Three Pepper Pork

Preparation time: 10 minutes; Cooking time: 10 minutes
Serves 4; 1/4 pound per serving
Ingredients
1 pound lean boneless pork loin roast or chops, all visible fat removed
Vegetable oil spray
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium poblano chile pepper, chopped
1 tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon finely shredded gingerroot
1 teaspoon sesame oil
1 teaspoon unseasoned rice wine vinegar
Directions
Cut meat into strips and set aside.
Spray a large skillet with vegetable spray. Place over medium-high heat. Add pork strips to hot skillet and cook, stirring occasionally, for 5 minutes or until done. Remove from skillet. Add bell pepper strips and chile pepper to hot skillet. Cook about 3 minutes or until bell peppers are slightly tender but still crisp.
In a small bowl, stir together remaining ingredients. Add to skillet with peppers and meat. Cook and stir until heated through, about 2 minutes.


Nutrition Analysis (per serving)
Calories 230; Protein 22 g; Carbohydrate 7 g; Cholesterol 71 mg; Sodium 206 mg; Total Fat 12 g; Saturated Fat 4 g; Polyunsaturated Fat 2 g; Monounsaturated Fat 5 g
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available at booksellers everywhere.

Chicken and Asparagus with Penne

1 1/2 cups uncooked penne pasta 1 cup chopped asparagus 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes 2 cloves garlic, minced 1 can (14.5 ounces) diced tomatoes with herbs, including juice 1 ounce soft goat cheese, crumbled 1 tablespoon Parmesan cheese

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.

Caesar Chicken Pasta

7 ounces uncooked dry penne pasta (2 cups)
2 cups chopped cooked chicken
1 cup creamy caesar salad dressing
1/2 cup reduced-sodium chicken broth
1/3 cup chopped green onion
1/4 cup finely chopped red pepper
6 ounces mozzarella cheese, shredded (1 1/2 cups)
1 1/2 cups caesar-flavor croutons
1/4 cup grated Parmesan cheese

Directions
1. Heat oven to 350°F.
2. Cook pasta according to package directions. Drain
3. Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl.
4. Add cooked pasta; stir to combine.
5. Soon pasta mixture into ungreased 2-quart round casserole.
6. Top with croutons and Parmesan cheese.
7. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

Sausage Pasta Bake

1/2 lb rigatoni
1 lb pork sausage
1 tbsp. olive oil
1 clove garlic, crushed
1 onion, chopped
1 tsp chili powder
1 can (14 ox) chopped tomatoes
1/2 cup chicken broth
1/2 tsp sugar
1 tbsp chopped fresh basil
1/8 tsp salt
1/8 tsp black pepper
5 1/2 oz mozzarella cheese, cubed

1. preheat oven to 375. Bring a saucepan of lightly salted water to a boil. Add pasta and cook according to the package directions. Drain and set aside. Spray a large ovenproof dish with nonstick cooking spray. Cut the sausage into slices.

Heat the olive oil in a large saucepan and saute the onion and garlic until browned (about 10 min). Stir in chili powder. Cook for 1 min longer. Stin in the tomatoes, broth and sugar. Bring to boil, cover an simmer for 10 min. Add pasta, basil, salt and pepper and stir.

Transfer pasta mixture to the prepared dish. Sprinkle the mozzarella on top. Bake pasta until golden and bubbly (20-25 min). Serve immediately.

Chocolate Mint Cheesecake

CRUST
2 cups chocolate cookie crumbs*
6 tablespoons unsalted butter, melted

FILLING
6 oz. semisweet chocolate, chopped
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
1 teaspoon peppermint extract

GLAZE
6 oz. semisweet chocolate, finely chopped
1/3 cup whipping cream
2 tablespoons unsalted butter, cut up
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract

1. Heat oven to 350°F. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Combine cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 6 to 8 minutes or until set; cool on wire rack.

2. Place 6 oz. chopped chocolate in medium heatproof bowl; place over saucepan of barely simmering water (do not let bowl touch water). Stir frequently until chocolate is smooth and melted; remove bowl from saucepan.

3. Beat cream cheese and sugar in large bowl at low speed until smooth. Beat in flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in sour cream and vanilla just until blended.

4. Reserve 2 cups batter in medium bowl; stir in 1 teaspoon peppermint extract.

5. Stir melted chocolate into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

6. Bake 35 minutes. Carefully slide out oven rack several inches. Pour reserved peppermint batter evenly over cheesecake. Bake 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature, about 2 hours.

7. Meanwhile, place 6 oz. finely chopped chocolate in another large bowl. Place cream, 2 tablespoons butter and corn syrup in heavy medium saucepan; heat over medium heat 2 to 3 minutes or until hot (temperature will be about 190°F.). Remove saucepan from heat as soon as first bubble appears; pour over chocolate. Let stand 1 minute to soften; stir until mixture is smooth and chocolate is melted. Stir in 1/2 teaspoon peppermint extract. Cool to room temperature, about 1 hour.

8. Pour glaze over cooled cheesecake in pan, spreading evenly over top; refrigerate at least 6 hours before serving. (Cheesecake can be made 3 days ahead. Cover and refrigerate.) Store in refrigerator.

TIP *Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin.

OOEY-GOOEY BUTTER CAKE

Oh - the sugary-goodness! I think you actually feel your teeth decaying as you eat this, but it's oh so good!

1 stick butter
3 eggs
1 yellow cake mix (without pudding)
8 oz. cream cheese, room temperature
1 lb. powdered sugar
1 tsp. vanilla

Melt butter. Add butter and 1 egg to cake mix. Blend until consistency of pie crust. Pat into a greased 9" cake pan, bottom and sides. Beat cheese, 2 eggs and 3/4 pound sugar until well blended and creamy. Pour into crust. Bake at 350 degrees for 30 to 40 minutes or until lightly brown. Sprinkle balance of sugar on top. Serve warm or cold.

Cocktail Wieners

1 (16 ounce) package little smokie sausages

1 (8 ounce) jar cocktail sauce 1 (8 ounce) jar grape jelly

DIRECTIONS:

1.	In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot.

Pizza Pinwheels

1 (8 ounce) can refrigerated crescent roll dough 2 cups shredded mozzarella

cheese 24 slices pepperoni 1 (14 ounce) can pizza sauce

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3.	Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

Cocktail Meatballs

1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3.	Bake in preheated oven for 20 to 25 minutes, turning once.
4.	In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. I used ground sausage and they turned out with lots of spicy goodness!

Tortilla Pinrolls

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 cup sour cream 1 (1 ounce) package dry fiesta- style ranch dressing mix

1 cup chunky salsa 1 1/2 cups shredded Cheddar cheese 10 (10 inch) flour tortillas

DIRECTIONS:

1.	In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
2.	To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

Victoria's Lace Cookies

2 C. Oatmeal (quaker rolled oats)
1 tbsp Flour
2 C. Sugar
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
2 sticks melted butter
2 eggs beaten
1 tsp Vanilla
Reynolds RELEASE foil (This is brutally important)

Preheat oven to 325

Melt butter over LOW heat

Mix otameal, flour, sugar, salt, cinnamon and nutmeg in a large bowl
Add melted butter- mix well
Add egg and Vanilla- mix well

Cover baking sheet in reynolds release foil.
Drop dough by little tiny bits (like maybe 1/2 teaspoon fulls) with lots of space between them (these cookies SPREAD)
Cook 4 minutes
turn cookie sheet around
Cook 4 more minutes
they should be just golden around the edges if they're not cook for 30 more seconds... these things cook really fast they go from raw to burnt in the blink of an eye.
Remove from the oven and take the foil, with the cookies still on it, off the baking sheet and put it on a cooling rack. let the cookies cool slightly and transfer from the foil to a wire cooling rack.

Soft Oatmeal Chocolate Chip Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats
• 1 1/2 cups chocolate chips

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and chocolate chips. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

M & M Sugar Cookies

1 cup butter or margarine
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 12-ounce package M&M'S® Brand Semi-Sweet Chocolate Mini Baking Bits
Granulated sugar as needed

Preheat oven to 350°F. Cream together butter and sugar until light and fluffy; add egg and vanilla. Combine flour and baking soda; add to creamed mixture just until blended. Stir in M&M'S® Brand Semi-Sweet Chocolate Mini Baking Bits. Shape dough into 1-inch balls. Place on greased cookie sheets about 2 inches apart. With bottom of glass dipped in sugar, flatten dough very slightly so as not to crush M&M'S® Brand Semi-Sweet Chocolate Mini Baking Bits. Bake 10 to 12 minutes or until edges are light golden; let cool 1 minute before transferring to wire rack to cool completely. Store in tightly covered container.

Giant Chocolate Chip Cookie

• 1 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

1. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
3. Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

World's Best Lasagna

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Marie's Easy Slow Cooker Pot Roast

• 4 pounds chuck roast
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water
• 3 carrots, chopped
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 1 stalk celery, chopped

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Shepherd's Pie

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground turkey
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh or dry rosemary
• 1 tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• salt to taste

Directions

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Chicken Pot Pie

Crust
1	box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3	cup butter or margarine
1/3	cup chopped onion
1/3	cup all-purpose flour
1/2	teaspoon salt
1/4	teaspoon pepper
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1/2	cup milk
2 1/2	cups shredded cooked chicken or turkey
2	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

DIRECTIONS

1.	Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.	In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3.	Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4.	Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Make Ahead Mashed Potato Casserole

• 10 potatoes (about 3 1/2 lbs)
• 1/2 lb cream cheese
• 1/4 cup butter
• 1 cup chopped green onion
• 1 cup sour cream
• 1/2 cup minced fresh parsley
• 1 pinch dried marjoram
• salt and pepper
• 1/2 cup coarse fresh breadcrumb

Directions

1. In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
2. Drain and let cool slightly, peel.
3. With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
4. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
5. Transfer to 8 inch (2 L) baking dish, smooth top.
6. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

Lemon Butter Bars

Crust Ingredients:

1		cup all-purpose flour
1/2		cup Butter, softened
1/4		cup sugar

Filling Ingredients:

3/4		cup sugar
2		eggs
2		tablespoons all-purpose flour
3		tablespoons lemon juice
1		teaspoon freshly grated lemon peel
1/4		teaspoon baking powder

Topping Ingredients:

Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18 to 20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Sour Cream Noodle Bake

• 1 (8 ounce) package wide egg noodles
• 1 pound lean ground beef
• 1 tablespoon butter
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon garlic salt
• 1 cup tomato sauce
• 1 cup cottage cheese, creamed
• 1 cup sour cream
• 1 cup chopped green onions
• 1 cup shredded sharp Cheddar cheese

1. Cook noodles in boiling salted water. Rinse in cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Brown meat in butter; add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Mix cottage cheese, sour cream, onions, meat sauce and noodles. Place in a casserole dish and sprinkle with cheddar cheese
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 20 to 25 minutes.

Sweet Potato Pie

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Unstuffing Side Dish

• 1/2 pound bulk Italian sausage
• 1/4 cup butter or margarine
• 1/2 pound fresh mushrooms, sliced
• 3/4 cup chopped celery
• 1 medium onion, chopped
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups unseasoned stuffing croutons or dry bread cubes
• 2 1/2 cups chicken broth

1. In a large skillet, brown sausage; drain. Add butter, mushrooms, celery and onion; saute 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. transfer to a large bowl; add croutons and enough broth to moisten. Place in a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 10 minutes more.

Best Chicken Ever

• 6 skinless, boneless chicken breasts
• 2 cups sour cream
• 2 cups crushed cornflakes cereal or breadcrumbs
  
• 1 teaspoon Italian-style seasoning
• 6 tablespoons butter, melted

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Colleen's Monkey Cake

get 4 cans of refrigerator biscuits...not grands and not buttermilk! cut them into fourths. In a plastic bag put 1 tbsp of cinnamon and 1/3 cup sugar. Put half the biscuits into the bag and shake until they are all covered in cina-sugary goodness. Place in a bundt pan sprayed with pam. In a saucepan ... combine 1 1/2 sticks of butter and 1 cup of sugar. Bring to a boil then pour half of this mixture over the biscuits in the pan. Once again combine 1/3 c sugar and 1 tbsp of cinnamon in a bag and repeat the shaking process with the other half of the biscuits. Place them in the pan on top of the other biscuits. Pour the reamining butter mixture over top and bake in preheated 350 degree oven for 40-45 minutes. Turn cake out of pan onto a cake plate.

You can eat with your fingers once it has cooled a bit. Tastes yummy warm or at room temp.

Feeds 8-10 monkeys (I think its called monkey cake b/c you eat with your fingers???)

Aunt E's S'more Brownies

10 whole HONEY MAID Honey Grahams, broken crosswise in half, divided 3/4 cup butter or margarine 4 squares BAKER'S Unsweetened Baking Chocolate 2 cups sugar

3 eggs 1 teaspoon vanilla 1 cup flour 2 1/2 cups JET-PUFFED Miniature Marshmallows 1 cup BAKER'S Semi-Sweet Chocolate Chunks

DIRECTIONS:

1.	Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending beyond sides of pan; grease foil. Place 15 of the graham squares in bottom of pan, overlapping slightly. Break remaining 5 graham squares into large pieces; set aside.
2.	Place butter and chocolate in large microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread over graham squares in pan.
3.	Bake 30 to 32 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
4.	Sprinkle evenly with marshmallows and chocolate chunks. Bake an additional 3 to 5 minutes or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool in pan on wire rack.
5.	Lift out of pan onto cutting board using foil handles. Cut into 36 bars.

Honey Garlic Pork Tenderloin

6 tablespoons lemon juice
6 tablespoons honey
2 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry or chicken broth
3 garlic cloves, pressed
3/4 pound pork tenderloin

Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1/2 cup mixture, and set aside. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.

Remove pork, discarding marinade.

Grill, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°, basting with reserved 1/2 cup mixture.

NOTE: To serve 4, double all ingredients, and proceed as directed.

Chicken with Olives

4 chicken breasts, thawed
1/2 cup flour
1 tbs extra virgin olive oil
1 can chicken broth
3/4 cup dry white wine
1 cup chopped green onion
1 tbs. capers
1/t tsp minced garlic
1/2 cup chopped green olives
1/4 cup milk or cream

Heat olive oil on medium temp in skillet. Dredge chicken breasts in flour and add to skillet. Cook 3-4 minutes on each side. Remove from skillet. Add all remaining ingredients to skillet and bring to boil. Reduce heat and put chicken back in skillet. Cook for additional 15 minutes.

Very good served with mashed potatoes!

Ricotta Cheese Stuffed Shells

1/2 pound sausage
1/2 pound ground turkey
1/2 cup onion
1/2 cut green peppers
1 box jumbo shells
3 eggs
3 cups ricotta cheese
2 cups mozzarella cheese, divided
1 jar spaghetti sauce

Preheat oven to 350. Cook shells according to directions. Brown turkey and sausage together, drain fat. Add peppers, onion, and spaghetti sauce. Place on low heat. In bowl, combine eggs, ricotta cheese and 1 cup mozzarella. Spoon half sauce and meat mixture into casserole dish. Fill shells with cheese mixture and place in casserole dish. Top with remaining sauce and mozzarella. Cook for 25-30 minutes. Season to taste.

Cajun Chicken Pasta

12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1 1/4 teaspoons salt, divided
1/4 cup butter (I used olive oil)
1 small red bell pepper, thinly sliced*
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms (didn't use)
2 green onions (white and light green parts only), sliced*
1 1/2 cups half-and-half (I used whole milk)
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil (didn't use)
1/4 teaspoon garlic powder (used real garlic)
Garnish: chopped green onions

1. Prepare pasta according to package directions.

2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.

I also added corn. This is very easy and makes a lot. Great with Tabasco too.