Ingredients:

3/4 pound carrots, scraped and shredded
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup mayonnaise
1 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/8 teaspoon lemon juice

Preparation:

Combine carrot, raisins, and walnuts in a bowl.

Combine mayonnaise and remaining 3 ingredients, stirring well; add to carrot mixture. Toss gently. Cover and chill.

Ingredients:

1 3-lb chicken
2 chicken bouillon cubes
1 cup Uncle Ben’s rice
2 cups water
1 onion, chopped
1/2 cup margarine
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 (2 oz) jar pimientos
1 (4 oz) can green chillies
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream
8 oz Monterey Jack cheese, grated
8 oz Cheddar cheese, grated

Cooking Instructions:

Stew chicken with bouillon cubes; remove bones and chop into bite-size pieces. Cook rice in water just until tender.

Saute onions in margarine; then add garlic, cumin, chili powder, pimientos, and green chilies. Set aside.

In saucepan, heat chicken soup, broth, and sour cream; then add Monterrey Jack cheese. Stir until cheese melts and add onion mixture.

Spray 3-quart casserole dish with cooking spray. Put rice in bottom of dish, add chopped chicken and top with soup mixture.

Bake at 350° for about 20 minutes until heated through. Add grated Cheddar chees and return to oven for 5 minutes until cheese melts.

Ingredients:

1 cup packed brown sugar
1 1/2 cups water
2 tablespoons margarine or butter
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
5 cups 1/2-inch cubes toasted French bread
1/2 cup chopped blanched almonds or walnuts
1/2 cup raisins
1 tart apple, chopped
1 cup shredded or diced Monterrey Jack or Cheddar cheese (4 oz)

Cooking Instructions:

Heat brown sugar, water, margarine, cinnamon, and orange peel to boiling; reduce heat. Simmer uncovered 5 minutes.

Layer half the bread cubes, nuts, raisins, apple and cheese in ungreased 1 1/2-quart casserole; repeat. Pour hot syrup over top.

Bake uncovered in 350° oven until syrup is absorbed, 30-40 minutes.

Ingredients:

1 cup packed brown sugar
1 1/2 cups water
2 tablespoons margarine or butter
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
5 cups 1/2-inch cubes toasted French bread
1/2 cup chopped blanched almonds or walnuts
1/2 cup raisins
1 tart apple, chopped
1 cup shredded or diced Monterrey Jack or Cheddar cheese (4 oz)

Cooking Instructions:

Heat brown sugar, water, margarine, cinnamon, and orange peel to boiling; reduce heat. Simmer uncovered 5 minutes.

Layer half the bread cubes, nuts, raisins, apple and cheese in ungreased 1 1/2-quart casserole; repeat. Pour hot syrup over top. Bake uncovered in 350° oven until syrup is absorbed, 30-40 minutes.

My Rating: ★★★★★ 

Ingredients:

1 tablespoon vegetable oil
4 medium skinless, boneless chicken-breast halves
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon white wine vinegar
1/8 teaspoon crushed red pepper

Cooking Instructions:

In 10-inch skillet, heat oil over medium-high heat until very hot. Add chicken breasts and cook 7 to 10 minutes until juices run clear when pierced with tip of knife, turning once. Transfer chicken to warm platter.

Stir peanut butter, soy sauce, vinegar, and 2/3 cup water into drippings in skillet; stir until smooth and heated through. Pour sauce over chicken on platter.

Additional Comments:

I just had to try this recipe because it was so different. I used red wine vinegar (didn’t have the white). If you like spicy Chinese dishes, I would suggest doubling the red pepper–we couldn’t taste it in the sauce. Very very easy recipe to make!

Ingredients:

3 lb lean ground beef, cooked and crumbled
2 [16 oz] cans diced tomatoes, undrained
2 [15 oz] cans tomato sauce
8 oz tomato juice
1 [18 oz] can B&M beans, original flavor
2-3 small green peppers, chopped
1 pkg fresh mushrooms, chopped
1 [15 oz] can Green Giant niblets corn
2 sweet onions, chopped
4 tsp. chili pepper
2 tbsp. sugar
1 tsp salt
1 tsp. pepper

Cooking Instructions:

In large crockpot or dutch oven, mix all ingredients. If cooked on stove, stir occasionally and cook for 1 1/2 hours. In crockpot, cook on low 4-6 hours.

Additional Comments:

Makes a very large batch which I freeze. I’ve used it as a topping for cheese enchiladas, as a dip, for taco salad, and of course as chili itself.

Ingredients:

1 can whole corn
1 can creamed corn
1 stick butter or margarine, melted
1 cup sour cream
1 (8 oz) box corn muffin mix

Preparation:

Grease 2 quart casserole dish. Pour ingredients into casserole dish and stir to mix. Bake uncovered at 350° for 45-60 minutes or until toothpick inserted comes out clean.

How simple is that!?

Ingredients:

4 oz crumbled blue cheese (1 cup)
1 cup mayonnaise
1 cup plain yogurt
1 package Good Seasons Italian Dressing Mix
1/3 cup vegetable oil
1 tablespoon worcestershire sauce
Seasoning salt and pepper, to taste

Preparation:

Mix ingredients.

Serving Suggestions:

I’ve tried making this with lite mayonnaise and have been unsuccessful (turns to soup after a day or so). If you want to give it a shot, I recommend cutting back on the vegetable oil.