Grape Salad

For more great recipes go on over to see Overwhelmed with Joy it's the Salad Edition....I love salads.

GRAPE SALAD

1 block of cream cheese
1/2 bag of powder sugar ( or more if needed to get smoother texture )
1 capful of vanilla extract
3 tablespoons of cool whip

Beat all of the above ingredients together and spread over red seedless
grapes in the serving dish
Sprinkle brown sugar over the top of mixture and then sprinkle chopped
pecans
over the very top

The Pampered Chef Creamy One Pot Pasta

I had a Pampered Chef show not too long ago and I love their stuff....I'm posting the recipe we made that night...it was really good...enjoy!

The Pampered Chef Creamy One Pot Pasta

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.

Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high.

Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.

Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.

Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.

Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.

Serve immediately in Simple Additions Dots Large Round Bowl.

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings


Nutrients per serving: Light: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g


Cook's Tip: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil.

Swiss Chicken Casserole

INGREDIENTS
• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup milk
• 1 (8 ounce) package dry bread stuffing mix
• 1/2 cup melted butter


DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
3. Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Sweet Potato Casserole

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Strawberry Kiwi Tini

Me and my gal pals make this at our get togethers....it is always mentioned if not made.....we love it.

2 cups ginger ale
1/2 cup vodka
1 tub CRYSTAL LIGHT Strawberry Kiwi Flavor Low Calorie Soft Drink Mix
2-1/2 cups crushed ice
6 each kiwi and strawberry slices

PLACE ginger ale, vodka and drink mix in blender container; cover. Blend until drink mix is completely dissolved.
ADD ice; cover. Blend on high speed until smooth. Pour into 6 martini glasses. Garnish each with a kiwi and strawberry slice.

Steaming Hot Holiday Punch

Steaming Hot Holiday Punch
~
3 cups apple juice
3 cups orange juice
6 cups cranberry juice
3/4 cup maple syrup
2 tsp powdered sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
3/4 tsp nutmeg
~
Combine all ingredients in a large, heavy pan. Bring to a boil and turn to simmer for a few minutes. Put punch in a crock pot on low to keep warm.

Holly Cookies

1 stick of butter
32 large marshmallows
1 ½ tsp green food coloring
3 ½ cups of cornflakes
Cinnamon candies

Melt the butter and marshmallows together on top of the stove or in the microwave. Add the food coloring. Pour mixture over the cornflakes just enough to coat them. Drop by spoonfuls on waxed paper. Sprinkle the cinnamon candies on top.

Pecan Clusters

3 cups pecan halves
2 tbsp of butter
9 squares of vanilla almond bark

Toast pecans by placing nuts on a baking sheet. Pour melted butter over the top and stir until nuts are coated with the butter. Bake in a 300 oven for 30 minutes stirring every 10 minutes. Melt the bark in a large bowl in the microwave. Pour toasted nuts in the melted bark then drop by spoonfuls onto waxed paper. Cool and store in air tight container….makes 24

Artichoke Appetizers

2 cans refrigerated crescent roll dough
2 cans artichoke hearts
chopped and drained
1 cup Hellmann’s mayo
1 cup shredded mozzarella cheese
½ cup grated Parmesan Cheese
1 tsp garlic powder
¼ cup red bell pepper finely chopped
1 green onion finely sliced

Roll dough out on lightly greased baking sheet. Press seams together to make solid. Bake at 375 for 10 minutes. Mix all other ingredients together and spread on partially baked crust. Return to oven and bake an additional 15 minutes or until the cheese is bubbly. Let cool a little and cut into squares. If you have extra topping put in a bowl and serve as a dip. Makes 24 servings.

Baked Havarti

1 pkg crescent roll dough
8 ounce round Havarti Cheese
Red & Green Apples

Unroll the dough ad press seams together with fingers. Gently wrap around the cheese. Seam will be on the bottom. Place on baking sheet. Bake according to directions on the dough package. Serve warm. Slice and combine with fresh apples.

Fancy Brie

¾ cup chopped pecans
¼ cup Kahula or Raspberry Liqueur
4 tbsp brown sugar
1 (14 oz) pkg brie

Spread pecans in pan and microwave on high for 2 minutes. Remove and stir. Check to see if pecans are toasted. If not, microwave for 1 or 2 more minutes. Stir. Add liqueur and sugar. Stir well. Remove rind from top of Brie. Spoon pecan mixture on top. Microwave on high for 1 to 1 ½ minutes.

Scones

INGREDIENTS
• 1 cup sour cream
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup butter
• 1 egg
• 1 cup raisins (optional)


DIRECTIONS
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Sausage Pinwheels

2 cans refrigerated crescent roll dough
1 pound sausage browned and drained
1 finely chopped green onion
½ cup shredded Sharp Cheddar Cheese

Spread dough on a large sheet of heavy aluminum foil. Press seams together to make a solid piece of dough (measuring about 12/18) Sprinkle sausage onions and cheese evenly over dough. Tightly roll dough making a long thin long (about 2 inches thick) Roll snuggly in foil and refrigerate at least 2 hours before baking. Cut in ½ inch circles. Place on baking sheet and bake at 400 for about 15-20 minutes or until golden brown. Serves 8

Sausage and Cheese Muffins

1 pkg ground pork sausage
3 cups all purpose bisquick
1 1/2 cups shredded cheddar cheese
1 can condensed cheese soup
3/4 cup water

Cook sausage until it crumbles,drain, and cool.
Combine sausage, bisquick, and shredded cheddar in large bowl. Make a well in center of the mixture. Separately stir condensed soup and water, and add to mixture. Stir until moist. Spoon into lightly greased muffin pans, and fill to the top. Bake at 350, 20 to 25 minutes, or until golden brown.
15 servings.

House Salad

INGREDIENTS
• 1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
• 1 large head iceberg - rinsed, dried and torn into bite sized pieces
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 cup sliced red onion
• 1 (4 ounce) jar diced pimento peppers, drained
• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup grated Parmesan cheese

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DIRECTIONS
1. In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
2. Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

Candy Chicken

It looks like alot of recipes..but you will most likely have all of them. Promise. This is Madison's favorite meal...


INGREDIENTS:
• 10 skinless, boneless chicken breast halves
• 2 cups dry bread crumbs
• 2 tablespoons all-purpose flour
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 cups packed brown sugar
• 1/4 cup prepared mustard
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1/4 cup grated onion
• 1/2 teaspoon salt
• 3/4 cup water
• 10 pineapple rings
________________________________________
DIRECTIONS:
1. Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
4. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve

Baked Pork Chops

INGREDIENTS:
• 6 pork chops
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine
________________________________________
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Punch Bowl Cake

This is the only yellow/white cake Madison will eat...she loves it.

INGREDIENTS
• 1 (18.25 ounce) package yellow cake mix
• 2 (5 ounce) packages instant vanilla pudding mix
• 5 cups milk
• 6 bananas
• 2 (21 ounce) cans cherry pie filling
• 2 (20 ounce) cans crushed pineapple, drained
• 6 ounces flaked coconut
• 1 (16 ounce) package frozen whipped topping, thawed
• 1/4 cup chopped walnuts

DIRECTIONS
1. Bake cake mix according to package directions for 2 layers, let cakes cool.
2. Prepare the pudding according to package with the 5 c. milk.
3. In a large punch bowl, start with one layer of the cake, broken up into pieces. Spread with half of the pudding, then slice three bananas over the pudding. Then layer 1 can drained pineapple, one can pie filling and half of the coconut.
4. Repeat in the same order with the remaining ingredients.
5. Top with whipped topping, then sprinkle with chopped walnuts. Chill and serve.

Peppered Steaks

Scott found this recipe a couple of summers ago while looking for that perfect marinade...well he found it. And it is so good.

½ cup cider or red wine vinegar
2 tbsp line juice
2 tbsp olive oil
2 tsp chili powder
1 garlic clove…minced
1 to 2 tsp crushed red pepper
1 tsp salt
½ tsp pepper
4 boneless chuck eye steaks…..

In a re sealable plastic Ziploc…..mix all ingredients together and add steaks…..I normally marinate all day….then grill.

Great blend of flavors….

Paula Deen’s Green Bean Rice Bake

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Parmesan Tilapia

INGREDIENTS
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets


DIRECTIONS
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

My Aunt Betty’s Fruit Salad

This is my Aunt Betty's Fruit Salad.....we all love it so much. We get it on Christmas every year and look forward to it each year....yum yum!

2 cans pineapple with syrup
1 cup orange juice
½ cup sugar
1 bottle of Marcherrio Cherry Syrup..(pour just enough for color)
1 jar of Marcherrio Cherries sliced
2-3 oranges pulled apart really good….no skin
2 apples diced and peeled
2 bananas. sliced

Make night before….next day add bananas and sliced cherries….serve

Mexican Lasagna

1 pkg Lasagna Noodles
1 ½ ground beef
1 pkg Taco Seasoning
1 can corn with red and green peppers
½ cup water
1-8 ounce cream cheese onion & chive
1 cup shredded cheddar cheese/ monterary jack blend
1 can enchiladas sauce
1 can green enchiladas sauce
1 medium jar pace picante sauce with cilantro

Cook and drain noodles…..brown ground beef…drain. Add 1 pkg of Taco Seasoning, 1 can of the corn with peppers, ½ cup of water…..mix. Add to the mixture, cream cheese onion and chive and 1 cup of shredded cheddar cheese/ Monterary jack blend, the can of enchiladas sauce and the can of green enchiladas sauce..the medium picante sauce…mix very well on medium heat. Put a small of beef mixture on bottom of a 9x13 pan sprayed w//PAM. Layer noodles, beef and some more cheese on top…alternate until all used and end with sprinkled cheese…Cover with foil. Bake @ 375 for 45 minutes….

Great recipe……serves 6-8…

Easy Chicken and Feta Bake

• 3 lbs. boneless skinless chicken breast halves
• 2 tbsp lemon juice, divided
• Salt
• Pepper
• 1 pkg. (4 oz.) crumbled Feta Cheese (we like the one seasoned with Basil and Tomato)
• 1/4 cup each finely chopped red pepper and parsley
Arrange chicken in 13 x 9-inch baking dish. Drizzle with 1 Tbsp. lemon
juice. Season with salt and pepper. Top with feta cheese. Drizzle with
remaining 1 tbsp. lemon juice. Bake at 350° for 35-40 minutes or until
cooked through. Sprinkle with red pepper and parsley

CHICKEN ENCHILADAS FOUND AT ALLRECIPES.COM

INGREDIENTS:
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk
________________________________________
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Chicken Divan by Paula Deen

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
Cook's Note: Try topping with Cheddar or Gruyere cheese.

Chicken & Dumplins Slow Cooker Style

INGREDIENTS
• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces


DIRECTIONS
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

CHOCOLATE CRUNCH

1-6oz pkg butterscotch chips
1 6oz pkg chocolate chips
1 cup salted peanuts
1 cup ripple potato chips(crushed)
place both bags of chips in a 3 qt casserole dish microwave at 50% power for 4-6 minutes, stirring occasionally. stir in peanuts and potato chips. Drop by teaspoonfuls onto wax paper. cool until set

PEANUT BRITTLE

1 cup salted peanuts
1cup granulated sugar
1/4 cup white corn syrup
1tsp butter
1 tsp vanilla
1 tsp baking soda
combine the sugar and corn syrup in a 3 qt microwave dish..cook for 4 minutes at 100% power. add the peanuts and continue to cook another 3-4 minutes. Next add the butter and vanilla and cook for an additional minute. finally add the soda and gently stir until the mixture is light and foamy. pour and spread quickly on a greased flexible baking sheet. Cool for 1/2 hr or so and then break into small pieces to finish cooling. store in an airtight container

CHOCOLATE PEANUT BUTTER CLUSTERS

1 pkg.(6 oz) chocolate morsels
1 pkg 12 oz peanut butter morsels
1 pkg 12 ox salted peanuts
1/2 cup peanut butter

combine morsels in 1 3/4 qt microwave safe dish and microwave on 50% power(covered) 4-6 minutes.Stir and add peanut butter halfway through cooking time. Stir in peanuts with wooden spoon and drop by teaspoonfuls on waxed paper or into small paper cups. refrig. until set

Marinated Grilled Shrimp

We do this in Florida alot...just about every time we go...I always go down to the Seafood market and buy 2 pounds of shrimp...right off the boat. We love it....this is good...even Madison loves it.

INGREDIENTS
• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers


DIRECTIONS
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Salsa

5 -6 tomatoes chopped
Large white onion chopped
One bunch of cilantro…yes, you guessed it…chopped
Diced, just to change it up, jalapenos (about ½ of the jar and some of the juice from the jar)
Few shakes of Tabasco
A little lime or lemon juice optional
Dash or two of salt

You’ve got salsa.

7 can soup

This is really good on a cold day...a girl I used to work with, Melody used to make this and it is easy and good.....

1 can chili with beans
1 can of chili with out beans
1 can whole kernel corn
1 can of rotel
1 can of stewed tomatoes
1 can tomato soup
1 can of vegetable soup

cook on low all day in a crock pot…or 4 hours on high. Serve with fritoes and shredded cheddar cheese.

Peanut Butter Fudge

INGREDIENTS
• 4 cups white sugar
• 1 cup milk
• 1/2 cup butter
• 1 (7 ounce) jar marshmallow creme
• 12 ounces peanut butter
• 2/3 cup all-purpose flour

DIRECTIONS
1. Grease a 9x13 inch baking dish, set aside.
2. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

King Ranch Chicken Casserole

INGREDIENTS
• 1 (3 pound) chicken, boiled and deboned
• 1 (14.5 ounce) package tortilla chips
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 3 cups shredded Cheddar cheese


DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C.)
2. Layer the chips in a 9x13 inch casserole dish.
3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Kahlua Cake

1 box of Devil’s Food Cake
1 box instant vanilla pudding
2 eggs
¼ cup vegetable oil
½ cup Kahlua
1 16 ounce container of sour cream
1 cup semi sweet chocolate chips
Powdered sugar for sprinkling


Pre heat oven to 350. Combine cake mix, pudding,eggs,oil, Kahlua and sour cream in a large mixing bowl. Stir in chocolate chips. Pour batter into a greased Bundt Pan. Bake for 50 minutes. Allow cake to cool…invert cake onto serving plate…Dust cake with powdered sugar.

For special occasion…drizzle with white chocolate.

Serves 10-12

Halloween Trail Mix

INGREDIENTS:
• I bag candy corn
• I jar peanuts
• 1 bag candy coated chocolate candies - Halloween colors
• 1 package of raisons
• 1 jar toasted oat cereal
PREPARATION:
Assemble in a large bowl and mix. It's really that easy..

Dana's Granola

Dana’s Granola

3 cups Oats…dry
1 cup Wheat Germ
½ cup chopped pecans
½ cups sliced almonds
½ cup sunflower seeds
½ tsp cinnamon
¼ cup honey
¼ cup maple syrup
2 tbsp brown sugar
2 tbsp vegetable oil

Combine first 6 ingredients in a bowl.
Stir. Cook honey and maple syrup, oil and brown sugar. Cook on low. Stir until sugar dissolves. Then pour on dry mixture. Spread on wax paper cookie sheet. Bake @ 350 for 25 minutes stirring at the the same time. Make sure it’s golden when done…let cool..store in air tight container. Serve over plain yogurt….

Thank you Dana for sharing your recipe with us!!!!!!

Fresh Apple Cake

I'm not big on apple dishes...but my friend Emily made this one time and I fell in love
with it....so good...you must try it this fall.


2 1/2 cup flour 1 teaspoon cinnamon
2 cup sugar 1 cup oil
1teaspoon salt 2 eggs
1 teaspoon soda 3 cup chopped peeled apples
1 teaspoon baking powder 1 cup butterscotch chips


Mix and sift dry ingredients. Add oil and eggs, (batter is stiff). Add apples. Pat batter into 9” x 13” pan and sprinkle the chips over the top. Bake at 350 degrees for 1 hour.

Fresh Grilled Pineapple

1 Pineapple
Honey
Brown Sugar

Slice core off a pineapple and leave in core.

Slice in thick pieces

Put on grill and sprinkle with brown sugar and drizzle with honey. Grill on low, turn and do the same on other side…cook total time is 20 minutes…..

Pizza on the Grill

Different types of pizza to make on the grill...I buy a Cheese Digarno and add any of the following..the kids love to do this...


1. El Pollo Pizza Cut up a store-bought rotisserie chicken, chop some fresh tomatoes, and slice a few mushrooms. The finishing touch is a dose of grated smoky gouda cheese.
2. Eat Your Veggies -- happily! We love frozen veggies because they're pre-cut and ready to go (of course, you can always use fresh if you prefer). Thaw some chopped broccoli and sweet corn in the microwave. Matched with some fresh sliced red pepper and a sprinkling of pine nuts, you've got a healthy and tasty treat.
3. Olive This Pizza Indulge in some canned pre-sliced black olives or chop up a mix of kalamata and other gourmet olives. Mix in some artichoke hearts and sprinkle with plenty of salty grated pecorino cheese.
4. Oceans 5 Chop up frozen or fresh precooked shrimp, baby spinach, and top with sea salt, a bit of diced garlic, and crushed black pepper. One of the best combos we've tasted!
5. Margherita-Ville A suped-up pizza Margherita is always a crowd pleaser -- and couldn't be easier. Open a jar of sliced sundried tomatoes (drain off any oil), tear up some fragrant fresh basil, and heap on fresh buffalo mozzarella...mmmmm.
6. Ham It Up Pimp your pizza with some shaved deli ham and sliced dried figs. Crumble some creamy goat cheese or shaved gruyere on top for a yummy array of tastes.

Cindy's Mudslides

Cindy’s Mudslides are a must when we go to Florida...she makes them up and I drink them...they are wonderful....a must.

this is for 1 serving..
1/2 shot vodka
1/2 shot Kahlua
1/2 Bailey's cream
1 shot half and half or cream..
added lots of crushed ice and blend into a desert type drink..
I added the ice cream in lieu of half and half..

Cranberry Spinach Salad

INGREDIENTS
• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

DIRECTIONS
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Wine Tip
Try with a California Sauvignon Blanc .

Cranberry and Apple Oats

Great for breakfast

6 peeled and sliced baking apples(I used Granny Smith's be
1 16oz can WHOLE cranberry sauce
1 tablespoon cinnamon
1 teaspoon nutmeg
1 cup quick oats
1/2 cup all purpose flour
1 cup brown sugar
1/4 teaspoon salt
1/4 melted butter

Preheat oven to 375

Mix first four ingredients together
(apples, cranberries, cinnamon,& nutmeg)
Fill bottom of a 9 X 13 baking dish

Then in seperate bowl, mix together oats, flour, brown sugar, salt and melted butter til this forms a crumbly mixture. Spread over apple & cranberries and bake for 35-40 minutes until golden brown.

Ada's Corn Casserole

1 can Cream of Corn
1 can of Whole Kernel Corn
1 can diced green chilis
1 8 ounce package of cream cheese
½ stick of melted butter

Mix together butter and cream cheese until well blended.
Add the rest of ingredients and Bake at 350 for 30-45 minutes
Until bubbly on top…..

My grandmother gave me this recipe years ago and I have tons of
People ask for it. She passed away April 2007.

Chicken Pepper Pasta

• 4 tablespoons butter
• 1 medium onion, cut into thin wedges
• 1 medium red bell pepper, cut into strips
• 1 medium yellow bell pepper, cut into strips
• 1 teaspoon finely chopped garlic
• 1-1/2 cups cooked chicken (from freezer), thawed and chopped or cut into strips
• 1 tsp dried tarragon leaves
• 3/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 8 ounces uncooked dried vermicelli (extra thin spaghetti)
• 1 cup Mozzarella Cheese, shredded
• 1/2 cup shredded Parmesan cheese (found bagged in the dairy section)
• 3/4 cup half & half
Prepare vermicelli according to directions and drain in a colander in the sink. Melt butter in large skillet and add onion, bell peppers, and garlic. Cook on medium high until vegetables are tendercrisp. Remove vegetables from pan and add chicken, tarragon, salt, and pepper. Cook until chicken is hot. Add vegetables, mozzarella, half and half, and Parmesan cheese to chicken. Reduce heat and cook on low until cheese is melted. Rinse vermicelli in hot water until noodles are warm. Add vermicelli to pan and toss gently. Serve warm.

Chocolate Mint Cookies

1 Box Devil’s Food Cake Mix (Duncan Hines works the best)
1 egg
1 stick of butter melted
2 tablespoons water
½ bag Andes Mints chips (I can only find these at Wal-Mart)

Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoon 2 inches apart onto ungreased cookie sheets. Bake at 250 for 9-12 minutes. Cool two minutes; remove from pan.

Chicken & Dressing

INGREDIENTS
• 3 pounds skinless, boneless chicken breast meat
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can milk
• 1 1/2 cups chicken broth
• 1 (6 ounce) package seasoned cornbread stuffing mix
DIRECTIONS
1. Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
4. Bake in the preheated oven for 45 minutes.

FUDGE

1 lb Confectioners Sugar
1/2 cup cocoa
1/4 c milk
1/4 cup butter or margarine
1tbsp vanilla
1/2 cup chopped type of nut(optional)

Blend sugar and cocoa in 2 qt. casserole. add milk and butter. DO NOT STIR... microwave at 100% power for 2 minutes and then stir well with a wooden spoon, add vanilla and nuts, stir until blended and pour into buttered covered dish and refrigerate until set.(freezes well)

BREAKFAST RICE BAKE

My gal pal Sarah gave me this....it is the easiest recipe for breakfast ever....you cant go wrong and it is great.

1 cup minute white rice....not cooked
2 cup shredded cheddar cheese
2 cans cream chicken soup
1 can rotel soup
1 lb sausage cooked and drained
Cook at 350 for 30 minutes
Yummy!

Berry Shortbread Dreams

My friend Marni gave this recipe to me after I begged her for it. She made them for our MOPS Tea Party and oh my gosh they are wonderful. I could have ate all 100 of them. She got it from the Christmas cookies and Candies from Taste of Home Magazine.


1cup butter softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
seedless raspberry jam (I used strawberry and I have used blackberry and orange)
GLAZE
1 cup confectioners' sugar
2 -3 teaspoons water (you will need more)
1/2 teaspoon almond extract

In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1 in balls. Place 1 in apart on ungreased baking sheets. Using the end of a wooden spoon handle, making an indentation in the center of each ball.( I use my finger). Fill with jam.( I use a baby spoon) Bake at 350 for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies. Yield about 3-1/2 dozen

Banana Pudding

This was a very good friend of mine's...Elizabeth's recipe...she passed away in 1996 of breast cancer.....when I make this I think of her. She was such a special lady.

INGREDIENTS
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

DIRECTIONS
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Cheesy Potatoes

1- 2 pound package of frozen hash browns..thawed
2 cans cream of potato soup
1 pint sour cream
8 oz shredded cheddar cheese
½ tsp garlic salt

Topping
½ cup Parm Cheese
½ stick margarine…softened

Mix first 5 ingredients together. Put in an ungreased 9x13 casserole pan. Pour butter over top and sprinkle parm cheese on top of the butter. Bake 1 hour uncovered in a 350 oven…serve hot.

Antipasto Squares

INGREDIENTS

• 2 (10 ounce) cans refrigerated crescent dinner rolls
• 1/4 pound thinly sliced boiled ham
• 1/4 pound thinly sliced provolone cheese
• 1/4 pound thinly sliced Swiss cheese
• 1/4 pound thinly sliced Genoa salami
• 1/4 pound thinly sliced pepperoni sausage
• 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
• 3 eggs
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon ground black pepper


DIRECTIONS
1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Beef Stroganoff,,Crock Pot Style

Beef Stroganoff
INGREDIENTS
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese


DIRECTIONS
1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Cream Cheese Crescent Bake

This one is from my dear friend Christie.....she always has a great recipe up her sleeve....

2 cans (8 oz each) refrigerated crescent rolls
2 tubs (8 oz each) Phil Light Cream Cheese spread
1 1/2 cups powdered sugar, divided
1 egg white
1 tsp vanilla
1 can (21 oz) pie filling
1 to 2 tsp milk

Preheat oven to 350. Unroll 1 can of crescent dough. Place in greased 13x9 pan. Press onto bottom of pan to form crust, firmly pressing seams together to seal.

Beat cream cheese spread, 3/4 cup sugar, egg white, and vanilla with mixer on medium speed until well blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9 rectangle, pressing seams together to seal. Invert over pie filling to form top crust.

Bake 30-35 min. or until golden brown. Cool at least 20 min. Gradually add milk to remaining 3/4 cup sugar; beating until well blended thick. Drizzle over warm dessert. Cut into 24 rectangles to serve.

Enjoy!!
Christie

Minestrone Soup

Minestrone Soup
INGREDIENTS

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 fluid ounce red wine (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated Parmesan cheese for topping
• 1 tablespoon olive oil
DIRECTIONS
5. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
6. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
7. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
8. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Caramel French Toast

Carmel Baked French Toast

INGREDIENTS

· 1 cup brown sugar

· 1/2 cup butter

· 2 tablespoons light corn syrup

· 1 cup chopped pecans, divided

· 12 slices French or Italian-style bread

· 6 eggs

· 1 1/2 cups milk

· 1 teaspoon vanilla extract

· 1 teaspoon ground nutmeg

· 1 1/2 teaspoons ground cinnamon

· 1/4 teaspoon salt

· Caramel Sauce

· 1/2 cup brown sugar

· 1/4 cup butter

· 1 tablespoon light corn syrup

DIRECTIONS

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.