Authentic Spaghetti
& Meatballs

1 1/2 cups torn crustless Italian bread
1/4 cup milk
1 1/2 lb ground beef chuck
2 eggs
1/3 cup chopped fresh parsley
3 Tbsp grated parmesan
4 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 cup chopped onion
28 oz can Italian crushed tomatoes in puree
1/2 cup dry red wine
1/2 cup water
1 lb spaghetti
1 tsp oregano

In lg bowl, combine bread and milk. Let stand 5 min to soften bread. Add ground chuck, eggs, 3 Tbsp parsley, parmesan cheese, half the garlic, 1/2 tsp of the salt, and 1/4 tsp pepper. Blend to mix well. Form into 2 in meatballs.
In a lg skillet,heat 2 Tbsp olive oil. Add meatballs and cookover med high heat, turning, until browned. Remove from skillet and drain on paper towels.
In a lg pot, heat remaining 2 Tbsp olive oil over med heat. Addonion and cook until softened.Add garlic and cook 1 min longer. Add tomatoes, wine, water and remaining salt and pepper. Bring to a simmer and add meatballs. Cover,reduce heat to low and simmer 45 min.
Meanwhile, cook spaghetti in a lg pot of salted boiling water for 10-12 min and cook until firm, drain. Add remaining parsley and oregano to sauce and pour, with meatballs, over top of pasta. Sprinkle with extra parmesan if desired and toss together!

Chicken Marsala
4 chicken drumsticks, about 1 lb
4 chicken thighs, about 1 lb
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
2 Tbsp olive oil
1 sm onion, chopped
1/4 cup dry Marsala
1 cup chicken stock or canned broth

Rinse chicken and pat dry.
Season with salt and pepper. In a lg frying pan, melt butter with olive oil over med heat. Add chicken, in batches if necessary and cook 5 min, turning , until lightly browned on both sides. Remove chicken and set aside. Drain off almost all fat.
Add onion to pan and cook over med heat about 2 min , or until softened. Return chicken to pan, along with marsala and stock. Bring to a boil, reduce heat to low, cover and simmer 25 minor until chicken is fork tender. Season with additional salt and pepper. Serve with hot cooked rice or noodles

Peachy Keen Smoothies
2 ripe peaches, halved, pitted, and cut into chunks
1 cup cottage cheese
1/2 cup reduced fat milk
4 Tbsp honey
2 Tbsp fresh lemon juice
Salt
Pinch of freshly grated nutmeg, plus more for sprinkling
Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2-3 min.
Divide among glasses and sprinkle with more nutmeg

Shrimp Pasta Salad
8 oz box small shell pasta
1/2 lb shrimp, cooked and shelled
3/4 cup roma tomatoes, diced
1 rib celery, diced
2 cups broccoli, chopped into small pieces, blanched and cooled
Dressing:
1/2 cup mayonnaise
1/4 cup Italian dressing
2 Tbsp parmesan cheese, grated

Cook pasta until al dente. Drain. Toss with shrimp and veggies. Combine dressing ingredients. Stir dressing into salad and serve

Oven Creamed Potatoes

6 lg potatoes, cooked and diced
1/4 cup butter
1/3 cup flour
3/4 tsp salt
1/4 tsp mustard
1/4 tsp black pepper
2 cans evaporated milk
2 cups grated cheese (I use sharp cheddar)

in a saucepan, over very low heat, melt butter and stir in flour, salt, pepper and mustard.
Slowly add milka little at a time and cook, stirring constantly until it thickens.
Pour mixture into casserole dish then layer potatoes on top. Sprinkle cheese over potatoes. I usually add a little extra salt and pepper over the potatoes before adding the cheese. Ive also added crispy chopped bacon over the potatoes. this is so delicious..and a sure hit with kids!

Chili Cheese Enchiladas
2 lb lean ground beef, cooked and drained
2 pkg taco seasoning mix
1 can Ranch style beans
1 lg onion, diced
4 cups shredded Monterey Jack cheese
1 lg can Hormel chili...with no beans
4-5 sliced green onions
20-6 in flour tortillas

Cook ground beef. Set aside. Lay tortilla on a plate, top with spoonful of beef, beans, white onion, and a pinch of cheese. Roll and place seamside down in a 9x13 dish. Pour hot chili over all finished tortillas, then top with remaining cheese. Bake at 350 degrees for 40 min. Top with green onions if desired.
I also like to eat mine with a dollop of sour cream...yumm

Jalapeno Popper Dip
2-8 oz cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican cheese blend
1/2 cup parmesan cheese
4 oz can green chilies, chopped
1 cup panko bread crumbs
1/2 cup parmesan cheese
1/2 stick butter, melted

Mix together first 6 ingredients until smooth. (no need to drain peppers)
Spread into greased casserole. In a bowl, mix breadcrumbs, 1/2 cup parmesan and melted butter. Mix well. Sprinkle crumb mixture evenly over top.
Bake in preheated 375 degree oven for about 20 min Top should be brown and bubbly.
Serve with Ritz crackers or french bread

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie
2 deep dish pie crusts, cooked as directed and cooled
Cream Cheese Filling:
8 oz cream cheese, softened
1 can condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
Strawberry Glaze:
1 cup sugar
1/4 cup all purpose flour
1 1/2 cup water
1 sm box strawberry jello
3 cups sliced fresh strawberries

Mix cream cheese, condensed milk, lemon juice and vanilla. Beat well and refrigerate while preparing the glaze.
In a small saucepan, mix sugar and flour...then add the water, jello and strawberries together. Bring to a boil then remove from heat. Let cool and refrigerate for 1/2 hour.
Divide the cream cheese mixture between the two pie shells. top with cooled glaze and refrigerate for another hour before eating. Great topped with coolwhip..and this is a great summer desert!

Wingin' it on the grill-Buffalo style

Wingin' it on the grill- Buffalo Style

21/2 lbs chicken wings
1/2 cup Franks hot sauce
1/3 cup butter or margarine, melted
Prepared blue cheese salad dressing
Celery sticks

Cut off wing tips from chicken wings; discard. Cut wings in half between remaining joint to make 2 pieces. Place wing pieces on grid. Grill over med-high coals 30 min or until thoroughly cooked and crispy, turning often. Place in lg bowl. Combine hot sauce and butter. Pour over wings; toss well to coat evenly. Serve wings with dressing and celery sticks. makes 6 servings

Fillets stuffed with Crabmeat

1 envelope Recipe Secrets Savory herb and garlic soup Mix
1 pkg(6oz) frozen crabmeat, thawed and well drained
1/2 cup panko breadcrumbs
1/2 cup water
2 tsp lemon juice
4 fish fillets
1 Tbsp margarine or butter, melted

Preheat oven 350. In med bowl, combine soup mix, crabmeat, breadcrumbs, water and lemon juice.
Top fillets evenly with crabmeat mixture; roll up and secure with wooden toothpicks. Place in 2 qt oblong baking dish. Brush fish with margarine and bake 25 min or until fish flakes. Remove toothpicks before serving.

Festive Skillet Fajitas

11/2 lbs boneless, skinless chicken; cut into 1/2 in strips.
1 med onion, cut into thin wedges.
2 cloves garlic, minced
1 Tbsp veg oil
1 can(141/2oz)Del Monte Mexican recipe stewed tomatoes
1 can(7oz) whole green chilies, drained and cut into strips.
1/2 tsp ground cumin
8 flour tortillas, warmed

In lg skillet, brown chicken with onion and garlic in oil over med heat. Stir in tomatoes, chilies and cumin; heat through. Fill warmed tortillas with chicken mixture. Garnish with sour cream. avocado or guacamole, cilantro and lime wedges, if desired. Serve immediately.

Strawberry Muffins

Strawberry Muffins

11/4 cup all purpose flour
21/2 tsp baking powder
1/2 tsp salt
1 cup uncooked rolled oats
1/2 cup sugar
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 tsp vanilla
1 cup chopped fresh strawberries

Preheat oven 425. Grease 12 muffin cups. Combine flour, baking powder and salt in lg bowl. Stir in oats and sugar. Combine milk, butter, egg and vanilla in sm bowl until well blended; stir in flour mix just until moistened. Fold in strawberries. Spoon into prepared muffin cups, filling about 2/3 full. Bake 15-18 min or until lightly brownedand wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack. (they are yummy warm from the oven too!)

Summer Tuna Melt

Summer Tuna Melt

2 cans (12oz) Solid white or chunk light tuna in water, drained
1/2 cup may0
1 tbsp sweet pickle relish
1 Tbsp chopped onion
1/2 Tbsp onion
6 English muffins, split and toasted
12 tomato slices, halved
12 slices cheese of choice


In med bowl, combine tuna, mayo, relish, onion and mustard. Mix well. Spread about 1/3 cup on each muffin half. Top with tomato slice and cheese slice. Broil 4-5 min or until cheese melts
Makes 12 melts

Special Stuffed Hamburgers

Special Stuffed Hamburgers

11/2 lbs ground beef
1 Tbsp dijon mustard
1 tsp dill weed
1/4 lb velveeta, cut into 4 slices
1 med onion, sliced
1 Tbsp margarine
4 kaiser rolls or hamburger buns, split and toasted
Thousand island dressing

Mix together meat, mustard and dill. Shape into 8 5in patties. Place one piece of Velveeta on ea of four patties; top with remaining patties. Pinch edges together to seal. Cook patties till done. Saute onion in margarine. Fill rolls with patties. Top with onion and dressing. yumm...(great on the grill too!)

San Francisco Club Sandwich

San Francisco club Sandwich

( recipe is for 1 club sandwich....youll surely wanna make more than one!)

3 slices bacon, uncooked
2 Tbsp mayo
1/2 tsp tabasco
3 slices toasted sourdough bread
sliced turkey
sliced provolone or meunster cheese
1 Tbsp chutney
Romaine lettuce

In lg skillet over med heat, cook bacon; drain and reserve. In small bowl, combine mayo and hot sauce. Spread on one side of each slice of toast. Top one slice of toast with turkey and cheese. Top with second toast slice. Add bacon, chutney and lettuce. Finish with remaining slice of toast. Secure with toothpicks. Cut in half. one sandwich equals 1-2 servings

Grilled Corn on the Cob

Grilled Corn on the Cob
1/4 lb butter or margarine, softened
1 Tbsp soy sauce
1/2 tsp dried tarragon leaves, crumbled
6 ears fresh corn

Thoroughly blend butter. soy sauce, and tarragon leaves. Husk corn. Lay each ear on a piece of foil long enough to wrap around it; spread ears generously with seasoned butter. wrap foil around corn; seal edges. Place on grill 3 inches from hot coals; cook 20-30 min or until corn is tender, turning over frequently. (or place wrapped corn on baking sheet; bake in 325 degree oven for 30 min...serve immediately)

Surfers Casserole

Surfer's Casserole
1/2 lb fresh crabmeat
1/2 lb peeled, deveined, cooked shrimp
1 1/3 cups chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 tsp salt
1 cup mayonnaise
1 tsp worchestershire sauce
1 cup crushed potato chips
Paprika

Preheat oven 350. Grease 11/2 qt casserole dish; set aside. Mix crab, shrimp, celery, onion, bell pepper, salt, mayo and worchestershire in lg bowl. Pour crab mixture into prepared casserole dish, Top with crushed potato chips and paprika. Bake 30-40 min or until knife inserted in center comes out clean. Serves 6

Seasoned Corn with Bacon

Seasoned Corn with Bacon
2 bacon strips, diced
1 2/3 cups frozen corn, thawed
1 Tbsp finely chopped onion
1/8 tsp garlic powder
1/8 tsp lemon pepper seasoning
1/8 tsp dried basil
reserved bacon drippings

cook bacon; drain.. saute corn, onion, garlic powder, lemon pepper and basil in bacon drippings until corn iis tender. Stir in bacon

Pepperoni Salad

Pepperoni Salad
24 slices pepperoni
4 green onions, chopped
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1/2 cup chopped celery
1/2 cup golden raisins
dressing:
2/3 cup mayo
1/3 cup sugar
4 tsp cider vinegar

In a large serving bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk together the mayo, sugar and vinegar. Pour over salad; toss to coat

Parmesan Pork Roast

Parmesan Pork Roast
1 boneless whole pork loin roast (4 lbs)
2/3 cup grated parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup COLD water
Cut roast in half. Transfer to a 3 qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 min or until thickened. Slice roast; serve with gravy.

Mexican Chicken Chili

Mexican Chicken Chili

1 lb boneless, skinless breasts, cubed
1 Tbsp canola oil
2 cans diced tomatoes, undrained
2 cups frozen corn
1 can black beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
1 can (4 oz) chopped green chilies
2 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper

In a small skillet, brown chicken in oil. Transfer to a 5 qt slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.

Garden Veggie & Chicken Skillet

Garden Veggie & Chicken Skillet
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 in cubes
1 med yellow summer squash, chopped
1 med onion, chopped
1 med carrot, chopped
2 tbsp butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 cup uncooked instant brown rice
1 1/4 c water
1 Tbsp lemon juice

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 min or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 min longer. Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until rice is tender. Stir in lemon juice.

Cool Strawberry Pie
2/3 cup boiling water
1(4oz) pkg strawberry jello
1/2 cup cold water
ice cubes
8 oz cool whip, thawed
1 cup chopped strawberries
9 in graham cracker crust
5 whole strawberries, halved

Stir boiling water into jello. Mix in large bowl atleast 2 min until completely dissolved. Mix cold water and ice to make 1 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir 2 1/2 cups of the cool whip until smooth. Mix in chopped strawberries. Refrigerate 15-20 min or until mixture is thick and will mound into crust. Refrigerate 4 hours or overnight. Garnish with remaining coolwhip and strawberry halves. yumm!

Sloppy Joe Casserole
1 lb lean ground beef
1/2 cup sliced green onions
1 (15.5oz) can sloppy joe sauce
11oz can mexicorn, undrained
6 oz can hungry jack refrigerated buttermilk flaky biscuits

Heat oven 375 degrees. Brown beef with onions, drain. Stir in sauce and corn. Cook 2 min, or until heated. Spoon into casserole. Separate dough into 5 biscuits Cut each in half . Arrange, cut side down. Arrange outside edge with each biscuit touching. Bake for 15-20 min or until biscuits are brown.

Homestyle Hamburger Hash

1 lb lean ground beef
4 c frozen potatoes O'Brien(with onions and peppers) from 24 oz package
11 oz Mexicorn, undrained
3/4 cup water
1 tsp beef flavored instant boullion

Brown beef. drain. Add all other ingredients. Mix well. Reduce heat to med, cover and cook 20 min or until potatoes are tender. Season with salt and pepper

Potato Crusted Red Snapper

1 cup uncooked instant mashed potatoes
1/2 cup freshly grated parmesan cheese
2 Tbsp chopped fresh parsley
3/4 tsp salt
1 lg egg
1 Tbsp milk
4 (6-8 oz) skinless, boneless red snapper fillets
2 Tbsp plus 2 tsp veg oil or olive oil
*lemon wedges, optional

In a shallow plate, stir together the potatoes, Parmesan, parsley, and salt. In a separate bowl, stir together the egg and milk. Dip the fish first in the egg mixture, then in the potato mixture, pressing it in until the fish is well coated on both sides.
In a 12 n skillet, heat the oil over med heat. Add the fish and cook, turning it over as it colors, until golden brown and crusty, about 3 min per side. Serve with lwmon wedges, if you like

Crosscourt Cabbage Salad

1 (5oz) pkg slivered almonds
1 (5oz) pkg hulled sunflower seeds
3/4 cup olive oil
1/2 cup sugar
1/2 cup balsamic vinegar
2 Tbsp soy sauce
1 med head cabbage, shredded(about 8 cups)

In a 2 qt saucepan, over med heat, toast the almonds and sunflower seeds, stirring constantly to prevent burning, 2-3 min . Set aside to cool. In a jar or bottle with a tightly fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well. Place the cabbage in a lg bowl and sprinkle with the toasted nuts and seeds. Just before serving, pour the dressing over the cabbage and toss until evenly coated.

Wild Rice a' la Swoosie
8 oz (1 1/4 cups) wild rice
5 strips bacon
1 large onion diced
5 stalks celery, trimmed and diced
4 oz mushrooms, trimmed and thinly sliced
2 Tbsp all purpose flour
2 1/4 cups whole milk
3/4 tsp salt

In med bowl, combine rice with enough cold water to cover by 2 inches. Let stand at room temp at least 2 hours or up to overnight. drain.
In a 2 qt saucepan of boiling and salted water, cook the rice 20 min; drain. Transfer the rice to a colander and rinse under hot running water. Place the colander over a pan of simmering water, cover and steam until the rice is tender, about 15 min.
Preheat the oven to 325 degrees. Meanwhile, cook bacon over med heat in a 5 qt covered dutch oven until crispy. Transfer bacon to a paper towel lined plate.
Remove all but 2 Tbsp of the bacon drippings from the pan. Add the onion and celery and cook , stirring occasionally, until the onion is tender,about 10 min. Add the mushrooms to the pan and cook, stirring frequently , until the mushrooms are tender , about 5 min. Add the flour and cook 2 min, until well coated. Stir in the milk and salt and cook, stirring continuously, until lightly thickened and smooth. Gently stir in the rice. Bake, uncovered, until piping hot, about 10 minutes...DELICIOUS!

Raspberry French Toast

1 cup high quality seedless raspberry jam
1 1lb loaf day old french bread, cut into 16 thin slices
6 eggs
1 1/2 cups milk
1/4 cup orange juice
1 Tbsp vanilla
1/4 tsp salt
4 Tbsp unsalted butter
*confectioners sugar
1 pint fresh raspberries
*warm maple syrup

Preheat oven 250 degrees. Spread a thin layer of jam on 1 side of each slice of bread and fold in half to form sandwiches. In a large bowl, whisk together the eggs, milk, orange juice, vanilla, and salt. Dip the sandwiches into the egg mixture and soak briefly.
In a 12 in non-stick skillet, heat 1 Tbsp of butter over med heat. Working in batches, saute the sandwiches until golden brown, about 2 min per side. Repeat with the remaining sandwiches, adding butter as needed. Transfer the sandwiches to a large heatproof platter and keep warm in the oven until all the sandwiches have been cooked. Garnish with the fresh raspberries and dust with confectioners sugar. Great served for brunch!

Twice Baked New Potatoes
1 1/2 lbs small red potatoes
2-3 Tbsp veg oil
1 cup shredded Monterey Jack Cheese
1/2 cup sour cream
3 oz cream cheese, softened
1/3 cup minced green onions
1 tsp dried basil
1 garlic clove, minced
1/2 tsp salt
1/2 tsp pepper
1/2 lb sliced bacon, cooked and crumbled

Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees for 50 min or until tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thin shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff potato shells. Broil for 7-8 min or until heated through. Makes about 2 dozen. Enjoy!!!

Honey Lemon Herb Chicken
1/3 cup honey
1/4 cup lemon juice
2 tsp dried rosemary leaves, crushed
1/4 tsp crushed red pepper(optional)
2 lbs chicken pieces

Combine all ingredients except chicken. Brush half the sauce on the chicken. Bake at 350 degrees for 1 hour or until thoroughly cooked, brushing on remaining sauce halfway through baking time.

BLT Mac N Cheese
5 cups water
8 slices bacon
4 oz sharp white cheddar cheese
1 oz parmesan cheese
4 oz cream cheese
1 lb corkscrew pasta (or elbow)
1 tsp salt
1/2 tsp coarsley ground black pepper
1 green onion, finely sliced
3 lg plum tomatoes

To start pasta mixture. bring water to a boil in an 8 qt stockpot.
Meanwhile, slice bacon crosswise into thin strips. Place in skillet; cook over med heat 8-10 min or until crisp. Remove bacon from skillet to paper towel-lined plate.
Add pasta, cream cheese, grated cheese, salt and black pepper into boiling water in stockpot. Cover and simmer vigorously 5 min, stirring occasionally. Add green onion into pasta mixture. Cook, uncovered 5-7 min or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
Meanwhile, cut tomatoes in half lengthwise, remove cores and scrape out seeds. Dice tomatoes. Reserve 1/4cup for garnish. Remove stockpot from heat; stir in remainng tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserved tomatoes and bacon. Enjoy!

Spring Pasta Stir-Fry
1 pkg (12 oz) uncooked fettuccini noodles
1 lg carrot, peeled and cut into julienne strips
1 sm yellow summer squash, cut into julienne strips
1 sm zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 Tbsp olive oil, divided
2 garlic cloves, pressed
3/4 tsp salt, divided
1/4 cup snipped fresh basil leaves
1/4 tsp coarsely ground black pepper
1 oz shaved fresh parmesan cheese
Boil pasta according to pkg directions; drain. Return pasta to pot...keep warm.
Heat stir fry skillet over med heat Add 1 Tbsp of the oil and garlic; cook and stir 2-3 min or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes, and 1/4tsp of salt ; stir fry 1-2 min or until veggies are crisp-tender.
Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with veggie mixture. Sprinkle with parmesan cheese. Serve immediately. Serves 8. ENJOY!

Hawaiian Dip with Fruit Kabobs
Dip:
3/4 cup milk
1/2 cup sour cream
1 pkg(3.4oz) vanilla instant pudding and pie filling
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup sweetened flake coconut, toasted, divided
1 Lime
Kabobs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe and honeydew melonballs, and whole strawberries and grapes
For dip, combine milk, sour cream and pudding mix in small bowl, mix until smooth.
Stir in pineapple with juice and 1/3cup of the coconut. Zest the lime to get 1 tsp zest. Juice lime to measure 1 tsp juice. Stir lime juice and zest into dip. Cover and refrigerate at least 30 min before serving
For kabobs, alternately thread fruit onto 24 6 in wooden skewers. Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with kabobs. ENJOY!

Mini Ham Puffs

Mini Ham Puffs
1 pkg (2.5 oz) ham or smoked turkey, finely chopped
2 Tbsp finely chopped onions
1/2 cup (2 oz) shredded swiss or cheddar cheese
1 egg
1 Tbsp snipped fresh parsley
1 1/2 tsp Dijon mustard
1/8 tsp ground black pepper
1 pkg (8 oz) refrigerated crescent rolls
Preheat oven 375 Degrees. Lightly spray a mini muffin pan with spray or veg oil. Mix together chopped ham, chopped onion, cheese, egg, parsley, mustard and black pepper. Mix well.
Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares. Press one square of dough nto each muffin cup.
Fill ea muffin cup with a tsp scoop of ham mixture. Bake 12-14 min or until puffs are light golden brown. Remove from pan, Serve immediately....ENJOY!

Mac N Cheese Lasagna

Mac N Cheese Lasagna
1 pkg(7 1/4oz) mac n cheese dinner
1 1/2 cups spaghetti sauce
1/2 lb lean ground beef
1 cup mozarella cheese, shredded
2 Tbsp grated parmesan
Heat oven 350 degrees. Prepare mac n cheese as directed. Cook meat; drain. Spoon half the mac n cheese into an 8 in square baking dish. Top with layers of half each sauce, meat, and shredded cheese. Repeat layers...top with grated parmesan. Bake 20 min or until heated through.

Potachos

....Kinda like nachos, but made with Kettle cooked potato chips!!!
4 cups kettle cooked potato chips
1 cup shredded cheddar cheese
1 small tomato, chopped
1 green onion, sliced
4 slices bacon, cooked and crumbled
1/4 cup sour cream
Spread chips on a large microwaveable platter or plate...top with cheese. Place in microwave for 1-2 min to melt cheese. Top with remaining ingredients and ENJOY!!!

Buffalo Chicken Party Sandwiches

Buffalo Chicken Party Sandwiches
4 cups shredded cooked chicken
1/2 cup hot sauce for wings(buffalo sauce)
1/4 cup water
1/4 cup mayo
1/4 cup Ranch dressing
1/4cup bleu cheese crumbles
12 small sliders(small sandwich buns), split
1 1/2 cups shredded cheddar cheese
Place cooked chicken, hotsauce and water in med saucepan. Cook on med heat until all is mixed well and heated through. Meanwhile, mix mayo, dressing and bleu cheese together in separate bowl. set aside. Place chicken, topped with cheese on one half of bun....place spoonfull of mayo mixture on top of cheese. Put sandwiches together and ENJOY!!!!

Peanut Butterscotch Rice Krispies Squares

PeanutButterscotch Rice Krispies Squares
1 cup Skippy creamy peanut butter
1 pkg butterscotch morsels-12 oz
6 cups Rice Krispies

Melt butterscotch morsels and peanut butter in a saucepan on low heat until melted. Add Rice Krispies and mix together until well coated. Using a buttered spatula, press mixture into a buttered 9x13 dish. Let cool, then cut into squares. Delish!

Washington Cream Pie

...kinda like a Boston Cream Pie, except better! Its further enhanced by raspberry jam!
3/4 cup heavy cream
1/4 cup corn syrup
8 oz bittersweet chocolate, chopped
2 (8in) white cake rounds
2/3 cup raspberry jam or preserves
1 1/2 cups vanilla custard, chilled
FOR THE ICING:
In med saucepan, cook cream, corn syrup, and chocolate over med-low heat, whisking constantly until smooth. Transfer mixture to bowl and chill until thickened but still spreadable, about 2 hours. Stirring occasionally.
TO ASSEMBLE:
Slice each cake layer in half horizontally. Spread 1/3 cup jam over each bottom half and replace top half. Place one filled cake layer on cake serving platter. Spread custard in even layer over top. Place second filled cake layer on top of custard. Spread thin layer of chocolate icing over top and sides of cake. Chill until icing has set, at least 30 min or up to 1 day. Slice and serve. Great cake for Easter/spring get togethers!

OOey GOOey MonKey Bread

...This Bread is one of my childhood favorites...and always puts a smile on my kids faces!
1/2 cup sugar
1 tsp ground cinnamon
3 (7.5oz) cans (30) refrigerated buttermilk biscuits
1/2 cup butter
1 cup packed brown sugar
Preheat oven 350. Generously grease a 10 in tube pan. Cover outside bottom of pan tightly with aluminum foil; set aside.
In a med bowl, combine white sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time in cinnamon-sugar to coat. Layer biscuits in prepared pan. Sprinkle with any remaining sugar mixture; set aside.
In a small saucepan, melt butter over med heat. Stir in brown sugar. Bring to boiling and boil for 1 min. Pour over the biscuits.
Bake for 30 min or until golden. Let stand in pan for 10 min before inverting onto a large serving platter. Serve warm. Makes 15 servings.

Greek Garlic Bread

...If you like black olives, youll LOVE this bread!
4 tbsp butter, softened
1 tsp dried oregano
1/2 cup mayo
4 small green onions, chopped
4 oz can black olives, sliced and drained
4 oz grated mozzarella cheese
garlic powder, to taste
seasoned salt, to taste
1 loaf french bread or ciabatta sliced horizontally

Mix first 8 ingredients together. Spread on bread. Wrap halves in foil. Bake in a 375 degree oven for 15-20 min.

Spicy Chipotle-Corn Cheese Dip

Spicy Chipotle-Corn Cheese Dip
2 (14.5 oz) cans mexicorn, drained
1 can rotel tomatoes, well drained
1 cup mayonnaise
8 oz cream cheese, softened
4 oz cheddar cheese, shredded
4 oz pepper jack cheese, shredded
1/2 tsp chipotle powder or 1 chipotle in adobo sauce, seeded and chopped

Mix all ingredients together. Refrigerate at least 4 hours for flavors to set. Serve with tortilla or corn chips. Makes 6-8 servings

Banana Bread with Cherries and Pecans

Banana Bread with Cherries and Pecans
3 lg over-ripe bananas
2 tsp lemon juice
6 tbsp unsalted butter, softened
3/4 cup plus 1 tbsp sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups self rising flour, sifted
4 tbsp milk
1/3 cup chopped pecans
1/2 cup chopped maraschino cherries

Preheat oven 350. Lightly grease and flour 9x5 in loaf pan; set aside. In a small bowl, mash bananas with lemon juice to form a puree, set aside.
In a lg bowl, beat butter and 3/4 cup of the sugar with an electric mixer until fluffy and creamy. Beat in banana mixture with vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour and milk, mixing just until incorporated. Fold in the nuts and cherries.
Pour batter into prepared loaf pan. Sprinkle the 1 tbsp sugar over the batter for a crunchy top. Bake for about 1 hour or until golden brown and a toothpick inserted in the center comes out clean

Chicken Quiche

Chicken Quiche
9 in refrigerated pie crust
4 oz can french fried onions
1 cup milk
3 eggs. lightly beaten
1 cup sour cream
1/2 tsp worchestershire sauce
3/4 tsp salt
1/2 cup shredded cheese (your choice)
5 oz can all white chicken meat

Preheat 350. Arrange fried onions evenly over bottom of crust. In a med bowl, combine, milk, eggs, sour cream, wor sauce, cheese, salt and chicken. Pour over onions in pie crust. Bake 45-60 min. Cool slightly. cut into wedges

Cream Cheese Corn

Cream Cheese Corn
4 oz cream cheese
1/2 stick butter
16 ox pkg frozen corn
In a pan, add all the ingredients. Cook, stirring occasionally, until butter and cheese are melted and frozen corn is cooked. You can add other veggies if desired. Makes 8-10 servings

Easy-Peasy Fruit Cobbler

Easy Peasy Fruit Cobbler
2 (21 oz) cans fruit pie filling of your choice
2 (9 oz) boxes yellow cake mix (I like Jiffy Brand)
Pats of butter
whipped cream (optional)

Preheat oven 350. Pour pie filling into 9x13 baking dish. Sprinkle cake mixes over pie filling until fruit is completely covered. Arrange pats of butter evenly over cake mix, covering about half the surface area. Bake for about 45 min or until the top is golden brown. Serve with whipped cream or ice cream if desired. Makes 24-30 servings!

Ham and Potato Goodness

Ham and Potato Goodness
6 medium potatoes, peeled and sliced
1 pound boneless ham, cut into small pieces
3 cups shredded cheddar cheese
1 onion, chopped
cream of celery soup
cream of mushroom soup
paprika

In a slow cooker, layer half the sliced potatoes, half the ham, 1 1/2 cups cheese, half the chopped onion, and one of the cans of soup. Repeat with remaining ingredients. Sprinkle a lil paprika over top. Cook on low for 8 hours or on high for 4 hours. Makes 4 servings. YUMM

French Dip Sandwiches
3-4 lb beef pot roast
14 oz can beef broth
12 oz can club soda
10.5 oz can condensed french onion soup
1 lg onion, sliced
8-10 hoagie buns

Trim fat from roast. If necessary, cut roast to fit slow cooker. Place roast in cooker, Add broth, soda, soup, and onion to cooker. Cover and cook on low setting for 8-10 hours.
Remove meat from cooker. Using two forks, shred the meat. Serve meat on hoagie buns. Pour remaining juices into individual serving bowls to serve for dipping. Enjoy!

BBQ Chicken Pizza

BBQ Chicken Pizza
1/2 cup chopped onion
1 tbsp butter
1 13.8 oz pkg refrigerated pizza dough
1/2 cup bottled bbq sauce
1 cup shredded cooked chicken breast
1 cup shredded mozzarella
parmesan cheese
Preheat oven 450. In a med skillet, cook onion in hot butter over med heat until golden brown. Unroll pizza dough onto a baking sheet; gently press to form a rectangle. Spread with bbq sauce. Top with chicken, onion, and mozzarella cheese. Sprinkle with parmesan cheese. Bake for 10-12 min or until crust is golden brown and cheese is melted. Makes 6 servings

Chicken Nugget Casserole
1 13.5 oz pkg frozen chicken nuggets(all white meat Perdue brand is the best)
nonstick cooking spray
1/3 cup grated parmesan cheese
1 26.5 oz can spaghetti sauce
1 cup shredded mozzarella cheese
1 tsp italian seasoning

Preheat oven 350. Arrange nuggets in a 9x13 dish coated with cooking spray. Sprinkle nuggets with parmesan cheese. Top with spaghetti sauce, cheese and italian seasoning.
Cover and bake for about 30 min or until the chicken is cooked through and cheese is melted. Great served with pasta or mac n cheese

Pizza Grilled Cheese

Pizza Grilled Cheese
Butter
2 slices white or whole wheat bread
1 slice provolone or mozzarella cheese
6 slices pepperoni
3 tbsp pizza sauce
*additional pizza sauce

Butter one side of each bread slice. Place one slice, buttered side down, in a skillet. Top with cheese, pepperoni, and 3 tbsp pizza sauce. Add remaining bread slice, buttered side up. Cook over med heat for 2-3 minutes per side or until cheese melts. Serve with additional pizza sauce. Makes 1 sandwich

Pasta Cheeseburger Soup

Pasta Cheeseburger Soup
1 lb ground beef
1/2 cup chopped onion
3 cups water
1 can condensed cheddar cheese soup
1 can condensed tomato soup
3 tbsp dill pickle relish
1 cup uncooked small shell pasta
In a large saucepan, brown beef and onion over med heat; drain. Stir in water, soups and relish. Bring to a boil. Reduce heat and add pasta. Cook, uncovered, for 15-20 min or until pasta is tender, stirring occasionally. Makes 6-8 servings.

Nacho Mamas Mexican Casserole

Nacho Mamas Mexican Casserole
1 pound ground beef
1 12 oz jar chunky salsa
1 cup frozen corn, thawed
3/4 cup mayo
1 tbsp chili powder
2 cups shredded cheddar cheese
2 cups crushed tortilla chips

Preheat oven 350 degrees. In a large skillet, cook beef over med heat, stirring occasionally, until browned. Drain and discard excess fat. Stir in salsa, corn, mayo and chili powder.
In a med baking dish, layer meat mixture, cheese and chips. Continue to make layers, ending with the crushed chips, until all ingredients are used. Bake for 20 minutes. Makes 6 servings.

Peanut Butter Cheesecake Pizza

1 tube refrigerated sugar cookie dough
8 oz sour cream
2 eggs
1/2 cup sugar
1 cup peanut butter chips
1 cup chopped unsalted peanuts
1 cup milk chocolate chips
1 tsp shortening

Press dough onto an ungreased 14 in pizza pan. Bake at 350 for 15-18 minutes or until deep golden brown.
In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
Bake for 15-18 minutes or until center is set. Cool for 15 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers.

Chicken Fried Rice

1 small carrot, finely chopped
1 celery rib, chopped
3 Tbsp canola oil
4 cups cold, cooked instant rice
3 eggs, beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 Tbsp soy sauce
1/4 tsp pepper

In a large skillet or wok, stir fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir fry until heated through. Serves 4

Peanut Butter Oatmeal Cookies
1/2 cup chunky peanut butter
1/2 cup packed brown sugar
1 egg
1 1/4 cup quick cooking oats
1/2 tsp baking soda

In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well.

Drop by Tbspfulls 2 in apart onto greased cooking sheets; flatten slightly. Bake at 350 for 6-8 minutes . Remove to wire racks to cool. Store in an airtight container. yield: 2 dozen

Layered Ranch Salad

5 cups torn mixed salad greens
5 cups fresh baby spinach
1/2 lb fresh sliced mushrooms
6 hard boiled eggs, chopped
1 bunch green onions, sliced
1/2 cup REAL bacon bits
3/4 cup mayonnaise
1/3 cup sour cream
3 1/2 tsp ranch salad dressing mix
1 Tbsp minced fresh parsley

1n a 3 qt glass serving bowl, layer the first 6 ingredients in order listed. in a small bowl, combine the mayo, sour cream, and dressing mix. Spread over slad. Sprinkle with parsley. Cover and refrigerate until serving

Velveeta Chicken Spaghetti

4 chicken breasts(on the bone), boiled, and shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild Rotel tomatoes
sm block velveeta cheese
1 cup chicken broth(save from boiling chicken)
jar mushroom stems and pieces(optional), drained
can tiny sweet peas(optional), drained
box spaghetti noodles, cooked

After chicken is shredded, combine with soups, drained rotel, cubed velveeta cheese, chicken broth, sweet peas, mushrooms and HOT cooked spaghetti...make sure spaghetti is hot. This helps the Velveeta to melt and everything combines well. Place in a greased 9x13 (or larger) pan. You may top with additional cheese. I sometimes top with shredded cheese. Bake at 350 for about 20 minutes. Delicious served with salad and french bread~

Cheesy Tator Tot Casserole

1 lb lean ground beef
1 lb jimmy dean ground sausage(roll kind)
1 can cream of mushroom(or cream of chicken)
1 can cheddar cheese soup
8 oz sour cream
2 cups shredded cheddar cheese
salt/pepper to taste
lg size bag tator tots

cook meat all together in skillet; drain off fat. Mix meat, soups, and sourcream together. Season with salt/pepper. Pour meat mixture into 9x13 casserole. Top with shredded cheese. Place tator tots to cover all of the cheese, and sprinkle tots with a little salt and pepper or any seasoning of choice. Bake at 350 until tots appear to be golden crispy. This is my girls all time favorite meal...this is what they always ask to have for their Birthday meal. Hope you LOVE it!

Mexican Chicken

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
10 oz can diced tomatoes (I use Rotel to give it a little more kick)
4 chicken breasts, cooked, deboned, and shredded
11 1/2 oz package flour tortillas
2 cups shredded cheddar cheese (or any kind you prefer)

Preheat oven 350 degrees. Mix soups, tomatoes, and cooked chicken together in a large bowl.
In a greased 9x13 pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. Enjoy!

Leslies "Lighter" Fried Green Tomatoes

1/2 cup lowfat buttermilk
1 egg white
10 drops hot sauce
1 cup cornmeal
3/4 tsp salt
1/4 tsp pepper
1 Tbsp canola oil
3 large green tomaotoes, sliced very thin

Preheat oven 450 degrees. Spray a large cookie sheet with cooking spray. Combine buttermilk, eggwhite and hot sauce in a medium size bowl. Mix cornmeal, salt and pepper in a pie dish. Dip the tomato slices into the buttermilk mixture, then into the cornmeal mixture, turning to coat.
Heat 1 1/2 tsp oil in frying pan over med high heat. Add half the tomato slices in a single layer and cook until browned on one side, 3-4 minutes.
Transfer the slices, browned side up, to the cookie sheet. Lightly spray the tomatoes with non-stick spray. Bake until the tomatoes are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with the remaining oil, and tomato slices. Serve hot.

Chocolate Chip Fudge

Chocolate Chip Fudge

14 oz can condensed milk
12 oz semi sweet chocolate chips
1 tsp vanilla
11/2 cups chopped nuts

Heat milk, chocolate chips in 2 qt saucepan over low heat, stirring constantly until chocolate is melted and mixture is smooth, remove from heat, stir in vanilla and nuts. Spread mixture evenly in pan. refrigerate until firm. Cut into 1 1/4 in squares. Makes 3 dozen

Coca Cola Pork Chops

Coca Cola Pork Chops

2 Tbsp oil
6 boneless pork chops
1 cup ketchup
1 cup coca cola

In skillet add oil and brown pork chops on both sides. Add ketchup and coca cola. Cook on low heat for 35 minutes. Makes 6 servings.