Bowtie Lasagna

1 Pound Ground beef
5 Cups bow-tie noodles
3 Cups spaghetti Sauce
1 Tablespoon Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Italian Seasoning
1/2 Cup Mozzarella Cheese
1/2 Cups Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted. Very yummy and makes enough to serve 4-6 people!

Southwestern Chicken Spaghetti

1 teaspoon olive oil
4 boneless, skinless chicken breast, cut into thin strips
2 cups bottled spaghetti sauce
1 (15 oz) can black beans, rinsed and drained
1/2 cup frozen corn
1 (4 oz) can diced green chilies
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
12 ounces spaghetti

Heat olive oil over medium heat. Add chicken and cook about 5 minutes. Stir in sauce, beans, corn, chilies, cilantro, cumin and crushed red pepper. Heat to boiling, reduce heat to low and simmer for 20 minutes. Cook spaghetti according to package directions. Spoon sauce over spaghetti and serve.

Easy school night meal!

Chicken Cordon Bleu

4 boneless, skinless chicken breasts
1 can cream of chicken soup
6 slices swiss cheese
4 slices cooked ham
½ cup bread crumbs, seasoned

Pound chicken breasts to 1/4 inch thickness. Spoon equal amounts of soup onto each piece of chicken. Place one slice of cheese and one slice of ham on top of each chicken breast. Roll up each breast and secure with a toothpick. Place in coated baking dish, and sprinkle bread crumbs over chicken. Bake about 50 minutes at 350 degrees. Remove toothpicks and serve immediately.

Mountain Dew Apple Dumplings

2 (8 count) cans crescent rolls
4 tart apples
1 cups sugar
½ cup brown sugar
½ cup butter, melted
2 tsp. cinnamon
1 (12 oz) can mountain dew soda

Spray a 13X9 baking dish with cooking spray. Peel and slice apples into 16 pieces. Separate the roll dough. Roll each apple slice in 1 section of the crescent roll dough. Place rolled slices in pan. Melt butter, add sugar and pour over apples. Sprinkle the cinnamon over the top of each roll. Pour can of Mountain Dew over all. Bake at 350 degrees for 40 minutes. Serve warm with vanilla ice cream.

This is perfect in a #12 Dutch Oven. Put 6 coals on the bottom and 18 on the top. Cook for about 50 minutes. You can also half the recipe and cook in a #10 Dutch Oven or a 9x9 pan.

Slow Cooker Peach Crisp

3 large fresh (or frozen) peaches
1/3 cup flour
1/3 cup quick oats
1/3 cup brown sugar
½ tsp cinnamon
Dash of nutmeg
¼ cup butter

1. Place sliced peaches in bottom of slow cooker.
2. In a medium bowl combine the flour, oatmeal, sugar, cinnamon, and nutmeg. Cut the butter in with a pastry blender or a fork. Mixture should be crumbly. Sprinkle over the peaches.
3. Cover the slow cooker with a paper towel. Then put the lid over the paper towel and seal the slow cooker. Cook on HIGH for 2 hours.
4. Serve warm with vanilla ice cream.
Makes 4 servings