Recipe #4

Creamy Pesto Chicken and Bow Ties

3 cups bow tie pasta

1 lb. boneless chicken breasts,cubed

2 Tablespoons butter

1 can cream of chicken soup

1/2 cup pesto sauce

1/2 cup milk

Cook pasta according to package. Drain. In a large skillet, cook chicken in butter until browned. Add soup, pesto and milk. Bring to a boil. Cook over low heat 5 minutes. Stir in pasta and heat through.

Recipe of the Week #3

This is our favorite snack for camping or game night.

I have changed the recipe from the original slightly to my preference.

Muddy Buddy Chex Mix

1 box Rice Chex

1 cup milk chocolate chips

1 cup Peanut butter (creamy)

1 1/2 - 2 cups powdered sugar

1/4 cup margarine

1 teaspoon vanilla

Pour cereal into a large bowls, set aside. In a microwavable bowl add chocolate chips, butter, and peanut butter. Cook for 1 1/2 minutes. Stir until creamy, then add vanilla. Pour over cereal and gently mix until coated. Sprinkle powdered sugar on and gently mix until coated white.

Here it is again....

I took this first recipe off my page because I didn't like where I had it. I also thought the picture was too big. Since then I have had a few people ask about it, so.... here it is again.

Ground Beef Italiano

2 lbs. Ground Beef

4 T. butter
2 teas. salt

2 teas. sugar

1/2 teas. pepper

2 lg. garlic cloves, minced

Brown ground beef in butter, with the above.

Add 4- 8oz. cans tomatoe sauce

1 teas. oregano

1 bay leaf

Add and simmer 20 minutes.

Boil 1 pkg. angel hair pasta. (12 oz.)

Mix together:

6 green onions, sliced small

1- 8oz. cream cheese

1 pint sour cream

In buttered 9x13 inch pan, layer noodles, cream cheese mixture, sauce on top. Then sprinkle with cheese (3 cups monterey jack, colby mix.

Bake in 350 degree oven for 35-40 minutes.

Note; makes 2 9x13 pans. Freeze one for later.