PEANUT BUTTER BROWNIES

Ingredients:

prepared choc chip cookie dough (Toll House, Nestle 16 1/2 oz.)

16 regular size Reese’s peanut butter cups

Any brownie mix

Directions:

1. Preheat oven to 375. Prepare the brownie mix per the box instructions; set aside. Spray or use paper liners in cupcake pan.

2. Press in the bottom on pan the some cookie dough.

3. Place one Reese’s cup upside down on top of  dough.

4. Add prepared brownie mix on top. Fill to 3/4 full.

5. Bake 18-20 minutes.

PUMPKIN SPICE MUFFINS

Ingredients:

1 box of spice cake mix

1 can of pumpkin (16 oz)

optional: raisins &/or walnuts

Directions:

Preheat oven to 375 degrees. In a medium size bowl, mix cake mix with can of pumpkin.  Add raisins &/or walnuts, if desired. Spoon into lined cupcake pan and cook for 14-16 minutes.

OVEN-FRIED CHICKEN CHIMICHANGAS

Ingredients:

2/3 cup picante sauce or salsa

1 tsp ground cumin

1/2 tsp dried oregano, leaves crushed

1 1/2 cup cooked chicken, chopped

1 cup cheddar cheese, shredded

2 green onion, chopped with some tops

6  flour tortillas (8 inch)

2 Tbsp butter, melted

Directions:

1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.

2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.

3. Fold opposite sides over filling and roll up from bottom and place seam-side down on a sprayed baking sheet.

4. Brush tops with melted butter.

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

6. Garnish with additional cheese and green onion and serve with salsa on the side. Serves 6.

EASY CHICKEN ENCHILADAS

Ingredients:

salt & pepper

2 boneless, skinless chicken breasts

1 Tbsp olive oil

1 onion, chopped

1 green bell pepper, thinly sliced crosswise

1 cup frozen corn kernels

1/4 cup lowfat sour cream

1/2 cup fresh cilantro, chopped

4 oz. muenster or jack cheese, shredded (1 cup)

1 cup mild salsa verde (green salsa)

8 tortillas

Directions:

1. heat  oven to 450 degrees. Fill a medium saucepan halfway with water. Bring to a boil; add t tsp. salt. Add the chicken, reduce heat and simmer until cooked through, 10-12 minutes. Transfer to a plate and let cool; shred.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, bell pepper and salt & pepper; cook, stirring occasionally, until tender, 5-6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

3. Spread 1/2 cup of the salsa in a sprayed 9×13 baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, about 10 minutes.

PRAWNS WITH VEGETABLE MEDLEY

Ingredients:

1 lb. pasta

2 Tbls olive oil

2 shallots, chopped

1/2 cup julienned zucchini

1/2 cup julienned yellow squash

1/2 cup julienned carrots

18-20 large prawns, shelled & deveined

1/4 cup dry white wine

1 1/2 cups chicken broth

1/2 cup heavy cream

1 tsp curry powder

1 tsp butter

2 cups fresh spinach

salt & pepper to taste

Directions:

1. Bring 4 quarts of water to a boil in large saucepan, add pasta and cook according to package directions. Drain.

2. Heat olive oil in a large skillet over medium heat. Add the shallots, zucchini, yellow squash and carrots and cook for 2 min. Add the prawns and cook on each side for 1 min. Add the wine and cook for 2 min.

3. Stir in the broth, cream & curry. Reduce the temperature to medium-low heat and cook for 5 min. Stir in the butter.

4. Add the cooked pasta to the pan and toss. Put spinach in a serving bowl. Pour pasta mixture onto spinach in the serving dish. Add salt & pepper to taste.

BACON BREAKFAST CASSEROLE

Ingredients:

28 oz. bag of Ore Ida potatoes O’Brian with onions & peppers

1 lb. bacon, cooked & crumbled

6 large eggs

2 cups milk

1/2 tsp dry ground mustard

1/8 cup green onions

Salt & Pepper

2 cups shredded cheddar cheese

Directions:

Spray 9×13 pan with cooking spray

Prepare potatoes according to package directions, put into pan and mix eggs, mustard, salt, pepper, milk & onion and pour over potatoes.

Top with cheddar cheese

Scatter bacon crumbles on top of cheese

At this point, it can be stored overnight in frig.

Bake uncovered at 350 degrees for 50-60 minutes

Option: add cooked sausage or ham pieces to eggs, or sliced mushrooms