Artichoke Triangles

Artichoke Triangles

Prep Time: 50 minutes. Start to Finish: 1 hour and 35 minutes. Serves 12

Ingredients:

1 12-ounce can artichoke hearts; well drained and chopped

¼ cup shredded Swiss cheese

½ cup mayonnaise

¼ cup freshly grated Parmesan cheese

1 clove garlic, finely chopped

1 package frozen puff pastry, thawed

2 tablespoons half and half

Directions:

Heat oven to 400 degrees

Line large cookie sheet with foil or paper with cooking spray

In a medium bowl, mix all the ingredients except pastry and half and half

On lightly floured surface, roll 1 sheet of pastry into 12x9 inch rectangle, trimming edges if necessary; cut into 12 squares. Place 1 tablespoon artichoke mixture on each square and lightly brush edges with half and half

Fold pastry over filling to make triangles than crimp edges with a fork to seal, than place them on the cookie sheet; repeat with remaining pastry and artichoke mixture

Refrigerate mixture for 20 minutes

Bake for 20 to 25 minutes or until golden brown and serve warm

MAKE AHEAD: you can freeze them before baking them if stored in an air tight container till ready to bake

Orange BBQ Chicken Pockets

Orange BBQ Chicken Pockets

Prep Time: 15 minutes. Start to Finish: 30 minutes. Serves 2

Ingredients:

1 teaspoon butter

2 cups shredded deli rotisserie chicken

½ cup barbecue sauce

3 tablespoons frozen (thawed) orange juice concentrate

1 tablespoon honey

2 medium green onions, chopped

1 8 ounce can refrigerated crescent dinner rolls

½ cup shredded Cheddar cheese (2 oz)

Directions:

In 1-quart saucepan, melt butter over medium heat

Stir in chicken, barbecue sauce, orange juice concentrate and honey

Remove from the heat; stir in green onions, set aside

Separate dough into 4 rectangles; press perforations to seal

Spoon 1/2 cup chicken mixture onto half of each rectangle; sprinkle with cheese

Fold dough over filling; press edges with fork to seal

Place on ungreased cookie sheet. Bake at 375°F 15 to 20 minutes or until golden brown

Cherry-Full Black Forest Cake

Cherry-Full Black Forest Cake

Prep Time: 20 minutes. Start to Finish: 4 hour and. Serves 12

Ingredients:

1 package of Devil’s food cake mix

2 cup boiling water

1 6 ounce package cherry flavor jell-o

½ cup cold water

2/3 cup sour cream

2/3 cup powdered sugar

1 tub cool whip; thawed

1 small jar maraschino cherries; drained

2 squares bakers semi-sweet chocolate

Directions:

Prepare cake batter and bake as directed on package for 2 (8 or 9 inches) round layers. Loosen cakes from sides of pans with knife; cool in pans for 15 minutes

Add boiling water to jell-o mix and stir for 2 minutes until completely dissolved. Stir in cold water. Pierce cake layers with large fork at ½ inch intervals. Pour half the jell-o over each cake, than refrigerate for 3 hours

Mix sour cream and sugar in a medium bowl, gently stir in cool whip. Dip bottom of 1 cake pan in warm water for 10 seconds to loosen the jell-o cake, than invert the cake onto serving plate, carefully remove pan

Spread cake with 1 cup cool whip mixture, saving some cherries for garnish; chop remaining cherries and sprinkle them over the cake on the serving plate. Remove remaining cake layer from pan (after dipping in warm water for 10 seconds); place on first cake layer. Frost top and sides with remaining cool whip mixture

Melt chocolate as directed on package; cool slightly. Drizzle over cake and garnish with reserved cherries. Store in refrigerator.

Chicken Primavera Pie

Chicken Primavera Pie

Prep Time: 5 minutes. Start to Finish: 45 minutes. Serves 4

Ingredients:

1 ½ cups cut-up cooked chicken

1 box (9 oz) frozen asparagus cuts, thawed, well drained

1 cup frozen bell pepper and onion stir-fry, thawed and well drained

1/3 cup grated parmesan cheese

½ cup original bisquick mix

1 cup milk

½ teaspoon salt

2 eggs

Directions:

Heat oven to 400 degrees; spray 9-inch glass pie plate with cooking spray.

Layer chicken, asparagus, stir-fry mixture and cheese in pie plate.

In a medium bowl, stir remaining ingredients with wire whisk or for until blended.

Pour into pie plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean.

Let stand 5 minutes before serving.

Cheesy Chicken and Potatoes

Cheesy Chicken and Potatoes

Prep Time: 5 minutes. Start to Finish: 30 minutes. Serves 4

Ingredients:

4 slices of bacon

4 small boneless skinless chicken breast halves (1 lb), chopped

4 cups (1lb) frozen diced (or shredded) potatoes with peppers and onions, thawed

4 oz (1 cup) shredded sharp cheese

Directions:

Cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp.

Remove bacon from skillet to paper towel; discard drippings in skillet

Add chicken to skillet; cook 5 minutes or until done.

Remove chicken from skillet; cover to keep warm.

Crumble bacon and add to skillet with potatoes; cook and stir for 5 minutes, or until heated through.

Place chicken over potatoes; top with cheese.

Cover; cook 2 minutes or until cheese is melted.

Shrimp Carbonara

Shrimp Carbonara

Prep Time: 5 minutes. Start to Finish: 30 minutes. Serves 4

Ingredients:

½ pound uncooked spaghetti

4 slices of chopped bacon

1 pound uncooked, devined peeled large shrimp

1 cup frozen peas

1 tub of Italian cheese and Herb cooking crème (Philadelphia  brand)

¼ cup parmesan cheese

Directions:

Cook spaghetti in a large saucepan as directed on package, omitting salt. Meanwhile cook bacon in a large skillet until crisp

Remove bacon from skillet with slotted spoon, reserving 1 tablespoon drippings in the skillet. Drain bacon on paper towels

Add shrimp to reserved drippings; cook and stir on medium heat 5 minutes, or until shrimp turns pink

Stir in peas and cook for 1 minute; Add cooking crème, cook and stir for 3 minutes or until heated through

Drain spaghetti; return to pan, Add shrimp mixture and bacon; mix lightly

Top with Parmesan cheese and serve

Ground Beef Tacos Supreme

Ground Beef Tacos Supreme

Prep Time: 15 minutes. Start to Finish: 30 minutes. Serves 4

Ingredients:

1 ½ pounds ground beef

2 tablespoons onion flakes

2 tablespoons chili powder

1 tablespoon garlic powder

1 teaspoon salt

½ teaspoon ground cumin

½ teaspoon black pepper

3 tablespoons tomato paste

12 taco shells, or tortillas

Optional Taco Toppings: Shredded lettuce, diced tomatoes, grated cheese, sour cream, salsa, Sriracha sauce

Directions:

Heat a large nonstick skillet over medium-high heat. Crumble in beef and cook for 5 minutes, stirring occasionally with wooden spoon to break up meat

Add all the dry seasonings and cook for 3 minutes

Whisk tomato paste together with 1/3 cup water and add to skillet. Cook for 2 minutes, until thickened

Meanwhile, warm up the taco shells or tortillas as directed on package

Spoon ground beef filling into taco shells and serve with toppings!