• 6 large potatoes, peeled and cut into 1/2″ cubes
• 4 cups (16 oz.) shredded cheddar cheese
• 1 can (10.75 oz.) condensed cream of chicken soup, undiluted
• 1 cup (8 oz.) sour cream
• 1/4 cup butter, melted
• 8 green onions, chopped
• dash of salt and pepper

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce the heat; cover and cook for 10-15 minutes or until tender.  Drain.

In a large bowl, combine remaining ingredients; gently stir in potatoes.  Transfer to a greased 13″ x 9″ baking dish (dish will be full).

Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.  Let stand for 10 minutes before serving.

YIELD:  12-14 servings

• 8 eggs
• 1/2 cup half and half cream
• 1 cup (4 oz.) shredded cheddar cheese
• 1 cup finely chopped fully cooked ham
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion

In a large bowl, whisk eggs and cream.  Stir in the cheese, ham, green pepper and the onion.  Pour into a greased 9″ square baking dish.

Bake at 400 degrees for 25 minutes or until golden brown.

YIELD:  6 servings

Ingredients

• 1 cup shortening
• 1 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 3/4 cup flour
• 1 1/2 tsp. soda
• 1/2 tsp. salt
• 1/2 cup sour milk
• 1 cup mashed ripe bananas (about 3)
• 1 cup chopped nuts
• 2 cups semi-sweet or milk chocolate chips

Directions

Cream shortening and sugar in a large mixer bowl. Add eggs and vanilla; blend well. Combine flour, soda, and salt; add alternately with sour milk and mashed bananas to creamed mixture. Stir in nuts and chocolate chips. (Dough will be soft.) Drop by teaspoonful onto a greased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Makes about 7 dozen.

You can make sour milk by adding 1 tablespoon real lemon juice to sweet milk. Let stand a few minutes to curdle.

• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 3/4 cups flour
• 1 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 cup sour milk
• 1 cup mashed ripe bananas (about 3)
• 1 cup chopped nuts
• 2 cups semi-sweet or milk chocolate chips

Cream shortening and sugar in a large mixer bowl.  Add eggs and vanilla; blend well.  Combine flour, soda and salt; add alternately with sour milk and mashed bananas to creamed mixture.  Stir in nuts and chocolate chips.  (Dough will be soft) Drop by teaspoonful onto a greased baking sheet.  Bake at 375 degrees for 8 to 10 minutes or until lightly browned.  Makes about 7 dozen.

You can make sour milk by adding 1 tablespoon real lemon juice to sweet milk.  Let stand a few minutes to curdles.

(Bev Mendenhall from Eleanor Robson)

Ingredients

8 skinless, boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 1/2 teaspoons olive oil
1 navel orange
3 tablespoons honey
1 teaspoon grated peeled fresh ginger
Chopped green onions (Optional)

Directions

1. Sprinkle chicken with salt, pepper, and garlic powder. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
2. Wile chicken cooks, grate rind and squeeze juice from orange to measure 1 teaspoon rind and 1/4 cup juice. Add orange rind, juice, honey, and ginger to chicken, scraping bottom of pan to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with chopped green onions, if desired.

Yield: 4 servings (serving size: 2 chicken thighs and about 1 1/2 tablespoons sauce).

• 1 package (18.25 oz.) lemon or yellow cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil

FILLING:

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup lemon juice
• 4 egg yolks, beaten
• 4 teaspoons butter
• 1 teaspoon grated lemon peel

MERINGUE:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar

In a mixing bowl, combine cake mix, eggs, water and oil.  Beat on low until moistened.  Beat on high for 2 minutes or until blended.  pour into two greased and floured 9″ round baking pans.  Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool for ten minutes; remove from pans to wire racks.

For filling, combine sugar, cornstarch and salt in a saucepan.  Stir in water and juice until smooth.  Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened.  Remove from heat.  Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir for two minutes.  Remove from heat; stir in butter and lemon peel.  Cool completely.

For meringue, in a mixing bowl, beat egg whites and cream of tartar until foamy.  Gradually beat in sugar on high until stiff peaks form.

To assemble, split each cake into two layers.  Place bottom layer on an ovenproof serving plate; spread with a third of the filling.  Repeat layer twice.  Top with fourth cake layer.  Spread meringue over top and sides.  Bake at 350 degrees for 10-15 minutes or until meringue is lightly browned.  Store in the refrigerator.

YIELD:  12-14 servings

Ingredients

12 ounces uncooked angel hair pasta
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
2-1/2 pounds fresh tomatoes (about 8 medium), chopped
1/4 cup reduced-sodium chicken broth
1 teaspoon sugar
1 teaspoon reduced-sodium chicken bouilon granules
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) imitation crabmeat, chopped

Directions

Cook the pasta according to the package directions. Meanwhile, in a large nonstick skillet, saute shrimp in oil for 5 minutes or until shrimp turn pink. Add the garlic, cook 1 minute longer. Remove and keep warm.

In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt, and pepper. Bring to a boil. Reduce the heat, simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp, heat through. Drain pasta, serve with seafood mixture.

Yield: 6 servings.

Ingredients

• 2 large eggs
• 1/2 cup water
• 6-ounce box Stove Top stuffing mix, any flavor
• 2 pounds lean ground beef
• 1/2 cup ketchup divided

Instructions

1. Preheat the oven to 350 degrees. Spray a 9×13″ baking pan or dish with non-stick cooking spray, set aside.
2. In a large mixing bowl, whisk the eggs and water together until well combined.
3. Add the stuffing mix, ground beef, and 1/4 cup of ketchup. Use your hands to mix the ingredients together until well combined.
4. Transfer the meat to the baking dish and shape the meat into a loaf.
5. Brush the meatloaf evenly with the remaining 1/4 cup of ketchup.
6. Bake at 350 degrees for 55 minutes. Cool for 10 minutes then slice and serve.

Notes

For a sweeter glaze, add 2 tablespoons of brown sugar to the 1/4 cup of ketchup before brushing it over the meatloaf.

• 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
• 1 cup white vanilla baking chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup cashews halves and pieces
• 1 can (14 oz.) sweetened condensed milk (not evaporated)

Heat oven to 375 degrees (350 for dark or non-stick pan).  Grease bottom and sides of 13″ x 9″ pan with shortening or cooking spray.  Unroll dough into 2 long rectangles.  Place in pan; press over bottom and 1/2″ up sides to form crust.  Bake 5 minutes.

Remove partially baked crust from oven.  Sprinkle vanilla baking chips, chocolate chips, almonds and cashews evenly over crust.  Pour sweetened condensed milk evenly over top.

Bake 20-25 minutes longer or until golden brown.  Cool 10 minutes.  Run knife around sides of pan to loosen.  Cool one hour.  Refrigerate 30 minutes or until chocolate is set.  For bars, cut into 6 rows by 6 rows.

YIELD:  36 bars

Crust

• 1 Pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box

Filling

• 5 bars (2.07 oz. each) milk chocolate covered peanut, caramel and nougat candy
• 4 packages (3 oz. each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1/3 cup creamy peanut butter

Topping

• 3 tablespoons whipping cream
• 2/3 cup milk chocolate chips

Heat oven to 450 degrees.  Place pie crust in 9″ glass pie plate as directed on box for one-crust filled pie.  Bake 5 to 7 minutes or until very light golden brown.  Cool while preparing filling.  Reduce oven temperature for 325 degrees.

Cut candy bars in half lengthwise; cut into 1/4 “pieces.  Place candy bar pieces over bottom of partially baked crust.  In a small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.  Beat in 1 egg at a time until well blended.  Add sour cream and peanut butter, beating until mixture is smooth.  Pour over candy bar pieces.  Bake at 325 degrees for 30 to 40 minutes or until center is set.  Cool completely on cooling rack.

In 1 quart saucepan, heat whipping cream until very warm.  Remove from heat; stir in chocolate chips until melted and smooth.  Spread over top of pie.  Refrigerate 2 to 3 hours or until set before serving.  Garnish with candy pieces, if desired.  Cover and refrigerate any remaining pie.

YIELD:  10 servings.