Chocolate Malt Crispy Bars

4 cups malted milk balls ( I used two bags of Malteasers)
1 package large marshmallows
3 tablespoons butter
5 cups crisp rice cereal
1 cup malted milk powder
2 cups semisweet chocolate chips

Chop 1 cup malted milk balls, set aside. In a dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13x9 inch pan.

In a microwave safe bowl, melt chocolate chips, stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.

Side Note: Next time I try this recipe I may chop all of the malted milk balls and sprinkle the chopped balls on top.

Fluffy Apple Dip

1 package cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice
1 jar marshmallow creme
Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended. Fold in marshmallow creme. Serve with apple wedges.

Makes 2 cups.

Chicken Club Casserole

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup 2% milk
1 cup mayonnaise
4 medium tomatoes, chopped and seeded
3 cups fresh baby spinach, chopped
2 cups shredded, Colby-Monterey Jack cheese

Cook, pasta according to package directions. Meanwhile in a large bowl combine the chicken, soup, bacon, milk and mayonnaise. Stir in the tomatoes and spinach.

Drain pasta, stir into chicken mixture. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese.

Cover and freeze one casserole for up to three months. Cover and bake the remaining casserole at 375F for 35-40 minutes or until bubbly and cheese is melted.

To use frozen casserole: Thaw the casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375F for 60-70 minutes or until bubbly.

Ready for the oven.

Hot and Fresh from the Oven.

Ready to Eat!



Hot Spinach Dip

Got this recipe from a staff member. She made it for us one day for a meeting and it was so good I just had to ask for the recipe. Thanks Cathy for sharing. Its delicious and it came out great.

• 3 packages of cream cheese (box kind)
• 1/2 - 3/4 of a jar of alfredo sauce (plain or four cheese kind wok fine) - Classico size
• 2 packages of frozen chopped spinach - (block size) - defrost, strain, and dry on paper towels or cloth (the more liquid you get out the better)
• 1 red onion - finely chopped
• 1 red pepper - finely chopped
• Cheddar Cheese 1-2 cups ( your choice ... what you feel looks good on top)
• I usually use at least 6 good shots of each sauce, but it could be up to 10.
• Sometimes I blend it in, and take a taste of the dip to see if I think I need more.
• hot sauce
• worcestershire sauce

•  Mix the cream cheese and alfredo sauce (I use beaters or K.A mixer)
•  Add red pepper and onion
•  Add hot sauce and worceshire sauce
•  Add spinach, mix well (spinach will bunch, make sure to stir well)
• Mix it all together
• Place in baking pan
• Put cheese on top
• Sometimes I split it up into a few smaller dishes ... for easier distribution
• Place in oven at 375 - 425 ... for about 30-45 min.
• You can speed up the process if you want... just be careful if you raise the temp.

I split the recipe into two 8 inch cake pans. I baked it at 375F for 35 minutes and it came out perfectly.

Marzetti

1 pound ground beef
1 large onion, chopped
1/3 cup chopped green pepper
1 can condensed cream of mushroom soup, undiluted
1 can condensed tomato soup, undiluted
1 can tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup shredded  cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink, drain. Stir in the next nine ingredients. Spoon into a greased 3 quart baking dish, sprinkle with cheese.

Cover and bake at 350F for 45 minutes or until heated through.

Nutritional Information: 1 cup equals 473 calories, 10 grams fat, 48 grams carbohydrates, 5 grams fiber

Creamy Shells and Chicken

1/2 pound boneless skinless chicken breast cut into 1 inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 tablespoons butter, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 1/3 cups water
1/2 cup milk
1 package creamy garlic shells
Shredded Parmesan cheese

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken over medium heat in 1 tablespoon oil and 1 tablespoon butter for 4-5 minutes or until no longer pink. Remove and keep warm.

In the same skillet, saute onion and peppers in remaining oil and butter until crisp-tender. Stir in the water, milk and shells. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender, stirring occasionally. Add the chicken; cook 2-3 minutes longer or until heated through. Sprinkle with cheese.

Fruit and Nut Salad

4 medium firm bananas, sliced
1 medium green apple, chopped
1 medium red apple, chopped
1/2 cup miniature marshmallows
1/2 cup dried cranberries
1 carton frozen whipped topping, thawed
1/2 cup dry roasted peanuts, coarsely chopped, divided

In a large bowl, gently stir the bananas, apples, marshmallows, cranberries, and whipped topping. Fold in 1/4 cup peanuts. Refrigerate until serving. Sprinkle with remaining peanuts just before serving.



Nutritional Information: 3/4 cup equals 208 calories, 8 grams fat, 31 grams carbohydrates, 3 grams fiber