Honey Ginger Soy Stir-fry

1 chicken breast
1 carrot
2 sticks celery
broccoli florets
red pepper
onion
green pepper

Sauce:

1/4 cup chicken broth
1/4 cup soy sauce
3 T honey (can also substitute sugar)
2 tsp cornstarch
1/8 tsp ginger

Brown the chicken in oil. Add the veggies and stir-fry. Mix the sauce (I double the recipe for 7 people) and pour over the stir-fry when the veggies are done to your liking. Cook a few minutes until the sauce is thick. Serve over long, skinny noodles (like vermicelli).

Easy Cream Cheese Brownies

Brownie layer (same as Never Fail Brownies):

1/2 cup margarine
1 c. sugar
2 eggs
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. flour
1/2 c. cocoa

Cream Cheese layer:

4 oz cream cheese (I usually use a little more)
1 egg
1/2 c. sugar
2 T flour
1/2 c. chopped walnuts (optional)

Mix brownie and pour into an 8x8 square pan. Mix cream cheese layer and pour over top. Swirl the cream cheese into the brownies a little with a knife. Bake for 35 minutes at 350.

Easy Waldorf Salad

1 pkg. premade coleslaw mix
1 apple, diced
1/2 cup raisins (approximately)
1/2 cup chopped walnuts (or other nuts of choice)

Dressing:
1/2 cup mayo
1/4 cup milk
2 tsp. sugar

Mix the dressing and pour over everything else mixed together. Let sit in fridge for an hour or so to marinate.

Raspberry Yogurt Salad

1 bag frozen raspberries
1 pkg. instant vanilla pudding
1 tub strawberry yogurt
1/2 tub Cool Whip

Mix together and let sit in fridge overnight. The next day, stir before serving. This is more of a dessert than a salad but it's so good!

Peanut Butter Haystacks

1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp vanilla
6 cups cornflakes

Melt together sugar, corn syrup and peanut butter. Bring it to a boil, then remove from heat. Add vanilla and cornflakes, then drop by spoonful onto waxed paper. Let harden and cool for 20-30 minutes.

Chicken Taquitos

2 packages small to medium flour tortillas (12 in each package)
1 can refried beans
3 T. taco seasoning
2 chicken breasts
1 T. oil
1 cup shredded cheddar cheese (or a little more)
1/4 cup melted butter

Cut up the chicken into bite-sized pieces, sprinkle with taco seasoning and fry in oil until browned. Add the refried beans and cheese, stir until melted and smooth, remove from heat. Place filling across the center of the tortillas and roll up; place the rolled tortillas tightly together in a buttered 9x13. Each 9x13 dish should hold 12 rolled tortillas. Brush with melted butter and bake for 15 minutes at 450. Let stand at least 10 minutes to cool after baking. These stay hot for a long time! Serve with salsa and sour cream.

No-Bake Oatmeal Bars

1 cup butter
1/3 cup brown sugar
1 tsp vanilla
3 cups oatmeal
1 cup coconut
1/4 tsp salt
1 cup chocolate chips
3/4 cup peanut butter

Melt the butter on the stove, then add the sugar, vanilla, oats, coconut and salt. Keep on low for 5 minutes. Meanwhile, melt the chocolate chips and peanut butter together. Press half the oats mixture into an 8x11 pan, pour the chocolate over top and spread, then top with the rest of the oats. Press it down gently with a spatula, then refrigerate to harden.