Brittany's Sugar Cookies

3/4 c butter
1 1/2 c sugar
3 eggs
2 Tbs vanilla
1 c miracle whip
5-6 c flour
1 tsp baking powder
1 tsp baking soda

Cream together butter and sugar.  Let mix for 3 minutes.  Add eggs slowly.  Scrape sides and add remaining ingredients.  Mix until all are incorporated.

Bake at 350 for 8 minutes.


Cream Cheese Frosting:
Cream together:
1 stick butter
8 oz cream cheese

Add:
abt 6 c. powdered sugar
1/2 tsp vanilla
1/4 tsp almond

Beat 5 min.

Mindy's Amazing Chocolate Chip Cookies

 INGREDIENTS

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (to make cake flour use 1 c flour, remove 2 Tbs and add 2 Tbs corn starch)
• 1 ⅔ cups (8 1/2 ounces) bread flour (to make bread flour use 1 c flour, remove 1 1/2 tsp and add 1 1/2 tsp wheat gluten)
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt 
• 2 ½ sticks (1 1/4 cups) unsalted butter
• 1 ¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces)granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note) (or milk chocolate)  (or milk chcolate, or half and half
•  Sea salt.

PREPARATION

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds (2 of my approx 2 Tbs scoop) of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (15-16  minutes)  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
5. **11 min for 1 scoop from frozen

White Bean Chicken Chili

White Bean Chili- Shersten Dallon

1 Tbsp. Oil

1lb chicken cut into cubes or 1 ½ c shredded*

1 small chopped onion

2 garlic cloves, minced

3 cans Great Northern Beans, rinsed and drained (original recipe called for 2)

2 ½ c chicken broth

½-1 can chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1tsp. Dried oregano

1/4 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Directions:

In a saucepan, sauté chicken, onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat and summer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips, French Bread, or just plain!

*Or if using cooked chicken: Saute onions and garlic in oil. Add all but creams.  Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips!

Can put in the crock pot after, just keep it on really low so it doesn't boil.

Chicken Broccoli Alfredo

1 large chicken breast

1 Tbs butter

3 garlic cloves

2 c. milk

3 oz (1/3 c) cream cheese

2 Tbs flour

1 tsp salt 

1 c grated parmesan cheese

2 large broccoli chunks

Fettuccine noodles

First, in a blender, blend the milk, cream cheese, flour, and salt.

Cut chicken into chunks and cook until done in a large fry pan. Add butter and garlic. Saute about 30 sec. over med-high heat.

Remove chicken  from pan and keep covered.  Add broccoli to pan and cook a few minutes.  Add the milk mixture.  Stir often and simmer 3-4 min. until thicker. Cook a few minutes longer until broccoli is tender.

Turn off heat. Add cheese. Stir in, then cover. Let stand 10 min.

Serve over fettuccine noodles.

WE LOVE THIS!!! LOVE LOVE LOVE LOVE!!!!

I got this recipe from Our Best Bites (surprise?) but I just added the chicken and broccoli to it. It's called "guiltless alfredo sauce." I don't think it's really guiltless, but at least you don't use cream in it to make it good!

Haylee's Taco Soup

Cook:
1/2-3/4lb ground beef
1 onion

Add and simmer 30 min:
1 pkg taco seasoning
16 oz kidney beans

1 can great northern beans
28 oz stewed tomatoes
1 can green beans, undrained or 3/4 c frozen green beans (add a little liquid)
1 can corn or 3/4 c frozen corn (add a little liquid)
8 oz tomato sauce

Top with:
cheese
tortilla chips
sour cream

Crockpot all on low 4 hours.  (add green beans last hour)

Healthy Applesauce Oat Muffins

From Mel's kitchen cafe

INGREDIENTS- makes 12

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 
  

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

• Doubled:
• In bowl mix:
• 2 cups rolled/old-fashioned oats
• 2 cups unsweetened applesauce
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla
• 8 tablespoons butter or coconut oil, melted
• 2/3 cup sugar

In another large bowl mix:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/2 teaspoon salt

Mix together until combined.  

Bake at 375 for 17 min.  Makes 24 muffins.

Macaroni and Cheese

1 ½ c. cottage cheese

1 c. (8 oz) sour cream (I think it's too sour creamy so I just do ¾ c) or use plain yogurt 

About 3/4 c. green onions, chopped (or just use regular onion)

2 c (8 oz) shredded Cheddar cheese

½ c milk

1 large egg

½ tsp salt

¼ tsp pepper

4 c. cooked elbow macaroni or small shells (about 2+ c uncooked)

Process cottage cheese and sour cream in the blender until smooth, stopping to scrape down sides (I skip this step)

Combine all ingredients in a large bowl; spoon into a 9x13. 

Cover and bake at 400 for 20 min. Uncover and bake 5 more.

Beef and Broccoli

I got this recipe from my good friend, Kashina.  It's delicious!  Jane even ate it without complaining!!!

1 1/2 lbs flank steak, thinly sliced and cut into two inch pieces.
1-2 c. carrots, sliced thin (I added these, not sure how many I threw in)
1 c. beef broth
2/3 c. soy sauce
1/3 c. brown sugar
1 Tbs sesame oil
1 Tbs minced garlic
2 Tbs cornstarch + 1/4 c. cold water
1 3/4 c. raw rice, cooked
4+ c. broccoli

1. Grease the inside of a slow cooker.  Place steak and carrots inside.  Mix all the ingredients besides the cornstarch and cold water and dump in and mix.  Cook on high for 2-3 hours, or low 4-5 hours.
2. 25 minutes before serving start the rice.  
3. Also, mix the cornstarch and water in a small bowl then add it to the slow cooker.  Cover and cook another 20-25 minutes. (sauce should thicken??...mine didn't but I microwaved it to get it warm and it thickened then!  Follow the recipe next time!)  
4. Also, steam the broccoli and add to the slow cooker just before serving.

Eggplant or Chicken Parmesan

1 lg. eggplant or about 1 1/2 lbs chicken tenders or breasts
1/4 c milk
1/4 tsp garlic salt
1 c Italian bread crumbs (2 c. whole crutons blended or Ritz crackers and add a tsp of Italian seasoning)
1 jar spaghetti sauce
3/4 large red pepper, diced
1-2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese

Preheat broiler.  Cut eggplant 1/4" thick or cut chicken so it's not so fat.  Dip in milk then coat in crumbs mixed with garlic salt.  Place on sprayed cookie sheet.  Broil 5 minutes on each side.

Remove from oven and decrease it to 325.

Spread 1/4 c. sauce on bottom of 9x13" pan.  Top with eggplant/chicken and remaining sauce. Top with peppers and rest of the sauce.   Sprinkle with cheeses.

Bake for 40-60 minutes or until cooked through and cheese is browned.  (Covered, uncover last 10 min.)
Serve over spaghetti or egg noodles.

Pumpkin Chocolate Chip Cookies

(Mel's kitchen cafe)

INGREDIENTS

• 1 cup (7.5 ounces) granulated sugar
• 1/2 cup (3.25 ounces) lightly packed brown sugar
• 1/2 cup (4 ounces) oil (see note above)
• 15-ounce can pumpkin (about 2 cups)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (12.5 ounces) all-purpose flour (see note above about using whole wheat flour)
• 1 tablespoon pumpkin pie spice (see note above)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (6-12 ounces) chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. (or just spray pan)
2. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.
3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.
5. Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets. If there are jagged edges and you want a perfectly round cookie, wet your hands lightly (not dripping) with cold water and gently smooth the edges of the cookies. Because they will bake up quite puffy, if you want a cookie that's a bit flatter, lightly press with the palm of your slightly wet hand.
6. **Bake for 13 minutes. using 1 1/2 Tbs scoop

Chicken Pot Pie

Pastry for 9 inch, two-crust pie (deep dish if store bought)
2 Tbs butter
1 small onion, diced
4 Tbs flour
1/2-1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 c chicken / beef broth
1 c milk (really calls for cream)
2 c cooked cubed chicken / beef - (or do 1 1/2 c instead and...)
1 1/2 c frozen peas and carrots -    (and do 2 c instead)

Heat oven to 425.
Melt butter in medium saucepan over medium heat.  Cook onions.  Add flour and seasonings, stir.  Add broth and milk.  Heat to a boiling stirring constantly.  Boil and stir 1 minute.  Add chicken or beef and frozen veggies.  Cook a few minutes.

Pour into pie crust.  Cover with top pie crust.  Seal edges and cut slits to vent.
Staple 3 strips of 2" foil together long ways and wrap around edge of pie crust.  Cut out another piece to place lightly on the top of the pie.

Bake in the oven for 45 minutes.  Remove top foil and bake 5 more minutes.  Remove edge foil and bake 5 more minutes or until crust is browned and sauce is starting to bubble through the crust.

Tortilla Pizzas

1 can (10 oz) chunk white chicken in water, drained (I use one cup cooked, shredded chicken)

1 can (14 ½ oz) stewed or diced tomatoes, drained (I usually just do regular diced tomatoes, but can do the lime and cilantro or Mexican)

1 green onion, minced *red onion is also good (or regular)

2 tsp cumin, divided

½ tsp garlic powder

1 cup refried beans

¼ cup chopped fresh cilantro, divided

2 burrito size or 3-4 tortilla size flour tortillas

1 cup (4 oz) shredded Monterey Jack cheese with jalapeno peppers (or any)

Sour cream, salsa, guacamole (for optional toppings)

1. Preheat broiler. Combine chicken and tomatoes in medium bowl. Add onion, 1 tsp cumin and garlic powder. Mix well; set aside.

2. Mix refried beans, remaining 1 tsp cumin and 2 Tbs cilantro in small bowl. Set aside. ( I usually put a little salsa (2 Tbsish) in with this mixture to make it more spreadable and yummy)

3. Place tortillas on baking sheet. Broil 30 seconds to 1 min. per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 375. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 8-10 minutes.

4. Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. Top with sour cream, salsa, and or guacamole if desired.

It's fun to try different onions, etc. on this. Cilantro is key though! I have been making it into 3 regular size tortillas and really like it- more hearty. We had them with taco meat the other day. that was great!

Chicken A-La-King

1/4 C butter (can use 1/8 C canola oil + 1/8 C butter)
1/3 C fresh mushrooms
1/4 C chopped green bell pepper
1/4 C chopped pimento/red pepper
1/4 C flour
1/2 t salt
1/8 t pepper
1 C chicken broth
1 C milk
1 C diced, cooked chicken

Saute fresh mushrooms and peppers in the butter (if using canned mushrooms and bottled pimentos, you can add those when you add the chicken, just saute fresh green bell pepper).  Blend in the flour and seasonings.  Cook on low until smooth and bubbly.  Stir in broth and milk.  Boil over low for one minute stirring constantly.  Add chicken.  Cook until heated through.  Serve over potatoes, rice, toast, or noodles.

Spaghetti

1 lb ground beef
1 onion
2 cloves garlic
2 stalks celery
1 green or red pepper or any color
1 can diced tomatoes- Italian Style
1 can tomato soup
1 (8 oz) can tomato sauce
~1/2 c water
3/4 tsp Italian seasoning
1 1/2 tsp basil
1 tsp oregano
dash pepper
1/2 Tbs sugar

Cook beef with onion.  Drain, add garlic, celery, and green pepper. Cook for a couple minutes to soften veggies, then add tomatoes-sugar.
Simmer uncovered for about 20-30 min.

Serve over noodles (about 1/2 a box) with Parmesan cheese

Cowboy Quesadillas

1/2 c. rice, cooked
1/3 c. black beans
1 c. diced, cooked chicken
1/3 c. frozen corn (no need to thaw)
2/3 c. tomatoes, diced
3 Tbs green onions
1 - 1/2 c shredded cheese
1/4 c BBQ sauce
about 8 small tortillas

Dipping sauce
Equal parts ranch and BBQ sauce  (1/4 c of each seems about right)

Directions:
Combine rice through cheese.  Add BBQ sauce and stir.

Heat skillet to medium (griddle to 325).

Place about 1/2 c. mixture on half a tortilla and fold to close.  Lightly brush a little olive on each side of the tortilla.

Cook for 2-4 min. on each side.

Recipe slightly adapted from OurBestBites

**To do meatless, take out the chicken and just add beans (just use a whole can of black beans)
**Can be adapted however, more beans, less chicken, etc.

Hawaiian Haystacks

This is Chad's mom's gravy recipe that I ABSOLUTELY LOVE!!!!

Hot, cooked rice (2c. raw rice, cooked)

Gravy:
1 Pkg Southeastern Mills Country Chicken Gravy Mix- make it into gravy then add:
1 large (or two small) cans cream of chicken soup
1/2 c. pineapple juice (from can that you'll use for the topping)
1/4 c. sugar (opt. I don't add)
big pinch crushed red pepper flakes
1 tsp of basil
2 c. cooked, shredded chicken

Toppings:
tomatoes
coconut
slivered almonds
green/red/yellow peppers
green onions
pineapple, crushed or tidbits
chow mein noodles
cheddar cheese
peas

Serves about 8

Whole Wheat Bread

In Bosch, using whisk paddles, mix for 2 minutes:
6 c. warm-hot water
2 Tbs yeast
2/3 c. oil
2/3 c. honey or sugar
2 c. white or wheat flour (white will make it raise more here)


Sponge 10-30 min.

Add:
2 Tbs salt
2 Tbs dough enhancer
1/3 c vital wheat gluten

Mix and then change to bread hook, then add:
9+ cups more whole wheat flour, until dough pulls away from the sides and isn't too sticky.  (It should still be a little sticky).
Knead 8 minutes.
Preheat oven to 150 (or whatever lowest temp oven does).
Form dough into 5 loaves and place in sprayed bread pans.
Turn off oven and place all 5 loaves in the oven.
Rise 40 minutes in the oven (no need to cover dough)
Turn oven to 350 (keep the dough in) and bake for 30 min, covering with foil last 5 minutes if needed.

Strawberry Milkshake

about 2-3 c vanilla ice cream
1 tsp vanilla
2 Tbs sugar
about 1/4 c milk
1/2 lb strawberries

Mix well and enjoy!

Texas Governor's Mansion Cowboy Cookies

This is George W. Bush's recipe out of my "Presidential Cookies" cookbook I got in Washington D.C.

3 c flour
1 Tbs baking powder
1 Tbs baking soda
1 Tbs cinnamon
1 tsp salt
1 1/2 c butter (3 sticks), at room temperature
1 1/2 c granulated sugar
1 1/2 c light brown sugar, packed
3 eggs
1 Tbs vanilla
3 c chocolate chips
3 c old-fashioned rolled oats
2 c coconut
2 c chopped pecans (8 oz)

1. Preheat oven to 350
2. Mix flour, baking powder, soda, cinnamon, and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed for 1 minute until smooth and creamy.
4. Gradually beat in sugars to combine for 2 minutes.
5. Add eggs, one at a time, beating after each.
6. Beat in vanilla.
7. Stir in flour mixture until just combined.
8. Add chocolate chips, oats, coconut, and pecans.
9. For each cookie, drop 1/4 c. dough onto ungreased baking sheets, spacing 3 inches apart.
10. Bake 17-29 minutes, until edges are lightly browned; rate sheets halfway through baking (after 10 min.)
11. Remove cookies to a rack to cool.
Makes 3 doz. giant cookies

*For 6 dozen smaller cookies, use 2 Tbs. scoop, bake for 10 min.
*Convection- bake 8 min, trade half way through.
(They will soften after sitting for a few hours if they seem overcooked)

Grandma Edith's Pork Chops

4-6 pork chops 
1 egg, stirred in bowl 
whole wheat flour 
salt and pepper 
1-2 sliced onions 
2-3 sliced apples
1/2-1 c. water 
Potatoes -opt

Rinse pork chops and pat dry with paper towel. Dip each chop in stirred egg and then in flour. Sprinkle with salt and pepper. Place on sprayed cookie sheet and broil about 10 min. on each side.  (Original recipe: brown in olive oil in hot fry pan until golden brown on both sides.)  

Slice onions and apples. Place a layer of onions and apples on bottom of 9x13 dish. 
 Place breaded pork chops on onions and apples, sprinkle desired amount of salt and pepper. 
Cover chops with a second layer of onions and apples. Add a 1/2 cup of water-1 cup to bottom of dish. 

Bake at 350 degrees for 90 minutes, covered. 

*Place halved potatoes on top of chops/onions and apples. Make gravy with drippings but use milk instead of water to thicken it. If not enough gravy, chicken broth.

Cafe Rio Salad

Cafe Rio Salad

Okay, this is really yummy! I halved the whole thing because it makes a ton! Honestly, it's the dressing that makes it the best. You can probably do different recipes for the pork. The rice is super delicious!  But as long as you have that dressing. Oooh YUM!


Cafe Rio Pork

4-5 lbs pork roast (I used a shoulder)
2 cans (16 oz each) tomato sauce
3 tsp minced garlic
2 c. brown sugar
4-5 tsp cumin
3 Tbs molasses
4 c. Dr. Pepper, can be caffeine free

Mix all ingredients in crock pot, then add the meat and cook on low for 10-12 hours or high 4-6 hours. Shred meat and keep warm until served.

OR use Bajio Chicken Recipe!

Cafe Rio Rice
                                                                                Half Recipe
4 Tbs butter                                                  (2Tbs) butter
2 1/2 c. long grain rice                                   (1 1/4 c. rice)
4 1/2 c chicken broth                                     (2 1/4 c.) chicken broth
1/2 tsp salt                                                     (1/4 tsp salt)
4 limes:  1/2 c juice                                        (2 limes: 1/4 c juice)
4 Tbs fresh chopped cilantro                         (2 Tbs cilantro)
3/4 tsp cumin                                                (1/4 + 1/8 tsp cumin)

Mix all ingredients in rice cooker or cook on the stove.


Cafe Rio Dressing
16 oz Green Salsa Verde
1 package Ranch Buttermilk Dressing (dry)
1/2 c sour cream or buttermilk
1/2 c mayo
1 c. chopped cilantro
1 tsp minced garlic
1/4 tsp cayenne pepper (red pepper)
1/2 tsp salt
2 Tbs lime juice (about 1 lime)
1/2 tsp cumin
1/2 c. sugar

Place ingredients in blender and blend until smooth. Refrigerate until cold.

Serve all the above on a warm tortilla with: (or just on a plate with chips crunched on top)
black beans, heated (just leave the liquid in)
fresh salsa
cheese
avocado
sour cream
lettuce

Sloppy Joes

1 lb ground beef
1 med green pepper, chopped (or other colors)
1 med onion, chopped
1/2 c. celery
1/2 c. grated carrot
1/2 c. grated zucchini
1/2 c. ketchup
2 Tbs brown sugar
1 Tbs mustard
1 1/2 Tbs Worcestershire sauce
1/2 tsp chili powder
salt to taste

Brown beef, drain, then add the vegetables and cook until tender.  Add the seasonings and simmer on stove or in a crock pot until flavors are blended.

Serve over hamburger buns

Stuffed Shells/Lazy Lasagna

Lazy Lasagna/Stuffed Shells

4 c dry penne or a little less of rigatoni noodles/ Shells

1 lg. egg

2 c. small curd cottage cheese

1/2 c. shredded Mozzarella cheese

1 1/2 tbsp. dried parsley

1/2 tsp. dried oregano

1/4 tsp. pepper
Sausage (opt- I used about 1/6 pound and it was perfect!)

24 oz. spaghetti sauce (I like Hunts veggie)

1/4 c. grated Parmesan cheese

Cook pasta in boiling water until tender but firm. Drain.

Beat egg in bowl stir in cottage cheese, 1/2 cup Mozzarella cheese, parsley, oregano and pepper.

For Lazy Lasagna:  Spray 9x13 dish, spread 1/4 jar pasta sauce over bottom of pan.  Mix warm noodles with the cheese mixture.  Layer half the noodles/cheese, half the sauce, rest of the noodles, rest of the sauce.  Top with parmesan cheese and any extra mozzarela, if desired.  Also sprinkle Italian Seasoning on top.   
For shells:  Spread 2 c. spaghetti sauce over bottom of 9x13" pan. Stuff shells with about 2 Tbs cheese mixture. Place in baking dish. Top with remaining sauce and Parmesan cheese.

Cover with foil and bake at 350 for about 30-40 min. until bubbling, hot, and cheese is melted.  Uncover last 10 min.

Sweet and Sour Chicken

1 1/2 large chicken breasts
2 eggs, beaten
3/4 c. cornstarch
1 1/2 tsp garlic salt

Cut chicken into bite-sized pieces, beat eggs in bowl, mix cornstarch and garlic salt in another bowl.
Variation 1: (Shay) Dip chicken in cornstarch then eggs and brown in just a little oil.
Variation 2: (Amy) Dip chicken in eggs then cornstarch and brown in lots of oil.
Place browned meat in 9x13 and cover with sauce.

Sauce:
1/2 c. chicken broth
3/4 c. white vinegar
1/2 c. ketchup
1 c. sugar
1 tsp salt
2 Tbs soy sauce

Bake at 350 covered for 1 hour, then uncovered for 30 min.  (Or 375 covered for 45 min, and uncovered for 15-20).

Serve over rice (1 1/2 cups).  Great with steamed broccoli.

Meat Loaf

1 1/2 lbs ground beef
3/4 c. oatmeal (or 1 1/2 pieces of bread, crust removed-soak in the milk)
1/4 c. chopped onion or more
1 1/2 tsp salt
1/4 tsp pepper
1 beaten egg
3/4 c. milk

Sauce:
1/3 c. ketchup
1 Tbs. brown sugar
1 Tbs mustard

Mix all together.  Shape with hole in the center, or into a loaf.  Cover with sauce.  Bake for 1 hour at 350.