Sweet Potato Pie

2 sweet potatoes, about 10 ounces each
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

Linda Patten

"O Henry Bars"

4 cups oatmeal (instant is best)
1 cup brown sugar
1/2 cup white sugar
1 cup melted margarine
1 (12 oz) package chocolate chips (semi-sweet)
1 cup chunky or smooth peanut butter

Stir together thoroughly first four ingredients and press into greased 9 x 13 pan. Bake about 15 minutes in 350 degree oven. Allow to cool and then frost with the chocolate chips and peanut butter which have been melted together. These are best when refrigerated.

Julie Nebeker

Chocolate Bundt Cake

1 box chocolate cake mix - the darker the better :-)
1 cup sour cream
1/2 cup oil
1/2 cup water
1 small package instant chocolate pudding
4 eggs

Mix for 2 minutes. Stir in 12 oz chocolate chips. Grease bundt pan well - either with flour or cocoa (I prefer the cocoa).
Cook 1 hr at 350 degrees. Cool 10 - 15 minutes on rack then turn out on another rack. Sprinkle top with powdered sugar when cool or drizzle chocolate sauce over top of cake.

Julie Nebeker

Vegetarian Chili

1 can kidney beans
1 can black beans
1 can pinto beans
1 can mild chilies (instead I use a can of diced tomatoes with green chilies for this and the next ingredient)
1 cup tomato sauce/or diced tomatoes
1 cup fresh chopped salsa (any jar of salsa that I have at home)
1 tbsp chili powder
2 tbsp chopped garlic

Combine in large pot and cook over medium heat.
(1 cup = 1 point in the Weight Watchers Program)

Julie Nebeker

Taco Junk

1 lb ground turkey
onions
1 can tomatoes (I use a can of diced tomatoes with green chilies for this)
1 can beans (your preference - I use one can of dark kidney beans and one can of light kidney beans)
1 cup corn (I use sweet whole kernel/no salt)
1 package taco flavoring (I try to find reduced sodium packets)
1 package fat-free ranch dressing (Hidden Ranch)

Cook turkey and onions. Mix together remaining ingredients and cook over medium heat.
Even though this looks more like chili some of our family (non dieters) have used this as a dip with chips, or over chips with all of the makings for a taco salad. For those of you familiar with the Weight Watchers program, 1 cup = 2 points.

Julie Nebeker

Healthy Living: Slow Cooker Split Pea Soup with Chorizo

1 lb bag split peas
10 cups chicken broth
1/2 lb diced chorizo
1 1/2 cups carrots
1 cup shallots
1 cup celery
1 cloves garlic
2 bay leaves
salt & pepper

Add it all to a slow cooker and cook on high for 4-5 hours or low for 6-8 hours.

Chris Bowman

Turkey Florentine Meatballs

This recipe came from a Rachael Ray show. She served it as a meatball sub with an provolone cheese sauce. I make a pink sauce (1 jar of Prego meat sauce and 1 jar of alfredo sauce) and serve it with whole wheat angel hair. They are really quick and easy.

Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper
1 10 oz. box frozen spinach, defrosted in the microwave
2 pounds ground turkey breast
1 small onion, grated or finely chopped
3 cloves garlic, grated or finely chopped
1 large egg
3/4 cup italian bread crumbs
1/2 cup grated parmesan cheese

Preheat oven to 400°F.

Wring defrosted spinach dry in a clean kitchen towel.

Place turkey in a bowl and make a well in the middle of it. Into the well, add the grated onion and garlic, egg, bread crumbs, grated Parmesan, spinach, salt and pepper.

Form into 12 large balls and arrange on a nonstick cookie sheet. Drizzle the meatballs with olive oil, about 1/4 cup, and roast for about 20 minutes, or until cooked through.

Yields 4-6 servings

Lauren Becker

Healthy Living: Puerto Rican Chicken and Beans

This was 2 recipes that I combined into one, to save time and energy.

4-5 chicken breasts
1 can (Goya) pidgeon peas - drained
1 can (Goya) pink beans - drained
1 can red kidney beans - drained
1 packet goya sazon (the orange and yellow box)
4 tbsp Goya Sofrito
4 tbsp Goya Recaito
3 tbsp Goya Adobo Seasoning
2 tbsp Mrs. Dash Garlic and Herb (it's important that you use a garlic and herb seasoning with no salt!)
2 small cans of no salt added tomato sauce
1 box or large can of reduced salt chicken broth

Add all of the above to the crock pot. If the liquid does not cover the chicken, add water until the chicken is just barely covered. Turn crockpot on low for 8 hours or high for 4. Serve with brown rice.

***It's important that you use reduced or no salt added ingredients when possible. The Goya ingredients tend to be very salty and are easily overwhelming. The Goya ingredients can all be found in the mexican/international foods aisle at Safeway and Food Lion.

Lauren Becker

Healthy Living: Berry Smoothie

1 medium banana
1/2 frozen mixed berries
1/2 cup milk
1/4 - 1/2 tsp sugar (optional)

Put it all in the blender and mix til smooth.

Healthy Living: Chipotle Chicken Salad Tacos

2 Tbsp balsamic vinegar
1/3 cup olive oil
2 canned chipotle chiles in adobo finely chopped (available in a small can at Safeway and Food Lion)
salt
1/2 small head Napa cabbage or romaine lettuce thinly sliced (about 2 1/2 cups)
1 large carrot, peeled and chopped into 1/4-inch pieces
1 small red onion, thinly sliced
1/4 cup fresh cilantro (optional)
1 1/2 cups shredded cooked chicken
1 large ripe avocado, peeled, pitted and cut into 1/2 inch cubes
1/3 cup grated cheese (such as Mexican queso, romano or parmesan)
12 to 16 fresh, warm corn tortillas

1. The filling:
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt (about 1/4 teaspoon). Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with more salt if necessary.

2. Finishing the Dish:
Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with cheese. Set on the table the warm tortillas, and you're ready for some great roll- them- yourself tacos.

Sandra Talbot

Healthy Living: Mix Them Up Wraps

Tortillas - any flavor
Cream cheese
Spinach or lettuce (whatever you prefer)
Roast beef, turkey, chicken or ham
Your favorite veggies (tomatoes, avocados, sprouts, cucumber)

Spread a thin layer of cream cheese on the tortilla. Layer your lettuce, meat and veggies. Roll up and enjoy.

Chris Bowman

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cup packed brown sugar
2 Tbsp water
2 cups chocolate chips (12 oz package)
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
50-60 Andes mint candies

In saucepan, melt butter, sugar, and water. Add chocolate chips and stir until partially melted. Remove from heat and stir until completely melted. Pour into mixing bowl and let stand for 10 minutes to cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Beat just until blended. Chill dough for at least one hour.

Preheat oven to 350 degrees. Roll dough into balls and place 2 inches apart of cookie sheets. Bake for 8-10 minutes. Remove from oven and immediately place mint on top of each cookie. Allow to soften and swirl mint over cookie.

Enjoy!

Alyson Meldrum

Cheesy Catfish

2 Tablespoons margarine
½ cup grated parmesan cheese
¼ cup yellow cornmeal
¼ cup all-purpose flour
½ teaspoon pepper
1 teaspoon Spanish paprika
2 pounds U.S. Farm-raised Catfish fillets

Preheat oven to 400º F. Place margarine in a 13x9-inch baking pan and put in the oven to melt while oven is heating. Remove pan from the oven.

Mix Parmesan cheese, cornmeal, flour, pepper and paprika in a plastic bag. Add catfish fillets, one at a time, and shake to coat with the Parmesan mixture. Arrange fillets in a single layer in the prepared pan, turning once to coat with margarine. Sprinkle remaining cheese mixture over fish.

Bake for 10 to 15 minutes or until golden brown and fish flakes easily when tested with a fork.

Gail Short

Pavalova

6 egg whites
12 oz super fine sugar
1-teaspoon vanilla
1-teaspoon white vinegar
1-teaspoon cornstarch
1 pint whipping cream (whipped stiff for filling)

Beat egg white and ¾ of sugar until stiff peaks form. Fold in the rest of sugar; add cornstarch, vinegar and vanilla. Put mixture in a lightly oiled dish; Make a well in the center.
Bake at 250º for 1-½ hours. Turn off oven and leave there for 30 minutes. Fill with cream and fresh fruit.

Gail Short

White Mountain Frosting

Beat 2 egg whites until stiff.
In a sauce pan, mix and cook:
½ cup sugar
2 Tablespoons water
¼ cup light corn syrup

Bring to boil. Stir constantly, cooking until mixture spins a 6 to 8-inch thread.

Turn on mixer and pour syrup slowly into egg whites; beat until stiff
Add 1 teaspoon vanilla

Spread on Chocolate Jet Cake.

Jeannie Sapp's Grandmother's recipe from the 1890's

Chocolate Jet Cake

In two-quart sauce pan:
Beat 2 egg yolks
½ cup buttermilk
6 tablespoons cocoa
And cook until thick

Add
1 stick butter
1 cup sugar
1 pinch salt
13/4 cup flour
1 teaspoon vanilla
1 teaspoon soda
A cup milk or buttermilk

Cook at 350 degrees for 30 minutes. Cover with White Mountain Frosting.

Jeannie Sapp's Grandmother Greenlaw's Recipe from 1890s

Minestrone Soup

4 cups leeks, chopped
1/4 cup olive oil
1 1/3 cups carrots, sliced
1 1/3 cup celery sliced
1 1/2 cooked kidney beans
1 1/2 cups potato, diced
1 quart tomatoes or 16 oz can
1/2 cup fresh parsley chopped
4 sprigs thyme
2 tsps dried oregano
2 tsps salt
1/2 TBSP pepper
2 cups button mushrooms, sliced
2 cups spicy tomato juice (V8)
6 cups vegetable broth or chicken broth
2/3 cup small shell pasta
1/2 pound fresh spinach cleaned and torn
grated parmesan cheese

In a large soup pot, saute the leeks in the olive oil until they soften. ADd the carrots, celery, kidney beans, potatoes, tomatoes, parsley, thyme, oregano, salt, pepper, mushrooms, tomato juice and broth. Simmer for 1 hour.

Add the pasta and spinach and cook for 30 minutes to an hour more until the soup is very thick. Remove the thyme sprigs. Sprinkle with grated cheese and serve hot.

The best minestrone soup ever! Even kids who don't like vegetables like this soup.

Sandra Talbot

Pistachio Lime Chicken

This is the meal my 7 year old request more than anything else (including eating out or pizza night in) We eat this for her birthday, anytime she goes out of town and when she returns. It is also a fun family meal because the kids can help shell the pistachios while you get the chicken cooking. (my 2 year old even helps shell pistachios!)

4 boneless skinless chicken breasts
2 tbsp butter
2 tbsp olive oil
2 medium garlic cloves minced
2 limes juiced
1/4 tsp ground pepper
1/2 pistachio nuts coarsly chopped
1 pound linguini cooked al dente (you can add 2 tbsp butter to the cooked noodles if you don't want them to stick)

The recipe calls for cutting the chicken into strips but I cube it so that it is already bite sized for the kiddos. In a large frying pan put 2 tbsp butter and 2 tbsp oil, heat over medium until butter melts. Add chicken and cook through. When chicken is almost cooked through add the garlic. Give it a minute to heat the garlic, but be careful not to burn. Remove chicken from the frying pan and set aside. Add pistachio nuts to the frying pan and stir until lightly toasted. Stir in lime juice and pepper then add the chicken back to the pan and stir to coat. Serve the chicken over the noodles.

I keep a bottle of lime juice in the fridge so I don't have to worry about finding fresh limes when I make this. If you do this and keep extra pistachios around then you will almost always have what you need on hand to make this.

My girls are 7 and 2 and they both love this so it kid approved

-Melissa Boyd

Million Dollar Fudge

12 oz. Chocolate chips
12 oz. Hershey or chocolate bar
1-pint marshmallow cream
1 cup chopped nuts

Butter pan before cooking syrup.

4 ½ cups sugar
2 tablespoons butter
Large can evaporated milk

Boil 5 ½ minutes. Stirring constantly. Pour over other ingredients and stir until all are melted. Put into buttered pans to set. Makes 5 ¼ pounds fudge.
Gail Short

Hawaiian Haystacks

Mix and simmer:
2 cans cream of chicken soup
1 cup chicken broth
2 cups shredded cooked chicken (can be canned)

Pour over:
Rice

Toppings:
Chow Mein noodles
Tomatoes
Celery
Green onion
Green pepper
Red pepper
Pineapple tid-bits
Mandarin Oranges
Grated Cheese
Slivered almonds
Coconut

Healthy Living: Pumpkin Muffins

These muffins/cupcakes taste great, have no dairy and are low fat.

1 box cake mix (any flavor)
1 cup water
15 ox can of pumpkin

Mix together and scoop into a muffin pan. Bake according to directions on box.

** They are 2 points per muffin

Blueberry French Toast Casserole

6 slices bread -- 1 inch cubes
8 ounces cream cheese -- 1/2" cubes
1/2 cup blueberries -- fresh or frozen
6 eggs -- beaten
1 cup Milk
1/2 teaspoon Vanilla
1/4 cup Maple Syrup
1/2 cup Sugar
1 tablespoon Cornstarch
1/2 cup Water
1/2 cup blueberries -- fresh or frozen
1/2 tablespoon butter

Spray treat or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. Sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes. In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions. Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze. To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil, stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Jennifer Williams

Cafe Rio Chicken

This chicken is great on a salad with romaine lettuce, black beans, pico de gallo, cheese and the tomatillo dressing below!

5 pounds of chicken breast
1 small bottle zesty italian dressing
1 T. chili powder
1 T. cumin
3 cloves of garlic, minced
Mix all ingred. together in a large crock pot. Cook on high for 5-7 hours.
Remove chicken and shred. Reserve a small amount of juice and pour over
shredded chicken. Keep warm.

Tomatillo Ranch Dressing

1 pkg. Hidden Valley Buttermilk Ranch Dressing Mix
1 C. buttermilk
1 C. Mayo
1-2 tomatillos
1/2-1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t. lime juice
1/2 to 1 small jalapeno, seeds removed

Add it all to a blender and mix.

Nona Durham
Jennifer Williams
Lindsey Patten

Green and Gold Casserole

1-pound zucchini, sliced
1 (1 pound) can kernel corn
2 eggs
1 ½ cups cottage cheese
1-2 tablespoons diced green chilies
2 tablespoons sour cream
1/2 cup grated cheddar cheese
2 tablespoons flour
½ cup buttered breadcrumbs
2 dashes Tabasco sauce
¾ teaspoon salt dash of pepper

Preheat oven to 350º. Cook zucchini in boiling salted water until tender; drain. Drain corn. In blender, combine cottage cheese, sour cream, flour, seasonings and eggs; blend until smooth. Combine with zucchini and chilies. Pour into a buttered 1-quart casserole dish; top with cheddar cheese and buttered breadcrumbs. Bake 45 minutes. Makes 4-6 servings.

Gail Short

US Senate Bean Soup

Soak 1 pound white beans overnight in cold water and cover. Drain the beans and put them in a soup kettle with a ham bone that still has some meat on it and 3 quarts water. Bring the water to a boil and simmer the mixture for about 2 hours. Stir in 1 cup cooked mashed potatoes and add 3 onions, 1 small bunch of celery including tops and 2 garlic cloves all finely chopped and 1/4 cup chopped parsely. Simmer the soup for 1 hour longer, until the beans are thoroughly cooked. Remove the ham bone from the kettle and dice the meat on it and return to the soup pot. Serves 6.

Sandra Talbot

Toffee Bars

Here's the recipe for the toffee bars:

Preheat Oven to 350.

Ingredients:
3/4 c butter, softened
3/4 c brown sugar
1 egg yolk
1 1/2 c flour
1/4 tsp salt
one 14 oz. can sweetened condensed milk
2 TBSP butter
2 tsp vanilla
one 12 oz. pkg of semisweet chocolate chips (2 cups)
1 cup of crushed toffee bars I.e. Heath or Skor (I usually chop some almonds too and mix with toffee)

Grease a 13 x 9 x 2 pan.
For crust, beat the butter and brown sugar until well combined. Beat in egg yolk. Stir in the flour and salt with a wooden spoon until well mixed. Using floured hands, press dough into the bottom of the prepared baking pan.
Bake in 350 oven for about 20 minutes or until light brown. Cool on wire rack while you make filling.

For filling: in a small heavy saucepan, heat and stir the sweetened condensed milk and the 2 TBSP butter over medium heat until bubbly. Cook and stir for 5 more minutes (Mixture will become thick and smooth--don't leave unattended it's a hug mess if it boils over). Stir in vanilla and spread over the baked crust. Bake 12 to 15 minutes more until top layer is golden brown.

Remove from oven and immediately sprinkle choc. chips on top. Put bak in over for 1 or 2 more minutes to melt the chocolate. Remove from oven and use a spatula to spread the chocolate evenly over the top. Sprink with toffee bits/almond mixture. Cool on a rack for a bit , then put in the fridge and chill until the chocolate is set. Cut into squares.

Enjoy!

Christina Slabaugh

St. Louis Toasted Ravioli

1 bag frozen ravioli
2 Eggs
2 Cups Milk
Italian Bread Crumbs
1 jar spaghetti sauce

Whip eggs and milk, place in a bowl. In a separate bowl add bread crumbs. Drop 6 frozen ravioli at a time in wet mixture. With a slotted spoon place in bread crumbs
and coat. Place in freezer till you fry. Fry in skillet or Fry Daddy till puffy and golden brown. Serve hot with side of spaghetti sauce for dipping.

Chris Bowman

Mexican Rice

2 pkg Rice a Roni Spanish Rice
2 jars Rotell with chilies
1 can black beans
1 can corn
1 red bell pepper chopped
1 red bell pepper chopped
1 bad shredded Mexican cheese

Prepare Rice a Roni according to box (using Rotell with Chilies as the tomatoes) in a very large skillet. Add rest of ingredients and simmer till all is cooked about 20 or 30 minutes. Top with cheese and serve. If cooking for a small group of around 4 use half recipe.

Chris Bowman

SOUTHERN SWEET POTATOES

2 Large Cans Yams or 4 Cups cooked Mashed Sweet Potatoes
1 Cup Sugar
1/2 Cup Milk
2 Eggs
1/2 Cup Melted Butter
1 tsp vanilla
1 tsp cinnamon

Mix in blender till smooth or slightly lumpy. Spread in a greased baking dish any size but 2 inch deep.

Topping:

1 Cup Brown Sugar
1/3 Cup Flour
1/3 Cup Melted Butter

Pour Over Potatoes Bake 350 for 30 min. You can top with pecans before baking (optional).

Chris Bowman

SHRIMP AND BACON WRAPS

1 lb large or medium shrimp
1 can chunk pineapple
1 package bacon

Cut bacon in 1/2. Wrap one shrimp around a chunk of pineapple, then wrap bacon around shrimp. Be sure to over lap bacon and place fold side down in a non stick skillet. When crisp, flip over and cook other side. Drain on paper towel. Serve hot.

Chris Bowman

Buttermilk Cornbread (Utah Cable Car Company Restaurant)

A fluffy, flavorful, cake-like cornbread

6 T. butter, melted
2/3 C. sugar
2 eggs
1 C. buttermilk (may use powdered buttermilk, make adjustments according to pkg)
½ tsp. soda
1 C. flour
1 C. cornmeal
½ tsp. salt

Combine ingredients in this order in electric mixer: melt butter and mix with sugar. Add eggs. Add soda to buttermilk separately before adding to other ingredients Add dry ingredients, mix well. Pour into greased cast iron skillet (best) or 8x8 square pan. Bake 350 degrees for 30 min. Test with toothpick, do not undercook.

Christine Williamson

Lucy's Banana Chocolate Chip Muffins

3 C. flour
1 2/3 C. sugar
3 tsp soda
1/2 tsp salt
2 1/2 C mashed banana (about 3 big ripe bananas)
1 C. melted unsalted butter
2 eggs
6 T buttermilk
1 C. semi sweet chocolate chips
25 muffin liners

mix dry ingredients separately, mix wet until well blended. fold in together until well blended but DO NOT OVERMIX. bake 25 minutes at 350 degrees. remove, invert

Christine Williamson

St. Louis Gooey Butter Cake

1 box yellow cake mix
1 stick of butter melted
2 eggs

Mix well. Dough will be stick and thick. Press into a 9x13 pan that's been greased

1 8 oz cream cheese softened
1 lb powder sugar
2 eggs

Mix well and pour over cake. Bake 350 for 25 -30 min. Cake should be light brown on top. Let sit for several hours until cool. Cake will sink down. Eat cold.

Chris Bowman

Pumpkin Chocolate Nut Cake

1 Cup Butter
2 Cups Sugar
4 Eggs
1 tsp vanilla
3 Cups Flour
2 Cups Chocolate Chips
2 tsp baking powder
1 tsp salt
1 tsp soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 small can pumpkin
1 cup chopped nuts

Beat Sugar and butter until fluffy, add eggs and vanilla. Add all other ingredients. Bake in a bundt pan at 325 for one hour.

Optional Glaze of 1 Cup Powder Sugar and 1 tsp milk if desired

Chris Bowman

Cranberry Salad

1 1/2 cups cranberries ground with one whole orange (including rind)
1 cup sugar
1 cup drained, crushed pineapple
1/2 cup chopped pecans

Dissolve one small package of Cherry Jello in one cup boiling water and pour over above ingredients. Stir and chill until gelled.

Yummy!

Jeannie Sapp's mother's recipe from the 1930s

Australian Macaroni, Cheese and Bacon Casserole

This is Mac & Cheese Aussie style.. A LOT LESS FAT and A LOT MORE FLAVOUR. One of my favourite meals mum made growing up. Works really well if you serve it with green peas.

INGREDIENTS:
125 grams Canadian Bacon (medium sized pieces)
1 onion (medium sized pieces)
2 cups cooked macaroni
2 cup grated tasty cheddar cheese
Salt and pepper to taste
1 cup undiluted condensed chicken soup (can)
1 cup crushed potato chips (50 gram packet)

METHOD:
1. Place bacon and onion in a shallow dish or pie plate.
2. Cook on HIGH for 3 to 4 minutes.
3. In a 2 litre casserole dish, place in layers - macaroni, bacon, onion and cheese in layers and then soup poured over the top (no cheese on top).
4. Top with crushed potato chips.
5. Cook on MEDIUM for 8 to 10 minutes.

Christy Holzworth

Creamy Banana Pudding

14 oz. can sweetened condensed milk (low-fat works great)
1 ½ cups water
1 pkg. instant vanilla pudding mix (4-serving size)

2 cups whipping cream, whipped
Vanilla Wafers
Banana’s (dipped in lemon juice)

In a large bowl, combine sweetened condensed milk and water, add pudding mix, beat well, chill for about 5 minutes, then fold in whipped cream. Arrange in a truffle bowl layering pudding, wafers, and the banana!

Jennifer Williams

General Joe's Chicken

I found this recipe on the Food Network website and changed a few things to make it cheaper and easier. (That's also where I found the picture.)

1 tablespoon cornstarch
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
½ cup + 1 T. chicken stock
2 teaspoons rice wine vinegar
2 teaspoons sugar
Vegetable oil, for frying
1 tablespoon minced garlic
pinch or so of ginger
1 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews

Marinate the chicken in 1 T. soy sauce in the refrigerator for up to 2 hours.
To make the sauce, in another bowl, whisk 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining chicken stock, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
In a large wok or pot, heat about 1 tablespoon oil and brown chicken with the garlic, ginger, red pepper flakes. Add 1/2 cup green onions and stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Lauren Becker

Peanut Butter Bars

1/2 cup white sugar
1/2 cup light corn syrup
dash salt
1 cup smooth peanut butter
2 cups rice crispies
Combine white sugar, corn syrup and salt. Cook and stir until dissolved. Add peanut butter and cereal. Pat into 11x7 pan.
Frosting:
4 tbsp butter
1/4 cup packed brown sugar
1 1/4 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla
Melt butter, add brown sugar. Remove from heat, add milk and vanilla. Stir in powdered sugar and beat until smooth. Spread on cookies.

Vickie Meakin

Bellybuttons

1 bag pretzels (round or square)
2 13 oz. bags Hershey kisses
1 bag M&Ms

Place pretzels flat on baking sheet. Unwrap kisses and set on pretzels. Place in oven on 350 for about 2 minutes. Remove and gently press m&m’s into center of kiss. Place in fridge to cool.

Lauren Becker

Flank Steak

This is the recipe I grew up with....and Jason LOVES it it so I guess it is pretty good...It is kinda like a teriyaki marinade

1 1/2-2 1/2 lb flank steak
3/4 cup vegetable oil
1/4 cup soy sauce
3 TBSP honey
2 TBSP vinegar
1 tsp garlic powder
1/2 tsp ginger
5 green onions chopped

Mix ingredients. Place steak in a 9x13 pan. Pour marinade over meat and marinate at least 8 hours or overnight in the refrigerator. BBQ and enjoy!
-Melissa