Dine Without Whine: Mandarin Chicken and Black Bottom Cups

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Mandarin Chicken

Makes 4 servings

Ingredients:

• 2 cups chicken breasts cubed cooked or turkey breast
• 1 10 1/2-ounce can cream of mushroom soup condensed
• 3/4 cup celery thinly sliced
• 1/4 cup green onions chopped
• 1 tablespoon soy sauce
• 2 teaspoons parsley dried
• 1/8 teaspoon black pepper
• 3/4 cup mandarin orange segments drained
• 1 5-ounce can chow mein noodles
• Chopped cashews or peanuts
• Celery leaves (optional)

Instructions:

1. Preheat oven to 400°.

2. Lightly grease a 1 1/2 -quart shallow baking dish.

3. In a large bowl, mix chicken or turkey, soup, celery, green onions, soy sauce, parsley and pepper. Pour into baking dish.

4. Bake for 15 minutes or until bubbly. Gently stir in orange segments. Bake 5 minutes longer.

5. Meanwhile, place noodles in an 8 x 8 x 2-inch baking dish or pie plate. Bake for 3 to 5 minutes or until heated and crisp.

6. Serve with noodles. Garnish with nuts and celery leaves if desired.

Serve with fresh green beans.

Black Bottom Cups

Makes 18 servings

Ingredients:

• 2 (3-ounce) packages cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 (6-ounce) package (1 cup) semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup oils
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds, if desired
• 2 tablespoons sugar, if desired

Instructions:

1. Heat oven to 350°F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg; blend well. Stir in chocolate chips. Set aside.

2. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt; mix well. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed.

3. Fill paper-lined muffin cups half full. Top each with 1 tablespoon cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture.

4. Bake at 350°F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes. Remove from pans. Cool 30 minutes or until completely cooled. Store in refrigerator.

Find more great family recipes and meal planning assistance at Dine Without Whine.