Prime Rib for Christmas Eve Dinner

You can find 'rib eye roasts' on sale at winco, fred meyer, and albertsons right now for under 4.00 a pound which is a great deal! Christmas time is the only time they are on sale for that price!

I am going to try a new recipe this year, it sounds delicious, and fairly easy:

Roast Prime Rib of Beef with Horseradish Crust

• bone in prime rib beef roast, 3 ribs, about 6 pounds
• 5 garlic cloves, smashed
• 1/4 cup grated fresh or prepared horseradish
• Leaves from 2 fresh rosemary sprigs
• Leaves from 4 fresh thyme sprigs
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup dry white wine or white grape juice
• 1 tablespoon all-purpose flour
• 2 cups canned chicken or beef broth

Oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Add the white wine or grape juice and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

CRANBERRY & ORANGE PEPPERED PECANS

1 egg white
1 tbsp. water
1 pound pecan halves
3/4 cup white sugar (or 1/2 cup Agave nectar)
1 tsp salt
1/2 tsp ground cinnamon
zest from one orange

3/4 cup craisins
1 tsp. coarsely ground pepper

Oven to 250

In a mixing bowl, whip the egg white and water together until frothy. In a separate bowl, mix the sugar, salt, zest, cinnamon and pepper.

Add pecans and craisins to egg white, stir to coat nuts evenly. Remove the nuts and toss them in the sugar mixture until well coated. Spread the nuts on a cookie sheet lightly sprayed with cooking oil.

Bake for 1 hour. Stir every 15-20 minutes.

These are delicious on a salad. Start with mixed baby greens, some diced pear, these candied walnuts and some crumbled feta cheese. Top with any type of vinaigrette dressing.

CHRISTMAS GOODIES FOR FRIENDS AND NEIGHBORS

CATHEDRAL WINDOW COOKIES

My Grandma Warner used to make these at Christmas. Its a family favorite. Fast and easy.

1 egg, beaten
1 stick butter
1 c. chopped nuts
1 bag (6 c.) miniature COLORED marshmallows
1 (12 oz.) pkg. chocolate chips
1 c. flaked coconut- or 1cup crushed graham crackers

Melt chips and butter together over low heat. Cool a little; then quickly stir in beaten egg. Mix nuts and marshmallows with chocolate mixture. DO NOT BEAT, just stir to mix.

Shape into 2 separate 'logs' about 12 inches long. Roll dough in coconut or graham crackers. Roll the log firmly in waxed paper and place in freezer. Slice the logs into 1/2 inch cookies once frozen. Once they are sliced they look like little stained glass windows.

ALMOST FAMOUS PUMPIN BREAD

1 cup solid pack pumpkin

1/2 cup oil (cut out some fat by replacing with apple sauce, its just as yummy!)

1 1/2 cup sugar

2 eggs

1/3 cup water

1/2 cup semi sweet chocolate chips

1 3/4 cup flour

dash ground cloves

1 tsp. salt

1 tsp. baking soda

1 tsp. nutmeg

1 tsp. ginger

Oven to 350

In a large bowl mix oil, sugar, eggs, water and pumpkin and chocolate chips. In another bowl combine remaining ingredients. Blend all together until smooth. Pour into greased and floured loaf pan. Bake 1 hour and 15 min for regular sized loaves or approx. 45 minutes or until a toothpick comes out clean for several mini loaves.

COCONUT LIME COOLERS

These little cookies couldn't be any easier, or tastier!

2 pouches sugar cookie mix

1 cup coconut

2 tbsp lime zest

6 tbsp. lime juice

3/4 cup melted butter

2 eggs

1/2 cup powdered sugar for garnish

Oven to 350

In a large bowl, combine everything except for powdered sugar, stir until a soft dough forms. On ungreased cookie sheets, drop dough by tablespoonfuls 2 in. apart.

Bake for 9-12 minutes or until edges are light golden brown. Cool. Sprinkle powdered sugar on top.

CHOCOLATE SNOWBALLS

1 pouch sugar cookie mix

1/2 cup melted butter

1 egg

1/4 cup flour

1/2 cup finely chopped nuts (walnuts, pecans or almonds)

60 hershey kisses, unwrapped

3/4 cup powdered sugar for garnish

Oven to 375

In a large bowl, stir cookie mix, butter, egg, flour, cocoa, and nuts until soft dough forms.

Shape into 60 3/4 in. balls; wrap each ball around one hershey kiss. Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set. Immediately remove from cookie sheet onto cooling racks. Cool for about 5 minutes. Roll cookies in powdered sugar.

YUM!

SUGARPLUM LOLLIES

(chocolate dipped marshmallows)

1 bag semi sweet chocolate chips

1 bag large marshmallows

toppings:

sprinkles, chopped nuts, flaked coconut, mini chocolate chips, chopped candy canes, anything else you can think of.

20 wooden popsicle or craft sticks

Line a cookie sheet with wax or parchment paper. Lightly spray with non stick spray.

Melt chocolate chips in a double boiler or cook on simmer if you have a very low setting on your stove. Melt until smooth. (i've also microwaved chocolate, 30 seconds at a time, stir after each segment until melted.)

Put each topping you have chosen in a separate, shallow dish or bowl.

Stab each marshmallow with a popsicle stick, pushing it in about one inch. Dip the marshmallow pop into the chocolate and cover it evenly. Dip it into the various toppings. Put the marshmallow pop onto the wax paper to set.

Refrigerate at least 1 hour until completely hardened. These look so cute wrapped in cellophane with a bow!

HOW TO CUT A PINEAPPLE

Do you love fresh pineapple, but hate to cut it? Here is a way that is easy and quick!

First, lay the pineapple on its side and cut off the top and very bottom.


Next, cut the rest of the pineapple into 1 inch thick slices.






Now lay one piece at a time on your cutting board and cut off the rind of the pineapple, making sure you have cut off all of the thorny spots that go into the pineapple.










Then you cut around the core (saving it for those who like it)






Finally, remove the core and cut into bite size pieces.Now you have delicious, fresh pineapple for your fruit salad!

CHRISTMAS BRUNCH IDEAS

CANADIAN BACON BRUNCH PIZZA

Crust:

8 cups frozen hash browns, thawed and water drained

1/4 C. butter, melted

2 beaten eggs

1/2 C. flour

Sauce:

4 oz. velveeta cheese, cut into 1 in. cubes

2 tbsp milk

1 tsp parmesan cheese

1/2 tsp dijon mustard

Topping:

1 3.5 oz. pkg. sliced canadian bacon

6 eggs

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

1 tbsp butter

1 tbsp fresh chopped chives (optional)

Heat oven to 425

Spray 12 in pizza pan with cooking spray. In large bowl toss all ingredients for the crust. Press potato mixture onto pan. Bake for 20-25 min. or until edges are brown.

In a small microwavable bowl, place cheese cubes and 2 tbsp. milk. cover with saran wrap. Cook on high for 1 minute. Stir until smooth. Stir in parmesan cheese and mustard until well blended. Spread 1/2 cup of the cheese sauce over crust; top with canadian bacon. Bake 5-7 minutes longer or until bacon is heated through.

Melt 1 tbsp butter in a large skillet. Combine the eggs, milk, salt and pepper and pour into pan. Stirring constantly, cook until the eggs are thickened but still moist.

Spoon eggs over hot crust. Drizzle with remaining 1/2 cup cheese mixture. Sprinkle with chives.

BUTTERMILK LIME TEA BREAD- Make ahead!

1 3/4 cup flour

3/4 cup sugar

2 tsp. baking powder

1/3 tsp salt

1 egg

1 cup butter milk (if you don't have, sour milk by adding 1 tbsp. lemon juice to regular milk. Let stand 10 minutes)

1/4 cup veggie oil

2 tsp lime zest

3 tbsp lime juice

1 tbsp sugar

Heat oven to 350

Grease bread pan. Coat with flour.

In medium bowl, mix flour, sugar, baking powder and salt. set aside

In another medium bowl, stir egg, buttermilk, oil, zest and 1 tbsp lime juice with spoon until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Spread in pan.

Bake 50-60 minutes or until golden brown and toothpick inserted in center comes out clean.

While it is baking in a small bowl combine remaining 2 tbsp lime juice and 1 tbsp sugar.

Brush lime juice over top of warm bread. Cool in pan on wire rack 10 min. Cool completely. When completely cool, wrap in plastic wrap. Best served cold, the next day.

Top with your favorite fruity cream cheese spread.

HAM AND CHEESE CROISSANTS

1 package refrigerated croissant dough (in the can)

8 slices thinly sliced deli ham

8 slices havarti or swiss cheese (costco is great for the havarti)

Gently unroll the croissants. Lay on a large cookie sheet. Lay out one piece of ham and one slice of cheese on each croissant, arrange so that when you roll it up the meat and cheese is contained inside. You may have to cut the ham and cheese slices in half. Bake according to directions on package.

STUFFED FRENCH TOAST

Sounds complicated, but its really quite easy. I turn on the oven as low as it will go and keep them warm on a cookie sheet as I cook them until the syrup is done and everyone is ready to eat. Serves 8

1 loaf thick white bread ( you can use french bread, I prefer Grandma Sycamore's or similar)
8 oz. softened cream cheese
2 tsp. vanilla extract, divided
1/2 cup chopped walnuts or pecans or almonds
4 large eggs
1 tsp. ground nutmeg
1/3 cup heavy whipping cream (if you don't have it, use milk)


Beat the cream cheese with 1 tsp. vanilla until smooth. Stir in the nuts
Spread the cream cheese mixture on each slice of bread, and make a sandwich with two slices. (note: I started getting lazy and made the cream cheese mixture, set it aside, made the french toast how I normally would then had everyone assemble their own! You can spread the topping on the toast after it's cooked and top with the syrup.)
Beat together the eggs, 1 tsp. vanilla, nutmeg and whipping cream. Dip the 'sandwich' into the egg mixture. Cook over medium low to medium on a lightly greased griddle until golden brown, about 2-3 minutes each side. Keep the toast warm in the oven while making the syrup.

Syrup:
1- 12 oz. jar apricot preserves
1/2 cup orange juice
2 tbsp. honey
Stir together all of the above ingredients in a small sauce pan over medium-low until hot. Serve warm.

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING

Dressing:

1/2 cup sugar

1/3 cup lemon juice

2 tsp finely chopped onion

1 tsp dijon mustard

1/2 tsp salt

2/3 cup oil

1 tbsp poppy seeds

SALAD

1 large head romaine or red leaf lettuce

4 oz crumbled feta cheese

1 cup cashews

1/4 cup craisins

1 apple, cubed

1 pear, cubed

In a blender or processor, combine all dressing ingredients except for the oil and poppy seeds. Process until well blended. While machine is still running, add oil in a slow steady stream, processing until thick and smooth. Add poppy seeds; process a few seconds to blend.

In a large serving bowl, combine all the salad ingredients; toss to mix. pour dressing over salad; toss to coat. Serve immediately.

ORANGE CRANBERRY SCONES

2 cups flour

1 tbsp sugar

2 tsp. baking powder

1/2 tsp salt

1/4 cup butter

1/2 cup heavy cream

1 egg

1 cup craisins

2 tsp orange zest

sugar (raw sugar looks pretty, plain white is great too!)

Oven to 425

Combine dry ingredients in a large mixing bowl. Work butter into the dry ingredients with a pastry blender or fork, until the butter is the size of small peas. Add remaining ingredients, except sugar, mixing until dry ingredients are moist

turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4 in. thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar.

Bake 12 minutes or until golden brown

Makes 8 scones.

SPARKLING BLUEBERRY POMEGRANATE JUICE

This is so pretty in a punch bowl, but be careful if you have kids and carpet involved!

2 cans 'old orchard' blueberry pomegranate frozen concentrate, made following directions on the can (winco has it)

Fresca

1 pkg frozen blueberries, or raspberries

In a small decorative or mixing bowl add frozen berries and enough of the juice mixture to just cover the berries. Throw into the freezer until ready to serve the drink. It freezes pretty quickly, but remember to do this the day before or a couple of hours before the party. Pour into a punch bowl, add Fresca, then add frozen fruit ring. Its Beautiful!

Sahale Snacks

Has anyone had the Sahale Snacks they have at Costco? There are several different varieties of interesting combinations of nuts, and fruit. I am working on figuring out my favorite snack: Orange, Cranberry, Pecan and black pepper. It sounds really strange, but it is sooooo good. I can eat an entire bag by myself! Recipe and photo coming soon! These would make a great neighbor gift in a cute little box.

A Week's Worth of Crock Pot Meals!

SOFT CHICKEN TACOS

Place 2-3 chicken breasts in your crockpot. Pour one jar of your favorite salsa over the top. Add one small can green chili's. Cook on low for approx. 6 hours. Shred with a fork. Place mixture in a soft tortilla shell and add all of your favorite taco toppings!

Freeze the remaining chicken mixture or use the next day for Chicken Nachos!

Cover a large cookie sheet with foil for easy clean up. make a nice thick layer of tortilla chips, cover with shredded cheddar cheese, then spread your chicken mixture over the top, and cook at 350 for about 10 minutes, or until the cheese is melted and bubbly.

Top with fresh tomatoes, olives, avocado sour cream, etc...

CROCKPOT CHICKEN ALA KING

2 Lbs boneless skinless chicken breasts

one small can cream of chicken soup

3 tbsp. flour

1/2 tsp black pepper

4 oz. package each frozen peas and onions

1/2 tsp. paprika

Cut the chicken into bite sized pieces and place in the crockpot

Combine soup, flour, and pepper. Pour over the chicken and coat evenly.

Cover and cook on low for 5-5 1/2 hours

COQ AU VIN This is sooo scrumptious!

3 slices bacon cut into 1/2 inch pieces

10 oz. crimini mushrooms, cut in half

2 c. fresh or frozen pearl onions

1 3-4 lb. cut up chicken or 8-10 drumsticks or 4 chicken breasts (its better with bone-in)

remove skin

1/2 tsp salt

1/4 tsp pepper

1 med. onion, sliced

1 lg. carrot cut into 1 inch pieces

4 cloves garlic minced

1 c. dry red wine or grape juice

1 bay leaf

1 small can chicken broth

In a large skillet cook bacon over medium heat until browned. Transfer to paper towels to drain; set aside.

In the bottom of your crockpot add mushrooms and pearl onions

Sprinkle chicken pieces with salt and peper. In the skillet with the bacon fat (or not, I wipe most of it out) brown the chicken for about 5 min. each side. Place chicken on top of mushrooms and onions.

add carrot, onion, and garlic to crockpot. Cover with wine or grape juice and broth, add bay leaf. Cover crockpot and cook on low for 8 hours or high for 4 hours.

LATIN CHICKEN AND SWEET POTATOES

3 lbs. bone in skinless chicken thighs

2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. pepper

1 tsp paprika

1/2 tsp ground allspice

1 c. chicken broth

1/2 cup salsa

3 cloves garlic, minced

two cans black beans, rinsed and drained

2 lbs. sweet potatoes, peeled and cut into 2 in. pieces

1/3 c. fresh cilantro, chopped

lime wedges

Sprinkle chicken with cumin, salt and pepper. Heat a large skillet over medium high heat until hot. Add chicken and cook until browned. Approx. 5 min. each side. Move chicken to a plate.

In the same skillet, combine paprika, allspice, broth, salsa, and garlic cook until heated through.

Place potatoes, and beans in 6 qt crockpot. Place chicken on top of veggies. Pour broth mixture over chicken. Cover crockpot and cook on low 8 hours or high for 4 hours.

Serve with cilantro and lime wedges.

TACO SOUP WITH BLACK BEANS

1 lb ground beef, browned and drained

1 small onion, chopped (cook with ground beef)

28 oz. can diced or crushed tomatoes

15 oz. can of corn, drained

15 oz. can of black beans, drained and rinsed

15 oz. can red kidney beans, drained and rinsed

1 envelope dry hidden valley ranch dressing mix

1 envelope dry taco seasoning

Combine all ingredients in crockpot.

Cover and cook on low for 4-6 hours

Serve with: tortilla chips

sour cream

shredded cheese

THANKSGIVING FEAST

Tips for Thanksgiving: (more tips to come)

*The darker your roasting pan, the darker, and richer your drippings for gravy will be.

*You don't have to wake up at 5 am to cook your turkey! Cooking at a high temp, for a shorter time will also yield a juicy, moist and golden brown turkey.

Decorations: I save my pumpkins of all sizes from Halloween (uncarved of course) And spray paint them copper, gold, silver, and plum would be beautiful too. Add ribbon and leaves and its a gorgeous centerpiece!

THE TURKEY

I have tried lots of different ways to cook my Turkey. This is my ultimate favorite. It's so flavorful, makes awesome gravy and it is beautiful.

(When I first read this recipe and it said Lemons, I said, "what?!" But I tried it, and I love it)

LEMON AND ROSEMARY SALTED TURKEY

Turkey Rub:

2 tablespoons (or so) fresh rosemary leaves, no stem, chopped

2-3 tablespoons lemon zest

1/2 cup Kosher salt (or coarse salt)

Put it all in a food processor or blender and pulse until well blended. Set aside

Preheat oven to 425 degrees.

TURKEY PREP:

2 8-10 lb. turkeys or one large turkey

2 white onions, sliced

4 large carrots, halved

4 celery stalks, cut into 4 in. pieces (or thereabouts)

1 quart chicken stock or broth

1/4 cup olive oil

8-10 sprigs fresh rosemary

2-4 lemons, cut in half

whole celery sticks

whole large carrots

Remove the neck and giblets. ( I don't use these but you can put them in your gravy to add flavor)

Rinse turkeys inside and out, and pat dry with a paper towel.

On the bottom of your roasting pan alternate celery sticks with carrots and place the turkey on top so the turkey isn't sitting directly on the pan.

Pour the quart of chicken stock into the bottom of the roaster.Coat the turkey with about 1/4 C. of olive oil. Rub the salt mixture all over the turkey, pressing it in to make it stick. Put the sprigs of rosemary and the halved lemons inside the turkey along with the cut celery sticks and carrots, and onion.

The 8-10 lb. turkeys will take approx. 1- 1 1/2 hours to cook. I always buy the pop up thermometer if the turkey doesn't have one. You can also tell its done by inserting a meat thermometer deep in the thigh, but make sure you don't touch the bone, and it reads 165 degrees.

a 20 lb. turkey will be ready in about 2 hours.

Always let the turkey rest for about 15-20 minutes before you cut into it.

TURKEY GRAVY:

3/4 c. butter

3/4 c. flour

juices and drippings from roasting pan - you can add more chicken stock if you need more gravy.

Melt the butter in a large saucepan. Add flour and cook at least 4 minutes to cook out the flour taste. Add the juices from the roasting pan and cook until thick and bubbly. There is a lot of salt on the turkeys that drip off, so taste before adding additional salt!

I can smell it already. I can't wait!

STUFFED SWEET POTATOES

The first time I made these, I followed the directions and made them like baked potatoes, which is fun and different. I made them again, and just did it like a casserole which made the topping more evenly distributed. Either way these are delicious!

6 sweet potatoes

1 cup butter, softened

1 cup brown sugar

1 cup flour

1/2 tsp cinnamon

1/4 tsp salt

1 cup toasted pecan pieces

1 cup mini marshmallows

Oven to 400 degrees

Scrub potatoes until well cleaned. Prick with a fork about 4-5 times. Place on a cookie sheet. Bake for approx. 45 minutes, or until a knife inserted in the middle goes in easily.

In a large bowl mix butter, sugar, and flour until crumbly. Add cinnamon, salt, pecans and marshmallows; fold gently until well blended.

Slice the potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes with the streusel topping and return to the oven for another 20 minutes. Enjoy!

To toast the nuts place on a cookie sheet, and bake at 350 for about 5-10 minutes.

Chocolate Pots de Creme

These are unbelievably easy!! If you are entertaining, these are impressive, no one will have a clue it took under 5 minutes to make. Be sure you make at least 3 hours before you need them to give them time to refrigerate.

2 cups of higher end chocolate chips (you don't want waxy chips) I like to use 1/2 semi/ 1/2 milk. The more semi chocolate, the richer it is and the smaller dish you'll want to use.

3/4 C. whole milk (i used 1 % the other day, its not as creamy in the end, but still delicious.)

1/4 C. butter (not margarine)

Place the chocolate chips in a blender. In a saucepan heat the butter and milk just until it boils and the butter is melted. Pour hot milk over chocolate chips and blend until smooth and creamy. Pour into ramekins, or any other small bowl or dish. Refrigerate at least 3 hours.

Top with real whipped cream.

Oh my goodness, and I tried it with fresh raspberries on top. Its to die for.

It seems like I may have fallen off the recipe wagon here. I have been busy busy busy working in the yard and been out of town. Week 3 recipes are on the way! Thanks for hanging in there!

Breafast for Dinner

GERMAN PANCAKES WITH RASPBERRY SAUCE

We are working in the yard tonight so I don't want to do anything too messy, and it has to be quick. Don't you love breakfast for dinner when you are in a hurry?

This will easily feed 6 or more people.

Turn on the oven to 350.

Put 3 tbsp. butter in a 9x13 casserole dish and put it in the oven while the oven is preheating. Remove once the butter is completely melted.

In a medium sized bowl mix:
9 eggs
1 1/2 Cups milk
1 1/2 cups flour
dash of salt

I think its fun to add a little lemon zest to the batter if you have a lemon on hand.

Blend with a hand beater or mixer until frothy. As soon as the butter is melted pour the batter in nice and slow. Bake for about 25 -30 minutes, until the edges are golden brown.

I used the leftover raspberry sauce from my cake last night! Here's the recipe again:
1 bag frozen raspberries, thawed
1/2 cup orange juice
1/4 c. sugar

Put it all in a blender and puree.

Take a slice of 'pancake' and top with a little lemon juice, then your raspberry sauce (or jam, or syrup, or whatever tickles your fancy!) Top with powdered sugar.

Add some ham or sausage, and you have a square meal. . . well, almost. :)

Died and Gone to Heaven Chocolate Cake

My friend Amy gave me this recipe, I jacked it up a bit with some extra chocolate. It is heavenly. I have only cooked this in a bundt pan, but I would think you could use a 9x13 pan if you don't have one.
Set oven to 350

1 package of chocolate cake mix- any type of chocolate. Do not follow directions on package.
1 large package Instant chocolate pudding, do not follow directions on package, just dump it in.
1/2 cup oil
1/2 cup warm water
4 eggs
1 cup sour cream- I have used plain yogurt in a pinch
1/2 package chocolate chips

In a large mixing bowl add all of the above ingredients and stir until thoroughly mixed.
Grease and flour a bundt pan.
spread the batter evenly in the pan

Bake for 50-60 minutes, until a toothpick comes out clean (unless you stabbed a chocolate chip)

Frosting:
in a small saucepan heat 1/2 cup of milk until it just comes to a boil.
add 1 tbs butter
remove from heat and add 1/2 package of chocolate chips
Stir until smooth and creamy


If you want to make it even more elegant add a raspberry sauce:
1 bag frozen raspberries, thawed
1/2 cup orange juice
1/4 c. sugar

Put it all in a blender and puree. For my picture I put it in a reusable ketchup bottle (like you would see in a diner a few decades ago) in order to get the swirls on my plate. You can also put the sauce in a ziploc bag, cut off the corner, and use it like a frosting bag.

Saturday Morning Breakfast

STUFFED FRENCH TOAST
Sounds complicated, but its really quite easy. I turn on the oven as low as it will go and keep them warm on a cookie sheet as I cook them until the syrup is done and everyone is ready to eat. Serves 6

1 loaf thick white bread ( you can use french bread, I prefer Grandma Sycamore's or similar)
8 oz. softened cream cheese
2 tsp. vanilla extract, divided
1/2 cup chopped walnuts or pecans or almonds
4 large eggs
1 tsp. ground nutmeg
1/3 cup heavy whipping cream (if you don't have it, use milk)


Beat the cream cheese with 1 tsp. vanilla until smooth. Stir in the nuts
Spread the cream cheese mixture on each slice of bread, and make a sandwich with two slices.
Beat together the eggs, 1 tsp. vanilla, nutmeg and whipping cream. Dip the 'sandwich' into the egg mixture. Cook over medium low to medium on a lightly greased griddle until golden brown, about 2-3 minutes each side. Keep the toast warm in the oven while making the syrup.

Syrup:
1- 12 oz. jar apricot preserves
1/2 cup orange juice
2 tbsp. honey
Stir together all of the above ingredients in a small sauce pan over medium-low until hot. Serve warm.

Week 2 Menu and Shopping List

Cream of Potato Soup and Rolls
Sour Cream Enchiladas with Cilantro Rice
Hawaiian Haystacks with Malorie's Orange Jello Salad
Personal Pizzas with Green Salad
Ginger Soy Pork Chops with Oven Roasted Veggie Kabobs
Orange Chicken and Rice Pilaf


Shopping List: There are several items you might have left from last week

Veggies:
one salad mix or your favorite greens
Cilantro (have any left from last week?)
Garlic
Green Onions
Red onion
white or yellow onions
green bell pepper x2 meals
yellow bell pepper
red bell pepper
summer squash or crook neck squash
zucchini
celery
tomatoes
cucumber
potatoes
lime

Frozen:
Rhodes Texas Rolls frozen dough x 2 meals (one bag of 24 should do it)
Cool Whip ( 8 oz.)
1 small can frozen Orange Juice

Bread:
8- 10 pack of small flour tortillas

Pasta Aisle:
1 jar pizza sauce or marinara sauce

Oriental and Mexican Aisles:
one bag Chow Mein noodles
soy sauce
one small can green chilis

Soup/ Rice Aisle:
Cream of Chicken soup x 2 meals - one family size will work for both meals
Chicken Broth- 2 quart size boxes
Rice -x 3 meals- however you prefer it; minute or otherwise. I love the Jasmine rice especially for the hawaiian haystacks

Meat:
8-12 chicken legs (how many do you think your family will eat?)
Cooked ham - around 12 oz.
Chicken breast for 2 meals (about 4 breasts) or I cheated this week and bought 1 rotisserie chicken from Costco for 2 meals- saves so much time! And its so flavorful!
6 -8 Pork chops
sliced pepperoni
sliced Canadian bacon or deli ham

Dairy:
small container of cottage cheese
sour cream
milk
butter (please don't use margarine! Your soup will taste so much better if you use the real thing)
Cheddar Cheese about 4 cups needed (here's another Costco deal for me. I buy the giant bag of shredded cheese, divide it into about 3 gallon ziplocs and freeze it. It lasts about 3 months)

Baking Aisle:

one small box orange jello
olive oil (hopefully you have this on hand now)
flour
garlic salt
molasses (save what you don't use for some gingerbread cookies this fall!)
cornstarch
paprika
Mrs. Dash (its good on cottage cheese too!)

Condiment Aisle:
Favorite salad dressing for green salad
2 large cans of olives (one for pizza, one for hawaiian haystacks)
Ketchup
Mustard

Canned Fruit:
one 15 oz. can mandarin oranges (you can use two small, it doesn't have to be exact)
1 can crushed pineapple
1 can pineapple tidbits



CREAM OF POTATO SOUP WITH WARM RHODES ROLLS



First Remember to pull out your Rhodes dough in the late morning or early afternoon. There are directions for thawing on the back that only takes 1-2 hours, if that works better for you.


This can be Cream of Whatever You Wish Soup. What's your favorite? Broccoli (my kids favorite), cauliflower, mushroom, its all up to you. For the sake of the recipe I'll just use potatoes. This Recipe uses a base, then you add what you want to it.

I used the rest of my red potatoes from last week. Wash and cut into bite sized pieces. Boil until fork tender. Drain and set aside. I use the same pot to cook the potatoes and to make the soup.

Soup Base:
1/2 cup butter
1/2 cup flour
1/2 small onion, finely diced
2 tbsp. Mrs Dash
3 cups milk
1 quart chicken broth
Salt and pepper (potato soup definitely needs more salt)

Add Ham and Cheese later

Melt the butter in a large stock pot over medium. Add onion and cook until translucent. Add the flour and Mrs. Dash and use a whisk to blend. Cook for at least 5 minutes in order to cook out the flour taste. It will be bubbly and thick, stir continually.

Add the milk and whisk as you pour, stirring constantly, until very thick and bubbly.

Slowly add the chicken stock and stir until it returns to a boil and is thickened. Now you can add the potatoes back into the pot. Dice the ham and add to soup. Now add 1 cup cheddar cheese, stir until melted. Ready to eat.

Top with a little sprinkle of cheese in each bowl and if you like green onions, add as a garnish

For Cream of Broccoli soup I boil the broccoli (fresh or frozen) until tender, then drain off 1/2 the juice. Next puree it and add when the soup base is done. I also add a cup of cheese. This is fun for St. Patricks Day, its nice and green. My kids really love it.





SOUR CREAM ENCHILADAS

2 cooked chicken breasts or 1/2 of your Costco rotisserie chicken, shredded
one 5 oz. can diced green chiles
one small can cream of chicken soup
1/2 cup milk
1 C. sour cream
2 Cups shredded cheese
1/2 medium onion, diced
8-10 flour tortillas (If you buy costco's from the refrigerated section, cook before using)

I had a friend tell me she purees the onion and chiles so her kids don't know its in there. She made them for us once, and everyone gobbled them up so fast! I guess there is nothing to pick out if you don't know its there!

In a large saucepan, combine the chicken, onion, chiles, sour cream cream of chicken soup and milk. Heat to a boil. Add 1 cup of the cheese. Place the mixture in a tortilla shell then roll up and place in a greased 9x13 dish. Repeat the process with the remaining tortillas. Save some sauce to pour over the top of all the enchiladas. Sprinkle with the remaining cheese. Bake at 350 for about 30- 35 minutes.

These are very mild, my pickiest child eats these right up!

CILANTRO LIME RICE

1 Tbsp. olive oil
2 cup rice of your choice
3 cups chicken broth
2 to 3 cloves garlic, minced or pressed
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt

Add the oil to a large sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to directions on the rice package

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

HAWAIIAN HAYSTACKS

3-4 cups cooked rice - here's where you save time. the crockpot orange chicken needs rice too. double the rice so you have enough for both meals, then you are one step ahead!

one small can cream of chicken soup or 1/2 of your family size can
1-2 Chicken breasts, cooked and shredded or diced, or the rest of your Costco chicken!
You can use your imagination for what you want to top them with. these are our favorites:
chopped celery
diced tomatoes
sliced olives
shredded cheese
pineapple tidbits
chow mein noodles

In a medium saucepan mix the chicken soup according to the directions.
Add the shredded chicken.
This is your 'gravy'

Serve the veggies and toppings in separate bowls, buffet style.

Start with the rice, gravy next, I like the cheese next because it melts. Top with your favorite toppings.

Other ideas:
shredded coconut
slivered almonds
chopped green onions
Your imagination is the limit!

MALORIE'S FAVORITE ORANGE SALAD

1 Can crushed pineapple, drained
1 large or 2 small cans mandarin oranges, drained
1 small box orange jello
1 cup cottage cheese
2 cups cool whip

In a medium sized bowl add the pineapple and oranges. Add the jello and stir until the jello is mixed in. Add the cottage cheese and cool whip and gently stir until well blended. Serve immediately or chill until ready.

My daughter makes this for Sunday dinner at least once a month.


PERSONAL PIZZAS

This is so easy my older children make them all the time without my help.

12 Rhodes frozen Texas rolls
pizza sauce of your choice (or spaghetti or marinara sauce)
Shredded Cheese
All of your favorite pizza toppings

Pull the dough out of the freezer a couple of hours before you need it. Or you can zap them in the microwave 6 at a time on a plate covered with saran wrap. Heat for 25 seconds, flip them over and cook another 25 seconds.

Let the kids make their own! Stretch the dough on a greased cookie sheet until you have the desired shape. Don't over do it or the dough gets tough. Now everyone can put on their favorite toppings!
Bake @400 for 15-20 minutes or until the crust is done and the cheese is bubbly.

My favorite:
Fresh avocado
Fresh tomato
Fresh Basil
Deli Ham or sausage
Black olives

GREEN SALAD
Make a salad with all of your favorite veggies in it!
Our favorite:
boiled eggs
cucumber
tomato
cilantro
sliced olives

GINGER SOY PORK CHOPS
6-8 Pork chops
2 tbsp. soy sauce
2 tsp. minced or pressed garlic
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper

In a small bowl mix all ingredients minus the pork chops. Sprinkle the pork chops with the sauce and put in a gallon ziploc or a shallow dish. Refrigerate at least 20 minutes or up to 2-3 hours. Coat a grill rack or broiler pan with cooking spray. Preheat the grill or turn the oven to broil. Cook the pork chops 4" from the heat, turning once halfway through cokking time, about 10-12 minutes. Or until internal temperature reaches 155 degrees, and juices run clear.

OVEN ROASTED VEGGIE KABOBS
zucchini, thickly sliced
summer squash, thickly sliced
green bell pepper, cut into bite sized pieces
yellow bell pepper, cut into bite sized pieces
1 red onion, thickly sliced
3 tbsp oolive oil
salt
pepper

Heat the oven to 450 degrees. Place all the veggies on a cookie sheet. toss with the olive oil, salt and pepper, until well distributed. Skewer the veggies onto a kabob, alternating veggies until you have used them all. If you don't have kabobs, just roast the veggies on the cookie sheet. Roast for about 30 minutes turning or stirring occasionally, utnil the veggies are tender.


CROCKPOT ORANGE CHICKEN
8-10 chicken drumsticks
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1 cup canned chicken broth
1/2 cup prepared orange juice
1/2 cup ketchup
3 tbsp. soy sauce
1 tbsp. molasses
1 tbsp. prepared mustard
1/2 tsp garlic salt
2 tsp. cornstarch
2 green onions, sliced

Cooked rice (any leftover from the haystacks? the jasmine rice is good for this too)

Place the chicken in your crockpot, top with the pepper strips. Combine broth, juice, ketchup, soy suauce, molasses, mustard, and garlic salt. Pour over chicken.

Cover, cook on low for 6-7 hours.

Remove the chicken and veggies from the crockpot and keep warm. Measure out 1 cup of cooking sauce from the crockpot. Put in a saucepan and bring to boil. Stir cornstarch into 1 Tbsp cold water. Add to the boiling sauce in the pan. Stir until thickened. Arrange the chicken over cooked rice.

New Menu

Sorry I haven't posted week 2 yet. I am working on it. Its just been one of those weeks! Apologies to those who have been waiting. . . Be back soon!

Portabello Mushroom Sandwiches

PORTABELLO TOMATO SANDWICH
one portabello mushroom cap per person - gently wash with a moist paper towel
sprinkle of olive oil about 1/2 tsp per mushroom
salt and pepper to taste
mozzarella
fresh spinach
sliced red onion
large slices of fresh tomatoes
pesto sauce found in the deli dept. or near the spaghetti sauce
fresh basil, chopped
Ciabatta bread - found in the bakery


Turn the oven onto broil Place the mushrooms on a cookie sheet with gills facing up. Sprinkle about 1-2 tsp. olive oil onto each cap, and salt and pepper to taste. Place under the broiler for approx. 5-10 minutes. You'll know they are done when juices are coming from the mushroom, and you can smell the woodsy aroma!
While the mushrooms are cooking, in a small frying pan sprinkle a little olive oil ( 1 tsp) put a handful of spinach, and a couple of slices of onion per sandwich. Cover. Cook until the onions become translucent.
When the mushrooms are done, remove from the oven and leave the broiler on. Place a slice of mozzarella on each cap and put back under the broiler for 1-2 minutes or until the cheese is melted.

Spread a thin layer of pesto on each slice of bread and place your mushroom, and spinach & onion mixture, then one or two slices of tomato onto your sandwich top with basil. Serve immediately. These will get soggy, so not a great thing to pack in a lunch.

CHOCOLATE MOUSSE MOUNTAINS- makes 6

These are a little more work than the average dessert, but still easy to do. You can prepare a few days ahead. They are so mouthwatering and a great way to get your chocolate fix!

Crust: Any kind of cookie, or wafers that sound good. For example: Nilla wafers, chocolate wafers, fudge stripes. My favorite which I have only found at Winco are the Nabisco Famous Chocolate Wafers. Crush about 2 cups of cookies, then melt 3-4 Tbs. butter and mix with the crushed cookies until they stick together. Set aside.

Mousse:
2 1/2 cups semisweet or milk chocolate chops
1 jar (about 7 oz. marshmallow creme)
1 cup heavy whipping cream - do not make any substitutions
6 Ferrero Rocher Fine Hazelnut Chocolates
1/3 cup Crisco
Garnish with chopped nuts or coconut.


Crush the cookies for the crust, set aside.

Rinse 6 custard cups or Ramekins , and line with saran wrap, making sure you have enough wrap to extend over the top of the cups.

Melt 1 cup chocolate chops in a medium bowl the the microwave for 30 seconds at a time, until melted. Stir after each interval, until smooth.

Stir in Marshmallow creme to blend

Beat heavy cream in a bowl with mixer on high until stiff peaks form when beaters are lifted. Stir a large spoonful into chocolate mixture until blended, then fold in remaining whipped cream until just blended (you don't want to beat the fluff out of it!) Spoon evenly into prepared cups. Insert a chocolate candy into the center of each.

Sprinkle about 3 Tbsp. of crushed cookie mixture onto the top of each custard dish until covered. Cover with the plastic wrap; refrigerate at least 6 hours for the mousse to set.

Microwave remaining chocolate chips and the shortening according to the above instructions in a bowl, stirring until melted and smooth. Cool about 10 minutes.

Set a wire rack on foil. Uncover the cups; carefully invert a few inches apart on the rack. Gently release mousse onto rack; peel off wrap. Cover a baking sheet with foil.

Spoon the chocolate mixture over each mousse mountain at a time to coat completely. While wet, remove to the baking sheet. Sprinkle with a garnish.

Refrigerate at least 20 minutes.

Fresh Peach Crepes

Crepes sound a little intimidating, but once you make them, you'll see how easy they are. It takes a few times to get the crepes in a nice round circle, but a little practice makes perfect.

Crepes:
1 1/2 cups milk
1 cup flour
2 eggs
1 tbs. veggie oil
1/4 tsp. salt

In a bowl combine above ingredients. Beat with a mixer until well mixed. Heat a lightly greased 6" skillet. Lift the pan off the heat to pour the batter. Use a 1/4 measuring cup and fill it about 1/2 full or a little less. Pour into the middle of the pan and tilt the pan in a circular motion until the batter covers the bottom. You must do it rather quickly, before the pan starts to cook the batter. It does take practice, but once they are rolled up around those delicious peaches who can tell if they are a perfect circle or not?!
Repeat until all of your batter is used. Grease the skillet occasionally.

Peaches:
Dice fresh or thawed frozen peaches and add 2-3 tbsp. sugar to sweeten.

Take a crepe and fill with a couple spoon fulls of peaches. Spread about a tablespoon of Cool Whip inside and roll up like a burrito. Top with a little more fruit and Cool Whip.


Any fruit is delicious in crepes. Use what's in season. Frozen fruit works great too. Blackberries and peaches make a good combo. Peaches and strawberries, you get the picture!

Ben's Birthday Pie

My husband loves, loves, loves coconut. Here's this years Birthday Pie:

CREAM OF COCONUT CREAM PIE

Ingredients

* 1 graham cracker crust, or make your own in a 9" pie pan
* 1 (8-ounce) package cream cheese, softened
* 1 cup cream of coconut
* 1 (3.4-ounce) package vanilla instant pudding mix
* 1/2 bag of sweetened coconut- make sure its moist
* 1 (8-ounce) container cool whip, thawed
* 1 cup whipping cream
* Garnish: sweetened flaked coconut- toasted



Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended.

Stir in coconut; fold in whipped topping. Spread cream cheese mixture evenly into crust; cover and chill 2 hours or until set.

Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Top with toasted coconut. To toast, heat a small skillet on medium and cook the coconut until its golden brown. Stir constantly, it only takes a couple of minutes.

I was feeling a little lazy - I didn't make up the homemade whipped cream, so used Cool Whip on top, it still tasted fantastic!

Week 1 Shopping List and Menu

My menu and list feeds approx. 6 people per meal. Adjust amounts to your needs.

MENU:
Pulled pork sandwiches with Cowboy Caviar - use leftover's for lunch and/or the 7th night
Meat Loaf Patties with Roasted Red Potatoes
Krautburgers with Mostly Good For You Fruit Salad
Terri's Penne Bake with Tomato, Basil and Mozzarella Salad
BMT Sandwiches with Raving Ramen Salad
Sunday Pot Roast with Garlic Mashed Potatoes

Shopping List:

Meat:
1 6-8 lb. Pork Shoulder Roast
1 Cross rib roast (any kind will work, this is my preference)
Peppered Bacon
Proscuitto or thinly sliced deli ham
3-4 lbs. lean hamburger

Produce:
5-6 tomatoes
1 red onion
2 yellow or white onions
1 anaheim pepper
1 lemon
1 lime
bunch of cilantro
1 bunch parsley
avocado if desired for cowboy caviar
2-3 lbs. red potatoes
3 lbs. regular potatoes
1 bulb of garlic
1 head of cabbage or 2 bags coleslaw mix
fresh basil, if desired
Asparagus or frozen peas (for the Penne Bake)
Strawberries
Blueberries (use frozen if they are out of season)
Peaches (use frozen if they are out of season)

Dairy:
Mozzarella cheese (enough for two meals)
1 large container plain or vanilla yogurt (depends on how sweet you want the fruit salad)
Parmesan Cheese (I prefer to buy it at Costco- freeze what you don't need it will last several months)
eggs
sour cream
butter

Dry Goods:
Bread crumbs
2 pkgs. onion soup mix
Pork Dry Rub (McCormick has one)
Worcestershire sauce
1 small can tomato sauce
1 can black beans
1 can corn
1 can cream of mushroom soup
1 pkg. penne pasta
1 - 4 oz. bag sliced almonds
1 chicken flavor ramen noodles
1 small box instant vanilla pudding
olive oil
vegetable oil
1 jar alfredo sauce
Mayonaise

Frozen:
Rhodes Texas Rolls
Peaches (if you didn't buy fresh)
blueberries (if you didn't buy fresh)
8 oz. container Cool Whip

Other:
Buns for Pork sandwiches
Bread for BMT's

PULLED PORK SANDWICHES
I love to make these, it usually lasts our family 2 meals. Also great to take to work the next day, just pack the meat in something you can reheat it in, and put it in a fresh bun.

Also a large crowd pleaser. If you need to cook for a large group, (30+ people) buy the pork shoulder from Costco (there's 2 in a pack) and cook them in a large roaster oven at 300 degrees, overnight and let it cook all day until you're ready for it.

1 Pork Shoulder (7-8 pounds fits perfectly in a larger crock pot)
Pork Rub-Mccormick has one, or make your own:
2 tablespoons onion powder
2 tablespoons mild paprika
1 tablespoons garlic powder
1 tablespoon brown sugar
1 tsp. black pepper
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon powdered sage
1 teaspoon ground cumin
1/2 teaspoon nutmeg
1-2 bottles of your favorite BBQ sauce
your favorite type of rolls, buns or bread (costco's kirtland brand large hot dog buns are great for these)

Turn on your crock pot to high while you get everything together. Turn to low once its in the pot, ready to go. Cook fat side up to let the juices run down into the meat.

Cook at least 8 hours - no less! I often put it in at night at let it go all day, its soooo unbelievably tender!

Once its cooked take two forks and shred the meat. Its easier to put the roast into a large bowl and as you shred it, put the meat back into the crockpot, and the fat into a garbage sack. Easy clean up that way. Once its completely shredded add 1 -2 bottles of your favorite BBQ sauce and stir until evenly distributed.

Serve with pickles. No mayo needed!

COWBOY CAVIAR
This is so fast and easy, and a good way to use up some tomatoes from the garden. They only ingredients you cannot sub out are the lime, cilantro and packet of ranch dressing.
4-5 fresh tomatoes (if out of season use canned; do not drain)
1 can corn, drained
1 can black beans, rinsed and drained- if you don't you and your family will pay dearly! ;)
1 bunch cilantro, chopped
1/2 anaheim pepper, finely diced
1/2 red onion finely diced
1 avocado, diced
juice of one lime
one packet of dry ranch dressing

Dump it all in a bowl. You can serve immediately or chill until ready. Eat like a salad or serve with tortilla chips.


MEATLOAF PATTIES
3/4 cup plain bread crumbs
salt and pepper to taste
1/4 cup milk
2 large eggs, beaten
one small onion, finely chopped
2 tbs. worcestershire sauce
1/4 cup tomato sauce
3 tbs. chopped parsley
1 1/2 lbs. lean ground beef
drizzle extra-virgin Olive Oil

In a large bowl combine the bread crumbs, salt and pepper, milk, egg, onion, worcestershire sauce, tomato sauce, parsley and hamburger and mix together with your hands until well blended. Form 6 oval shaped meat patties about 1 inch thick. Heat a large skillet over medium-high heat. Spray with nonstick spray.k Add the patties to the pan and cook about 7-8 minutes turn and cook another 7-8 minutes, until cooked thoroughly, showing no pink.


ROASTED RED POTATOES
10-12 small red potatoes, cut into wedges
1 tablespoon olive oil
2 teaspoons butter
1/2 teaspoon dried rosemary
1/2 to 1 teaspoon chopped basil, fresh or dried
1 to 2 teaspoons chopped parsley, fresh or dried
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Preheat oven to 400°.
Combine potato wedges, oil, butter and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to a cookie sheet. Roast for about 30 to 40 minutes, turning occasionally, until the potatoes are tender and slightly golden brown.

KRAUTBURGERS
1 lb. lean ground beef
1/2 large onion, chopped
1/2 head of cabbage, chopped or 1 pkg. coleslaw mix
1/2 envelope onion soup mix
salt and pepper to taste
12 Texas rolls frozen Rhodes dough- thawed (if you forgot to thaw them, put 6 on a plate covered with saran wrap and zap in the microwave for 25 seconds. Flip them over and cook for another 25 seconds. Let them sit on the counter, covered while you cook the meat mixture.)

Oven to 350

Brown the hamburger and onion in a medium saucepan or frying pan over medium heat. Drain fat. Add cabbage and cook for about 5 min. Stir in soup mix, salt and pepper. Set aside. Take each Rhodes roll and flatten to a circle about 1/2 in. thick. Spoon in about a 1/4 cup meat mixture into the center and gather the dough around the meat. Flip them over so the top is smooth. Place on a greased cookie sheet and let rise for about 10 minutes. Bake for about 20 minutes or until golden brown.

MOSTLY GOOD FOR YOU FRUIT SALAD:
1 large container plain or vanilla yogurt - depends on how sweet you want it.
1 lemon
1 small box vanilla instant pudding
2 cups cool whip
Fruit: I usually use-
Strawberries (fresh) one pint
Blueberries (fresh or frozen) small bag or pint
Peaches (fresh or frozen)regular bag or 3-4 peaches
You can also try:
grapes
fresh raspberries or blackberries
kiwi
anything else that sounds good to you!

In a large bowl mix 1/2 container of yogurt and the juice of one lemon. Add the dry box of pudding and stir until well blended.
Fold in the cool whip.
Add the fruit and gently stir to coat the fruit. Serve immediatly or let chill until ready to serve.

TERRI'S PENNE BAKE -Super easy and fast!
This is a very versatile recipe. I generally use asparagus and proscuitto (or deli ham). You can use cooked chicken and peas, or mix whatever type of meat and veggies sounds good to you.

1 -16 oz. bag penne pasta
1 -12 oz. jar alfredo sauce
milk
asparagus washed and cut into 1 inch pieces
proscuitto or deli ham- cut into ribbons
1 1/2 cups parmesan cheese

Start by cooking the pasta according to package directions. When there is about 3 minutes left on the timer add the asparagus to the pasta and boiling water. This will cook it without getting another dish dirty! Cook pasta al dente. While the pasta is cooking, in a small saucepan pour the jar of alfredo. Pour about 1/2 cup milk into the jar and swish out the sauce that stuck to the jar. Add to the saucepan. Add 1/2 cup parmesan and cook over medium-low until heated through. You can add fresh garlic too if you want.

When the pasta is done, drain and put into a 9x13 pan. Add the ham. Pour the alfredo sauce all over the pasta and gently stir to spread the meat and asparagus around.

Turn oven to broil and sprinkle the remaining parmesan cheese all over the top of the pasta. Broil for 5-10 minutes until the cheese is golden brown. If you don't want to broil it bake it at 425 for about 15 minutes.


TOMATO, BASIL AND MOZARELLA SALAD
4-5 cups plum or grape tomatoes halved or quartered(if you don't have them, use regular tomatoes, diced)
mozarella cheese, nicely diced or mozarella balls (not as easy to find)
6-7 leaves of fresh basil, chopped
1/4 cup olive oil
salt
pepper

Place everything in a medium sized bowl and serve immediately or chill until ready to serve.


BMT SANDWICHES
Favorite bread
mozarella sliced
peppered bacon
tomatoes, sliced
mayo

oven to 450. Line a large cookie sheet with tin foil and lay the bacon on it. Cook for about 7 minutes each side or until crispy.

Toast your bread and put on a thin layer of mayo, layer the rest of the ingredients and enjoy!


RAVING RAMEN SALAD
1 pkg. coleslaw mix or 1 head lettuce
1 pkg. chicken flavor ramen noodles soup
2-3 green onions, sliced
1/3 c. oil
1/3 c. vinegar
1/4 cup sugar (or less, depending on taste)
1 tsp. salt
1 tsp. pepper
1 - 4 oz. pkg slivered almonds or about 1/4 cup

Crush noodles from ramen packet into a bowl with coleslaw mixture, and green onion and let stand while you mix the dressing. In a small bowl mix oil, vinegar, sugar, salt and pepper and the chicken flavor packet from the soup. Stir well. Fold the dressing into the coleslaw just before serving and add almonds.
To make this a main dish add cooked chicken, pork or shrimp.

SUNDAY POT ROAST
So mouthwatering and tender! Plan on cooking this in your crockpot for at least 5 hours- depending on the size of your roast. I've noticed when I put potatoes in with the roast is is not as tender as when I cook it without the potatoes. I prefer mashed potatoes cooked separately instead.

1 roast ( cross rib roast is my favorite)
1 can cream of mushroom soup
1 onion, sliced
1 envelope onion soup mix
1/2 cup water

Turn your crock pot on high. Place a frying pan on high on your cook top. When the pan is very hot, sear the roast for about 1 minute per side. Now put the roast in the crockpot, pour the soup onto the roast and spread with the back of a spoon. Sprinkle the onion soup mix over the roast and put the onion all over the roast and on the bottom of the crock pot. Add 1/2 cup of water around the sides of the roast so you don't wash off all the yummy stuff you just put on top!

Turn the crockpot to low and let cook at least 5-7 hours or until its cook through, but tender and juicy!

If you are a mushroom lover, sliced crimini mushrooms are a nice addition.


GARLIC MASHED POTATOES

5-6 medium baking potatoes peeled and coarsely chopped
2 teaspoon salt
4 tablespoons butter, at room temperature
1/2 cup sour cream, at room temperature
2 cloves finely minced or pressed garlic
1 tablespoon (or more) milk, at room temperature or warmed
Salt and freshly ground black pepper
Directions
In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Put in your mixer or put in a large bowl and use a hand mixer to blend the potatoes. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Add salt and pepper to taste.