Recipe by: Origin Unknown/Adapted by Winner Dinners
Serves about 4

1-1/2 pounds of round steak, well trimmed
1/3 cup soy sauce
1/3 cup Mongolian Fire Oil
1/4 cup water
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1 tablespoon dried parsley
1 teaspoon oregano
1/8 teaspoon dry mustard

Mix the marinade ingredients in a container large enough to accomodate the steak.  Add the steak, coating both sides with the mixture.  Marinate in the refrigerator for approximately 4 hours, keeping in mind that the longer you marinate it, the spicier it will be.  Thinner steaks will absorb the flavor of the marinade much quicker than thicker pieces.  Use your best judgement on how long to marinate your steak based on how thick it is and how spicy you like it  Turn the steak several times while it’s marinating to ensure good coverage.  Transfer the steaks to a barbecue and grill them to your liking. 

Recipe By:  Paula Deen/Adapted by Winner Dinners
Serves about 10

2 cups milk
2 tablespoons vanilla
1 5-ounce package instant vanilla pudding
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 8-ounce package Cool Whip®
2 packages Pepperidge Farm Chessmen cookies
5 to 6 bananas, sliced diagonally
powdered sugar (optional)

In a medium bowl, combine the milk and vanilla, and then whisk in the pudding mix.  Set aside.  In a separate bowl, using a mixer, beat the cream cheese until smooth and then gradually add the sweetened condensed milk.  Fold in the Cool Whip.  Combine the pudding mixture with the cream cheese mixture.  Your custard mixture is now complete.

Assemble the pudding in a 9 x 13 pan.  Layer one:  1 package of cookies.  Layer two:  half of the custard mixture; spread evenly.  Layer three: banana slices.  Layer four: the remaining half of the custard mixture.  Layer five: the second package of cookies.  If desired, sprinkle the top with powdered sugar using a sifter.  Refrigerate until serving time. 

Recipe by: Origin Unknown/Adapted by Winner Dinners
Makes 12 fajitas

1-1/2 pounds beef flank steak
1 cup chopped onion
1 red or green bell pepper, cut into 1/2″ pieces
1 jalapeno pepper, chopped fine
1 15-ounce can diced tomatoes, undrained
2 cloves garlic, minced
1 tablespoon dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1-1/4 teaspoons salt
2 teaspoons lime juice (optional)
12 7-inch flour tortillas

TOPPINGS:
shredded cheddar or Colby-Jack cheese
chunky salsa
guacamole or sliced avocados
sour cream

Trim fat from steak and then cut the steak into 6 portions.  In slow-cooker, combine the steak, onion, bell pepper, jalapeno pepper, tomatoes, garlic, cilantro, chili powder, cumin, coriander, and salt.  Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Remove meat from the cooker and shred.  Return the meat to the cooker.  Stir in lime juice, if desired.  Heat tortillas to soften.  To serve fajitas, fill the warmed tortillas with the beef mixture and add the toppings of your choice. 

Recipe by: Indobase/Adapted by Winner Dinners
Serves about 4

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
3/4 cup ground cashews
1 cup white onion, chopped
2 green onions, chopped
4 tablespoons peanut oil, divided
4 tablespoons butter
4 teaspoons lemon juice
2 tablespoons garlic, minced
3 teaspoons garam masala, divided
1 teaspoon ginger
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 cups tomato puree
1 cup cream
1/2 cup plain yogurt
1/2 teaspoon cayenne pepper
hot cooked rice

Cut the chicken into bite-sized pieces and set aside.  Chop the white and green onions.  Heat 2 tablespoons of the peanut oil in a large saucepan over medium-high heat.  Saute the onions (both white and green) until soft and translucent.  Stir in the butter, lemon juice, garlic, 2 teaspoons garam masala, ginger, chili powder, cumin, salt, pepper, and bay leaves.  Cook, stirring for 1 minute.  Add the tomato puree and cook for 2 minutes, stirring frequently.  Meanwhile, grind the cashews in a food processor or blender.  Stir the cream, yogurt, and ground cashews into the tomato mixture.  Reduce heat to low, and simmer for 10 minutes, stirring frequently.

Meanwhile, heat the remaining 2 tablespoons of peanut oil in a large skillet over medium heat.  Cook the chicken pieces until lightly browned, about 10 minutes.  Reduce heat, and season with the remaining 1 teaspoon of garam masala and the cayenne pepper.  Stir the chicken into the sauce and heat through.  Serve over rice.

Recipe Courtesy of Shannon Wood/Adapted by Winner Dinners
Makes 1 pie

FILLING:
1 cup peanut butter
8 ounces cream cheese
8 ounces Cool Whip
1-1/4 cups powdered sugar

CRUST:
25 Oreo cookies, crushed
4 tablespoons butter, melted

CHOCOLATE DRIZZLE:
3/4 cup chocolate chips

Preheat oven to 400.  To make the crust, crush the Oreo cookies in a food processor or blender.  Combine the crushed Oreos with the melted butter and press into a pie pan to form a crust.  Bake at 400 for 5 minutes; cool.  Meanwhile, combine the peanut butter and cream cheese using a mixer.  Add the Cool Whip and powdered sugar.  Spoon the peanut butter mixture into the pie shell.  Melt the chocolate chips in a squeeze bottle in the microwave.  Make sure that the chocolate is well melted and that there are no air bubbles in the bottle.  Decorate the top of the pie as desired with chocolate drizzle.  Place the pie in the freezer for about two hours without a cover so that you don’t smear your chocolate drizzle.  Remove the pie from the freezer, cover with foil, and place in the refrigerator until serving time.

Recipe By: Origin Unknown/Adapted by Winner Dinners
Serves 4-6

1 pound of fresh mushrooms, thinly sliced
1/2 cup butter
1 cup fresh Italian parsley, finely chopped
1/2 teaspoon oregano
1/2 teaspoon basil
3/4 teaspoon salt
1/2 teaspoon pepper
2 10.5-ounce cans condensed beef broth (such as Campbell’s soup)
1 cup half and half
4 egg yolks
1-1/2 cups sour cream

Saute the mushrooms in the butter until lightly browned.  Add the parsley, oregano, basil, salt, and pepper, and cook, stirring, for a few minutes more.  Add the beef broth and half-and-half; simmer for about 3 minutes.  Beat the egg yolks with the sour cream; stir in some of the hot soup, then return all to the pan.  Heat through.

Recipe Courtesy of Danielle Jones/Heavily Adapted by Winner Dinners
Makes 24 cupcakes

CUPCAKES:
1 white cake mix
6 ounces (about 2/3 cup) frozen lemonade, thawed
8 ounces sour cream
3 ounces cream cheese, softened
3 eggs

FROSTING:
1/2 cup margarine
3 ounces cream cheese, softened
6 cups powdered sugar
2-1/2 tablespoons lemon juice
dash of salt

DECORATION (optional):
12 strawberries, cut in half with the stems left in place

Preheat the oven to 350. Place cupcake liners in two muffin tins. Using a mixer, combine the cupcake ingredients until the mixture is smooth. Spoon the batter into the 24 cupcake liners. Bake at 350 for 22-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool before frosting them.

To make the frosting, cream the margarine and cream cheese together with a mixer. Beat in the powdered sugar, lemon juice, and salt until smooth. Frost the cupcakes using a piping bag, if desired. If you are going to use the strawberries, it’s best to place each one on top of your frosting immediately after piping it rather than piping several of them and then putting the strawberries on. Otherwise, the frosting begins to harden and pushing a strawberry into it will result in some small cracks in the frosting.

Recipe Courtesy of Rogan Taylor/Slightly Adapted by Winner Dinners
Serves about 4

1 pound Brussels sprouts
3 tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes

Wash the Brussels sprouts.  Cut off the brown stems and remove the outer leaves.  Slice them in half, vertically.  In a large skillet that has a lid, melt the coconut oil.  Place the Brussels sprouts cut side down throughout the pan.  Sprinkle with salt, pepper, and red pepper flakes.  Cover the skillet. Cook over medium heat, checking under the Brussels sprouts periodically until the cut side begins to brown, usually 10-15 minutes.  Stir and cook for 3 more minutes or to taste.

Recipe from: Good Housekeeping/Adapted by Sara Brooks & Winner Dinners
Serves about 8

3 tablespoons olive oil
3/4 cup onions, minced
3/4 pound ground beef
3/4 pound Jimmy Dean HOT sausage
2 15-ounce cans diced tomatoes
1 15-ounce can tomato sauce
4 large cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, finely chopped
1-1/2 tablespoons fresh basil, finely chopped (or 1 tablespoon dried basil)
1 tablespoon fresh oregano, finely chopped (or 1 tspn dried oregano)
1 teaspoon fresh rosemary, finely chopped (or 1/2 tspn dried rosemary)
1/2 pound lasagna noodles
1 5-ounce package fresh Parmesan cheese, grated
1 pound mozzarella cheese, grated
1 15-ounce package ricotta cheese

In hot olive oil in skillet, saute the onions.  Add the beef and sausage and cook until the red color disappears.  Drain fat.  Add tomatoes, tomato sauce, garlic, spices, and herbs.  Simmer covered 30 minutes, stirring occasionally.

Meanwhile, cook the lasagna according to package instructions less 2 minutes.  During assembly, remove one piece at a time from the water and use paper towels to drain and dry them.  Leave the rest in the water while working.

Grate the cheeses and reserve 1/2 cup of the Parmesan to put on top of the lasagna.  Combine the remaining Parmesan with the mozzarella cheese.

Lightly grease a 9×13 dish with olive oil.  Put a scant layer of sauce in the bottom of the dish.  Next, add a layer of drained noodles, then 1/3 of the ricotta cheese, followed by 1/3 of the Parmesan/mozzarella cheese mixture. Repeat the noodles and cheeses so that you have three layers.  End with the sauce and then sprinkle the reserved 1/2 cup Parmesan cheese on top.  Bake at 350 until bubbling around the edges, about 30-40 minutes.  Let stand for 10 minutes before serving.

To make ahead:  Prepare the lasagna, except don’t bake it.  Place it in the refrigerator until one hour and 10 minutes before serving.  Cover with foil and bake at 350 for 40 minutes.  Remove the foil and bake for another 20 minutes or until steaming hot.  Let stand for 10 minutes before serving.

Recipe By: Origin Unknown/Slightly Adapted by Winner Dinners
Serves about 8

1 1-pound package dried pinto beans, soaked overnight
1/3 cup onion, chopped
1 garlic clove, minced
4 tablespoons shortening, divided
1 tablespoon salt

Place beans in a slow-cooker and cover with hot water.  Let stand overnight.  Next morning, drain beans; cover with fresh water.  Add onion and garlic.  Cover with lid and cook on high for at least 6 hours.  Add 1 tablespoon of shortening and 1 tablespoon of salt.  Continue cooking on low until beans are very tender.

Heat the remaining 3 tablespoons of shortening in a heavy skillet until very hot.  Use a slotted spoon to place beans in the skillet.  Add a little cooking liquid.  Mash the beans with a potato masher.  Beans may be partially or completely mashed.  Simmer the beans to desired consistency, adding more of the cooking liquid, if needed.  Stir frequently.  Taste and add more salt if needed.