Pine Bark

Submitted by: Adrienne

BEWARE: this dessert is deadly delicious!

35 saltine crackers
1 c. butter
1 c. brown sugar
1/2 tsp almond (or vanilla) extract
Chocolate chips, about 2 c.

Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray. Place crackers salty side up on the foil. In a saucepan, boil butter and sugar for 2-3 minutes, stirring constantly. Remove from heat and stir in the almond extract.

Pour mixture over crackers and bake 4-6 minutes. Remove from oven, top with chocolate chips and spread evenly as it melts. Cool slightly and transfer. Cool completely and serve.

Lemon Garlic Shrimp (or Chicken) and Pasta

Submitted by: Adrienne

This is a really yummy, light pasta dish that is great for any season

1 lb shrimp (pre-cooked), preferably with tails removed OR 1-2 chicken breasts, sliced/diced
1/2 c. butter
2 T. parsley (fresh or dried)
3 cloves garlic, minced
3 T. lemon juice
1/4 c. parmesan cheese, grated
12 oz. linguine noodles (I used angel hair and it worked really well)

Cook noodles and set aside. In large skillet, melt butter with parsley, garlic and lemon juice until heated through. Add shrimp and gently stir 2-3 minutes OR add chicken and gently stir until cooked. Sprinkle cheese over the top. Add the pasta and stir to coat. Serve with additional parmesan cheese. I like to add diced tomatoes over the top also.

Beef Taco Skillet

Submitted by: Adrienne

1 lb. ground beef
1 can tomato soup
1/2 c. salsa
1/2 c. water
1 lrg (or 2 med) tortillas, cut into 1-inch pieces
Shredded cheddar cheese

Optional: 1/2 c. corn
1/2 c. black beans
Cilantro

Cook beef. Drain grease. Add soup, salsa & water. Bring to a boil. Add tortilla pieces and other optional ingredients. Simmer 8-10 minutes. Add cheese; cover and simmer until melted. This is super easy and fast, especially if your beef is already cooked (I always keep some baggies of cooked beef in the freezer). You can dress it up with any other ingredient you like that goes well with Mexican food.