Chex Muddy Buddies

9-10 cups corn or rice chex 1 cup chocolate chips 1/2 cup peanut butter 1/4 cup butter 1 teaspoon vanilla 1 1/2 cup powdered sugar Into large bowl measure cereal and set aside. In microwave bowl, microwave chocolate chips, peanut butter, and butter uncovered on high for 1 minute. Stir. microwave 30 seconds. stir. repeat until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal. Stirring until evenly coated. Pour into two gallon resealable food storage bags. Add powdered sugar to each bag and shake until evenly coated. Spread on wax paper until cool. Store in airtight container in fridge until smooth.

Caramel Popcorn

1 C. butter (2 sticks, 1/2 pound) 1 pound brown sugar 1 cup light Karo syrup 1 can sweetened condensed milk vanilla 2 C. unpopped popcorn Pop popcorn into 2 bowls or 1 large enough to be able to stir. Take out as many unpopped kernels as you can from the popped popcorn. Melt butter, stir in brown sugar. Add Karo syrup, and while heating slowly stir in sweetened condensed milk. Bring to boil, stirring all the while. Boil on medium heat for 10 minutes Add 1 tsp. vanilla and pour onto popped popcorn. Stir in. Continue stirring occasionally to break it up until cool.

Thanksgiving Turkey in an Oven Bag

Ingredients •Reynolds® Oven Bag, Turkey Size •1 Tbs flour •1 medium onion, cut into wedges •8 to 24 pound turkey, thawed •2 Tbs oil or melted butter •1 Tbs salt •2 tsp seasoned salt •¾ tsp ground black pepper •1 tsp poultry seasoning •1 tsp garlic powder •1 tsp paprika •½ tsp ground red pepper •1 tsp dried basil •¼ tsp ground ginger Instructions 1.Preheat oven to 350°. 2.Shake flour inside Reynolds Oven Bag and place in a large roasting pan that is at least 2 inches deep. You can opt to spray the inside of bag with nonstick cooking spray if you desire. 3.Place onion wedges in the bottom of the bag. 4.Remove neck and giblets from turkey, then rinse and pat your turkey dry. Brush with your 2 Tbs of oil or melted butter. 5.In a small bowl, combine all seasonings and rub into the entire turkey. 6.Carefully slide turkey into the oven bag, making sure the opening of the bag is facing the end of the roasting pan, and not facing up. 7.Close oven bag with the included nylon tie, and cut six ½ inch slits in the top of the bag. 8.Baking time varies depending on the size of your turkey. You can refer to the Oven Bag directions or use the reference below. 9.When your turkey reaches an internal temperature of 180°, remove from oven and let stand in oven bag for another 15 minutes. Cut open the top of the bag and carefully remove turkey from the bag, and place onto a cutting board. Lifting works well by inserting one carving fork into each end of the turkey. 10.After carving, drizzle extra drippings over the meat. Super tasty! Baking times: 1.-2 hours for 8-12 lb turkeys 2.-2.5 hours for 12-16 lb turkeys 3.-3 hours for 16-20 lb turkeys 4.-3.5 hours for 20-24 lb turkeys

Fudgy Marshmallow Brownies

Ingredients 1 (18.3 oz) package Betty Crocker Fudge Brownie Mix + Ingredients to prepare 2 c. marshmallows 6 Tbsp milk 6 Tbsp butter 1 1/2 c. white sugar 1/2 c. chocolate chips Instructions Prepare brownie mix according to package directions. Cover prepared brownies with marshmallows immediately after baking and set in hot oven that's been turned off until they puff up. Remove from oven In a medium size saucepan bring milk, butter and white sugar to a boil. Boil for one minute. Stir in chocolate chips, stirring mixture until they are melted and frosting is smooth. Spread over brownies.

Slow Cooker Chicken Sweet Potato Quinoa Stew

Ingredients •1 T dried minced onion •tsp. jarred minced garlic •2½ cups cooked chopped chicken (could use more) •2 14½ oz. cans chicken broth (if it seems dry, add more) •1 T chili powder •¼ tsp. crushed red pepper flakes •½ cup quinoa, rinsed •2 large sweet potatoes, peeled and cubed •1 15 oz can black beans, drained and rinsed •2 16 oz. cans red kidney beans, drained and rinsed •1 28 oz can petite diced tomatoes with garlic and olive oil (this is different than the original recipe and added so much flavor) •Salt and pepper to taste Instructions I mixed everything lightly in the crock pot, and then let it simmer on low all day till dinner (about 8 hours). I like adding extra chicken, nixing the extra broth, and I add a cup of quinoa about an hour before dinner instead of half a cup at the beginning. It ends up being too thick for a stew, but too liquid for a casserole - so good.

Apple Pie Dip

All the fun of apple pie without having to get Mom's perfect pie crusts. I like it with homemade cinnamon sugar tortilla chips. Ingredients 2 cups peeled, cored, and diced granny smith apples 2 tbsp fresh lemon juice 3 tbsp brown sugar ¼ tsp cinnamon 1 tsp cornstarch dissolved in 1 tsp water Instructions 1.Combine apples, lemon juice, brown sugar and cinnamon in a pot. 2.Turn stove to medium heat and cook until mixture is boiling and apples are cooked and soft. 3.Add cornstarch-water mixture to the apples and continue to cook until mixture is nice and thick. 4.This can be served warm or cold with cinnamon sugar pie crust cookies or cinnamon sugar tortilla chips.

Brownie Chocolate Chip Cookie Bites

Brownie Layer •1/2 cup (1 stick or 4 ounces) unsalted butter, cut into 8 tablespoons •2 ounces unsweetened chocolate, chopped •1/2 cup unsweetened cocoa powder •1 1/4 cups granulated sugar •1/4 teaspoon sea salt •1 teaspoon vanilla extract •1 egg •3/4 cup all purpose flour Cookie Layer •1 1/2 cups all purpose flour •1/4 teaspoon baking soda •1/8 teaspoon baking powder •1/2 teaspoon salt •6 tablespoons unsalted butter, softened •1/4 cup brown sugar •1/4 cup granulated sugar •1 egg •1/2 teaspoon vanilla extract •3/4 cup semisweet chocolate chips Instructions 1.Preheat oven to 350F. Lightly grease two mini 24-cup muffin pans. For the brownie layer 1.In a large saucepan, melt together the butter and chocolate. Once smooth, remove from the heat and whisk in the cocoa, sugar, and salt. Whisk in the vanilla and egg until fully combined then whisk in the flour just until incorporated. 2.Fill each muffin cup half way with the brownie batter, spreading to fill the bottom of the cup (roughly 1 teaspoon each). Set aside. For the cookie layer 1.In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. 2.In a large mixing bowl, beat together the butter and both sugars until creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture then add the chocolate chips. 3.Scoop the cookie dough on top of each brownie layer (roughly 1 teaspoon each). Smooth out the dough so it completely covers the top. 4.Bake 10-12 minutes or until cookies are golden and a toothpick comes out with very few crumbs. Cool in the pan for 5 minutes before removing the cookies to the cooling rack.

Chili

Ingredients: 2 pounds fresh ground beef 1 quart tomato juice 1 (29-ounce) can tomato purée 1 (15-ounce) can red kidney beans, drained 1 (15-ounce) can pinto beans, drained 1 medium-large onion, chopped (about 1 1/2 cups) 1/2 cup diced celery 1/4 cup diced green bell pepper 1/4 cup chili powder (use less for milder chili) 1 teaspoon ground cumin (use more for real flavor) 1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon sugar 1/8 teaspoon cayenne pepper Brown the burger, and add the green pepper and onion and celery. Mix all ingredients into 6 quart pot and simmer for 1 1/2 hours, stirring every 15 minutes.

Apples in the Fire

1 Granny Smith apple, cored 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon Directions 1.Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.

Apple Crisp

1/2 cup all-purpose flour 1/3 cup rolled oats 1/3 cup shredded coconut 1/4 cup white sugar 1/4 cup light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 6 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen 1/3 cup chopped walnuts 5 cups apples - peeled, cored and sliced 1/4 cup white sugar 1/4 cup light brown sugar 2 tablespoons instant tapioca 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Directions 1.Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie dish with cooking spray. 2.Place the flour, rolled oats, coconut, 1/4 cup of white sugar, 1/4 cup of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, baking powder, baking soda, salt, and butter into the work bowl of a food processor. Pulse several times to make a mixture that looks like coarse crumbs. Stir in the walnuts. 3.In a large bowl, mix together the apples, 1/4 cup of white sugar, 1/4 cup of brown sugar, tapioca, vanilla extract, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg until well combined. Pour the filling into the prepared pie dish; spread the topping evenly over the filling. 4.Bake in the preheated oven until the apple crisp is bubbling and golden brown, 30 to 40 minutes.

Pumpkin Apple Streusel Muffins

2 1/2 cups all-purpose flour 2 cups white sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin puree 1/2 cup vegetable oil 2 cups peeled, cored and chopped apple 2 tablespoons all-purpose flour 1/4 cup white sugar 1/2 teaspoon ground cinnamon 4 teaspoons butter Directions 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. 2.In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. 3.In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. 4.Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Apple Breakfast

4 cups rolled oats 1/2 cup white sugar 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 2 1/2 cups water 1 1/2 cups sliced apple 1/2 cup vegetable oil 1 tablespoon molasses Directions 1.Stir oats, sugar, cinnamon, nutmeg, ginger, allspice, and cloves together in a slow cooker; add water, apple slices, vegetable oil, and molasses. Stir the mixture thoroughly. 2.Cook on Low 5 to 7 hours.

Chicken Bacon Lasagna Rolls

8 lasagna pasta, cooked and drained. 1 pound bacon, diced, cooked and drained 1 small red or yellow onion 6 cloves of garlic, crushed 2 chicken breasts, cooked and shredded 2 cups of Alfredo cream sauce 1/2 cup mozzarella (to sprinkle on top) 1/2 cup grated Parmesan (to sprinkle on top) Filling: 1 cup ricotta cheese 1/2 cup sour cream 6 oz. cream cheese 1/2 cup grated parmesan 1 tablespoon garlic powder 2 teaspoons onion powder salt and pepper (to taste, your preference) Directions Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.) In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.) Sprinkle some parmesan on top of the bacon and chicken. Spread ½ cup of cream sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and parmesan on top. Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes I am really excited to try this with the pasta sheets from AP!

Chocolate Banana Bread

1 C sugar 2 eggs 1/3 C vegetable oil 2-3 bananas 1 t vanilla 1 1/2 C flour 1/2 C baking cocoa 1 T baking soda 1/2 t salt 1 C chocolate chips Preheat oven to 350 degrees. Beat sugar, eggs, and oil together. Beat in mashed bananas and vanilla. Combine four, cocoa, soda, salt and chocolate chips together. Stir well into mixture. Spray a standard size loaf pan with non stick spray and coat with flour. Pour in batter. Bake for 60-70 minutes until top is cracked and bread is cooked through. Bread may also be cooked in 3 small loaf pans for 45 minutes.

Bacon Egg and Cheese Wreath

1 package crescent rolls 8 pieces cooked bacon 6-8 scrambled eggs grated cheese Unroll crescent rolls and place wide ends together in a circle, slightly overlapping each other. Lay a piece of bacon down each triangle. Put scrambled eggs around the circle made with rolls. Top with cheese. Bring the ends of the triangle back to the center of the circle. Bake at 350 degrees for 10-15 minutes.

5 Minute Fruit Salad

Ingredients You will need; Orange Juice approx 2 cups – to taste and sauce thickness desired. (any style you like works, pulp or none) Sour Cream 16 oz. Jello Instant Pudding in Vanilla, 5.1 oz box Optional – You can use low sugar juice, non-fat sour cream and sugar free pudding.) Canned Peaches 2 (chunk) Canned Pears 2 (chunk) Canned Mandarin Oranges 2 (I usually add 3 though) Canned Pineapple (tidbits or chunk) 2 Fresh Bananas (not shown because I forgot to buy them) To Make Open all fruit and place in colander. (If you are wary of sugar, you can also rinse) Let drain well. While fruit is draining, combine your OJ and Pudding mix, blend till creamy.(fast tip: if you have a large mixing cup, pour in your pudding mix and fill with OJ to the 3 cup mark. It’s perfect!) Add OJ and Pudding mix to Sour Cream in large bowl. Mix. Gently fold fruit into sauce mix. Cover and refrigerate. *If desired, slice Bananas into the fruit salad right before serving and fold in. Serves 15-20 Fast and Easy: all season fruit salad dessert recipe I like to make mine ahead of time so the fruit can suck up all the saucy goodness. You can top with whipped cream or cool whip if you like

Ranch Pasta

Ranch Pasta Salad 1 cup Greek yogurt (fat free is great!) 1/4 cup Miracle Whip (fat free/reduced fat is great!) 1 packet (+ additional depending on your taste) ranch dressing mix 1 lb pasta, cooked 2 large carrots 1 1/2 cups broccoli 1 cup ham 1 cup cheese 1/2 yellow bell pepper 1/2 red bell pepper Combine the Greek yogurt, miracle whip and ranch dressing mix. Set aside. Cook the pasta until al dente. Drain and rinse with cold water, drizzle with a bit of canola oil so it doesn't stick. Chop the veggies, ham (sometimes I use cooked bacon pieces) and cheese into bite sized pieces. Combine with the pasta and 3/4 of the dressing mix. Stir well, add additional dressing if it is too dry. Refrigerate for at least an hour before serving.

Chic Fil A Lemonade

Ingredients 1 1/2 cup Fresh Squeezed Lemon Juice 1 cup Sugar 5 cups Water Add lemon juice and sugar to pitcher. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Instructions 1.Freshly Squeeze the lemons until you get 1 1/2 cups. 2.Add lemon juice and sugar to pitcher. 3.Stir until sugar is dissolved. 4.Add water and stir until well mixed. 5.Refrigerate at least 1 hour to chill. 6.Serve in your favorite classes on a hot day!

The Best Party Punch

1 can frozen piña colada concentrate, thawed 1 can frozen orange pineapple juice concentrate, thawed 4 liters of diet lemon-lime soda 1 bag of pebble ice 1 bag of frozen raspberries Directions: Pour the thawed concentrates into your punchbowl and stir. Use one of the empty cans and fill it with water four times and add it to the mixture. Stir. Add your diet soda to the mixture. (You can use regular sugar-filled soda if you want, but I think it gets too sweet and you will also feel guilty when you fill your glass for the sixteenth time. Which you WILL.) Next, add about half your bag of pebble ice. (NOTE: Please do not screw up the order and add the ice before the soda. You will get an ugly foam at the top of your punch bowl.) Add your frozen raspberries to the top. Congratulations! You have just created the Mona Lisa of Punch! Your punch should be a lovely dark yellow at the bottom of your punch bowl, light lemony yellow in middle, almost white on the top, and then bright magenta on the very, very top! So pretty! And then, when you start serving the punch with a ladle, it all mixes together and becomes this dreamy pink color. And then, when you lift the punch bowl to your lips when it is almost gone to swallow the last few drops of punch, it is an even darker pink because the raspberries have really mixed in.

Cashew Chicken Salad Sandwich

Makes 12 Large Sandwiches 1- roasted/season whole chicken (or Rotisserie from your favorite store) 3-4 cups of grapes quartered 4 large pieces of celery chopped 1 cup of chopped fine cashews 1 1/4 cup of miracle whip 1/2 cup of mayo (less if desired) 12 Large croissant Rolls •Pull all the meat off the whole chicken. Place into a large bowl •Chop your celery and cashews and add to the bowl. •Quarter all of your grapes add to the bowl. •Add in your Miracle Whip and Mayo and mix well. •Slice open the back side of a large croissant roll and stuff generously with chicken salad. •Enjoy

Tomato Cream Sauce with Sausage Tortellini

1 cup vegetable broth 2 cups tomato pasta sauce 1/2 cup heavy cream Salt & pepper 18 ounces of tortellini 2 pounds sausage (optional) Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente (and whatever else) to skillet. Cover and simmer for 12 minutes.

Fresh Strawberry Sheetcake

1 white cake mix 1 small cool whip 1 cream cheese 2 cups powdered sugar Strawberry glaze (I used Danish dessert mix) 2 lbs sliced fresh strawberries Make cake mix according to instructions on box. Bake in a sheet pan for 15-20 minutes at 350 degrees. Let cool. Mix cool whip, cream cheese, and powdered sugar until smooth. Spread on cake. Mix strawberries with glaze and spread on top of cool whip mixture. Refrigerate until ready to serve.

Arkansas Green Beans

◾5 (15-ounce) cans green beans, drained (note: you can substitute a similar amount of frozen green beans, about 4 (12-ounce) bags, thawed, or you can use fresh green beans, too) ◾12 slices bacon ◾2/3 cup brown sugar ◾1/4 cup butter, melted ◾7 teaspoons soy sauce ◾1 1/2 teaspoons garlic powder Preheat oven to 350 degrees. Place the drained green beans in a 9×13″ baking pan. Cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces (they should be done, but not real crispy). Sprinkle the bacon pieces on top of the green beans. Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour this mixture over the green beans and bacon. Bake uncovered at 350 degrees for 40 minutes. Remove from oven and serve.

Virgin Watermelon Lime Margarita

3 cups watermelon, cubed and frozen, 1 ripe banana, peeled and frozen, Zest from 2 limes. Juice from 2 limes (about 4 tablespoons), 1/2 cup water blend together and serve

Virgin Strawberry Daiquiri

Virgin Strawberry Daiquiri for kids on Valentine's Day. Blend 12 oz. Sprite or Mountain Dew, 10 frozen strawberries & 1/2-1 cup ice cubes. Garnish with Reddi Whip & a maraschino cherry, yummy!

Bacon Ranch Crock Pot Chicken

Bacon Ranch Slowcooker Chicken 4 Servings 2 butterball turkey bacon strips, cooked and shredded 1 tsp minced garlic 1 package ranch dressing mix 1 10.75 oz can condensed cream of chicken soup 1 cup fat-free sour cream 16 oz. chicken breasts, frozen or defrosted/raw 8 oz. pasta (I used rigatoni), cooked Combine the first five ingredients. Place frozen or defrosted/raw chicken in slowcooker sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions). Cook on high for 3.5 hours. Shred chicken with two forks. Cook pasta per package instructions on stove. Serve chicken over pasta. I also added a package of frozen peas.

Chocolate Cherry Dr Pepper Cobbler in the Crock Pot

One 21 oz can of Cherry Pie Filling One Devils Food Cake Mix One 20oz bottle of Dr. Pepper ½ C Butter (I use a 3 quart Crockpot for this) Step 1: Grease your Crockpot then evenly spread the cherries in the bottom. Step 2: Add the dry cake mix and spread it out evenly. Step 3: Add the Dr Pepper. Make sure that you don't just pour it all in one spot. Use even motion and spread over the entire cake mix as best you can. I love how much it bubbles up and gets frothy! Step 4: Cube the Butter. Step 5: Spread the cubed butter over the top of the Dr. Pepper froth. Step 6: Add the lid and set on High for about two hours. Step 7: When the two hours is up check to make sure it's done. This is how it should look when done. Step 8: Try not eat too much! Top with Vanilla Ice Cream and Enjoy! If you don't cover the cake mix evenly with the Dr. Pepper there will likely be chunks of dry cake mix throughout so be mindful of that (I actually like getting a little chunk of dry mix in a bite). We serve this in large bowls with Vanilla Ice Cream. It should serve 5 or 6 people...unless you're being little oink, oinks!!! I can say that since we've done that before;)! You can do many other flavors, just switch up whatever pie filling you want and then pick a cake mix and soda that compliment them. I suggest apple pie filling with yellow cake mix and cream soda. It is delicious!

Chicken Yakisoba

INGREDIENTS:(Serves 6) ½ head green cabbage 1 medium yellow onion 2 medium carrots 1 small crown broccoli 2 inches fresh ginger 1 large chicken breast 2 Tbsp vegetable oil 2 (3 oz.) packages ramen noodles seasoning packets discarded 1 tsp sesame oil (optional) ¼ cup soy sauce ¼ cup worcestershire sauce 2 Tbsp ketchup (up to) 1 Tbsp sriracha hot sauce 1 Tbsp sugar DIRECTIONS: -Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips. -Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes). -Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking. -In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Creamy Spinach Tomato Tortellini

Ingredients 1 bag Barilla three cheese tortellini 2 teaspoon minced garlic 1 cup chopped fresh spinach 1 (14.5 ounce) can petite diced tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons dried basil 1 teaspoon onion flakes 2 tablespoons all-purpose flour 1 1/2 cups half-and-half 1/4 cup grated Parmesan cheese Instructions 1.Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time. 2.While the tortellini is boiling, chop the spinach roughly. 3.Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so. 4.Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. 5.Cook and stir over medium high heat until the mixture begins to bubble. 6.In another bowl, combine the flour and half-and-half. Whisk until fairly smooth. 7.Add the creamy mixture into the the skillet along with the parmesan cheese. 8.Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes. 9.Add the drained tortellini and mix together gently. 10.Serve and enjoy!

Chicken Tortilla Bake

Ingredients 2 10 3/4oz cans of cream of chicken 1 10oz can of dice tomatoes and green chilies 12 6in corn tortillas 3 cups of cooked chicken 1 cup shredded Mexican cheese blend Preheat oven to 350 degrees Combine the 3 cans and mix them up, then set aside Chop up the tortillas into bite sized pieces. Layer 1/3 of the tortillas onto the bottom of a 3 quart pan Place half of the chicken on top of the tortillas Then spoon 1/2 the soup mixture on top of the chicken Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes Top with cheese and bake an additional 5 minutes until the cheese melts ENJOY!

Crock Pot Honey Sesame Chicken

1 lb. boneless, skinless chicken thighs pepper 1 cup of honey ½ cup of low sodium soy sauce ¼ cup ketchup 2 TB vegetable oil 2 cloves of garlic, minced ½ cup diced onion ¼ tsp. red pepper cornstarch sesame seeds white rice (optional) Directions: Place the chicken thighs in the crock-pot; sprinkle pepper on both sides. In bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes; stir to combine; pour over the chicken. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. When done remove chicken from stock pot and cut into chunks; prior to putting the chicken back in the crockpot, combine some cornstarch in water and whisk it into the crock-pot to thicken up the sauce a bit. Put the chicken back in and stir around to re-coat the chicken in the sauce. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top. (Sauce also tastes yummy poured over popcorn chicken bites)

Beef and Bean Taco Casserole

1 pound lean ground beef 1 16 ounce can refried beans 1 16 ounce jar salsa 1 1 ounce package taco seasoning mix 2 1/2 cups coarsely broken tortilla chips 1/2 medium green bell pepper, chopped (3/4 cup) 4 medium green onions, sliced (1/4 cup) 2 medium tomatoes, chopped (1 1/2 cups) 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) 1/4 cup sliced ripe olives 1 cup shredded lettuce 1. Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. 2. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives. 3. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips. Serve with Sour Cream.