Shannon's Cookbook

I found this recipe in an ad in Cooking Light magazine. It is actually from Hellman's mayo. This my variation of it. about 3 cups diced cooked chicken breast (I pan fried it in butter and a little garlic powder til just golden brown) 1/3 cup hot sauce 1 cup mayo 1 cup shredded cheese (I used sharp cheddar) splash fresh lemon juice 1/4 cup crumbled blue cheese Preheat oven to 375°. In a medium bowl, toss chicken with hot sauce. Stir in remaining ingredients except blue cheese. Turn into a 1 1/2 quart shallow baking dish; sprinkle with bleu cheese. Bake 20 minutes or til hot and bubbling. Let rest a few minutes before serving. I served it with celery and additional hot sauce.

These cookies were good, but really were not worth all the work. My sister Robin sent me this recipe. 1 (19.5 oz.) box brownie mix 1/4 cup butter, melted 4 oz. cream cheese, softened 1 egg 1 cup powdered sugar 1 cup creamy peanut butter 1/2 (16 oz.) can chocolate fudge frosting Preheat oven to 350°. In a medium bowl, beat brownie mix, butter, cream cheese and egg til well blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; form each drop into a ball. In a small bowl, mix powdered sugar and peanut butter with a spoon til mixture forms a ball. With hands, roll teaspoons of peanut butter mixture into 24 balls. Lightly press 1 ball into center of brownie balls. Bake 10-14 minutes or til edges are set. Cool on pan at least 30 minutes. Frost cooled cookies.

I saved this recipe from Rachael Ray's newsletter months ago, and finally had everything I needed to make it on hand. It was so simple and tasty! olive oil 2 thick cut pork loin chops, trimmed and chopped 1 onion, chopped 1 link smoked sausage, sliced 2 cloves fresh garlic 1 smoked ham hock 1/2 cup dried black beans 2 dried bay leaves salt and pepper to taste hot cooked white rice for serving pickled jalapeño chile slices for serving In a large Dutch oven, heat a little olive oil over medium high heat. Add the pork and cook til golden brown. Stir in onion and cook another 5 minutes or so. Stir in sausage and garlic and cook another few minutes. Add remaining ingredients (except rice and chiles) and add water just to cover. Bring to a boil; cover and reduce heat to medium low. Simmer 2 hours or til beans are tender, stirring occasionally. Taste and adjust seasoning as desired. Remove bay leaves. Serve with rice and topped with chiles. (I also whipped up so

When my parents came last weekend, my mom brought the stuff to make this casserole. I am generally not very fond of cream of mushroom soup, so I wasn't sure how this would turn out. Well, I loved it! Perhaps it was my mom's variations that were made to it. 1 small (10 3/4 oz) can cream of chicken soup 1 small (10 3/4 oz) can cheddar cheese soup 1 small (10 3/4 oz) can cream of mushroom soup 1 (10 oz) can diced tomatoes with green chiles 1 lb boneless skinless chicken breast, diced and cooked (we pan fried it in a bit of oil) 1 (11 1/2 oz) package flour tortillas 2 cups shredded Mexican blend cheese 1 small can sliced black olives Preheat oven to 350°. Spray a 13x9" pan with cooking spray. Set aside. In a large bowl, stir together soup and tomatoes. Stir in chicken. Layer tortillas, chicken mixture and half of the cheese in the pan, beginning and ending with tortillas. Sprinkle remaining cheese over the top and bake 30 minutes or til hot and bubbli

As requested, I got this recipe from Tory's (my BIL's) sisters Bunny and Dell. Sorry, no ingredient amounts were listed. Add everything to your taste! You will need either a huge skillet or two pans to cook all this. couple pounds thick pork chops couple onions, thinly sliced Coating: season salt, cayenne pepper, paprika, garlic powder, flour Add seasonings and flour to a large ziploc bag and coat the meat well.  Pan fry chops in hot vegetable oil on each side til nicely brown. Reserve some remaining seasoned flour to make gravy. Drain out most of the oil, leaving some to brown onions and hopefully lots of brown bits that fell off the pork. Add onions. After they cook for a minute or two, add the meat back to the pan with about 2 cups of water; let simmer 30-45 minutes on low, or til pork is fork tender. To the reserved flour, add some of the water from the pan to it to make a thick paste and add as much or as little to the pan as you want to make the gra

This is one of the desserts Robin made while I was out there visiting. We had to make two batches, it was SO good. I believe it is from the rice krispie box. I thought it tasted better after coming to room temperature before eating. If you can wait that long. 3 cups crispy rice cereal 7 whole graham crackers 2 1/2 cups miniature marshmallows 1 (12 oz) package semi sweet chocolate chips 2/3 cup light corn syrup 3 T butter 1/2 cup creamy or crunchy peanut butter (we used creamy) Coat a 13x9" microwave safe dish with cooking spray. Place 6 graham crackers in a single layer in the bottom of the dish. Break remaining piece to fit. Sprinkle with marshmallows in an even layer. Microwave on HIGH 1 minute or til marshmallows are puffy. Remove from microwave and cool completely. In a large microwave safe mixing bowl, combine chips, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or til chocolate begins to melt. Stir in peanut butter. Add cereal, mixing

When my sister Robin and I saw this on Food Network, we knew we had to make this for Thanksgiving. We made not one, but TWO of them. They were a big hit. Cake 1 (18 1/4 oz) package yellow cake mix 1 egg 1/2 cup (8 T) butter, melted Filling 1 (8 oz) package cream cheese, softened 1 (15 oz) can pumpkin 3 eggs 1 t vanilla 1/2 cup (8 T) butter, melted 1 (16 oz) box powdered sugar 1 t cinnamon 1/8 t nutmeg Preheat oven to 350°. Spray or grease a 13 x 9" baking pan. In a large bowl, combine cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of the prepared pan. Set aside. To make the filling: In a large bowl, beat cream cheese and pumpkin til smooth. Add eggs, vanilla, and butter, and beat together. Next, add powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes, or til just set. DO NOT overbake. Here it is served with pumpkin ice cream:

Posted by request, for Phil. 1 lb. Italian sausage, removed from casing 1 onion, minced 2 cloves garlic, minced 2 large (15 oz) cans chicken broth 1 small (14.5 oz) can diced tomatoes 2 large potatoes, peeled and diced 6 oz fresh baby spinach 1 cup heavy cream Brown sausage on medium heat in a large pot. Drain. Return to pot and add onion. Saute for about five minutes. Add garlic and sauté about one minute more. Add broth, tomatoes and potatoes to pot; cover and cook til potatoes are tender, 15-20 minutes. Stir in spinach and half and half. Simmer til spinach wilts, about 5 minutes. Add salt and pepper to taste.