Peanut Butter Cups

2 c. powdered sugar                                           
2 c. graham cracker crumbs
1 c. melted butter
1 c. peanut butter  
1 pkg. chocolate chips                       

 Mix sugar cracker crumbs, butter and peanut butter. Drop into candy cups or smooth into 9x13 pan. Melt chips, spread on top, cool.                 - Tricia Munk 

Chicken of the Sea Chalupes

1 can tuna, drained

1 can cream of chicken soup

1 ½ cup sour cream

4 chopped green onions

1/8 cup chopped jalapeno peppers

Grated cheddar cheese

1 package flour tortilla shells 

Mix soup and sour cream together and divide into two bowls. In one bowl add onions, peppers, and tuna- mix. Spread a thin strip of the mixture with tuna in it onto each of the tortilla shells, topping with cheese. Roll shells “enchilada style” and place side by side in 9x13 pan. Spread mixture with just the sour cream and soup on the top and sprinkle more cheese over that. Bake at 350 for about 30 minutes. Serve with Mexican rice, salsa and sour cream.                       - Tricia Munk

Choir Cookies

1 c. softened butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. oatmeal
2 c. Rice Krispies
1 c. shredded coconut
1+ c. craisins
1+ c. walnuts, chopped
1+ c. white chocolate chips

Prehead oven to 350

Cream together butter, sugars, eggs and vanilla.  Add flour, soda, powder, and salt. Mix well, then stir in rest of ingredients.  Drop by spoonfuls onto baking sheet and flatten slightly.  Bake 10 - 13 min., until done.  Let cool slightly befor removing from pan.  (makes a grundle!)      - Tricia Munk

Chicken San Marco

Sauce:
3 Tbl. olive oil
2 lb. chicken, cut into 1-inch cubes
1 lg. onion, diced
1 c. julienned carrots
1 Tbl. finely choppped garlic
1 c. chicken broth
1 28oz. can Italian plum, or crushed tomatoes, with juice
2 tsp. Wondra flour

Vegies:
3 Tbl. olive oil
1 c. julienned green bell pepper
1 c. julienned red bell pepper
1 c. zucchini, halved and sliced into 1/4 in. slices (don't peel)
1 c. yellow squash, halved and sliced into 1/4 in. slices (don't peel)
3/4 c. coarsely chopped broccoli florets
3/4 tsp. salt
1/2 tsp. pepper
1 tsp. dried leaf oregano
1 tsp. dried rosemary

Pasta:
6 c. cooked fettuccine
1 Tbl. olive oil

Fresh grated Parmesan cheese for serving

For sauce heat olive oil and add chicken.  Saute until slightly browned on all sides and cooked through.  Add onions and carrots and saute for 2 min.  Add garlic and saute for 30 seconds, careful not to burn the garlic. Pour in chicken broth and stir, loosening the browned bits from the pot.  Add tomatoes, with juice and flour; lower heat to simmer.  Cover and simmer, stirring occasionally, about 10 min.

While sauce is cooking, saute vegies in oil over med. heat, until tender and crisp.  Add vegies to sauce and add seasonings.

Tosss the pasta with olive oil to prevent sticking, then add to sauce.  Mix and serve with Parmesan cheese.                                                                                                   - Tricia Munk

Zuppa Toscana

1 lb. cooked and drained Italian sausage
1 c. cooked, chopped bacon
4 c. water
2 14.5 oz. cans chicken broth
2 lg. potatoes, cubed
2 cloves crushed or finely chopped garlic
1 med. onion, chopped
2 c. kale, chopped
1 c. heavy cream
salt and pepper to taste

Combine water, broth, potatoes, garlic, and onion in a pot; simmer over med. heat until potatoes are tender.  Add sausage and bacon, and simmer for 10 more minutes.  Add kale and cream.  Season with salt and pepper, and continue to simmer until the soup is heated through.  (Do not boil)
                                                                                                               - Tricia Munk

Mexichili Casserole

½ lb hamburger                                                      
½ package Fritos corn chips
1 can chili                                                                  

1 ½ cup grated cheese

1 can enchilada sauce                                                

½ cup onion, chopped

1 cup sour cream

Brown hamburger with onions, salt, and pepper. Add chili, enchilada sauce, sour cream, ¾  of the cheese, ¾ of the chips. Cover and bake for 30 min. at 350. Remove top and add remaining cheese and chips during last 5 minutes. Serve with sour cream and hot sauce.                                                                        - Susan Baker

Funeral Potatoes

38 oz. pkg frozen, shredded hash browns

3 tablespoons butter, melted

1 can (10 1/2 oz.) cream of chicken soup

1 cup sour cream

1 cup milk

3 tablespoons finely chopped green onions

¾ cup shredded cheddar cheese

1 cup cornflake crumbs, mixed with  4 Tbs. melted butter
4 Tbs. parmesan cheese

Place potatoes into 9x13 pan. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Use a fork and poke mixture into potatoes. Cover top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees.     - Tricia Munk