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~Shared by Treva, NC

In my day, we didn't have self-esteem, we had self-respect, and no more of it than we had earned.
~Jane Haddam

Buy 1 Colgate Wisp 16 count item get 1 free at drugstore.com. While supplies last.

A Dog's Purpose?
(from a 6-year-old)

~Shared by Mary S., Nashville, TN

Being a veterinarian, I had been called to examine a ten-year-old Irish Wolfhound named Belker. The dog's owners, Ron, his wife Lisa, and their little boy Shane, were all very attached to Belker, and they were hoping for a miracle.

I examined Belker and found he was dying of cancer. I told the family we couldn't do anything for Belker, and offered to perform the euthanasia procedure for the old dog in their home.

As we made arrangements, Ron and Lisa told me they thought it would be good for six-year-old Shane to observe the procedure. They felt as though Shane might learn something from the experience.

The next day, I felt the familiar catch in my throat as Belker 's family surrounded him. Shane seemed so calm, petting the old dog for the last time, that I wondered if he understood what was going on. Within a few minutes, Belker slipped peacefully away.

The little boy seemed to accept Belker's transition without any difficulty or confusion. We sat together for a while after Belker's Death, wondering aloud about the sad fact that animal lives are shorter than human lives.

Shane, who had been listening quietly, piped up, ''I know why.''

Startled, we all turned to him. What came out of his mouth next stunned me. I'd never heard a more comforting explanation. It has changed the way I try and live..

He said,''People are born so that they can learn how to live a good life -- like loving everybody all the time and being nice, right?'' The Six-year-old continued, ''Well, dogs already know how to do that, so they don't have to stay as long.''

Live simply.
Love generously.
Care deeply.
Speak kindly.

Remember, if a dog were the teacher you would learn things like:
When loved ones come, always run to greet them.
Never pass up the opportunity to go for a joyride.
Allow the experience of fresh air and the wind in your face.
Take naps.
Stretch before rising.
Run, romp, and play daily.
Thrive on attention and let people touch you.
Avoid biting when a simple growl will do.
On warm days, stop to lie on your back on the grass.
On hot days, drink lots of water and lie under a shady tree.
When you're happy, dance around and wag your entire body.
Delight in the simple joy of a long walk.
Be loyal.
Never pretend to be something you're not.
If what you want lies buried, dig until you find it.
When someone is having a bad day, be silent, sit close by, and nuzzle them gently.

Fast Summer Dessert

~Shared by Marilyn, Canton, OH

Mix equal parts of chocolate pudding and cherry pie filling.
Top with a bit of whipped cream or dairy topping.
Males a tasty treat!



Different Useful Uses for Vinegar

~Shared by Marilyn, Canton, OH

1. Kills grass on walks and driveways.

2. Kill weeds. Spray full strength on growth until plants have starved

3. Increase soil acidity. In hard water: one gallon of tap water for watering rhododendrons, gardenias, or azaleas.

4. Deter ants. Spray vinegar around doors, appliances, and along other areas where ants are known.

5. Polish car chrome. Apply full strength.

6. Remove skunk odor from a dog. Rub fur with full strength vinegar; rinse.

7. Keep cats away. Sprinkle vinegar on areas you don't want the cat walking, sleeping, or scratching on.

8. Keep dogs from scratching his ears. Use a clean, soft cloth dipped in diluted vinegar.

9. Keep chickens from pecking each other. Put a little in their drinking water.

10. Tenderize meat. Soak in vinegar over night.

11. Freshen vegetables. Soak wilted vegetables in 2 cups of water and a tablespoon of vinegar.

12. Boil better eggs. Add 2 tablespoons to water before boiling eggs. Keeps them from cracking.

13. Soothe a bee or jellyfish sting. Dot the irritation with vinegar and relieve itching.

14. Relieve sunburn. Lightly rub white vinegar; you may have to reapply.

15. Condition hair. Add a tablespoon of vinegar to dissolve sticky residue left by shampoo.

16. Relieve dry and itchy skin. Add 2 tablespoons to bath water.

17. Fight dandruff. After shampooing, rinse with vinegar and 2 cups of warm water.

18. Soothe a sore throat. Put a teaspoon of vinegar in a glass of water. Gargle, then swallow.

19. Treat sinus infections and chest colds. Add 1/4 cup or more vinegar to the vaporizer.

20. Feel good. A teaspoon of apple cider vinegar in a glass of water, with a bit of honey added for flavor, will take the edge off your appetite and give you an overall healthy feeling.

21. Deodorize the kitchen drain. Pour a cup down the drain once a week. Let stand 30 minutes; then flush with cold water.

22. Eliminate onion odor. Rub on your fingers before and after slicing.

23. Clean and disinfect wood cutting boards. Wipe with full strength vinegar.

24. Remove fruit stains from hands. Rub with vinegar.

25. Cut grease and odor on dishes. Add a tablespoon of vinegar to hot soapy water.

26. Clean a teapot. Boil a mixture of water and vinegar in the teapot. Wipe away the grime.

27. Freshen a lunch box. Soak a piece of bread in vinegar and let it sit in the lunch box over night.

28. Clean the refrigerator. Wash with a solution of equal parts water and vinegar.

29. Unclog a drain. Pour a handful of baking soda down the drain and add 1/2 cup of vinegar. Rinse with hot water.

30. Clean and deodorize the garbage disposal. Make vinegar ice cubes and feed them down the disposal. After grinding, run cold water through.

31. Clean and deodorize jars. Rinse mayonnaise, peanut butter, and mustard jars with vinegar when empty.

32. Clean the dishwasher. Run a cup of vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware.

33. Clean stainless steel. Wipe with a vinegar dampened cloth.

34. Clean china and fine glassware. Add a cup of vinegar to a sink of warm water. Gently dip the glass or china in the solution and let dry.

35. Get stains out of pots. Fill pot with a solution of 3 tablespoons of vinegar to a pint of water. Boil until stain loosens and can be washed away.

36. Clean the microwave. Boil a solution of 1/4 cup of vinegar and 1 cup of water in the microwave. Will loosen splattered on food and deodorize.

37. Dissolve rust from bolts and other metals. Soak in full strength vinegar.

38. Get rid of cooking smells. Let simmer a small pot of vinegar and water solution.

39. Unclog steam iron. Pour equal amounts of vinegar and water into the iron's water chamber. Turn to steam and leave the iron on for 5 minutes in an upright position. Then unplug and allow to cool. Any loose particles should come out when you empty the water.

40. Clean a scorched iron plate. Heat equal parts vinegar and salt in a small pan. Rub solution on the cooled iron surface to remove dark or burned stains.

41. Get rid of lint in clothes. Add 1/2 cup of vinegar to the rinse cycle.

42. Keep colors from running. Immerse clothes in full strength vinegar before washing.

43. Freshen up the washing machine. Periodically, pour a cup of vinegar in the machine and let in run through a regular cycle (no clothes added). Will dissolve soap residue.

44. Brighten fabric colors. Add a 1/2 cup vinegar to the rinse cycle.

45. Take grease off suede. Dip a toothbrush in vinegar and gently brush over grease spot.

46. Remove tough stains. Gently rub on fruit, jam, mustard, coffee, tea. Then wash as usual.

47. Get smoke smell out of clothes. Add a cup of vinegar to a bath tub of hot water. Hang clothes above the steam.

48. Remove decals. Brush with a couple coats of vinegar. Allow to soak in. Wash off.

49. Clean eyeglasses. Wipe each lens with a drop of vinegar.

50. Freshen cut flowers. Add 2 tablespoons vinegar and 1 teaspoon sugar for each quart of water.

Dress Shop Burglary

~Shared by Mary H., Montreal, Canada

"Sir, I understand you admit to having broken into the dress shop four times," the judge said.

"Yes, Your Honor," the suspect replied.

"What did you steal?" the judge asked.

"I stole a dress, Your Honor," replied the suspect.

"One dress?" the judge bellowed. "But you have admitted to breaking in four times!"

"Yes, Your Honor," sighed the suspect, "but the first three times my wife didn't like the color!"



My Favorite Animal

Our teacher asked us what our favorite animal was, and I said, "Fried chicken." She said I wasn't funny, but she couldn't have been right, everyone else in the class laughed.

My parents told me to always be truthful and honest, and I am. Fried chicken is my favorite animal.  I told my dad what happened, and he said my teacher was probably a member of PETA. He said they love animals very much.  I do, too.  Especially chicken, pork and beef.

Anyway, my teacher sent me to the principal's office. I told him what happened, and he laughed too. Then he told me not to do it again.

The next day in class my teacher asked me what my favorite live animal was. I told her it was chicken. She asked me why, just like she'd asked the other children. So I told her it was because you could make them into fried chicken. She sent me back to the principal's office. He laughed, and told me not to do it again.

I don't understand. My parents taught me to be honest, but my teacher doesn't like it when I am. Today, my teacher asked us to tell her what famous person we admire most.

I told her, "Colonel Sanders".

Guess where I am now...

HAYSTACKS

~Shared by Joan, Savona, B.C.

A program very near and dear to Joan's heart...
CuddleWraps...'cause every patient needs a Cuddle!
http://www.cuddlewraps.ca

This recipe is a quick, easy meal from some Seventh Day Adventist friends.  Enjoy!

The amount of each of the ingredients will depend on the number of people you are serving but put out lots as they are very popular!

Put each of the following ingredients in a separate bowl and serve buffet style in the order listed below.

1.    Fritos Corn Chips (Scoops can be used, too)
2.    Beans, heated (combine kidney, black, pork & beans, refried)
3.    Cucumbers, diced
4.    Tomatoes, diced
5.    Lettuce, shredded or chopped
6.    Cheese, shredded (Tex-Mex is good!)
7.    Sour Cream
8.    Salsa (mild & spicy to suit different tastes)

Layer ingredients on a plate and enjoy with a cool drink!  Enjoy!


ALOHA CHICKEN SALAD

~Shared by Johnny, LA

This is so simple. And it's really, really good.

4 cups chopped cooked chicken
2 cups diced celery
1 cup mayonnaise or Miracle Whip
20-ounce can pineapple chunks, drained
1 cup chopped pecans
2 11-ounce cans mandarin oranges, drained
1 pound seedless green grapes

Combine all ingredients in a large bowl. Toss until well mixed. Chill.

Makes about 8 servings.


BANANA PUDDING TRIFLE

~Shared by Johnny, LA
 
I large instant vanilla or Banana pudding
1 can sweetened condensed milk
2 cups Homo milk
12 oz. cool whip thawed
6-7 ripe bananas sliced
1 pound bag of vanilla wafers, crushed coarsely
2-3 store bought or homemade pecan pralines, coarsely crushed, optional
 
Mix dry pudding, condensed milk, homo milk and 3/4 of cool whip. With electric mixer on medium speed, blend mixture together for about 3 minutes. In a medium size trifle bowl, layer 1/3 pudding, wafers and sliced bananas, repeat layers,ending with pudding. Top with reserve cool whip. Garnish top with crumbled pecan pralines. Refrigerate.


AWESOME TURKEY OR CHICKEN SALAD

~Shared by Johnny, LA
 
4 c  diced cooked turkey (or chicken)
1 1/4 c small diced trinity (onion, celery and bell pepper)
1/2 tsp Kosher salt
2 full tsp coarsely ground black pepper
1/2 tsp curry powder
1/2 tsp grill seasoning
1 tsp sambal (Asian fresh chili paste)**
1 heaping TBSP finely chopped dill pickle
1/4 c plus 1 TBSP good mayo
1 TBSP Dijon mustard
2 TBSP milk or cream
 
** can substitute same amount of crushed red chili flakes soaked in 1/2 tsp white vinegar for about 5-10 minutes.
 
Mix to combine all ingredients well.  Chill at least an hour before serving.  Is very good on toasted pumpernickel bread - or for stuffed tomatoes.


EMERIL'S CAJUN COLE SLAW

~Shared by Johnny, LA

I watched Emeril make this on TV and had to do it. After trying this once, I knew it was a hit! This is a frequent dish on our dinner table now!

Serves: 6-8
Prep.Time: 20 minutes

2 pounds shredded cabbage
2 thinly sliced medium onions, about 2 cups
1 teaspoon Tabasco sauce
1/4 cup diced red bell pepper
1/4 cup chopped parsley
1 cup mayonnaise
1 teaspoon celery seed
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper

Place cabbage and onions in a large bowl; add Tabasco sauce and toss. Let sit about 20-30 minutes. Mix in the bell pepper and parsley. In a small bowl, combine remaining ingredients; mix well and pour over cabbage mixture. Toss to coat well; cover and chill about 1 hour.

 
UNCLE BILL'S VINEGRET SALAD
(Beet Vegetable Salad)

~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly Core, a handy new kitchen tool.


Serves 10 -  12

4 cups water
3 large fresh, red beets, scrubbed and cooked, reserve 1 cup of liquid
3/4 cup frozen petite peas
1 Tbsp. water
1 med. carrot about 6 inches long, peeled and grated
1 cup dill pickles of your choice, diced
1 small onion, finely chopped
1 large celery rib, chopped small
2 large apples, peeled, cored and cubed 1/2 inch - Granny Smith or red delicious are suggested
2 cups canned sauerkraut (with wine is best)
12 fl.oz. canned red kidney beans, drained

DRESSING
1 Tbsp. granulated sugar
1 Tbsp. lemon juice, freshly squeezed
4 Tbsp. extra virgin olive oil - first press, cold press
3 Tbsp. red wine vinegar
3/4 cup beet liquid that was reserved
4 Tbsp. prepared horse radish (or more if desired)

In a large saucepan, add beets and 4 cups of water and cook until beets are just tender.  Reserve 1 cup of liquid to use later an discard the remainder liquid.

Immediately immerse the beets in cold water, then peel off skins and discard.

When beets are cooled enough to handle, slice the beets into 1/4" thick slices, then cut again into 1/4" strips, then cut into about 1" lengths.

In a microwave proof dish, add peas and 1 tablespoon of water, cover and microwave on HIGH (full power) for 2 minutes.  Stir and continue to microwave for another 2 minutes.

Immediately cover with cold water and some ice and set aside to cool.

Drain peas well before using.

In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix.

DRESSING:  In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, 3/4 cup of reserved beet liquid, and horseradish and whisk well to blend.  Adjust seasonings and horseradish to taste. Pour dressing over the prepared salad and gently mix to coat. Cover with plastic wrap and refrigerate until ready to serve. The salad will keep very well for at least 8 days when covered and refrigerated.

Before serving again, mix salad to coat with the juices.


UNCLE BILL’S KVAS
(Cold Cucumber Soup)

~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly Core, a handy new kitchen tool.


Serves  10

This recipe has been in the family for over 100 years.  It has an excellent combination of various ingredients and is delicious when served chilled.

2  medium size  potatoes, peeled and cut into quarters. Young potatoes are great when in season
2  large eggs, hardboiled
5  cups  cold water
2  8-inch cucumbers, unpeeled and grated
8  large  radishes, grated
4  large  green onions (scallions) chopped small
6  Tbsp. finely chopped fresh dill weed (fresh is best)
3  Tbsp. freshly squeezed lemon juice (do not use bottled juice)
2  tsp.  white vinegar
1/4  tsp.  black pepper
1/2  tsp.  salt large 
ice cubes for chilling

In a medium size saucepan, add cut potatoes, add cold water to cover, cover and bring to boil.  Reduce heat and cook for about 15 minutes until potatoes are tender.  Drain well and place potatoes into a large bowl and mash; set aside. Peel hard boiled eggs, mash well and add to the mashed potatoes, mix well to blend. In a large glass bowl, add cold water mashed potato/egg mixture, grated cucumbers, grated radishes, chopped green onions, fresh dill weed, lemon juice, white vinegar, black pepper and salt; mix very well to blend. Adjust seasonings to taste. Place the bowl of soup in the refrigerator until ready to use. Just before serving, add the ice cubes and let chill for about 10 minutes. Serve when chilled.


APPLE COBBLER
(Crockpot)

~Shared by Barb C., Chula Vista, CA

1 cup brown sugar
1 teaspoon cinnamon
1 stick (1/2 cup) butter, melted
1 (16 ounce) package caramels (unwrapped)
1 (18.25 ounce) box yellow cake mix
1 can cream soda
2 cans apple pie filling

Spray crock pot with non-stick Pam.

Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture into the crock pot and drizzle with one third of the melted butter. You will repeat this process 2 more times. Open and pour the 2 cans of apple pie filling on the sugary mixture, spreading it evenly in the crock pot. Using another 1/3 of the sugar and cinnamon blend, sprinkle it over the apples and drizzle with 1/3 of the melted butter. Place unwrapped caramels randomly as the next layer, using half the package.

Mix the yellow cake mix in separate bowl with 1 can of cream soda. Pour the cake mix over the caramels and apples. Spread evenly. Sprinkle the last amount of sugar/cinnamon and melted butter over the cake batter. Place paper towel on rim of crock pot and cover with lid. The paper towel will absorb excess moisture. Cook on High for 2 hours or Low for 3 hours. Check doneness with tooth pick. When the cake is done turn off crock pot and randomly place the remaining caramels on the top of the cake. This time, without the paper towel, cover with the lid and let the caramels soften and melt somewhat from the residual heat. Don't let them melt all the way. The caramels on the top and in the middle of the cake are a delicious chewy surprise.

Serve with scoop of vanilla ice cream.
 
Source: Michelle Lee


TROPICAL BLENDED ICEE

~Shared by Jim D., WA

1 can (11.5 oz.) tropical fruit juice concentrate (these are a great item found in most juice aisles)
2 bananas, broken into pieces
2 & 1/2 cups ice cubes

DIRECTIONS:

Place all ingredients in blender jar; cover. Depending on the settings of your blender crush or blend for about 1 minute or until desired consistency is reached.

Yield: 48 Ounces


SPINACH SALAD WITH CARROT, ORANGE, AND SESAME

~Shared by Jim D., WA

Serves 6 as a First Course.

Ingredients
1 (6-ounce) bag baby spinach (about 6 cups)
2 medium carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
2 medium oranges, 1/2 teaspoon finely grated zest from one, both peeled and segmented
2 medium scallions, sliced thin
7 teaspoons rice vinegar
1 tablespoon very finely minced shallot
3/4 teaspoon mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon table salt
3 tablespoons vegetable oil
1 1/2 tablespoons toasted sesame oil
1 tablespoon sesame seeds, toasted

Instructions

1. Place spinach, carrots, orange segments, and scallions in large bowl.

2. In small nonreactive bowl, combine vinegar, shallot, mayonnaise, mustard, salt, and orange zest. Whisk until mixture appears milky and no lumps remain. Place oils in liquid measuring cup so they are easy to pour. Whisking constantly, very slowly drizzle oils into mixture. If pools of oil gather on surface, stop addition of oils and whisk mixture well to combine, then resume whisking in oils in slow stream. Vinaigrette should be glossy and lightly thickened.

3. Pour dressing over spinach mixture and toss to coat; sprinkle with sesame seeds and serve immediately.

Source: Cook.com


CHIPS AHOY ICE CREAM CAKE

~Shared by Jim D., WA
 
32 chips ahoy chocolate chip cookies
1/4 cup margarine (melted)
1 cup chocolate fudge topping
2 quarts ice cream; any combination of flavors
prepared whipped topping for garnish
strawberries or maraschino cherries for garnish

Finely roll 20 cookies into crumbs. Combine cookie crumbs and margarine. Press onto bottom of 9" springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 quart ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm about 4 hours or overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately.


CREAMY BUTTERMILK COLESLAW WITH LEMON AND HERBS

~Shared by Jim D., WA

Serves 4.

If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

Ingredients

1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot shredded on box grater
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
1 teaspoon lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh chives
1/8 teaspoon ground black pepper

Instructions

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

Source: Cooks.com


CUCUMBER-RYE SANDWICHES

~Shared by Jim D., WA

1 pkg. softened Cream Cheese (8 oz.)
4 Tbsp. Mayonnaise
2 tsp. Good Season's Italian Seasoning Mix (red package)
Cucumber, sliced thin
Cocktail rye Bread

Mix first 3 ingredients well. Spread on Cocktail Rye Bread. Top with a very thin slice cucumber.  Sprinkle with dill weed.


SUPER ITALIAN SUB

~Shared by Jim D., WA 

Ready in 30 minutes or less.

1 loaf (1 lb.) Unsliced Italian bread
1/3 cup Olive or vegetable oil
1/4 cup Cider or red wine vinegar
8 Garlic Cloves, minced
1 tsp Dried oregano
1/4  tsp Pepper
1/2 lb. Thinly sliced fully cooked ham
1/2 lb. Thinly sliced cooked turkey
1/4 lb. Thinly sliced salami
1/4 lb. Sliced provolone cheese
1/4 lb. Sliced mozzarella cheese
1 medium Green pepper, thinly sliced into rings

Cut bread in half lengthwise; hollow out top and bottom, leaving a 1/2 inch shell (discard removed bread or save for another use). Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread top and bottom.

On the bottom half, layer half of the meats, cheeses and green pepper. Repeat layers. Replace bread top.

Wrap tightly in plastic wrap; refrigerate for up to 24 hours.

Yield: 10-12 servings

Source: Quick Cooking Magazine


BEEF STUFFED WITH CREAM CHEESE

~Shared by Jim D., WA

One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish

Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.

The Skinny: Use lean roast beef and light cream cheese.


PEANUT BUTTER PIE

~Shared by Jim D., WA

1 to 1-1/2 c. creamy peanut butter
3 oz. cream cheese
1/4 c. milk
6 oz. Cool Whip
1/4 c. powdered sugar

Combine all ingredients, mixing well.

Pour into a graham cracker crust.

Top with shaved chocolate if desired.

Chill 1-2 hours before slicing.

You can use a chocolate cookie crust if desired.


CHOCO-COCO COOKIES

~Shared by Jim D., WA

Craving chocolaty cookies but don't want to turn on the oven? Try these yummy Choco Coco cookies - no need to bake!

Yields: 32
Preparation Time: 15 min

Ingredients

3 cups rolled oats
1/2 cup walnuts, chopped fine
7 tablespoons unsweetened cocoa powder
1/2 cup flaked coconut
2 cups sugar
1/2 cup vegetable shortening
1/2 cup evaporated milk

Instructions

1. Line 2 baking sheets with waxed paper.

2. In a large bowl, combine the oats, walnuts, cocoa powder and coconut.

3. In a saucepan, combine the sugar, vegetable shortening and milk and bring to a boil, stirring until smooth.

4. Pour over the dry mixture and blend thoroughly.

5. Drop the dough by spoonfuls 1.5" apart onto the prepared pans.

6. Let cool and set for 1 hour.

Notes:
Light brown sugar may be substituted for the white sugar if you prefer.


BLUEBERRY SALAD

~Shared by Treva, NC

I'm going to try this one when things slow down.

2 (3 oz.) pkg. grape Jell-O
2 c. boiling water
1 (24 oz.) can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese
1/2 pt. blueberry or plain yogurt
2 tbsp. - 1/4 c. sugar
1 tbsp. vanilla
chopped nuts (optional)

Dissolve Jell-O in boiling water and let cool. Add pineapple and blueberry pie filling; let Set.

Blend cream cheese and yogurt. Beat in sugar and vanilla. Spread over set Jell-O mixture. Sprinkle with chopped nuts, if desired.

Note: If using blueberry yogurt, which already contains sugar, use the lesser amount; if using plain yogurt, use 1/4 cup or taste and adjust to your desired sweetness. Sour cream may be used in place of yogurt, if desired. Blackberry jello can be used instead of grape. Some people like to add 1 cup or more of miniature marshmallows to the cream cheese mixture.


STRAWBERRY ICE CREAM CAKE

~Shared by Treva, NC

Serves 8
Hands-on Time: 15 minutes
Total Time: 2 hours 15 minutes
 
Ingredients
2 pints vanilla ice cream
20 small strawberries, hulled and cut into small pieces (2 1/2 cups)
1/2 cup heavy cream

Directions
1. Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.

2. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).

3. Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges.

Tip
Ripe strawberries give vanilla ice cream a beautiful pink hue and a fruity flavor that tastes homemade. You can also experiment with another fruit, like peaches or raspberries. Just cut the fruit into small pieces so it doesn't freeze into rock-hard chunks.

Nutritional Information
Calcium 97 mg; Calories 190; Calories From Fat 61%; Carbohydrate 17 g; Cholesterol 49 mg; Fat 13 g; Fiber 1 g; Iron 0m g; Protein 3 mg; Sat Fat 8 g; Sodium 59 mg

NOTE: Use no sugar added for less fat and calories.


FROZEN HOT CHOCOLATE

~Shared by Treva, NC

1/2 cup chocolate syrup
1 cup fat free evaporated milk
1/2 tsp. Vanilla extract
3 cups ice cubes

Combine ingredients in a blender and blend until smooth. Pour into glasses and garnish with whipped cream and chocolate shavings!


ASIAN LETTUCE WRAPS

~Shared by Treva, NC

Prep Time: 10 min.

1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water, drained
2 medium carrots, shredded (about 1 cup)
3/4 cup diced red pepper
4 green onions, thinly sliced (about 1/2 cup)
1/4 cup reduced fat Asian-style sesame salad dressing
6 large Bibb or iceberg lettuce leaves

1. Stir the chicken, carrots, pepper, onions and dressing in a medium bowl.

2. Divide the chicken mixture among the lettuce leaves. Fold the lettuce leaves around the filling and serve immediately.

*Or 3 cans (4.5 ounces each)

Makes: 6 servings.

TIP:
This recipe lends itself to fun and unique twists. Try adding diced mango, sliced water chestnuts or toasted sesame seeds to the chicken mixture.

Source: Campbell's


PEANUT BUTTER-CHOCOLATE FREEZE

~Shared by Treva, NC

45 NILLA Wafers finely crushed (about 1-1/2 cups)
1/2 cup  PLANTERS COCKTAIL Peanuts finely chopped
1/4 cup Butter melted
3/4 cup  Crunchy peanut butter divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese softened
1 can  (11 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping thawed
1/4 cup  Chocolate syrup

MIX wafer crumbs nuts butter and 1/4 cup peanut butter. Reserve 1/4 cup press remaining onto bottom of 13x9-inch pan.

BEAT cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP. Pour oover crust.

DRIZZLE with chocolate syrup swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. Before serving let stand at room temperature to soften slightly.


MIXED FRUIT SALAD

~Shared by Treva, NC

Mixed fruit salad is a great combination of all your favorite fruits like apples, bananas, pears and more. Add a little something extra with raisins and apple juice.

8 dates
3 ripe bananas
2 apples (Red or Yellow Delicious)
2 ripe pears
3/4 cup organic raisins
1/2 cup organic apple juice

Peel apples, pears, and bananas. Cut all fruit into small pieces, add raisins, pour apple juice over the fruit, cover and refrigerate. Serve chilled. Freshly grated or unsweetened coconut flakes may be added if desired.


SHORTCUT STUFFED PEPPERS

~Shared by Treva, NC

Prep: 10 minutes
Cook: 10 minutes
Serves: 4

The shortcut is in the cooking - arrange the peppers in the glass dish in a circle for the most effective cooking in the microwave.

1 & 1/2 pounds ground beef
1 can (10 & 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup uncooked instant white rice
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
2 large green peppers, cut in half lengthwise and seeded

Mix the beef, soup, rice, garlic powder and black pepper in a large bowl.

Place the pepper halves, cut-side up, into an 8x8-inch microwavable baking dish.

Divide the beef mixture among the pepper halves (the pepper halves will be very full).

Cover and microwave on HIGH for 10 minutes or until the beef mixture is cooked through.

Source: Campbell's


EASY TROPICAL CHICKEN

~Shared by Mary S., Nashville, TN

1/2 cup lemon juice
2 Tablespoons chopped jalapenos
1/4 cup lime juice (more, if desired!)
1/4 cup lite soy sauce
2 lbs. chicken cutlets
1/4 cup minced shallots
1 gallon-size plastic storage bag

Combine liquid ingredients & spices in bag to create marinade.  Place chicken in bag & seal.  Marinate in refrigerator for 2 hours.  Drain chicken & discard marinade.  Grill, broil, bake or saute chicken as desired until fully cooked.  Serve with white rice & fresh veggie. Serves 4 generously.


LEMON DILL CHICKEN

~Shared by Mary S., Nashville, TN

This rich low carb recipe can easily be made low fat by substituting light sour cream. This recipe goes together quickly but is impressive enough for company.

4 boneless, skinless chicken breasts
1 C sour cream
1 T minced fresh dill (or 1 tsp. dried)
1 tsp. pepper (preferably coarse ground fresh)
1 tsp. lemon zest, minced

Preheat oven to 425° F. degrees. Combine all ingredients except chicken in a small bowl. Grease a medium casserole dish or spray with nonstick cooking spray. Spread 1/4 of the lemon dill sauce over the bottom of pan. Arrange chicken breasts on top of sauce in a single layer. Pour remaining sauce over chicken and spread evenly. Bake uncovered for 30-35 minutes, until chicken is done.

Serves 4.


FRESH MOZZARELLA PESTO BRUSCHETTA

~Shared by Mary S., Nashville, TN

Number of Servings: 8

1 1/4 cups (3) tomatoes, diced
1 clove garlic, minced
1/4 cup olive oil, divided
2 tsp. balsamic vinegar
1/4 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
1 Tbsp. fresh basil leaves, coarsely chopped
4 ciabatta sandwich rolls, cut in half horizontally
1/2 cup (2 oz.) Wisconsin Asiago cheese, shredded and divided
1/2 cup prepared pesto
16 oz. Wisconsin Fresh Mozzarella cheese, sliced into 32 slices

In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside.

Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup Asiago cheese and broil 2 minutes, or until golden.

Spread each roll half with 1 tablespoon pesto, and top with 4 slices of Fresh Mozzarella. Divide tomatoes evenly over cheese, and sprinkle with remaining Asiago cheese; serve.


CRUMBLED FETA SALAD TARTS

~Shared by Mary S., Nashville, TN

Number of Servings: 30 tarts

30 small frozen filo pastry tart shells
1/2 cup plain yogurt
1/4 cup sour cream
1/2 tsp. lemon pepper
1/4 tsp. dried oregano leaves
1/2 tsp. garlic powder
1 Tbsp. lemon juice
4 oz. Wisconsin Feta cheese, crumbled
1/2 cup seedless cucumber, diced
1/4 cup red onion, diced
1/2 cup seeded tomato, diced
1/4 cup sliced ripe olives

Thaw filo tart shells according to instructions. In a medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder and lemon juice; mix well. Stir in Feta. Add cucumber, red onion, tomato and olives; toss well. Allow mixture to marinate 1/2 hour before serving. To serve, fill filo tart shells with salad mixture.


LEMON CHEESECAKE

~Shared by Mary S., Nashville, TN

Number of servings: 16 pieces

2 cups (16 oz.) Wisconsin Part-Skim Ricotta cheese
2 8-oz. packages Wisconsin cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 Tbsp. cornstarch
2 tsp. vanilla extract
1/4 tsp. salt
Juice and grated rind of 1 small lemon

Preheat oven to 375 F. In a large bowl, beat Ricotta and cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch spring form pan. Bake for one hour. Cool completely before serving. Garnish with fresh fruit if desired.


BISCOTTI-WISCONSIN MASCARPONE PARFAIT

~Shared by Mary S., Nashville, TN

Number of Servings: 6

8 chocolate-almond biscotti
2/3 cup espresso or very strong coffee
1/2 pound Wisconsin Mascarpone
1 egg, preferably pasteurized
1/4 cup sugar
1/2 cup whipping cream
1 pint fresh raspberries, washed and well dried

Break the biscotti into small pieces or pulse in food processor until roughly crumbled. Combine with espresso in small bowl and set aside. Combine the Mascarpone, egg and sugar in a medium bowl. Beat just until blended with electric mixer. Do not over mix. In another bowl, whip the cream. Gently fold cream into Mascarpone mixture.

In each of 6 clear, stemmed sherbet or wine glasses, layer some of the biscotti mixture, some of the berries and some of the Mascarpone mixture. Repeat layers. Top each with a raspberry. Refrigerate until serving time.


COOL 'N' EASY PIE
 
~Shared by Pat, Reno, NV
 
2/3 cup boiling water
1 pkg.(3 OZ.) Jello Strawberry Flavor Gelatin (or any Flavor you like)
Ice cubes
1/2 cup cold water
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Graham Pie Crust (6 oz.) (this is the size the recipe calls for but I found that a 9 oz. would have worked much better)
1 cup chopped or sliced fresh fruit (optional)
1/2 cup mini chocolate chips (optional...can be mixed in or put on top)
 
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.  Add enough ice to cold water to measure 1 cup.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice.  Whisk in Cool Whip until well blended.  If using fruit/chips add them now.  Refrigerate 15 to 20 min. or until mixture is thick enough to mound.  Spoon into crust.  Refrigerate 4 hours or until firm.


CHOCOLATE ÉCLAIR SQUARES
 
~Shared by Pat, Reno, NV
 
1-3/4 cups cold milk
1 pkg. (4-serving size) Jello Vanilla Flavor Instant Pudding
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
22 Graham crackers
3 Tbsp. butter or margarine
2 squares unsweetened chocolate
2 Tbsp. cold milk
1 cup sifted powdered sugar
 
Pour 1-3/4 cups milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 min.  Gently stir in whipped topping.  Layer one-third of the grahams and half of the whipped topping mixture in a 13 x 9 -inch baking pan, breaking grahams as necessary to fit; repeat layers.  Top with remaining grahams.  Place butter, chocolate and 2 Tbsp. milk in small saucepan; cook on low heat until chocolate is completely melted and mixture is blended.  Gradually add sugar, stirring until well blended.  Spread over grahams.  Refrigerate several hours or overnight.  Store any leftover dessert in refrigerator.


TRIPLE-LAYER LEMON MERINGUE PIE
 
~Shared by Pat, Reno, NV
 
2 cups cold milk
2 pkg. (4-serving six each) Jello Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 Graham cracker pie crust (6 oz.)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
2-1/2 cups miniature marshmallows, divided
2 Tbsp. cold milk
 
Pour 2 cups milk into large bowl.  Add dry pudding mixes and juice.  Beat with wire whisk 2 min. or until well blended.  Spread 1-1.2 cups of the pudding onto bottom of crust; set aside.  Add half or the whipped topping to remaining pudding; stir gently until well blended.  Spread over pudding layer in crust.  Place 2 cups of the marshmallows in large microwaveable bow.  Add 2 Tbsp. milk; stir.  Microwave on High 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min.  Stir until well blended.  Refrigerate 15 min. or until cooled.  Gently stir in remaining whipped topping; spread over pudding mixture.  Refrigerate 3 hours or until set.  Top with the remaining 1/2 cup marshmallows just before serving.  Store leftover pie in refrigerator.


BANANA CREAM PIE WITH CARAMEL TOPPING
 
~Shared by Pat, Reno, NV
 
1-1/2 bananas, divided
1 Graham cracker pie crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) Jello Vanilla Flavor Instant Pudding
2 cups thawed Cool Whip
1/4 cup caramel topping
 
Slice 1 of the bananas; spread onto bottom of crust.  Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 min. or until well blended.  Gently stir in 1 cup of the whipped topping; spoon into crust.  Refrigerate 4 hours or until set.  Drizzle with caramel topping just before serving.  Top with remaining 1 cup whipped topping and remaining 1/2 banana, sliced.  Store leftovers in refrigerator.


CHOCOLATE PUDDING PIE
 
~Shared by Pat, Reno, NV
 
1 cup cold milk
1 pkg. (4-serving size) Jello Chocolate Instant Pudding
2-1/2 cups thawed Cool Whip Whipped Topping, divided
1 Oreo Pie Crust (6 Oz.)
2 Tbsp. hot fudge ice cream topping
 
Pour milk into large bowl.  Add dry pudding mix.  Beat with wire whisk 2 min. or until well blended.  Gently stir in 1-1/2 cups of the whipped topping.  Spoon into crust.  Cover with remaining 1 cup whipped topping.  Freeze 6 hours or until firm.  Remove pie from freezer about 15 min. before serving.  Let stand at room temperature to soften slightly.  Meanwhile, heat hot fudge topping as directed on label; drizzle over pie.  Store leftovers in freezer.


ALL-AMERICAN CHIPS & DIP

~Shared by Marilyn, Canton, OH

1 (16 ounce) container light sour cream
1 (1 ounce) package ranch dressing mix
1 red bell pepper, top and seeds removed
1 (12 ounce) package blue corn tortilla chips

Mix together the sour cream and ranch dressing mix in a bowl. Spoon the mixture into the bell pepper. Place the pepper in the center of a white serving platter. Arrange tortilla chips around the pepper.


ITALIAN CUSTARD

~Shared by Marilyn, Canton, OH

1/2 pound ricotta cheese
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 Tbsp., heavy cream (or a little more)

Cream the ricotta ~ add chocolate and nuts; blend thoroughly. Add cream (as needed) for desired consistency. Serve in sherbet glasses.

Makes 4 servings.

NOTE: Can also be used as a filling for cookies,


FROZEN STRAWBERRY COCONUT DESSERT

~Shared by Marilyn, Canton, OH

2 cups flaked coconut
2 Tbsp. sugar
2 Tbsp. flour
1/4 cup butter, melted
1 (10-ounce) jar strawberry preserves, divided
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
2/3 cup powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans
2 cups frozen whipped topping

In medium bowl, combine coconut, sugar, flour, and mix well. Add melted butter and mix until combined. Press into 9" square pan. Bake at 350 degrees F 10-13 minutes until light golden brown. Cool completely. Spread half the preserves over crust.

In medium bowl, combine both packages of cream cheese with powdered sugar and vanilla until fluffy. Spread carefully over preserves in pan. Sprinkle with pecans.

In small bowl, fold together frozen whipped topping and remaining preserves until marbled. Spoon over cream cheese layer. Freeze until firm.  Cut into squares to serve.

Yield - Serves 8


KAYLIN'S THREE BEAN SALAD

~Shared by Marilyn, Canton, OH

3 (15-oz.) cans Beans, pick any 3 (or 4) from the following, rinsing & draining well:
Green Beans
Wax Beans
Kidney Beans
Black Beans
Chick Peas
Pinto Beans

1/2 cup chopped onion
1/2 cup vinegar (Red wine, White wine, or Champagne)
1/4 cup EVOO (or other olive or vegetable oil)
2 Tbsp. sugar
1 tsp. celery seed
1 clove garlic, minced
Salt & Pepper to taste

Put well-drained beans in a bowl. Combine remaining ingredients & add to beans. Mix well & refrigerate at least 1 hr. (or preferably longer) for flavors to meld. Serve cold.

Notes:
1. Canned, frozen, or blanched corn may also be added with the beans.
2. Fresh green beans or wax beans may be used. Blanch in boiling water for a few minutes until crisp- tender; dip immediately into ice cold water & drain well.


CREAMY NO-BAKE STRAWBERRY TARTLETS

~Shared by Marilyn, Canton, OH

These are light, dreamy, and scrumptious, but I prefer these partially frozen so that they are ice-cold; almost like ice cream.  Easily made with vanilla wafers, a strawberry cheesecake filling, and topped with whipped cream. You can make them the day before.

1 cup mashed strawberries from fresh berries
1 (8 oz) package light cream cheese
1/2 cup powdered sugar
1 1/3 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1/3 cup powdered sugar
about 45 vanilla wafer cookies
halved strawberries for decoration

Mash strawberries; measure out one cup; set aside. In a medium bowl, whip cream cheese until soft.

Add strawberries and whip until smooth. Add 1/2 cup powdered sugar and blend. Beat whipping cream until soft peaks form. Add vanilla and 1/3 cup powdered sugar; continue beating until medium stiff peaks form. Use foil cupcake liners (See note below) with the paper cup removed. Place two cookies in the bottom of each cup.

Place a large spoonful of strawberry filling in each cup on top of the cookies. Place a third cookie on top of the strawberry filling and press down slightly. Top with whipped cream. Place muffin tin in the freezer for two hours or until almost frozen. Remove and decorate with strawberry halves if desired.

Yield - Makes about 15 desserts. Recipe can be cut in half.

Note: Because these deserts are moist, paper liners tend to become soggy. Foil liners hold up better.

This dessert does not have to be frozen; it can be served soft. If so, refrigerate for at least two hours to allow the filling to become firmer. (It will still be soft.)  If you leave the muffin tin in the freezer and the desserts become frozen, that’s okay. Let them thaw for fifteen minutes so they are only partially frozen.


MEXICAN SALAD

~Shared by Linda H., Rosharon, TX

Servings 6-8

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste

In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt.

Mix well and allow to sit 1 hour before serving.

Source: cookin_with_haggermaker Yahoo group


APPLESAUCE CUSTARD

~Shared by Linda H., Rosharon, TX

1 and 1/2 cups applesauce
1 cup skim milk
4 eggs
1 tsp ground cinnamon plus a little more for tops

Heat oven to 350 degrees F. Whirl ingredients in a blender until smooth. Pour into individual custard cups, sprinkle with a little more cinnamon, and place in large baking pan. Add hot water to depth of one inch. Bake for 45 minutes, until custard is set and a toothpick inserted in center comes out clean. Cool and refrigerate until serving time.

Serves 6.

Source: Lisa @ http://www.nancyskitchen


SPANIKOPITA CUPS

~Shared by Linda H., Rosharon, TX

2 boxes (2.1 oz each) frozen mini fillo pastry shells (30 shells)
1 Tbsp olive oil
1/2 cup chopped scallions
1 tsp minced garlic
1 tsp chopped fresh dill
1 box (10 oz) frozen chopped spinach, thawed, not drained
1/4 cup 1/3-less-fat cream cheese (Neufchâtel)
1/4 tsp pepper
1 pkg (4 oz) crumbled feta cheese
2 Tbsp grated Parmesan cheese

Heat oven to 400ºF. Place fillo shells on a rimmed baking sheet.

Heat oil in a nonstick medium skillet over medium heat. Add scallions, garlic and dill; cook 1 minute until soft. Add spinach and any liquid; cook 2 minutes until almost dry.

Add cream cheese and pepper; remove from heat and stir until cheese melts and mixture is blended.

Stir in feta and Parmesan cheese. Spoon 1 rounded measuring teaspoon into each shell. To serve: Bake for 5 minutes, or until hot.

Planning Tip: Can be made through Step 4 up to 1 day ahead. Cover and refrigerate.

Source:  Woman's Day


CHICKEN AND SWEET POTATO DUMPLINGS

~Shared by Linda H., Rosharon, TX

1 whole frying chicken
2 quarts water
2 teaspoons salt
1/2 teaspoon pepper
4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening (such as Crisco)
1 1/2 cup buttermilk
1 15 oz can of Louisiana Sweet Potatoes (drained and mashed)
1 teaspoon cumin

Instructions:

Place chicken in a large pot. Add water and 2 tsp. salt. Bring to a boil. Cover, reduce the heat and simmer for 1 hour or until tender (should almost fall off bone). Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. Bring the broth to a boil and add pepper.

For dumplings: Combine the flour, and salt. Cut in the shortening. Add the sweet potatoes, buttermilk and cumin, stirring with a fork until moistened. Knead the dough 4 to 5 times, and roll about 1/8 inch thick and cut in strips (about 1 1/2 inch wide) with knife and drop in boiling broth. Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring frequently. Stir in the chicken and serve.

Number Of Servings: 8

Source: 2007 SIDES WINNER at www.sweetpotato.org


SWEET POTATO QUESADILLAS

~Shared by Linda H., Rosharon, TX

Adapted by Linda H. from a recipe on www.sweetpotato.org

6 large sweet potatoes, peeled, cooked and cut 1/4-in. thick
8 6-in. blue corn tortillas
1 cup grated Monterey Jack cheese
1 cup grated white cheddar cheese
1/4 cup chopped cilantro
1/4 cup salsa salt and pepper olive oil

Prepare a charcoal grill and allow it to burn down to embers. For each serving, lay 3 slices of sweet potato over half of the tortilla, sprinkle with cheeses, cilantro and salsa. Season to taste with salt and pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and cheese has melted. (Could also make these in an iron skillet)

Makes 8 servings.


PEA 'N' PEANUT SALAD

~Shared by Linda H., Rosharon, TX

5 Servings

1 package (10 ounces) frozen peas, thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian salad dressing

In a large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.

Yield: 5 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 466 calories, 40 g fat (6 g saturated fat), 14 mg cholesterol, 762 mg sodium, 16 g carbohydrate, 6 g fiber, 12 g protein.

Source: Simple & Delicious July/August 2006, p37


BOSTON CREAM ANGEL CAKE

~Shared by Linda H., Rosharon, TX

8 Servings

2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping

In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.

In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.

Yield: 8 servings.

Source: Taste of Home Magazine


LEMON ANGEL CAKE

~Shared by Linda H., Rosharon, TX

10-12 Servings

1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 can (15-3/4 ounces) lemon pie filling
1 prepared angel food cake (8 to 10 ounces)

Directions

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream.

Split cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.

Yield: 10-12 servings.

Source: Taste of Home Magazine


BLUEBERRY SALAD

~Shared by Patricia, Charlevoix, MI

1 can (15 ounce) blueberries
1 package (3 ounce) raspberry gelatin
1 package (3 ounce) lemon gelatin
1 cup chopped pecans
1 package (3 ounce) cream cheese
60 miniature marshmallows or 14 large, quartered
1 cup whipped cream

Heat juice from berries with enough water to equal 4 cups. Dissolve gelatin in liquid. Add marshmallows and cream cheese to hot liquid, stir until marshmallows and cream cheese have dissolved. Add berries and chill until partially set. Add whipped cream and pecans. Chill.


TUNA SALAD

~Shared by Patricia, Charlevoix, MI

1 can (6 1/2 ounce) tuna, drained
2 hard boiled eggs, chopped
1/4 cup chopped pickles
1 medium apple, diced
1/3 cup mayonnaise
1/4 cup chopped pecans

Flake tuna, add remaining ingredients and mix well. Use more or less mayo according to personal taste.


THREE FRUIT SHERBET

~Shared by Patricia, Charlevoix, MI

1 medium banana, fully ripe
1/3 cup frozen orange juice concentrate. partially thawed
1 can (13 1/2 ounce) frozen pineapple chunks, cut in pieces
1/2 cup whipping cream

Combine all ingredients in blender. Switch setting between on and off until well blended. Pile into freezer tray; cover and freeze until firm. Serve in sherbet glasses.


PASTA SALAD

~Shared by Leasa, IA

I came up with this one just out of my pantry and frig. I've made this three times and never had leftovers.

1 - 16 oz pkg tricolor rotini
1 - 4 oz pkg Athenos tomato basil feta cheese
1/2 med cucumber, peeled and diced
grape tomatoes, halved, to your taste
1/2 red onion, diced
1/2 bottle Kraft zesty Italian dressing or to moisten

Cook rotini according to directions.  Drain and rinse.  Add remaining ingredients and mix thoroughly.  Add more dressing if necessary. Chill several hours. You can add olives or veggies of your choice.


SLOW-COOKED CHERRY DUMP CAKE

~Shared by Luanne, FL

This is easy to do and satisfying when you need a sweet and it is tooooo hot to bake.

1 (21-oz.) can cherry pie filling
1 (18.25-oz.) pkg. yellow cake mix
1/2 cup (1 stick) butter or margarine, melted
1/2 cup chopped pecans or walnuts (optional)

Place pie filling in bottom of slow cooker. In a medium mixing bowl, combine dry cake mix and melted butter; crumble over pie filling in slow cooker. Sprinkle with optional nuts (if desired). Cover and cook on High for 3 hours. Serve warm in dessert bowls topped with vanilla ice cream or whipped topping.

Note: This recipe may be prepared with other pie fillings, such as blueberry, peach, or apple. Your choice-  each is equally delicious


PROVENCAL TABOULI SALAD

~Shared by Luanne, FL

I find this to make a meal by itself.

1 cup couscous, uncooked
1 1/3 cups boiling water
1 red bell pepper, roasted, peeled and diced
1 yellow bell pepper, roasted, peeled and diced  (out of the jar)
2 tomatoes, seeded and diced
1 can (19 ounces) chickpeas, drained
1/2 cup fresh parsley, chopped
1/4 cup fresh mint chopped (I don't use)
1/4 cup fresh basil, chopped
1/4 fresh chives, chopped

Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound feta cheese, crumbled

In a 6-cup casserole, combine couscous and boiling water. Cover with foil and let stand for 15 minutes. Fluff gently with a fork.

Meanwhile, in a large serving bowl, combine red and yellow peppers, tomatoes, chickpeas, parsley, mint, basil and chives. Toss gently with couscous.

Dressing: Whisk together oil, lemon juice, garlic, salt and pepper. Drizzle over couscous mixture, sprinkle with cheese, and toss gently.

Serves 6


PINA COLADA SALAD

~Shared by Luanne, FL

1 (20 oz) can crushed pineapple in juice
1 (3 oz) package instant coconut cream pudding mix
1/2 cup flaked coconut
1 (8 oz) container Cool Whip
3 oz. cream cheese
1/3 cup white sugar

Mix: 1 20 oz. can crushed pineapple with juice, 1 small, 3 oz. instant cream of coconut pudding, 1/2 cup flaked coconut.

Fold in 8 oz. Cool Whip.

Cream together:
1- 3oz. cream cheese and 1/3 cup white sugar in separate bowl. Then fold into other mixture then chill.

Good as a salad or dessert.


AMBROSIA

~Shared by Luanne, FL

Ingredients:

1- 1/2 cups drained mandarin orange chunks
2 apples- chopped
2 bananas- sliced
1 tub sour cream (pint )
1 package mini-marshmallows
1/2 cup coconut
1/2 cup pecans
1 1/2 cups drained pineapple chunks

Directions:

Mix together all ingredients and refrigerate!!!

Save some of the pineapple juice to use in case it gets to thick.

Just might serve 8.


SMOTHERED STEAK STRIPS

~Shared by Luanne, FL

Good crockpot dish for a cool dinner.

1-1/2  lb.  lean chuck or round steak, cut in strips
1/3  cup  flour
1  tsp.  salt
1/2  tsp.  pepper
1  lg.  onion, sliced
1  can  tomatoes (1 lb.)
1  can  sliced mushrooms (4 oz.)
1  tbsp.  molasses (optional)
3  tbsp.  soy sauce
1  pkg.  frozen green beans *see note

Toss steak strips with flour, salt and pepper; place in Crockery Pot. Add onion, tomatoes, mushrooms, molasses, and soy sauce. Cover and cook for 8 to 10 hours on low. Add green beans 30 to 45 minutes before serving. Good served with rice.

*Note: I prefer corn instead of green beans, so it can be your choice of vegetable.

Makes 4 to 6 servings.


CURRIED AVOCADO SOUP

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

1 avocado, sliced
2 cups chicken broth
1 cup milk or cream
2 Tablespoons light rum
1 teaspoon (or less) curry powder
1 teaspoon Spice Islands Beau Monde Seasoning
  Generous dash white pepper
  Generous pinch dehydrated green onions
1 lime to garnish

TO PREPARE:

Mix all ingredients except lime, in blender.  Serve cold in chilled cream soup bowls with thin lime slice on top.

SERVES:  6 - 8

Source: "Houston Junior League Cookbook"


CARIBBEAN MILK SHAKE

~Shared by Larry J., Spring Hill, TN
 
Prep: 5 minutes

Ingredients

4  cups vanilla ice cream
2  cups bottled pina colada-flavored wine cooler

Directions

1. In a blender, combine ice cream and wine cooler. Cover and blend until smooth. Serve immediately in tall glasses.

Makes 4 (9-ounce) servings.

Source: Better Homes & Garden


COLD CUCUMBER SOUP

~Shared by Larry J., Spring Hill, TN

Keep yourself as cool as a cucumber.

INGREDIENTS:

1 large cucumber, peeled and seeded
12 ounces cream cheese
3 or 4 green onions with 3 inch green tops
1 bunch fresh parsley, stems removed
3 Tablespoons sour cream
3/4 teaspoon salt
Heavy or light cream according to preference
Freshly ground white pepper

TO PREPARE:

Cut cucumber, cream cheese and green onions into 1-inch pieces and place with parsley, sour cream and salt in a food processor.  Whirl for about 6 seconds.  Scrape down container's sides and whirl for 1 or 2 seconds more to achieve a fairly smooth texture.  Refrigerate for at least 4 hours.  Thin with cream to desired consistency.  Pour into chilled bowls and sprinkle with white pepper.

SERVINGS:  4

Source: "Traditions...A Taste of the Good Life" by The Junior League of Little Rock


JIF CRISPY TREATS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

24 Servings
Time 50 minutes

Ingredients

Crisco® Original No-Stick Cooking Spray
3 tbsp. butter
1 (10 oz.) pkg. marshmallows
1/2 cup Jif® Creamy Peanut Butter
6 cups crisp rice cereal

Directions

Spray 13 x 9-inch baking pan with no-stick cooking spray.

Melt butter in large saucepan on low heat. Add marshmallows. Stir until completely melted. Remove from heat.

Add peanut butter. Stir until well blended. Add cereal. Stir until well coated. Press into prepared pan. Cool completely. Cut into 24 pieces.

Yield: 24 pieces.


DECADENT PEANUT BUTTER PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients:
1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided

Directions:

1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Yield: 1 pie (6-8 servings)


SPARKLING KIWI LEMONADE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 Servings
Prep: 20 min. + freezing

Ingredients

8 medium kiwifruit, peeled, divided
3/4 cup sugar
3/4 cup lemon juice
1 liter carbonated water

Directions

Slice two kiwi into small pieces. Place in ice cube trays and fill with water. Freeze.  Cut remaining kiwi into fourths; place in a food processor. Cover and process until smooth. Strain; discard pulp. In a 2-qt. pitcher, stir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree. Refrigerate until chilled. Just before serving, stir in carbonated water. Serve over kiwi ice cubes.

Yield: 6 servings.

Nutrition Facts: 1 cup equals 166 calories, 1 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 42 g carbohydrate, 3 g fiber, 1 g protein.


ANTIPASTO PLATTER

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

We entertain often, and this one of our favorite "party pleasers". It's such a refreshing change from the usual chips and dip.

16 Servings
Prep: 10 min. + chilling

Ingredients

1 jar (24 ounces) pepperoncinis, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves

Directions

In a large bowl, combine the peppers, beans, mushrooms, tomatoes,  cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to  coat. Refrigerate for at least 30 minutes or overnight. Arrange on a  lettuce-lined platter. Serve with toothpicks.

Yield: 14-16 servings.

Source: Taste of Home 2009


MEXICAN CHICKEN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This  fabulous salad recipe is one I serve often, especially in the summer. Don't be intimidated by the long list of ingredients. The recipe really goes together quickly.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Ingredients:

1/4 cup apple cider vinegar
3 Tbsp. honey
2 tsp. cumin
1 Tbsp. chili powder
1/4 tsp. salt
1/8 teaspoon cayenne pepper
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves
1/2 tsp. salt
3 cloves garlic, minced
16 oz. pkg. frozen corn
1/2 cup chopped red onion
2 cups grape tomatoes
15 oz. can black beans, rinsed and drained
2 red bell peppers, chopped
10 oz. pkg. mixed lettuce
2 avocados, peeled and chopped
2 cups shredded Pepper Jack cheese
4 cups blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa

Preparation: For dressing, in small bowl combine vinegar, honey, cumin, chili powder, 1/4 tsp. salt, and cayenne pepper and mix well with wire whisk; set aside.

Heat olive oil in 12" skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)

When ready to eat, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired.

Serves 6 to 8


CANADIAN BACON PEACH SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This super simple recipe can be ready to eat in about 15 minutes. You could substitute nectarines or mangoes for the peaches if you'd like.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

10 oz. bag mixed salad greens
12 oz. sliced Canadian bacon
2 peaches, sliced
1/2 cup honey mustard salad dressing

Preparation:

Cut Canadian bacon into quarters. Toss with remaining ingredients in a large bowl and serve. 4 servings


PESTO SHRIMP AND BEAN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yes, you can make a fabulous main dish seafood salad with absolutely no heat at all. This quick and easy no-cook shrimp salad recipe is delicious.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

1 (16 ounce) package frozen cooked shrimp
1 (9 ounce) container basil pesto
1/2 cup plain yogurt
1 (15 ounce) can butter beans
1 (15 ounce) can cannellini beans
1 (15 ounce) can Great Northern beans
1 green bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 pint cherry tomatoes

Preparation:

Place shrimp in a colander and place under cold running water for 3 minutes to thaw. Remove tails from shrimp if necessary.

In large bowl, combine pesto and yogurt and mix well. Drain beans and rinse, drain again. Add to pesto mixture along with shrimp and remaining ingredients. Stir gently to coat. Serve immediately or cover and chill for up to 2 days.


ASIAN WILTED CABBAGE SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Your guests will think you spent hours on this exotic Asian treat, yet it’s surprisingly simple to prepare. It is delicious served either hot or chilled.

Servings: 6-8

INGREDIENTS

Salad
1 head of Napa cabbage, chopped roughly
1 small head of red cabbage, chopped roughly
1 red onion, halved and thinly sliced
2 cloves of garlic, minced finely

Vinaigrette Dressing:
Juice of 4 oranges Zest of 1 orange
1/2 cup of rice wine vinegar
1 tablespoon of soy sauce
1/2 cup of extra virgin olive oil
1/4 cup of white sugar
1 teaspoon of crushed red chili flakes
1/2 teaspoon of coarsely ground black pepper
1/2 tablespoon of sesame seeds

INSTRUCTIONS

Combine all of the vinaigrette ingredients in a medium sauce pan. Heat the vinaigrette to a boil and immediately turn off. Pour the hot vinaigrette over the cabbage salad in a large bowl and cover with a plate to hold the heat in to allow the cabbage to wilt. Chill salad in refrigerator until serving.

Garnish with fresh orange segments and almond slivers.


CARIBBEAN GAZPACHO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Head to the islands with this spicy and refreshing cold soup that includes tomatoes, cucumbers, and other seasonal vegetables.

Servings: 6-8

INGREDIENTS

12 ripe beefsteak tomatoes, chopped roughly
1 small yellow onion, diced finely
1 bunch of cilantro, chopped roughly
1 small golden pineapple, peeled, cored and diced
2 cucumbers, peeled, de-seeded and ground in food processor or blender
2-4 habanero peppers, minced very finely
1-2 cloves of garlic, minced finely juice of 4 limes
1/2 - 1 tablespoon of sea salt
1 teaspoon of coarsely ground black pepper
1/2 teaspoon of coriander
1/2 teaspoon of ground allspice

INSTRUCTIONS

Combine all ingredients and adjust salt amount to suit your taste. Be careful when adding salt initially because the saltiness will decrease as the flavors marry. The soup needs to chill for at least 24 hours before serving to allow blending of flavors, so taste before serving and add more salt if needed at that time. Store the mixed gazpacho in your refrigerator for 1 to 2 days before serving and garnish each serving with 1/2 to 1 tablespoon of diced yellow bell pepper and chives.


BLUEBERRY-LEMON PARFAIT

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This simple dessert is as pretty as it is delicious, and the perfect way to end a light summer meal.

Servings: 4-6

INGREDIENTS

1 container of vanilla yogurt
1 pint of fresh blueberries
1 jar of lemon curd

INSTRUCTIONS

Layer in the following manner in a large wine glass or martini glass:

1 thin layer of vanilla yogurt
1 layer of blueberries
1 thin layer of lemon curd
1 thin layer of vanilla yogurt
1 layer of blueberries
1 thin layer of lemon curd

Refrigerate these parfaits until ready to serve. Garnish with whipped cream and a few fresh blueberries.


STRAWBERRIES & CREAM POUND CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Nothing says summer like strawberries and cream. This recipe combines the best of both with a basic pound cake.

Servings: 4-6

INGREDIENTS

1 frozen pound cake
1 pint of fresh strawberries
1 pint of heavy cream
4 tablespoons white sugar
juice of 2 lemons
zest of 1/2 lemon
2 teaspoons vanilla extract
1 Container whipped cream or topping

INSTRUCTIONS

Thaw pound cake and cut into 1 inch thick slices. Slice strawberries and mix with lemon juice and lemon zest in a mixing bowl. Add 1-3 tablespoons of white sugar depending on sweetness of strawberries. (Note: even if the strawberries are very sweet, some sugar should be added to draw out the berry juices.) Allow the strawberry mixture to sit in the refrigerator for at least 30 minutes.

In a second bowl, mix 1 pint of heavy cream with 2 teaspoons of vanilla extract and 1 tablespoon of white sugar. When ready to serve, lay one piece of pound cake down and top with a large scoop of the strawberry mixture and drizzle with the heavy cream mixture. Place another piece of pound cake on top and add a small amount of strawberries and heavy cream. Top with whipped cream and serve.


CHICHA MORADA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This brightly colored beverage is perfect to sip in the warm summer sun. It’s cool, sweet and packed full of nutrients.

INGREDIENTS

1 1/2 pounds purple corn
2 pounds cooking apples, chopped
1 large pineapple, cored and chopped or 1 large can (20 ounces) chopped pineapple
Juice of 4 limes or 2 lemons
1 cup sugar, more or less to taste
4 whole cloves
Dash of cinnamon

INSTRUCTIONS

1. Combine apple, pineapple, purple corn, cinnamon and cloves in a large pot with 6 quarts of cold water.

2. Bring to a boil. Then reduce heat and allow to simmer for 1 hour.

3. Strain the liquid. Add sugar and lime juice. Serve chilled.


TORTELLINI-TUNA SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Try this pasta and tuna salad recipe from Betty Crocker.

Prep Time: 20 min
Total Time: 20 min

1 (9-oz.) pkg. refrigerated cheese-filled tortellini
1/2 cup fresh baby carrots, cut into 1/2-inch chunks
1 (6-oz.) can albacore tuna in spring water, drained, flaked
1 medium stalk celery, sliced (1/2 cup)
1/2 cup purchased light or regular three-cheese ranch salad dressing

1. Cook tortellini to desired doneness as directed on package, adding carrots during last minute of cooking time. Drain; rinse with cold water. Drain well.

2. Meanwhile, in large bowl, combine all remaining ingredients.

3. Add cooked tortellini and carrots; mix well. Serve immediately, or cover and refrigerate until serving time.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips: If salad is packed in lunch bag, include ice pack to keep salad cold.

Nutrition Information:
1 Cup: Calories 235 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g); Cholesterol 65mg; Sodium 510mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 5g); Protein 16g Percent Daily Value*: Vitamin A 64%; Vitamin C 2%; Calcium 6%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Very Lean Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.


INSIDE-OUT TACO SALAD WRAPS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.

Prep Time: 30 min
Total Time: 30 min
Makes: 6 servings (2 wraps and 4 tablespoons sauce each)

Dipping Sauce
1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup peach preserves
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce Wraps
2/3 cup diced peeled jicama
2 teaspoons fresh lime juice
1 ripe large avocado, pitted, peeled and coarsely chopped
1 container (18 oz) refrigerated taco sauce with seasoned ground beef
1 3/4 cups coarsely crushed tortilla chips
1/4 cup chopped green onions (4 medium)
1 can (2.25 oz) sliced ripe olives, drained
1/2 cup finely shredded sharp Cheddar cheese (2 oz)
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

1. In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container.

2. On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves.

3. To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.

High Altitude (3500-6500 ft) Heat taco sauce with ground beef in microwave following High Altitude directions on container.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution No peach preserves? Apricot preserves makes a yummy stand-in.

Nutrition Information:
1 Serving: Calories 440 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 30mg; Sodium 1230mg; Total Carbohydrate 50g (Dietary Fiber 5g, Sugars 18g); Protein 14g Percent Daily Value*: Vitamin A 30%; Vitamin C 8%; Calcium 10%; Iron 20% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.


GRILLED INSIDE-OUT SOUTHWESTERN CHEESEBURGERS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Get the "works" grilled inside your burgers! Cheese, chiles and taco sauce are the flavor boosters.

Prep Time: 15 min
Total Time: 35 min
Makes: 4 servings

1 1/2 lb lean (at least 80%) ground beef
2 tablespoons finely chopped onion
2 tablespoons drained Old El Paso® chopped green chiles (from 4.5-oz can)
8 slices pepper Jack cheese, 2x1x1/4 inch (about 4 oz)
4 kaiser rolls, split
1/4 cup Old El Paso® taco sauce or Old El Paso® Thick 'n Chunky salsa

1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely.

2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With For a quick-to-the-table meal, stop at the deli to pick up a quart of creamy coleslaw. Limeade mixed with sparkling water makes a delicious nonalcoholic margarita-like beverage!

Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 250); Total Fat 28g (Saturated Fat 12g, Trans Fat 2g); Cholesterol 130mg; Sodium 720mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 2g); Protein 41g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 25%; Iron 25% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 Medium-Fat


MIXED-BERRY SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

A cool and refreshing summer salad? Think berries! Combine three kinds of delicious berries with creamy dressing for one refreshing salad.

Prep Time: 10 min
Total Time: 10 min
Makes: 5 servings

1/4 cup sour cream
1 1/2 teaspoons honey
1 1/2 teaspoons orange juice

1. In large bowl, toss blueberries, raspberries and strawberries.

2. In small bowl, mix all dressing ingredients until smooth. Serve fruit with dressing.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Health Twist
Berries are fiber giants. Just 1 cup of blackberries or raspberries gives you a whopping 8 grams of fiber, one-third of your daily fiber needs.

Planned-Overs Spoon extra salad over ice cream for a tasty dessert! Substitution Don’t care for the blues? Use 2 cups sliced seedless green grapes instead.

Nutrition Information:
1 Serving: Calories 70 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 5mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 7g); Protein 0g Percent Daily Value*: Vitamin A 2%; Vitamin C 30%; Calcium 2%; Iron 0% Exchanges: 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.


STRAWBERRY-RHUBARB SLUSH

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Capture summer in a glass with this low-fat, vodka-spiked strawberry-rhubarb slush. Serve it easily glass by glass, or all at once as a cool party punch.

Prep Time: 20 min
Total Time: 8 hours 20 min
Makes: 16 servings (1 cup each)

1 bag (16 ounces) frozen rhubarb or 3 cups chopped fresh rhubarb
1 cup sugar
2 packages (10 ounces each) frozen sweetened strawberries, slightly thawed
1 1/2 cups vodka
1 can (12 ounces) lemon-lime carbonated beverage
1 bottle (2 liters) lemon-lime carbonated beverage, chilled
Sliced fresh strawberries, if desired

1.Heat rhubarb and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Cook 8 to 10 minutes, stirring occasionally, until rhubarb is very tender. Stir in strawberries.

2.Spoon half of the strawberry mixture into blender. Cover and blend on high speed until smooth. Pour into large nonmetal container. Cover and blend remaining strawberry mixture; add to container. Stir in vodka and 12-ounce can of carbonated beverage. Freeze at least 8 hours until frozen and slushy.

.For each serving, stir together 1/2 cup frozen mixture and 1/2 cup chilled carbonated beverage in tall glass until slushy. Garnish with strawberry slices.

High Altitude (3500-6500 ft): No changes.


GAZPACHO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 cans (28 oz each) Muir Glen® organic diced tomatoes, undrained
1/2 cup Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
2 cloves garlic, peeled
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper
1 cup peeled, seeded and finely chopped cucumber
1 medium green bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion

1. In blender, place tomatoes, broth, garlic, lemon juice, oil, salt and pepper. Cover; blend on high speed 30 to 60 seconds or until pureed.

2. Pour blended mixture into medium bowl. Stir in cucumber, bell pepper and onion.

3. Cover; refrigerate at least 1 hour.

High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Special Touch
Popular gazpacho garnishes include croutons and diced hard-cooked eggs.


SLOW COOKER CHICKEN STROGANOFF POT PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Slow cooking is cool cooking, winter or summer! Enjoy this comforting chicken and vegetables dish with its tasty topping. Yum!

Prep Time: 20 min
Total Time: 5 hours 30 min
Makes: 4 servings

1 bag (1 pound) frozen stew vegetables, thawed and drained
1 jar (4 ounces) sliced mushrooms, drained
1 cup frozen green peas, thawed and drained
1/2 cup sour cream
1 tablespoon Gold Medal® all-purpose flour
1 1/2 cups Original Bisquick® mix
4 medium green onions, chopped (1/4 cup)
1/2 cup milk

1. Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender.

2. Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes.

3. Stir together Bisquick mix and onions in small bowl; stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean. Serve immediately.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

High Altitude (3500-6500 ft) After adding dough to chicken mixture, cover and cook on high heat setting 55 to 60 minutes.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution You can use a 1-ounce envelope of beef stroganoff mix instead of the chicken gravy mix. The sauce will have slightly more sour cream flavor. Success A bag of frozen vegetables for stew--potatoes, carrots, onions and peas--is really handy for this recipe. The sizes of the vegetable pieces vary from brand to brand, but the good news is that all sizes of vegetable pieces will be done by the end of the cooking time.

Nutrition Information:
1 Serving: Calories 470 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 7 g); Cholesterol 90 mg; Sodium 1720 mg; Total Carbohydrate 48 g (Dietary Fiber 7 g); Protein 39 g Percent Daily Value*: Vitamin A 72 %; Vitamin C 36 %; Calcium 22 %; Iron 24 % Exchanges: 3 Starch; 1 Vegetable; 4 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.


PARMESAN-BASIL VEGETABLES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 2/3 cups mayonnaise, salad dressing or yogurt
1 1/3 cups grated Parmesan cheese
1/2 cup white vinegar
1/4 cup chopped fresh basil leaves or 4 teaspoons dried basil leaves
4 garlic cloves, finely chopped
8 cups bite-size pieces broccoli flowerets and stems
6 cups cauliflowerets
4 medium zucchini, cut into cubes
4 medium carrots, thinly sliced
2 medium onions, thinly sliced and separated into rings

1. Mix mayonnaise, cheese, vinegar, basil and garlic in large glass or plastic bowl.

2. Add remaining ingredients; toss.

3. Cover and refrigerate at least 4 hours to blend flavors.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Storage tip
Serving a refrigerated salad outdoors? Place a smaller bowl of salad inside a larger bowl of ice to keep it cold. Simplify Pick up a jar of chopped garlic and a bag of broccoli flowerets and cauliflowerets to make preparation of this salad even easier.

Nutrition Information:
Serving: Calories 225 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 240 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 4 g
Percent Daily Value*: Vitamin A 44 %; Vitamin


SHRIMP TACOS

~Shared by Jean, Syracuse, NY
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Prep Time: 1 hr
Total Time: 1 1/2 hrs

Batter:
1 1/2 cups all-purpose flour
1/2 cup rice flour (available at Latin or Asian Markets)
1 1/2 teaspoons baking powder
3/4 teaspoon granulated garlic
3/4 teaspoon cayenne
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 (12 ounce) bottle cold beer, plus more
beer, to thin the batter if necessary

To fry:
vegetable oil

Avocado Sauce:
1/4 ripe avocados, peeled
1 pinch kosher salt
3 drops of freshly squeezed lime juice
1-2 tablespoon water or milk
2 fresh fresh cilantro stems, stemmed and chopped

Mayonesa Secret Sauce:
1/2 cup mayonnaise or lime mayonnaise
2 teaspoons white vinegar
1 1/2 tablespoons water or milk

To serve:
fresh corn tortillas, warmed
salsa, de Chiles de arbol or bottled hot sauce
shredded iceberg lettuce or green cabbage
Pico de Gallo
diced red onions, mixed with chopped
fresh cilantro
lime wedges

Directions:

1. Cut each shrimp into two or three pieces, Spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.

2. Make the batter: Combine the flour and seasonings in a bowl and mix thoroughly with a whisk. Add the beer all at once, whisk until smooth, and set aside at room temperature for 30 minutes.

3. Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.

4. Check the batter; it should be a thick coating consistency. If it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. It's better to be slightly too thick than too thin!

5. Pat the shrimp dry and add to the batter. Fish out a few pieces at a time and fry until golden brown. Drain the shrimp on paper towels.

6. To prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). Add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. Top with lettuce, pico de gallo, and onion and cilantro. Squeeze lime over the whole thing.

7. Avocado Sauce: Place the avocado, salt, and lime juice in a blender or small food processor. Add 1 tablespoon water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream. Add the cilantro and pulse again just to blend. Taste for seasoning; it should be a little bland.

8. Mayonesa Secret Sauce: Place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. Add water to loosen to the consistency of thick cream


CREAMY ORANGE ICE CREAM PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.

Prep Time: 30 min
Total Time: 8 hours 0 min
Makes: 8 servings
 
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

High Altitude (3500-6500 ft): If crust is too puffy after baking, gently press with back of spoon to flatten slightly.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Use your favorite sherbet and ice cream flavors. Try raspberry or lime sherbet with vanilla ice cream. Or create a chocolate lover's treat using all chocolate ice cream or frozen yogurt.

Nutrition Information:
1 Serving: Calories 540 (Calories from Fat 200); Total Fat 23g (Saturated Fat 12g, Trans Fat 3g); Cholesterol 50mg; Sodium 290mg; Total Carbohydrate 81g (Dietary Fiber 2g, Sugars 52g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 4 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


BLUEBERRY SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 (3 oz.) pkg. grape Jell-O
2 c. boiling water
1 (24 oz.) can crushed pineapple
1 can blueberry pie filling
1 (8 oz.) pkg. cream cheese
1/2 pt. blueberry or plain yogurt
2 tbsp. - 1/4 c. sugar
1 tbsp. vanilla
chopped nuts (optional)

Dissolve Jell-O in boiling water and let cool. Add pineapple and blueberry pie filling; let Set.

Blend cream cheese and yogurt. Beat in sugar and vanilla. Spread over set Jell-O mixture. Sprinkle with chopped nuts, if desired.

Note: If using blueberry yogurt, which already contains sugar, use the lesser amount; if using plain yogurt, use 1/4 cup or taste and adjust to your desired sweetness. Sour cream may be used in place of yogurt, if desired. Blackberry jello can be used instead of grape. Some people like to add 1 cup or more of miniature marshmallows to the cream cheese mixture.


KEY LIME PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (10 inch) pie crust, baked and cooled
1 tablespoon grated lime zest
1 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.


BLUE CHEESE WITH CAPERS AND RED ONION

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 ounces blue cheese
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 small red onion, chopped
1 tablespoon capers, or to taste

Crumble blue cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard powder and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.


FROZEN LIME DAIQUIRI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces rum
1 tray ice cubes

In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.


MAGIC WANDS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration
 
Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting.


NO BAKE PUMPKIN PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2/3 cup milk
1 cup pumpkin puree
1 (3.4 ounce) package instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) pie shell, baked

In a large bowl, mix the milk and pumpkin until smooth. Add the pudding mix, pumpkin pie spice and cinnamon and mix until well combined. Fold in the whipped topping and pour into pie shell. Refrigerate until serving.


PINEAPPLE CONGEALED SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (3 ounce) package lemon flavored gelatin mix
1 (3 ounce) package lime flavored gelatin mix
2 cups boiling water
2 cups water
1 (15 ounce) can crushed pineapple, with juice
1 (16 ounce) package small curd cottage cheese
3 tablespoons prepared horseradish
1 cup mayonnaise
1 cup chopped pecans

In a 9x13 inch dish, mix lemon flavored gelatin mix, lime flavored gelatin mix and boiling water. When the mixes are completely dissolved, pour in remaining water. Chill in the refrigerator 1 hour, or until the gelatin begins to set.

Stir in the crushed pineapple, cottage cheese, horseradish, mayonnaise and pecans. Continue to chill 3 hours, or until completely gelled.


CURRIED CHICKEN SALAD CUPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut

Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon

14 lettuce leaves
 
In a large bowl combine the first 7 ingredients.  In a small bowl combine the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon, add to the chicken mixture and mix well.  Serve on lettuce leaves.


VELVEETA RANCH DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Prep: 5 min

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Ranch Dressing

Microwave prepared cheese product in 1-1/2-quart microwavable bowl on HIGH 4 minutes or until melted, stirring after 2 minutes.

Stir in sour cream and dressing. Microwave 1 minute. Serve hot with tortilla chips or cut-up vegetables.

Makes 3 cups

Source: Kraft Foods


CANDIED ALMOND CHOCOLATE STRAWBERRIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

60 fresh strawberries (about 2 lb)
2 C. honey roasted almonds
1 (11 oz) pkg. 60% cacao bittersweet chocolate baking chips
1/4 C. butter cubed
dash cayenne pepper

Wash strawberries and gently pat with paper towels until completely dry.  Place almonds in a food processor; cover and process to desired fineness.  Transfer to a shallow bowl; set aside.

In a microwave, melt chocolate chips and butter; add cayenne and stir until smooth.  Drip strawberries in chocolate mixture; allow excess to drip off.  Roll berries in almonds; place on waxed paper and let stand until set.  Serve immediately.


LIMEADE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 limes
2/3 cup white sugar
2 quarts cold water

Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.


NO-BAKE BLUEBERRY SQUARES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/2 cups graham cracker crumbs
3 tablespoons white sugar
1/2 cup butter or margarine, melted
 
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1 (8 ounce) tub frozen whipped topping, thawed
3 cups frozen blueberries

In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.

In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.


CUCUMBER-SOUR CREAM SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup dairy sour cream
3 tbsp finely chopped onion
2 tbsp chopped fresh dill or 2 tsp dried dill weed
2 tbsp vinegar
1 tbsp sugar
1 tsp salt
4 medium cucumber, thinly sliced
 
In a large bowl using a wire whisk, beat together all the ingredients except the cucumbers.  Add the cucumbers.  Toss until well coated.  Cover and refrigerate at least 2 hours to blend the flavors.  Stir occasionally..  Makes about 5 cups or 6 servings


ANNE'S HOT HAM AND SWISS DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound thinly sliced deli ham, sliced into thin strips
1 (8 ounce) package cream cheese, cut into cubes
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
2 (1 pound) loaves cocktail rye bread

In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.


MEDITERRANEAN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

18 C. torn romaine (about 2 large bunches)
1 medium cucumber sliced
1 C. crumbled feta cheese
1 C. cherry tomatoes, quartered
1 small red onion thinly sliced
1/2 C. julienned roasted sweet red peppers
1/2 C. pitted Greek olives halved

Dressing:
2/3 C. olive oil
1/4 C. red wine vinegar
1 garlic clove minced
1 t. Italian seasoning
1/4 t. salt
1/4 t. pepper

In a very large salad bowl combine the first 7 ingredients.  In a jar with a tight fitting lid, combine the remaining ingredients; shake well.  Drizzle over salad and toss to coat.  Serve immediately.


ANGEL CAKE SURPRISE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

INGREDIENTS
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
 
Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).

Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.

Prepare instant pudding according to instructions on box and spread evenly over fruit.

Spread whipped topping on top of the pudding. Try to keep the layers separate.

Refrigerate at least 2 hours before serving.


SWEET ONION, TOMATO & CUKE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 large tomatoes chopped
3 large cucumbers, peeled, halved, seeded and sliced
1 large sweet onion, halved and thinly sliced
1/2 C. olive oil
3 T. mayonnaise
2 T. rice vinegar
1 T. Dijon mustard
1 garlic clove minced
1/2 t. salt
1/4 t. pepper
1/4 C. crumbled feta cheese

In a large bowl, combine the tomatoes, cucumbers, and onion.  In a small bowl, combine the oil, mayonnaise, vinegar, mustard, garlic, salt and pepper.  Pour over tomato mixture and toss to coat.  Sprinkle with cheese.

MARINATED ARTICHOKE COLESLAW

~Shared by Treva, NC

Yield: 6 servings

INGREDIENTS

3 cups shredded green cabbage
1/2 cup chopped (cored and seeded) red bell pepper
2 green onions, thinly sliced
2 tablespoons nonfat mayonnaise
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
2 tablespoons nonfat Italian dressing

DIRECTIONS

In large bowl, combine cabbage, bell pepper, green onions, mayonnaise, artichoke hearts, and dressing and toss gently to coat. Serve immediately, or cover and refrigerate up to 6 hours before serving.

Nutritional Information Per Serving (2/3 cup): Glycemic Index: 8, Glycemic Load: Less than 1, Calories: 28, Protein: 2 g, Carbohydrates: 5 g, Dietary Fiber: 2 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 169 mg
Diabetic Exchanges: 1 Vegetable

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale


MEAL IN A BLENDER

~Shared by Patricia, Charlevoix, MI

3/4 cup skim milk
1 ripe banana
1/2 cup nonfat strawberry yogurt
1/4 cup orange juice

Place all ingredients in a blender or mixer, blend until smooth.

Note: Provides calcium from milk and yogurt, potassium from banana and vitamin C from orange juice.


SALAD IN A PITA

~Shared by Patricia, Charlevoix, MI

4 cups cubed whole grain french bread
1/2 small red onion, quartered and sliced extra thin
1 1/2 cup small broccoli florets
1 cup small cauliflower florets
1/2 red pepper, sliced thin
1/2 yellow or green pepper, sliced thin
1 cucumber, peeled and cubed
5 cherry tomatoes, halved
4 ounces mushrooms, thinly sliced
4 ounces feta cheese, crumbled
6 tablespoons balsamic vinegar
2 tablespoons dried oregano
Salt to taste
Pepper to taste
6 whole wheat pita breads

In a very large bowl mix bread cubes and other ingredients - except pita. Toss well. Let marinate for more flavor. Cut pitas in half and stuff salad inside each pocket. If desired, serve with garlic or ranch dressing.

Per serving: 299 calories, 6.7g total fat, 1.2g mono fat, 0.8g poly fat,
3.1 sat fat, 12.5g protein, 49.7g carbs, 7g dietary fiber, 17 mg cholesterol, 841 mg. sodium.


CHICKEN SALAD

~Shared by Patricia, Charlevoix, MI

2 cups left over chicken breast, chopped
2 stalks celery, chopped
1/2 cup nonfat sour cream
1/2 cup nonfat mayonnaise
1/4 cup coarsely chopped pecans
Salt & Pepper to taste
1 cup cubed peaches

Combine all ingredients, except peaches. Mix well. Gently fold in the peaches and refrigerate until ready to use.

Per serving: 210 calories, 6.6g total fat, 3.5g mono fat, 1.6g poly fat,
0.9g sat fat, 19.7g protein, 17.7g, carbs, 1.4g fiber, 46 mg cholesterol, 477 mg sodium

PEARS WITH CINNAMON CREAM DIPPING SAUCE

~Shared by Mary S., Nashville, TN

Yield: 3 servings  

INGREDIENTS

-  4 ounces light cream cheese
-  2 tablespoons sugar
-  3/4 teaspoon ground cinnamon
-  1/4 cup fat-free half-and-half or fat-free milk
-  1/2 teaspoon vanilla
-  2 (6 ounce) pears, sliced

DIRECTIONS

Combine cream cheese, sugar, and cinnamon in a small mixing bowl. Using an electric mixer on low speed, beat until well blended.

Add half-and-half and vanilla and blend until smooth. Serve with pears.

Nutritional Information Per Serving (1/3 of recipe): Calories: 201, Fat: 9 g, Cholesterol: 28 mg, Sodium: 188 mg, Carbohydrate: 27 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 5 g
Diabetic Exchanges: 1-1/2 Fat, 2 Carbohydrate

Source: Quick and Easy Low Carb Cooking for People with Diabetes by Nancy Hughes


FRENCH TUNA SALAD

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  Romaine lettuce leaves
-  1 (10 ounce) package frozen French-style green beans, thawed and drained
-  1/2 cup chopped celery
-  1/2 cup chopped green onion
-  4 tablespoons fat-free Italian salad dressing
-  2 (7-1/2 ounce) cans water-packed tuna, drained
-  4 hard-boiled eggs, sliced

DIRECTIONS

Line individual salad plates with romaine lettuce leaves. Combine all remaining ingredients except the eggs and place on the lettuce leaves. Garnish with egg slices to serve.

Nutritional Information Per Serving (1 cup): Calories: 146, Fat: 4 g, Cholesterol: 161 mg, Sodium: 368 mg, Carbohydrate: 5 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 21 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb


QUICK TURKEY WRAP

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  2 (8-inch) flour tortillas
-  2 tablespoons reduced-fat mayonnaise
-  1/2 pound sliced turkey breast
-  1 cup sliced sweet pimentos
-  1/2 cup sliced dill pickles

DIRECTIONS

Place tortillas on the countertop and spread with mayonnaise. Arrange turkey slices on top.

Spoon 1/2 cup sweet pimentos on each wrap. Place 1/4 cup dill pickles on top of each wrap.

Roll wrap, slice in half, and serve. If not serving immediately, roll wrap in foil or plastic wrap to keep it from drying out.

Nutritional Information Per Serving (1/2 of recipe): Calories: 392, Fat: 9 g, Cholesterol: 97 mg, Sodium: 927 mg, Carbohydrate: 35 g, Dietary Fiber: 4 g, Sugars: 3 g, Protein: 39 g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat, 1 Vegetable, 1-1/2 Fat

Source: Mix 'n Match Meals in Minutes for People with Diabetes by Linda Gassenheimer


AVOCADO AND GRAPEFRUIT SALAD WITH SHERRY VINAIGRETTE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  One 1-1/4 pound ruby red grapefruit, or 1 cup grapefruit segments
-  2 medium-sized ripe avocados (about 1-1/4 pounds total)
-  1 bunch watercress (about 6 ounces), washed and thick stems removed
-  1 tablespoon almond, walnut, or olive oil
-  1-1/2 teaspoons sherry vinegar or apple cider vinegar
-  1/8 teaspoon seasoned salt
-  2 to 3 drops hot pepper sauce

DIRECTIONS

Cut the grapefruit in half; seed them and carefully remove the segments. Reserve the shells.

Cut each avocado in half; peel and pit.

Divide the trimmed watercress among 4 chilled salad plates. Put an avocado half on top of each watercress nest. Divide the grapefruit segments to fill the cavities and top the avocado halves.

To make the dressing, squeeze 1 tablespoon of juice from the grapefruit shells into a small bowl. Add the oil, vinegar, seasoned salt, and hot pepper sauce. Mix well with a fork.

Drizzle 2 teaspoons of the dressing over each salad.

Nutritional Information Per Serving (1 salad with 2 teaspoons dressing): Calories: 176, Fat: 15 g, Cholesterol: 0 mg, Sodium: 65 mg, Carbohydrate: 12 g, Dietary Fiber: 6 g, Sugars: 6 g, Protein: 3 g
Diabetic Exchanges: 1 Fruit, 3 Fat

Source: The New Family Cookbook for People With Diabetes


SPICY VEGETABLE DIP

~Shared by Mary S., Nashville, TN

Yield: 12 servings (1-1/2 cups total)

INGREDIENTS

-  One 8-ounce carton plain low-fat yogurt
-  1/4 cup chili sauce
-  1 tablespoon prepared horseradish
-  1 teaspoon grated lemon zest
-  1 teaspoon salt
-  2 tablespoons minced celery
-  1 tablespoon minced green bell pepper
-  1 tablespoon minced green onion

DIRECTIONS

Combine all the ingredients; mix well. Refrigerate for several hours for the flavors to blend.

Nutritional Information Per Serving (2 tablespoons): Calories: 18, Fat: 0 g, Cholesterol: 2 mg, Sodium: 276 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: Free Food

Source: The New Family Cookbook for People With Diabetes


MEDITERRANEAN MORSELS

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  12 green olives stuffed with pimiento, drained
-  5 ounces cherry tomatoes, preferably sweet grape variety, rinsed and patted dry
-  1 14-ounce can cut hearts of palm, drained
-  4 ounces small or large whole mushrooms, quartered
-  1/2 cup canned garbanzo beans, rinsed and drained
-  1-1/2 tablespoons extra virgin olive oil
-  1 tablespoon dried basil leaves
-  20 plain crisp breadsticks (4 x 1/2 inches)

DIRECTIONS

Combine all ingredients except breadsticks in a gallon-sized plastic storage bag. Seal tightly and shake gently back and forth to coat completely.

Refrigerate 4 hours to allow flavors to blend. Serve with breadsticks and wooden toothpicks.

Nutritional Information Per Serving (1/2 cup plus 2 breadsticks): Calories: 94, Fat: 4 g, Cholesterol: 0 mg, Sodium: 295 mg, Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Fat

Source: Quick and Easy Low Carb Cooking for People with Diabetes by Nancy Hughes


TORTILLA SALAD

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  4 cups washed ready-to-eat shredded iceberg lettuce
-  1 cup canned black beans, rinsed and drained
-  2 tablespoons shredded reduced-fat Monterey Jack cheese
-  2 tablespoons Paul Newman's Oil and Vinegar Salad dressing
-  1 cup broken tortilla chips

DIRECTIONS

Toss iceberg lettuce, black beans, and cheese together in a salad bowl. Add dressing and toss to mix. Sprinkle tortilla chips on top.

Nutritional Information Per Serving (1/2 of recipe): Calories: 323, Fat: 15 g, Cholesterol: 5 mg, Sodium: 356 mg, Carbohydrate: 36 g, Dietary Fiber: 10 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 2-1/2 Starch, 1 Lean Meat, 2 Fat

Source: Mix 'n Match Meals in Minutes for People with Diabetes by Linda Gassenheimer


A-TASTE-OF-CALIFORNIA SLAW

~Shared by Mary S., Nashville, TN

Yield: 8 servings (4 cups)

INGREDIENTS

Slaw:
-  2 cups (8 ounces) shredded cabbage
-  2 green onions with green tops, sliced
-  1/2 cup sliced celery
-  1/2 cup thinly sliced carrot
-  2 ounces provolone cheese, cut into thin strips
-  1 clove garlic, minced
-  1 small jalapeno pepper, seeded and minced
-  1/2 red bell pepper, cored, seeded, and cut into thin strips
-  1/8 teaspoon celery seed

Dressing:
-  One 8 ounce carton plain low-fat yogurt
-  1 teaspoon Dijon mustard
-  1 teaspoon fresh lemon juice
-  1/4 teaspoon salt
-  1/8 teaspoon ground white pepper

DIRECTIONS

Combine the slaw ingredients in a large bowl. In another bowl, mix all the ingredients for the dressing; pour over the vegetables and toss. Chill several hours before serving for the flavors to blend.

Nutritional Information Per Serving (1/2 cup): Calories: 60, Fat: 2 g, Cholesterol: 7 mg, Sodium: 177 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Source: The New Family Cookbook for People With Diabetes

SUMMER COFFEE TREAT

~Shared by Barb C., Chula Vista, CA

This sounds like a good summer coffee treat to me! I think this could easily be made without sugar too and using skim milk for the calorie counters among us.
 
Ingredients:

6 tsp instant coffee
2 tsp malt powder
3 tsp cocoa powder
1 tbs chocolate ice cream
milk

Preparation:

Put the powders in the bottom of a tall glass. Add a little boiling water, just enough to turn the powders into a thick paste. Fill the rest of the glass with milk, then mix in the ice cream.

Serves 1
   
Source: LilBitsofThisnThat-PSP@yahoogroups.com


AVOCADO OPEN FACERS

~Shared by Patricia, Charlevoix, MI

3 tablespoons mayonnaise
1 tablespoon lemon juice
4 slices whole wheat bread, toasted
1 avocado, peeled and sliced Leaf lettuce
1 tomato, thinly sliced
8 sliced bacon, crisp-cooked and drained Thousand Island salad dressing

Combine mayonnaise and half the lemon juice. Spread on one side of each toast slice. Brush avocado with remaining lemon juice. Place lettuce, tomato slices and avocado on toast. Sprinkle with salt and pepper. Crisscross 2 bacon slices on each and spoon on Thousand Island.


ROAST BEEF CHAMPIONS

~Shared by Patricia, Charlevoix, MI

4 slices dark rye bread
Butter or margarine, softened
1/4 cup sour cream
1 teaspoon dry onion soup mix
1 teaspoon prepared horseradish, well drained Dash pepper Thinly sliced cold roast beef Leaf lettuce

Spread bread with butter. Combine sour cream, onion soup mix, horseradish and pepper; spread on bread. Top 2 slices with roast beef, then lettuce; cover with remaining 2 slices of bread.


CARAMEL STACKUPS

~Shared by Patricia, Charlevoix, MI

1 tablespoon caramel topping
1/2 cup whipped cream
8 chocolate wafers

Fold caramel topping into whipped cream. Frost wafers with some of the mixture and stack 4 high. Frost sides. Chill several  hours. When ready to serve, drizzle with extra caramel topping.


BLACK FOREST CRUNCH DESSERT

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This delicious chocolate and strawberry dessert is sure to please your family on a hot summer’s day.

INGREDIENTS

1/2 cup chocolate cookies, crushed
1 cup fresh strawberries and raspberries
2 mint leaves
1 cup heavy cream
1/3 cup sugar
1/2 teaspoon vanilla
Chocolate shavings (for garnish)

INSTRUCTIONS

1. Combine the berries in a bowl and sprinkle with 2 teaspoons of sugar. Refrigerate for a few hours so they produce juice.

2. Spoon the crushed cookies into the bottom of small dessert dishes. Pour the berries on top.

3. To make whipped cream, pour heavy cream, the remaining sugar and vanilla into a bowl. Beat for 2 minutes.

4. Dab whipped cream on top of the cookie and berry mix. Garnish with chocolate shavings and and mint leaves. Serve and enjoy!

Servings: 2


BBQ CHICKEN SALAD WITH CILANTRO RANCH DRESSING

~Shared by Maggie, TX

Great way to use left-over grilled chicken.

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese

¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Source: Picky Palate

GRILLED TERIYAKI CHICKEN SANDWICHES

This one uses a contact grill, like the George Foreman grill, which renders a hot meal and a cool kitchen - with tasty flavor! I found it on busycooks.com when I was looking for recipes for a previous issue.

Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes

Ingredients:
1/3 cup mayonnaise
1 Tbsp. Teriyaki baste and glaze sauce
1 Tbsp. toasted sesame seeds
1 tsp. grated ginger root
1 Tbsp. honey
4 boneless, skinless chicken breasts
2 Tbsp. Teriyaki baste and glaze sauce
8 oz. can pineapple slices, drained
8 slices sourdough bread
4 slices Swiss cheese
3 Tbsp. mayonnaise

Preparation:
In small bowl, combine mayonnaise, 1 Tbsp. Teriyaki sauce, sesame seeds, ginger root and honey and blend well. Cover and refrigerate.

Brush 2 Tbsp. Teriyaki sauce on chicken breasts and set aside. Pat pineapple slices dry with paper towel and grill on George Foreman two sided grill until tender and hot, about 1-2 minutes. Remove from grill. Grill chicken breasts on George Foreman two sided grill for 4-6 minutes until thoroughly cooked.

Slice chicken. Then spread reserved mayonnaise mixture on one side of each piece of bread. Make a sandwich with grilled chicken slices, cheese, and grilled pineapple.

Spread a thin layer of mayonnaise on the outsides of the sandwiches. Grill in the two-sided grill until bread is toasted and cheese is melted. Cut sandwiches in half and serve immediately.

4 - 6 servings


MEXICAN LAYERED SALAD

Ingredients

4 cups lettuce, chopped
1 cup tomatoes, chopped
1/2 cup green onions, chopped
1 (4 1/2 ounce) sliced ripe olives, drained
1 (15 1/2 ounce) dark red kidney beans, drained
1 cup mild cheddar cheese, shredded
1 cup salsa ranch dressing or salsa, garden dressing
1 cup tortilla chips, crushed

Directions

1. Layer lettuce, tomato, onions, olives, beans, cheese, and dressing in a 3-quart bowl.

2. Refrigerate.

3. Top with crushed tortilla chips and toss lightly just before serving.

Nutrition Facts
Serving Size: 1 (131 g)
Servings Per Recipe: 8
Calories 153.5
Calories from Fat 60 39%
Total Fat 6.7g
Saturated Fat 3.2g
Cholesterol 14.8mg
Sodium 233.3mg
Total Carbohydrate 15.5g
Dietary Fiber 5.2g


CROCK POT BEANIE WEANIES

A good version of baked beans, that's easy to prepare.

Ingredients:
2 packages of Little Smokies
2 cans Bush's baked beans
1 small bottle Sweet Baby Ray's Honey BBQ sauce
1 onion, diced
1 bell pepper, diced

Directions: Brown the onion and pepper, put all ingredients in the crock pot and let simmer for about 4 hours. It's very good!

Servings: 6-8


SHRIMP-TOPPED GAZPACHO

Makes: 4 servings
Prep: 10 minutes
Chill: 2 hours

Ingredients

2  large ripe tomatoes, cored and quartered
1  sweet red pepper, cut into 1-inch pieces
1  cucumber, seeded and cut into 1-inch pieces
1/2  small sweet onion (such as Vidalia), finely chopped (about 1/3 cup)
1/2  cup sherry vinegar
2  garlic cloves, minced
1/4  teaspoon salt
1/4  teaspoon black pepper
3-1/2  cups spicy vegetable juice
1/4  teaspoon hot pepper sauce
1/4  cup sour cream
12  cooked shrimp, cut into pieces

Directions

1. Place tomato quarters in a food processor and pulse 12 times. Remove to a large bowl.

2. Place red pepper and cucumber in food processor and pulse 12 times; add to tomato in bowl. Stir in onion, vinegar, garlic, salt and black pepper; let stand 5 minutes.

3. Add vegetable juice, 1/2 cup water and hot sauce to vegetables in bowl and refrigerate for at least 2 hours.

4. To serve: Divide soup evenly among 4 bowls; top each with 1 tablespoon sour cream and some of the chopped shrimp

Nutrition Facts
Amount Per Serving:
Calories 214
Total Fat (g) 5
Saturated Fat (g) 2
Cholesterol (mg) 136
Sodium (mg) 975
Carbohydrate (g) 20
Fiber (g) 3
Protein (g) 21

Source: Family Circle Magazine


CROCKPOT FUDGE

1 cup butter
8 oz.Velveeta cheese, chopped
1-1/2 tsp. vanilla
2 lbs. powdered sugar
1/2 cup unsweetened baking cocoa
2 cups chopped pecans

Melt butter and cheese in crockpot on Low, stirring occasionally to mix well. Blend in vanilla. Sift in powdered sugar and cocoa gradually, mixing well after each addition. Stir in pecans. Spread in buttered 9x13 dish. Let stand until firm. Cut into squares.


CREAMY SHRIMP ROLLS

Serves 4
Hands-on Time: 10m
Total Time: 10m

Ingredients

1/4 cup mayonnaise
1 tablespoon fresh lemon juice
kosher salt and pepper
1 1/2 pounds cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
1/4 cup sliced chives (optional)
4 hot dog buns
1 small head butter lettuce, torn into pieces
1 5-ounce bag potato chips

Directions

1. In a medium bowl, whisk the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Fold in the shrimp, celery, and chives, if desired.

3. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips.

Tip
If you're not buying shellfish cooked, buy it alive--it's the only guarantee of freshness.

Nutritional Information
Calories 586; Calories From Fat 42%; Protein 43g; Carbohydrate 42g; Sugar 3g; Fiber 3g; Fat 27g; Sat Fat 6g; Sodium 1145mg; Cholesterol 337mg

Source: Real Simple Magazine


AVOCADO CHICKEN SALAD

Classic guacamole ingredients turn this version into a colorful Mexican-inspired salad. Serve on a bed of shredded lettuce in a hard taco shell or wrapped in a soft tortilla for a light yet filling meal.

Serves: 4-6
Total: 1 hr 15 mins

Ingredients
4 cups diced chicken
1/2 pint grape tomatoes, halved
2 small avocados, diced
1 handful cilantro, roughly chopped
3/4 cup sour cream
Juice of 1 lemon
Salt to taste     

Directions

In a bowl, combine chicken, tomatoes, avocado and cilantro. Add sour cream and lemon juice and mix well, being careful not to mash up the avocado. Add salt to taste and garnish with additional cilantro if desired.

Source:  iVillage


APRICOT COCONUT BALLS

Servings: 3 dozen
Prep Time: 20 Minutes

Ingredients

1 (6 oz.) package dried apricots (1 1/2 cups)
2 cups flaked coconut
2/3 cup Eagle Brand® Sweetened Condensed Milk
Powdered sugar

Instructions

CHOP apricots by pulsing in food processor until finely chopped or mincing on cutting board with sharp knife.

MIX apricots and coconut in large bowl until well blended. Stir in sweetened condensed milk until evenly blended.

SHAPE into 1-inch balls. Roll in powdered sugar. Let stand at room temperature until firm. Store in refrigerator.

VARIATION

CHOCOLATE-DIPPED APRICOT COCONUT BALLS:
Prepare recipe as directed above but shape into 3/4-inch balls and do not roll in powdered sugar. Microwave 2 cups semi-sweet chocolate chips and 2 teaspoons all-vegetable shortening in uncovered microwave-safe bowl on HIGH power 1 minute. Stir. If necessary, microwave an additional 10 to 15 seconds or until chips are melted and smooth when stirred.

DIP balls in melted chocolate to coat. Remove with fork, allowing excess chocolate to drip off before placing on sheet of wax paper. Let stand until chocolate is set. Store in refrigerator.

Makes 4 1/2 dozen.

Source: Eagle Brand


FRUIT SALAD WITH WATERMELON

Ingredients

1/2 watermelon
1 cantaloupe
1 pound strawberries
2 16 ounce cans pineapple chunks
2 cups green seedless grapes

Instructions

1. Dice 1/2 a watermelon, removing seeds.

2. Dice one cantaloupe and 1 lb strawberries, add to watermelon.

3. Add two 16-ounce cans pineapple including juice.

4. Finally, add grapes.

5. Mix well, and refrigerate.


CROCKPOT MEXICAN CHICKEN
 
Cheesy, spicy and totally yummy. If you're a fan of Mexican-style cuisine, you'll enjoy this.

2 lbs boneless chicken breasts, cut in small pieces
1 can Ortega chilies, chopped
1 can nacho cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 lb Monterey Jack cheese, shredded
1-3/4 lbs nacho cheese Doritos

Place chicken in bottom of Crock-Pot slow cooker. Add chilies and soups. No need to stir or mix. Cover and cook on low for 8 to 9 hours. Serve with Doritos. Sprinkle with cheese before serving.


FRUITED SLAW

1 bag coleslaw mix
1 medium red apple, chopped with skin on
1 medium green apple, chopped with skin on
1 cup raisins
1 small can crushed pineapple, undrained
2/3 cup purchased salad dressing
Chopped walnuts for garnish, optional

Toss coleslaw mix, apples and raisins together. Add pineapple and toss until well combined. Fold in salad dressing and mix well. Chill until ready to serve. Garnish with chopped walnuts.


SLOW-COOKER BBQ PORK SANDWICHES

Servings: 12-16 Sandwiches
Prep time: 15 min
Cook time: 12 hours
Total time: 12 hours 15 min

Ingredients:

4 lb Pork Butt
Your Favorite Dry Rub
1 Cup Beef Broth
2 Bay Leaves
Your Favorite 20 oz. Bottle of Barbecue Sauce

Directions:

Thoroughly coat meat with dry rub and massage for a few minutes. If you have time, place in fridge overnight. Place meat in Crockpot. Add beef broth and bay leaves. Put lid on Crockpot and set on low. Go to work. After 10 Hours, remove the bay leaves and some of the fat. Then shred pork with 2 meat forks. Stir in barbecue sauce. Return lid to Crockpot and cook another 2 hours. Next, enjoy for several days.


CHAMPAGNE SALAD

3/4 cup sugar
8 oz. cream cheese
1 small pkg frozen strawberries (do not drain)
1 20 oz. can crushed pineapple (drained)
1 cup chopped nuts
2 diced bananas
8 oz. cool whip
 
How to Prepare:
Whip sugar and cheese.  Add the rest of the ingredients and stir until well blended.  Pour into a pan that has been sprayed with non-stick cooking spray and freeze.  Thaw slightly before serving.


DILLED SEAFOOD SALAD

Servings: 6 servings
Prep: 25 mins
Total: 25 mins

Ingredients
1 (8-ounce) package frozen cooked salad shrimp, thawed and drained
1 (6-ounce) can lump crabmeat, drained and picked
1 large hard-cooked egg, grated
1/4 cup chopped celery
2 tablespoons minced green onion
2 teaspoons dried dill
1/4 teaspoons salt
4 tablespoons mayonnaise
3 tablespoons sour cream

Directions
1. In a large bowl, combine shrimp and next 6 ingredients; set aside.

2. In a small bowl, combine mayonnaise and sour cream. Spoon mixture over shrimp mixture; toss gently to coat. Cover and Refrigerate.

Source: Taste of the South Magazine


CROCK-POT CHICKEN ENCHILADA CASSEROLE

Another great recipe for leftover chicken. The kitchen won't get too overheated with this one.

Serves 4-6

Ingredients:
1 onion; chopped
1 garlic clove; minced
1-Tablespoon Oil
10-oz. can Enchilada Sauce
8-oz. can Tomato Sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless, skinless, chicken breast halves; cooked and cubed
11-oz. can Mexicorn; drained
3/4-lb. grated cheddar cheese
2 1/4-oz. can sliced black olives; drained

Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.

Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixture, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 additional times. Top with two tortillas.

Cover. Cook on low for 6-8 hours.


GRILLED DOUBLE-CHEESE AND BACON SANDWICHES

Grilled cheese sandwiches--actually cooked on the (contact) grill like the George Foreman grill--taste smoky good and extra rich with added bacon and two kinds of cheese.

Prep Time: 25 Min
Total Time:
Makes: 4 sandwiches

INGREDIENTS:
8 slices bacon
4 (1/4-inch-thick) slices red onion
4 (3/4-oz.) slices Cheddar cheese
4 (3/4-oz.) slices mozzarella cheese
8 (1/2-inch-thick) slices sourdough or Vienna bread

DIRECTIONS:
1. Heat closed contact grill for 5 minutes.

2. When grill is heated, place bacon on bottom grill surface. (If necessary, cook 4 slices at a time.) Close grill; cook 3 to 4 minutes or until browned. Remove bacon from grill; drain on paper towels. Cut bacon slices in half crosswise.

3. With rubber scraper, carefully scrape most of drippings from grill into drip tray. Add onion to grill. Close grill; cook 4 to 6 minutes or until tender.

4. To make sandwiches, layer Cheddar cheese, cooked bacon, onion and mozzarella cheese between bread slices. Place 2 sandwiches on bottom grill surface. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. Repeat with remaining sandwiches.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Sandwich: Calories 330 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g); Cholesterol 45mg; Sodium 660mg; Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 3g); Protein 19g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 30%; Iron 8% Exchanges: 1 1/2 Starch; 2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredient Substitution
You can use almost any bread you have on hand for this sandwich. We've called for sourdough or Vienna because these are firm textured and grill well. Other good choices include Italian bread, large French bread slices or country French bread slices.

Serving Suggestion
These sandwiches are great for lunch or supper. For lunch, serve them with cut-up fresh vegetables and fruit. For supper, add deli potato salad and pickles.