Tortellini Soup

Wanton Soup

Buffalo Chicken Salad

Macaroni Tomato Pasta

INGREDIENTS

	Diced Onion
	Mushrooms
	Butter
	Italian Sausage
	Diced Tomatoes
	Tomato Sauce
	Tomato Paste (Optional)
	Parsley
	Garlic Powder
1	c. Water
1	Beef Bouillon Cube
	Salt & Black Pepper
	Sugar
	Macaroni Pasta

INSTRUCTIONS

1.	Sauté butter, onions, and mushrooms. Add Italian sausage and cook thoroughly.
2.	Add diced tomatoes and tomato sauce. Add tomato paste and 1 can of water.
3.	Add parsley, garlic powder, beef bouillon cube, water, salt, pepper, and sugar.
4.	Simmer until sauce is reduced.
5.	Boil macaroni pasta until cooked. Drain well. Add pasta to sauce. Serve. Original Recipe: http://allrecipes.com/PersonalRecipe/62689429/Macaroni-Tomato-Pasta/Detail.aspx

Pasta Bake

INGREDIENTS

	1 lb Penne Rigate Noodles
	1 lb Italian Sausage
	Homemade Spaghetti Sauce or    Hunts 26 oz can Roasted Garlic & Onion Pasta Sauce
	Water (Use 26 oz can twice)
	1-2 lbs Grated Mozzarella Cheese

INSTRUCTIONS

1.	Preheat oven to 350 degrees.
2.	Cook Italian Sausage in pan.
3.	Place noodles and cooked sausage in casserole dish. Mix together.
4.	Add spaghetti sauce and water to casserole dish. Mix together.
5.	Sprinkle cheese on top.
6.	Cover casserole dish with tin foil.
7.	Place in oven for 45 min or until the mixture is hot and bubbling.
8.	Remove tin foil and place back into oven for 10-15 min to brown cheese, finish cooking noodles, or if there is too much water. Recipe combination by Bryce & Prego Italian Sauce bottle

Easy Apple Cinnamon Muffins

INGREDIENTS

1 1/2	cups all-purpose flour
3/4	cup white sugar
1/2	teaspoon salt
2	teaspoons baking powder
1	teaspoon ground cinnamon
1/3	cup vegetable oil
1	egg
1/3	cup milk
2	apples - peeled, cored and chopped
1/2	cup white sugar
1/3	cup all-purpose flour
1/2	cup butter, cubed
1 1/2	teaspoons ground cinnamon

INSTRUCTIONS

1.	Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
2.	Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
3.	In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
4.	Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Original Recipe: http://allrecipes.com/Recipe/easy-apple-cinnamon-muffins/detail.aspx

Hawaiian Haystacks: Chicken Sauce Reinvented

INGREDIENTS

2	boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3	tablespoons butter
1/2	onion (about 1/2 cup), finely chopped
3	cloves garlic; finely minced
1	teaspoon salt
1/2	teaspoon pepper
1/4	cup flour
2	cups milk
1	cup chicken broth

INSTRUCTIONS

1.	In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
2.	Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.
3.	Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles. Original Recipe: http://www.melskitchencafe.com/2010/02/hawaiian-haystacks-chicken-sauce-reinvented.html

Wheat Rolls

Few slight changes by Karlyn

INGREDIENTS

1	cup Warm Water
2	tsp Yeast
2	large Eggs
3	Tbsp Honey
2	Tbsp Canola oil
1 1/2	tsp Salt
4 1/2	cup Whole Wheat Flour
1/3	cup Water

INSTRUCTIONS

1.	Add ingredients to bread maker in order suggested by your bread maker manufacturer. Set machine for dough. When dough is doubled in bulk form into rolls, place in pan, brush with oil, cover and allow to rise in a warm place. Preheat oven to 350 degrees. When rolls are raised bake for 17 minutes. Makes 24 rolls.
The way I made it:
1.	Combine 1 cup warm water, 2 tsp yeast, tsp of sugar, let sit til foamy. While waiting mix eggs, honey, oil, salt in mixing bowl.
2.	Add wheat flour. When 1/2 done mixing add yeast mixture and 1/3 cup water.
3.	When mixed kneed in machine for 3-5 minutes.
4.	Spread wheat flour (or grease) in large bowl, so dough doesn't stick. Put dough in bowl and cover. Let raise til double its size. 1 1/2 hours about. Then punch down.
5.	Roll into 20 to 24 balls. Place in greased casserole dish. I used pam spray on dish. You can use oil or butter on top of rolls.
6.	Cover and let raise til double its size 1 to 1 1/2 hours.
7.	Place in oven at 350 degrees preheated for 17 minutes.
8.	Take out of dish and let cool on either wire rack or towel.

Original Recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=265348