Limeade Punch

1 can of Limeade
2 liters of sprite
1 lime

Empty 1 can of limeade into serving bowl and
then add the 2 sprites. Add lime slices and enjoy!
This is great for parties, because if someone spills
it doesn't stain like red punch.

Strawberry Pretzel Squares

What You Need:

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine melted
12 oz. (1-1/2 [8 oz] pkg) cream cheese, softened
2 Tbsp. milk
1 cup thawed cool whip
2 cups boiling water
1 pkg (8 serving size) strawberry jell-o
1-1/2 cups cold water
1 qt (4 cups) strawberries, sliced

Preheat oven to 350. Mix pretzels, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9 inch baking pan. Bake 10 min. Cool

Beat cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

Meanwhile, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. And enjoy.

Savory Crescent Chicken Squares

I haven't made this one yet, but they were a HUGE hit at a party I was at last weekend. YUM.

This recipe makes 4 squares. Preheat to 350.

3 oz. cream cheese, softened
3T butter, melted
2 cups cooked chicken in pieces or 2 cans (5 oz.) boned chicken
¼ t. salt
1/8 t. pepper
2 T. milk
1 T. chopped onion
8 oz. can crescent rolls
¾ C. seasoned croutons, crushed

In bowl blend cream cheese and 2 T. butter (reserve 1T). Add next 5 ingredients. Mix well. Separate dough into 4 rectangles, firmly pressing perforations to seal. Spoon ½ C meat into each rectangle. Pull 4 corners of dough to top center, twist (the dough, not you) to seal then close any side gaps. Brush top with reserved butter then dip into crouton crumbs. Place on ungreased or parchment covered cookie sheet. Bake 20-25 min.
Option: reduced fat rolls, cream cheese and croutons.

Turkey Enchiladas

2 c. cooked turkey
1 c. sour cream
1 can of Cream of Chicken soup
1 can diced green chilies
3 small green onions, sliced
12 tortillas
1 1/2 c. sharp cheese
1 1/2 jack cheese

Directions:
Mix sour cream, soup, and green chilies together. Put half
of this mixture on the bottom of a pan. Then mix 2 cups of
cheese, onion, and turkey together. Fill tortillas with
turkey mixture. Place filled tortillas, seam side down, on
sauce and then pour remaining sauce over the top.
Sprinkle with remaining cheese. Bake at 350 for 3o minutes.

We make these a couple of days after Thanksgiving using our
left over turkey. Yum!

Orange Rolls

1/2 cup butter, melted
1/2 cup sugar
1 orange peel, grated
18 frozen dinner rolls

Combine melted butter, sugar, and grated orange
peel in a bowl. Dip rolls in mixture and place in
muffin tins. Allow to rise for three hours. Bake
at 350 degrees for 10 to 15 minutes or until
lightly browned. Frost with Orange glaze while
still warm.

Orange Glaze
1 cup powdered sugar
2 tablespoons butter, softened
2 tablespoons orange juice
mix ingredients together

Lazy Betty

This cobbler is called Lazy Betty, simply because of how easy it is! This is one of the standard dishes on my family's Thanksgiving dinner table. I love it and can't wait to have it next week!

2 cans cherry pie filling
1 box yellow cake mix
1 medium bag of walnuts
1 cup melted butter

In a 9 X 13 baking dish or pan, layer as follows: pie filling, dry yellow cake mix, walnuts, then melted butter. Bake at 350* for 45 minutes. Thats it!

Slow-Cooker Chicken Tortilla Soup

I stole this off my friend, Kristi's, blog. I made it for dinner the other night and it was quite tasty!

1 lb cooked, shredded Chicken( I stuck 3 uncooked chicken breasts in the crockpot with everything and then shredded it with a fork when it was done)
1 can Rotel
1 can petite diced Tomatoes
1 can Black or Pinto beans
1 medium Onion, chopped
2 cloves Garlic, minced
2 cans Chicken Broth
1 (10 oz) pkg frozen Corn
2 c. water
1 Tbsp. chopped Cilantro
A healthy dash of lime juice
Taco Seasoning to taste
Salt & Pepper to taste
Toppings:
Shredded cheese
Sour Cream
Tortilla Chips
Avocado

Place Chicken, Rotel, Tomatoes, Beans, Onion, Garlic, Corn, Cilantro into a slow-cooker. Then add Chicken Broth, Water and Lime Juice. Top it off with the seasonings. Cover and cook on Low setting for 6 to 8 hours, or on High setting for 3 to 4 hours. To serve, sprinkle soup with cheese, tortilla chips, sour cream and avocado.

Super Easy Pumpkin Muffins

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

And that's it. I didn't forget any ingredients. This recipe is so fast and so easy to make variations to. Use whatever cake mix you have in the pantry (spice cake is extra yummy). Add nuts or raisins, or chocolate chips. Top with a powdered sugar glaze or serve with whipped cream. Or just take them out of the oven and pop them in your mouth. You can't lose with these puppies!

Toscana Soup

This soup recipe is SO delicious! It is similar to Olive Garden's Toscana Soup.

3/4 cup onions, diced 1/8 inch
2 slices bacon, 1/4-inch diced
1 1/4 teaspoon garlic, minced
4 (3.7 g) cubes chicken bouillon
4 cups water
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups kale leaves, cut in half, then sliced into 1/16-inch strips
2 links spicy Italian sausage cooked(300* for 15-20 minutes) cut in half length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream

Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute. Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes. Pour into bowls, sprinkle with parmesan and serve.

Easy Pea Salad

In 9 x 13 casserole dish

Start with head of lettuce (chopped) then layer the following:

Bell pepper (chopped)
3 stalks of celery (chopped)
5 green onions (chopped)
bag of peas--I like to use the sweet english peas-birds eye kind
2 cups of hellman's mayo--spread over the peas, yes they will stick a little
2 tablespoon sugar sprinkled over mayo
1 lb shredded cheddar cheese
4.3 oz hormel real bacon bits

Cathy's Cheesecake (my sister)

1 piecrust (regular or graham-I try to get deep dish)
12 ounces of softened cream cheese (I get what's on sale-either two 8 ounce blocks and use 1-1/2 or 4 3 oz. bars)
1 can cherry pie filling (or blueberry)
2 eggs
1/2 cup sugar
1/2 to 1 tsp. vanilla

Prepare piecrust by adding 1/2 can of cherry pie filling on the bottom and bake about 8-10 minutes or until just a little golden around the edges (if using graham cracker crust, just add the pie filling and put it in the oven after you have completed the cream cheese filling).After pie crust is finished, turn down oven to 325. Mix cream cheese and sugar together thoroughly. Add eggs (add one at a time and wait for one egg to completely mix in before you add second) and then the vanilla. Pour filling into hot pie shell (I wait about 3-5 minutes after taking it out of the oven to pour it on). Bake for about 28-35 minutes (check it starting at 25 minutes). It will be a little jiggly in the center, but pull it out anyway!! After cheesecake cools down, add rest of pie filling in the middle of pie and surround with whatever whipped topping you like.

Tips:I have found the easiest pie crust to use for this recipe is frozen pie crusts-then you don't have to use up a pan. Just let it thaw out a little before you start recipe. I have used ready-made by Pillsbury and they are great, but you MUST not stretch the dough when you put it into pie pan or it will shrink. I think the graham cracker crusts are better for this cheesecake when you just make it plain without the cherry pie filling.Also, your cream cheese must be soft, preferably at room temperature. If you know you are going to make pie in afternoon, then take cream cheese out in the morning and let it sit on the counter (don't worry about it sitting out, it will be fine).One thing that I had to learn was when to take pie out of oven. If you wait until it is not jiggly, it will be very dry. However, don't pull it out if it is jiggly for the entire surface area; it should just be jiggly in the center.

Dinner in a Pumpkin

1 medium pumpkin
1 1/2 -2 lbs. ground beef
1 can of cream of chicken
1 onion chopped
2 Tablespoons soy sauce
1 can sliced mushrooms
1 1/2 cups cooked rice
1 cup sour cream
1 to 2 cups of grated sharp cheese

Cut a hole in the top of the pumpkin and clean it out.
Brown ground beef in a large frying pan and add onions
to sauté. When ground beef is no longer pink add the
rest of the ingredients and stir until completely mixed.
When mixed together pour into pumpkin.
Put the top back on the pumpkin and place on a cookie sheet.
Bake at 350 for 1 hour.

Chicken Enchiladas

• 1 small can of hot chopped green chiles
• 1 package of cheddar cheese (shredded)
• 1 large white onion chopped
• chile powder
• 1 package corn tortillas
• approximately 1.5 lbs. of chicken breasts boiled and shredded
• 1 16 oz. can of enchilada sauce
• sour cream
• shredded lettuce

(I don't have exact amounts because I usually just wing it)

1. Wrap the 4 tortillas in a paper towel and warm them in the microwave.
2. Take a tortilla and fill it with the chicken, onions, green chiles (small amount), and cheese. Sprinkle with the chile powder (you decide how much of everything).
3. Pour a small amount of enchilada sauce in the bottom of a 13x9 inch baking dish.
4. Roll the tortilla and lay it seam down in the pan.
5. Repeat until you run out of ingredients or room in your pan.
6. Sprinkle remaining cheese, green chile, and onions on top of tortillas. Sprinkle with chile powder as well.
7. Pour enchilada sauce on top
8. Bake in oven at 350 degrees until cheese is melted and sauce is bubbly (about 20 minutes).
9. Serve with sour cream and shredded lettuce.

Spaghetti Pie

From my friend Beth - she says the kids love it!

• 6 oz spaghetti noodles
• 2 eggs, beaten
• ¼ c grated parmesan cheese
• 2 T butter
• 1/2 c. chopped onion
• 1 c sour cream
• 1 lb Italian sausage (ground beef works, too)
• 6 oz can tomato paste
• 1 c water
• 4 oz mozzarella

1. Break spaghetti in half. Cook till done. Drain.
2. While still warm, combine spaghetti with eggs and parmesan cheese.
3. Pour into well greased 10” pie plate and pat mixture up and around sides with spoon.
4. Melt butter, add onion and sauté until limp.
5. Stir in sour cream and spoon over spaghetti.
6. Remove sausage from casing, crumble and cook. (I like to throw in some Italian seasoning too.)
7. Drain, add tomato paste and water.
8. Simmer 10 minutes.
9. Spoon sausage mixture over sour cream mixture.
10. Bake 350 F for 25 minutes.
11. Spread mozzarella on top and return to oven until cheese melts.

Crispy Potatoes Au Gratin

from Aunt Patti: All of the following ingredients are estimates

• extra virgin olive oil (to grease 9x13 baking dish -- or for smaller portions use GLASS pie plate)
• 3 - 6 potatoes, VERY thinly sliced (I usually use red potatoes but Idahos are good too - clean well but don't peel)
• salt (little)
• 2 T (or less) of melted butter
• shredded cheddar (at least 4 oz), I use more
• bread crumbs (no more than 1/2 cup or they will be dry)

Preheat oven to 425. Lightly salt potatoes and arrange in even layer. Drizzle melted butter and sprinkle with cheese and bread crumbs. 20 minutes and voila! OR, if you can't use a 425 oven, you can put in @ 350 for 30 minutes or so. But they're crunchier (better) at higher heat.