Merry Christmas and Happy Holidays Everyone!

Double Chocolate Cookie Bars

When I was making my truffles for the cookie exchange I had some extra Oreo's so I googled recipes for using Oreo cookies and I came across this one and it is really good and very easy. You just might have most of these ingredients on hand.

Double Chocolate Cookie Bars

24 chocolate sandwich cookies
1/4 cup melted butter
1 4 oz sweetened condensed milk
1 tsp vanilla extract
2 cups semisweet chocolate

Preheat the oven to 325 degrees F Set aside 6 cookies and grind the rest in a food processor or blender. In a small bowl, stir together the cookie crumbs and butter until well blended. Press into the bottom of an 9x13 inch pan.

Over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the crumb crust. Sprinkle the remaining cup of chocolate chips over the top. Break remaining cookies into pieces by hand and sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven. Chill completely before cutting into bars or it will make a big mess

Oreo Cookie Truffles

My friend Deb made these and brought them to work for us to try and they were a huge hit. I knew right away that this was a cookie that I could use for a cookie exchange. I do not like to bake and these are no bake goodies!

Oreo Cookie Truffles

1 pkg Oreo cookies
1 small pkg instant chocolate pudding
1/2 c milk
10 squares of bakers semi sweet chocolate
white almond bark, optional

In a food processor, add all the entire package of cookies and
process until all cookies are crumbs, set aside. In a bowl add milk and
pudding mix and mix well. Add crumbs and mix all together. Once all
mixed, roll into 1 inch balls and freeze 10 minutes.

In a double boiler add chocolate and cook over low heat until
chocolate is melted. Dip each ball into chocolate and place
onto a wax paper and let cool. I put them into the fridge to cool.
Yields about 40 truffles.

You can melt white almond bark, place it in a small zip lock bag,
cut the very tip of the corner of bag and pip a zig zag of almond
bark across the top of truffle.

Thousand Island Dressing

I love Thousand Island dressing but do not like any of the bottle dressing that you find in the store. Many years ago there was a restaurant in Shakopee called The Rock Spring and it had the BEST dressing. I have never been able to find anything like it but I found this recipe and it sure does come close, at least I will have one that I will eat and can make at home!

Thousand Island Dressing

1 1/2 c mayonnaise
1/2 c chili sauce
1 hard boiled egg, chopped
2 Tbsp finely chopped celery
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped stuffed green olives

In a bowl combine all ingredients and chill.
Yields 2 cups

Creamy Fettucini Alfredo

I got this recipe from a recipe book for college kids called "Off to College Cookbook" and this is the best sauce recipe that I have ever had. It also reheats without separating. I thought that if a college kid could make this it must be good and easy too and boy was I right! It is very easy and very good.

Creamy Fettuccine Alfredo

4 oz cream cheese, cubed
1/3 c grated Parmesan Cheese
1/4 c margarine or butter
1/4 c milk
4 oz fettuccine noodles, cooked and drained

In a saucepan, combine all ingredients, except noodles. Stir over low
heat until smooth. Add noodles; toss lightly and serve.

You can make this with chicken, just cook the chicken first and then
add all ingredients.

Chickpea Garlic Dip

My man Dave always makes the best appetizers but at Thanksgiving he wasn't feeling all that well and at the last minute told me he wasn't making anything. Now I had about an hour before our guests were to arrive for appetizers and drinks so I had to scramble. I got out the lap top and came across this recipe from a blog called Kitchen Simplicity and this is simplicity at it's best! You know by now I am a hummus freak but this one has to be added to my top 5! This also makes a GREAT sandwich spread so if you have any leftovers, try it on your next sandwich.

Chickpea Garlic Dip

I found 4 cloves of garlic quite overwhelming so I would start with two and add more to taste.
•1 can (19 oz) chickpeas, drained (reserving 2 tablespoons of liquid)
•1/2 cup mayonnaise
•2-4 garlic cloves, peeled
•1 tablespoon lemon juice
•1/2 teaspoon ground cumin

Place all ingredients in a food processor and process until smooth. I did not need the reserved Tbsp of liquid but if yours is not spreadable, add the extra liquid. Serve this with pita chips, tortilla chips or fresh veggies.

Makes: 2 cups

Prime Rib Roast

I made Prime Rib this year for Thanksgiving and I really didn't know how to make one as I have never done it before. My friend Gloria from work gave me this recipe and she said it was fool proof so being the trusting person I am took her advise and used this recipe and it was WONDERFUL! It really is fool proof and you will have to try this one for sure!

Prime Rib Roast

5 lb roast or there abouts. Start at 11:00, salt and pepper the roast. Heat the oven to 375 degrees and add roast bones down. If you are cooking a boneless roast you must put it on a rack. Do not add any water, broth or anything else to the pan. Bake the roast for 1 hour, turn off the oven and DO NOT OPEN THE OVEN UNTIL THE RECIPE TELLS YOU TO. This step is VERY important and please do not ask me why but I didn't open the oven, as much as I really, really wanted to I didn't. At 3:00 turn the oven back on to 375 degrees for an additional 45 minutes. Take the roast out of the oven and it is done. Your roast will come out med rare to med.

I did a 7 lb roast and followed this recipe to a T but my roast was more rare, you will need to add some additional time to the last baking time for a larger roast.

Crazy Crack-ed Potato Casserole

I needed a potato recipe that would go good with prime rib and I found this one. I had all the ingredients and it sounded very easy so I thought I'd give it a try. These are really good!

Crazy Crack-ed Potato Casserole

1 16 oz container sour cream
1 1/2 c shredded cheddar cheese
6 slices bacon cooked crisp and crumbled
2 1 oz pkg ranch dip mix
1 28-30 bag frozen shredded hash browns
1/4 tsp pepper
dried dill to taste

Preheat oven to 400 degrees. Combine sour cream, cheddar cheese, bacon, ranch dip and seasonings in a large bowl. Add has browns and mix well. Spread into a 9x13 pan and sprinkle with more cheese and a little dill. Bake at 400 degrees for 45-60 minutes, until the top is crispy and slightly browned.

Yield 6

White Chicken Chili

My friend Cathy gave me this recipe and it is awesome! If you have never tried white chicken chili you need to try this one!

White Chicken Chili

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream. Yield: 7 servings

Ham & Swiss Poppy Seed Sliders

I cam across this recipe on a blog and thought it sounded too weird but I had to try them and they were really good. I used the Hawaiian bread rolls and regular mustard (that is what I had on hand)and they turned out really good.

Ham & Swiss Poppy Seed Sliders

Ingredients:

About 2 dozen mini dinner rolls
Swiss Cheese Slices (about 1/2 pound)
Ham Slices (about 3/4 pound)
1 medium onion finely diced
3 Tbl. mustard (I used Dijon)
3 Tbl. poppy seeds
2 tsp. Worcestershire sauce
2 sticks margarine/butter

Directions:

Preheat oven to 325 degrees.

Slice your rolls in half horizontally, keeping them all together. Melt the margarine and then whisk in the onion, mustard, poppy seeds, and Worcestershire sauce. Brush the mixture evenly on both the top and bottom half of the rolls. On the bottom top the mustard mixture with the swiss cheese and ham slices.

Cover with foil and bake about 15-20 minutes, or until cheese is melted. Remove from oven and separate the rolls.

Happy Thanksgiving!

Have a great Thanksgiving and don't forget to "Gobble till ya Wobble!"

Chicken and Gnocchi Soup

Here's a FANTASTIC recipe that I found on All Recipes. It is so easy and Dave gave this a two thumbs up when I made it! We will certainly be eating this again and again!

Chicken and Gnocchi Soup

Ingredients
1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 cups half-and-half cream
salt and ground black pepper to taste


Directions
1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper

Onion Rye Appetizers

I found this recipe on Taste of Home's website and made it for a football party that Dave had and everyone loved them. I highly recommend making them for your next party.

Onion Rye Appetizers

1 can french fried onions, crushed
3/4 crumbled cooked bacon
1/2 c mayonnaise
3 c shredded swiss cheese
1 jar (14oz) pizza sauce
1 loaf snack rye bread

In a large bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1
tsp pizza sauce on each slice of bread. Top with about 1 tbsp of the cheese mixture. Bake on
an ungreased baking sheet at 350 degrees for 12-14 minutes or until heated through and cheese is melted.

You can make these ahead of time and freeze them for later use. If you do, cover them and freeze on a single layer. To use frozen place on an ungreased baking sheet and bake at 350 for 14-16 minutes. These will keep frozen for 2 months.

Yield 20 appetizers

Another Hummus

I bought a bag of avocados and I was looking for ways to use them other than on my sandwiches, by the way they are a great replacement for mayo, and I found this recipe and gave it a try. I really liked it.

Avocado Hummus

1 fully ripe avocado, cut into chunks

1 cup rinsed canned chickpeas (garbanzo beans)

1/3 c chopped onions

2 large cloves garlic, minced

3 Tbsp lemon juice

1 tsp hot pepper sauce

1 tsp ground cumin

Crackers or Pita chips

Blend all ingredients except crackers/pita chips in blender until smooth

Transfer to a bowl, refrigerate 1 hour.

I made this in my blender and I could not get it to blend so I would recommend

using a food processor instead. I had to add quite a bit of olive oil to get it to

blend.

Hummus Emeril Style

I LOVE hummus and I was watching Emeril Lagasse on TV and he made this recipe. It looked so easy and since I tried a million recipes for hummus and still hadn't found one I liked I gave this one a try and it's a real winner!

Roasted Red Pepper Hummus

Ingredients
3 cups canned chickpeas (Garbanzo Beans)
1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup)
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup tahini
2 tablespoons water
4 to 6 tablespoons lemon juice, to taste
4 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground black pepper
1 tablespoon chopped parsley leaves
1/4 teaspoon sweet paprika

Directions

In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Serve with pita chips for dipping.

I do a few things differently when I make this. I use jarred roasted red peppers, I mince the garlic, I just load up the processor starting with the first ingredient and go right down the list and I use more oil when I process this.

Crock Pot Potato Soup

I came across this recipe and thought it was just to easy to be good so I just had to try it. It was so very easy and I got a two thumbs up from Dave so this is definitely a keeper!

Crock Pot Potato Cheese Soup

6 slices bacon
1 1/2 cups diced onions
5 cups peeled diced russet potatoes
3/4 cup diced celery
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 1/2 cup half and half
2 cups shredded cheese--I cleaned out my cheese drawer and used several kinds

Fry bacon in skillet till crisp, remove from pan and drain. Crumble bacon and refrigerate. In the same skillet saute onions for 3 or 4 minutes. Put onions, celery and potatoes in slow cooker, add chicken broth, salt and pepper. Cook on low heat for 6-7 hours. In a small bowl stir together flour and half and half, mix well with wire whip. Add mixture to soup, increase slow cooker to high and cook for 30 minutes until thick. Add cheese and stir until melted. Top soup with cooked bacon.
This recipe comes from Everyday Insanity

Carrie's Kettle Corn

This is the BEST kettle corn recipe that I have ever tasted. I think that this is even better then the kettle corn that you buy at any event plus it is the easiest recipe to make too!

Carrie's Kettle Corn

1/4 c oil
1/2 c unpopped popcorn
1/4 c white sugar

Heat up your pan and add oil and popcorn kernels
when the popcorn starts to pop, very carefully add
white sugar. Start shaking your pot and
continue to shake until popcorn stops popping.
Immediately pour popcorn into a bowl and shake
on a mixture of cinnamon and sugar. Keep stirring
to break up pieces or you can make these into popcorn
balls but be very careful as the sugar make this very
hot.

Wendy's Cole Slaw

This is a recipe that I got from my sister-in-law and it is really good and very easy. It's a great go to side dish for burgers, hot dogs and so much more.

Wendy's Cole Slaw

Bagged cole slaw mix
1/2 c sugar
1 c Miracle Whip
1/4 c oil
1/2 c half & half
1/2 tsp yellow mustard
1/2 tsp celery seed, optional

Mix all together and serve. You can double this recipe but the half and half stays the same.

Chicken Ranch Pizza

Okay, okay, I know what you are thinking ranch and pizza? I know that a lot of people dip their pizza into ranch dressing but did you ever think of ranch dressing as a pizza sauce? I never did and when I saw this I thought "Yuck how could hot ranch dressing be good?". Well I had some leftover ranch dip that I made, leftover chicken and a pre-made pizza crust so I thought I am gonna try it. It was AWESOME!!! I totally recommend trying this recipe!!!


Chicken Ranch Pizza

1 12 inch prepared pizza crust
1/4 c ranch dressing
1 c shredded mozzarella cheese
1 c cooked chicken breast, cut into bite size pieces
6 slices bacon, cooked crisp and crumbled
1 tomato, seeded and diced small
1/4 c sliced green onions
1 c shredded cheddar cheese

Preheat the oven to 450 degrees. Assemble the pizza using the ranch dressing as sauce and leaving a 1 inch border for the crust. Add all the ingredients topping everything with both cheeses. Bake for 10-12 minutes until cheese is golden brown and crust edges are crisp.

Pumpkin Granola

Ok I am looking for some help and maybe you can help me! I made this recipe and it is good but it just is not sweet enough for me so if any of you have made homemade granola before and can tell me what I can add to make this just a little sweeter please leave me a comment! Thanks for your help!

Pumpkin Granola Recipe

1/3 c brown sugar
1/3 c oil
1/2 c honey
1/4 c real maple syrup
4 c old fashioned oats
3 c quick cooking oats
1 tsp cinnamon
3/4 c canned pumpkin

In a small pan mix together sugar, oil, honey and syrup bring to a boil and remove from heat. Add cinnamon and pumpkin and combine well. In a large bowl combine the oats and add the sugar/pumpkin mixture stirring to coat well. Spread into two 9x13 pans and bake at 350 degrees for 10 minutes. Stir and turn off the oven. Put the granola back into the oven for 3-4 hours and let cool. Store in an airtight container.

I got this recipe from a blog that I haunt called Lynn's Cooking Adventure.

Creamy Cauliflower Cheddar Soup

Here's a very easy recipe for one of these upcoming chilly fall nights. Not only is this easy it is very good too! I did, however, change the recipe when I made it. Dave and I are not big fans of Dijon mustard so when this recipe called for 2 tsp of it I was going to omit it all together. When tasting the soup it was awesome without it but then I did add 1 tsp instead of two and I have to admit that it added just a little something to it.


Creamy Cauliflower Cheddar Soup

Ingredients:

2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard

Directions:

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.

Puree with an immersion blender (or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese.

When I made this I did not have vegetable broth so I used chicken broth and it tasted just fine.

Frighfully Fun Recipes!!

Happy Halloween! Here are two frightfully fun recipes that you can make and share at your next Halloween party! They are spooktacular!!!

How cute is this??? You will be the

hit of the party when you show up

with him!!!

Cheesy Jack-O-Lantern

3 green onions, divided
2 8 oz packages cream cheese, softened
1 8 oz package shredded cheddar cheese, divided
1/4 c finely chopped red peppers
2 slices pepperoni

Cut a 4 inch length from the green end of 1 onion and set aside. Slice remaining onion. Beat cream cheese and 1 1/4 c cheese together with a mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour. Shape into a ball and roll in remaining cheddar cheese. Cut pepperoni into shapes for the eyes, nose and mouth; press into cheese ball to make the face. Insert green onion piece into top for the stem. Serve with crackers

Candy Corm Marshmallow Crispy Treats

1/4 c butter
6 cups mini marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups rice crispy cereal
2 cups candy corn

Microwave butter in microwavable bowl on high for 45 seconds or until melted. Add marshmallows and toss to coat. Microwave for 1 1/2 mins or until marshmallows are completely melted and mixture is well blended, stirring in food coloring after 45 seconds. Add cereal and candy corn; mix well. Press into a 9x13 pan sprayed with cooking spray. Cool completely and cut into bars then cut each bar diagonally in half. Serve and enjoy!

Have a frightfully fun Halloween!!

Mom's Pie Crust

Here's a recipe that I have never tried but didn't want to loose. I am not fond of baking because it takes too much time so I only bake the easy recipes. My mom swore by this recipe as it is not only easy but you make it all in the same pan so there is no mess.

My mom's pies were wonderful and she always said that the key to a good pie is the crust so this recipe must be the key to good pie so give it a try!

Mom's Pie Crust

1 1/2 c flour
1 1/2 tsp sugar
1 tsp salt
Sift into pie tin
Stir together and add to flour mixture
1/2 c oil
2 tbsp cold mil
pat into pie tin.

Bake this as you would any other pie or pre-bake as a pre-made shell.

Cream Cheese Spritz

This is the best spritz recipe I have ever made and I make it every year at Christmas. This recipe came from an old boss that I had many years ago and it has fast become a tradition at our home during the holidays.

Cream Cheese Spritz

1 c sugar
1 c butter
1 3 oz package cream cheese
1 egg yolk
sprinkle of salt
1/2 tsp vanilla
1/2 tsp almond
2 1/4 c flour

Cream together all of the wet ingredients until smooth. Add flour and mix until smooth. Press
through a spritz maker and bake at 350 degrees for about 8 mins. A "done" cookie looks uncooked on top and is very lightly browned on the bottom.

*Double this recipe as it doesn't make a very big batch

Chicken Divan

This recipe is from my friend Cathy and we used to make this all the time. I actually burnt myself out on this and only just recently made it again and it was oh so good! Be careful that when you make this you don't over do it like I did!

Chicken Divan

3 c diced chicken
2 pkg frozen broccoli
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
1/2 c cheddar cheese, shredded
1/2 tsp curry powder
1 c croutons

Cook broccoli and line the bottom of a 9x13 pan. Layer with cooked chicken. Mix mayo, lemon juice, soup and curry powder. Pour over chicken and top with croutons and cheddar cheese. Bake 1 hour at 350 degrees or until bubbly and heated through.

Red and Green Pepper Sauce

Here's another sauce that Dave has made famous in our house. This is especially good on fish such as swordfish steaks.

Red & Green Pepper Sauce

Dice one red and one green pepper. Saute in olive oil with salt and cayenne pepper. Add as much cayenne pepper as you like, more if hotter, less if not so hot. Cook peppers until crisp tender. Add heavy whipping cream and reduce by half. Pour over fish and garnish with red and green pepper slices.

Mom's Thanksgiving Dressing

We all have recipes that we grew up with and when we make them for others they say "Yuck!" Well this is one of many recipes that I grew up with that is special only to my family. I told you in previous posts that my mom wasn't the best cook and the only spices she ever used was salt and pepper. She always gave cooking a good try but baking was really her forte. Now when you read the ingredients you also think "Yuck" but this is my brothers and my favorite dressing to have at Thanksgiving and think of my mom every time I make this.

Mom's Thanksgiving Dressing

onion, chopped
bread, old or fresh
salt
nutmeg

Heat a small amount of oil in frying pan. Add the onion and fry until the onion is transparent. Meanwhile, wet bread, squeezing out water. Add bread to fry pan, fry. add salt and nutmeg to taste. Add more water to fry pan and cook most of the water out. Serve and enjoy!

At Thanksgiving she would add the giblets of the turkey and instead of water she would use broth from cooking the giblets.

Apple Pumpkin Muffins

I had some extra canned pumpkin that I needed to use up and went blog surfing to find a recipe that I could use and I found this one. I had all the ingredients so I gave it a try and I do have to say that it is fantastic! I hope you try these and like them as much as I did!

Apple Pumpkin Muffins

Ingredients
• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned or cooked pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped peeled apples

• STREUSEL:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 teaspoons cold butter or margarine


Directions
1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks

Pork Medallion Sauce

Many of you know that my man Dave is a chef and can literally make something out of nothing. When we first were dating he made me this sauce and served it over pork tenderloin medallions and this was so stinking good I had a hard time not licking the plate clean! Since that night, we have made this several times and it is a really nice sauce that would impress anyone who you would serve this to! I hope you try this and like it as much as we do!

Pork Medallion Sauce

Dice one red and one green apple. Saute the apples in butter and add salt, pepper, sage and just enough apple juice to come to the top of the diced apples. Cook until reduced by half. Add heavy whipping cream and cook until reduced and thick. Pour sauce over sliced pork tenderloin and garnish with thin slices of apple fanned out.

Garlicky Green Beans

I found this recipe in a cook book many years ago and thought that I would try it. I love going to the Chinese buffets and the green beans are my most favorite item on the buffet and these come very close to tasting the same!

Garlicky Green Beans

1 lb fresh green beans
1 Tbsp extra virgin olive oil
1 Tbsp butter
2 cloves garlic, minced
1/4 c white wine
1 tsp chicken bouillon
black pepper to taste

Trim beans and wash and drain well. Heat oil and butter on medium to high heat in a 12 inch non-stick pan. Add the beans and stir to coat with the butter and oil mixture. Stir occasionally. Meanwhile, peel and mince garlic and add to the pan. Lower the heat to med and cook stirring for 4-5 mins. or until beans turn bright green throughout.
Add the wine and bouillon. Raise the heat to high and bring everything to a sizzle. Lower the heat t0 medium stirring frequently for 5 mins. or until beans are crisp tender. Season with pepper to taste and serve at once.

Serves 4

Veggie Pizza

Many years ago my friend Jean had a bunch of us over for a lunch and she served this veggie pizza and boy oh boy was it good. I have made this many times and everyone loves it!

Veggie Pizza

2 pkgs crescent rolls (Pillsbury)
Unroll and press into a jelly roll pan and bake 10 mins at 400 degrees. Let cool.
Mix together:
16 oz soft cream cheese
1 c miracle whip
1 Tbsp chopped onions
1 Tbsp dill weed
Whip until spreadable. Spread onto cool crust and top with 1/2 to 3/4 cup of each:
diced green pepper
diced celery
diced fresh tomatoes
sliced green & black olives
cauliflower
diced cucumbers
grated cheddar cheese
Cut into squares and serve and enjoy!

Mexican Salad

Many years ago my mother-in-law gave me a recipe that I liked so much and it makes a lot so I have taken it to many functions and got rave reviews every time!

Mexican Salad

1 lb hamburger browned and drained
add 1 packet of taco seasoning, no water
Chop a small head of lettuce into small pieces and set aside.
1 can kidney beans rinsed and drained
1 small can ripe olives sliced and drained, optional
1 lb grated cheddar cheese
1 tomato diced
1 package taco flavored tortilla chips, crushed
1 small bottle of Catalina dressing

Toss all ingredients together except chips and dressing. Right before serving, add chips and dressing and serve in a large salad bowl.

Freezer Berry Jam

This is really a good and easy jam recipe.

Freezer Berry Jam

4 c raspberries or strawberries
4 c sugar
1 pouch (3 oz) liquid pectin
2 tbsp lemon juice

Mash berries. Measure 2 c berries, stir in sugar and let stand 10 mins.
until sugar dissolves stirring occasionally. Combine pectin and lemon
juice. Add to berry mixture and stir constantly for 5 mins. Ladle at once
into steralized 1/2 pint jars, leaving 1/2 in headspace. Seal and let stand
at room temperature until set then freeze

Marshmellow Cereal Cookies

My mom used to make these and finding this recipe brings back a lot of fond memories. My mom wasn't the best cook but she sure could bake! This is my kinda baking, very fast, easy and no oven required!

Marshmallow Cereal Cookies

1 lb caramels (45)
1 stick butter
1 can sweetened condensed milk
1 pkg large marshmallows

Crush rice krispies and set aside. Melt caramels, butter and milk in a double boiler.
Put marshmallows on a fork, dip into caramel sauce and roll into cereal. Place on wax
paper until firm. these can be frozen.

Microwave Egg Scramble

Here's a real easy breakfast for one. You can add any cooked meat or vegetables that you have left over.

Microwave Egg Scramble

2 eggs
2 tbsp milk
2 tbsp shredded cheddar cheese

Coat a microwavable safe mug with cooking spray. Add eggs and milk, beat until well blended.
Microwave on high for 45 seconds, stir. Continue to cook for 30 to 45 seconds longer. Top
with cheese, season with salt and pepper.

Yields - 1 serving

Tuna Bean Salad

This is a very quick and easy recipe that my friend Liz gave me. She is on a cleansing diet and this is one of the recipes that she can eat. My first thought was it looked good but I thought for sure it was going to taste really bad but it was really good! So don't knock it until you try it!!!

Tuna Bean Salad

2 cans white beans, drained and rinsed
1 can Albacore white tuna, drained
1 red pepper, diced
1/2 of a red onion, diced
1-2 stalks of celery, diced
1 tsp olive oil
Juice of 1/2 of a lime
Salt and pepper to taste

Mix all together and serve warm. When I tried it, it was room temperature and it was totally good that way!

Made From Scratch Chocolate Cake

Here's a great recipe that I got from Sandy B a CTMH consultant's blog and it's very fast and easy! I have made several of her recipes and they all have been fantastic so you'll want to try this one!

Cake:

•2 cups granulated sugar
•1 3/4 cups all-purpose flour
•3/4 cup cocoa powder
•1 1/2 tsp. baking powder
•1 1/2 tsp. baking soda
•1 tsp. salt
•2 eggs
•1 cup 2% milk
•1/2 cup vegetable oil
•2 tsp. vanilla extract
•1 cup boiling water

Method:
Preheat oven to 350 degrees. Grease and flour a 9" x 13" cake pan. Whisk together dry ingredients in a large mixing bowl. Add eggs, milk, oil and vanilla to dry mixture. Beat on medium speed until well combined. Gradually stir in boiling water - batter will be thin - and pour into prepared pan. Bake for 30 to 35 minutes, or until a cake tester inserted into the middle comes out clean. Cool before frosting.

Frosting:

•1 stick margarine, melted
•2/3 cup cocoa powder
•3 cups powdered sugar
•1/3 cup 2% milk
•1 tsp. vanilla extract
•1/2 cup coarsely chopped pecans (optional)
Method:
Stir cocoa powder, vanilla and melted margarine together in medium mixing bowl. Alternately add powdered sugar and milk to chocolate mixture, and beat on medium speed. Add more milk if needed to reach a good spreading consistency. Spread on cooled cake and top with chopped pecans. Store tightly covered

Chocolate Zucchini Cupcakes

These are fantastic and your kids will never know that they are eating so much good stuff!

Chocolate Zucchini Cupcakes

Ingredients
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt or sour cream
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 24 cupcakes

Cranberry Zucchini Bread

Here's another recipe that is great for using up all that extra zucchini you have!

Cranberry Zucchini Bread

Ingredients
3 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Directions
1. In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

When I made this I didn't have any cranberries but I had crasins so I used them and it turned out really good!

Zucchini Patties

Do you have an over abundance of zucchini this year? Well if you are like most people the answer to that question is yes! Well here's a great recipe to use up some of those "Larger" ones!

Zucchini Patties

Ingredients
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Directions
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. Serves 4

Refridgerator Pickles

My friend Tammy called me and asked me if I had a recipe for refrigerator pickles and of course I said yes but after searching through all my recipes I couldn't find it. I knew that I had made them before and a recipe must be here but still couldn't find one. I searched through my mom's recipe box and found one from my Aunt Dorothy. She was a fantastic cook, even had her own restaurant, so I knew I couldn't go wrong with her recipe and I was right!

Refrigerator Pickles

7 cups of unpeeled sliced cucumbers, smaller the better
1 large onion, sliced
Combine:
1 c vinegar
1 tbsp salt
1 tsp celery seed
2 cups sugar
Heat just until sugar dissolves, let cool and pour over cucumbers. Let sit for at least 24 hours. These will last in your refrigerator for many, many months.

My boss said that his wife freezes these and then takes them out as needed. I have never tried to freeze them but it sure is worth the try since these pickles would sure taste great in the middle of winter!

Sausage Pancake Muffins

Here's a fast and easy recipe just right for a quick breakfast. I got this recipe from Mr. Food.

Sausage Pancake Muffins

2 c pancake and waffle mix
2 eggs
1 c milk
1/2 c club soda
1 tbsp vegetable oil
4 heat and serve sausages, cut into small pieces
1/4 c pancake syrup

Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
In a large bowl combine the first 5 ingredients, mix well and pour into muffin cups. Sprinkle the sausages over muffins. Bake for 20 - 25 mins or until wooden toothpick comes out clean. Remove from the oven and brush tops with pancake syrup. Serve warm with additional syrup.

Banana Carrot Bread

I was looking for some new recipes that used ripe bananas and I really didn't want to make the same old banana bread and then I came across this recipe and I did have some carrots that I needed to use up so I thought I'd give these a try. I did not make this into a loaf instead I made them into muffins and they were really good. I took them into work and everyone really liked them too!

Banana Carrot Bread

Ingredients

· 1/3 cup vegetable oil
· 1 cup sugar
· 2 eggs
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/2 teaspoon ground cinnamon
· 1 cup mashed ripe bananas
· 1 cup grated carrots
· 1/2 cup chopped pecans

Directions
1. In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Mexican Breakfast Sandwiches

I found this idea on one of the blogs that I haunt and thought it sounded different so I tried it and I LOVED it! I am the kind of person that needs a variety of breakfast choices and can not just eat cereal or toast every morning. This is very easy and can be served warm or cold!

Mexican Breakfast Sandwiches

Eggs
Flour Tortillas
Re-fried Beans
Cheese
Butter
Sour Cream
Salsa

Butter one side of two tortillas and place one, butter side down, onto pan. Spread beans over the entire tortilla and top with cheese. Put pan on med heat and let start to cook. In another pan cook two eggs, breaking the yolks. When eggs are cooked slide them onto the bean and cheese topped tortilla and add just a little more cheese to the eggs and top with second tortilla butter side up. Flip so the top tortilla cooks. Cook until golden brown and crisp. Cut with a pizza cutter into wedges and serve with sour cream and salsa.

You can make these smaller by only using one tortilla and spread the beans over half and put the cheese on the other half. Cook add your egg and flip the tortilla in half just like you would an omelet.

These would be GREAT for a brunch, they can be made ahead of time and just warmed up in the oven or on top of the stove.

Chowmein Noodle Casserole

If you are like me and when you make rice you make enough for an army, this recipe is for you! I was looking for a recipe to use my left over rice and came across this. Now I didn't bake this in the oven I just served it over the chowmein noodles since it was way too hot to turn on the oven. Next time I make this I will try it in the oven!

Chowmein Noodle Casserole

1 lb ground beef
1 onion, chopped
2 stalks celery, chopped
1 c cooked rice
1 can cream of chicken soup
1/2 c water
3 tbsp soy sauce
5 ounces chow mein noodles

Preheat oven to 350 degrees. In a large skillet over med high heat, saute the ground beef for 5 mins. Add the onion and celery and cook for 5 mins more. In a bowl combine the rice, soup water and soy sauce mix well. Add to the beef mixture. Pour this into a lightly greased 9x13 pan and top with chow mein noodles. Bake at 350 degrees for 20 mins.

Microwave Oatmeal Bars

Here's another Taste of Home recipe that is just way too easy! The hardest thing about this recipe was finding a 9" pan that was microwaveable!

Microwave Oatmeal Bars

2 c quick cooking oats
1/2 c brown sugar
1/2 c melted butter
1/4 c corn syrup
1 c semi sweet chocolate chips

Mix oats and sugar, add butter and syrup. Mix and press into a 9" microwaveable square pan. Microwave uncovered on high for 2 mins. rotate and cook another 2 mins. Sprinkle with chocolate chips. Microwave for 6 mins at 30% power or until chocolate is glossy. Spread chocolate evenly over bars and refrigerate 15-20 mins before cutting. Yield 8-10 servings.

Blueberry Kuchen

This recipe is from a Taste of Home cookbook that my friend Liz had and let me borrow. Now if you know me you know that I HATE to bake and when I do the recipe HAS to be very easy and simple, well this covers the gambit!

Blueberry Kuchen

1 1/2 c flour
3/4 c sugar
2 tsp baking powder
1 1/2 tsp grated lemon peel
*1/2 tsp nutmeg
1/4 tsp salt
2/3 c milk
1/4 c butter
1 egg beaten
1 tsp vanilla
2 c fresh or frozen blueberries

Topping;
3/4 c sugar
1/2 c flour
1/4 c melted butter

In a bowl combine the first 6 ingredients. Add milk, butter, egg and vanilla. Beat for 2 mins. Pour into a greased 9x13 and sprinkle with blueberries. In a bowl combine topping ingredients and toss with a fork until crumbly. Sprinkle over blueberries. Bake at 350 degrees for 40 mins until lightly browned. Yield 12 servings.

*When I made this I thought it had too much nutmeg so the next time I make it I will only put in half of the nutmeg and replace the other half with cinnamon. I also forgot to add the lemon peel and it tasted wonderful!

Strawberry Agua Fresca

I had a bunch of strawberries that I didn't know what to do with and while I was surfing the Internet for recipes with strawberries I came across this and thought it was so simple that I just had to try it. It is very refreshing!

With the weather outside reaching the high 90's and the heat index of 115 degrees I made this into an even more refreshing drink by adding raspberry flavored vodka! It was FANTASTIC! This would also be great with coconut rum too!

Strawberry Agua Fresca

Yield: 2-3 servings

1 lb strawberries, stems removed and sliced in half
2 1/2 cups cold water
3 to 4 tablespoons sugar
juice of two limes

Puree the strawberries in a blender. Set a fine mesh strainer on top of a pitcher and pour the strawberries through to filter out the seeds. Push the strawberries into the strainer to release all of the juices. Discard the seeds. Add water, sugar and lime juice to the pitcher; stir well until sugar dissolves. Chill or pour into individual cups with ice before serving.

Breakfast Egg Cups

I found this recipe and just had to try it and boy it was really good! You could start these, take your shower and have a nice hot breakfast ready for you when you get out!

Breakfast Egg Cups

Thin sliced ham or Canadian bacon
eggs
salt and pepper
shredded cheddar cheese

Pre heat oven to 375 degrees. In a muffin pan place ham or Canadian bacon making a cup. Break egg into meat cup and add the salt and pepper. Top the egg with shredded cheddar cheese. Bake for 15-17 mins or until egg is done. I baked mine for 20 mins and the egg was not runny at all.

Baked Tilapia

I got this recipe when I lived in Florida and it is the best way to make Tilapia! I was very skeptical at first because this calls for mayonnaise and I hemmed and hawed about making it because I didn't want to ruin my fish but I eventually gave in and tried it and it is the only way I make fish at home!

Baked Tilapia

Tilapia fillets
Mayonnaise
Lemon Juice
Salt and Pepper
Grated Parmesan cheese

Line a baking pan with tin foil and lightly spray the foil with non stick cooking spray. Place your fish fillets on the pan, sprinkle a little lemon juice on them and salt and pepper them. Next spread a layer of mayonnaise and sprinkle with the cheese. Bake at 350 degrees for about 12-15 mins. When fish flakes it is done. For added color, you can put these under the broiler to brown the cheese a little. Serve and enjoy!!!

Raspberry Vinaigrette

Here's a really quick and very easy vinaigrette dressing that I stumbled upon while surfing for something to do with some raspberry jam that I had in my fridge. This is really, really good.

Raspberry Vinaigrette

1/4 c. olive oil
1 c. seasoned rice vinegar
1 10 0z jar seedless raspberry jam

Blend all together and shake well before using.

Tuna Spaghetti

Here's another recipe from my friend Renee and at first I thought when she told me about this that she was crazy, then she brought me some to try and it was incredibly good! Don't snub this one try it, it just might become your favorite too!

Tuna Spaghetti

3 15 oz can tomato sauce
2 c Albacore Tuna
1 small onion, chopped
4 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1/2 c Romano cheese
salt and pepper
olive oil

Saute onions and garlic in oil until soft. Drain tuna and add to onions. Add tomato sauce, salt and pepper. Add parsley, basil and Romano cheese. Cover and cook for 1 hour. Pour over pasta and serve.

Red White and Blue Sangria

I am really into Sangria lately and love all kinds. I came across this recipe while blog surfing and thought it would be perfect to make for the 4th of July and it was! I had my brother and sister in law over for dinner and made it and we all really liked it and the best thing about it was it is very easy to make!!

Red White and Blue Sangria

2 bottles of dry white wine, I used Riesling because I like my sangria very sweet
1 c triple sec
1/2 c berry flavored vodka
1/2 c freshly squeezed lemon juice
1/2 c simple syrup
1 c blueberries
1 1/2 c hulled and sliced strawberries
1 c raspberries
1 1/2 c pineapple chunks

Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit in each drink, or serve over ice. Serves 8 - 10.

Tips:

• To make the simple syrup use 1/2 c water and a 1/2 c granulated white sugar. Turn heat to simmer and stir until dissolved. Turn off the heat and let cool.
• Only use fresh fruit for this recipe, frozen just doesn't work.
• Make fun shapes from your pineapple. Use a tiny cookie cutter and cut your pineapple into long and wide pieces.

Bapple Bread

I got this recipe from Mr. Food and I thought since I had everything on hand that I'd try it and it was really good. I am a nut freak so next time I will add some nuts to it.

Bapple Bread

4 ripe bananas
1 c sugar
1/2 c apple sauce
2 eggs
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
2 c all purpose flour

Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray. Place bananas in a large bowl and mash with a hand mixer. Stir in sugar and let stand 15 mins. Add applesauce, vanilla and eggs, beat well. Add remaining ingredients and mix thoroughly. Pour into loaf pan and bake 55 mins or until a tooth pick inserted comes out clean. Let stand 10 mins before removing from the pan. Cool.

Makes 1 loaf

Hot Dog Casserole

I came across this recipe and thought it sounded good so I wrote it down. I have had this for quite some time and had everything to make it so I did. We were pleasntly surprised at how easy and good this really is! You will have to try it as even the pickiest kids will eat this one!!

Hot Dog Casserole

1 lb hot dogs cut into bite size pieces
24 oz frozen hashbrowns
1 small onion, minced
1 can cream of chicken soup
1 can milk
1/4 c butter
1 can french fried onions

Melt butter in casserole and add soup, milk and minced onion. Stir until creamy. Add hot dogs, hashbrowns and can of onions. Stir to mix all together. Bake at 350 degrees for 1 1/2 hours.

If you like casseroles creamier, add 2 cans of soup.

Broccoli Rice Casserole

I was looking for some new ideas for dinners and I found this great recipe while surfing the Taste of Home recipes. Dave said "This is a keeper!".

Broccoli Rice Casserole

1 small onion, chopped
1/2 c chopped celery
3 c frozen chopped broccoli, thawed
1 tbsp butter
1 8 oz jar process cheese sauce
1 can cream of mushroom soup
1 5 oz can evaporated milk
3 c cooked rice

In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes until crisp tender. Stir in the cheese sauce, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over rice; do not stir. Bake uncovered at 325 degrees for 25-30 minutes or until bubbly.
Yield 8-10 servings.

Caribbean Rice

One of the girls that I work with brought this in for a pot luck and it is so good. A nice change from your regular rice side dish.

Caribbean Rice

2 envelopes Italian dressing mix
20 oz frozen corn, thawed
3/4 c rinsed and drained black beans
3-4 c cooked brown rice
1/2 c chopped onion
1 bunch chopped cilantro
2 mango's cubed
1 seeded and chopped jalapeno
juice from 2-3 limes
cumin and salt to taste

Mix all and serve.

Pulled Turkey

This recipe makes the best hot sandwiches and it's very easy to boot!!

Pulled Turkey

2 good size turkey breast, rum with olive oil and bake. Shred and drain. Put in fridge overnight and save the juice. Put this into a crock pot.
Add:
2 cans cream of mushroom soup
2 cans lower sodium chicken broth
2 chicken bouillon cubes
pepper and dill to taste.
Mix all together and add turkey and heat. Serve warm on buns. You can add some of the turkey juice to moisten.

Spicy Goldfish Crackers for the 4th of July!

Happy 4th of July!!! Here's a great snack that's easy and fast to make and would taste great while watching those fireworks! These are a little spicy and if you like a lot of spice you can make them even spicier!

Spicy Goldfish Crackers

4 pkgs 6-7 oz Goldfish snack crackers
1 envelope dry ranch salad dressing mix
3 tsp dill weed
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/4 tsp cayenne pepper
2/3 c vegetable oil

Place crackers in a large bowl. Combine all ingredients, mix well and pour over crackers. Toss crackers to evenly coat. Transfer to 2 ungreased cookie sheets and bake at 250 degrees for 20 minutes, stirring after 1o minutes. Cool completely and store in an air tight container. Makes 2 1/2 quarts.

You can make this recipe as spicy as you like just add more cayenne pepper. Enjoy!

Black Bean Salsa

Here's a quick and easy recipe to take to your next get together.

Black Bean Salsa

1 15 oz can black beans, drained but not rinsed
1 can white shoe peg corn, drained
1 can diced tomatoes with basil, garlic and oregano
1 can diced tomatoes
8 oz Italian dressing
chopped onion to taste
chopped jalapeno to taste

Mix all together and marinate at least 1 1/2 hours.
Serve with tortilla chips.

Sugo & Meatball

This recipe comes from my friend Renee who's family is directly from Italy. This is the BEST spaghetti and meatballs you will ever taste, however, once you make and taste this you will NEVER buy canned or jar sauce again!!!

Sugo and Meatballs

3 lb lean ground beef
2 eggs
2 tbsp finely chopped onion
1/4 c water
3/4 c bread crumbs
1/4 c fresh parsley (chopped)
handful of Romano cheese
3 cloves garlic, pressed
salt and pepper

Mix together and let rest for 20 minutes. Form into balls and fry in olive oil and put 2 cloves of garlic (whole) in pan. When done frying, remove meat balls and garlic. Take one can of tomato paste and stir into grease in pan, add salt & pepper. Add tomato sauce, 1 gallon, and meat balls. add 1/4 c Romano cheese to sauce cook over med low heat for about two hours or until grease comes to the top of the sauce.

This freezes well.

Spinach Dip

This recipe is from my sister in law and it is truly the best spinach dip I have ever had. I am not fond of the dips that have the crunchy veggies in them and this is a smooth dip.

Spinach Dip

1 10 oz pkg frozen spinach, thawed and drained. Chop it fine
1 c mayo, must use real mayonnaise
1 c sour cream
Juice of 1/2 a lemon
1/2 c minced onion
1 tbsp dill weed
1 tsp fine herbs
1 tsp season salt

Mix all together and chill. Serve with a variety
of raw veggies.

Crunchy Cinnamon Snack Mix

Here's a fast and easy snack that everyone will love! I made this and took it to work and everyone
loved it!

Crunchy Cinnamon Snack Mix

5 c Cinnamon Toast Crunch cereal
3 c Honey Nut Cheerios
1 bag Original flavored Goldfish Crackers
1 bag 7 oz Pretzel Sticks
1/2 c Butter, melted

Heat oven to 300 degrees. In a large bowl mix the first 4 ingredients. Melt butter and pour over the cereal mix until well coated. Pour onto a baking sheet and bake for 25 minutes, stirring after 12 minutes. Yields 30 1/2 cup servings.

Pizza Burgers

Are you looking for a fast, easy and REALLY good dinner tonight? I bet you have almost all of the ingredients already! These make a lot but you can keep and make this on a whim once you mix it all up. Oh yeah, and when you read Spam as an ingredient do not let that sway you, I am not a Spam lover and you will never be able to tell it's in there. Give them a try you won't be disappointed!

Spam Pizza Burgers

1 can Spam, ground
1/2 lb shredded mozzarella cheese
1/4 c butter
1 can tomato paste
1/4 tsp pepper
1/4 tsp garlic salt
2 dashes Tabasco sauce

Put Spam in food processor and process, add all other ingredients and mix well. Spread on open face hamburger buns and bake at 425 for 8-10 minutes. This makes a lot so invite some friends over!!

Tomato Basil Soup

It was a rainy day here and all I could think about was soup. I had some 1/2 and 1/2 that I had to use up so I thought I'd made Tomato Basil Soup and I found this recipe on Allrecipes and it's a winner!!

Tomato Basil Soup

1 14 0z can crushed tomatoes
1 14 oz can diced tomatoes
1/2 can chicken broth
9 fresh basil leaves
1 tsp sugar
1/2 c half and half
1/4 c butter
1/2 onion, chopped
1 tsp minced garlic
1 tbsp sherry

Melt butter and cook onions and garlic until onions are tender but not browned. add tomatoes and chicken broth, bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low, stir in half and half and sherry. Heat through and serve.

Yeilds 4 servings

Crock Pot Swedish Meatballs

I was doing some blog surfing and came across this recipe and it sounded so good I just had to try it. Not only was it easy but it was FANTASTIC!!

Crock Pot Swedish Meatballs

2/3 of a 28 oz bag of frozen meatballs

4 oz can of sliced mushrooms, drained

1 pkg dry onion soup mix

8 oz lite sour cream

1/2 c milk

10.5 oz can cream of mushroom soup

1/4 tsp nutmeg

fresh ground pepper to taste

Place frozen meatballs in crock pot. In a bowl whisk together the rest of ingredients and pour over meatballs and gently stir to coat. Cover and cook on low for 6 hours. Serve over mashed potatoes or egg noodles.

Serves 6

Lettuce Salad

Yesterday was my friend Greg's birthday and I was invited to help celebrate! We had an AMAZING dinner of ribeye steaks, crusty bread and this salad. It is so good and so very easy to make I hope you enjoy it as much as I did!

Lettuce Salad

1 c mayo
1/4 c sugar
3 tbsp vinegar
1 small onion, chopped
1 head iceberg lettuce
1/2 head cauliflower
4 - 8 leaves of romaine
1 lb bacon
1/2 c fresh shredded Parmesan cheese

Mix the first 4 ingredients and let sit overnight. Cook bacon until crisp and break or chop into small pieces. Wash and tear lettuce and cauliflower into bite size pieces. Just before serving toss all ingredients together and add dressing, toss to coat. Serve right away and Enjoy!

Cranberry Lime Cooler

I found this recipe while blog hopping and it is very refreshing and very easy to make. Make sure you make this and have it on hand when you come in from a hot day of working in the yard!

Cranberry Lime Cooler

1 1/3 c cranberry juice cocktail, chilled

4 12 oz cans Fresca

4 lime wedges

Combine cranberry juice and Fresca in a pitcher.

Pour into tall glasses filled with ice and squeeze a

lime wedge over each glass. For individual servings

fill glasses half full with ice, fill 3/4 full with Fresca

and top off with the cranberry juice cocktail. Squeeze

a lime on top.

You can make these an adult beverage as they are very

good with vodka, coconut rum or plain light rum.

Nut Goodie Bars

This recipe comes from my friend Cathy's mom and everything she made was wonderful. This is one of my favorite recipes, why? Well I am a nut freak and this has my favorite nut, dry roasted peanuts!!!

Nut Goodie Bars

1 bag of chocolate chips

1 bag of butterscotch chips

1 c peanut butter

1 jar dry roasted peanuts

1 bag mini marshmellows

3 large handfuls of Rice Krispies cereal

Melt the chocolate chips, butterscotch chips and peanut butter

together. Add the peanuts, marshmellows and cereal. Spread

on cookie sheet and cut once cooled. You can drop into mini

muffin cup cake liners too.

Rigatoni

I got this recipe from an co-worker many years ago and it is really good. It's almost a one pot hot dish and we all love those kinds of recipes don't we!

Rigatoni

1 bag of meatballs
Rigatoni noodles
2 jars of spaghetti sauce
1 can crushed tomatoes
1 large onion, chopped
garlic powder
Italian seasoning

Cook noodles and mix all ingredients together.
Put into a casserole pan, cover with mozzarella
cheese. Cover with foil and bake at 350 degrees
until cheese is melted through.

U.S. Senate Bean Soup

This recipe I got from the Taste of Home magazine and it is great. This soup is famous from the real U.S. Senate you can actually go to their website and get the recipe too!

U.S.Senate Bean Soup

1 lb dried great northern beans
1 meaty ham bone or 2 smoked ham hocks
3 med onions, chopped
3 garlic cloves, minced
3 ribs of celery, chopped
1/4 c chopped fresh parsley
1 c mashed potatoes or 1/3 c instant potato flakes
salt and pepper to taste
Parsley or chives for garnish

Place beans and enough water to cover in a sauce pan and bring
to a boil and boil for 2 minutes. Remove from the heat and soak
for 1 hour. Drain and rinse beans. In a large kettle, place beans
ham bone and 3 qts water. Bring to a boil. Reduce heat; cover
and simmer for 2 hours. Skim fat if necessary. Add onions, garlic
celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
Remove meat and bones from the soup, dice and return to kettle.
Heat through. Garnish with parsley or chives.

Yield 8-10 servings.

Tequilla Berry Salad

This recipe was served at a restaurant called Tequlla Berry's and it is so stinkin good! Everyone loves it so make it next time you need a salad.

Tequlla Berry Salad

Lettuce, chopped
Cauliflower
Bacon, friend crisp

Mix all and toss with the dressing.

Dressing;
1 c Miracle Whip Salad dressing
1/4 c sugar
1 c mayonnaise
2 tbsp milk
1/2 c grated Parmesan cheese

Pickled Green Tomatoes

This recipe is great for all those tomatoes that are not ripe but it is going to freeze and you just can't bear to see those little green balls of goodness go to waste. These are fantastic and very easy to make!

Pickled Green Tomatoes

Wash and cut tomatoes into quarters. Place in jars
with 1 bud garlic, 1 hot banana pepper cut into thirds
and fresh or dried dill. Do not stuff to the top.

For the brine cook:
2 qts water
1 qt white vinegar
When boiling add 3/4 c pickling salt. Boil 10 mins
pour over tomatoes, seal and cool.

Fine Herbs

Here's a recipe that has come in very handy for me as a lot of the time Fine Herbs are not easily found in the store.

Mix equal parts of:

Basil
Celery Seed
Chervil
Marjoram
Mint
Parsley
Sweet Savory
Sage
Tarragon
Thyme

4 Ingredient Cookies

Here's a great cheater recipe! It is fast, easy and they taste amazingly good!

4 Ingredient Cookies

1 box yellow cake mix
1/2 c oil
2 eggs
1 c M&M's

Mix all and bake at 375 degrees for
9 to 11 minutes

Southern Crunch

Ok I am not fond of baking but I LOVE making sweets that are as easy as this recipe. I got this from my friend Cathy when I was in need of a recipe for a cookie exchange. Since I don't like to bake she thought that this would be the best recipe for me and boy she was right! All the cookie exchange girls loved them too!

Southern Crunch

2 lbs white almond bark
1/4 c peanut butter
1 c dry roasted peanuts
4 c rice krispies

Melt bark and peanut butter in top of double
boiler over boiling water. Combine the peanuts
and cereal in a large bowl. Pour melted mixture
over cereal mixture. Scoop into mini muffin cups
and chill until firm.

Happy Mother's Day!

Happy Birthday!

Today is my man's birthday and even though I could never make

him a cake that looked this good, I will be

making him something special!!

HAPPY BIRTHDAY HONEY!!!

Barb's Banana Bars

This is my friend Barb's recipe and she is almost as good of a baker as my friend Cathy. Barb is famous for these bars so try them and see if you agree!

Barb's Banana Bars

3 ripe bananas
2 eggs
1/2 c sour cream
1/4 c milk
1 1/2 c sugar
1/2 c soft butter
2 c flour
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt

Mix with a hand mixer. Pour into a
greased jelly roll pan and bake at 350
degrees for 25 - 30 minutes

Cream Cheese Frosting

4 oz cream cheese
1/4 c soft butter
1 tsp vanilla
1 tbsp milk
2 c powdered sugar

Beat with a hand mixer until fluffy
and spread over cooled bars.

Baked Beans

This recipe I got from my friend Renee. She brought these to a pot luck and everyone had to have this recipe.

Baked Beans

2 lbs great northern beans
1/2 lb salt pork
3 slices pork steak
2/3 c brown sugar
1 small onion, chopped
3/4 c dark molasses
ketchup to taste
salt and pepper

Wash beans and cover with water and soak overnight. Bring
the beans to a boil and simmer until skins loosen, or beans
split. Fry the salt pork and pork steak until brown. When
beans are boiled add the meat and onion, boil 5 mins.
Add brown sugar, molasses, salt, pepper and ketchup.
Bake at 350 degrees until done

Rhubarb Muffins

This recipe comes from my mom and she LOVED rhubarb! She couldn't wait for her rhubarb to be ready to cut so she could whip up a batch!

Rhubarb Muffins

Beat well:
1 1/4 c brown sugar
1/4 c oil
1 egg
2 tsp vanilla
1 c buttermilk
Stir in
1 1/2 c rhubarb
Walnuts - optional
Add
2 1/2 c flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt

Topping:
1 tsp butter, melted
1/3 c brown sugar
1 tsp cinnamon
Press topping onto each muffing
bake at 400 degrees for 12 to 15
minutes.

Yields 21-24 muffins

Pizza Hot Dish

This is a very old recipe that I got many, many years ago and just love it. It is easy and great on a chilly night and it's much cheaper than ordering pizza delivery!.

Pizza Hot Dish

7 oz spaghetti, cooked and drained
1 egg
1/2 c milk
1 lb ground beef, browned, seasoned and drained
1 large jar spaghetti sauce
1 lb mozzarella cheese, shredded
1 pkg pepperoni

Place the spaghetti in an un-greased 9x13 pan. Mix the
egg and milk and pour over the spaghetti. Layer the
ground beef, spaghetti sauce, mozzarella cheese and
pepperoni over noodles. Bake at 350 degrees and
bake for 1/2 hour, uncover and bake and additional
1/2 hour. Let this rest 10 minutes before cutting.

Turkey Chowder

This recipe is from a gal that I used to work with many, many years ago at my home town restaurant. She was the cook and everything she made was to die for including this recipe. I hope you like it as much as I do!

Turkey Chowder

Dice 2 c cooked turkey
Shred 1 1/2 c cheddar cheese
Set aside.
Saute until soft but not brown:
1 c minced onion
1 c chopped carrots
1 c chopped celery
1/4 c butter or margarine
Blend in:
1/4 c flour
Gradually stir in:
2 c chicken broth
2 c milk
Cook until soup thickens. Stir in:
1/4 tsp salt
1 tsp white pepper
dash of cayenne pepper
cheese and turkey
Heat just until cheese melts.

Yields 4 servings

Tortilla Roll Ups

My friend Julie brought these to a cookie exchange and they are so good and very easy to make.

Tortilla Roll Ups

1/2 c mayo
8 oz cream cheese
1 packet dry ranch mix
shredded cheese

Mix all together and spread on tortillas.
Roll up, slice and eat!

Happy Easter!

Happy Easter!!

I hope you have a wonderful Easter filled with lots and lots

of homemade goodies!

Warm Apple Pie

Here's another quick and easy drink that will warm you from the inside!

Warm Apple Pie

1 oz vanilla rum
1/2 oz amaretto
1/4 oz cinnamon schnapps
Apple cider

Mix all together and top with whip cream

Chicken Enchiladas

This recipe comes from my hair dresser and it couldn't be any easier to make.

Chicken Enchiladas

2 cans cream of mushroom soup
2 cans diced green chilies
1 pkt taco seasoning
1 jar salsa Verde
cooked deli chicken
Flour tortillas
Monterey Jack Cheese, shredded

Fill each tortilla with chicken and cheese. Mix all other ingredients and put a little in the bottom of a 9x13 pan. Place enchiladas, seam side down, into pan and pour the rest of the sauce over all. Top with cheese and bake 30 mins at 350 degrees.

Russian Tea Mix

If you are ever in need of a quick gift to give to someone who has everything this is fast, easy and everyone loves it. Bag it up and add a mug and you have a great gift!

Russian Tea Mix

1 3/4 c Tang
1 3/4 c. Sugar
1/2 c Instant Tea
1-2 Pkgs Wylers Lemonade
1 tsp Cinnamon
1 tsp Cloves

Mix all and store. To serve add 2 spoonfuls to a cup of hot water!

6 Layer Salad

This is a recipe from my Aunt Doris and I LOVE it! It's very easy and if you have a glass dish it is very pretty too!

6 Layer Salad

1 head lettuce, cut up
1 c shredded carrots
1 c chopped celery
1 c chopped onion
1 c chopped green pepper
1 10 oz pkg frozen peas

Layer in order as given above. Mix 1 1/2 c mayonnaise with 2 tbsp sugar. Pour over the above. Sprinkle with bacon bits and 4 oz shredded cheddar cheese. Serve chilled.

Corn Dip

Here's another quick and easy dip from my friend Buffy. I made this for a family get together and it went very quickly.

Corn Dip

2 can Mexicorn, drained
1 8 oz container of sour cream
1 c mayo, must be mayo
4 green onion, chopped
3 jalapenos, seeded and minced.
If you like things spicy do not seed jalapenos
1 7 oz can diced chilies
1 1/4 c shredded cheddar cheese

Mix all together and serve with Frito's scoops

Happy Birthday to Me!

Today is my birthday and I won't be doing any cooking and my kitchen is closed! I am going out for dinner and letting someone else cook for me!

Happy St. Patty's Day!

Happy St. Patty's Day! Here's a great soup recipe that is most appropriate for this special occasion!



Creamy Reuben Soup



1/2 c onion, chopped

1/4 c celery chopped

1/4 c green pepper, chopped

1/4 c butter, cubed

2 tbsp flour

1 c beef broth

2 c half and half

1/4 lb deli corned beef, coarsely chopped

3/4 c sauerkraut, rinsed and well drained

1/4 tsp salt

1/4 tsp pepper

1 c 4 oz Swiss cheese, shredded



Saute onion, celery and green pepper in butter until tender. Stir in flour until well blended and gradually add broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Reduce heat to low and add half & half, corned beef, sauerkraut, salt and pepper. Do not boil. Add cheese and stir until melted. Yields 5, 1 cup servings.

Mounds Bar

This is a great drink for a cold day or night. It tastes just like a Mounds candy bar.

Mounds Bar

2 oz Coconut Rum
Hot Chocolate

Mix together and top with whip cream

Scott's Roast Beef

This recipe I got from Scott, a manager at work who is an awsome cook. It is truly the best way to cook a roast and once you try this you won't make it any other way!

Scott's Roast Beef

Roast
Can of Cream of Golden Mushroom Soup
Can of French Onion Souhp
Can of beef broth

Put all in crock pot and cook until roast is tender.
You can make these into sandwhiches and serve
the juice for dunking!

Cheesy Chicken

This is a great recipe for a large get together, it makes a lot and it is super easy! My friend Buffy gave me this recipe and I make it quite often.

Cheesy Chicken

6 lb chicken breasts
1 can chicken broth
1 stick butter
2 lbs Velveeta cheese
Lowry's season salt, to taste
Salt and Pepper to taste

Cook chicken in crock pot in chicken broth. When done, shred and set aside. In the crock pot add chicken broth to equal one can, butter, velveeta, season salt and salt and pepper. Stir often until cheese is melted. Add chicken stir to coat. Serve on buns.

This can be frozen but you might have to add a little chicken broth when you reheat it.

Banana Split Dessert

This is my all time favorite dessert and I haven't had it in years! My mom used to make this for me so if any of you make it and need a taste tester, I am available!!!

Banana Split Dessert

Crust:
1/2 c butter
2 c crushed graham crackers

Topping:
1 large container of whipped topping
3/4 c chopped nuts

Filling:
2 eggs
1 c butter
2 c powdered sugar
3-5 bananas sliced
1 20 oz can crushed pineapple, well drained

Mix crust ingredients together and pat in bottom of 9x13 pan. Beat eggs, butter and powdered sugar for 15 mins. Spread evenly over graham cracker crust. Next layer sliced bananas, crushed pineapple and whipping cream. Sprinkle with nuts. Cut, call me to taste test and don't forget to have the coffee ready when I get there!

Ham Wild Rice Soup

I got this recipe from an old boss of mine when I worked in the office world and I make it all the time. This recipe freezes well so if you have leftovers pop them in the freezer for another time!

Ham Wild Rice Soup

2 tbsp butter
1/4 c flour
1/4 c onion
4 c chicken broth
2 c cooked wild rice
1/2 tsp salt
1 1/2 c half and half
2 tbsp sherry
1/2 c chopped ham
1/2 c grated carrots
1 c shredded cheddar cheese
3 tbsp slivered almonds (optional)

Melt butter and saute onions, blend in flour. Gradually add in broth. Cook stirring constantly until it comes to a boil. Stir in rice and salt and simmer. Blend in half & half and sherry. Add the rest of the ingredients and heat. This freezes very well. WW points plus 1 cup = 6 points

Corn Fritters

My dad LOVED corn fritters and I made them for him often. He loved to put maple syrup on them right before he ate them, I just liked mine plain.

Corn Fritters

1 14.75 oz can cream style corn
2 cups flour
1/2 tsp salt
4 tsp baking powder
2 eggs
2 tbsp sugar
Canola oil for frying

Combine all ingredients. Heat oil and drop fritters by spoonfuls into hot oil and cook until
golden brown. Drain on paper towel and serve

Cathy's Banana Bread

My friend Cathy is the BEST baker that I have ever met and she is kinda the Ying to my Yang. I LOVE to cook but HATE to bake and she LOVES to bake so that's why we get along so great! She even makes cookie dough balls for my man Dave so that he can have fresh baked cookies when he wants them, what a great friend huh?

You must try this recipe as it is the best banana bread that I have ever eaten and I do make it because it's really fast and easy!

Cathy's Banana Bread

3/4 c softened butter
1 1/2 c sugar
Cream and blend in:
1 1/2 c mashed bananas, about 3 bananas
Add:
2 eggs
1 tsp vanilla
1 tsp soda
1 tsp salt
Add alternatively:
1/2 c buttermilk
2 c flour
Then add:
1/2 c broken nuts
Pour into a greased loaf pan and bake 1 1/2 hours at 350 degrees

Almost Homemade Chicken and Noodles

This recipe I came across while blog hopping and just had to try it because it was almost unbelievable at how easy it was and just how few ingredients there were. It was an instant hit with both Dave and myself! It is really a keeper! Thanks Becky B for this great recipe!

Almost Homemade Chicken and Noodles

1 14.5 oz can chicken broth
1 10.5 oz can cream of chicken soup
1 4.5 oz can chicken breast
1 16 oz bag Reames frozen homestyle noodles
1 carrot, shredded
1/2 tsp garlic powder
1 tbsp dried minced onion
2 tsp dried parsley
salt and pepper to taste

In a large pot mix together broth and soup.
Drain chicken breast, shred with a fork and
add to pot. Add the rest of the ingredients except
for the noodles and bring to a boil. Add noodles
and simmer until noodles are tender, about 15
mins.
Yields 8 1 cup servings

This is Weight Watcher friendly and 1 cup is
equal to 5 points!

When I made this I did add another can of chicken
broth as my noodles soaked up a lot of the juice but
I guessed at the amount of noodles since I had a
larger bag of noodles than needed.

Best Noodle Soup Ever

Once again my friend Jo comes through with an AWESOME and easy recipe! She said she got this from Mr. Food and it really is good!

Best Noodle Soup Ever

8 c chicken broth
1 tbsp. soy sauce
1 c sliced fresh mushroom
1 8 oz sliced water chestnut
1 carrot, peeled & shredded
1/2 uncooked spaghetti, break into thirds
Cooked diced chicken, as much as you want
1 c fresh snow peas
2 green onions, sliced

In a pot add the broth, soy sauce, mushrooms
water chestnuts and carrots and bring to a boil.
Add spaghetti, chicken & snow peas co0k 8 mins. Garnish with green
onions

Chicken Pot Pie

This is the easiest and best pot pie that I have ever made! My Friend Jo shared this recipe with me and it really is a keeper!

Chicken Pot Pie
Filling:
1/3 c melted butter
1/3 c flour
chopped onions, however many you like
Saute onions in butter and add flour
cook for a couple of minutes. Add in:
3 chicken bouillon cubes
1 3/4 c water
2/3 c milk
Salt and pepper to taste
Whisk until thick and creamy. Stir in
2 chicken breasts, cubed
1 bag frozen vegetables
Put into a thawed pie shell. Top with
second thawed pie shell pressing the
edges together. Bake for 30-35 mins
at 425 degrees.

* I added minced garlic when I
added the onions.

Zuppa Toscana

My friend Anita made this soup for a bunch of us for coming to her Pampered Chef party. She makes the BEST homemade bread and she served some of that with this soup. I hope you will try this and I am told that it is even better than the stuff Olive Garden makes!!

Zuppa Toscana

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced onion
4 tbsp bacon pieces
2 tsp garlic puree
10 c water
5 chicken bouillon cubes
1 c heavy cream
1 lb sliced russet potatoes (about 3 large)
Bunch of Kale

Saute sausage and crushed red pepper in a large pot. Drain excess fat. Refrigerate while preparing other ingredients.
In the same pan, saute bacon , onion and garlic over low -med heat (about 15 mins until soft).
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add sliced potatoes and cook just until soft, about 30 mins
Add heavy cream, cook till thoroughly heated. Stir in sausage and kale and heat through.

Yields 6-8 servings

Crispy Caramel Treats

Here's a great snack that's easy to make!

Crispy Caramel Treats

3 tbsp butter
2 1/2 c. mini marshmallows
2 c broken pretzel sticks
12 Kraft caramels
1 tbsp water
2 tbsp peanut butter

Melt butter over low heat, add marshmallows. Stir until melted. Remove from heat. Add pretzels and mix lightly. Drop by rounded tbsp onto greased sheet pan. Melt caramels with water, add peanut butter and drizzle over treats.

Ranch Cole Slaw

Are you looking for something different to serve as side dish? My friend Shannon gave me this recipe and it goes GREAT with BBQ pork sandwiches. Try this and I bet it will be your family's new favorite.

Ranch Cole Slaw

3 c Cole slaw mix
1/4 c Mexicorn, drained
1 jalapeno, seeded and chopped
2 tbsp red onion, chopped
1 tsp cilantro, minced
1/2 c cheddar cheese, shredded
1/2 c ranch dressing
1 1/2 tsp lime juice
1/2 tsp ground cumin

In a large bowl combine the first 6 ingredients. In a
small bowl, whisk the salad dressing, lime juice and
cumin. Pour over the coleslaw and toss to coat.
Refrigerate.

Yields 6 servings.

Ship Wreck Casserole

Many years ago my mom was in the hospital and was served this for dinner. She loved it so much that she asked if the cook would give her the recipe! Now most people HATE hospital food but not my mom, she always said it tastes better when someone else does the cooking! ha ha ha I have to agree but not hospital food! I am sure you learned along the way that "Mom is ALWAYS right" and this is not exception, this recipe is GREAT!

Ship Wreck Casserole

1/2 bag shredded hash brown potatoes, frozen
1 lb hamburger
1/2 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz sour cream
1/2 lb American or cheddar cheese, shredded
Mix together:
4 c cornflakes
1/4 c melted butter

Brown hamburger and onions, drain off grease. In a separate bowl, mix together sour cream, soups and cheese. Combine potatoes with hamburger and onions mix together. Grease a 9x13 pan and put hamburger, potato mixture in pan. Cover with sour cream and soup mixture. Top with cornflake mixture and bake 3o mins at 350 degrees.

Zucchini Hot Dish

This is an old, old, old recipe that my family has made for years and years. It is something that I grew up with and just love. It's easy to make and great for when you have an over abundance of zucchini.

Zucchini Hot Dish

5 c cubed zucchini
2 c cubed toast, not buttered
2 c cubed American cheese
1 med onion, chopped
1 beaten egg
4 tsp butter
1/2 tsp garlic powder
salt and pepper to taste

Mix and bake 1 1/4 hour at 350 degrees. Cover while baking.

See I told you it was easy!!!

Auntie Jackie's Bean Dip

I got this recipe from a former co-worker who brought this in for one of our birthday celebrations at work. It is very good and very easy. If you need something to take to a party this is your dish!

Auntie Jackie's Bean Dip

1 can black eyed peas
1 can black bean
1 can show peg corn, white

drain and rinse the above.

Chop:
4-5 roma tomatoes
1 green pepper
1-3 green onions

Put all in a bowl and add:

8 oz or less Zesty Italian Dressing. Eat this with Tostito scoops or Fritos scoops.

Mix........Chill..............Serve...........Enjoy!

Arroz Verde (Green Rice)

My good friend Kellee made this for me when I visited her in Florida a couple of years ago. She is an awesome cook and she made this for me along with Fish Tacos and it is GREAT! Worth the effort to make it!

Arroz Verde (Green Rice)

1/2 c tightly packed fresh cilantro sprigs
1 c tightly packed fresh stemmed spinach leaves
1 1/4 c chicken broth
1 1/4 c milk
1 tsp salt
1 tbsp olive oil
3 tbsp butter
1 1/2 c Jasmine rice
1 1/2 c finely minced onion
1 clove garlic, minced

Put the cilantro, spinach and broth into a blender cup and blend until pureed. Add milk and salt and blend until well combined. Heat the olive oil and butter in a medium pan with a good lid. When the butter is melted add the rise and saute until it begins to brown, 3-4 mins. Add the onions and garlic cook 1 min more. Add the cilantro & spinach puree and bring to a boil. Cover and turn to low cook 20 mins. Stir rice carefully and cook another 5 mins. Remove from heat and let steam for 10 mins.