Cover and refrigerate approximately 1 hour, or until coating is firm.
For best results, eat within 24 hours.

Directions:
In large skillet, melt the butter over medium heat; stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5 minutes, until thickened. Add the shrimp and cook until they turn pink, about 5 minutes. Serve over hot linguine.

Directions:
In large saucepan, melt butter over low heat. Add package of dressing. Blend in wine and mushroom soup. Blend in cream cheese and stir until smooth. Heat gently. Arrange chicken breasts in a baking dish and pour sauce over. Bake in preheated oven at 325 for 60 minutes. When the chicken is near done, boil the pasta in salt water and the drain well. Serve the chicken on top of warm angel hair pasta.

Directions:
Combine the chicken broth and tortillas in a pot and cook on medium until strips soften and broth thickens. Stir in enchilada sauce, cumin, chicken, and half & half. Heat. Garnish with tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

Directions:
Boil broccoli for 3 to 5 minutes then remove from water. Boil snow peas for 1 to 2 minutes then remove from water. Boil past until soft and drain. Toss pasta with salad dressing. Add broccoli, red pepper, red onion, snow peas, ginger, and garlic. Add salt and pepper to taste. Refrigerate for several hours. Garnish with sesame oil and sesame seeds.

Directions:
Preheat oven to 350 degrees. Lightly grease two 9x5 loaf pans. Mix butter, sugar, and eggs together. Stir in bananas and vanilla. Add flour, baking soda, and cocoa. Mix well. Blend in sour cream and chocolate chips. Pour into pans and bake approximately 60 minutes.

Directions:
In a small bowl, lightly beat the egg yolks. In a saucepan, melt the chocolate with water, stirring until smooth. Add 3 tablespoons of chocolate mixture to the egg yolks, then pour mixture back into the pan with the remaining chocolate. Cook over low heat, stirring until thickened, about 1 minute. Transfer to a new bowl and let cool for 15 minutes. Meanwhile, mix the cream, sugar, and vanilla with a mixer on high speed until soft peaks form. Transfer 1/2 cup of mixture to a small bowl and refigerate. Fold the remaining mixture into the chocolate mixture. Spoon into 4 dessert cups. Refrigerate until firm (approx. 2 hours). Spoon refrigerated cream mixture onto mousse before serving and add chocolate shavings as garnish.

Directions:
Preheat oven to 350 degrees. Dip chicken into egg beaters, then the bread crumbs. Place chicken on a lightly greased cookie sheet and bake for 40 minutes. Pour 1/2 of the spaghetti sauce into a 9x13 baking dish. Add the chicken and pour on the remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and bake in the oven for 20 minutes.

Directions:
In a large saucepan, sauté the chicken, onion, and pepper with cooking spray. Stir in tomatoes, sauce and seasonings. Bring to a boil. Stir in rice and cover. Reduce heat to low and simmer for 10 minutes.

Directions:
Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

Oven Ranch Chicken
Ingredients:
1/3 cup plain brad crumbs
1 buttermilk ranch salad dressing mix
1/3 cup sour cream
4 boneless chicken breasts
Directions:
In a shallow dish, combine bread crumbs and dressing mix. Put the sour cream in another dish. Dip the chicken first in the sour cream, then into the bread crumb mixture. Place on a greased cookie sheet and bake at 375 for 30-35 minutes.