Lemon Herb Chicken Ring

This recipe is from a Pampered Chef cookbook - it is delicious!

Ingredients:
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Italian Seasoning
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls

Preheat oven to 375°F. Coarsely chop chicken and dice bell pepper. Place chicken and bell pepper in a bowl. Chop parsley. Zest lemon to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.

Add 2 tablespoons of the parsley, lemon zest, pressed garlic, mozzarella cheese, mayonnaise and seasoning to bowl; mix. Grate Parmesan cheese. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.

Unroll crescent dough; separate into 16 triangles. Arrange
triangles, slightly overlapping, in a circle on a pizza stone/pan with
wide ends 4 inches from edge of baking stone. (Points will extend off
the edge of the baking stone.)

Spoon chicken mixture evenly over dough in a continuous circle.
Bring points of triangles up over filling and tuck under dough at
center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese
over ring. Bake 28-30 minutes or until golden brown. Remove from oven;
garnish with lemon slices and remaining parsley.

Fettuccine Alfredo

Ingredients:
24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese


Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.


In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.


Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. Serves 6.



This is a recipe I found on http://www.allrecipes.com/; it was submitted by ErinMarie

Easy Beef Stroganoff

Ingredients:
1 lb uncooked beef strips (I recommend buying beef for stir frying)
1 packet slow cooker stroganoff seasoning
1 cup sliced mushrooms
1 cup sour cream
1 cup water (or as directed on seasoning packet)

Directions:
Combine the beef, stroganoff seasoning, mushrooms, and water in a Crockpot. Stir until the seasoning is dissolved. Cook on low for eight hours.
Immediately before serving, stir in sour cream. Serve with noodles (I recommend egg or linguine noodles).

Ceviche

1 lb. imitation crab meat, diced up10-12 limes

Pour freshly squeezed lime over crab meat and let marinate slightly

Add: 2 avocados cut up
1 med onion chopped ½ bunch green onion (mostly green part)
4-5 tomatoes chopped (add just before serving)
Salt and pepper and garlic salt to taste
Shrimp and corn optional (you can add a cup of frozen corn)

Serve with Chips.

Breakfast Casserole

1 pkg Pillsbury crescent roll
1 lrg jimmy dean sausage
1 pkg hash browns
6 eggs
1/2 cup milk
Cheese grated

In 9x13 lightly greased glass pan flatten the crescent rolls together making a crust. Brown sausage crumble, drain place on top of crust. Layer uncooked hashbrowns on top of sausage. Blend 6 eggs and ½ c milk together pour evenly over hash browns. Bake 350 fr 30 min or until eggs are not runny. Sprinkle cheese over hashbrowns 15 mins prior to taking out of oven. Makes 12 good size servings. Freezes great.

4321 Potato Soup

4 cans potatoe soup
3 cups cheese
2 cups half and half
1 head of broccoli

Add all ingredients in pan, stir, once warm enjoy!

Taco Soup

1 can chicken broth
1 can black beans
1 can cannelli (white) or pinto beans
1 can canned corn
1 can diced tomatoes
2-3 boneless chicken breasts (cooked & shredded)
Optional: tortilla chips & 1-2 limes

I top the soup with crushed chips, and sour cream

Chicken and Rice

4 chicken breasts
10 ounce can cream of chicken soup
10 ounce cream of mushroom soup
1 c uncooked rice
1 envelope Lipton’s onion mix soup

Preheat oven to 350 degrees. Mix the rice, cream of chicken, and cream of mushroom soup together. Spread the rice mixture evenly in the bottom of a casserole dish. Place the chicken breasts over the rice mixture and sprinkle the onion soup mix over the chicken and rice. Cover, bake for 2 hours at 350 degrees.

Lemonade Ice Cream Cake

Crust:
Crush enough pecan sandies cookies to cover a 9x13 inch pan and place crumbs in pan. (no need to butter or bake, just line the bottom of the pan)

Take 1 carton of vanilla ice cream (½ gallon) and ½ can of pink lemonade concentrate add mix together.

Pour over ice cream/lemonade mix over crust and freeze.
It works best if you make it the night before you need it, so it has time to freeze.

Peanut Butter Krispies

¾ c of karo syrup
¾ c of sugar
¾ c peanut butter
4 ½ c rice krispies
1 bag of choc. Chips

Place the karo syrup and sugar in a pan. Heat until mixture boils, stirring constantly. Remove from heat and add peanut butter. Stir. Add rice krispies. Put on greased small cookie sheet. Flatten the mixture until it covers the cookie sheet. Melt the bag of choc ships in microwave. Pour over krispies. Cut into 4 sections and roll like a jelly roll. Put roll on waxed paper and roll paper over krispies. Refrigerate at least 2 hours.

Summer Salad

2 bags spring mix salad
Seedless red grapes cut in ½
Handful of Craisins
Red onion, sliced
Crumbled feta cheese
Caramelized*, sliced almonds
Newman’s Own Light Balsamic Vinaigrette Dressing

*To caramelize the almonds, put a handful of sliced or slivered almonds and a few tablespoons of sugar in a frying pan. Turn on about medium to medium-high heat and stir constantly while the sugar melts and browns the almonds.
Toss in whatever amounts you like and enjoy! You can also add cut strawberries if you like.

Corn Bread

Easy Corn Bread
1 (9 oz) box Jiffy Corn Muffin Mix
1 (9 oz) box Jiffy Yellow Cake Mix

Prepare each box according to package directions and gently fold together. Pour into a greased 9 x 13 pan. Bake according to box directions for the yellow cake mix.

Poppy Seed Cake

1 Package (18 oz)yellow cake mix
1 Package (3 1/4 ounces instant French vanilla pudding (use lemon pudding if you want lemon poppy seed cake)
4 eggs
1 cup thick sour cream
1/2 cup water
1 teaspoon rum flavoring
1/2 cup butter or margarine, melted
1/4 cup poppy seeds

Combine cake and pudding mixes, eggs, sour cream, water, rum flavoring, butter and poppy seeds in large bowl of electric mixer. Blend well on low speed, then beat at medium sped for 5 minutes

Pour batter into greased bundt cake pan. Bake at 350 for 45 minutes.

Remove from oven and cool in pan for 15 minutes. Turn out onto cake rack and cool completely. Sift powdered sugar over cake.

Reindeer Chow

5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner's sugar

1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner's sugar and cover bowl with lid. Shake well to coat thoroughly. If you don't have a bowl with a lid, you can place the coated cereal and confectioner's sugar in a large ziploc bag and shake well.

Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it's a must have every Christmas.

German Chocolate Cake

1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 can (12 fluid ounces) evaporated milk
1 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
3 egg yolks
½ cup butter
1 cup flaked coconut
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and flour three eight inch round cake pans.
Combine the cake mix, instant vanilla pudding, coca, buttermilk, vegetable oil, and the three whole eggs. Mix until blended and pour the batter into the prepared pans.
Bake for 20 – 25 minutes or until the cakes test done. Set cakes aside to cool. In a medium sized sauce pan, mix the evaporated milk, white sugar, 3 egg yolks, and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.

Carmel Brownies

1 German Chocolate Cake Mix
3/4 cup melted Margarine
1/3 cup Canned Milk
1 Pkg. 12-14 oz. Carmels
1/2 cup Canned Milk
1 pkg. Milk Chocolate Chips
Mix dry cake mix, melted margarine, 1/3 cup canned milk with fork.
Put half of mixture in a greased 9X13 pan. Cook for 9 minutes in a 350 oven.

While cake is cooking remove plastic from carmels and put carmels in 1/2 cup canned milk and put in microwave for 2-3 minutes until carmels are melted stirring often.

After cake is done sprinkle 1/2 pkg. of Chocolate chips on cake while still hot. Put melted carmels evenly on top of chocolate chips. Then dab rest of cake mix on top.
Sprinkle remainder of chocolate chips on top. Bake again for 20 minutes.

Ooey Gooey Scotcheroo's

1 c.light corn syrup
1 c peanut butter
6 c Rice Kripies
8 oc chocolate chips

In large saucepan ,cook corn syrup and sugar at medium heat. Stirring frequently until it begins to boil .Reduce heat and add peanut butter.Mix in cereal and spread into buttered 9x13 pan. Melt over warm heat the chocolate chips,stir until smooth.Spread over cereal bars chill until firm-about 15 mins

Mint Brownies

2 c. butter - melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs - beaten
Combine above ingredients and mix well. Add the following to the mixture:
2 c. flour
1/8 tsp. salt
2 tsp. vanilla

Bake this brownie layer in a Texas sheet cake pan or two 9" x 13" pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9" x 13" pans. Cool completely.

Mint frosting
4 c. powdered sugar
1/2 c. butter - melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract

Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.

Melt Away Cookies

1 cup flour
1/2 lb. butter (no margarine)
3/4 cup cornstarch
1/3 cup powdered sugar
Beat softened butter. Add other 3 ingredients. The recipe doesn't call for it but I chill the dough for a little while. It is a sticky, not firm dough. Mound a tsp. full of dough on an un-greased cookie sheet parchment paper works well. Bake at 350 degrees for 8-10 minutes. Best to let these cookies set for a few minutes before moving to a rack. Frost when cool. They will be white but slightly browned on the bottom corners.)

Frosting:
3 oz. cream cheese
1 tsp. vanilla
1 1/2 cup powdered sugar food coloring
Mix together and frost cookies.

Snicker Salad

Snicker Salad:
1 lrg box vanilla instant pudding
1 8 oz cool whip
Mix together. Add:
2 green apples
1 bag of mini snickers
1 banana
Mix together and enjoy!

Apple Raspberry Spinach Salad

Apple-Raspberry Spinach Salad:
1 bag baby spinach
8 oz fresh raspberries
2 green apples cut into cubes
1 red onion sliced
8 oz feta cheese
Bacon bits to taste
Candied pecans or walnuts to taste
1 bottle raspberry vinaigrette dressing
Wash the spinach and combine all ingredients. Chill before serving

Chicken Salad Sandwiches

Chicken Salad Sandwiches:
2 cup chicken boiled or cooked in crock pot
2 Tbsp lemon juice
½ tsp salt
Add to chicken
1 c. sliced celery
1 c. sliced purple grapes
¼ c sliced almonds
Miracle whip or mayo
Add this to taste as well as salt and pepper, serve on croissant

Cookie Salad

Cookie Salad…easy and good!
1 pkg imitation vanilla instant pudding
1 c buttermilk
1 can pineapple chucks drained
1 can mandarin oranges drained
16 choc stripe cookies, crushed. Add just before serving
1 8ox tub of cool whip
Use lrg bowl. Mix pudding and buttermilk. Add cool whip, pineapple, oranges. Mix well and refrigerate. Before serving add 34 cookies. Reserve the rest of the cookies to garnish the top.

Wonton Cabbage Salad

1 lrg Napa head cabbage, shredded
I pkg wontons cut into strips and fried
½ c sesame seeds
3 ounces blanched slivered almonds
1 cup canola oil
2 Tablespoon pepper
2/3 cup white sugar
½ cup white wine vinegar

In lrg bowl mix cabbage, sesame seeds, almonds. Chill 30 min before serving
prepare the dressing by mixing the canola oil, pepper, sugar, and white vinegar in blender until smooth
Just before serving toss the dressing, cabbage and wontons mixture together. Or if you want you can add chicken breast cut into cubes in the salad and use as main course.

Fluffy Jello Salad

Fluffy Jello Salad:
4 cups water
1 large box of ready to serve vanilla pudding
Mix together and bring to a boil
Take off heat and add 1 lrg box of fruit jello ex…strawberry orange etc…
Stir until jello is dissolved
Place in a covered container and refrigerate for 3 hours. Then add fruit ex: strawberries, bananas, etc…Add I 8 oz tub of cool whip and mix together. Refrigerate for another 2-3 hours

Frito Salad

Frito Salad
2 cans kidney beans drained
1 bunch of green onions diced
1 green pepper chopped
3-4 large tomatoes chopped
2 c. grated cheese
3/4-1 Bag of fritos
Catalina dressing as desired (I buy the 16 oz bottle and use most of it)

Cafe Rio "Green/Creamy" Dressing

Tomatilla Dressing:
1 1/3 cups sour cream
3/4 cup mayonnaise
1 pkg ranch dressing mix (Dry, in envelope)
4 TB salsa verde
2 small cloves of garlic
1/8 tsp Tabasco sauce
juice of 1 lime
whole cilantro bunch

Blend all ingredients until it's a fabulous green color. Add some milk if you think it is too thick. Chill overnight in refrigerator. Yields about 4 cups of dressing

Cafe Rio Pork Salad

Cafe Rio Pork Salad Pork
Pork Tenderloin
2 cups brown sugar
2 cups salsa (La Restaurante or Pace)

Put all ingredients in a slow cooker for about eight hours.

Shred pork and serve on: black beans, rice, cooked with zest and juice of 1 lime
shredded romaine lettuce, tomatoes, green onions, corn tortilla strips, deep fried or baked in oven

Carmel Popcorn

1 Cube of Butter
1 Cup Lite Karo Syrup
1/2 Pound Brown Sugar

Bring the above mixture to a boil.

Stir in 1 Can of Sweet & Condensed milk

Cook 5-10 minutes more, or until it this mixture reaches soft ball stage (240 degrees?). I don't like to cook it that long because I think it makes the popcorn harder the next day so I only cook it for 5-7 minutes or until it reaches about 216 degrees.

Beer Marinated Chicken Taco's

Beer-Marinated Chicken Tacos
from Weber’s Real Grilling™ by Jamie Purviance
Prep time: 20 minutes
Marinating time: 2 to 4 hours
Grilling time: 8 to 10 minutes

Marinade
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, about 4 ounces each

Guacamole
2 ripe Haas avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

6 flour or corn tortillas (6 to 7 inches)

1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.
4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.
Makes 4 to 6 servings

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