This week's recipes are some new favorites as well as some classics. Enjoy! I got a few of them from this website:
http://recipes.robbiehaf.com/Copycat.html

Fontina Mushroom Bruschette like Carrabba's®Serves : 3-6
Prep. Time : 0:30
6 mushrooms - sliced thin
1 Tbls. butter
1/4 cup butter - softened
4 cloves garlic - minced
1/2 tsp. garlic powder
(6) 1/2" slices Italian OR French bread
6 slices Fontina cheese - trimmed to fit bread slices
extra virgin olive oil - to top
julienne fresh basil - to top
-Saute mushrooms in 1 Tbls. butter until soft, drain liquid from pan, and set aside.
-Mix 1/4 cup butter with garlic and garlic powder.
-Spread butter mixture over bread slices.
-Place a slice of fontina on each piece of bread.
-Spoon sauteed mushrooms over each slice of fontina.
-Place bread on a cookie sheet and bake in a 500 degree oven for 4 minutes, or until cheese has melted.
-Remove from oven and drizzle olive oil over tops.
-Sprinkle basil over top.


Chicken Divan
2 (10-ounce) packages frozen broccoli, chopped
6 cup shredded chicken, cooked
2 (10 3/4 -ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoon butter, melted
Directions
Preheat oven to 350 degrees.
Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11x7-inch casserole dish or two 9-inch square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
Bake for about 30-45 minutes.
Cook’s Note: Try topping with cheddar or gruyere cheese.
PD & Friends, 68
Recipe Courtesy Paula Deen
Servings: 6-8 servings
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy

Paula’s Pizza Dough
5 cup All Purpose Flour
2 pkgs Active Dry Yeast
2 tablespoons sugar
2 tablespoons olive oil, divided
2 teaspoon salt
2 cup water, warm
Directions
In a standing mixer with a hook attachment, place the warm water, yeast and sugar and 1 tablespoon olive oil. Allow to sit until yeast begins to foam. Add flour and salt and mix the dough until it is smooth and pulls away from the side of the bowl. Drizzle half of the remaining olive oil over the top of the dough. Turn the dough over in the bowl cover and allow it to rise to approximately twice it’s size. (about an hour)
Punch the dough down and pour out onto a lightly floured surface. Knead again. Place it back in a bowl and drizzle with the remaining olive oil. Turn over, cover and allow to rise a second time. After it has risen, punch it down again. It is now ready to roll out for your pizzas!

Philly Cheesesteak Pizza
1 med. onion - sliced
1 med. green bell pepper - sliced
8 oz. mushrooms - sliced
1 Tbls. olive oil
8 oz. roast beef - shaved
3 Tbls. Worcestershire sauce
1/4 tsp. ground black pepper
1 recipe pizza dough—make your own or buy premade store bought crusts
3 Tbls. olive oil
1 tsp. minced garlic
4 cups shredded provolone cheese
1/4 cup grated Parmesan cheese
-Saute vegetables in olive oil until limp; add roast beef.
-Cook for three more minutes.
-Add Worchestershire sauce and pepper; stir and remove from heat.
-Set aside.
-Brush prepared dough with olive oil and spread crushed garlic over entire surface of dough.
-Top with a light layer of shredded cheese, then meat and vegetable mixture, distributing evenly.
-Top with remaining shredded cheese, then Parmesan.
-Bake in 500 degree oven until cheese is melted and bubbly.
-Let sit 5 minutes before cutting and serving.



Baked Chicken Chimichangas like Chi-Chi's®Serves : 8
Prep. Time : 0:45
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes : Serve with sour cream and guacamole.

Stuffed Peppers Casserole
Serves : 4
Prep. Time : 1:15
1 Lb. ground beef OR turkey
2 Tbls. chopped onion
1/3 cup chopped green bell pepper
1 cup cooked rice
1 tsp. salt
1/8 tsp. garlic salt
(2) 8 oz. cans tomato sauce
3 med. green bell peppers - seeded, sliced lengthwise
1/2 cup shredded mozzarella cheese
-Brown meat, onion, and chopped peppers in skillet, stirring occasionally.
-Drain off fat.
-Stir in rice, salt, garlic salt, and 1 can of tomato sauce; heat through.
-Spray a 9" X 9" X 3" baking pan with cooking spray and line with 1/2 the sliced peppers.
-Pour half of meat mixture over peppers.
-Layer remaining sliced peppers on top of meat mixture.
-Pour remaining meat mixture on top.
-Pour remaining tomato sauce over meat mixture.
-Cover with foil and bake in a 350 degree oven for 45 minutes.
-Uncover and bake an additional 10 minutes.
-Sprinkle with cheese and bake an additional 5 minutes

Sticky Fingers like Winger's®1/3 cup brown sugar
1/3 cup Worcestershire sauce
1/4 cup ketchup
1 Tbls. honey
2 tsp. hot sauce (more or less as desired)
2 tsp. apple cider vinegar
12 - 16 oz. box frozen breaded chicken tenders
-In a saucepan over low heat, combine all ingredients, except chicken. Warm sauce, stirring occasionally, while you cook the chicken.
-Prepare chicken as directed on package in the oven.
-Toss chicken in sauce and remove with a slotted spoon to a cookie sheet sprayed with non-stick cooking spray.
-Bake in a 350 degree oven for 5 - 7 minutes, or until sauce thickens and becomes sticky.
-Serve chicken with remaining sauce on the side for dipping.
Notes: These chicken strips also taste great when prepared in a quesadilla. You can also use this sauce to coat chicken wings.