Jumbo Shells with meat

1 pkg jumbo shells uncooked
2 lbs ground beef or pork
4 eggs
1 cup flavored bread crumbs
1 cup mozzarella cheese
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 jar favorite spaghetti sauce

Cook pasta according to directions on package. Cook meat and drain. In a large bowl stir meat, eggs, bread crumbs, mozzarella cheese, parsley, oregano, salt and pepper. In a 9x13 dish spread about 1/2 cup spaghetti sauce. Fill each cooked shell with 1-2 TBSP of meat filling. Layer shells if needed. Spread remaining sauce over shells and sprinkle with additional cheese if desired. Cover with foil and bake at 350 for 40 minutes.

Jumbo Cheese Filled Shells

1 pkg jumbo shells uncooked
4 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 TBSP parsley
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 jar favorite spaghetti sauce

Cook pasta according to directions on package. In a large bowl stir cheeses, eggs, parsley, oregano, salt and pepper. In a 9x13 dish spread about 1/2 cup spaghetti sauce. Fill each cooked shell with about 2 TBSP of cheese mixture. Layer shells with shells on top of each other if necessary. Spread the remaining sauce over the shells and sprinkle with additional cheese if desired. Cover with foil bake at 350 for 35 minutes.

Chicken Cordon Bleu

4-6 Chicken Breast
4-6 pieces of sliced ham (Thin)
4-6 slices of chees (Provolonge, Mozzarella, or Swiss)
2 eggs beaten
Bread Crumbs

Directions:
1-pound out chicken breast until thin
2-place a piece of ham, and a slice of cheese in the middle of chicken breast
3-fold chicken and use toothpick to hold
4-roll chicken in egg and then in bread crumbs

Place in 9x13 dish and bake at 350 for 1 hour

Serve with cream sauce
1 can cream of chicken soup
1 cup sour cream
chicken broth (just to thin, add until the consistency you like)

Brie with Apples & Onions (lyndsey)

One baguette cut into 1/2'' slices (about 30)
One wheel of Brie cheese
2 firm & crunch apples such as granny smith
1 red onion
1/4 cup of craisins
1/4 cup brown sugar
1/4 cup balsamic vinegar
olive oil
Arrange the baguette slices on a cookie sheet, coat them lightly with olive oil and put them under the broiler just until they start to turn golden brown (appx 3 minutes). Repeat on the other side. Set aside
Cut the red onion into 1/4 pieces and then take the 1/4 pieces and cut them as thinly as you can. Do the same with the apples. I tossed them with a little olive oil and put them in a large frying pan on medium heat and cooked for about 15-20 minutes stirring every couple minutes. After about 10 minutes 1 added the craisins. When the apples and onions are browned and soft add the brown sugar and balsamic vinegar, stir for about 1-2 mintues and remvoe from heat.

Remove the wrapper from teh brie cheese and wrap it in some parchment or wax paper. Place it in the oven pre-heated to 350 form 10-20 minutes depending on the size of your brie. I put it in when I started the apples/onions. I checked on it every 5-minutes. Press down on it until the wheel starts to be really soft. This means the inside is nice and melty. If you are serving this as an appetizer simply pile the baguettes on a platter, with the wheel of brie and apples/onions. And let people assemble it themselves. If you want it to be more formal part for your dinner, lay the baguettes flat on the platter, slice a small amount of cheese onto each baguette slice and top with small spoonful of apples/onions.

NOTE a 2nd way to cook the apples and onions is to toss them in a zip-lock baggy with the craisins, vinegar and sugar, then place them on a cookie sheet that is lined in tin foil and sprayed with pam. Place them in the oven on 350 for 20 minutes. You may need to toss them a couple times as they cook.

Cafe Rio Lime Rice (Andrea)

Cafe Rio Lime Rice
1 1/4 cup uncooked rice
2 Tbsp butter or margarine
2 Tbsp lime juice
2 1/4 cups chicken broth
2 tbsp fresh chopped cilantro
3/4 teas salt
1/4 teas cumin I
n a saucepan combine all ingredients. Bring to a boil. Reduce heat to simmer, cover and cook 20 minutes, until rice is tender. Remove from heat.

Honey Lime Enchiladas (Amy)

The girls all talked about this recipe at GNO, so I thought i'd give it try. It was delicious! I too opted not to use the cream, and it tasted fine to me.

HONEY LIME ENCHILADAS
3/4 cup honey
juice from 2 limes
1 T chili powder
1 /2 tsp garlic powder (or fresh garlic)
1 tsp cumin
1 pound chicken breast or tender, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (optional)
Mix first 5 ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour. Pour about 1/2 C enchilada sauce on the bottom of a 9x13 pan. Fill tortillas with chicken and shredded cheese, saving about 1 C cheese to sprinkle on top. Mix remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. uncovered until brown and crispy on top.

Enchilada Casserole

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Easiest Chicken Pot Pie

1 package Pillsbury Pie Crust (just learned abou this fabulous product. It's already rolled-out and cut to the perfect Pie Size, So much easier than making your own)

2 cans Cream of Potato soup

1/4 cup milk

4 chicken breasts boiled and Diced (i just throw mine in the crockpot in the morning for a few hours with a little pepper salt and water- I hate boiling chicken) Instead you could also use 3-4 cans of Costco canned chicken

1 can of Vegall

Mix all ingredients in bowl and add salt and pepper to flavor. Put bottom pie crust in pie tin then fill with mixture. Top with second pie crust and bake 375 for about 40 minutes. If the edges of the pie start getting too brown cover the edges with foil.

Holiday Ham

1 shank of ham (leave bone in)
about 1 1/2 cups Brown Sugar
1/2 can Dr. Pepper

Buy ham that will fit in your crockpot. May have to "trim the fat" to get it to fit in. Place in crockpot fat side up. Pour 1/2 can of Dr. Pepper on ham. "pack" the ham with Brown sugar. Cook on low 8-10 hours. Shred ham with fork.

I usually shred it in a different bowl, and remove YUCK (fat & bone) from crockpot. After shredded I put it back in the crockpot. Turn crockpot on warm to Serve.

Creamy Spaghetti Sauce

Connie's Spaghetti Sauce
1 lb of Ground Beef
Pepper & Onion Salt

Drain Beef
add
1 can tomato Soup
1 can Cream of Mushroom soup (I used the reduced fat)
1/2 tsp Chili powder
Simmer for 45 minutes

Oriental Chicken

Dip chicken in beaten egg and then in flour.
Brown in hot oil in frying pan. Place in a greased baking dish.
Sauce:
3/4 Cup sugar
1 tsp. chicken bouillon
1/2 Cup vinegar
1/4 cup ketchup
1/4 Cup water
1 Tbsp. soy sauce
Pour sauce over chicken and bake at 350° for 30 minutes. Baste, turn and bake for an additional 30 minutes.

Jessica's Maple Salmon

Jessica made me this delicious Salmon when I had Brighton and it was a house favorite! YUMMY!

Preheat oven to 400 degrees

1 lb salmon

Marinade:

1/4 cup maple syrup

2 TBS soy sauce

1 clove minced garlic

1/4 tsp Garlic salt

1/8 tsp ground black pepper

Pour marinade over salmon and put in fridge for 1/2 hour each side.

Bake at 400 for 20 minutes or until salmon separates with fork.

Capellini Caprese

1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup shredded Mozzarella Cheese
1/3 cup fresh basil, finely sliced

COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Substitute 3 tomatoes, chopped, for the grape or cherry

Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing or
(I use Stonewall Kitchen Sesame Ginger Teriyaki Sauce)
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped Peanuts

COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with peanuts.

Variations:
Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic. Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and reduced-sodium beef broth for the chicken broth.

Grilled Bruschetta Chicken

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Smokey Grilled Pork Chops

3-4 thick pork loin chops from Costco

Marinade:
1 2/3 C. boiling water
1/3 C. brown sugar
1/2 Tbs. salt
1 Tbs. liquid smoke

Stir all ingredients together until dissolved. Place meat in a ziplock bag and put in fridge to marinate for 5-6 hours. (Or as much time as you have. I only had time to marinate the pork chops for 1/2 hour and they still turned out tender and yummy.)

Grill on medium-high heat for 7 minutes on each side, or until done.

Serve with Roasted Chipotle-Raspberry Sauce

Tropicana Sandwiches....these are seriously so good!

For each sandwich you will need three pieces white bread (I use Great Harvest), avocado, pineapple ring, coconut flakes, bacon, tomato, and slice of cheese (I use muenster but you can use whatever).

Toast bread. Spread mayo on one side of one of the pieces of bread. Mash up avocado and spread on bread. Then layer on coconut and 1 pineapple ring. Spread mayo on both sides of the next piece of bread and put on sandwich. Then add bacon, cheese, and tomato. Spread mayo on last piece of bread and put on top. Cut into triangles and put a toothpick in each one.

*These sound kind of weird but they are so dang good. My husband loves it when I make these for dinner. I have even made them for bunco and they are always a hit.

Easy Chicken Parmesan

8 Chicken breasts
1 bottle favorite spaghetti sauce
1 C chicken broth
Parmesan cheese

Put uncooked chicken breasts into a greased 13 x 9 pan. Pour chicken broth and spaghetti sauce over chicken. Sprinkle with Parmesan cheese. Cover with foil and bake at 350 for 1 hour or until chicken is done. Serve over your favorite pasta noodles.

Swiss Chicken

6 chicken breasts
1 C Swiss cheese
5 C seasoned stuffing mix
1 can Cream of Mushroom Soup
1 C sour cream

Place chicken, cheese, stuffing mix in a greased 13 x 9 baking dish. Combine soup and
sour cream and spread over the stuffing.

Cook uncovered at 375 for 1 hour

Cafe Rio Pork

Boneless Pork Roast
1/3 C water
Garlic Salt
Pepper

Cook in crock pot on low for 6-8 hours.

Mix together
1/2 C Green Chili Sauce
1/2 C Brown Sugar

Mix into shredded pork and serve with warm flour tortillas.