Broccoli and Grape Salad 070307

Broccoli and Grape Salad

1 bunch of broccoli flowerets
1 bunch of seedless grapes, around 20, cut in half
¼ lb. of bacon cooked and cut in 1 inch lengths
¾ cup of Miracle Whip salad dressing
1/8 cup of sugar and
1 tsp. of lemon juice

1. Mix all the ingredients together and let it stand in the fridge to let it blend for 2-6 hours or even overnight.

Pistachio Salad 070407

Pistachio Salad

1 large can of crushed pineapple (do not drain)
1 pkg. of Jello pistachio instant pudding mix
1 small container of Cool Whip
2 cups of miniature marshmallows and
1 cup of chopped pecans

1. Mix the pineapple and pudding mix then add the Cool Whip, marshmallows and pecans.
   
2. Mix together thoroughly and let the salad set overnight.

Greek Chicken Caesar Salad 070507

Greek Chicken Caesar Salad

3 skinless, boneless chicken breasts
Greek salad dressing
Package of Caesar salad (family size) and
Parmesan cheese

1. Marinate the chicken breasts in the Greek salad dressing (use as much or little as you like) for about 20 minutes.
   
2. After the chicken has marinated, grill the chicken for about 5 minutes per side.
   
3. Slice the chicken and add to the Caesar Salad then sprinkle the parmesan cheese, toss and serve.

Easy Chocolate Mousse 070607

Easy Chocolate Mousse

1/2 tub of Cool Whip topping and
1 small Toblerone chocolate bar

1. Break the Toblerone bar apart and melt all 8 pieces in the microwave then add the Cool Whip to the melted chocolate and mix well together.
   
2. Put in small individual bowls and chill for ten minutes in the fridge.

Tangy Bean Salad 070907

Tangy Bean Salad
Makes 8 cups

1 tin (19 oz/540 ml) of green beans, drained
1 tin (19 oz/540 ml) of yellow beans, drained
1 tin (19 oz/540 ml) of mixed beans (kidney, navy, chick peas, etc), rinsed and drained
1 medium onion, peeled and chopped
1/2 green pepper, chopped and
1 cup each of chopped cauliflower and baby carrots

Combine all the above ingredients in a large bowl.

Dressing:
1/2 cup of sugar
1/2 cup of vinegar
1/4 cup of salad oil
1/2 teaspoon of salt
1/2 teaspoon of pepper

Combine all the ingredients and pour over the vegetables. Refrigerate before serving.

Delicious Sautéed Asparagus and Water Chestnuts 071007

Delicious Sautéed Asparagus and Water Chestnuts
Serves 4-6

1 lb. of asparagus
2 cans of sliced water chestnuts
2 garlic cloves
1 bunch of green onions
3 tbsps. of butter and
Salt & pepper to taste

1. In a large skillet melt the butter and sauté the green onions at medium heat until they're soft.
   
2. Add the garlic and sauté for 1 minute then add the asparagus and sauté for 3-5 minutes and add the water chestnuts. Add salt and pepper to taste and sauté until the asparagus are tender and crisp then serve.

Bacon Wrapped Chicken 071107

Bacon Wrapped Chicken
12 servings
1¼ hours
25 min. prep

12 boneless, skinless chicken breast halves
2 (8 ounce) cartons of chive and onion cream cheese
2 tablespoons of butter
Salt and
12 slices of bacon

1. Flatten the chicken to 1/2" thickness and spread 3 tablespoons of cream cheese over each chicken piece.
   
2. Dot with the butter and sprinkle with salt then roll up.
   
3. Wrap each with a bacon strip and place seam side down in a greased pan.
   
4. Bake uncovered at 400 degrees for 35-40 minutes or until the juices run clear.
   
5. Broil 6 inches from the heat for 5 minutes or until the bacon is crisp.
   
6. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag.
   
7. To cook from frozen state, thaw before cooking and follow the directions above.

Spaghetti and Meat Sauce 071607

Spaghetti and Meat Sauce

1-1/2 lbs. of ground beef
1-2 tsps. of minced garlic
1 large onion, chopped
1 large green pepper, chopped
1 - 8 oz. pkg. of fresh mushrooms
1 - 28 oz. can of diced tomatoes, drained
1 - 28 oz. can of spaghetti sauce
3/4 pkg. of spaghetti and
1 cup of cheddar cheese

1. Fry the first 5 ingredients in a large skillet until the beef is no longer pink and the vegetables are tender.
   
2. Boil the water to cook the spaghetti and when the vegetables and ground beef are cooked, add the spaghetti sauce and tomatoes and simmer while the pasta is cooking.
   
3. Just before serving, add the cheese and stir just until it's melted.

Quick Stovetop Supper 071707

Quick Stovetop Supper

1 tbsp. of butter or margarine
1/2 cup of sliced mushrooms
1/4 cup of chopped onion
1 can (10 oz) of condensed Cheddar Cheese soup
1/2 cup of milk
1/2 tsp. of dry mustard
1 can (7 oz) of tuna, drained and flaked
1/2 cup of drained, cooked peas and
Hot cooked noodles

1. In a 2-quart saucepan over medium heat in hot butter, cook the mushrooms and onion until they're tender, stirring occasionally.
   
2. Sir in the soup, milk and mustard until smooth then stir in the tuna and peas.
   
3. Heat through stirring occasionally and serve over the hot noodles.

Pizza Meat Loaf 071807

Pizza Meat Loaf

1 egg
1/2 cup of pizza sauce
1/2 of Tea Italian
1-1/2 pounds of ground beef
6 ounces of shredded mozzarella cheese and
A dash of hot sauce

1. Mix the egg, pizza sauce, Tea Italian and ground beef then place in the bottom and up the side of a pan.
   
2. Place some of the sauce and cheese in the center and bake till it's cook.

Summer's Potato Salad 071907

Summer's Potato Salad

6-8 large potatoes cut in bite size pieces or one 3lb bag of mini potatoes cut in half (leave the skins on)
1/2 cup of chopped green onions
1 cup of light Italian salad dressing
1/2 cup of cubed cheese (your desired flavor - cheddar works well) and
1 cubed tomato

1. Boil the potatoes until they're almost tender but still slightly crunchy then rinse in cold water and let them soak until they're cooled.
   
2. In a bowl, add the potatoes with onions, cheese, tomatoes and dressing then stir and cover, refrigerate until they're ready to eat.

Strawberry Lime Chiffon Pie 072007

Strawberry Lime Chiffon Pie

¼ cup of lime juice
1 can of sweetened condensed milk
1 tub of Cool Whip and
1 prepared graham crust

1. Mix the first two ingredients very well and fold into 1 tub of cool whip.
   
2. Add whatever fresh fruit you want and pour into a prepared graham crust.

Delicious Spare Ribs-Crock Pot 072307

Delicious Spare Ribs-Crock Pot

6 pounds of spare ribs (your choice of baby back or side ribs) and
1 bottle of BBQ sauce

1. Cut the spare ribs in 2 bone pieces and place the ribs in the crock pot.
   
2. Cover the ribs with the BBQ sauce and cook covered on HIGH for 5-6 hours.

Chicken Wing Dip 072407

Chicken Wing Dip

16 servings
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes
READY IN: 40 Minutes

2 (8 ounce) packages of cream cheese, softened
3/4 cup of pepper sauce, such as Franks Red Hot
1 cup of Ranch-style salad dressing
2 cups of diced cooked chicken and
1 cup of shredded cheddar cheese

1. Preheat the oven to 350 degrees and in a medium bowl, stir together the cream cheese and hot pepper sauce until it's well blended.
   
2. Mix in the ranch dressing, chicken and cheddar cheese then spread into a 9x13 inch baking dish.
   
3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel and serve with tortilla chips.

Easy Appetizer for Two 072507

Easy Appetizer for Two

6 large scallops or 12 small scallops (frozen scallops are fine)
1 cup of white wine
¼ cup of oil and
1 jar of chunky salsa

1. Marinate the scallops in a ¼ cup of extra virgin olive oil and 1 cup of dry white wine for about five minutes before grilling.
   
2. Grill each side for about 3 minutes and warm the salsa over medium heat.
   
3. Place the individual servings of scallops on small plates, place a large spoon full of warm salsa to the side and sprinkle with chopped parsley. Serve immediately.

Crab Munchies 072607

Crab Munchies

1/2 cup of butter (room temp.)
1/2 cup of cheese whiz
1 1/2 tsps. of miracle whip
1/2 tsp of season salt
1/2 tsp. of garlic powder
1-7oz. can of crab meat and
8 English muffins split

1. Mix all the ingredients together and spread on the muffins right to the edge.
   
2. Place on a cookie sheet then put in the freezer to firm up. Cut into 4 sections and bake at 400 degrees for 10 minutes.

Serve hot.

Easy Chocolate Squares 072707

Easy Chocolate Squares
Prep time: 10-15 minutes

1/2 cup of butter
1 cup of peanut butter
1 16oz. pkg. of semi-sweet chocolate chips and
1 pkg. of Kraft mini marshmallows (coloured)

1. In a large pot, melt the butter and peanut butter on low heat until it's smooth.
   
2. Add in the chocolate chips and when it's all melted and well mixed remove from the heat and add the marshmallows and mix very well until all the marshmallows are covered with the mixture.
   
3. Pour out into an 8x8" square pan that has been lined with plastic wrap (makes for a nice removal when squares are set) and refrigerate for at least one hour.

Quick and Easy Macaroni 073007

Quick and Easy Macaroni

2 cups of water
2 cups of macaroni
1 cup of milk
1 tbsp. of butter
2 cups of shredded cheddar cheese
2 tbsps. grated parmesan cheese
1/2 cup of salsa
A dash of chili powder and
2 cups of browned ground beef (drained)

1. Cook the pasta, milk and butter over medium heat for about 15 minutes or until the pasta is tender.
   
2. Add the shredded cheddar and parmesan cheese and cook until the cheeses are completely melted, stirring often.
   
3. Add in the meat, salsa and chili powder and cook until it's heated through.

Tortilla Wrap Appetizers 073107

Tortilla Wrap Appetizers

10 tortilla wraps
250ml of cream cheese (room temperature)
1 cup of salsa
2 cups of grated cheese (any flavour) and
3 green onions (chopped)

1. Mix all the ingredients together, except the tortilla wraps.
   
2. Spread on the tortilla wraps and roll the wraps and wrap in plastic wrap.
   
3. Let them set in the fridge (make the night before and leave in the fridge overnight).
   
4. Cut the ends off and cut the rest into slices.

Bacon Wrapped Chicken 071107

Bacon Wrapped Chicken

12 servings
1¼ hours
25 min. prep

12 boneless, skinless chicken breast halves
2 (8 ounce) cartons of chive and onion cream cheese
2 tablespoons of butter
Salt and
12 slices of bacon


Flatten the chicken to 1/2" thickness and spread 3 tablespoons of cream cheese over each chicken piece.

Dot with the butter and sprinkle with salt then roll up.

Wrap each with a bacon strip and place seam side down in a greased pan.

Bake uncovered at 400 degrees for 35-40 minutes or until the juices run clear.

Broil 6 inches from the heat for 5 minutes or until the bacon is crisp.

If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag.

To cook from frozen state, thaw before cooking and follow the directions above.