Mini Meat Loaves

Doug Kilgore, Norway

1 6-Ounce package of stuffing mix

1 Cup water

2 Tablespoons barbecue sauce

1 Pound ground beef

1 Cup shredded cheddar cheese

Preheat oven to 375 degrees.  Combine stuffing mix, water and barbecue sauce.  Mix in the beef until well mixed.  Put about 1/3 cup of mixture into 12 ungreased muffin cups.  Bake uncovered for 18 to 22 minutes or until beef is cooked through.  Sprinkle cheddar cheese on top and bake an additional 2 to 4 minutes or until cheese is melted.  Serve with additional barbecue sauce if desired.

Dutch Oven Chicken and Bows

Sharon Bouchard, Norway

1 16 ounce package bow tie pasta

2 Pounds boneless, skinless chicken breasts, cut into strips

1 Cup chopped sweet red pepper

1/2 Cup butter or margarine, cubed

2 Cans condensed cream of chicken soup

2 Cups frozen peas

1 1/2 cups milk

1 Teaspoons garlic powder

1/2 Teaspoon salt

1/4 Teaspoon pepper

2/3 Cup grated Parmesan cheese

Cook pasta according to package directions, drain and set aside.  In a Dutch oven or large pot, melt butter and cook chicken and red peppers for 5 minutes or until the chicken is no longer pink.  Stir in soup, peas, milk, garlic powder, salt and pepper.  Bring to a boil, then reduce heat and simmer uncovered for 2 minutes.  Stir in cheese and add bow ties.  Mix until pasta is covered.

Toffee Bark

Sharon Bouchard, Norway

40 Saltine crackers

1  Cup butter

3/4 Cup sugar

3/4 Cup creamy peanut butter

2 Cups semi-sweet chocolate chips

1 Cup toffee chips

Put saltines in a foil covered cookie sheet covering the bottom.  Break crackers for the ends if necessary.  In a heavy sauce pan, melt the butter, then stir in the sugar.  Bring to a boil, and cook, stirring for 2 minutes or until sugar dissolves.   Pour over the crackers and bake at 350 degrees for 8 minutes or until bubbly.  Immediately sprinkle with chocolate chips.  Let set for a few minutes until chocolate chips start to melt then spread over crackers with a knife.  Sprinkle the top with toffee chips and let cool completely.  Break apart to eat.

Kids in the Kitchen

Easy Peanut Butter Pie

Doug Kilgore, Norway

3/4 Cup peanut butter

4 Ounces cream cheese, softened

1 Cup powder sugar

8 Ounces whipped topping, thawed

1 Graham cracker crust

Beat peanut butter, cream cheese and powder sugar until nice and smooth.  Fold in whipped topping until well blended.  Pour into graham cracker crust .  Can sprinkle top with chopped peanuts or chocolate chips.  Chill until well set.  Also good topped with whipped cream.

Calling all Cooks!  We would love to share your favorite recipes.  Please submit to sharonbouchard52@gmail.com or call 515-2519.