Brazilian Lemonade

4 limes, washed
6 cups water
1 cup granulated sugar
1/2 cup sweetened condensed milk
14 ice cubes, plus more for serving

Divide all ingredients half. Cut off ends of
each lime and cut each into 8 wedges.
Place one half of the ingredients in a
blender & blend for 20 seconds. Strain, to
remove peel then pour onto a pitcher.
Blend & strain the remaining half of the
ingredients & add pitcher. Mix well & serve
immediately over ice.

Spinach & Sausage Stuffed Pasta Shells

This is such a yummy pasta dish. My family

loves it. Thanks Wendy for the recipe!

1 box of jumbo shells cooked until slightly al dente
(you still want it to be firm so you can stuff them
they will cook in the oven)
12-16 oz. of Italian sausage cooked and drained
15 oz. of ricotta cheese
12-16 oz. of frozen spinach
1/2 cup of Parmesan cheese
3 Tbs. lemon juice
2 cloves of crushed garlic
1 tsp. of oregano
2 eggs -beaten
salt and pepper to taste
spaghetti sauce

Cook Italian sausage. Once cooked you can put in a food
processor and grind up so it is fine and not so chunky.
Add the rest of ingredients except spaghetti sauce.
Heat over over medium heat until everything is mixed together.
Then stuff the shells. Cover the bottom of a 9x13 pan with a
thin layer of spaghetti sauce and place the stuffed shells in the pan.
Once you have filled all of the shells cover them with spaghetti sauce.
Cover with tin foil and bake in a preheated oven at 350 degrees for
20 minutes. Remove foil and cover with 1 cup of mozzarella
cheese and bake for an additional 10 minutes or until cheese is melted.

Tomato Bruschetta

French bread cut 1/2 inch thick
2 tomatoes, cut in small cubes
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
Garlic salt and pepper to taste

Slice bread and brush oil on one side. Broil briefly until it
starts to brown. Watch it carefully because it browns quickly.
In a medium bowl, mix tomatoes, basil, Parmesan, olive oil,
and little garlic salt and pepper to taste.
Spread a spoonful on toasted rounds and serve.

One Pan Cheesy Tortellini

1/2 pound Italian sausage, casings removed

1/2 pound ground beef
1 (16 ounce) jar marinara sauce
1 cup sliced fresh baby bella mushrooms

1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Brown the ground beef and Italian sausage in a large deep skillet. Drain. Add the marinara sauce, mushrooms, and tomatoes . Let simmer for 2-3 minutes. Stir in the tortellini, cover and simmer another 7-8 minutes over low heat, stirring occasionally. Remove lid, sprinkle the mozzarella and cheddar cheese over the top. Let cool for 5 minutes. Cheese will be melted on top. Serve and enjoy!

Teriyaki Pita Pockets

4 boneless chicken breasts
Kikkoman Teriyaki marinade

1/4 cup mayonnaise
1 large can pineapple slices, drained

1 pkg. pita pockets

Lettuce leaves

Marinate chicken in 2/3 cup marinade in a large plastic

bag for 20 minutes, turning bag over once. Stir together

mayonnaise and 1 teaspoon marinade; set aside.
Grill chicken. Add pineapple slices to grill; brush pineapple

and chicken with 1-1/2 tablespoons marinade. Cook

4-5 minutes or until chicken is no longer pink in the

center and pineapple is golden brown, turning pineapple

over once and brushing with 1/2 tablespoon marinade.

Cut each pineapple slice and chicken into bite size pieces.

Spread inside of each pita half with mayonnaise mixture.

Arrange lettuce, chicken and pineapple in each pita half.

Rotisserie Chicken Spaghetti

This is SO good. Thanks Tiffany for this awesome recipe. My whole family loved it!

1 Rotisserie Chicken
1 1/2 lb. spaghetti
1-2 Tablespoons butter
1/2 small onion
1 green bell pepper
1 cup mushrooms
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3/4 block of Velveeta cheese

-Boil your pasta as directed on the package

-In the mean time, de-bone your chicken into bite sized pieces and dice or roughly chop, your vegetables, and cube your Velveeta.

-Drain your pasta and rinse with cold water to ensure it does not stick together. Return to stock pot and set aside.

-In a large frying pan or skillet, melt your butter over medium high and toss in your onion, mushroom and bell pepper. Saute until softened and opaque. Your kitchen will smell wonderful!

-Add in your soups, and cubed Velveeta cheese. Stir constantly until all melded together. Add in your chicken, stir.

-Pour the soup/sauce mixture over your noodle in the stock pot. Grab some tongs and mix it all up until it is all blended.

-Serve with some fresh french bread and enjoy!

Egg Salad BLT's

Recipe and picture from Our Best Bites

A yummy way to use up those

hard boiled eggs. :)

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or firm sandwich bread)
8 bacon slices, cooked
8 slices tomato
4 large lettuce leaves

Combine mayo, sour cream, green onions, Dijon, salt, pepper,
and lemon in a medium bowl. Stir to combine well.
Coarsely chop eggs and add to mayo mixture. Stir gently to combine.
Arrange rolls or bread on work surface. Top each bread slice with
about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices,
a lettuce leaf, and top half of roll. Serve sandwich immediately.

Curried Coconut Chicken

This is a fabulous recipe I tried from allrecipes.com last week. Enjoy!

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Ham and Cheese Crescents

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips



Recipe and picture from Pillsbury
A great recipe for using up some of that
leftover ham from Easter.

Heat oven to 350°F. Separate dough into 8 triangles.
Place 1 piece of ham on each triangle; place 2 strips of cheese
down center of ham. Fold in edges of ham to match shape of
dough triangle. Roll up each crescent, ending at tip of triangle.
Place with tips down on ungreased cookie sheet. Bake 15 to 19 minutes
or until golden brown. Immediately remove from cookie sheet.
Serve warm.

April Fools Berry Soda

Picture and recipe from Taste of home

Don't forget tomorrow is April fools! This drink would be

perfect for April fools. Another idea is to mix up your meals

like serving dinner for breakfast and breakfast for dinner.

Happy pranking!

2 packages (3 ounces each) strawberry gelatin
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Directions
Prepare gelatin according to package directions. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into six tall drink or soda glasses. Insert a straw into each glass. Refrigerate until set. Yield: 6 servings.

Pumpkin Snack Muffins

1 1/2 cups oats (ground in a food processor for 2-3 minutes)

1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla yogurt
2 large eggs
1/2 cup honey

1 cup canned pumpkin
2 T. chopped almonds or walnuts

Preheat the oven to 350 degrees. Mix dry ingredients. Mix wet

ingredients. Mix together. Add nuts. Stir well. Scoop into muffin tins.

Bake 20 to 25 minutes.

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Healthy Veggie Tostadas

Corn tortillas
Refried Beans

Toppings:

Cheese, shredded
Lettuce, shredded
Pico de gallo
Salsa
Avocado, chopped
Fresh lime juice

Preheat oven to 450. Spray both sides of the corn
tortillas with cooking spray. Place tortillas on a
baking sheet. Sprinkle cheese on top of tortillas
and bake for 5 to 8 minutes until cheese is melted.
Prepare your toppings. Heat up the refried beans
in a microwave safe bowl. Stir. Take a corn tortilla
and spread refried beans over the top and add whatever
toppings you like.

Bunny's Favorite Pizza

Recipe and picture from Very Best Baking

1 pkg. (16.5 oz.) Refrigerated Sugar Cookie Bar Dough
18 NESTLÉ BUTTERFINGERS or CRUNCH Nest Eggs, unwrapped

and cut in half
NESTLÉ NESQUIK Chocolate Flavor Syrup
Colored candy sprinkles (optional)

Preheat oven to 325° F. Grease a 9-inch-round baking pan.
Press 20 squares of dough onto bottom of prepared pan.
Arrange Nestlé Nest Eggs evenly over dough. Crumble remaining
dough over Nestlé Nest Eggs; lightly press down on dough.
Bake for 30 to 35 minutes or until top is golden and wooden
pick inserted in center comes out clean. Cut into wedges
when completely cooled. Drizzle with Nesquik and sprinkle
with candy sprinkles before serving.

Blueberry & Banana Salad

2 cups sliced bananas
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained
½ cup miniature marshmallows
1 Tbsp flaked coconut
½ cup sour cream

In a bowl, combine the bananas, blueberries oranges,
marshmallows and coconut. Gently fold in the sour cream.
Refrigerate.