Glazed Carrots and Peas

this is a yummy glaze to use with veggies! I'm pretty sure you could put it on about anything but I've only done it with carrots and peas :)

8 carrots, peel and cut 1/2 thick
1 Tbsp sugar
1 tsp cornstarch
1/4 cup orange juice
2 Tbsp butter
1 (10 oz) pack frozen peas
salt to taste

Cook carrots until tender, drain and add sugar, cornstarch, oj, and butter. Stir over low heat until thickened. Cook peas in a seperate pan (just like the package says) and drain and then add them to the carrots. Mix together and salt to taste :) This serves about 6 to 8 and both times I cooked it I doubled the recipe ... if you want more glaze you could double the glaze and not the veggies too! enjoy!

Cookie Salad

Ok so I figure I better get a few more good ones on here before the month is done :) I got this recipe from Aunt Liz but since I eat the most of it at family get togethers, I have been dubbed the official cookie salad maker I think!




2 cups buttermilk (or a pint)
2 pkgs 3 oz vanilla pudding mix (instant)
12 oz cool whip
(mix these together)
add:
1 cup crushed pineapple
1 can mandarin oranges
2-3 bananas
1 cup seedless grapes
1 package fudge strip cookies (crushed up)

Add everything together and save a couple cookies to crush over the top! I've also substituted strawberries when I had no grapes and it is super good! (or you could just add them in the mix!)

Cabbage Apple Salad

3 cups finely chopped cabbage
1 diced apple
1 diced banana
1/2 cup raisins
(set aside)

Dressing:
3/4 cup mayo
2 tbs. lemon juice
3 tbs. milk
1/4 cup sugar or honey

Mix dressing well and pour over the salad and serve

Roasted Vegetables

We love this yummy and simple way to make vegetables delicious.

4 plum tomatoes
1 small zucchini, diced
1 small yellow squash, diced
1 medium red onion, thinly sliced
2 cloves fresh garlic, sliced
1 red bell pepper, chopped
1 Tbsp. olive oil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. dried basil leaves
Salt and freshly-ground black pepper, to taste

Preheat oven to 400°. Spray a baking pan with non-stick cooking spray. In a medium bowl, combine all ingredients and toss to mix. (If I make ahead, I put it in a gallon Ziploc bag)

Spread vegetables evenly on the baking sheet and bake or roast for about 30 minutes, stirring occasionally or until onion is tender and vegetables begin to caramelize. Serves 4-6.

Fruit Dip

I know a lot of you probably have this recipe already, but I don't want anyone to miss out! I remember the first time Jennie had it, she LOVED it! Just wanted the rest of you to become addicts like myself! ;)

1 8oz. cream cheese (beat until softened) *can use strawberry cream cheese...WAY good
1 small jar marshmallow ice cream topping

Mix together and chill before serving. You'll never want to eat fruit with out it again!

Yummy Salad Dressing

1/2 c sugar
1 c mayo
3 TBS apple cider vinager

Blend together with wire whisk and beat. Refrigerate before serving. So yummy on any green salad!!

Spinach Strawberry Salad

1 bag fresh spinach salad
12-15 sliced strawberries
1/2 c mayo
1/2 c thawed orange juice

Rinse and drain spinach. Place strawberries on top. Mix mayo and orange juice together. Pour over salad and serve.

Marvelous Mashed Potatoes!

This is a really yummy recipe for mashed potatoes! You can make them the day before you eat them or the day of :)

5 pounds potatoes, cooked and mashed (about 12 or 13 regular sized potatoes)
1 8oz pack cream cheese
1 cup sour cream
1/2 cup milk
2 tsp. garlic salt
pepper to taste

Combine mashed potatoes with all ingredients and mix together well. Place in a large casserole dish. (if you're making them the day before put it in the fridge at this point) otherwise ... cover and bake at 325 for 45 minutes. (if you just pulled them out of the fridge, let them stand for about 30 minutes at room temperature first then bake.) This makes about 8 servings :) Enjoy!

Mandarin Orange Jell-O Salad

I know this is a Jell-O salad and all, but it really is SOO good. It is almost so good you could eat it as a dessert. This is perfect for any party because you do the bulk of the preparing the night before.
ENJOY

1 small box of "cook & serve" vanilla pudding (make sure it is the "cook & serve" kind)
1 small box of "cook & serve" tapioca pudding
1 small box of orange Jell-o

Bring to boil with 3C of water. Boil for 6 minutes. Cool overnight.
Before serving, fold in 1 large tub of Cool Whip and a couple cans of mandarin oranges (drained).

Grilled Chicken & Asparagus Pasta!!

This is so Yummy! My Neighbor brought it to us last week when we were having dinners brought in! My family loved it!!

2 chicken breasts, cooked & cut into pieces
1 1/2 lbs. asparagus, ends trimmed
1 lb. bow tie pasta
1/4 c. butter
1 clove garlic
1/2 c. heavy cream
1/2 c. chicken stock
zest of 1 lemon
juice of 1 lemon
salt & pepper (to taste)
fresh parsley
1 c. grated parmesan cheese

Cook asparagus until tender crisp, about 2 min. Rinse in cold water and set aside. Cook Pasta, set aside. In large skillet, set on low heat, combine butter, garlic, cream and stock. Stir in salt, pepper, lemon juice and zest. Bring to a boil and simmer for 3 min. Reduce heat to low and add chicken, cheese and pasta. Cut asparagus into 2 inch pieces on a diagonal. Add asparagus and parsley to the pasta and toss all ingredients together. Turn off heat and allow the sauce to thicken. ENJOY!!

Chicken Salad Sandwiches :)

Lynsie made these last night for dinner and it was soooo good! This recipe made about 20 sandwiches on big hogie rolls so you can cut it in half depending on how much you need.

7 or 8 chicken breasts cooked and cubed or shredded cooked chicken
2 cups mayonnaise
2 teaspoons paprika
2 cups dried cranberries
2 cup chopped celery
4 green onions, chopped
1 apple, chopped
1 cup chopped pecans or slivered almonds
2 teaspoons seasoning salt
ground black pepper to taste

DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, apple, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Dutch Oven Cobbler

2 white cake mixes
2 large cans of fruit filling (peaches, raspberries, cherries, apple etc.)
1/2 C brown sugar
1/2 C oatmeal
1 can of sprite
Slice up 1 cube of butter into squares for the top!


Line dutch oven with aluminum foil! Place the 2 cans of fruit on the bottom (add cans depending on how many are eating). Crumble cake mixes on top of fruit. Crumble brown sugar & oatmeal on top of cakes! (can use more or less sugar and oatmeal depending on how you like it) Top off with pouring the can of sprite over the entire thing, and then cut the butter into squares to top it off!! Place coals on top and cook until done! I don't have specific timing, I would say check it after about 20-30 minutes! this recipe is for a large dutch oven, you can do it in a small one and just cut the ingredients in half!! So yummy served with vanilla ice cream!

Or, if you want you can cook it in the oven 425 degrees for about 30 - 45 minutes.