French Dip with Au-jus

We love french Dip! We make it when ever roast beef goes on sale. Yummy! I had never had it until Aaron and Jared made it for our first valentines together. It's quick and feeds a lot of people. Great with a nice Cesar salad and homemade French fries!!

1 Loaf French Bread

8 -12 oz of mushrooms

1 onion

2 cups mozzarella cheese

1 pkg Au jus 0r bullion

1 lb roast beef

Saute the mushrooms and onions in a large frying pan. In the mean time cut open the loaf of bread, spread out the roast beef, sprinkle 1 cup of cheese on each side of the loaf of bread. Then when the onions are pretty clear spread it over the cheese. Then put it in the oven on a cookie sheet @ 400 F for 10-15 mins.

Roasted Chicken with Acorn Squash

• 1 acorn squash, halved lengthwise, seeded, and sliced 1/2-inch thick

• 1 pound mushrooms, trimmed and halved

• 1 large red onion, cut into 1/2-inch wedges

• 8 garlic cloves, crushed

• 1 tablespoon olive oil

• Coarse salt and freshly ground pepper

• 4 bone-in chicken breast halves (10 ounces each)

• 1 tablespoon dried rosemary, crumbled

Directions

1. Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.

2. Meanwhile, lift up the skin from the chicken breasts; rub the flesh with rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.

3. Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

4. Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put 3/4 cup of couscous in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash, mushrooms and chicken. Use the sauce at the bottom of the pan for rich flavor

I got bountiful baskets this week with acorn squash and mushrooms. So I decided to make dinner with them and chicken and some onions This recipe just fit perfectly with what I was thinking. This recipe is from Martha Stewart. I used regular breast with no skin and they turned out very moist and wonderful tasting. This recipe was so good my kids even loved it. I added the couscous and it went perfectly. I can't wait to make it again.

Crunchy Honey Mustard Chicken Fingers

Serves 4

1 pound chicken tenders

1/4 cup honey, warmed

1/4 cup Dijon mustard

1 cup corn flakes, crushed

Preheat oven to 425 degrees. Lightly grease a cookie sheet.

In a small bowl, mix mustard and honey together. In another bowl, place the crushed corn flakes.

In assembly line fashion, dip the chicken tender in the mustard mixture, then roll in the corn flakes and place on the cookie sheet.

Bake for 15 minutes, or until cooked through.

Homemade Root Beer

A Bell favorite that is made at every Thanksgiving I have ever been to. Got to love homemade Root Beer.

5 POUNDS SUGAR

4 GALLONS WATER

5 POUNDS DRY ICE

1 BOTTLE ROOT BEER EXTRACT

IN 5 GALLON COOLER ADD WATER, SUGAR AND ROOT BEER EXTRACT. STIR WELL SO SUGAR IS DISSOLVED. CAREFULLY ADD DRY ICE. LET MIXTURE FINISH BUBBLING AND BREWING BEFORE PUTTING THE LID ON.

Megan's CHINESE CHICKEN SALAD

1 HEAD OF RED CABBAGE, SHREDDED

1 CUP BONELESS SKINLESS CHICKEN BREAST

1/4 CUP SOY SAUCE

1 SMALL CAN WATER CHESTNUTS

1/4 CUP GREEN ONION, SLICED

1 CUP HENDRICKSON'S VINEGARETTE DRESSING

2 TEASPOONS SPLENDA

CUBE CHICKEN INTO SMALL CUBES. SAUTE' CHICKEN IN HEATED SOY SAUCE UNTIL DONE. REMOVE CHICKEN FROM HEAT AND CHILL. MIX SPLENDA & DRESSING TOGETHER. ADD ALL INGREDIENTS TOGETHER ONCE CHICKEN HAS CHILLED. SALAD KEEPS FOR 4-5 DAYS.

GRANDMA VIVIAN'S NO BAKE COOKIES

"When I need something chocolaty, I make this. It is so yummy! A staple in my house."- Meggan Lehnerz

1/2 CUP MILK

1/2 CUP BUTTER

2 CUPS SUGAR

3/4 CUP PEANUT BUTTER

5 TABLESPOONS COCOA

3 CUPS OATMEAL (I PREFER OLD FASHIONED 6 GRAIN OR ROLLED OATS)

1 TEASPOON VANILLA

IN LARGE PAN BRING MILK, BUTTER, AND SUGAR TO BOIL FOR 1 MINUTE, STIRING OCCASIONALLY. REMOVE PAN FROM HEAT. STIR PEANUT BUTTER INTO MIXTURE UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND STIR. SPOON COOKIES ONTO WAX PAPER AND LET COOL.

Megan's Awesome Sugar Cookies

I love these Sugar cookies they are sooo good. They are thick and moist. Perfect for frosting and don't brake. I love them!!

1 c butter
2 c sugar
2 eggs
1 c sour cream (8 oz)
4 c flour
1 tsp salt
1 tsp baking soda
1 tsp nutmeg (optional)
1 tsp baking powder

Mix together and refrigerate for 2 hours. Grease cookie sheet. Cut out or drop cookies on sheet. bake at 350 for 10 min. Top off with butter cream icing! (this is so much fun for Christmas and Halloween shapes)