Pesto Sicilian Dip

My family loves this! We like to take appetizer dishes and serve them as entrees for a light dinner. If you serve this on crostini with a light salad or fresh fruit, it make a s great light summer dinner. Otherwise serve it with your favorite crackers for a great appetizer.

Pesto Sicilian Dip

• 1 pkg 8 oz cream cheese
• 1/2 cup Miracle Whip
  
• 1/2 cup oil
• 1 Tbsp pine nuts
  
• 1/2 cup fresh basil and lemon basil
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• 1 cup chopped artichokes
• 1 cup chopped roasted red peppers
• 1/2 cup shredded Italian blend cheese

Whip cream cheese and Miracle Whip together. Place in bowl or on serving platter. Blend oil, nuts, basil, salt, garlic powder and lemon zest in blender or Magic Bullet - set aside. Top cheese mixture with peppers, artichokes and cheese. Drizzle pesto sauce over top. Serve with crostini or crackers!

Barbecue Chicken Pizza

There's nothing better than homemade pizza especially when it's baked on a stone!

I made this on the 4th of July and served it with a refreshing salad and drink. The secret it all in the BBQ sauce and the dusted breadcrumbs. You have to use Sweet Baby Ray's honey BBQ sauce. Also, be sure to try mixing equal parts of this BBQ sauce with ranch dressing for an amazing pizza dip!

Barbecue Chicken Pizza

• 2 grilled chicken breasts chopped
• 1/2 cup blackened sweet red peppers (on pickle isle)
• 3/4 cup Sweet Baby Rays honey BBQ sauce
• 1 tube refrigerated pizza dough
• 2 cups shredded Monterey jack cheese
• 1 Tbsp minced garlic
• 1/2 cup chopped red onion
• 1/4 cup fresh basil leaves
• 1 Tbsp oil
• 2 Tbsp flavored bread crumbs

Roll out pizza dough on floured surface. Shape onto your pizza pan. Brush oil on top. Dust with bread crumbs. Spread BBQ sauce over. Add garlic, onion, red peppers, basil, chicken and cheese. Bake at 400 degrees for 19 minutes. Serve hot!

Chilled Strawberry Cream Cake

This delicious cake is better than strawberry shortcake! It's my favorite easy cake to make. Takes just a few minutes to make (aside from the baking time). If a strawberry shortcake and strawberry jell-o salad got married, this would be their offspring! You'll love it.

Chilled Strawberry Cream Cake

• 1 small pkg strawberry jello
• 1 box white cake mix
• 3/4 cup oil
• 1/2 of a 10 oz pkg frozen strawberries
• 1/2 cup water
• 2 Tbsp flour
• 4 eggs

Mix all ingredients together except strawberries for 3 minutes. Add strawberries and mix one more minute. Bake at 350 degrees in 13 X9 inch cake pan for 35-40 minutes. Cool.

Topping

• 1 medium size tub of Cool Whip
• 1/2 of 10 oz bag frozen strawberries
• 1 Tbsp strawberry jello mix

Mix topping ingredients together. Frost cake and refrigerate 2-4 hours before serving.

Crunchy Toquitos

So, my mom gave me a gazillion corn tortillas. The first thing that came to mind was TOQUITOS! I once went to a dinner party where spam toquitos were served. They were fabulous. It was the hostesses grandma's secret recipe. I would guess it was spam with a hint of lime juice in it. The spam is very salty and so has enough flavor that lime juice is all you need to add. I made these spam toquitos and beef toquitos above. Here is a basic recipe that you can add your favorite ingredients to (onions, cilantro, cheese, tomatoes etc.).













Crunchy Toquitos

• 12 white corn tortillas
• 1 lb ground beef
• 1 pkg taco seasoning
• 1 cup canola oil

Fry ground beef with taco seasoning until browned. Place 2 Tbsp of beef onto corn tortilla. Heat oil in skillet on medium high. Roll up tortillas and fry until golden crisp on both sides. Serve with fresh salsa and guacamole.

Texas Twister

Have you ever had a Texas Twister? I have had them at carnivals and fairs. This top secret recipe has been reverse engineered and here is the closest version I have found!

Texas Twister

• 2 liter bottle lemon lime soda, chilled
• 1 can frozen fruit punch concentrate
• 1 jar maraschino cherries with juice
• sliced oranges, limes and lemons

Stir together all ingredients including cherry juice into large punch bowl. Squeeze some of the lemons, limes and oranges into punch.

Apple Snicker Salad

This classic salad seemed to be a hot trend 5 years ago. It's really satisfying just like a snickers bar! You can make it without the cream cheese for a lighter healthier treat!

Apple Snicker Salad

• 1 pkg instant vanilla pudding
• 1 container (12 oz) cool whip
• 4-6 Granny Smith apples,
• 1 pkg fun size snicker bars
• 1 8 0z pkg cream cheese

Mix cream cheese and dried pudding until blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving. Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.

Sunday Roast

I got this recipe seven years ago from a woman I worked with. I make it a lot because it's so savory. The scent that fills the kitchen reminds me of happy childhood memories and yummy Sunday dinners.

Sunday Roast

• 2-3 pounds roast
• 1 pkg dry Italian dressing mix
• 1 pkg onion soup mix
• 1-2 cups water

Place all ingredients in a crock pot. Simmer on high for three hours until tender. Shred with a fork. Simmer in sauce another 30 minutes. You can turn sauce into gravy by mixing 1 Tbsp of corn starch with 1/4 cup water in small dish and then add it to the hot beef juices in saucepan on stove. Bring to a slight boil to thicken and then cool.

I like to add carrots and onions in the crock pot. You could add potatoes as well. Mmmmm!!

Lemon Mousse

I think I found this tangy treat on the Kraft foods website 5 years ago. It's so refreshing and fluffy. It reminds me of those Yoplait Yogurt Whips!

Lemon Mousse

• 1 1/2 cups boiling water
• 1 pkg lemon gelatin
• 2 tsp. grated lemon peel
• 1 cup cold apple juice
• ice cubes
• 1 tub (8oz) cool whip
• 1 pkg frozen raspberries, thawed, pureed in blender with 2 Tbsp sugar
  

Stir boiling water in gelatin and lemon peel in a large bowl for at least 2 minutes until completely dissolved. Mix apple juice and ice to measure 1 3/4 cups. Stir into gelatin until slightly thickened. Stir in cool whip with whisk.

Pour half the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top. Refrigerate 4 hours until firm.

Hawaiian Chicken & Pineapple Gravy

I made this recipe up about four years ago. It is so yummy!! A blend of smoky bacon, juicy pineapple, and grilled chicken. It's perfectly light for a warm summer day and the flavors are from another world!














Hawaiian Chicken & Pineapple Gravy

• 5-6 large chicken breasts
• 4 strips of smoked bacon
• 1 can chicken stock
• 1 cup pineapple juice
• 1/4 cup cornstarch
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• dash of salt

optional tip* (For a stronger flavor try adding 1 Tbsp of Teryaki Marinade to gravy or use it as a dip for chicken)

Place chicken and bacon in a 13 X 9 inch baking dish. Add all ingredients together except for the cornstarch and pour over chicken. Bake at 350 degrees for 45-50 minutes. Drain liquid and set aside. Heat up charcoal grill. Cut chicken lengthwise into strips. Grill about 3 minutes on each side. Mix cornstarch with cooled liquid and then bring to a boil in saucepan. Remove from heat and stir for 1 minute. Sauce should now be a thick gravy. Arrange chicken strips and bacon on large platter. Pour gravy on top.

Monkey Bars

These are so delicious. They are like a cross between brownies, chocolate chip cookies and banana bread. They are a fun alternative to cookies and brownies. This is my mom's recipe and when I made them no one could just eat one! So yummy!

Monkey Bars

• 2/3 cup shortening
• 2/3 cup sugar
• 2/3 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup mashed bananas
• 2 cups sifted flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 bag chocolate chips

Cream together shortening, and both sugars. Add egg, vanilla and bananas. In a separate bowl mix flour, baking powder and salt. Add to creamed mixture. Stir in chocolate chips.














Grease and flour jelly roll pan. Spread dough over entire pan. Bake at 350 degrees for 18-20 minutes. Cool and then frost.

Frosting:

• 1/4 cup soft butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp milk

Mix together. Add more powdered sugar to thicken.

Zesty Potato Salad

I found this on the Kraft website about 8 years ago. Every time I make this everyone asks me for the recipe. This is the best potato salad you will ever have!

Zesty Potato Salad

• 8 medium sized red potatoes
• 1 cup of real crumbled bacon bits
• 1 cup zesty Italian dressing
• 1 cup diced red onions
• 1 1/2 cup shredded Parmesan cheese
• 3/4 cup Miracle Whip
• 2 cups off grape tomatoes halved
• 1/2 Tbsp basil
• 1/2 Tbsp Parsley

Boil potatoes until tender. Chop potatoes into large chunks. Place in large salad bowl. Stir in all ingredients and mix well. Chill 2 hours before serving.

Shrimp Wontons with Asian Sauce

I love these! They are so yummy and great as an appetizer or serve with a fresh ginger and teriyaki salad.


Shrimp Wontons with Asian Sauce

• 1 pkg cream cheese
• 1/2 tsp garlic powder
• 1 Tbsp lemon juice
• 1 lb cooked salad shrimp
• 1 pkg wonton wrappers
• 2-3 cups oil

Sauce 1

• 1/2 cup teriyaki marinade (should be thick)
• 1 Tbsp soy sauce
• 2 green onions
• 1 Tbsp sesame seeds
• 1/4 tsp ground ginger

Sauce 2

• 2 Tbsp white vinegar
• 2 Tbsp minced garlic
• 1 tsp ground ginger
• 1 cup ketchup
• 1cup pineapple juice
• 1/2 cup brown sugar
• 1 tsp salt
• 2 Tbsp corn starch

Mix cream cheese, garlic powder, and lemon juice in a bowl. Spoon 1 tsp of mixture with 1 tsp salad shrimp onto wanton papers and fold. Pour 1-2 cups oil into a pot and bring to a boil on medium high. Fry wontons 6-7 at a time until they float to surface (you can also use less oil and fry in a saucepan, just be sure to turn them over and brown all sides until crispy). Place on a paper towel to drain oil and serve right away.

1st Sauce - Add soy sauce, teriyaki marinade, ginger, sesame seeds, and sliced green onions in a small saucepan and cook on medium high for 5-10 minutes.

2nd Sauce - Mix vinegar, minced garlic, brown sugar, pineapple juice, ginger, ketchup and salt into medium saucepan. Stir in 2/3 Tbsp cornstarch until dissolved. Bring mixture to a boil and remove from heat. Stir 1-2 minutes.

Dip wontons in sauces and enjoy!

Fresh Peach Pie

This recipe is my sister-in-laws. It's delicious and my kids devoured it. We have a peach tree so I am always looking for great peach recipes to use up our bottled and frozen peaches. This recipe makes about three pies so reduce as needed.














Fresh Peach Pie

• 2 cups boiling water (I use peach juice/syrup and then reduce the sugar)
• 1 1/4 cup cold water
• 1/4 cup sugar
• 3/4 cup cornstarch
• 1/8 tsp salt
• 1 pkg (3 oz) orange jell-o
• 1/4 cup lemon juice
• 4 cup fully ripe peaches

Bring 2 cups water to boil. In a bowl add 3/4 cup corn starch, salt and sugar and 1 1/2 cups cold water. Stir in boiling water and cook over medium heat, stirring constantly until very thick. Add jell-o and continue cooking for 1 minute. Remove from heat and add lemon juice. Chill thoroughly. Fill baked pie crust with sliced peaches and pour glaze over until filled to the top. Refrigerate 2-4 hours. Top with whipped cream.

Tortellini Alfredo

I made this recipe with egg noodles for this picture. It was good but tortellini is much better! Cheese filled tortellini is great for this recipe. This is super yummy and the picture does not do it justice.

Tortellini Alfredo

• 1 pkg frozen tortellini (cheese or meat filled)
• 1/2 slice ham, 3/4 inch thick
• 1/4 cup butter
• 1/4 tsp garlic powder
  
• 1/2 pint whipping cream
• 3/4 cup fresh Parmesan
• dash of pepper

Melt butter in pan, dice ham and fry in butter and garlic powder. Add cream and simmer 5-10 minutes stirring constantly. Add pepper and 3/4 cup cheese. Pour over cooked tortellini, sprinkle with more cheese.

Garlic Crab Wraps

I whipped these together on a whim last week. They were very satisfying and delicious!

Garlic Crab Wraps

• 1 pkg tortillas
• 1 pkg flaked imitation crab meat
• 2 cups of spinach leaves
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• cracked pepper
• 1/4 tsp salt
• 1 Tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp dried basil

Whip together mayo, sour cream, pepper, salt, lemon juice, garlic and basil. Stir in crab meat and completely coat. Put 1/2 cup of spinach leaves and 1 cup of crab mixture on tortilla and roll up. Enjoy!

The Best Strawberry Lemonade Ever!

In our house, food is what brings us together as a family. This is the perfect recipe to involve the whole family. My kids loved helping me make this!

My mom gave me a bag full of lemons and strawberries and told me to make strawberry lemonade. I found a recipe off of the Food Network and with a few minor changes I made to it, I have to say this is the best strawberry lemonade I have ever had! My kids couldn't stop drinking it. The recipe calls for mint and we happen to grow mint in our garden. The kids helped me snip some fresh sprigs and I taught them about mint leaves and what mint is used for. I find that when I cook with my kids they learn so much about science, chemistry, nature, nutrition, etc. It's fun! My son said, "Mom you are the best cook! You need to start a cooking school and teach kids how to cook"

The Best Strawberry Lemonade Ever!

• 2 cups water
• 1 cup sugar
• 1 tablespoon grated lemon peel
• 1 cup fresh lemon juice
• 1 pint fresh strawberries, hulled and halved
• 2 cups cold sparkling water or club soda (optional)
• Ice
• Mint sprigs, garnish
• Whole strawberries, garnish

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Mince up a few mint leaves and add to liquid. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher (use a colander spoon to scoop out seeds and mint leaves on surface. Try to leave all other things like pulp and lemon peel in the drink).The lemon peel will turn into a delicious candy flavored ingredient.

In a blender, puree the pint of strawberries with a cup of the cooked mixture. Add to the pitcher with the lemon juice mixture. Stir well to combine and refrigerate until well chilled.It will separate into three beautiful layers.

(I didn't use sparkling water and it tasted great!) Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

Fiesta Burger

I got my inspiration for this from a recent Red Robin commercial. I haven't been able to get it out of my mind since. This is now my favorite burger in the whole world! My husband grills the patties on mesquite flavor charcoals and that's the real secret to this bad boy burger! Not to mention my love for jalapenos and guacamole. My kids loved this too. I just kept off the hot peppers.

Fiesta Burger

• 2 lbs ground beef, thawed
  
• 1/2 cup Sweet Baby Ray's BBQ sauce
• 1/2 cup bread crumbs
• 3 eggs
• 1 tsp garlic powder
  
• 2 cups homemade guacamole (avocados, salt, garlic, lemon juice)
• 1 jar of jalapeno sliced peppers
• 2 cups fresh salsa (we used mango peach salsa to give it some sweetness)
• 12 slices of pepper jack or chipotle cheddar cheese
• 1 head of Romain lettuce

In a large bowl mix beef, BBQ sauce, bread crumbs, garlic and eggs together. Shape into patties (makes about 12). Grill patties until brown in the center. Baste tops with Sweet Baby Ray's BBQ sauce. Cover and set aside. Make guacamole (I blend in my Magic Bullet and it turns to butter. It make a nice, silky, thick spread).

Build burger in order of (I use Nature's Own buns, they have no corn syrup or preservatives and are yummy!) bun, mayo, patty, cheese, lettuce, guacamole, jalapenos, salsa, and optional condiments (mustard, ketchup, etc.) and top bun. You won't be able to wrap both hands around it without a little sliding off. It's a beast of a burger and feels like a party in your mouth! I serve with Kettle cooked Buffalo chips. So yummy!!!

Berry Best Ice Cream

I first tried this recipe at a church activity about 3-4 years ago courtesy of Stacie Hardy. It is the next best thing to homemade ice cream and super easy to prepare. It reminds me of the berry shakes and malts up at Bear Lake. I made it for a family party last weekend and the bowl was clicked clean by the end of the night. It makes a lot.

Berry Best Ice Cream

• 1 tub of pineapple sherbet, softened
• 1 tub vanilla ice cream, softened
• 1 bag of frozen mixed berries, thawed

Fold all ingredients together into a large metal bowl or sealed container. Mix well. Freeze for about 10-15 minutes before serving. Serve soft.

Lime Pear Delight

My sister in law Stacey introduced this to our family years ago and it is a favorite! I make it as a desert because my husband finds it strange how Americans have jello salads as "salads" then still provide desert. He thinks all sweet dishes should be deserts and not on the same plate with your dinner entree. He does have a good point.

I did make a change to the original recipe by adding the sugar. It was delicious! This is very creamy and satisfying and one of my top three favorite jello salads!

Lime Pear Delight

• 1 large pkg lime jello
• 1 qt of pears (or 2 medium sized cans)
• 1 quart of whipping cream
• 1/4 cup sugar
• 8 0z cream cheese

Boil 2 cups of drained pear juice. Add jello powder to the juice, stir well and then remove from stove. Puree the pears and cream cheese together in a blender. Whip the whipping cream and sugar together until stiff peaks form. Fold the cooled jello into the whipping cream. Fold in pear and cream cheese puree. Pour into a 13 X 9 inch casserole dish. Refrigerate 2-4 hours.

Manuel's Curry Chicken

This is the only recipe my husband has ever really invented (besides potato chips on sandwiches) and it's absolutely delicious! So in his honor, it is named after him. Its a chicken meets schnitzel masterpiece! Crispy on the outside and juicy on the inside.















Manuel's Curry Chicken

• 4-6 chicken breasts, thawed
• 1 tsp yellow curry powder
• dash of salt
• dash of pepper
• 3 eggs
• 1 1/2 cups bread crumbs
• 1 cup flour
• 1 cup oil

Cut chicken into long strips. Take two soup plates and add flour to one and eggs in the other. Add salt and pepper to eggs. Put bread crumbs into a tupperware container with lid. Add curry to bread crumbs.

Roll chicken in flour and coat on all sides. Dip into egg mixture then place in sealed bread crumb container and shake well. Place oil in skillet (on medium heat) and fry chicken until white in the center about 2-3 minutes on each side. Be careful not to increase temperature of oil or you'll burn the outer part of the chicken and the inside will still be pink. Serve hot with your favorite dipping sauce.