Green & White Salad

1/2 cauliflower, brokin in tiny flowerettes (approximately 1 pound)

1 bunch spinach, leaves only (8 oz bagged)

1 avacado, cut into small pieces

1/2 cup pine nuts or almonds, roasted

Mix ingredients together. Dress immediately before serving.

Dressing

9 tablespoons salad oil

3 tablespoons white wine vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon basil

1/4 teaspoon pepper

dash nutmeg

1 clove minced garlic

Serves 6 - 8

Soy Lime Sauce

1/4 cup lime juice (approximately 2 limes)

1/4 cup soy sauce

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 tablespoon dried minced onions

1 to 2 tablespoons minced garlic (refrigerated kind or fresh)

Mix everything up and serve as desired

- serve over meat, chicken, fish or salad

- use as a marinade

- stir-fry meats and/or veggies in it

- use it as a dip for artichokes

BBQ Chicken Salad

2 heads Romaine lettuce, chopped
1 cooked chicken breast, cut into bite size pieces
1 can whole kernel corn, drained
1 can black beans, drained
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup Cilantro, if desired

1. Mix salad dressing and BBQ sauce in bowl.
2. In large bowl add chopped lettuce, chicken, corn and beans. Add dressing and toss.

Grilled Teriyaki Chicken

1/3 cup water

1/4 cup chicken broth

1/4 cup soy sauce

1 teaspoon minced garlic

2 boneless skinless chicken breast halves

In a small saucepan, combine all the ingredients but the chicken. Bring to a boil over medium heat; cook for 1 minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Drain and discard marinade. Grill chicken, covered, over medium heat for 7 - 8 minutes on each side or until a meat thermometer reaches 170 degrees.

5 Cup Salad

1 cup sour cream

1 cup mini marshmallows

1 cup crushed pineapple

1 cup mandarin oranges

1 cup coconut

mix all ingredients together and serve

Homemade Oreos

2 boxes Devil's food cake mix

1 cup shortening

4 eggs

Mix (will be very, very thick) and roll into small balls. Bake at 350 degrees for 8 minutes.

Filling:

8 ounces cream cheese

1/2 cup soft margarine

3 cups powdered sugar

Mix and spread on cookie then top with a second cookie

Cream Cheese Pie

2 graham cracker crusts

2 (21 ounce) cans pie filling

1 package cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon vanilla

Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and continue beating until smooth and combined. Add lemon juice and vanilla; mix well. Spread cream cheese mixture into pie crusts. Refrigerate until set; this will take between 2 to 4 hours (overnight is fine).

Just before serving, spread the pie filling over the top of the pie.

*tip* refrigerating pie filling before putting it on the pie will help it serve more easily

Orange Kissed Cookies

1 cup white sugar

1/2 cup butter-flavored shortening

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla extract

2-1/2 cups all-purpose flour (add another 2 tablespoons for high altitudes)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup + 2 tablespoons thawed orange juice concentrate

1 tablespoon grated orange zest

Frosting

1 teaspoon grated orange zest

1/4 cup thawed orange juice concentrate

1/2 cup softened butter

3 cups powdered sugar

2-3 drops orange food coloring (optional)

Preheat oven to 375 degrees

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening. Beat until well-combined. Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy. Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet. Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.

For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy. Pipe or spread over the cooled cookies.

No-bake Cookies

2 cups granulated sugar
3 Tbsp cocoa
1/2 cup milk
1/2 cup margarine or butter
1 tsp vanilla
1/2 cup peanut butter
3 cups rolled oats

Combine sugar, cocoa, milk and margarine in pan on stove. Turn heat to high. Stirring constantly, bring to a boil. Once the mixture is boiling, keep stirring for 60 seconds (time it). Remove from heat. Allow to cool completely to room temperature (you should be able to put your hand on the bottom of the pan comfortably). Do not stir the pan at all during cooling... that breaks the bonds that will later hold the cookies together. Add vanilla, peanut butter and oats. Stir until the mixture loses its glossy look (about a minute). Scoop into cookies. (They will need time to set up completely.)

Magic Cookie Bars from Eagle Brand

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)

1. Heat oven to 350 degrees (325 for glass dish). Coat 9X13 baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3. Back 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.