Teriyaki Sandwiches

2 lbs. boneless chuch steak
1/4 c soy sauce
1 T brown sugar
1 t ground ginger
1/4 t garlic powder
4 t cornstarch
2 T water
1/4 c melted butter
~8 french rolls
pineapple rings
opt sauteed onions

Cut steak into thin, bite-size slices (trying to cut off the fat as well). In a crock pot combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until the meat is tender. Remove meat with a slotted spoon and set aside. Carefully pour liquid into a 2 c measuring cup & skim the fat. Add water to liquid to measure 1 1/2 cups. Pour into a large saucepan. Combine cornstartch and water until smooth; add to pan. Cook and stir until thick and bubbly (approx 3 min). Add meat and heat through. Brush rolls with butter and broil 2-3 min. Fill with meat, pineapple, onions (cheese is good too!). Makes about 8 sandwiches.

Mrs. Siggs Snickerdoodles

1/2 c butter, softened 2 tsp cream of tartar
1/2 c shortening 1 t baking soda
1 1/2 c white sugar 1/4 t salt
2 eggs 2 Tbsp white sugar
2 tsp vanilla 2 tsp cinnamon
2 3/4 c flour

preheat 400 degrees
cream together butter, shortening, 1 1/2 c sugar, eggs, vanilla. Blend in flour, cream of tartar, baking soda, and salt. mix the 2 T of sugar and 2 t of cinnamon. Roll balls in it.
8-10 minutes, remove immediately from baking sheet.

I LOVE these snickerdoodles. They are the best ones I've ever had.

Chicken Pockets

1 package cream cheese
2-4 chicken breasts (depending on the size)
2 cans of cresent rolls
2 cans of cream of chicken soup

Cook chicken and cut into small pieces; mix chicken and cream cheese (it helps if the cream cheese is a little soft); cook according to the directions on the can of rolls; cook cream of chicken soup and serve poured over chicken pocket; rice is good with this too if you want to add something more. Makes a lot so cut the recipe in half if it's just for two!

Peppered Citrus Pork Chops

This was good, a little on the salty side. I think next time I'm going to use Italian seasoning instead of a dressing mix. But the lime juice is a nice touch.1 egg
1/4 cup fat-free milk
1 env. Italian Salad Dressing & Recipe Mix
2 Tbsp. flour
1 tsp. coarse ground black pepper
4 bone-in pork chops (4 oz. each), 1/2 inch thick, trimmed (I used pork spare ribs and just cut them thin)
Juice of 1 small lime

BEAT egg with milk in shallow dish or pie plate; set aside. Mix salad dressing mix, flour and pepper in separate shallow dish or pie plate.

DIP both sides of chops into egg mixture, then into dressing mixture, turning to evenly coat both sides.

HEAT large nonstick skillet on medium heat. Add chops; cover. Cook 6 minutes; uncover. Continue cooking 5 minutes on each side or until chops are cooked through. Drizzle with lime juice before serving.

Chicken in Creamy Pan Sauce

We just tried this for dinner tonight... YUM! And it's fun because you can add all sorts of things to it; just be creative!

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.

RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Variations
Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.

Virgin Cake

1 white cake mix
1 can frozen pina colada concentrate
1 can sweet & condensed milk
1 container Cool Whip
coconut flakes to cover the top

Bake and cool cake; poke holes in the cake with the end of a beater or a chopstick; pour sweet and condensed milk and pina colada concentrate over the cake allowing it to seep into the holes; spread Cool Whip on top and sprinkle with coconut flakes.

EZ lasagna

1container (32 oz) ricotta cheese
1 egg
1 jar (28 oz) spaghetti sauce
9 lasagna noodles, uncooked
4 cups (16 oz) shredded mozzarella cheese, any variety
1/4 cup grated parmesan cheese

Mix ricotta cheese & egg until well blended; layer-about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 ricotta mix & 1 1/2 cups of mozzarella cheese in a 9 X 13 inch baking dish.
Repeat layers once. Top with remaining noodles & sauce. Sprinkle with remaining mozzarella & parmesan cheese; cover with foil & BAKE @ 350 for 45 minutes. Remove foil; bake 15 min. longer or until noodles are tender; let stand 10 min. before serving. Makes 8 servings.