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.

Chicken and Bacon Shish Kabobs

1/4 c soy sauce
1/4 c cider vinegar
2 tbsp honey
2 tbsp canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 bonelees, skinless chicken breasts; cut into chunks
1/2 lb sliced thick bacon, cut in half
1 can pineapple chucnks, drained
skewers

In a large bowl, mix soy sauce, cider vinegar, honey, canola oil and green onions.
Place mushrooms and chicken into mixture. Stir to coat.
Cover and marinate in the refrigerator for at least 1 hour.
Preheat the BBQ for high heat.
Wrap the chicken chunks with bacon and thread onto skewers (securing the bacon) alternating with mushrooms halves and pineapple chunks.
Lightly oil the grill. Cook for 15-20 minutes, brushing occasionally with remaing soy sauce mixture, until bacon is crisp and chicken juices run clear.

Hot Honey Wings

2 lbs chicken wings, tips discarded
1 tsp cayenne pepper (more if you so desire)
salt and pepper to taste
1 c honey
1/2 c butter, melted
1/2 c hot sauce

Preheat BBQ for medium heat and lightly oil the grate.
Wash the wings well and pat dry.
Season meat with cayenne, salt and pepper.
Cook the chicken wings on grill untill cooked through, 20 -30 minutes depending on the size of wings.
Brush the wings liberallyusing 1/2 c of honey while they are cooking.
Pour butter, 1/2 c honey and hot sauce into a large bowl.
Remove wings from the grill and toss them in the sauce.
Serve the wings wet or return them to the grill for 1 minute per side to set the sauce.

Alaskan BBQ Salmon

1 c brown sugar
1/2 c honey
1 dash liquid smoke
1/2 c apple cider vinegar
1 whole salmon filet

Preheat grill for high heat.
Mix together brown sugar, honey, liquid smoke and vinegar.
Brush on eisde of salmon with the sauce. Place salmon on the grill, sauce side down.
After 7 minutes, generously coat the top with sauce and turn the filet over.
Cook for 8 more minutes, brush on more sauce, turn over and cook for another 2 minutes.
Take care not to over cook the salmon as it will lose it's juices and flavor if cooked for too long.

Chocolate Chip Cookies

1 1/2 cups butter flavored shortening
2 1/2 cups packed brown sugar
2 eggs
2 teaspoons salt
4 tablespoons milk
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoons baking soda
1 tsp baking powder
2 cups semisweet chocolate chips
1 cup chopped walnuts


Cream sugar into shortening.
Add milk and vanilla beat until fluffy.
Blend in eggs.
Add dry ingredients and mix well. Stir in chips and nuts.
Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies.

Soft and Chewy Chocolate Peanut Butter Cookies

1 pkg devil's food cake mix
1/2 pkg cream cheese, softened
1/2 smooth peanut butter
1 egg

Preheat oven to 375. PLace all ingreadients in a large bowl.
Mix together on low speed for 2 minutes and med speed for an additional 2 minutes.
Shape into 1 inch balls and place on a baking sheet.
Flatten each ball, in a criss cross pattern with a fork dipped in sugar.
Bake for 7-8 minutes or until edges of cookies are set.
Cool completly.

Jam Filled Cookies

1 pkg cream cheese, softened
1/2 c butter, softened
2/3 c sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1/2 tsp baking powder
1/3 c walnut pieces, finely chopped
3/4 c strawberry jam
1 tsp icing sugar

Preheat oven to 350.
Beat cream cheese, butter and sugar with electric mixer until well blended.
Seperate one of the eggs. Reserve egg white for later use. Add yolk, 2nd whole egg, and vanilla to mixture; mix well.
Gradually add combined flour and baking powder until well blended.
Divide dough into 4 equal pieces.
Roll each piece into a 12x1 inch log.
Use the handle of a wooden spoon to make a depression down the length of each log, about 1/2 inch wide and 1/2 inch deep.
Beat reserved egg whit and brush over dough.
Sprinkle with walnuts.
Warm jam in microwave for 1 minute.
Fill depressions with jam.
Bake for 25-27 minute until edges are lightly browned.
Sprinkle with icing sugar and cut each log into 12 diagonal slices.

Molten-Middle Truffle Cookies

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
24 caramels, cut in half
1/4 c sugar

Preheat oven to 350.
Microwave chocolate and butter on high for 2 minutes until butter is melted. Stir until chocolate is melted.
Blend in milk and vanilla.
Add flour and walnuts; mix well. Dough will be stiff.
Shape 1 level tablespoonful of dough around each caramel half, enclosinjg caramel completly.
Roll in sugar. Bake for 6-8 minutes untill cookies are shiny and soft. Let stand for 5 minutes. Serve warm.

S'More Sandwich Cookies

1 pkg brick cream cheese, softened
1 c icing sugar
3/4 c butter, softened
1/2 tsp vanilla
2 c flour
1/2 tsp baking soda
4 tsp coloured sugar
1/3 c marshmallow cream
2 squares semi sweet chocolate, melted

Preheat oven to 325.
Beat cream cheese, icing sugar, butter and vanilla with an electric mixture until well blended.
Add flour and baking soda.
Mix well, cover a refrigerate for 1 hour.
Roll dough to 1/8 " thickness ona lightly floured surface.
Cut into 66 cookies using a 2 inch cookie cutter.
Sprinkle half of the cookies with coloured sugar.
Bake for 12 min on an ungreased cookie sheet, until lightly browned.
Cool completly.
Spread 1 tsp marshmallow cream onto the bottom side of each plain cookie. Cover with reaming cookies, bottom side down, to form a sandwich.
Drizzle with melted chocolate.

Tiramisu

36 ladyfingers
9 oz mascarpone cheese
2 egg yolks
2 egg whites
4 tbsp white sugar
2 tbsp white sugar
4 tbsp milk
1 c strong coffee
1/8 tsp unsweetened cocoa powder

Mix together milk, coffee and 4 tbsp of sugar.
Soak ladyfingers in the coffee mixture.
Layer 1/2 of the soaked ladyfingers in the bottom of a 9 x 13 baking pan.
Beat together egg yolks 2 tbsp of sugar.
Add mascarpone cheese and mix well.
Whip egg whites until stiff peaks form; fold into mascarpone mixture.
Spread 1/2 of mixture over soaked ladyfingers.
Cover with the other 1/2 of soaked ladyfingers and cover evenly with remaining cheese mixture.
Sprinkle with cocoa powder and refrigerate for at least 3 hours before serving.

Chicken Parmigiana

1 egg, beaten
2 oz dry bread crumbs
2 skinless, bonesless chicken breasts
3/4 of a jar of spaghetti sauce
2 oz shredded mozzarella cheese
1/4 c grated parmesan cheese

*** This amount serves 2. To serve 4, you can easily double all ingredients**

Preheat oven to 350. Lightly grease a baking sheet.
Pour egg into a shallow bowl.
Place bread crumbs into a different shallow bowl.
Dip the chicken into the egg and then into the bradcrumbs.
PLace coated chicken on a baking sheet and bake for 40 minutes untill chicken is no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a small baking dish. PLace chicken over sauce and top with remaining sauce.
Sprinkle with cheeses and bake for another 20 minutes.

Chicken and Sun-Dried Tomato Bruschetta

2 skinless, boneless chicken breasts
1 1/4 c Italian salad dressing
4 c fresh spinach, torn
1/3 c crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 loaf of focaccia bread cut into 1/2 inch thick slices
1/4 c olive oil

Place the chicken and 1 c of salad dressing in a bowl. Cover and marinate for 3 hours in the refrigerator.
Preheat the grill for high heat.
Lighly oil the grill and the grill the chicken, 7 minutes per side or until juices run clear.
Cool and shred.
In a large bowl, mix chicken, spinach, feta cheese, sun-dried tomatoes and remain dressing.
Brush the bread with olive oil, and cook 1 minute per side on the grill untill lightly toasted.
Place portions of the chicken mixture on the bread and serve.

Italian Wedding Soup

1 lb extra lean ground beef
2 eggs, beaten
1/4 c bread crumbs
2 tbsp parmesan cheese
1 tsp basil
3 tbsp minced onion
2 1/2 quarts chicken broth
2 c spinach - packed, rinsed and thinly sliced
2 c small pasta
3/4 c diced carrots

In a medium bowl, combine the beef, eggs, bread crumbs, cheese, basil and onion.
Shape mixture into 3/4 inch balls and set aside.
In a large stock pot heat chicken broth to boiling; stir in spinach, pasta, carrots and meatballs.
Return to a boil; reduce heat to medium.
Cook, stirring frequently, at a slow boil for 10 minues or until pasta is cooked and meatballs are no longer pink inside.
Serve hot with parmesan chesse sprinkled on top.