Blueberry Cheesecake Ice Cream

(Courtesy of Taste of Home)


Ingredients:
1/2 c. sugar
1 Tbsp. cornstarch
1/2 c. water
1 1/4 c. fresh or frozen blueberries
1 Tbsp. lemon juice

GRAHAM CRACKER MIXTURE:
2 1/4 c. graham cracker crumbs (about 36 squares)
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/2 c. butter, melted

ICE CREAM:
1 1/2 c. sugar
1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
1 qt. heavy whipping cream
2 c. milk
2 tsp. vanilla extract
Directions:
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Peach Crumble

(Courtesy of mrfood.com)

Ingredients:
6 peaches, pitted and thinly sliced
3/4 c. packed light brown sugar
1 c. coarsely crushed cinnamon graham crackers
3 Tbsp. softened butter

Instructions:
Preheat oven to 375 degrees. Coat an 8-inch square baking dish with cooking spray.

Combine peaches and brown sugar in prepared baking dish.

In a small bowl, combine graham cracker crumbs and butter. Sprinkle graham cracker topping over peaches and bake 30 to 35 minutes, or until peaches are hot and bubbly. Serve warm.

Dulce de Leche Bites

Ingredients:
1/4 c. sliced almonds
3 Tbsp. granulated sugar
1/2 tsp. cinnamon
6 sheets (9x14 inches) thawed, frozen phyllo dough
1/4 c. butter, melted
1 can (13.4 oz.) dulce de leche
4 oz. cream cheese, softened
1 1/2 c. assorted fresh berries
Powdered sugar, optional

Directions:
Preheat oven to 350 degrees.  Grate almonds with a microplane grater.  Combine almonds, granulated sugar and cinnamon in a small bowl.  Lay one sheet of phyllo on a cutting board; brush with melted butter and sprinkle with about 1 Tbsp. of almond mixture.  Repeat two times to create a phyllo stack, 3 sheets high.

Using a pizza cutter, cut phyllo stack into 12 squares.  Press squares into wells of a mini muffin pan.  Repeat entire process with remaining 3 sheets of phyllo, butter and remaining almond mixture for a total of 24 squares.  Bake 10-12 minutes or until edges are golden and crisp.  Remove from oven to a cooling rack to cool.

Whisk dulce de leche and cream cheese in a medium bowl until smooth.  Attach open star tip to a decorator bag (or you can use a ziploc bag with the tip cut off).  Fill the bag with cream cheese mixture and pipe evenly into phyllo shells.  Clean and hull berries if needed.  Garnish each phyllo cup with berries.  Sprinkle with powdered sugar if desired.

NOTE~ Dulce de leche can be found in the ethnic section of larger grocery stores.

Jerk Chicken Salad

Ingredients:
1 Tbsp. garlic oil or olive oil
1 Tbsp. Jamaican Jerk rub
1 lb. chicken tenders (or 1 lb. chicken breasts cut into strips)
1/2 med. pineapple, peeled, cored and cut into 1/4 inch slices
1 red bell pepper
3 green onions (white and light green parts only)
2 heads Romaine lettuce
1 can (15 oz.) black beans, drained
6 slices bacon, cooked, drained and crumbled
2 limes
1/3 c. reduced-fat mayonnaise
2 Tbsp. pineapple preserves

Directions:
In a medium bowl, whisk together the oil and jerk rub.  Add chicken tenders; mix well to coat and set aside.  Heat a grill pan over medium heat for 5 minutes.  Add chicken; cook 3-5 minutes on each side, turning once; remove from pan.  Add pineapple to pan.  Cook 1 minute on each side, turning once; remove from pan.  Cut chicken into bite-size pieces; set chicken and pineapple aside.  

Thinly slice bell pepper and green onions.  Arrange 12 large lettuce leaves around a round platter.  Chop remaining lettuce; set vegetables aside.  Drain and rinse beans in a strainer; set aside.

For dressing, zest 1 lime.  Juice both limes into a small bowl.  Add lime zest, mayonnaise and pineapple preserves to small bowl; mix well.

Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf.  Drizzle dressing over salad.

Homemade Caramel Sauce

Ingredients:
1/2 c. heavy whipping cream
1/2 c. sugar
1 Tbsp. light corn syrup
1 tsp. water
1 tsp. vanilla
Pinch of salt

Directions:
Microwave cream on high for 30-40 seconds or until hot; set aside.  Combine sugar, corn syrup and water in a 2 qt saucepan.  Cook over medium heat for 4-5 minutes or until sugar is melted, stirring occasionally.  Reduce heat to low.  Stir syrup until honey colored; remove pan from heat.  Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth.  Add vanilla and salt.  Cool 5-10 minutes before serving.  Serve over ice cream or your choice of dessert.

Whole-Grain Croutons

Ingredients:
4 slices whole-grain sandwich bread
2 Tbsp. (1/2 oz.) grated fresh Parmesan cheese
1 Tbsp. melted butter

Directions:
Preheat oven to 350 degrees.  Cut crusts off bread using a pizza cutter, discarding crusts; cut bread into 1/2-inch cubes.  Toss bread cubes with butter to coat; add cheese and toss until well combined.  Spread bread cubes in an even layer on a baking sheet or baking stone.  Bake 15-18 minutes or until golden brown and crisp.  Remove from the oven; cool completely.  Serve with salad.

Baked Eggs Benedict

Ingredients:
4 whole English Muffins, split in half
1 pkg. (8 oz.) sliced Canadian bacon
4 oz. cream cheese, softened
1 3/4 c. half and half
10 eggs
1/2- 3/4 tsp. cayenne pepper
1 Tbsp. snipped fresh parsley
1-2 lemons
1/2 c. (1 stick) butter, cut into 8 slices


Directions:
Preheat oven to 400 degrees.  Cut English muffin halves into 3/4-inch pieces; arrange in a single layer on a baking sheet or a baking stone.  Bake 10-12 minutes or until lightly toasted.  Remove from oven; place muffin pieces into a 12 inch skillet.  Dice Canadian bacon into 1/2 inch pieces; sprinkle over muffin pieces and set aside.

Reduce oven temperature to 350 degrees.  Meanwhile, in a 4 qt. mixing bowl, whisk cream cheese until smooth.  While continuously whisking, gradually add half and half; whisk until smooth.  Whisk in eggs and cayenne pepper.  Bake 18-22 minutes or until center appears nearly set when gently shaken (internal temperature should be 160 degrees); remove from the oven and let stand 5-10 minutes.  Sprinkle with parsley.

Meanwhile, for lemon butter sauce, zest lemon to measure 2 tsp. of zest.  Juice lemons to measure 1/4 c. juice.  In a 2 qt. saucepan, combine the zest and juice; cook over medium heat 2 minutes or until lemon juice reduces by half.  Reduce heat to low.  Whisk in butter slices, one at a time, whisking after each addition, until butter is melted and sauce is smooth.


To serve, cut baked eggs Benedict into wedges.  Drizzle each serving with lemon-butter sauce.

Parmesan-Herb Butter

Ingredients:
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 Tbsp. snipped fresh parsley
1/2 c. butter
1 small garlic clove, pressed
1/2 tsp. ground black pepper

Directions:
In a medium bowl, combine the cheese, parsley, butter, garlic and black pepper.  Mix well.  Serve with steak, vegetables or bread.

Raspberry Lemon Cake

Ingredients:
3 eggs
3/4 c. sugar
1/2 c. lemon juice
1/4 c. butter, cubed
1 Tbsp. grated lemon peel

CAKE:
1 pkg. (3 oz.) lemon gelatin
1/2 c. boiling water
1/2 c. butter, softened
1/2 c. canola oil
1-3/4 c. sugar, divided
4 eggs
1/2 c. lemon juice
4 tsp. grated lemon peel
1 tsp. lemon extract
1 tsp. vanilla extract
2-1/2 c. all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. evaporated milk
3/4 c. thawed lemonade concentrate

FROSTING:
2 pkgs. (3 oz. each) cream cheese, softened
6 Tbsp. butter, softened
3-3/4 to 4 c. confectioners' sugar
4-1/2 tsp. lemon juice
1-1/2 tsp. grated lemon peel
3/4 tsp. vanilla extract
3/4 c. seedless raspberry jam
Fresh raspberries, optional
 
Directions:
For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
For cake, in a small bowl, dissolve gelatin in boiling water until gelatin is dissolved; set aside to cool.
In a large bowl, cream the butter, oil and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat layers. Top with remaining cake layer. Spread 1 cup frosting over sides of cake.
Using a shell pastry tip and remaining frosting, pipe a shell border along top and bottom edges. Fill center with 1/2 cup lemon curd (save remaining curd for another use). Garnish with raspberries if desired. Chill for 1 hour.

Mini Man Burgers

(Courtesy of Alton Brown)

Ingredients:
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 lb. ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 Tbsp. mayonnaise

Directions:
Preheat the oven to 250 degrees. Preheat a griddle to 350 degrees.  Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.  Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.  Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.  Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.

Grilled Chicken Taco Pizza

(Courtesy of Aaron Mccargo Jr)

Ingredients:

For the Taco Seasoning:
2 Tbsp. onion powder
2 Tbsp. garlic powder
1 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. cayenne pepper
1 tsp. ground cumin
Kosher salt and freshly ground black pepper

For the Pizzas:
1/4 c. canola oil, plus more for brushing
1 lb. skinless, boneless chicken breasts
1 (16 oz.) tube pizza dough
All-purpose flour, for dusting
1 c. shredded mozzarella
1 c. shredded sharp cheddar

Directions:
Make the taco seasoning: Mix all of the ingredients with 1 tsp. each salt and black pepper in a bowl.

Prepare the pizza: Mix 2 Tbsp. of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.

Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

BBQ Chicken Burgers with Slaw

(Courtesy of Tanya Krajenka)
Ingredients:
1 Tbsp. butter, cut into pieces
1 small red onion, chopped
1 clove garlic, finely chopped
2 Tbsp. tomato paste
1 tsp. sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. hot sauce
1 1/4 lbs. ground chicken
1 Tbsp. grill seasoning
3 Tbsp. extra-virgin olive oil, divided
2 Tbsp. honey
1 lemon, juiced
3 rounded Tbsp. sweet pickle relish
2 c. shredded cabbage mix
Salt and pepper
Directions:
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties.  Heat 1 Tbsp. extra-virgin olive oil, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, and cabbage mix , season with salt and pepper. Toss the slaw to coat and reserve.

Serve burgers with slaw on top

BBQ Pork for Sandwiches

(Courtesy of Tanya Krajenka)

Ingredients:
1 (14 oz.) can beef broth
3 lbs. pork butt or any boneless cut of pork
1 (18 oz.) bottle barbeque sauce (I like Stubb’s Original)

Directions:
Pour can of beef broth into slow cooker, and add pork. Cook on High heat for 4 hours or low heat for 8-10 hours, until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.  Preheat oven to 350 degrees.  Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.  Bake in the preheated oven for 30 minutes, or until heated through. This step really gives the pork some texture!

Beef (or Venison) Stew

(Courtesy of Tanya Krajenka) 

Ingredients:

2 lbs. venison or beef stew meat, cubed

3 onions chopped

3-4 potatoes, peeled and cubed

3-4 stalks celery, chopped/sliced

5-6 carrots, peeled and cubed 

3 1/2 c. tomato juice or V8

2 Tbsp. sugar

1 1/2 tsp. salt

3/4 tsp. pepper

6 Tbsp. pearl tapioca

Directions:

In a 6-8 qt. pot, mix together stew meat, onions, potatoes, celery and carrots.  In a seperate bowl, mix together tomato juice, sugar, salt, pepper and tapioca.  Pour liquid over rest (DO NOT MIX).  Cover and put in 325° degree oven for 3 hours.

Chicken Tortilla Soup

(Courtesy of Tanya Krajenka)

Ingredients:

1 onion, chopped

2 cloves garlic, minced

1 Tbsp. olive oil

1/2 tsp. chili powder

1 tsp. cumin

Juice of 1 lime

1 (28 ounce) can crushed tomatoes

6 c. chicken stock

1 c. frozen corn kernels

1 (4 ounce) can chopped green chile peppers

1 (15 ounce) can black beans, rinsed and drained

1/4 c. chopped fresh cilantro

2 boneless chicken breast halves, cooked and shredded

Crushed tortilla chips

Sliced avocado

Shredded Monterey Jack cheese

Chopped green onions

Directions:
In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, chilies, beans, lime juice, and chicken. Simmer for 10 minutes.

Cottage Cheese Pancakes

(Courtesy of Tanya Krajenka)

Ingredients:

4 eggs

1 c. cottage cheese

1/4 stick melted butter

1/2 c. flour

Pinch of salt

Mix together and cook on hot pan.

Great with cinnamon sugar!

Cranberry- Orange Muffins

(Courtesy of Tanya Krajenka)
Ingredients:
Cooking spray
2/3 c. orange juice
2 c. flour
1/4 c. corn oil
3/4 c. sugar
1/4 c. chopped walnuts (optional)
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 c. coarsely chopped cranberries or blueberries
1 egg, slightly beaten
1 tsp. grated orange peel
Directions:
Preheat oven to 400 degrees. Spray 12 muffin cups with cooking spray. In large bowl combine flour, sugar, baking powder, salt and walnuts. In small bowl blend egg, orange peel, juice and oil, stir into flour mixture until moistened. Stir in cranberries and nuts. Spoon into muffin cups. Sprinkle with 2 tsp sugar. Bake 18-22 minutes or until lightly browned. Cool 5 minutes, remove from pan

Rice and Bean Salad

(Courtesy of Tanya Krajenka)

Ingredients:
MARINADE:
1/4 c. oil
1/4 tsp. cumin
1/4 c. lemon juice
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 Tbsp. water
SALAD:
1 can (15 oz.) pinto beans, drained and rinsed
1 can (15 oz.) black beans, drained and rinsed
10 oz. frozen peas, thawed
1/4 c. chopped fresh cilantro
1/2 c. red onion, chopped
2 cans (4 oz. each) green chilies, chopped
2 c. cooked basmati rice
1/2 c. diced celery
Shredded cheese, optional

Directions:


Combine the marinade ingredients and shake well. Mix together all salad ingredients in a large bowl. Toss salad with marinade and serve.

Grilled London Broil

(Courtesy of mrfood.com)

 Ingredients:

1 (2-pound) London broil (beef top round) steak

3/4 c. balsamic vinegar, divided

1/4 c. olive oil

1/2 c. spicy brown mustard, divided

2 garlic cloves, minced

1 1/4 tsp. salt, divided 

1/2 teaspoon black pepper

1/4 cup (1/2 stick) butter

4 medium-sized sweet onions, thinly sliced

Directions:
Place steak in a large ziploc bag.  In a medium bowl, combine 1/2 c. vinegar, oil, 1/4 c. mustard, garlic, 1/2 tsp. salt and pepper; mix well.  Pour over the steak then seal the bag and chill for 1 hour.  Meanwhile, in a large skillet, melt butter over medium-high heat.  Add onions and saute for 12-15 minutes or until very tender, stirring occasionally.  Add remaining 1/4 c. vinegar, 1/4 c. mustard and 3/4 tsp. salt.  Reduce heat to medium-low an cook until mixture thickens, stirring often.  Preheat grill to high heat.  Grill steak 12-15 minutes for medium-rare or to desired doneness beyond that, turning frequently; baste often with marinade from the stove during only the first 5 minutes of cooking.  Thinly slice the steak and serve topped with sauteed onions.

Twin Mountain Muffins

(Courtesy of Tanya Krajenka)

Ingredients:
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/4 c. sugar
1 egg, beaten
1 c. milk

Directions:
Sift flour, baking powder and salt 3 times.  In a seperate bowl, cream butter then blend in sugar.  Add egg into the butter mixture and beat until smooth.  Add flour mixture to the butter, alternating with the milk.  Spoon mixture into greased muffin tins.  Bake at 375 degrees for 25 minutes.

Spinich Dip

(Courtesy of Tanya Krajenka)

Ingredients:
1 (10 oz.) pkg. frozen spinach, thawed, chopped and drained
1 container (16 oz.) sour cream
1 c. mayonnaise
1 envelope dry vegetable soup mix
1 can (8 oz.) water chestnuts, drained, chopped
3 green onions, chopped

Directions:
Mix together all ingredients and chill for at least4 hours before serving.

Note~ You can make this healthier by using the canola oil based mayonnaise instead of regulare mayonnaise.  You can also switch out the sour cream with greek yogurt.

Margarita Chicken

(Courtesy of Taste of Home)

Ingredients:

1 can (10 oz.) frozen non-alcoholic margarita mix, thawed

3 Tbsp. lime juice

3 garlic cloves, minced

4 boneless skinless chicken breast halves (6 ounces each)

1/4 tsp. salt

1/4 tsp. pepper

Directions:

In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.  Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade.

Lemon Burst Tartlets

Ingredients:

2 pkgs. (1.9 ounces each) frozen miniature phyllo tart shells

1 jar (10 oz.) lemon curd

1 carton (8 oz.) frozen whipped topping, thawed

5 to 6 drops yellow food coloring, optional

2/3 c. raspberry cake and pastry filling

30 fresh raspberries

Directions:

Bake shells according to package directions; cool completely on a wire rack.  In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers.

Buffalo Chicken Sandwich

(Courtesy of Taste of Home)

WARNING: This recipe has a lot of ingredients but many of which may already be in your pantry and refrigerator.  You should be able to omit some of the ingredients if you so choose.

Ingredients:

1 1/2 c. Louisiana-style hot sauce

2/3 c. packed brown sugar

6 Tbsp. butter

3 Tbsp. cider vinegar

1 1/2 tsp. taco seasoning

4 boneless skinless chicken breast halves (5 ounces each)

1/4 c. crumbled blue cheese

1/4 c. buttermilk

1/4 c. mayonnaise

1 Tbsp. shredded Parmesan cheese

1 Tbsp. minced chives

1 1/2 tsp. lemon juice

1/2 tsp. balsamic vinegar

1/4 tsp. minced garlic

1/4 tsp. pepper

4 onion rolls, split and toasted

4 cooked bacon strips

4 slices Colby cheese (3/4 ounce each)

4 lettuce leaves

4 slices tomato

4 slices red onion

Directions:

In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting.

Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.  Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade.  In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops. 

Hot Wing Pizza

(Courtesy of Taste of Home)

Ingredients:

3 boneless skinless chicken breast halves (5 ounces each)

1 Tbsp. steak seasoning

1/2 c. tomato sauce

2 Tbsp. butter

2 Tbsp. Louisiana-style hot sauce

1 Tbsp. hot pepper sauce

1 prebaked 12-inch pizza crust

1/3 c. blue cheese salad dressing

1/2 c. shredded part-skim mozzarella cheese

3 green onions, thinly sliced

Directions:
Sprinkle chicken with steak seasoning on both sides; grill, covered, over medium heat for 4-7 minutes on each side or until a meat thermometer reads 170° Cool slightly; cut into strips.

In a small saucepan, bring the tomato sauce, butter, hot sauce and pepper sauce to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add chicken; heat through.  Place crust on a 12-in. pizza pan; spread with salad dressing. Top with chicken mixture, cheese and onions.  Bake at 450° for 8-10 minutes or until cheese is melted. 

Game Day Brats



(Courtesy of Taste of Home)
Ingredients:

6 fully cooked bratwurst links (1 to 1-1/4 pounds)

3/4 c. sauerkraut, rinsed and well drained

6 Tbsp. French salad dressing

6 Tbsp. shredded Monterey Jack cheese

6 brat buns, split

Directions:

Make a lengthwise slit three-fourths of the way through each bratwurst to within 1/2 in. of each end. Fill with sauerkraut; top with dressing and cheese.  Place bratwurst in buns; wrap individually in a double thickness of heavy-duty foil (about 12 in. x 10 in.). Grill, covered, over medium-hot heat for 10-15 minutes or until heated through and cheese is melted. 

Beer Pork Chops

Ingredients:

4 boneless pork loin chops (3/4-inch thick and 4 ounces each)

1/2 tsp. salt

1/2 tsp. pepper

1 Tbsp. canola oil

3/4 c. beer or nonalcoholic beer

3 Tbsp. ketchup

2 Tbsp. brown sugar

Directions:

Sprinkle both sides of pork chops with salt and pepper.  In a large skillet, brown pork in oil on both sides over medium heat.  Combine the beer, ketchup and brown sugar; pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 18-20 minutes or until a meat thermometer reads 160°.
 

Oreo and Fudge Ice Cream Cake

Ingredients:
1/2 c. hot fudge ice cream topping, warmed
1 tub (8 oz.) whipped topping, thawed, divided
1 pkg. (3.9 oz.) chocolate instant pudding mix
8 oreo cookies, chopped (about 1 c.)
12 vanilla ice cream sandwiches


Directions:
Pour fudge topping into medium bowl.  Whisk in 1 c. of whipped topping.  Add dry pudding mix, stir 2 min.  Stir in chopped cookies.  


Arrange 4 ice cream sandwiches, side by side, on 24 inch long sheet of foil; top with half of the whipped topping mixture.  Repeat layers.  Top with remaining sandwiches.  Frost top and sides with remaining whipped topping.  Bring up foil sides; double fold top and ends to loosely seal packet.  Freeze for 4 hours or until firm.


Note~ Add 1/4 c. of milk to fudge topping if it is too thick to spread even when warmed.

Frozen Strawberry "Shortcake"

Ingredients:
2 lb. fresh strawberries, hulled, divided
1/2 c. sour cream
1/2 c. sugar
1 pkg. (12 oz.) Hawaiian rolls
1 1/2 c. thawed whipped topping


Directions:
Slice 4 berries, refrigerate until ready to use.  Blend remaining berries, sour cream and sugar in blender until smooth.  Cut each roll horizontally into 3 layers.  


Pour 1/4 of berry mixture into medium freezerproof bowl; cover with layer of bread, pressing gently into berry mixture.  Repead both layers until all of bread and berry mixture is used, ending with berry mixture; cover. 


Freeze 4 hours or until firm.  Unmold onto plate just before serving.  Frost with whipped topping.  Top with reserved sliced berries.  Serve immediately.

Cheddar Spirals

Ingredients:
1 box (16 oz.) spiral pasta
2 c. half and half cream
1 (10.75 oz.) can condensed cheddar cheese soup
1/2 c. butter, melted
3 c. shredded cheddar cheese
1 Tbsp. garlic powder


Directions:
Cook pasta according to package directions.  In a 5 qt. slow cooker, mix together half and half, soup and butter until smooth.  Stir in cheese, noodles and garlic powder.  Cover and cook on low for 45 minutes to 2 hours (until the cheese is melted).  


Note~  The original recipe called for 4 c. cheese which I felt was way too much.  The original recipe also did not call for garlic powder but I felt that it needed some more flavor.  The original recipe stated to cook it for 2 1/2 hours but the cheese was melted after 30 minutes with my slow cooker, I am sure you can cook it longer but I did not see a point.  Feel free to taste it once the cheese is melted and then season as you feel fit.  

Chicken Dumpling Soup

Ingredients:
1 can chicken broth
1 egg
3 Tbsp. flour, divided
Chicken (either a cut up cooked chicken breast or rotisserie chicken pieces)
Carrots and celery, cooked and finely diced, optional

Directions:
Empty the chicken soup into a pot on the stove and bring to a rolling boil.  Meanwhile, in a small bowl, whisk the egg until scrambled.  Then add enough flour to the egg to make "thick-ish" (can be a thicker paste if you prefer heavier dumplings).  Slowly drizzle the egg mixture into the broth while you keep whisking.  Cook for a few minutes until the dumplings are solidified.  Turn off the heat.  Add the chicken, carrots and celery.

Note~ This is a recipe I have every year at a Czechoslovakian festival.  My brother is absolutely in love with this soup.  It is typically served with a bun called a "rohliky".  I got this recipe verbally from one of the ladies that has helped with the food for this festival for a number of years.  I hope you all enjoy!

Parmesan Party Mix

Ingredients:
7 c. crispix
2 c. Cheez-Its
1 c. pretzel sticks
3 Tbsp. olive oil
1 tsp. Italian seasoning
1/4 tsp. fennel seed, crushed
1/8 tsp. hot pepper sauce
1/2 c. grated Parmesan cheese or Romano cheese

Directions:
In a 2 gallon ziploc bag, combine the cereal, crackers and pretzels.  In a small bowl, combine the oil, Italian seasoning, fennel seed and hot pepper sauce.  Pour over cereal mixture; seal bag and toss to coat.  Add cheese; seal bag and toss to coat.  Store in an airtight container.

Chicago Deep Dish Pizza

Ingredients:
1 loaf frozen Italian bread dough, thawed
1 1/2 lbs. mild Italian sausage, casing removed
2 1/2 c. sliced fresh mushrooms
1 1/2 c. thinly sliced onion
1 c. coarsely chopped green pepper
2 lg. garlic cloves, crushed
2 1/4 c. (3 cans, 8 oz. each) pizza sauce
1 1/4 tsp. Italian seasoning
1/4 tsp. pepper
1 1/2 c. (6 oz.) shredded mozzarella cheese
1 1/2 c. (6 oz.) shredded provolone cheese
1 c. canned Italian plum tomatoes, chopped, drained
Cornmeal

Directions:
Let bread dough rise at room temperature in a buttered bowl, covered with a towel, about 1 1/2 hours or until double in volume.  Meanwhile, cook sausage, mushrooms, onion, green pepper and garlic in a large skillet until sausage is brown and crumbly; drain off excess fat.  Stir in pizza sauce and seasonings.  Simmer, uncovered, 15 minutes.  Cool.  Press dough into a 12 inch deep pizza pan that has been buttered and lightly dusted with cornmeal.  Spoon in filling.  Sprinkle with combined cheeses.  Let stand 15 minutes.  Preheat oven to 425 degrees.  Bake for 15 minutes.  Garnish with pieces of plum tomatoes.  Return to the over for 5-10 minutes or until crust is golden.  Let stand 5 minutes before serving.

Rhubarb Cobbler

Ingredients:
BASE
1 c. sugar
1/3 c. pancake mix
1 tsp. grated lemon peel
4 c. (about 1 1/2 lbs.) fresh rhubarb, cut into 1/2 inch pieces

TOPPING
3/4 c. pancake mix
2/3 c. sugar
1 egg, beaten
1/4 c. melted butter

Directions:
For the base, combine sugar, 1/3 c. pancake mix and lemon peel.  Add rhubarb and toss lightly.  Place ina  9 inch square pan.  For topping, combine 3/4 c. pancake mix and sugar.  Stir in egg until mixture resembles coarse crumbs.  Sprinkle evenly over rhubarb base.  Drizzle with melted butter.  Bake at 375 degrees for 35-40 minutes.  Serve warm with cream or ice cream.

Butter Crumble Streusel Coffee Cake

Ingredients:
CAKE
3 1/2 c. flour
4 tsp. baking powder
1 1/3 c. sugar
1 1/2 tsp. salt
3 eggs, beaten
1 1/2 c. milk
3/4 c. margarine, melted

STREUSEL
4 Tbsp. flour
4 Tbsp. butter
3/4 c. sugar
1 1/2 tsp. cinnamon

GLAZE
1 c. powdered sugar
2 Tbsp. plus 2 tsp. lukewarm water
1/2 tsp. almond extract

Directions:
Mix together 3 1/2 c. flour, baking powder, 1 1/3 c. sugar and salt in a mixing bowl.  Beat eggs then add milk in a small mixing bowl.  Add eggs to dry mixture; mix until damp.  Add melted margarine.  Beat 1 minute on medium speed with an electric mixer.  Grease a 9x13 baking pan with nonstick cooking spray.  Pour in batter.  In a small bowl, combine the streusel ingredients until the mixture resembles fine crumbs.  Sprinkle the streusel mixture over the cake batter.  Bake at 400 degrees for about 25 minutes.  While the cake is baking, in a small bowl, combine the glaze ingredients until mixed well.  After removing the cake from the oven, drizzle the powdered sugar glaze over top and serve warm.
 

Chocolate Caramel Brownies

Ingredients:
1 box (18.25 oz.) German Chocolate cake mix
3/4 c. (1 1/2 sticks) butter, melted
2/3 c. evaporated milk, divided
1 c. chopped pecans
2 pkgs. (7 oz. each) chocolate covered caramels or plain caramels
1 c. (6 oz.) semisweet chocolate chips

Directions:
Preheat oven to 350.  Coat a 9x13 baking pan with cooking spray.  In a large bowl, combine the cake mix, butter, 1/3 c. evaporated milk and pecans.  Stir well with a spoon until a dough forms.  Press half of the dough into the baking dish and bake for 6 minutes, reserving the remaining dough.  Meanwhile, in a medium saucepan, melt the caramels with the remaining 1/3 c. evaporated milk over medium heat, stirring frequently.  Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough.  Spread the melted caramel mixture over the chips then crumble the remaining dough over the top.  Bake for 20 minutes.  Let cool in the refrigerator at least 1 hour before cutting. 

Dorito Casserole

(Courtesy of Angela Dictus)


Ingredients:
1 lb. ground beef
1 pkg. taco seasoning
1 small onion
1 can Rotel (choose your favorite)
1 can Campbell's Fiesta or plain Nacho Cheese Soup
1 can Cream of Mushroom soup
1 bag of Doritos, crushed
1 bag (8 oz.) shredded cheese
Sour cream and salsa for topping (optional)
Shredded lettuce


Preheat oven to 350.  Brown ground beef with onion and drain well.  Add taco seasoning and cook as directed on the package.  In a 9x13 casserole dish, layer bottom of dish with half bag of Doritos.  Set other half of Doritos aside.  In a large bowl, combine beef, Rotel and soups.  Mix well.  Spread the beef mixture over the Dorito layer.  Top with grated cheese.  Bake until cheese is melted (approximately 20-25 minutes).  Crush the other half of the Doritos on top of the melted cheese.  Serve with lettuce.  Top with sour cream and sour cream (if desired).

Rhubarb Cake

(Courtesy of Deb Roos)


Ingredients:
1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 c. sour milk or buttermilk 
2 c. flour
1 tsp. soda
1 tsp vanilla
Pinch salt
3 to 4 c. rhubarb (diced)
1/2 c. sugar
1/2 c brown sugar
1 tsp. cinnamon

In a large bowl, combine 1 1/2 c. sugar, shortening, eggs, sour milk, flour, soda, vanilla, salt and rhubarb.  Mix well put in 9 x 13 greased pan.  In a small bowl, combine 1/2 c. sugar, brown sugar and cinnamon.  Sprinkle sugar mixture over cake batter.  Bake at 350 for 45 minutes.


Note~ To sour milk, add 1 tsp. vinegar to 1 c. milk.

Buffalo Chicken Dip

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/2 c. blue cheese salad dressing
1/2 c. Franks Red Hot Sauce, any flavor
2 oz. crumbled blue cheese or shredded mozzarella cheese (1/2 c.)
2 cans (9.75 oz. each) white chunk chicken breasts in water, drained
Assorted vegetables and crackers


Directions:
Heat oven to 350 degrees.  Stir the cream cheese in a 9 inch deep dish pie plate with a fork or a whisk until it is smooth.  Stir in dressing, blue cheese and hot sauce.  Add the chicken then stir.  Bake for 20 minutes or until the chicken mixture is hot and bubbly.  Stir the chicken mixture before serving.  Serve with vegetables and crackers for dipping.  Can keep in a crock pot to serve.


Note~ My mom made this and took it on a family camping trip.  Everyone there loved this dip and kept asking what was in it.  She stated you can use ranch salad dressing instead of blue cheese if you prefer.

Key Lime Pie

(Courtesy of Geraldine Greiber)

Ingredients:
1 can condensed milk
1 container (12 oz.) non-dairy whipped topping
1/2-3/4 c. lime juice
Green food coloring, optional
1 prepared graham cracker crust

Directions:
Whip condensed milk until airy.  Add in whipped topping, lime juice and food coloring.  Blend quickly as mixture will set fast.  Place in graham cracker crust and serve.

Pizza On A Stick

Ingredients:
8 oz. turkey Italian sausage links
2 c. whole fresh mushrooms
2 c. cherry tomatos
1 medium onion, cut into 1-inch pieces
1 large green pepper, cut into 1-inch pieces
30 slices turkey pepperoni (2 oz.)
1 tube (10 oz.) refrigerated pizza crust
1 1/2 c. shredded mozzarella cheese
1 1/4 c. pizza sauce, warmed

Directions:
In a large nonstick skillet, cook the sausage over medium heat until no longer pink; drain.  When cool enough to handle, cut sausage into 20 pieces.  On 10 metal or soaked wooden skewers, alternately thread the sausage, vegetables and pepperoni.  Unroll the pizza dough onto a lightly floured surface; cut width-wise into 1-inch wide strips.  Starting at the pointed end of the prepared skewer, pierce the skewer through one end of the dough strip and press dough against the last ingredients on the skewer.  Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through.  Wrap the remaining end of the dough strips around skewers about the first ingredient.  Repeat with remaining dough strips and prepared skewers.  Arrange kabobs on a baking sheet coated with cooking spray.  Bake at 400 degrees for 10-12 minutes or until vegetables are tender and pizza crust is golden.  Immediately sprinkle with cheese.  Serve with pizza sauce.

Peppy Macaroni

Ingredients:
1 pkg. (7 1/4 oz.) macaroni and cheese dinner
2 eggs, lightly beaten
1 jar (8 oz.) pizza sauce
40 slices pepperoni
2 c. (8 oz.) shredded mozzarella cheese

Directions:
Prepare macaroni and cheese according to package directions.  Fold in eggs.  Spread into a greased 3 qt. baking dish.  Top with pizza sauce, pepperoni and mozzarella cheese.  Bake, uncovered, at 350 degrees for 30-35 minutes or until lightly browned and cheese is melted.  Let stand 5 minutes before serving.

Lemon-Basil Pork Chops

Ingredients:
1 egg, lightly beaten
1 tsp. lemon juice
1/2 c. seasoned bread crumbs
1 Tbsp. butter, melted
2 tsp. grated lemon peel
1 tsp. dried basil
4 boneless pork loin chops (6 oz. each)

Directions:
In a shallow dish, combine the egg and lemon juice.  In another shallow dish, combine the bread crumbs, butter, lemon peel and basil.  Dip pork chops in egg mixture, then coat with crumb mixture.  Place in a 9x13 baking dish coated with nonstick cooking spray.  Bake, uncovered, at 375 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees and juices run clear.

Cheddar Spirals

Ingredients:
1 pkg. (16 oz.) spiral pasta
2 c. half-and-half cream
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1/2 c. butter, melted
4 c. (16 oz.) shredded cheddar cheese

Directions:
Cook pasta according to package directions; drain.  In a 5 qt. slow cooker, combine the cream, soup and butter until smooth; stir in cheese and pasta.  Cover and cook on low for 2 1/2 hours or until the cheese is melted.

Herbed Pork and Potatoes

Ingredients:
1/2 c. olive oil
3 tsp. minced fresh thyme or 1 tsp. dried thyme
2 tsp. minced garlic
2 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
1 tsp. seasoned salt
1 tsp. coarsely ground pepper
1 tsp. ground mustard
2 pork tenderloins (1 lb. each)
1 lb. small red potatoes, quartered


Directions:
In a small bowl, combine the first 8 ingredients.  Place the pork in a large shallow baking pan.  Drizzle with 3/4 of the herb mixture.  Toss potatoes with remaining herb mixture; place around pork.  Bake, uncovered, at 375 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees and potatoes are tender.  Let pork stand 5 minutes before slicing.