BAKED SPASAGNA

Ingredients:

24 oz. Spaghetti, cooked al dente and drained

12 oz. Mozzarella Cheese (or more to taste)

8 oz. Ricotta Cheese

8 oz. Cottage Cheese

8 oz. Sour Cream

4 oz. Cream Cheese

1 C Grated Parmesan Cheese (divided)

1 tsp Dried Oregano

1 tsp Dried Basil (use more if using fresh)

2 tsp Minced Garlic

Salt & Pepper to taste

Meat sauce (I make homemade and it's never the same; use whatever you normally use for spaghetti sauce).

Directions:
Preheat oven to 350°. Spray 9x13 glass baking dish with cooking spray.

In a large bowl, stir together all the cheeses (with the exception of about ½ cup Parmesan cheese) and spices. Gently mix with spaghetti until evenly coated. Pour into prepared baking dish and top with remaining Parmesan cheese. Cover with aluminum foil and cook for 30 minutes. Remove foil and bake an additional 10 minutes. Remove from oven and cool for about 10 minutes. Cut into squares and top with meat sauce and additional Parmesan cheese, if desired.

CRACK SLAW

Ingredients:
1 lb. Ground Beef, browned with salt and pepper and drained
2 T Toasted Sesame Oil
2 Garlic Cloves, minced
3 Green Onions, sliced
14 oz. Coleslaw Mix*
2 T Soy Sauce
1 tsp White Vinegar
1/2 tsp Sriracha Sauce (or more to taste)
1/2 tsp Ground Ginger
1/2 tsp Splenda

Directions:
Heat sesame oil in pan and saute garlic, onions and slaw until cabbage cooked to desired tenderness (I like mine a little crunchy). Stir in soy sauce, vinegar, Sriracha sauce, ginger and Splenda and mix well. Add ground beef to cabbage mixture. Mix well and serve. Serve with additional Sriracha if desired.

*I also add additional chopped carrots, chopped peppers (green or red) and chopped zucchini for extra crunch.

Recipe Notes:
This is a popular low-carb recipe on different low-carb sites which I have tweaked to my own taste. The name "crack" slaw comes from it being so addictive!

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.

SALMON PATTIES

Ingredients:
1 (14 3/4 ounce) Canned Salmon
1/4 C Onion, minced
1/4 C Cornmeal
1/4 C Flour
1 Egg
3 T Mayonnaise
1/2 tsp Garlic Powder
Dash Salt
Dash Pepper
2-3 T Oil, for pan frying

Directions:
Drain salmon thoroughly and flake it with a fork in a large bowl. Add remaining ingredients (except oil) and mix well. Form into patties. Add oil to pan and heat to med-high heat. Fry patties until golden brown, turning once during cooking.

Recipe found on Craving Comfort Blog (http://cravingcomfort.blogspot.com/2010/03/perfect-salmon-patties-easy-too.html). The mayonnaise really helped make it moist!

MEXICAN CHICKEN

Ingredients:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 10 oz. can Rotel tomatoes
4 c. cooked chicken
1 pkg. flour tortillas (burrito size)
2 c. shredded cheddar cheese (I used Mexican blend)
sour cream, optional

Directions:
Combine soups and Rotel in large bowl. Add chicken. In a greased 9x13 baking dish, layer the tortillas and chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole. Bake at 350° for 30 minutes. Cut into squares and serve with sour cream on top.

Recipe shared by Amy Davis and found in 7th Inning Stretch - Homerun Recipes cookbook our baseball team published this year.

CHILI CHICKEN SPAGHETTI CASSEROLE

Ingredients:
4-5 chicken breasts cooked and chopped (I use a rotisserie chicken if I’m in a hurry and works great)
½ c. chicken broth
1 can chopped rotel (drained)
1 can cream of mushroom soup
1 can cream of celery or chicken soup
1 can water chestnuts chopped (drained)
7 oz thin spaghetti cooked and drained
2 c. cheddar cheese grated
1 pkg fresh parmesan cheese (or the dry in can is fine)
½ pkg. Chili seasoning mix

Directions:
Mix all together EXCEPT parmesan cheese & place in a 9x13 dish. Top with parmesan cheese and bake @ 350 for 30-35 min. (I think I told you, but I’m not sure – I used chopped black olives (1/2 small can).

Recipe shared by Joyce Hankins

DEEP FRIED TURKEY MARINADE

Ingredients:
1 bottle Italian salad dressing
2 T salt
2 T Creole seasoning (Tony's)
2 T worchestershire sauce
1 T tabasco sauce
1 T celery salt
2 T cayenne pepper
1 tsp garlic salt
1 tsp onion salt
1 tsp lemon pepper
2 tsp Greek seasoning
1 packet powdered chicken bouillon
1 tsp meat tenderizer
2 tsp Accent

Mix all seasonings (except Italian dressing) in quart jar with 2 cups warm water. Shake well. Add Italian dressing and shake. Let sit for at least 1 hour. Strain through a coffee filter or clean nylon stockings. Using a 3 to 5 cc syringe, inject the liquid into turkey. Rub the strained seasonings over the surface of the turkey. Let turkey marinate in refrigerator overnight.

DEEP FRIED TURKEY RUB

Ingredients:
1 1/2 tsp crushed red pepper
1 1/2 tsp black pepper
1/2 tsp Accent
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
3 T salt

Mix together. Rub on turkey at least 12 hours in advance.

I rub this on the turkey after injecting the marinade.

CHICKEN CAESAR SALAD WRAPS

Ingredients:
10 oz. can chicken, drained and flaked
2 C thinly sliced Romaine lettuce
1 medium tomato, diced
4 T creamy Caesar salad dressing (Ken's brand is awesome!)
1 T grated Parmesan cheese
Flour tortillas

Directions:
In large bowl, combine chicken, lettuce, tomato, salad dressing and Parmesan cheese. Toss until well combined. Spread onto tortilla, wrap and eat!

My additions:
I didn't have enough creamy Caesar, so I also used Ken's Lite Caesar and a little bit of horseradish sauce. I also added dill and a few chopped black olives.

I found this recipe in the coupon section of the Sunday paper. Very yummy!

PARMESAN CRUSTED CHICKEN

Ingredients:
2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Directions:
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center

Found this recipe on a blog. It was very good!

SUPER EASY CHICKEN MANICOTTI

Ingredients:
1 Jar (26-30 oz.) tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
14 uncooked chicken breast tenders (not breaded)
2 cups shredded mozzarella cheese
14 uncooked manicotti pasta shells (one 8 oz. box)
Chopped fresh basil leaves

Directions:
Heat oven to 350. Mix pasta sauce and water. Spread about 1/3 of the sauce
in an ungreased 13x9 inch glass baking dish.

Sprinkle garlic salt on chicken. Insert into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover tightly with foil.

Bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

Darlene's Notes: What I might do next time is to put the basil in the sauce and cook for the entire time and I would also do the same with some fresh garlic. I might also add some onions and green pepper to the sauce.

Recipe given to me by Darlene Renzzulla.

CHICKEN MARINADE

Ingredients:
1/4 C soy sauce
1/4 C oil
1/4 C water
2 T lemon juice
2 T dried onion
1 T parsley
1/4 tsp. ground ginger
1/4 tsp pepper
1/4 tsp garlic powder
2 1/2 boneless chicken breasts

Directions:
Combine all the ingredients except the chicken and blend well. Pour into a large ziplock bag. Add the chicken, turning to coat with the marinade. Refreigerate 8 hours turning occasionally. Drain and grill or broil chicken 4-5 inches from heat for 6 minutes per side or until the juices run clear.

This marinade is YUM-MY! I found it on a fellow stamper's blog: http://debbiedee.blogspot.com/.

NACHO ORDINARY PIZZA

Ingredients:
One 12" prepared pizza crust
1/3 C taco sauce
1 1/2 C shredded mozzarella cheese

Toppings (use any or all):
Tortilla chips
Sliced tomatoes
Sliced onion
Black beans
Jalapeno peppers
Black Olives

Directions:
Bake for 8-10 minutes i a 450˚ oven. Top with sour cream and salsa and serve.

I haven't tried this recipe yet, but saw it on WBIR local news. Sounds yummy!

CHILI'S SOUTHWESTERN EGGROLLS

Ingredients:
1 chicken breast fillet
1 T vegetable oil
2 T minced red bell pepper
2 T minced green onion
1/3 C frozen corn
1/4 C canned black beans, rinsed and drained
2 T frozen spinach, thawed and drained
2 T diced, canned jalapeno peppers
1/2 T minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash cayenne pepper
3/4 C shredded Monterey Jack cheese
Five 7-inch flour tortillas (I used egg roll wraps found in the produce section)

Directions:
Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl. (Recipe shared separately)

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.

Recipe shared by Dawn (Liz) Holt. It is Top Secret Recipes version of Chili's Southwestern Eggrolls.

SANTA FE CHICKEN

Ingredients:
1 large onion, chopped
1 to 2 T chopped seeded jalapeno pepper
1 garlic clove, minced (I'm married to an Italian - I put 4)
1 T olive oil
1 1/4 C reduced-sodium chicken broth (I used the regular and I used the whole can)
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 C uncooked long grain rice
4 boneless skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
3/4 C shredded cheddar cheese
Minced fresh cilantro, optional (I put the cilantro in and cooked it with the rice instead of using as a garnish - it is too good to just use as a garnish!!!)

Directions:
In a large skillet, saute the onion, jalapeno and garlic in oil until tender. Add broth and tomatoes; bring to a boil. Stir in rice. Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10 minutes. Turn chicken; cook 5-10 minutes longer or until juices run clear.

Recipe shared by Darlene Renzzulla. She found it in Light & Tasty magazine and added her special touches.

QUICK CHICKEN & DUMPLINS

Ingredients:
Chicken (I use boneless breasts)
2 cans Cream of Chicken Soup
3/4 C Milk
1 T Lemon Pepper
2 C Bisquick
2/3 C Milk

Directions:
Boil chicken with favorite spices (sage, basil, oregano, rosemary, garlic, salt and pepper). Remove chicken from broth and shred. Add soup, milk, lemon pepper and chicken to broth. Bring to a boil. In separate bowl, mix milk and Bisquick. Drop small spoonfuls of mix into broth. Cook covered 5 minutes. Uncover and cook 5 more minutes.

I use very little salt as the soup adds salt. I also use boneless breasts and cook it in cans of chicken broth for flavor.

PLATE-LICKING ROAST

Ingredients:
1 Beef Roast (any cut)
1 pkg. Brown Gravy Mix
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. Good Seasons Italian Dressing Mix
1/2 C Water

Directions:
Place beef roast in crockpot. Mix the dried mixes together in a bowl and sprinkle over roast. Pour water around the roast. Cook on low 7-9 hours. Potatoes and baby carrots may be added to this midway.

Don't be surprised to find your family licking their plates.

CHICKEN CASSEROLE (SICK & DEAD)

Ingredients:
2 large cans Swanson's White Chicken, drained
1 pkg. Stove Top Stuffing (chicken flavor)
1 can Cream of Chicken Soup
8 oz. Sour Cream
1 can Chicken Broth
1 stick Butter

Directions:
Melt butter in 9x13 casserole. Layer 2/3 of stuffing mix over butter. Layer chicken over the stuffing. In separate bowl, mix soup, sour cream, and broth. Pour over chicken. Add remaining stuffing mix on top. Bake at 350° for 30 minutes.

Recipe shared by Beverly Cawrse. Laura gave it the name "sick and dead casserole" because Beverly would make it to take to those who were sick or when someone had died.

GONZALES MEAT LOAF

Ingredients:
2 lbs. ground sirloin
3 large eggs, lightly beaten
1 C fine, dry breadcrumbs
4 garlic cloves, minced
1 medium-size red onion, chopped (I use Vidalia)
2 plum tomatoes, seeded and chopped
1 ½ C (6 oz) shredded Monterey Jack cheese
¼ to ½ C firmly packed brown sugar
½ C chopped fresh cilantro
¼ C Worcestershire sauce
2 T hot sauce
2 tsp salt
1 tsp pepper

Directions:
Combine all ingredients. I shape into 2 loaves and place in a 9 X 13 pan. (I like to spread ketchup on the top of the loaves.) Bake at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. (I like for it to be very charred around the edges) Let meat loaf stand 10 minutes before serving. Makes 6 to 8 servings.

Recipe shared by Amy Davis' Mom (Bunny)