Crock Pot Stuffing

2 c chopped onion
1 1/2 c thinly sliced celery
1 c diced apple
1/4 c butter
1 tbsp ground sage
1 tsp ground marjoram
1 tsp salt
1 tsp pepper
1/2 tsp thyme
12 c lighly toasted bread crumbs
1/4 c fresh chopped parsley
1 1/2 c chicken stock

In a large fry pan saute onion, celery and apple in butter until onion is translucent.
Stir in sage, marjoram, salt, pepper and thyme.
Combine vegetable mixture with breadcrumbs and parsley.
Toss well.
Pour stock over mixture mixture, tossing well.
Spoon into crock pot.
Cover and cook on high for 1 hour.
Reduce to low heat and cook for 2-3 more hours, stirring every hour.

Cranberry Maple Carrots

2 lb baby carrots
2 tbsp butter
1/2 c dried cranberries
2 tbsp maple syrup
1 tsp minced fresh ginger
1/2 tsp finely chopped fresh rosemary

Boil carrots until fork tender (4-6 minutes)
In a large skillett, melt butter then add carrots and dried cranberries.
Cook for 3-5 minutes until carrots strat to brown.
Stir in maple syrup, then add ginger and rosemary.
Cook until carrots are tender, shiny and caramelized.

Sweet Potato Casserole

3 c mashed sweet potatoes
1/2 c sugar
2 eggs, beaten
1/4 c melted margarine
1/2 c milk
1 1/2 tsp vanilla

Topping
1 c brown sugar
1/3 c flour
1 c chopped pecans
1/3 c margarine, melted

Mix sweet potatoes, sugar, eggs, margarine, milk and vanilla.
Pour into 9 inch baking dish.
Mix topping ingredients and sprinkle over potato mixture.
Bake at 350 for 35-40 minutes.

Molten Middle Truffle Cookies

12 squares semi sweet chcolate
1/4 c butter
1 can sweetened condensed milk
1 tsp vanilla
2 c flour
1/2 c finely chopped walnuts
24 caramels, cut in half
1/4 c sugar

Preheat oven to 350.
Melt chcolate and butter together.
Blend in milk and vanilla.
Add flour and walnuts and mix well.
Shape 1 level tbsp of dough around each caramel half, enclosing caramel completly.
Roll in sugar.
Bake for 6-8 minutes until cookies are soft and shiny.

Snow Covered Almond Crescents

1 pkg cream cheese
3/4 c butter
1 c sugar
2 tsp vanilla
1/2 tsp almond extract
2 1/4 c flour
1/2 tsp baking soda
1 c finely chopped almonds
3/4 c icing sugar

Beat cream cheese, butter, sugar, vanilla and almond extract until well blended.
Add flour and baking soda and mix well.
Stir in almonds and refrigerate for 30 minutes.
Preheat oven to 350.
Shape dough into 1 inch balls and form each ball into a crescents shape.
Bake for 12-15 minutes until lightly browned.
Sprinkle with icing sigar and cool completly.

Mint Chocolate Truffle Cookies

6 squares bittersweet chcolate, chopped
3/4 c butter
1 1/4 c sugar
2 eggs
1 3/4 c flour
1/2 tsp baking powder
1/3 c chopped candy canes

Preheat oven to 350.
Melt chcolate and butter.
Stir in sugar.
Add eggs 1 at a time.
Add flour and baking powder.
Cover and refrigerate 2 or or up to over night.
Roll dough into 1 inch balls.
Bake for 9-11 minutes until lightly browned.
Immediatly sprinkle with chopped candy cane.

Whipped Shortbread Cookies

1 c butter, softened
1 1/2 c flour
1/2 c icing sugar
1/4 c each : red and green maraschino cherries

Preheat oven to 350.
Combine butter, flour and icing sugar.
With electric mixture, beat for 10 minutes.
Spoon onto cookie sheets.
Place a piece of cherry on each cookie.
Bake for 15-17 minutes until bottom of cookies are browned.

Snow Capped Cookies

1 3/4 c flour
1 c finely chopped pecans
3/4 c butter, softened
1/2 c icing sugar
1 tsp vanilla
3 squares semi sweet chocolate, chopped
3 squares white chocolate, coarsley grated

Preheat oven to 325.
Combine flour and pecans.
Beat butter and sugar until light and fluffy.
Blend in vanilla.
Gradually add flour mixture.
Roll dough into 36 balls.
Bake 20 minutes.
Cool completly.
Melt semi sweet chocolate.
Dip coockies into semi sweet chocolate and the into grated white chocolate.
Cool until chocolate is set.

Thumbprint Cookies

1 pkg cream cheese, softened
3/4 c butter
1 c white sugar
2 tsp vanilla
2 1/4 c flour
1/2 tsp baking soda
1 c finely chopped pecans
Any flavor jam

Beat cream cheese, butter, sugar and vanilla in a large bowl.
Add flour, baking soda and pecans.
Cover and refrigerate for 30 minutes.
Preheat oven to 350.
Shape dough into 1 inch balls.
Place on baking sheet and make an indent in the center of each cookie.
Bake for 10 minutes.
Fill each cookie with 1 tsp jam.
Contnue baking for 8-10 minutes.

Chocolate Bon Bon Cookies

6 squares white chocolate
12 squares semi sweet chocolate
1/4 c butter
1 can sweetened condensed milk
1 tsp vanilla
2 c flour
1/2 c finely chopped walnuts
2 tbsp icing sugar

Preheat oven to 350.
Chop each white chocolate square into 8 chuckns and set aside.
Melt chcolate and butter together.
Blend in milk and vanilla.
Add flour and walnuts.
Shape 1 level tbsp of dough around each white chocolate chunk, enclosing chocolate completly.
PLace on ungreased baking sheet.
Bake for 6-8 minutes and sprikle with icing sugar.

Christmas Spice Cookies

1 c packed brown sugar
2 c molasses
1/2 c butter
1/2 c vegetable oil
2 tso ground ginger
4 c flour
1 1/2 tbsp baking soda
1 tbsp ground cinnamon
2 tsp ground cloves

Beat sugar, molasses, butter and oil together.
Add 2 c of flour and the baking soda, cloves, ginger and cinnamon.
Mix in the remianing flour until a stiff doughis formed.
Refrigerate dough at least one hour.
Preheat oven to 350.
On a lightly floured surface roll the dough out into 1/4 inch thickness.
Use cookie cutters to cut into desired shapes.
Bake for 8 minutes.

Stained Glass Cookies

1/2 c softened buuter
1/2 c sugar
1/2 c honey
1 egg
1 tsp vanilla
3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 rolls of Lifesavers candy

Beat butter, sugar, honey, egg and vanilla in a bowl with electric mixer.
Add flour, baking powder, baking soda and salt; mix well.
Refrigerate dough at least 2 hours.
Preheat oven to 350.
Roll out dough on a lightly floured surface to 1/4 inch thickness.
Cut into desired shapes with a 2-3 inch cookie cutter.
Trace a smaller version of the shape on the dough leaving a 12 inch border.
Cut out and remove dough from the middle of the cookie.
Place cut-outs on a foil lined baking sheet.
Crush each colour of Lifesavers between 2 pieces of waxed paper.
Spoon into the center of each cookie.
Bake for 6-8 minutes until candy is melted and cookies are lighly browned.
Cool cookies completly before removing from foil.

Chocolate Cookie Bark

1 pkg (8 squares) semi sweet chcolate
1 pkg (6 squares) white chocolate
2 tbsp peanut butter
10 oreo cookies

Melt chocolates seperatly as per package directions.
Add the peanut butter to white chocolate.
Crumble half of the cookies into each chocolate and mix well.
Drop spponfuls of the chocolate mixtures onto wax covered baking sheet, alternating the colours.
Cut through the chocolate severeal times with a knife for marble effect.
Refridgerate at least one hour until firm.
Break into 14 pieces and store in the fridge.

Chocolate CHip Cookies in a Jar

1 2/3 c all purpose flour
3/4 tsp baking soda
1/2 c white sugar
2 c chocolate chips
1/2 c packed brown sugar

Combine the flour, baking soda, white sugar and chocolate chips.
Place 1./2 of the mixture in a clean glass jar.
Place brown sugar on top and fill with remaing white mix.
Attach a card with the following instructions.

Empty contents of jar into a large bowl.
In a sepreate bowl, combine 3/4 v butter, 2 eggs and 1 tsp vanilla, beat until creamy.
Add to dry mixture.
Drop by tbsp unto cookie sheet and bake at 375 for 8-10 minutes.

White chocolate Brownie Mix in a Jar

3/4 c all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 c unsweetened cocoa
1 c white choclate chips
3/4 c chopped walnuts
1 c sugar

Layer all ingredients in a 1 quart jar.

Add a note on the jar with the following instructions.

Combine ingredients in the jar with 4 oz butter, 2 eggs and 1 tsp vanilla.
Spread batter into a greased pan and bake at 350 for 20-25 minutes.

Cheese Soup Mix in a Jar

2 c instant coffe creamer
1/2 c bacon bits
1/2 c powdered cheese sauce
1 tbsp dried parsley
1 tbsp chicken bouillon granules
1/2 tsp dried minced onion
1/2 tsp pepper
2 c instant potatoes

Layer ingredients in the order given in a glass jar.
Use a spoon to pack each layer.
Pack potatoes right to the top of the jar.
Put on note on jar with the following instructions.

Empty soup mix into serving bowl.
Add 5 c boiling water.
Let stand for 5 minutes.
Stir before serving and serve with grated cheese on top.

Cinnamon Pancakes in a Jar

3 c all purpose flour
4 tsp ground cinnamon
2 1/4 tbsp white sugar
2 tbsp baking powder
1 1/4 tsp salt

Cobine all ingredients in a jar in layers, starting with flour, cinnamon and remaining ingredients.
Place a note on jar with the follwoing instructions.

Cobine 3/4 c milk, 1 egg and 2 tbsp oil.
Whisk in 1 1/3 c prepared pancake mix.
Pour 1/4 c batter onto a hot frying for each pancake.

Cappucino in a Jar

2/3 c instant coffee granules
1 c powdered non dairy creamer
1 c powdered hot chocolate
1/2 c white sugar
3/4 tsp ground cinnamon
3/8 tsp ground nutmeg

Put the instant coffee granuled in a food processor and grind to a fine powder.
In a large bowl combine creamer, chocolate mix, instant coffe, sugar, cinnamon and nutmeg.
Stir togethr until well combined.
Spoon into 2 12 ounce jars.
Attacha note to each jar that reads : Mix 3 tbsp of powder with 6 oz of hot water.

Hearty Beef Chili

1 1/2 lb ground beef
2 cans mixed beans, drained and rinsed
2 c salsa
1 can tomato sauce
2 tbsp chili powder
1 onion, chopped
1 c frozen corn, thawed and drained
1 c shredded cheese

Brown meat and drain.
Place in slow cooker.
Add remaining ingredients, except cheese.
Cook on low for 5-6 hours.
Stir just before serving and top with cheese.

French Onion Soup

1/2 cup butter or margarine
3-4 large Spanish onions, sliced thin
3 tablespoons flour
3 cans beef broth
2 beef bouillon cubes
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
4 1/4 cups water
salt and pepper
garlic
dry garlic bread
crouton
mozzarella cheese
swiss cheese

In large dutch oven, melt butter.
Saute onions until golden brown.
Add flour and blend.
Place onions in a slow cooker.
Add broth, and remaining ingredients.
Cover and cook on low at least 6=8 hours.
Serve in ovenproof bowls, with garlic croutons floating on top.
Cover croutons with mozzaarella or swiss cheese and broil until the cheese melts.

Tex Mex Chicken

1 lb boneless, skinless chicken breasts cut into strips
2 tbsp taco seasoning mix
2 tbsp flour
1 red pepper, cut into strips
1 green pepper, cut into strips
1 c frozen corn
1 1/2 c salsa
1 c shredded cheese

Toss chicken with flour and taco seasoning in slow cooker.
Stir in remianing ingredients, except cheese.
Cook on low for 6-8 hours.
Top with cheese just before serving.

Pepsi Pork Roast

1 pork roast, 2-4 lb
1 (12 ounce) can Pepsi
1 (10 3/4 ounce) can cream of mushroom soup
1/2 (1 1/4 ounce) package onion soup mix

Place roast in crock pot.
Mix soup mix with soup.
Add cola to soup mixture and pour over roast.
Cook on high for 4-5 hours or low for 8-10 hours.
When done, remove roast and thicken juices with cornstarch for wonderful gravy.

Hearty Beef Stew

1 tbsp oil
2 lb stewing beef
5 med carrots, cut into 1 inch pieces
1 large onion, cut into chunks
6 small potatoes, quatered
3/4 c BBQ sauce
1 tbsp instant coffee
2 c frozen peas

Heat oil in a large non stick skillet.
Add meat in abtches and brown.
Layer carrots, onions and potatoes in bottom of a slow cooker.
Add meat.
Pour 1/2 c BBQ sauce over meat; sprinkle with coffee.
Cover and cook on low for 7-8 hours.
Stir in peas and remaining BBQ sauce and cook for anoth 15 minutes until heated through.

Peanut Butter and Chocolate Fudge

1 ½ c sugar
¾ c brown sugar
1/3 c unsweetened cocoa powder
2/3 c evaporated milk
1 c mini marshmallows
¼ c light peanut butter
2 tbsp butter

In a medium sauce pan, cobine sugar, brown sugar, cocoa and milk. Bring to a boil slowly over med heat. Boil until a candy thermometr reached between 234 and 240.
Remove from heat and stir in marshmallows, peanut butter and butter. Stir until marshmallows are completely melted. Let fudge stand for 15 mins without stiring.
Line the bottom of a 9x5 inch loaf pan with waxed paper. Spread fudge in pan. Refrigerate until firm, about 1 1 ½ hours. Cut into 24 pieces.

24 servings
Per serving 112 cal
2.2 fat
.4 fiber

Sesame Sweet Chicken

3 lb skinless chicken thighs
½ c hoison sauce
¼ c honey
3 tbsp lime juice
2 tbsp say sauce
1 tbsp grated gingerroot
1 tbsp toasted sesame seeds
½ tsp each cumin and paprika

Arrange chicken pieces in a shallow glass dish. Cobine all remaining in gradients in a small bowl and pour over chicken. Turn pieces to coat both side with marinade. Cover and refrigerate at least 1 hour to overnight.
Prepare grill. Remove from marinade and grill thighs over med heat for 10 mins per side. Brush frequently with extra marinade.

6 servings
Per Serving 256 cal
6.8 fat
.8 fiber

Tuna Noodle Casserole

2 c uncooked elbow macaroni
1 can water packed tuna, drained
1 c sliced celery
1/3 c chopped green onion
¼ c diced green pepper
¼ c roasted red pepper diced
1 can reduced fat cream of celery soup
½ c milk
1 c shredded cheddar cheese
½ c low fat mayo
¼ tsp black pepper

Cook macaroni according to package directions. Drain. Rinse with cold water and drain again.
In a large bowl, cobine mac, tuna, celery, onions, green pepper and red pepper. Mix well.
In a small saucepan, combine soup and milk. Heat iver medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayo and pepper.
Pour sauce over macaroni mixture. Mix well.
Pour into a baking dish. Bake at 350 for 30 minutes

6 servings
Per Serving 283 calories
5.4 fat
1.3 fibre

Sweet Potato Soup

6 c peeled, cubed sweet potatoes
1 ½ c coarsely chopped onion
1 tbsp olive oil
1 clove garlic, minced
5 c chicken broth
1 tbsp grated orange zest and gingerroot
1 whole clove garlic
½ tsp ground cumin
6 tbsp low fat sour cream

Spary a shallow roasting pan with non stock spray. Add sweet potatoes, onions, olive oil and garlic. Stir well. Roast uncoeverd at 425 for 25 minutes.
Transfer mixture to a soup pot. Add broth, orange zest, gingerroot, clove, cumin salt and pepper. Bring to a bnoil. Simmer for 10 minutes.
Working in batches, transfer soup to a blender and puree until smooth. Serve with a swril of sour cream in the center.

Makes 6 servings
Per serving 209 calories
3.7 fat
4.9 fiber

The Rice Squad

4 c cooked brown rice
1 c diced red pepper
1 c diced green onions
¼ c toasted slice almonds
2 slices bacon, cooked and crumbled
2 tbsp fresh parsley

Dressing
1 c low fat sour cream
1 tbsp red wine vinegar and lime juice
2 tsp honey
½ tsp ground cumin
¼ tsp chilli powder
1/8 tsp black pepper.

To make dressing combine all ingredients and refrigerate until needed.
Combine all other ingredients and mix with dressing.
Chill until cold.

Makes 8 servings
Per serving 185 calories
4.2 fat
3.4 fiber

Chicken and Cheese Rice Bake

1 can condensed cheddar cheese soup
1 c water
1 c cheddar cheese, shredded
3/4 c white rice, uncooked
4 boneless, skinless chicken breasts, cut into bite sized pieces

Place all ingredients into a large ziploc bag.
Lay flat in freezer and freeze.

To Cook

Thaw in refrigerator overnight.
Dump bag into a 2 quart shallow baking dish.
Cover with foil.
Bake at 375 for 45 minutes or until bubbling.

Beef Taquitos

1 tablespoon vegetable oil, plus more vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or monterey jack cheese, shredded
sour cream

Heat the oven to 400°. Heat the oil in a large skillet over medium heat.
Add the onion and garlic and cook them for 3 minutes, stirring often.
Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.
Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels.
Microwave them until warm and pliable, about 45 seconds.
Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down.
Place baking sheet in freezer to freeze. Once frozen, place in a ziploc bag.

To Cook
Remove from freezer.
Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.

Baked Mac and Cheese

8 ounces elbow macaroni
3 c shreded cheddar cheese
1 c shredded swiss cheese
2 tablespoons butter
2 tablespoons flour
2 cups milk

Preheat oven to 350.
Boil the elbow noodles until cooked and drain.
Pour into a greased 9x13 casserole dish.
In a 2 quart saucepan melt the butter.
With a fork mix in flour until it looks like a paste.
Stir in the milk, and cook until warm (not boiling).
Once warm add in cheese and continue cooking until cheese is melted stirring continulously with a fork (if you don't stir continulously cheese will burn to bottom of pan).
Once cheese is melted, pour over the noodles, use a fork to move the noodles around to get the cheese mixture to the bottom.
Cover with foil and freeze.

To Cook
Remove from freezer the night before to thaw.
Bake at 350 for about 30 min., or until you see some brown on top.

Hash Brown Casserole

1 bag of frozen hash browns
1 pkg cottage cheese
1 tbsp lemon juice
2 tbsp milk
1 can cream of chicken soup
1/4 c butter, melted
1 cup shredded cheese
1 tsp salt
1 cup corn flake crumbs

Mix together cottage cheese, lemon juice, milk, soup, butter, cheese and salt.
Place hashbrowns in a casserole dish.
Pour cheese mixture evenly over hasbrowns.
Top with crushed cornflakes.
Cover with foil and freeze.

To Cook

Thaw in fridge the night before.
Bake at 350 for 1 hour.

Honey Glazed Chicken

1/4 c butter, melted
1/8 c soy sauce
1/2 c honey
1/2 c BBQ sauce
1 1/2 lb chicken pieces

Place all ingredients into a large ziploc freezer bag.
Lay flat in freezer and freeze.

To Cook

Remove bag from freezer the night before.
Dump bag into crock pot.
Cook on low for 4-5 hours.

Mini Meat Loaves

1 egg
3/4 c milk
1 c shredded cheddar cheese
1/2 c quick cooking oats
1/2 c chopped onion
1 tsp salt
1 lb lean ground beef

2/3 c ketchup
1/2 c packed brown sugar
1 1/2 tsp prepared mustard

In a bowl, beat the egg and milk.
Stir in cheese, oats, onion and salt.
Add beef and mix well. (it will seem runny at first, but will thicken as you mix)
Shape into 8 equal sized loaves.
Wrap in plastic wrap and freeze.

To Serve
Thaw meatloaves in fridge overnight.
Place laoves in a 9x13 baking dish.
Combine ketchup, brown sugar and mustard.
Pour sauce over loaves.
Cook at 350 for 45 minutes.

Spaghetti Casserole

8 oz spaghetti
1 pkg sour cream
1 pkg cream cheese
1 lb ground beef, ccoked and drained
1 jar spaghetti sauce
1 cup shredded cheese

Cook the spaghetti and drain (but do not rinse).
Put it right back in the warm pot and add the cream cheese.
Blend the sour cream until melted and then blend in sour cream.
Put the spaghetti mixture into a 9x13 baking dish.
Layer the beef on top of spaghetti.
Add sauce on top of beef.
Top with cheese.
Cover with foil and freeze.

To Serve
Bake at 350, covered, for 1.5 hours.
Remove foil and bake for additional 15-20 minutes.

Layered Enchilada Bake

1 lb lean ground beef
1 large onion, chopped
2 c salsa
1 can black beans drained and rinsed
1/4 c italien sald dressing
2 tbsp chilli powder
6 flour tortillas
1/2 c sour cream
1 c shredded cheese

LIne a 13x9 baking dish with foil.
Brown meat with onions in a large skillet.
Add salsa, beans, dressing and chilli powder; mix well.
Arrange 3 of the tortillas in a single layer on the bottom of the baking dish.
Cover with layers of half each of the meat mixture, sour cream and cheese.
Repeat all layers and cover with foil.
Freeze.

To Serve
Preheat oven to 400.
Bake, covered for 1 hour.
Remove foil.
Bake for an additional 15-20 minutes.

Chicken Nuggets

2 lb boneless skinless chicken breast
1 tsp seasonning salt
1/3 c hot sauce
3/4 c buttermilk
1 c all purpose flour
1/4 c cornstarch
1/4 c cornflour
1 tbsp paprika
1 tsp salt
1 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp groud sage

In a gallon zipper bag, place buttermilk, hot sauce and seasonning salt.
Cut chicken breasts into nuggets.
Place chicken into buttermilk mixture.
Refridgerate overnight.
Combine flour, cornstarch, corn flour and spices.
Remove chicken pieces from buttermilk mixture and dredge in flour.
Fry until light golden brown.
Once it is all fried, put the pieces on a baking sheet and freeze.
Place in a ziploc bag and freeze.
To serve, preheat oven to 350 and cook for 15 minutes.

Feisty Cheeseburger Quiche

1/2 c ranch salad dressing
1/2 c milk
2 eggs
1 tbsp cornstarch
1 1/2 c shredded cheese
2 tbsp diced onions
2 1/2 c cooked ground beef
1 unbaked pie shell

In a medium bowl, combine dressing, milk, eggs and cornstarch.
Fold in cheese, onion and ground beef.
Pour the filling into a 1 gallon freezer bag.
Seal, label and freeze flat.

To Cook
Thaw filling in fridge overnight.
Pour filling into piecrust and bake at 250 for 30 minutes.

15 minute taco in a pan

1 lb lean ground beef
1 1/2 c water
1 pkg taco sesonning
1 1/2 c instant white rice, uncooked
1 c shredded cheese
2 c lettuce
2 c chopped tomato

Brown in a skillet and drain.
Add water and seasonning mix.
Bring to a boil.
Stir in rice.
Sprinkle with cheese and cover.
Simmer for 5 minutes.
Top with lettuce and tomato.

Potato and Chicken One Dish

2 c frozen hash browns
1 c shredded cheese
2 c cooked chicken, chopped
1/2 c chopped onions
1/2 c chopped red pepper
1/2 c chicken and rib bbq sauce

Preheat oven to 400.
Mix potatoes and 1/2 c of cheese.
Spoon into 9x13 baking dish.
Top with layer of chicken.
Top chicken with onions and peppers.
Top vegetables with sauce.
Cover with foil.
Bake for 40 minutes.
Remove foil, spinkle with remaing cheese and bake for 5 minutes until cheese is melted.

Bacon and Tomato Risotto

8 slices bacon
1 med onion, chopped
1 1/2 c insant white rice, uncooked
1 c halved cherry tomatoes
2 c chicken broth
1 c milk
1/3 c parmesan cheese

Cook bacon and onion until bacoin is crisp.
Add rice, tomatoes, borth and milk.
Bring to a boil and simmer for 5 minutes.
Stir in cheese, remove from heat and cover for 5 minutes.

Creamy Chicken Rotini

1 lb boneless skinless, cut into 1 inch pieces
1 tbsp oil
1 small green pepper, chopped
1 can stewed tomatoes
3/4 c cheese whiz
300 g rotini pasta, cooked and drained

Cook chicken in hot oil in a lrge skillet.
Add peppers and cook until peppers are tender crisp.
Stir in tomatoes with their liquid; bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Add cheese whiz and stir until completely melted.
Add pasta, mix lightly and cook until heated through.

Beefy One Pot Dinner

1 lb lean ground beef
1 c chopped onions
1 c thinly slice carrots
1 c finely shopped potatoes
1 c water
1 can baked beans
1/2 c bbq sauce
1 c shredded cheese

Brown meat in a large skillet and drain.
Add vegetables and cook for 5 minutes.
Stir in water.
Cover and simmer for 10 minutes until vegies are tender.
Add beans and bbq sauce.
Cook for 5 minutes and add cheese.

Pumpkin Pecan PIe

1 pie shell
1 c pumpkin puree
1/3 c white sugar
1 large egg
1 tsp pumpkin pie spice
2/3 c light corn syrup
1/2 c white sugar
2 large eggs
3 tbsp butter
1/2 tsp vanilla
1 c pecan halves

Preheat oven to 350.
Combine pumpkin, 1/3 c sugar, 1 egg and pumpkin pie spice.
Stir well and spread over the bottom of the pie shell.
Combine corn syrup, sugar, eggs, butter and vanilla.
Stire well and add nuts.
Spoon over pumpkin layer.
Bake for 50 minutes.

Chicken and Pumpkin Lasagna

1 can cream of pumpkin soup
1 c milk
1 tsp vegetable oil
1 pound boneless chicken, chopped
1 jar spaghetti sauce
9 lasagna noodles
1 1/2 mozzarella cheese

In a large bowl, combine milk and soup.
Set aside.
Heat oil in a large skillet, add chicken and saute until done.
Stir in spaghetti sauce and simmer for 15 minutes.
Spoon 1/3 of the meat sauce into a casserole dish.
Cover with 3 uncooked noodles and top with 1/3 of the soup mixture.
Repeat twice.
Spinkle with cheese.
Bale at 400 for 35 minutes.

Sausage Linguine with Ginger Pumpkin Sauce

1 pkg linguine pasta
1 lb sausage
1 onion, diced
1 clove garlic, minced
1 can pumpkin puree
2 tbsp cream
1 tsp ground ginger
1 tsp salt
1/2 tsp pepper

Bring a large pot of water to a boil.
Cook pasta 8-10 minutes.
Combine sausage, onion and garlic in a saucepan.
Cook until sausage is completly browned.
Stir together pumpkin, cream, ginger, salt and pepper in a saucepan.
Add the sausage mixture ans simmer until warmed.
Toss with pasta.

Pumpkin Soup with Blue Cheese and Bacon

2 cans pumpkin
1 qt chicken stock
1 c half and half
1 shallot, minced
1/4 c molasses
2 tbsp butter
1 tsp pumpkin pie spice
1 tsp salt
1/4 tsp cayenne pepper
6 slices bacon
1 c blue cheese

Stir together pumpkin, chicken stock, half and half, shallot, molasses, butter, pie spice, salt and cayenne pepper in a large stock pot on low heat.
Simmer for 10 minutes.
Cook bacon and crumble.
Ladel soup into bowls, top with bacon and blue cheese.

Layered Pumpkin Loaf

1 c canned pumpkin
1 c + 2 tbsp white sugar
1/2 c brown sugar
4 egg whites
1/2 c milk
1/4 c canola oil
2 c flour
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 pkg cream cheese, softened

Preheat oven to 350.
Grease a loaf pan.
Mix pumpkin, 1 c sugar, brown sugar, 3 egg whites, milk and oil in large bowl.
Add flour, baking powder, pie spice and salt.
Stir just until moistened and set aside.
Beat cream cheese with 2 tbsp sugar and 1 egg white until well blended.
Spoon half of the pumpkin mixture into prepared pan.
Spoon cream mixtureevenly over batter.
Cover with remaining pumpkin batter.
Bake for 1 hour.

Leftover Turkey Casserole

1 pkg stuffing mix
1 container sour cream
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg dry onion soup mix
2 cans green beans, drained
2 c cooked chopped turkey

Preheat oven to 350.
Prepare stuffing according to pkg directions.
In a medium bowl, combine sour cream, soups and dry onion soup mix.
Spread green beans in a9 x 13 baking dish.
Top with a lyer of turkey.
Pour soup mixture over turkey.
Top with stuffing.
Bake for 30 minutes.

Turkey Tetrazzini

1 pkg uncooked spaghetti
1/2 c butter
1/2 c all purpose flour
3 c chicken broth
2 c milk
1 2/3 c grated parmesan cheese
2 c chopped cooked turkey

Preheat oven to 350 and lighlt grease a baking dish.
Cook spaghetti as per pakage and place in baking dish.
Melt butter in saucepan, stir in flour.
Mix in chicken broth and milk.
Cook and stir until mixture comes to a boil.
Stir in 1 1/3 c of parmesan cheese.
Mix chicken broth mixture and turkey with spaghetti.
Top with remianing cheese.
Bake for 1 hour until surface is lightly browned.

Leftover Turkey Patties

1 tbsp oil
2 tbsp all purpose flour
1/2 tsp salt
1/8 tsp grouns black pepper
2 c half and half cream
1 c chopped cooked turkey
1 tsp finely chopped onion
1 c bread crumbs
2/3 c crushed cornflakes
1 can cream of chicken soup

Heat oil in a large skillet.
Blend in flour, salt, pepper and 1 c of half and half.
Reduce heatto low and simmer until thick.
Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into 8 small patties and refrigerate for 30 minutes.
Place cornflake crumbs in a shallow dish and place remaing ahlf and half in another shallow dish.
Heat oil in a skillet.
Dip patties in crumbs, then in cream, then in crumbs again.
Brown patties in hot skillet, place in a serving dish and cover with soup.

Turkey Wontons

1 1/2 c cooked turkey, shredded
2/3 c dried cranberries
1/3 c slivered almonds
1/2 c cranberry sauce
1 pkg wonton wrappers
Vegetable oil for frying.

Mix turkey, cranberries, almonds and cranberry sauce in a bowl.
Place 1 tsp of the mixture in the center of each wonton wrapper.
Fold wrappers over filling, moisten edges and press with a fork to seal.
Heat oil in a large skillet.
Fry wontons until golden brown.

Pumpkin Cheesecake

2 pkg cream cheese
3/4 c white sugar
1 can pumpkin puree
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs
1/4 tsp salt
2 prepared pie shells

Preheat oven to 350.
Beat together the cream cheese and the sugar, add the pumpkin puree and the spices.
Beat in eggs one at a time.
Add salt.
Beat until creamy.
Pour into the 2 pastry shells.
Bake for 50 minutes until a knife inserted into the center comes out clean.

Sweet Potato Soufle

3 c cooked and mashed sweet potatoes
3/4 c white sugar
1/3 c butter, softened
2 eggs
1 tsp vanilla
1/2 c milk
1/3 c all purpose flour
1 c packed brown sugar
1 c chopped nuts
1/3 c melted butter

Preheat oven to 350.
Combine mashed sweet potatoes, with white sugar, soft butter, beten eggs, vanilla and milk.
Spoon into 2 quart oven proof baking dish.
Combine flour, brown sugar, chopped nuts and melted butter.
Sprinkle over top of sweet potatoes.
Bake for 30-35 minutes.

Delux Mashed Potatoes

6 large potatoes
1 pkg cream cheese, softened
1/2 c sour cream
3 tsp onion salt
1/4 tsp pepper
1 tbsp chopped chives
1 tbsp butter
paprika

Peel and cube potatoes; plave in sauce pan and cover with water.
Cook over med heat until tender.
Drain.
Mash until smooth.
Stir in cream cheese, sour cream, chives, onion salt and pepper.
Spoon into greased baking dish.
Dot with butter and sprinkle with paprika.
Cover and bake for 35 minutes.

Broccoli Casserole

1 pkg frozen broccoli, thawed
2 tbsp butter
1/4 tsp salt
2 tbsp flour
2 c milk
1 pkg cream cheese
1 c bread crumbs

Preheat oven to 350.
Place broccoli in steamer and cook for 4-6 minutes, until tender but firm.
Melt butter in a large saucepan.
Stir in flour, salt and milk.
Cook until thick and bubbly.
Stir in cream cheese until melted.
Remove from heat and stir in broccoli.
Pour thr broccoli mixture into casserole dish and top with bread crumbs.
Bake for 30 minutes.

Glazed Dijon Carrots

1 pkg baby carrots
1/2 c water
3 tbsp magerine
2 tbsp bown sugar
1 tbsp dijon mustard
1/2 tsp ground ginger
1/4 tsp salt

In a sauce pan, bring carrots and water to a boil.
Cook for 10-12 minutes or until tender.
Drain.
Place carrots in a serving dish.
In saucepan, melt margerine.
Add brown sugar, mustard, ginger and salt.
Cook and stir unril sugar is dissolved.
Pour over carrots and toss to coat.

Apple Crisp

8 c thinly sliced granny smith apples
1/2 c firmly packed brown sugar
2 tsp cinnamon
1/3 c quick cooking oats
1/4 c margerine
10 shortcake cookies, crushed (about 1 c crumbs)

Heat oven to 350.
Toss aplles with 1/4 c brown sugar and 1 tsp of cinnamon.
Spoon into a square baking dish.
Combine oats, remaining brown sugar and cinnamon in a medium bowl.
Cut in margerine with pastry blended until mixture resembles coarse crumbs.
Add biscuit crumbs and mix well.
Spread crumb mixture over apples.
Bake for 30-35 minutes.

Stuffing and Chops Skillett

1 tbsp oil
4 pork chops
2 med apples,peeled and sliced
1 med onion, sliced
3/4 c water
1 pkg stuffing mix

Heat oil in a large skiller.
Add chops and cook for 4-5 minutes per side, until cooked through.
Remove chops from skillet.
Add apples and onions to skillet; cook for 2 minutes.
Add water and bring to a boil.
Stir in stuffing mix; top with chops and cover.
Remove from heat and let stand for 5 minutes.

Sunday Chicken

2 tbsp butter
3 tsp curry powder
1 apple - peeled and finely chopped
1 large onion, diced
1 can cream of chicken soup
1 cup heavy whipping cream
1 tsp salt
1/2 tsp ground pepper
1 tsp paprika
1 whole chicken, cut into pieces

Preheat oven to 350.
In a small saucepan, melt butter.
Add curry powder, apple and onion, saute until onion is translucent.
Add soup and cream and stir together.
Place chicken pieces in a baking dish.
Season with salt, pepper and paprika.
Pour apple cream mixture over chicken and bake uncoverend for 1 1/2 hours.

Crunchy Appleslaw

1 lb granny smith apples
2 chopped green onions
2 chopped celery stalks
2 grated carrots
1 c miracle whip dressing
1-2 tsp ground ginger
1/2 c chopped pecans

Slice apples into thin sticks.
Mix with green onions and celery and carrots.
Mix together miracle whip, ginger and pecans.
Toss with apple mixture.

Apple Spinach Salad

2 c baby spinach
1 med apple, thinly sliced
2 tbsp chopped celery
2 tbsp chopped pecans
2 tbsp Poppyseed salad dressing

Toss all ingredients together in a large bowl.
Add dressing and toss.

Thai Pork with Savoy Cabbage

1 pork tenderloin
1/3 c katalina salad dressing
5 c finely shredded savoy cabbage
1/2 c thinly sliced red onion
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp sesame seed, toasted
2 tbsp chopped cilantro

Place meat in a shallow dish, brush with 2 tbsp of catalina dressing.
Cover and refrigerate overnight.
Remove meat and discard marinade.
Grill meat on BBQ for 30 minutes untill cooked through.
Cool and cut into strips.
Set aside.
Mix remaining dressing, brown sugar and soy sauce in a microwaveable bowl.
MIcrowave on high for 20 secs.
Toss wth the cabbage and red onion.
Transfer to a serving platter, top with meat and sprinkle with sesame seed and cilantro.

Quebecois Pork Tenderloin

1/2 c brown sugar bbq sauce
juice and grated peel from 1 orange
1 pork tenderloin

Combine bbq sauce, orange zest and juice.
Pour 1/3 of mixture over prok tenderloin.
Place on BBQ over indirect heat.
Grill covered for 30 minutes, turning once during grilling.
Move pork to a direct heat source for an additional 5 minutes. Brush with 1/3 of the suace mixture.
Re,ove prok from grill, cover with foil and let stand.
Brush with reaming sauce before slicing.

Pork Medallions Alfredo

1 pork tenderloin, cut into 1/2 inch slices
1/2 c herb and garlic cream cheese
1/3 c chicken broth
1/4 balsamic vinaigrette dressing
1/4 c grated parmesan cheese
1 tbsp lemon juice
2 tbsp fresh basil, chopped

Add meat to a non stick skillet. Cook for 2 minutes on each side.
Add cream cheese, broth, dressing, parmesan cheese and juice.
Stir until cream cheese is melted and mixture is well blended.
Cook for 3 minutes untill sauce is thickened and meat is cooked through.
Sprinkle with basil.

Aloha Pork Chop Skillet

2 tsp oil
4 bone in pork chops
1 medium red pepper, cut into chunks
1 medium yellow pepper, cut into chunks
1 can pineapple chunks in juice, undrained
1/2 c chicken broth
1/4 c catalina salad dressing
1 1/2 tsp garlic powder
1 1/2 c instant whire rice, uncooked

Heat oil in a large nonstick sillet. Add chops and cook for 5 minutes on each side.
Add peppers, pineapple, broth, dressing and garlic powder, mix well and bring to a boil.
Stir in rice and cover.
Reduce heat to medium low and simmer for 5 minutes or until chops are cooked through.

Saucy Pork Medallions

1 large pork tenderloin
2 tsp oil
2 c frozen peas
1 can turkey gravy
1/4 c classic herb salad dressing
1 pkg stuffing mix, prepared as directed on package

Cut pork crosswise into 3/4 inch-thick slices.
Heat oil in a large nonstock skillett.
Brown prok for 5 mins, turning once.
Stir in peas, gravy and dressing and bring to a boil.
Spoon prepared stuffing around edge of skillett and cover.
Simmer for 10 minutes until pork is cooked through.

Cabbage Rolls

12 cabbage leaves
1 cup cooked white rice
1 egg, beaten
1/4 c milk
1/4 c minced onion
1 lb lean ground beef
1 1/4 tsp salt
1 1/4 tsp ground pepper
1 can tomato sauce
1 tbsp brown sugar
1 tbsp lemon juice
1 tsp worcestershire sauce

Bring a large pot of water to boil.
Boil cabbage leaves for 2 min.
In a large bowl combine 1 cup cooked rice, egg, milk,onion, beef, salt and pepper.
Mix together.
Place 1/4 c of meat mixture in center of each cabbage leaf and roll up, tucking in the ends.
Place rolls in a scrock pot.
In a small bowl, combine tomato sauce, brown sugar, lemon juice and worcestershire sauce.
Pour over cabbage rolls.
Cover and cook on low for 8 hours.

Corny Ham and Potato Scallop

5 potatoes, peeled and cubed
1 1/2 c cubed cooked ham
1 can whole kernal corn, drained
1/4 c chopped green pepper
2 tsp minced onion
1 can condensed cheddar cheese soup
1/2 c milk
3 tbsp all purpose flour

In a crock pot, combine ptatoes, ham, green pepper and onion.
In a small bowl, stir together soup, milk and flour.
Pour soup mixture over ham and vegetables.
Stir gently to coat.
Cover and cook onlow for 8 hours.

Crock Pot Chicken and Dumplings

4 skinless, boneless chicken breasts
2 tbsp butter
2 cans condensed cream of chicken soup
1 onion, finely diced
2 pkg refrigerate biscuit dough

Place chicken, butter, soup and onion in a crock pot.
Fill with enough water to cover.
Cover and cook on los for 7 hours.
30 minutes before serving, tear up biscuits and place in crock pot.
Cook until the dough in no longer raw in the center.

Simple Crock Pot Meatloaf

1 lb ground sausage
1 lb ground beef
1 c ketchup
1 envelope onion soup mix
1/2 c dry bread crumbs
2 eggs

In a large bowl, combine sausage, beef, 1/2 c ketchup, soup mix, bread crumbs and eggs.
When well combined, form into a loaf to fit into your crock pot.
Place in crock pot.
Cover and cook on low for 4-6 hours.
Spread remaining ketchup on top of meatloaf and cook for an additional 30 mins.

Crock Pot Cranberry Pork

1 can cranberry sauce
1/3 c french salad dressing
1 onion, sliced
1 boneless pork loin roast

In a medium bowl, combine cranberry sauce, salad dressing and onion.
Place prok in crock pot and cover with sauce.
Cook on low for 8 houirs or high for 4 hours.

Frozen Pizza

1 frozen pizza

Cook as directed on the pkg

Chicken Alfrado Pesto Pasta

2 tsp oil
1 lb chicken, cut into bite sized pieces
2 c milk
1/2 tub cream cheese
2 c red pepper strips
1/4 c parmesane cheese
2 tbsp pesto
300g Angel hair Pasta

Heat oil in a large non-stick skillet.
Add chicken, cook until cooked through.
Stir in milk and cream cheese.
Add peppers, parmesan cheese and pesto. Stir until well blended.
Add cooked pasta and mix lightly.

Polynesian-Glazed Meatballs

1 tsp oil
2 c chopped red pepper
1 c chopped onions
1/4 c bbq sauce
1 tsp ginger
1 tsp garlic powder
1 can pineapple chunks, drained and liquid reserved
1/2 pkg frozen meatballs
1 1/2 c instant rice, cooked as per pkg

Heta oil in a large skillet.
Add peppers and onions, cook until tender.
Stir in bbq sauce, ginger, garlic powder and pineapple liquid.
Add meatballs.
Cook for 10 minutes.
Add pineapple, mix well.
Serve over rice.

Cheesy Meatball Subs

1 1/2 c pasta sauce
1/2 c bbq sauce
1/2 c water
1/2 pkg frozen meatballs
4 sandwich buns
3/4 c mozzarella cheese, shredded

Combine pasta sauce, bbq sauce, water and meatballs in a large skillett.
Bring to a boil on medium high heat.
Reduce heat to medium and simmer for 8 minutes.
Sppon onto buns and sprinkle with cheese.

Crispy Baked Pesto Chicken

4 small boneless, skinless chicken breasts
1 pouch shake and bake coating mix
2 tbsp pesto
1/4 c mozzarella cheese, shredded

Preheat oven to 400.
Coat chicken evenly with coating mix.
Place in an 8 inch baking dish.
Bake for 20 minutes or until chicken is cooked through.
Top chicken evenly with pesto and sprinkle woth cheese.
Bake for an additional 5 minutes until cheese is melted.

1 bag, 5 Dinners Shopping List

1 box frozen meatballs
2 lb boneless, skinless chicken breasts
1 pkg shake and bake coating mix
1 jar pesto
1 pkg angel hair pasta
1 can pineapple chunks
1 bottle bbq sauce
2 large red peppers
1 tub cream cheese
1 canister parmesan cheese
1 jar pasta sauce
4 sandwich buns
1 block mozzarella cheese, shredded
1 box insatnt rice
1 frozen pizza

Pinwheel BItes

1 slice whole wheat bread
1 tbsp miracle whip
3 slices turkey breast
1 cheese slice

Flatten bread with rolling pin.
Spread iwth dressing.
Top with turkey and cheese.
Roll up tighly.
Cut crosswise into 4 pinwheels.

Sassy Bagel Sandwich

1 plain bagel
1 tbsp Italien Dressing
1 tbsp miracle whip dressing
1 lettuce leaf
1 chicken breast, sliced
1 cheese slice

Spread both side of the bel with both dressings.
Fill with lettuce, chicken and cheese.

Presto Pasta Salad

1 c cooked pasta
1/4 c shredded cheddar cheese
1/4 c each: cherry tomatoes, shredded carrot, corn and green beans
2 tbsp ranch dressing

Place all ingredients excpet dressing into a medium ziploc bag.
Pour dressing into a seperate small resealable ziploc bag.
To serve....
Tear one corner of the plastic bag with the dressing; squeeze onto pasta mixture.
Shake lightly to mix ingredients.

Apple Waffle-Wich

2 frozen waffles, toasted and cooled
1 cheese slice
2 slices ham
1/2 small apple, sliced
2 tbsp maple syrup

Top 1 waffle with cheese, ham and apple.
Cover with second waffle.
Wrap in plastic wrap.
Pour syrup into small container for dipping.
Refrigerate until ready to serve.

Sweet Potato Puffs

1 c mashed sweet potatoes
1 tbsp brown sugar
1/4 tsp salt
1/8 tsp ground cinnamon
6 large marshmallows
1/3 c graham cracker crumbs

Combine sweet potato, brown sugar, salt and cinnamon.
Shape a small amount around each marshmallow.
Roll in cracker crumbs.
Bake for 350 for 6 minutes or until lighly puffed.

Sweet Potato Fries

4 sweet potatoes, cut into large fries
1 tbsp water
2 tsp italien seasoning
1/2 tsp lemon pepper
1 pich salt and pepper to taste
2 tbsp olive oil

Preheat oven to 400.
Place the cut seet potatoes in a microwave safe dish. Cook for 5 minutes. Drain off liquid and Toss with seasoning, lemon pepper, salt pepper and olive oil.
Aramge fried on a single layer on a baking sheet.
Bake for 30 minutes, turning ince, until crispy on the outside.

Sweet Potato Casserole

3 large sweet potatoes
3 tbsp butter, melted
1 c packed brown sugar
1 c chopped pecans
1/3 c all-purpose flour
1/2 c white sugar
2 eggs
1/4 c milk
1 tbsp gated orange zest
3 tbsp butter
1 tsp vanilla
1/2 tsp salt

Preheat oven to 350. Bake sweet poatoes for 1 hour. Cool and mash in a large bowl.
Combine softened butter with brown sugar, nuts and flour. Stir with a fork and set aside.
Combine sugar, eggs, milk, orange zest, butter, vanilla and salt with the mashed potatoes.
Beat with an electric mixture until smooth.
Pour mixture into prepared baking dish.
Sprinkle with the brown sugar nut mixture.
Bake for 35 minutes.

Sweet Potato Pancakes

3/4 lb sweet potatoes
1 1/2 c all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 eggs, beaten
1 1/2 c milk
1/4 c butter, melted

Place sweet potatoes in a med saucepan of boiling water and cook until tender but firm (about 15 minutes).
Drain and immediatly immerse in cold water to loosen skins.
Drain, remove skins, chop and mash.
In a medium bowl, sift together flour, baking powder, salt and nutmeg.
In a seperate bowl, mix together mashed sweet potatoes, eggs, milk and butter.
Blend the mixture together to form a batter.
Preheat a lightly greased griddle to med-high heat.
Drp batter mixture onto griddle by heaping tablespoons and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Sweet Potato Rolls

1 pkg active dry yeast
4 tbsp white sugar
1 1/2 c sweet potato puree
1/2 c warm water
3 tbsp margerine
1 tsp salt
2 eggs
3 c all purpose flour

Dissolve yeast, warm water and 1 tbsp sugar in a mixing bowl.
Let stand for 5 minutes.
Add remaining sugar, sweet potato, margerine, salt and slightly beaten eggs.
Stir to mix well.
Stri in 3 cups of flour.
Turn our onto a lightly floured surface.
Knead 2-3 minutes.
Place in an oiled bowl. Cover and let rise for 1 hour or more.
Punch down and allow dough to rest for 2 minutes.
Divide into 16-20 balls and place on a greased cookie sheet. Allow to rise untill doubled.
Bake at 375 for 12-20 minutes.

Peanutty Pork Kabobs

1/2 c soy sauce
1/4 c lime juice
1/4 c peanut butter
2 garlic cloves, minced
1 tsp red pepper flakes
1/4 tsp ground ginger
1 pound pork tenderloin, cut into 1 inch cubes
2 med green peppers, cut into 1 inch pieces

In a large bowl, combine the first 7 ingredients and mix well.
Set aside 1/2 cup for basting.
POur remaining marinade into a large ziploc bag; add pork and turn to coat.
Seal bag and refrigerate for 2-3 hours.
Drain and discard mariande.
On skewars, alternate pork and green peppers.
Grill for 6 minutes, turning once.
Baste with reserved mariande.
Grill for 8-10 minutes longer, turn and basting frquently.

Buffalo Blue Cheese Chicken Burgers

1 lb ground chicken
1 c dry bread crumbs
3/4 c crumbled blue cheese
1 large egg
1/4 c onion, chopped
1/3 c buffalo wing sauce

Mix together chicken, bread crumbs, blue cheese, egg onion and wing sauce.
Form into 4 patties.
Place between sheetsof waxed paper and place in an airtight container.
Refrigerate overnight for best results.
Preheat grill for med heat.
Cook patties for 3 minutes per side until juices run clear.

Grilled Bacon Potatoes

4 baking potatoes
1 1/4 tsp salt
12 slices bacon
2 tbsp olive oil
1 c brown sugar
2 tbsp black pepper

Preheat grill for med-high heat.
Make 4 cuts in each potato (without going all the way through) so that each potato is in 5 thick slices.
Place each poatao on a sqaure of tin foil.
Sprinkle each potato with 1/4 tsp salt and wrap with 3 slices of bacon.
Brush potatoes with oilive oil the sprinkle with brown sugar and pepper.
Wrap potatoes with foil.
Grill potatoes for 45 minutes or until tender.

BBQ Beef Steak with Orange Mariande

2 lb top sirloin steak
2 cloves garlic
1 tbsp fresh ginger
2 oranges, juiced

Make crisscross cuts on surface of meat on both sides.
Reserve 1/2 c orange huice.
Mix remaining orange juice with garlic and ginger.
Pour over meat and marinate in fridge for at least 6 hours.
Preheat grill for med heat.
Cook steak for 10-12 minutes per side until done.
meanwhilw heat reserved orange juice.
Slice meat and pour heated orange juice over top.

Savory BBQ Sauce

2 c apple cider vinegar
1/2 bottle ketchup
2 tbsp paprika
1/2 lb brown sugar
2 tbsp salt
1 1/2 tsp black pepper
1 tbsp red pepper flakes
1 1/2 tsp garlic powder
2 tbsp worcestershire sauce
1/4 c lemon juice

In a large container, mix together all ingredients.
Pour into an empty bottle and store in the fridge for up to 1 month.

Grilled Bruschetta Chicken

1/4 c sundried tomato and oregano dressing
4 small boneless skinless chicken breasts
1 tomato finely chopped
1/2 c cheddar cheese, shredded
1/2 c chopped fresh basil

Place a large sheet of tinfoil over half of the BBQ grate.
Preheat BBQ to medium heat.
Pour 2 tbsp of dressing over the chicken in a ziploc bag.
Tunr bag several times to make sure chicken is coated.
Marinate for 10 minutes.
Grill chicken on uncovered side of BBQ for 6 mins.
Meanwhile combine tomato, cheese, basil and remaing dressing.
Turn chicken over; place cooked side up on foil on the BBQ.
Top evenly with tomato mixture.
Close lid.
Grill for an additional 8 minutes until chicken is cooked through.

Caramelized Beef Skewers

1 lb beef sirloin steak, thinly sliced
1/2 c balsamic vinaigrette
1/4 c bbq sauce
1 tsp Dijon mustard

Toss steak with 2 tbsp of the dressing.
Let stand for 10 minutes.
Meanwhile, combine remaining dressing, bbq sauce and mustard.
Preheat BBQ to medium high heat.
Thread steak onto skewers.
Grill skewers for 6 minutes, until steak is cooked through, brushiong generously with BBQ sauce mixture.

BBQ Salmon

1/2 c BBQ sauce
2 tbsp brown sugar
1 green onion, sliced
4 salmon steaks

Preheat BBQ to mediumj high heat.
Mix BBQ sauce, brown sugar and onion.
Grill salmon for 4 minutes on each side, brushing generously with BBQ sauce.

BBQ Caesar Ribs

1 lb pork baby back rick
1/2 c caesar salad dressing
1/4 c lemon juice
1/2 c bbq sauce

Cut rib rack in half; place both halves in a large ziploc bag.
Add dressing and lemon juice.
Turn bag several times to evenly caot the ribs.
Refrigerate at least one hour (up to overnight) to marinate.
Preheat BBQ to medium heat.
Remove ribs from marinade. Discard marinade.
Grill ribs for 30 minutes turning and basting with bbq sauce.

Cheddar Mac & Ham Casserole

1 pkg kraft dinner
1 c frozen peas
1 c chopped cooked ham
1/4 c cheddar cheese shredded

Preheat oven to 400.
Prepare kraft dinner according to pakage directions.
Add peas and ham, mix well.
Spoon into a 9 inch baking dish.
Sprinkle with cheese.
Bake for 15 minutes.

Banana Split Cake

1 pkg vanilla wafers, crushed
1 c margarine, melted
1 can crushed pineapple, drained
6 bananas
1 pkg cream cheese
2 c icing sugar
1 container whipped topping
1/4 c chopped walnuts
8 maraschino cherries

Combine wafers and margarine.
Pat into bottom of a 9x13 pan.
Beat cream cheese and icing sugar together untill light and fluffy.
Spread over top of wafer crust.
Sppon crushed pineapple over cream cheese.
Layer sliced bananas over pineapple.
Cover with whipped topping.
Spinkle with walnuts and cherries.

Rhubarb-Raspberry Crunch

1 c sugar
1 tbsp instant tapioca
1 tbsp cornstarch
1/8 tsp salt
4 c rhubarb, cut into 1/2 inch pieces
1 c raspberries
1/2 c brown sugar
1/2 c flour
1/2 c quick cooking oats
1/2 c butter. chilled

Preheat oven to 350.
In a large bowl, combine sugar, tapioca, cornstarch and salt.
Place rhubarb and raspberries into bowl, coatung the completky.
Pour into baking pan.
In a medium bowl, mixtogether brown sugar, flour and oats.
Cut in butter until mixture resembles pea sized crumbs.
Spread on top of fuirt mixture.
Bake for 45 minutes.

Blueberry Upside Down Cake

2 c blueberries
1/2 c white sugar
2 tbsp all purpose flour
2 tbsp grated lemon zest
1/2 c butter
1 c white sugar
3 eggs
1 tsp almond extract
1 tbsp grated lemon zest
3/4 c milk
2 c all purpose flour
4 tsp baking powder
1/2 c silvered almonds

Preheat oven to 350.
Grease and flour a 9inch springform pan.
In a medium bowl, combine first 4 ingredients.
Pour into prepared pan.
In a alrge bowl, cream together butter and sugar until light and fluffy.
Beat in eggs 1 at a time.
Stir in almond extract and lemon zest.
Mix together flour and baking powder.
Beat into butter mixture, alternating with milk.
Pour batter over berries.
Bake for 60-70 minutes.
Place a serving plate over the top of pan and invert cake and plate together.
Sprinkle almonds on top and serve warm.

Strawberry Angel Food Dessert

1 angel food cake
2 pkg cream cheese
1 c white sugar
1 container whipped topping
1 quart strawberries. sliced
1 jar strawbeery glaze

Crumble the cake into a 9x13 pan.
In a medium bowl cream the cream cheese and sugar until light and fluffy.
Fold in whipped topping.
Spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated.
Spread over cream cheese mixture.
Chill until ready to serve.

Lemon Raspberry Pie

2 c cold milk
2 pkg lemon flavor instant pudding mix
1 graham cracker pie crust
1 container whipper topping
1 cup raspberries

Beat milk and dry pudding mixes with whisk for 2 minutes until well belnded
Sppon 1 1/2 c of the pudding into crust.
Top with raspberries.
Gently fold in 1 1/2 c whipped topping into ramaining pudding.
Spoon over pie.
Refrigerate for 3 hours.
Top with remaining whipped topping just before serving.

Chocolate Peanut Butter Squares

1 1/2 cups margarine, melted
2 cups peanut butter
4 1/2 cups confectioners' sugar
2 cups graham cracker crumbs
1/2 cup margarine
2 cups semisweet chocolate chips


Grease a 10x15 inch pan.
In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs.
Spread in prepared pan.

Combine 1/2 cup margarine and chocolate chips in a medium bowl.
Microwave for 30 secs, stir and repeat until chocolate is melted.
Spread over peanut butter mixture.
Let cool completely before cutting into bars.

Layered Salad

6 c shredded lettuce
2 c finely chopped cooked chicken
1 1/2 c grated carrots
1 1/2 c peas
2 sliced hard boiled eggs
2 tbsp bacon bits
1 c shredded cheese
1/3 c miracle whip
1/3 c sour cream

Spread shredded lettuce onto the bottom of an 8inch square glass dish.
Top with chicken.
Add a layer of peas, then carrots,then the eggs and bacon bit and then cheese.
Combine miracle whip and sour cream.
Spread evenly over cheese.
Cover and refridgertae 12 hours or overnight.

5 minute Citrus Chicken Salad

8 c baby spinach leaves
3 c chopped cooked chicken
1 can madarin oranges, drained
1 c sliced mushrooms
1/4 c bacon bits
1/4 c balsalmic vinaigrette
1/4 c chopped pecans

Toss spinach, chicken, oranges, mushrooms and bacon bits in a large bowl.
Drizzle with dressing.
Sprinkle with pecans.

Garden Vegetable Salad Stacker

2 large tomatoes, each cut into 6 slices
1/2 pkg mozarella cheese, cut into 6 slices
1/3 c Italian salad dressing
6 slices red onion
12 cucumber slices
6 fresh basil leaves

Place 6 of the tomato slices on a platter.
Top each with 1 slice of cheese.
Drizzle with half of the sald dressing.
Top each with 1 onion slice, 2 cucumber slices and second tomato slice.
Drizzle with remaing dressing and top with basil.

Shrimp Ceviche

1 lb cooked frozen shrimp, thawed, drained and chopped
1 medium red pepper, chopped
1 celery stalk, chopped
1 c fresh lime juice
1/2 c italien salad dressing
1 tbsp chopped cilantro
tortilla chips

Place shrimp, peppers and celery in a large glass bowl.
Combine lime juice, italien dressing and cilantro.
Pour over shrimp mixture; toss to coat and cover.
Refrigerate for several hours.
Drain shrimp mixture and discard marinade.
Serve with tortilla chips.

Easy Trail Mix Cerea Bars

2 tbsp butter
1/2 c peanut butter
4 cups mini marshmallows
6 cups banana nut crunch cereal


Place buuter and peanut butter in a large microwaveable bowl.
Microwave on medium for 1 minute; stir.
Add marshmallows; toss to coat.
Microwave an additional 1 1/2 minutes until marshmallows are puffed; stir until well blended.
Add cereal, mix well.
Press mixture into a inh bakng pan.
Let stand for 1 hour before cutting.

Balsamic Mozzarella Chicken Wrap

1 c sliced roma tomatoes
1 c sliced yellow tomatoes
1/2 c mozzarella cheese, shredded
1/4 c chopped fresh basil
2 tbsp balsamic vinaigrette dressing
4 whole wheat tortillas
2 tbsp miracle whip
2 small boneless, skinless chicken breasts, cook and cut into strips

Mix tomatoes, cheese, basil and vinaigrette; set aside.
Spread tortillas with miracle whip; top with chicken and tomato mixture.
Fold over opposite sides of each tortilla, then roll up starting at the bottom.
Wrap tighly in plastic wrap and refrigerate until ready to serve.

Southwestern BBQ Pasta Salad

1/2 c ranch dressing
3 tbsp BBQ sauce
4 c cooked macaroni, cooke, cooled and drained
1 can black beans drained and rinsed
1 can corn, drained
2 med tomatoes, chopped
1 med green pepper, chopped
1/2 c finely chopped green onions

Mix dressing and BBQ sauce in a large bowl.
Add remaining ingredients, mix lighly and cover.
Refrigertae 1 hour.
Toss lighly just before serving.

Sweet Potato Salad

1 1/2 lbs sweet potatoes, cut into large chunks, cooked and cooled
4 stalks celery, diagonally sliced
1/4 c finely chopped fresh parsley
1/2 miracle whip
2 tbsp honey
2 tbsp lemon juice
1 tsp grated gingerroot

Combine potatoes, celery and parsley in a large bowl.
Mix remaining ingredients.
Add to potato mixture; toss to coat and cover.Refrigerate for several hours.

Spinach Ranch Dip

3/4 c sour cream
1/2 c ranch salad dressing
1 pkg frozen chopped spinach, thawed and well drained
1/2 c shredded carrots
1/2 c finely chopped yellow peppers

Mix sour cream and ranch dressing.
Add remaining ingredients, mix well and cover.
Refrigerate at least 1 hour before serving.
Serve with crackers or vegetables.

Campfire Baked Apples

Apples (one per person)
Butter
White or brown sugar
Cinnamon
Foil

Prepare each apple by cutting out the core, use an apple corer is possible. Cut a chunck of the core and return to the bottom as a "plug" ~ you will not want to lose any of the filling.
For each apple you will need two squares of foil, one on top of the other. You can use heavy duty foil also.
Place the apple on the foil and fill the middle of the apple with 1 tbsp of butter, 1 tsp sugar and cimmonon to taste.
Wrap the apple tightly so the contents stay inside the foil.
Place apples ontop of hot coals.
Move the apples every few minutes. They will take about 10 minutes to cook.
Remove and cool before eating.

Salmon Teriakyi

2 Salmon fillets
Teriakyi sauce
Margarine
Aluminium foil

Place partially thawed fillets in heavy duty foil ( double or triple layer if thin), add teriyaki sauce and margarine.
Wrap foil tightly, and place directly on to barbeque, or grill.
Cook for 10-15 minutes until fish flakes easily with a fork. Easy and delicious.

Campfire Pizza

Large Flour Tortillas
Pizza Sauce
Pizza Toppings (pepperoni, onions, mushrooms, hot peppers, pineapple etc)
Shredded Cheese
Foil

Place one tortilla on top of large square of foil.
Top flour tortillas with sauce
On one half place toppings and cheese.
Fold over and seal foil package.
Place on hot coals until ingredients are heated through. About 5-8 minutes. Watch the pizza doesn't burn.

Breakfast in a Bag

Small cubes of cooked meat (ham, chicken, steak, bacon)
Shredded cheese
Onions, diced
Mushrooms, sliced
Green or Red Peppers, diced
Any ingredient you enjoy in an omelette.
Eggs, 2 per omelette
Large Tortilla or Toast


Bring a pot of water to a boil (on campfire or stove)
Prepare ingredients and place in small bowls so each person can select their favourite ingredients.
Crack 2 eggs into a ziplock bag. Shake the bag to mix the egg up.
Add ingredients to the bag according to taste.
Ziplock the bag removing as much air as possible.
Drop into bowling water for approximately 3 minutes.
Open bag and "roll" out onto your plate!
Enjoy with toast or roll up inside a large flour tortilla.

Campfire Muffins

6 oranges
2 pkg muffin mix, any flavor

Prepare muffin mix according to pkg directions.
Cut oranges in half and remove orange segments
Fill each orange half, halfway with muffin mix.
Wrap in foil, leaving room at the top for the muffins to expand.
Cook in ho9t coals for 5-8 minutesuntil muffins are cooked.

Best BBQ Chicken

1/2 cup Worcestershire sauce
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
2 1/2 tablespoons brown sugar
1 1/2 tablespoons ketchup
6 skinless, boneless chicken breast halves


In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup.
Place the chicken in the bowl, and coat thoroughly with the sauce mixture.
Cover, and refrigerate 8 hours or overnight.
Heat an outdoor grill for medium heat, and lightly oil grate.
Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.

Hot Pepper Roulades

1 (1 lb) beef top round steak
1/3 c A1 Steak sauce
1/2 tsp black pepper
1/4 tsp red pepper
1/4 tsp white pepper

Preheat grill to medium heat.
Pound steak to 1/4 inch thickness.
Spread with 2 tbsp of steak sauce.
Sprinkle with all peppers.
Roll up the steak from one of the short sides.
Cut cross wise into 8 slices.
Thread 2 steak rolls onto each of 4 skewers.
Grill for 8-10 minutes, or until cooke dto desired doneness, turning and brushing occasionally with remaining steak sauce.

Apple and BBQ sauce Baby Back RIbs

4 c bbq sauce
4 c applesauce
4 lbs baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste

Mix bbq sauce and applesauce together.
Place ribs on a large sheet of heavy duty aluminum foil and rub on all sides with salt, pepper, cayenne pepper and garlic powder.
Pour sauce over ribs to coat.
Seal ribs in the foil.
Marinate for 8 hoursw or overnight.
Preheat grill for high heat.
Place ribs in foil on the grill and cook for 1 hour.
Remove ribs from foil and place directly on grill. Cook for 30 minutes, basting frequestly with sauce.

Inside Out Bacon Cheeseburgers

1 lb extra lean ground beef
4 slices bacon, cooked and crumbled
3 tbsp ranch salad dressing
1/3 c shredded chaddar cheese

Preheat BBQ to medium heat.
Mix meat and 2 tbsp of ranch dressing.
Shape into 8 thin patties.
Mix remaning 1 tbsp dressing with bacon.
Spoon 1 tbsp bacon mixture onto centre of 4 of the patties.
Top with 1 tbsp + 1 tsp of cheddar cheese.
Top with another patty and pinch edged together to seal.
Grill patties 7-9 minutes on each side until cooked through.

Grilled Lamb with Brown Sugar Glaze

1/4 c brown sugar
2 tsp ground ginger
2 tsp dried tarragon
1 tsp cinnamon
1 tsp pepper
1 tsp garlic powder
1/2 tsp salt
4 lamb chops

Mix together all dry ingredients.
Rub lambchops with seasoning.
Cover and refridgerate for 1 hour.
Preheat BBQ for high heat.
Brush grill grate with oil and cook chops for 5 minutes per side, or to desired doneness.

Quick Cheesy Broccoli

4 c broccoli florets
3 tbsp water
1/4 c Italien dressing
1/2 c shredded cheddar cheese

Microwave broccoli and water on high for 5minutes or until broccoli is crisp-tender; drain.
Toss broccoli with dressing and cheese.

Easy Crisp Cucumber Salad

4 large cucumbers
8 radished, thinly sliced
1/2 c feta cheese
1/2 c sundried tomatoes
1/3 c greek with feta and oregano salad dressing
1/3 c pitted kalamata olives
1/4 c chopped red onions

Slice on of the cucumbers into long thin ribbons using a vegetable peeler; set aside.
Peel remaining cucumbers and cut into 1 inch cubes.
Toss with remaining ingredients.
Place mixture into the centre of a serving platter.
Arrange cucumber ribbons around the edge of the serving platter.

Grilled New Potato Packet

1/2 lb each : red and white baby new potatoes
2 tbsp water
2 tsp oil
3 tbsp sundried tomato and oregano salad dressing
2 tbsp grated parmesan cheese
1 tbsp chopped parsley

Preheat BBQ to medium heat.
Place potatoes in the centre of and 18 inch long piece of heavy duty foil.
Drizzle with water and oil.
Bring up foil sides amd double fold the top and ends to seal the packet.
Grill for 18-20 minutes.
Cut slits in foil to release steam.
Open packet.
Drizzle potatoes with dressing, sorinkle with cheese and parsley.

Easy Baked Tomatoes

4 lrg tomatoes, cut crosswise in half
1/4 c balsalmic vinaigrette
1/4 c grated parmesan cheese

Preheat BBQ to medium heat.
Place tomatoes, cut side up, in a disposable foil pan.
Drizzle with dressing and sprinkle with cheese.
Place pan on grill and close lid.
Grill for 15 minutes or until tomatoes are soft and cheese is browned.

Fresh Green Beans and Basil

1/3 c Sundried tomato and oregano salad dressing
1 lb green beans, trimmed
1 red onion, sliced
3 tbsp chopped fresh basil

Heat dressing in a large skillet on medium heat.
Add beans and onions; cover.
Cook for 5 minutes.
Top with basil and cook for 1 minute.
Serve warm.

Cucumber and Herb Dip

1 pkg cream cheese
1/2 pkg onion soup mix
1/2 c swiss cheese, finely grated
1 c finely grated cucumber, well drained
1/2 tsp dill
1/2 tsp lemon juice
1/2 tsp minched fresh garlic

Mix all ingredients until well blended.
Refrigerate at least 2 hours.
Serve with crackers or vegetables.

Burger Bites

1/2 c brown sugar bbq sauce
1/4 c grape jelly
1 lb small prepared meatballs
1 can pineapple chucnks, drained
1 large red pepper, cut into cubes

Mix bbq sauce and jelly in a large skillet. Cook and stir on med heat untill jelly melts.
Add meatballs to skillet, cook until heated through.
Skewer alternately on a wooden skwer with pineapple chucnks and pepper cubes.

Antipasto Loaf

1 french bread baguette
1 pkg cream cheese
3 tbsp pesto
1/2 c sundried tomatoes drained and chopped
1/2 c marinated artichoke hearts, drained and chopped
2 tbsp grated parmesan cheese
2 c baby spinach leaves, coarsly chopped

Cut baguette in half norizontally; remove bread from center of each half, leaving 1 inch thick shells.
Mix cream cheese and pesto. Spread on to the bottom on both halves.
Top bottom half of baguette with tomatoes, artichokes, parmesan cheese and spinach.
Cover with second bagueete half, press together firmly.
Wrap tightly in plastic wrap.
Refrigerate until ready to use, maximum of 24 hours.
Slice to serve.

Grilled Greek Chicken Kabobs

1/2 c Kraft Greek with Feta and Oregano dressing
2 tbsp miracle whip
1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
1 red onion, cut into small wedges
1 lemon, halved

Combine dressing and miracle whip into a large resealble plastic bag. Add chicken and seal bag.
Turn bag several times to evenly coat chicken.
Refrigerate at least 30 mins or up to 2 hours.
Preheat BBQ to med high heat.
Remove chicken from marinade.
Thread chicken and onions alternatly onto 16 soaked skewers.
Grill for 8-10 minutes or until chicken is cooked through.
Squeeze lemon juice over kabobs just before serving.

Pesto Crostini

3 c packed fresh basil leaves, washed and dried
1/3 c herb salad dressing
1/3 c grated parmesan cheese
2 pkg cream cheese
48 baguette slices, toasted

Place basil, dressing and parmesan cheese in food processor. Cover and process until well blended.
Spread 2 tsp cream cheese onto each bagueete slice and top with 2 tsp of basil mixture.

Strawberry Cream Roll

3 eggs
1 c white sugar
1/3 c hot water
1 tsp vanilla
1 c sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c icing sugar
1 c fresh srawberries
1 c heavy whipping cream
1 tsp unflavoured gelatin
1 tbsp white sugar

Preheat oven to 375.
Butter a jelly roll pan.
Line it with buttered foil.
Beat the eggs until thick and lemon coloured.
Gradually add 1 cup white sugar, beating constantly.
Stir in water and vanilla.
Fold in flour, baking powder and salt.
Pour batter into jelly roll pan.
Bake for 15 minutes.
It should be springy to the touch.
Lay out a tea towl and sprinkle with icing sugar.
Turn the jelly roll out into the towel. Remove the foil.
Cut off the crusty edges.
Roll the cake up in the towel and leave it to cool.
Whip the cream.
Add gelatin and 1 tbsp sugar. Fold in strawberries.
Unroll the cake and spread with the strawberry cream.
Chill.

Strawberry Bread

2 c fresh strawberries
3 1/8 c all-purpose flour
2 c white sugar
1 tbsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 1/4 c vegetable oil
4 eggs, beaten
1 1/4 c chopped pecans

Preheat oven to 350.
Butter and flour 2 loaf pans.
Slice strawberries and place in a bowl. Sprinkle lighlt with sugar and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix well.
Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.
Stir in pecans.
Divide batter into pans.
Bake for 45-50 minutes.

Chicken Strawberry Spinach Salad

2 tsp corn oil
1 skinless, boneless chicken breast, cut into bite sized pieces.
1/2 tsp garlic powder
1 1/2 tbsp mayonaise
1/2 lime, juiced
1/2 tsp ground ginger
2 tsp milk
2 c fresh spinach
6 strawberries, sliced
1 1/2 tbsp silvered almonds

Heat oil in skillet over med heat.
Place chicken in skillet, season with garlic powder and cook until juices run clear.
In a bowl, mix mayo, lime juice, ginger and milk.
Arrange spinach on serving dishes.
Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing.

Frosty Strawberry Squares

1 c all purpose flour
1/4 c brown sugar
1/2 c chopped walnuts
1/2 c butter
2 egg whites
1 c white sugar
2 c sliced fresh strawberries
2 tbsp lemon juice
1 c heavy whipping cream, whipped

Preheat oven to 350.
Combine the first 4 ingredients.
Spread evenly in a shallow baking pan.
Bake for 20 minutes.
Remove from oven and sprinkle 2/3 of the crumbs into a 13x9 baking pan.
Combine egg whites, sugar, berries and lemon juice in a large bowl.
WIth an electric mixer, beat until stiff.
Fold in whipped cream and spoon over crumbs.
Sprinkle remaing crumbsover top.
Freeze for 6 hours.
Cut into squares and garnish with a whoile strawberry.

Strawberry Pie

2 pie shells, baked
2 1/2 quats frsh strawberries
1 c white sugar
2 tbsp cornstarch
1 c boiling water
1 pkg starwberry gelatin

In a saucepan, mix together the sugar and cornstarch.
Add boiling water and cook over medium heat until mixture thickens.
Remove from heat; add gelatin m ix and stir until smooth.
Let mixture cool to room temperature.
Place strawberries in baked pie shells.
Pour cooled gel mixture over starwberries.
Refrigerate until set.

Pinwheels

1 c cooked chicken, finely chopped
1/2 c chopped lettuce
1/2 c shredded cheddar cheese
1/3 c chopped green onion
1/3 c minced red pepper
4 oz cream cheese
2 tbsp sour cream
1 tbsp red pepper jelly
3 9 inch tortillas



Combine chicken, lettuce, cheddar cheese, green onions and red pepper. Set aside.
Beat together cream cheese, sour cream and red pepper jelly.
Spread 1/3 of the cheese mixture on one tortilla.
Sprinkle with 1/3 of the chicken mixture, leaving a 1/2 inch border at the top with only cream cheese, so you can seal it.
Roll up tightly, jelly roll style.
Wrap tortilla in plastic wrap.
Repeat with remaining tortillas and filling.
Refrigerate for 2 hours.
Trim ends and cut each roll into 8 slices.

Salsa Chicken Quesadllas

1/2 c salsa
2 tbsp miracle whip
1/2 tsp chilli powder
8 flour tortillas
3/4 lb cooked boneless skinless chicken breast
1 c shredded cheese

Mix salsa, miracle whip and chilli powder; spread evenly onto tortillas.
Layer chicken and cheese evenly on half of each tortillas; fold in half to enclose filling.
Heat a large skillet sprayed with cooking spray on medium heat.
Add quesadillas and cook 4-5 minutes on each side until lightly browned.

Mini Taco Bowls

8 flour tortillas
1 lb ground beef
1 c salsa
1/2 c shredded cheddar cheese
2 c chopped lettuce
1 c chopped tomatoes
1/4 c sour cream

Preheat oven to 350. Microwave tortillas for 30 seconds until softened.
Press 1 tortilla into each of 8 muffin cups to form a bowl.
Bake for 10 minutes.
Meanwhile, brown meat in a large skillet. Drain and stir in salsa. Simmer for 10 minutes.
Sppon 1/4 c of the meat mixture into each tortilla bowl.
Top evenly with cheese, lettuce and tomato.
Drizzle with sour cream.

Ham Tortillas

12 slices fully cooked ham
1 (16 oz) pkg monterey jack cheese, cut into 1/2 inch strips
2 cans chopped jalapenos
12 (6 inch) tortillas
1/4 c butter
1/2 c flour
1 tsp salt
1 tsp ground mustard
4 c milk
3 c shredded cheddar cheese

Place a ham slice, cheese strip and 2 tsp jalapenos down the center of each tortilla. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
In a saucepan, melt butter. Stir in flour, salt and mustard until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add cheese and cook until melted.
Spoon sauce evenly over tortillas. Bake unciovered at 350 for 45 minutes.

Tortilla Soup

1/2 lb ground beef
2 tsp chopped onion
6 2/3 c chicken broth
1 can crushed tomatoes
1 1/2 tsp ground cumin
1/2 clove garlic, minced
1/2 tsp cayenne pepper
1/2 tsp chili powder
salt and pepper to taste
3 tbsp cornstarch
1 cup cold water
2 cans creamed corn
1 1/2 c shredded cheddar cheese
5 - 6 inch tortillas, cut into 1/2 inch strips

In a large skillet, combine beef and onion. Suate until beef is browned. Drain and set aside.
In a large pot combine broth, tomatoes, cumin, garlic, cayenne pepper, chili powder, salt and pepper. Bring to a boil and reduce heat to medium.
In a small bowl, combine constarch with the water, stirring well until cornstarch is disolved.
Add slowly to soup.
Add reserved meat, corn and cheese to soup and stir well.
Finally add tortilla strips and allow to heat through.
Add reserved meat,

Fish Cakes

2 cans tuna, flaked and drained
2 tbsp sweet pickle relish
1 cup shredded cheddar cheese
1/2 c shredded carrots
1 pkg stuffing mix
3/4 c water
1/4 c miracle whip dressing

Mix all indredients together.
Shape into 8 patties.
Cover and refrigerate for 1 hour.
Cook patties in a large skillet for 6 minute or until golden brown on each side.

20 minute Salmon Skillet

2 tsp oil
4 salmon fillets
3/4 c milk
1/2 pkg cream cheese, herb and garlic flavoured
1/2 c chopped cucumbers
2 tbsp fresh dill

Heat oil in a large skillet. Add salmon; cook 5 minutes on each side.
Remove from skillet; cover and keep warm.
Add milk and cream cheese.
Cook until cream cheese is melted and mixture is well blended.
Stir in cucumbers and dill.
Return salmon to skillet and cook until heated through.
Serve salmon topped with sauce.

Crunchy Fish Sticks

1 lb frozen fish fillets
1 egg
1 tbsp water
1 pouch shake and bake
1/4 c parmesan cheese

Preheat oven to 450.
Cut fish into 1x3 inch strips.
Mix egg and water in a shallow dish.
Dip fish into egg mixture.
Combine shake and bake with parmesan cheese.
Shake fish in coating mix; place on baking sheet.
Bake for 15 minutes.

Quick Shrimp Linguine

1 tbsp olive oil
8 oz raw shrimp, peeled and dveined
3/4 c pasta sauce
1/2 c frozen peas
2 tbsp whipping cream
2 tbsp bacon bits
120g linguine cooked

Heat oil in a large frying pan. Add shrimp, cook for 3-5 minutes until shrimp turns pink.
Stir in sauce and peas.
Reduce heat to low.
Add cream and bacon.
Cook until heated through.
Add hot pasta; toss to coat.

Creamy Pesto Fish

1 lb frozen fish fillets, haddock, hailibut or cod
1/4 c miracle whip dressing
2 tbsp pesto
1 tomato, chopped

Preheat oven to 450.
Place fish in a 13x9 baking dish.
Spread pesto and dressing over fish. Sprinkle with tomato.
Bake for 15 minutes.

Blueberry Cheesecake Bars

1/2 c butter, melted
2 c graham cracker crumbs
2 pkg cream cheese, softened
3/4 c sugar
2 large eggs
1 tsp vanilla
1 jar blueberry jam
1 cup blueberries

Preheat oven to 350.
Pour melted butter into a 13x9 baking dish. Add g raham crumbs and mix well. Press firmly onto the bottom of the pan.
Beat cream cheese until smooth. Add sugar, eggs and vanilla. Stir until well blended.
Spread blueberry jam over crust.
Sprinkle with blueberries.
Top with cream cheese mixture.
Bake for 30 minutes.

Chicken Tortolla Bake

1/2 c miracle whip dressing
1/2 c flour
3 c milk
1 pkg (200g) shredded cheese
1 1/2 lb boneless, skinless chicken breasts, cooked and cut into 1 inch pieces
1/2 c salsa
1/2 c chopped parsley
16 flour tortillas

Preheat oven to 375.
Mix dressing and flour in a medium saucepan and stir until well blended.
Gradually add milk.
Cook on medium heat until sauce comes to a boil and thickens.Stir in half the cheese.Reserve 1 cup of the sauce.
Add chicken, salsa and parsley to remaining sauce; stir until well blended.Spoon 1/3 c of the sauce onto the center of each tortilla and roll up.Place 8 roll ups, seam side down, into 2 baking dished.
Top with reserved sauce annd the rest of the cheese.
Bake for 35 minutes.

4 Star Texas Chili

1 lb each : boneless beef and prok for stew, cut into 1/2 " pieces
1 large onion, chopped
1/4 c italien salad
1 can beef broth
2 c salsa
1 tbsp chili powder
2 cans black beans

Brown meat with onions and dressing in a dutch oven.
Add borth, salsa and chili powder. Bring to a boil. Simmer for 1 hour.
Stir in beans and cook for 30 minutes.
Serve over rice.

CReamy Baked Asparagus

1 lb fresh asparagus spears, trimmed
1/4 c ranch dressing
2 tbsp parmesan cheese
1/2 c coarsely crushed crackers

Preheat oven to 350.
Cook asparagus in simmering water in a large skillet for 2-3 minutes.
Toss asparagus with dressing in baking dish.
Sprinkle with cheese and crackers.
Bake for 10-15 minutes until cheese is lightly browned.

PIzza Pasta Salad

3 c penne pasta, cooked drained and cooled
4 tomatoes, chopped
12 slices pepperoni, chopped
1 c mozzarella cheese
1/2 c fresh basil, sliced
1/2 c parmesan cheese
1/2 c roasted red pepper salad dressing

Toss all ingredients in a large bowl; cover.
Refrigerate at least one hour before serving.

Crock Pot Meatballs

1 jar grape jelly
1 jar chilli sauce
1 box frozen meatballs

Mix together in crock pot.
Cook on low for 4-6 hours.

Sweet and Sour Pork

1 1/2 lb boneless pork loin, cut into 1 inch pieces
1 onion, chopped
1 bottle sweet and sour sauce
1 can chicken broth
1 can pineapple chunks, drained
1 green pepper, chopped
2 cups instant rice, uncooked

Place meat in crock pot; top with onions.
Add sweet and sour sauce and broth.
Cover and cook on low for 8-10 hours.
Stir in pineapple, peppers and rice. Cook an aditional 20 minutes.

BBQ Pork Sandwiches

1 boneless pork shoulder
3 onions, sliced
1/2 c bbq sauce

Place meat in slwo cooker.
Top with onions and bbq sauce.
Cook on low for 8-10 hours.
Remove meat from crock pot and shred with 2 forks.
Return to crock pot and cover with sauce.
Serve on rolls with a salad.

Slow Cooker Beef Stroganoff

1 1/2 lbs steak (any kind), cut into strips
salt and pepper to taste
1/2 onion, chopped
1 can cream of mushroom soup
1 can of mushrooms
1/4 c water
1 tbsp dried chives
1 clove garlic
1 tsp worcestershire sauce
1 cube beef bouillon
1/4 c water
1 container sour cream
1/2 c chopped parsley

Place beef in the bottom of crock pot and season with salt and pepper.
Place onion on top of beef and then add soup, mushrooms and 1/4 c water.
Add chives, garlic, worcestershire sauce and bouillon.
In a small bowl, mix together 1/4 c water and flour.
Pour over beef.
Cook on low for 6-7 hours.
Stir in sour cream and parsley and continue cooking for 1 hour.

Maple Country Style Ribs

1 1/2 lbs country style pork ribs
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp dried minced onion
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp garlic powder
1 dash black pepper

Combine all ingredients in crock pot. Cover and cook on low for 7-9 hours

Easy Beef and Broccoli

1 tbsp oil
1 lb beef stir fry strips
2 c frozen broccoli florets
1/4 c hoisen sauce
1/4 c Katalina salad dressing
1 tbsp grated fresh ginger root
2 2/3 c cooked instant rice

Heat oil in a large non stick skillet. Add meat, cook for 3 minutes.
Add broccoli, hoisen sauce, dressing and ginger.
Cover and cook for 5 minutes.
Serve over rice.

Spicy Honey Mustard Chicken Stir Fry

2 tsp cornstarch
1/2 c chicken broth
2 tbsp peanut butter
4 tsp lime juice
1 tbsp dijon mustard
1 tbsp honey
2 tsp soy sauce
2 tsp seasme oil
1/4 tsp hot pepper sauce
1/8 tsp cayenne pepper
1 lb bonesless, skinless chicken breasts, cut into thin strips
2 tsp canola oil
2 small zucchini, sliced
1 medium red pepper, cut into strips
hot cooked rice

In a blender or food processor, combine the first 10 ingredients; cover and process until smooth.
In a large skillet, stir fry chicken in 1 tsp of oil for 5-7 minutes, untill juices run clear.
Remove chicken and keep warm.
Stri fry vegetables in remaining until tender crisp. Return chicken to the pan.
Stir the sauce and add to the pan.
Bring to a boil; cook and stir for 1-2 minutes untik thickened.
Serve over rice.

Steak and Potato Stir Fry

1 lb beef sirloin steak, cut into thin strips
1 tbsp oil
2 c cubed potatoes
2 c chopped carrots
1/4 c water
2 c each: sliced mushrooms and onions
1/4 c balsamic vinaigrette dressing

Cook and stir meat in oil in skillet on high heat for 2 minutes untill browned. Remove from skillet; set aside.
Add potatoes, carrots and water to pan.Bring to a boil and cover. Reduce heat to low and simmer for 15 minutes.
Stir in mushrooms, onions, dressing and meat.Cook on high heat for 5 minutes until heated through.

Orange Chicken Stir Fry

1 c orange juice
1 tbsp grated orange zest
1 tsp salt
3 cloves of garlic, chopped
1 tbsp brown sugar
3 tbsp vegetable oil
4 boneless, skinless chicken breasts, cut into cubes
2 tbsp all purpose flour
1 pkg crispy chow mein noodles

In a small bowl, combine orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
Heat oil in a large skillet or wok. When oil bubbles, add chicken. Saute until chicken is cookes through, approximatly 10 minutes.
Ad orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour until sauce has thickend to your liking.
Serve hot over chow mein noodles.

Garlic Beef Stir Fry

1 1/2 c uncooked instant whire rice
1 lb beef sirloin steak, cut into thin strips
1/4 c Asian Sesame Dressing
2 cloves garlic, minced
1 tbsp cornstartch
5 cups mixed cut up fresh vegetables
2 tbsp soy suce
1 tsp ground ginger
1/4 c dry roasted peanuts, chopped

Cook rice as directed on package.
Toss meat woth 1 tbsp of dressing and garlic. Add cornstartch and mix well.
Cook meat for 3 minutes or until meat is cooked through.
Remove from skillet and keep warm.
Add vegetables, soy sauce, ginger and remaning dressing to skillet; stir fry for 5 minutes. Return meat to skillet and fry for 1 minutes or until meat is heated through and sauce is thickened.
Serve over rice and sprinkle with peanuts.

Mexican Omelette

1 c each: chopped yellow and green pepper
1/2 c chopped onion
4 whole eggs
4 egg whites
1/4 c water
1/2 cheddar cheese, shredded
1/2 c salsa

Spray large non stick skillet with cooking spray. Add peppers and onions. Cook for 5 minutes. Remove from skillet and set aside.
Beat while eggs, egg whites and water until well blended. Pour into skillet and cover. Cook for 6 minutes until the egg mixture is set but top is still moist.
Top with pepper mixture and cheese. Gently fold omelette in half. Cover and cook for 3 minute or untill cheese is melted.
Serve topped with salsa.

Pasta Primavera

1 pkg spaghetti
1 bag fresh spinach leaves
2 each : red pepper and yellow pepper
1 can whole mushrooms, drained
1 pkg cream cheese
1/2 c milk
2 tbsp fresh basil, finely chopped
2 tbsp parmesan cheese

Cook spaghetti in a large saucepan, adding the spinach, peppers and mushrooms to the water for the last 3 minutes. Drain mixture and keep in the colander.
Add cream cheese and milk to saucepan; cook on low hgeat until cream cheese is melted and mixture is well blended. PLace spaghetti in a large bowl, add cream cheese mixture and toss to coat.
Sprinkle with parmesan cheese.

Stuffed Shells

1 pkg frozen chopped spinach, thawed and well drained
1 container cottage cheese
1 c mozzarella cheese
1 c chopped red pepper
1 egg white
1 tsp dried oregano
20 jumbo pasta sheels (for stuffing), cooked, drained and cooled
1 jar pasta sauce

Preheat oven to 400. Mix spinach, cottage cheese, 1/2 c mozzarella, red pepper, egg white and oregano in a large bowl until well blended.
Fill shells with spinach mixture using 1 tbsp of mixture per shell.
Spoon half of the sauce into a 13 x 9 baking dish, spread to cover the bottom.
Arrange shells, filled side up, in baking dish.
Spoon remaining sauce over shells and sprinkle with remaing mozzarella cheese.
Cover with foil.
Bake for 30 minutes; uncover and keep baking for 10 minutes.

Creamy Lemon Asparagus Risotto

2 tbsp olive oil
1 onion chopped
2 c instant white rice, uncooked
1/2 lb asparagus, cut into 1" pieces
2 c chicken broth
2 tbsp light cream cheese
grated peel and juice of 1 lemon


Heat oil in a large skillet. Add onion, cook until tender.
Stir in rice, asparagus and broth.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Add cream cheese, peel and juice, stir until well blended.

Crustless Broccoli Quiche

4 eggs
1 1/4 c milk
3 slices bread, crusts removed and cubed
3 c broccoli florets, cooked and chopped
1/2 c chopped onion
3/4 c cheddar cheese, shredded

Preheat oven to 350.
Beat eggs and milk until well blended. Add bread; mix lightly.
Stir in remaining ingredients.
Pour into a 9" square baking dish.
Bake for 45 minutes until centre is set and top is lightly browned.
Let stand for 10 minutes before cutting.

Sweet Potato Salad with Chipotle-Peanut Dressing

2 lbs sweet potatoes, cut into 1 1/2 inch chunks
1 tbsp oil
1/2 tsp each : salt and black pepper
1/3 c peanut butter
2 tbsp miracle whip dressing
2 tbsp lime juice
1 tsp each: chipotle hot sauce, sugar, minced garlic
1/2 tsp minced garlic
1 small red pepper, sliced
1/2 c each: bean sprouts, sliced green onions
2 tbsp finely chopped peanuts

Preheat oven to 400. Toss potatoes with oil, salt and black pepper. Transfer to foil lined baking pan.
Bake for 40 minutes, stirring occasionally. Cool in pan for 5 minutes.
Meanwhile, beat peanut butter, dressing, lime juice, hot sauce, sugar, ginger and garlic in a large bowl until well blended. Add potatoes along with red peppers, bean sprouts and onions; mix lightly.
Sprinkle with peanuts.
Serve warm.

Broccoli Salad

1/4 c bacon bits
1 head freash broccoli florets
1 c shredded cheddar cheese
1/2 c raisins
1/2 sunflower seeds
1 red onion, chopped
1 c creamy salad dressing ie: Miracle Whip
1/4 c white sugar

In a large bowl, mix together bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, mix together salad dressing and sugar. Pout over broccoli mixture and toss well to coat.
Cover and refrigerate until chilled.

Mandarin Chicken Salad

1 small boneless, skinless chicken breast
1/8 tsp salt
2 c torn mixed greens
1 can madarin oranges segments, drained
1/2 c snow peas
1 tbsp slivered toasted almonds
1 small carrot, cu into match like sticks
2 tbsp salad dressing (madarin orange with sesame or Asian sesame dressing)

Heat a non stock skillet on med-high.
Season chicken with salt.
Cook chicken for 5-7 minutes on each side until chicken is cooked through.
Slice chicken.
Arrange greens on 2 serving plates, top with chicken, oranges, snow peas, almonds and carrots.
Drizzle with dressing just before serving.

Creamy Potato Salad

1 lb red potatoes, unpeeled, cut into chunks
1/4 c italien salad dressing
1/4 c miracle whip dressing
1 1/2 tsp dijon mustard
1 hard cooked egg, chopped
1/2 c sliced green onions

Cook potatoes in boiling water for 15 minutes. Rinse potatoes with cold water until cooled.
Mix dressings and mustard in a large bowl. Add potatoes, egg and onions; mix lighlty and cover.
Refrigerate for at least one hour or overnight.

Pasta Salad

1 package small seashell pasta
2 eggs
2 oz cooked ham, cut into thin strips
1 pkg frozen peas, thawed
1 cup shredded Swiss Cheese
1/2 c mayo
1/4 c sour cream
green onions, chopped
1 tsp prepared mustard
1 tsp hot pepper sauce
1 tsp paprika

Bring a large pot of slightly salted water to a boil. Add pasta and cook for 10-15 mnutes. Drain, rinse with cold water and set aside.
Place eggs in a sauce pan, cover with water and bring to a boil. Simmer for 10-15 minutes. Plunge eggs into cold water, cool completly and then peel and slice.
In a large serving bowl, tos togeter pasta, eggs, ham, peas and swiss cheese.
In a seperate bowl combine mayo, sour cream, green onion, mustard and hot pepper sauce.
Pour 3/4 of the dressing over the pasta and toss to coat.
Spread the remaining dressing over the pasta, all the way to the edge of the bowl. Sprinkle with paprika.
Cover tightly and refrigerate for 4 hours or overnight for best flavor.

Grilled Chocolate Raspberry Burritos

4 8 inch flour tortillas
1 c semi sweet chocolate chips
1 c fresh raspberries
2 tbsp butter, melted
2 tsp sugar
1/2 tsp cinnamon

Stack tortillas and place in foil. Place over heat , turning occasionally until tortillas are warm and pliable.
Remove and seperate.
Sprinkle each tortilla with chocolate chips and berries.
Fold in the side and roll up.
Brush with half of the melted butter.
PLace each burrito on rack over heat, cover and grill for 3 minutes till grill mark show and chocolate is melted, turning at least once.
Transfer to serving dish and brush with remaing butter.
Combine sugar and cinnamon and sprinkle over burritos.

BBQ Rib Eye Steaks

1 beef rib eye steaks
2 tsp garlic powder
1 tsp salt
1 tsp pepper
2 can cola
2 c bbq sauce
8 slices of bacon

Score steaks on both sides with a sharp knife.
Sprinkle a thin coating of garlic powder over both sides of the steaks, the sprinkle with salt and pepper. Rub seasonings into all of the scores.
Place steaks in a shallow dish and pour cola over them.
Marinate in the fridge for 4 hours, turning steaks over every hour.
During the last hour, cover steaks with a thin layer of bbq sauce.
Pre-heat grill for high heat.
Lightly oil grill. Place steaks on grill and cook untill almost burnt on each side, about 4 mins per side.
Reduce heat to medium-low and place the bacon strips on top of them. Cover and slow cook for 10 minutes per side.
Spread a thin layer of bbq sauce over the steaks during the last few minutes of cooking and allow it to cook until dry for a glazed effect.

Dijon Grilled Pork Chops

6 tbsp dijon mustard
6 tbsp brown sugar
3 tbsp apple juice
3 tbsp worchestershire sauce
4 bone in pork chops

Combine first 4 ingredients; mix well.
Pour 2/3 of mariande in a large ziploc bag; add pork chops.
Refrigerate for 8 hours or overnight.
Cover and refrigerate remaining marinade for basting.
Grill chops for 6-10 minutes on each side, basting occasionally with leftover marinade.

Bacon Wrapped Hamburgers

1/2 c shredded cheddar cheese
1 tbsp parmesan cheese
1 small onion, chopped
1 egg
1 tbsp keychup
1 tbsp worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1 lb ground beef
6 slices of bacon

Preheat grill for high heat.
In a large bowl, combine all ingredients except bacon. Mix together by nhand.
Form into 6 patties and wrap a slice of bacon around eachpatties. Secure bacon with a toothpick.
Place patties on grill and cook for 5 minutes per side or untill well done.

Banana Splits

6 large bananas, unpeeled
2 c chocolate chips
1 pkg mini marshmallows

Preheat grill for high heat.
Spray 6 sheets of tin foil, large enough to wrap bananas, with cooking spray.
Slice the peel of the banana from stem to bottom. Leave the peel on and cut the banana into slices (while still inside the peel)
Carefully open the banana just wide enough to place the chocolate chips and marshmallow inside the peel with the banana. Use as much or as little as you desire.
Wrap the bananas with the aluminum foil and place on the grill.
Cook for 5 minutes or until chocolate is melted.
Unwrap the bananas, open the peels and eat with a spoon.

Easy BBQ Glazed Chicken

1/4 c Italien salad dressing
1/4 c BBQ sauce
2 tbsp marmalade
4 small boneless, skinless chicken breasts

Preheat BBQ for medium heat.
Por 2 tbsp of dressing over chicken in a shallow dish. Refrigerate for 10 minutes or up to 24 hours to marinade.
Mix remaining dressing, bbq sauce and marmalade together.
Grill chicken for 12-15 minutes, turning occasionally and brushing with sauce mixture during last few minutes of cooking.
Let stand, covered with foil for a few minutes before serving.