Cucumber Tomato Salad

Ingredients:

• 2 medium tomatoes, sliced & quartered
• 1 large cucumber, peeled & sliced
• 4 green onions, chopped
• 1 TBSP sugar
• 1 tsp salt
• 1/4 tsp pepper
• 1/3 cup cider vinegar
• 1 cup water
  

Directions:

1. Combine tomatoes, cucumbers & onions.
2. In a small bowl combine sugar, salt & pepper.
3. Whisk in vinegar & water.
4. Pour over veggies & toss to coat.
5. Cover & refrigerate for 4 hours or overnight.

Frozen Lemonade Pie

Ingredients:

• graham cracker pie crust


• 1 can sweetened condensed milk(14 oz.)


• 1 container cool whip(12oz.)


• 6 oz. frozen lemonade
  

Directions:

1. Fold last three ingredients together.

2. Pour into graham cracker crust.

3. Freeze for 4 hours.

4. Serves at least eight, 12 if smaller pieces.

Cookies & Creme Pudding Pops

Ingredients:

• 1 pkg (3 oz.) chocolate instant pudding
• 2 cups cold milk
• 6 oreo cookies
• 1/2 cup thawed cool whip
  

Directions:

1. Beat pudding mix and milk in large bowl with whisk 2 minutes.
2. Place cookies in resealable bag; seal bag. Use rolling pin to crush cookies.
3. Add cookies and cool whip to pudding; stir until just blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert wooden popsicle stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

These are delicious! The kids (& grownups) love them!

Chocolate Heath Bar Trifle

Ingredients:

• 1 chocolate cake mix
• 1 large box instant chocolate pudding (plus 2 cups milk, divided)
• 1 large box chocolate pudding (plus 2 cups milk, divided)
• 6 Heath candy bars, crushed

Directions:

1. Bake cake according to package directions, cool and cut into squares.
2. Layer chocolate cake, pudding (1/2 of the box mixed with 1 cup milk, allowing to thicken slightly so it can still be poured), 1 container whipped topping, then 1/2 the crushed Heath candy bars into a trifle bowl.
3. Repeat with chocolate cake.
4. Next mix the other 1/2 of pudding with 1 cup milk, mixing well and allowing thickening slightly (so it can still be poured).
5. Add another layer of whipped topping.
6. Top with the remaining 1/2 of crushed Heath candy bars.

I used Toffee Bits & a chopped chocolate bar & it was still good with less candy. Can also subsitute Butterfinger bars. Use a large bowl! Mine was barely big enough.

Greek Pasta Salad

Ingredients:

• 1 box 16 oz pkg Rotoni pasta
• 15 cherry tomatoes cut in quarters
• 1 small pkg. cubed Feta cheese
• 1 large can black olives, whole
• 1 diced sweet red pepper
• 1 16 oz bottle Greek Vinagrette dressing
• sliced green onions

Directions:

1. Cook pasta as directed.
2. Rinse & cool.
3. Add tomatoes, pepper, cheese, onion & olives.
4. Pour dressing over & stir to coat.
5. Refrigerate before serving.

Broccoli/Cauliflower Salad

Ingredients:

• 4-5 cups cauliflower
• 4-5 cups broccoli
• 1/4 cup sliced red onion
• 1 cup raisins
• 1 cup sunflower seeds
• 10 strips crisp fried bacon (chopped)
  

Dressing

• 1/2 cup Miracle Whip
• 3-4 Tbls. sugar
• 1 tsp. vinegar

Directions:

1. Mix all ingredients
2. Mix dressing and add to vegetables.
3. Let marinate overnight, add bacon next morning
   

Easy Chicken Wraps

Ingredients:

• chicken breasts
• chicken broth
• green chilies
• cumin, salt & pepper
• shredded cheese
• sour cream
• salsa
• tortillas

Directions:

1. In a slow cooker cook chicken breasts with chicken broth & green chilies until done 2-3 hrs. Season with cumin, salt & pepper.
2. Drain chicken broth & shred chicken.
3. Serve warm on a tortilla with cheese, sour cream & salsa.

Pina Colada Punch (Non Alcoholic)

Ingredients:

• 1 cup lemonade powder mix(with sugar)
• 1 6 oz. can cream of coconut
• 1 1/2 cup(12 oz.) coconut nectar
• 1/2 of a large can pineapple juice
• 3 caps full coconut flavoring
• 1 1/2 cup sugar (don't usually add this)
• 6 qt. 7-Up
  

Directions:

1. Mix lemonade mix and cream of coconut in a gallon container.
2. Then add remaining ingredients.
3. Finish filling gallon container with water.
4. Freeze.
5. Set out to thaw at least 3 hours beforehand.
6. Put in punch bowl and add 2 qt. 7-Up.
7. Make 6 quarts- 48 serving @ 4 oz. per serving.

I just recently had this at a baby shower and it is awesome! Very light, but so flavorful!!

Fruited Chicken Salad

Ingredients:

• 3 cups diced chicken
• 1 cup chopped celery
• 1 can Mandarin oranges
• 1 cup green grapes, sliced in half
• 1 cup(can) pineapple tidbits
• 1 cup cashews
• 1/2 cup mayonnaise

Marinade for chicken:

• 1 cup canola oil
• 1 cup orange juice
• 1 cup vinegar
• 2 tsp. salt
  

Directions:

1. Marinate chicken overnight, drain off extra liquid.
2. Add remaining ingredients and toss with mayonnaise.
   

Hashbrown Quiche

Ingredients:

• 3 cups, shredded frozen hash browns, thawed and drained


• 4 tablespoons (1/2 stick) butter, melted


• 3 large eggs, beaten


• 1 cup half-and-half


• 3/4 cup diced cooked ham


• 1/2 cup diced green onions


• 1 cup shredded Cheddar cheese


• Salt and freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees F.


2. Gently press the drained hash browns between paper towels to dry them as best as possible.


3. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust.


4. Bake for 20 to 25 minutes until golden brown and starting to crisp.


5. Meanwhile, in a large mixing bowl, combine the remaining ingredients.


6. When the hash brown crust is ready pour the egg mixture over it and return to the oven.


7. Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.
   

Make ahead Chicken Bake

Ingredients:

• 5 c. chicken; cooked and cubed
• 2 c. chopped celery
• 5 hard cooked eggs, sliced
• 1 can cream of chicken soup
• 3/4 c. mayo
• 2 Tbsp. lemon juice
• 1 Tbsp. pimientos, optional
• 1 tsp. finely chopped onion
• 1 c. shredded cheddar cheese
• 1 can (3 oz) chow mein noodles
• 1/2 c. silvered almonds, toasted
  

Directions:

1. In large bowl, combine the 1st eight ingredients.
2. Transfer to a greased 3-qt dish.
3. Sprinkle with cheese, chow mein noodles, and almonds.
4. Cover and refrigerate over night.
5. Remove from refrigerator 30 minutes before baking.
6. Bake uncovered at 350 for 30-35 minutes; lightly browned and cheese is bubbly.

Yields 12 servings

Chicken & Dressing Casserole

• 1 pkg (8 oz) stuffing mix
• 1 stick melted butter
• 1 c. water

Mix together lightly. Put half of the mixture in a buttered 9x13.

• 2 1/2 c. chicken; cooked and chopped
• 1/2 c. celery - chopped
• 1/2 c. mayo
• 3/4 tsp salt

1. Mix together and spread over stuffing mixture.
2. Top with remaining bread mixture.
3. Beat 2 eggs, 1 1/2 c. milk; pour over stuffing mixture.
4. Cover and refrigerate overnight. (I've also frozen this)
5. Take out 1 hour before baking. (If frozen, thaw completely)
6. Spread with 1 can cream of mushroom soup.

Bake at 325 uncovered for 40 minutes. Sprinkle with shredded cheese, bake another 10 mins, or until cheese melts.

Crock Pot Barbequed Beef

Ingredients:

• 3 lbs boneless chuck roast
• 1 1/2 cups ketchup
• 1/4 cup brown sugar, packed
• 1/4 cup red wine vinegar
• 2 tbs. Dijon mustard
• 2 tbs. Worcestershire sauce
• 1 tsp. liquid smoke
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
  

Directions:

1. Place meat in crock pot.
2. Mix remaining ingredients in a bowl, and pour over meat.
3. Cover and cook on low for 8-9 hours or 4-5 hours on high.
4. Remove meat from crock pot and shred with a fork.
5. Place meat back into crock pot and stir.
6. Serve on buns!

This is even better as leftovers, because it has time to marinade. Enjoy! I love it because I can put it in the crock pot and leave it in the morning and come home to a wonderful smell and yummy food!

Ready Bran Muffins

Ingredients:

• 2 cups boiling water
• 2 cups 100% Bran cereal
• 1 cup shortening or butter
• 2 cups sugar( or 1 1/3 cup honey)
• 4 eggs
• 1 quart buttermilk
• 5 cups flour
• 5 tsp. soda
• 1 tsp. salt
• 4 cups 100% Bran cereal( or All Bran)
  

Directions:

1. Pour together 2 cups boiling water and 2 cups Bran cereal. Set aside.
2. Cream shortening and 2 cups sugar.
3. Add 4 eggs beaten and the buttermilk.
4. Then add above Bran cereal mixture and mix together.
5. Fold in the last 4 dry ingredients.
6. Store in jars in the refrigerator for as long as six weeks.

Because this make such a large batch you can cut it in half, make all and freeze the muffins, or store batter in the fridge for up to 6 weeks. So easy then to make a few muffins quick in the morning before the kids go to school!

Peanut Butter Balls

Ingredients:

• 1/2 cup peanut butter
• 3 1/2 Tbsp. non-fat powdered milk
• a bit of honey
  

Directions:

1. Mix together and roll into balls.

2. Store in the refrigerator.

3. Optional: roll in wheat germ, coconut, brown sugar, etc.

I know peanut butter is a "NO NO" with the salmonella scare right now, but when that passes these are so yummy and so healthy. These were a favorite of mine as a child, especially rolled in wheat germ!! Mom would make a Tupperware full and we'd snack on them for several days.

Overnight Carmel Strata

Ingredients:

• 1 1/2 cup packed brown sugar
• 3/4 cup butter
• 3 TBSP light corn syrup

Combine in small saucepan. Stir over medium heat till boiling. Pour into greased 9x13 glass baking dish.

Cut crusts off 1 loaf of bread. Arrange single layer of bread over carmel-cutting pieces to fit. Arrange 2nd layer of bread.

Mix:

• 1 1/2 cup milk
• 6 eggs
• 1 tsp vanilla
• 1/4 tsp salt

Pour over bread. Cover & chill overnight. Bake uncovered the next morning at 350 for 40 minutes.

**This is my sister Micki's recipe. Very sweet**

Breakfast Casserole

Ingredients:

• 1lb ground pork sausage
• 1 cup original bisquick
• 1 cup shredded cheddar
• 2 cups milk
• 1tsp ground mustard
• 1/2 tsp dried oregano leaves
• 6 eggs, slightly beaten
  

Directions:

1. Grease 2qt casserole dish
2. Cook sausage over med heat
3. Mix sausage and remaining ingredients
4. Pour into casserole dish
5. Cover and refrigerate for at least 4 hours but no longer than 24 hours
6. Heat oven to 350 and bake uncovered for 1 hour or until a knife inserted in the center comes out clean.
   

Egg & Hashbrown Dish (Make ahead)

Ingredients:

• 10 oz pkg Frozen shredded hash browns
• 9-10 eggs
• salt & pepper
• 8 oz shredded cheddar cheese, divided
• 1/2 pint whipping cream or half and half
• 1/2 c. chopped onions
• 1/2 c. chopped green peppers
• 1 lb. bacon, fried and crumbled (can also use cooked sausage or ham cubes)
  

Directions:

1. Place hash browns in greased 9x13 pan.
2. Break eggs over hash browns: poke eggs to let yokes run out a bit, DON'T scramble.
3. Sprinkle salt and pepper over eggs.
4. Sprinkle with 1/2 of the cheese over eggs.
5. Pour all of the whipping cream/ half & half over cheese.
6. Sprinkle onions, green pepper and bacon
7. Top with remaining cheese
8. Cover and refrigerate over night.
9. Using center rack, bake uncovered at 350 for 45-60.
   

Three Day Coconut Cake

Ingredients:

• 1 box yellow cake mix
• 1 large container of sour cream
• 2 cups of sugar
• 2 packages coconut
• large cool whip
  

Directions:

1. Make yellow cake according to box, bake in three round cake pans. Let cool.
2. Combine last three ingredients to form filling, reserve 1 cup for frosting.
3. Spread filling between cake layers.
4. Frosting: Mix reserved 1 cup of frosting with a large cool whip.
5. Frost and cover.
6. Refrigerate for three days.

This is one of my husband's family recipes, and it quickly became one of my favorites. You can eat it right away, but ohhh, if you can wait that long, it is even better after three days!!