Barbecue Chicken Salad

What you need:
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 bunch of green onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

What you do:
Preheat the grill for high heat.
Place chicken on the grill, and cook until done. Remove

from heat, cool, and slice. In a large bowl, mix the red

leaf lettuce, green leaf lettuce, tomato, cilantro, corn,

and black beans. Top with the grilled chicken slices

and green onions. In a small bowl, mix the Ranch dressing

and barbeque sauce. Serve on the side as a dipping sauce,

or toss with the salad to coat.

Frozen Fruit Fluff

2 (21 oz.) cans pie filling-flavor of your choice( blackberry, cherry, raspberry or blueberry)
1 (14 oz.) can sweetened condensed milk
1-2 (8oz.) cans crushed pineapple
3-4 bananas, sliced
1 (12oz.) tub whipped topping
Pecan pieces (optional)

Combine all ingredients. Freeze in a 9X13 pan.

Oreo & Fudge Ice Cream Cake

1/2 c. fudge ice cream topping, warmed
1 8 oz. tub of Cool Whip Whipped Topping, thawed
1 pkg(4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
8 Oreo Chocolate Sandwich Cookies
12 vanilla icecream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until well blended. Add in the dry pudding mix; stir until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup of milk. Chop the oreo cookies roughly into chunks. Stir into the pudding mixture. Arrange 4 ice cream sandwiches side by side, on the center of a 24 X12 inch piece of foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwiches. Frost the top and sides with the remaining whipped topping. Bring up the foil sides and fold to seal loosely. Freeze at least 4 hours before serving.

I got this recipe out of the Kraft Food & Family magazine. It is so delicious!

Yogurt Cake

Cake:
1 white cake mix
Ingredients listed on cake mix
8 ounces flavored yogurt
Topping:
8 ounces cool whip
8 ounces yogurt, same flavor as as used in cake

Preheat oven to 350 degrees
Cake: With electric mixer, slowly mix cake mix and
ingredients called for on cake mix box. Slowly stir in
yogurt. Pour batter into a greased 9x13 pan. Bake
30 to 35 minutes until golden on top. Refrigerate cake
at least 4 hours.
Topping: Before serving stir cool whip and yogurt
together. Frost cake. Store any leftovers in
refrigerator.

Mexican Pizza

1 package(12-16oz.) chorizo sausage, casing removed
1/2 c. medium salsa
2 fully baked 12 in. pizza crusts
1 can(16 oz.) refried black beans
1 package(8oz.) shredded Mexican cheese blend
Shredded lettuce
Finely chopped tomatoes
Crushed tortilla chips
Ranch dressing

Preheat oven to 400*. Brown chorizo. Add salsa and simmer 5 minutes. Spread beans over crusts. Top with chorizo. Cover pizzas with cheese. Bake 10-12 minutes or until cheese is melted. Remove from oven and top with lettuce tomatoes, and crushed tortilla chips. Place ranch dressing in a zip-top plastic bag: snip a corner and drizzle over pizzas.

This pizza is so good! My husband especially loves it.

Cold Chicken Satay Noodles

Ingredients:
1 pound whole wheat spaghetti
1/4-1/3 cup smooth or crunchy Peanut Butter Softened
2 Tb. honey
1/4 cup warm water
1/4 cup tamari (aged soy sauce)
1 clove garlic (grated)
zest of 1 lime
juice of 2 limes
1 teaspoon of hot sauce
3 Tb veg. oil
2 cups store bought rotisserire chicken meat
(skin removed and thinly sliced)
A handful of graded carrots
4 scallions thinly sliced
1 cup spinach greens thinly sliced
1/4 cup chopped peanuts
2 Tb choppped cilantro or flat leaf parsley

Bring a large pot of water to a boil. Salt water and cook pasta
to al dente. Run cooked pasta under cold water to cool. Drain
and set aside. Wisk together peanut butter, honey, and warm
water in a large bowl. Once combined, whisk in tamari, garlic,
zest of a lime and lime juice, and hot sauce. While wisking
pour oil in. Add noodles, veggies, peanuts and toss. Place
noodles in individual bowls and top with chicken and cilantro or parsley.

Brownie Trifle

1 (19.8 oz.) package brownie mix(plus ingredients to make)
1 (3.9 oz.) package chocolate fudge instant pudding mix(plus the milk to make the pudding)
1 package SKOR(or Heath) toffee bits
1 (12 oz.) container Cool Whip
2 (1.4 oz.) SKOR(or Heath) bars, crushed


Prepare and bake brownies according to package directions. When cool, crumble or cut into small pieces. Prepare pudding according to package directions. Place half of crumbled brownies in bottom of a 3 quart trifle bowl; top with half each of pudding, SKOR chips and Cool Whip. Repeat layers with remaining brownie crumbles, pudding, chips, and Cool Whip. Cover and chill at least 8 hours. Garnish with crushed SKOR bars.


This is SO delicious and also looks really pretty.

Spaghetti Salad

1 lb. Spaghetti
1 small bottle Italian dressing(stay mixed kind)
1 bottle salad supreme
4 tomatoes chopped
2 cucumbers chopped
1 red onion diced

Cook spaghetti and let cool. Mix rest of ingredients with
noodles. Cool in the fridge for about 2 hours before
serving.
*This makes a lot of salad. I usually make it for family parties
in the summer. You could probably try cutting it in half.*

Yummy Dip

1 8oz of cream cheese
1 cup of brown sugar
1 tsp vanilla
soften cream cheese (I put in the microwave for 20
sec.) and add brown sugar and vanilla

Dip strawberries and enjoy!

Rhonda's Ham and Cheese Delight

I got this recipe from Sheri Stromness who I'm guessing got it from a lady named Rhonda. It's a really yummy breakfast bake~

1/2 c. chopped onioin
1 T. butter
2 c. chopped ham
3 beaten eggs
1 c. grated cheese
2/3 c. cracker crumbs
1 c. milk
dash of pepper

Cook onion in butter until tender. Add ham, eggs, cracker crumbs, milk, and pepper. Mix well. Bake in greased 7X11 pan. Cook at 350* for 45-50 minutes or until knife comes out clean. Double recipe for a 13X9X2 pan.

Pasta e Fagioli

2 T chopped onion
2 minced garlic cloves
1 can canned crushed tomatoes
1 can reduced-sodium chicken broth
1 can white beans (rinsed and drained)
1 can black beans (rinsed and drained)
3 cups whole-wheat rotini (or any shaped pasta)
1/8 tsp black pepper

Heat 2 tsp olive oil in a medium saucepan over medium-high heat. Add onion and garlic and saute 3 minutes, until tender. Add tomatoes, chicken broth, white beans, black beans, pasta and black pepper. Bring to a boil, reduce heat, cover and simmer 11 minutes or until pasta is tender.

Sometimes, if we are in the mood for it, I also add italian sausage to the pot. It adds some extra spice to the dish.

8 oz. Lemon yogurt
1 tsp. sugar
1 c. whipped cream

Blend together and serve with fresh fruit.
*I like to add more whipped cream to mine.
You can adjust the ingredients to what you like.

Tomato~Olive~Pesto~Pizza

I love this pizza, its a little different than the norm~

1 10 oz. can refrigerated pizza crust
1/3 c. purchased basil pesto
2 Roma tomatoes, thinly sliced
1 (2 1/4 oz) can sliced ripe olives, drained
1/4 c. finely chopped red onion
2 c. shredded Italian cheese blend

Prepare crust according to package directions. Spread pesto, top with tomatoes, olives, onion and cheese. Bake at 425* for 10-12 minutes or until crust is golden and cheese is melted.

*To make it even simpler, I use a precooked crust. Or you can go all out and make your own crust, which I have maybe done once in my life:)

Summer Slush

1 c. sugar
2 c. water
2 c. mashed bananas
1/2 c. fresh lemon juice
1 60z can frozen lemonade, undiluted
1 6oz can frozen orange juice, undiluted
3 cans water

Boil water and sugar for three minutes then add bananas,
lemon juice, lemonade, orange juice, and 3 cans of water.
Freeze in a flat cake pan or bowl. Serve with 7-up or Sprite.
*A cool drink for a hot summer day*

Chicken Enchilada Casserole

4 boneless chicken breasts, cooked, skinned,chopped
1 dozen corn tortillas, quartered
2-3 c. shredded Mexican blend cheese(recipe calls for 2, but I like more)
1-2 10 oz. cans of Green chile sauce(depending on how hot you want it)
1 c. plain yogurt
1/2 c. onion chopped
1/2 c. milk
1 10.5 oz. can cream of chicken soup

Combine all ingredients except a small amount of cheese for top(about 3/4 c.) and the tortillas. Layer dish with tortillas, then chicken mixture, and repeat layering until gone, ending with the chicken mixture. Top with the remaining cheese. Bake at 300*F for one hour.

I have this in the oven as I type!

Cheese Stuffed Jumbo Shells

This makes a lot! Cut this recipe in half to fit in a 9X13 dish.

12 oz. jumbo pasta shells
4 c. ricotta cheese
1 c. cottage cheese
4 c. shredded mozzarella cheese
3/4 c. parmesan cheese
6 egg whites
1 tbsp. chopped parsley, 3/4 tsp. oregano(you can also substitute this combination with Italian seasoning)
1/2 tsp. salt
1/4 tsp. pepper
6-8 c. spaghetti sauce

Boil shells 10-12 minutes with 1 tsp salt. Drain and place in a single layer on wax paper to cool. Mix together all ingredients except spaghetti sauce and half of the mozzarella cheese. Fill each shell with about 2 tablespoons of cheese mixture. Spread a thin layer of spaghetti sauce in bottom of baking dish or pan. Place shells face up in pan. Cover with remaining spaghetti sauce and mozzarella cheese. Bake for 35 minutes at 350* Fills 36 shells.

Barbecue Chicken

1 c. Ketchup
6 Tbsp. soy sauce
1/2 c. vinegar
1 tsp. prepard mustard
1 c. sugar
1/4 tsp. Garlic powder

Mix and pour over 2 1/2 pounds of chicken.
Bake at 250 degrees for 2 hours. This recipe
will be enough for a 9x13 pan full of chicken.

Pear Jello

1 8oz pkg. cream cheese
1 can pears (or one quart bottle--save 1 cup juice)
1 small pkg. lime jello
1 c. cool whip

Drain pears. Put in blender and puree. Add cream
cheese and blend together. Dissolve jello in 1 c. of
boiling pear juice. Add to blender mixture. Let set in
fridge for 1 to 2 hours. Fold in cool whip. Return to
fridge.

Cookie Salad

12 oz cool whip, thawed
2 small boxes instant vanilla pudding
1 can crushed pineapple, drained
2 cans mandarin oranges, drained
1 cup of buttermilk
1 pkg. striped cookies crushed

Mix together buttermilk and pudding mixes.
It will be very thick. Mix in fruit and cool
whip just before serving and add in crushed
cookies.

This is a sweet salad and could be used as a dessert!!