Asian Sesame Stir Fry

225 g (1/4 of 900-g pkg.) spaghetti, uncooked
1/2 cup Kraft Signature Asian Sesame Dressing
3/4 lb. (340 g) uncooked peeled deveined large shrimp or whatever meat you like
1 Tbsp. grated ginger root (I used a few dashes of ground ginger)
1/2 lb. (225 g) snow peas, stems removed or your favourite veggie blend (I used a frozen Thai veggie blend instead of fresh veggies)
1 red pepper, cut into thin strips
2 Tbsp. lite soy sauce
4 Tbsp. Kraft Smooth Peanut Butter
2 green onions, sliced
1 Tbsp. sesame seed (I used 1/4 cup toasted whole almonds)

COOK spaghetti as directed on package. Stir together dressing, peanut butter and soya sauce. Add ground ginger, if using ginger root fry with meat when meat is almost done.Meanwhile, fry meat in frying pan. Once cooked add veggies and sauce. Cook on medium heat about 5 minutes or until veggies are tender crisp. Add last two ingredients when ready to eat.

DRAIN spaghetti. Serve topped with shrimp mixture.

"Mennonite Lasagna"

9 Lasagna Noodles either boiled as per directions on box or the ready bake variety
2 cups creamed cottage cheese
1 egg
1/4 tsp. dried onion flakes or onion salt
1 cup grated cheddar cheese
2 cups cooked mashed potatoes
1/4 tsp. salt
1/4 tsp. dried onion flakes or onion salt
1 tbsp. Epicure cheese chives and bacon dip mix (optional)
1/8 tsp. pepper

Line 8x10 baking dish with 3 noodles. In medium bowl mix cottage cheese, egg, and first amount of onion flakes. Spoon over noodles and spread. I saved about 1/2 cup of the cottage cheese mixture for the top of the lasagna. Other topping option is to put fried onions on top. Cover with another layer of noodles. Mix together cheddar cheese, seasonings and mashed potatoes. Spread over noodles. Cover with layer of noodles. Top with left over cottage cheese and grated cheddar cheese or fried onions. Bake 30 minutes in 350 degree oven. Let stand 10 minutes before cutting. Can be served with sour cream if desired.

Cheesy Pepperoni Bake

1 - 3.5 oz. package sliced pepperoni, divided (I have used farmer sausage cubed or summer sausage sliced instead of pepperoni)
1 - 14.5 oz. can diced tomatoes
1 - 10.5 oz. can cream of mushroom soup
1 - 8 oz. package of elbow macaroni (I've used what ever small sized pasta I have)
1 - 8 oz. package shredded cheddar cheese
1 cup water

Reserving several pepperoni slices for garnish, combine remaining pepperoni, tomatoes, soup, uncooked macaroni, 1 cup cheese and water in a 2 quart baking dish. Sprinkle remaining 1 cup cheese on top. Garnish with reserved pepperoni. Cover and refrigerate overnight or at least 6 hours ( I usually prepare this around 10 am and am able to have supper around 5 pm) to allow macaroni to absorb liquids. Bake covered casserole in a 350 degree oven for 45 minutes. Uncover and bake 15 minutes longer or until heated through and cheese is bubbly. Serves about 6.

Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Crock Pot BBQ Chicken

4 lb. roasting chicken
1 1/2 cups of your favorite BBQ sauce

Place chicken in crock pot. Coat inside and outside of chicken with sauce. Cover with lid and turn on low for 8-10 hours. Enjoy a tender, tasty and fall off the bone chicken!

Cinnamon Raisin Bread for the Bread Machine

1 cup water
2 tablespoons margarine
3 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 or 2 teaspoons cinnamon depending on taste (I used 2 tsp.)
2 1/2 teaspoons yeast
3/4 cup raisins


Add all the ingredients in order given except the raisins. Add raisins in on the "add in" beep. Bake on "sweet bread" setting.

Slow Cooker Provencal Beef Stew

1 lb. boneless stewing beef
3 tbsp. flour
1 lb. sweet potatoes peeled and cut into 1" pieces
1 - 28 oz. can diced tomatoes
1 zucchini cut into 1" slices
1 onion chopped
4 cloves garlic minced
1/2 cup beef broth
1/4 cup sun dried tomato and oregano dressing (I used the epicure homemade sun dried tomato and herb dressing)
1/3 cup chopped fresh basil (I used 1-2 tsp. dried basil)

Toss meat with flour in slow cooker. Add remaining ingredients except fresh basil (I added the dried basil at this point). Stir in basil before serving. Cook on high 4-6 hours or low 6-8 hours.