Chicken Salad Sandwiches

shared by Dara P.
Ingredients:
2 large tins of canned chicken (great value brand)
3/4 c miracle whip
1/2 cup quartered grapes
1/4 c finely chopped apples ( I used jonagold; very crisp and sweet!)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp onion powder

Note: This has a great flavor and it wonderful on Sara Lee thin buns!!!

Doctored Devil's Food Cake

shared by Dara P.
Ingredients:
box of devils food cake mix
4 eggs
1 small box of chocolate pudding
1/2 c warm water
1 cup sour cream
1/2 c oil
1 1/2 c chocolate chips

Directions:
1. Mix all but the chocolate chips in a bowl, batter will be thick
2. Fold in chocolate chips at the end.
3. Pour into greased 9x13 baking pan.
4. Bake in a 350 oven for 40 minutes or until done.
Note: This will be rich, moist and delicious! I put coconut pecan frosting on it but I don't think it needs frosting at all!!

Cucumber Sandwiches

shared by Patty H. (One of my favorite summer sandwiches is a cucumber sandwich. It can be simple with just cream cheese, chopped cucumbers, a little salt and a lot of dill; or, you can try this fancier version which was shared with me by a fellow teacher a long time ago.)
Ingredients:
6 oz. soft cream cheese
2 T. mayonnaise
1/2 tsp. salt
dash of pepper
1/2 tsp. dill weed (or amount to taste)
2 1/2 cups finely chopped cucumbers (seeds removed)
4 green onions, finely chopped

Directions:
1. Mix all ingredients.
2. Spread on buttered bread
3. Sprinkle with paprika.

Easy Ground Beef Fajitas

shared by Patty H. (This was easy and tasty.)
Ingredients:
1 lb. lean ground beef
1 large onion, cut lengthwise into long, thin slices
1 green or red bell pepper, cut lengthwise into thin strips
1 cup mild prepared salsa
½ - 1 tsp. chili powder, depending on taste
8 medium flour tortillas (I used Mama Lupe’s Authentic Four Tortillas, Soft Taco Size, 20 count. They contain no cholesterol and 0 trans fat)
chopped tomatoes (optional)
chopped green onion (optional)
sour cream (optional)
Instructions:
1. In large nonstick skillet, brown ground beef; when pink is gone, remove to a plate with a paper towel and drain any grease
2. In the same skillet, add a little olive oil and cook onion and bell pepper over medium heat until tender.
3. Add cooked ground beef back to the skillet
4. Stir in salsa and chili powder. Reduce heat to low; cook 5 minutes, stirring occasionally until warmed through
5. Place a generous scoop of filling mixture in the center of the tortilla. Fold up bottom edge first and then roll sides in tightly, leaving top open.
6. Serve tortillas with choice of toppings, if desired.
Makes 8
Note: to warm tortillas in the microwave, place 4 -5 tortillas between two slightly dampened paper towels. Microwave on High for 30-40 seconds or until warm. Be careful not to overcook.

Low Supplies Casserole Surprise

shared by Dara P. (hadn't been to the grocery store in a while so came up with this from what was on the pantry shelf)

Ingredients:
1 box cornbread stuffing mix
1 container of Philadelphia cooking cream
1 can cream of chicken soup
2 c milk
1 can green beans
2 c cooked cubed chicken.
1 tsp onion powder
1 bag of cheddar cheese balls (mine were from Schwans)

Directions:
1. Mix all ingredients except the cheese balls in a large bowl.
2. Spray a 9 x 13 in. baking pan with cooking spray.
3. Pour mixture in and top with cheese balls.
4. Bake 350 for 1 hour or until bubbly

Cheddar Cornmeal Muffins

shared by Patty H. (This has a hint of cornmeal but is more like a muffin.)
Ingredients:
1 1/2 cups unsifted all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1 pinch cayenne pepper (or could use chili powder or paprika)
1/4 cup butter or margarine, melted
1 1/4 cups coarsely grated sharp cheddar cheese (or pepper jack or cheese of your choice)
Directions:
1. Heat oven to 425 degrees.
2. Grease 12 muffin cups (or line with paper baking cups)
3. Blend flour, cornmeal, baking powder, salt, and cayenne.
4. Beat egg with milk and butter. Add to dry ingredients. Stir until thoroughly moistened.
5. Stir in 1 cup of the cheese and spoon into muffin cups.
6. Sprinkle 1 tsp of cheese over each muffin.
7. Bake 15 to 20 minutes.
8. Serve hot with butter or freeze and reheat right before serving.

Italian Cheese Bread

shared by Patty H.
Ingredients:
Bread:
2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)
1 tablespoon vegetable oil
Topping:
1/4 cup prepared Italian salad dressing* (can also substitute Ranch dressing for a different taste)
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
dash pepper (note: I used 3/4 tsp. Italian Seasoning instead of garlic, oregano & thyme)
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese
Instructions:
1.In a bowl, combine the first four ingredients.
2.Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.
3.Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)
4.Punch the dough down; place on a greased 16" pizza pan and pat into a 16" circle. Brush with salad dressing, using a spoon to spread it around.
5.Combine the seasonings; sprinkle over top. Sprinkle with cheeses.
6.For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you're in a hurry, just skip this rise. (The bread will rise while it bakes, too.)
7.Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown. (cook on rack near bottom to ensure crust fully bakes)
8.Slice into 12 slices. Serve warm.