Pink Lemonade Pie

8oz cream cheese

1 cup pink lemonade mix (Country Time powder)

Cool Whip

Mix and freeze in a premade pie crust

Easy Garlic Knots

Pillsbury biscuits. Roll individual biscuits between hands and tie in knots. Melt butter, mix with garlic salt, brush on knots and bake.

Anika's Pesto Chicken

Chicken Breasts... Spread pesto on bottom of pan and across top of chicken. Cover with foil and bake at 375 for 25 min. Pull out and cover chicken with shredded mozzarella and cook for 5 more minutes without foil.

Can serve it with pasta and garlic knots

Cream Cheese Frosting

8oz Cream Cheese
1/2 Cup powdered sugar
1/2 tsp Almond extract

Orange Cookies from Tiffany Adams

Cookies:

1  1/2 cups sugar

1 cup butter

1 cup sour cream

1 egg

4 tbsp orange zest

2/3 cup orange juice

4 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Bake at 375 degrees for 8 minutes. Let remain on cookie sheet for 2 minutes, then place on wire rack to cool.

Icing:

4 oz butter

2 tbsp orange zest

4-6 tbsp orange juice

4 cups powdered sugar

Lori's Poppy Seed Pasta Salad

Ingredients:

-Box of Bow Tie pasta 

-Bottle of Brianna's Poppyseed salad dressing (use as much as you like)

-Grapes, sliced in half (maybe 1/3 bag of grapes?)

 *Lori uses Cantalope, I bet mango or peaches could be good too

-Havarti Cheese, cut into cubes

Directions:

Cook pasta according to instructions on box. Mix with dressing, grapes, and cheese. Refrigerate and serve cold

Oreo Truffles

1 package (8 oz.) cream cheese, softened
1 package Oreo cookies* 
16 oz. semi-sweet chocolate**

*You can use any type of Oreo cookies with this recipe- regular, chocolate, mint, or vanilla. 

Directions

Place the entire package of Oreos in a food processor or blender and pulse until crushed completely.  If you do not have a food processor or blender, you can also place the cookies in a plastic bag and use a rolling pin to crush the cookies.

Pour the crushed cookies into a bowl and mix with the cream cheese until well blended.  Place the bowl in the fridge for about 30 minutes to firm up. (makes dough better to work with so it wont stick on your hands)

Shape the mixture into 48 (1 inch) balls and place in the freezer for 30-60 minutes. 

Shortly before removing the balls from the freezer, melt the chocolate either in a double boiler or in the microwave. Dip each ball into the melted chocolate and place on a wax or parchment paper lined baking sheet.  You should have leftover chocolate.  

Place the baking sheet in the fridge for 30-60 minutes.  Shortly before removing the baking sheet from the fridge, take the remaining melted chocolate and if it has hardened you can place it in the microwave for 5-20 seconds.  Wait a few minutes for it to cool and then place in a ziploc bag and cut a small hole in one corner.  Remove the balls from the fridge and pipe the chocolate on top of each ball.

Refrigerate for about 15 minutes and then you're ready to serve!

Cornbread "Cake"

Ingredients:

• 2 boxes Jiffy Mix Cornbread Mix
• 1 box regular yellow cake mix
  

Directions: Mix both boxes separately according to directions. Use a large mixing bowl and combine both boxes of mix together.  Spray a 9x13"pan with cooking spray.  Pour batter in and bake at 350 degrees until done.  Start with 30 minutes, then check after every 5 min.  It will take 10 to 15 minutes longer than the first 30 min. Test for doneness by inserting a toothpick, it should come out clean.

Note:  Duncan Hines cake mix doesn’t have pudding in it.  If you want to avoid the cakey flavor, you can try that cake mix instead.

Sarah's Pesto Pasta

1 - 12 oz box pasta
1/2 cup Classico pesto sauce (I just use a dry pesto mix packet from the store that you mix with water and olive oil)
1 - 10.5 oz. can cream of chicken soup
1/2 cup milk
1 lb. chicken, cut into cubes

Cook chicken in olive oil in large skillet (cook pasta separately, according to instructions).  When chicken is done, add soup, milk, and sauce.  Mix and bring to a boil.  Let simmer for 5 minutes.  Stir in cooked pasta and serve.

Banana Pudding: Magnolia's Famous

We went to NY with my family a couple of weeks ago and finally had the famous banana pudding from Magnolia's! It was heavenly. Not the fake banana flavors, real bananas, real good. My aunt has made this for family functions and I was lucky enough to get the recipe so here it is.

Magnolia’s Famous Banana Pudding
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com

I started making this pudding when I was in my early twenties and cooking at a Tex-Mex restaurant and bar. Customers loved it, so when we opened the bakery many years later, it seemed like a great idea to serve it there. It remains the second most popular dessert (after the cupcakes) at the bakery.

·         1 (14-ounce) can sweetened condensed milk

·         1 1/2 cups ice cold water

·         1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)**

·         3 cups heavy cream

·         1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)

·         4 cups sliced ripe bananas

1.    In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

2.    In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

3.    To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

---

**I couldn’t find a 3.4 ounce vanilla pudding mix, so I bought the larger one and didn’t use the whole package.

Taffy Apple Salad

1 (20 oz.) can crushed pineapple
½ cup sugar
1 egg
1 Tbsp. flour
1 ½ Tbsp. vinegar
3 red apples
3 green apples
4 cups honey-roasted or dry roasted peanuts

Separate pineapple from its juice. In a saucepan, combine (with whisk) pineapple juice, flour, egg, vinegar, and sugar. Heat slowly on low heat until consistency is custard-like. Chill completely.

Fold in whipped topping. Then fold in apples, marshmallows, and pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts.

Fall Apple Pear Salad (From Jill)

Dressing:
1 cup sugar
2 tsp. salt
2 Tbsp. poppy seeds
1 ½ cup oil
¾ cup raspberry vinegar
2 Tbsp. Dijon mustard
1 yellow medium onion, quartered

Place all ingredients in a blender and blend until smooth.

Salad:
Romaine lettuce, torn
Field greens lettuce
1 tart apple, diced or sliced
2 ripe pears, diced
feta cheese, mild, crumbled
1 bag crasins
Pecans (As many as you like.)

Mix all the salad ingredients together in a large bowl. Add dressing. Toss.

Shauna's Citrus Salad

1 large red leaf lettuce, washed, dry, and chill (It really makes a difference)
1 medium red onion
2 cans Mandarin oranges, drained
1 small Jicama, sliced thin
4 oz. sliced almonds
3 Tbsp. sugar

Put almonds and sugar in small pan on medium heat. Add almonds. Cook until coated and toasted. Cool on flat pan so they don’t stick together.
Dressing:
½ tsp. orange peel
1/3 cup fresh orange juice
2 Tbsp. red wine vinegar
½ cup canola oil
2 Tbsp. sugar
1 Tbsp. Good Seasons dry Italian dressing mix.

Sumi Cabbage Salad

1 big head of cabbage, finely shredded
6 to 8 green onions, chopped using tops
8 Tbsp. Sesame Seeds
8 Tbsp. Slivered almonds
2 pkgs. Top Ramen noodles, dry
1 can Mandarin oranges, drained, optional
red pepper, diced, optional

Toast almonds and seeds under broiler until they become a light tan color. Set aside to cool. Mix together cabbage, onions, almonds and seeds. Discard the seasoning package that comes with the noodles. Crumble noodles over cabbage. Pour dressing over the cabbage and mix.
*This recipe is easy to half. I always use a bag of prepared cabbage. Add cooked chicken breast slices to use as a main dish.

Dressing:
1 cup vegetable oil
6 Tbsp. rice vinegar
4 Tbsp. sugar
1 tsp. salt and pepper


Place all ingredients in a shaker and shake until well blended.

Holiday Baked Brie

One 16 oz. brie round
One 16 oz. can whole cranberry sauce
2 Tbsp. orange juice
1/4 cup packed brown sugar
1/2 tsp. nutmeg
1/4 cup chopped toasted pecans

Trim rind from top of brie leaving 1/4 inch border on top. Put brie in baking dish, top with other ingredients (pre-mixed together), except nuts. Top with nuts and bake at 350 about 30 minutes.

Indiana Corn Casserole

Ingredients
· 1 pound bacon
· 1/2 cup butter
· 1/2 medium onion, chopped
· 1/2 cup chopped celery
· 1 red pepper, chopped
· 1 green pepper, chopped
· 5 tablespoons all-purpose flour
· 2 cups sour cream
· 2 pounds fresh corn (or frozen corn, thawed)
· Salt and pepper
· 1 tablespoon chopped parsley
Instructions
1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
2. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
3. Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

Zesty Taco/Chili Soup

1 lb hamburger
1 8oz can El Pato Sauce**
2 14oz canned chopped tomatoes
1 16oz can corn (I use frozen corn for it's freshness. Just fill up the empty chili can to measure)
1 16oz can chili with beans
1 16oz can kidney beans (optional)
1/2 pkg taco seasoning mix


Toppings include:
Tortilla chips
Sour cream
Cheese

**El Pato sauce is a spicy tomato sauce, and can be found in most grocery stores in the "ethnic" food section. If you can't find it, or want a milder substitute 1 8oz can Tomato Sauce and add 1/4 teas each of chili powder, cayenne, garlic, and onion.

Fry hamburger in a large saucepan, and drain. Put hamburger back in the pan, and add the rest of the ingredients.
Bring to a boil, and simmer for 20 minutes.
Serve with grated cheese, corn chips, and sour cream.
Don't use a spoon! Use chips!

This soup also freezes well. Place soup in individual serving ziplock bags and freeze!


(I couldn’t find the El Pato spicy tomato sauce. I could only find the El Pato Hot Sauce. So I used the suggestion of substituting the 8 oz. tomato sauce and adding the spices. Then I also added ¼ cup of the El Pato Hot Sauce. We loved it!)

Christie's Crockpot Salsa Chicken

3-4 chicken breasts
1 can black beans
1 can corn
1 15 oz jar of salsa
1 block of cream cheese

Put everything in crockpot and cook on high for 4-5 hours, until chicken is cooked. Then add cream cheese and cook for 30 minutes. Then shred chicken and stir. (Sauce won't look creamy until you shred the chicken, then the cream cheese mixes with everything else when shredding).

Christie serves it with rice. We at it on tortilla's with tomatoes, lettuce, and whatever other taco toppings you like.

Lori's Hearty Potato Soup

3 T Butter

2 T Flour

6 medium potatoes - or more (peeled, diced, cooked)

1 med carrot – or several baby carrots – diced

¼ c chopped onion (opt.)

1 quart milk

1 chicken bouillon cube

2 T chopped parsley (opt.)

1 t salt

½ t seasoned salt

Melt butter in large saucepan. Add carrot and onion, stir and cook until tender. Blend in flour, when bubbly, gradually stir in milk and bouillon cube. (I heat the milk and bouillon cube in the microwave first.) When slightly thickened, add half the potatoes. Mash remaining potatoes and stir in with parsley and seasonings. Serve steaming hot with pat of butter. 4 servings.

Olive Garden Fettuccini Alfredo

Ingredients:
1/2 Cup Butter
2 Tbsp. Cream Cheese
1 Pint Heavy Cream
1 tsp. garlic powder
Dash of salt
Dash of pepper
2/3 Cup grated parmesan cheese(preferably fresh)
1 pound fetuccine noodles or I like to use Penne pasta

Directions:
1. In a medium sauce pan, melt butter.
2. When butter is melted, add cream cheese.
3. When the cream cheese is softened, add heavy cream. .
4. Season with garlic powder, salt, and pepper.
5. Simmer for 15-20 minutes over low heat, stirring constantly.
6. Remove from heat and stir in parmesan cheese.
7. Serve over hot noodles.