Pudding

1 box sugar free/fat free pudding (instant)
1/4 cup cream + water to consistency you want
2 T. cream cheese


Blend or mix with hand beater. It will look a little grainy, but no worries...it is SO GOOD! Start out with less water and add more if you want to thin it.

Enjoy this with fresh fruit such as raspberries, strawberries and you can also add lowfat Cool Whip.

Try all flavors. Chocolate, White Chocolate, Pistachio, Butterscotch, Cheesecake, etc.

Rootbeer Floats

1/2 can diet rootbeer
1/4 - 1/2 cup whole cream
handful of ice (according to taste/consistency)

Blend in blender! You can recreate this with any diet soda. Play with the ingredients if you want it thicker!

Mini Ice Cream Sandwiches

My kids love anything in mini-size. They had a great time making these the other night. We rolled some in crushed Oreo and some in patriotic sprinkles.


Vanilla Wafers
Ice Cream
Sprinkles

Smash a small scoop of ice cream between two vanilla wafers. Roll the edges in decorative sprinkles or crushed cookies.
A great variation would be to use the chocolate wafer cookies and mint chocolate chip ice cream. Or Oreos with cookies and cream ice cream - YUMMY!

Easy Oat Squares

This is the EASIEST recipe and so yummy. These caused me to cheat on my diet several times this week. You can use any kind of jam (apricot, raspberry, strawberry, etc.) I used my homemade strawberry preserves for this batch.


1 box white or yellow cake mix (I used French Vanilla)
2 cups oatmeal
3/4 c. butter, melted
1 bottle jam (any flavor)

Mix cake mix and oatmeal together. Stir in melted butter until well combined. Press half of the mixture on the bottom of a greased 13x9 cake pan. Spread jam all over the top (thin the jam with a teaspoon or two of water if it is really thick). Spread rest of crumb mixture all over the top and pat down. Bake at 350 degrees for 20 minutes. Cool and cut into squares.

Meatloaf Pillows

I LOVE meatloaf, but hate that it takes almost an hour to cook. When I ran across this recipe, I had to try it since the baking time is much shorter. Since the bread is baked around the meat, you only need a side salad and you've got a complete meal. Delish!



12 oz. tube refrigerated biscuits
1 1/2 lb. ground beef
1 c. catsup
1 c. catsup, divided
1/2 c. onion, chopped
1 egg, beaten
1/4 c. quick-cooking oats, uncooked
1 c. shredded cheddar cheese

Divide and press biscuit dough across the bottom and up the sides of 10 greased muffin cups, set aside. Combine ground beef, 1/2 c. catsup, onion, eggs and oats. Mix well and form into 10 meatballs; place one meatball in each biscuit lined muffin cup. Spread remaining catsup on the top of each meatball. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Cookie Pizza

I collect Ward Cookbooks and my friends and family know that nothing makes me happier! I needed to take a dessert to a BBQ the other night, but was so tired of the same old thing. Found this recipe in an old ward cookbook and it turned out PERFECT! The cookie was soft and delicious and it made enough to feed a crowd with some leftover.


1 1/2 c. brown sugar
1 c. shortening
2 eggs
2 T. water
2 tsp. vanilla
2 1/2 c flour
1 tsp. baking soda
1/2 tsp. salt
2 cups Reese's Peanut Butter Chips
1-2 cups marshmallows
1 cup chocolate chips
1/2 cup mini M&M's


Beat brown sugar and shortening. Add egg, water and vanilla, mix well. Add flour, baking soda and salt, mix again. Stir in peanut butter chips. Spray a 13" pizza pan with nonstick cooking spray. Spread dough around evenly on bottom to form a crust. Bake at 350 degrees for about 15-20 or until top is golden brown. Remove from oven. Sprinkle marshmallows, chocolate chips and M&M's on top. Return to oven for 5 minutes until melted. Can drizzle melted white chocolate or chocolate syrup on top after it has cooled.

Chicken Ceasar Salad

Hi there! After a long lull in posting I'm finally finishing up my thesis and back to living in the real world and taking pictures of food again. I've also been dieting, which has greatly limited my ability to make anything that tastes even remotely delicious, so I've spared you by NOT posting these past two months.

The other day I needed to take a salad to a potluck and my good friend Jill, from BYU verbally shared this recipe with me. I was able to pick up all the ingredients at Sam's Club on the way home and whip it up in about 15 minutes. Totally delicious. Add a big bowl of fruit and some bread sticks and you've got a pretty decent meal.

Toss in the dressing right before serving.

1 large bag chopped Romaine lettuce
1-2 cups shredded rotisserie chicken
1-2 tomatoes, chopped
1 small bag pasta cooked according to pkg. directions (I used bowtie)
1 small bag sliced or slivered almonds, toasted
2-3 handfuls of grated Parmesan cheese
Cardini's Original Ceasar Dressing (the BEST Ceasar - the light version is good also)

In a large bowl, mix the lettuce, pasta, almonds and tomatoes. Pile the chicken and Parmesan cheese on top. Just before serving, mix in desired amount of dressing and toss to coat everything. Serve and eat immediately. This doesn't keep well after the dressing is mixed in.
I often take out individual servings and toss in a separate bowl. That way, if you have a lot of leftovers, you can refrigerate the salad and mix in more dressing the next day.

Enjoy!

Hawaiian Chicken Tacos - Since I'm A Slacker

My friend Marci uploaded this recipe to her blog and I wanted to share it. These sound DELISH! I can't wait to try them and will post a pic. when I do...

MARCI'S POST......

I got this recipe from "Studio 5" back in December. They are really called Mele Kalikimaka Chicken Wraps... try saying it- it's fun! But, usually I feel like an idiot calling them that, especially in the summer. So I renamed them Hawaiian Chicken Tacos. You can call them whatever you want!

First you make a marinade and marinate the chicken overnight. For the marinade you need

1 3/4 c water

1 T cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c canned pineapple tidbits

1/4 c juice from can of pineapple tidbits

1/2 t garlic powder

1/4 t onion powder

2 t minced fresh ginger (I always feel SUPER cool buying fresh ginger... like I could be on Food Network or something!)

* Whisk cornstarch into the water in saucepan. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer 7 to 10 minutes or until sauce thickens. Cool before you use it for marinating.

* When sauce is cool, set aside 1 cup of sauce for later (don't forget this step!) Pour remaining sauce over chicken breasts. Cover chicken and marinate for at least 6 hours, or overnight if possible.

* When chicken has marinated, heat the grill and grill chicken on med-high heat until it is no longer pink. Remove. Slice chicken and set in serving dish. Microwave the leftover cup of sauce for 30 to 60 seconds- or until hot. Pour over chicken in dish.

For the wraps you need:

chicken

12 tortillas (PLEASE PLEASE PLEASE get the uncooked flour tortillas that you warm up in a skillet before eating them. They. are. so. good. Really- they "make" the chicken tacos! Look for them by the cheese in the grocery store.)

2 c shredded cheese (I don't like cheese on mine... but you might!)

4 c shredded lettuce

1 c pineapple tidbits (don't forget these... they are the best part!)

1 1/2 c diced tomatoes

1/2 c chopped green onion (I have never tried onions on them...)

* Heat the tortilla on both sides, put some chicken on it, then whatever toppings you want. Wrap it up and enjoy. Hope you like them... we LOVE them at our house! I just wish I had a picture of them... then you would want to try them for sure!

Chicken Fajita's

I've been trying to make fajitas as good as Chili's or Los Hermanos. The secret is to caramelize the peppers and onion first, then add the meat and brown. Next time I think I will grill the chicken and then add it to the caramelized veggies after it has been grilled.

1 red pepper (chopped in strips)
1 green pepper (chopped in strips)
1 small onion (chopped in strips)
fresh cilantro
olive oil + butter
salt, pepper, cumin, cayenne (if desired)
boneless, skinless chicken breast (desired amount)

In a small frying pan, melt equal parts butter and olive oil over medium heat. Add the peppers and onions. Cook this mixture until everything starts to brown and soften - you will need to toss it often. Salt and pepper to taste. Add the chicken (I cut it into strips) and cook until browned and firm. Sprinkle on desired amount of cumin and a little bit of cayenne and cook a little longer. Just before serving, sprinkle with fresh cilantro leaves. Serve on flour tortillas with sour cream, guacamole and salsa.

Cherry & Pineapple Buckle

My dear friend Jackie who is 86 years old made this delicious cobbler for us the other night. It was sinfully delicious with a scoop of vanilla ice cream on top while warm. This dish is super easy to prepare. The addition of pineapple made it even better.

1 can cherry pie filling (or any favorite filling such as raspberry, blueberry, peach)
1 can crushed pineapple (drained)
1 box white cake mix
2 squares butter

Mix pie filling and pineapple and spread on bottom of a greased 13x9 pan. Pour dry cake mix over the top. Cut the butter up into small squares and place all over the top of the cake mix. Bake at 350 degrees for about 20-25 minutes or until golden brown on top. Serve warm with ice cream.

BBQ Pork Spare Ribs & Homemade Baked Beans

These pork spareribs are so tender they melt in your mouth. This is one of Korry's favorite meat recipes. The sauce is easy to prepare and the dish can simmer for several hours in the crockpot or cook a couple of hours in the oven. Boneless pork spareribs are often on sale at the grocery store so this makes an affordable meal.

For the Boneless BBQ Ribs:

1 pkg. country style boneless pork ribs (you can also use 4 boneless, skinless chicken breast)
1/2 c. catsup
1/4 c. vinegar
1/4 c. Worcestershire sauce
1/2 c. water
6 T. butter
2 t. salt
1/2 c. brown sugar, packed
2 t. dry mustard
2 t. paprika
1 t. chili powder

Place ribs (or chicken, or both) in the bottom of a 13x9 baking pan; set aside. Mix remaining ingredients together; spread over meat. Bake at 300 degrees for 2-3 hours.

For the Baked Beans:

1 large can pork & beans
1 (15 oz.) can chili beans
1 (15 oz.) can kidney beans
1 lb. bacon
1 medium sized onion
1 large green pepper (optional)
2 tsp. Worcestershire sauce
1 c. ketchup
1 c. brown sugar

Cut bacon into pieces and fry in the bottom of a dutch oven or oven proof pan. Add the onions and peppers and saute slightly. Add all the other ingredients and stir well. Cover the dutch oven and place in a 300 degree oven. Bake for 2-3 hours, stirring occasionally. When I'm in a hurry, I just let this simmer on the stove top for about 30-45 minutes OR I put it in the crockpot on low all day.

New Favorite

My kids love cheese quesadillas and have found a new favorite. These UNCOOKED tortillas can be quickly cooked on a hot skillet. Brown them on both sides, throw on a little cheese, fold in half and you have the perfect after school snack.
Once you try these, you will never buy prepared tortillas again! Jaymon says they are "Just like Cafe Rio!" I find them at Reams (or any associated food store) in the refrigerated section.

Orange Cream Cheesecakes

The base of this cheesecake is a store-bought Jello Cheesecake mix. With the addition of some orange zest and a dollup of whipped cream, it tastes like a gourmet dessert.

1 pkg. sugar cookie dough (found in refrigerator section)
1 box Jello Cheesecake Dessert Mix (Plain)
1 1/2 cups milk
1 tsp. vanilla
2 T. grated orange zest
whipping cream & orange slices

Bake sugar cookies according to package directions. Cool. In the bottom of a small dessert cup or teacup, place one cookie and press down to form crust.
Beat the cheesecake filling mix and milk on low speed for 30 seconds (reserve the graham cracker crust mix for another use). Beat on medium speed for 3 minutes. Stir in orange zest and vanilla until combined. Spoon filling mixture over each cookie. Refrigerate for at least one hour. Top each cheesecake cup with whipped cream and an orange slice.

Tomato Chicken Fettucine Alfredo

This is a traditional fettucine recipe, except it calls for a can of crushed tomatoes. So creamy and delicious!

1/4 c. butter
1/4 c. olive oil
2-3 boneless, skinless chicken breasts, cut into small pieces
1/2 cup finely chopped onion
1/2 tsp. minced garlic
1 cup whipping cream
1 dry envelope packet alfredo sauce mix
15 oz. can Italian tomatoes (puree in blender)
1/2 tsp. salt
1/2 tsp. pepper
2 T. dried parsley
2 T. dried basil
1 pound hot cooked pasta (I use fettuccine)
1/2 cup grated Parmesan cheese

Heat water to cook pasta when you start to make the sauce. In a large, heavy skillet, heat olive oil and butter. Add chicken, onion and garlic. Saute until chicken is lightly browned. Stir in Alfredo sauce mix, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer 3-5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Cook pasta according to package directions, drain. Toss the cooked pasta with the sauce in a large bowl.

Mock Magleby's Rolls

These Parmesan covered rolls are so easy to make and go great with almost any entree.

frozen roll dough (I use Terrell's Rolls in freezer section)
1 stick butter
1 cup Parmesan cheese
1-2 tsp. dried parsley
1 tsp. garlic salt

Partially thaw dough. Melt butter in a small bowl. Mix Parmesan, parsley and garlic salt in another bowl. Roll dough in butter, then in cheese mixture. Place on greased cookie sheet and allow to raise the rest of the way. Bake at 350 for about 15-20 minutes or until lightly golden brown.

Banana Oat Cookies

These cookies are soft, moist and stay that way for several days when stored in a covered container. The original recipe called for raisins, but chocolate chips are a great substitute.

1 c. shortening
1 c. sugar
1/4 c. honey
2 eggs
2 c. flour
3 c. oats
1 tsp. salt
1 tsp. baking soda
3 smashed ripe bananas
1 c. chocolate chips
2 c. butterscotch chips (optional) - if you omit them, add more chocolate chips

Cream shortening, sugar and honey Add eggs and bananas. Combine the flour, soda and salt. Add to creamed mixture. Stir in the oatmeal, then the chocolate and butterscotch chips. Stir until just combined. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 for about 12 minutes or until lightly browned.

Fried Rice

This recipe is great to whip up when you have leftover rice.

1 1/2 cups cooked rice
1/2 c. frozen peas
1 egg, scrambled
1 clove garlic (minced)
1/8 c. cooking oil
2 slices ham, diced
2 bunches green onion, diced
1/4 tsp. grated fresh ginger root
Soy Sauce

Heat oil in wok. Add green onion, garlic and ginger. Cook and toss until onions are tender. Remove from wok. Add the ham and toss until lightly browned. Add all ingredients back into the wok including the onions, peas, egg and rice. Cook and stir until mixture is hot and lightly browned on the edges. Before serving, stir in desired amount of soy sauce, cook and toss in hot wok.

Grilled Chicken Salad Wraps

These are fast, easy and full of flavor!

1/3 cup light mayonnaise
2 T. sour cream (can use fat free)
3 T. chopped cilantro
3 green onions, chopped fine
2 stalks celery, chopped fine
2 tsp. hot sauce (I use Tabasco)
2 1/2 cups cooked, chopped chicken (I use rotisserie chicken)
2 cups grated cheddar cheese
6 flour tortillas
Pam cooking spray

Mix together all of the ingredients except the cheese and tortillas. Spread chicken mixture down the center of each tortilla and sprinkle the cheese on either side of that. Roll up. Spray the top and bottom of each wrap with cooking spray and sprinkle with salt and pepper. Place wraps, seam side down into a frying pan and cook on medium heat until warm, brown and crispy Remove from pan and slice in half to serve.

Chocolate Revel Bars

These are so delicious, but very rich. Cut them in small squares and serve with a glass of milk. The kids enjoyed these on Superbowl Sunday.

1 c. butter, softened
2 c. brown sugar, packed
2 eggs, beaten
1 T. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. quick cook rolled oats
1 c. chopped pecans (optional)

Cream the butter and sugar. Add eggs and vanilla. Mix in flour, salt and baking soda. Stir in rolled oats. Press 2/3 of oat mixture in to the bottom of a greased 13x9 pan to create crust. Spread chocolate topping over the top. Drop the remaining dough by spoonfuls on top of the chocolate topping. Sprinkle with nuts. Bake at 350 degrees for 25-30 minutes until golden. Cool and slice.

Topping:

1 (12 oz.) pkg. semi sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 c. butter
2 tsp. vanilla
1/2 tsp. salt

Combine all ingredients in saucepan and cook over medium heat, stirring until chocolate has melted.

New Look Meat Pie

This recipe for meat pie was once a popular school lunch main dish in Nebo School District. That was back in the day when school lunch was homemade and much more healthy :0) Korry's grandma taught me all her secrets and I'll share them here for the first time...

1 1/2 lb. ground beef (or leftover, shredded roast beef)
3-4 carrots, peeled and chopped
4-5 potatoes, peeled and chopped
1/2 bag frozen peas
beef gravy (recipe below or use beef gravy packets)
1 pie crust (recipe below)

Cover the bottom of a cookie sheet with butter. Salt and pepper the bottom of the pan.

Peel and chop carrots and potatoes and boil them in salted water for about 10-15 minutes until crisp/tender. Drain and pour into pan on top of butter, salt & pepper.
Season ground beef with salt & pepper, brown and drain. Sprinkle beef on top of vegetables. OR you can shred the leftovers from a roast and sprinkle on top instead.

Make gravy and pour over the top of the ground beef.

Roll out crust. into a square just larger than the pan.
Take rolling pin and roll crust onto it.
Gently unroll the crust over the top. Tuck in and pinch the edges to create a nice seal all around the pan.
Using a pair of scissors or kitchen shears, cut small slits in the top of the dough to vent. Bake at 375 degrees for 35-45 minutes or until top is lightly golden brown. Cut in squares to serve.

GRAVY RECIPE:

4 -5 cups water
3-4 T. good beef base (or more if deeper flavor is desired)
2-3 stalks celery
1 small yellow onion, chopped
1 cup flour
water to thin the flour & create a roux

Boil celery and onion in water for about 15 minutes or until vegetables are soft. Add the beef base and stir to dissolve. Beef base is much more flavorful and delicious than beef bullion.
Create a roux to thicken the gravy by pouring the flour into a small bowl. Slowly add water and stir until the mixture is the consistency of gravy. If you get it too thick, add more water, too thin, add more flour. Stir the roux into the vegetable mixture and whisk vigorously. Continue to boil and whisk mixture until it thickens into a nice gravy. Sometimes I mix the gravy in a blender or food processor to puree the onion and celery.

BOILING WATER PIE CRUST:

3/4 c. shortening
1/4 c. boiling water
3 T. milk
2 c. flour
1 tsp. salt

Pour hot water over shortening and begin to mix with an electric mixer. Continue beating until the mixture becomes light and fluffy like whipped cream. Add the dry ingredients and beat until just combined and mixture forms a ball and pulls away from the sides.

Pour mixture from bowl and form into a ball. Gently roll out on a floured surface into a square larger than the pan you are covering.

Turkey Wraps

The girls have been taking these in their lunches. I like to use whole wheat flat bread (I like the "Flat Out" brand) but any tortilla can also be used.

tortillas or flat bread
sliced turkey breast
favorite sliced cheese
favorite sandwich fixings (lettuce or spinach, tomatoes, bacon, pickles, etc.)
light garden herb cream cheese

Spread 1-2 T. cream cheese on each tortilla or flat bread. Cover the top with turkey. Place cheese in the very center along with desired vegetables. Roll up and slice in half.

Mini Burgers & Fries

Our kids love these mini burgers. For some reason, eating something tiny just seems more fun and yummy. I buy the rolls at Shirley's Bakery.

ground beef
salt & pepper
Lawry's Seasoning Salt
cheddar or jack cheese, sliced
condiments
dinner rolls
russet potatoes
canola oil (for frying)

Form hamburger into small patties. Season with salt, pepper and seasoning salt. Grill on the BBQ. Place a cheese slice on patties and allow to melt while still on the grill. Serve with your favorite condiments. We like to caramelize an onion by slicing it up and frying the slices in 2 T butter and 1 T olive oil until softened and golden brown.

For Fries:
Cut potatoes into strips and soak in cold ice water for about 15 minutes. Remove from the cold water and dry on paper towels. Heat grease to about 350 - 375 degrees in either a pot or a deep fryer. Fry potatoes until golden brown.

For Fry Sauce:
Pink Sauce: Mix equal parts ketchup and mayo
White Sauce: Mix equal parts buttermilk and mayo

Raspberry Shortcake

Reams had raspberries on sale this week and as soon as I saw them, I thought of this recipe. It's one of my favorites. It looks fancy, but is really SO EASY!

1 box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
1 small container fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Preheat oven to 350 degrees and spray muffin tins with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes. Using about 1/3 cup of batter for each cupcake, spoon the batter into muffin tins. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.
When the cakes bake, they look like little souffles and are lighter and fluffier than a regular cupcake.

Using a fork, coarsely mash the container of raspberries in a medium bowl (Save a few whole raspberries for garnish if desired). Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

To Assemble
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

***to make this recipe lighter, use light Cool Whip instead of whipping cream.

Tomato-Basil Soup

The other tomato-basil soup recipe on this site is made with fresh tomatoes. This recipe uses canned tomatoes so you can enjoy it even during the cold winter months. We LOVE it with hot grilled cheese sandwiches.

1-2 T. olive oil
1 onion, diced
3-4 cloves chopped garlic
2 (2 lb.) cans diced or whole tomatoes
2 cups chicken stock
1 small can tomato paste
1/2 cup fresh chopped basil (or 2 T. dried basil)
1-2 cups whipping cream
salt and pepper to taste

Saute onion in olive oil until translucent. Add garlic and canned tomatoes with juice. Bring to boil. Add tomato paste and chicken stock then return to a boil. Reduce heat and let simmer for about 15 minutes. It should be chunky and starting to thicken up. Remove from heat and puree (either in a blender, food processor, or with a hand held stick blender - I use a Braun). Return to low heat and add the whipping cream and basil. Bring back to a boil and boil for 3 minutes, stirring occasionally. Add salt and pepper to taste. If it seems to thick, add more chicken stock and if it is too thin, continue boiling it until it thickens up. Makes about 8 cups of soup.

Orange Cream Fruit Salad

My girls ran across this recipe and wanted to try it out. They made it all by themselves and told me, "Mom, you better put this on your blog!"

1 can pineapple tidbits
1 can lite peach slices
2 granny smith apples, peeled and chopped
1 can mandarin oranges
2 bananas cut in chunks
1 small pkg. instant vanilla pudding mix
3/4 c. milk
3/4 c. sour cream
2-3 T. sugar
1/3 cup frozen orange juice concentrate, thawed

Mix together the instant pudding and milk. Stir well and allow to thicken in the fridge for a few minutes. Stir in the sour cream, orange juice and sugar. In a separate bowl, add all the fruit (drain all canned fruit) and mix well. Gently stir in the orange dressing. Cover and refrigerate a few hours before serving.

Roasted Veggies

This is one of our families favorite side dishes. You can use any of your favorite veggies. We like carrots, potatoes or sweet potatoes.

veggies
olive oil
Kosher Salt
pepper

Cover a cookie sheet with tinfoil. Chop veggies into small strips or squares. Spread on cookie sheet. Sprinkle olive oil all over veggies and toss to coat. Sprinkle salt and pepper over the top. Bake at 400 degrees for about 45 minutes or until nicely browned and fork tender.

Chicken Cashew Pasta Salad

I had some leftover rotisserie chicken, so I threw this salad together Sunday night. The kids have been enjoying it in their lunch along with some sliced oranges this week.

1/2 pkg. bowtie pasta (farfalle)
1/2 pkg. curly pasta (fusilli)
2 cups cooked, chopped chicken
1 cup chopped celery
1 cup red grapes
1 cup pineapple tidbits (optional)
1 small can mandarine oranges (optional)
1/4 c. chopped green onion
1 cup cashews (optional)
1 cup light mayonnaise (I like Best Foods light)
1 cup sweet salad dressing (I use either Coleslaw Dressing or Briannas Poppy Seed)
salt & pepper to taste

Cook pasta according to pkg. directions, then cool. In a large bowl, mix the cooled pasta, chicken, celery, grapes, pineapple, mandarin oranges and green onion. In a small bowl, mix the mayo, dressing, salt and pepper. Stir everything together until well coated. Refrigerate. Just before serving, stir in cashews.

If there are any ingredients you don't like, just leave them out.

Old Fashioned Oatmeal Cake

When I take a bite of this supermoist cake, I am transported straight back to my grandma Moore's kitchen. This is serious comfort food.

1 cup oatmeal
1 1/2 c. boiling water
1 cup granulated sugar
1 cup brown sugar
1/2 cup oil
2 eggs, divided into whites and yolks
1 1/2 c. flour
1 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon

In a small bowl, pour the boiling water over the oatmeal and set aside. Separate the egg whites and yolks then beat both with a fork. In a mixing bowl, mix the sugars, oil and egg yolks. Add the dry ingredients and mix well. Add the oatmeal mixture and mix again. Finally, mix in the egg whites. Pour into a greased and floured 13x9 pan. Bake at 350 degrees for 30-35 minutes. Frost while hot:

Frosting:

In a saucepan, mix 6 T. butter, 1 cup brown sugar and 2 T. evaporated milk. Bring to a boil, then remove from heat. Add 1/2 cup coconut and 1/2 cup chopped walnuts. Pour and spread mixture all over the top of the cake. Serve warm or cooled.

Veggie Pizza

You can add any of your favorite veggies to this pizza and can make it lower in fat by using reduced calorie crescent rolls, low fat cream cheese and low fat cheddar cheese.

• 1 tube Pillsbury crescent rolls (or Pillsbury recipe creations dough)
• any savory flavored cream cheese (I like the garden veggie flavor)
• shredded cheddar cheese
• favorite vegetables chopped (cauliflower, carrots, green onion, tomato, cucumber, red or green pepper, celery, broccoli,etc.)

Remove crescent dough from tube and lay out in one big rectangle, pinch all seams and roll with a rolling pin to smooth (if you use the Recipe Creations dough, it is already in a big rectangle). Place rectangle on a baking sheet and bake according to the package directions. Watch for the rectangle to get lightly browned. Remove from oven and cool.

Spread cream cheese all over the top then cover with shredded cheddar cheese. spread veggies around all over the top. Refrigerate Cut into squares to serve.

Cheesy Pork Chops & Rice

This one-pan meal can be thrown together in minutes. Super easy for a busy work night!

1 1/2 c. long grain rice
3 cups cold water
1 pkg. Lipton onion soup mix
1 c. shredded cheddar cheese (+more for top)
2 cans cream of mushroom soup
4-6 pork chops

In a 13x9 pan, mix the rice, water, soup mix and cheese. Place pork chops on top. Cover the top with mushroom soup. Cover the pan with tinfoil and bake at 350 degrees for 1 hour. After 1 hour, remove tinfoil, cover the top of the pork chops with more cheese and continue cooking for 30-40 more minutes. Allow to sit for a few minutes before serving.