Vanilla Refrigerator Cookies

Vanilla Refrigerator Cookies

1 C butter, softened
2 eggs
1 C sugar
1 1/2 tsp vanilla
3 C flour
1 tsp salt
1/2 C finely chopped nuts

Mix butter, vanilla, eggs and sugar.  Stir in flour, salt and nuts.  Divide dough into three equal parts; shape each into a roll, 1 1/2 inches in diameter and 7 inches long.  Wrap; chill at least four hours.  Cut rolls into 1/8 inch slices.  Place on ungreased cookie sheet; bake 8 to 10 minutes.  Remove immediately.

Variations

Butterscotch: substitute 1 C of brown sugar for sugar
Cinnamon: substitute  1/2 C sugar and 1/2 brown sugar for sugar, and 3 tsp cinnamon for vanilla
Orange-Almond: mix in 1 Tbsp grated orange peel with the butter mixture and 1/2 C finely chopped almonds with the flour.

Oriental Salad

Oriental Salad

Salad Base:
1 lg. head green cabbage, shredded

4 chicken breasts, cooked and shredded

1 bunch green onions, chipped

1 can mandarin oranges

On a cookie sheet, crush and brown at 350 for 10 minutes:

1/4 c. sesame seeds

1/4 c. slivered almonds

1 package oriental flavored ramen noodles

Dressing:
1 T. sugar

3 T. vinegar

1/2 c. oil

1 t. salt

1/2 t. pepper

oriental ramen flavor packet

After browning the seeds, almonds and noodles stir them into the salad. Before serving toss the salad in the dressing.

One-Pot Pasta

One-Pot Pasta

4 large garlic cloves, peeled

1 jar (7 oz) oil-packed sun dried tomatoes OR diced fresh tomatoes

3 cans (14.5 oz each) chicken broth (5 ¼ C)

1 pound uncooked penne pasta

1 head broccoli (2 C small florets)

2 medium carrots, peeled

4 oz reduced fat cream cheese

¼ tsp salt

½ coarsely ground pepper

Grated Parmesan cheese (optional)

Thinly slice garlic.  Place 1 Tbsp oil from sun-dried tomatoes into 8-quart stockpot.  Cook over medium heat until golden brown.  Add broth; increase heat to high.  Cover and bring to a boil.  Stir in pasta; cover and simmer until pasta is almost cooked but still firm.

Meanwhile, cut broccoli into small florets.  Cut carrots lengthwise and then into thin strips.  Cut cream cheese into cubes.

Add vegetables, cream cheese, salt and pepper to pot.  Stir until cream cheese is melted and fully incorporated.  Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.  Serve immediately.  Top with grated cheese.

Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables

1 ½ C. sliced fennel bulb (about one small bulb)

1 ½ C. (½ inch) cubed peeled butternut squash

1 ¼ C. (½ inch) cubed red potato

1 C. (½ inch) cubed peeled turnip

1 C. (½ inch-thick) sliced parsnip

1 Tbsp. olive oil

¾ tsp salt

½ tsp chopped fresh thyme

¼ tsp freshly ground black pepper

6 garlic cloves, peeled and minced

3 large shallots, peeled and halved

Cooking spray

1 tbsp honey

1 ½ tsp cider vinegar

Preheat oven to 450 degrees.  Combine first 11 ingredients in a large bowl; toss well.  Arrange vegetable mixture in single layer on a jelly-roll pan coated with cooking spray.  Bake at 450 degrees for 25 minutes or until vegetables are browned and tender.  Place vegetable mixture in bowl.  Add honey and cider vinegar to vegetables, and toss well.  Makes about 4 servings (serving size: about 2/3 C.)

Browned Butter Smashed Potatoes with Butternut Squash

Browned Butter Smashed Potatoes with Butternut Squash

1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
1/2 cup 1% milk (approximate)
Freshly ground black pepper, to taste

In a 3-quart saucepan over high heat, add potatoes and squash chunks with water; add 1 teaspoon salt. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.
In a small frying pan or saucepan, add 2 tablespoons of the butter and the sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.
When potatoes and squash are cooked, remove from heat and thoroughly drain the water off. Reduce heat to low, return pan with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.
Roughly mash with hand masher leaving mixture chunky. Gently mix in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper.
Spoon into a large serving bowl and drizzle with brown butter/sage mixture.
Makes 4 servings (about 4 cups).

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

1 egg white

1 teaspoon vanilla

4 cups whole almonds

½ cup white sugar

½ cup brown sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

Preheat oven to 250 degrees.  Lightly grease cookie sheet.

Lightly beat the egg white; add vanilla, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.

Bake for 60 to 90 minutes in the preheated oven, stirring occasionally (especially after the first hour), until golden. Allow to cool, then store nuts in airtight containers. 

French Dip Sandwiches

French Dip Sandwiches

1 lb. thinly sliced deli roast beef

4 hoagie rolls

2 Tbsp. olive oil

1 Tbsp. flour

1 shallot, chopped

10 oz. beef broth or consommé

In large skillet over medium heat, sauté chopped shallots in olive oil for 2 minutes.  Add flour and sauté 2 more minutes.  Slowly pour in beef broth and whisk.  Bring to a boil over high heat and reduce to low and simmer.  Cut rolls in half and place ¼ lb. warmed roast beef inside each.  Pour dipping sauce into individual serving dishes. 

Chickpea, Roasted Pepper and Feta Salad

Chickpea, Roasted Pepper and Feta Salad

2 yellow bell peppers, cut lengthwise into flat panels

1/3 cup lemon juice

3 Tbsp olive oil

¼ tsp salt

2 cans (15 oz each) chickpeas, rinsed and drained

1 pint grape tomatoes, halved

1 medium red onion, halved and thinly sliced

½ cup flat-leaf parsley, finely chopped

2 bunches arugula or watercress, tough stems removed

8 oz. feta cheese, crumbled

Preheat broiler.  Broil pepper pieces, skin side up, 4 inches from heat for 12 minutes, or until skin is charred.  When cool enough to handle, peel and cut into ½ inch wide slices.

In a large bowl, whisk together lemon juice, oil and salt.  Add roasted peppers, chickpeas, tomatoes, onion and parsley, and toss to combine.  Let stand 30 minutes to develop flavors.

Add arugula and toss gently.  Serve immediately, with feta sprinkled on top.

Makes 6 servings.  Each serving has 296 calories, 16 g fat, 29 g carbohydrates (5.4 g fiber), 11 g protein, 998 mg sodium. 

Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

Prep time: 30 minutes

Total time: 1 hour

1 package cream cheese, softened

½ cup sour cream

1 cup chicken broth

3 lb. red potatoes, thinly sliced

1 package (6 oz.) smoked ham

2 cups shredded cheddar cheese

1 cup frozen peas

Preheat oven to 350ºF. Spray 13X9 pan with cooking spray.  Mix cream cheese, sour cream, and chicken broth in large bowl until well blended.  Add potatoes, ham, peas and 1 ¾ cups of cheese; stir gently to coat all ingredients.  Spoon into prepared baking dish.  Sprinkle with remaining ¼ cup of cheese.  Bake 1 hour or until heated through and potatoes are tender.

Makes 15 servings, ¾ cup each.

Asian Beef and Noodles

Asian Beef and Noodles

1 lb. hamburger

½ lb. fresh broccoli

3 green onions, chopped

2 3 oz ramen noodle packages

1 C. carrots, diced

¼ lb. mushrooms, sliced

Cut broccoli into flowerets.  Cook hamburger, crumble and drain.  Season with one of the packets from ramen noodles; set aside.  Combine with 2 C. water, ramen noodles, broken into small pieces, and remaining seasoning packet; bring to a boil.  Reduce heat, add hamburger, green onions and broccoli; cover and simmer 3 minutes.  Add mushrooms when serving.  Serves about 4.

Cream Cheese Frosting

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator.

Sharlyn’s Peach Cobbler

Sharlyn’s Peach Cobbler

1 package yellow cake mix

1 can peach pie filling

1 stick butter

Put pie filling in bottom of 9x9 pan, cover with cake mix and drizzle melted butter on top.  Bake for 1 hour at 350º.  Let cool 45 minutes.

Tiger-striped Brownies

Tiger-striped Brownies

1 oz semisweet chocolate

1 oz unsweetened chocolate

1 Tbsp unsalted butter           

⅓ C smooth peanut butter

2 Tbsp vegetable oil

½ C firmly packed brown sugar

½ C sugar

2 large eggs, at room temp

1 ½ tsp vanilla

¾ C flour

¼ tsp salt

Preheat oven to 325º and butter an 8-inch square pan.  In a microwave, melt chocolate and butter on high for 1-2 minutes.  Stir the mixture halfway through.  Set the mixture aside to cool to room temp. 

In medium sized bowl, beat together peanut butter and oil until combined.  Add the sugars and continue beating until the mixture is light and fluffy.  Add eggs, one at a time, beating well after each.  Mix in vanilla and then flour and salt until just combined.

In a small bowl, stir ⅓ cup of the batter with the melted chocolate.  Scrape the remaining batter into the pan and spread evenly.  Spoon the chocolate mixture over the batter.  Using a knife, make a zigzag through the layers to create a marbled effect.  Bake for 30-35 minutes or until toothpick comes out almost clean.  Cool brownies in pan, then cut them into bars.

Makes about 16 bars.

Crepes

Crepes

3 C flour
3/4 tsp baking powder
3 tsp salt
3 3/4 C milk
3 eggs
3 Tbsp melted butter

Mix ingredients together, then fry up!

Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries

Prep time: 10 minutes

Total time: 37 minutes

2 large baking potatoes

¼ C Italian dressing

¼ C Parmesan cheese

1 lb. boneless skinless chicken breasts, cut into strips

1 packet Shake ‘N Bake Original Chicken Seasoned Coating mix

¼ cup Dijon mustard

1 Tbsp honey

Preheat oven to 425ºF.  Cut potatoes into ½-inch thick strips; place in large bowl.  Add dressing and cheese; toss to coat.  Place in single layer on large greased baking sheet.  Bake 12 minutes.

Meanwhile, coat chicken strips with coating mix as directed on package. 

Turn potatoes over with large spatula; push to one side of baking sheet.  Place chicken strips on other side of baking sheet.  Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.  Mix mustard and honey; serve for dipping.

Makes 4 servings.

Sharlyn’s Chicken Broccoli Casserole

Sharlyn’s Chicken Broccoli Casserole

1-5 chicken breasts

2 packages frozen broccoli or 1 ½ - 2 lbs. fresh broccoli

2 cans cream of chicken soup

1 Tbsp lemon juice

1 C mayo

1/8 tsp curry powder

½ C grated cheddar cheese

Salt to taste

Boil chicken in salted water until tender.  Remove skin and bones; cut into pieces.  Cook broccoli according to directions on package, but only half the time.  If fresh broccoli is used, boil in salted water until cooked, but still crisp.  Preheat oven to 350ºF.  Drain and place spears in 9x13 pan.  Cover with chicken.  Salt to taste.  Mix soup, mayo, lemon juice and curry powder together and pour over chicken and broccoli.  Sprinkle top with cheese.  Bake at 350ºF for 30 minutes.

Makes 8-10 servings.

Sally’s Breadsticks

Sally’s Breadsticks

1 ½ C warm water

2 Tbsp sugar

1 Tbsp yeast

3 C flour

½ tsp salt

Dissolve yeast in water; add other ingredients.  Knead about 3 minutes until smooth.  Rest 10 minutes.  Roll onto buttered cookie sheet.  Brush melted butter pver top.  Sprinkle with parmesan cheese and garlic salt.  Cut into strips on cookie sheet.  Raise 15-20 minutes.  Bake at 375º for 20 minutes.

Roasted Cauliflower

Roasted Cauliflower


1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Carrot-Sweet Potato Soup

Carrot-Sweet Potato Soup

1 ½ lbs carrots, cut into large pieces

1 lb sweet potatoes, peeled and cut into large pieces

1 small onion, quartered

3 cups chicken broth

2 cups water

1 tsp kosher salt

1 tbsp honey

1 bay leaf

Combine all ingredients in slow cooker.  Cover and cook 8 hours on low.  Remove bay leaf and puree soup in batches.  Stir in ¼ tsp ground black pepper and top with cilantro.  Makes 8 cups.

100 calories per serving, 0 total fat, 0 sat fat, 668 mg sodium, 23 g carbs, 0 chol, 3 g protein, 4 g fiber

Kristin’s Wild Rice and Chicken Soup

Kristin’s Wild Rice and Chicken Soup

1/4 cup butter
3 carrots, chopped or shredded
1 small onion, chopped
1-2 stalks celery, chopped
2-3 chicken breasts, cooked and chopped into small pieces
1 box of Uncle Ben's Wild Rice with seasoning packet

1 to 2 cups heavy cream

2 cups chicken broth

Sauté carrots, onion and celery in butter until tender.  In stock pot or slow cooker, add together rice, chicken, sautéed veggies.  Then add (to taste and consistency desired) heavy cream and chicken broth. 

Bring to boil until hot.

Chicken Noodle Soup

Chicken Noodle Soup

2 1/2 cups wide egg noodles

1 teaspoon vegetable oil

12 cups chicken broth

1 1/2 tablespoons salt

1 teaspoon poultry seasoning

1 cup chopped celery

1 cup chopped carrot
1 cup chopped onion

1/3 cup cornstarch

1/4 cup water

3 cups diced, cooked chicken meat

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through. 

Spaghetti with Sausage and Spinach

Spaghetti with Sausage and Spinach

6 oz kielbasa sausage, diced
1 medium pepper, diced
1 small onion, diced
1/2 tsp crushed red pepper
1/2 C chicken broth
2 C fresh spinach, chopped
Parmesan cheese
Spaghetti

Start water boiling for spaghetti, add red pepper and noodles.  Saute pepper and onion until slightly tender; add sausage.  Let simmer while spaghetti noodles cook.  Add chicken broth to veggie/meat mixture and bring to a boil.  Drain spaghetti, add sauce mixture to noodles.  Add spinach and stir to slightly wilt.  Plate noodle mixture, and sprinkle with Parmesan.  Serve hot.

Chili-Lime Drumsticks

Chili-Lime Drumsticks

16 chicken drumsticks

Salt and pepper

4 Tbsp butter, melted and cooled

¼ C lime juice

1 Tbsp chili powder

1 clove garlic, minced

1 tsp sugar

Preheat oven to 400 degrees.  Rinse drumsticks, pat dry and season with salt and pepper.  Place in a flat layer in 2 large baking pans.

Mix remaining ingredients. Pour over drumsticks; turn them to coat.  Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, about 35 minutes, basting often with pan juices.  Let rest 10 minutes, then serve hot, or let cool, cover and refrigerate to serve cold.

Serves 7-8.  Per serving: 294 Cal., 19g Fat (7g Sat.), 134mg Chol., 0g Fiber, 28g Pro., 2 g carb., 277mg Sod.

Honey Caramel Popcorn

Honey Caramel Corn

24 cups (6 quarts) popped popcorn

1 1/2 cup brown sugar

3/4 teaspoon salt

3/4 cup butter

1/3 cup honey

3/4 teaspoon baking soda

Stir brown sugar, salt, butter and honey on medium heat until sugar is dissolved. Bring to a boil over high heat, stirring constantly for three minutes. Remove from heat, add baking soda and stir well.  Pour over popcorn and stir well until evenly coated. If needed, put popcorn back into pot in batches while stirring to keep caramel soft and easier to distribute. Note: the caramel can burn easily, so be sure to stir thoroughly.  Spread out over lightly greased cookie sheet or countertop, let cool then break apart.
Makes six-seven 4x9 inch gusseted treat bags.

Pineapple-Cherry Cobbler

Pineapple-Cherry Cobbler

1 (20 oz) can crushed pineapple

1 (21 oz) can cherry pie filling

1 package yellow cake mix

1 stick butter

1 cup chopped nuts

Preheat oven to 350º.  Grease 9x13 pan.  Spread pineapple with syrup evenly in pan. Spoon pie filling evenly over pineapple.  Sprinkle dry cake mix evenly over fuits, then sprinkle chopped nuts over all.  Slice chilled butter into thin strips, then put strips evenly over other ingredients.  Bake 50 minutes or until golden.  Serve warm.

Shar’s Chocolate Chip Cookies

Shar’s Chocolate Chip Cookies

           

Cream together:

1 ½ c. brown sugar

2 c. shortening

4 eggs

Add and mix

2 tsp. salt

2 tsp. baking soda

2 tsp. vanilla

4 ½ c. flour

chocolate chips

Bake at 350º for 12 to 15 minutes.

Sundy’s crescent rolls

Sundy’s crescent rolls

2 Tbsp yeast

½ C water

½ C sugar

1 ½ C milk, scalded*

2 beaten eggs

1 tsp salt

1 stick softened butter

approximately 6 C flour

Dissolve yeast and 1 Tbsp sugar into water.  Add butter, salt, milk, sugar, eggs and 2 C flour; mix until smooth.  Add enough flour until kneadable.  Let rise until double, punch down, divide into fourths.  Roll each fourth into circle.  Cut 8 triangles, roll starting at the wide end.  Let rise another 2 hours.

Bake at 375º for 8-10 minutes.

Makes about 32 rolls.

*microwave for about 4 minutes to scald

Sally’s Rolls

Sally’s Rolls

2 C scalded milk

4 Tbsp melted butter

1 tsp salt

½ C sugar

1 beaten egg

1 C water

5 tsp yeast

Flour

Add milk, butter, salt, and sugar together.  Let cool, then add egg.  In another dish, combine water and yeast.  Let it set for about 5 minutes.  Combine the two mixtures and add flour one cup at a time until the dough reaches the right consistency.  Knead for 10 minutes.  Let rise 1 ½ hours.  Make into rolls and let rise another 1 ½ hours.  Bake at 350º for 20 minutes.

Shar’s Lime Slush

Shar’s Lime Slush

2 (3 oz) packages lime jello

1 cup boiling water

3 cups sugar

7 cups warm water

1 (46 oz) can pineapple juice

5 cups cold water

7-Up

Dissolve jello in boiling water.  Add sugar and warm water.  Stir well until sugar is dissolved.  Add pineapple juice and cold water.  Pour into containers and freeze.  When ready to serve, add 7-Up.

Italian Beef Stir Fry

Italian Beef Stir Fry

1 lb. beef round steak

2 C. hot, cooked spaghetti

2 cloves garlic, crushed

1 Tbsp. olive oil                      

2 sm. zucchini, thinly sliced

1 C. cherry tomatoes, halved             

½ C. Italian salad dressing

1 Tbsp. Parmesan cheese

Cut steak into thin strips, 2-inchs long.  Cook and stir garlic in oil over medium-high heat for 1 minute.  Add half of beef strips; stir fry 1 to 1-/2 minutes until outside surface is no longer pink; remove from pan with slotted spoon; repeat for remaining strips; remove from pan.  Salt and pepper steak; keep warm.  Add zucchini to skillet; stir fry 2-3 minutes or until tender-crisp.  Combine beef strips, zucchini, tomato halves and salad dressing.  Serve over hot spaghetti noodles; sprinkle with cheese.

Spinach Artichoke Dip

Spinach Artichoke Dip (Olive Garden)

1 14-oz can artichoke hearts, drained
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF. Mix all ingredients in a large bowl, except bread and extra virgin olive oil.  Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.  Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides. Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.

Dixie’s famous Cheese Ball

Dixie’s famous Cheese Ball

2  eight oz packages cream cheese, softened

¼ c. finely chopped green bell peppers

4 to 6 Tbsp finely chopped green onion

1 tsp seasoned salt

2 c. chopped almonds, toasted and divided

Combine first five ingredients; stir in 1 cup pecans.  Cover and chill until firm.

Shape mixture into a ball and roll in remaining pecans.  Place on serving platter; serve with crackers.

* You can toast the almonds in an oven at 350 degrees for about 10 minutes.

Lisa's Salsa

Lisa's Salsa (Modified)

1 28 oz can diced tomatoes

1 bunch green onions chopped

4 oz can of diced green chilies

Cilantro, chopped, to taste
Jalapeno, chopped, to taste

1 tsp oregano

¼ tsp cumin

¾ tsp salt

¾ tsp garlic powder

Combine, let sit for 30 minutes.

Lisa's Salsa (Original)

1 28 oz can diced tomatoes

2-3 green onions chopped

½ of 4 oz can of diced green chilies

Cilantro, chopped, to taste

1 tsp oregano

¼ tsp cumin

¾ tsp salt

⅔ tsp garlic powder

Combine, let sit for 30 minutes.

Stuffed Manicotti

Stuffed Manicotti

14 manicotti tubes

14 sticks mozzarella cheese (string cheese)

1 lb hamburger

1/2 C shredded parmesan cheese

4 Tbsp olive oil

1 large onion, diced

1 clove garlic, minced

28 oz Italian tomatoes

8 oz tomato sauce

Saute olive oil, onion and garlic. Add tomatoes and tomato sauce. Keep sauce warm. Brown hamburger and add to marinara sauce. In the meantime, cook manicotti tubes in pot of boiling water for six minutes. Grease 11X7 baking dish. Drain pasta well, then rinse under cold water and drain again. Insert a mozzarella stick into each tube. Arrange the filled pasta in the prepared baking dish. Pour marinara sauce over top. Sprinkle with half the parmesan cheese. Baked for 30 minutes at 350 degrees. Top with remaining parmesan.

Twice Baked Potatoes

Sally’s Twice Baked Potatoes

6 Potatoes

1/2 pt sour cream
1/2 cube butter
2 tsp sage
1 tsp salt
1/4 tsp pepper
1/2 cup green onion

Shredded cheddar cheese to taste

Bake Potatoes in the oven until done. Scoop out potatoes. Beat with a mixer and mix all ingredients together. Put back in the oven for 30 minutes at 350 degrees. Sprinkle with shredded cheddar cheese the last 5 minutes.

Crunchy Chicken Casserole

Crunchy Chicken Casserole

1 (6 oz) pkg wild rice

1 stem broccoli

1 (10.75 oz) can cream of chicken

½ C mayo

1 (12.5 oz) can chicken

1 (8 oz) can water chestnuts, drained and chopped

2 C cheddar cheese, shredded

Cook rice 5 minutes less than directed on package.  Mix with remaining ingredients.  Pour into greased 9X9 pan.  Bake at 350 degrees for 30 minutes.

Tomato Artichoke Soup

Tomato-Artichoke Soup

2 28 oz cans diced tomatoes

1 15 oz can artichokes

2 C chicken broth

1 onion, quartered

2 garlic cloves, smashed

2 tsp dried basil

1 tsp kosher salt

Combine all ingredients in slow cooker.  Cover and cook 8 hours on low.  Puree soup in batches and stir in ¼ tsp ground black pepper. Makes 8 cups.

60 calories per serving, 0 total fat, 0 sat fat, 791 mg sodium, 14 g carbs, 0 chol, 3 g protein, 5 g fiber