Cheesy Chicken Casserole

1 can cream of chicken soup

3/4 cup sour cream (divided)

2 cups cooked chicken or canned

1 pkg frozen mixed veggies

1 cup shredded cheese

3/4 green onions

1 cup baking mix

3 Tbs milk

Mix soup and 1/2 up sour cream and add it to thawed veggies. Add chicken, onion, and cheese, mix together well. Mix 1/4 cup sour cream milk to baking mix. Stir until dough forms. Spread mix into pan and put dough rolls on top.

Bake 375

35 min or until rolls are golden brown and its bubbly.

SOOOO DELICIOUS!!!

Rustic Orange Eggs Benedict

I found this recipe last year in the local newspaper and tried it for our Easter brunch....we loved it! I'm so excited to make it again this year! I told Dave he had better tell me if he liked or not because if he did, it was going to become our Easter brunch tradition food. He said he liked it....so he is stuck with it forever! :-)

Rustic Orange Eggs Benedict

Serves: 6

1 T white vinegar

1/2 c butter, soft

6 slices of French baguette, 3/4 inch thick (I used English Muffins)

6 slices of Ham

8 eggs

1/2 c orange marmalade

Orange zest for garnish

Begin by filling a large skillet with water halfway up the sides. Add vinegar and bring to a low simmer. While water is coming to a simmer, heat a large grill pan to medium hot. Spread butter on one side of each piece of bread. Grill bread and set aside to cool slightly. While bread is cooling, grill ham slices until heated through.

Break eggs into the water to poach. Remove with a slotted spoon when whites are cooked through but yolks are still runny (approximately 3 to 4 minutes) and place on paper towels to drain.

To assemble, spread grilled bread with orange marmalade. Top with 1 slice of grilled ham and one poached egg. Pour orange holandaise over and garnish with orange zest.

Easy Orange Blender Hollandaise

2 egg yolks

1 orange, juiced

1/2 c unsalted butter, melted

1/2 t kosher salt

Put egg yolks, orange juice, and salt in a blender and pulse to combine. Place butter in a microwave-safe bowl and microwave until melted. With blender running, gradually add melted butter into the egg mixture until smooth and frothy. Add a teaspoon of warm water if the sauce is to thick.

If anyone has a good Easter recipe, please share!!!

BBQ Ranch Chicken Pizza

1 ready made whole wheat pizza dough

1 1/2 c. hickory bbq sauce

1 pk ready made chicken strips chopped & mix with a little bit of bbq sauce

1/2 c bacon crumbles

1 small can of pineapple tidbits

2 c colby jack or cheddar cheese

1 cup ranch dressing

1 teaspoon chile powder

1/2 cup green onions chopped small

1 sandwhich size bag

Spread bbq sauce, cheese, chicken, bacon, pineapple

Bake 350 until golden brown and cheese is melted

Sprinkle green onion on top

Combine ranch and chile powder in small bowl mix and pour into bag, cut a hole in the end and drizzle it over the pizza.

Serve and enjoy!

We love this recipe and its great for entertaining. Very delicious!

Turkey Loaf

This is one of my husbands favorite dishes I make

I kinda just made it up as I went so I am just estimating on the measurements..

Be creative!

1 lb. Ground Turkey

3/4 c. ketchup

1 cup oatmeal

1 pkg. onion soup mix

1 egg

1 bell pepper (any color) chopped small

To change up the recipe and for different flavor you can add

1 pkg. stove stop stuffing

3/4 cup apples skinned and chopped small

instead of the oatmeal and bell pepper!

Mix all ingredients together well. Shape into a loaf and pour ketchup on top. Place in the crock pot 4-6 hours. Try not to lift the lid, this makes it nice and moist.

So easy and sooo GOOD!

Rhubarb Crunch

This recipe is so yummy! I have also had this one forever and it's super tasty...

You will need:

4 cups rhubarb

Crust:
1 cup flour
3/4 cup uncooked oatmeal
1 cup brown sugar
1/2 cup melted butter
1 tsp. cinnamon

Sauce:
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla

Mix the ingredients for the crust together and make crumbs. Press a little less than half of the mixture into the bottom of a 9x9 inch pan. Save other half of crumbs for later in the recipe.

To prepare the rhubarb: wash, cube and put all 4 cups of it on top of the prepared crumbs.

To make the sauce, get a small-medium saucepan and combine the sugar, cornstarch, water and vanilla. Cook until it turns clear. Pour over the rhubarb. Cover with the remaining crumbs.

Bake at 350 degrees for 50 minutes

Strawberry Rhubarb Pie

Okay, this recipe is TO DIE FOR! I have had this recipe forever, and hope you love it just as much as I do! It's really sweet, so if you have a sweet tooth, you will love the flavor of this and you will want to make it a ton :)

4 cups sliced strawberries
4 cups chopped rhubarb (red or green)
2 cups sugar
2/3 cup flour
2 tbsp lemon juice
Uncooked Pillsbury pie crusts (2 in a package at the store)
2 tbsp butter
1 egg white

In a large bowl, stir the strawberries, rhubarb, sugar, flour and lemon juice together. While that is sitting, place the 1st uncooked pie crust in the glass pie plate. Pour the strawberry mixture into that pie shell. Dot the mixture with the two tbsp. butter. Put the next uncooked pie crust on top. With a sharp knife cut 3-4 small slits in the top shell. Brush the shell with egg white and sprinkle with desired amount of sugar.

Bake @ 400 degrees for 50 to 60 minutes

Christmas Breakfast

Pumpkin bread pudding w/ brown sugar yogurt sauce

12 slices cracked or whole-wheat bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries, chopped
2 cans (12 fl. oz.) Evaporated Lowfat 2% Milk
1 can (15 oz.)Pure Pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

PREHEAT oven to 350ºF. Grease 13 x 9-inch baking dish.

COMBINE bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.

BAKE for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.

2 containers (6 oz. each) or 1 1/2 cups nonfat plain yogurt
3 tablespoons packed brown sugar

COMBINE yogurt and sugar in small bowl. Mix Well!

TIP: Bread Pudding can be served with lowfat or fat free whipped topping instead of Brown Sugar-Yogurt Sauce.

EGGNOG

2 large eggs
1 1/2 cups sugar
1/2 teaspoon salt
2 quarts milk
2 tablespoons vanilla extract
2 cups heavy whipping cream
ground nutmeg

In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours.

To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture.

Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg.

YUM YUM YUM!!!

Come on Ladies wheres all the good recipes!!

Post what you made over the holidays!

Monkey Bread

I made this tonight and could not stop eating it. I sort of made up the amounts of the ingredients and it worked out beautifully. This would also be great for breakfast. Make it the night before so you don't have to thaw out the dough in the morning. 

1 loaf of frozen bread dough or rhodes rolls

1/4 C. chopped walnuts (optional but better with them)

1/3 C. Sugar

1 teaspoon cinnamon

1/2 stick of butter

1/4 C. brown sugar

2 teaspoons water

Directions: Pre-heat oven to 350. Thaw out the dough for a few hours and rise. In a small bowl, combine sugar and cinnamon. spray a bunt pan or small round casserole dish with cooking spray and sprinkle bottom with chopped walnuts. Break the thawed dough into balls about half the size of a golf ball. These should be bite size pieces and not a big roll when you eat them.  The frozen loaf made about 20 balls. Roll them in the cinnamon and sugar mixture and place them in the pan. I did not have a bunt pan so I just used my pyrex glass casserole dish. Melt the butter in a saucepan. Add the brown sugar and water and bring to a boil for 2 minutes. Pour over rolls. Bake for 23-25 minutes or until golden brown. Let cool for 5 minutes. Pull apart and eat. 

This seriously tasted like something they should sell at cinnabon. So yummy

Rebecca Duncan's Chocolate Chip Cookies

These cookies are seriously the BEST chocolate chip cookies I have ever had!

You have to try them!

2 ¼ c flour
1 3.4 oz box vanilla pudding
1 tsp. baking soda
2 eggs
1 c butter (soft)
2 tsp. vanilla
¾ c brown sugar
1 pkg. chocolate chips
2 tsp. baking powder
½ tsp salt
¼ c sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

The BEST Pasta Salad Ever!

2 cups cooked chicken (2 cans canned chicken)
Marinate overnight in:
2 T Olive Oil
2 T Orange Juice (use juice from mandrin oranges-see below)
2 T Vinegar
1 t salt

Mix Together
1 1/2 cups chopped celery
1 13 oz can pineapple tidbits drained
1 11 oz can mandrin oranges
1 cup slivered almonds
3 cups cooked pasta (big shells)
1 1/2 cup Miracle Whip
Refrigerate 4 hrs

Dreamy Cream Cheese Pie

Ok everyone I made this cheesecake the other day and my husband went crazy. It has a touch of lemon flavor to it and the consistency is just like New York cheesecake. This recipe comes from my favorite recipe book I recommend to everyone : The food nanny rescues dinner.  Enjoy!

Crust: 9 whole graham crackers (1pkg)

1/4 cup (1/2 stick) butter, melted

Topping: 1 cup sour cream

3 1/2 tablespoons sugar

1 teaspoon vanilla extract

ground cinnamon

Filling: 12 oz cream cheese, at room temperature

2 eggs beaten

3/4 cup sugar

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 teaspoon fresh lemon juice

1. Preheat the oven to 350 degrees. Position a rack in the center of the oven.

2. Break the crackers into a blender or food processor and pulse to make 1 1/2 cups fine crumbs. Thoroughly combine the crumbs and butter. Pat the mixture into a 9-inch pie pan, going up the sides as far as possible.

3. In a medium bowl of an electric mixer, make the filling by combining the cream cheese, eggs, sugar, vanilla, lemon peel and juice. Beat until the mixture is light and frothy, about 2 minutes. Pour into the crust and bake for 30 minutes.

4. Meanwhile, to make the topping, combine the sour cream, sugar, and vanilla.

5. Remove the pie from the oven and let it cool for 5 minutes. Pour the sour cream mixture over the pie and spread evenly. Sprinkle lightly with cinnamon, return to the oven, and bake for 10 minutes. Cool on a rack for 20 minutes, then refrigerate at least 3 hours before serving. The pie keeps refrigerated for up to 5 days. 

Candied Apple Cheesecake

2 cups crushed ginger snaps
3 Tb butter melted
1/2 cup plus 2 Tb sugar, divided
2 pkg cream cheese softened
1 tsp vanilla
1/2 cup sour cream
2 eggs
1 cup apple pie filling, divided
1/2 cup walnut pieces, divided
1/2 cup toffee bits, divided

Pre-heat oven 325. Mix ginger snaps crumbs butter and 2 Tb sugar and press at bottom of a 9 inch pie plate. Beat cheese 1/2 cup sugar and vanilla with mixer until blended. Add sour cream, beat well. Add eggs one at a time and beat in well. Stir in half each of pie filling, nuts, and toffee bits. Pour into crust and bake for 35 min. Cool, then refrigerate for 4 hours. Top with remaining pie filling, nuts and toffee when ready to serve.

This is so mouth watering GOOD!!! Enjoy

White Chicken Chili

1 32 oz box chicken stock

3 cans white beans--don't drain

5 cups cooked chicken

1 16 oz salsa jar mild or medium

1 8 oz block pepper jack cheese grated

2 t. ground cumin

2 cloves of garlic minced

black pepper to taste

1/2 cup chopped tortilla chips

Sour cream for garnish

Place all ingredients in crock-pot, mix well.  Cook until cheese melts.  Place chips in 10 min before serving!!!

This is sooooooo AWESOME!!!

Lemon Blossoms...SO yummy!

Ingredients:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions:
Preheat the oven to 350 degrees F.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Lemon-Ricotta Cookies with Lemon Glaze

These are SO delicious, you have to try them!

Ingredients

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Black Forest Trifle

This is a Pampered Chef recipe and it is so yummy!!!

**I added a layer of chocolate pudding**

Ingredients:

1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
2 bars (1.55 ounces each) milk chocolate candy, divided
3 cups cherry pie filling
1 tsp almond extract
1/2 cup cranberry-cherry juice
2 cups cold 2% milk
2 pkg (3.3 oz each) white chocolate instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed

Directions:

1. Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely.

2. Loosen brownie from sides of bar pan and invert onto flat side of Large Grooved Cutting Board. Cut brownie into 1-in. cubes; set aside. Chop 11/2 of the chocolate bars using Food Chopper. Reserve remaining chocolate for garnish.

3. Combine pie filling and almond extract in Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.

4. Pour milk into Classic Batter Bowl; add pudding mix and whisk until mixture begins to thicken. Fold in whipped topping.

5. To assemble trifle, place half of the brownie cubes into bottom of Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.

6. Make chocolate curls with reserved chocolate using Vegetable Peeler (see Cook's Tip). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.

Yeld: 16 servings Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 45 mg, Carbohydrate 59 g, Protein 4 g, Sodium 300 mg, Fiber 0 g Cook’s

Tips: To make chocolate curls, hold the Vegetable Peeler across the short side of the chocolate bar. Using even pressure, push the blade away from you to create curls.

This trifle can be assembled several hours before serving, or even the night before.

Super Bowl Buffalo Chicken Chili Mac

Last Year I was watching the Rachel Ray show and she made this dish. I decided to try it, and it was a winner. My husband wanted it all the time, and reminded me to make it for the Super Bowl again. It's sooo good and is now a Super Bowl tradition.

Ingredients: 

2 table spoons olive oil

1-2 lbs boneless, skinless chicken breasts cut into small chunks

1 large carrot peeled and finely chopped

1 large onion chopped

3 ribs of celery, finely chopped

5 large garlic cloves finely chopped or grated

1 T. paprika or smoked paprika if you can find it. 

1 bay leaf

Salt and freshly ground pepper

2 Cups of chicken stock

1/4-1/2 cup hot sauce, depending on how hot you like it. (I use a brand called Franks red hot wings sauce) 

1 can crushed tomatoes

1 lb. whole wheat elbow macaroni

1/2 C. pepper jack cheese (I can never find it grated or in a block, so I go to the deli and have them cut me about 6-8 slices.)

1/2 C. crumbled blue cheese

2 scallions, (root ends removed) thinly sliced

Preparation:

Tip: you can cook the chicken first, then cut it into chunks. This will make it easier to cut. 

Place a large pot over medium-high heat and add the olive oil. Add the chicken bits and brown them 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper.  Cook the veggies stirring frequently until tender, 3-4 minutes. Add the chicken stock and scrape up andy brown bits from the bottom of the pot. Add the hot sauce (a little bit at a time, then taste it and add more if you want to. This can get hot) add the crushed tomatoes and bring up to a bubble. Simmer this mixture for 8-10 minutes to let the flavors come together and thicken slightly. 

While the mixture is simmering, cook your pasta until al dente according to package directions. Once cooked, drain the pasta and toss it into the mixture, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.  Sprinkle the chopped scallions over the top and watch this dish disappear in no time. 

Fine Dining!

Cran-Apple Chutney Chicken with Cheesy Chive Potatoes and Steamed Asparagus!


Cran-Apple Chutney:
2 TB Olive Oil
1 TB Ginger
3 TB Apple Cider Vinegar
3 TB Honey
1/2 Cup slivered almonds
1/2 Cup dried Cranberries
1 very sm. red onion chopped
3 gala apples cored and chopped
Pre-heat the pan. Place a medium size skillet over medium-high heat with olive oil. Add the onion and ginger to the pan and cook until the onion has softened, about 5 minutes. Add the apples, cranberries, cider vinegar and honey to the pan with some salt and pepper. Cook the chutney, stirring occasionally, until the apples have broken down and softened, about 10 minutes. When ready to serve sprinkle with almonds.


Chicken:
2 TB Olive Oil
1 lbs, Chicken breast (about 4) seasoned to taste with seasoning salt
1/4 cup parsley chopped
While the chutney is cooking, place a large skillet over medium-high heat olive oil. When olive oil becomes hot, about 1 minuet, Drop the chicken into the hot pan and cook through, about 6 minutes per side. When ready to serve garnish with parsley.


Cheesy Chive Potatoes:
1 lb. baby red potatoes
3/4 cup freshly chopped chives (save 1 tbsp. to garnish top)
1 cup ricotta cheese
4 oz. cream cheese
1 cup real parmesan cheese
Salt and pepper to taste.
Place the potatoes into a large pot and cover them with cold water. Place the pot over high heat and bring it up to a boil. Simmer the potatoes until they're tender, about 10 minutes. Once the potatoes are tender, drain them and return them to the pot they were cooked in. Place the pot over medium heat for about a minute to dry out the potatoes. Toss the chives, ricotta cheese, cream cheese, parmesan cheese, and some salt and pepper in with the red potatoes and mash them good. When ready to serve top with more chives.


Steamed Asparagus:
1/4 lb. asparagus
1/2 tbsp. butter
Salt to taste.
Prepare a steamer with boiling water. Add asparagus; cover and steam for 8-10 minuets or until tender. (Note you do not want it to become soggy so watch it close.) Toss with butter and season to state.

YUMMY! This is a great Valentine's meal to make for your spouse!

Awesome Holiday Recipes

Blueberry Salad

2 pks. blueberry jello (follow instructions)

1 sm. can crushed pineapple

1 can blueberries or a package of fresh

2 cups chopped pecans

Mix all together and let congeal.

Topping

1/2 cup sugar 

2 pks. cream cheese (16 oz)

small tub of sour cream (16 oz)

Mix with electric mixer until creamy

After jello has congealed put topping on top in a thick layer then put pecans on top!!

YUMMY!

Crock pot Spinach Artichoke Dip

8 0z cream cheese

2 cups frozen spinach

2 jars artichokes (chopped)

1 small white onion (chopped small)

1 cup mayo or miracle whip

2 tablespoons minced garlic

1 tub of real Parmesan cheese

3 tablespoons basil

Mix cream cheese, mayo, garlic, basil and Parmesan in separate bowl.  In another bowl mix spinach, artichokes, onion.  Add bowls to crock pot and mix well.  Let slow cook until hot.  Serve from crock pot if you want.

Yam Casserole

1 large can of yams in syrup

1/2 cup brown sugar

1/2 t. salt

1 stick butter

2 T Cinnamon

1 t nutmeg

1 bananas mashed

1/2 c sugar

1 cup pecans

1 bag of small or large marshmallows

 Take syrup from can place is saucepan with sugar butter and brown sugar, let simmer then add Cinnamon, nutmeg, and salt. In separate bowl mash yams and banana then add pecans.  Place 9-13 pan and drizzle sauce over top and mix. Bake at 350 degrees for 20 min.  Add marshmallows the last 10 min on top!

Excellent!  

Apple Dumplings

These are to DIE for! Everyone wanted the recipe and I have even made them once already. This is definitely a holiday favorite!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoon Vanilla
Cinnamon
1 can Mountain Dew (12 oz)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauce from the pan over the top.

Salads, Salads, Salads!!!

Cran-Apple Cashew Chicken Salad

Ok so I made this one up the other day....it's YUMMO! The cups are not exact but you can't go wrong with more one.....

1 can of chicken in water drained

1/2 cup grapes (green or red) halved

1/2 cup crasins

1/2 cup of apples (whatever color) chopped small

1/2 cup cashews crushed slightly with fork

1/4 cup red onion chopped fine

Salt and peeper seasoned to your choice

1/4-1/2 cup miracle whip of mayo whichever you want depending on how dry you like it.

Mix all ingredients together and then toss! Chill 

Cauliflower Pea Salad

2 Bunches of cauliflower chopped with out the stems

1 cup of shredded yellow cheese

1 cup of real bacon bits

1 1/2 cups of frozen peas slightly thawed

1/2 cup of Ranch Dressing ( you can add more if you like to whatever consistency you like)

Mix all together and toss!

Chill 

Seafood Salad

1 pkg. of imitation crab meat

3 green onions chopped

1/2 cup yellow shredded cheese

1/2 can of black olives chopped

1/2 cup of celery chopped small

2 tablespoons minced onion

1/4 cup mayo and 1/4 cup miracle whip

Mix all together and toss!

Chill

Oreo Cream Pie

This tastes just like a pie you would pay money for at Village Inn or something. I love this stuff. I am bringing this to the Thanksgiving table as my pie.  

yield: 2 small pies or 1 large deep dish pie plate

30 oreo cookies

1 stick of butter (melted)

1 cup powdered sugar

8 oz cream cheese

16 oz cool whip

1 small pkg. vanilla INSTANT pudding

1 small pkg. chocolate INSTANT pudding

3 c. milk

1 c. chopped pecans to add to crust (Optional)

Directions: Crush up cookies. Leave about 1/4 c. to sprinkle on the top of the pie when it is finished. Combine the melted butter, crushed oreo's, and pecans. Pat this mixture down into two metal pie tins or one large deep dish pie plate. This is your crust. In a large bowl mix together the cream cheese (soften first), and powdered sugar.  Add in 1/2 of the whipped cream. This is the second layer and goes on top of the oreo crust. Next, in another large bowl, mix together the puddings with the 3 cups of milk. Stir this together until it becomes thick like pudding. Put this layer on top of the 2nd layer. Next put the rest of the whipped cream on the top of the pie and sprinkle with the 1/4 c. crushed oreo's. Put in fridge to set up for about 1-2 hours. The longer it sits, the more set up it becomes. This is a wonderful dessert. 

Lemon Sheet Cake

I made this for my dads "New Recipe Night Wednesdays" along with the Hillbilly Chow. They were both a hit. (My dad couldn't cook this past Wed so I took a turn)

1 package (18-1/4 ounces) lemon cake mix
4 eggs
1 can (15-3/4 ounces) lemon pie filling
1 package (3 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 1/2 tsp vanilla extract

In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased cookie sheet. Bake at 350 for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and powdered sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.

**Making sure the cream cheese and butter are softened are critical! Otherwise, you may end up with powdered sugar EVERYWHERE! :-) so I've heard...

Hillbilly Chow

This is a nice twist on Chili. I had it at a chili cook-off and this one won. Lucky for me the girl who made it started attending my workout classes. I, of course, had to ask for the recipe. Thanks Danielle!

4 chicken halves
1 pkg. taco seasoning
2 cans stewed tomatoes (Mexican style)
1 can kidney beans un-drained (15 oz)
1 can pinto beans un-drained (15 oz)
1 can tomato soup
1 cup salsa
4 oz. can chopped green chilies

Put all ingredients in a crockpot. Cook on high for 6 hours if chicken is frozen cook for 8 hours. Once finished take out the chicken breasts and shred them. After chicken has been shredded mix it back into the chili. Top off with cheese.

Chili

1 lb hamburger
1 cup chopped onion
3/4 cup chopped green pepper
1 pound can of tomatoes-diced
1 can dark red kidney beans, drained
1 8 oz can tomato sauce
1 tsp salt
1-2 tsp chili powder
1 bay leaf (optional)--tastes better with!!

Cook meat, onions and green pepper until meat is browned and veggies are tender. Stir in remaining ingredients. Cover and simmer for an hour or until you're ready to eat. Remove by leaf. Serve with Fritos, grated cheese, sour cream and green onions.

THE BEST Carrot Cake

This is another one of my moms recipes. This is the best carrot cake around and it is SO easy!

2 cup sugar
2 cup flour
1 1/2 tsp baking powder
1/2 tsp nutmeg
4 eggs
1 cup oil
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
3 cup grated carrots (can buy grated carrots)

Mix well. Bake at 350 for 1 hour.

Cream Cheese Frosting

6 tbsp butter
1 tsp vanilla
1/4 cup nuts (opt)
1 small pkg cream cheese (3 oz)
1 3/4 cup icing sugar

PS Icing sugar=Powdered sugar ... for all of you that don't speak Canadian..haha...love you mom!

Potatoe Casserole (Side Dish)

This is my moms recipe and it is SO good!

7 medium potatoes
1/2 cup butter
2 cans cream of chicken soup
1 1/2 cup grated cheese
1/2 pint sour cream
1/4 cup onion flakes

Boil, cool and grate potatoes. Heat rest of ingredients in saucepan. Pour over potatoes. Mix. Bake at 350 for 45 minutes.

Sloppy Joes

I am usually not a fan of Sloppy Joes but Dave likes them, so, I started looking for a new recipe that I would like and I LOVE this one!

2lb hamburger
1 can tomato soup
1 cup ketchup
1 cup tomato juice
1 tsp mustard
1/4 to 1/2 cup brown sugar
Pepper, to taste
2-3 bay leaves

Cook hamburger in Worcestershire sauce, add other ingredients and simmer 1/2 hour. Remove bay leaves before eating.

Italian Meatballs

Courtesy of Lindsay Ball

1 lb ground beef
1 large egg
1/2 cup Italian breadcrumbs
1/4 cub red onion
1 t Worcestershire sauce
3/4 t garlic salt
1/2 cup Parmesan cheese

Combine ingredients and shape into balls. place balls on cookie sheet and bake at 350 10-15 minutes on each side. Put in spaghetti or marinara sauce in crockpot to simmer.

Favorite Taco Soup

1 -1 1/2 lbs ground beef
1 large onion, chopped
1 green bell pepper, chopped
16 oz tomato sauce
2 28 oz cans of diced tomatoes
2 16 oz cans of whole kernel corn, undrained
2 16 oz cans of kidney beans, undrained
1 package of taco seasoning

grated cheddar cheese
sour cream
corn chips

Brown the ground beef, onion and pepper in a large pot. Drain. Stir in the tomato sauce, tomtaoes, corn, kidney beans, and taco seasoning. Simmer for 30 minutes uncovered. Serve topped with cheese, sour cream, and chips.

Yield: 16 servings

We eat this soup a lot in the winter. It's so yummy and so easy to make. Seriously anyone can make this soup. The hardest part is opening all the cans!

TIP: It makes a lot so we usually freeze some in individual serving sizes that are easy to pull out of the freezer later.