Fruit Dip

Ingredients
1 carton cream cheese, softened
1 small jar marshmallow creme

Preparation
Mix ingredients together until smooth. Serve with fruit.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Ingredients

Extra virgin olive oil

1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

2 cups chicken stock, storebought

1 jar roasted tomatillo chile salsa (green salsa)

Chopped cilantro leaves

1 deli roasted chicken (about 3 pounds), boned, meat shredded

Salt

Freshly ground black pepper

10 large flour tortillas

1/2 pound Monterey Jack cheese, shredded

2 cups sour cream

Chopped tomatoes, sour cream, guacamole, and cilantro leaves, for garnish

Preparation

1. Preheat oven to 350. 

2. Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. 

3. Add the garlic and cumin, then cook for a further minute. 

4. Sprinkle on the flour, and stir to ensure the flour doesn't burn. Then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. 

5. Turn off the heat, add half of the roasted tomatillo chile salsa, the sour cream and the chopped cilantro, then fold in the shredded chicken meat. 

6. Season, to taste, with salt and pepper.

7. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. 

8. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). 

9. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. 

10. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla, followed by a sprinkle of the shredded cheese. 

11. Fold the tortilla over the filling, and roll like a cigar to close it. Place the tortilla in the baking dish, and continue to do the same with all the tortillas. 

12. When the dish is full, top with the remaining salsa and shredded cheese. 

13. Bake uncovered for about 30 minutes until bubbly and cracked on top.

14. Garnish with cilantro and tomato, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Pina Colada Cake

Ingredients - Cake
1 pkg white cake mix
1 cup sour cream
3 large eggs
1/4 cup vegetable oil
1 15-oz can cream of coconut
2 tblsp pineapple liqueur, optional

Preparation - Cake
Combine cake mix, sour cream, eggs, and oil in large mixing bowl. Add cream of coconut and liqueur. Mix well with mixer.

Bake cake according to package directions. Cool for 10 minutes on a wire rack. Frost with below frosting.

Ingredients - Frosting
2 cups powdered sugar
1 pkg cream cheese, softened
1 tsp vanilla
1 8-oz can crushed pineapple, drained well* -- JUICE RESERVED
1 tblsp pineapple juice (from above)

Preparation - Frosting
Beat powdered sugar, cream cheese, and vanilla until combined.

Mix 1 tblsp pineapple juice into powdered sugar mixture. Add drained pineapple chunks to powdered sugar mixture (use more juice if necessary to thin). Frost cake.

*Drain pineapple very well. Squeeze out excess juice before adding to powdered sugar.

Manger Munch

Ingredients
1 brick almond bark
1 box Golden Grahams cereal
Peanuts

Preparation
Mix cereal and peanuts in large bowl. Melt almond bark according to package directions. Pour melted almond bark over cereal mixture and stir until evenly coated. Dump onto wax paper and allow to cool. Break into pieces and store in airtight container.

NOTE: Can also add small pretzels, raisins, dried fruit, etc.

Puppy Chow

Ingredients
9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/2 stick butter or margarine
1/4 tsp vanilla
1 1/2 cups powdered sugar

Preparation
Pour cereal into large bowl and set aside.

Combine chocolate chips, peanut butter, and margarine and melt slowly until smooth. Pour over cereal, stirring until pieces are evenly coated.

Pour cereal mixture into large ziploc bag. Add powdered sugar. Shake until all pieces are well coated with sugar.

Store in airtight container.

Ranch Snack Crackers

Ingredients
1 tblsp dill
1 box oyster crackers
1 pkg ranch dressing mix
1/4 cup oil

Preparation
Pour crackers into bowl. Drizzle oil over crackers and slowly stir in ranch mix. Mix with wooden spoon.

Bake on cookie sheet at 250 degrees for 30 minutes, stirring at least twice.

Store in airtight container.

Chess Squares

Ingredients
1 pkg Duncan Hines butter cake mix
4 eggs
1 stick butter, softened
1 8-oz pkg cream cheese, softened
1 box confectioners sugar

Preparation
Mix cake mix, 1 egg, and butter and press into greased 9x13 pan.

Beat cream cheese, remaining 3 eggs, and sugar. Pour over crust.

Bake 30-40 minutes at 350 degrees until lightly browned across entire top. Cool and cut into squares.

Honey Pears

Ingredients
Firm, sweet pears, sliced lengthwise
Goat cheese, crumbled
Pancetta, diced fine
Honey

Preparation
Place small amount of goat cheese and pancetta on each pear slice. Drizzle with honey. Serve cold.

BLT Appetizers

Ingredients
Triscuits
Crumbled crispy bacon
Cherry tomatoes, halved
Mayonnaise

Preparation
Mix bacon and mayonnaise. Spoon small amount on to top of Triscuit and top with half a tomato.

NOTE: Can substitute small lettuce leaves for Triscuits.

Fiesta Ranch Dip

Ingredients
1 pkg Fiesta Ranch dip mix
1 16oz container sour cream
2 cups shredded cheddar cheese

Preparation
Mix all ingredients. Serve with tortilla or corn chips.

Ranch Cheese Ball

Ingredients
1 pkg cream cheese, softened
1 pkg ranch dressing mix
Cavender's Greek Seasoning
Black pepper

Preparation
Thoroughly blend cream cheese and ranch dressing mix. Shape into ball. Coat with generous portions of black pepper and Cavender's. Chill and serve with crackers.

Pizza Dip

Ingredients
2 pkg cream cheese, softened
1 jar pizza sauce
2 cups shredded pizza cheese

Preparation
Spread cream cheese in pie or quiche plate. Top with pizza sauce, then cheese. Bake at 350 degrees until cheese is melted. Serve with bread crisps or corn chips.

VARIATION:
Top bread crisps with a spoonful of cream cheese, a dollup of pizza sauce, and a sprinkle of cheese. Place on baking sheet and heat in 350 degree oven until cheese melts.

Grandmother Coyner's Chocolate Oatmeal Cookies (No Bake)

Ingredients
2 cups granulated sugar
1/2 cup shortening
1/2 cup milk
6 tblsp cocoa
3 cups quick-cooking oatmeal
1 cup coconut
1/2 tsp vanilla
Nuts, if desired

Preparation
Bring sugar, shortening, milk, and cocoa to full rolling boil. Remove immediately from heat and add remaining ingredients. Drop by teaspoon onto wax paper and let harden.

Martha Washington Balls

Ingredients
1 1/2 cups peanut butter
2 cups margarine
1 tsp vanilla
2 1/2 boxes confectioners sugar (2 1/2 lb)
1 12-oz bag semisweet chocolate chips
1 4-oz block of paraffin

Preparation
Melt peanut butter and margarine over low heat. Stir in vanilla. Remove from heat and add sugar. Mix well and shape into 1" balls. Refrigerate until firm.

Melt chocolate chips and paraffin over low heat. Using toothpick or fork, dip peanut butter balls in chocolate mixture. Place on wax paper to cool.

Store sealed in refrigerator.

Cocoons

Ingredients
1/2 cup margarine or butter
1/4 cup confectioners sugar
1 cup sifted all-purpose flour
1/2 cup chopped nuts
1 tsp vanilla

Preparation
Cream sugar and butter. Add flour gradually, beating well after each addition. Add nuts and vanilla, and blend. Shape into crescents and place on ungreased cookie sheet.

Bake in oven at 325 degrees for 15-18 minutes (until crispy). Coat with powdered sugar when cool.

Shepherd's Pie

Ingredients
2tbsp canola oil
1cup chopped onions
2 carrots peeled and diced
2 cloves garlic minced
1 1/2 Lbs ground beef
1 tsp coarse salt
1/2 tsp black pepper
2 tbsps of all-purpose flour
1 tsp chopped thyme
2 tsp chopped rosemary
2 tsp tomato paste
1 cup fresh chicken broth
1 tsp of Worcestershire sauce
1/2 cup English peas
1/2 cup corn kernels
2 cups mashed potatoes, prepared

Preparation
Heat oil in skillet over medium heat. Cook onions and carrots for several minutes until the onions take on color.

Add garlic, beef, salt and pepper to skillet. Cook until some moisture leaves meat.

Add flour, thyme, rosemary, tomato paste, chicken broth, and Worcestershire sauce to skillet. Cover and reduce heat to simmer. Simmer for 15 minutes.

Add peas and corn to skillet and stir. Pour contents of skillet into pie plate or shallow baking dish. Apply an even covering of mashed potatoes on top of mixture, making sure potatoes form seal around edge of dish.

Bake in oven for 25 min at 400 degrees.

Five-Layer Delight

Ingredients
1 cup plain flour
1 stick butter, melted
1/2 cup pecans, chopped
8 oz cream cheese, whipped
1 cup powdered sugar
4 cups Cool Whip
3 oz box chocolate pudding, mixed as directed
3 oz box vanilla pudding, mixed as directed

Preparation
Mix flour, butter, and pecans. Press into 9x13 pan and bake at 350 degrees for 15 minutes. Remove from oven and let cool.

Mix cream cheese and sugar. Fold in 2 cups of Cool Whip. Pour over cooled crust. Refrigerate.

When above is chilled, top with chocolate pudding, then vanilla, then remaining 2 cups of Cool Whip. Garnish with pecans, if desired.

Spinach Dip

Ingredients
1 box Knorr Vegetable Soup Mix
1 can water chestnuts, drained and chopped
1 bunch of green onions, chopped
1 cup mayonnaise
1 cup sour cream
1 small box frozen spinach, thawed, rinsed, and drained
1 round loaf Hawaiian bread

Preparation
Hollow Hawaiian loaf, reserving bread pieces for serving. Mix remaining ingredients and serve in Hawaiian bread. Best if made and chilled overnight before pouring into bread bowl and serving.

Easy Nacho Dip

Ingredients
1 container cream cheese, softened
Taco seasoning
1 can refried beans
Chopped black olives
Jalapeno peppers, diced (if desired)
Shredded cheddar cheese

Preparation
Mix taco seasoning with cream cheese. Spread in pie plate or on serving dish. Spread beans on top of cream cheese mixture. Top with black olives, jalapenos, and cheese.

Layered Nacho Dip

Ingredients
1 can refried beans
1/2 pkg taco seasoning mix
1 6-oz carton avocado dip
1 8-oz carton sour cream
1 small can chopped black olives, drained
2 large tomatoes, diced
1 small onion, chopped fine
1 4-oz can chopped green chilies
1 1/2 cups shredded Monterrey Jack cheese

Preparation
Combine beans and seasoning mix. Spread bean mixture in 12x8x2 dish. Layer remaining ingredients in order listed. Serve with tortilla chips or corn chips.

Ranch Pasta Salad

Ingredients
Cooked rotini noodles
Crumbled bacon (I use Hormel real bacon bits pieces, cooked in microwave to crispy)
Ranch dressing mix
Black beans, rinsed and drained
Mayonnaise

Preparation
Mix mayonnaise and ranch dressing mix. Add bacon and stir. Mix with noodles. Fold in black beans. Chill before serving. Can add grilled chicken or shrimp and use as a main dish.

Corn Salad

Ingredients
1 can white shoepeg corn
1/2 cup chopped bell pepper
1/2 cup medium purple onion, chopped fine
1 large tomato, diced
1 tblsp mayonnaise
Salt and pepper to taste

Preparation
Mix and chill before serving.

Mexican Cheese/Corn Dip

Ingredients
2 cans Mexican corn – drained
1 cup mayo
1 cup sour cream
1 can chili peppers
Chopped jalapeno peppers (as little or as much as you like)
Green onions
12 oz. grated cheddar cheese
Pinch of sugar
Cayenne to taste

Preparation
Mix all ingredients and refrigerate overnight. Serve with Frito’s Scoops

Mexican Bean/Corn Dip

Ingredients
1 can black beans, drained
1 pkg frozen corn (or 1 can white corn, drained)
2 tomatoes, chopped fine
2 purple onions or green onions, chopped fine
Fresh cilantro, 1 bunch
1 tsp cumin, or to taste
6-8 fresh jalapeno peppers, chopped
1/2 cup green pepper, diced
1+ tblsp lime juice, or juice from 1 lime
2 tblsp oil
1/4 tsp salt
Black pepper

Preparation
Mix all ingredients and chill. Serve with tortilla chips or corn chips.

Graham Cracker Brittle (no chocolate)

Ingredients
2 sticks butter
2/3 cup sugar
1 cup chopped pecans
1 package (not a full box) graham crackers

Preparation
Line baking pan with foil and spray with non-stick cooking spray. Line up graham crackers on pan. Melt butter in sauce pan and add sugar. Cook on low hear, stirring constantly until bubbly (about 3 minutes). Stir in pecans and pour mixture over graham crackers. Bake for about 13 minutes at 350 degrees. Let cool thoroughly and break apart.

Onion Cheese Dip

Ingredients
1 round loaf Hawaiian bread, hollowed in center (reserve removed bread, in 2" bite-sized pieces)
2 cups Hellman's mayonnaise (no substitutes)
2 cups sharp cheddar cheese, shredded
1/2 cup diced sweet onions, such as Vidalia

Preparation
Mix cheese, onion, and mayonnaise in bowl. Fill Hawaiian bread bowl. Cover with foil and bake for 1 hour at 325 degrees. Serve with reserved bread pieces and crackers.

Brenda's Meat Loaf

Ingredients
1 lb ground beef
3/4 cup oatmeal, uncooked
1 tsp garlic powder
1 tblsp minced dried onion
1 egg
Worcestershire sauce
1/4 cup ketchup
1/2 tsp oregano
1/4 tsp basil
1 tblsp parsley
salt and pepper

Preparation
Mix thoroughly with hands. Bake at 375 degrees in loaf pan until bubbly and done, approximately 1 hour.

Sonora Chicken Pasta

Ingredients
10 oz sour cream
1 lb Velveeta cheese (NOT low-fat)
Tobasco to taste
Dash or Worchester Sauce
Sprinkly of red pepper flakes
Salt and pepper to taste

1 can black beans, warmed and drained
1 to 2 tomatoes, diced
1/2 bunch scallions, diced
Grilled or broilled chicken breast with mesquite seasonings, sliced
4-6 servings pasta, penne preferred

Preparation
Melt Velveeta and sour cream in saucepan while cooking pasta. Add spices to cheese mixture when melted. Drain pasta and put in serving bowls. Spoon sauce over pasta. Top with beans, tomatoes, scallions, and chicken. Serve with warm, crusty bread.

Cheese Log

Ingredients
2 lb Velveeta cheese, room temperature
1 pkg cream cheese, softened
5 tblsp pickled jalapenos, chopped fine
1-2 bunches scallions, very finely chopped

Preparation
Place cheese between 2 layers of wax paper and roll out into a large rectangle with a rolling pin. Remove top layer of wax paper.

Using a soft spatula, spread cream cheese gently and evenly over cheese. Evenly sprinkle jalapenos and scallions on top of cream cheese, reserving a handful of scallions for garnishing.

Carefully peel cheese from bottom layer of wax paper and roll into a jelly roll shape. Seal ends by pressing edges closed. Shape into desired form (ring or loaf), and garnish with scallions (can also coat with chopped pecans).

Serve with crackers.

Recipe may be halved. Serves MANY.

Pepper Roast (Ann's)

Ingredients
1 physically round beef roast
Cavender's Greek Seasoning
Black pepper

Preparation
Cover entire outside of roast with a generous coating of Cavender's and black pepper.

Place roast in a large enough foil-covered shallow pan that no part of roast touches sides of pan. Do not cover roast.

To determine how long to cook the roast, multiply the weight of the roast by:
5 minutes for rare
6 minutes for medium
7 minutes for well done

Cook at 500 degrees for above number of minutes ONLY. Turn off oven and DO NOT OPEN OVEN DOOR FOR 2 HOURS. Serve immediately.

"Stepmother's" Homemade Pie Crust and Filling

Ingredients
2 cups flour
1 tsp salt
2/3+ cups shortening
7 tblsp ice water

1+ cups sugar
1/2 cup flour
Cinnamon, as desired

Pats of butter

Preparation
Cut shortening into flour with knife and fluff. Add ice water and knead with hands until dough forms. Roll out and place into pie plate.

Prepare enough fresh fruit to fill pie plate. Add sugar, flour, and cinnamon to fruit and mix. Fill prepared crust with fruit mixture. Add top crust to pie, if desired. Dot pie with pats of butter.

Bake at 375 degrees for approximately 1 hour.

Chicken and Dumplings

Ingredients
Shredded boiled chicken (1 whole chicken or approx 6 breasts)
8 cubes chicken bouillon or 3 tblsp chicken base
2 cups milk
1 pkg frozen dumplings or 1 10-pk medium flour tortillas, cut into 1"-wide strips
Salt and pepper to taste

Preparation
Dissolve chicken bouillon/base in 4 cups boiling water. Drop in dumplings/tortillas one-by-one, trying not to stir extensively. Cook for about 15 minutes at a very slow boil.

Reduce heat to low. Add milk, salt and pepper, and additional bouillon if necessary. Add chicken. Simmer 20-30 minutes.

If broth is too thin, remove 1 cup hot broth and dissolve 1/2 cup flour in it. Return flour/broth mixture to pot and stir gently. Repeat as necessary until desired broth thickness is obtained.

Banoffee Pie

Ingredients
1 14oz. bag caramels (unwrapped)
½ can condensed milk
1 stick of butter
1 package chocolate graham crackers (digestives)
4 bananas

Preparation
Melt butter; add to pulverized cracker crumbs; press into pie plate; slice bananas and arrange on top of crumb crust; refrigerate.

Unwrap caramels and place in medium saucepan with condensed milk. Heat until all caramels are melted and mix well. Cool on side of stove for at least 30 minutes. Pour over bananas evenly. Sprinkle chopped nuts on top.

Refrigerate at least 2 hours before serving.

Key Lime Cake

Ingredients
2 tblsp lime juice
1 pkg yellow cake mix
1 small pkg instant lemon pudding mix
4 large eggs
1 cup vegetable oil
1 cup water
2 cups powdered sugar, sifted
1/3 cup lime juice

Preparation
Preheat oven to 325 degrees.

Combine 2 tblsp lime juice, cake mix, pudding, eggs, oil, and water. Beat with mixer until smooth.

Pour cake into greased 13x9 pan. Bake for 45 minutes, or until done. Cool for 10 minutes.

Pierce cooled cake all over with fork or skewer.

Mix powdered sugar and 1/3 cup lime juice in small bowl until smooth. Pour over warm cake.

White Chocolate Bread Pudding

Bread Pudding:
Ingredients
3 cups whipping cream
10 ounces white chocolate
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French bread, sliced into 1/4 inch pieces and dried in the oven
2 tablespoons chocolate shavings for garnish

Preparation
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.

In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.

Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

White Chocolate Sauce:
Ingredients
8 ounces white chocolate
3 ounces heavy cream

Preparation
Gently melt the white chocolate in a double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding.

Taco Soup

Ingredients
1 lb ground beef
2 cans kidney beans (light red or "small" red beans), NOT DRAINED
2 cans whole kernel corn, NOT DRAINED
2 cans diced tomatoes, NOT DRAINED
2 cans Rotel, NOT DRAINED
1 envelope taco seasoning
1 envelope Original Ranch Dressing mix (not buttermilk)

Preparation
Brown hamburger meat. Add all other ingredients in large stock pot. Simmer for 30 minutes. Serve with Fritos, grated cheddar cheese, and sour cream.

Asian Chicken Salad

Ingredients
4 cups cooked and chopped chicken breast (or 5-6 large cans of white meat chicken, warmed in skillet with salt and pepper)
1 medium sweet white onion, diced
2 cups celery, diced
1 8-oz can water chestnuts, chopped
1 cup slivered almonds
2 cups mayonnaise
1/2 to 1 tsp curry powder
1 tblsp soy sauce
1 5 1/4-oz can pineapple chunks, drained (can also used canned crushed pineapple)
salt and pepper to taste

Preparation
Mix all ingredients. Chill overnight before serving.

Hash Brown Casserole

Ingredients
1 2-lb bag frozen hash browns
10 oz sharp or mild cheddar cheese, grated
1/2 cup butter, melted
salt and pepper, to taste
1 can cream of chicken soup
1 8oz carton sour cream
onion salt, generous sprinkling

Preparation
Mix all ingredients and put into 2-qt casserole. Top with 2 cups crushed cornflakes with 1/2 cup melted butter poured on top.

Bake at 325 degrees for 1 hour.

Triple Chocolate Bundt Cake

Cake:
Ingredients
1 pkg devil's food cake mix
1 4-oz pkg instant chocolate pudding mix
2 cups semisweet chocolate chips
1 3/4 cup water or milk
2 eggs, beaten
1 tsp vanilla extract

Preparation
Preheat oven to 350 degrees. Grease and flour bundt pan.

In large mixing bowl, combine cake mix, pudding, and chocolate chips. In another bowl, combine water, eggs, and vanilla. Mix well. Add egg mixture to dry mixture and mix by hand until just blended.

Pour into prepared pan. Bake for 50-55 minutes, or until cake tests done when wooden pick inserted into center comes out clean. Cool 15-20 minutes before removing cake from pan.

When completely cool, drizzle with Chocolate Glaze.

Chocolate Glaze:
Ingredients
3 tblsp cocoa
2 tblsp butter, melted
1 cup powdered sugar
2-3 tblsp hot water

Preparation
Combine all ingredients in a bowl and beat by hand until smooth.

Caribbean Sweet Potato Salad

INGREDIENTS
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts

DIRECTIONS
Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving

Sesame Chicken Pasta Salad

INGREDIENTS
1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

DIRECTIONS
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
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 pasta, and rinse under cold water until cool. Transfer to a large bowl.
In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Easy Pad Thai Noodles

INGREDIENTS:
3/4 lb. (340 g) dry rice noodles (1/4-inch/0.5-cm wide)
3 tbsp. (45 mL) Heinz ketchup
3 tbsp. (45 mL) Asian fish sauce (or soy sauce, if you prefer)
2 tbsp. (30 mL) lime juice
1 tbsp. (15 mL) brown sugar
1/4 tsp.(1 mL) cayenne pepper
3 eggs, beaten
1/2 small onion, minced
4 cloves garlic, minced
12 oz. (340 g) raw shelled shrimp, boneless chicken breast or firm tofu, cut into 1/2-inch/1-cm pieces
3 cups (750 mL) bean sprouts
4 green onions, cut into 1-inch slivers
1/2 cup (125 mL)water
1/4 cup (50 mL) chopped cilantro (optional, if desired)
1/4 cup (50 mL) unsalted peanuts, slightly crushed
1/4 cup (50 mL) vegetable oil

DIRECTIONS:
At least half an hour before you want to begin cooking, place dry rice noodles in a large bowl.

Cover with hot tap water and let soak for at least 30 minutes or as long as two hours.

In a small bowl, stir together ketchup, fish sauce (or soy sauce), lime juice, brown sugar and cayenne pepper. Have the beaten eggs, onion, garlic, shrimp (or chicken or tofu), bean sprouts, green onions, cilantro and peanuts in separate bowls so that they are ready to quickly throw into the stir-fry. Once you begin cooking, it will go very quickly.

Heat half of the vegetable oil in a wok or very large skillet over medium-high heat. Add eggs and cook, stirring, until the eggs are firmly scrambled. Remove scrambled eggs to a bowl, breaking up into clumps.

Drain the noodles in a colander.

Add the remaining oil to the wok or skillet and heat over medium-high heat. Add minced onion and garlic and cook, stirring constantly, until just golden, about 1 minute. Add shrimp (or whatever you're using) and stir-fry for 1 or 2 minutes or until cooked through. Now add the ketchup mixture, 2 cups (500 mL) of the bean sprouts, the green onions, the noodles and the water. Cook, stirring constantly, until the noodles are tender and most of the liquid has been absorbed. Return the scrambled egg to the pan along with the cilantro and toss to mix. Remove from heat and dump noodles onto a large bowl or platter. Top with remaining bean sprouts and sprinkle with crushed peanuts.

Grilled Chicken Salsa Verde

INGREDIENTS
2 tablespoons olive oil
5 large cloves garlic, halved
1 small white onion, quartered, separated
1 1/2 lb tomatillos (about 13)
3 medium to large jalapeño chiles, seeded
1/2 cup loosely packed fresh cilantro (10 to 15 sprigs)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground cumin
12 boneless skinless chicken breasts (about 4 1/2 lb)

DIRECTIONS
1. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add garlic and onion; cook about 5 minutes, stirring constantly, until evenly roasted.

2. Remove husks and rinse tomatillos well. Core top stem area of each; cut tomatillos into quarters. In large food processor, place roasted garlic and onion, tomatillos, jalapeño chiles, cilantro, 1 teaspoon of the salt and the sugar. Cover; process about 15 seconds or until almost smooth.

3. Pour 2 cups mixture into small serving bowl; cover and refrigerate to use as salsa. To make marinade, add remaining 1 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.

4. Place 6 chicken breasts in each of 2 gallon-size resealable freezer plastic bags; divide marinade between bags. Seal bags; shake to evenly distribute marinade and coat chicken. Refrigerate at least 8 hours but no longer than 24 hours; turn bags over at least once while marinating.

5. Take salsa, bags of chicken, tongs, metal spatula and a serving platter to potluck. Salsa should be room temperature when served with grilled chicken.

6. Heat gas or charcoal grill. Carefully brush oil on grill rack. Place chicken on grill over medium heat; discard marinade. Cover grill; cook 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), turning once. Serve each chicken breast with about 2 tablespoons salsa.

Hot and Sour Soup

INGREDIENTS:
asian mushrooms - whatever kind you want, a variety if you want
4 cups chicken stock
I can sliced bamboo shoots
1 can sliced water chestnuts
1/2 lb lean ground pork
1/3 cup soy sauce
1/3 cup white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper (or more if you want it more spicy)
1/3 cup red wine vinegar
1/3 cup distilled vinegar
1/2 (16 ounce) package firm tofu, cubed
1 tsp sesame oil
1 egg, lightly beaten
6 green onions - sliced

DIRECTIONS:
Cook ground pork in pot
Add in the mushrooms, chicken stock, bamboo shoots, and water chestnuts. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegars.
Add the tofu, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
You might need to adjust some of the amounts of the seasoning to your liking...

Pasta Fagioli with Sausage Dumplings

INGREDIENTS

• 2 tablespoons extra virgin olive oil (EVOO)
• 4 thin slices pancetta, chopped
• 1 medium onion, chopped
• 1 carrot, peeled and chopped
• 2 stalks celery, chopped
• 1 bay leaf
• 3 cloves garlic, finely chopped or grated
• Salt and ground black pepper
• 3 tablespoons tomato paste
• 4 cups chicken stock
• 2 cups water
• 1 can cannellini beans (15 ounces), drained
• 3/4 pound ground pork
• 1 egg
• 1/4 cup breadcrumbs (a handful)
• 1/4 cup grated Parmigiano Reggiano cheese (a handful), plus more for serving
• 1 teaspoon fennel seeds
• 1 cup ditalini-shaped pasta
• 1 loaf crusty bread

PREPARATION

Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes.

Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble.

While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine.

When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.

Serve the soup with some crusty bread alongside and more grated Parm at the table.

Pasta Fagioli with Sausage Dumplings

INGREDIENTS:
1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded or any ground meat
1 large carrot, finely chopped
2 to 3 ribs celery from the heart, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
2 sprigs rosemary
3 to 4 sprigs thyme
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 18-ounce can cannellini beans
1 cup ditalini pasta
Grated pecorino-romano or parmigiano-reggiano cheese, for serving
Crusty bread, for mopping

DIRECTIONS:
In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes. Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper. Cook until the vegetables are softened, about 5 minutes.
Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat. Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems.
Serve the soup in bowls with a drizzle of EVOO and lots of cheese. Serve with bread for mopping.

Beer Enchiladas

INGREDIENTS:
1/4 head green cabbage, shredded
1 white onion, thinly sliced
2 jalapeno chiles, seeded and finely chopped
2 tablespoons white wine vinegar
Salt

Meat Sauce:
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and pepper

1/2 cup beer
1 teaspoon ground cumin
1/2 cup vegetable oil
9 small corn tortillas
1 1/2 cups shredded monterey jack cheese

DIRECTIONS:
In a medium bowl, combine the cabbage, onion, chiles and vinegar; season with salt and toss. Refrigerate until softened, about 1 hour.

In a large, heavy pot, heat the olive oil over medium-low heat.

Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes.

Stir in the wine and cook until the liquid is cooked off, about 5 minutes. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.

Meanwhile, preheat the oven to 350°. In a medium saucepan, combine the meat sauce, beer and cumin and bring to a simmer over medium heat. Cook, stirring occasionally, until the alcohol cooks off, about 7 minutes.

In a medium skillet, heat the oil over medium heat. Add the tortillas one at a time and cook for a few seconds on both sides; drain on paper towels. On a work surface, lay the tortillas flat and place 2 heaping tablespoons of the meat mixture down the center. Roll up and place side by side, seam side down, in a 9-by-11-inch baking dish. Cover with the remaining meat mixture; sprinkle with the cheese. Bake until the cheese is just melted, about 15 minutes. Serve with the slaw.

Peking Pork

INGREDIENTS:
1-1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin, cut into ¼-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine, Sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves, for garnish
Steamed rice, for serving

DIRECTIONS
In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.

In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.

In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil.

When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.

Put pork on cookie sheet and Broil in the oven until crispy/browned.

Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.

No Bake Peanut Butter Pie

INGREDIENTS (Nutrition)
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
Mrs Richardsons Fudge
24 Nutter Butters
5 TBSP melted butter

DIRECTIONS
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Crush nutter butters in food processor. Add melted butter. Press mixture into pie tins as the crust.

Spread Fudge layer over the crust.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Top with crushed Reeses if desired.

One Hundred Thousand Calorie Bars

INGREDIENTS
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk
6 ounces semisweet chocolate chips
1 cup chopped walnuts
50 individually wrapped caramels, unwrapped

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
Combine the cake mix, butter and 1/3 cup of the evaporated milk. Spread 1/2 of this mixture into the prepared pan.
Melt the caramels with the remaining 1/3 cup evaporated milk.
Bake for 3 minutes at 350 degrees F (175 degrees C).
Sprinkle the chocolate chips and chopped nuts over the baked mixture. Drizzle the caramel over the top then pat the remaining 1/2 of the batter on top. Bake an additional 20 minutes.

Teriyaki Sauce & Marinade

INGREDIENTS
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

DIRECTIONS
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Salmon Patties

Ingredients
1 egg
1 cup plain bread crumbs or finely crumbled saltines
1 can pink salmon, drained
Sprinkle of lemon pepper, to taste

Preparation
Mix all ingredients in a bowl until thoroughly combined. Shape into 3/4" thick, tennis ball-sized patties. Lightly brown in hot oil on both sides to form a crispy crust. Serve with ketchup, lemon juice, and/or cocktail sauce.