Chicken pasta salad

24 oz. bow tie pasta
1 1/2-20 oz. cans pineapple tidbits, drained
3 C. celery (optional)
2 bunches green onions, chopped
2 C. red grapes,halved
1 1/2 C cashews halves(optional)
6boneless, skinless chicken breasts, seasoned, cooked and cubed


Cook pasta according to package directions. Drain and cool pasta. Add remaining ingredients to cooled pasta. Top with dressing and toss lightly.

Dressing:

2 C. mayonnaise
1-16 oz. bottle Kraft coleslaw dressing
salt and pepper.

Scotcharoos

1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. butterscotch chips
1 C. milk chocolate chips

combine sugar and corn syrup in sauce pan. Cook until mixture comes to a boil. Remove from heat and stir in the peanut butter until melted. Stir in Rice Krispies and press into buttered 9x13 pan. Frost with chocolate and butterscotch chips that have been melted together.

Cranberry Dessert

1 T. butter
1/2 c. sugar
1/2 C. milk
1 C. flour
1 1/2 tsp. baking powder
1 1/2 C. fresh cranberries

Preheat oven to 375. Cream butter and sugar; add milk and mix together. Sift together the flour and baking powder; then mix in with wet ingredients. Stir in cranberries. Bake in greased 8 " round pan for 25 to 30 minutes. Let cool and top with sauce.

Sauce:

1 cube butter
1 C. sugar
1/2 C. heavy cream
touch of vanilla

Melt butter and add other ingredients until sugar is dissolved. Do not boil!

Skor Bar Cake

from Debbie McAllister

1 box yellow cake mix
2 C. warm water
2 eggs
1 small pkg instant chocolate pudding

mix ingredients together. Bake @ 350 for 25 minutes. Cool. Then frost.

1 cube butter, melted
2 egg yolks
1-8oz. container Cool Whip
4 Skor candy bars

Melt butter. Stir in egg yolks while butter is still hot. Let cool. Then fold in Cool whip. Spread over cake. Crumble candy bars on top of frosting.

Zuppa Toscana (Olive Garden)

from Debbie McAllister

5 medium bakes potatoes, cooled
1 lb. Italian Sausage
1 large onion, chopped
1 T. olive oil
2 Cloves garlic
2 C. Kale, chopped
2 1/2 qts. chicken broth
1 pt. heavy whipping cream

Prepare potatoes by wrapping in foil to bake (this keeps the skin soft). Bake until potatoes are soft. Remove foil to cool. When cooled, cut in half length wise and slice in thin 1/4" slices. In skillet, brown sausage and drain. In large pot, saute chopped onion in oil until slightly brown. Add sausage.Put approximately 2 TBS flour in sausage-onion mixture and mix well. Slowly stir in chicken broth and whipping cream. Add potatoes, garlic and kale. Add salt and pepper to taste and heat through. Do not boil.

Variations: If you like it slightly hot, like me, add a couple of pinches of red pepper flakes and one or two dashes of Tabasco sauce.

Poppy Seed Chicken

2 1/2 to 3 lbs chicken cut in cubes
1 can cream of chicken
1 C. sour cream
1 1/2 stacks ritz crackers
1 cube butter
1 1/2 t. poppy seeds

Brown chicken then place in greased 9x13 pan. Mix sour cream and soup, pour over chicken. Sprinkle 1/2 tsp poppy seeds over chicken mixture. Melt butter and stir in crushed Ritz crackers. Add rest of the poppy seeds. Pour over chicken and sauce mixture. Bake @ 350 for 30 minutes. Serve with white rice.

Sweet Chex Mix

from Debbie McAllister

2 box Rice chex cereal
1 1/2 C. craisins
1 1/2 c. cashews
2 c. M & M's
1 1/2 C. sugar
1 1/2 C. corn syrup
2 sticks plus 2 TBs. butter
1 tsp. vanilla

Mix cereal, craisins and cashews in large bowl. Boil sugar and corn syrup. Add butter and boil for 2 minutes more. Stir in vanilla. Pour over cereal mixture. Stir well. Pour out on waxed paper. After cooled add M&M's.

Sticky Chicken

from Nancy Powell

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1 tsp black pepper
1 Large roasting chicken
1 cup chopped onion

Combine all spices and rub over chicken. Place cut onions inside bird. Roast uncovered @250 for 5 hours. After first hour baste chicken every 30 minutes.

Cafe Rio chicken burrito/salad

cafe rio creamy cilantro tomatillo salad dressing

1 package dry hidden valley ranch salad dressing
1 cup mayo
1/2 bunch cilantro
1 large clove garlic
3 small-medium tomatillos, husk off [like tomatoes but green and has a husk on it]
1/3 cup buttermilk
juice of 1 lime
1/4 tsp red pepper flakes (or 1 small jalapeno) - optional

place all ingredients in a blender + blend until smooth. chill in fridge at least 1 hour before serving, then it will thicken.

OR

the easy version that's not nearly as good but still tasty


1- 7 oz. can Herdez salsa Verde
1 C. Mayonnaise
1 pkg. Ranch mix

mix well



-if it's too thick add a little milk


Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in crock pot for 4 hours, shred meat and cook for an additional hour.

Cafe Rio Rice

3 cups uncooked rice
4 cups water
4 tsp chicken bouillion
2 cloves minced garlic
1/2 cup chopped cilantro
1 can green chili's diced
3/4 tsp salt
1 tsp zest of lime
2 tbs lime juice
2 tsp sugar
1 tbs butter
1/2 onion, chopped

saute onion, garlic + butter until the onion is soft. add water, rice, and remaining ingredients and bring to a boil. after it begins to boil rapidly, reduce the heat to low and cover with the lid + simmer for about 20 minutes.

Bruschetta Chicken Bake

from Holly Morgan

1 can diced tomatoes (undrained)
1 package stuffing mix
3/4 cup Italian dressing
1/4 oil
2 TBS garlic
1 1/2 lbs chicken (cut in bite size pieces)
1 tsp dried basil
1 cup Mozzarella cheese

Place tomatoes with their liquid in medium bowl. Add stuffing mix, Italian dressing, oil, garlic; stir until stuffing is moistened. Place chicken in a greased 13x9 pan and sprinkle with basil and cheese. Top with stuffing mixture. Back @ 400 for 30 min.

Sour Cream Potatoes

From Cheryl Jackson

1 pint sour cream
32. oz. frozen hash browns
12 oz package bacon (optional but really good)
2 cans cream of chicken soup
1 TBs dry onion (rehydrate-toss in water)
1/4 c. fresh parsley
2 cup longhorn cheese
1 tsp. garlic pepper

Top with 1 cup crushed corn flakes and 1/2 stick butter. Bake @350 for 45 min.

Bruschetta

from Jaimee Blood

3 Cups diced Tomatoes
5 TBS fresh basil
1 Tbs minced garlic
salt and pepper to taste
3-4 Tbs olive oil

Mix ingredients together and allow ingredients to sit for 30 min. to allow flavors to mingle. Slice baguette bread and brush with olive oil and broil til lightly brown. Serve toasted bread with tomato mixture.

Hot fudge sauce

from Debbie McAllister

1 cube butter

1 can sweetened condensed milk

1-1oz square unsweetened chocolate

1 tsp vanilla

Melt butter in saucepan. Add sweetened condensed milk, chocolate and vanilla. Melt together and stir often.

Chicken Fettuccine Alfredo

From Jo Marshal

1/4 C. Butter
1/4 C. Olive Oil
1 lb. chicken
1/2 C. Chopped green onions
2 cloves garlic
1 C. Whipping cream
1 pkg Alfredo sauce mix
12 oz. fresh mushrooms sliced
1/2 tsp salt
1/2 tsp pepper
1/4 C. fresh chopped parsley
2 Tbs. dried basil leaves
1 lb hot cooked fettuccine
1/2 C. freshly grated Parmesan cheese

Heat Butter and olive oil in skillet. Add Chicken, onion and garlic. Saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, salt and pepper. Bring to boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta and sauce together. Sprinkle with 1/2 cup Parmesan cheese.

Pretzel Jello Salad

CRUST
2 C. crushed pretzels
2/3 c. butter, melted
3 TBS. sugar
Cream cheese Layer
1-8 oz pkg cream cheese
1 C. sugar
1-8 oz. tub cool whip
Raspberry LAYER
1 Large pkg. raspberry jello
2 C. boiling water
1-12 oz. pkg frozen raspberries

CRUST: Mix the above crust ingredients together and pat into a 9x13 pan. Bake @ 375 for 10 minutes

CREAM CHEESE LAYER: Mix ingredients together C.C.L ingredients and spread over COOLED crust.

RASPBERRY LAYER: Dissolve jello in boiling water. Add Frozen raspberries to jello and pour over cream cheese layer. Refrigerate to set.

Creamed Corn

3 pkg. Frozen corn (10 oz. bags)
1 c. whipping Cream
1/2 c. milk
1 tsp. salt
6 tsp. sugar

Mix together ingredients and bring to boil and simmer for 5 min. Add paste (make 2 TBS butter, melted and 2 TBS flour). Blend into corn and simmer 5 more mins. covered. Let sit 10 minutes before serving.

Pumpkin Cookies

1 cube butter
1 1/2 C sugar
1 egg
2 1/2 c flour
1 tsp. soda

1 tsp baking powder 
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup pumpkin
1 pkg. chocolate chips
1 tsp. vanilla

Mix butter, sugar, and egg. Add Flour, baking powder, soda, salt, and spices. Mix well. Add pumpkin and beat until smooth. fold in chocolate chips and vanilla. Bake @ 375 for 10 minutes

Smokey Corn Chowder

Ingredients

• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 10-ounce packages frozen corn
• 3 cups low-sodium chicken or vegetable broth
• 1 cup half-and-half
• Kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Preparation

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate.

Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine.

Divide the soup among individual bowls and top with the scallions and reserved bacon.

Fiesta Salsa (Mexican Caviar)

1 can corn, drained
1 can black beans, drained
2 tomatoes
2 small avocados, diced
1 bunch green onions, chopped
1 bunch cilantro (optional)
1 pkg dry Zesty Italian salad dressing

Follow directions on salad dressing mix and pour over other ingredients. Chill.

Hot Artichoke Dip

1-14oz. can non-marinated artichoke hearts drained
3/4 C. mayonnaise
2/3 C. shredded Parmesan cheese
1-8oz. pkg. cream cheese, soften
1 clove garlic

Mix ingredients with mixer and bake @ 350 for 25-30 minutes

Susie's Spinach Salad

from Debbie McAllister

Poppyseed spinach salad 

SALAD

1 bag spinach
1 head lettuce
1/2 lb mushrooms sliced
1/2 lb grated swiss cheese
1 red onion
1/2 lb bacon browned and crumbled
1/2 C. slivered almonds, cooked in 3T. sugar until crispy brown
1 small bag of craisins

DRESSING

1/3 red wine vinegar
1/4 C. oil
!/8 C. yellow mustard
3/4 T. poppy seeds

3/4 T dried minced onions
3/4 C. sugar
1 tsp. salt

Mix all dressing ingredients together and put in blender