skillet chicken parmesan

1/4 cup grated parmesan cheese
1 1/2 cups prego traditional italian sauce
1 tablespoon olive oil
4 to 6 skinless boneless chicken breast halves
1 1/2 cups shredded part skim mozzarella cheese

1. stir 3 tablespoons parmesan cheese into the italian sauce
2. heat the oil in a 12inch skillet over medium high heat. add the chicken and cook for 10 minuts or until its well browned on both sides
3. pour the sauce mix into the skillet. turn the chicken to cover with sauce.
4. reduce heat to medium. cover and cook for 10 minutes or until the chicken is cooked through
5. sprinkle the mozzarella cheese and the remaining parmesan cheese over the chicken. let stand for 5 minutes or until the cheese melts.

chicken and bean quesadillas

1 can campbell's condensed cheddar cheese soup
1/2 cup pace chunky salsa
1 cup canned black beans rinsed and drained
2 cans swanson premium chunk chicken breast drained
10 flour tortillas
fiesta rice

1. stir the soup, salsa, beans and chicken in a 1/2 quart saucepan.
2. cook and stir over medium heat until hot
3. put the tortillas on 2 baking sheets. top half of each tortilla with about 1/3 cup of the soup mixture, spreading to within 1/2 inch of the edge.
4. moisten the edge of each tortilla with water. fold over and press the edges together to seal.
5. bake at 425 F for five minutes or until the filling is hot. serve with fiesta rice

Cream Cheese Frosting

1 pound cream cheese softened
2 sticks butter softened
1 tsp vanilla extract
4 cups sifted confectioners sugar

1. in a large bowl beat the cream cheese, butter, and vanilla together until smooth.
2. add the sugar and on low speed  beat until incorporated
3. increase the speed to high and mix until very light and fluffy

Kansas Potato Salad

2lb new red potatoes
5 lg eggs
1/2 cup diced onion
1/2 cup diced celery
1/2 cup sweet gherkin pickles, diced
1 cup mayonnaise
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 tsp. salt
1/2 tsp. paprika
1/4 cup sweet gherkin juice

1. boil potatoes until tender.
2. drain water and refrigerate potatoes for a couple of hours until cold
3. dice potatoes and combine with the rest of the ingedients

Garden Macaroni Salad

3/4 cup mayonnaise
1 tsp. salt
1/4 tsp. basil
8 oz. small shell macaroni cooked
1 cup diced cucumber
1 cup sliced celery
6 to 8 slices bacon, cooked & crumbled
2 green onions sliced
2 tomatoes diced
1/4 cup sliced radishes

1. stir together first 3 ingredients
2. add remaing ingredients
3. chill and serve

coleslaw

1 head cabbage shredded
1 sm. med. onion chopped
1 carrot grated
1 sm. green pepper chopped

Dressing
1 cup mayonnaise
1/4 cup vinegar
3/4 cup white sugar
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. celery salt or seed

1. put all vegetables in a bowl; toss
2. mix dressing ingredients well; add to vegetables
3. chill and serve

Apple Salad Supreme

1 (13 1/2 oz) can pineapple tidbits
1/2 cup sugar
2 Tbsp. flour
3 eggs well beaten
1 Tbsp. butter
1/2 cup whipping cream, whipped
6 med. apples diced
2 Tbsp. lemon juice
1/2 cup mini marshmallows
1/2 cup chopped pecans
1/2 cup seedles grapes

1. drain pineapple: reserve 2/3 cup pineapple juice
2. in a heavy sauce pan combine sugar and flour; add eggs and pineapple juice
3. heat to boil and stir for a minute until thickend
4. remove from heat add butter and stir
5. refrigerate to cool
6. fold whipped cream into cooled dressing
7. in large bowl toss apples in lemon juice
8. add marshmallows, nuts and grapes
9. fold in 1/3 cup of dressing toss gently

Almond Chicken Pasta Salad

4 cups cubed chicken
8oz. corkscrew pasta, cooked & drained
1 (8 1/2oz) can pineapple chunks drained
1/2 cup seedless grapes
1/3 cup sliced celery
1/4 cup green onions sliced
1/2 cup sliced almonds
1 avocado slices
1 red sweet red pepper sliced
1 lime sliced
lettuce leaves for garnish
Dressing
3/4 cup mayonnaise
1/2 cup plain yogurt
1 Tbsp. sesame seeds
1 tsp. finely grated lime peel
3 Tbsp. lime juice
1 Tbsp. honey
2 tsp. grated ginger root
1/2 tsp. salt

1. in a large bowl, toss chicken, apples, pasta, pineapple, grapes, celery and onions
2. combine all dressing ingredients
3. pour over pasta mixture
4. stir well
5. cover and chill
6. serve on lettuce leaves
7. top with almonds, avocado slices, red sweet pepper slices and lime slices

Tortilla Roll -Ups

1 pkg. flour tortillas
1 pkg. original recipe ranch salad dressing
1 cup mayonnaise
1 cup sour cream
6 green onions finely chopped
1/3 jar bacon bits
1 pkg. frozen chopped spinach, squeezed dry

1. mix all ingredients together
2. spread on tortillas
3. rol up jellyroll fashion, and refrigerate overnight
4. slice to serve

Mexican Roll-Ups

1 pkg. flour tortillas
1 (8oz) pkg. c;ream cheese
8 oz. shredded cheddar cheese
1 sm. can diced green chillies
1 can diced ripe olives
1/4 cup diced red peppers
3 green onions chopped

1. mix all ingredients, except tortillas, in a mixing bowl
2. spread evenly on tortillas
3. roll up tortillas and mixture
4. cover each roll individually with waxed paper or plastic wrap; refrigerate
5. when ready to use, remove tfrom refrigerator and slice tortilla rolls into 3/4 inch pieces
6. arrange pinwheels on a plate and serve as appetizers or snacks
7. may serve with salsa if desired

devil eggs

6 eggs
1 tsp. yellow mustard
1 cup mayonnaise
1 shake paprika
salt & pepper

1. put eggs in pot
2. cover with water and bring to a boil. turn heat to low: boil eggs for 20 minutes.
3. drain out water
4. refill pot with cold water and let eggs stand for 10 minutes.
5. drain and crack and peel shells
6. pull the shell carefully off
7. leave egg whole, cut egg in half length ways
8. pop out yolk, put whites on plate
9. mash the egg yolks with fork
10. blend in salt & pepper, mayo, mustard until smooth and creamy
11. fill the empty egg whites with yolk mixture
12. sprinkle with paprika
13. chill until ready to eat

Cream Cheese Roll-Ups

1 (10 count) pkg. flour tortillas
1 sm pkg. cream cheese
1 green onion chopped
1/4 lb chipped corned beef
1 Tbsp.  mayonnaise

1. mix last four ingredients together
2. spread mixture on flour tortillas
3. roll flour tortillas and cut into 1/4 inch slices
4. serve with salsa if desired

B.L.T. Bites

16 to 20 cherry tomatoes
1lb bacon, cooked & crumbled
1/2 cup mayonnaise
1/3 cup chopped green onion
3 Tbsp grated parmesan cheese
2 Tbsp snipped fresh parsley

1. cut a thin slice off each tomatoe top
2. scoop out and discard pulp
3. invert the tomatoes on a paper towel to drain
4. in a small bowl combine all remaining ingredients
5. mix well
6. spoon into tomatoes
7. refrigerate for several hours

Ham & Onion Cheese Ball

3 (8-oz) pkg cream cheese
3 slices ham lunch meat, finely chopped
3 green onions, finely chopped
dash of garlic powder

1. mix all ingredients together
2. form into a ball and chill

canadian cheddar cheese soup

feel free to add stuff into this recipe. and make sure the person you are cooking with knows how to cut an onion.

1/2 pound bacon, cut into 1/2 inch pieces
1 medium red onion, cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 tablespoons butter
1 cup all purpose flour
2 cups chicken broth
4 cups milk
3/4 pound grated white cheddar cheese
1 tablespoon tabasco sauce
1 tablespoon worcestshire sauce
salt, and freshly ground pepper, to taste
1/2 cup warm beer
chopped scallions or chives, for garnish

1. in a dutch oven, cook the bacon, stirring over medium heat about 5 minutes, or until lightly browned.
2. add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3. add the flour and cook, stirring constantly for about 4 minutes over medium heat.
4. whisk in the chicken broth and bring to a boil for 1 minute. reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
5. add the milk and continue to simmer for fifteen minutes. do not boil after you add the milk.
6. remove from the heat and stir in the cheese. tabasco sauce, worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. stir in warm beer. if the soup is too thick add some warm milk.
7. serve the soup hot, garnished with chopped scallions or chives.

pasta primavera

3 cups uncooked corkscrew shaped pasta
1 bag (16 ounce) frozen vegetable combination
1 jar prego traditional italian sauce
grated parmesan cheese

1. prepare the pata
2. add the vegetables during the last five minutes
3. drain the pasta and vegetables well in the colander.
4. heat the italian sauce in the same saucepot over medium heat.
5. add the pasta and vegetables and toss to coat the sauce.
6. top with the cheese.

Eggplant Rollatini

At first we didn't want to try this one since it has eggplant but we did anyway and loved it. to be honest you can not taste the eggplant and if you love cheese you will love this. follow the directions very carefully.

Rollatini Mix
1 tablespoon chopped garlic
2 tablespoons olive oil
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup romano cheese
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
salt and pepper, to taste

1. cook garlic in olive oil until tender.
     set aside and cool to room temperature
2. mix all ingredients together and REFRIGERATE in an airtight container overnight.

rollatini
1/2 cup olive oil, approximately
12 slices of eggplant, 1/4 inch thick, sliced lengthwise
salt and pepper, to taste
rollatini mix
2 cups favorite tomato sauce
1 cup shredded mozzarella cheese

1. heat 2 tablespoons of oil in skillet over medium heat until hot but not smoking.
2. add eggplant to cover the bottom. sprinkle lightly with more oil, and saute until golden brown on both sides. continue to saute the eggplant slices, adding oil as needed. remove and place on paper towels to drain. let eggplant cool.
3. place eggplant on clean surface, overlapping two of the longer sides slightly with wide end next to thin end. season with salt and pepper.
4. mound the rollatini mix at the widest end of each piece, roll into cylinder, and secure with a toothpick.
5. place seam side down on lightly oiled baking dish large enough to hold the eggplant in a single layer. cover with aluminum foil and bake at 350 F, about 30 minutes, until heated through.
6. warm tomato sauce
7. remove toothpicks, and place sauce on top of eggplant.
8. cover with mozzarella cheese and place back in the oven until the cheese melts.

cheddar breakfast potatoes

ok we followed this recipe and ate it then decided it needs more so here it is and i have put optional next to the items we added.

4 cups shredded idaho potatoes
1 cup sour cream
1 cup heavy cream
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup brocoli (optional)
1 cup sliced bacon or sliced ham (optional)

1. place shredded potatoes in mixing bowl
2. add sour cream, heavy cream, i cup of shredded cheese, and the salt and pepper. mix gently until evenly mixed. at this point would be when you mix in the optional items.
3. place in greased casserole pan or baking dish and bake at 350F for 35 minutes.
4. top with remaining 1 cup of shredded cheddar cheese and return to oven for additional 10 minutes, or until cheese is melted and starting to brown.

3 cheese pasta bake

1 can campbells condensed cream of mushroom soup
1 package shredded two cheese blend
1/3 cup grated parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew shaped pasta, cooked and drained

1. stir the soup, cheese, milk, and black pepper in a casserole dish.
2. stir in the pasta
3. bake at 400F. for 20 minutes or until hot.

tuna & pasta cheddar melt

1 can campbell's condensed chicken broth
1 soup can water
3 cups uncooked corkscrew pasta
1 can campbells condensed cream of mushroom soup
1 cup milk
1 can tuna, drained and flaked
1 cup shredded cheddar cheese
2 tablespoons italian seasoned dry bread crumbs
2 teaspoons butter melted

1. heat the broth and water in a skillet over high heat to a boil.
2. add the pasta. reduce the heat to medium.
3. cook  until the pasta is tender but still firm, stirring often. do not drain.
4. stir the soup, milk, and tuna into the skillet.
5. top with the cheese.
6. mix the bread crumbs with the butter in a small cup. sprinkle the crumb mixture over the tuna mixture.
7. cook until the mixture is hot and bubbling.

layered pizza dip

i made this for a party and it was loved so i make it again and again

1 cup part skim ricotta cheese
1/2 cup chopped pepperoni
1 cup shredded mozarella cheese
1 cup prego italian sauce
frozen garlic bread, crackers

1. spead the ricotta cheese in an even layer in a 9in pie plate.
2. top with 1/4 cup of the pepperoni and 1/2 cup of the mozzarella cheese.
3. carefully spread the italian sauce over the cheese.
4. sprinkle with the remaining pepperoni and mozzarella.
5. bake at 375F for 15 minutes or until hot. let cool for 5 minutes.
6. serve with the garlic bread or crackers for dipping.

tex mex toasts

this is great for breakfast or just a snack

1 package pepperidge farm mozzarella & monterey jack cheese texas toast
6 tablespoons refried beans
6 tablespoons chunky salsa
6 tablespoons sour cream (optional)
6 tablespoons chopped green onions (optional)

1. prepare the toast according to the package directions
2. spread 1 tablespoon of the beans on each toast slice. bake for two minutes more or until hot.
3. top each toast slice with salsa, sour cream and green onions, if desired.

banana nut bread

5 tablespoons butter
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1 1/2 cups mashed, very ripe bananas
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts

1. preheat oven to 350F. spray bottom only of 9x5x3 inch loaf pan with nonstick cooking spray.
2. beat butter in large bowl with an electric mixer set at medium speed until light and fluffy.
3. add granulated sugar and brown sugar, beat well.
4. add egg, egg whites and vanilla; beat until well blended.
5. add mashed banana, and beat on high speed 30 seconds.
6. combine flour, baking soda, salt and baking powder in medium bowl. add flour mixture to butter mixture alternately with cream, ending with flour mixture. add walnuts to batter; mix well.
7. pour batter evenly into prepared loaf pan. bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.
8. cool bread in pan on wire rack 10 minutes. remove bread from pan; cool completly on wire rack. slice and serve with butter and jam.

easy rocky road fudge

8 tablespoons unsalted butter
4 cups sugar
1 12ounce can evaporated milk
1 teaspoon vanilla extract
2 12 ounce packages chocolate chips
1 pound salted mixed nuts, chopped
2 cups marshmallow creme

1. generously coat a 13 by 9 inch baking dish with non stick cooking spray
2. in a medium saucepan over medium heat, combine the butter, sugar, evaporated milk, and vanilla.
3. stirring constantly, bring to a low boil, and cook for about 6 minutes.
4. stir in the chocolate chips until melted, then stir in the nuts.
5. add the marshmallow creme, and stir until just combined.
6. pour fudge into the baking dish and let cool, about 2 hours, then cut into chunks.
7. store in an airtight container for up to a week.

seven layer salad

1 head of iceberg lettuce, chopped
2 stalks of celery, chopped
1 red bell pepper, chopped
1 10-ounce package of frozen peas thawed
3/4 cup ranch dressing
8 slices cooked turkey bacon, crumbled
1/2 cup grated cheddar cheese

1. place the lettuce in a bowl.
2. top with a layer of celery, then bell pepper, then peas.
3. spread ranch dressing over the peas.
4. top with a layer of bacon and cheese.

chicken and broccoli casserole

i made this for the first time for my bible study group and they all loved it.

3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups chicken broth
1 shallot, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1/2 cup sour cream
2 cups grated parmesan cheese
3 cups frozen broccoli florets, thawed
1 1/2 pounds boneless, skinless chicken breast, cooked and shredded
1 cup cracker crumbs (i used ritz crackers)

1. preheat oven to 325 degrees.
2. in a saucepan, melt the butter over low heat, and add the flour.cook for about 3 minutes.
3. add the broth and shallot, and increase the heat to bring the mixture to a boil.
4. reduce to a simmer, stirring occasionally until the mixture thickens, about 10 minutes.
5. add the salt, pepper, and lemon juice.
6. remove from heat, and stir in the sour cream and 1/4 cup of parmesan.
7. arrange the broccoli in a 2 quart casserole, and pour half the sauce over it.
8. arrange the chicken on top of the broccoli, and pour the remaining sauce.
9. top with cracker crumbs and remaining cheese.
10. bake for 20 minutes.
11. then put the dish under the broiler until the cracker crumbs are golden brown, about 1 minute. (don't do longer than that it will burn)

tuna noodle casserole

this one i know by heart my family loves to eat it.

1 can campbell's condensed cream of mushroom soup
          or
1 can of white sauce
1/2 cup milk
1 cup frozen peas
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
1/2 cup shredded cheddar cheese

1. preheat oven to 400 F. stir the soup, milk, peas, tuna and noodles in a 1 1/2  quart casserole.
2. bake for 20 minutes or until hot. stir.
3. sprinkle cheese over the tuna mixture. bake for two minutes more or until the cheese melts.