Below are recipes that I am asked to share from time to time.
Highlight the text of the recipe you want and either File --> Print--> Print Selection or copy and paste into another document. Enjoy!

RICE NOODLE SALAD

1 pkg (8.8 oz) thin rice noodles
2 cups fresh spinach, cut into strips
1 or so of cup shredded carrot
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, chopped

Sesame Peanut Dressing
1/4 cup unsalted peanuts
1/4 cup water
1/4 cup lime juice
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vegetable oil
1 tsp sesame oil
1/2 tsp ground ginger
1/4 teaspoon crushed red pepper flakes

Cook rice noodles according to package directions.
Meanwhile, in large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion.
In a blender, combine the dressing ingredients; cover and process until blended.
Drain noodles and rinse in cold water; drain well.
Add to spinach mixture. Drizzle with dressing and toss to coat. Serve immediately.
Yield: 8-10 servings.

PUMPKIN PIE MUFFINS

In 2004, my mom and I were making ½ a recipe for pumpkin pie (1 pie).  By mistake, we poured in the whole can of evaporated milk.  So we had to make the whole recipe, but only had one pie crust.  Not wanting to waste the extra batter, we decided to use it for cookies. I gradually modified the recipe to make muffins instead.

15 oz can of pumpkin
2 large eggs
1 can evaporated milk, skim
2 tsp pumpkin pie spice
1/4 tsp salt
1 box yellow cake mix
1/2 cup cooking oats
1 packet (serving) instant Apples & Cinnamon oatmeal

Mix wet ingredients (including pumpkin) first, then add cake mix.  Then add other dry ingredients and mix well with a whisk.
Use paper muffin cups or a non-stick muffin pan. Fill cups more than 2/3 full with batter.  
Bake at 350° for 13-15 minutes until done (use the toothpick test).  If desired, dust with powdered sugar. Makes 48 muffins.

DOUG'S WHITE CHICKEN CHILI

2 cups chopped onion
2 cloves garlic, minced
1 tbsp olive oil
2 cans (15-oz each) Great Northern beans, drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) diced green chilies
2 tbsp italian seasoning
4 cups cubed, cooked chicken breast
shredded Monterey Jack cheese
picante sauce
chopped fresh cilantro

Saute onion and garlic in oil in a 4-qt stockpot until onions are tender.
Stir in beans, chicken broth, chilies and seasoning.
Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through.
Garnish each serving with cheese, picante sauce and cilantro.

BARTONS' BREAKFAST PIE

I combined other pie recipes to come up with this for March 14 (3.14) , when our family celebrates "Pi Day" and tries to eat pie all day long.

Pie crust sheet
8 eggs
¼ to ½ cup finely chopped onion or green onion
1/4 tsp pepper
1/4 teaspoon seasoned salt
¼ cup milk/cream (I mix 0% milk with nonfat cream)
1 cup finely shredded cheddar cheese
1 lb. breakfast sausage (maple/italian/both), cooked/crumbled/drained
Parsley flakes

Get the pie crust out to warm up before unrolling. Preheat oven to 350.
Cook, crumble, and drain the sausage.
Line 9" glass pie pan with crust (don't prebake).
In a separate bowl, combine the eggs and milk/cream.
Layer the cheese, then meat, then egg mixture. Sprinkle parsley on top.
Bake uncovered for 30-40 minutes.