THE PIONEER WOMAN'S CHICKEN SPAGHETTI

Ingredients:

2 C Cooked Chicken

3 C Dry Spaghetti, broken into two inch pieces (I use thin spaghetti)

2 Cans Cream of Mushroom Soup

2 C Grated Sharp Cheddar Cheese (plus 1 C for top)

1/4 C Finely Diced Green Pepper

1/4 C Finely Diced Onion

4 oz. Jar Diced Pimentos, Drained

2 C Reserved Chicken Broth (from cooking chicken)

1 tsp Lawry's Seasoned Salt

1/4 tsp Cayenne Pepper

Salt & Pepper, to taste

Directions: Cook chicken (I use bone-in breasts) reserving broth for later. Pick meat off the bone. Cook spaghetti in same broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients, except 1 C sharp cheddar. Place mixture in casserole pan and top with remaining cheese. At this point either cover and freeze (up to six months) or bake at 350 for 45 minutes until bubbly.

Recipe Notes:

This recipe is a family favorite - especially Cameron's! I always double the recipe and have one for the freezer. Step-by-step instructions (including pictures) can be found on The Pioneer Woman's website: http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/. Note: I always use bone-in chicken breasts rather than a fryer as PW uses. Also, I almost never use all of the chicken broth. Just mix until until a good casserole consistency.

ZESTY MEATLOAF

Ingredients:

1 lb. Ground Turkey

1 lb. Ground Sausage

1 Box Stove Top Stuffing Mix, chicken flavor

1 C Salsa

1 Med. Onion, chopped

1 Egg

1/2 C Ketchup

1/2 C Pancake Syrup

Directions: Mix all ingredients except ketchup and syrup until very well combined. Form into meatloaf (either 4 mini loaves, or 2 standard loaves) and place on broiler pan. Combine ketchup and syrup and pour over meatloaves. Bake at 350 for one hour.

CHOCOLATE COBBLER

Ingredients:
1 C All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
7 T Cocoa Powder, divided
1-1/4 C Sugar, divided
1/2 C Milk
1/3 C Butter, melted
1-1/2 tsp Vanilla Extract
1/2 C Light Brown Sugar, packed
1-1/2 C Hot Water

Directions:
Preheat oven to 350. Stir together flour, baking powder, salt, 3 T cocoa, and 3/4 C sugar. (Reserve remaining cocoa and sugar.) Stir in the milk, melted butter and vanilla to the flour mixture. Mix until smooth. Pour the mixture into an ungreased 8-inch baking dish. (I used Corning French White dish.) In a separate bowl, mix 1/2 C sugar, brown sugar, and 4 T cocoa. Sprinkle this mixture evenly over the batter. Pour the hot tap water over all. DO NOT STIR!! Bake for about 40 minutes or until the center is set. Let stand for a few minutes. Great served with vanilla ice cream!

I have seen variations of this recipe all over the internet and can't say for sure where this one came from. Probably one of the best chocolate recipes I've tried in a long time. YUM YUM