Provolone-Smothered Chicken

4 boneless skinless chicken breast halves

1/2 cup zesty Italian dressing

1/2 tsp. garlic pepper blend

2 Tbs. chopped fresh basil leaves

4 thin slices tomato

4 slices provolone cheese

1.	Place chicken in shallow dish. Pour dressing over chicken. Cover and refrigerate about 30 minutes.
2.	Heat closed medium-size contact grill for 5 minutes. Remove chicken from marinade; reserve marinade. Sprinkle chicken with garlic pepper. Place chicken on grill. Close grill. Grill 4 to 6 minutes, brushing with marinade once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining marinade.
3.	Sprinkle each chicken breast with basil; top with tomato and cheese. Let stand on grill 3 to 5 minutes or until cheese is melted. For a nice change of flavor, you could use mozzarella cheese instead of the provolone and substitute Caesar dressing for the Italian. Serve the cheese-topped chicken on toasted French bread slices with lettuce and sliced red onion.

Chicken Broccoli Tortellini Soup

1	tablespoon olive or vegetable oil
1	small onion, chopped (1/4 cup)
1 3/4	cups Progresso® chicken broth (from 32-oz carton)
1/2	cup water
1/2	teaspoon Italian seasoning
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce
1	package (9 oz) refrigerated cheese-filled tortellini
1	cup cubed cooked chicken
1	large plum (Roma) tomato, chopped (1/2 cup)
1/4	cup shredded Parmesan cheese 1. In 2-quart saucepan, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring frequently, until crisp-tender. 2. Stir in broth, water, Italian seasoning, frozen broccoli in cheese sauce and tortellini. Heat to boiling, stirring occasionally and breaking up broccoli. 3. Stir in chicken. Cook about 4 minutes, stirring occasionally, until tortellini are tender. Stir in tomato. Top each serving with 1 tablespoon cheese.

Molten Chocolate Cookies

2 Cups (12 ounces) Semi-sweet chocolate chips

3 Tablespoons Butter

2 Large Eggs

1/2 Cup Sugar

1/2 Teaspoon salt

1 Teaspoon Vanilla

1 Cup All-purpose flour

1/2 Teaspoon Baking powder

Melt chocolate chips and butter in the top of a double boiler over low heat, stirring until smooth but thick.

In a large mixing bowl beat eggs, sugar salt and vanilla on high speed for about two minutes until pale yellow and slightly thickened.  Mix in chocolate on low speed.  Stop and scrape bowl.  Add flour and baking powder (Andy likes to mix the flour and any powders together before mixing with wet stuff to make sure there is a good mixture) on low speed just until incorporated, stopping once to scrape the bowl.  Cover bowl with plastic wrap and refrigerate for 15-30 minutes.

Preheat oven to 375 * F.

Scoop two-inch mounds onto parchment paper lined cookie sheet leaving about two inches between the cookies.  bake one sheet at a time for 12  minutes or until crusty on the outside but soft in the center.  Cool on cookie sheet for 3-5 minutes.  Best when served warm!

To reheat cookies so the centers become soft again microwave on high power for about 10 seconds per cookie.

Microwave instructions:

heat chocolate chips and butter in a microwave safe bowl at medium power for 1-2 minutes, stirring well after one minute initially, then at 30 second intervals until smooth.  Proceed as directed.

Yield:  16 three-inch cookies

Nanaimo Bars

Base Layer:

1 C. butter
1/2 C. sugar
3/4 C. cocoa
2 eggs
2 Tsp. vanilla
4 C. crushed graham crackers
2 C. coconut
1 C. chopped walnuts

combine all of the above ingredients well and pat into the bottom of a 9x13 pan.

Middle Layer:

1/2 C. butter
4 C. icing sugar
2 Tbsp. vanilla pudding powder
6 Tbsp. milk

Combine until nice and smooth and spread over the 1st layer.

Top Layer:

Melt 4 squares semi sweet chocolate with 4 Tbsp. butter together and spread over second layer. yum! enjoy

Ginger Snaps

Ingredients:
3/4 C. Butter
1 C. Sugar
1/4 C. Molasses
1 Egg
2 C. Flour
1/2 tsp. Cloves
1/2 tsp. Ginger
1 tsp. Cinnamon

Beat first 4 ingredients until fluffy. Add all dry ingredients and mix until well incorporated. Roll into one inch balls, roll balls in sugar, then press flat on cookie sheet. Bake 10 minutes at 375 degrees.

Butter Tarts

Tart Filling:
1 C. Raisins, soaked in hot water to soften
1 Egg
1 C. Brown Sugar
1 Tbs. Butter

Mix together and spoon into tart shells, filling about half way full. Bake for 20 minutes at 350 degrees.

Tart Shell Pastry:
2 C. Butter Flavored Crisco
4 C. Flour
Mix together until mealy then add:
2/3 to 3/4 C. Ice Cold Water (start with less and add until pastry is the proper consistency).

Mix together into pastry. Form small balls and press individually into tart shells (can use mini or regular sized muffin tin for the tart shells).

Cherry Chocolate Bars

Batter:
1 pkg. Devils Food Cake Mix
1 tsp. Almond Extract
2 Eggs
1 can (large if you've got it) Cherry Pie Filling

Mix first three ingredients until well incorporated, then stir in the cherries until mixed well. Batter will be lumpy. Pour into well greased and floured 10 x 15 jelly roll pan or cookie sheet. Bake 25-30 minutes at 350 degrees.

Icing:
1 C. Sugar
1/2 C. Milk
5 Tbs. Butter
1 C. Semi Sweet Chocolate Chips

In sauce pan combine first three ingredients. Bring to a boil, stirring constantly at a boil for 1 minute. Remove from heat. Stir in the chocolate chips until smooth. Pour over bars and spread evenly. Enjoy every single bite!