Mexican Stuffed Shells

• 1 lb. ground beef
• 1 package low-sodium taco seasoning
• 4 oz. cream cheese
• 14-16 jumbo pasta shells
• 1.5 cup salsa
• 1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
• 1 onion
• 3 green onions (optional, for topping )
• Sour cream (optional, for topping)

1.) Preheat oven to 350°.
2.) In a frying pan cook ground beef; add taco seasoning and prepare according to package directions (if using onion, chop and add here).  Add cream cheese, cover and simmer until cream cheese is melted. Blend well. Set aside and cool completely.3.) While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
4.) Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
5.) After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Cucumber Ranch Chicken Salad

• 20 ozs chicken (chunks, drained) 
• 1 cup seedless green grape (halved) 
• 1/2 cup sliced almonds 
• 1/2 cup chopped celery 
• 3/4 cup salad dressing (creamy cucumber)

Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

Spinach Parmesan Dip

• 1 8 ounce package cream cheese, softened
• 1 8 ounce carton dairy sour cream
• 1 - 2 cups finely chopped fresh spinach
• 1/3 cup grated Parmesan cheese
• 1 - 2 teaspoons cracked black peppercorns
• Assorted crackers and/or vegetable dippers

In a large mixing bowl, beat cream cheese until smooth; beat in sour cream until fluffy. Stir in spinach, Parmesan, and peppercorn. Serve with assorted dippers.

Grilled Salmon with Bacon and Corn Relish

• 6 slices bacon, cut crosswise into 1/2-inch pieces
• 2 ears white corn
• 1/4 cup chopped green onions - white and light green parts separated from green tops
• 1/4 cup diced red bell pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons olive oil
• 1 tablespoon rice vinegar, or more to taste
• 1/2 teaspoon vegetable oil
• 2 (8 ounce) center-cut boneless salmon fillets
• 1 pinch cayenne pepper, or to taste
• 1 cup fresh spinach leaves (optional)

1. Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

1. Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
2. Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
3. Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
4. Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
5. Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
6. Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Peanut Butter Rice Krispy Treats

• 4 Tbs Butter 
• 5 C Mini Marshmallows
• 1/2 C Creamy Peanut Butter
• 5 3/4 C Rice Krispy Cereal
• Spray a 13x9 Casserole Dish wish Cooking Spray

In sauce pan, melt butter on low hear. Do this slowly so as not to burn or brown. Once melted add marshmallows. When they start to soften and melt add Peanut butter stirring constantly. 
Once completely melted and combined remove from stove. Add Rice Krispies to pan. Stir until evenly coated. Pour into casserole dish. Pat down mixture until compacted. Let sit for 30-45 minutes.

Leftover Turkey Noodle Soup

2 tablespoons Butter

1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)

1 cup frozen sliced carrots

2 cups chopped cooked turkey

2 cups dry wide egg noodles, uncooked

1 pkg (32 oz each) chicken broth

1/4 teaspoon ground black pepper

1/4 teaspoon parsley flakes

Melt Butter in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.
Add turkey; cook 2 minutes or until hot. Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.

Leftover Thanksgiving Turkey Casserole

• 4 cups prepared Stuffing, divided
• 1 lb. coarsely chopped cooked Turkey (about 4 cups)
• ¾ cup Hellmann’s® Real Mayonnaise, divided
• ¼ cup fresh whole berry cranberry sauce
• 2 cups Mashed Potatoes
• 1½ cups Shredded Mozzarella
• Nonstick Cooking Spray
• Fresh Cranberries, for garnish (optional)

1. Preheat oven to 375°. Spray an 8-inch baking
dish with cooking spray. Spoon in half of the
stuffing and spread evenly; top with turkey.
2. Combine cranberry sauce with ¼ cup of the
Hellmann’s Real Mayonnaise, then spread
evenly over turkey.
3. Combine remaining mayonnaise with mashed potatoes and cheese in a large bowl.
Spread evenly over other ingredients and top with remaining stuffing.
4. Bake 40 minutes or until hot and bubbling in center. Let stand 10 minutes, then garnish
with fresh cranberries (optional) and serve.

One Pot Wonder Chicken Lo Mein

• ½ lb. boneless skinless chicken breast, cut into small chunks
• 1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
• 4 medium carrots, peeled and cut in thin 3 inch long strips
• 1 medium red bell pepper, cut in thin 3 inch long strips
• 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
• 4 cloves garlic, minced
• ¼ cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon corn starch
• 1 tablespoon sugar
• ½ teaspoon red pepper flakes
• 4 cups chicken or vegetable broth
• 2 teaspoons extra virgin olive oil
• 1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
• 2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
• 3.Remove the lid and let the dish rest for 5 minutes before serving.

Mint Chip Lush Pie

• 20 Oreo cookies
• 2 tablespoons unsalted butter, melted
• 8 ounces cream cheese 
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4-1/2 teaspoon peppermint extract
• 1 (8 ounce) container whipped Cream 
• 1/2 cup mini chocolate chips
• 1 (3.4 ounce) box instant chocolate pudding mix
• 1 1/4 cups milk
• 5-7 drops green food coloring
• Additional mini chocolate chips or crushed cookies topping
• Alternative topping Crushed up Candy Cane

1. Place cookies in a large resealable bag. Seal all but one inch of the bag and gently crush the cookies using a rolling pin. Pour melted butter into the bag and mix gently with your hands. Pour the crushed cookies into a 9x9” baking dish. Spread evenly over the bottom. (The crust will not completely join together as a pie crust will.)
2. Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in sugar, vanilla and 1/4 teaspoon peppermint extract. Add more peppermint extract, up to 1/2 teaspoon total, as desired for your personal taste. Fold in 1/2 the container (about 1 1/2 cups) whipped topping. Fold in chocolate chips. Add green food coloring and gently stir to fold in the color. Spread the mint layer over the cookie layer.
3. Mix the pudding mix with the milk. Whisk for 30 seconds. Let sit for a few minutes until the pudding thickens, then spread over mint layer.
4. Top with the remaining whipped topping and sprinkle with additional chocolate chips or crushed cookies. Cover and chill at least 2 hours before serving. Eat within 3 days.

Peanut Butter Oreo Dirt Pie

• 22 Oreo Cookies
• 2 Tbs Butter Softened
• 1 Pkg (8 oz) Cream Cheese Softened
• 3/4 C. Peanut Butter
• 1 1/2 C. Powdered Sugar
• 16 oz. Frozen Whipped Topping Thawed
• Mini Peanut Butter Cups Chopped
• 1 C. Cold Milk
• 1 Pkg (3.9 oz) Instant Chocolate Pudding

Place 16 Oreos in a food processor and pulse until crumbled. Toss the cookies with the butter. Press mixture into a 9 inch square pan, un-greased. I

n a large bowl, mix together the cream cheese, peanut butter, and 1 cup of powdered sugar. Fold in 8 oz of the whipped topping. Spread mixture on top of cookie layer in pan. Sprinkle peanut butter cups on top of peanut butter layer.

In a different bowl, mix together the remaining 1/2 cup of powdered sugar, milk, and pudding mix. Stir for about 2 minutes, or until thickened. Fold in remaining whipped topping. Spread the pudding mixture on top of the peanut butter cups. 

On the top of the cake, sprinkle remaining Oreos as well as any additional peanut butter cups you may have. Place cake in the refrigerator to chill at least 4 hours.