Peanut Butter Rice Krispie Bars

INGREDIENTS:
1 C. karo syrup
1 C. peanut butter
1 C. granulated sugar
5 C. rice krispies
1/2 bag (12 oz.) chocolate chips
1/2 bag (12 oz.) butterscotch chips



DIRECTIONS:
1. Heat syrup and sugar over low heat until well blended. Stir in peanut butter.
2. In a medium bowl add rice krispies. Pour sugar mixture over krispies and stir until incorporated.
3. Press in 8x8 glass dish. (greased)
4. Melt chocolate chips and butterscotch chips in microwave on medium heat for 20 sec. incrimates.
5. Pour over top of rice krispies.
6. Cool, cut, and serve.

Tortellini Salad

INGREDIENTS:
2 (14 oz.) packages frozen cheese tortellini
1 green and 1 red bell pepper, diced
1 cucumber, chopped
1 (14 oz.) can artichoke hearts, rinsed, drained
1 (8 oz.) bottle cream Caesar salad dressing
*frozen peas are also good



DIRECTIONS:
Prepare tortellini according to package directions and drain. Rinse with cold water, drain and chill.
Combine tortellini and remaining ingredients in large bowl, cover and chill at least 2 hours.

5 Step Something Salad

INGREDIENTS:
Something green
Something sweet
Something crunchy
Something tangy
Something to dress it with




DIRECTIONS:
Something green- Spinach, arugula, cabbage, etc.
Something sweet- candied almonds, fruit slices, dried cranberries or cherries, raisins, etc.
Something crunchy- slivered almonds, toasted pine nuts, pecan halves, croutons, canned onion rings, chinese noodles, etc.
Something tangy- crumbled feta or blue cheese.
Something to dress it with- any type of dressing. *Dress greens right before serving.

Veggie Pizza Squares

1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package Ranch-style dressing mix
2 carrots, finely chopped
1/2 cup chopped red bell peppers or tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
Grated cheese

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Five- Cup Salad

1 cup coconut
1 cup miniature marshmallows
1 cup pineapple tidbits
1 cup mandarine oranges
1 cup sour cream

mix, chill, and serve! All food storage!

Black bean and Corn tacos, with Cilanto sour cream

Black bean and corn tacos, with Cilanto lime sour cream

Ingredients:

1 can black beans
1 can corn
1 can diced tomatoes (or fresh diced tomatoes)
1 lime (get the lime juice bottle for food storage)
1 Tbs chili powder
1/2 Tbs cumin
1 diced onion (optional)
Sour Cream (dehydrated for food storage)

Saute all ingredients till soft and cooked through. Add 2 TBS lime juice
Fill taco shells with mixture. Top with avacado, guacamole, salsa, jack cheese,
Cilantro sour cream (mix sourcream with cilantro and lime juice)

We love these in the summer, they are high in fiber and you can be creative and use whatever you have at the time!

No Name Summer Pasta

I have no Idea what to call this- Maybe someone can give a suggestion! But it's supper yummy.

Ingredients:

1 Pkg. Radiatore' pasta- or whatever twirly pasta you want

1 link of Kielbasa, sliced

Baby tomatoes, sliced

Fresh Spinach

1/2 C Cream Mushroom

Olive Oil

Parmesan Cheese

pine nuts

Directions:

Cook pasta al dente'

Slice Kielbasa, tomatoes, and chop up the spinach. Place Kielbasa in skillet with olive oil for about 5 minutes. Add tomatoes, cook another 3 min or so, then add spinach.

Once spinach is wilted pour over pasta. Mix in cream of mushroom, if you want to add more to your liking go for it.

You can top with parm cheese and pine nuts if you want- I didn't this time.

Summer Vegetable Pasta

Ingredients


1 (16 ounce) package penne pasta
1/3 pound green bell peppers
1/3 pound red bell peppers
1/3 pound yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato, peeled, seeded and chopped
Salt and ground black pepper to taste


Directions

In a large pot cook penne pasta in boiling salted water until al dente;drain.
While pasta is cooking, wash the bell peppers and cut them into 1/4-inch strips.
For sauce, in a large skillet over medium heat saute peppers in olive oil until soft. Do not allow peppers to brown. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the mushrooms and garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Spoon pasta onto warm plates; top with sauce. Sprinkle with salt and pepper.
I tended to add a little more olive oil over it to get more of a "sauce"- I am also thinking a light pesto would taste good- I'll try that next time.

Soy ginger chicken salad

INGREDIENTS:

1 Tbsp. vegetable oil
2 Tbsp. fresh lime juice
1 tsp. soy sauce
1 tsp. peeled and grated fresh ginger
salt and pepper
1 C. thinly sliced cooked chicken breast
1/2 red bell pepper, thinly sliced lengthwise
1/2 cup snow peas
1 medium carrot, thinly sliced


DIRECTIONS:

In a small bowl, combine oil, lime juice, soy sauce, and ginger; season with salt and pepper. Transfer to a small airtight container; set aside.

Combine chicken, bell pepper, snow peas, and carrotr in a separate airtight container.

Regrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.

*1 serving

Black Bean and Corn Quesadillas

Picture coming!


INGREDIENTS:


2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided


DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Cornflake Chicken

I like to use this recipe for chicken strips.

6 boneless skinless chicken pieces
1/2 evaporated milk
1 cup cornflakes crushed
garlic salt, pepper, any seasoning you like here is good
butter

Spray baking sheet with non stick spray. Place 6 pats of butter on baking sheet. Dip chicken pieces first in evaporated milk, then in corn flake crumbs mixed with seasonings. Place each on a butter pat. Place another pat of butter on top of each peice. Bake for 30 minutes at 350. Enjoy! Dip into your favorite sauce.

Taco Plate

Yummy, easy layered bean dip

Layer #1
1 can refried beans (or reconstituted dried refried beans)
Place in the bottom of a 9x13-inch pan.

Layer #2
3 mashed avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together and place over layer #1

Layer #3
1 cup sour cream
1/2 cup taco seasoning
Mix together and spread over layer #2.

Layer #4
chopped olives
chopped green onions
chopped tomatoes
shredded cheddar cheese
Spread over layer #3.

Chill and serve with your favorite tortilla chips.

Jello Cake

Jello Cake- One of our favorites!



1 yellow or white cake mix
1 small Jello (any flavor)-I like strawberry
1/2 cup instant vanilla pudding mix
1 cup water
1 (8 oz.) Cool Whip

Make cake and let it cool. Make Jello using only 3/4 cup of water to dissolve and 3/4 cup cold water. Poke holes in the cake using a straw or fork (about every 2 inches). Pour Jello on cake and refrigerate for 2 hours. Mix pudding with water and refrigerate 1/2 hour. Mix Cool Whip into pudding and spread on top of cake. Serve or store in fridge in covered container until ready to serve.

*you can also make this without the pudding mix and just top with cool whip and strawberries. It's good both ways

Cream Cheese Chicken

This is one of our family faves!

1 envelope Italian salad dressing mix
1 stick of butter or margarine (1/2cup)
4-6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8 ounce cream cheese

Turn crock pot on High. Place melted butter in bottom of crock pot and add Italian salad dressing mix. Stir together. Cut chicken breasts into 1 inch strips or bite size pieces. Place chicken in crock pot and stir to coat with the butter mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and the cream cheese. Stir to met together till creamy. Put chicken back in pot and serve over rice or hot buttered noodles!

Great freezer meal too. Just cool and place in Freezer bag and its all ready to go!

Whole Wheat Banana Bread

OK, this is New ! I have found a better Banana Bread Recipe and LOVE IT

Banana Bread

1 C. All Purpose Flour

1 1/4 C. Whole Wheat Flour

1 t. Baking Soda

1/2 t. Baking Powder

~ Sift Together

1 Stick unsalted Butter

1 C.  Water Sugar

1/2 C. Brown Sugar

1/2 t. Salt

~Cream Together

2 Eggs

1T. Vanilla

4T. Sour Cream

~Mix just a bit

~add flour mixture

~4 Large Bananas, smashed until creamy

~Pour into sprayed bunt pan

~Bake 350 1hr

~Cool 20 min then flip onto serving platter