Chicken and Chili's Casserole

4 chicken breast halves (boiled and shredded)
1 cup sour cream
1 cup cottage cheese
2 cans diced green chili's (4 oz each)
2 cloves garlic, pressed
1/4 c. milk
salt and pepper
flour tortillas
Shredded cheddar cheese

Combine chicken, sour cream, cottage cheese, green chili's, garlic, milk,salt and pepper.
In a 13 x 9, layer like a lasagna. . .little bit of chicken mixture, tortillas, cheese. Repeat three times using most of the chicken mixture in the center layer. I skipped the top layer of tortillas and went straight to the chicken mixture and cheese to top it off.
Cover with foil and bake for 35 minutes in a 375 degree oven. Remove foil and cook for an additional 10 minutes or until cheese is golden and bubbly. Remove from oven and let stand 10 minutes before serving.

Veggie Noodle Bowl

3 zucchinis
3 carrots
4 green onions
small bunch of broccoli
3-4 celery stalks
1/2 Cup chicken broth
5 Tbls. Soy Sauce
Hot cooked spaghetti noddles
Veri Veri Terriyaki sauce

Chop all the veggies into bite size pieces and put them in a microwave safe bowl. (the Pampered Chef Micro cooker works best!!) Combine chicken broth and soy sauce and pour over veggies. Using your "fresh veggies" button, microwave them till their crisp tender. Drain off excess liquid.
Toss the hot cooked spaghetti noodles with 1/2 - 3/4 cup of Veri Veri Terriyaki sauce. Serve the veggies over the noodles. I like to add more sauce too.I love it! You can get it at Harmons for around $3. I'm sure other grocery stores have it too.

YUMMY CHOCOLATE CAKE & FROSTING

3 c. flour
4 T. cocoa powder
2 tsp. baking soda
1 tsp. salt
2 c. sugar
2 c. water
2 T. vinegar
3/4 c. oil
1 tsp. vanilla

Preheat oven to 350 degrees.
In a small bowl mix flour, cocoa powder, baking soda and salt until combined. Set aside
In a large bowl mix sugar, water, vinegar, oil and vanilla. Add dry ingredients to sugar mixture and stir until smooth.
Pour mixture into a cake pan that's been greased and floured. Bake for 35-40 minutes, or until a toothpick comes out clean.

FROSTING
1/2 c. butter, softened
1/2 c. cocoa powder
3 c. powdered sugar
3 T. milk (approx.)
2 tsp. vanilla

Mix butter, cocoa powder, sugar and vanilla in a bowl. Add milk slowly until it reaches desired thickness, working lumps out as you stir.

*This recipe is egg, nut and soy free*

HONEY MUSTARD PEPPER PORK

8-10 boneless pork spare ribs
1 can sprite
3/4 C honey
4 T Sweet Hot Mustard
1 T black pepper
1/2 tsp garlic salt

Place ribs in crock and pour the sprite on top. Combine the rest of the ingredients together and pour over ribs. Cook on high 4 1/2 hours or low 7 hours.
I made this recipe up tonight cause I can't stand to see the Hickory Farms Sweet Hot Mustard go to waste. I always have half a bottle left over after the Holidays. Turned out pretty yummy!

CORN POP CANDY

1 15 oz bag corn pops

2 cups brown sugar

1/2 c corn syrup

3/4 c butter

1 T. water

1 tsp vanilla

pinch of baking soda

Combine brown sugar, corn syrup, butter, water and vanilla and bring to a boil for 1 minute. Remove from heat and add a pinch of baking soda. Pour over corn pops and stir until coated. Pour onto waxed paper to cool. Store in sealed bowl

ITALIAN FETTUCCINE

1 pkg. Fettuccine
1 cube Butter
3/4 C. Parmesan cheese
1 T. Italian seasoning
salt and pepper

Cook and drain fettuccine according to package directions. Meanwhile, melt butter over medium/high heat until butter browns and stops bubbling. Sprinkle Italian seasoning over noodles and drizzles with butter. Add Parmesan cheese, salt and pepper and toss to coat. Yummy!
You can add strips of grilled chicken to make it your main dish!

FUNERAL POTATOES

1 bag frozen hash brown shreds
1 C sour cream
1 C milk
1 C shredded cheddar cheese
1 can cream of mushroom soup
4 green onions chopped
1/2 tsp garlic salt
pepper
1 cube butter, melted
1 sleeve Club or Ritz crackers, crushed

Mix sour cream, milk, cheese, soup, onions, garlic salt and pepper in a large bowl. Add frozen hash browns and stir til coated. Pour into 13x9 pan. Mix melted butter and crushed crackers and spread on top of dish. Bake uncovered at 350 for 45-55 min.

Who doesn't have this recipe?...oh well. It's still a favorite!

ARTICHOKES

Remove any discolored leaves and the small leaves at the base of the artichoke; trim stem even with the base of the artichoke. Cutting straight across, slice 1 inch off top; discard top. Snip off points of remaining leaves with scissors. Rinse under cool water. Bring artichokes to a boil in water, a squirt of lemon juice and a dash of salt. Reduce heat to medium and simmer uncovered, rotating occasionally for 30-40 minutes, or until leaves pull out easily and bottom is tender when pierced with a fork. Remove from water and place upside down to drain. Serve with Hollandaise Sauce (see recipe)

HOLLANDAISE SAUCE

3 egg yolks
1 T. lemon juice
1/2 tsp. salt
1/2 c. butter, melted

In blender, mix all ingredients except butter. Slowly pour in HOT butter while mixing on low speed. The hot butter actaully cooks the egg a little so make sure it's HOT. Refrigerate if not using immediately.

We love artichokes, but even more we love this sauce to dip them in! I usually double this recipe!

SUMMER TORTELLINI SALAD

1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese


Cook tortellini according to package directions; drain and rinse under cold running water. Add vegetables to tortellini. Pour salad dressing over salad and add Parmesan cheese. Mix gently. Cover; refrigerate at least 2 hours before serving.

I usually double or even triple this recipe!