Garlic Pesto Chicken with Tomato Cream Penne

Chicken marinade:
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts or 6 chicken tenders
Cut chicken into one inch strips. Place chicken in large ziplock bag. Pour lawrys marinade and pesto over chicken. Marinate over night.

8 ounces  penne pasta

Sauce:
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half

Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta and chicken in. Serve with fresh ground parmesan cheese.                            - Tricia

Ranch Chicken

3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 pkg. ranch salad dressing mix
Boneless, skinless, chicken breasts or tenders
1/2 c. butter, melted

Combine cornflakes, Par. cheese, and dressing mix.  Dip chicken into melted butter and then roll in cornflake mixture to coat.  Place chicken in greased baking dish.  Bake, uncovered for 45 minutes @ 350 or until chicken juices run clear.                              - Tricia

Beef Macaroni Skillet

1 lb. ground beef
1 Tbl. worchestershire sauce
1/8 tsp. pepper
1 med. onion, chopped
1 Tbl. vinegar
1 tsp. dry mustard or 1 Tbl. reg. mustard
3 c. tomato juice
1 tsp. salt
1 c. uncooked elbow macaroni noodles

Brown beef and onion in frying pan.  Drain fat.  Add remaining ingredients and cook covered, stirring occasionally, until macaroni is done, about 20 minutes.        - Tricia

Apple Crisp with Oatmeal

4 c. sliced apples
1 Tbl. lemon juice
1/3 c. flour
1 c. oatmeal
3/4 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/3 c. melted butter

Placed apples in greased 8 inch square pan.  Sprinkle with lemon juice.  Combine rest of ingredients until crumbly and sprinkle on top of apples.  Bake @ 375 for 30 min.     - Norma Peterson Haynie

Porcupine Balls

1 lb. hamburger
1/2 c. rice
grate 1/2 onion
some chopped green pepper

Mix into small balls.

Sauce:
2 cans tomato soup
1 can water
2 tsp. worcestershire sauce
1 tsp. chili pepper.

Mix together and pour over balls. bake covered @350 for 1 hr.  Serve with Parmesan cheese sprinkled on top.          -  LouAnn Peterson Gilliat

Top Me Twice Cake

2 c. flour
2 c. sugar
2 eggs
1 tsp. baking soda
1 1/2 c. crushed pineapple (drained)
1 tsp. vanilla

Mix together in bowl and pour into 9 x 13 greased pan.

1/2 c. brown sugar
1/2 c. chopped nuts
1/2 c. coconut

Mix together and sprinkle over the cake batter layer.  Bake 40 - 45 min. @ 350

1/2 c. butter
1/2 c. canned milk or light cream
1/2 c. brown sugar (packed)
1/2 tsp. vanilla

Cook until thickened and pour over baked cake while still warm.            - Tricia

Chocolate Mint Thumbprints

1 c. butter, softened
1 c. powdered sugar
1 1/2 tsp. peppermint extract
2 egg yolks
16 drops green food color
2 1/4 c. flour
1/2 tsp baking powder
1/4 tsp. salt
3/4 c. dark chocolate chips
3 Tbl. whipping cream
3 Tbl. butter
18 Andee's style mints, cut in half diagonnally

Beat 1 c. butter and powdered sugar until light and fluffy.  Beat in extract, eggs, and food coloring until blended.  Beat in flour, b. pow. and salt.  Shape dough into 1 inch balls; place 2 inches apart on cookie sheet.  Using end of handle of wooden spoon, press a deep well into center of each cookie.  Bake 10 - 12 min. @ 350 or until set.  Reshape wells with end of handle .  Cool 2 minutes; remove from cookie sheet  and cool completely.  In microwavable bowl, microwave choc. chips, cream and 3 Tbl. butter on high 1 min., stirring frequently, until chocolate is melted and mixture is smooth.  Fill each well with about 1 tsp. chocolate; garnish with candy piece, stuck in at angle.  Let sit about 1 hour until chocolate is set.                    - Tricia