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Grill the chicken, then cut into slices or cubes. Mix the rest of the ingredients up and enjoy.

Crumble cookies, reserve some for garnish if desired. Mix cream cheese and cookie crumbs together. Roll into balls.Dip into melted chocolate and let set on waxed paper. Garnish with cookie crumbs, coconut, chopped nuts, or sprinkles if desired.

Cook meat over medium heat until no longer pink. Drain. Stir in beans, corn, jalapeno, taco seasoning, and 3/4 cup tomato sauce. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13x9 inch baking dish coated with nonstick spray. Layer 4 noodles (overlapping slightly), 1/2 of the meat sauce, 1 cup salsa, 1/2 cup jack cheese, and 1/2 cupcheddar cheese. Repeat layers. Top with remaining noodles, salsa mixture and cheeses. Cover and bake at 350 degrees for 45-50 minutes or untiledges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.Serve with sour cream, avacado, and onions.

1 piece equals 381 calories, 13g fat (7 saturated), 47 mg cholestoral, 1,170 mg sodium, 39 g carbs, 5 g fiber, 25 g protein.

Chop half of the mushrooms; slice remaining mushrooms and set aside. In large saucepan melt 4 tablespoons butter . Add chopped mushrooms; saute 5 minutes longer. Put in cooker . Stir in broth, water, tomato paste, salt and black pepper.

Tie together parsley, celery leaves and bay leaf with a string and add. Cover and cook on low 8 to 10 hours. Remove and discard the tied herbs. Puree soup in blender or food mill. Melt remaining butter in a heavy skillet. Add reserved sliced mushrooms; saute 5 minutes. Add sliced mushrooms to the soup along with sherry. Reheat. Serve with a dollop of sour cream. Makes 8 servings.

Remove stems ends of mushrooms; set aside. Slice mushroom caps thinly.In a large Dutch oven, melt butter over medium high heat. Add sliced mushrooms caps and lemon juice. Cook until mushrooms are tender. Reduce heat to low. With a slotted spoon, transfer mushrooms to a small plate. Add onion and stems to Dutch oven. Cook until onion is tender. Stir in flour until blended; cook 1 minute, stirring constantly. Gradually stir in water and bouillon, stirring constantly, until thickened. Puree mixture with an immersion blender (or use a blender). Add salt, pepper, cream, and mushrooms. Reheat until warm.

I'm now using a new framework to build websites with. The current version of forkmantis.com that you see is built with Drupal. However, at work we're switching to Symfony, which I need to become very proficient with. As an aid in learning this new framework, I am going to redesign this site using symfony.

As part of the redesign, I'm also going to repurpose the site. I no longer intend to have a personal blog as part of this website. As of this moment, I plan on migrating three major types of content over from the current site to the new site: Recipes, Computer tips, and the image galleries. I'd also like to see this site become more useful to other people in the future. I just don't have the time to contribute content on my own anymore, but I would like for my site to be useful to people in some way. I just need to know what people may be interested in. Local restaraunt reviews? Book/movie reviews? Question/Answer forums? An exercise log? What type of content/functionality would bring you back to this site on a regular basis? Sign in and post a comment.

Mix all ingredients, adding more milk if too dry. Roll out on a floured surface to 1/2" thickness. Use any shape cookie cutter to cut out biscuits, bones are fun. Bake on ungreased baking sheet at 350 for 30 minutes or until lightly toasted. To make biscuits harder leave in oven with heat turned off for an hour.

Place chicken in slow cooker and sprinkle on both sides with seasoning salt. Add sauce and garlic; mix to coat chicken with sauce. Place mushrooms on top of chicken; sprinkle with a little garlic powder, pepper and parsley. Cook on LOW about 4 hours or until chicken is done. Add spinach and cook just until spinach starts to wilt. If your chicken breasts are quite large, you may be able to cut each one in half and get about 8 servings.