
1 (6 ounce) jar pitted green olives, drained
1/2 cup roasted red peppers, drained and chopped
1/2 cup drained giardiniera ( pickled carrots, cauliflower, celery, and hot peppers)
4 ounces provolone cheese, cubed
1 clove garlic, minced
1 teaspoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).  Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.  Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

Buffalo Chicken Casserole

Buffalo Chicken Casserole
3 cups shredded cooked chicken
2 tablespoons cayenne pepper sauce
1/3 (16 ounce) package rotini pasta, cooked and drained
1 stalk celery, sliced
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup blue cheese salad dressing
1 cup shredded Monterey Jack cheese
Heat the oven to 350 degrees F. Lightly grease an 11x8x2-inch baking dish.  Stir the chicken and pepper sauce in a large bowl. Stir in the rotini, celery, soup, dressing and 1/2 cup cheese. Spoon the chicken mixture into the baking dish. Sprinkle with the remaining cheese.  Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted.

Roasted Red Pepper Chicken Milano

Roasted Red Pepper Chicken Milano
1 tablespoon butter
2 cloves garlic, minced
1 cup chicken broth, divided
1/2 cup chopped roasted red peppers
1 cup heavy whipping cream
3 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces fettuccine
Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.  Pour cream into broth mixture; bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.  Season both sides of chicken breasts with salt and pepper.  Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.  Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce; stir in basil.  Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.  Add a mix of cornstarch and water to thicken the sauce.

Beef Tips & Noodles

Beef Tips & Noodles
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Preheat oven to 400 degrees F (200 degrees C).  In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.  Bake in a preheated oven for 1 hour.  While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Balsamic Mozzarella Chicken

Balsamic Mozzarella Chicken
10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.  Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.  Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Dill Cucumber Dip

Dill Cucumber Dip
1 (8 ounce) package cream cheese, softened
2 cucumbers - peeled, seeded and chopped
1 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon dried dill weed
1/2 teaspoon hot pepper sauce
Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

Lemon-Pepper Zucchini

Lemon-Pepper Zucchini
2 zucchini, cut into 1/2-inch slices
3 tablespoons butter, melted
2 tablespoons lemon pepper
Preheat oven to 400 degrees F.  Place zucchini slices on a baking sheet and brush with melted butter. Season with lemon pepper.  Bake in preheated oven for 20 to 25 minutes, or until tender.

Chicken Tortilla Soup

Chicken Tortilla Soup
1 lb. chicken
1 (15 oz.) can crushed or diced tomatoes
1 (10 oz.) can enchilada sauce
1 medium onion
1 (4 oz.) can diced green chilies
1 (14½ oz.) can chicken broth
1 (15 oz.) can whole kernel corn or 10 oz. bag of frozen corn
1 clove garlic, minced
1 Tb. dried chopped cilantro
2 cups water
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4- 5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese.

Zucchini Casserole

Zucchini Casserole
6 (6-inch) zucchini
1 pkg. spaghetti mix
1 tsp. oregano
2 Tb. parsley flakes
¼ cup butter
2 cups bread cubes
2 to 4 tomatoes, sliced
1 (8 oz.) pkg. mozzarella cheese, cubed
Parmesan cheese
Quarter squash lengthwise and parboil 15 minutes. Prepare spaghetti sauce according to directions. Add oregano and parsley. Melt butter in skillet and add bread cubes. Toss until golden brown. In casserole dish arrange squash and spoon part of sauce over. Sprinkle with Parmesan and half of the bread cubes. Top with mozzarella and tomatoes. Add remaining sauce, Parmesan, and bread cubes. Bake for 30 to 45 minutes at 375° until casserole is bubbly.

Wet Burritos

Wet Burritos 
Ground beef or chicken seasoned with taco seasoning (chicken in our favorite)
8 tortillas
1-2 c cheese
1 c sour cream
Rice a roni Spanish mix prepared
1 can refried beans
1 can green enchilada sauce
Spray a 9x13 pan with cooking spray and then place a small layer of enchilada sauce on bottom of pan. Take a flour tortilla and place a layer of beans, meat, rice, sour cream, and cheese. Fold ends in and roll then set in pan. Repeat with all 8 tortillas. Dump the remaining enchilada sauce over the top of burritos and bake at 350 for 20 minutes covered and then remove foil and bake for 10 more minutes or until slightly browned.

Chicken Enchilada Soup

Chicken Enchilada Soup
4 chicken breast
16 oz can enchilada sauce
20 oz can crushed tomatoes
20 oz can pinto beans
1 can of Rotel
15 oz can black beans
15 oz can Southwest style beans
15 oz can corn
1 onion, thinly sliced
Add to crock pot: 4 chicken breasts, enchilada sauce, crushed tomatoes, pinto beans, Rotel, black beans, southwest style beans, corn, and onion, sliced thinly.  Cook 3-5 hours on high. Serve topped with shredded cheese, sour cream, and crumbled tortilla chips.

Buffalo Chicken Bubble Up

Buffalo Chicken Bubble Up
1 can (12oz) refrigerated flaky biscuits (Pillsbury Grand's Jr)
2 cups cooked chopped chicken
4-6 Tbsp wing sauce
1 cup Alfredo sauce
1/3 cup cooked chopped bacon
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Preheat oven to 375. Spray a 9x13-inch pan with cooking spray.  Toss chopped chicken with buffalo sauce.  Cut biscuits into quarters. In a large bowl, toss biscuits with Alfredo sauce, bacon, chicken and half of cheese. Pour mixture into prepared 9x13-inch pan. Top with remaining cheese.  Bake for 25-30 minutes.

Homestyle Macaroni Salad

Homestyle Macaroni Salad
2 cups macaroni
1 red bell pepper, diced
2 stalks celery, diced
1/2 red onion, diced
1/2 cup mayonaise
1/2 cup sour cream
1 1/2 tablespoons vinegar
2 teaspoons mustard
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Cook macaroni according to package directions; rinse under cool water.  To macaroni add bell pepper, celery, and onion.  Combine mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper.  Pour dressing over salad and mix thoroughly.  Chill before serving.

Baked Potato Soup

Baked Potato Soup
4 tablespoons butter
1/4 cup onion, finely diced
6 potatoes, peeled and cubed
2 cups chicken broth
1/2 pint half-and-half
½ pound bacon, cooked and crumbled
1 cup shredded cheddar cheese
salt and fresh ground pepper to taste
optional toppings - extra bacon, extra cheese, sour cream, chives, salt and pepper
In a large stock pot saute onion in butter until tender. Add potatoes, chicken broth and enough water to just cover potatoes. Bring to a boil; lower heat and simmer until potatoes are cooked. Add half and half and bacon. Add cheese and stir until completely melted. Add salt and pepper to taste. Serve with choice of traditional baked potato toppings and enjoy!

Southwest Chicken Corn Chowder

Southwest Chicken Corn Chowder
1 small onion, chopped
1 garlic clove, minced
1 teaspoon oil
1 1/2 cups chicken broth
1 can condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
salt and pepper to taste
shredded cheddar cheese
chopped cilantro
Saute onion and garlic in oil until tender. Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro and enjoy!

Greek Chicken Penne

Greek Chicken Penne
2 cups uncooked penne pasta
1/2 cup sun-dried tomatoes (not packed in oil)
1 1/2 cups boiling water
1 small onion, chopped
3 tablespoons butter
1/4 cup flour
1 1/2 cups chicken broth
3 cups cubed cooked chicken breast
1 cup (4 ounces) crumbled feta cheese
1 cup artichoke hearts, rinsed, drained and chopped
1/3 cup Greek olives, sliced (I just used regular black olives)
2 tablespoons minced fresh parsley
1/4 teaspoon Greek seasoning*
Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. In a large sauce pan, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.

One-Pan Chicken Enchilada Pasta

One-Pan Chicken Enchilada Pasta
2 tablespoons of olive oil
1/2 of medium yellow onion, diced
2 cloves of garlic, minced
1 pound of boneless skinless chicken breasts, diced into 1 inch pieces
1/2 teaspoon of kosher salt and freshly ground pepper to taste
4oz can of fire-roasted diced green chiles
1 19 oz can of green chile enchilada sauce, medium or mild
1 14oz can of low-sodium chicken broth
1/2 pound of dried, uncooked rotini pasta, about 2 1/2 cups
1/4 cup of sour cream
2 cups of freshly shredded monterey jack cheese
fresh cilantro for garnish
Sautee onions and garlic in olive oil until they start to soften.  Season chicken breasts with salt and pepper.  Add chicken to pan and cook until it starts to brown.  Add can of green chilies to pan and cook about another minute.  Add enchilada sauce, chicken broth, and pasta to the pan.  Bring mixture to a boil, then cover and reduce heat to low.  Let pan simmer, covered for 15-20 minutes until pasta is tender.  Remove pan from heat and stir in sour cream.  Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so.  Optional - Sprinkle with freshly chopped cilantro.

Baked Tortellini Casserole

Baked Tortellini Casserole
2 tablespoons of olive oil
1 pound of lean ground beef 97/3
Small yellow onion, diced
2 garlic cloves, minced
1 28oz can of crushed tomatoes, or whole peeled tomatoes crushed by hand
1 8 oz can of tomato sauce
1 teaspoon of kosher salt
Freshly ground black pepper to taste
1 24 oz package of fresh cheese tortellini
3 cups of freshly grated mozzarella cheese
Sautee onions and garlic in olive oil, until soft.  Add ground beef and season with salt and pepper.  Once beef is cooked through, stir in tomatoes and tomato sauce.  Stir in uncooked, fresh tortellini and 1 1/2 cups of mozzarella cheese.  Transfer to casserole dish and sprinkle remaining cheese over the top.  Cover tightly with foil and baked at 350 degrees for about 30 minutes.

Slow Cooker Chicken and Gravy

Slow Cooker Chicken and Gravy
1lb. boneless skinless chicken breasts
2 pkts dry chicken gravy mix (0.87oz ea)
1 can cream of chicken soup (10 3/4oz )
2 cups of water
1/8 tsp black pepper
Put the gravy packets, cream of chicken soup, water and pepper in your slow cooker.  Whisk until the gravy is as smooth as you can get it.  Add the chicken breasts.  Cook on low for 8 to 10 hours.  Serve over mashed potatoes or rice.

Peanut Butter Cookies

Peanut Butter Cookies
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter OR butter flavor Crisco
1 tsp vanilla
1/2 cup creamy peanut butter
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup Reese’s Pieces (optional)
Preheat oven to 350 degrees.  In a large bowl, mix together the brown sugar, sugar and butter until light and fluffy. Add in the egg, vanilla, and peanut butter. Continue mixing until incorporated.  Slowly add the flour, salt and baking soda. Mix until combined. Stir in Reese’s Pieces, if desired.  Using large scoop (about 3 TBSPs) drop dough onto cookie sheet, leaving about 3 inches in between. Bake for about 10-12 minutes or until golden.

Cheeseburger Chowder

Cheeseburger Chowder
1 pound lean ground beef
2 medium potatoes, peeled and cubed, about 2 cups
1/2 cup chopped celery
1/4 cup chopped onion
2 TBSps chopped green pepper
1 TBSP beef bouillon granules or beef base
1/2 tsp salt
1 1/2 cups water
2 1/2 cups milk
3 TBSPs flour
1 cup shredded sharp Cheddar cheese
In a 3 to 4-quart saucepan brown beef. Drain off excess fat. Stir in cubed potatoes, chopped celery, chopped onion, chopped green pepper, bouillon or base, salt, and 1 1/2 cups water. Cover and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.

Microwave Peanut Brittle

Microwave Peanut Brittle
1 1/2 cups salted peanuts
1 cup sugar
1/2 cup light corn syrup
1 TBSP butter
1 tsp vanilla
1 tsp baking soda
Grease a baking sheet and set aside. In a glass bowl combine peanuts, sugar, and corn syrup. Microwave on high for 6 minutes. Stir in butter and vanilla and microwave for 2 more minutes.  Stir in baking soda until light and foamy. Pour onto baking sheet and spread thin. Cool completely and break into pieces. Store in an airtight container.

Peanut Butter Fudge

Peanut Butter Fudge 
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 jar (7oz.) marshmallow creme
In a saucepan, bring sugar and milk to a boil. Boil for 3 minutes stirring occasionally. Add peanut butter and marshmallow creme; mix well. Quickly spread into a buttered 8 inch square pan. Chill until set. Cut into squares.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
1 1/4 cups sour cream
1 1/4 cups green salsa
2 cups chicken, cooked and shredded
1/4 cup onion, chopped
1/2 tsp cumin
8-10 (12in.) tortillas
1 1/2 cups shredded Mexican cheese, divided
In a medium bowl combine sour cream and salsa. Stir to combine. Spread a small amount of mixture in the bottom of a 8x12in. baking dish. Measure out 1 cup of the remaining sauce and set aside.  Add chicken, onion, cumin, and 1/2 cup of shredded cheese to sauce in bowl. Mix well.  Spoon heaping 1/4 cup of chicken mixture into each tortilla. Roll up and place seam sides down in baking dish. Spread reserved 1 cup of sauce onto the top of the enchiladas. Sprinkle with reamaining 1 cup of cheese.  Bake in preheated 350 degree oven for 25-30 minutes or until bubbly.

Banana Cream Cheesecake

Banana Cream Cheesecake
1 pkg white cake mix, divided
4 eggs, divided
3 TBSP oil
2/3 cup packed brown sugar, divided
2 large bananas, sliced
2 (8oz.) pkgs cream cheese, softened
2 TBSP lemon juice
1 1/2 cups milk
1 1/2 cups cool whip, thawed
Heat oven to 300ºF. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas.  Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be very thin.) Pour into crust.  Bake 45 to 50 to min. or until center is almost set. Cool. Refrigerate 4 hours. Top with cool whip. Refrigerate leftovers.

Disney's Le Cellier Cheddar Cheese Soup

Disney's Le Cellier Cheddar Cheese Soup
1/2 lb bacon, chopped into 1/2-inch pieces
1 medium red onion, finely chopped
3 celery ribs, finely chopped
4 Tbsp butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 lb grated white cheddar cheese
1 Tbsp Tabasco sauce
1 Tbsp Worcestershire sauce
1/2 cup warm beer
salt and pepper to taste
chopped scallions or chives, for garnish
Stir bacon over medium heat for about 5 minutes, or until lightly browned, in a 4 or 5-quart Dutch oven.  Add onion, celery, and butter and sauté until onion softens, about 5 minutes.  Add flour and stir constantly for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.  Add milk and continue to simmer for 15 minutes. Do not boil after adding milk.  Remove from heat and stir in cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until cheese is melted and soup is smooth. Stir in warm beer. If soup is too thick, thin with some warm milk.  Serve hot, garnished with chopped scallions or chives and additional bacon.

Sausage and Grits Chowder

Sausage and Grits Chowder
1 lb sausage
2 cans Cream of Potato soup
1 (14.75 oz) can cream corn
3 cups milk
1 Tbsp cajun seasoning
1/2 cup quick grits
1 1/2 cups water
In a small saucepan, bring 1 1/2 cups of water to a boil. Stir in 1/2 cup of quick grits. Cover and reduce heat to low. Cook for 5 minutes, until grits are done, stirring often.  Brown sausage over medium-high heat in a 4- to 5-quart Dutch oven. Stir in Cream of Potato soup, cream corn, 2 1/2 cups milk and cajun seasoning. Stir in cooked grits. If soup is too thick, add more milk. Simmer over low heat until heated through, approximately 10 minutes.

Ooey Gooey Chocolate Peanut Butter Cakes

Ooey Gooey Chocolate Peanut Butter Cakes
1 (18 1/4-ounce) package chocolate cake mix (I used Devil’s Food)
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
Preheat oven to 350 degrees F.  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth.  Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter 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.

Funyun Chicken

Funyun Chicken
2 boneless chicken breast
2 oz. Funyuns Onion Flavored Rings
1 egg, beaten
1 tsp. onion powder, or more to taste
1/8 tsp. black pepper
2 dashes garlic powder, or more to taste
2 dashes salt, or more to taste
Preheat oven to 375 degrees.  In a large sealable plastic bag, combine Funyuns, and seasonings. If you like, add extra seasonings to taste. Seal the bag and crush the chips until they're mostly reduced to a breadcrumb-like consistency. Transfer the seasoned crumbs to a plate, and set aside. Pour egg into a small bowl, and set that aside as well.  Prepare a large baking sheet by spraying with nonstick spray.  Take a chicken and dunk it in the egg -- use a spoon to distribute the egg over all of the chicken. Gently shake the chicken to remove any excess liquid, and then lay the chicken in the seasoned crumbs. Rotate the chicken, pressing it into the crumbs, until it is evenly coated. Use your fingers or a spoon to add and pat crumbs onto any bare spots on the chicken. Transfer to the baking sheet.  Bake in the oven for 25 - 30 minutes, until chicken is cooked through and coating is crispy. Allow to cool for a few minutes, and then enjoy!

FRENCH'S® CRUNCHY ONION CHICKEN

FRENCH'S® CRUNCHY ONION CHICKEN
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
1 tsp seasoning salt
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper. Sprinkle seasoning salt over chicken and into egg. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Bake at 400°F for 25 min. or until no longer pink in center.

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder (I used fresh minced garlic)
1/4 cup grated parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

Buffalo Chicken Pasta

Buffalo Chicken Pasta
1 pound chicken, seasoned with lemon pepper
1/2 pound penne pasta, cooked and drained
2 tsp olive oil
1 shallot, chopped
2 garlic cloves, minced
8 oz tomato sauce
3 Tbsp wing sauce
1 Tbsp Worcestershire
Season chicken with lemon pepper, cook and chop (I used my Deep Covered Baker and cooked on High for 8 minutes). In a large skillet add olive oil, shallot and garlic. Saute for 3 minutes. Add worcestershire, tomato sauce, wing sauce and chicken to skillet. Simmer over medium-low heat for 20 minutes. Toss in cooked penne pasta. Top with cheese of your choice - I used an Italian cheese blend.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
2 boneless skinless chicken breast
1/2 bottle Lawry's mesquite marinade with lime juice
1 can Rotel tomatoes and green chilies, drained and pulsed in food processor or blender
1 (8 oz) pkg 1/3 less fat cream cheese, cut up and softened
8 (8″) flour tortillas
2 cups shredded Pepper Jack cheese
1 pint half and half (or whipping cream)
Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside.  Preheat oven to 350. Spray 9×13 baking dish with Pam. In a large sauce pan, combine rotel, cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Pepper Jack cheese, and drizzle with half and half. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Chicken & Roasted Garlic Risotto

Chicken & Roasted Garlic Risotto
4 skinless, boneless chicken breast halves (about 1 pound)
1 tablespoon butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.  Stir the soups and water in the skillet and heat to a boil. Stir in the rice and peas. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.

Buffalo Lime Chicken

Buffalo Lime Chicken
1 lb boneless chicken breasts or tenders
1 cup Frank's hot sauce or wing sauce
1/4 cup lime juice
2 cloves garlic, minced
2 Tbsp olive oil
1/4 tsp salt
Whisk together hot sauce, lime juice, garlic, oil and salt. Pour over chicken and marinate a few hours to overnight.  Remove chicken from marinade and sauté or grill until done.

BBQ Pot Roast over Cheddar Ranch Grits

BBQ Pot Roast over Cheddar Ranch Grits
Roast
2 tsp garlic salt
1/2 tsp pepper
1 (4-5 lb.) boneless chuck roast, trimmed
1 (12 oz) can coke
1 (12 oz) bottle chili sauce
2 Tbsp worcestershire sauce
2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup milk
Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker.  Combine coke, chili sauce, worcestershire and hot sauce; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.  Remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.  Combine cornstarch and milk, stirring well; stir into slow cooker. Cook, uncovered on high 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.

Grits
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
2 Tbsp Ranch dressing mix
1 1/2 - 2 cup shredded cheddar cheese
In a medium pan, bring chicken broth to a boil.  Slowly stir in grits.  Reduce heat to medium low.  Cook 5 minutes, stirring occasionally  Stir in Ranch mix and cheese.  Cook until cheese is melted.  Serve immediately.

New Orleans Roast Beef Po-Boy

New Orleans Roast Beef Po-Boy
2-3 lb pot roast
4 Tbsp Cajun seasoning
1 packet brown gravy
1 can beef broth
3-4 Tbsp cornstarch
French bread
shredded lettuce
tomato slices
pickles
mayonnaise
Place roast in slow cooker. In a bowl whisk together the beef broth with cajun seasoning and brown gravy mix. Pour the mixture over the roast.  Cook on LOW for 8-12 hours or on HIGH for about 4-1/2 hours. Remove roast from slow cooker and shred. In a small bowl, combine cornstarch with a little water. Whisk in cornstarch to thicken gravy. Return meat to crockpot.  To assemble po-boys: Split french bread in half. Place meat on half of bread. Slather mayonnaise on other half of bread and top with shredded lettuce, tomato slices and pickles.

Taco Soup

Taco Soup
1 lb of ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon of cumin
1 teaspoon of chili powder
8 ounces of cream cheese
2 10 ounce cans of Rotel tomatoes
1 can of beef broth
3/4 – 1 cup of heavy cream
Brown your ground beef and drain off the excess fat.  Add in the minced garlic and onion and cook until the onion is clear.  Add in your spices (cumin & chili powder) and let cook at minute.  In the meantime, cube your softened cream chess.  Add the cream cheese to the meat mixture and combine until the cream cheese has melted.  Once the cream cheese completely coats the meat mixture, add your 2 cans of Rotel, 1 can of beef broth, and 3/4-1 cup of heavy cream (depending on how creamy you like it).  Stir well, bring to a slow boil, and you’re done!

Buffalo Chicken Spaghetti

Buffalo Chicken Spaghetti
16 oz spaghetti
3 cups cooked, chopped chicken
2 cups chicken broth
8 oz cream cheese (can use light)
1/3 – 1/2 cup Frank’s hot sauce (more or less to taste)
1/2 cup cheddar cheese
1 cup Ranch dressing
green onions
cheddar cheese
Cook spaghetti according to package directions, drain.  In a large sauce pan, combine chicken broth, cream cheese, hot sauce, cheddar cheese and Ranch. Stir until cream cheese is melted and sauce is warm. Add chicken and toss with spaghetti.  Serve with green onions and more cheddar cheese if desired.

Crockpot Buffalo Chicken Chili

Crockpot Buffalo Chicken Chili
1 pound of ground chicken
1 can white navy beans, drained and rinsed
4 cups chicken broth
1/4 - 1/2 cup buffalo wing sauce (start with 1/4 cup and add more at end if needed)
1 package ranch dressing mix
1 cup frozen corn kernels
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dried cilantro
1/4 teaspoon salt
8 oz cream cheese
Blue cheese crumbles (optional)
Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble).  Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine.  Add block of cream cheese on the top and cover.  Cook on high for 4 hours or low for 8.  Stir to incorporate cream cheese and add additional wing sauce as desired.  Top individual bowls with blue cheese crumbles if desired.

Black-eyed Pea Cornbread

Black-eyed Pea Cornbread
1 tsp. butter
1 lb. pork sausage
1 medium onion, diced
1 cup white plain cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
8 oz. (2 cups) grated Cheddar cheese
1 (15-oz.) can black-eyed peas, drained
1 can cream-style corn
1 can Ro-tel tomatoes
Preheat oven to 350 F. Grease a 9-by-13-inch baking dish with butter. Brown sausage in a large skillet. Add onions, sweat (cook over medium-low heat until translucent) and drain. Whisk together meal, flour, salt and baking soda in a large bowl. Beat eggs, buttermilk and oil together in a medium bowl. Add egg mixture to meal mixture, stirring until just moistened (will be lumpy). Stir in sausage mixture, cheese, peas, corn and tomatoes. Pour into baking dish, smoothing top. Bake until golden brown, about 50 to 60 minutes. Allow to cool 10 minutes before serving.

Balsamic Vinegar Tomato Salad

Balsamic Vinegar Tomato Salad
5 tomatoes of different varieties
1 large onion thinly sliced
3 tablespoons virgin olive oil
1-2 tablespoons balsamic vinegar ( start with one)
Pepper to taste
garlic powder to taste
dried basil leaves (or fresh, whatever is on hand)
Slice up washed tomatoes. Arrange along with sliced onion overlapping. Sprinkle with vinegar and oil. Sprinkle with basil, pepper and garlic powder.

BANANA CREAM COOKIES

BANANA CREAM COOKIES
1 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 banana, smashed
 3.4 oz package banana cream instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups white chocolate chips
Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.  In a large bowl mix together flour, baking soda, salt, and banana cream pudding mix. Set aside.  In your mixer cream together butter, sugar and brown sugar.  Add eggs and vanilla, mix.  Add in banana and mix.  Add your bowl of dry ingredients.  Mix together and lastly add the white chocolate chips.  Bake for about 10 minutes or until slightly golden.  Let cool for about half an hour (to really let the flavor sink in) and enjoy!

Strawberry Cheesecake Twinkie Shortcake

Strawberry Cheesecake Twinkie Shortcake
About 15 Twinkies
8 oz block of cream cheese, slightly softened
7 oz (half of a 14 oz can) sweetened condensed milk
1 tsp almond extract
1 tsp lemon extract
16 oz Cool Whip (thawed), divided
roughly 2 lbs fresh strawberries, sliced
Line a 9 inch springform pan with plastic wrap.  In the bowl of your mixer, using the whisk attachment, beat the cream cheese until smooth. Add sweetened condensed milk and extracts, beating on medium speed until smooth and combined, scraping against the side of the bowl as needed. Fold in HALF of the Cool Whip and all the sliced strawberries.  Line perimeter of pan with Twinkies that have been cut in half vertically and horizontally. Line up against the side of the pan standing up with the cream center facing in. Spread half of your strawberry mixture in the bottom of the pan.  Layer more Twinkies, split VERTICALLY (they should be full length, with the cream exposed) on top of the strawberry filling. You may have to cut a few horizontally to fill spots, but it's okay if there are empty spaces here and there.  Repeat with the rest of the strawberry filling, and top with one more layer of split Twinkies. Cover with plastic wrap and refrigerate, preferably overnight, but at least a few hours.  Turn onto a plate and remove pan and wrap. Cover with remaining Cool Whip and serve!!