If I have to cook...

1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken (I just put 2 chicken breasts in the crockpot w some green salsa, then shred) 1 C grated monterrey jack cheese medium flour tortillas kosher salt cooking spray Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Place seam side down on a greased, foil lined cookie s...

8 oz uncooked penne 1 cup cubed fully cooked ham 2 garlic cloves, minced 2 tbsp olive oil 2 cups grilled chicken breast strips 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry 1 jar (8oz) marinated artichoke hearts, drained and chopped 1/4 cup chopped seeded plum tomato 1 jar (17oz) alfredo sauce 1 cup milk 1/2 cup shredded parmesan cheese Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the alfredo sauce and milk; bring to a boil. Reduce heat. Drain pasta; stir into chicken mixture qand heat through. Sprinkle with Parmesan cheese. Yield: 4-6 servings.

2 cups pretzels (broken into pieces) 1/2 cup Butter or margarine, melted 1 large box (6 oz) raspberry Jell-o 1 cup Sugar 2 - 3 cups frozen raspberries (you can also use fresh) 1 (8 oz) container Cool Whip whipped topping 3 Tablespoons Sugar 2 cups boiling water 1 (8 oz) package cream cheese First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely. Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer. Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.

2 packages yeast 2 cups warm water (110-115 F) 1/3 cup sugar 1/3 cup shortening (butter, margarine or vegetable shortening) 2 1/2 teaspoons salt 2/3 cup nonfat dry ilk 5 to 6 cups flour 1 egg In the large bowl of an electric mixer, combine yeast and water.  Let stand 5 minutes.  Add sugar shortening, salt, dry milk, 2 cups flour, and egg.  Beat together until very smooth.  Add 2 more cups flour, one at a time, and beat until smooth.   Add about one more cup flour, 1/2 cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in.  Turn dough onto a lightly floured board and knead until it is smooth and satiny.  Gather dough into a ball.  Scrape bowl clean and grease it with shortening.  Return dough to bowl and grease surface lightly.  Let rise away from drafts in a warm (not hot) place until about triple in bulk.  (In a cool oven with a pan of hot water on a rack under it is a good p...

12 ounces linguine pasta 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

1/2 to 1 Tbsp red curry paste 1 can coconut milk 1/4 C fresh basil 1/4C bamboo shoots 3 Tbsp fish sauce 2 Tbsp brown sugar 1/3 C chicken stock 2 C veggies/meat Combine curry paste, coconut milk, fish sauce, brown sugar and chicken stock in saucepan, simmer 5 min. Add veggies and or meat in order of what will take longest to cook. Simmer until done. Serve over rice.

1 C Butter 1 C light brown sugar 1 C sugar 1 C pb Cream together the above ingredients and then add: 2 eggs 1 tsp vanilla Sift together dry ingredients and add to creamed mixture: 2 1/2 C flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder Add 1-2 C chocolate chips. Bake at 350F for 9 minutes.