CHEESE STUFFED SHELLS

• 12 Jumbo shells
• 1 egg beaten
• 12 oz. cottage cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Oregano
• Parsley
• 14 oz can Italian style stewed tomatoes (diced)
• 8 oz can tomato sauce

      Cook shells according to package (do not over cook)
Mix egg, cottage cheese, Mozzarella cheese, Parmesan cheese, oregano, and parsley.
Stuff mixture into shells.
Place stuffed shells into 9x9 casserole dish. Poor tomatoes and sauce over and around shells.
Cook 350 for 15 minutes covered and 15 minutes uncovered.
Sprinkle with mozzarella cheese 5 minutes before finished if desired.

SAUSAGE STUFFED SHELLS

• 12 Jumbo shells
• 1/2 lbs ground sausage
• 1 egg, beaten
• 1/2 cup Italian bread crumbs
• 1/2 cup Shredded mozzarella cheese
• Oregano
• Parsley
• Salt
• Pepper
• Spaghetti sauce
• Grated Parmesan cheese

      Cook shells according to package (do not over cook)
      Brown sausage in frying pan
      Mix egg, bread crumbs, mozzarella cheese, oregano, parsley, salt and pepper. Stuff mixture into shells.
Place stuffed shells into 9x9 casserole dish.
Poor spaghetti sauce over and in between shells, sprinkle with Parmesan cheese.
cook 375 covered for 40 minutes.
Sprinkle with mozzarella cheese 5 minutes before finished if desired.

CHICKEN CORDON BLEU

• 4 chicken Breasts split, if desired
• 4 slices boiled ham
• Swiss Cheese
• Flour
• 2 Eggs, beaten
• 3/4 cups fine dry bread crumbs
• 1/4 cup Parmesan cheese
• 1 Tbs Dried Parsley
• 1/2 envelope garlic and cheese dressing mix
• 1 can cream of chicken soup
• 1/2 cup sour cream

      Pound the chicken breast til thin. Place a slice of ham and a stick of Swiss cheese on each chicken breast. Roll, tucking in the sides to avoid oozing. Secure with toothpicks.  Dust rolled breast with flour and dip into the egg then roll in mixture of bread crumbs, Parmesan cheese, parsley and dressing mix. Chill one hour One hour before serving, crown chicken rolls in hot oil until golden.  Then place on a baking sheet and bake at 325 degrees for 30-45 min or until chicken is cooked. When meat is cooked start your sauce. Mix soup and sour cream in a sauce pan on stove top until warm.

CREAM CHEESE CHICKEN

• 6 Boneless Chicken Breasts
• 1 pack of dry Italian dressing
• 1/2 square of butter
• 1 pack of cream cheese
• 2 cans of cream of chicken soup

      Place butter on bottom of the crock pot, add a couple of chicken strips. Sprinkle with Italian seasoning. Cook on high for 2 hours then for 2 more hours on low. Add soup and cream cheese the last 15 min of cooking. For longer cooking time keep on medium heat.

TACO SOUP

• 1 pound hamburger
• 1 clove garlic
• 1 can zesty tomato soup
• 1/4 cup salsa
• 1 can corn
• 1 Tbsp taco seasoning
• 1 large onion
• 1 can vegetable beef soup
• 1 can kidney beans
• 1 can diced tomatoes
• 1 3/4 cups water
• 1 Tbsp chili powder

      Brown onion, hamburger and garlic. Add remaining ingredient's and gently boil for 5 minutes. Simmer longer if desired. To serve: Put Dorito chips in bottom of bowl, add a scoop of soup, top with sour cream and grated cheese.

MEXICAN CHICKEN CHOWDER

• 2 1/2 cups chopped Chicken
• 1 can corn
• 1 can cream chicken soup
• 1 can diced green chilies
• 2 Tbsp. cilantro
• 2 Tbsp. Taco Seasoning
• 2 cans chicken broth (or 4 chicken bullion cubes and 4 cups water)
• 1 cup water
• 1 cup sour cream
• Cheddar Cheese
• Tortilla Chips

      Put everything in the crock pot for 3 hours on high or 6 hours on low. When finished add the sour cream. To serve sprinkle with cheese and tortilla chips.

BUTTERMILK BAKED CHICKEN

• 8 slices white bread
• 1 cup Buttermilk
• Salt and Pepper
• 3/4 cup grated Parmesan cheese (2 1/2 ounces)
• 1 tsp dried Thyme
• 4 pounds chicken parts (legs, thighs, breasts and wings) rinsed and patted dry
• Vegetable oil, for baking sheet
• Hot-pepper sauce (optional)

      Preheat oven to 400'. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
      In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 tsp salt and 1/2 tsp pepper. In a separate bowl, mix bread crumbs, Parmesan, thyme, and 1/8 tsp pepper.
      Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl. Dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
      Bake until chicken is golden brown, about 35 minutes.

Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

SWEET PORK BURRITOS

• Put pork roast in crockpot.
• Put one 16 oz. jar Pace Pic ante Sauce (medium hot- has yellow lid) over the pork roast.
• Pour 1 1/2 Cup. Brown Sugar on top of that.
• Cook at least 5 hours. ( I always cook on high and then when it;s been long enough or looks done, I turn it down to low until its time to eat.)
• After the first few hours, shred the pork in the sauce and let the mixture cook down.

*Optional Sauce to put on top of meat mixture:
       (Put all ingredients in a blender together)

• Buttermilk ranch dry packet
• 1 Cup buttermilk
• 1 Cup Mayo
• 2 tomatillos
• 1/2 bunch cilantro
• 1 clove of garlic
• 1 lime squeezed
• 1 jalapeno without seeds

Make burrito out of sweet pork and sauce (optional) and flour tortillas.

BACON WRAPPED CHICKEN

• 1 lb. Bacon                                              
• 6 thin slices Ham
• 6 Boneless, skinless Chicken Breasts
• 2 cans cream of chicken or mushroom soup
• 1 pt. Sour Cream

      Flatten chicken. Place 1 slice of ham on each chicken breast; roll up.

Wrap 2 slices of bacon around each piece and secure with toothpicks. Mix soup and sour cream together. Pour over chicken in 9x13" pan. Bake at 300' for 3 hours. Usually serve it with rice or baked potatoes.

*You can also cook in crock pot for 6 hours on Low.

PARMESAN CRUSTED CHICKEN

• 1/2 cup. Mayonnaise
• 1/4 cup. Parmesan Cheese
• 4 Boneless skinless chicken breasts halved
• 2 Tbsp Italian seasoned dry bread crumbs.

       Place chicken into a 9x13' pan. Combine mayonnaise and Parmesan cheese.

Spread on chicken then sprinkle with bread crumbs.

        Bake at 425' for 20 minutes or until thoroughly cooked.

* I double the recipe and use chicken tenders.

   

GOURMET CHICKEN PIZZA

• 2 1/4 Tsp. Yeast                                             
• 2 to 3 Chicken Breasts
• 1/2 tsp. Brown Sugar          
•  1/2 Cup. Ranch Dressing
• 1 1/2 Cup. Warm Water                                  
• 2 cup. Mozzarella
• 1 Tsp. Salt                                                      
• 1 1/2 cup. Chopped Tomato
• 2 Tbsp. Olive Oil                                             
• 1/4 to 1/3 cup. Green Onions
• 3 1/3 Cup. Flour                                              
• 1 to 2 cup. Cheddar Cheese

       Mix yeast, sugar, and water and let sit 10 minutes. Add salt, oil and flour. Knead a few times and let raise 30 to 60 minutes. Meanwhile, cook and shred chicken. Roll dough out on large cookie sheet sprinkled with cornmeal. Bake at 425' for 7 minutes. Spread dressing over cruse. Sprinkle Mozzarella, then tomato, green onions, and chicken. Top with Cheddar cheese. Bake 20 to 25 more minutes.

       Note: I usually use SAF instant yeast; it is much faster. You don't have to let it sit in the water for 1- minutes, just let the dough site for about 20 minutes after you knead it.

SCANDINAVIAN ALMOND BARS

1/2 cup. Margarine                              1 3/4 cup. Flour
1 cup. Sugar                                        2 Tsp. Baking Powder
1 Egg                                                   1/4 Tsp. Salt
1/2 Tsp. Almond Extract                       Sliced Almonds

Almond Icing:
1 cup. Powdered Sugar                        2 Tbsp Milk or more to making icing
1/4 Tsp. Almond Extract                        drizzling consistency

      Beat margarine until soft. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Mix flour, baking powder and salt together. Add flour mixture to eff mixture and beat until well mixed. Divide dough into four equal size balls. Form each ball into a 12- inch long and place 2 longs 4 to 5 inches apart on greased cookie sheet. Flatten to 3 inched wide and brush with milk. Sprinkle with almonds.
      Bake 325' for 13 to 15 minutes. As soon as removed from oven, cut cookies crosswise in a diagonal into 1 inch strips.Cool. Mix all icing ingredients together well. Add more milk if needed to make drizzling consistency. Drizzle icing over almond bars.
      Tip: If stored in airtight container overnight, cookies will soften.