Beef-Noodle-Scallop

8 oz fine noodles, cooked and drained
2 c chopped onion
2# ground beef
1 (4 oz) can mushrooms, drained
1 can cream of chicken soup
1/4 c milk
1/4 c salted mixed nuts
2 tsp salt
1/4 tsp pepper
1 tsp Worchestershire sauce (or soy sauce)
8 oz shredded cheddar cheese
1 (5 oz) can show mein noodles

Click here for pictures

*cook noodles with onions and drain.
*combine into drained beef: milk, soup, salt, pepper, Worchestershire, mushrooms. heat through.
*layer noodles into shallow baking pan, then pour beef mixture evenly over and sprinkle with cheese
*bake @ 350º 15min
*remove from oven and sprinkle chow mein noodles and nuts
*bake another 10min

Fruit Pizza

1 pkg sugar cookies
8 oz cream cheese, softened
1 c powdered sugar
1 c cool whip
1 tsp vanilla
fruit

-grease cookie sheet or pizza pan
-slice cookie dough in 1/4" slices, and allow it to soften
-smash dough on pan and spread it to form a crust covering bottom
-bake @ 375º for 12min
-cool completely
-beat cream cheese, sugar, cook whip and vanilla and spread on cooled crust
-drain all fruit well and arrange onto cream cheese mixture
-keep refrigerated

Ranch Dressing

mix:
1 c mayo
1/2 c each sour cream and buttermilk
1 tsp each garlic powder, onion powder and dill weed
1 1/2 tsp parsley
1/8 tsp salt&pepper

*buttermilk:
1/2T lemon juice into 1/2 c milk
-let sit until thickned slightly

baking powder

2 parts cream of tartar
1 part baking soda
1 part cornstarch

-mix together

Whole Grain Chippers

1 c butter, soft
2/3 c sugar
1 c brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 c whole wheat flour
1 c all purpose flour (or more whole wheat)
2 c oats
1 (12 oz) pkg chocolate chips
sunflower seeds

-preheat oven to 375º
-cream butter and sugars, then eggs
-beat in soda, vanilla and salt
-add flours, oats and chips
-shape into balls and roll in sunflower seeds
-bake 8-10min

Cinnamon Bun Scones

1 c all purpose flour
1 c oats, uncooked
1/4 c + 2T granular sugar
1 T baking powder
1/4 tsp salt
8T butter, chilled and cut into pieces
3/4 c whole or 2% milk
1 egg, lightly beaten
1 tsp vanilla
1/2 c peacans, toasted and chopped
2 tsp cinnamon
3/4 c powdered sugar
3/4 tsp milk

-heat oven to 425º and spray cookie sheet
-in large bowl combine flour, oats and 1/4 c granular sugar, baking powder and salt
-cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs
-iin small bowl, combine milk, egg and vanilla
-add to dry all at once, stir with fork or rubber spatula until dry is moistened
-in smal bowl combine remaining granular sugar with pecans and cinnamon
-sprinkle evenly over dugh in bowl, gently stir batter to swirl in cinnamon mixture, do not overblend
-drop by 1/4 cupfuls 2" apart on cookie sheet
-bake 11-13min or until golden brown
-cool 5min
-in small bowl combine powdered sugar and enough milk for desired consistency and mix until smooth
-drizzle over warm scones
-serve warm

Zesty Chicken and Pasta

1/2 c Italian dressing
1# boneless, skinless chicken breasts cut into 1" pieces
2 c broccoli florets
1 lg red bell pepper, chopped
1 sm onion, thinly sliced
1 T fresh parsley, chopped
1 (8 oz) pkg pasta, cooked and drained (penne)
1/4 c grated Parmesan cheese

-cook chicken in 1/4 c dressing until done
-add veggies and parsley, cook 5min or until tender
-mix pasta with chicken and remaining 1/4 c dressing
-sprinkle with cheese

Creamy Chicken Enchiladas (partial crock prep)

1 can cream of chicken soup
1 soup-can of milk
1 sm can diced green chilis
1 tsp cumin
3-4 chicken breasts, frozen
1 c sour cream
1 pkg cheddar combo cheese
tortillas, amount desired

-spray crock pot
-add chicken, soup, milk, chilis, and cumin
-cook on high 4h
-remove chicken and shred; set aside
-whisk sour cream into crock
-put chicken and cheese into tortillas, roll up and place in baking dish
-pour sauce over tortilla rolls and extra cheese on top
-bake @ 350º for 30min

Saturday Lunch

6 hotdogs cut in 1/4" slices
1/2 tsp Worchestershire sauce
1/2 c cucumber, chopped
2 T onion, finely chopped
1/4 c cheddar cheese, cubed
1/3 c Miracle Whip
4 English muffins, halved

-mix hotdogs with all but English muffins
-top muffins with mixture
-broil 3" from flame for 3-5min
-serve warm

Italian Beef (crock)

2-4# roast
2 (16 oz) jars yellow pepper rings

-cut the roast across grain into large chunks, this will make it easier to shred later
-place roast along with one jar of pepper rings into crock pot
-cook on low 6-7h
-drain most of the liquid from the crock pot and shred the beef
-add the 2nd jar of pepper rings and continue cooking for another 1-2h

*if you do not want to have the peppers in the sandwiches get the whole peppers instead so you can fish them out easier