Pistachio Cake

By Cherril Anderson
1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs
1 cup water
1/2 cup oil
1/2 tsp. almond extract

Combine ingredients and pour into a greased and floured
bundt cake pan. Bake at 350 degrees for about 40 - 45 minutes
Top with glaze after extracting from pan. (There is a Pam baking
spray that has flour in it. It works realy well for coating the pan)

Make glaze by combining about 1/2 square of softened cream cheese
2 TBS milk, and powdered sugar to taste.
It looks really pretty. Serve with raspberries and/or blackberries, mixed
with a small amount of sugar. Berries can be fresh or frozen.

Salsa Dip

By Julie Clavell
16 cups fresh tomatoes, seeded and diced
4-10 large green peppers. seeded and diced
6-7 cups diced onions
1 1/3 cups white vinegar
1 Tbls sugar
3 Tbls salt
1 1/2 Tbls garlic salt
2-3 fresh green chiles, use the seeds of only one
*can use 2 green chiles and 1 red chiles* *WEAR GLOVES*

Cook to boiling, reduce temperature.
Simmer 1 1/2 to 2 hours, stirring occasionally.
Pour into jars and process 10 minutes.
Makes 6-7 pints

Eclair Cake

By Cherrill Anderson
Puff pastry layer:
1/2 c. butter or margarine
1 c. water
1 c flour
1/4 tsp salt
4 eggs

Pudding Mixture:
8 oz. cream cheese
2 small boxes instant vanilla pudding
3 c milk
12 oz. carton whipped topping
Chocolate topping
Chopped nuts (optional)

Crust: Melt butter or margarine, add water. Heat to boiling and add
flour and salt. Mix well until forms a soft ball. Add the 4 eggs one at a
time. Spread on a large cookie sheet (13 X 17 inches). Bake at
400 degrees for 20 to 25 minutes.

Pudding: Soften the cream cheese with a little milk. Add pudding
and the remainder of the milk. Mix together. Spread on the cooled
crust. Spread the carton of whipped topping on pudding layer.
Drizzle chocolate topping on cream layer. Chooped nuts also can
be sprinkled on top if you desire.

You can also use other flavors of pudding: chocolate with
chocolate cook whip is good if you are a chocoholic like me.

Baked Potato Soup

By Aunt Teresa
Ingredients
1/2 cup butter
1/2 cup chopped onion
1/2 cup flour
2 cans chicken broth or more
1 can evaporated milk
2 large or 3 medium baked potatoes
Salt and pepper to taste
Bacon, cheese, green onion

Directions
Melt butter, add onion and cook 2 minutes. Stir in flour. Gradually add broth and milk. Scoop potato pulp from one baked potato and mash it, then add to broth mixture. Cook over medium heat stirring occasionally until it just comes to boil. Dice remaining potato skin and potatoes then add to soup. Heat through and season to taste. Serve alone or top with bacon, cheese, green onion, etc.

Harvest Smoothie

A wonderful creation made by my mom. BEST SMOOTHIE EVER! It's fruity, delicious, smooth, and satsifying. Definetly try this one out!

Ingredients:
3 sliced peaches (NOT canned)
1 bag of unsweetened frozen strawberries
about 1 to 1 1/2 cup orange juice
about 1 to 1 1/2 cup apple juice
about 1/2 cup of sugar

*Make sure to use as much juice and sugar to your liking.

Mix up everthing in the blender. Taste as you go so you can add sugar and liquid to your liking. Once you think it's ready, pour it into your glass and prepare yourself for something great and tasty!

French Custard

This custard is good for cream puffs, eclairs...etc. Enjoy!! By the way, to my loving aunt Lina, please forgive me for posting this yummy custard on my blog. My sweet mom made me do it. So if you read this, please smile and know that I love you.

By auntie Lina

Custard Cream:
Ingredients
1 cup of heavy cream
1 bean of vanilla
6 egg yolks
1/2 cup sugar
3 Tbs. cornstarch

Directions:
Mix well heavy cream, vanilla, sugar & cornstarch on medium heat. Keep the cream mixture warm and not boiling. In a separate bowl, add the egg yolks. Pour the warm cream mixture into the egg yolks, stir it well then return the cream mixture back into the pot and unto the stove. Continually stir the cream mixture until it becomes hard like custard.

Rainbow Popcorn

This is soooo yummy! We made it for a snack, and it is so flavorful!

Ingredients:
1 can Eagle Brand Sweetened Condensed Milk
1 small box cherry gelatin (or favorite flavor)
12 cups unseasoned or lightly salted popcorn

Directions:
Combine Eagle Brand and dry gelatin. Cook and stir over medium-low heat until slightly thickened, about 3 to 4 minutes. Pour Eagle Brand mixture over popcorn; mix well. Place coated popcorn onto parchment paper-lined 13 x 9-inch baking pan. Bake in preheated 300 degree F oven for 15 to 20 minutes, stirring occasionally. Cool; break into clusters.

Chocolate Zucchini Cake

CAKE
2 ¼ cups sifted all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups sugar
1 stick unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated unpeeled zucchini (about 2 medium)
1 cup semi-sweet chocolate chips
¾ cup chopped walnuts (optional)

If you like you could also make an icing for your cake or just serve it as is.

ICING
6 oz heavy cream
9 oz chocolate chips

DIRECTION FOR THE CAKE
Preheat oven to 325 F. Butter and flour a 9x13 inch baking pan.
Sift the flour, cocoa powder, baking soda & salt into a medium bowl.
Beat the sugar, butter and oil in a large bowl until well blended. Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract.
Mix in the dry ingredients alternating with the buttermilk in 3 additions. Mix in grated zucchini.
Pour into prepared pan. Sprinkle with chocolate chips and nuts (if using).
Bake 50 minutes or until toothpick inserted into the center comes out clean. Cool cake completely in pan.

DIRECTION FOR THE ICING
Heat the heavy cream in a sauce pan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It may take a few
minutes of stirring before the ganache together...but it will. When warm and not hot pour the ganache over cake.

Chicken Poppy Seed Salad

Submitted by Brittany on "Sisters Cafe blog"

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

Antipasto Salad

Found on "Big Red Kitchen blog"

It is made in layers and had giardiniera mix, pepper rings, cherry tomatoes, hard-boiled egg slices, roasted beets, red onion slices, black olives, cold cut spirals and flowers, provolone cheese, tiny fresh mozzarella balls, and romaine. Serve this with balsamic vinaigrette made by using a packet of Good Seasons dressing mix, balsamic vinegar, and olive oil. It can also be served with homemade Creamy Italian Dressing.

Creamy Italian Dressing
1 Pkt Good Seasons Italian Dressing made according to package directions
3 T. mayonnaise
2 T. sugar
2 T. good extra virgin olive oil
3 T. Parmesan cheese, grated

Mix all ingredients in a blender until smooth and creamy. Serve over your favorite Salad. Makes about 1 1/2 cups.

Mom's Barbeque Brisket

My Mom found this recipe and also thought it looked yummy! I can't wait to try this one out.

Submitted by Amy ~ www.sisterscafe.blogspot.com

6 lbs. trimmed brisket

Marinade:
3 T. Liquid smoke
2 t. onion salt
3 t. garlic powder
2 t. celery salt

Sauce:
3 c. brown sugar
1 c. ketchup
1 t. (or less) celery salt
1 chopped onion
1/4 c. worcestershire sauce
1/4 c. apple cider vinegar

Trim excess fat off meat and place in pan. Rub marinade over meat. Also sprinkle pepper and Worcestershire sauce over meat. Bake at 275 degrees for 5 hours. (I just did this in a 9 x 13 pan and double covered with tin foil)

Drain off juice. Mix together sauce ingredients and pour mix over meat. Bake at 275 degrees an additional hour. Remove from oven. Slice thin strips horizontal to the grain of the meat. Serve brisket with remaining sauce.

Cordon Bleu Wraps

My Mom found this recipe and thought it looked delicious! We are going to try it soon! Hope you like it... 3/4 pound slice roasted chicken, from the deli 1/2 pound black forest ham, from the deli 8 wedges of creamy Swiss cheese such as Laughing Cow (or you can use spreadable cream cheese) 4 Tbsp mayonnaise 2 Tbsp creamy honey Dijon mustard 1 cup baby spring mix lettuce or baby spinach 8 (8 inch) tortillas 1. In a bowl, mix together the mayo and mustard. Set aside. 2. With each tortilla, spread one wedge of cheese even over the entire tortilla. Next, place a couple slices of chicken on the tortilla followed by a slice of ham. Be sure to leave one end of the tortilla uncovered(about a 1 inch section). This will be the end you will roll the tortilla up to. The uncovered part will help seal the sandwich with the little bit of cheese spread on it. 3. Spread about 1 Tbsp of the mayo/mustard mixture evenly over the chicken and ham. Place a few pieces of lettuce on the tortilla. Roll the tortilla into a log, rolling toward the part of the tortilla that isn’t covered with meat. Super Delicious!

Pumpkin Roll

Ingredients
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Fudge

Recipe sent in by Josee
2 cups sugar
2 squares chocolate (2 oz.)
1/8 teaspoon salt
1 tablespoon corn syrup
2/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract

Cook together the sugar, chocolate, salt, corn syrup, and milk until it forms a soft ball when a teaspoonful is put in a cup of cold water. On the candy thermometer this is 238°F. Stir gently to avoid scorching. Just before removing it from the stove, add butter. Cool without stirring until the bottom of the dish is barely warm to the touch. On the candy thermometer this is 120°F.

Add vanilla and beat until the candy begins to lose its shiny look. Pour into a well-greased pan about 6 by 10 inches. When firm, cut in squares.

Yield: 1 1/4 pounds.

Julie's Baked Beans

By Julie Clavell

1 lb bacon, diced
1 tsp salt
1 lb ground beef
1 tsp pepper
1 large onion, chopped
1 tsp garlic powder
2/3 cup sugar
1 20oz can crushed pineapple
1 cup brown sugar
1 15 oz can kidney beans, drained
1/4 cup molasses
1 15 oz can white beans, drained
1/4 cup mustard
1 15 oz can black beans, drained
1/2 cup BBQ sauce
3 15oz cans pork n beans, drained
1/2 cup ketchup

Preheat oven to 350 degrees. Cook bacon, ground beef, and onions together until brown. Add the rest of the ingredients and mix. Bake uncovered for 1 hour.

Johnny Carino's Shrimp Scampi

This is my Dad's FAVORITE pasta dish from Carino's! Maybe this could be your next favorite one too...

1 Cup Sliced Mushrooms
1 teaspoon sliced basil
9 Raw Shrimp
1/2 Cup Lemon Butter
1/4 Cup Diced Roma Tomatoes
1 teaspoon Fresh Chopped Garlic
1/4 teaspoon Salt, Pepper, Garlic Salt
1 ounce White Wine
10 ounces of Cooked Angel Hair Pasta
1 teaspoon Grated Parmesan Cheese

Lemon Butter
1 lb. Margarine
2 lb. Butter
1/4 Cup Lemon Juice
1/2 Cup White Wine
2 teaspoon Chopped Garlic

Combine these 5 items into a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Into a warm sauce pan melt 1/8th cup of lemon butter. Combine garlic, mushrooms, shrimp, spice mixture, and basil. As shrimp browns on one side turn over and add white wine to reduce. When shrimp has completed cooking and wine has reduced by 2/3rds add lemon butter and stir until butter is completely melted. Toss in pasta, plate and garnish with tomatoes and parmesan cheese

Johnny Carino's Italian Nachos

This is another glorious nacho recipe we made that we LOVE! It's a hit... and it comes from the restaurant Carino's. It c'est merveilleux, as the French say, it is wonderful! It takes lots of work, but in the end it is worth it, for you will fall in love...

7 ounces won-ton wrappers (about 1/3 of a medium package)
Canola oil
2/3 cup Asiago Cream Sauce (recipe follows)
1/3 cup ( 3ounces) ground Italian sausage, fully cooked
1 6-ounce package grilled chicken pieces (sometimes found in the salad section)
2 cups (8 ounces) grated mozzarella cheese, divided
use1/2 cup fresh tomatoes, diced
1/4 cup Kalamata black olives, sliced
1/4 cup scallions, chopped
1/4 cup banana peppers, sliced

ASIAGO CREAM SAUCE:
2 Tablespoons milk
2 cups heavy cream
1 1/2 cups Asiago cheese, shredded
1 cup parmesan cheese, finely grated
Separate won-ton wrappers and cut each square in half diagonally to form triangles. Deep-fry wrappers in canola oil until light brown, about 30-45 seconds. Drain on paper towels.

On a large, ovenproof dish, place fried wrappers, curled-side down, in a single layer. Top with Asiago Cream Sauce and cooked sausage & grilled chichen. Add half of the mozzarella cheese (1 cup). Layer on the tomatoes, olives, scallions and banana peppers.

Top with remaining mozzarella and broil at 400 to 500 degrees F. until the cheese is melted and lightly browned, about 2-3 minutes.

Yummy Meaty Nachos

This is another wonderful recipe from kevinandamanda.com! It's one of the best nacho recipes ever, and you can never view normal nachos ever again... When we made it we fell in love and you will too.

(32 oz) Velveeta cheese
1 can Rotel tomatoes and green chilies
1 lb sausage, browned and drained
1 lb hamburger, browned and drained
1 small jar of salsa
1 can cream of mushroom soup
small, fajita sized flour tortillas (about 6″ in diameter)
3-4 cups vegetable oil
kosher salt

Spray crock pot with Pam and melt Velveeta cheese on high for 2 hrs. Then add rotel, meat, salsa and soup and mix together. Keep warm while making chips. Heat about 1″ of oil in a skillet over medium to medium high heat for about 10 mins. Cut tortillas into 1/4ths to make chips. Heat chips in oil for about 1 min on each side until golden. Remove chips to bowl lined to paper towels and sprinkle with a healthy pinch of salt. Serve chips and dips together to make Mighty Meaty Nachos!

Pumpkin Cookie Bars

By Olivia
1 pack of spice cake mix
1/2 a can of pumpkin
chocolate chips (to your liking)

Preheat oven to 350 degrees. Mix spice cake mix, can of pumpkin, and chocolate chips. Bake in cookie sheet for 15 minutes. Melt 1/2 a bag of dark chocolate chips and drizzle it over the top of the bars after they have cooled off. Cut into bars.

Chocolate Caramel Toffee Cake

For my b-day, my mom and I made this DELICIOUS cake, that was so moist, creamy, caramelized, and had that crunch of toffee in it. You will WANT to make this for... birthdays, parties, reunions, or just because you want to!

You will need...
Box of Devil's food chocolate cake mix
bag of toffee chips
caramel sauce
whipped cream (I prefer homemade)

Follow instructions on back of the cake box, and back the cake in a glass pan. When out of the oven, immediately poke holes with a straw; pour the caramel onto the cake. Then spread the toffee chips onto the cake as the next layer. When the cake has completely cooled off, spread the whipped cream onto the cake. You can use homemade or a tub of cool whip. If you want it to look more fancy, or more fruitful, you can add strawberries or any other berry on top of the cake. Store in the fridge.

Ultimate Baked Beans

For my grandparent's 60th anniverary, my mom made these DELICIOUS beans. They're meaty with yummy sauce topped off with bacon! These beans went by pretty quick, too. By the end of the party EVERYONE was asking for the recipe! I had to share it... my mom found it on kevinandamanda.com ENJOY!

2 (15 oz) cans Van Camps pork & beans
1 garlic clove, minced
1 pkg lipton onion soup mix
1/2 cup water
1/2 cup ketchup
1/2 cup brown sugar
2 tbsp prepared mustard
1 tbsp white vinegar
1 lb ground beef, browned and drained
1 lb mostly cooked bacon

Preheat oven to 350. Mix all the ingredients together, excpet for bacon, and spread in a 9×13 dish. Top with cooked bacon. (Remember to cook it before you put it in the dish) Cover with aluminum foil and bake covered for 30 mins, then uncovered for 15 mins.(Makes one 9×13 dish)

Caramel Apple Cream Cheese Cookie Bars

I came across this recipe somewhere in my e-mail. I haven't tried it yet, but if you do please comment on it! Thanks!

Ingredients
3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
9.5 oz Kraft Caramels
1/2 Cup half and half

Method
1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.
9 squares

Caramel

I had this caramel the other day! SOOOOO GOOD! I used it to top of icecream and dip in pretzels. Best caramel recipe I ever tasted.

2 cups sugar
1 cup light corn syrup
1 cup butter
1 can sweetened condensed milk (or evaporated)

In a large heavy saucepan, combine the sugar, corn syrup and butter. Bring just to a boil over medium heat, stirring constantly. Let it boil for 4 minutes without stirring at a medium rate. Remove the pan from the heat and add the milk. Put back on heat. Let it harden a bit then take off the heat... enjoy your caramel. It's perfect for topping off icecream, dipping pretzels, eating it plain, or whatever you like!

Red Velvet Bon Bons

Very delicious and fun to eat! I made it for a party and people LOVED IT!!! Enjoy!

All you need is...
1 package red velvet cake (or other flavor)
1 can cream cheese frosting (or other flavor that goes well with cake)
1 package white or milk chocolate

Bake the cake by following the directions of the box. When your cake is baked and cooled off, add your frosting. Mix it all up in a large bowl! Let it harden in fridge for 30-60 minutes at least, so it's easier to roll. Roll into balls (as big as you want it to be). Melt the chocholate; dip balls into the chocolate... before serving refiregerate them. Be creative with this recipe!

Oatmeal Pudding Cookies

By Cherril Anderson
THIS IS MY FAVORITE COOKIE RECIPE!!! I made it the other day and I strongly suggest adding the raisins. Also, the cookies tasted better when they were stored for a couple hours. Delicious with milk!

1 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine (softened)
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 package (4 serving size) jello-o vanilla instant pudding
2 large eggs
3 1/2 cups quick-cooking rolled oats
1 cup raisins (optional)

Mix flour with baking soda. Combine butter, the sugars, and pudding mix in large mixer bowl; beat until smooth and creamy. Then beat in the eggs. Gradually add the flower mixture, then oats, and raisins. Roll into medium sized balls and place on cookie sheet. Bake at 375 degress for 10-12 minutes or until lightly brown.

Yummy Pound Cake

By Josee
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8teaspoon baking soda
1 cup sugar 1/2 cup butter, softened
3 eggs 1teaspoon vanilla
1/2 cup sour cream
1 1/2 cups Cookies *Keebler® ChipsDeluxe®* Original (chopped) (about 9 cookies)

Directions
1. Grease 8 x 4 x 2-inch loaf pan. Set aside. In medium bowl stir together flour, baking powder, and baking soda. Set aside.
2. In a large mixing bowl, beat sugar and butter on medium speed of electric mixer for 7 to 8 minutes or until very light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Fold in cookies. Spread in prepared pan.
4. Bake at 325°F for 60 to 70 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely.

Apple Bread

By Julie Clavell
1 1/4 cup oil
2 cups sugar
3 cups self rising flour
2 tsp. vanilla
3 eggs, beaten
3 or 4 apples, peeled, chopped
1 tsp. baking soda
cinnamon (to your taste)
1 cup nuts

Preheat oven to 350 degrees. Mix everything together! Bake for 45 minutes.

Glaze
Boil 2/3 cup sugar, 1 1/2 sticks butter, 1 tsp. vanilla for 1 minute. Cool off and brush on finished bread.

Oriental Chicken Salad

Salad:
1 lettuce shredded
1 package ramen noodles- chicken flavor
1 cup cooked chicken
2 green onions
almonds


Vinegrette:
1/2 cup white sugar
1/4 cup sesame oil
1/4 cup vegetable oil
1/4 cup rice vinegar
2 Tbs. soy sauce
1 packet chicken seasoning (from ramen noodle soup packet)
1 dash lemon juice
sesame seed

Directions:
In a bowl, mix your lettuce, chicken, and green onions. Add crushed ramen noodles, and cut almonds. For vinegrette, mix everything together, very well. (It's better to make salad/vinegrette right before serving.) Mix salad and dressing together and mix well. Serve imediately!

Bowtie Pasta Salad

By Cherril Anderson

1 - 12 oz. pkg. of bow tie pasta (cooked & drained)
1 - 12 oz. pkg. of colored spiral macaroni (cooked & drained)
20 oz. can pineapple tidbits (well drained)
4 green onions chopped
1 1/2 cup chopped celery
1 cup cashew nuts, whole or chopped
4 cooked chicken breasts cut into 3/4 to 1 inch pieces
1 cup red grapes cut in half
1 cup light mayonnaise
1 - 16 oz bottle Kraft coleslaw dressing
Salt and pepper to taste.

Combine all the ingredients and store in the fridge for 3 or 4 hours before serving,
Makes a large amount.

Crab Pasta Salad

1 box penne pasta
1 bag imitation crab meat
about 3-4 green onions, chopped
1 container cherry tomatoes
about 1-2 cucumber
1 cup italian dressing
1/3 mayonaise
salt
pepper

Boil the pasta. While boiling, cut tomatoes in half. Peel and cut cucumber. Chop crab meat. When pasta is ready, drain it and let it cool off. When it's cooled off add all of your vegetables and crab. Then add salt and pepper. Mix mayonaise and dressing together; pour and mix with salad. Refrigirate until ready to eat.

Bean Dip

By My Aunt Rozaria

1 can Nalley cheddar cheese chili con carne with beans
8 oz cream cheese
Green onion
Mix all, take to microwave for 3 minutes or so. mix well again. Bake in the oven on 375 degrees until bubbling. Remove from oven, add some cheese. You can double or tripple the recipe to make it bigger.

Muddy Buddies

I made this last Saturday, which took me only 15 min! It was so yummy too, it's quick and delicious.

1 cup of semisweet chocolate chips
1/2 cup of peanut butter
1/4 cup of butter
9 cups of chex cereal
1 and 1/2 cups of powder sugar
One teaspoon of vanilla

Put chocolate chips, peanut beutter, and butter in microwave safe bowl. Microwave for 1-1/2 min. Stir until smooth, add in vanilla. In a large bowl add chex cereal. Pour the chocolate mixture on top of it. Stir till evenly coated. Pour mixture into a large bag and add powder sugar. Shake the bag until completely covered with powder sugar.

Ramen Noodle Stir Fry

I learned this recipe at school, and it's quick and delicious! A perfect lunch recipe that brings on a whole new taste for ramen noodles.

Ingredients:
1/2 cup chopped broccoli
1 1/2 cups water
2 packages ramen noodles with the seasoning packet
1 tsp. soy sauce

Peel and slice the carrot thin. Crush the noodles in package. Spray a pan with non-stick cooking spray and place on burner for 30 seconds. Add vegetables to the pan and stir-fry it for 1-2 minutes. Stir in broken noodles, contents of seasoning packet, soy sauce and water. Bring it to a boil. Lower the heat and simmer with the lid on for 4-6 minutes. Stir twice while cooking.

Chocolate Covered Coconut Balls

My mom tried out this recipe from: visualrecipes.com. It was soooo good! One ball is so filling, so it's perfect for a party or special occasion. It's easy and you will enjoy it, especially if you like the Almond Joy candy bar!


2 cups Almonds, chopped or ground
1 14-oz. bag Flaked coconut,sweetened
3 cups (3/4 pounds) Powdered sugar
1 14-oz. can Sweetened condensed milk
1/8 teaspoon Salt
1/2 cup (1 stick) unsalted Butter (omit salt if using salted butter)
1 teaspoon Vanilla extract
3 cups Semisweet Chocolate Chips or chocolate coating bark (If you're using the bark, you can omit the shortening)
3 tablespoons Vegetable shortening, unflavored

In a large bowl, mix nuts, coconut, powdered sugar and salt


Add melted butter, milk and vanilla. Mix well. Refrigerate mixture for at least 30 minutes.




Use a small ice cream scoop or tablespoon to form the mixture into balls.


Roll the balls between your hands to form the ball shape.


Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.


Mix chocolate and shortening in a metal or glass bowl. Melt chocolate by placing the bowl over a pan of simmering water. Stir occasionally until chocolate is completely melted; then remove bowl from heat.

To chocolate coat the balls, drop 3-4 balls into the chocolate mixture at a time. Use two forks to fish out the coconut balls and allow the excess chocolate to drain off. A plastic fork with the middle two tines broken off works best for this step.


Place chocolate coated balls on a cookie sheet lined with wax paper or parchment paper. Place finished balls in the refrigerator until well chilled. Store at room temperature for up to a week. For longer storage, coconut balls can be frozen in a freezer bag for up to 3 months.

Mom's Special Spaghetti

Ingredients:
1 jar sphagetti sauce (use your favorite brand)
1 jar alfreddo sauce (use your favorite brand)
1 bag cooked, frozen meatballs
1 container of sliced mushrooms, washed

Directions:
Mix everything together in crockpot. Cook it at low setting for about 4-5 hours. Serve it with spaghetti and top it with some parmesan cheese! It's so good and easy.

Chocolate Crazy Cake

Today I made this recipe with my little helper, who is my brother Neil. This is a simple cake to make, but will blow your taste buds away!

By Cherrill Anderson

You'll need
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt

3/4 cup vegetable oil
2 tsp. vinegar
2 tsp. vanilla
2 cups cold water

Preheat oven to 350 degrees. Combine the flour, sugar, cocoa, baking soda, and salt.


In seperate bowl, combine 3/4 cup vegetable oil, 2 tsp. vinegar, 2 tsp. vanilla, 2 cups cold water.


Mix the dry and liquid ingredients together in bowl.


In a greased 9x11 pan, pour in your cake batter. Bake for about 40-50 minutes.


Bon appettit mes ami(es)! This chocolate cake is super moist and delicious. If you'd like, serve it with cream cheese (see banana cake recipe) or chocolate frosting. Enjoy!