Creamy Potato Salad

1 lb. red potatoes, unpeeled, cut into chunks

1/4 cup zesty Italian reduced fat dressing

1/3 cup miracle whip light dressing

1 1/2 teaspoons GREY POUPON Dijon mustard

2 hard-cooked egg, chopped

4 green onions, sliced

-Cook the potatoes in boiling water for about 15 mins. or until tender; drain.

-Rinse the potatoes with cold water until cooled; drain again.

-Mix the Italian dressing, miracle whip, and mustard in a large bowl.

-Add the potatoes, eggs, and onions. Mix lightly and cover.

-Refrigerate at least 30 mins. before serving.

FYI: The recipe doesn't say anything about salt... but you definitely need salt. So my suggestion is just salt it to your liking.

Easy Ice Cream Sandwiches

2 cups vanilla ice cream, slightly softened

1 cup chopped cocktail peanuts, divided

30 CHIPS AHOY Real chocolate chip cookies

-Mix ice cream and 1/2 cup of the peanuts. Freeze 20-30 mins. or until firm enough to hold its shape.

-Spoon about 2 tablespoons of the ice cream mixture onto the bottom side of each of 15 of the cookies; cover with second cookie, top-side up, to make a total of 15 sandwiches.

-Roll edges in remaining 1/2 cup peanuts.

-Freeze 1-2 hours or until firm.

Banana Split Cake

1 Honey Maid graham pie crust

-3/4 cup sugar

2 pkg. (8 oz. each) cream cheese, softened

1 can (20 oz) crushed pineapple in juice, drained

6 bananas, divided

2 cups cold milk

2 pkg. (4-serving size each) JELL-O vanilla flavor instant pudding and pie filling

2 cups thawed cool whipped topping, divided

1 cup chopped pecans

-In a large bowl beat the cream cheese and sugar with electric mixer until well blended.

-Spread carefully over crust; top with pineapple.

-Slice 4 of the bananas; arrange over pineapple

-Pour milk into a large bowl and add the dry pudding mixes. Beat with wire whisk for 2 mins. or until well blended.

-Gently stir in 1 cup of the whipped topping into the milk and pudding mixture.

-Spread the mixture over the banana layer in pan.

-Tip with the remaining 1 cup whipped topping.

Refrigerate at least 5 hours.

-Slice the remaining 2 bananas just before serving; arrange over dessert.

-Sprinkle with pecans and serve.

-Store leftovers in refrigerator

Sweet BBQ Chicken Kabobs

1 lb boneless skinless chicken breasts, cut into 1 1/2 inch pieces

2 cups pineapple chunks

1 red pepper, cut into 1 1/2 inch chunks

1 green pepper, cut into 1 1/2 inch chunks

1/2 cup barbecue sauce

3 tablespoons frozen orange juice concentrate, thawed

-Preheat grill to medium-high heat. Using 8 long wooden skewers (2 side-by-side for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.

-Mix barbecue sauce and juice concentrate; brush some of the sauce mixture onto the kabobs.

-Grill 8-10 mins. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

NOTE: Soak wooden skewers ini water 30 mins. before using. Wrap ends with foil before grilling to help prevent them from burning. Makes 4 servings, 1 Kabob each.

Cheesy Zucchini and Squash

2 zucchini, sliced

2 yellow squash, sliced

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup shredded mozzarella cheese

2 tablespoons chopped fresh basil (can substitute for dried)

2 tablespoons grated Parmesan cheese

-In a large skillet cook zucchini and squash in oil over medium heat for about 3 mins; stirring occasionally.

-Add garlic and cook for another 3 mins. or until vegetables are crisp-tender.

-Remove from heat and stir in the mozzarella and basil. Sprinkle with Parmesan.

FYI: This makes about 4 servings ( 3/4 cup each). You can also add more cheese if you want to.

Parmesan and Parsley Corn on the Cob

4 Corn on the Cobs

1/2 stick butter, softened

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh parsley

-Preheat grill to medium-high heat. Husk Corn; remove silk. Rinse corn and wrap each ear in foil.

-Grill corn 15-20 mins. or until tender, turning occasionally.

-Remove corn from grill; unwrap.

-Mix butter, grated parmesan, and parsley together. Spread over corn.

Better than Sex Cake

1 (18.25 oz) package devil's food cake mix

1/2 (14 oz) can sweetened condensed milk

6 oz caramel topping

1 bag toffee chips

1 (8 oz) container whipped topping, thawed

-Bake cake according to package directions for a 9x13 inch pan; cool for 5 mins.

-Make holes/slits across the top of the cake, making sure not to go through to the bottom.

-In a sauce pan over low heat, combine sweetened condensed milk and caramel topping; stirring until smooth and blended.

-Slowly poor the warm topping mixture over the cake, letting it sink into the holes/slits.

-Sprinkle some toffee bits liberally across the entire cake while still warm.

-Let cake cool completely, then top with whipped topping, more toffee bits, and drizzle with caramel. 

Pumpkin Cream Cake

1 package (18 1/4 oz) spice cake mix

1 package (3.4 oz) instant vanilla pudding mix

1 cup canned pumpkin

1/2 cup water

1/2 cup vegetable oil

3 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 cups cold milk

2 packages (3.4 oz each) instant cheesecake pudding mix

1 container whipped topping

1 bag chopped pecans

1 bag toffee bits

-In a large mixing bowl, combine the first eight ingredients and mix until well blended.

-Transfer to a greased 13x9 inch baking pan. Bake at 350 degrees for approx. 45 mins. or until a toothpick is inserted and comes out clean.

-Let cake cool.

-In a large mixing bowl whisk the milk and pudding mixes for 2 mins. Let stand for 2 mins. or until soft-set.

-Fold in the whipped topping.

-Frost cake and top with the pecans and toffee bits.

FYI: Add as much pecans and toffee bits as you like. 

Crock Pot: Pineapple Pork

2 lbs. boneless pork loin, cut into bit-sized pieces

1/2 cup KRAFT honey barbecue sauce

1 can (20 oz) pineapple chunks in juice, undrained

3 tablespoons cornstarch

2 large green peppers, coarsely chopped

2 large red peppers, coarsely chopped

6 cups hot cooked rice

1/4 cup PLANTERS COCKTAIL peanuts, chopped

-Place pork in slow cooker. Add barbecue sauce and mix well

-Drain pineapple, reserving 1/4 cup of the juice.

-Add reserved juice to cornstarch and stir until well blended. Add to pork mixture and stir until well blended.

-Top with pineapple chunks and peppers; cover with lid.

-Cook on low for 6-8 hours. Serve over hot rice and sprinkle with peanuts.

FYI: Sometimes I like to shred the pork after it's cook and make it Shredded Pineaple Pork over Rice. It's just as good.

Turtle Pumpkin Pie

This is such a good recipe. It requires no baking and so it's fast and easy. I love it! Even if you aren't a huge pumpkin fan (which I'm not) you will love this desert. 

1/4 cup plus 2 tablespoons caramel topping, divided

1 HONEY MAID graham pie crust

1/2 cup plus 2 tablespoons pecan pieces, divided

1 cup cold milk

2 pkg. (4-serving size each) JELL-O vanilla flavor instant pudding and pie filling

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 teaspoon ground nutmeg

1 tub (8 oz) COOL WHIP whipped topping, thawed

-Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 pecans

-Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.

-Stir in 1 1/2 cups whipped topping.

-Spread into Crust.

-Top with remaining whipped topping.

-Refrigerate for 1 hour.

-Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator.

FYI: You can add more pecans and caramel if you like (I always do).

Chicken Spaghetti

4 chicken breast (cubed and cooked)

1 (8oz) package spaghetti noodles (boiled and drained)

1/3 cup butter or margarine

1 small onion chopped

1 green pepper chopped

1 packaged of sliced mushrooms

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 lb American cheese (cubed or shredded)

-In a large pot saute the mushrooms, peppers, and onion in the butter.

-Add the American cheese and mix until melted ( be careful not to burn the cheese).

-Mix in the cream of mushroom soup, cream of chicken soup, and diced tomatoes.

-Add salt and pepper to taste.

-Stir until thoroughly heated and add the copped chicken and finally the boiled spaghetti noodles.

-Pour the entire mixture into a 9x13 casserole dish and bake at 350 degrees for 45 mins. to 1 hr.

**Recipe by Elizabeth Tanner**

Sesame Chicken

4 chicken breast (cut in chunks)

1/2 cup sesame seeds

1/4 cup soy sauce

3 tablespoons oil

2 tablespoons brown sugar

1 teaspoon red pepper

3 cloves garlic minced

4 green onions chopped

1/2 teaspoon ginger

-Mix everything in a ziplock bag and marinate 1-4 hours (the longer the better)

-Pour chicken and mixture onto a cookie sheet and broil for 5 minutes; turn and broil for another 5 mins.

-Serve over rice

Imperial Chicken and Rice

This is a really great dish. It may sound a little weird, but trust me you have to try it! And for those of you out there that are related to me, you know this dish well so don't give me a hard time because I know it's no where near the way Mama makes it. But lets all admit, no one makes this dish as good as Mama. :)

1 package Vigo yellow rice

4 chicken breast

1 large jar of palmettos (can usually be found in the canned veggie isle)

1 green pepper chopped

All season

1/2 onion chopped

1 can chicken broth

1 can corn

mayo or miracle whip (which ever you prefer)

-In a crock pot pour the can of chicken broth and add the chicken breast, green pepper, palmettos, and onion.

-Cook on low for approx. 6-8 hours 

-Approx. 30-40 mins. before serving, make the rice as instructed on package.

-While the rice is cooking shred the chicken and set aside.

-Add the can of corn to the rice about 3 mins. before the rice is done.

-In a 9x9 pan layer the rice/corn mixture then a layer of mayo or miracle whip and lastly they shredded chicken. Repeat one more time.

  

Alfredo Sauce

1/2 cup butter

2 oz cream cheese (softened)

1 pint heavy cream

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cups shredded parmesan cheese

-Melt butter in sauce pan and add the cream cheese

-Stir until cream cheese is mostly blended into the butter

-Add heavy cream, garlic powder, salt and pepper

-Simmer for 15-20 mins. 

-Remove from heat and stir in cheese

-Add to favorite pasta and serve

**Recipe by Mary Day**

Ravioli Soup

1 pound ground beef

2 cups water

1 can (28 oz) crushed tomatoes, undrained

1 can (14 1/2 oz) crushed tomatoes, undrained

1 can (6 oz) tomato paste

1 1/2 cups chopped onion

1/4 cup dried parsley

2 garlic cloves, minced

3/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon onion salt

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

1 package (9 oz) refrigerated cheese ravioli

1/4 cup grated parmesan cheese

-In a pan, cook the ground beef over medium heat until no longer pink; drain.

-In large pot add the water, beef, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil.

-Reduce heat; cover and simmer for 30 min.

-Meanwhile, cook ravioli according to package directions; drain.

-Add to soup and heat through.

-Stir in Parmesan cheese and serve immediately.

Banana Bread

1 1/3 cup flour

1 1/2 cup sugar

1 teaspoons baking soda

2 teaspoons salt

2 eggs

1/2 cup vegetable oil

1/2 cup & 1 tablespoon buttermilk

1 teaspoon vanilla

2 brown bananas smashed

-Mix all ingredients together.

-Bake at 350 degrees for about 45 mins. or until toothpick comes out clean.

Creamy Ham and Potato Soup

1 1/2 cups water

5-6 medium potatoes (peeled and chopped)

1/2 onion chopped

1 1/2 teaspoons chicken bouillon

2 1/2 teaspoons parsley

2 1/2 teaspoons garlic powder

1 cup heavy whipping cream

1/2 pound cheddar cheese (cut in cubes or shredded)

1 packaged cubed ham (you can cut the ham into smaller pieces if you like)

-Mix water, potatoes, onion, and chicken bouillon together in a large pot for approx. 10 min. on medium-high heat.

-Reduce heat to medium-love and smash potatoes slightly

-Add parsley, garlic powder, heavy whipping cream, cheese and ham.

-Stir until cheese is melted and serve.

*You can substitute the heavy whipping cream for a white sauce

2 cups milk

1 tablespoon flour

1 tablespoon melted butter

-Cook milk and butter together on medium-high  heat until the butter is melted.

-Slowly add in flour and whisk until the sauce has thickened.

Baked Potato Soup

4 Large baking potatoes

8-10 slices of bacon

6 cups milk

1/2 cup all purpose flour

4 green onions sliced

2 cups shredded cheddar cheese

3/4 teaspoon salt

1/4 teaspoon pepper

1 (8 oz) container sour cream

-Peel and cut potatoes into smaller pieces

-Boil potatoes for approx. 10 min. or until soft

-While potatoes are boiling, cut bacon into small pieces and cook, set aside.

-In large pot combine milk and flour and mix well.  Cook on medium heat for about 15 min. or until bubbly and thickened, stir frequently.

-Drain and slightly mash potatoes.

-Add potatoes, bacon, 2 tablespoons onion, 1 1/2 cups cheese, and salt & pepper to milk mixture.  Stir until cheese is melted.

-Add sour cream and stir until thoroughly heated.

-Serve by sprinkling with remaining cheese and onions.

Apple Dip

8 oz cream cheese (soften)

1/2 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

1/2 package of toffee chips

-Blend all the ingredients together except for the toffee chips

-Once mixture is well blended add the toffee chips and mix

Broccoli Bacon Salad

1 bunch broccoli florets

1/2 red onion

1 lb bacon

1/2 cup shredded motzerella cheese

Sliced Almonds (optional but highly recomended)

Dressing:

1/2 cup mayo

1/4 cup sugar

1 tablespoon white vinegar

-Make dressing at least 2 hours before serving and keep referigerated. 

-Cook broccoli to liking and fry bacon

-Chop onion and crumble bacon

-Mix the broccoli, onion, bacon and cheese together

-Add the almonds

FYI: Do not add the dressing until ready to serve. 

**Recipe by Charlene French**