2 cups Original Bisquick® mix
1/3 cup very hot water
3/4 cup spinach dip
1 cup chopped cooked chicken
1 medium tomato, seeded and chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese (6 oz)

1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. In medium bowl, stir Bisquick mix, hot water and 1/4 cup of the spinach dip with fork until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.
3. Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted.

1 1/2 pounds ground chicken
1/2 cup shredded green cabbage
1/3 cup chopped green onion (4 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 small red bell pepper, finely chopped (1/2 cup)
1 egg white
1 package (10 ounces) round wonton skins
2 cups chicken broth
4 teaspoons soy sauce

1. Mix all ingredients except wonton skins, broth and soy sauce.
2. Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
3. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

1. Heat oven to 350ºF.
2. Cook and drain pasta as directed on package.
3. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole.
4. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Fettuccine and Spinach Bake

1 package (12 oz) uncooked fettuccine
2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1/2 teaspoon salt
1 can (14.5 oz) stewed tomatos, undrained
1 can (14.5 oz) diced tomatos with italian herbs, undrained
1 bag (1 lb) Green giant frozen cut leaf spinach, thawed & squeezed to drain
1 cup whipping cream
1 cup shredded swiss cheese

- Heat oven to 400 – cook and drain fettuccini
- meanwhile, in 10 inch skillet, melt butter over medium heat. add onions, cook 3-4 minutes stirring frequentl, until tender. stir in garlic, salt, and both cans of tomatos. cook 5 minutes, stirring occasionally, until tomatos are heated.
- in ungreased 13×9 glass baking dish, spread half of the fettuccinni. Layer with all of the spinach and half of the tomato mixture. Repeat with layers of remaining fettuccini & tomato mixture.
-pour cream over top & sprinkle evenly with cheese.
-Bake uncovered 20-25 minutes until thouroughly heated & cheese is melted.

Ingredients:

4 large boneless chicken breast halves
½ tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
2 Tbsp. butter
juice of ½ lemon
3 Tbsp. green onions (regular onions work fine)
2 Tbsp. brandy or cognac
3 Tbsp. chopped parsley
2 tsp. dijon mustard (I use Goulden’s spicy mustard)
¼ cup chicken broth

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over-cooked and dry. Transfer to warm serving platter.

Add green onion, lemon juice, brandy, parsley, and mustard to pan. Cook 15 seconds, whisking constantly.

Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

Pour sauce over chicken. Serve immediately.

Makes 4 servings.

Ok…here is one of my holiday favorites! I used to make them with my grandpa every year. My family has a lot of german in it, so I have a bunch of German recipes.

German Candy (Anise Cookies)
mix together:
2 eggs
1 cup sugar
2 1/4 cups flour
Have anise seeds spread out on the bottom of two large cookie sheets

After all ingredients are mixed well, roll out and cut into diamond shaped pieces. Place diamonds on cookie sheets, pressing slightly down so that the anise seeds stick to the bottom of cookies.  Let sit 6 hours or over night.
Cook 350 degrees for 10-12 minutes.

TACO SOUP….this is SERIOUSLY YUMMY STUFF.

1 lb. of hamburger
1/2 cup chopped onion
1 can diced tomatoes (I prefer the ones with the little pimentos in them but it does make it a lot hotter)
1 can chile beans
1 cup of frozen corn
1 can of wateer

Serve with corn chips, sour cream, and shredded cheese

Directions:

Brown the hamburger with the onion.    (I always rinse the hamburger with hot water when it’s done…I hate grease)
THen, simply dump everything else into a crock pot or a pot on the oven to heat until slightly boiling and serve.   It’s even better the next day as leftovers.

Pepper Steak

Brown strips of meat in margarine.  Take out meat and cut up onion and strips of peppers.  Add 1 cup of tomatoes broken up.  Add bouillon cube.  Return meat to pan, simmer for 40 min..Mix in soy sauce, water, cornstarch, salt, sugar…Serve over noodles, rice or mashed potatoes.

1 can cream of chicken soup
1/2 cup water
3 tbsp. grated parmesan cheese
1 tbsp lemon juice
1/2 tsp dried basil leaves, crushed
1/8 tsp of each; garlic powder and pepper
1 bag (16 oz) frozen veggie combo
4 cups hot cooked spaghetti

1. In skillet, mix soup, water, cheese, lemon juice, basil, garlic powder, pepper and veggies over medium heat, heat to a boil.
2. Cover and cook over low heat 5 min or until veggies are tender, stirring occasionally.  Toss with spaghetti…Serves 4

Buckeyes (chocolate peanut butter balls)

Ingredients:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening

Directions:
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.