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!