A special birthday, and, perhaps, a few new favorites

Today is another very special day for our family; today is our son's 21st birthday. He is so much fun and brings so much joy. His love for basketball and autographed baseballs has not wavered a bit as he has grown older. He enjoys being with family and can find enjoyment in just about any activity.

Ross is not a picky eater, and he is so good about eating leftovers for his lunch during the week, without complaining. I want to share a few recipes with you that I think he will enjoy. I am always looking for new recipes, and I hope these will be some of his new favorites.

Happy birthday, Ross.

Chicken & Dumpling Casserole

The secret of this is not to stir anything. That's what makes the dumplings.

• 2 chicken breasts cooked and shredded
• 2 cups chicken broth
• 1/2 stick butter
• 2 cups buttermilk baking mix
• 2 cups whole milk
• 1 can cream of chicken soup
• 1 tablespoon chicken bouillon granules
• 1/4 to 1/2 teaspoon sage
• 1 teaspoon black pepper
• 1/2 teaspoon salt or to taste

Heat oven to 350 degrees. Layer 1: Melt 1/2 stick butter in 9 x 13-inch casserole dish. Spread the chicken over butter. Sprinkle black pepper and sage over this layer. Do not stir.

Layer 2: In small bowl, mix the milk and baking mix. Slowly pour evenly over chicken. Again, do not stir. Layer 3: In medium bowl, whisk together chicken broth, chicken granules and chicken soup. Once mixed, pour over baking mix layer. Again, do not stir.

Bake for 50 minutes, or until golden brown.

Stir-Fried Steak and Veggies

This stir-fry is faster than Chinese takeout. It's easy, filling and delicious every time. It is a fast recipe and can be finished in under 30 minutes.

• 1 1/2 cups uncooked Minute Brown Rice
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 3/4 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons canola oil, divided
• 1 pound beef top sirloin steak, cut into 1/2-inch cubes
• 1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth. In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. Yield: 6 servings.

Italian-Style Salisbury Steaks

If you like any kind of chopped steak recipes, this one looks like a winner. You can always use ground turkey in place of the beef.

• 1 egg, beaten
• 1 teaspoon Worcestershire sauce
• 1/2 cup seasoned bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 pound ground beef
• 1 tablespoon canola oil
• 1 can (14 *½ ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 can (8 ounces) Italian tomato sauce

In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain. In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Yield: 4 servings.

Beefy French Onion Potpie

If you love French onion soup, you'll love this hearty, beefy pot pie.

• 1 pound ground beef
• 1 small onion, chopped
• 1 can (10 1/2 ounces) condensed French onion soup
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 tube (12 ounces) refrigerated buttermilk biscuits

Heat oven to 350*°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil. Transfer to an ungreased 9-inch deep dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. Yield: 4 servings.

Frosty Peanut Butter Pie

With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments.

• 4 ounces cream cheese, softened
• 1/4 cup peanut butter
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 package (8 ounces) frozen whipped topping, thawed
• 1 chocolate crumb crust (8 inches)
• 2 teaspoons chocolate syrup

In a large bowl, beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in the whipped topping. Spoon into the crust. Drizzle with chocolate syrup. Cover and freeze for 4 hours or until set. Remove from the freezer 30 minutes before serving. Yield: 6 servings.

Breakfast Casserole

• 1/2 pound sliced bacon, chopped
• 1/2 cup chopped onion
• 12 eggs, lightly beaten
• 1 cup 2 percent milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dill weed
• 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
• 1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion in drippings until tender; remove with a slotted spoon. In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon.

Transfer to a greased 9x13-inch baking dish. Bake, uncovered, at 350 degrees for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Have a great week, and until next time, happy cooking.