Combine the first 12 ingredients in a large salad bowl. Sprinkle salad with feta and Parmesan cheeses. Combine dressing ingredients in a jar with a tight fitting lid and shake well. Pour dressing over salad and toss to coat. Yield: 8 servings. (Sandwich: stuff pita bread pockets with salad)

Anita gave me the basic idea for this recipe but I thought I would add different things and spice it up! See what you think.

Ingredients vary according to family size:

Slightly frozen Chicken Breast
frozen bread dough
Black beans
Pine nuts
Queso fresco cheese
avocado
Rotel
Chipotle pepper marinade

Preheat oven to 325
Thaw out bread dough and set aside to partially rise. Spray 9×13 cake pan with Pam to prevent sticking.

Cut slightly frozen breast chicken into small cubed pieces. Season moderately with chipotle pepper marinade. Fry chicken cubes until golden. Note: it is easier to cut slightly frozen chicken into cubes than when it is completely thawed. Note:The chipotle pepper tastes very strong when tasted by itself, but is not at all strong when used as a season.

Cut dough loaf into about 1 1/2 inch sections and roll out round to about 1/8 thickness. Gently place rolled out dough into 9×13. Place your cooked chicken in middle of dough, place black beans on top, cover with pine nuts and Queso Fresco cheese. Fold the dough enough to cover top of goodies but do not close completely. Gather edges in toward center of goodies. Note:You can use a different type of cheese if you like for your cheese to be stringy.

Bake in oven until golden brown. Place chipotle pockets onto plate and stuff with avocado. Depending on your tolerance to spicy, hot food, cover with Rotel.

 Ingredients:

4 cups of boiled sweet potatoes

2 1/2 cup sugar

1 large can of Pet milk

1 stick of butter

4 eggs

1/2 teaspoon salt

2 teaspoons cinnamon

1 1/2 teaspoon nutmeg

1 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Mash the sweet potatoes well. Add sugar and eggs and stir thoroughly. Melt butter and add to it the cinnamon, nutmeg, and milk. Mix with sweet potato mixture. Add your vanilla and then pour mixture into two unbaked crusts. Bake at 325 degrees for about one hour. Finger-licking good! Just ask the Klumpers!

1C brown sugar
1/2 C butter melted
3t Cinnamon
3 apples, pealed cored & chopped
1/2 C raisins or cranberries
1 loaf bread (i used Texas toast)
6 eggs
1 1/2 C milk
1T vanilla

Combine brown sugar, butter and 1t cinnamon in 9×13 pan. Add apples & raisins or cranberries. Toss to coat well. Spread apple mix evenly over the bottom of the pan. Arrange slices of bread on top. I cut them in quarters and overlapped the slices with points up. Mix eggs. milk, vanilla and remaining cinnamon until well blended. Cover and refrigerate 4-24 hours. Bake covered with foil at 375 for 50 minutes. Remove from oven. Uncover and bake for another 10 minutes. Remove from oven again, let stand for 5 minutes before serving.

My first title for this recipe was Portabella Pasta. Do you know how many people have named their recipe Portabella Pasta? Lots! I know because I goggled this title just to see what would pop up. I didn’t fine any recipe with my new title and I kind of like the sound of it, which you can hear here just in case you say it as wrongly as I was saying it.

Anyway, I made supper tonight and is was a success, although, it will be a bigger success the next time I make it now that I’ve done it once. I decided to make my own recipe for a pasta dish. I realized that not everyone likes only pasta for dinner so I included a chicken and veggie dish. Here goes:

Ingredient amounts will vary on size of family:
deboned chicken breast
mostaccioli pasta
asparagus
portabella mushrooms
Mozzarella cheese
tomatoes
strawberries
Pesto sauce mix
Bearnaise sauce mix
Hollandaise sauce mix
salt and pepper
oil, butter, and milk

Season chicken breast with salt and pepper to taste and place in oven at 350 degrees or fry on stove. When done, place in warming oven or do what I did and cook it while cooking the rest of your meal.

Cook Mostaccioli pasta until half way done, drain, rinse with cool water, and set aside.

There are three sauces that you will use for this recipe which are listed above. Follow the directions on package to prepare the sauces. Very simple and quick to make. Ignore the looks of the sauces! They are very good even though they don’t look good.

Make your Bearnaise sauce and mix with the pasta. I used whole milk but using 2% or even skim milk will make it less rich. I actually added water to the sauce once I had followed the directions on the package. Place pasta mixed with the Bearnaise sauce into a cake pan. Place about six pre-cut slices of portabella mushrooms on top of pasta. Grate some mozzarella cheese and lightly cover pasta and mushrooms. Place in oven at 350 degrees until cheese is golden brown.

About 10 minutes (or however long you like to cook your asparagus) into cooking your pasta in the oven, place asparagus into boiling water and cook until done. Make your hollandaise and pesto sauce while asparagus is cooking.

After chicken is done and placed on plate, cover with pesto sauce and top with some diced tomatoes. After asparagus is done place on plate and cover with hollandaise sauce and top with two slices of strawberries. Both of these toppings really add to these dishes so include them if you can. The sauces are to die for….don’t leave them out!

Finally, place cooked pasta on plate and dig in! Oh, don’t forget the chilled glass of Chardonnay!

Every ingredient really added to this meal and you’ll be missing out if you don’t include them all. If you don’t like mushrooms, try it anyway and you can always push them to the side if you don’t like them. I’m going to put a voting poll on this recipe and if you try it, please rate it using the poll.

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