Yummy Rice Krispie Treats

1/4 cup butter

1 (10 oz) pkg. regular marshmallows

1/2 cup peanut butter

4 cups Rice Krispies

1 1/2 cup M&M's

-Melt butter in a large pan over low heat.

-Add marshmallows and peanut butter.

-Stir until completely melted and then remove from heat.

-Add the Rice Krispies and the M&M's. Stir until well coated.

-Using a spatula press mixture into evenly butter pan.

-Let cool and then cut into squares.

Fancy Salad

Salad:

1/4 cup craisins

1 pear cored and cubed

1 cup swiss cheese

10 cups Romaine lettuce (1 bundle)

1 cup cashews

Dressing

1/2 cup sugar

1/3 cup red wine vinegar

2 tablespoons lemon juice

2 tablespoons finely chopped onion

1/2 teaspoon salt

2/3 cup oil

2/3 teaspoon poppy seeds

Mix the first 5 ingredients together in a blender. Gradually add 2/3 up oil and then 2/3 teaspoon poppy seeds

**Recipe by Jen Ward**

Stouffers Skillets

For anyone out there that needs a quick meal look no further. Stouffers Skillets are really good and they only take about 15 mins. The garlic chicken is my favorite, but we've tried several different ones and they are all really good. So if you want a quick meal that's pretty satisfying then you need to try these skillets.

Cheesy Chicken and Spinach

This recipe is made up so I don't have exact measurments. You kind of need to just play it by ear, but don't worry it's pretty simple.

4 boneless skinless chicken breast; cut into small chunks

1 package baby spinach

Shredded mozzarella cheese

McCormicks Montreal Chicken seasoning

Badia Complete Seasoning (this might be hard to find so you can use any all season if you want)

-Season the chicken with both of the seasonings.

-In a large pan fry the chicken in a little oil over medium heat until thoroughly cooked.

-Add the spinach on top and cover until the spinach as wilted.

-Stir the spinach with the chicken and add the mozzarella cheese.

-Cover until cheese has melted.

-Mix everything and serve.

Chicken Parmigiana

1/2 cup dry bread crumbs 

1/3 cup grated Parmesan cheese

3/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 egg 

4 boneless skinless chicken breast halves

1 can (26 oz) meatless spaghetti sauce

3/1 cup shredded mozzarella cheese

-In a shallow bowl, combine the bread crumbs, 1/3 cup grated Parmesan cheese, Italian seasoning, garlic powder, and salt. In another bowl beat the egg.

-Dip the chicken in the egg and then cover in bread crumbs.

-Place the chicken in a 13x9 inch baking pan coated with nonstick cooking pray. Bake uncovered at 375 degrees for 10 mins. Turn chicken over and bake for another 10 mins.

-Take chicken out of the oven and pour a spoonful of two of spaghetti sauce over the chicken. Bake for another 5 mins. Sprinkle with mozzarella and bake for another 10 mins or until chicken is no longer pink in the center.

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.