Meat Patty Casserole

1 ½ lb ground beef                    
1 C grated, uncooked potatoes 
1 C grated, uncooked carrots    
¼ C Chopped onion
2 eggs          
1 tsp savory salt
1 tsp salt
¼ tsp pepper
1 can cream of mushroom soup 
1 can milk or water

Combine all ingredients thoroughly except for soup and milk. Shape mixture into patties. Dust with flour. Brown in pan. Place in casserole dish. Mix soup and milk. Pour over patties. Bake at 350° for 1 hour.

Buffalo Style Chicken Nuggets

1 ½ C Corn Chex Cereal      
 ½ C Original Bisquick mix        
2 tsp ground paprika                   
¼ tsp seasoned salt                
¼ tsp Cayenne                         
1 Tbsp vegetable oil
1 tsp red pepper sauce
1 lb boneless skinless chicken breast, cut into 2 inch pieces
¼ C Sour cream
¼ C Ranch dressing

Heat oven to 425°. Place cereal in 1 gal resealable plastic bag; crush with rolling pin. Add Bisquick mix, paprika, seasoned salt, and cayenne; mix well. Mix oil and red pepper sauce in a small bowl. Coat chick pieces with oil mixture.  Shake 6 pieces of chicken at a time in the bag of cereal mix. Coat and shake off extra coating. Place chicken in a single layer on a ungreased cookie sheet. Bake for 10 mins or until chicken is no longer pink inside.

In a small bowl mix sour cream with dressing. Serve sauce with chicken.

Chocolate-Raspberry Cheesecake Bars

1 pkg chocolate fudge cake mix      
½ C butter or margarine, softened      
2 pkg (8 oz) cream cheese, softened  
1 container (6 oz) raspberry yogurt
1 tub chocolate frosting
3 eggs
½ C raspberry pie filling

Heat oven to 325°. Lightly grease bottom of 13x9 pan with shortening or cooking spray. In large bowl, beat cake mix and butter until crumbly; reserve 1 cup. Press remaining mixture into bottom of pan. In same bowl, beat cream cheese, yogurt, and frosting until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.

Bake about 48 mins or until center is set. Refrigerate uncovered at least 2 hours before serving. Serve with a dollop of pie filling. Store covered in refrigerator.

Chocolate Cookies

1 pkg devil’s food cake mix
½ C vegetable oil                
2 eggs
¼ C sugar

Heat oven to 350°. In large bowl, mix cake mix, oil, and eggs with spoon until dough forms.  Shape dough into 1 in balls; roll in sugar. On ungreased cookie sheet, place balls about 2 in apart.

Bake 8-10 mins or until set. Remove from cookie sheet to wire rack.

Peaches and Cream Cake

1 (16 oz) bag of frozen sliced peaches 
½ C softened butter (no margarine)     
2 Tbsp peach liqueur(or vanilla extract) 
2-4 Tbsp heavy whipping cream or milk
3 eggs                                                
¼ C peach preserves
3 ¼ C powdered sugar
1 pkg yellow cake mix
⅓ C vegetable oil
⅓ C heavy whipping cream
3 Tbsp peach preserves

Heat oven to 350°. Grease bottom of 2 8 0r 9 in round pans. Reserve 8 peach slices. Blend remaining peaches in blender until pureed. Reserve ¼ C for filling. In large bowl, beat remaining blended peaches, cake mix, oil, ⅓ C whipping cream, and eggs. Pour into pans.

Bake 8 in pans 38-42 mins, 9 in pans 28-33 mins. Cool 10 mins. Run knife around edge of pans to loosen cakes. Carefully remove from pans to wire racks. Cool completely. In small bowl, stir together reserved ¼ c blended peaches and ¼ c peach preserves; set aside for filling.

In med bowl, beat powdered sugar, butter, liqueur, and just enough of the 2-4 Tbsp whipping cream until smooth and spreadable. Place 1 cake layer top side down on serving plate. Spread peach filling over layer and top with 2nd cake. Frost all sides. Carefully spoon peach preserves around top edge of cake, allow some to drizzle over edge. Cut peach slices in half lengthwise and place on top of cake.

Tortilla Soup

Have prepared:
2 cups grated cheddar cheese
3 avocados, diced
4 chicken breasts, cooked and cubed
1 bag of corn tortilla chips
3 lemons cut into wedges

Liquefy in Blender:
2 large tomatoes
1 onion
1 cup water

Pour into large pot and add 5 cups water, 6 chicken bouillon cubes, 2 tsp minced garlic, and chopped cilantro (amount determined by your taste). Cook until darkened to a brownish red.

To serve, have people assemble their own bowl of tortilla chips, grated cheddar cheese, cubed cooked chicken, and diced avocados. Pour soup in last and add a squeeze of lemon just before serving.

Applebee’s Chicken Salad

Dressing:
3 Tbsp honey                1/8 tsp sesame oil
1 tsp Dijon mustard        ¼ c mayonnaise
1 ½ Tbsp rice vinegar

Chicken Fingers:
1 egg                             ½ c flour
1 tsp salt                       1 boneless chicken breast
½ c milk                        ½ c corn flakes
½ tsp pepper

Beat egg and milk. Mix flour, corn flakes, salt, and pepper. Dip chicken in milk mix, then into corn flakes.

Salad:
3 c romaine lettuce       1 c Napa cabbage
1 green onion               ⅓ c rice noodles
1 c red cabbage           ½ c carrot, shredded
1 Tbsp sliced almonds
Serves 1.

Make more if you want anyone else to eat with you.