Broccoli and Noodle Parmesan

- serves 8

1 1/2 pounds broccoli
2 tbsp margarine
1/2 cup chopped onion
1 clove garlic minced
10 3/4 ounce can cream of mushroom soup
1/4 tsp cayenne pepper
1 cup Cheddar cheese, shredded
1/2 cup Parmesan cheese
1 cup sour cream

8 ounces noodles cooked and drained

Preheat the oven to 350 degrees. Cut broccoli into bite-sized pieces. In a covered 4-quart saucepan, over medium heat, cook broccoli in 1-inch of boiling water. Cook for 6 minutes or until tender. Drain in colander and set aside. In the same saucepan, melt the margarine and cook the onion and garlic until tender, stirring occasionally. Stir in the soup and cayenne pepper; mixing well. Add the Cheddar cheese and Parmesan cheese, stirring until melted. Stir in the sour cream, broccoli and cooked noodles. Pour into a 2-quart casserole dish and bake, covered, for 20 minutes or until hot and bubbly.

Oreo Truffles

1 package of chocolate oreo cookies
1 package of cream cheese (8 oz).

Chocolate Almond Bark
White Chocolate Almond Bark

Crush up oreos in a food processor, mix with cream cheese until they become a smooth mixture. Spoon into small 1" balls onto a cookie sheet and place in the fridge for about an hour or until firm.

Melt Chocolate Almond Bark according to the directions on the package. Roll oreo balls in chocolate and place on wax paper to harden. Top with white chocolate drizzle for prettiness. Delicious!

Thai Chicken Fettucini

1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon soy sauce
8 ounces uncooked fettuccine
3/4 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1/4 cup minced fresh cilantro

For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside.

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and
stir until crisp-tender.

Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro. Yield: 4 servings.