This recipe comes from my Taste Of Home mag, which I LOVE! I would recommend it to anyone in a recipe rut, or just looking to try something new. I get the subscription (which I probably won't renew - there's so many recipes I already need to try!), but their website is great too.
"This recipe combines the coolness of salad and the zesty seasonings of pizza. It's perfect for a warm-weather get-together"
1 pkg (12 oz) tricolor spiral pasta
2 cups cubed part-skim mozzarella cheese
2 cups cubed cooked chicken
1 lrg green pepper, chopped
1 lrg sweet red pepper, chopped
1 cup sliced fresh mushrooms (i omitted this - not a fan of mushrooms)
2 cans (2-1/4 oz each) sliced ripe olives, drained
6 green onions, sliced
1 pkg (3-1/2 oz) sliced pepperoni, halved
1/2 cup vegetable oil (i used olive oil instead)
1/3 cup red wine vinegar
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, chicken, peppers, mushrooms, olives, green onions, pepperoni and pasta.
In a small bowl, whisk together the remaining ingredients. pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving. Yield: 14 servings (it really does make a lot).
Ingredients 15 chocolate and cream sandwich cookies (such as Oreo) 1 tablespoon milk 8 to 9 ice cream sandwiches, depending on size 1 pint Vanilla Ice Cream 1 pint Cookies and Cream Ice Cream 1 pint Chocolate Ice Cream 1 container (8 ounces) frozen whipped topping, thawed
* You pick your favorite flavors and use them.
Directions 1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint vanilla ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with cookies & cream and chocolate. Remove pan from freezer. Spread vanilla ice cream on bottom, then top with cookies & cream then the chocolate, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.
5. To serve, remove side of pan, then waxed paper. Cut into wedges.
1 (14 ounce) can Italian-style diced tomatoes, drained 1 1/4 cups shredded mozzarella cheese, divided 1/4 cup fresh basil, chopped 1 (6 ounce) package seasoned stuffing mix 4 boneless skinless chicken breasts 1/3 cup Italian dressing
Combine tomatoes, 1/2 cup of cheese, basil, and stuffing mix. Stir until ingredients are combined and moistened. Take each chicken breast pound it flat. Spread stuffing mix on each chicken breast. Fold chicken in half and use toothpicks to close them up and hold them together. Place in a lightly greased baking dish. Drizzle with Italian dressing. Bake for 40 Minutes at 350. 5 minutes before chicken is done, sprinkle with remaining cheese.
1 can tomato soup 1 lb ground beef 1 cup uncooked instant rice 1 egg, slightly beaten 1/4 cup onion, minced 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon Worcestershire sauce
Combine egg, 1/4 cup soup, rice, salt, pepper, and onion. Add beef. Mix all together and shape into meatballs. Coat a large skillet over medium heat with oil. Cook meatballs and brown on all sides. Mix remaining soup, 1/2 c. water and Worcestershire sauce. Pour sauce over meatballs and cover with lid and simmer for 20-30minutes , stirring every few minutes. Serve with rice and enjoy!
Preheat oven to 350*. Put stick of butter in 9x13 pan, and place in oven, while the oven is preheating, until the butter melts. *Don't burn the butter!* Evenly sprinkle crushed saltines over melted butter. Add chopped pecans, chocolate chips, and coconut. Drizzle condensed milk over top - from the outside in. Place in oven and bake for 18 to 20 minutes. Let cool until crispy. Cut and serve.
They might sound a little different, but you really have to try them. They are delicious! And easy for kids to make too.
2-4 chicken breasts 1 (11 oz.) can mandarin orange segments 1/2 cup orange juice(reserved from mandarin oranges) 4 tbsp. lemon juice 2 tbsp. honey 2 tsp. soy sauce 1/2 tsp. ginger 1/2 c. flour 1/2 tsp. garlic powder 1/4 tsp. black pepper 1/4 tsp. salt cooked rice
Drain oranges and save juice. Combine orange juice, lemon juice, honey, soy sauce and ginger in a small bowl and set aside. Cut chicken into bite sized pieces. Combine flour, salt, pepper and garlic powder in a plastic bag. Add chicken and shake to coat. Brown chicken in a hot skillet. Add juice combination and simmer for 30 minutes. Serve over rice.
9 cups Rice Chex cereal 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1teaspoon vanilla 1 1/2 cups powdered sugar
Heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour chocolate mixture over Rice Chex. Make sure all cereal gets coated. Put powdered sugar in a large paper bag (or Ziploc bag). Add the cereal and shake until all the cereal is coated. Pour in a bowl and enjoy!