Tuscany Chicken and Tomatoes

4 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 small red onion, sliced
1 jar mushroom, drained
1 can Italian style stewed tomatoes
Heat and brown chicken in skillet. Add remaining ingredients. Cover and simmer for 5-7 minutes. Serve over cooked white rice.

Cheesy Nacho Bake

1 & 1/2 pounds ground beef (or 2 boneless chicken breast, cooked and shredded)
1 tbls. olive oil
2 garlic cloves (pressed, or finely chopped)
1/4 cup chopped onion
1 can diced tomatoes, undrained
1 can black olives, drained and sliced
1 package of taco or fajita seasoning mix
1 & 1/2 cups sour cream, divided
1 bag tortilla chips
1 package Colby Monterey Jack cheese, or taco cheese

Heat oil in skillet. Add garlic and onion. Cook for about 1 minute on medium heat. Add ground beef. Cook and drain. Add package of seasoning mix and tomatoes to the meat. Cook on low for 8 - 10 minutes. Turn off heat. Add 1 cup of sour cream and stir. In a large baking dish, layer 1/2 bag of tortilla chips with 1/2 of the meat mixture, black olives, and cheese. Repeat. Bake at 350 degrees for 20 - 25 minutes. Serve with additional sour cream.

Hash Brown Potato Casserole

1 (30. oz) package frozen shredded hash browns
1 stick butter
1/3 cup chopped onion
2 cans of cream of chicken soup
1 (16 oz.) sour cream
2 cups shredded sharp cheddar cheese
1 tube of Ritz crackers

Combine potatoes, 1/4 cup melted butter, onion, soup, sour cream, and cheese. Mix well. Spoon into a lightly greased casserole dish. Crush Ritz crackers and add to 3/4 stick melted butter. Sprinkle over casserole.
Bake at 350 degrees for 45 - 50 minutes.

Cheese Garlic Biscuits

(I have been making these for about 15 years. They are very much like the ones you get at Red Lobster. These are best eaten right off the pan, fresh and hot from the oven.)

Preheat oven to 450 degrees.

Combine:
2 cups Bisquick
2/3 cup milk
1 cup shredded sharp cheddar cheese

Drop by tablespoonfuls onto an ungreased cookie sheet (I use my Pampered Chef stone)

Bake for 8 - 10 minutes.

Combine 1/4 cup melted butter and 1/2 teaspoon garlic powder. Brush over warm biscuits before removing from cookie sheet/stone.

Make 10 - 12 biscuits.

Basil Chicken Lasagna

*Makes 6 to 8 serving.

2 (10 3/4 ounce) cans cream of mushroom soup
1 (16 ounce) container cottage cheese
1 (12 ounce) jar roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil (I used the dried basil in a spice container)
1/2 teaspoon ground black pepper
9 no-boil lasagna noodles
4 cups (16 ounces) shredded Italian 5-blend cheese, divided

Mix soup and next 6 ingredients in a large bowl. Layer 3 lasagna noodles on bottom of a lightly greased 13 x 9 inch baking dish; spoon and spread one-third of soup mixture on noodles. Sprinkle with 1 & 1/3 cups cheese. Repeat layers three times.
Bake covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

(If making for someone, deliver lasagna uncooked, in an aluminum foil pan with instructions to bake as directed.)

Pecan Tassies

Tart Shells

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup self-rising flour

Filling

2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

For tart shells, beat butter and cream cheese in batter bowl until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of lightly greased mini-muffin pan. Dip tart shaper (I have a one from Pampered Chef) in flour and press into dough to form tart shell. For filling, combine all ingredients in small mixing bowl; mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until lightly golden brown. Remove from mini- muffin pan and cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts.

Peanut Butter Fudge

1 & 1/2 sticks butter
1 box powdered sugar
1 & 1/2 cup creamy peanut butter
1 tsp. vanilla extract
1 (12 oz.) pkg. milk chocolate chips

Melt butter; add peanut butter, powdered sugar, and vanilla. Press into 9 x 13 pan lined with wax paper. (Add a little cooking spray to your pan before the wax paper to keep it in place.)

Melt chocolate chips and pour over pressed peanut butter.

Let cool, lift out of the pan by the wax paper, and cut into squares.