LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

2 pounds boneless chicken breasts, cubed
8 to 10 medium potatoes, cubed
1/3 cup olive oil
1-1/2 tsp salt
1 Tbsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
6 Tbsp hot sauce

TOPPING:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees.  Spray a 9x13 baking dish with cooking spray.  In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce.  Add the cubed potatoes, and stir to coat.  Carefully scoop the potatoes into the baking dish, leaving behind as much of the sauce as possible.

Bake the potatoes for 45 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned.  Add the chicken to the leftover sauce and stir to coat.  Once the potatoes are cooked, remove from the oven and lower the temperature to 400 degrees.

Top the cooked potatoes with the raw marinated chicken.  In a bowl, mix together the topping ingredients and put this on top of the chicken.  Return the casserole to the oven for 15 minutes or until the chicken is cooked and the topping is bubbling.

Serve with ranch dressing or sour cream.

LAWRY'S DECADENT COCONUT BANANA CREAM PIE

COCONUT PIE SHELL

1/2 cup butter, plus more for pie plate
3 cups sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.

PIE FILLING

4 egg yolks
3/4 cup sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup flour
3 cups half-and-half, divided
Yellow food coloring
2 teaspoons vanilla extract
2 bananas
1 cup whipping cream
1 tablespoon powdered sugar

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Slice the bananas into the pie shell. Pour the filling into the shell.

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

UNCLE JIM'S FRENCH ONION SOUP

5 cups yellow onions, thinly sliced
2 Tbsp oil
1/2 tsp sugar
3 Tbsp flour
2 quarts beef boullion
1/2 cup dry white wine

Cook onions SLOWLY for 15 minutes, stirring frequently.  Add sugar and salt.  Increase heat to medium.

Cook onions, stirring constantly, for 30-45 minutes, until onions are golden brown.  Add flour and stir constantly for 3-4 minutes.  Add boullion and wine.  Lower the heat and simmer for an hour.

Into each of six soup bowls, place soup,  Top with 1 Tbsp grated mozzarella and 1 tsp grated onion.  Stir.  Float a round of dry French bread or croutons on top of the soup. 

Take a pound of mozzarella cheese and cut into six equal chunks.  Grate each chunk on top of the soup bowls. 

Bake at 350 degrees for 15-20 minutes, until the cheese is nicely browned.  Broil if necessary to brown.  Enjoy!

KRAFT'S BOSTON CREAM PIE

1 package vanilla instant pudding
1 cup plus 2 Tbsp cold milk
1-1/2 cups Cool Whip, thawed
1 round yellow cake layer
1 square Baker's unsweetened chcolate
1 Tbsp butter
3/4 cup powdered sugar

Beat pudding mix with 1 cup milk and whisk for 2 minutes.  Stir in the Cool Whip. Let stand 5 minutes.  Meanwhile, cut the cake layer in half horizontally.

Stack the cake layers on a plate, spreading the pudding mixture between then.

Microwave the chocolate square with the butter for one minute or until butter is melted.  Stir until the chocolate is completely melted.  Add sugar and the 2 Tbsp milk and mix well.  Spread over the top of the cake.  Chill for an hour before serving.

BANOFFEE PIE

9" prebaked pie shell
1 can Eagle Brand sweetened condensed milk
3 large bananas
1-1/2 cups whipping cream
2 Tbsp icing sugar
1 tsp vanilla
shaved chocolate for garnish

Boil the Eagle Brand while completely immersed in water for 3 hours.  Let cool completely before opening the can.  You can also buy Dulce de Leche in a jar and substitute this for the Eagle Brand to make the pie faster.

Pour the cooked Eagle Brand into the bottom of the baked pie shell.  Slice the bananas on top evenly.  Beat whipping cream with icing sugar and vanilla until soft peaks form, and put the whipped cream on top of the pie.  Sprinkle with shaved chocolate and serve.

TORTILLA AND BLACK BEAN PIE

4 - 10 inch flour tortillas
1 Tbsp canola oil
1 large onion, diced
1 jalapeno pepper, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 tsp ground cumin
coarse salt and ground pepper
2 cans (15 oz/470 ml) black beans, drained and rinsed
1-1/2 cups water
225 grams frozen corn
4 scallions, thinly sliced
2 cups (500 ml) shredded cheddar cheese

Preheat oven to 400 degrees F.  Trim tortillas to fit a 9 inch springform pan and set aside.

Heat oil in skillet over medium heat. Add onion, pepper, garlic and cumin; season with salt and pepper.  Cook, stirring occasionally, until onion is softened, about 5-7 minutes.

Add beans and water to skillet and bring to a boil.  Reduce heat to medium; simmer until liquid has almost evaporated, 8-10 minutes.  Stir in corn and scallions and remove from heat.  Season to taste.

Place a tortilla in the bottom of the springform pan.  Layer with one quarter of the bean mixture and 1/2 cup cheese.  Repeat, using a full cup of cheese for the top layer.  Bake until hot and cheese is melted, about 20-25 minutes.

Sprinkle with more scallions if desired.  Cut into wedges and serve.  This goes nicely with sour cream and salsa for a garnish.