Chicken & Vegetable Stir-fry with Rice

*Cook up 2 chicken breast in a small fry pan with a few onions & garlic for flavor. S&P.
*While chicken is cooking, combine any kind of vegetables, onions, garlic and a small amount of e.v. olive oil in a dutch over (large soup pot).
*Once chicken is cooked, cub it and add it to the vegetables.
*Add 1 bottle of "VH" sweet & sour stir fry sauce. Add s&p to taste.
*Let simmer while rice is cooking.

**This is a real easy meal to make with any left over veggies you have. I made this tonight and I used:
Cauliflower
Broccoli
Carrots
Celery
Onions
**You could also use baby corn or snap peas.

~From the Kitchen of...Renee Shaw~

Spaghetti Squash Casserole

Ingredients:
1 med onion
2 garlic cloves
1 c. sliced mushrooms
salt and pepper
1/2 tsp. oregano
1 Tbsp. parsley
2 c. chopped tomatoes (I use canned, I just drain them)
1 c. cottage cheese
1 c. grated mozzarella cheese
parmesan cheese

Directions:
**Bake squash and scoop out the insides.
*Saute onion, garlic, mushrooms, salt and pepper, oregano, and parsley in a frying pan.
*Add chopped tomatoes, cook until almost all the liquid is gone. (I don't usually have much extra liquid in mine, so I just saute it until I think it is cooked enough).
*Add cottage cheese, mozzarella and the squash. Mix well.
*Place the mixture in a lightly greased casserole dish, sprinkle with parmesan cheese.
*Bake at 350 until hot and bubbly. I usually bake mine at least 45 minutes.

~From the kitchen of...Heather Plett~

Glazed Peanut Butter Bars

Ingredients:
3/4 c. butter, softened
3/4 c. creamy peanut butter
3/4 c. white sugar
3/4 c. packed brown sugar
2 tsp. water
2 eggs
1 1/2 tsp. vanilla
1 1/2 c. flour
1 1/2 c. oats
3/4 tsp. baking soda
1/2 tsp. salt
Glaze:
1 1/4 c. chocolate chips
1/2 c. butterscotch chips
1/2 c. creamy peanut butter

Directions:
In a large mixing bowl, cream the butter, peanut butter, sugars & water.
Beat in eggs & vanilla.
Combine the flour, oats, baking soda & salt; gradually add to mixture.
Spread into greaded 15x10 in. pan.
Bake @ 325' fo 18-22 min.utes or until lightly brown.
For Glaze, in a microwave safe bowl, melt chips and peanut butter; pour over warm bars and spread evenly.
Cool completely before cutting.

Serves: 4 dozen
Preparation: 15 minutes
Baking: 20 min + cooling

~From the Kitchen of...Renee Shaw~

Spiral Pepperoni Pizza Bake

Ingredients:
1 package (16 ounces)spiral pasta
2 pounds ground beef
1 large onion, chopped
1 tsp. salt
1/2 tsp. pepper
2 cans pizza sauce (15 ounces each)
1/2 tsp. garlic salt
1/2 tsp. italian seasoning
2 eggs
2 c. milk
1/2 c. shredded Parmesan cheese
4 cups shredded cheese
1 package sliced pepperoni

Directions:
Cook pasta according to directions.
Meanwhile, in a dutch oven, cook the beef, onions, s&p over medium heat until meat is no longer pink; drain.
Stir in pizza sauce, garlic salt and italian seasoning; remove from heat and set aside.
In a small bowl, combine eggs, milk, and Parmesan cheese.
Drain pasta; toss with egg mixture.
Transfer to a greased 3 qt. baking dish.
Top with beef mixture, cheese & pepperoni.
Cover and bake @ 350' for 20 minutes. Uncover; bake 20-25 min. longer.

Serves: 12
Preparation: 30 min
Baking: 40 min

~From the kitchen of...Renee Shaw~

Biscuit Topped Lemon Chicken

Ingredients:
2 large onions, finely chopped
4 celery ribs, finely chopped
2 garlic cloves, minced
1 c. butter, cubed
8 green onions, thinly sliced
2/3 c. flour
1/2 gallon milk
12 c. cubed cooked chicken breast
2 cans (undiluted) cream of chicken soup
1/2 cup lemon juice
2 tbsp. grated lemon peel
2 tsp. pepper
1 tsp. salt
Cheddar Biscuits:
5 c. self-rising flour
2 c. milk
2 c. shredded cheddar cheese
1/4 c. butter, melted

In Dutch over, saute the onions, celery and garlic in butter.
Add green onions.
Stir in flour until blended; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the soup, chicken, lemon juice and peel, pepper and salt; heat through.
Pour into 2 greased 9x13 pans; set aside.

In large bowl combine buscuit ingredients just until moistened.
Turn onto a lightly floured surface; kneed 8-10 times.
Pat or roll out into 3/4 in. thickness.
With a floured buscuit cutter (or the top rim of a glass..hehe) cut into 30 biscuits.
Place over chicken mixture.
Bake uncovered at 350' for 35-40 minutes or until golden brown.

**As a substitute for self-rising flour, use 1 1/2 tsp baking powder & 1/2 tsp salt per 1 cup of flour. Add powder & salt, then add flour to make 1 cup.
**In addition you can also add cubed cooked carrots and potatoes to the recipe!
Serves: 15
Preparation: 40 min.
Baking: 35 min.

~From the kitchen of...Renee Shaw~

Tater tot Casserole

Ingredients:
*2 tsp. cooking oil
*680 g. ground beef
*1 can cream soup (i use celery)
*salt & pepper
*4 c. frozen tater tots
*1/3 c. water

Directions:
*Brown hamburger. Drain.
*Add 1/2 can of soup and s&p. Stir.
*Spread in ungreased 9x9 pan.
*Arrange tater tots in a single layer on top of beef mixture.
*Combine remaining soup and water in small bowl. Pour over tater tots.
*Bake uncovered at 350' for 1 hour.

**Variation1: Add 2 cups frozen veggies to beef mixture before spreading in pan.
**Variation 2: 10 minutes before done in the oven, top with grated cheese and put back in to melt cheese.

~From the Kitchen of...Renee Shaw~

Fast Chocolate Cream Pie

This is a real simple dessert! For the speedy recipe you need:
1 crust (I used a bought graham wafer crust)
1 box instant chocolate pudding
Cool Whip
If you want to put a little more time in it, you will need:
1 pie (bought or home made)
1 chocolate pudding (not instant...this makes it a little creamier!)
Cool Whip

I'm sure you can guess how you put it together so I don't need to go into too much detail! I really like to do this for Jared for dessert some nights! It's easy to do and only take 5 minutes!

~From the Kitchen of...Renee Shaw~