Pot o’ Gold Chex Mix

Recipe and picture from Quick Dish

4 cups Lucky Charms cereal
2 cups Corn Chex cereal
1 1/2 cups broken mini-pretzel twists (about 65 twists)
1 cup dry-roasted peanuts
1/2 cup packed brown sugar
1/4 cup butter
2 Tbsp corn syrup
1/8 tsp baking soda
1/4 cup green mini candy-coated milk chocolate candies

In a large microwavable bowl, place cereals, pretzels
and peanuts; set aside. In 2-cup microwavable measuring
cup, microwave brown sugar, butter and corn syrup
uncovered on High about 2 minutes, stirring after 1 minute,
until melted and smooth. Stir in baking soda until dissolved.
Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 1 to 2 minutes, stirring and
scraping bowl every 30 seconds, just until cereal begins to brown.
Cool 5 minutes; stir in candies. Spread on waxed paper to cool;
break into bite-size pieces. Place in gold foil baking cups if desired.
Store in airtight container.

Lasagna Roll ups

1 (16 ounce) package uncooked lasagna noodles
1 lb. Italian sausage or ground beef
1 pound mozzarella cheese, shredded
1 (8 oz) cream cheese
1/4 c. sour cream
1 (10 ounce) package frozen chopped spinach
thawed, drained and squeezed dry
2 c. Mozzarella cheese
1 (28 ounce) jar pasta sauce
1/4 c. grated Parmesan


Brown meat and drain. Add pasta sauce.

Cook lasagna noodles according to the package directions.
Meanwhile combine cream cheese, sour cream, spinach,
Parmesan cheese, and 1 c. mozzarella cheese.
When noodles are done lay them out on parchment paper
and pat dry with a towel.
Scoop out approximately 1/3 c. spinach-cheese mixture and
spread onto noodles covering completely.

Roll up noodle, place seam side down in a pan which
you have spread a little sauce on bottom of.
Continue with rest of noodles. Pour sauce over the
roll-ups. Top with mozzarella cheese. Bake for 30 minutes at 350 degrees.

Mint Chocolate Chip Cookies

Recipe and picture from Betty Crocker

These would be a perfect treat for St. Patrick's Day!

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract,

food color and egg until soft dough forms. Stir in creme de menthe
baking chips and chocolate chunks. Using small cookie scoop or
teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from
cookie sheet to wire rack. Serve warm or cool completely.

Creamy Rice Pudding

I found this recipe on allrecipes.com, and it tastes just like what I remember having growing up.  We also always added cinnamon and nutmeg to ours. Yum!

Ingredients

• 3/4 cup uncooked white rice
• 2 cups milk divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Strawberry Danish Parfaits

3 cups sliced strawberries
1 (4 3/4 ounce) package
Strawberry Danish
1 (6oz.) package instant vanilla pudding
2 cups milk
1/2 pint whip cream



Sprinkle a little sugar over strawberries and let stand for about
15 minutes. Make Danish Dessert according to package directions
for pudding. Cool completely. Make vanilla instant pudding
according to package, using only 2 cups milk. Let set 30 min.
Fold in whip cream and vanilla pudding. Layer ingredients in
parfait glasses, ending with strawberries.

Grilled Chicken and Veggie Tortellini

2 zucchini, cut in half lengthwise
2 chicken breasts
1 Tbsp. Italian herb seasoning
1 (19 oz.) package cheese filled tortellini
1 (7oz.) container reduced fat pesto
2 tomatoes, chopped
Garnish with parmesan cheese

Preheat grill. Sprinkle chicken and zucchini with
Italian seasoning. Grill zucchini and chicken. Grill
zucchini 6 to 8 minutes on each side or until tender.
Grill chicken until no longer pink. Meanwhile prepare
tortellini according to package. Chop chicken and zucchini.
Toss tortellini with pesto and add chicken, zucchini, and
tomatoes.