Chicken Breast Stuffed with
Spinach, Blue Cheese, and Bacon

8 slices bacon
4 skinless, boneless chicken breast halves -
pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach,
thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
Cook bacon until crisp. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F. In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

BEER DIP
1 (8 ounce) package cream cheese
1 1/2 teaspoons paprika
10 dashes hot pepper sauce
1/4 cup beer
In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer. Serve warm or cold.

White Barbecue Sauce
1/2 c. cider vinegar
1/4 c. water
3/4 tsp. ground black pepper
2 Tbsp. white sugar
1/2 c. mayonnaise

In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat.

Spicy Ranch Dressing
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon prepared horseradish
1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
1/4 teaspoon ground black pepper
In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.

SMOTHERED MEXICAN LASAGNE
1 1/2 pounds ground turkey
1 bunch green onions, chopped
1 (1.25 ounce) package taco seasoning mix
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chile peppers, undrained
1 (15 ounce) container ricotta cheese
2 eggs
8 (10 inch) flour tortillas
1 (8 ounce) container sour cream
1/4 cup salsa
Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.