Tami Cox's Chicken Pasta Salad

Mix and refrigerate overnight:

1 box (12 oz) farfalle pasta, cooked, rinsed and drained (pasta should be a little under-cooked)
6 cups cooked cubed chicken breast
1/2 bunch green onions, chopped
1 bottle (16 oz) coleslaw dressing
2 cups mayonnaise

The next day add:

1 big can pineapple tidbits, drained
4-5 apples, unpeeled and chopped
1 lb grapes, halved
1/2 cup slivered almonds, toasted
1 cup chopped celery

Mix and refrigerate until serving.

Yield: a big batch

Pumpkin Pancakes

Good Housekeeping, October 2014

In a large bowl, whisk:

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt

In small bowl whisk:

1 cup whole milk
1/2 cup pumpkin puree
3 tablespoons brown sugar
2 large eggs
2 tablespoons vegetable oil

Stir the pumpkin mixture into flour mixture until almost smooth.

Lightly grease 12-inch nonstick skillet; heat on medium heat until hot. In batches, scoop batter by 1/4 cupfuls into skillet, spreading to 3 1/2 inch each. Cook 2-3 minutes or until bubbly and edges are dry. Tirn; cook 2 minutes or until golden.

Drizzle with syrup.

Create "ghosts" with whipped topping and chocolate chips "eyes".

Serves 4

Berry Cobbler Cake

Quick and Easy Dump Cakes and More...
Author Cathy Mitchell

Walmart is selling this great cookbook.

I did not have raspberries so I used fresh strawberries, halved instead.

2 cups (1 pint) fresh or frozen berries (blueberries, blackberries and/or raspberries)
1 package (9 oz) yellow cake mix
1 teaspoon cinnamon
1 egg
1 cup water, divided
1/4 cup sugar
1 tablespoon cornstarch

Preheat oven to 375 F. Spray 9-inch square baking pan with nonstick cooking spray.

Spread berries in prepared pan. Combine cake mix and cinnamon in large bowl. Add egg and 1/4 cup water; stir until well blended. Spread batter over berries.

Combine sugar and cornstarch in same bowl. Stir in remaining 3/4 cup water until sugar mixture dissolves; pour over cake batter. Do not stir.

Bake 40 to 45 minutes or until lightly browned. Cool at least 15 minutes before serving. Serve warm or at room temperature.

Makes 6 servings

Carrot Brownies

I found this recipe in an old Pueblo Cookbook in New Mexico. I had it for over a year until I decided to give it a try.

Very good warm topped with vanilla ice cream.

1 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
11/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped nuts

Cream the butter, sugar and vanilla. Add the eggs one at a time beating well after each addition. Mix the dry ingredients in another bowl and then incorporate to the creamed mixture.

Pour in a buttered and floured 13 x 9-inch baking pan and bake at a preheated 350 F oven for 30-40 minutes or until a toothpick comes out clean.

Irresistible Brownies

Prevention magazine

www.prevention.com

1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder, sifted if lumpy
1/4 teaspoon baking powder
1/8 teaspoon salt
2/3 cup dark brown sugar
1 egg
1 large egg white
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1 cup chopped walnuts

Heat oven to 350 F. Coat 8 x 8 or 9 x 9-inch baking pan with coking spray (I buttered and floured).

Combine flour, cocoa, baking powder and salt in a large bowl.

Put sugar, oil, egg and egg white and vanilla extract in a small bowl. Whisk until smooth. Pour into flour mixture and stir until blended. Stir in chocolate chips and walnuts (batter will be stiff).

Spread batter in prepared pan. Put in oven and bake 20-22 minutes or until firm at edges and wooden pick inserted off center comes out with a few moist crumbs. Place crumbs on rack and let cool completely. To serve, cut into 8 bars.

Pioneer Woman Chicken Spaghetti

The Pioneer Woman

www.thepioneerwoman.com

I made a couple of changes to this recipe.

3 cups spaghetti broken into 2 1/2 inch pieces, cook in salted water and drained (pasta has to be a little under-cooked).

2-3 cups cooked shredded chicken
2 cans (10 3/4 oz) cream of mushrooms, undiluted
2 cups low-sodium chicken broth
1/3 cup chopped yellow onions
1/3 cup chopped red bell pepper
1 tablespoon Canola oil
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 1/2 cups shredded Cheddar cheese

Extra 3/4-1 cup shredded Cheddar cheese

Saute onion and bell pepper in the hot oil. Once the vegetables are tender, remove from the skillet and mix with the remaining ingredients except the extra cheese.

Place the pasta mixture in a greased 13 x 9 baking pan. Sprinkle with the extra cheese.

Bake in a preheated 350 F oven for 35 minutes. Remove from the oven and serve immediately.

Chocolate Mug Cake

Mix in a big mug:

3 tablespoons sugar
3 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch salt
1/2 teaspoon vanilla extract
1 tablespoon semisweet chocolate chips

Microwave for 90 seconds. let it set for 2 minutes, Top with ice cream or whipped cream.

Makes 1 cake mug