{ LIME SLUSH }

INGREDIENTS:

3 c. sugar
10 c. boiling water
12 oz. frozen limeaid
Green food coloring
Diet 7-Up
 
DIRECTIONS:

Mix sugar in with boiling water until it dissolves. Add frozen limeaid and green food coloring (about 4 drops). Freeze in a 9x13 pan. Thaw slightly when ready to use. Cut into squares and put in large punch bowl. Mix in ¾ liter of Diet 7 up (I use a potato masher). Super yummy!

(Mom’s recipe. I’ve used this at showers and everyone always asks for the recipe.)

{ OLIVE GARDEN ALFREDO PASTA }

INGREDIENTS:
	1/2 cup (1 stick) butter 2 cloves garlic, minced 2 cups heavy cream 1/8 teaspoon ground black pepper pinch salt 1/2 cup grated Parmesan cheese 1 12-ounce box fettuccine pasta (or your choice of pasta)
DIRECTIONS:
	1.      Melt butter in a medium saucepan over medium/low heat. 2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. 3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it. 4. Spoon pasta onto serving plates with Alfredo sauce poured over the top. Makes 2 to 3 large servings. Note: Be sure not to crank the heat up too high when simmering the sauce or it could break, resulting in a not-so-creamy, curdled Alfredo. We also like to use this sauce to make Chicken Alfredo pizzas.

{ CHILI FOR "VEG-HEADS" }

(Rachel Ray)

INGREDIENTS:

2 Tbsp olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic minced ( I just used minced garlic in the can. It's a different amount though so look on the can).
1 cup vegetable (chicken) broth
1 can (32 oz) crushed tomatoes
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) red kidney beans, drained and rinsed
1 to 1 ½ Tbsp cumin
1 to 1 ½ Tbsp chili powder
6 dashes Tabasco sauce
Salt
1 cup spicy refried beans
Cheddar cheese
Chips

DIRECTIONS:

Heat oil over medium. Add onion and peppers, sauté 3-4 minutes. Add garlic and cook 1 minute. Add broth, reduce by half (2-3 minutes). Add tomatoes, beans, cumin, chili powder, Tabasco, and salt. Thicken with refried beans. Serve with cheese and chips. YUMMY!

Heather's Note: I like to add another can of beans (pinto or whatever) and corn.

{ MONSTER COOKIES }

INGREDIENTS:

• 1 cup margarine, softened
• 2 cups white sugar
• 2 cups packed brown sugar
• 3 cups peanut butter
• 6 eggs
• 1 1/2 teaspoons corn syrup
• 1 1/2 teaspoons vanilla extract
• 4 teaspoons baking soda
• 9 cups rolled oats
• 1/2 pound candy-coated milk chocolate pieces
• 1/2 pound semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
3. Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.               

Super Yummy and makes TONS!!! I usually freeze some or share. Or...I have good intentions of doing those but eat them all instead! ha ha.

{ Mrs. Field's Chocolate Chip Cookies }

INGREDIENTS:

2 cubes butter, softened

1 1/4 C. White Sugar
1 C. Packed Brown Sugar
2 Eggs
1 tsp. Vanilla
3 C. Flour
3/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Chopped Pecans (optional)
2 C. Chocolate Chips

-------------------------------------------------------------------------------------------------------------------------

DIRECTIONS:


Preheat oven to 350 degrees.

Beat butter and sugars (white & brown), then add eggs and vanilla. Whip 3-4 minutes. Add dry ingredients; Continue to beat with mixer. Add nuts and chips with spoon.

Bake at 350 for 10 minutes.

Do not overcook

Cool for 5 minutes before removing from cookie sheet

Aunt Teena's Santa Fe Layered Salad

1 - 10 oz. Bag Salad Greens --- Romaine or Iceberg or Mixed (about 6 cups)
2 Cups Halved cherry or grape tomatoes or chopped tomatoes
1 Cup Yellow Bell Pepper, chopped
2 Cups Southwestern Cooked Chicken Strips
1 - 14.5 oz. Can Black Beans or Pinto Beans, rinsed and drained
1 Cup Corn kernels, thawed if frozen or roasted if fresh
¼ Cup Fresh Cilantro, chopped, or more to taste
1-2 Cups Corn Chips or Crisp Tortilla Strips, broken in pieces
1 ½ Cups Shredded Pepper Jack or Cheddar or Colby Cheese
½ Cup Green Onions, sliced

2 Cups Mayonnaise blended in blender with 1 canned Chipotle Pepper, chopped, with a tsp. of Adobo Sauce (or more to taste) or the mayonnaise blended in the blender with ¼ Cup of your favorite Salsa, or you use 2 Cups of a thick Ranch dressing and blend with a little salsa for a southwest ranch topping.

*Garnish: Can also top dressing layer with additional cheese, sliced black olives, and sliced green onion, if you like.

Layer in order, starting from the top, in a clear, flat-bottom glass bowl, topping with the mayonnaise dressing. Cover and refrigerate until serving time. Before serving, you can garnish with additional cheese, cilantro, sliced green onions or peppers. Take to the table and toss together before serving.

Note: You can also add chopped avocado or chopped hot peppers as layers to this salad. You can omit the chicken for a delicious no-meat dinner.

Chicken Crescents

INGREDIENTS:

¾ cup dry herb-seasoned stuffing

½ cup finely chopped pcans or walnuts

2 (3 oz.) packages cream cheese, softened

4 tbs. butter, softened

1/8 tsp. pepper

2 C. diced cooked chicken

1 tbs. chopped green onion

1 tbs. minced fresh parsley

2/3 c. chopped mushrooms

2 (8 oz.) can refrigerated crescent rolls

3 tbs. butter, melted

1 (10 ¾ oz) can cream of chicken soup

½ c. sour cream

DIRECTIONS:

Crush seasoned stuffing and mix with nuts; set aside. In a large bowl mix together cream cheese, the 4 tbs. softened butter, and pepper. Add chicken, green onions, parsely, and mushrooms. Set aside. Separate crescent rolls to form 8 rectangles; press seams securely. Place ½ c. of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely. Dip each roll into melted butter and then roll into stuffing mixture. Place on a greased baking sheet. Bake at 400 for 20 minutes. Serve with a sauce made by warming cream of chicken soup with sour cream and stirring until well incorporated. Makes 8 servings.

Muddy Buddy

9 C. Chex cereal rice

1 C. semi-sweet chocolate chips

¼ C. butter

1 tsp. vanilla

1 ½ c. powdered sugar

½ c. peanut butter

Melt chocolate, peanut butter and butter. Stir in vanilla and pour cereal. Add powdered sugar. Shake up in 2 gallon bag. Makes about 9 cups.

7 Layer Dip

INGREDIENTS:

2 avocados mashed

15 oz. refried beans

1 can diced green chillis

1 c. sour cream

½ pk. Taco seasoning

1 c. cheddar cheese

1 c. Monterrey jack cheese

1 c. sliced black olives

1 tsp. lemon juice

tomatoes

DIRECTIONS:

In a flat dish (I use 9x13) layer the following.

Beans with chillis mixed in.

Avocados with lemons and Tabasco sauce mixed (or whatever guacamole you make)

Sour cream and taco seasoning mixed

Cheese

Black olives

Green onions

Tomatoes

Chelsey's Pepper Salsa

3 jalapeno peppers
1 anaheim pepper
2 green bell peppers
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 serrano peppers
1 banana pepper
1 large yellow onion
6-8 roma tomatoes
1 bunch fresh cilantro
salt
vinegar (1/4-1/2 cup)

Chop everything and combine!