Chicken Pecan Tarts - Appetizer

2 t butter or marg
1 c finely chopped pecans
1 c finely chopped cooked chicken
1/2 c chopped celery
1/4 c mayo or salad dressing
1 T Dijon mustard
1 pkg (3 ounces) cream cheese, softened
1/4 t salt
1/2 t ground nutmeg
1 tub (7 1/2 ounces) refrigerated buttermilk biscuits

In a large skillet, melt butter; add pecans and saute until lightly browned. In a bowl,

Veggie Chicken Wraps

1 carton (8 ounces) spreadable garden vegetable cream cheese
4 flour tortillas (8 ounces)
2 c shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 c diced cooked chicken

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion, and chicken. Roll up tightly. Cut wraps in half to serve.

Orange Fruit Dip

1 1/2 c cold milk
1 can (6 ounces) frozen orange juice concentrate, thawed
1 pkg (3.4 ounces) instant vanilla pudding mix
1/4 c sour cream
assorted fresh fruit

In a bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Cover and refrigerate for atleast 4 hours. Serve with fresh fruit. Yield: 2 3/4 c.

Hot Chicken Salad

2 c cooked chicken or turkey, diced
2 c celery, diced
1/2 c slivered almonds
1/2 t salt
2 t lemon juice
1 c salad dressing
2 T chopped onion
1/2 c American cheese, grated
1 c crushed potato chips
Mix all ingredients except cheese and chips. Spread in greased 1 1/2 qt casserole dish. Top with American cheese and potato chips. Bake at 450 for 10 minutes. Makes 4 servings.

My Mom's Taco Rice Casserole

3 c cooked rice
1/2 c warm water
1 pkg taco seasoning
1 can tomato sauce (small)
1 large pepper chopped
1 large onion chopped
1 can Fiesta Cheese soup (undiluted)
1 1/2 lb ground chuck
nacho corn chips for topping
1 c Velvetta cheese

Brown meat with onion and pepper. Add tomato sauce and taco seasoning, velvetta cheese and soup to meat mixture. Stir till cheese melts. Add cooked rice mix and put in 9 x 13 pan. Top with crumbled corn chips. Bake at 350 for 20 minutes.

Ranch Biscuits

2 c biscuit/baking mix
4 t dry ranch salad dressing mix
2/3 c milk
2 T butter, melted
1 t dried parsley flakes
1/8 t garlic powder

In a bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 inches apart onto a greased baking sheet. Bake at 425 for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits. Yield: 9 biscuits

Kid-Size Pizzas

1 pkg (12 ounces) english muffins, split and toasted
1 jar (14 ounces) pizza sauce
1 pound ground beef, cooked and drained (I like sausage)
2 c shredded park-skim mozzarella cheese

Place muffins on an ungreased baking sheet. Spread with pizza sauce. Sprinkle with the beef and cheese. Bake at 425 for 5 minutes or until cheese is melted.