Chicken Lettuce Wraps (similar to P.F. Chang's)

3 Tbs Olive Oil
2 Chicken Breasts (Pound to about 1/4 Thick)
1 Cup Water Chestnuts, Minced (about the size of a small pea)
1 Cup Mushrooms, Minced (about the size of a small pea)
3 Tbs Onion, Minced
1 tsp Minced Garlic
6-8 Iceberg Lettuce Leaf Cups (You can trim the Leaves to look more like a cup)
** If you take the Head of Lettuce and hit the Core on the Counter firmly, then remove the Core and run water into the whole where the Core was then the Leaves will be easier to take apart

Stir Fry Sauce
2 Tbs Soy Sauce
2 Tbs Brown Sugar
1/2 tsp Rice Wine Vinegar

Special Sauce
1/4 Cup Sugar
1/2 Cup Water
2 Tbs Soy Sauce
2 Tbs Rice Wine Vinegar
2 Tbs Ketchup
1 Tbs Lemon Juice
1/8 tsp Sesame Oil
1 Tbs Hot Mustard
2 tsp Hot Water
1 tsp Garlic Paste
1/2 - 1 tsp Red Chili Paste
1 Tbs Corn Starch
1/4 Cup Water

1. Make the Special Sauce by dissolving the sugar in water in a small sauce pan and add the Soy Sauce, Rice Wine Vinegar, Ketchup, Lemon Juice, and Sesame Oil. Heat until is boiling.
2. Mix the Corn Starch and Water together
3. Boil until it is thickened, may need to do another round of Corn Starch and Water.
4. Combine the Hot Water and Hot Mustard; add your desired amount into the Special Sauce
5. Add in your desired amount of the Garlic Paste and Red Chili Paste in to the Special Sauce, Set Aside
6. Bring Oil to High Heat in a Wok or Large Frying Pan, Sauté the Chicken Breasts for 4-5 Min per side or until done, Remove and Cool, Mince to about the size of a small pea
7. Keep oil in the pan
8. Prepare the Stir Fry Sauce by mixing the Soy Sauce, Brown Sugar and Rice Vinegar together in a small bowl
9. With the Pan on High Heat add another Tbs of Oil and add the chicken, Garlic, Onion, Water chestnuts and Mushrooms
10. Add the Stir Fry Sauce and Sauté a Couple of Min. until mixed well
11. Remove from Heat and let cool a Couple of Min.
12. Mix in the Special Sauce
11. Serve mixture in the Lettuce Cups

Chicken Makhani (Indian Butter Chicken)

1 Tbs Peanut Oil
1 Shallot, Finely Chopped
1/4 white onion, Chopped
2 Tbs Butter
2 tsp lemon juice
1-1/2 Tbs Ground Ginger Paste
1-1/2 Tbs Minced Garlic Paste
1 tsp Garam Masala (a spice in the spice aisle)
1 tsp Chili Powder
1 tsp ground cumin
1 tsp ground coriander
1 Bay Leaf
1/4 cup plain yogurt
1/4 cup heavy cream
1 Cup Tomato Sauce
1/4 tsp Cayenne Pepper or to taste
1 pinch of salt
1 pinch of Black Pepper
1 Tbs Peanut Oil
1 Lb. Boneless, Skinless Chicken thighs (or Breasts) and cut into bite-size pieces
1 tsp Garam Masala
1 Pinch cayenne pepper
Cooked Rice

1. Heat 1 Tbs oil in a large saucepan over medium high heat
2. Saute shallot and onion until soft and translucent
3. Stir in butter, lemon juice, ginger paste, garlic paste, 1 tsp garam masala, chili powder, cumin, coriander and bay leaf
4. Cook, stirring for 1 min. and add tomato sauce and cook for 2 min. stirring frequently
5. Stir in heavy cream and yogurt, reduce heat to low and simmer for 10 min, stirring frequently
6. Season with salt and pepper, remove from head and set aside
7. Heat 1 Tbs oil in a large heavy skillet over medium heat, cook chicken until lightly browned
8. Reduce heat and season with 1 tsp garam masala and cayenne
9. Stir in a few spoonfuls of sauce and simmer until liquid has reduced and chicken is no longer pink and stir chicken into sauce
Serve over rice

Cheese Lovers Mac and Cheese

This recipe is so good. It does have some cheeses that are not typical but a regular grocery store should have them.

Salt and Pepper to Taste
1 (16 oz) Package Macaroni
1/4 Lb. Quality Bacon Diced
1 Med. Onion Diced
5 Tbs unsalted butter, plus more to butter baking dish
6 Tbs All-Purpose Flour
1 Tbs Dijon mustard
2 1/2 Cups Whole Milk
2 Cups Heavy Cream
1 Sprig Fresh Thyme
1 Bay leaf
1/2 tsp salt
1 1/2 cups Grated Fontina Cheese
1/2 Cup crumbled blue cheese (if you don't like this cheese substitute with Fontina Cheese)
3/4 Cup Grated Gruyere Cheese
3/4 Cup Grated White Cheddar Cheese
3/4 Cup Grated Parmesan Cheese
3 Tbs Chopped Italian Parsley
1/4 Cup Bread Crumbs

1. Preheat oven to 450 Degrees and butter 9"x13" glass baking dish
2. Bring a large pot of water to boil and add salt, cook macaroni according to package and drain
3. In a large heavy pot, saute the bacon until crisp, remove with slotted spoon and reserve
4. Saute the onion in the bacon drippings until soft
5. Add the 5 Tbs butter to the onion mixture and melt the butter stirring with a wooden spoon
6. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux
7. Whisk in the mustard, gradually add the milk and cream whisking constantly
8. Add the thyme, bay leaf, and salt, and let come to a simmer and stir frequently for 15 min
9. Stain the hot milk mixture into a metal bowl and discard the solids
10. Working quickly, mix in 1 Cup Fontina, Blue Cheese (or Extra Fontina if you don't like blue cheese, 1/2 cup Gruyere, 1/2 Cup White Cheddar, 1/2 Cup Parmesan, the reserved bacon, and parsley
11. Continue to stir until all cheese is melted
12. Add the cooked noodles to the cheese mixture to coat and place in baking dish
13. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles
14. Bake for about 15 to 20 min. or until bubbling and golden brown
15. Remove from oven when done and rest for 5 min.

Banana Sour Cream Bread

3/4 Cup Butter
3 Cups Sugar
3 Eggs
6 Very Ripe Bananas, Mashed
1 (16oz) Container Sour Cream
1/8 tsp nutmeg
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 Cups All Purpose Flour
Optional chopped walnuts

1. Preheat oven to 300 degrees, grease and flour 2 Loaf Pans
2. In a large bowl cream butter and 3 cups sugar
3. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon
4. Mix in salt, baking soda and flour, (nuts if you like)
5. Divide into prepared pans
6. Bake for 1 to 1-1/2 hours or until a toothpick comes out clean

Chocolate Chip Cookie Dough Brownies

1 Box Betty Crocker Brownie Mix
1 Box Betty Crocker Chocolate Chip Cookie Mix
12 oz Milk Chocolate Chips (or semi-sweet chips)
3/4 Cup Heavy Whipping Cream
6 Tbs Butter

1. Follow the directions on the box for making the brownies and pour into a 13"x9" pan
2. Make the Cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. You will want to press the dough down slightly
3. Bake for 35-40 min. at 350 degrees in a preheated oven, cool for an hour
4. In a saucepan heat cream and butter until just before the boiling point
5. Pour over the chocolate chips in bowl
6. Let stand 20 Seconds and stir until smooth
7. Pour chocolate on top and spread out evenly and let it set up before you serve

Peanut Butter Fudge Cake

1 Box (18.25 oz) devil's food cake mix
3 Eggs
1 Cup Buttermilk
1/2 Cup Vegetable Oil
1 Bag Reese's Peanut Butter Cups Miniatures (19.75 oz) Chopped
8 Oz Milk Chocolate Chips (or dark chocolate chopped)
1 Cup Heavy Cream
1/2 Cup Creamy Peanut Butter

1. Heat Oven to 350 Degrees
2. Coat to 9" round cake pans with nonstick cooking spray (optional like with wax paper and then coat paper)
3. In a Large Bowl, Beat cake mix, eggs, buttermilk, and Vegetable Oil on low 30 seconds
4. Increase speed to Medium-High and beat for 2 min. Scraping down sides of the bowl after 1 min.
5. Fold in 2 Cups of the chopped peanut butter cups
6. Divide batter between the prepared pans, Bake at 350 degrees for about 34 min. or until toothpick comes out clean
7. Let layers cool on wire rack for 15 min. Turn out cakes onto wire racks and cool completely
8. Place chopped Milk(or Dark) chocolate in a medium bowl
9. In a sauce pan heat cream just to about a boil and then pour over chocolate
10. Whisk until chocolate melts Add peanut butter and whisk until smooth
11. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on serving platter (or wire rack with a baking sheet under it)
12. Pour 1 Cup frosting on top, spread evenly with spatula
13. Top with remaining cake layer and pour remaining frosting on the top allowing it to spill over the sides smooth top and sides
14. Refrigerate for an hour to set
15. If you placed on wire rack transfer to serving plate
16. Top with the rest of the chopped peanut butter cups

Peanut Butter Noodles

1/2 Cup Chicken Broth
1-1/2 Tbs minced fresh ginger root
3 Tbs Soy Sauce
3 Tbs Peanut Butter
1-1/2 Tbs Honey
1/2 tsp Hot Chile Paste (or to taste)
3 Cloves Garlic Minced
6.4 Oz. Udon Noodles (1/2 of the package of noodles)
2 Chicken Breasts cooked and sliced
1 Cup Julienned Carrots (thinly sliced lengthwise)
1 Cup Julienned Cucumbers (thinly sliced lengthwise)
1/4 cup chopped green onions
1/4 cup chopped peanuts

** When you cook the chicken breasts pound to 1/4 in thick and then cook and slice
1. Bring a large pot of water to a boil
2. Add noodles and cook until tender according to package directions and drain
3. Meanwhile, Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan
4. Cook over Medium Heat until peanut butter melts and is heated through.
5. Add noodles, and toss to coat.
6. Top with chicken, carrots, cucumber, green onions and peanuts.

Chicken Noodle Soup

2 tsp Butter
1 Cup Sliced Celery
1 Cup Chopped Carrot
1/2 Cup Chopped Onion
1 Small Russet Potato, Diced
1/2 tsp Thyme
1 tsp poultry seasoning
2 Bay leaves
Salt and Pepper to Taste
4 (14 oz) cans of Chicken Broth
2 tsp Chicken Bouillon
4 oz. Egg Noodles
2 Cups Cooked Chicken (2 chicken breasts)
1/2 Cup Water
2 Tbs Corn Starch
Parsley

1. Melt Butter in a Large Pot
2. Saute the celery, carrot, and onion for 2 min.
3. Add potato, thyme, poultry seasoning, Bay Leaves, Salt, Pepper, chicken broth and bouillon
4. Bring to a boil, add Noodles and Chicken, cook on low for 20 min.
5. Mix the 1/2 cup Water and Corn Starch, add a little at a time unit it reaches your desired thickness and top with Parsley

Savory Sausage Chicken Pot Pie Casserole

1 Lb. Ground Pork Sausage
1 Cup Thinly sliced Carrots
1 Cup Thinly sliced Celery
1 Med. Onion Chopped
2 Cups Cubed Cooked Chicken (boiled or Canned)
1 Can Condensed Cream of Celery Soup
1 Can Condensed Cream of Chicken Soup
1/2 Cup Milk
2 Cups Self Rising Flour
1/2 Cup Butter
2/3 Cup Milk

1. Preheat oven to 400 Degrees
2. Grease a 2 Quart Casserole Dish with Shortening or Cooking Spray
3. In a 10" Skillet cook Sausage, Carrots, Celery and Onion over Medium Heat, stirring occasionally until sausage is browned and vegetables are tender and Drain off any Fat
4. Stir in chicken, both Soups, and Milk until well blended and set aside
5. Place Flour in a large bowl, with a pastry blender or Fork cut in butter until mixture looks like coarse crumbs
6. Add 2/3 cup milk and stir until dough leaves the side of the bowl
7. Press half of the dough into the bottom of the casserole dish
8. Pour Sausage mixture over dough
9. Drop remaining dough by tablespoons over mixture
10. Bake 25-30 min or until sausage mixture is hot and bubbly and biscuits are golden brown

Chicken Pot Pie

This recipe makes 2 pies (I usually put one in the freezer for another day, I wrap it in plastic wrap and then tin foil, I thaw the pie before I cook it) If you want you can only make one up to you.

8 Tablespoons butter
1/2 Cup Chopped Fresh Parsley (1/4 of a cup if using dried Parsley)
1 cup Chopped Celery (you can use more if you like)
1 cup Chopped Carrots (you can use more if you like)
1 tsp crumbled sage
1 Cup Chopped Onion
1 Package Pillsbury refrigerated pie crusts (2 per pack)
1 package Marie Callandar's Frozen Deep Dish pie Crusts (2 per pack)
1/2 cup all-purpose flour
4 cups chicken broth
4 cups cooked and shredded chicken breasts (about 4)
salt and pepper to taste

1. Pre-heat oven to 350 degrees
2. Place check breasts in a large pot and cover with water, Boil until cooked through. (15 min)
3. Drain and let cool slightly, shred by pulling apart with 2 forks, set aside.
4. In a sauce pan, melt butter over medium heat. Add celery, carrots, and onions to butter.
5. Saute until tender. Add flour and stir for 1 min. without letting the flour start to brown.
6. Gradually add the broth and cook, stirring until the sauce thickens.
7. Season with salt and pepper to taste.
8. Stir in the chicken, parsley and sage and mix.
9. Pour the chicken mixture into the Marie Callandar Pie Crusts (the crust comes already formed in a pan)
10. Unroll the Pillsbury Pie Crust and lay on top of the Chicken Mixture.
11. Trim off the excess pastry, fold and crimp the edges.
12. Make and 'X' in the middle of the pie.
13. Bake for 1 hour or until golden brown and bubbly.

Mexi Style Hamburger Tator Tot Casserole

1 lb. Round Beef
2 Cans Cream of Mushroom Soup
1/2 cup Milk
1 (14oz) Can of Rotel Diced Tomatoes (tomatoes with green chilies)
1 (32oz) Bag of Frozen Tator Tots
1 lb. Velveeta Cheese (cubed)
1 cup Shredded Cheddar Cheese

1. Brown the ground beef in skillet, Drain, set aside.
2. Mix in a microwave safe bowl cans of mushroom soup, milk, tomatoes and Velveeta.
3. Cook in microwave and stir until smooth.
4. In a 9x13" Pan lay out the Tator Tots, top with Meat and then Soup Mixture.
5. Bake covered with foil for 1 hour at 350 degrees.
6. Remove cover and top with Shredded cheddar cheese.
7. Return to oven for 15 min. until melted and slightly browned.

Manicotti with Cheese

1 Package (8oz) Manicotti Pasta (I usually do not end up using all of them)
1-3/4 Cup (15 oz) Part Skim Ricotta Cheese
2 Cups (8oz) Shredded Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
2 Tbs Parsley (fresh or dried)
1/2 tsp Salt
1/4 tsp Pepper
3 Cups (28 oz) Spaghetti Sauce (I Like Prego Italian Sausage)
Topping - 1-2 Cups Shredded Mozzarella Cheese

1. Cook Pasta According to package and lay flat on foil to cool.
2. Heat oven to 350 degrees
3. In a large bowl mix together cheeses, parsley, salt and pepper.
4. Spoon into cooled pasta tubes.
5. Spread a thin layer of sauce on the bottom of a 13"x9" pan.
6. Arrange filled Pasta tube in a single layer over sauce.
7. Pour Remaining Sauce over pasta.
8. Top with Mozzarella Cheese
9. Cover with Foil and bake 40 min.
10. Remove foil and Bake another 15 min. Longer or until cheese is browned and hot/bubbly

This recipe makes a lot of food so you could 1/2 the recipe.

Chicken Cordon Blue in Pastry

1 Tube 8oz Refrigerated Crescent Rolls
1/4 cup Spreadable Chive and Onion Cream Cheese
Slices Deli Ham
4 Boneless, Skinless, Chicken breast halves,
Slices mozzarella Cheese

1. Pound the chicken so that it will be more tender, cook in a skillet, & cut in half.
2. On an ungreased baking sheet, separate crescent roll dough into 8 triangles.
3. Spread cream cheese in the center of each triangle.
4. Place the cooked chicken pieces one for triangle.
5. Top the chicken with the ham slices. (sometimes I put pieces on the bottom and top)
6. Pinch together the loose ends of the dough so that it goes all the way around the chicken.
7. Top each piece with the mozzarella cheese slices
8. Bake at 375 degrees 15-20 Min. or until the pastry is golden brown and Cheese is toasted. (you may want to leave it in a bit longer than you normally would because you need to make sure the bottom of the pastry is done)

Sloppy Joes

2 Lbs Ground Beef
3-4 Stalks Celery, Chopped
1 Can Tomato Sauce (15 oz)
1/2 Cup Ketchup
1/2 Cup Barbecue Sauce (I Like Famous Dave's Sweet and Zesty)
2 Tbs Brown Sugar
2 tsp Dry Mustard
Salt and Pepper to taste
2 Tbs Worcestershire Sauce
2 Tbs Vinegar
1/2 tsp Paprika
1/2 tsp Garlic Salt

1. In a large pan brown the ground beef, celery and onion.
2. Drain Fat and stir in remaining ingredients.
3. Simmer covered 15-20 min. stirring occasionally.
4. If the mix seems too liquidity, leave the cover off and let moisture evaporate.
5. Cook until it is the consistency you like.
6. Serve on buns.

Hawaiian Hay Stacks

Prepare everything and set out to let people create there own Stack

1. Cooked Rice
2. Chow Mien Noodles
3. Chicken in Chicken Gravy
- Cooked Diced Chicken mixed with Cream of Chicken Soup and Salt and Pepper to taste
4. Diced Tomatoes
5. Sliced Celery
6. Shredded Cheddar Cheese
7. Sliced Green Onions
8. Toasted Slivered Almonds
9. Crushed Pineapple
10. Coconut
11. Top with a Marciano Cherry

Tomato-Cream Pasta w/ Italian Sausage

3 Cups Dry Pasta
1/2 Pound of Ground Italian Sausage
2 Tbs Olive Oil
1 small Onion Diced
1 Garlic clove Minced(1 tbs pre-minced garlic)
1 Can (14.5 oz) Italian-style diced tomatoes (un-drained)
1 Tbs Dried Basil Leaves
3/4 tsp white sugar
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1/2 cup Whipping Cream
1 Tbs Butter
1 Cup Shredded Mozzarella Cheese

1. Cook pasta according to directions, drain and set aside.
2. In a sauce pan cook the ground Italian sausage over medium heat.
3. Push to the edges the Italian sausage and add to the middle olive oil, onions and garlic.
4. Saute for a little till onions are softened and make sure the onions do not burn.
5. Mix Sausage and onions together, add tomatoes, Basil, Sugar, Oregano, Salt and Pepper.
6. Bring to a boil and continue to boil about 5 min. or until most of the liquid evaporates.
7. Remove from the head and stir in Whipping cream and butter.
8. Reduce head and simmer about 5 min.
9. Mix the sauce and noodles together and top with the mozzarella cheese

This may seem like a lot but it really is pretty easy.