Buckeye Bars

TOTAL: 15 mins plus refrigerating
SERVES: 25

INGREDIENTS

1/2 cup (1 stick) butter, softened
3/4 cup crunchy peanut butter
22 Nilla wafers, crushed (3/4 cups)
2 cups powered sugar
1/2 tub 8 oz Cool Whop Whipped Topping, Do Not Thaw
3 squares semi-sweet chocolate

DIRECTIONS

1. Line an 8 in square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until well blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.

2. Microwave frozen cool whip and chocolate in microwavable bowl on high for 1 min; stir. Microwave 15 to 30 secs more or until chocolate is melted; stir until well blended. Pour over peanut butter layer; spread to cover peanut butter layer.

3. Refrigerate 2 hours. Use foil handles to life dessert from pan before cutting.

SUGGESTION: You can almost make Buckeye Bars and freeze them for up to 1 month. Store in airtight container for up to 1 month. Thaw in refrigerator before serving.

Easy Chocolate Fudge (5 Way Fudge)

TOTAL: 10 mins plus refrigerating
SERVINGS: 25

INGREDIENTS

1 pkg (8squares) Semi-Sweet Chocolate
1 can (14 oz) sweetened condensed milk
2 tsp vanilla

DIRECTIONS (Original Fudge)

1. Line 8 inch square pan with foil, with ends of foil extending over sides.

2. Microwave chocolate and milk in microwavable bowl on high for 2 to 3 mins, or until chocolate is almost melted, stirring after 2 mins.

3. Stir until chocolate is melted, using pot holders on hot bowl. Blend in vanilla. Stir in extra ingredient, if using.

4. Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows, arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.

5. Use foil handles to lift fudge from pan. Cut into squares, using 5 rows of 5 toppers as a guide.


SUGGESTIONS/ADD-INS:

1. COOKIE FUDGE: Measure 1 1\2 cups (about 37) mini Oreo cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding cookie halves with vanilla.

2. PEANUT FUDGE: Measure 1 cup Planters Cocktail Peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.

3. MARSHMALLOW FUDGE: Measure 2 cups of Jett-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.

4: PEANUT BUTTER: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with a knife several times for marble effect.

Easy Stuffed Shells

PREP: 20 mins
BAKE: 40 mins
SERVINGS: 12

INGREDIENTS

1 pkg (12 oz) jumbo pasta shells
1 jar (26 oz) spaghetti sauce
36 frozen cooked italian meatballs (1/2 oz each)
2 cups (8 oz) shredded part-skim mozzarella cheese

DIRECTIONS

1. Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.

2. Cover and bake at 350f  for 35 mins. Uncover; bake 5 - 10 mins longer or until bubbly and cheese is melted.

SUGGESTION: I would also include a little bit of cooked  italian sausage in each shell as well. Shouldn't take more than a pound of sausage.

Chicken Casserole

6 Boneless Skinless Chicken Breast

4 packages of Chicken Stuffing

2 Sticks of Butter or Margarine (depends on how much the stuffing requires, please double check)

1 large can of Cream of Chicken

1 small can of Chicken Broth

Sliced Swiss Cheese to cover the top

1) Preheat oven at 350F. Melt butter and mix with stuffing mix.

2) Spread stuffing on the bottom of baking dish (I normally use 2 large tin foil throw away dishes).

3) Cut chicken into bite size pieces. Throw in baking dishes of stuffing.

4) Stir in Cream of Chicken and Chicken Broth. Mix everything good.

5) Place swiss cheese on top. Cook for 30 to 40 mins at 350F

SERVING SUGGESTION: This recipe does make a lot. It is good to make for a church dinner or entertaining friends. You are also able to freeze half for a later date. I would serve with bread and your favorite vegetable.

Ritz Cracker Crusted Chicken

SERVES: 6 to 8

2 packages of Ritz Cracker, crushed
5 tablespoons Grated Parmesan Cheese
2 teaspoons Italian Seasoning
2 eggs
8 Boneless Skinless Chicken Breast

1) Preheat over to 350F. Spray a casserole dish large enough to hold 8 pieces of boneless skinless chicken with cooking spray.

2) Combine Cracker Crumbs, Italian Seasoning and Parmesan Cheese in pie plate. Lightly beat eggs in separate pie plate. Dip chicken in egg then roll in crumb mixture until evenly coated. Set aside.

3) Spray large non-stick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 mins on each side. Place the chicken in casserole dish.

4) Bake at 350F for approximately 20 mins; turning after 10 mins.

SERVING SUGGESTION: I serve this chicken with Fettuccine Alfredo, Pre-Made Italian Salad and Garlic Cheese Bread. I also recommend using Ritz Cracker Crusted Chicken with Chicken Parmesan with a Pre-Made Italian Salad and Garlic Cheese Bread.


ALTERNATIVES: You can use Reduced Fat Crackers and egg whites instead of whole egg without altering the taste.

Sausage & Cheese-Stuffed Mushrooms

PREP: 15 mins
TOTAL: 25 mins
SERVES: 12 (2 mushrooms each)

24 fresh mushrooms (1 lb)
1/4 cup Italian dressing
1/2 cup cooked, crumbled Italian sausage
1/2 cup shreddred mozzarella cheese

1) Heat broiler. Cook Italian sausage and drain.

2) Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place, top-sides down, on rack or broiler pan. Broil 5 mins.

3) Press cooked sausage into mushroom caps, adding about 1 teaspoon of sausage to each cap. Sprinkle with cheese.

4) Broil about 3 to 5 mins or until cheese is melted. Serve hot.