Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Forgotten Cookies

2 egg whites
3/4 cup sugar
1 cup semi sweet or milk chocolate morsels
1 cup pecans
1 teaspoon vanilla flavor

Preheat oven to 350 degrees. Beat egg whites to foamy soft peaks. Gradually add sugar and beat until stiff peaks. Stir in vanilla, chocolate morsels and pecans. Drop by spoonfuls onto foil-lined cookie sheets. Place in oven, turn oven off and forget cookies overnight.

Emeril's Chicken Wings

• 4 pounds chicken wings, wing tips removed, separated at the joints
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 2 teaspoons dried thyme
• 1/2 teaspoon cayenne
• 4 tablespoons butter, melted

Preheat the oven to 500 F.

Line large rimmed baking sheet with aluminum foil. In large mixing bowl, combine wings and lemon juice and mix thoroughly. Add pepper, garlic powder, onion powder, and salt. While crushing between your fingers, add thyme. Mix again and add cayenne and butter. Mix thoroughly, then transfer wings to baking sheet and arrange in one layer. Roast in oven for 10 minutes, rotate pan and cook 10 minutes longer until wings are nicely browned and cooked through. Serve alone or with your favorite dipping sauce.

PASTE RUB FOR BEEF

use on prime ribs, rolled roasts, pot roasts, chuck roasts, steaks, and filet's

1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp ground black pepper
2 tsp stone ground (coarse) mustard
1 1/4 tsp salt
2 TBS Olive Oil
2 TBS Balsamic Vinegar
3/4 cup DARK Brown Sugar
(note; add 1 tsp crushed red peppers for a little zing)

mix into a paste, rub into beef extreeeeemly well. Wrap loosely in plastic wrap and let stand in frig 2 hrs to overnight. Cook slow and low to keep it moist and tender. Let stand at least 5 min after removing from heat to stabilize and prepare for cutting. Eat larger than normal portions, as this is one piece of meat you won't want to share. :0)

Soulman's cooked cabbage

1 Head cabbage chopped into 2" cubes
1 lb cooked sausage drained & crumbled
1 lb cooked bacon chopped & drained
Pico de gallo to taste (see recipe below)

Mix all ingredients cook over medium heat till cabbage is tender.

PICO DE GALLO

8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refrigerate for at least 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.

Fall Mix

I made this snack the last week for our play group that met here at our house. It was yummy and the kids loved it. I will definitely make it again cause Mike even liked it. When Keith and Kim come for Thanksgiving, maybe we will make it with the caramel apple candy corns instead of the originals. The recipe is here, from the Sunday Baker Blog. Love Her!!!

Oven-Baked Burritos

I want to try these, how simple. I'll try them with chicken if they are really good, and I wont use the cucumber.

6 whole Flour Tortillas
½ pounds Ground Beef
1 package Taco Seasoning Mix
½ whole Tomato
¼ whole Cucumber
½ whole Red Bell Pepper
1 can Corn
1 cup Grated Cheese
12 Tablespoons Salsa
12 Tablespoons Sour Cream

Fry ground beef and add taco seasoning mix according to the package instructions.
Chop vegetables, then add beef and vegetables to the tortillas, with desired amounts of cheese, salsa and sour cream.
Roll up tortillas tightly and place in a pan. Sprinkle cheese on top, then stick in a 350 degree oven for 25 to 30 minutes, until burritos are golden.

Tuna Noodle Casserole by Susan Turner

1 Macaroni & Cheese Mix
1 can Cream of Mushroom Soup
1 large can Tuna
1 small can Peas

Make macaroni & cheese according to directions on box. Drain tuna add to Mac & Cheese.Drain peas well. Add can of cream soup & peas. Heat. Serve.

NOTE-I prefer Velveeta shells & cheese with Cream of Chicken soup.

Pumpkin Blondies

Pumpkin Cookies are good, Blondies are good, now how about Pumpkin Blondies? Now I need to go and buy some pumpkin filling to make these little puppies!

2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Cloves
2 sticks Butter
1-½ cup Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Pumpkin
1 cup White Chocolate Chips
½ cups Coconut

Preheat the oven to 350 degrees and grease a 9 x 9″ baking pan. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the egg and vanilla, and then mix in the pumpkin.
Gradually add the dry ingredients, mixing until well-combined. Stir in the chips and coconut using a spoon.
Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out (mostly) clean. Transfer the pan to a cooling rack and let cool completely before cutting.

Chicken Enchilada Pasta

Can't wait to try this, it looks really good!!

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Double Chocolate Chip Coconut Cookies

recipe makes about 4 dozen

2 cups all purpose flour
1/4 cup unsweetened cocoa powder (good quality is essential!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1/2 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1 3/4 cups sweetened flaked coconut

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Set aside. Using a mixer, cream the butter and sugars until light and fluffy. Add eggs and vanilla. Mix until well incorporated. Slowly add the flour mixture and mix just until blended. Stir in the coconut, and chocolate chips. Using a 1 1/2 inch ice cream scooper, drop batter onto a baking sheet lined with parchment paper. Bake at 350 degrees for about 8-10 minutes or just until set. Do not overbake. Transfer to cooling racks.

Chicken & Dumpblings

1-½ pound Chicken Tenders, Diced
1 Tablespoon Olive Oil
2 Tablespoons Butter
1 cup Potato (or 1 Whole Potato Peeled And Diced)
1 whole Yellow Onion, Chopped
Salt And Pepper (to Taste)
1 teaspoon Poultry Seasoning
2 whole Chicken Bouillon Cubes
4 Tablespoons Flour
1 quart Chicken Broth
½ cups Whole Milk
1 cup Frozen Peas & Carrots
1 package Biscuit Mix (individual Bags Of Bisquick Or Jiffy)
½ cups Warm Water
2 teaspoons Dried Parsley

Place a large pot on the stove over medium-high heat. Add oil, butter, vegetables (not including the frozen peas and carrots) and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper, poultry seasoning and bouillon cubes. Add flour to the pan and cook for 2 minutes. Stir broth and milk into the pot and bring to a boil. Add chicken to the broth and stir, then add frozen peas and carrots into the pot.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce heat to medium-low. Steam dumplings for 8 to 10 minutes. Remove the cover and stir chicken and dumplings to thicken sauce a bit. Remove the chicken and dumplings from the heat and serve.

Black Bean Soup

1 lb Italian hot sausage
1 cup chopped onion
1 cup chopped green pepper
1 T chopped garlic
1 lb bag black beans, cooked according to package
1 cup rice
2 cups tomato juice
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 4 oz can green chilies
1/2 tsp black pepper
1 t oregano
1 t ground cumin
extra chopped onions
cheddar cheese
hot sauce to taste

Cut hot sausage into small chunks and browned. Throw hot sausage and rest of ingredients extra extra onions and cheese into a large crockpot for 4-5 hours. May need to add extra tomato juice if it seems too dry while cooking. Serve with extra chopped onions and cheese.

Heres my version:
I use 1/2 lb. hot sausage and a 1/2 lb. hamburger and 2 big cans of black beans drained and rinsed instead of the bag of beans. I replace a can of Rotell tomatoes for tomato juice and green chilies. I also don't cook it in the crockpot either. I brown the meat in big pot, drain off the fat and throw everything thing in and cook it for about 25 or 30 minutes until the rice is cooked.

PW's Garlic Cheese Bread

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.
Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

Mexican Chicken Tortilla Soup

2 1/2 c. milk
1 can cream of chicken soup
1 can corn
1 14.5 oz. can diced tomatoes
1 4 oz. can green chilies
1/2 c. chopped onion
3 cloves garlic, minced
1 t. dried oregano
1/2 t. ground red pepper (more=spicier)
Dash of chili powder
1 1/2 c. cooked chicken, cut up (I like rotisserie)
1 c. cheddar cheese

Cooking oil
Flour tortillas

For tortilla strips:
Heat oil in a skillet or pan
Tear the tortillas into small-ish strips
Fry in hot oil until lightly browned.
Drain on towel or paper.

For soup:
Saute onion in large saucepan. Add garlic for last minute.
Add milk and soup. Stir together until mixed well.
Add corn, tomatoes, chili peppers, oregano, ground red pepper, and chili powder.
Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.
Add chicken and cheese, heat and stir until cheese is melted and chicken is heated through.
Serve with crispy tortilla strips on (and in) soup.

Spicy Warm Shrimp Cocktail

16 cups water
1/2 cup dry white wine
1 onion cut into eights
2 celery stalks cut into 2" pieces
2 carrots peeled & cut into 2" pieces
1 lemon halved
1/2 tsp black peppercorns
1 1/2 lb uncooked large shrimp-with shells intact
1/4 cup crème fraise or sour cream
1/4 cup mayonnaise
3 TBSP prepared horseradish
2 TBSP ketchup
2 1/2 TBSP fresh chives
1 bay leaf
salt & ground pepper corns
1/4 cup lettuce
lemon wedges
1 1/2 TBSP lemon juice

Combine the water, wine, onion, carrots, celery, lemon halves, bay leaves, & peppercorns in a large pot & bring to a boil high heat. Simmer for 5 min to allow the flavors to blend. Turn off the heat and add the shrimp. Cook just until the pink and are opaque in the center about 2 min. Using a meshed spoon transfer the shrimp from water to a baking sheet and cool. Peel and de-vein the shrimp. Cut all but 8 of the shrimp crosswise into bite-size chunks. Stir the crème fraiche, mayonnaise, horseradishes, ketchup, & 2 TBSP of chives in a medium sauce pan over medium heat until heated through. Mix in the lemon juice. Season the sauce to taste with salt & pepper. Remove the sauce from heat. Add the diced shrimp & until the shrimp are warm. Divide the lettuce among 4 oversized martini. glasses. Using a slotted spoon, spoon the shrimp mixture atop the lettuce in each glass, Place 2 whole shrimp atop each serving and sprinkle with the remaining chives. Garnish with lemon wedges and serve.

Waldorf Salad

3/4 cup raisins
1/2 cup grated raw carrot
1 cup diced red apples
3/4 cup chopped walnuts
1/2 cup celery
1 teaspoon salt
mayonnaise

Let raisins stand 10 min in boiling water to cover. Drain. Combine raisins, carrots ,apple, walnuts, celery, & salt. Chill. Mix with mayonnaise & serve.

NOTE---Mayonnaise and Miracle Whip are not the same. Miracle Whip is sweet.

Tuna Casserole

1 box Mac and Cheese
1 can Tuna
1 can Peas
1 can cream mushroom soup

Make Mac-n-cheese according to directions. Drain tuna. Add to Mac-n-Cheese. Add can of soup. Allow to heat. Heat peas, drain, add to mixture. Serve.

Tomato & Noodles by Minnie Peters

4 cups elbow macaroni noodles (cooked, rinsed, and drained)
1 14.5 oz can diced tomatoes
1 lb bacon chopped and browned (drain on paper towel)

In a large pot combine all ingredients. Heat thoroughly and serve hot.

Thumbprint Cookies by Gina Kane

1 cup butter
1 cup sugar
1 1/2 teaspoon vanilla
2 eggs unbeaten
3 1/2 cups flour
1/4 teaspoon salt

Cream butter, sugar, & vanilla. Add eggs and beat well. Add flour & salt. Mix. refrigerate for 1 hour. Make little balls. With a thimble or your thumb make a hole in the middle. Fill with your favorite jelly or jam. Bake in a 400 degree oven for 10-12 min.

NOTE---Your can also use this as a basic sugar cookie.