Ranch Sausage Stars

1 lb. cooked and crumbled sausage
1 1/2 cups grated cheddar cheese
1 1/2 cups Monterey jack cheese
1 cup ranch dressing
1 cup sliced black olives
1/2 cup chopped red bell pepper
1 pkg. wonton wrappers
cooking spray

Preheat oven to 350. Brown sausage and blot dry with paper towel. In a bowl, combine with cheese, olives, ranch, and peppers. Mix well. Lightly grease a muffing tin. Press one wrapper into each cup so it forms into a cup. Then spray them lightly. *This will help in the browning process. Bake 5 minutes until light golden brown. Remove from tins and place on cookie sheet. Repeat making about 4 dozen cups. Fill with mixture and cook for another 5 minutes or until mixture is bubbly.

Chocolate Chip Oatmeal Banana Muffins

1 1/2 cups flour
1 cup sugar
1 tsp soda
1/2 tsp salt
1 tsp nutmeg
2 tsp cinnamon
1 egg
3/4 cup applesauce
2 cups smashed ripe bananas
1 1/3 cups oats
1 pkg chocolate chips (I used milk)

Mix sugar, applesauce, bananas and egg together. Stir in flour, oats, soda, salt, nutmeg and cinnamon until well blended. Fold in chocolate chips. If using paper cups, place them in muffin tin. If not, spray with cooking spray. Fill muffin tin 2/3 full. Bake 350º for 15 minutes or until centers come out clean.

Thai Chicken Peanut Noodles

1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce. Place garlic and ginger in food processor or blender until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside. Place olive oil in hot skillet over medium heat. Sauté onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through then take off heat. Drain noodles (do not rinse). Add sauce and noodles to chicken mixture. Toss to coat and garnish with peanuts and sesame seeds if desired.

**I only had plain ol' spaghetti noodles, but if you want a little more fiber, use the wheat noodles. I also did not have any fresh ginger so I substituted with 1/2 tsp ground ginger. Just chop your garlic then add the ginger with the other sauce ingredients. Green bell peppers where cheaper, but next time I will go with red to add some color to the dish.

Tacos

1 lb lean ground beef
1 8 ounce cans tomato sauce
4 tsp homemade taco seasoning
pinch of brown sugar
2 TBSP sour cream

Brown ground beef and drain off any grease. Stir in tomato sauce, taco seasoning and brown sugar. Simmer for 10 minutes. Take off heat and stir in sour cream.
Serve with tortillas, beans, cheese, tomatoes, lettuce and sour cream.

Taco Seasoning Mix

*Perfect amount for 2 lbs of ground beef.
4-6 tsp. instant minced onion (or 2 tsp onion powder)
2 tsp. salt
1 tsp. chili powder
1 tsp. cornstarch
½ tsp. crushed dried red pepper (cayenne)
1/8 tsp. garlic powder
¼ tsp. dried oregano
½ tsp. ground cumin
1/8 tsp. pepper

Mix together and store in a Ziploc bag or air tight container.

Taco Seasoning Mix

*Perfect amount for 2 lbs of ground beef.
4-6 tsp. instant minced onion (or 2 tsp onion powder)
2 tsp. salt
1 tsp. chili powder
1 tsp. cornstarch
½ tsp. crushed dried red pepper (cayenne)
1/8 tsp. garlic powder
¼ tsp. dried oregano
½ tsp. ground cumin
1/8 tsp. pepper

Mix together and store in a Ziploc bag or air tight container.

Party Punch

1 pkg Fruit Punch or Cherry Kool-Aid
1 cup sugar
8 cups water
1 can frozen orange juice concentrate

Mix Kool-Aid, sugar and water in a large pitcher. Stir in orange juice concentrate. DO NOT add additional water for concentrate. Chill.

Chocolate Truffle Cakes

5 tablespoons unsalted butter, plus more for muffin tin
1-tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt

Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside. Put chocolate, butter, and 1-tablespoon sugar in a medium microwavable bowl. Heat at 10-second increments, stirring in between until melted. About 30 seconds total. It will be pretty thick. Process eggs and remaining tablespoon sugar in a food processor or blender until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.) Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.