Best Grape Salad from: Tanya

2 lbs green seedless grapes

2 lbs red seedless grapes
8 ounces sour cream8 ounces cream cheese, softened
1/2 c granulated sugar
1 tsp vanilla extract, to taste

Topping intredients
1 c brown sugar, packed, to taste
1 c crushed pecans, to taste
Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture and pour in large serving bowl. For topping: Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.

Refreshing Lemon-Lime Drink from: Tanya

1 can (12 ounces) frozen limeade concentrate, thawed
2/3 c frozen lemonade concentrate, thawed
1 tsp orange extract (can use orange concentrate instead)
1 1/2 c water
6 c chilled lemon-lime soda
1 med lemon, sliced
1 med lime, sliced

In a large container, combine the limeade and lemonade concentrates and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with lemon and lime slices.

Tangy Mozzarella Bites from: Tanya

1/4 c olive oil
1-2 tsp balsamic vinegar
1 garlic clove, minced
1 tsp dried basil
1 tsp coarsely ground pepper
1 lb mozzarella cheese, cut into 1/2" cubes

In a bowl, combine the oil, vinegar, garlic, basil and pepper. Add cheese; toss to coat. Cover and refrigerate for at least 1 hour.

CHICKEN RICE PILAF from: Barbara Grossarth (my mother, not my aunt :-)

1/2 C butter

2 C chicken breast (cubed)

1/4 C diced onion

1 tsp salt

1/8 tsp pepper

1/2 tsp oregano or thyme

1 C uncooked white rice (not instant)

2 1/2 C chicken stock OR 2 1/2 C water w/3 chicken bullion cubes

Melt butter. Add chicken and onion and brown slightly. Add spices and rice, stirring occasionally for 5 min. Slowly add liquid and bring to a boil. Cover and simmer for 25 min or until rice is tender and moisture is absorbed. DO NOT STIR!

Chocolate Dream Fudge from: Charilla

1 (7-ounce) jar marshmallow cream
1 1/2 cup white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
3 cup milk chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Line an 8 by 8-inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.
Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm.

Chocolate Chocolate Chip Cookies from: Jessica Pest

These are so easy and yummy!

Basic cookie dough recipe:

1 pkg. chocolate cake mix
2 eggs
1/2 cup oil (you can also use 1 stick butter or 1/2 c. shortening)
1 tsp. vanilla

Chocolate chips
Caramel bits (found in the chocolate chip aisle in Walmart...can't find them in other places yet...or i'm blind.)

Mix all the above except caramel bits. Roll into balls and place on ungreased cookie sheet. I place 5 or 6 caramel bits on top cause I hate when they are mixed in and it's hard to get the cookie off of the baking sheet cause it's melted, etc. that's the only reason oh and I hate the taste of burned caramel too. bleck! ha ha

can also expirement with other things: Heath toffee chips, butterscotch chips, white chocolate chips, nuts, etc. Be creative!!

Bake at 350 (180 celsius) for 11 min. Let cool 2 min. before removing them onto a cooling rack.

Easy Carmel: Leslie Crawford

Add all ingredients into a microwaveable dish (I use a 8x8)

1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup White Karo Syrup
1/2 cup Eagle Brand Milk
1/2 cup Butter (not margarine!)
1/2 cup chopped pecans (optional)

Stir together(doesn't have to be well)
Microwave for 6 minutes 38 seconds (no longer than that)
when it is done take out...it will look a little brown...immediately use wisk and whip till turns little carmel looking. Then let completely cool...if you can!

Egg Casserole from: Charilla

18 eggs
1/4 cup Butter1 cup sour cream
1 cup milk
2 teaspoon salt
1/4 cup green onion1 small can green chilies
1 cup grated cheese (your favorite)

Preheat oven 325*
Melt butter and coat 9x13 panbeat together remaining ingredients together and pour into buttered 9x13 pan.
bake 25 minutes take out of oven top with cheese and return for another 10 minutes.

Low Fat Enchilada soup from: Stephany

1 large 28oz can of enchilada sauce

1 28oz can of diced tomatoes, can use stewed, but I don’t like them

1 can cream corn

1 can cream of chicken soup

1 can black beans, drained and rinsed

1 can green chilies

Options:

Fat free half and half ½ to 1cup

Olives

Any cooked protein you want, like left over chicken breast, canned chicken or ground beef, shrimp

2% grated cheddar cheese

Baked tortilla chips

Low fat or no fat sour cream

Whisk cream soup and enchilada sauce in large pot over medium heat

Add all other canned ingredients and any already cooked protein

Simmer for about ½ hour

Serve with sour cream, chips and cheese.

Spaghetti Squash Casserole from: Stephany

1 medium spaghetti squash

1 jar low fat alfredo sauce

1 can diced tomatoes drained

1 lb cooked protein (shrimp, fake crab, chicken breast diced)

3-4 slices chopped turkey bacon crisped in a pan and patted optional

½ parmesan cheese

Your choice of herbs, I like thyme, basil garlic and onion powder salt and pepper

Cut squash in half, scrape out the seeds and pulp, cover in a large dish that will fit the squash. Add about ¼ water and cover the dish with saran wrap. Cook in microwave 5-7 minutes then turn the squash over and rotate the squash and cook until the inside of the squash peels away with a fork. Let the squash cool enough so you can handle it, and scrape out from the skin into the casserole dish, add all other ingredients and cook in microwave loosely covered until bubbly or in the oven 350 degrees. This dish can be stretched even more by adding ½ box of pasta cooked and leave the tomato juice in.

Paula Deans- Crock Pot Mac/Cheese sent by: Charilla

2 cups Macaroni Noodles
1/2 stick of Butter
2 1/2 cups Sharp Cheddar Cheese(grated)
1 can Cheddar Cheese Soup
1/2 cup Sour Cream
1/2 teaspoon (dry) Mustard
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup of Milk
3 Eggs(beaten)
1/2 cup Cheddar Cheese(grated)

Cook noodles till done-drain.
Put butter,sharp cheddar cheese in pot and melt, then pour melted Cheese in Crock pot and add Cheddar Cheese Soup. In bowl add Sour Cream, dry Mustard,Salt,Pepper, Milk and 3 beaten Eggs. Add to Cheese mixture in Crock pot and add cooked noodles and stir together. Cook on low for 2 1/2 hours, then top with your 1/2 cup grated Cheddar Cheese, return lid and finish cooking for 30 more minutes. Total cooking time is 3 hours. ENJOY!

Chicken Enchilada Dip from: Charilla

Ingredients:
1 pound boneless skinless chicken breast halves, grilled and shredded**
1 package (8 oz. size) cream cheese, softened
1 cup mayonnaise
1 package (8 oz. size) shredded Colby-Monterey Jack cheese or Mexican blend cheese
2 can (4 oz. size) diced green chili peppers
1 bag of favorite corn chips

Directions:
After cooking chicken and shredding it, place chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chili peppers.

Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 for 30 minutes, or until the edges are golden brown.

** season the chicken with your favorite spices

Can be served as a meal all by itself...we love it~ENJOY!!!

1 Dish Chicken from: Charilla

What you'll need:
1 1/2 cups hot water
1/4 cup(1/2 stick) butter, melted
1 pkg. (6oz.) Stove Top Stuffing Mix Chicken
6 small boneless Chicken Breast
1 can Cream of Mushroom Soup
1/3 cup Sour Cream

Mix Hot Water, Butter and Stuffing Mix( set aside)
Cook Chicken in no stick skillet on mid high for 5 min. on each side or until golden brown on each side. Mix Soup and Sour Cream; pour over Chicken. Top with stuffing mixer, cover, Cook low heat for about 10 more min.


Directions if you want to use oven instead...

Heat oven to 375*
Prepare stuffing as directed. Place Chicken in 13x9 pan, mix soup and Sour cream pour over chicken. Top with stuffing. Bake 35min. or til chicken is done.

ENJOY!!!

Cheesy Chicken Pot Pie from: Charilla

What you'll need:
3 cups chopped cooked Chicken
1 pkg. frozen Vegetables blend
1/2lb (16oz.) Velveeta prepared Cheese, cut into 1/2 inch cubes
1 can Cream of Chicken Soup
1 can (8oz) Crescent Dinner Rolls

Heat oven 375*
Combined the first 4 ingredients in a 13x9 baking dish or pan. Unroll dough, place over chicken mixture already in pan. Bake 20 to 25 min. or until crust is golden brown.

Taco Soup from: Vicky

1 lb lean ground beef

1 lb frozen corn
32 oz can chopped tomatoes

14 oz diced green chilies

32 oz can pinto beans

1 packet taco seasoning

1 qt. chicken broth

1 large onion chopped

Saute beef and onions, drain. Add taco seasoning, tomatoes, beans, chiles, corn and chicken broth. Simmer 1 hour. Top with fresh chopped cilantro, sour cream, sliced olives, grated cheese and tortilla chips.

Chile Rellenos Casserole from: Vicky

Yummy and easy!

7 oz can of diced green chiles
1/2 lb grated jack cheese
1/2 lb grated sharp cheese
4 eggs
1 cup bisquik
3 cups milk

Heat oven to 350. Spray bottom of 9 x 13 pan. Spread chiles on bottom. Sprinkle grated cheeses over chiles. Mix eggs, milk and bisuik and pour over chiles and cheese. Bake for 1 hr or until golden brown.

PEAR AND LIME SUPREME

1-8 oz pkg cream cheese

1 can pears

1 large pkg lime jello

1 C hot water

1-12 oz cool whip

Mix lime jello powder and cream cheese. Add hot water and mix until smooth. Add juice from the can of pears. Chill for several hours or overnight. Add pears to jello by beating them in with a mixer. Fold in cool whip and chill until ready to serve.

Thanks, Charilla

Thanks for the new recipes, Charilla. I've always wanted that Mandarin cake recipe. Yea!

Fresh Apple Cake from: Charilla

1 1/2 cups Oil
2 cups Sugar
3 Eggs
2 tsp. Vanilla
3 cups Flour
1 tsp. Baking Soda
1 tsp. of Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
3 cups of peeled shredded Apples
1 c. nuts chopped (optional)
Mix together and pour in greased and flour pan..
Bake in 9x13 pan @ 350* for 45-55 min.

Topping

1 stick of Butter (not margerine)
1 cup Brown Sugar
1/4 cup of Milk
1 Tbsp. Vanilla

Bring to a boil for 1 min in sauce pan.
After cake is cooked poke hole in top, pour topping over hot cake
Good served warm or cold.

Mandarin Orange Cake from: Charilla

1 french vanilla Cake Mix
1 small can Mandarine oranges
Prepare cake mix and bake as says on box, but subsitute the juice off oranges for water

Topping: 8oz. Cool Whip
1 small french vanilla instant pudding mix (dry)
1 small can of crushed pineapple
mix together
frost cake and chill in frig. best if made the night before
ENJOY!

Enchilada Soup from: Hayley

1 Can Red Enchilada Sauce

1 Can Cream of Chicken Soup
1 Can of black beans
1 Can of chicken (like what looks like tuna)
Corn

Mix it all together in a pot until hot and well mixed.

Thanks, Shilo!

Look at all the recipes Shilo sent me! Shilo, you ROCK!

Ham and Pineapple Sandwiches from: Shilo

(also, a little weird….trust me on these…I didn’t get this fat by accident.)
On an onion bagel put desired amounts of sliced ham, pineapple ring, sliced mozzarella cheese. In that order. If the pineapple is directly on the bagel it will get soggy. Wrap it in tin foil and put it in the oven on 350 until the cheese is melted.

Ratatouille from: Shilo

1 meduim eggplant

1 meduim bell pepper
1 medium onion1 medium zucchini
1/4 cup sun-dried tomato dressing (Kraft or Ken's Steakhouse)
1 can (or 16 oz fresh) diced or stewed tomatoes
2 T. parmesan cheese
1/2 cup mozzarella cheese

Cut the eggplant in bite size pieces. Chop the bell pepper. Cut the onion and zucchini in 1/2 inch slices. Preheat oven to 350°F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
Add tomatoes; cook 15 min., stirring

occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
BAKE 15 min. or until cheese is melted and vegetable mixture is heated through.
NOTE: I've made this with and without the eggplant. I've also added 1-2 cut up chicken breasts to make it non-vegeterian.
Natalee eats this and thinks it’s hilarious since it’s the same as in the movie. She’s got no idea how healthy it is. J Oh, the lies I tell that girl!

“Steak” and Everything Sandwiches from: Shilo

1 lb. Hamburger
1 Large Onion (cut in spears)
1 Bell Peppers (cut in spears)
Mushrooms (optional)
Tomato (optional)
Garlic Salt
Italian Seasoning
Mozzarella Cheese
8 Buns

Brown hamburger. While cooking, sprinkle with garlic salt and italian seasoning. Drain grease and add veggies and cook till soft, adding more garlic salt and seasoning as needed. After they are soft add cheese to the top and cover, so that it can melt. Serve over buns. My favorite are hamburger buns from the bakery. Hoagie buns and french bread work good too.

Sticky Chicken from: Shilo

1 cup pineapple apricot jam
1 cup Catalina dressing
1 packet onion soup mix (I know, this all sounds weird, trust me)

Combine and pour over 4 chicken bresticles. Bake at 350 for 1 hour and serve over rice.

Super Easy Chicken Manicotti from: Shilo

1 JAR SPAGHETTI SAUCE :)
1 tsp garlic salt
1 1/2 lbs chicken breast, cubed
14 uncooked manicotti shells
1 can (2 1/2 oz) sliced olives
2 cups shredded mozzerella cheese

Spread 1/3 of the spaghetti sauce in a 9X13 baking dish. Sprinkle garlic salt on the chicken. Cube the chicken and don't cook it. Insert into uncooked manicotti shells, stuffing each end if necessary. Place shells in dish. Pour remaining sauce over the opt. Sprinkle olives and cheese on top. (Actually, I'd probably skip the olives, that sounds weird.) Cover and store overnight in your fridge. (This sounds good for Sunday, right?) Bake the next day for about 1 hour.

Spinach Stuffed Shells from: Shilo

12-16 Large Shell Noodles, cooked about 8 minutes until pliable, but NOT mushy.
1 cup cottage cheese
1/4 cup parmesan cheese
1 cup mozzerella cheese
1 10 oz. pkg spinach thawed and pressed dry
2 cloves garlic, smooshed
1/2 cup bread crumbs
1 egg
1 BOTTLE SPAGHETTI SAUCE :)

Spray cooking spray on the bottom of a 9X13 pan and pour some of the sauce in. Mix everything except sauce and spoon into the shells. Pour the remaining sauce over the top. Add more cheese (cuz everything is better with more cheese) and bake at 350 for 45 minutes.

BBQ Foil Chicken from: Shilo

1 small boneless skinless chicken breast half (1/4 lb.)
1 pineapple ring
1 green pepper ring
1 Tbsp. KRAFT Original Barbecue Sauce

HEAT grill to medium heat. Place chicken in center of large sheet of heavy-duty foil; top with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 15 min. or until chicken is done (165ºF). Cut slits in foil to release steam before opening packet.

I’ve also baked this one in the oven, 350 for 30 mintues.

POPPY SEED CHICKEN from: Nancy

4 sleeves ritz crackers (crushed)

4 chicken breasts (shredded)

2 cans cream of chicken soup

1 C sour cream

2 tbsp poppy seeds

Press 2 sleeves of crackers at the bottom of the pan. Mix the rest of the ingredients (except crackers) and spread over crackers. Press the remaining crackers on top. Cook at 350° until crackers are golden brown. Serve with rice.

OLIVE GARDEN’S ALFREDO SAUCE

1 stick of real butter

1/8 tsp garlic powder

1/8 tsp pepper

1 pint heavy whipping cream

1/2 C grated parmesan cheese

Melt butter. Add cream, garlic, and pepper. Simmer over a medium heat for 10-12 min or until thick. Add parmesan. Serve over pasta.

Baked Ziti by Charilla

1 box of Ziti Noodles
1/2 c. Butter
1/2 tsp. of Garlic Salt
Salt and Pepper to taste
1 small package of Mozzarella Cheese
1/3 c. Parmesan Cheese (fresh)
1 jar of traditional Ragu sauce
1 lb. mild Breakfast Sausage
1 8oz. package of Cream Cheese
1/2 pint (small box) Whipping Cream
Cooks in a 9x13 pan

Brown sausage (drain fat) Add Ragu sauce. While sausage is cooking, cook Ziti Noodles til done, drain water. While Ziti is cooking, melt Butter, Cream Cheese and 1/2 tsp. Garlic Salt together on low, when Cream Cheese gets soft, use whisk to whip together. Then add Whipping Cream and Parmesan Cheese to Cream Cheese mixture and then to Ragu Sauce. Add Ragu mixture and noodles together put in 9x13 pan, top with Mozzarella Cheese. Cover with foil, bake in oven at 350* for 30min. Remove foil and bake for 10 min. longer.
Best served with Garlic Bread or Bread Sticks!

Brenda's Creamy Chicken

1 can Cream of Mushroom soup

1 8 oz. pkg cream cheese

1 envelope Ranch Dressing seasonings

3/4 cup water or milk

salt and pepper to taste

Soften cream cheese and mix with other ingredients. Add 4 chicken breasts (can be frozen) to crock pot. Pour cream cheese mixture over chicken and cook on low for 8 hours. Serve over rice or pasta. Yum!

Chicken Almond Casserole

3 chicken breasts cooked and diced

1 C celery

2 tbsp Minced onion

2 cans cream of chicken soup

1 1/2 C mayo

2 tbsp Lemon juice

2 2/3 C instant rice

1-13 oz can canned milk

Mix together. Pour into a large, greased casserole dish.

Topping:

3 C corn flakes 1/4 C butter (melted)

1/2 C almonds

Mix together and place on top of casserole. Cover with foil. Bake at 300° for 1 hour. Take foil off and bake for another 15 min to brown the top. * Best if made the night before and refrigerated overnight.

Hope you enjoy!

I've been talking a lot with friends lately about how boring meal time has become. I've tried a few new recipes and shared a few as well...and it's help bring some excitement to my dinner table. When an old roommate asked me for a recipe on facebook I thought it would be fun to have a place where we could share all these recipes we've been talking about. So, here it is! I hope we all enjoy this and I hope I find some great recipes. If you want to add one, just email it to me at julie@carattini.net.

Don't be shy........start emailing me!