Pesto Pasta Salad

This is a very flexible dish.  You can add ingredients to your liking.  Chopped tomato and pine nuts are also delicious in this pasta salad dish.

1 box pasta (I prefer Cavatappi)

1/2 c. basil pesto (more or less to taste)

1 can extra small artichoke hearts - drained and chopped in half

1 can black olives (you can also use green or a combination of the two) sliced or halved

1/8 to 1/4 c. parmesean cheese

Dash salt

*Cook pasta in large pot as directed on package.  Drain and put in large bowl.

*Add artichoke hearts, olives and any other ingredients you'd like to add.

*Add basil pesto and stir to coat pasta.  You can use more or less depending on your taste. 

My favorite is sold at Walmart by the spaghetti sauce.  You can also make your own.  In the fresh herb aisle at your local grocery store you can find packages of fresh basil with the recipee for basil pesto on it.

*Sprinkle parmesean cheese and salt to taste and mix.

*Serve warm or cold (makes great leftovers for the next day)

Citrus Brine for Chicken and Beef

If you've never put your chicken or beef in a brine prior to cooking, you're in for a real treat.  I have used this recipee for whole chickens that I bake or grill on the BBQ as well as boneless chicken breasts.  I also use this brine everytime I made Beef Spare Ribs.

2 oranges - sliced                                                            1 T. Dried Thyme

1 lemon - sliced                                                              1 T. Gound Pepper

1 lime - sliced                                                                  2 or 3 whole Bay Leaves

4 or 5 cloves of fresh garlic                                              1 C. Kosher salt
    (I chop it into a couple big peices)

*Use a large stock pot and add all ingredients.  Pour in 1 1/2 gallon of cold water and stir.  On medium heat bring brine to a boil then allow to cool to room temperature.

*Stir brine and add your meat, skin side down.  Allow meat to soak for 24 to 48 hours in fridge.

*Remove meat and season.  Grill or bake.

This makes the most delicious whole baked chicken.  If you're worried about your meat being too salty you can rinse and pat dry before you season.  I don't rinse my meat, it's absolutely delicious!

Delicious Christmas Sugar Cookies and Frosting

FROSTING:

1 stick butter (or margarine)

4 C. powdered sugar

1 t. vanilla

1/8 c. milk - then by teaspoon to make it the right consistency (not too thin, food coloring will thin it out)

Food coloring

*  Mix butter, powdered sugar, vanilla, and milk with a mixer on low.  Slowly add milk by teaspoon full until frosting is desired consistency.  Remember that the frosting will be thinner after adding food coloring, so leave it a little thick.  I divide the frosting into several bowls and mix food coloring for decorating the Christmas cookies.

THE SUGAR COOKIES:

2 1/4 cups flour

1/4 t. salt

2 t. baking powder

1/2 c. shortening

1 c. sugar

2 eggs - beaten

1/2 t. vanilla

1 T. milk

*Cream the shortening & sugar together.

*Add the eggs and vanilla

*Add the remaining ingredients.

Roll out onto a floured surfacel  I like to leave the thicker than 1/4 inch so the cookies stay nice and soft.  Use cookie cutters to cut out your favorite Christmas cookies and bake in a 350 degree oven for 8 to 10 minutes.  DO NOT OVERCOOK!  Your sugar cookies will look light when you take them out of the oven.  If you wait for the edges to brown, they will be hard and nobody wants a cruncy sugar cookie.

Cook your cookies on a cooling rack, or even a large piece of foil on the counter.  Decorate with frosting that you have in your bowls.  Absolutely delicious and a family tradition.

Smoked Baked Beans

1 Large can Van Kamps or Campbells Pork N Beans

Brown sugar

1/2 - 1 c ketchup

1 pound thick cut bacon

Disposable 9 X 13 pan



*Open Pork N Beans, I prefer Campbells and Scott preferrs Van Kamps. I drain out the extra liquid from the top of the can of beans.

*Pour beans into the disposable 9 X 13 pan

*Mix in 1/2 cup of ketchup. You can add more later after adding in the brown sugar.

*Mix in brown sugar. I usually start with about 2 cups. I stir and taste the sauce portion to check for the desired sweetness compared to the saltiness of the ketchup.

*Add more brown sugar or ketchup to taste.

*Cut the bacon into 2 inch pieces. Separate the pieces and mix half of them into the beans.

*Use the remaining half to sprinkle over the top of the beans to make a nice bacon topping on your baked beans.

*Place in smoker on the second rack, under whatever delicious meat you are already smoking. The temp should be about 225 degrees for approximately 2 hours.

*You can tell when the beans are done when the bacon on top is brown and the sauce has thickened.

These are the most delicious baked beans you will ever eat! It's amazing how a mild smoke flavor actually penetrates the baked beans. They go great with baby-back ribs, smoked chops, pulled pork, or smoked chicken! Plus, instead of having a crock pot to clean up when you're done, all you have to do is toss out the disposable pan!

It's A Delicious Dessert

Pie filling (apple, peach, cherry, blueberry, or any other favorite.) You can buy pre-made or make your own.

1 Box Puff-Pastry dough from the freezer section, but thawed.

1-2 egg yolks

1 c. sugar

1 t. vanilla

Pre-heat oven to 375 degrees.

* Put sugar into a bowl and pour the vanilla over it. Set aside.

* Unroll puff-pastry dough onto a flat surface. Cut into 6 pieces (1 cut lengthwise and 2 cuts across)

* Place a scoop of filling into the center of each square.

* Beat egg yolks in a bowl. Brush the inside edges of each square and fold over to form a triange. Press the edges together and use a fork to seal the outter edges of dough.

* Do this for all 6 squares, and follow same directions for second roll of puff-pastry dough.

* Brush tops of each triangle with egg wash.

* With your fingers, mix vanilla and sugar together to form a crumbly topping. Sprinkle over the top of each triangle.

* Bake 375 degree's for approximately 25 minutes, until golden brown.

Tracy's Fajita's

1 package boneless chicken breast

1 sirloin steak

1 each: green pepper, red pepper, orange pepper, yellow pepper

1 white onion

8 oz. pkg shredded mild cheddar

1 package shredded lettuck

1 tomato

2 pkg small flour tortilla's (taco size)

Sour cream

Marinade:
1/4 c. soy sauce
1/8 c. worcheseshire sauce
Montreal Steak Seasoning to taste

* Trim fat from boneless chicken and sirloin steak.

* Put boneless chicken in gallon size ziploc bag and pour marinade ingredients directly over chicken. Regrigerate 2 to 4 hours.

* Grill chicken and steak to desired doneness. Set aside.

* Clean peppers and thinly slice. Put in large saute pan with 2 Tbs butter and a little olive oil. Add a dash of salt.

* Cut white onion in half and then cut into thin slices. Once the pepper begin to soften slightly, add onions to same pan. The peppers take longer to cook than the onions so it's best to give them a few minutes longer to cook.

* On a large cutting board, slice chicken and steak into thin slices and place on a plate.

To assemble your delicious fajita's:

Warm a package of soft shells in the microwave for 45 seconds. Lie flat on plate and place a small amount of sour cream on the shell. Add sliced chicken or steak, and layer on saute'd onions and peppers, cheese, lettuce, and tomato. Fold in half and eat!

This is an incredibly easy meal. It's also great for the picky eaters in your household because you can pick and choose which ingredients to top your chicken and steak with. My kids eat their fajita with chiken and shredded mild cheddar. It's easy to make and not very expensive!

Bacon Wrapped Heaven

16 - 18 Jalapeno peppers
1 pkg. cream cheese
1 pkg. regular sliced bacon
Toothpicks

*Put on some latex gloves to protect your hands from the peppers. You'll thank me later after you rub your eyes and don't have any oil on them from the peppers.

*Rinse jalapeno peppers and slice in half length-wise.

*Scoop out seeds and ribs (you can leave some behind if you like your peppers hot.)

*Rinse inside and out if you don't want your peppers to be so hot. I don't rinse the inside of Scott's but I take all the hot stuff out of mine and rinse them.

*Stuff half the pepper with cream cheese. I overfill them a little so when I put the two halves back together they are full.

*Wrap with one slice of bacon and secure with toothpick. I use one toothpick for the hot ones that have not been rinsed, and two toothpicks for the milder peppers that I've rinsed inside and out.

*Cook over charcoal or on gas grill until bacon is done. By this time the pepper will be soft as well, and very delicious!

These make a great appetizer or easy lunch. I usually count the slices of bacon that I'm buying so I know how many peppers to buy! Trust me, I don't like anything hot, and these peppers are DELICIOUS!!!!

Brisket - Cooked In A Smoker

*Buy a brisket at Costco

*Buy an 18 pack of Miller Lite

*Invite Scott and his smoker over for dinner

Voila!

Marinated Mushrooms

These are great if you are having steak, of any sort, but it's best with prime rib.

Rosemary
I large box beef broth
fresh garlic clove
salt/garlic salt
2 small or one large package of small button mushrooms: fresh

*Wash and snipt the ends off your mushrooms. If they are a little bigger I cut them in half.

*Mince 4 to 6 large garlic cloves and add to mushrooms

*Strip 4 or 5 sprigs of fresh rosemary and finely chop with a butcher knife. Add to mushroom.

*Dump in entire box of beef broth.

*I cook on high until it comes to a boil, then turn to medium to simmer until muchrooms are cooked and soft. I usually cook the mushrooms until they are 1/2 to 3/4 their original size and bron.

*Add salt to taste, I prefer garlic salt but add small amounts and taste so you don'yt make it too salty.

**These mushrooms are delicious on top of your steak and I like to scoop out the liquid into a small bowl and it makes the most delicious au jus you'll ever taste. If you ever had the pleasure of eating at Mountaing Jacks, this is very similar!

Delicious Boneless Chicken

Boneless Chicken Breasts, trimmed

1 jar Low-fat Italian dressing (I like something made with Olive Oil)

This recipee is so simple and so delicious. And, its better as a leftover!

*Take as many bonless, skinless chicken breasts as desired and wash them. Place in a glass 9 X 13 pan. Coat with half to one full bottle of the Italian Dressing.

*Cover with aluminum foil and bake at 350 degrees for 1 hour 30 minutes.

*Uncover chicken, baste with additional dressing if desired.

*Bake an additional 30 minutes to desired doneness.

This makes the most delicious chicken. I serve this with Uncle Ben's Original Long Grain and Wild Rice and green beans. This is not a high calorie meal.

For leftovers, I cube the chicken, mix with lettuce and other salad ingredients. You can either drizzle it with low-fat Italian dressing and eat this as a salad, or stuff it into half of a pita bread and eat it as a sandwich with some baked Lays. Delicious!

Grilled Veggies

Any combination of the following:
Yellow summer squash
Zuccini
Fresh Mushrooms
Asparagus
Baby Red Potatoes
Onion
Bell Pepper (I like to use a little of each color)
Olive oil
Kosher salt (regular salt is ok too)
Organic vegetable seasoning (we bought a big bottle at Costco)

*Wash your veggies. Cut both ends off the squash and zuccini and stand on end (one at a time, of course). Slice the veggies lengthwise about 1/4 inch thick.

*Lay flat on a cookie sheet or cake pan and lightly brush with olive oil.

*Sprinkle with vegetable seasoning and then kosher salt. Turn all veggies and do other side.

*If you are using the fresh herbs you can finely chop them and add them to a bowl with plenty of olive oil. Brush mixture over both sides of vegetables and then sprinkle with Kosher salt.

*Grill on your charcoal grill over medium heat until brown and veggies are soft.


You won't even know that you're eating healthy when you dig into these veggies. I saw a similar recipee on Emeril and they were so delicious that we've made them twice in the last 3 days! The kids won't even know they are eating their vegetables!

If desired, you can slice eggplant the same way. We also tried acorn squash, which was good but the summer squash and zuccini was the best!

Homemade Sangria - Try Some Today!

2 bottles cabernet savignon
1 c. sugar
1 large seedless orange
1 large red apple
1 lemon
1 small container of blackberries (optional)
2 L. sprite

* Pour two bottles of wine into a glass pitcher & add sugar. Stir to dissolve sugar.

* Slice orange, lemon and apple into very thing slices. Remove the seeds from the lemon and the core from the apple. Add fruit to the wine.

* Stir and store in the fridge for at least 24 hours, stir fruit occassionally.

* To serve add sprite to taste and serve over ice. Place a fresh slice of organge in the glass with your sangria if you choose. Eat the fruit on the side, it's delicious!

From Christine Thomas (and I bet we'll be making several batches this summer!)

Most Delicious Shish-ka-bobs

1 package bonesless, skinless chicken breast
1 package sirloin steak
1 to 2 cans pineapple chunks
2 small or 1 large package of fresh mushrooms
2 yellow squash, if deisired
2 bottles Italian dressing
bamboo skewers
(Any other ingredients you may want to use, cut up into bite size pieces.)

1. Cut chicken into bite size pieces and place in plate or shallow bowl.

2. Cut sirloin steak (or any other lean steak) into bite size pieces and place in plate or shallow bowl.

3. Open pineapple can(s) and drain all juice. Place on plate or in shallow bowl.

4. Wash mushrooms really good and cut stems off. If the mushrooms are large I cut them into smaller pieces that are the same size as the meat.

5. Wash and cut squash into bite size pieces and place on plate or in shallow bowl.

6. Soak bamboo skewers in water for a couple of minutes, this keeps them from burning and makes it easier to put your ingredients on the skewers.

7. Start putting ingredients onto skewers, alternating meat, pineapple, mushroom, squash, until skewer is full. I like to fill one with chicken alternated with veggies and then fill one with steak and veggies. This way the meat will be done on the same skewer.

8. Place the filled skewers in a rectangle dish, like a 9 X 13 and fill to top. Start on a new dish but don't overfill.

9. Pour 1 1/2 bottles of the Italian dressing into a bowl and with a large spoon drizzle over ingredients on skewers. Save last half of bottle to brush on shish-ka-bobs while they are cooking. Cover with foil overnight. I like to rotate the skewers at least once moving the top ones to the bottom and the bottom ones to the top. I also scoop up the Italian dressing marinade and drizzle it back over the skewers.

10. Place each skewer on a hot grill. Rotate and turn frequently while brushing with remaining Italian Dressing until meat is done.

EVERYONE WILL LOVE THESE, EVEN THE KIDS!

Lemon Rosemary Chicken

1 whole chicken
1 lemon
1 pkg fresh rosemary
salt & pepper
olive oil

1) Wash your lemon and then slice about 4 very thin slices, set aside.

2) Pull rosemary leaves from the branch and mince them with your butcher knife. Mix with a couple teaspoons of salt and a teaspoon of pepper in a bowl. Set aside.

3) Wash your chicken and place in baking dish. Use your fingers to slowly separate the skin on the breast from the mean. You need to slowly work your fingers in and gently raise the skin but don't tear it.

4) Rub the chicken under the skin and on top of the skin with just a small amount of olive oil.

5) Grab some of your rosemary seasoning and rub it on the chicken meat under the skin. Really make sure you coat your meat well, it'll season the meat as it cooks. I also use some of this rosemary salt seasoning on the outside. Just use it the same as you would a dry rub and coat the outside of the chicken.

6) Take your thinly sliced lemons and place them under the skin, against the chicken.

7) Add about an inch of water in the bottom of your pan and the slices of lemon that are left. Bake covered on 350 degrees for 1 1/2 to 2 hours, remove cover and let skin brown for another 15 minutes or so.

Serve with hashrown potato casserole or a sweet potato! It's my favorite chicken recipee.

A Good Friend

To be a good friend you have to work at it and there are alot of ingredients. The ingredients can vary, depending on your friendship...but the results are the same....friendship.

1) Lot's of understanding: be understanding if your friend doesn't return your phone call or email immediately or when she promises. Sometimes, life happens and the day can get away from you.

2) Patience: Be patient when your friend isn't being the best friend she can be. She'll return the patience to you when you are in the same boat.

3) Forgiveness: Forgive your friend when she screws up, behaves like an ass, forgets your birthday, or doesn't follow through with plans you've made. Life is too short to hold a grudge.

4) Remember that you aren't perfect either: When you are busy being mad at your friend for something she has or has not done....remember that you have made mistakes in the past as well. Nobody is perfect.

5) Love: Love your friend for where she is at.

In a perfect world friends wouldn't do any of these things. But in a perfect friendship each of you understand that life can be crazy and hectic. You don't get mad when you don't hear from your friend for a week or two. I know, that seems odd to say. Today, women are so busy and as moms, wives, employees, and friends sometimes one of them gets the short end of the stick. A true friend will be able to call you up after now speaking with you for weeks and pick up right where you left off. Don't be bitter, your friend loves you and thinks of you everyday, time just gets away and before you know it a week has passed. Can we do a better job at being a friend, sure we can. But, life happens and the best of friends love each other for where they are at.

Ham Ball....But Better!

2 pkgs of cream cheese, soft
1 jar dried beef (this is the part that is "better" than the ham, but it's the same in theory)
1 bunch of thin green onions
Dash of garlic salt
Crackers (I like Townhouse or Ritz the best)

Put your cream cheese in a bowl on the counter to soften up.

Finely chop the slices of dried beef. The jar says to rinse and dry it, but I don't. It's nice and salty and gives your dip alot of flavor.

Add the dried beef to your ham. You don't have to add all the dried beef. You can add as much as you'd like to taste. You can add more later if you want a little more flavor. I think I usually start out with about half of the jar and add as needed.

Wash your green onions and cut off the little roots on the end. Take the bunch and, starting at the onion end, thinly slice the onion and green part of the onion (chives) and add to taste. I use most of the bunch because Scott likes onion. You can use less.

Add a dash of garlic salt or you can use garlic powder if you don't want to add more salt.

Use your clean hands to mash together the ingredients. Taste to see if you want to add more beef or onion. Form into a ball, put on a plate and refrigerate until ready to serve with crackers.

This is another staple for any get together we have. I always used to make a ham ball and then I discovered the dried beef was much better. I've also bought it at Gary's and it's delicious. I think I buy about a half pound and it makes two batches.

Bacon Wrapped Smokies

1 pkg. Lil Smokies
1 - 2 pkgs of thin sliced bacon
Brown sugar
toothpicks

Cut your bacon in half and wrap a slice around each Lil Smokie. Poke with a toothpick to hold bacon in place.

Place each smokie, toothpick up, in rows in a glass 9 X 13 pan.

Heavily cover all smokies with brown sugar. You want to completely cover them, the more the merrier.

Bake at 425 degrees for 30 to 60 minutes. It depends on how done you want your bacon. I cook them until the bacon looks crisp and the brown sugar is turning dark dark brown around the outside edges of your pan.

Immediately remove from pan and place on plate (leave the toothpicks in for handles). Eat while warm. You can also throw them into a crock pot.

**Tina had these at a shower....I think it was for Nicki....and loved them. We've changed the recipee around a little, and they are super delicious! We make them for any little get together we have.

**A delicious variation to this is to wrap the bacon in whole waterchestnuts and follow the rest of the recipee as written. Sometimes, if I have a can of waterchestnuts in the cabinet, I cook both.

Super Easy Apple Crisp - Microwave

1 package of soft oatmeal cookies (with or without raisins)
(Archway or even Meijer brand works great)
1 can apple pie filling
Vanilla ice cream or coolwhip

Take half the package of oatmeal cookies and place them in the bottom of a square 8X8 glass baking dish. (This is your bottom crust and should cover most of the bottom)

Pour can of apple pie filling over the cookies.

Take remaining half of soft oatmeal cookies and crumble them with your fingers over the apple pie filling.

Microwave for 5 minutes on high.

Serve with vanilla ice cream or cool whip.

** I had this today at a tupperware party. I drove straight to Meijer and bought the ingredients, but doubled, for dessert! This is the easiest, most delicious apple crisp ever!

Taco Dip

1 - 8oz pkg cream cheese, soft
1c. sour cream
1 pkg. taco seasoning (I use Ortega)
1 can refried beans

**Mix all ingredients and spoon into an 8X8 pan. Top with shredded cheddar cheese. Bake 350 degrees until warm and cheese melts.

**Serve with tortilla chips or Frito scoops.

You can also double this recipee and put in a 9X13 pan.

Breakfast Bake - By Jan Watkins

1 pound sausage

8 slices bread

8 oz cheddar cheese, shredded

6 eggs

2 c. milk

1 t. dry mustard

1/2 t. salt

1/2 t. mustard





Brown the sausage in a fry pan, drain and set aside. Cube the bread and place in bottom of greased 9X13 pan. Spread crumbled sausage on top of bread. Spread shredded cheese on top of the bread and sausage.

Mix remaining ingredients in a mixing bowl. Pour over ingredients in pan evenly. Refrigerate overnight.

Bake 325 degrees for 1 hour or until cheese is golden. Cut in squares and serve.

Snickers Cheesecake

3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped


Preheat oven to 350 degrees F. In a small bowl, combine the
melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust. Bake at 350 degrees F for
45 minutes. Let cool and carefully remove the springform pans side.
Makes 1 − 9 inch springform pan.