Chicken Caesar Pasta Salad

1 pound chicken (about three small breasts)
1/2 pound penne pasta (can do regular or whole wheat pasta)
1 romaine heart, chopped
1/2 pint cherry or grape tomatoes (I did regular tomatoes from our garden, but placed them on the side for those that wanted them)
1/3 cup Caesar dressing (I love the Kraft fat-free Caesar Dressing)
A sprinkle of Parmesan cheese on top

Bake chicken breasts as directed on package on a cookie sheet. While the chicken is baking, chop the romaine heart and halve the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse pasta with cold water. Dice the cooked chicken and put this in a bowl. Toss in pasta, tomatoes, lettuce, and the dressing. Mix until all the ingredients are incorporated. This can be served with a little sprinkle of Parmesan cheese.

Submitted by Becky

Sinfully Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a nine inch round cake pan. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake in a preheated oven for 20-25 minutes.

BLT Pasta Salad

1 lb. rotini (or other pasta shape), cooked and rinsed in cold water
1 bottle Ranch dressing
1/2 t. black pepper
2 tomatoes, diced
1 lb. bacon, diced and cooked crisp
1/2 head lettuce, diced

Submitted by Becky

Blackberry Brandy Slush

9 c. water
1 3/4 c. sugar
1 12oz. frozen lemonade
1 12oz. frozen grape juice
1 pint blackberry brandy

Mix water and sugar together and bring to a boil; remove from heat and cool completely. Add remaining ingredients to cooled water and freeze overnight, stirring twice. Put in glass and add 7-up or Squirt.

Submitted by Leslie

Spinach Artichoke Dip (lower fat)

1 (10.5 oz) pkg frozen chopped spinach
1 can artichoke hearts, chopped
1 pkg. Hidden Valley ranch dip mix
12 oz. light sour cream
1/4 c. grated Parmesan cheese
2% shredded mozzarella cheese

Heat oven to 350. Drain and pat dry spinach. Combine spinach, chopped artichoke hearts, dip mix, sour cream and Parmesan. Sprinkle with mozzarella cheese until top is covered. Bake until cheese is melted and serve with corn chips.

Submitted by Leslie

Easy Guacamole

2 avocados, mashed
2-3 green chilies
1 1/2 tsp. lime juice
1/2 c. diced onion
2 fresh garlic cloves, pressed
1/2 tsp salt
a few dashes of Tabasco (optional)
pepper to taste (optional)
jalapenos, seeded (optional)
1 Roma tomato, diced for garnish

Combine all ingredients together. Chill overnight for best flavor. Before serving, top with diced tomato.

Submitted by Leslie

Creamy Mexican Fiesta

1 lb ground beef
1 can tomato soup (10 3/4oz)
1/2 cup salsa
1/2 cup sour cream
1/2 cup water
6 flour tortillas, cut into 1" pieces
1/2 cup shredded cheese

1. Cook beef in skillet until well browned, stirring to break up meat. Drain.
2. Stir in soup, salsa, sour cream, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese. Makes 4 servings.

Submitted by Becky

Brunch Pizza

Crust:
1 pkg. (24 ozs) frozen shredded hash brown patties, thawed and broken apart.
1 egg, beaten
salt & pepper to taste

Egg Topping:
7 eggs
1/2 cup milk
1 cup chopped ham
1/2 cup fresh mushrooms
1/4 cup sliced green onion
1/4 cup green pepper
1 1/2 cup shredded cheddar cheese
salt & pepper to taste

Preheat oven to 400 degrees. Cover pizza stone with parchment paper.

Crust-Combine potatoes, egg, salt and pepper; mix well. Spread potato mixture into 14" circle on stone; pat down with back of spoon. Bake 20 minutes; remove from oven.

Egg topping-Whisk eggs and milk. Season with salt and pepper. Microwave on high for 3 minutes; stir. Microwave an additional 3 minutes; stir. Spread cooked eggs over potato crust. Top with ham, mushrooms, green onions and bell pepper. Sprinkle with cheese. Return to oven and bake for 10 minutes.

Mall Pretzels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 inch square pan.

After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.

Bake at 450 degrees for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Notes:
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.

I just use all-purpose flour instead of part bread flour. I also make about 18 pretzels instead of 12 from a batch. I butter the pan instead of using parchment. You definitely have to knead it a long time to get them to look nice.

I bake these for 8 mins and then freeze them. That way we can take them out as we need them. If you are going to freeze them don't brush with butter or add salt because they don't keep as well. When you want to have a pretzel simply toast them in the toaster oven or bake in oven, then butter and salt them.

Submitted by Anitra

Lori's Taco Dip

1 lb. ground beef or turkey
1 pkg. taco seasoning mix
1 jar taco sauce
8 oz. cream cheese, softened
8 oz. sour cream

Toppings (choose your favorites)
diced tomatoes
diced onion (I like green, but red is good too)
shredded cheddar
chopped cilantro
shredded lettuce
chopped black olives

Brown beef or turkey. Add taco seasoning per package directions. Let cool. Spread cream cheese in the bottom of a 9X9 pan. Spread sour cream over cream cheese. Pour taco sauce on the sour cream layer then add the ground beef or turkey. Add desired toppings and serve with tortilla chips or taco shells.

Submitted by Anitra