You will need the following:

• 6 flour tortillas
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast (cut into strips)
• 1 tablespoon cooking oil
• 4 cups of shredded broccoli
• 1 medium onion (cut into thin wedges)
• 1 teaspoon of grated ginger
• Peanut Sauce

For Peanut Sauce: 

Combine in a small saucepan 1/4 cup of sugar, 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, 3 tablespoons water, 2 tablespoons of cooking oil, and 1 teaspoon minced garlic.  Heat until sugar is dissoved, stirring frequently.

Start by making Peanut Sauce and set aside.  Then, wrap tortillias in in foil and cook in preheated oven at 350 degrees for 10 minutes to soften.  While tortillias are heating, combine garlic salt, pepper, and coat chicken evenly with mixture.  In a large skillet add oil and place on burner on medium-high heat.  Once oil is hot add the chicken, cook for 2 to 3 minutes or until no longer pink.  Remove the chicken from skillet and place in oven to keep warm; then add broccoli, onion and ginger to skillet.  Cook for 2 or 3 minutes until vegetables are tender. 

Next you will want to assemble each tortilla.  Place 1 tablespoon of peanut sauce on tortilla, then add chicken and vegetables.  Rolllu p each tortilla securing iwth a toothpick.  Then serve with remaining sauce for dipping.

For this recipe all that you need is medium sized potatoes, sour cream, butter, and shredded cheese.  If desired you may add bacon bits.

Bake the potatoes in the microwave until done.  Slice the potatoes in half; with a tablespoon scoop out the meat of the potatoe only leaving a thin layer.  Take and combine the meat of the potatoe with sour cream and butter until smooth, then stuff the potatoe.  Top with a layer of cheese and place in the oven and bake at 425 for about 15 minutes until cheese is melted and potatoe skin is crunchy.  If desired before baking sprinkle with bacon bits.

1 cup sugar

1/2 cup unsifted powdered sugar

1 tablespoon orange peel

1/4 cup melted butter

1 can biscuits (10)

3 oz softened cream cheese

1 tablespoon orange juice concentrate

In a small bowl, combine sugar and orange peel.  Open and separate biscuits and dip each in butter.  Coating each biscuit in the sugar mixture.  Place coated biscuits in a greased 9 in pie pan, overlapping the edges to form a ring.  Bake at 350 degrees for 30 minutes till golden brown.  In a small bowl, combine the cream cheese, sugar, and orange juice to make the icing.  Spread the icing over the hot biscuit ring and serve.

Satisfy that sweet tooth with these sticky rolls. Can be served straight from the oven.

DOUGH:

• 2 teaspoons active dry yeast
• 1 1/4 cups warm water
• 3 tablespoons butter or margarine, softened
• 3 tablespoons sugar
• 2 tablespoons instant nonfat dry milk powder
• 1 teaspoon salt
• 3 cups bread flour

FILLING

• 1/3 cup butter or margarine, softened
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

TOPPING:

• 1/2 cup packed brown sugar
• 1/4 cup margarine
• 1/4 cup corn syrup
• 1/2 cup chopped pecans

  In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add butter, sugar, milk powder, salt and 2 cups flour; beat on low for 2-3 minutes. Stir in enough flour to form a soft dough. Knead on a floured surface until smooth and elastic. Place in a greased bowl turning to make sure it is covered with the oil. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. To prepare rolls: Roll dough into a rectangle and spread with butter; sprinkle with sugar and cinnamon. Roll up and pinch seam to seal. Cut into 12 slices; set aside. In a medium saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Place rolls with cut side down over topping. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. While removing from pan turn over so pecans are on top.  Serve warm.

• 3 lb Shrimp peeled and deveined
• 3 tbs Grey Poupon Country Mustard
• 1/2 stick butter melted
• 3 minced cloves garlic
• 2 1/2 tbs Olive Oil
• Fresh Basil (remove stems)
• 1 1/2 squeezed lemon

Salt and Pepper (white preferred)

Melt 1/2 stick butter in medium size bowl. Add olive oil. Squeeze lemon juice into mix. Add grey poupon mustard, add minced fresh basil. Add minced cloves of garlic, add salt and pepper. Whip mixture and marinate cleaned shrimp for 1 hour. Place marinated shrimp on skewers and grill until shrimp is pink and done. If you use the pizza pan you have to turn them when the one side turns pink.

• 6 eggs beaten
• 10 oz shredded cheddar cheese
• 1 onion (diced small)
• 1 bell pepper (diced in small squares)
• pimento (optional)
• 1 tomato (diced in small pieces)
• 1/2 pound sausage
• 1/4 tsp salt
• 1/4 tsp black pepper
• 10 burrito shells (small size)
• 6oz jar picante sauce

In large skillet combine sausage, onion, bell pepper, salt, and pepper, cook till sausage is brown, drain fat, return to skillet, add beaten eggs, tomato, and pimento.  Scramble till eggs are done and vegetables are hot.  Spoon into heated burrito shells, add cheese, roll into logs and serve with side dish of picante sauce.  Preparation time approximately 15 minutes.

1. Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel.

2. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips. Makes about 32 appetizer servings.

• 1 teaspoon ground cayenne pepper

• 1 teaspoon lemon pepper
• 1 1/2 teaspoons garlic salt
• 1 (1 ounce) package dry Ranch-style dressing mix
• 3/4 cup vegetable oil
• 1 1/2 (15 ounce) packages mini pretzels

In a small bowl, mix together cayenne pepper, lemon pepper, garlic salt, ranch-style dressing mix and vegetable oil. Place pretzels in a large, sealable plastic bag. Pour in mixture from bowl. Shake well. Allow pretzels to marinate in the mixture approximately 2 hours before serving. Shake occasionally to maintain coating.

Preheat oven to 250 degrees. Melt margarine in large roasting pan in oven (5 minutes). Stir in seasonings. Add remaining ingredients and mix until coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, and store in airtight container.

Source:  http://busycooks.about.com/od/savorysnackmixes/r/chexsnackmix.htm