Spicy Chicken Romano

2 tablespoons butter
2 boneless skinless chicken breasts (thinly sliced)
1/2 cup sliced mushrooms (can also use canned mushrooms)
1/4 cup diced green onions
1/8 cup sliced sun-dried tomatoes
Sun Dried Tomato Alfredo Sauce (I have only found the Classico brand)
1/4 cup grated romano cheese (I use the kind in a small tub, can be mixture of cheeses as well)
1 (12 ounce) can artichoke hearts, drained and chopped
cayenne pepper
bow tie pasta, cooked


In skillet melt butter and saute chicken, mushrooms, green onions, artichoke hearts, and sun dried tomatoes until hot and chicken is cooked through. Add Alfredo sauce and Romano cheese. Simmer. Add cayenne pepper to taste. Serve over bowtie pasta.
You can also stir in the pasta with the sauce and chicken mixture, but I like to serve it over the pasta so each person can take how much of each they like.

Beef Stroganoff

2 pounds round steak, cut in strips
1/4 cup flour
1/4 cup butter
4 oz. can mushrooms
1-2 onions, sliced
1 1/2 cup water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
2 tsp. dry mustard
1 tsp. kitchen bouquet
1/4 cup ketchup
1 cup sour cream (optional)

Preheat electric pan to 360 degrees. Coat meat with flour. Brown in butter. Add all other ingredients except sour cream. Cover pan and simmer for 1.5 hours. Add more water if necessary. Just before serving add sour cream and heat through. Serve over egg noodles or rice.

Crockpot option: Cook meat in fry pan and combine all ingredients, then transfer to a crock pot and cook on low for 3 or more hours.

Recipe from Grandma Diane.

Frog Eye Salad

1/2 box of Acini Pepe pasta
1 T. oil

1 cup sugar
2 T. flour
1/2 teaspoon salt
2 beaten eggs
1 T. lemon juice
3 small cans mandarin oranges
2 small cans crushed pineapple
2 cups fruit juice drained from mandarin oranges and crushed pineapple
8 oz. Cool Whip
1 small pkg. colored marshmallows
1 cup coconut (optional)

Cook pasta in boiling water with oil and a little salt for 5-6 minutes. When done drain and rinse in a colander with cold water. Drain oranges and pineapple to make 2 cups fruit juice. Mix together sugar, flour, salt, eggs, lemon juice and fruit juice in a saucepan and boil until thick. Cool and pour over pasta in a bowl. Mix and let sit overnight in refrigerator. Before serving, stir in Cool Whip, marshmallows, fruit, and coconut (if desired).

Recipe from: Nana

Sour cream chicken

4-5 chicken breasts
1 can cream of chicken soup
1/3 cup mayo
2 Tb chopped onion or sprinkled dry onion
1 cup sour cream
1 cup cheese
1 tsp lemon juice
salt & pepper
Serve with rice

Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours (low is always better). During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese. Serve over rice and sprinkle with shredded cheese, salt and pepper.

Salsa Chicken Tacos

Small flour tortillas

1 jar medium salsa

3-4 chicken breasts

desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through or toward the end. Fry the tortillas in a little oil until lightly brown and crispy. Then fill with shredded chicken and garnish with desired toppings.

Poppyseed Bundt Cake

1 yellow cake mix (the kind with pudding)

1 (3.5 oz) box of instant vanilla pudding

1 TB poppyseeds

1/2 cup pinapple or orange juice

1/2 cup oil

1 cup sour cream (I use lite)

4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes.

When the cake is about 10 minutes from being done start the glaze.

Glaze:

1 cup sugar

1/4 cup water

1/2 cup butter

1-2 TB corn syrup

Bring to a boil--then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. Enjoy!

Recipe from Sisters Cafe.

Bacon Wrapped Jalapenos

20 whole fresh jalapenos, 2-3 inches in size
2 cubes cream cheese, softened
1 pound bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

From: Pioneer Woman