Pea Salad

(Courtesy of The Pioneer Woman)

Ingredients:
1/3 c. sour cream
1 Tbsp. mayonnaise
Salt and pepper
1 Tbsp. white vinegar
4 c. frozen green peas, almost totally thawed
8 slices bacon, cooked until crisp and chopped
1/2 whole small red onion, halved and sliced very thin
6 oz. cheddar or American cheese, cut into small cubes
3 Tbsp. minced fresh parsley

Directions:
Mix the sour cream, mayonnaise, salt, pepper and vinegar together to make the dressing.  Add more salt and pepper to taste.

Stir 2/3 of the dressing into the peas until the peas are coated.  Gently stir in the bacon, onion, cheese and parsley until all combined.  Taste and adjust seasonings.  Cover with plastic wrap and refrigerate 2-4 hours before serving.  Put extra dressing in the fridge as well.

Remove from the refrigerator and stir in the rest of the dressing to your liking.  Sprinkle with more parsley before serving.

Crock Pot Buffalo Chicken Dip

(Courtesy of food.com)

Ingredients:
2 cans (10 oz. each) chicken
2 pkgs. (8 oz. each) cream cheese
3/4 c. hot sauce (I used Louisiana hot sauce)
1 c. ranch dressing
2 c. mild cheddar cheese

Directions:
Drain canned chicken and put in a medium saucepan. 

Add hot sauce and cook on medium until heated through.  Add cream cheese and stir until blended.

Add ranch dressing and mix.  Add 1 1/2 c. cheddar cheese and heat for a few minutes until mixed and melted.  Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on top.  Keep heated on low.

Serve with baguette that has been sliced, chips or crackers.

Note~ This is very similar to another recipe I posted before but this works as a slow cooker/ crock pot recipe where the other one was one that was baked in an oven.  I made this yesterday for an event and it was loved by everyone.

Chicks and Bunnies

(Courtesy of Ladies Home Journal)

Ingredients:
50 vanilla wafer cookies
1 recipe piping marshmallow (see below)
6 oz. each yellow and white chocolate coating
Mini marshmallows
Pink sanding sugar
1/2 c. white sanding sugar
Pink and yellow sprinkles
Pastel sprinkles (orange color separated)
1 oz. melted dark chocolate
PIPING MARSHMALLOW
1 pkg. unflavored gelatin
1 c. sugar

Directions:
Arrange cookies, in a single layer, on a baking sheer.  Transfer the prepared marshmallow to an extra large piping bag fitted with a 1/2 inch plain tip or coupler.  Working quickly, pipe a mound, about 1 inch high, on each cookie.  Use a damp finger to tap down the pointed tip.  Let stand until set, at least 30 minutes or up to 1 hour.

Make bunny ears and tails.  Cut mini marshmallows in half crosswise for tails.  Cut more mini marshmallows in half diagonally and lengthwise, then dip cut sides in pink sugar for ears.

Spread white sanding sugar in a small baking sheet and set aside.  Melt yellow and white chocolate coatings separately in small bowls.  Working with one cookie at a time, hold cookie and dip marshmallow tip in the coating.  Place cookie-side down on the white sugar.  Before coating sets, add a mini marshmallow tail and ears, and a sprinkle nose to the bunnies.  Add yellow sprinkles and orange candy beaks to the chicks (if coating gets too thick, remelt it).

When the tray is full, chill until cookies are set, 15 minutes.  Use a toothpick dipped in the melted dark chocolate to dab eyes on cookies (or transfer the chocolate to a piping bag with a #2 plain tip).  Store up to 3 days.

PIPING MARSHMALLOW
In a large mixer bowl, sprinkle gelatin over 1/3 c. cold water and let stand until softened, about 5 minutes.  Meanwhile, in a small saucepan combine sugar and 1/4 c. water.  Stir over medium-high heat until sugar dissolves.  Using a pastry brush dipped in water, brush down sugar crystals on sides of pan.  Place a candy thermometer into mixture.  Boil (do not stir) until syrup registers 238 degrees F (soft-ball stage).

Pour hot syrup into gelatin.  Using the whisk attachment, whip mixture on medium-low until slightly cooled, about 5 minutes.  Increase speed to medium-high and whip to soft peaks, about 12 minutes.  Transfer to a large piping bag and use immediately.  Makes about 3 1/2 c.

Grapetini

(Courtesy of UV Vodka)

Ingredients:
1 part UV grape
1 part lemonade
1 splash triple sec

Directions;
Shake with ice and strain into a martini glass.

Lazy Man's Ribs

(Courtesy of Taste of Home)

Ingredients:
2 1/2 lb. pork baby back ribs, cut into 8 pieces
2 tsp. Cajun seasoning
1 medium onion, sliced
1 c. ketchup
1/2 c. packed brown sugar
1/3 c. orange juice
1/3 c. cider vinegar
1/4 c. molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. barbecue sauce
1 tsp. stone-ground mustard
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. liquid smoke, optional
Dash salt
5 tsp. cornstarch
1 Tbsp. cold water

Directions:
Rub ribs with Cajun seasoning.  Layer ribs with onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, liquid smoke if desired and salt.  Pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.

Hot Ham and Cheese Roll Ups

(Courtesy of Kraft)

Ingredients:
1 can (8 oz.) refrigerated crescent dinner rolls
16 slices deli fresh smoked ham
4 cheese singles, cut in half

Directions:
Heat oven to 375 degrees.

Separate dough into 8 triangles.  Stack 2 ham slices; wrap around 1 cheese piece.  Place, lengthwise, on dough triangle; roll up.  Repeat with remaining ingredients.  

Place, seam-sides down, on foil-covered baking sheet.
Bake 11-13 minutes or until golden brown.

Root Beer Float Pie

(Courtesy of Taste of Home)

Ingredients:
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided
3/4 c. cold diet root beer
1/2 c. fat-free milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional 

Directions:
Set aside and refrigerator 1/2 c. whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.  Fold in half of the remaining whipped topping.  Spread into graham cracker crust.

Spread remaining whipped topping over pie.  Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Fiesta Ranch Chicken Pasta Salad

(Courtesy of butterwithasideofbread.com)

Ingredients:
1 pkg. pasta (rotini, bowtie,tri-colored etc.)
3 boneless chicken breasts, cooked and diced (or use rotisserie chicken)
1 pkg. taco seasoning mix
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg. frozen corn
1 onion, chopped
1 green pepper, chopped
1 can olives, sliced
2 c. grated cheddar cheese
2 tomatoes, chopped

Directions:
Cook pasta according to package directions, drain and cool.  Add all of the other ingredients and then mix up the dressing.

Dressing:
2 c. mayonnaise
1 c. buttermilk
1 pkg. Hidden Valley Fiesta dip mix 

Directions:
Mix together dressing ingredients and add to the salad.  Keep refrigerated until ready to serve.  Right before serving, add corn chips to taste.

http://www.recipelion.com/Deli-Salads/Fiesta-Ranch-Chicken-Pasta-Salad

Easter Egg Bread

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sugar
2 pkgs. (1/4 oz. each) active dry yeast
1-2 tsp. ground cardamom
1 tsp. salt
6-6 1/2 c. all-purpose flour
1 1/2 c. whole milk
6 Tbsp. butter, cubed
4 eggs
3-6 hard-cooked eggs, unpeeled
Assorted food coloring
Canola oil
2 Tbsp. water

Directions:
In a large bowl, mix sugar, yeast, cardamom, salt and 2 c. flour.  In a small saucepan, heat milk and butter to 120-130 degrees.  Add to dry ingredients; beat on medium speed 2 minutes.  Add 3 eggs; beat on high 2 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

Meanwhile, dye hard-cooked eggs with food coloring following package directions.  Let stand until completely dry.

Punch down dough.  Turn onto a lightly floured surface; divide into thirds.  Roll each portion into a 24 inch rope.  Place ropes on a greased baking sheet and brain.  Bring ends together to form a ring.  Pinch ends to seal.  Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.

Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes.  Preheat oven to 375 degrees.

In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs.  Bake 25-30 minutes or until golden brown.  Remove from pan to a wire rack to cool.  Refrigerate leftovers.

Taco Bake

(Courtesy of goodnessgracious.com)

Ingredients:
1 lb. ground beef
1 pkg. taco seasoning
2/3 c. water
Chili cheese corn chips (to taste)
1 can cheddar cheese soup (condensed)
1/2 c. milk
8-12 oz. shredded mozzarella
Toppings as desired

Directions:
Brown ground beef and prepare as taco meat according to seasoning package (using water).

Pour enough corn chips into 9x9 pan to cover bottom of the pan. 

Top with taco meat. 

Combine soup and milk in a sauce pan and heat through until smooth.  Top taco meat with cheese sauce.

Top with cheese (8-12 oz. depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes or until bubbly.

Serve or lettuce or with desired toppings.

Homemade Pedialyte

(Courtesy of 100daysofrealfood.com)

Ingredients:
1 quart water
2 Tbsp. sugar
1/2 tsp. salt

Directions:
Mix together all ingredients.

Note~ If you fear your child will think this drink is too plain, consider adding in a couple splashes of orange juice.  Also, the sugar and salt may dissolve more easily if you warm up the water first.

Girl Scout Cookie Shot

(Courtesy of food.com)

Ingredients:
1/2 oz. Bailey's Irish Cream
1/2 oz. Kahlua
1/2 oz. peppermint schnapps or 1/2 oz. white creme de menthe

Directions:
Add all ingredients to a shaker and shake (either on ice or not).  Pour into a shot glass.

Jimmy Buffet Margaritavilla Perfect Margarita

(Courtesy of recipelion.com)

Ingredients:
Crushed ice
3 wedges lime
2 oz. gold tequila 
1/2 oz. tequila (white)
1 1/4 oz. lime juice
1/2 oz. triple sec
1 splash orange Curacao

Directions:
Put all ingredients except the lime wedges into a shaker.  Squeeze 2 of the lime wedges into the shaker.  Shake well.  Rim outside of glass only with lime.  Salt only outside of the glass.  Add fresh crushed ice to the glass.  Strain mixture over ice.  Squeeze remaining lime wedge in glass.

http://www.recipelion.com/Restaurant-Recipes/Jimmy-Buffetts-Margaritaville-Restaurant-Perfect-Margarita

Pizza Dip

(Courtesy of More Recipes from the Heat of Union County)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 tsp. Italian seasoning
1/4 tsp. garlic powder
2 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese
1/2 c. pizza sauce
1/2 c. finely chopped green pepper
1/2 c. finely chopped sweet red pepper
Tortilla chips or bread sticks

Directions:
In a bowl, combine cream cheese, Italian seasoning and garlic powder; spread on the bottom of a greased 9 inch pie plate.  Combine cheese; sprinkle half over the cream cheese layer.  Top with the pizza sauce and pepper.  Sprinkle with the remaining cheeses.  Bake at 350 degrees for 20 minutes.  Serve warm with tortilla chips or bread sticks.

Drunken Oreos

(Courtesy of Buzzfeed.com)

Ingredients:
1 pk. oreos
Alcohol that you think would go well with oreos
2 pkgs. oreo pudding mix
2 c. milk

Directions:
Whisk together the pudding mix and milk in a large mixing bowl.

Whisk in the alcohol of your choice (about 6 oz.)- chocolate liqueur, vodka or dark rum are good choices.

Place the bowl in the refrigerator.

While the mix is chilling, remove the layer of frosting that is already in the oreos.

Spoon the cooled mixture onto the cookie and top with the other cookie piece making a drunken oreo.

Asian Ribs

(Courtesy of Taste of Home)

Ingredients:
6 lb. pork baby back ribs, cut into serving-size pieces
1 1/3 c. packed brown sugar
1 c. reduced-sodium soy sauce
1/4 c. rice vinegar
1/4 c. sesame oil
1/4 c. minced fresh gingeroot
6 garlic cloves, minced
1 tsp. crushed red pepper flakes
1/4 c. cornstarch
1/4 c. cold water
Thinly sliced green onions and sesame seeds, optional

Directions:
Place ribs in a 6 quart slow cooker.  In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs.  Cover and cook on low for 6-7 hours or until meat is tender.

Remove meat to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.  Garnish with onions and sesame seeds if desired.

Chicken Broccoli Rice Bake

(Courtesy of Kraft)

Ingredients:
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 c. small broccoli florets
1 onion, chopped
1 c. fat-free reduced-sodium chicken broth
1 1/4 c. instant white rice, uncooked
1 tub (8 oz.) cream cheese 
2 Tbsp. milk
1 tsp. Italian seasoning
1 c. shredded Italian cheese

Directions:
Heat oven to 375 degrees.

Heat oil in a large skillet on medium-high heat.  Add chicken, broccoli and onions; cook and stir 5 minutes.  Stir in broth; bring to a boil.  Add next 4 ingredients; mix well.

Spoon into 8 inch square baking dish sprayed with cooking spray; top with shredded cheese.  Cover.

Bake 25 minutes or until heated through, uncovering for the last 10 minutes.

Warm Winter Lemon Cake

(Courtesy of Kraft)

Ingredients:
1 pkg. (2 layer size) yellow cake mix
2 pkgs. (3.4 oz. each) lemon flavor instant pudding mix
1/3 c. granulated sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar

Directions:
Heat oven to 350 degrees.  

Prepare cake batter as directed on package; pour into 9x13 baking dish sprayed with cooking spray.  

Beat dry pudding mixes, granulated sugar, milk and water with whisk for 2 minutes; pour over batter in dish.  Place baking dish on baking sheet (baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes).

Bake 55-60 minutes or until toothpick inserted in center comes out clean.  Cool 20 minutes (sauce will thicken slightly as it cools).  Sprinkle with powdered sugar.  Serve warm.  Refrigerate leftovers.

Note~ For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.

Bisquick Pot Pie

(Courtesy of Diane Pretasky)

Ingredients:
1 c. cut up cooked turkey or chicken
1 1/2 c. mixed vegetables
1 can (10 3/4 oz.) cream of chicken soup
1 c. bisquick
1/2 c. milk
1 egg

Directions:
Heat oven to 400 degrees.  Stir turkey, vegetables and soup then pour into ungreased pie plate.  Stir remaining ingredients and pour on top.  Bake uncovered for 30 minutes or until golden brown.

Slow Cooked Loaded Mashed Potatoes

(Courtesy of Taste of Home)

Ingredients:

3 lb. potatoes (about 9 medium), peeled and cubed

1 pkg. (8 oz.) cream cheese, softened

1/2 c. butter, cubed

1/4 c. 2% milk

1 1/2 c. (6 oz.) shredded cheddar cheese

1 1/2 c. (6 oz.) shredded pepper jack cheese

1/2 lb. bacon strips, cooked and crumbled

4 green onions, chopped

1/2 tsp. onion powder

1/2 tsp. garlic powder

Directions:

Place potatoes in a Dutch oven and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Drain.  Mash potatoes with cream cheese, sour cream, butter and milk.  Stir in the cheese, bacon, onions and seasonings.  Transfer to a large bowl; cover and refrigerate overnight.

Transfer to a greased 3-4 quart slow cooker.  Cover and cook on low 3-3 1/2 hours.

Chocolate Pudding Poke Cake

(Courtesy of Kraft)

Ingredients:
1 pkg. (2 layer size) white cake mix
1 1/3 c. water
2 egg whites
2 pkgs. (1.4 oz. each) chocolate sugar-free instant pudding
1 qt. (4 c.) cold fat-free milk

Directions:
Heat oven to 350 degrees.

Beat first 3 ingredients with mixer until blended.  Pour into 9x13 pan sprayed with cooking spray.  Bake 35 minutes or until toothpick inserted in center comes out clean.  Immediately poke deep holes in cake at 1 inch intervals, using handle of wooden spoon.

Beat pudding mixes and milk in large bowl with whisk 2 minutes; pour half into holes in warm cake.  Let remaining pudding stand until slightly thicken.  Spread over top of cake.

Refrigerate 1 hour.