Basil Chicken Lasagna

*Makes 6 to 8 serving.

2 (10 3/4 ounce) cans cream of mushroom soup
1 (16 ounce) container cottage cheese
1 (12 ounce) jar roasted red peppers, drained and cut into strips
4 cups chopped cooked chicken
3/4 cup refrigerated grated Parmesan cheese
1/2 cup chopped fresh basil (I used the dried basil in a spice container)
1/2 teaspoon ground black pepper
9 no-boil lasagna noodles
4 cups (16 ounces) shredded Italian 5-blend cheese, divided

Mix soup and next 6 ingredients in a large bowl. Layer 3 lasagna noodles on bottom of a lightly greased 13 x 9 inch baking dish; spoon and spread one-third of soup mixture on noodles. Sprinkle with 1 & 1/3 cups cheese. Repeat layers three times.
Bake covered, at 350 degrees for 40 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

(If making for someone, deliver lasagna uncooked, in an aluminum foil pan with instructions to bake as directed.)

Pecan Tassies

Tart Shells

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup self-rising flour

Filling

2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans

For tart shells, beat butter and cream cheese in batter bowl until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of lightly greased mini-muffin pan. Dip tart shaper (I have a one from Pampered Chef) in flour and press into dough to form tart shell. For filling, combine all ingredients in small mixing bowl; mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until lightly golden brown. Remove from mini- muffin pan and cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts.

Peanut Butter Fudge

1 & 1/2 sticks butter
1 box powdered sugar
1 & 1/2 cup creamy peanut butter
1 tsp. vanilla extract
1 (12 oz.) pkg. milk chocolate chips

Melt butter; add peanut butter, powdered sugar, and vanilla. Press into 9 x 13 pan lined with wax paper. (Add a little cooking spray to your pan before the wax paper to keep it in place.)

Melt chocolate chips and pour over pressed peanut butter.

Let cool, lift out of the pan by the wax paper, and cut into squares.

Spiced Holiday Pecans

2 cups pecan halves
3 tablespoons unsalted butter
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon salt

Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and spray with cooking spray. Place the pecans in a large heatproof bowl.

Melt butter and add the cayenne and cinnamon, and stir until combined. Pour over the pecans and toss until the nuts are completely coated. Sprinkle the sugar and salt over the pecans and toss again.

Spread the pecans on the prepared sheet in a single layer and bake for 15 minutes, stirring once. Cool on the baking sheet for 5 minutes and serve warm or at room temperature. Leftovers (if you have any) can be stored in an airtight container for 3 to 5 days.

Pumpkin Bread

(This is my mother's recipe. She used to always make this when I was little. I make it for my family, year round, and they love it!)

 1 & 2/3 cup self-rising flour 

2 tsp. cinnamon

 1/2 tsp. ginger 

1/2 tsp. nutmeg 

1 & 1/2 cups sugar

1 cup pumpkin 

2 eggs 

1/2 cup canola oil 

1/2 - 1 cup chopped nuts 

 Mix together with a wooden spoon, sugar and eggs. Add pumpkin and oil. Mix well. Stir in dry ingredients (flour, cinnamon, ginger, and nutmeg). Add nuts. Pour into a greased loaf pan and bake at 325 degrees for 1 hour and 5-10 minutes.

Spanish Rice

2 lbs. ground beef
1 medium chopped onion
1 green pepper, chopped
1 - 28 oz. can tomatoes
2 - 8 oz. cans tomato sauce
1 cup water
2 1/2 tsp. chili powder
1/2 tsp. salt
2 tsp. worcestershire sauce
1 cup raw rice

Brown beef and drain. Put all ingredients into Crock pot and stir.
Cook on low for 7-9 hours (or high for 3 hours).

Oven Steak Fries

5 potatoes with skins, cut into thin wedges
3 tbls. extra virgin olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 tbls. steak seasoning blend, or salt & pepper

Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with oil, herbs, and seasonings.
Cook for 25 minutes, turning once halfway through. Serve hot.