Dessert Egg Rolls

3 lbs tart green apples, peeled, cored and thinly sliced.
1/2 c sugar
1/2 c apricot jam
lemon zest from 2 lemons
nutmeg
apple pie spice
1 c chopped walnuts
1/2 c melted butter
1/4 c apple juice
1 pkg egg roll wrapers
caramel sauce

Place apples, apple juice, sugar, jam, zest, nutmeg, and apple pie spice in a large skillet.
Cook over med high heat, covered for about 10-15 minutes, untill apples are tender.
Stir in walnuts.
PLace several tbsps of filling at an angle in the centre of an eggroll wrapper.
Roll up, lighlt moistening edges with water to seal.
Place seam side down ona greased baking sheet.
Repeat untill all the filling is used.
Brush all with melted butter and sprinkle with sugar.
Place under hot broiler for 3-5 minutes.
To serve, drizzle with caramel sauce.

Chocolate Eclair Dessert

2 pkg instant vanilla pudding
3 c milk
8 oz whipped topping
1 box graham crackers
1 container chocolate frosting

Mix together pudding mix and milk.
Fold in whipped topping.
Line a 13x9 baking dish with one layer of graham crackers.
Put half of the pudding mixture over the graham crackers.
Place a second layer of graham crackers over pudding mixture.
Put the remaining pudding mkixture over graham crackers.
Place a third layer of graham crackers over pudding mixture.
Spread the frosting over top of last layer of crackers.
Cover and let sit for several hours.

Maple Butter Blondie

1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 c butter
1 1/2 c brown sugar
2 eggs
1 1/2 tsp vanilla
1 c chopped walnuts
1 c white chocolate

Maple Butter Sauce

1 1/3 c sugar
1 c whipping cream
2/3 c butter
2 tsp maple flavouring

For Brownies:
In a mixer blend butter and brown sugar.
Then add baking powder, salt, vanilla and eggs.
Mix in flour.
Fold in the chocolate and nuts.
Pour into a 9x13 baking dish.
Bake at 350 for 22-25 minutes.

For the sauce:
Combine first 3 ingredients in a sauce pan and bring to a boil.
Cook for 2-3 minutes, remove from heat and add flavoring.

To assemble:.
While they are still warm, cut brownies into 12 pieces, they may be a little crumbly--they are more cake like in texture.
Place a brownie on a plate and top with 2 scoops of ice cream.
Then drizzle with sauce and sprinkle with more nuts.

Peanut Butter Chocolate dessert

20 oreo cookies
2 tbsp butter, melted
1 pkg cream cheese
1/2 c peanut butter
1 1/2 c powdered sugar
1 carton Cool Whip, thawed
15 miniature peanut butter cups, chopped
1 c cold milk
1 pkg chocolate pudding mix

Put 16 cookies into a ziploc bag and cruch.
Pour crumbs into bowl, add butter and toss to coat
Press mixture into the bottom of a 9 inch baking dish.
In a bowl, beat together cream cheese, peanut butter and 1 c powdered sugar.
Fold in half of the cool whip
Spread over crust
Sprinkle with chopped peanut butter cups.
In a nother bowl, mix together milk, pudding mix and remaining powdered sugar.
Fold in the rest of the cool whip.
Spread over the peanut butter cups
Cruch remaining cookies and dprinkle on top.
Chill for at least 3 hours.

Tater Tot Casserole

1 lb ground beef
1/2 med onion, chopped
1 can cream of ___________ soup
1 c cheese, shredded
1 bag frozen tater tots

Preheat oven to 350
Brown ground beef
Saute the onion
In a casserole dish, combine ground beef, onions and soup.
Top mixture with tater tots
Sprinkle with cheese
Bake for 30-40 minutes

Honey Pecan Chicken

1 lb boneless, skinless chicken breasts
1/2 c flour
3 tbsp butter, divided
1/4 c honey
1/4 c pecans, finely chopped or grinded

Dredge chicken in flour.
Dip chicken into honey and then into pecans.
Melt butter in a frying pan and fry chicken until cooked through.

Pulled Pork

4 lb pork roast
2 large onions
1 c ginger ale
1 bottle BBQ sauce

Slice one onion and place in crock pot.
Put in roast, cover with the other sliced onion.
Pour ginger ale over roast.
Cover and cook on low for 10-12 hours.
Remove from crock pot, save the onions and drain all the liquid.
Shred the meat with 2 forks and return to crock pot with onions.
Stir in the BBQ sauce and cook on low for 2-4 hours.
Serve on buns or in wraps.

Honey Corn

4 ears of corn on the cob
2 tbsp butter
1 tbsp honey
1 tsp garlic, crushed
1/4 tsp ground pepper

Place butter and honey in a small microwaveable bowl.
Microwave for 30 secs, until melted.
Stir in garlic and pepper.
Cool mixture un fridge for 15 minutes.
Brush mixture evenly on each ear and wrap in foil.
BBQ for 15-20 minutes over medium high heat, turning frequently.

Lemon-Cinnamon Chicken

1/2 c fresh lemon juice
3 cloves of garlic, minced
1 tsp dried oregano
1/2 tsp cinnamon
1/2 tsp tomato paste
1 tsp minced jalapeno pepper
1 lb boneless, skinless chicken breasts
salt and pepper

In a shallow baking dish, combine lemon juice, garlice, oregano, cinnamon, tomato paste and jalapeno pepper.
Season with salt and pepper.
Place chicken in the marinade, turn to ciat and marinade for at least 2 hours, up to 8.
Grill for approximatly5-7 minutes per side.

BBQ Potatoes

2 tbsp butter, melted
1 tbsp chili powder
1 tbsp honey
1/4 tsp garlic powder
1/4 tsp pepper
2 lb med red potatoes, quatered

In a large bowl, combine chili powder, honey, garlic powder, pepper and butter.
Add potatoes and toss to coat.
Wrap in foil and seal.
Place on grill for 30 minutes until tender

Spicy BBQ Burgers

2 lb ground beef
2 med red onions, finely diced
3 tbsp garlic, minced
2 tbsp spicy curry powder
2 tbsp worcestershire sauce
1 tbsp cayenne pepper
1 tsp italian seasoning
1/2 tsp mustard powder
salt and pepper to taste

Mix all ingedients together, adding some breadcrumbs if required, until the met holds together well.
Divides into 4 portions and gently pack each burger into 4 patties.
BBQ for 10-15 minutes until desired doneness is reached.

Breakfast Couscous

1/2 c milk
1 tsp vanilla
2 tsp maple syrup
2 tbsp raisins
1/4 uncooked couscous
cinnamon

Heat milk, vanilla, maple syrup and raisins in a saucepan over medium heat, until hot and steamy.
DO NOT BOIL.
Stir in couscous, cover and remove from heat.
Let stand for 5 minutes.
Sprinkle with cinnamon before serving.

Crock Pot Breakfast

12 eggs
1 bag frozen hashbrown potatoes
1 lb bacon, cut into small pieced, cooked and drained
1/2 c onion diced
3/4 lb shredded cheddar cheese
1 c milk
1/2 tsp dry mustard
salt and pepper

Layer the ingredients in your crock pot in this order:
1/2 of the potatoes
1/2 of the bacon
1/2 of the onions
1/2 of the cheese
Remaining potatoes
Remaining bacon
Remaining Onions
Remaining cheese

Beat together eggs, milk, mustard, salt and pepper.
Pour over the entire mixture in the crock pot.
Cook on low for 10-12 hours.

Berry Smoothie

2/3 c frozen blueberry Smoothie
1/2 c yogurt
1 banana
1/2 c cold fruit juice (I use white grape)
1/2 c frozen raspberries
1 tbsp lemon juice

Combine all ingredients together in a blender and blend until smooth.
For a thicker smoothie, add a few ice cubes.

Croissant Breakfast Casserole

4 plain croissants
1 tbsp butter
2 c sliced fresh mushrooms
1/4 c sliced green onions
4 eggs
1 c milk
1 c swiss chesse, shredded
1 c mozarella cheese, shredded
1/4 c parmesan cheese

Split croissants in half.
Place bottom, vut side up, in a 9x13 baking dish
Melt butter in a frying pan
Saute mushrooms and green onion until tender and liquid has evaporated
Set aside
Beat together eggs and milk
Pour half over the croissants
Layer mushroom mixture and cheeses on top and the pour remaining liquid over top.
Position croissant tops, cut side down, over top of bottoms
Let standt over night in the refridgerator
Bake at 350 for 25-30 minutes until set
Cover with foil if it browns to quickly

Baked Seafood Lasagna

3 tbsp butter
3 tbsp flour
3 c milk
1/2 c parmesan cheese
1 pkg frozen chopped spinach, thawed and drained
1 c cottage cheese
1 c mozzarella cheese, shredded
1/8 tsp ground nutmeg
9 lasagna noodles, cooked
1/2 lb medium shrimp, cooked
2 cans crabmeat, drained and flaked

Preheat oven to 350.
Melt butter in a large saucepan.
Add flour and stir until well blended.
Add milk.
Bring to boil on med heat.
Simmer for 3-5 minutes.
Remove from heat and stir in parmesan cheese and set aside.
Combine spinach, cottage cheese, 2/3 c of mazzarella cheese and nutmeg.
Spread 1/4 of the cheese sauce onto the bottom of a 13x9 inch pan.
Cover with 3 lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the cheese sauce.
Repeat layers starting with the noodles.
Top with remaining 3 lasagna noodles, remaing cheese sauce and mozzarella cheese.
Cover and bake for 25 minutes.
Uncover and bake for an additional 20 minutes.

Santa Fe Chicken

1 1/2 c instant whie rice, uncooked
1 can black beans, drained and rinsed
1 yellow pepper, chopped
1 can cream of chicken soup
1 soup can of water
1/4 c chopped cilantro
4 small chicken breasts
1/2 c salsa
2 c shredded cheddar cheese

Preheat oven to 400.
Mix rice, beans and peppers in a 13x9 baking dish.
Combine soup, water and cilantro.
Pour over rice mixture.
Top with chicken.
Spoon 2 tbsp of salsa over each breast.
Bake for 35 minutes.
Sprinkle with cheese and bake for another 10 minutes or until cheese is melted.

Chicken Cordon Bleu

1 pkg stuffing mix
2 small chicken breasts
4 slices deli ham
1 can cream of chicken soup
1 tbsp dijon mustard
1/2 c shredded swiss cheese

Preheat oven to 400.
Prepare stuffing mix as per package.
Place chicken in 13x9 baking dish, cover with ham.
Mix soup and mustard; spoon over chicken.
Top with prepared stuffing.
Bake for 25 minutes or until chicken is cooked trhough.
Sprinkle with cheese and bake for an additional 5 minutes.

Chili Chicken Mac and Cheese

1 pkg macaroni and cheese
3/4 lb boneless, skinless chicken breasts, cut into small pieces
1 tsp chili powder
1/4 c shredded cheddar cheese
1/4 c salsa

Prepare macaroni and cheese as per package directions.
Toss chicken with chili powder in large non-stick skillet; cook on medium heat for 5 minutes, or until chicken is cooked through.
Add prepared macaroni and cheese to chicken.
Serve topped with salsa and cheese.

Sweet and Spicy Chicken Stir Fry

1 lb boneless, skinless chicken breasts, cut into bite size pieces
1 tbsp oil
3 cups chopped mixed veggetables
1 clove garlic, minced
1/4 c Catalina salad dressing
2 tbsp hoisin sauce
1 tsp crushed red pepper

Cook chicken in oil and garlic until browned.
Add remaining ingredients and cook for 5 minutes until chicken is cooked and vegetables are crisp-tender.

Teriyaki Pork Kabobs

1 1/4 c Beef Broth
2 tbsp corn startch
2 tbsp soy sauce
1 tbsp packed brown sugar
1/4 garlic powder
1/4 tsp ground ginger
1 lb boneless pork loin, cut into cubes
12 mushrooms
1 large red onion, cut into 12 wedges
4 cheery tomatoes

Mix broth, corn startch, soy sauce, brown sugar, garlic and ginger.
Heat to a boil, reduceheat and simmer 5 minutes.
Thread prok, mushrooms and onion onto 4 skewers.
Grill kabobs, turning and basting often with broth mixture.

Chicken and Broccoli Alfredo

10 oz uncooked fettucine
3 c broccoli florets
2 tbsp margarine
1 lb boneless skinless chicken breasts, cubed
1 can cream of chicken soup
1/2 c milk
1/4 c parmesan cheese
1/4 tsp black pepper

Cook pasta according to package directions, adding broccoli for the last 4 minutes of cooking.
Drain and set aside.
Heat margarine in a large skillet.
Cook chicken until browned.
Add soup, milk, cheese, pepper and pasta mixture and heat through.

Tuna Penne Bake

2 c uncooked penne pasta
1 c frozen peas
1 can cream of mushroom soup
1/2 soup can of milk
2 cans tuna, drained and flaked
2 tbsp dijon mustard
1/2 c cheese, grated
1/2 c coarsley chopped onion
1/2 c chopped mushrooms

Prepare pasta according to package directions, omitting salt and adding peas for last 5 minutes of cooking.
Drain and set aside.
Combine in a baking didh soup, milk, tuna, mustard and half of cheese.
Gently stir in pasta, onions and mushrooms.
Top with remaining cheese.
Bake at 400 for 30 minutes.

Mac and Cheese

1 can Condensed Cheddar Cheese Soup
1/2 soup can of milk
4 c cooked elbow macaroni
1 medium tomato, chopped
1 green onion, sliced
3 tbsp dry bread crumbs
2 tbsp melted marjarine

Combine soup and milk in a baking dish.
Stir in macaroni, tomato and green onion.
Mix bread crumbs with marjarine and sprinkle over macaroni.
Bake at 400 for 20 minutes or until heated through.

Beef Teriyaki Stir Fry

1 lb boneless beef griling steak, cut into strips
1 1/4 c Beef Broth
2 tbsp corn startch
1 tbsp soy sauce
1 tbso brown sugar
1/4 tsp garlic powder
3 c veggetables
4 c rice

Cook beef in a non stick skillet for 10 minutes.
Remove and set aiside.
Stir in beef broth, cornstarch, soysauce, brown sugar and garlic powder.
Heat to a boil.
Redturn beef to skillet and simmer for 5 minutes.
Stir in vegetables.
Simmer for 5 minutes.
Serve over rice.

Maple Syrup Pie

1/2 cup cold water
1/4 cup all-purpose flour
1 cup maple syrup
1 egg, lightly beaten
2 tablespoons butter
1 pie crust, baked

Whisk water with flour until smooth; stir in syrup.
Stir in egg.
In a small heavy saucepan, cook over medium -low heat, stirring, until thick, 5-6 minutes.
Add butter & stir till melted.
Pour into baked pie crust.
Let cool.

Maple Syrup Korean Teriyaki Chicken

1/4 cup soy sauce
1 cup water
1/3 cup maple syrup
3 tablespoons dark sesame oil
2 garlic cloves, crushed
1 tablespoon gingerroot, minced
2 teaspoons black pepper, ground
5 boneless skinless chicken breast halves
3 cups brown rice, steamed
2 tablespoons cornstarch

Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
Preheat the oven broiler. Lightly grease a baking dish.
Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade.

Maple Syrup Pork Chops

6 pork chops
vegetable oil (small amount for browning chops)
1/4 cup onion, chopped
1 tablespoon vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 tablespoon worcestershire sauce
salt
flour (as needed to thicken the gravy)

Preheat the oven to 400°F.
Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.
Combine the other ingredients in a small saucepan and heat until warm; pour over chops.
Cover and bake for 45 minutes, basting occasionally.
Place the pork chops on a warming platter and pour the sauce into a saucepan.
Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Glazed Carrots

2 (1 lb) bags baby carrots
2 tablespoons butter
1/4 cup maple syrup

Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
Drain the carrots, then submerge under ice water or very cold water.
Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
Just before serving, melt butter in a large frypan over medium-high heat.
Add maple syrup and toss in cold carrots.
Stir-fry until browned (about 5 minutes).
Season with salt, pepper and/or dill.

Bakes Acorn Squash with Maple Syrup

2 acorn squash, cut into thirds
2 tablespoons unsalted butter
6 tablespoons pure maple syrup
1 pinch cinnamon
1 pinch nutmeg, freshly grated

Heat oven to 350 degrees.
Split the squash into thirds and remove the seeds.
Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9 x 13-inch glass baking dish.
In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes.

Irish Stew

1 1/2 lbs beef, cut into chunks
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
2 bay leaves

Preheat oven to 300F degrees.
In a heavy skillet brown the beef in the butter over medium high heat.
Add the soup and water and stir well.
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

Cottage Pie

2 lbs ground beef
1 tablespoon oil
2 onions (finely chopped)
2 tomatoes (chopped)
1 cup beef stock or bouillon
1/2 teaspoon thyme
1/4 teaspoon sage
1 tablespoon chopped parsley
salt and pepper
5 medium potatoes (boiled and mashed)
1 tablespoon butter or bacon fat

Pre-heat oven to 375 degrees.
Brown the beef in oil.
Remove from pan and set aside.
Drain most of the accumulated fat from the pan.
Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
Add broth and stir in herbs and seasonings.
Return brown meat to skillet and continue cooking for 5 minutes.
Transfer all ingredients to an ovenproof casserole.
Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.

Colcannon

3-4 medium potatoes, peeled and cut in quarters
2 tablespoons milk or light cream
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chopped cabbage
2 tablespoons butter or margarine
1/4 cup chopped onion
2 tablespoons butter (for frying)

Cook potatoes in boiling water till tender; drain, reserving water.
Place in a large bowl.
Mash with hand masher till well-mashed.
Add milk, salt and pepper and beat till fluffy.
In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
Drain.
Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
Add mashed potato and cooked cabbage to the onion.
Heat throughly, stirring constantly.
Place in a heated serving dish.
Serve hot, topped with butter.

Crock Pot Corned Beef

4 lbs corned beef, with included seasoning packets (buy the cheapest cut, the fattier cuts have more flavor)
water, to cover
1 onion, quartered
2 bay leaves
2 minced garlic cloves
2 lbs baby red potatoes, whole
1 lb baby carrot
1 head cabbage, green, quartered
GLAZE
1 cup light brown sugar
1/4 cup spicy mustard

Cover; Place first 4 ingredients in crock-pot. DO NOT add vegetables. Cook on LOW 11 hours
Remove meat and transfer liquid to another large pot.
To the reserved liquid add potatoes.
Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage and cook an additional 20 minutes.
Meanwhile, mix glaze ingredients. Spread glaze evenly over cooked brisket and bake meat (uncovered) for 30 minutes in oven at 350 degrees.
This should be done about the time the vegetables are cooked through.

Irish Soda Bread

3 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 pint sour cream
2 eggs
2 tablespoons caraway seeds (optional but I always use them)
3/4 cup raisins

Combine dry ingredients together in a large bowl.
In a small bowl beat eggs and stir in sour cream.
Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
Place batter in a greased 9 inch springform pan.
Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
With a knife make a shallow crisscross on the top.
Bake for 50 minutes in a preheated 350ºF oven.

Spaghetti Carbonara

1 lb spaghetti
3 egg yolks
1 tablespoon heavy cream (or so)
some olive oil
3 shallots, sliced thin
2-3 cloves garlic, smashed and or minced
1/2-1 lb thinly sliced bacon, cut into squares


Boil water for spaghetti as you normally would.
Mix egg yolks and cream together and set aside.
In a saute pan, place olive oil, bacon, and garlic, to cook over low heat, till bacon is crisp.
When done, add shallots mix for half a minute or so, and pull from heat.
Drain pasta and place into a large pot or bowl.
Add bacon mix and toss once.
Add egg/cream mix and cheese, toss again.

Pizza Pasta Casserole

2 lb ground beef
1 large onion, chopped
1 clove garlic, minced
1 tsp italian seasoning
2 tbsp olive oil
2 jars spaghetti sauce
16 oz rotini pasta, cooked and drained
5 c shredded mozzarella cheese
8 oz peperoni

Brown ground beef, onion, garlic and seasoning in oil
Drain
Stir in pasta, spaghetti sauce and 3 c cheese
Place mixture into 2 9x13 baking dishes
Top with peperoni
Bake one uncovered at 350 for 25-30 minutes
Cover the other one with foil and freeze

Macaroni and Cheese

1 pkg (16 oz) elbow macaroni
1/3 c butter
1/3 c flour
4 tsp chicken flavor instant bouillon
2 tsp mustard powder
5 c milk
1 lb cheddar cheese, shredded

Pre heat oven to 375
Cook macaroni according to package directions
Melt butter in a large saucepan. Whisk in flour, bouillon and dry mustard
Gradually add milk
Cook and stir until bouillon dissolves and mixture thickens slightly
Remove from heat
Add 2 c cheese and stir until melted
Add macaroni and mix well
Poor into 2 8x8 baking dishes
Bake one dish for 20-25 minutes
Cover the other with foil and freeze

Chicken Spaghetti

1/4 c butter
1/4 c flour
2/3 c chicken broth
1/2 c half and half cream
1/2 c sour cream
1 c parmesan cheese
1/4 c white grape juice
1 garlic clove, minced
1 tsp lemon juice
1/2 tsp dry mustard
3 c cooked chicken breasts, cubed
8 oz cooked spaghetti
2 tsp paprika

Melt butter in sauce pan and add the flour, stiring constantly
Add chicken broth, half and half, sour cream, parmesan cheese, grape juice, garlic, lemon juice, dry mustard and salt and pepper
Stir over medium heat until mixture starts to thicken
Add chicken and spaghetti and mix well
Pour into a baking dish and sprinkle with paprika
Bake for 30 minutes at 350

Spinach and Cheese Manicotti

3 tbsp oil
1/4 cup onion, finely chopped
2 tsp garlic, minced
1 1/2 c ricotta cheese
1 1/2 c shredded mozzarella cheese
4 oz cream cheese
1/3 c grated parmesan cheese
1 tsp italian seasoning
salt and pepper
1 pkg frozen chopped spinach, thawed and drained
8 manicotti shells, cooked and drained
4-6 c pasta sauce
1/4 c parmesan cheese

Preheat oven to 350
Saute onion and garlic in oil
In a large bowl, combine ricotta cheese, 1 1/2 c mozzarella cheese, cream cheese, 6 tbsp parmesan cheese and italian seasoning
Beat with a wooden spoon until smooth and well combined
Season with salt and pepper
Stir in onion mixture and spinach
Spoon into cooked manicotti shells
Pour half of the pasta sauce into a 9x13 baking dish
Arrange shells over sauce
Top with remaing sauce
Sprinkle with 1/4 c parmesan cheese
Cover and bake for 25 minutes

Chcolate Flan Cake

1 (18 ounce) box chocolate devil's food cake mix
1 1/2 cups water (amount per cake mix directions)
1/2 cup oil (amount per cake mix directions)
3 eggs (amount per cake mix directions)
1 jar caramel topping
1 can sweetened condensed milk
1 can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Heat oven to 350ºF.
Spray a large 12-cup Bundt pan with nonstick coating.
Soften the caramel sauce in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions.
Pour the cake batter into the cake pan over the caramel
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
Mix well.
Pour the flan mixture very slowly over the cake batter.
Spray aluminum foil with non-stick spray (like Pam);.
cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.)
Set the Bundt pan into a large pan and set on the oven rack and slide inches.
Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The caramel will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.

Oven Fried Chimichangas

2/3 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.

Easy Enchiladas (Beef or Chicken)

1 lb ground beef or boneless skinless chicken breast
1/4 cup chopped onion
1 teaspoon garlic powder
1 tablespoon worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder
2 teaspoon cumin
1/2 teaspoon black pepper
3 cups shredded cheese
1 (10 ounce) can enchilada sauce
olives (optional)
12 corn tortillas
oil

If using chicken, boil chicken in water.
Then rinse and shred with fork.
Add onion and garlic.
If using ground beef, brown with onion and garlic, drain.
Add next 7 ingredients (worcestershire sauce through black pepper).
In another skillet, heat oil.
Add tortillas, one at a time, for 10 seconds on each side.
Drain on paper towel.
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture.
Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese
At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
Top with sour cream.

Black Bean and Tortilla Bake

1 garlic clove, minced
1/2 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green onion
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons

Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Mexican Cornbread

1/2 c butter, melted
3/4 c sugar
4 eggs
1 can cream corn
2 oz chopped green chili peppers
1/2 c shredded monterey jack cheese
1/2 c shredded cheddar cheese
1 c flour
1 c yellow corn meal
1/4 tsp salt
4 tsp baking powder

Preheat oven to 300.
LIghtly grease a 9x13 baking dish
In a large bowl, beat together butter and sugar
Beat in the eggs, onw at a time
Blend in cream cornm chiles and cheese
In a seperate bowl, stir together flour, cornmeal, baking powder and salt
Add the flour mixture to the corn mixture; stir until smooth
Pour into pan and bake for 1 hour.

Sloppy Joe's

1 lb ground beef
2-3 stalks of celery
1 small onion, chopped
1 can tomato sauce
1/4 c ketchup
1/4 c bbq sauce
1 tbsp brown sugar
1 tsp dry mustard
1 tbsp worcestershire sauce
1 tbsp vinegar

In a large skillet, brown ground beef, celery and onion.
Stir in remaining ingredients, cover and simmer for 15-20 minutes.
Serve on toasted buns.

Beef and Broccoli Stir Fry

3 tbsp corn starch
1/2 c water
2 tbsp water
1/2 tsp garlic powder
1 lb boneless round steak, cut into strips
2 tbsp vegetable oil
4 c broccoli
1 small onion, cut into wedges
1/3 c soy sauce
2 tbsp brown sugar
1 tsp ground ginger

In a bowl, combine 2 tbso corn starch, 2 tbsp water and garlic powder until smooth.
Add beef and toss.
In a large skillet, fry beef in 1 tbsp oil until done.
Remove and keep warm.
Stir fry broccoli and onion in remaing oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and reaming corn starch and water until smooth; add to pan.
Cook and stir for 2 minutes.

BBQ Beef

3 lbs boneless chuck roast
1/2 onion, diced
1 1/2 c ketchup
2 tbsp mustard
1/3 c brown sugar
1/4 c red wine vinegar
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder

Place roast in a crock pot.
Combine remaining ingredients in a bowl and pour over roast.
Cook on low for 8-10 hours.
Remove roast from crock pot and shread meat.
Place shredded meat back in croak pot and mix with sauce.
Cook for 15-20 minute with the lid off to reduce the sauce.

Salisbury Steak

1 can french onion soup
1 1/2 lb ground beef
1/2 c breadcrumbs
1 egg
1/4 tsp salt
1/8 tsp ground pepper
1 tbsp flour
1/4 c ketchup
1-3 tsp worcestershire sauce
1/2 tsp mustard powder
1/4 c water

Mix together, 1/3 c soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape in 6 oval patties.
In a large skillet, brown both sides of patties.
Blend together flour and remaing soup.
Mix in ketchup, water, worcestershire sauce and mustard powder.
Pour over meat.
Cover and cook for 20 minutes.

Butter Chicken

1 ounce butter
1 onion, chopped
1 clove garlic, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste


Saute onion and garlic in butter.
Slice chicken breasts into bite sized pieces.
Combine spices and salt and toss chicken pieces until well coated.
Saute the chicken each side until golden brown.
Stir in the cream and tomato paste.
Cover pan and simmer for about 10 minutes until cooked through.

Chicken Scaloppine With Lemon Glaze

4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1-2 tablespoon olive oil (for frying)

LEMON GLAZE
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped (to taste)

In a small bowl or shallow dish whisk together mustard and eggs; set aside.
Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
Heat the olive oil in a skillet over medium heat.
Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste) bring to a boil scraping any brown bits from the pan.
Add in lemon slices and parsley; mix to combine for about 1 minute.
Spoon the glaze/sauce over chicken.

Caribbean Jerk Chicken

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Mix all ingredients except chicken in bowl.
Pour over chicken.
Cover and marinate 1 hour or over night in fridge.
GRILL it!

Cheddar Garlic Oven Fried Chicken

1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt or white salt (or to taste)
1/2 cup seasoned dry bread crumb (can use 3/4 cup)
1/2 cup finely grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese

Set oven to 350°F.
Butter an 11 x 7-inch pan
In a bowl, combine melted butter with fresh minced garlic, garlic powder and salt.
In another bowl, combine breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 30-35 minutes (placing the chicken on a rack in a pan will produce an extra crispy crust).
Cover with remaming cheese during the last 5 mins of cooking.

Chicekn Cordon Bleu Casserole

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk

Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
Brown in a little oil until golden.
Place chicken in a baking dish, add cheese and ham.
Mix soup with 1 cup of milk and pour over all.
Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Pineapple-Black Bean Enchiladas

2 tsp vegetable oil
1 c chopped onion
1 red pepper, chopped
1 can pineapple tidbits, drained
1/3 c pineapple juice
1 can balck beans, drained and rinsed
1 can chopped green chillis
1 tsp salt
1/2 c chopped fresh cilantro
3 c cheddar cheese, grated
1 can enchilada sauce
8 flour tortillas
1/2 c sour cream

Heat oven to 350.
Heat oil in a non stock skillet.
Add onion and red pepper.
Cook 4-5 minutes.
Stir in pineapple, beans, green chiles and salt.
Cook until throughly heated.
Stir in cilantro and 2 c cheese.
Spread 1 tbsp enchillada sauce on each tortilla.
Spoon 3/4 c of vegi mixture over sauce.
Roll up tortillas and place seam side down in 9x13 baking dish.
Mix pineapple juice and remaining enchillada sauce.
Pour over tortillas.
Sprinkle with reaming cheese.
Cover with foil and bake for 40-45 minutes, removing foil for the last 5-10 minutes.

Spinach Casserole

2 pkg froxen chopped spinach
1 egg
1 tsp salt
1/4 tsp black pepper
1 smallonion, chopped fine
1 1/2 c cheddar cheese, grated
1 can cream on mushrrom soup
1-2 c croutons

Preheat oven to 350.
Drain spinach really well.
Combine spinach with the rest of the ingredients except he croutons.
Pour into a casserole dish and cover with croutons.
Bake for 35-40 minutes.

Vegetarian Meatloaf

2 c water
1 tsp salt
1 c lentils
1 small onion, diced
1 c quick cooking oats
3/4 c grated cheddar cheese
1 egg, beaten
4 1/2 oz spaghetti sauce
1 tsp garlic powder
1 tsp dried basil
1 tbsp dried parsley
1/4 tsp black pepper

Add salt to water and bring to a boil.
Add lentils and simmer, covered for 25-30 minutes.
Drain and partially mash l entils.
Scrape into mixing bowl.
Add egg, tomato sauce, garlic, basil, parsley and pepper.
Spoon into greased loafpan.
Bake at 350 for 30-45 minutes until top is dry, firm and golden brown.

Vegetarian Lasagna

1 1/2 quarts spaghetti sauce
1/2 c grated carrot
1/2 tsp oregano
6 cooked lasagna noodles
1 pkg ricotta cheese
1 pkg frozen chopped spinach, thawed and drained
2 eggs
1 1/2 c thinly sliced zucchini
1 c sliced fresh mushrooms
3 c mozzarella cheese, grated
1/2 c grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together.
Mix ricotta, spinach and eggs together in a seperate bowl.
Spread 1/2 pf spaghetti sauce on bottom of a 9x13 pan.
Layer 3 lasagna noodles, 1/2 of remaing sauce, 1/2 of ricotta mixture, 1/2 of the zuchinni, 1/2 of the mushrooms, 1/2 of the mozzarella and 1/2 of the parmesan.
Repeat layers with remaining ingredients.
Bake at 350 for 45 minutes.

Jalapeno Red bean BBQ Burgers

1 tsp olive oil
1/2 c minced onion
1/2 c plum tomato, chopped and seeded
1 tsp minced jalapeno chile
1 clove garlic, minced
1 tsp chili powder
1 can kidney beans, rinsed and well drained
1/4 c breadcrumbs
2 tbsp BBQ sauce
1 egg white, beaten

Heat oil in a non stick skillet.
Add onion, plum tomato, jalapeno, garlic and chili powder; saute for 5 minutes.
Using a fork, moarsely mash beans in a bowl.
Combine with onion mixture, breadcrumbs, bbq sauce and egg white.
Shape mixture into 4 patties.
Cook in skillet for 3-5 minutes per side.

Tomato Soup

2 tbsp vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 can stewed tomatoes
2 c chicken stock
1/4 c tomato paste
1/4 tsp pepper

Heat oil in a soup pot.
Cook onions and garlic untill softened.
Add tomatoes, stock, tomato paste and pepper.
Bring to a boil.
Reduce heat and simmer for 15 minutes.
Puree in food processor or blender.

Baked Potato Soup

4 large baking potatoes
2/3 c butter
2/3 c flour
7 1/2 c milk
1 garlic clove, minced
1 c sour cream
6 green onions, chopped
14 slices bacon, cooked until crisp
2 c cheddar cheese, grated

Bake potatoes until tender.
Melt butter in saucepan.
Slowly blend in flour until throughly blended.
Gradually add milk and garlic, whisking constantly.
Scoop out interior of potatoes.
When milk mixture is very hot, whisk in potatoes.
Add green onions.
Add sour cream and bacon.
Heat throughly.
Add cheese a little at a time until all melted.

Butternut Squash Soup

1 tsp olive oil
1 clove garlic, minced
1/2 c chopped onion
1 tsp sage
1/2 tsp salt
1/8 tsp black pepper
3 c chicken broth
1 1/2 lbs butternut squash (peeled, seeded and cubed)

Add oil, garlic and onion to large stockpot over med heat.
Saute for 3-4 minutes.
Add sage, salt, pepper, broth and squash.
Bring to a boil.
Cover and simmer for 20 minutes.
Puree using food processor or blended.

Cauliflower-Cheddar Soup

4 c chicken stock
2 c chopped potatoes
1 head cauliflower, broken into flowerets
1 c chopped onion
1 c chopped carrot
3 cloves garlic, minced
1 1/2 c shredded cheddar cheese
1 1/2 tsp salt
1/4 tsp dill
1/4 tsp dry mustard
1/8 tsp pepper
3/4 c milk

Combine stock, potatoes, cauliflower, onion, carrot and garlic in a large pot.
Bring to a boil.
Simmer for 15 minutes or until vegetables are tender.
Remove from heat and let cool.
Puree in food processor or blended.
Return to pan and stir in remaing ingredients and cook until cheese melts.

New England Clam Chowder

7 pieces of bacon, cut into small pieces
1 onion, chopped
2 cans baby clams, with juice reserved
6-7 potatoes, cubed
2 can cream of celery soup
1 c heavy cream
1 c milk
1 tbsp butter
1 tsp dill

Add bacon to soup pot and cook until crispy.
Add onion and cook until clear.
Add clam juice from both cans.
Add potatoes and cook until fork tender.
Add clams, soup, cream, milk and dill.
Add butter and let melt into chowder.
Cook for 30-45 minutes util thickened.

French Onion Soup

4 c thinly sliced onions
1/2 tbsp sugar
1/4 tsp pepper
1/4 c vegetable oil
4 c beef broth
4 slices french bread
1/2 shredded swiss cheese

In a soup pot, cook onions, sugar and pepper in oil until caramelized (15-25 minutes)
Add broth and bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Ladle into oven proof bowls.
Top each iwth bread and cheese.
Broil until cheese is bubbly.

Cream of Mushroom Soup

4 tbsp butter
2 leeks, thinly sliced
1 onion, chopped
3 large portabella mushrooms, chopped
3 tbsp flour
1 1/2 tsp dried thyme
1 bay leaf
6 c chicken broth
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 c heavy cream

Saute leeks and onions in butter in a large pot.
Lower heat and add mushrooms and cook 10 minutes longer.
Stir in flour and cook for 2-3 minutes, then add thyme, bay leaf, broth, salt, sugar and pepper.
Simmer for 10 mins.
Discrad bayleaf and puree soup.
Return pureed soup to pot and add cream.
Cook until heated through.

Curried Sweet Potato Soup

1 tbsp oil
1/2 c chopped onion
1 garlic clove, chopped
1 tbsp curry paste
1 tbsp grated ginger
4 c peeled and cubed sweet potato
1 red bell pepper, chopped
3 1/2 c chicken stock

In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed).

Cream Of Broccoli Soup

2 tbsp butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 cans chicken broth
4 c broccoli
3 tbsp butter
3 tbsp flour
2 c milk
1/2 c velveeta cheese

Melt 2 tbsp butter in soup pot and saute onion, garlic and celery until tender.
Add broccoli and broth, cover and simmer for 10 minutes.
Puree mixture and return to heat.
In a small saucepan, melt 3 tbp butter, stir in flour and add milk.
Stir until thick and add to soup.
Add cheese and stir until melted.

Chicken Noodle Soup

2 tsp butter
1 c sliced celery
1 c chopped carrot
1/2 c chopped onion
1 small potato, diced
1 tsp thyme
1 tsp poultry seasonning
4 cans chicken broth
2 tsp chicken bouillon
4 oz egg noodles
2 c cooked chicken

Melt butter in a large pot.
Saute celery, carrot and onion for 2 minutes.
Add potato, thyme, poultry seasonning, chicken broth and bouillon.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.

Honey Wheat Bread

1 c plus 1 tbsp buttermilk
2 tbsp honey
1 tbsp butter
1/2 tsp salt
1/4 tsp baking soda
2 1/2 c bread flour
1/2 c wholw wheat flour
1 tsp dry active yeast

Put all ingredients into bread pan as per manufaturers instructions and press start.

Cinnamon Raison Bread

1 c water
2 tbsp butter
3 c flour
3 tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
2 1/2 tsp dry active yeast
3/4 c raisins

Add all ingredients to bread pan as per manufacturers instructions escept for raisins.
After 15 minutes, add in raisins.
Bake on sweet bread setting.

White Bread

1 c milk
2 tbsp honey
1 large egg
3 1/4 c bread flour
4 tbsp butter
1 1/2 tsp salt
1 1/2 tsp dry active yeast

Put all ingredients in bread maker as per manufacturers instructions.
Put on dough setting.
Once finished, remove and place in a loaf pan to rise again.
Let rise for 1 hour.
Bake at 325 for 30-35 minutes.

Pizza Dough

2 tsp dry active yeast
3 c bread flour
1 tsp salt
2 tbsp sugar
2 tbsp olive oil
1 c water plus
2 tbsp water

Place all ingredients into bread maker in the order listed by manufacturer.
Select dough cycle.
When the dough is done, place in a well greased bowl.
Cover and let rise for 1/2 hour.
Knead the risen dough lightly.
Roll dough into circle and place on a well gread baking pan.
Add toppings and bake at 225 for 10-15 minutes.

Buttery Rolls

1 c warm milk
1/2 c butter, softened
1/4 c sugar
2 eggs
1 1/2 tsp salt
4 c bread flour
2 1/4 tsp dry active yeast

In bread machine pan, put all ingredients in order suggested by manufacturer.
Select dough setting.
When cycle is complete, turn dough onto a lightly floured surface.
Divide dough into 24 portions.
Place in a greased baking dish and let rise for 15-45 minutes.
Bake at 375 for 13-16 minutes.

Chewy Chocolate Cookies

1 1/2 c flour
1/2 c sugar
1/2 c unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1/2 c corn syrup
3 egg whites

In a large bowl, combine flour, sugar, cocoa, baking soda and salt.
Stir in corn syrup and egg whites.
Drop by tsp on greased cookie sheets.
Bake at 350 for 7-9 minutes.

Sesame Chicken

6 boneless skinless chicken breasts
1/4 c honey
1/4 c soy sauce
1/2 c water
1 tbsp corn startch
1/2 tsp ground ginger
1/2 tsp red pepper flakes
1 tbsp sesame seeds

Cut chicken into bite sized pieces.
Cook chicken for 6 minutes until no longer pink.
Mix together honey, say sauce, water, corn startch, ginger and red pepper flakes.
Pour sauce over chicken in skillet.
Cook until sauce is thicken slighly.
Sprinkle with sesame seeds.
Cover and cook for 10 minutes.

Salmon

2 lb salmon
1/2 c teriyaki sauce
1/2 c to 1 c brown sugar

Marinate salmon in teriyaki sauce for 1-2 hours.
Lay salmon, skin side down, in baking dish.
Sprinkle with brown sugar (amount depends how sweet you would like it)
Bake at 375 for 30 minutes.

Tortellini Tomato Soup

1 tbsp olive oil
1/2 c minced onion
1 garlic clove, minced
5 c chicken broth
1 can whole tomatoes, corsely chopped
1 pkg tortilini
1 pkg frozen spinach, thawed and drained
1/4 c grate parmesan cheese

In a soup pot, heat olive oil and saute garlic and onions.
Add broth and tomatoes and bring to a boil.
Add tortilini and cook.
Once tortilini is cooked, add spinach and season with salt and pepper.
Serve immediatly and garnish each serving with cheese.

Fruit Salad

1 can peach slices, undrained
1 can pineapple chunks, undrained
1 pkg dry vanilla pudding mix
1 lb strawberries
1 banana
1/2 pint blueberries
1 bunch grapes
1-2 tbsp sugar

In a large bowl, combine peaches, pineapple, juices and pudding mix.
Mix well untill pudding is disolved.
Stir in remainging ingredients and chill.