Simply Sensational Salsa

Simply Sensational Salsa

1 (28 oz.) can whole tomatoes, chopped and undrained
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green chiles
1/2 c. diced celery
1/2 c. diced onion
1 T. sugar
1 t. salt
Black pepper to taste
1-2 t. canned whole jalapenos, seeds removed and diced

In a medium size bowl, combine all ingredients; mix well.  Cover and let stand in refrigerator at least 2 hours.  Salsa will get hotter the longer it stands.  Makes 2 quarts.

Ecclairs

Ecclairs

1/2 c. butter or margarine
1 c. water
1/4 t. salt
1 c. sifted flour
4 eggs

Bring water, salt and butter to a boil.  Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until mixture leaves the side of the pan and forms a ball.  Add eggs one at a time, beating vigorously after each addition.  You may transfer the dough to an electric mixer before adding the eggs one at a time.  Beat until dough climbs beaters.  Use a spoon or pastry bag to shape dough into desired size and shape, and put dough 3 inches apart on a greased cookie sheet.  Bake at 400 degrees for 30 minutes.  Cool.  Fill pastry bag with vanilla, banana or chocolate instant pudding.  Frost top of eclair with frosting.

Lime Slush Punch

Lime Slush Punch

2 c. sugar
8 c. water
1 12 oz. can frozen limeade
5 fresh limes, juiced
2 12 oz. cans lemon-lime carbonated beverage.

Combine sugar and water and heat slightly until sugar is dissolved.  Add frozen limeade and juice of 5 limes.  Mix and pour into shallow pan.  Freeze.  Remove from freezer about an hour before serving and break up into slush.  Fill cups 2/3 full and add lemon-lime beverage.  Makes 18 half-cup servings.

Jean's Soft Sugar Cookie

Jean's Soft Sugar Cookies

1 c. sugar
1 c. soft margarine
3 eggs
3 1/2 c. flour
3 t. baking powder
1/2 t. salt
2 t. vanilla

Refrigerate for 1 hour in fridge.
Roll to 1/8 inch.
Cut into shapes.
Bake at 375 degrees for 8 minutes.

Spinach Salad

Spinach Salad

1 bunch spinach
8 slices bacon, cooked and crumbled
1 c. fresh bean sprouts
1 c. thinly chopped celery
3 green onions thinly chopped
1 pkg. frozen small peas  (10 oz.)
1 c. shredded cheddar cheese
1 can sliced water chestnuts (8 oz.)

combine together:

1 c. sour cream
1 c. mayonnaise
2 t. powdered sugar.

Layer all items in order given and top with sour cream mixture.  Chill overnight before serving.

Bruschetta

Bruschetta

8 seeded, chopped tomatoes
5 chopped fresh basil leaves
2 minced garlic cloves
1 pinch dried oregano
Dash crushed red pepper
Dash salt
Dash ground black pepper
1 T. olive oil
1 loaf French or Italian-style bread

1.  Preheat broiler.

2.  In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper, and olive oil.  Use more olive oil, if necessary, to coat the entire mixture.  Allow the mixture to sit for 10 minutes.

3.  Slice the bread.  On a baking sheet, arrange the slices in a single layer.  Brown both sids of the bread slightly in the oven and remove.

4.  Spread the tomato mixture on the slices.

Grandma Fanny's Aebleskivers

3 eggs beaten
2 c. milk
2 cups cake flour
2 t. sugar
3 t. baking powder
1/2 t. salt
Crisco and butter, for greasing pan
Powdered sugar, for dusting

1.  Combine eggs, milk, flour, sugar, baking powder, and salt.  Beat until batter is similar in consistency to pancake batter.  (Add flour, if needed.)

2.  Place aebleskiver pan over medium heat; add equal amounts Crisco and butter to molds until each is about 1/3 full.  When shortening sizzles, add enough batter to almost reach mold tops.  Cook for 3 minutes or until a brown shell has formed around bottom of each mold.  Flip aebleskivers.

3.  Cook for 3 minutes more or until well browned on other side.  Remove from pan.  Serve warm, sprinkled with sugar.

Chicken Salad Croissant

Chicken Salad Croissant

4 c. chicken, cooked and diced
2 T. minced onions
2 T. lemon juice
1 c. grated cheddar cheese
2 c. diced celery
1/2 c. diced celery
1/2 c. cashews
1 c. mayonnaise
croissant rolls

Mix together and spread on croissant rolls.

Makes about 12 croissants.

Sangria Punch

Sangria Punch

Total time:  5 minutes
Makes 2 quarts

Ingredients:

1 quart (4 cups) cranberry juice cocktail
1 c. cold orange juice
1 T. fresh lie juice
3/4 c. Country Time Lemonade or Pink Lemonade drink mix
3 c. cold club soda
2 oranges, sliced
2 limes, sliced

Instructions:

Mix first 4 ingredients in large glass or plastic pitcher; stir until mix is dissolved.
Refrigerate until ready to serve.
Stir in club solda and fruit.
Serve over ice.

Antipasta Salad

Antipasta Salad

Total time:  2 hours, 15 minutes (includes refrigeration)
Makes 6 servings

Ingredients:

3 cups pasta sauce
1/2 c. red wine vinegar
1/4 c. olive oil
2 c. cooked bow tie pasta, rinsed with cold water and drained
1 c. marinated mushrooms, drained
3/4 c. roasted red peppers, drained and chopped
3/4 c. marinated artichoke hearts, drained
1/4 c. pitted ripe olives, drained
1 c. provolone cheese, diced
2 T. fresh parsley, finely chopped (optional)

Instructions:

In large bowl, blend pasta sauce, vinegar and olive oil using a wire whisk.  Stir in remaining ingredients.  Cover and refrigerate at least 2 hours before serving.

Mediterranean Green Bean Salad

Mediterranean Green Bean Salad

Total time:  25 minutes
Makes 8 servings

Ingredients:

2 cans (14.5 oz. ea.) Cut green beans, drained
3 T. Extra virgin olive oil
3 T. fresh-squeezed lemon juice
1 clove garlic, finely chopped
1 t. fresh oregano, finely chopped or 1/2 t. dried oregano
1/2 t. salt
Dash of pepper
1/2 c. red onion, thinly sliced
1/2 c. sliced olives
1/2 c. feta cheese, crumbled

Instructions:

In a bowl combine oil, lemon, garlic, oregano and salt and pepper.  Mix well.
In serving bowl combine 2 cans well-drained cut green beans, onion and olives.
Pour dressing over the ingredients; sprinkle crumbled feta cheese on top.
Chill until serving.

Italian Deli Pasta Salad

Italian Deli Pasta Salad

Total time:  25 minutes

Makes 10 servings

Ingredients:

1 pkg. (16 oz.) Tri-color Rotini

4 oz. Hard salami, cut into thin strips about 1/4 inch wide

2 cups olive salad or pitte olives, drained

1 cup grate tomatoes, halved

3/4 cup creamy Caesar salad dressing

Instructions:

Cook pasta according to package directions; drain.  Rinse with cold water and place in a large salad bowl. 

Add remaining ingredients and toss well.

Hot Parmesan-artichoke Dip

Hot Parmesan-artichoke Dip

Total time:  35 minutes

Makes 18 servings

Ingredients:

1 3/4 cup artichoke hearts, drained and chopped

1 cup Grated Parmesan Cheese

1 cup Mayonnaise

1 clove garlic, minced

2 T. tomatoes, chopped

1 green onion, sliced

Instructions:

Heat oven to 350 degrees.

Mix first 4 ingredients,

Spoon into shallow ovenproof dish or 9-inch pie plate.

Bake 20-25 minutes or until hot and bubbly.  

Sprinkle with tomatoes and onions.  

Serve with Wheat Thins Original Snacks.

Creamy Salsa Dip

Creamy Salsa Dip

Total time:  5 minutes
Makes 2 cups

Ingredients:

1 cup Mayonnaise
1 cup chunky salsa, drained if desired

Instructions:

Combine mayonnaise with salsa in a medium bowl.

Serve with baby carrots, celery, tortilla chips, or as a dressing your favorite salad.

Baked Cauliflower Slices

Baked Cauliflower Slices

--Barbara Cramer

Oil cookie sheet with olive oil.
Slice cauliflower into 1/4 inch slices.
Sprinkle seasonings on cauliflower.
     salt, pepper, spices, parmesan cheese, etc.
Bake in oven until tender.

(Can use any kind of vegetable.)

Cauliflower Crust Pizza

Califlower Crust Pizza

--Debbie Cardon

Prep Time:  10 min

Cook Time:  15 min

Servings:  2

1 cup cooked, riced cauliflower

1 cup shredded mozarella cheese

1 egg, beaten

1 t. dried oregano

1/2 t. crushed garlic

1/2 t. garlic salt

 olive oil (optional)

2 T. diced cooked mushrooms

pizza sauce

2 T. Sundried tomatoes

1 c. fresh spinach (wilted)

additional cheese to sprinkle on top

1 T. Fetta cheese

Directions:

To "Rice" the cauliflower - Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.  Add to food processor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (If you don't have a food processor, you can grate the whole head with a cheese grater).  Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time).  Or you can steam it on the stove.  There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.  One large head should produce approximately 3 cups of riced cauliflower.  The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week. 

To make the pizza crust - Preheat oven to 450 degrees.  Grease a cookie sheet with olive oil or coconut oil.  In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.  Add oregano, crushed garlic and garlic salt, stir.  Transfer to the cookie sheet, and using your hands, pat out into a 9" round.

Optional -  Brush olive oil over top of mixture to help with browning. 

Bake at 450 degrees for 15 minutes.  Remove from oven.

To the crust, add sauce, toppings, and cheese.  Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).  Enjoy!  

Candy and Treats

CANDY and TREATS

Carmel Popcorn

2 cups brown sugar
1 cup Karo syrup
1 cup butter

Put in pan and bring to boil.

Add:

1 can condensed sweetened milk

Boil to soft stage, stirring constantly.

Add:

1 teaspoon vanilla.

Pour over approximately 3 batches of popcorn.

Scrumptious 1-Minute Hot Fudge Sauce

2 tablespoons butter or margarine
3-4 ounces semi-sweet baking chocolate chopped in small chunks
1 can sweetened condensed milk
1 teaspoon vanilla extract
Dash salt

Place butter or margarine and chocolate in a 2-cup or larger microwave-safe bowl.  Microwave on high 25-30 seconds.  Stir until chocolate is completely melted and smooth, microwaving a few more seconds if needed.  Add sweetened condensed milk, vanilla dn salt.  Stir well.  Microwave approximately 30 seconds more (just enough to warm sauce) and serve.

Store remaining sauce in airtight jar or container, warming in microwave as needed.  Makes about 1 ½ cups.

Side Dishes

SIDE DISHES

Glazed Carrot Coins

12 medium carrots, cut into 1-inch pieces
½ cup packed brown sugar
3 tablespoons butter
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract

In  a saucepan, cook carrots in a small amount of water until crisp-tender; drain.  Remove and keep warm.

In the same pan, heat brown sugar and butter until bubbly.  Stir in lemon peel.

Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed.  Remove from the heat; stir in vanilla.

Yield: 6 servings.

Cashew-Peach Sweet Potatoes

6 medium sweet potatoes
½ cup packed brown sugar
1/3 cup coarsely chopped cashews
½ teaspoon salt
1/4 teaspoon ground ginger
1 can (15 1/4 ounces) sliced peaches, drained
3 tablespoons butter

Place sweet potatoes in a large saucepan or Dutch oven; cover with water.  Bring to a boil.  Reduce heat; cover and cook for 30-45 minutes or just until tender.  Drain and cool slightly; peel and cut into cubes.

In a small bowl, combine brown sugar, cashews, salt and ginger.  Place half of the sweet potatoes in an ungreased 11-in. x 7-in. x 2 in. baking dish; top with half of the peaches and brown sugar mixture.  Repeat layers; dot with butter.

Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 10 minutes longer or until bubbly and heated through.

Yield: 10 servings.

Crockpot Recipes

CROCKPOT RECIPES

Italian Crockpot Chicken

–Wendi Isaacson

4-6 boneless, skinless chicken breasts
1 pkg. “Good Seasons” dry Italian mix
2 tbsp. Butter
 1 8 oz. cream cheese
1 family size can cream of chicken soup

Cook chicken in crockpot with butter and dry Italian mix for 3 hours.  (When I cook mine on high it only takes 1 1/2-2 hours.)  Turn chicken over periodically so one side doesn’t burn.  When chicken is cooked, take out of crockpot and leave the juices in the bottom.  Add cream cheese and soup to the crockpot and stir well.  Dice chicken and add to the soup mixture.  Leave in crockpot until the soup is warm.  Serve over rice or egg noodles.

Gooey Baked Beans

–Wendi Isaacson

6 reg. Cans port ‘n beans (minus fat chunks)
1 lb. Brown sugar
1-1 ½ cups ketchup
onion salt

Mix all ingredients in crockpot.  Shake just a thin layer of onion salt on top of mixture.  Put setting on high for 6-8 hours, checking often, stirring and scraping the bottom.  Cook until a somewhat pasty consistency.  Great for BBQ’s.

Old Fashioned Baked Beans

–Wendi Isaacson

1 lb. Bacon, cooked and cut into small pieces
½ cup chopped white onion
3 cans (15 oz.) Pork and beans
1 tbsp. mustard
1 c. brown sugar
2 tbsp. vinegar
½ c. ketchup

Mix in crockpot, cook on low for 5-6 hours.

Crockpot Lasagna

–Wendi Isaacson

1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2 (15 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. dried oregano
1 (12 oz.) carton cottage cheese
½ c. grated parmesan cheese
12 oz. Mozarella cheese, shredded
12 oz. lasagna noodles, uncooked

Brown ground beef and onion.  Add garlic, tomato sauce and paste, salt and oregano.  Cook long enough to get it warm.  Spoon a layer of meat sauce onto the bottom of the crockpot.  Add a double layer of uncooked lasagna noodles, break to fit and top with cheeses.  Repeat with sauce, noodles, and cheeses until all are used up.  Cover and cook on low for 6-8 hours.

Salsa Crock Pot Chicken

–Wendi Isaacson

4 Chicken Breasts
1 c salsa
1 can cream of chicken soup

Cook on high for 4 hours or on low for 7-8 hours.

During the last 10-15 minutes: Break up the chicken and then add 1 c minute rice

Put on tortillas and add cheese, sour cream etc.




                           

Queso Dip

 –Wendi Isaacson

 1 can of Chili (don't get the cheap kind--you want the meatiest one they make)

1 jar mild or medium con queso cheese sauce

Voila!  Only 2 ingredients! I heat it in a saucepan first then throw it in my mini crockpot and serve with tortilla chips.

Creamy Italian Chicken

--Shannon Johnson

1 can cream of chicken soup
1 8 oz. cream cheese
1 pkg. italian dressing mix
1 cup water
4-5 chicken breasts

Serve over rice

Calico Beans

--Janelle Mclane

1/2 lb. bacon
1 large onion, chopped
2 large cans pork and beans
1 Tbs. dry mustard
2 x 13 oz. kidney beans, undrained
2 x 13 oz. butter beans, undrained
2 lbs. hamburger
1 stalk celery, chopped
3/4 c. ketchup
3/4 c. brown sugar

Fry and drain bacon and hamburger.  Saute onion and celery.  Combine all ingredients.  Bake in crockpot for several hours on low.

Savory Roasted Turkey in a Crockpot

 -- Michelle Harley

1 Tbs. Italian seasoning
2 tsp. seasoned salt
1 tsp. dry ground mustard
1 tsp. garlic powder
1/2 tsp. black pepper
1 turkey breast with bone, no legs (about 7-9 lbs.) fresh or frozen
2 bay leaves
2 stalks celery
1 onion, quartered
1 small orange, quartered
1-2 Tbs. olive oil

Combine first 5 ingredients; set aside.  Wash turkey breast and remove giblets.  Place the turkey breast in the crock-pot.  Sprinkle 2 tsp of seasoning mixture inside the turkey breast cavity.  Stuff bay leaves, celery stalks, onion, and orange inside turkey.  Turn over.  Rub oil and remaining seasoning mixtures over entire surface of turkey.  Replace lid.  Bake 4-6 hours on low or until meat thermometer reads 180 F in breast.  Serves 8-10.

**You can use 2 chickens instead of turkey breast and split the ingredients between them.  Potatoes and carrots can be added to complete the meal.  The leftovers make a wonderful turkey noodle soup with just a hint of orange.

McCormick Slow Cookers BBQ Pulled Pork

 --Cati Vance

1 pkg. McCormick Seasoning
3 lbs. boneless pork shoulder roast
1/2 c. ketchup
1/2 c. packed brown sugar
1/3 c. cider vinegar

Mix seasoning, ketchup, brown sugar, and vinegar.  Pour over pork.

Cook 8 hours on low, 4 hours on high.

Shred pork with forks, mix and heat with sauce before serving.

Sunday Stew

 --Karen Hunt

1 lb. stew meat
4 carrots, cut up
4 potatoes, cut up
2 celery stalks, chopped (optional)
1 onion (optional)
2 can cream of mushroom soup
1 c. water
1 pkg. Lipton onion soup mix

Cut up stew meat into bite-size pieces.  Put in crock pot.  Mix soup, water, and onion soup mix together and pour over meat.  Add chopped vegetables.

Cook on high for 5-6 hours.

(Variation:  Do not add potatoes into the stew.  Instead serve the stew over mashed potatoes, noodles, or rice.)

Chocolate Mud Cake

 --Kristy Johnson

1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream

Step 1

Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray.  (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside.  In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.


Step 3

Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk.  Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly.  In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker.  Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.  (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it's done, turn off the power and remove the lid.  Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.  Makes 6 to 8 servings.   

Miscellaneous Recipes

MISCELLANEOUS

Bath Salts

1 t. glycerin
2 drops food coloring
2 drops scented oil
2-3 cups rock salt

Mix glycerin, color and oil.  Add rock salt until desired color is reached.

Breads

BREADS

Springy Breadsticks

12 RHODES Dinner Rolls, thawed but still cold.
1/4 cup butter, melted
Garlic salt
Dried parsley flakes

Press two rolls together and roll into a 16-inch rope.  Wind rope around a skewer, overlapping both ends so they won’t unwind.  Prop up on the edges of a large baking pan coated with nonstick cooking spray.  Repeat to make five more breadsticks.

Cover with plastic wrap and let rise 20-30 minutes.  Bake at 350 degrees for 20 minutes or until golden brown.  Mix butter, garlic salt and parsley; immediately brush on hot breadsticks.  Yield: 6 breadsticks.
              
   

Banana Bread

 ½ cup shortening (if margarine, no salt needed)
1 cup sugar
2 eggs
3 or 4 ripe bananas
2 cups flour
1 teaspoon soda
½ teaspoon salt
 2/3 cup nuts (optional)

Mix all ingredients until smooth.  Bake at 350 degrees for 40 minutes in greased and floured pan.  Turn heat off and let stand for 10 minutes.

Monkey Bread

INGREDIENTS:

1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
 1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

TO PREPARE:

    Combine sugar, flour, baking soda, salt and cinnamon in a bowl; mix well.  Add the egg and butter, stirring just until moistened.  Fold in the banana, fresh fruit and pecans.
    Spoon into two 5X9 inch loaf pans sprayed with nonstick cooking spray.
    Bake at 350 degrees for 50 minutes or until the loaves test done.
    Cool in the pans for 15 minutes.  Remove to a wire rack to cool completely.
    NOTE: Any combination of ripe, non-citrus fresh fruit may be used.  Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear.  Extremely juicy fruit should be drained.

Cookies

COOKIES

Almond Cookies

1 cup shortening
½ cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
 1 ½ teaspoons baking powder
1/8 teaspoon salt
3 tablespoons sliced almonds

In a small mixing bowl, cream the shortening, ½ cup sugar and brown sugar.  Beat in egg and extract.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.  Shape into 1-in. Balls.  Roll in remaining sugar.

Place 2 in. Apart on ungreased baking sheets.  Flatten with the bottom of a glass.  Press three almond slices into the center of each.  Bake at 350 degrees for 9-11 minutes or until edges are lightly browned.  Cool for 2 minutes before removing to wire racks.  Yield: 3 dozen.



                 

Filled Cookies

–Anna Kay Waddoups

1 cup sugar
2/3 cup shortening
2 eggs
1/3 cup milk
3 cups flour
3 t. baking powder
½ t. salt
1 t. vanilla

Mix ingredients in order given.  Roll thing, cut and put on greased pan.  Place a teaspoon of filling on each cookie.  Place another cookie on top.  Bake @ 400 degrees for 10-15 minutes.

Filling:

½ cup sugar
1 T. flour
½ cup water
1 cup raisins

Mix sugar and flour together.  Add to the other ingredients.  Cook til thick, stirring constantly.



   

Sugar Cookies

1 cup butter
2 eggs
1 t. vanilla
2 cups sugar
1 cup sour cream

Cream together then add:

½ t. baking soda
4 t. baking powder
4 ½ cups flour
½ t. salt
 1/4 t. nutmeg

Knead dough in about 1 ½ cups flour till dough is not sticky.  Roll out dough and cup into shapes.  (Not too thin.)

Bake at 400 degrees for 6-8 minutes.




                               

Waffle Iron Cookies

–Anna Kay Waddoups

1 cup plus 2 T. Butter or margarine
 ½ cup cocoa
4 eggs
½ cup sugar
dash salt
2 cups flour

Melt butter, add cocoa.  Set aside.  Mix eggs and sugar.  Add cocoa mixture.  Add flour and salt.  Drop by teaspoon onto each corner of waffle iron.  (Medium heat) Bake for about 2 minutes.  Carefully remove with 2 forks.  Frost while still warm.

Frosting

5 T. Cocoa
1/3 cup milk
5 T. Butter
1 t. vanilla
3 ½ - 4 cups powdered sugar

Melt butter with milk.  Add cocoa.  Beat in powdered sugar and vanilla.  Enjoy!

Snickerdoodles

1/2 c. shortening
1/2 c. margarine
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 t. cr. of tartar
1 t. soda
1/4 t. salt
2 T. sugar
2 t. cinnamon

Heat oven to 400 degrees.  Mix shortening, sugar and eggs thoroughly.  Stir together flour, cream of tartar, soda and salt.  Stir in with shortening mixture.  Blend well.  Form in 1 inch balls.  Roll in mixture of sugar and cinnamon.  Place about 2 inches apart on baking sheet.  Bake 8 to 10 minutes.

Filled Cookies

1 c. sugar
2/3 c. shortening
2 eggs
1/3 c. milk
3 c. flour
3 t. baking powder
1/2 t. salt
1 t. vanilla

Mix ingredients in order given.  Roll thin, cut and put on greased pan.  Place a teaspoon of filling on each cookie.  Place another cookie on top.  Bake at 400 degrees for 10-15 minutes.

Filling:

1/2 c. sugar
1 T. flour
1/2 c. water
1 c. raisins

Mix sugar and flour together.  Add to the other ingredients.  Cook til thick, stirring constantly.

Easy Sugar Cookies

2 1/4 c. flour
1/4 t. salt
2 t. baking powder
1/2 c. shortening
1 c. sugar
2 eggs, beaten
1/2 t. vanilla
1 T. milk

Sift flour, salt and baking powder together.  Cream shortening and sugar together, add eggs and vanilla, then add sifted ingredients and milk.  Roll and cut.  Sprinkle with sugar and bake on baking sheet at 375 degrees for 12 minutes.

Makes 2 1/2 dozen.

Rolled Sugar Cookies

7 c. flour
2 c. sugar
6 eggs
1 # margarine
6 T. baking powder
1 T. vanilla

Sour Cream Cookies

1 1/2 c. sugar
1 c. margarine
2 eggs
1 c. sour cream
3 3/4 c. flour
2 t. baking powder
1 t. soda
1 t. vanilla or lemon extract

Bake at 375 degrees for 8 to 10 minutes.

Pineapple Cookies

2 c. sugar
2 c. brown sugar
2 c. butter

Cream together.  Scrape bowl.

6 eggs

Add eggs.  Mix well.  Scrape bowl.

9 1/2 c. flour
1 t. salt

Add on low speed.  Mix well.

2 t. flour
4 1/2 c. drained pineapple
2 t. soda

Add ingredients, placing soda on top of pineapple before mixing into batter.

Bake at 375 degrees for 8-10 minutes or until done.

Top w/ cream cheese frosting.

Main Dishes

MAIN DISHES

Chili Mac

–Twila Hendrix

1 lb. ground beef
2/4 c. chopped green peppers
1 8-oz. can tomato sauce
½ c. water
1 tsp. salt
 1 c. uncooked elbow macaroni
1 c. chopped onion
2 tsp. chili powder
1 16 oz. can tomatoes, undrained
1 15 oz. can kidney beans
1 bay leaf

In a skillet, brown the meat.  Add the onion and green pepper.  Cook until vegetables are tender.  Drain off fat.  Add the rest of the ingredients, except macaroni.  Bring to a boil and add macaroni.  Cook 15 minutes.

                Poppy Seed Chicken

            --Linda VanLeuwen

3 chicken breasts cooked & cubed
1 can of cream of chicken soup
1 ½ cup sour cream
1 Tbsp. poppy seed (or less)
1 roll (about) Ritz crackers
2 Tbsp. melted butter

Combine soup, sour cream, poppy seed & chicken.  Put in 8"x8" pan.  Crush crackers & mix with butter.  Sprinkle over chicken mixture.  Bake at 350 degrees for 20-30 minutes.  Serve over rice.

California Casserole
--Anna Kay Waddoups

16 oz. pkg. frozen California Blend Vegetables
16 oz. pkg. Rotelle Pasta (any size or shape will do)
10 3/4 oz. Can Cream of Chicken Soup
 8 oz. Tub of Sour Cream
 10-12 oz. Can Chunk Chicken or Chunk Ham
 2 cups shredded cheese (cheddar or cheddar blend)
 
Cook vegetables and pasta according to directions on package.  Drain.  Pour pasta in large bowl.  In smaller bowl combine cream of chicken soup, sour cream and chicken.  Stir in 1 cup shredded cheese.  Pour over pasta and stir.  Add vegetables and stir again.  Pour into 9X13 inch glass baking dish.  Sprinkle remaining cheese over the top.  Bake at 350
degrees for 30 minutes or until casserole is heated through and cheese is melted.     


                       

Kahlua Pig and Cabbage

–Wendi Isaacson

Ingredients:

3-4 lb. pork butt or shoulder
1/4 cup Liquid Smoke
1/4 cup sea salt
1 small head of cabbage

Directions:

    Rub the sea salt and liquid smoke all over the pork in your crock pot.  Fill with enough water to cover the pork and let cook in crock pot until you can easily shred the pork.  (5-6 hours) Reserve about 1-2 cups of the liquid in the crock pot.

    Julienne the cabbage into 1/8 inch strips.  Saute the cabbage and pork for about 5 minutes (don’t brown the cabbage).  Add the reserved liquid and cover to cook on low until the cabbage is wilted but still green.  Serve over rice.  Serves 8-10.

Zesty  Crockpot Chicken

–Wendi Isaacson

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty Italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Place chicken in crock pot. Blend soup, dressing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.

Apricot Honey Chicken

4 boneless skinless chicken breast halves (5 oz. ea.)
1 tablespoon canola oil
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey

In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear.  Combine the preserves, orange juice and honey; pour over chicken.  Cook for 2 minutes or until heated through.  Yield: 4 servings.

Bean ‘N’ Beef Quesadillas

1 ½ cups chunky salsa
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 cup canned black beans, rinsed and drained
½ cup frozen corn, thawed
2 cups julienned cooked roast beef
2 cups (12 ounces) shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 tablespoons vegetable oil

In a small bowl, combine the salsa, cilantro and lime juice.  In another bowl combine the beans, corn and ½ cup salsa mixture.  Set remaining salsa mixture aside.

Place beef, cheese and bean mixture on half of each tortilla; fold over.  In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed.  Cut into wedges.  Serve with reserved salsa mixture.  Yield: 4-6 servings.
                       

Rio Grande Quesadillas

2 cups shredded cooked chicken
3/4 cup water
1 envelope taco seasoning
1 cup refried beans
6 flour tortillas (7 inch)
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
1 ½ cups (6 ounces) shredded Monterey Jack cheese
1 to 2 tablespoons vegetable oil

In a saucepan, bring the chicken, water and taco seasoning to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in the beans.

Spoon about 1/3 cup chicken mixture over half of each tortilla; top with pimientos, onions, cilantro and cheese.  Fold over.  In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed.  Cut into wedges.  Yield: 3-6 servings.
                   

   

                               

Pineapple Chicken Fajitas

2 pounds boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
    1 each medium green, sweet red and yellow pepper, julienned
1 medium onion, cut into thin wedges
2 tablespoons fajita seasoning mix
1/4 cup water
2 tablespoons honey
1 tablespoon garlic powder
1 tablespoon dried parsley flakes
½ teaspoon salt
 ½ cup unsweetened pineapple chunks, drained
8 flour tortillas ( 10 inches) warmed

In a large nonstick skillet, cook chicken in oil for 4-5 minutes.  Add peppers and onion; cook and stir 4-5 minutes longer.  In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder and salt.  Stir into skillet.

Add pineapple.  Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender.  Place chicken mixture on one side of each tortilla; fold tortillas over filling.  Yield: 8 fajitas.



                               

Lettuce Wraps

–Anna Kay Waddoups

           
Chicken
Peas
Corn
Rice
Bean Sprouts
Water Chestnuts
Green Onion
Boiled Egg
Soy Sauce
Curry (optional)
Lettuce for Wrapping

Quiche Lorraine

INGREDIENTS:

1 8-inch pie crust
4 slices crisp bacon, crumbled
4 thin slices onion, sauteed until soft
1/4 to ½ cup finely chopped green onion tops
8 shredded paper thin slices ham
8 slices Swiss cheese
3 eggs
1 teaspoon Dijon mustard
1 cup shipping cream, heated
Nutmeg
Dash white pepper

TO PREPARE:

Bake pie crust at 400 degrees for 15 minutes until slightly brown.  Put foil on top of crust as this may burn.  Sprinkle the bacon and onion over the bottom of pie crust.  Add ½ ham, ½ cheese and onion tops.  Add rest of ham and cheese on top.  Beat the eggs and mustard; add cream and continue beating.  Pour over the ham and cheese, etc.  Let stand 10 minutes.  Sprinkle a tiny bit of nutmeg on top.  Bake at 300 degrees for 50 to 60 minutes.

Lemon Butter Chicken Breasts

INGREDIENTS:

6 boned chicken breast halves
½ teaspoon salt
½ cup all-purpose flour
lemon pepper, to taste
½ cup butter
2 tablespoons lemon juice

TO PREPARE:

Pound chicken breasts to a one-quarter to one-eighth thickness.  Combine flour and salt; dredge chicken in mixture.  Liberally sprinkle lemon pepper on each side of chicken breasts.  Saute chicken in melted butter for about 5 minutes per side or until lightly browned.  Leaving chicken in pan, stir in lemon juice, and increase heat to deglaze pan.  Serve chicken and lemon butter with glaze with rice.  Chicken is also good cold.

SERVINGS: 4-6


           

Slow Cooker Barbecued Beef

INGREDIENTS:

4 pounds boneless chuck roast
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons Dijon-style prepared mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder

DIRECTIONS:

In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke.  Stir in salt, pepper and garlic powder.  Place chuck roast in a slow cooker.  Pour ketchup mixture over chuck roast.  Cover, and cook on low for 8 to 10 hours.  Remove chuck roast from slow cooker, shred with fork and return to the slow cooker.  Stir meat to evenly coat with sauce.

To serve, spoon meat onto toasted sandwich buns and top with additional barbecue sauce if desired.

Baked Pineapple Honey Ham

INGREDIENTS:

1 large ham, shank portion
1 (12 ounce) can Coca Cola
1 (20 ounce) can crushed pineapple, drained
3 to 4 cups honey
1 cup packed brown sugar
1/4 cup yellow mustard
1 (20 ounce) can pineapple slices, drained
1 (4 ounce) jar maraschino cherries, drained

TO PREPARE:

Trim the ham of the outer layer of fat and place the ham in a large stockpot.  Add enough water to cover.  Bring to a boil and boil for 15 minutes; drain.  The boiling process takes away the salty flavor of the ham.

Place the ham on a sheet of foil large enough to enclose the ham.  Transfer the foil and ham to a baking dish or large roasting pan.  Pour the soda over the ham and seal the foil tightly.  Marinate in the refrigerator for 2 to 10 hours.

Mix the crushed pineapple, honey, brown sugar and mustard in a bowl.  Pour some of the pineapple mixture over the top of the ham and arrange the ham flat side down in the baking dish; seal the foil.

Bake at 275 degrees for 2 to 3 hours, basing with the
pineapple mixture every 30 minutes.  Arrange the pineapple slices 2 inches apart over the surface of the ham and secure with wooden picks 30 minutes before the end of the baking process.  Place a cherry at the top of each wooden pick.  Baste with the remaining pineapple mixture and bake 30 minutes longer.  Let stand until cool and slice as desired.

Apricot Pineapple Ham

½ fully cooked bone-in ham (5-7 pounds)
1 can (16 ounces) pineapple juice
1 jar (10 ounces) pineapple preserves
1 jar (10 ounces) apricot preserves
2 cans (8 ounces each) sliced pineapple, drained
1 jar (6 ounces) maraschino cherries with stems

Place the ham on a rack in a roasting pan.  Score the surface, making diamond shapes ½ inch deep.  Pour pineapple juice over ham.  Cover the ham and bake at 325 degrees for 1 1/4 hours.

Uncover; brush ham with preserves.  Arrange pineapple slices and cherries on the ham, securing with wooden toothpicks.  Bake, uncovered, 25-30 minutes longer or until a meat thermometer reads 140 degrees.  Discard toothpicks.

Yield: 10-14 servings.
 

Apricot Ham Steak

4 slices fully cooked ham (½ inch thick)
2 tablespoons butter or margarine, divided
½ cup apricot preserves
1 tablespoon cider vinegar
1/4 teaspoon ground ginger
dash salt
In a skillet, saute ham slices in 1 tablespoon of butter until lightly browned, turning once.  Meanwhile, in a saucepan or microwave-safe bowl, combine the preserves, vinegar, ginger, salt and remaining butter; heat through.  Serve ham with the apricot sauce.

Yield: 4 servings.

Fettuccine Marco Polo

1 pkg. Fettuccine noodles, (12-16 oz.)
1 bottle Alfredo Sauce (16 oz.)
1 bottle Artichoke Hearts (12 oz.)
6-8 slices cooked bacon, cut into ½ in. pieces
1 red onion, sliced and then cut into ½ to 3/4 inch pieces
1 cup cashew nuts, halves and pieces
Parmesan cheese

Cook Fettuccine noodles according to package directions.  Drain.  While noodles are cooking, cook onion in olive oil until just barely tender.  Don’t overcook.  Cook and slice bacon.  (Precooked bacon works well.)  To cooked and drained noodles, add Alfredo sauce and stir.  Add artichoke hearts, bacon, and onion.  Sprinkle cashews over top.  Sprinkle Parmesan cheese on top of entire mixture.  Yummy!

Appetizers

APPETIZERS

French Bread Basket

--Michelle Mannikko

Dip:
1 pkg (10oz.) frozen spinach thawed and drained
1 (16oz.) sour cream
1 cup Best Foods Mayonnaise
1 pkg Knorr Vegetable soup, dip and recipe mix

In medium bowl stir all ingredients until well mixed; cover and chill 2 hours to blend flavors

Bread:
Get two loaves fresh French bread. Cut one loaf top and dig out middle.  On a tray break up remaining pieces. Break entire second loaf into pieces around the outside of the bowl.

Remove dip from fridge. Stir well and scoop into bread bowl.




                   

               Hot Artichoke Dip

            --Kim Dallimore

8 oz cream cheese
1 ½ c mayo
13oz artichoke hearts
7oz mild green chilies
1 ½ c parmesan cheese
1 c slivered almonds

Mix together and bake 30 minutes at 325 degrees.  Serve with tortilla chips or bread




                       

 Apricot Kielbasa Slices

    1 pound fully cooked kielbasa or Polish sausage, cut into 1/4 inch slices
1 jar (12 ounces) apricot preserves
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon ground ginger

In a large skillet, brown sausage; drain and set aside.  Add the remaining ingredients to the skillet; cook over low heat for 2-3 minutes or until heated through, stirring occasionally.  Return sausage to the pan; cook for 5-6 minutes or until heated through.  Serve warm.  Yield: 4 dozen.




   

                        Chicken Taco Cups

1 pound boneless skinless chicken breast, cut into 1-in. pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 oz.) salsa, divided
2 cups (8 oz.) shredded cheddar cheese, divided
36 wonton wrappers

sour cream, chopped green onions and chopped ripe olives, optional

Sprinkle chicken with taco seasoning.  In a large skillet coated with nonstick cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear.  Transfer chicken to a food processor; cover and process until chopped.  In a bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray.  Bake at 375 degrees for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups.  Top with remaining salsa and cheese.  Bake 15 minutes longer or until heated through.  Serve warm.  Garnish with sour cream, green onions and olives if desired.

YIELD: 3 dozen  (You can freeze them–just reheat after thawing.)

Pierogi Pasta Shells

51 uncooked jumbo pasta shells
2 pkgs. (32 oz. Ea.) refrigerated mashed potatoes
2 tablespoons dried minced onion
½ teaspoon onion powder
½ teaspoon garlic powder
4 cups (16 oz.) shredded cheese, divided
½ cup chopped green onions

Cook pasta shells according to package directions; drain and rinse in cold water.  Place mashed potatoes in a large microwave-safe bowl.  Cover and microwave on high for 4 minutes, stirring once.  Add the minced onion, onion powder and garlic powder.  Stir in 2 cups of the cheese until blended.

Stuff into shells.  Place in two greased 13x9 inch baking dishes.  Sprinkle with the green onions and remaining cheese.  Cover and bake at 350 degrees for 20 minutes.  Uncover; bake 10 minutes longer or until heated through. 

YIELD: 17 servings
           

Hot Dip

–Anna Kay Waddoups

1 8 oz. cream cheese
1 8 oz. sour cream
2 or 3 shakes Worcestershire sauce
1 pkg. sandwich beef
½ green pepper
3-5 green onions

Soften cream cheese in microwave.  Add ingredients to blender one at a time.  Blend until smooth.  (Mixture will look green.)  Heat mixture on reduced power in microwave until warm.  Serve with Fritos corn chips.

Appetizer Artichoke Bread

1 loaf unsliced French bread (1 pound)
1 1/2 cups (12 ounces) sour cream
½ cup butter, melted
2 tablespoons sesame seeds
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
    1 jar (6 ½ ounces) marinated artichoke hearts, drained and chopped
4 garlic cloves, minced
2 tablespoons minced fresh parsley
2 teaspoons lemon-pepper seasoning

Cut bread in half lengthwise; hollow out, leaving ½ inch shells.  Set shells aside.  Place removed bread in a food processor or blender; cover and process until crumbly.  In a bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet.  Broil 4 inches from the heat for 8-10 minutes or until lightly browned, stirring once.

In a bowl, combine the crumb mixture, cheese, artichokes, garlic, parsley and lemon-pepper.  Spoon into bread shells.  Place on a baking sheet.  Bake at 350 degrees for 25 minutes or until golden brown.  Slice and serve warm.

Yield: 12-14 servings.

                                   

Cowboy Caviar

–Chris Hunter

1 can garbanzo beans
1 can black beans
1 can white beans
1 can kidney beans

Add

4 tomatoes, diced
1 onion, minced
    or
1 container fresh pico de gallo

1 bunch cilantro, chopped
2 cups frozen corn or 1 can whole kernal corn, drained
1 small bottle Wishbone Italian dressing
garlic sauce to taste

2 avocados, cubed

Combine all ingredients, except avocados.  Add avocados just before serving.

Serve with tortilla chips.

Bruschetta

–Emily LaTour

6-8 Roma tomatoes, diced (most of the seeds taken out)
2-3 cloves of garlic, minced
4-6 leaves of fresh Basil, chopped
6-8 tablespoons of Olive oil
salt and pepper to taste
1 loaf of baguette bread

Mix the above ingredients in a bowl and let it sit for 1-2 hours, do not refrigerate.  Slice the baguette bread, put a little butter on it and toast it.  Spoon on the tomato mixture and top with mozarella cheese or 6 cheese Italian blend cheese.  Put in oven until cheese is melted.  (375 degrees for 5 minutes)

Bruschetta with Tomato and Arugula

Topping
3 ripe tomatoes, diced
2 ounces arugula, roughly chopped
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar

Bread
12 (½ inch) small slices rustic artisan bread
2 teaspoons extra-virgin oilive oil
2 garlic cloves, minced

1.  To prepare topping, combine all ingredients in a medium blow. Let stand at room temperature 1 hour.

2.  To prepare bread, toast or grill bread until light golden.  Combine olive oil and garlic.  Brush on toasted bread.  Top bread with topping mixture. 

Serves 6.

Grilled bread, rubbed with garlic, drizzled with olive oil and topped with something fresh, is a perfect example of simple Italian food.  If you have fresh mozzarella cheese, place slices of cheese on the toasts before topping with tomatoes.




               

    Green Chili Dip

                   
16 oz. Sour cream
8 oz. Cream cheese
7 oz. Can chopped green chiles
1/4 c. chopped jalapeno peppers
1 T. Lemon juice
Salt to taste

Mix all ingredients together until smooth.  Serve with crackers.

Cheese Ball

1 8 oz. pkg. of cream cheese, softened
1/3 c. chopped green olives
1/4 c. chopped black olives
1 c. grated cheddar cheese
Dash of tobasco sauce
Dash of worchestershire sauce

Blend well with a fork, shape into a ball, and roll in 1/2 c. chopped nuts.







                               

Desserts

DESSERTS

Fruit Salsa

–Anna Kay Waddoups

4 peaches
1 pound strawberries
6 apples
2 bananas
1/4 to ½ cup brown sugar

Finely dice all fruit.  Mix together and add brown sugar.  Mixture may be used immediately, but the flavors blend better when allowed to set for a couple of hours or over night.

**Any combination of three or more fruits may be used in any amount.

Dipping Chips

Flour tortillas
cinnamon sugar

Lightly spritz tortilla with water.  Sprinkle with cinnamon sugar.  Cut with pizza cutter.  Bake at 350 degrees for approx. 5 minutes.

                           

Harry Potter Pumpkin Pasties

–Aimee Newton

16.5 oz. refrigerated sugar cookie dough
      (or you can make your own)
30 oz. can pumpkin pie filling
Powdered sugar or whipped cream

Preheat oven to 350 degrees.  Slice cookie dough into 12-18 equal slices.  Spray muffin tins with Pam and place dough in tins–making sure some goes up the sides.  Fill each cup with pumpkin pie filling.  Bake 20-25 minutes.  Remove and let cool.  Sprinkle with powdered sugar or whipped cream.

Fresh Peach Pie

–Linda Van Leeuwen

4 cups sliced peaches
1/4 cup Minute Maid Tapioca
3/4 cup sugar
1 tbsp. lemon juice

Mix together in a bowl and let stand for 15 minutes.  Put into an unbaked pastry shell.  Dot with 1 tbsp. butter.  Add top crust.  Sprinkle lightly with sugar.  Bake in preheated 400 degree oven for 45-50 minutes.

Plain Pastry

1 ½ cup flour
½  cup shortening
3/4 tsp. salt
5-6 tbsp. cold water

Mix flour and salt.  Cut shortening into flour using a fork until particles are the size of peas.  Add a little water then stir lightly with fork.  Push portions that cling together to one side of bowl each time before more water is added.  Mixture is sufficiently wet when particles will just cling together and form a ball when pressed lightly between palms of the hands.  Makes one 9-inch two crust pie.  Some cookie scraps are left over.

Pumpkin Bars

–Twila Hendrix

Cream together:

4 eggs
1 1/3 c. sugar
1 c. oil
1 16 oz. can of pumpkin

Beat until fluffy.  Then stir in:

2 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
chocolate chips (optional)

Spread on an ungreased jelly roll pan.  Bake at 350 for 25-30 minutes.  Cool and frost.

Frosting:

1 8 oz. cream cheese
1 c. soft butter
2 tsp. vanilla
4 c. powdered sugar

Pumpkin Squares

–Melanee Parker

Ingredients:

4 eggs
1 2/3 c. sugar
16 oz. can pumpkin
1 tsp. baking soda
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt

Cream sugar and eggs.  Add pumpkin and oil.  Stir dry ingredients together and gradually add to wet mixture.  Pour into jellyroll pan and bake for 25-30 minutes at 350 degrees.

Frosting:
4 oz. cream cheese, softened
½ cup butter or margarine, softened
1 tsp. vanilla
1 c. powdered sugar

Chocolate Brownie Trifle

--Amy Robinson

1 pkg. brownie mix
2 (small) packages instant chocolate-fudge pudding
7 Skor bars
1 (12 oz) Cool Whip

Make brownie mix according to box directions.  Cool.  Make pudding according to box directions.  Crush Skor bars.

Layer ½ of cooked brownies on the bottom of a bowl.  Sprinkle with 3 Skor bars.  Next, layer with 1 package pudding.  Then layer one half of the Cool Whip.  Repeat for another layer.  Top with 1 crushed  Skor. Refrigerate.

Peanut Butter Fingers

  --Christy Dunn

1 c. margarine                            
1 c. sugar                                 
1 c. brown sugar
2 eggs
1 c. peanut butter

Cream together above

1 t. soda                 
½ t. salt                
2 c. oats
 2 t. vanilla
2 c. flour

Mix together.  Grease cookie sheet and press in pan.  Bake at 350 17-20 min.  Spread with peanut butter while still warm.  Frost with chocolate frosting.
             

               

           

Carmel Fruit Dip

2 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
½ cup caramel ice cream topping
Assorted fresh fruit

In a small mixing bowl, beat the cream cheese and brown sugar until smooth.  Add caramel topping; beat until blended.  Serve with fruit.  Refrigerate leftovers.  Yield:  3 cups.

Orange Cream Freezer Dessert

4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3 ½ quarts vanilla ice cream, softened
    2 cans (12 ounces each) frozen orange juice concentrate, thawed

In a bowl, combine cracker crumbs and sugar; stir in butter.  Set aside 2 cups for topping.  Press remaining crumb mixture into two greased 15X10X1 inch pans.  Cover and freeze for at least 10 minutes.

In a large bowl, combine ice cream and orange juice concentrate until smooth.  Spoon over crusts (pans will be full) Freeze for 10 minutes or until partially firm.

Sprinkle with reserved crumb mixture; gently press down.  Cover and freeze for up to 2 months.  Remove from the freezer 15 minutes before serving.  Yield: 2 desserts (24 servings each).
                       

Quick and Easy Key-Lime Pie

1 ready crust graham cracker pie crust
1 pkg. (4-serving size) lime gelatin
1/4 cup boiling water
2 containers (6 ounce) key lime pie flavor yogurt
1 tub whipped topping, thawed

In large, heat-resistant bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk.  Fold in whipped topping with wooden spoon.  Spread in crust.  Refrigerate overnight or at least 2 hours.  Garnish as desired.  Refrigerate leftovers.  Yield: 8 servings.

Toffee Chip Apple Dip

–Pam Oka

8 oz. Cream cheese
2/3 cup brown sugar
1/3 cup white sugar
½ cup toffee chips

Blend together and let set for a few hours–preferably overnight.  Serve with apple wedges.

Scrumptious 1-Minute Hot Fudge Sauce

2 tablespoons butter or margarine
    3-4 ounces semi-sweet baking chocolate chopped in small chunks
1 can sweetened condensed milk
1 teaspoon vanilla extract
Dash salt

Place butter or margarine and chocolate in a 2-cup or larger microwave-safe bowl.  Microwave on high 25-30 seconds.  Stir until chocolate is completely melted and smooth, micro waving a few more seconds if needed.  Add sweetened condensed milk, vanilla dn salt.  Stir well.  Microwave approximately 30 seconds more (just enough to warm sauce) and serve.

Store remaining sauce in airtight jar or container, warming in microwave as needed.  Makes about 1 ½ cups.

Apple Crisp

–Anna Kay Waddoups

6 large tart cooking apples
1 cup sugar
3/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
½ cup orange juice
6 tablespoons butter

Pour ½ cup orange juice over apples.  Combine ½ cup sugar with cinnamon and sprinkle over apples.  Sift remaining ½ cup sugar with flour and salt and cut in butter.  Sprinkle over top.  Bake 45-60 minutes at 350 degrees.  Serve with ice cream.

Poppy Seed Pound Cake

–Anna Kay Waddoups

1 pkg. yellow cake mix
1 (3 oz.) pkg. Vanilla instant pudding
1 c. water
½ c. oil
4 eggs
2 T. poppy seed
2 T. almond extract

Mix all ingredients together for 5 minutes.  Pour into greased and floured Bundt pan.  Bake at 350 degrees for 40 minutes.  Turn upside down on plate.  Cool.  Sprinkle with powdered sugar if desired.





Lemon Cheese Ball

8 oz. Cream cheese
1/4 cup butter
½ c. powdered sugar
2 Tbsp. Powdered lemonade mix

Drinks

DRINKS

Vanilla Lemonade

–Janna Muhlstein

1 can frozen limeade
2 liter bottle diet sprite
1/4 cup vanilla syrup

Mix together.  Add ice.  Enjoy!!!



                   

Lost-in-the-Sun Punch

1 carton (64 oz.) orange juice, chilled
1 bottle (2 liters) lemonade, chilled
6 cans (12 oz. ea.) cream soda, chilled
1 pint pineapple sherbet

In a large punch bowl, combine the orange juice, lemonade and cream soda.  Top with scoops of sherbet.  Serve immediately.  Yield 16-20 servings (4 quarts).

                   

Citrus Quencher

2 liters lemon-lime soda, chilled
3/4 cup limeade concentrate
½ cup orange juice

In a large pitcher, combine all ingredients.  Serve over ice.  Yield: 8 servings (2 ½ quarts).

Cider Wassail

2 quarts apple cider
1 ½ cups orange juice
3/4 cup pineapple juice
 1 tablespoon brown sugar
 1/s teaspoon lemon juice
 2 cinnamon sticks (3 inches)
Dash ground cinnamon
Dash ground cloves

In a large saucepan, combine all of the ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 20-30 minutes.  Discard cinnamon sticks.  Serve hot in mugs.  Yield: 10-12 servings (2 ½ quarts).


                           

Fruity Slush

1 pkg. (3 ounces) raspberry gelatin
1 cup boiling water
2 cups cold water
2 cups cranberry juice
    1 can (12 ounces) frozen pink lemonade concentrate, thawed
    1 can (12 ounces) frozen orange juice concentrate, thawed
1 liter lemon-lime soda, chilled

In a large bowl, dissolve gelatin in boiling water; stir in the cold water, cranberry juice and concentrates.  Pour into a 2 ½ qt. freezer container; cover and freeze overnight.

Remove container from the freezer 2 hours before serving.  Fill glasses two-thirds full with slush; stir about 1 cup soda into each glass.  Yield: 13 servings (about 2 quarts).

Citrus Cranberry Tea

4 quarts water
 1 ½ cups sugar
6 cinnamon sticks (3 inches)
8 cups cranberry juice
4 cups orange juice
1/3 cup lemon juice

In a Dutch oven or large kettle, combine water, sugar and cinnamon.  Bring to a boil; reduce heat.  Cover; simmer for 25 minutes.

Discard cinnamon sticks.  Stir juices into tea.  Serve warm.

YIELD: 32 servings (8 quarts)

Festive Cranberry Drink

4 cups fresh or frozen cranberries
3 quarts water, divided
1 3/4 cups sugar
1 cup orange juice
2/3 cup lemon juice
½ cup red-hot candies
12 whole cloves

In a Dutch oven or large kettle, combine cranberries and 1 quart water.  Cook over medium heat until the berries pop, about 15 minutes.  Remove from the heat.  Strain through a fine strainer, pressing mixture with a spoon; discard skins.  Return cranberry pulp and juice to the pan.

Stir in the sugar, juices, red-hots and remaining water.  Place cloves on a double thickness of cheesecloth.  Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture.  Bring to a boil; cook and stir until sugar and red-hots are dissolved.

Remove from the heat.  Strain through a fine mesh sieve or cheesecloth.  Discard spice bag.  Serve drink warm or cold.

Yield: 3 quarts.

Banana Pineapple Slush

4 cups sugar
2 cups water
1 can (46 ounces) pineapple juice
3 cups orange juice
3/4 cup lemon juice
 ½ cup orange juice concentrate
8 medium ripe bananas, mashed
2 bottles (2 liters each) cream soda
3 cans (12 ounces each) lemon-lime soda

In a saucepan, bring sugar and water to a boil over medium heat; cool.  Pour into a freezer container; add juices, orange juice concentrate and bananas.  Cover and freeze.  To serve, thaw mixture until slushy; stir in cream soda and lemon-lime soda.

Yield: about 9 ½ quarts.

Salads

SALADS

Spinach Salad

--Deborah Lin

SALAD:
Spinach
fresh, sliced mushrooms
Swiss cheese
crumbled bacon
red onion rings

Dressing:
2 T. poppy seeds
3/4 c. sugar
3/4 t. salt
½ t. prepared mustard
1/3 c. vinegar
1 T. dried grated onion
3/4 c. oil

Crunchy Bacon Coleslaw

–Leslie Haberle

3/4 c. Miracle Whip
1 T. Sugar
4 c. shredded green cabbage
1 c. shredded red cabbage
½ c. peanuts–whole or chopped
4 slices bacon crisply cooked and crumbled

Mix dressing and sugar in a large bowl.  Add remaining ingredients.  Mix lightly.  Refrigerate.  Serves 8.

 Marshmallow Fruit Salad

 –Amy Roberts

1 - 20 oz. Can pineapple Tidbits
1 - 15 oz. Can Mandarin Oranges
 3 to 4 cups Marshmallows
 1 to 2 cups coconut
1 ½ cups sour cream

Drain pineapple and mandarin oranges reserving 1 Tbsp. Pineapple syrup.  Combine all ingredients including 1 Tbsp. Syrup until evenly blended.  Cover and chill 2 to 24 hours.  Before serving can top with sliced bananas or pecans.

Easy Potato Salad

–Gaylene Seaman

    14 medium new red potatoes (wash and steam with skins on)
5 green onions (sliced)
1 small can sliced black olives
    1 small (8 oz.) Bottle Hidden Valley Ranch Dressing with or without Bacon

Wash and steam potatoes with skins on until firm (not mushy).  Cube potatoes when cool into about 1-1/2 inch squares.  Mix sliced onion and sliced olives in with potatoes and toss gently with dressing.

                               

Orange Jello Salad

–Linda Van Leeuwen

1 3 oz. pkg orange jello
1 small pkg Jello tapioca pudding (cooked version)
1 small pkg. vanilla pudding (cooked version)
3 cups water

Mix these three ingredients together in a sauce pan.  Stir until it comes to a boil.  Mixture will thicken some.  Put in refrigerator to cool. 

Add:

8 oz. Cool Whip
2 small cans mandarin oranges (drained)

Mix together.  Refrigerate.

(Fruit and jello may be changed as desired)



   

Smoked Turkey and Tortellini Salad

–Christy Dunn

    1 - 9 oz. Package refrigerated or one 7-8 oz. package dried cheese-filled tortellini
    1 c. chopped cooked smoked turkey, ham, or chicken
8 cherry tomatoes, quartered
 ½ c. coarsely chopped green sweet pepper
1/4 c. sliced, pitted ripe olives (optional)
    1/4 c. bottled Italian vinaigrette or balsamic vinaigrette salad dressing
Black pepper

In large bowl combine tortellini, turkey, tomato, sweet pepper, and if desired, olives.  Drizzle salad dressing over mixture; toss to cool.  Season with black pepper.  Serve immediately.  Makes 4 servings

Red-Apple Walnut Salad

–Melanee Parker

4 red apples, coarsely chopped
1/4 cup orange juice
 2 - 16 oz. Bags mixed salad greens
 1 - 16 oz. Carton Gorgonzola cheese (opt.)
3/4 c. pomegranate seeds or Craisins
1 recipe Candied Walnuts)
1 recipe Winter Salad Dressing

One half hour before serving time, combine apples and orange juice to keep apples fresh.  At serving time, drain off juices.  Place salad greens, apples, Gorgonzola cheese, pomegranate seeds or Craisins, and candied walnuts in a large bowl and toss lightly.  Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings.  Makes 8 servings.
               
Candied Walnuts

½ c. sugar
 2 Tbsp. Water
 1 c. walnuts

Line a baking sheet with well-greased foil or parchment paper.  Place sugar and water in a small saucepan; stir to moisten sugar evenly.  Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching.  Remove from heat.  Add walnuts and stir with a fork to coat nuts.  Place nuts on baking sheet, separating nuts with the fork into an even layer.  Let cool until carmel hardens.  Can be made several days ahead.

Winter Salad Dressing

½ c. red wine vinegar
½ c. vegetable oil or olive oil
1 tsp. Salt
1 tsp. Ground pepper
1 clove garlic, minced
½ c. honey

In a one quart jar, combine all dressing ingredients; shake vigorously.  Refrigerate at least 4 hours.  Dressing can be made a week in advance.  Makes about 2 cups.

Summer Macaroni Salad

–Anna Kay Waddoups

Pasta, any shape
Mayonnaise or Miracle Whip
Mandarin Oranges
Sliced Olives
Chopped Tomatoes
Sliced Green Onion
Cubed Cheese
Cubed Ham
Sliced Green Grapes
Salt and Pepper

This is such an easy salad.  There are no right or wrong proportions.  Just use what ingredients you want.  Salad can be eaten immediately, but the flavors blend better if it sits overnight in the fridge.




                   

Quick Healthy Green Salad

--Raletta Wright

Rinse frozen peas and leave them in colander to drain
In salad bowl, layer:

Lettuce
Drained canned chicken, tuna, or salmon, or other unprocessed meat, broken up
Grated cheese
Drained peas

Mix lightly with tongs.  Serve with or without dressing.

Pistachio Salad

–Linda Van Leeuwen

1 pkg. Pistachio pudding

Mix as directed, beating until really thick.

1 large can pineapple, drained
8 oz. Cool Whip
2 cups miniature marshmallows

Add drained pineapple, Cool Whip and marshmallows to pudding.  Refrigerate.
           

           

Greek Pasta Salad

--Jennifer Duncan

16 oz. Bag of bow tie pasta (cooked and drained)
1 bottle Kraft Greek Vinaigrette Dressing
1 can whole olives (drained)
1 can mandarin oranges (drained)
1 can marinated artichokes
1 can chicken
1 red onion
1 cup pecan halves

Toss all ingredients together then add dressing.  If you want a creamy dressing, add 2/3 to 1 cup mayo to dressing.

Confetti Couscous

2 1/4 cups chicken broth
1 tablespoon butter
 ½ teaspoon salt
1 ½ cups frozen corn
3/4 cups dried cranberries
 1/4 to ½ teaspoon ground cinnamon
1 package (10 oz.) couscous

In a large saucepan, bring the broth, butter and salt to a boil.  Stir in the corn, cranberries and cinnamon.  Cover and return to a boil; cook for 2 minutes.  Stir in couscous.  Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed.  Fluff with a fork.  Yield: 4-6 servings.

Hawaiian Ham Salad

1 can (8 oz) unsweetened pineapple chunks
3 cups cooked brown rice
2 cups cubed fully cooked ham
1 can (8 oz) sliced water chestnuts, drained and halved
1/4 cup finely chopped red onion
½ cup plain yogurt
½ teaspoon salt
1 medium apple, chopped
Lettuce leaves
1/3 cup chopped macadamia nuts, toasted
1/4 cup flaked coconut, toasted

Drain the pineapple, reserving 1 tablespoon of juice.  In a large bowl, combine the pineapple, rice, ham, water chestnuts and onion.  Cover and refrigerate for at least 2 hours.

In a small bowl, combine the yogurt,, salt and reserved pineapple juice.  Pour over ham mixture and toss to coat.  Stir in apple.  Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut.  Yield: 4 servings.

Savory String Bean Salad

INGREDIENTS:

1 pound green beans (or No. 2 can)
6 tablespoons salad oil
3 tablespoons vinegar
½ teaspoon salt and pepper
1 onion, minced
4 hard cooked eggs, chopped
2 teaspoons vinegar
3 tablespoons mayonnaise
1 teaspoon prepared mustard
4 strips bacon, sauteed

TO PREPARE:

Cook beans.  Cool and drain.  Add next four ingredients and mix; cover and chill.  Combine next four ingredients; cover and chill.  When ready to serve, toss the crumbled bacon lightly with the beans.  Heap in lettuce lined bowl and top with egg mixture. 

SERVES: 4-5

Calico Bean Salad

–Janis Christensen

2 cans cut green beans (not French cut)
1 can corn, drained
1 can olives, drained
1 can kidney beans, drained
1 can black beans, drained
1 green pepper, diced
1 red pepper, diced
1 small Bermuda onion, diced
1 bottle Kraft Catalina Dressing
1 bag spiral twist Honey BBQ Fritos

Add everything in the order given.  Add the dressing just before serving and spread the Fritos either on the salad or serve separately.  Serves 8-10.

Black Bean Salad

2 (15 ounce) can black beans, drained
2 green bell peppers, julienned
1 tomato, cut into wedges
1 red onion, finely chopped
1/3 cup olive oil
3 tablespoons lime juice
2 teaspoons chopped parsley
1 teaspoon salt
 ½ teaspoon red pepper flakes

TO PREPARE:

Combine the black beans, green peppers, tomato and onion in a bowl stirring gently to mix.

Pour a mixture of the olive oil, lime juice, parsley, salt and red pepper flakes over the bean mixture, tossing to coat.

Marinate, covered in the refrigerator for 6 hours or longer, stirring 2 to 3 times.

Spoon onto a lettuce lined serving platter.

HINT: Serve with tortilla chips and nacho sauce for an easy low-calorie lunch.

Strawberry-Bacon Spinach Salad

1 package (6 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
8 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/4 cup chopped walnuts
1 cup mayonnaise
½ cup sugar
1/4 cup raspberry vinegar

In a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts.  In a small bowl or pitcher, combine the mayonnaise, sugar and vinegar.  Serve with salad.

Yield: 6-8 servings.

Chicken Pasta Salad

–Wendi Isaacson

12-15 oz. Bow tie noodles
12 oz. Rainbow spiral noodles
3 c. chopped celery (or peeled, diced cucumbers)
1 c. mayonnaise
1 (16 oz.) Bottle Kraft cole slaw dressing
3-4 chicken breasts, cooked, cooled, and cubed
a can cashew halves (added right before serving)
sprinkling of salt, pepper, and sugar
2 green onions, chopped
 2 c. red grapes, halved
1 large can pineapple tidbits, drained
1 large or 2 small cans mandarin oranges, drained

Cook all noodles until done.  Drain, cool, and place in a large bowl.  Add cut up chicken, celery, green onions, pineapple, oranges and grapes.  Mix together.  Combine cole slaw dressing and mayonnaise until smooth.  Pour over salad and blend in til completely mixed.  Lightly sprinkle some salt, pepper, and sugar over salad.  Mix, cover, and refrigerate (it’s better if it is refrigerated for 8 hours).  Add cashews before serving.

Serves 25-30.

Heirloom Tomato Salad
on Grilled Bruschetta

                       

2 lbs. Assorted heirloom tomatoes, diced
½ small red onion, thinly sliced
2 cloves garlic, finely chopped
3 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
½ cup packed basil leaves, thinly sliced
salt and fresh black pepper
4 ½-inch-thick slices ciabatta bread

1.  Put the tomatoes, onion, garlic, vinegar, 1/4 cup of olive oil, and the basil in a medium bowl and stir to combine.  Season the mixture with salt and pepper and let sit at room temperature for 30 minutes to allow the flavors to meld.

2.  Heat a grill pan over high heat (or a grill to high).  Grill the bread on each side until slightly charred, about 30 seconds per side.  Remove from the grill and brush the top with the remaining 2 tablespoons of oil.  Mound the bread with the tomato mixture and some of the juices and serve immediately.

Layered Salad Recipe

                       
Place a layer each of fresh lettuce, grated carrots, chopped celery, finely chopped onions, shelled peas and bacon bits.

Mix the following separately:

2-4 T. Sugar
2 c. mayonnaise
½ c. lemon juice
salt and pepper to taste

Pour over layered salad and sprinkle with Parmesan cheese.
             


                      

Creamy Pineapple Salad

1 can (20 oz.) Crushed pineapple
water
1 package (3 Oz.) Lemon flavored gelatin
1 cup heavy cream
1/4 c. sugar
1 c. cottage cheese

Drain pineapple, reserving the juice in a small saucepan.  Set pineapple aside.  Add enough water in juice to make 1 1/3 c.  Bring to a boil.  Place gelatin in a bowl, add boiling liquid and stir to dissolve.  Cool until slightly thickened.  In a mixing bowl, whip cream, gradually beat in sugar.  Fold into the gelatin mixture.  Stir in pineapple and cottage cheese.  Blend well.  Pour into a 1 ½ qt. serving bowl.  Chill at least 3 hours or overnight. 

Yield: 8-10 servings.

Artichoke Spinach Salad

                       
12 c. torn fresh spinach
8 green onions, chopped
6 hard-cooked eggs, sliced
½ pound fresh mushrooms, sliced
1 can (8 oz.) Sliced water chestnuts, drained
    1 jar (6 ½ oz.) Marinated artichokes, drained and quartered
8 bacon strips, cooked and crumbled

Dressing:
½ c. cider vinegar
½ c. sugar
½ t. salt
½ t. ground mustard
1 t. grated onion
1 c. vegetable oil

In a large bowl, combine the first seven ingredients.  For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth.  While processing, gradually add oil in a steady stream.  Drizzle over salad; gently toss to coat.  Refrigerate any leftover dressing.

Yield: 10-12 servings

Southwestern Cobb Salad
with Lime Cilantro Dressing

(This sweet-tart dressing uses lime-flavored yogurt.  Salsa takes the place of fresh tomatoes and chiles.)

1 ½ c. chopped cooked chicken
2 t. taco seasoning
1 5-oz. Pkg. Romaine leaves or chopped iceberg lettuce
2 c. salsa
1 15-oz. Can corn, drained
1 large avocado or 2 small
1 25-oz. Can black beans, rinsed and drained
    1 c. (4 oz.) Shredded cheddar, Colby or Monterey Jack cheese
1 red bell pepper, chopped

Mix chicken and taco seasoning.  To make four composed salads, place a large handful of legguce on each plate.  Top with ½ c. salsa in the middle, spreading it slightly.  On top of salsa, arrange 1/3 c. chopped chicken, 1/3 c. corn and 1/4 c. each of the avocado, beans, cheese and bell pepper.

Lime Cilantro Dressing:
1 6-oz. Container lime-flavored yogurt
1/4 c. ranch dressing
2 T. Chopped cilantro
1 T. Lime juice

Mix dressing ingredients well. 

Serves 4.

Option: Toss salad ingredients together in a large bowl.  Serve with dressing on the side.