Chicken or Pork Catchatory

4-6 Chicken Breast or Boneless Pork Chops
1-2 Onions, sliced into thin wedges
1-2 Bell Peppers, sliced
1 Lg can concentrated crushed tomatoes
1/2 tomato can of water
Salt & Pepper to taste
Olive Oil

Add a splash of Olive Oil to pan or Crock-Pot, then add in chicken breast/pork. Place Onion and Peppers on top on meat and add tomatoes & 1/2 can water. Add salt & pepper and simmer over low/med heat for 30 minutes, if using Crock-Pot place lid on and let cook for about 4 hours. Check after a while and adjust spices if desired and continue cooking until meat is cooked through. Serve with Pasta or Rice.

Chili

1lb ground beef
1 onion, chopped
1-2 stalks celery, chopped (optional)
1 green pepper, chopped
2 cans red beans (I like them b/c they are a little smaller than kidney beans and don't get that meal-y bean taste)
2 lg cans concentrated crushed
tomatoes1 can tomato paste (Optional)
Chili powder
Cayenne pepper powder
Crushed red pepper flakes
Salt & Black pepper to taste.

Brown beef in stockpot and drain out excess fat. Add onion & pepper & celery if using. Cook on med just a few minutes, add tomatoes and seasonings. Cook until hot, then add beans, salt & pepper. Continue tasting and simmering until desired taste/thickness is reached. I love a Mexican/taco cheese mix on top when serving!
**Can also be put in crock-pot once all ingredients are added to finish cooking**

Macaroni & Cheese

The recipe we grew up on - so simple, yet to good!

1/4 c. Butter
1/4 c. Flour
1/4 t. Salt
3 c. Milk
1 t. Dijon Mustard
Black pepper to taste
8 oz (2 1/4 c.) Grated Cheddar Cheese (I use a mild Vermont Cheddar)
8 oz (2 c.) Elbow Macaroni

Begin cooking macaroni. As that is cooking, melt butter in lg saucepan. Blend in flour & salt, stirring constantly; cook until sauce is thickened. Add all but 1/4 c. shredded cheese, Dijon mustard, black pepper, and stir until melted. Add drained macaroni to cheese sauce and mix well. Turn mixture into a 2 qt baking dish and top with remaining shredded cheese. Bake in 375 degree oven for 15 minutes, or until bubbly and lightly browned.

Sweet Popcorn Balls with Dried Fruit

12 cups popped popcorn
3 cups mixed dried fruit such as golden raisins, cherries, and chopped apricots
1 ¼ cups granulated sugar
¾ cup brown sugar
1 cup corn syrup
½ cup water

1. Toss popcorn and mixed dried fruit together in a large, lightly oiled, heatproof bowl.
2. Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside. Bring sugars, corn syrup, and the water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.
3. Reduce heat to medium and cook until mixture reaches 260°F. Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
4. With well-oiled hands, form 3-inch balls, place on pans, and cool completely. Store in an airtight container.

~~~For Sweet Popcorn Munchies, follow the above directions, spreading popcorn and dried fruit mixture on waxpaper-lined baking sheets. Bring sugar temp up to 27o degrees and drizzle over popcorn. Stir with fork to coat popcorn. Let cool and when hardened, break into bite-sized pieces. Store in airtight container. ~~~

Roast Chicken with Artichokes and Tomatoes

1 Can Whole Tomatoes, cut or diced tomatoes
1 Can Artichokes, drained
2 Cloves of Garlic, Minced
1 Tbs Balsamic Vinegar
2 Tbs Butter, softened
1/2 tsp Oregano
1/4 tsp Black pepper
4-6 Fresh Chicken breasts

Blend butter, oregano & black pepper. Set aside.

Mix artichokes, tomatoes, garlic, and vinegar in bottom of pan. Place Chicken breast on top of tomato/artichoke blend, then top with butter mixture.

Bake uncovered at 350 degrees until juice runs clear and chicken is cooked, about 35-40 minutes.

**For freezing**
Place in freezer/oven safe dish. Remove dish from freezer and thaw in refrigerator for 24-36 hours. Follow baking instructions above.

~~~Serve with: Cheddar Twice Baked Potaotes
Egg noodles
Fresh Bread!

Magic Cookie Bars

Servings:Makes 2 to 3 dozen bars

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions:
Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Notes:Recipe Variations: Substitute chocolate chips or nuts with: candy coated pieces, dried cranberries, raisins, mini marshmallows, butterscotch chips, Heath chips....let your imagination go wild!!!

Stuffed Chicken Breast Florentine

Servings: 2

2 Fresh Chicken Breasts
4 Rounds of Provolone Cheese
1 Bunch Fresh Spinach
Seasoned Breadcrumbs
Milk

Take fresh chicken breasts and pound them out to equal thickness. Make horizontal slit to create a pocket inside the breast. Thoroughly wash and drain spinach. Open pocket to chicken breast, line with 1 round provolone, then stuff with handful of spinach. Repeat and secure with toothpicks or butcher's string. Take stuffed breast and dip in shallow bowl of milk just to coat (You could also use egg wash, but I don't like eggs so I use milk!), then roll in breadcrumbs. Lay onto a glass baking dish that has been coated with a bit of olive oil. This can now be covered and set in the refrigerator for baking later, or place in 350 degree oven for approx 30-40 minutes or until internal temp reaches 180 degrees. In the last 10 minutes of baking, add cheese of your choice on top of breast to melt (I like a Parm/Asiago/Romano blend myself!). Serve with mashed potatoes & rest of spinach - steamed - for a complete meal!

Hints: The stuffed breasts can also be frozen once they are prepared - simply place in a covered freezer-to-oven safe dish. Place from freezer to refrigerator 12-24 hours before desired cooking time.