Golden Fish Sticks

1 1/4	pounds cod fillet (can sub tilapia), cut into strips
2	cups cornflake crumbs
3	tablespoons butter, melted
2	tablespoons lemon juice, for basting sauce (zest first)
2	tablespoons lemon juice, for the tarter sauce
2 1/2	tablespoons mayonnaise
1 1/2	tablespoons sweet pickle relish
	coarse salt and freshly ground pepper, to taste
	olive oil cooking spray Position rack in top third of oven and preheat to 450 degrees. [1] Place the corn flake crumbs in a medium shallow bowl and mix in a little lemon zest. In another shallow bowl, mix the butter and lemon juice for the basting sauce. Season fish with salt and pepper and let sit for a few minutes. [2] To make the tarter sauce: In a small bowl, mix together the lemon juice, mayonnaise and relish. Season the sauce to taste with salt and pepper and refrigerate until ready to use. [3] Spray a baking sheet with cooking spray. Roll the fish in the lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on the baking sheet and sprinkle with any remaining cornflake mixture. Bake the fish until cooked through, about 5-10 minutes or until cooked through and crispy. Serve with sauce. Note: If your fish sticks are not getting crispy, heat under the broiler for a few seconds.

Anniversary Chicken

6 boneless skinless chicken breast halves- I cut it up into bit sized pieces

1/2 cup teriyaki sauce (I recommend low-sodium, it seems to be too salty with regular teriyaki)

1/2 cup ranch salad dressing

1 cup shredded cheddar cheese

3 green onions, chopped

1 1/2 ounces bacon bits

Marinade Chicken in that for 1 to 1 and a half hours. Then put in greased baking dish and add ranch dressing on top only. Bake in oven for 25 minutes at 350. Take out of oven and top with cheese, bacon, and green onions. Then put back in oven for about 10 minutes.

Kraft's Best Cheesecake

1-3/4 cups HONEY MAID Graham Cracker Crumbs

1/3 cup margarine or butter, melted

1-1/4 cups sugar, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 tsp. vanilla

3 eggs

1 can (21 oz.) cherry pie filling

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

Cheesy Ham and Potato Soup

• 3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
• 1/3 cup celery, diced
• 1/3 cup onion, finely chopped
• 1 -2 cup ham, diced and cooked
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon pepper
• 5 tablespoons butter
• 5 tablespoons flour
• 2 cups milk
• 2 cups cheddar cheese, shredded

1. Combine potatoes, celery, onion, ham, and water in stockpot and bring to boil.
2. Then cook over medium heat until potatoes are tender.
3. Stir in the chicken bouillon, salt, and pepper.
4. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5. Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes)
6. Add in cheese and stir until melted.
7. Stir the cheese mixture into the stockpot and cook until heated through.

Easy Mexican Black Bean Casserole

• 16 ounces dried black beans, rinsed and drained
• 1 16-oz. jar salsa, plus extra for serving, optional
• 6 ounces shredded Cheddar or Monterey Jack
• Tortilla chips for serving, optional

Stir together beans, 4 cups water and salsa, if using, in slow cooker. Cover and cook on high until liquid is absorbed and beans are soft, 4 to 6 hours.

Sprinkle cheese over beans, cover and continue to cook until cheese is melted, 5 to 10 minutes. Spoon into bowls, top with additional salsa and serve with tortilla chips, if desired.

I made rice to go with this as well. You can mix it all together or serve them separate- which is what I do because my kids only eat the rice.

Peanut Butter Pancakes

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water

Honey Butter:
1/4 cup butter, softened
2 tablespoons honey

In a bowl, combine pancake mix and sugar. In a small bowl beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Combine butter and honey in a small bowl. Serve with the pancakes.

Baked Chicken and noodles

rotini pasta noodles, whole wheat, uncooked
1 teaspoon olive oil
8 mushrooms, medium, fresh
1 celery stalk, medium
1 ounce swiss cheese or use what-ever is on hand
4 fl ounces chicken broth
2 chicken breasts, medium size- I cut mine up into pieces

Cook pasta according to package directions; drain well and toss gently with oil. Wash mushrooms and celery; slice mushrooms and chop celery finely. Preheat oven to 400. Coat a baking dish with cooking spray. Add cooked pasta, mushrooms, celery and diced cheese; mix well and pour in chicken stock. Place chicken on top of noodle mixture. Bake for 30 minutes or until chicken is no longer pink inside. Serve immediately.