Caramel Apple Dip (Janai Rogers)

2 (8 oz) packages of fat free cream cheese
½ cup loosely packed brown sugar
1 (8 oz) T. Marzetti’s fat free caramel dip**
2 crushed Heath candy bars (or other “crunchy” candy)
8 Sliced apples or pears

· Soften cream cheese and mix with brown sugar
· Spread mixture in bottom of tart pan (I use a glass pie plate)
· Cover completely with caramel dip (can microwave the caramel for about 10 seconds so that it is better for pouring)
· Top with crushed Heath bars
· Dip those apples to your heart’s content!!!!!!!!!!!!



**(T. Marzetti’s fat free caramel dip is sold in the produce section, right by the apples…can substitute chocolate of butterscotch toppings)

Chicken in Crescent Pastry with Sauce (Tiffani)

1 package crescent dinner rolls
4 Tbls butter (softened or whipped)
1 tsp lemon juice
½ tsp Tarragon
½ tsp garlic salt
¼ tsp pepper
4 chicken breasts- dipped in flour

• Mix together butter, lemon juice, Tarragon, garlic salt, and pepper to make a paste.

• Place ¼ of paste on top of each breast wrap in crescent pastry (butter side on top) and tuck and fold underneath. Pierce top of each with fork. Cook folded side down on a cookie sheet (with lip) at 375º for 20-25 minutes

Sauce
• Brown 2 ½ Tbls flour with 2 Tbls butter
• Add ¼ tsp garlic powder and Tarragon (1 Tbls or so), ½ tsp salt and ½ tsp pepper.
• Add ¾ can chicken broth whisking until thickened
• Remove from heat, slowly add whipping cream (same amount as broth)

Mexican Chicken (Amy Scharbauer)

1 (3lb.) chicken, boiled, boned, and diced OR
I just buy a rotisserie chix at the store and shred it up (no skins)!
1 can Ro-Tel tomatoes (hot)
1 can chicken broth
1 can cream of mushroom soup
1 tsp. cumin
1 tsp. oregano
1/2 to 1 lb. sharp cheddar cheese
Corn tortillas (1-2 pkgs.) quartered
1 medium onion finely chopped
1 can cream of chicken soup
1 Tbsp. chili powder

Saute onion in butter. Add soups, spices, and tomatoes;mix well. Simmer until hot. Spray large casserole dish with Pam. Line bottom of dish with tortillas, which are quartered. Layer chicken on top of tortillas, then sauce. Sprinkle with cheese. Repeat layering until complete ending with cheese on top. I make enough layers to fill entire casserole dish. Place in 350 degree over to melt cheese and warm. About 20-25 minutes. Serves around 8 people. Very good and very filling!

Yummy Cheesey Chicken (Amy Scharbauer)

THIS IS MY ABSOLUTE FAVORITE!

4 chicken breasts
1 small glass jar of dried beef
1 Package of Cream cheese softened
1 small carton of sour cream
2 cans of cream of chicken soup
Rice

Place chicken breasts in casserole dish and wrap each breast with a couple of pieces of dried beef. Mix together cream cheese, sour cream, and chicken soup. Melt together in sauce pan until mixed well. ( I put them in a big bowl and microwave them all together until soft and blended.) Pour cheese mixture evenly over chicken. Bake at 350 for 1 hour or until chicken is done. Sometimes I cook it a little over an hour. The casserole will brown slightly on the top. If you are really good and have lots of time you can cook it at 325 covered with foil for 2 hours making sure to uncover it the last 30 minutes. Serve over white rice...I make lots! Enjoy!!!

Easy Mexican Casserole (Amy Scharbauer)

2 lbs. Ground Beef
1 med. onion
1 pkg. Taco Seasoning
1 can Cream of Chicken
1 can Cream of Mushroom
1 (10 oz) can Enchilada Sauce (hot)
1 (4 oz) can Chopped green chilies (optinal)
1 (10 oz) pkg. Mild cheddar cheese
1 pkg. Corn Tortillas

Brown beef and onion together; drain. Add taco seasoning, soups, chilies, and enchilada sauce; simmer for 15 minutes. Spoon just enough mixture into medium size casserole dish to cover the bottom. Alternate layers of tortillas, meat mixture, and grated cheese ( I do this 2 times). Bake at 350 degrees for 20 to 25 minutes. (You don't have to use the hot ingredients...we just like everything really spicey!)

Pumpkin Bread

Pumpkin Bread (Kathryn)

3 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 teaspoon baking powder
2 cups pumpkin puree (from a can)
2/3 cups vegetable oil
3 eggs beaten
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Mix together all dry ingredients. Then add pumpkin, oil, and eggs and mix well. Add in pecans blend well. Pour batter into 2 loaf pans and bake for 1 hour or until a toothpick inserted into bread comes out clean. Enjoy!!!

Easy Breakfast Casserole (Elyse)

Ingredients:
2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each) cholesterol-free egg product or 6 large eggs, well beaten
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1 pkg. (30 oz.) frozen shredded hash brown potatoes
1 medium onion, chopped
1 small green bell pepper, chopped
10 slices turkey bacon, cooked and chopped, or 1 cup diced ham

Directions:PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish. COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish. BAKE for 60 to 65 minutes or until set.

Better Than Sex Cake (Elyse)

1 box yellow cake mix
1 package (3oz) instant vanilla pudding mix
1 package (6oz) chocolate chips
1 chocolate candy bar, grated
4 eggs
1 cup chopped pecans
8 oz sour cream
½ cup oil
½ cup cold water

First, pre-heat oven to 350 degrees. Mix all ingredients together and
pour into greased and floured bundt pan. Bake at 350 for 60-65 min.
cool and serve. It’s soooooo good!

Mary Ann's Manicotti (Liz Carter)

Ingredients:

2 frozen packages of spinach
1 large container of marinara sauce (ragu is the only one with a really big bottle)
1 1/2 containers of ricotta cheese
1 package of parmesean cheese
1 box of manicotti pasta shells


-Let the spinach thaw out before making.
- Mix the spinach, ricotta cheese, 1/2 cup of parmasean cheese, and salt and pepper in mixing bowl.
-On the bottom of a 9x13 casserole dish, pour half the marinara sauce and spread
-Using a long spoon, stuff the manicotti shells with the spinach/cheese mixture
-Place the shells in casserole dish
-Cover with remaining marinara sauce
-Cover with foil and let sit in the refigirator over night.
-When ready to eat, pre-heat oven to 350 degrees
-Bake for 20 minutes
-Take out and sprinkle desired amount of parmesean cheese over the top
-Bake for 20 more minutes or until marinara sauce is bubbling.

This is easy and sooo yummy!! Serve with garlic bread and ceaser salad for a tasty italian dinner.

Gray Ranch Beef or chicken (Mindy Lange)

10-12 corn tortillas (torn in pieces)

1 medium onion

2 big cans of chicken (or if you are Martha Stewart, you can use fresh chicken) OR

1 lb. of ground beef

1 package of shredded cheddar cheese

1 can rotel (we like the hot one)

1 can cream of chicken

1 can cream of mushroom

Preheat oven 350. Now that we have all the fixins....layer in a rectangle pan the tortillas, onions, chicken OR beef, and cheese. Layer these twice. Then mix up the rotel and soups. Pour on top. Cover with foil. Bake for 30-45 minutes. While this is cooking watch some TV and brag about how wonderful the dinner YOU are cooking is going to be. This recipe really is so easy. Love Ya'll!

Chili Stew (Janai Rogers)

This is super easy and quick!!!

Chili Stew

2 cans Progresso Minestrone (this is the best!)
1 can Rotel tomatoes
1 can Jalapeno Pinto beans
1 pound ground beef


Brown, season, and drain the ground beef. Empty the four cans into a large pot and add the cooked meat. Let simmer for 30 minutes. Serve with tortillas and shredded cheese.

Chicken and Peppers

This is so easy, but it was really good.

For 2 people this is what I did...for more people... obviously add more.

Ingredients:

3 boneless chicken breast
Chili with lime seasoning
1/2 yellow onion
1 red bell pepper
1 green bell pepper
2 fresh jalapenos
1 package of spanish rice
Cheddar cheese


-Cut up all the peppers and onions into small pieces. Sprinkle salt, pepper and chili seasoning.
-Wash off chicken and cut into strips. Season with the chili/lime seasoning. Cook until done. Set aside.
-In same skillet, cook onions and jalapenos until wilted. Then add bell peppers. When cooked, add chicken and cook together on medium for 5 minutes.
-Cook Spanish rice ( I used the Uncle Bens microwavable but there was not near enough)
-Place chicken mix on top of the spanish rice and sprinkle with cheddar cheese if desired.

I know, its so easy, but it was pretty tasty!! I think the key was the chili/lime seasoning on the chicken. It gave it a little "kick"

ENJOY!!!