Nacho Chicken Casserole

Ingredients:

3 to 4 cups cooked diced chicken
16 ounces shredded cheddar cheese
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 can (approx. 10 oz) diced tomatoes and green chilies, undrained
1 cup chopped onion
1 can (4 ounces) mild green chile peppers
1/4 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1 package (14 1/2 oz) tortilla chips

Directions

1. In a large bowl, combine chicken, cheese, soup, tomatoes, green chiles, onion, and seasonings; mix well.
2. Crush chips; set aside 1 cup of the chips for topping and blend remaining chips into chicken mixture.
3. Spoon mixture into a greased 13 x 9-inch baking dish; sprinkle with reserved tortilla chips. Bake, uncovered, at 350° for 30 minutes, or until cheese is melted and casserole is bubbling.
4. Layer lettuce on plate, then top it with casserole, add a little bit of shredded cheese, salsa, sour cream and more crushed chips.

Serves 4 to 6.

Chocolate-Covered Oreo Cookie Cake

Ingredients

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 pkg. (8 oz.) Cream Cheese, softened

1/2 cup sugar

2 cups thawed Whipped Topping

12 Oreo Cookies, coarsely crushed

Directions

1. Heat oven to 350ºF.
2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely
3. Melt chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
4. Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Serves 16

Chocolate Truffle Pie

Ingredients

1-1/4 pkg. (10 squares) Semi-Sweet Chocolate

1/2 cup whipping cream

4 eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed Whipped Topping

Directions

1. Heat oven to 325°F. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until completely melted. Cool
2. Whist in eggs, sugar and flour. Pour into greased 9-inch pie plate.
   
3. Bake 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Top with whipped topping.

Chocolate Chunk Cheesecake

Ingredients

18 Oreo Cookies, crushed (about 1-1/2 cups)

1/4 cup (1/2 stick) butter, melted

3 pkg. (8 oz. each) Cream Cheese, softened

3/4 cup sugar

1/2 cup Sour Cream

3 eggs

1-1/2 pkg. (8 squares each) Semi-Sweet Chocolate, divided

1/2 cup whipping cream

Directions

1. Heat oven to 350°F.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 chocolate squares; stir into batter. Pour over crust.
4. Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
   
5. Bring cream to simmer in small saucepan on low heat. Meanwhile, chop remaining chocolate squares. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

Serves 16

Chocolate Chip Cheesecake

Ingredients

1 cup finely crushed Chocolate Wafers

3 Tbsp. butter or margarine, melted

3 pkg. Cream Cheese, softened

3/4 cup sugar

1/4 cup flour

1/2 cup Sour Cream

1 tsp. vanilla

3 eggs

1 cup miniature semi-sweet chocolate chips

Directions

1. Preheat oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
2. Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in chips; pour over crust.
3. Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Serves 12

Minted Rice with Garbanzo Curry

Ingredients
For Rice:
1 cinnamon stick (3 inches)
2 whole cloves
1/8 teaspoon cumin seeds
2 teaspoons canola oil
1 cup uncooked long grain rice
2 cups water
1/2 cup minced fresh mint
Garbanzo Curry:
1 medium onion, chopped
1 cinnamon stick (3 inches)
1 tablespoon canola oil
1 teaspoon curry powder
1 garlic clove, minced
1/4 teaspoon minced fresh gingerroot
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup water
1 can (8 ounces) tomato sauce
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup minced fresh cilantro

Directions

1. In a large saucepan over medium heat, saute the cinnamon, cloves and cumin seeds in oil until aromatic, about 1-2 minutes. Add rice; cook and stir until lightly browned. Add water and mint. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Meanwhile, in a large skillet, saute onion and cinnamon in oil until onion is tender. Add the curry, garlic and ginger; cook 1 minute longer. Add the garbanzo beans, water, tomato sauce, lemon juice and salt; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until slightly thickened. Discard cinnamon; stir in cilantro.
3. Fluff rice with a fork. Discard cinnamon and cloves. Serve with garbanzo curry.
   

Serves 3

Farmer's Country Breakfast

Ingredients
6 eggs
1/3 cup 2% milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
6 ounces bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup (4 ounces) shredded cheddar cheese

Directions

1. Whisk the eggs, milk, parsley and salt; set aside. In a large skillet, cook sausage over medium heat until no longer pink; remove and drain. In the same skillet, cook potatoes and onion for 5-7 minutes or until tender. Return sausage to the pan.
2. Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
   

Serves 4

Chocolate Mousse Torte

Ingredients

37 NILLA Wafers, divided

4 squares Semi-Sweet Chocolate, divided

2 pkg. (3.9 oz. each) Chocolate Instant Pudding

2 cups plus 2 Tbsp. cold milk, divided

1 tub Whipped Topping, thawed, divided

1 pkg. Cream Cheese, softened

1/4 cup sugar

3/4 cup fresh raspberries

Directions

1. Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
2. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup whipped topping; pour into prepared pan.
3. Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
4. Shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining whipped topping, berries and chocolate curls.

Serves 16

My Favorite Salad

Ingredients

1 head Raw Cauliflower, chopped
1 head Raw Broccoli, chopped
Jar of large stuffed Olives
Can of Black Olives
Juice from Green Olives
1/2 tablespoon sugar
1/2 tablespoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Directions

1. Mix all vegetables together in a large bowl. Make sure to reserve juice from green olives.
2. Add seasonings and oil to the olive juice. Add to the vegetables.

Make the night before.

Pizza Frittata

Ingredients

6 oz. Cream Cheese, softened

6 eggs

1/4 tsp. salt

1/4 tsp. each dried basil and oregano

2 Tbsp. butter

1-1/2 cups sliced fresh mushrooms

1/2 cup chopped green peppers

24 slices Turkey Pepperoni, coarsely chopped

Directions

1. Beat cream cheese, eggs, salt and seasonings until well blended.
2. Melt butter in 10-inch ovenproof skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in pepperoni and cream cheese mixture. Cover; cook 5 min. or until center is almost set.
3. Heat broiler. Uncover frittata. Broil, 6 inches from heat, 2 to 3 min. or until golden brown.

Serve with Pizza or Spaghetti sauce.

Serves 6