Jenni Penni's Meatloaf

1/2 Onion, chopped
1 Egg
1 lb. Ground Beef
3/4 cup stuffing
1/2 cup Sharp Cheddar Cheese, grated

Combine all ingredients.
Put meat mixture in loaf pan.
Bake at 350* for 40-45 minutes

Chicken & Broccoli Alfredo

8oz Linguine
2 cups Broccoli Flowerets
2 tbsp. Butter
1 lb. boneless, skinless Chicken Breasts, cubed
1 (10 3/4oz) can Cream of Mushroom Soup
3/4 cup Milk
l/2 cup grated Parmesan Cheese
1/4 tsp. Garlic Powder
Salt and Pepper

Cook linguine according to package directions; add broccoli during the last 4 minutes of cooking time. Drain; set aside.

Heat butter in a 12" skillet; add chicken, garlic, salt and pepper. Heat until juices run clear when chicken is pierced with a fork; reduce heat. Stir in soup, milk, cheese and linguine mixture; heat through.

Honey Peanut Chews

1 1/2 cups Flour
2/3 cup firmly packed Dark Brown Sugar
1/2 cup Butter, softened
2 Egg yolks
1 tsp. Vanilla
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
3 cups Mini Marshmallows
1 (10oz) package Peanut Butter Chips
2/3 cup Honey
1/4 cup Butter
2 tsp. Vanilla
2 cups Crisp Rice Cereal
2 cups Salted Peanuts

Preheat oven to 350*
In a large bowl, combine the flour, brown sugar, 1/2 cup softened butter, egg yolks, vanilla, baking soda, baking powder,and salt. Beat the mixture with and electric mixer on low speed until crumbly.

Firmly press the mixture into the bottom of a 9x13 baking pan. Bake for 12-15 minutes or until golden brown. Remove from oven.

Immediately sprinkle the marshmallows over the surface. Return to the oven for 1-2 minutes more or just until the marshmallows begin to puff. Remove from the oven; cool while preparing the topping.

In a large saucepan, stir together the peanut butter chips, honey, the 1/4 cup butter, and vanilla. Cook over low heat, stirring constantly, until the chips are melted and the mixture is smooth. Remove from heat; stir in the rice cereal and peanuts. Immediately spread the cereal mixture over the marshmallow layer.

Cover and refrigerate about 2 hours or until firm. Cut into bars. Store in a covered container.

Blueberry Pound Cake

1 cup Butter (no substitutes), softened
3 cups Sugar
1 1/2 tsp. Vanilla
1/2 tsp. Lemon Extract
6 Eggs
3 cups Flour
1/4 tsp. Baking Soda
1 cup Sour Cream
3 cups Fresh Blueberries

In a large mixing bowl, cream butter and sugar.
Beat in the vanilla and lemon extracts.
Add eggs one at a time, beating well after each addition.
Combine flour and baking soda; add to creamed mixture alternately with sour cream.
Fold in blueberries.

Spray 2 9x5x3 loaf pans.
Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10-15 before removing from pans to wire racks.

Easy Crock Pot Chili

1 lb. Ground Beef or Ground Turkey
1 cup Onion, diced
2 (16oz) cans Diced Tomatoes
1 (15oz)can Chili Beans
1 cup Salsa
1 tbsp. Chili Powder
1 tsp. Cumin

Heat large skillet over medium heat.
Add beef and onion; cook until beef is browned and onion is tender.
Drain.
Place all ingredients into crock pot.
Cook on low 5-6 hours.

Easy Chicken Parmesan

4 Breaded Chicken Patties
1 24oz Pasta Sauce
8oz Spaghetti
8oz Italian Blend Cheese

Cook chicken patties and pasta according to package directions.
On low heat, warm pasta sauce.

To plate the meal:
Place pasta on plate
Place chicken on pasta
Cover with sauce
Sprinkle with cheese

I like to serve this meal with garlic bread and steamed broccoli