Applesauce Strawberry Jello

2 (3 oz) pkg strawbery jello ( can use raspberry)
1 16 oz bag of frozen strawberries
1 15 oz can applesauce

2 c sour cream
2 c mini marshmallows
4 T sugar
1 tsp vanilla

Dissovle Jello in 2 c boiling water. Add frozen strawberries sliced, stir until thawed. Stir in applesauce. Pour into 9 x 13 pan to set.

Combine other ingredients and Spread over jello when set, Cover and refrigerate for 1- 2 hours.

Baked Chicken Taquitos

4 oz cream cheese
1/4 c green onions chopped
1/4 c green salsa
1 TB lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
2 cups cooked shredded chicken
1 C grated montereey jack cheese
small tortillas

Heat oven to 425, line baking sheet with foil. coat with cooking spray.

In bowl mix softened cream chees and rest of ingredient. place 3 Tb of chicken mixture into tortillas and roll up tight. Place filled taqtuitos seem side down on the baking sheet, Spray with cooking spray and sprinkle with salt. Bake for 15-20 minutes until golden brown.

Dip into salas, sour cream guacamole.

Buttermilk Chicken

1 1/2 c butter milk
3/4 c flou
1/2 t slat
1/4 t pepper
1/4 c butter
1 can cream of mushroom soup
4 chicken breasts

Preheat oven to 425. Dip chicken into 1/2 c buttermilk then into flour, salt and pepper mix. Put in pam with melted butter on btoom and cook for 15 minutes. Turn chcken over and cook another 15 minutes. then pour rest of buttermilk mixed with soup over chicken and bake for 15-25 minutes. Serve over mashed potatoes.

Apricot Chicken

1 pkg Lipton Onion Soup
1 bottle russian dressing
1/2 jar apricot jam
4 chicken breasts

Preheat oven 350. Mix first ingredients together. Pour over chicken and bake fcovered with foil for 1/2 hour, then remove foil and cook another 1/2 hour. Serve with Rice.

Blueberry Jello

2 3oz black cherry jello
1 15 oz frozen blueberries
2 C boiling water 1 can crushed pineapple with juice
Refrigerate

Topping-
8 oz cream cheese
1 c sour cream
1/2 c sugar
1 t vanilla

Spread over jello after set.

Smothered Bleu Cheese Steak

1 cube butter
1 C bleu cheese or gorgonzola
1/2 tsp pepper
1/2 t salt
2 cloves garlic
2 T balsamic vinegar
1/4 c parmesan cheese
3-4 lbs steak
montreal steak seasoning

Puree all above ingredients to make cleu chees cutter. Place one steak per person ( london broil or Petite Sirloin work well) on baking stone or 9 x 13 pan and season wiht Montreal steack seasoning. Place in the oben on al ow rach and broil for 5 minutes. take steaks out and drain any juices. Spread bleu cheese butter all over steaks. Dice mushrooms and place around steaks. You can even spread butte ron mushrooms. Put back into oven and broil another 5-10 minutes, depending on how cooked you like them. Serve with extra bleu cheese butter on the side.

Train Hamburgers

Grill hamburgers until cooked through. Hwen on grill place slice of ham and cheese on each burger. Serve with lettuce, tomatos, pickels and with train sauce.

Train Sauce:

1 c mayo
1/4 c ketchup
1/8 tsp pepper
2 T creamy french salad dressin
1 T vinegar
1 T sugar
1 T minced sweet pickle
1/4 t salt
1 T minced onion

Ham and Pineapple Deep dish

1/2 c20 oz can of crushed pineapple with juice
2 crescent crusts rolled out and put in bottom of 9 x 13 pan\1/2 c cooked ham
1/2 c shredded cheddar cheese
1/2 c shredded mozarella cheese
1/4 c butter
1/4 c onion chopped
4 eggs
1/2 c half and half
4 t dijon mustard
1/4 tsp pepper and salt
1/4 t beef stock base or bouillon

Cook onion with juice of pineapple. Add ham and peppers and saute until tender. Bake crust for 10 minutes at 350. Mix egg with milk, mustard, salt and pepper and beef base. Take crust out and pir egg mixture into crust. Sprinkle chees on top and bake until knife comes clean and egg nno longer jiggles.

Marinara Red Sauce

1 lb ground italian sausage
1 c mushrooms
1 T of salt, pepper, red pepper flakes ( whatever you like)

Saute above ingredients while using a food processor to dice caroost, celery and onions.
1/2- 1 c of carrots blended/diced
1/2-1 c celery blended/diced
1/2- 1 c white onion blended/diced

1 T olive oil
2 T basil
1 T sugar
8 cans of stewed tomatoes ( whole)
2 cans of tomato paste

Saute sausage, onions and mushrooms until brown and tender in large sauce pan. Add diced carrots, celery. Add sesaonings, except basil. and cook until carrots are soft. Add tomatoes and juice from cans, for a smooth red sauce puree all tomatoes together. ALlow sauce to simmer 2-5 hours on low, sauce will reduce by 1/3 add basil right before serving. Simmer with out lid on pan. This freezes well.

Olive Gardens Stuffed Parmesan Chicken

Cheese Stuffing:
1 c mozarella cheese shredded
1/4 c parmesean cheese grated
1/2 c breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 T sundreied tomatos
1/3 c green onions sliced thinly
3/4 c sour cream
1/2 tsp salt
1/2 tsp black pepper

Sauce:
1 small onion thinly sliced
8 fl oz heavy crfeam
1 c marsala wine
1 lb button mushrooms slices ( 6 cups)
salt and pepper to taste

2 lbs boneless chicken breasts
4 oz olive oil
2 cups flour

Heat oven to 350

1- combine all ingredients in mixing bowl for stuffing.
2- butterfly thickest section of chicken breasts to create 2 lobes , pounmd breasts until 1/4 to 1/2 inch thick.
3- place flattened chicken on plate and place stuffing on each, press stuffing down so it resembles a hockey puck.
4. Fold over other lobe of chicken breast
5. heat skillet over medium heat
6. add olive oil
7 place flour in shallow pand and season to taste with salt and pepper
8. Dredge stuffed chicken breasts in flour
9 saute chicken breast in oil until each side is golden brown
10 remove chcken and place in baking dish
11- bake for 10-2- minutes or until juices run clear and center of chicken reaches 165
12- add onions to skillet and stir to loosen chicken drippings, after 2 minutes add mushrooms, and saute until onions are clear.
13- add Chicken stock to deglaze pan
14- add cream simmer on low heat until reduced to half and sauce is thickened. You can season sauce with garlic or salt and pepper. Add 1/2 to 1 cup marsala wine and let alcohol cook out. simmer until thick.
15- place chcine on plate and top with sauce.
16 Serve with garlic mashed potatoes

2

Honey Glazed Pork Chops

2lbs boneless pork chops
1/3 c flour
1/2 tsp garlic powder
salt and pepper to taste
4 T butter
1/4 c honey
3 T brown sugar
3 T lemon juice
2 T soy sauce
1/2 tsp ginger

Heat oven to 350 In ahallow dish combine flour and garlic powder, salt and pepper. Dip each pork chop into coat evenly.

Melt 2 T butter in shallow baking dish large enough for pork to be in a single layer. Arrange shops in pan and bake for 25-40 minutes, Don';t over cook.

meanwhile in sauce pan melt remaining butter and honey , lemon juice, and soy sauce and ginger. Aftger pork in done pour sauce evenly over chops and bake another 20 minutes, basting frequesntly. Servce over rice. If you like lots of sauce double it.

Paremesan Chicken

2 C grated parmesan cheese
2 T parsley
2 t oregeno
2 t paprika
1 t salt
1 tsp pepper
1 c butter melted
6 boneless chicken breasts
Mozzarella cheese

Combine paremesan cheese and all spices in dish. Dip chicken in butter and coat with cheese mixture. Plae in baking dish sprayed with cooking spray. Make uncovered at 35 for 30 minutes. Aprinkle chicken with mozzarella cheese and bake until melted. Serve with speaghetti sauce adn noodles

1 lb speghetti noodles
speghetti sauce

BBQ Pork Ribs

4 lbs. boneless pork ribs or Ribs with bone
Montreal Steak Seasoning ( makes it spicey don't use too much!)

BBQ Suace: can make the day before and refirgerate to give flavors chance to blend
1/2 cup chili sauce
1/2 cup hoisin sauce
1/4 cup brown sugar
3/4 tesapoons allspice

Season ribs with the steak seasoning and place in a slow cooker. Cook on low for 5-7 hours, or 3-5 hours on medium heat, until tender. Remove ribs from slow cooker and drain excess grease and liquid.

Option 1:
Put ribs back in cooker. For the BBQ sauce, mix all remaining ingredients in a small bowl until well blended. Add the homemade BBQ sauce to the crock pot with the ribs. Let simmer for another hour until sauce is warmed through .

Option 2:
Heat the grill and grill ribs over medium heat 10 - 12 minutes Turn ribs ofter baste with sauce frequently.

Chicken Cordon Bleau

3 chicken Breast
1 can cream of Mushroom soup
3/4 c mayo
1 Tb Lemon Juice
1/2 TB curry

Sliced swiss cheese
sliced Ham ( 6 slices)

In Casserole dish combine soup and mayo and lemon juice with curry powder.
Cut chicken breasts in half ( butterfly) and lay two slices of ham and a slice of cheese inside. Close back up and place in dish cover with sauce. Lay additional slices of cheese on top of chicken breasts. Cook at 350 for 25 minutes serve over rice

Beach Street Lemon Chicken Linguini

1 lb linguini
1/2 c olive oil
zewst from one lemon
juice from one lemon
1/2 c chopped green onion
1/4 c parsley
salt and pepper
parmesan cheese

Marinade:
1/2 cup olive oil
1 clove garlic
2 T cajun seasoning
1 T lemon juice
2 T minced parsely
3 T brown sugar
1 T soy sauce
3 chicken breasts sliced ( or 16 large shrimp)

Comine marinade ingredients in a ziploc bag, add chicken. refrigerate for 1-12 hours. Cook marinated chicken in skillet with all juices, until chicken is done.

Cook linguini in salted water, drain and rinse. COmbine first 5 ingredients in bowl and add pasta and toss to coat. Sprinkle with slat and pepper. Toss in permesan cheese. Serve chicken with juices over linguini. Delicious!

Fettuccini Alfredo Chicken/Sausage Pizza

1 pizza dough recipe ( see below)
1 1/2 c ranch dressing
1 T garlic cloves
2 t basil
1/2 c shredded parmesean cheese
2 lbs cooked chicken or sausage
Green onions
vegetables ( mushrroms zucchini, yellow squash, onions, slice thin
Tomatoes diced small
Mozzarella cheese

Preheat oven 400. Roll out crust. Mix first 4 ingredients together in bowl. Spread over crust. Saute meat and add veggies till soft. Place meat and veggies on pizza then sprinkle with cheese. Make at 400 until golden brown. makes 2 pizza's.

Pizza Dough

1 c. and 2 T. Hot tap water
2 T. Olive oil or vegetable oil
3 c. flour1
t. sugar
3 t. salt
2 ½ t. yeast
Make sure you add the Hot tap water, yeast and sugar together. Allow to grow 5 minutes. Then slowly add the flour one cup at a time until each cup has been incorporated, and add the salt after the first cup of flour. You may not need to add all of the flour. Touch dough to make sure it is soft and bouncy to the touch. When it is, mix and let rise until it doubles in size. For more Italian flavor add basil and garlic powder to the dough. This recipe also makes great breadsticks or cheese bread

Baked French Toast

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

DIRECTIONS Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes

Orange Glazed Carrots

2 c. baby carrots
2 T. butter
½ t. sugar
1 T. cornstarch
¼ t. salt
¼ c. orange juice concentrate
1 c. water
Parsley (for garnish)

Put carrots in saucepan filled with 1 inch of water. Bring to boil. Lower heat and cover. Cook for 10 minutes. Drain and place in baking dish. Melt butter in saucepan. Blend in sugar, cornstarch and salt. Gradually stir in orange juice and water. Bring to boil.Cook, stirring constantly until thickened. Pour over carrots. Bake at 350 for 30 minutes

Creamy Tarragon Chicken

6 boneless skinless chicken breasts
2 T. butter
Salt & pepper
½ c. chopped onion
1 clove garlic, minced
1 T. tarragon
¼ c. flour
1 ½ c. cold water
1 c. sliced mushrooms
1 c. cream

Melt butter in skillet. Add chicken breasts. Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side. Sprinkle onion, garlic and tarragon over chicken and cook for another 5 minutes. Whisk together flour and water until smooth. Pour over chicken. Add mushrooms and cook for about 10 minutes until mixture thickens. Stir in cream and cook until misture just starts to bubble. Serve with mashed potatoes.

Southwestern Egg Rolls

2 chicken breasts diced
2 T green onion, minced
1/4 c white onion, minced
1 can corn
1 can black beans
2 t spinach sliced thin
1 sm can gren chilies
1/2 T parsley
1/2 t cumin
1 t chili powder
1/4 t salt
dash of cayenne pepper
1 c monterey Jack cheese
flour tortillas

Avacado-ranch dippin sauce:
1 c ranch ( i make it from a packet)
1 whole avacado, mashed
1 tsp minced onion
salt & pepper

Blend together in blender.

Cook chicken and dice. In large bowl mix all ongredients together. aute all ingredients with chicken until war, Remove from heat and add shredded cheese. Mix well. Warm tortillas. Place 1/2 c mixutre inside tortilla. Fold together so mixture can not escape. Place in Panni grill or geroge forman to grill and melt cheese. You can also make like a grilled cheese and jus tput something heavy on top of egg roll to grill. Slice in half and serve with dipping sauce.

Honey Lime Chicken Enchiladas

6 T honey
5 T lime juice
1 T chili powder
1/2 t garlic powder
1 t salt

1.5 lbs chicken breasts
1 can black beans
8-10 tortillas
1 lb monterey Jack cheese shredded
16 oz can greenn enchiladad sauce
1 c cream ( whole milk)

Mix first 4 ingredients together and set aside. Place chicken breast in pan and season with Montreal seasoning. Cook until nearly done, add honey lime mixture into pan dand shred chicken. Sauter until chicken is conmpletely cooked through. Pour 1/2 can of enchilada sauce into bottom of pan. Fill tortillas with beans, chicken, and cheese. Mix reamaing enchilada sauce with milk and leftover sauces from chicken. Pour on top of Enchiladas. ( they will be swimming in liquid) cover with cheese and cook at 350 for 30 minutes.

Scalloped Potatoes

6-8 russet potatoes cooked and sliced
6 T butter
6 T flour
4 c milk
3 t salt
Garlic powder
2 1/4 c grated cheese
Parsley

Slice potatoes that have been cooked and peeled. Season with salt, pepper and garlic powder. Melt butter and flour in sauce pan until bubbles. Gradually add milk until mixtrue thickens over low heat. Add Salt Stir in 1/4 cup grated cheese into milk. Pour mixture over potatoes, toss until coated. Put into 9 x 13 dish. Sprinkle parsley and 2 more cups of cheese on top and bake at 350 until sauce is bubbly.

Philly Steak Sandwiches

1 pot roast 2 to 4 lbs
Montreal steak seasoning
1 green pepper
1 red bell pepper
1 medium onion sliced
mozzarella slices
1 mccormick au Ju sauce Packet
Rolls

In crockpot dissolve Au Ju packet in 3 cups water then add roast seasoned with Montreal seasoning. Cook on low 6 hours One hour before eating shred the beef and slice pepper and onions, add to crockpot. When it is finished remove meat and veggies, place cheese on buns and put under broiler until cheese melts. FIll rolls with meat and veggies. then divide AuJus sauce for dipping.

Coconut Chicken Curry

2 lbs Chicken breast cut into strips or chunks
1 med onion diced
1 t salt
1/2 t pepper
1 1/2 T oil
2 T curry
1 t paprika
2 cloves garlic
2 red potatoes cut into chunks
1/2 c carrots sliced thin
1 14 oz can coconut milk
1 14.5 oz can stewed tomatoes
6 T brown sugar
Rice cooked

Saute chicken and onion in oil. Season with salt, pepper garlic, and curry. Cook intil onions are clear and chicken is nearly cooked through. Add diced potatoes and carrots to pan. Saute for a few minutesa nd then add the can of coconut milk and brown sugar. Then add the tomatoes. You can break tomates up if you don't like large chunks. Cover and simmer stirring occasionally for about 30 minutes or intil sauce thicken. Serve with Jasmine rice.

Easy Greek Streak Gyros

2-3 lb rump roast or steak
1/2 c lemon juice
salt and pepper
Montreal Steak seasoning
Beef broth

Place roast or steak in crock pot, with lemon juice salt pepper, and montreal steak seasoning, and beef broth. Cook on high for 4-6 hours

6 pitas
lettuce
grilled onions
sliced tomatoes

Sauce Makes alot can half or use on burgers
2 c plain yogurt
1/2 c mayo
1/2 c sour cream
2 lemons juiced
salt and pepper
1 t garlic powder
1 packet italian seasoning mix
1 large cucumber peeled and grated.

Ham with Pineapple Brown Sugar Glaze

1 spiral ham
Glaze:
1/2 c brown sugar
1/2 can crushed pinapple with juice
1/2 t cornstartch
1 T lemon juice
1/2 T mustard
1/2 t salt

Boil auce until thick. Bake ham as directed. For last 30 minutes pour galze on top of ham

Smothered Chicken

4 boneless skinless chicken breasts
garlic powder and season salt to taste
1 T veg oil
button mushrooms sliced
1 c shredded cheddar cheese
1/2 c chopped green onions
1/2 c real bacon bits
1/2 c chopped tomatoes
1 bottle BBQ sauce

Flatten chicken to 1/4" thick. Sprinkle with seasonings. In skillet, brown chicken in oil for 4 minutes. In a separate pan, cook the mushrooms and bacon until done. Top cooked chicken with BBQ sauce, mushrooms, bacon, green onions and cheese. Cover and cook until chicken is done and cheese is melted; about 10 minutes. Serve with garlic mashed potatoes and top with honey mustard sauce.

Honey Mustard Sauce:
1 c mayo
1 c Dijon mustard
1/2 c honey
1/8 tsp cayenne pepper
1/4 c lime juice
1 tsp ginger powder

Balsamic Chicken Pasta

1 lb Penne Pasta
3-4 tomatoes diced
1 c mozzarella cheese

Add below ingredients in sauce pan:
2 chicken breast sliced
4 TB butter
1/2 c onion chopped
1 t garlic 1 c balsamic vinegar
1/2 c sugar
2 t basil

Saute all ingredients until cooked except cheese and tomatoes, Cooki until thickened. Add mossarella cheese and tomatoes on top. Serve with Penne Pasta

Creamy Tomato Basil Soup

2 C chopped onions
1/2 t thyme
1/2 t basil
3/4 c butter, divided
2 T olive oil
4 cans italian timatoes
4 T tomato paste
4 c chicken broth
1/4 c flour
1 c heavy cream
1 t sugar
Salt and Pepper

In a large pot saute onions, thyme, basil in 1/2 c butter and olive oil unti lonion wilts. Add tomatoes and paste, simmer for 10 minutes. In a seperate bowl, mix 5 T broth, to flour intil smooth. Stir in flour mixture to soup. Add remaining broth and simmer for 30 minutes. Put soup in blender until smooth, just before serving, add sugar, cream and butter. Salt and Pepper to taste.

Favorite Baked Pork with baked Apples

6 boneless pork chops
1 C plain yogurt
2 cups ritz crackers crushed
1/3 c parmesean cheese grated
2 t garlic slat
1/2 t dreied sage

Combine cracker crumbs, parmesean, garlic salt, and sage in ziploc bag. Coat pork chops in yogurt, then coat with cracker mixture. Bake at 350 for 45 minutes in a greased dish.

This tastes great with baked apples
4 apples slicd
1 c brown sugar
4 TB melted butter
sprinkle of cinnamon

lay apple slices on cookie sheet and sprinkle with the brown sugar and cinnamon. Then drizzle melted butter. Cook in oven at 325 for 15 minutes. or until brown

Grilled Citrus Teriyaki Chicken

1 C Teriyaki sauce
1C orange juice concentrate thawed
4 t grated orange peel
1 t grated lemon zest
2 T soy sauce
1 t ginger
2lb chicken breasts
stir fry veggies, zucchinis, peppers, carrots, etc

In a bowl mix first 6 ingredients, add chicken to half the sauce and toss to coat, refrigerate 30 minutes ( optional)

Remove chicken from marinad and saute for 5-8 minutes. Add veggies to pan. Cover and cook 5- 8 more minutes until veggies are done. Add 1/2 of sauce not used yet and cook for 3 minutes. Serve over hot rice.