Breaded Ranch Chicken

· 3/4 C. crushed cornflakes
· 3/4 C. grated Parmesan cheese
· 1 envelope ranch salad dressing mix
· 1/2 C. butter or margarine, melted
· Boneless Skinless chicken breast halves

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9/13 baking dish. Bake, uncovered, 350 for 45 minutes or until juices run clear.

BBQ Chicken and Bacon Pizza

Pizza Crust topped with
1/4 cup KRAFT Original Barbecue Sauce
1/2 cup diced chicken
3/4 cup KRAFT Shredded Cheddar Cheese or KRAFT Shredded Mozzarella Cheese
1/4 cup OSCAR MAYER Bacon Pieces
sliced onions and green peppers

Roll out pizza dough. Top with BBQ sauce and then add other ingredients. Bake at 450 8-10 min. until pizza crust is done and golden.

Ham and Swiss Quiche

1 unbaked 9 inch deep dish pie shell
1 cup shredded Swiss Cheese, divided
1 cup finely chopped cooked ham
2 green onions, sliced
1 can evaporated milk
3 large eggs
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 350. Sprinkle 1/2 c. cheese, ham and greenonions into pie crust. In a bowl, whisk together evaporated milk, eggs, flour, salt and pepper. Pour mixture into pie shell and sprinkle with remaining 1/2 c. cheese. Bake for 45-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 min. before serving.

From frozen: to finish unbaked quiche, unwrap and bake at 350, allowing 10-20 minutes additional baking time than if baking fresh. Can be frozen for up to one month if unbaked. Do not thaw before baking.

Cafe Rio Pork Enchiladas

1 pork tenderloin (4 lbs.)
1 can Dr. Pepper
1 bottle red La Victoria taco sauce (10-12 oz.)
1 cup brown sugar
1 T. Cumin

Put pork in crockpot and cover halfway with water. Cook on low for 5 hours. Drain water and add the other ingredients. Cook for 2-3 more hours on low. To serve: warm tortillas, put pork in, sprinkle with extra shredded cheese, rice, beans, lettuce, salsa, etc.

Favorite Recipes from January 2010

The votes are in and below are listed the favorite recipes from January 2010. What great meals everyone!

Pesto Alfredo Cheese Tortellini by Julie was the most favorite meal with 77%.

The Baked Zitti by Jeannie and the Swiss Steak by Kelly were our second favorite meals with a 66% vote.

And finally we had a four way tie for the third most favorite meals: Deep Dish Pizza by Gina, Potato Bacon Chowder by Amy, Enchilada Casserole by Terri, and Honey Lime Chicken by Stacy all received a 55% vote.

Thanks everyone for such great food!

Taco Rice Skillet - OAMC

1 lb hamburger
½ tsp garlic powder
1 (8 ounce) can tomato sauce
3 Tbsp Taco Seasoning
½ cup chopped bell pepper
1 ½ cups water
1 (12 ounce) can red chili beans, drained
1 1/2 cups Minute Rice
1/4 cup salsa
1/2-1 cup shredded cheddar cheese (optional)
Sour cream & tortilla chips (optional)

In a large pan, brown the hamburger. Add in garlic, tomato sauce, bell pepper, and taco seasoning mix. Simmer covered for 2 minutes, stirring occasionally. Cool and freeze.

To cook from frozen: Defrost meat sauce overnight in the refrigerator. Dump meat sauce into a pan. Add in the water, salsa, and drained beans. Simmer covered for 5 minutes. Stir in rice, cover and remove from heat. Let stand covered 5 minutes, or until the rice is tender. Fluff with a fork. Top with cheese. Serve with sour cream and tortilla chips for scooping if desired