Strawberry Garlic Chicken Marinade

18 oz., strawberry yogurt
15 large fresh strawberries
15 cloves garlic
1-1/2 cup soy sauce
1-1/2 tsp. paprika
3 tsp. rosemary
1/3 Tblsp. dijon mustard
juice from 1 lime

Blend all ingredients together on high in a blender until smooth. Makes enough marinade for 3 pounds of skinless, boneless chicken breasts.  Marinate for 2 hours or longer before grilling, baking, or frying.

Frozen Berry Fluff

2 cans (21 oz. ea.) raspberry or strawberry pie filling

1 can (14 oz.) sweetened condensed milk

1 can (8 oz.) crushed pineapple, undrained, optional

1 carton (12 oz.) frozen whipped topping, thawed

fresh berries and mint, optional

In a bowl, combine pie filling, milk, and pineapple.  Fold in whipped topping.  Spread into ungreased 9"x13" pan.  Cover and freeze for 8 hours or overnight.

Remove from freezer 10-15 minutes before serving.  Cut into squares.  Garnish with berries and mint if desired.

Yield:  12-15 servings

Awesome Pasta Salad

1 (16 oz.) pkg. fusilli (spiral) pasta - cooked, drained, and rinsed in cold water
3 c. cherry tomatoes, halved
1/2 lb. provolone cheese, cubed
1/2 lb. salami, cubed
1/4 lb. sliced pepperoni, halved
1 lrg. green bell pepper, cut in 1" pieces
1 (10 oz.) can sliced black olives, drained
1 (4 oz.) jar pimentos, drained
1 (8 oz.) bottle Italian salad dressing

Combine all ingredients in a large bowl and toss to coat.

Makes 16 servings

Source:  www.allrecipes.com
Photo Credit:  www.allrecipes.com

Strawberry Pretzel Dessert

Perfect for any potluck!

2 c. (about 8 oz.) crushed pretzels
3/4 c. butter, melted
3 Tblsp. sugar

Filling:
2 c. whipped topping
1 pkg. (8 oz.) cream cheese, softened
1 c. sugar

Topping:
2 pkgs. (3 oz. each) strawberry gelatin
2 c. boiling water
2 pkgs. (16 oz. each) frozen sweetened sliced strawberries, thawed
Additional whipped topping (optional)

Preheat oven to 350 F.

In a bowl, combine the pretzels, butter, and sugar.  Press into an ungreased 13" x 9" baking dish. Bake for 10 minutes.  Cool on a wire rack.

For filling: in a small bowl, beat whipped topping, cream cheese, and sugar until smooth.  Spread over pretzel crust.  Refrigerate until chilled.

For topping: dissolve gelatin in boiling water in a large bowl.  Stir in strawberries with syrup; chill until partially set.  Carefully spoon over filling.  Chill for 4 to 6 hours or until firm.  Cut into squares; serve with additional whipped topping, if desired.

Yield:  12 to 16 servings

Source:  Taste of Home
Photo Credit:  Taste of Home

Super Easy See's Fudge

1 lb. plain milk chocolate (two 8 oz. Hershey bars), broken into pieces
2 pkgs. (12 oz. ea.) semi-sweet chocolate chips (Guittard)
1/2 c. butter
1 jar (7 to 8 oz.) marshmallow whip
4-1/4 c. sugar
1 can (12 oz.) evaporated milk

In large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip.  Set aside.

In a large saucepan, combine sugar and evaporated milk.  Bring to a rolling boil over medium heat.  Stir constantly for 4 MINUTES.

Pour cooked ingredients over chocolate mixture in 4-6 intervals, stirring constantly until smooth.

Pour into a greased 9x13" glass baking dish.  Cover tightly and refrigerate until hardened (several hours, best if overnight).  Keep refrigerated until ready to serve.

Yields:  50 pieces

Source:  www.favfamilyrecipes.com
Photo Credit:  www.favfamilyrecipes.com

Christmas Morning Casserole

7 eggs
1/4 c. milk
1 can (16 oz.) refrigerated flaky biscuits, cut in 1-1/2" pieces
1-1/2 c. shredded sharp cheddar cheese
4 green onions, chopped
6 - 8 slices bacon, cooked, drained, cut/broken in 1" pieces

Preheat oven to 350 F.  Lightly grease a 9" x 13" baking pan.

In a large bowl, beat together the eggs and milk; gently fold in the biscuit pieces, cheese, onion, and bacon pieces until evenly coated.  Pour mixture into prepared baking pan.

Bake for 25 to 30 minutes, or until eggs are firmly set and biscuits are puffy and golden.

Serves 12.


Source:  www.sugardishme.com
Photo Credit:  www.sugardishme.com

Crock Pot Cinnamon Roll Casserole

2 cans (12-oz. ea.) refrigerated cinnamon rolls, cut into quarters, icing packets reserved
4 eggs
1/2 c. heavy whipping cream
4 Tblsp. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg

Place a layer of cinnamon rolls at bottom of GREASED crock pot.

Beat eggs in small bowl.

Mix cream, syrup, vanilla, and spices until blended well; add to the eggs and combine.  Pour entire mixture evenly over the cinnamon rolls in the crock pot.

Spread remaining cinnamon roll pieces over the other rolls in the crock pot.  Squeeze one packet of icing randomly over all of the cinnamon rolls.

Cover and cook on low for 2 hours or until sides are golden and rolls are set.

Drizzle remaining icing packet over cinnamon rolls.  Serve warm.

Serves 6-8

Recipe from wishesndishes.com
Photo credits:  wishesndishes.com

Quick & Easy Peppermint Fudge

3 cups semisweet chocolate chips
1 can sweetened condensed milk
red peppermint candies, crushed, for topping

Line 8" x 8" baking pan with foil.  Grease foil with cooking spray.

In a double boiler or medium saucepan, over low heat, melt chocolate chips with milk until smooth.

Pour fudge mixture into prepared pan and spread evenly.  Sprinkle with crushed candy.

Refrigerate for 2 hours.

Lift foil with fudge out of pan and peel off fudge.  Cut into small squares.

From the kitchen of Ree Drummond (www.thepioneerwoman.com).
Photo credits:  Ree Drummond

Beef with Snow Peas

1 1/2 lb. flank steak, fat trimmed and sliced very thinly against grain
1/2 cup low-sodium soy sauce
3 tblsp. sherry, or cooking sherry
2 tblsp. brown sugar
2 tblsp. cornstarch
1 tblsp. minced fresh ginger
8 oz. snow peas, ends trimmed
5 whole scallions, cut into 1/2" pieces on the diagonal
salt as needed (use sparingly)
3 tblsp. peanut or olive oil
crushed red pepper
jasmine or long-grain rice, cooked according to pkg.

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger.  Pour half the liquid over the sliced meat in a bowl and toss with hands.  Reserve the other half of the liquid.  Set aside.

Heat oil in an iron skillet over high heat.  Add snow peas and stir for 45 seconds.  Remove to a separate plate.  Set aside.

Reheat pan.  Add half the meat mixture, leaving most of the marinade still in the bowl.  Add half the scallions.  Spread out meat as you add it to the pan, but do not stir for a good minute (you want the meat to get as brown as possible in as short amount a time as possible).  Turn the meat to the other side and cook for another 30 seconds.  Remove to a clean plate.

Reheat pan again and repeat with the other half of the meat.  After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas.  Stir over high heat for 30 seconds; turn off heat.  Check seasonings and add salt only if it needs it.  Mixture will thicken as it sits.

Serve immediately over rice.  Sprinkle crushed red pepper over the top to give it some spice.

Serves 8

From the kitchen of Ree Drummond.
The Pioneer Woman
Photo credits:  Ree Drummond

Skillet Chicken & Broccoli

1 tblsp. butter
1 1/4 lb. boneless skinless chicken breast halves
1 can (10 3/4 oz.) Campbell's condensed broccoli cheese soup
1/3 cup water
1/8 tsp. ground black pepper
2 cups fresh or frozen broccoli florets

Heat butter in 10" skillet over medium-high heat.  Add chicken and cook for 10 minutes or until well-browned on both sides.

Stir the soup, water, pepper, and broccoli into the skillet and heat to a boil.  Reduce heat to low.  Cover and cook for 5 minutes or until chicken is cooked through.

Campbell's Kitchen

Parmesan Crusted Chicken

4 boneless skinless chicken breasts, halved (about 1/4 lb.)
1/2 cup real mayo
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 Tblsp. dried minced onion
1/4 cup grated Parmesan cheese
4 tsp. Italian-seasoned dry breadcrumbs

Preheat oven to 425F.

In shallow dish, combine all ingredients except chicken.  (Mixture should resemble a moist paste.  If too dry, may add olive oil 1 Tblsp. at a time until desired consistency.)  Evenly coat chicken in mayo mixture and arrange on greased baking sheet.  Top with leftover mayo mixture.

Bake 50-70 minutes (depending on thickness) or until chicken is thoroughly cooked and juices run clear.

Hawaiian Chicken and Rice

2 tblsp. oil
1 lb. boneless skinless chicken breasts, cubed
1 large can pineapple chunks, juice reserved
1 green bell pepper, chopped
1 small onion, chopped
2 cans/bottles sweet and sour sauce
6-8 servings rice, prepared

Heat oil in skillet.  Brown chicken in oil over medium-high heat.  Add peppers and onion; cook until tender.  Add sauce and pineapple and simmer until bubbly.  Serve over rice.

Serves 4

Russian Chicken

8 oz. Russian salad dressing
1 pkg. Lipton Onion Soup Mix
1 cup pineapple & apricot preserves
3 lb. boneless skinless chicken breasts

Preheat oven to 350F.

Combine all ingredients and pour over chicken.  Bake for 50 minutes.  Serve chicken and sauce over rice with green beans on side.

From the kitchen of Marissa Munoa.

Easy Chicken Pot Pie

2 cans cream of potato soup
16 oz. can mixed vegetables, drained
2 cups cooked and diced chicken
1/2 tsp. thyme
1/2 cup milk
1/2 tsp. pepper
9" deep dish frozen pie crusts, thawed
1 egg, slightly beaten

Preheat oven to 375F.

Combine first 6 ingredients.  Spoon into prepared pie crust.  Cover with top crust and crimp edges to seal.  Slit top crust to ventilate and brush with egg.  Bake for 40 minutes or until golden brown and bubbly.  Cool 10 minutes before serving.

Grandma Bonny's Chicken a'la King

2 lb. chicken, cooked and diced
1 pkg. extra wide egg noodles, cooked
1/2 cup butter
3/4 cup flour (approx.)
milk, approx. 1/2 gallon
1 tsp. salt
1 tsp. pepper
2 tblsp. granulated chicken bouillon or soup base

Melt butter in medium saucepan. Add flour, just enough to soak up butter. Toast flour/butter mixture over medium heat until lightly browned, tossng constantly to avoid burning.

Gradually add milk, about one cup at a time, stirring constantly until gravy maintains desired consistency. Add spices, bouillon, and chicken; heat through. Serve over cooked noodles.

Note: This gravy requires CONSTANT stirring while cooking.

From the kitchen of Vernon and Bonny Howe (my mom and dad). I grew up my entire life thinking this was my mother's recipe, but recently found out she learned it from my father!

Rice Stuff

2 cups rice, cooked
1 lb. ground beef or sliced steak
1 pkg. Lipton Onion Soup Mix
1 can cream of mushroom soup
1 soup can of water

For variation:  2 pkgs. brown gravy mix

(see instructions below)

Brown meat; remove from heat and drain. Add in remaining ingredients and bring to a boil. Serve over rice.

Variation (with more gravy!):
Brown/drain meat and remove from heat. Dissolve two pkgs. brown gravy mix in 2 cups water. Add cream of mushroom soup, water, and onion soup mix per directions above. Add some pepper too!

From the kitchen of Carly Munoa Stockle, variation by me.