S'more Brownies

- 1 pkg Brownie Mix
- 6 Graham Crackers
- 2 cups Mini Marshmallows
- 6 bars Milk Chocolate

Prepare brownie mix according to package directions; bake in 9x13 pan at 350 degrees for 25 minutes.

Break up graham crackers and toss with marshmallows and chocolate coarsely chopped.

Sprinkle s'more mixture on top of brownies and bake for another 3 minutes; allow to cool before serving.

Pineapple Orange Chicken

Ingredients

- 1 Can Pineapple Chunks
- 2 Cups Brown Rice
- 4 Chicken Breasts (cut)
- 2 Tbsp Flour
- 1 Tbsp Vegetable Oil
- 1 Cup Red Bell Pepper
- 1 Cup Sugar Snap Peas
- 2/3 Cup Sweet & Sour Sauce
- 1/4 Cup Soy Sauce
- 1/2 Cup Orange Juice
- 1/4 Cup Chopped Cashews

Prepare Rice.  Coat chicken pieces with flour. 

Heat oil in large skillet over medium-high heat and cook chicken until edges are golden brown; about 5-7 minutes.  Add pineapple, bell peppers, and snap peas.  Cook until slightly softened; about 3 minutes.

Add sweet and sour sauce, soy sauce, and orange juice.  Stir and cook an additional 3 minutes or until sauce boils.  Serve over rice topped with cashews.

Potato Rolls

1/2 cup lukewarm water
2 tablespoons yeast
2 cups very warm milk
3/4 cup sugar
1 tablespoon salt
1/2 cup vegetable oil
1 cup instant potato flakes
1 cup cold water
2 cold eggs
8 cups flour

Directions:
Put flour in a 9x13" cake pan and place in a 150 degree oven so it can warm slightly.  Sprinkle yeast over the top of 1/2 cup lukewarm water and set aside.  Heat milk almost to boiling.  In a large mixing bowl, pour hot milk over sugar, salt and oil; mix well.  Add potato flakes and mix well.  Add cold water and eggs; mix very well.  Add yeast mixture and mix well.  Add 4 cups flour and beat very well with electric mixer.  Add remaining flour 1 cup at a time, mixing well, until dough is too thick to stir.  Knead in enough additional flour to make a soft dough just firm enough to handle (probably still a bit sticky).  Place in a greased bowl; turn over dough so the greased side is on top.  Let rise 10 minutes.  Punch it down and let it rise again in a warm place until dough is doubled in size.  Form into rolls; place in greased pans, and let rise until doubled in size.  Bake at 350 degrees for 20 to 25 minutes or until rolls are browned.

Pumpkin Bread

INGREDIENTS
1 3/4 cups all-purpose flour
1 cup Pure Pumpkin
3/4 cup firmly packed brown sugar
1/2 cup (1 stick) butter
2 large eggs
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

DIRECTIONS
Preheat oven to 350 degrees.  Grease 9x5-inch loaf pan (or two small pans)
Combine flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl.  Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed.  Spoon batter into prepared pan.

Bake for 45 to 55 minutes (or 30 to 35 minutes for small pans) or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

* Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

** You can add 3/4 cup chocolate chips to batter if you like pumpkin chocolate chip bread!

Hawaiian Haystacks

Ingredients

• ½ cup (1 stick) butter
• ½ cup flour
• 1 tsp salt
• ½ cup sour cream
• 4 cups chicken broth
• 2 tsp of dry Ranch Dressing seasoning packet
• ¼ teaspoon garlic salt
• 2 cups cooked and shredded chicken breast
• freshly ground black pepper to taste
• cooked rice
• desired topping, see list of ideas in post

Instructions

1. In a large saucepan, melt butter over medium heat.
2. Slowly whisk in flour and salt until smooth and thick.
3. Slowly add in chicken broth while whisking until smooth. Continue to cook while whisking until thick like gravy.
4. Add sour cream, Ranch seasoning, garlic salt, and cooked chicken breast. Stir and peper if desired.
5. Serve over cooked rice with desired toppings. Serves 6.

* * This made enough for two meals!!  Next time I will 1/2 the recipe.

Here are some topping ideas:

shredded cheddar cheese
pineapple tidbits
sliced olives
diced green onion
chopped celery
shredded coconut
slice almonds
diced fresh mushroom
Chow mein noodles
diced tomatoes
peas
mandarin oranges
raisins
diced green pepper
water chestnuts
cashews
soy sauce

Chicken Sausage, Peppers & Tomatoes with linguine

what you need

1/2

lb.  linguine, uncooked

1

pkg.  (12 oz.) chicken sausage links, cut diagonally into 1/2-inch-thick slices

3

 bell peppers (assorted colors), coarsely chopped

3

 tomatoes, chopped

1/4

cup  KRAFT Grated Parmesan Cheese, divided

make it

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook sausage and peppers in large nonstick skillet on medium-high heat 4 to 6 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes are softened, stirring occasionally.

DRAIN pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.

SPECIAL EXTRA

Add 1/2 tsp. dried oregano leaves or Italian seasoning to the cooked sausage mixture along with the tomatoes

* * I used turkey sausage instead of chicken sausage.
.

Creamy Chicken and Chile Enchiladas

A fun twist on green chile enchiladas

Chicken (you can cook in a skillet or boil and use it shredded)
1 package (8 oz) cream cheese, cut into cubes
1 can (4.5 oz) chopped green chiles
1 package flour tortillas
2 cans (10 oz each) green chile enchilada sauce (I used Old El Paso)
3/4 cup shredded Cheddar cheese

1. HEAT oven to 400 degrees.  Spray 13x9 -inch glass baking dish with cooking spray

2. COOK chicken.  Stir in cream cheese and chiles; reduce heat to medium.  Cook and stir until blended and cream cheese is melted.

3. SPOON chicken filling onto tortillas; roll up and place seam sides down in baking dish.  Pour enchilada sauce over top; sprinkle with Cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

12 enchiladas