Parmesan Orzo

Serves 2-3

Ingredients:

• 2/3 cup (4 oz) orzo
• 1 Tblsp butter
• 2 Tblsp cream or milk
• 1/4 cup shredded parmesan
• salt & pepper to taste

Instructions:

• Cook orzo according to directions.
• Drain and add butter.
• Stir butter into past until melted
• Add cream and parmesan.
• Add salt & pepper.
• Garnish with parsley, if desired.

Bacon & Feta Stuffed Chicken Breast

Serves 3-4; Keto-friendly

Sauce:
    1 tsp lemon juice
    2 cloves garlic (minced)
    1 1/2 tsp oregano
    1/4 tsp salt

    1/4 tsp pepper

Stuffed Chicken:
    3-4 small (8 oz) boneless chicken breasts
    3/4 cup (3 oz) crumbled feta (garlic & herb), divided
    4 slices cooked bacon, crumbled or chopped

Instructions:

    Preheat oven to 400 degrees
    Lightly grease a baking dish
    Butterfly the chicken breasts & place in baking dish
    fill each with feta & bacon
    close breasts
    Sprinkle remaining feta & bacon over top
    Cover with sauce and bake for 25 - 35 minutes

Serve with Parmesan Orzo and steamed vegetables if desired.

 Applesauce Spice Squares  --Jean McGee

1 cup sugar                                            2 cups flour                                             

1 egg                                                      2 tsp. soda

1/2 cup butter                                         1 tsp. vanilla 

3/4 tsp. cinnamon                                   1 1/2 cups applesauce 

 1/4 tsp. nutmeg                                      1 cup chopped pecans

 1/4 tsp. cloves                                        1 cup raisins

Cream sugar, butter, and egg together.  Add applesauce and vanilla.  Add dry ingredients and mix well. Add nuts and raisins last.  Pour into jelly roll cookie sheet.  Bake at 350 degrees for 25-30 minutes.

Brown Sugar Frosting

1 cup brown sugar

1/4 cup water

3 Tbsp. butter

Put in pan and cook until dissolved.  Remove from heat and add enough powdered sugar to make frosting consistency 

                                 CHERRY DELIGHT

Blend one 8 oz. Cream Cheese and 1/2 cup Powdered Sugar

Add 1 tsp. Vanilla

Prepare 2 pkgs. of  Dream Whip according to package instructions 

Blend with Cream Cheese mixture and pour into a Graham Cracker crust

Refrigerate

Wilma's Pancakes

2 Cups Flour

4 1/4 tsps. Baking Powder

1 tsp. Salt

1/2 Cup Sugar (1/4 is plenty)

2 Eggs

2 Cups Milk

3/4 stick of melted Butter

These are the best pancakes!!!

Macaroni & Cheese

2 Tblsp butter
2 Tblsp flour
1/2 tsp salt
1/8 tsp pepper
2 cups hot milk
1 1/2 cups diced cheddar cheese
8 oz elbow macaroni, cooked & rinsed
1/2 cup fine fresh bread crumbs

Into blender, put butter, flour, salt, pepper and hot milk. Cover and whip. As soon as blades reach full speed, blend for 40 seconds. After 20 seconds remove cover and gradually add cheese. Mix with macaroni and empty into a 2-qt baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. Let sit for a few minutes before serving.

Chicken Enchiladas

 From the kitchen of Jean McGee

4 chicken breasts, cooked and shredded or cubed
2 cups sour cream
2 cans cream of chicken soup
4 green onions, chopped
1/2 cup (1 4-oz can) chopped green chile
2 cups Monterey Jack cheese, grated
2 cups Longhorn or Cheddar cheese, grated
1 dozen flour tortillas

Combine the sour cream, soup, onion, chile, and Monterey Jack cheese. Measure out 2 cups and add to chicken. Fill tortillas with chicken mixture and roll up. Place in a 9x13 dish/pan. Spread remaining sour cream mixture on top of rolled tortillas and top with Longhorn or Cheddar cheese. Cover with tinfoil and bake at 350 degrees for 45 - 60 minutes.

Hint: Spray bottom of dish with oil and spread a small amount of sour cream mixture before adding rolled enchiladas. This will help prevent the bottom from overcooking. It also helps to place the dish on a cookie sheet while baking.