New Years Day Salsa

2 cans black eyed peas, rinsed and drained
2 cans Rotel diced tomatoes with chiles*
1 can shoepeg corn*
2-3 jalapeno peppers, diced and seeded (to taste)
1/2 bunch cilantro, finely chopped (to taste, it can be quite strong)
8 oz. zesty Italian dressing

Tyler's Ultimate Mashed Potatoes

Ingredients

* 4 pounds yukon golden creamer potatoes, peeled and cut into quarters
* Kosher salt and freshly ground black pepper
* 2 cups heavy cream
* 3 tablespoons unsalted butter
* 2 tablespoons chopped chives

Directions

Put the potatoes into a large pot, add 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Cinnamon Pecans

Ingredients

* 2 tablespoons unsalted butter
* 1/2 cup pecans halves
* 1/2 cup raw sliced almonds
* 1/4 cup sugar substitute (recommended: Splenda)
* 1/4 teaspoon ground cinnamon

Directions

Melt butter in a heavy skillet over medium-high heat, and then add all ingredients and saute for about 2 minutes or until a little crispy, stirring gently so as not to break up the sliced almonds. Serve warm or at room temperature.

Kathy Mouth's cheese ball

Take 2 PA cheeses and 3 greens onions and 1 pkg of deli beef. Soften cheese in mixing bowl. Cut white tops off green onions and discard. Then chop up green part. Mix green part with cheese. Then chop up deli beef and add to cheese and onion mixture. Mold ever how you want and cover in crackers, nuts whatever.

spinach dip

1 pkg frozen chopped spinach, drained and squeezed dry
1 pkg Knorr's vegetable soup mix
1 small can water chestnuts, chopped
1 1/2 cups sour cream
1 cup mayonnaise

Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts and spinach. Mix thoroughly and refrigerate for at least four hours. Stir before serving.

mini-oreo cheesecakes

1 package Oreo Cookies
2 (8 oz.) packages cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
Foil or paper muffin cups

Instructions:
Preheat oven to 325 degrees F.

Place foil or paper muffin cups in a muffin pan.

Split cookies in half. Put the side of the cookie that has more icing in the foil or paper muffin cups, icing sides up. Reserve the remaining cookie halves and set aside.

Beat together the cream cheese, sugar, vanilla, and eggs. Spoon mixture into the muffin cups about 3/4 of the way up. Crush the remaining cookie halves and sprinkle over tops. Bake in preheated oven for 20-25 minutes. Let cool, then refrigerate for 1 hour or overnight. Enjoy!!!

spiced cranberries and almonds

* 3/4 stick unsalted butter
* 1/2 cup packed light brown sugar
* 1 tablespoon maple syrup
* 1 teaspoon ground cinnamon
* 2 teaspoons pumpkin pie spice
* 2 cups dried cranberries
* 3 cups almonds
* 1/2 cup unsweetened coconut flakes

Directions

Preheat oven to 350 degrees F.

Melt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine.

Spread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.

Pecan Praline Sauce

Pecan Praline Sauce great for pumpkin cheesecake
Ingredients
1. 1 1/2 sticks unsalted butter
2. 3/4 cup dark brown sugar
3. 1/2 cup heavy cream
4. 1/4 teaspoon salt
5. 2 cups pecans (8 ounces)
Directions
1. Preheat the oven to 350°. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
2. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve.


Make Ahead

The topping can be refrigerated for up to 1 week. Rewarm slightly before serving.

Ornament Cake

http://www.kraftfoods.com/kf/recipes/chocolate-cream-ornament-cake-97959.aspx

1 pkg. (2-layer size) chocolate cake mix 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup powdered sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ice cream cone 1 piece red string licorice (2 inch) decorating gel colored sugar Make It
PREHEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Prepare cake batter as directed on package. Blend in dry pudding mix. Pour evenly into prepared pans.

BAKE as directed on package. Cool 10 min.; remove from pans to wire racks. Cool completely. Meanwhile, beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended.

PLACE one of the cake layers on serving plate; spread with one-third of the cream cheese mixture. Cover with remaining cake layer. Spread top and side of cake with remaining cream cheese mixture. Poke two small holes in bottom of ice cream cone; insert ends of licorice into holes leaving small loop at top. Place cone next to cake to resemble ornament hanger. Decorate top of cake with decorating gel and colored sugar as desired. Store in refrigerator.

Snowman Cheeseball

1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
2 cups KRAFT Shredded Cheddar Cheese
1/4 cup finely chopped fresh chives or green onions
1/4 cup PLANTERS Slivered Almonds,
toasted 1/4 tsp. ground red pepper (cayenne) or to taste 1/4 cup
KRAFT Grated Parmesan Cheese peppercorns 1 baby carrot Make It
MIX cream cheese spread, Cheddar cheese, chives, almonds and red pepper until well blended; cover. Refrigerate 1 hour.

DIVIDE mixture into 3 different-sized balls (1 small, 1 medium and 1 large). Coat with Parmesan cheese. Arrange on serving platter in a line to resemble a snowman lying down. (Largest ball should be at bottom of serving plate for base of snowman. Smallest ball should be at the top for head of snowman.) Decorate with peppercorns for the eyes and mouth. Add carrot for the nose.

SERVE with NABISCO Crackers and cut-up fresh vegetable dippers, such as carrot sticks and celery sticks.

Krista's Cheesy Taco Pie

» Filling

1 lb. lean ground beef

1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix

1 (16-oz.) jar Old El Paso® Thick n Chunky Salsa

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1 (2.8-oz.) can french fried onions

1 cup ricotta cheese

8 oz. (2 cups) shredded taco-flavored cheese blend

2 eggs

1 small tomato, seeded, diced

Directions:

1. Heat oven to 450°F. Prepare pie crust as directed on package for one­crust baked shell using 9­inch glass pie pan or 10­inch deep­dish pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown.

2. Reduce oven temperature to 350°F. Brown ground beef in large skillet over medium­high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix and salsa. Bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Add mushrooms and half of the french fried onions; mix well. Spoon mixture into baked crust.

3. In small bowl, combine ricotta cheese, 1 cup of the taco­flavored cheese blend and eggs; mix well. Spoon over beef mixture.

4. Bake at 350°F. for 25 to 35 minutes or until slightly puffed and set in center.

5. Remove pie from oven. Sprinkle remaining 1 cup cheese evenly over filling. Sprinkle remaining french fried onions in center of filling. Return to oven; bake an additional 2 to 3 minutes or until cheese is melted.

6. Sprinkle tomato around edge and in center of filling. Let pie stand 10 to 15 minutes before serving.

7 layer salad

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
Add to Recipe Box


DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Corn Pudding

1 can cream corn
1 can whole corn
8 oz sour cream
2 boxes of jiffy corn muffin mix (patty uses jalapeno, the lady at FL uses regular, Krista uses regular and chops up jalapenos)
2 eggs

Cranberry Jello Salad

CRANBERRY WINE JELLO SALAD

1 pkg. (3 oz. each) raspberry jello
1 1/4 cups boiling water
1 (1 lb) can whole cranberry sauce
1 (1 lb) can crushed pineapple, undrained
1 cup chopped walnuts or pecans
3/4 cup port wine
FOR THE TOPPING:
1 (8 oz) pkg. cream cheese, softened
1 cup sour cream

Dissolve jello in boiling water.

Stir cranberry sauce in thoroughly. Add pineapple, nuts and wine. Pour into a 13x9-inch glass dish and chill for 24 hours.

WHEN READY TO SERVE:
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.

ASIAN COLESLAW

1pkg broccoli slaw
2pkg ramen noodles
1cup sunflower seeds
1 cup almonds
1/2 cup sugar
1/4 cup veg oil
1/3 cider vinegar

mix: sugar,veg oil, cider vinegar, flavor packets from ramen noodles

pour over brocolli slaw and broken up noodles

top with toasted seeds and nuts

DRESSING

Make stock boil chicken with it to shred later
2cups corn meal
2 T self rising flour
onion
2 eggs
sage, salt, pepper

mix corn meal, flour, onion, eggs, salt, pepper, sage- add shredded up chicken-- enough stock to make it moist

bake 350 degrees in a 11x13 metal pan.

SMORES

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

6WBMO - basics

Breakfast 2oz protein, 1/2cup carb, 1/2 cup fruit

Snack 2oz lean meat and 1/2 cup fruit

Lunch 2 cups salad with 2oz lean meat, 1/2cup rice/potato

Snack 2oz lean meat and 1/2cup rice/potato.

Dinner 2cups salad, 2oz lean meat, 1/2cup rice/potato.

6am 2prot-1/2carb-fruit
9am 2prot-1/2 carb
noon 2prot-1/2carb-veggie
3pm 2prot-1/2carb
6pm 2prot-1/2carb-veggie
9pm fruit (optional)

6WBMO - breakfast ideas

8 ounces crystal light sunrise, 2 strawberries, 1/2 banana, 1/4 cup egg whites. Blend it all together with some ice cubes and ready to go.

Rice, Turkey Sausage, Egg Whites

6WBMO - Pineapple Chicken

Chicken
Pineapple Cubes w/ juice
soy sauce
teriaki

serve over rice

6WBMO- Italian Chicken

Chicken
tomato sauce
diced tomatoes
ton's of spices

optional- onions and green peppers

6WBMO Tuna Potato Patty

* 1 1/2 oz nsa water-packed tuna
* 1 baked potato
* 1 egg white
* onion powder to taste
* garlic powder to taste
* Mrs. Dash to taste



Scoop out ½ cup of potato and place in a bowl. Mash the potato up with a fork. Add the tuna, egg white, and spices. I use quite a bit of the spices so it's not bland. Mix thoroughly ( I just use a fork). Pour into heated skillet and smash down into one large patty. Brown on both sides. Do not overcook or it will turn out dry.

Breakfast Casserole

INGREDIENTS:
3 eggs, beaten
1 pinch ground black pepper
1 (10.75 ounce) can condensed cream of chicken soup
16 ounces sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups cooked ham, cubed
1 onion, chopped
3/4 cup shredded Cheddar cheese
1/4 cup butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

Luke's Oreo Cake

INGREDIENTS:
1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

DIRECTIONS:
1. Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
2. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Pig Eatin' Cake

1 BOX YELLOW CAKE MIX
4 EGGS
1/2 CUP BUTTER
1 CAN MANDARIN ORANGES
1 TSP VANILLA
1 (20) CRUSHED PINEAPPLE
1 SM PKG VANILLA INSTANT PUDDING
1/2 CUP CONFECTIONERS SUGAR
4 OZ WHIPPED TOPPING

COMBINE CAKE MIX, EGGS, BUTTER, ORANGES, AND VANILLA IN A MIXING BOWL. BEAT FOR 4 MINUTES. POUR INTO
GREASED AND FLOURED 9X13 PAN. BAKE AT 350 FOR 25-30 MINUTES OR UNTIL CAKE TESTS DONE. DRAIN
PINEAPPLE RESERVING JUICE. BLEND JUICE AND PUDDING MIX IN A BOWL. MIX IN CONFECTIONERS SUGAR
STIR IN PINEAPPLE AND FOLD IN WHIPPED TOPPING. SPREAD OVER COOLED CAKE, CHILL IN FRIDGE.

Chad's Strawberry Cake

INGREDIENTS
WHITE CAKE MIX
4 EGGS
10 OZ FROZEN STRAWBERRIS (minus 2tbs)
2/3 CUP OIL
3 oz. STRAWBERRY GELATIN

BEAT EGGS, ADD CAKE MIX AND GELATIN.
ADD OIL AND STRAWBERRIES
BAKE IN 3 8-9 ROUND PANS AT 350 UNTIL TOOTHPICK COMES OUT CLEAN

FROSTING
8OZ CREAM CHEESE
4TBS BUTTER
25TBS FROZEN STRAWBERRIES
1 BOX POWDERED SUGAR

Olive Garden's Salad Dressing

1/2 C MAYONAISE
1/3 WHITE VINEGAR
1 TSP BEG OIL
2 TBSP CORN SYRUP
2 TBSP PARMESAN CHEESE
2 TBSP RAMANO CHEESE
1/4 GARLIC SALT
1/2 ITALIAN SEASONING
1/2 PARSLEY FLAKES
1 TBSP LEMON JUICE

Outback's Alice Springs Chicken

List of Ingredients

1/2 cup (125 ml) Dijon mustard
salt & pepper
1/2 cup (125 ml) honey
paprika
1-1/2 tsp (7 ml) vegetable oil
8 slices bacon -- cooked
1/2 tsp (2 ml) lemon juice
2 tbsp (30 ml) butter
4 boneless skinless chicken breast halves
1 tbsp (15 ml) vegetable oil
2 cups (475 ml) sliced mushrooms
1 cup (225 ml) shredded Monterey jack cheese
1 cup (225 ml) shredded Cheddar cheese
2 tsp (10 ml) finely chopped fresh parsley


Use an electric mixer to combine the mustard, honey, 1-1/2 tsp (7 ml) oil and lemon juice in a small bowl.

Whip the mixture for about 30 seconds.

Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375 degrees (200 C.) and heat an ovenproof frying pan large enough to hold all four breasts and 1 tbsp (15 ml) oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish)

Sear the chicken in the pan for 3-4 minutes per side or until golden brown.
Remove pan from heat but keep chicken in the pan.

As the chicken is cooking, in a small frying pan sauté the mushrooms in the butter.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika.

Stack two pieces of cooked bacon, crosswise on each chicken breast.

Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.

Sprinkle 1/4 cup (60 ml) Monterey Jack cheese evenly onto each breast followed by 1/4 cup (60 ml) of Cheddar.

Marbled Pumpkin Cheesecake

INGREDIENTS:
1 1/2 cups crushed gingersnap cookies or graham crackers
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Asian Cole Slaw

INGREDIENTS

• 1 (16 ounce) package broccoli coleslaw mix
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1 bunch green onions, chopped
• 1 cup almonds
• 1 cup sunflower seeds
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1/3 cup cider vinegar

DIRECTIONS

1. In a large salad bowl, combine the slaw, broken noodles and green onions.
2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with almonds and sunflower seeds before serving.

Linda's No Bake Oatmeal Cookies

In a large pot:
1 stick of butter
2 cups of sugar
1/2 cup of milk
pinch of salt
4-5 tablespoons of Cocoa
Bring to a rolling boil….boil for 1 to 2 minutes stirring the entire time

Remove from heat and stir in:
3 cups oatmeal
1/2 cup creamy peanut butter

Drop on to wax paper

Golden Spud Potato Salad Winner

Ingredients:

8 large red potatoes
6 hard boiled eggs, chopped
1 lb. bacon
1 large white onion, chopped
2 c. mayonnaise
1 c. sour cream
3 tbsp. milk
2 ½ c. shredded lettuce
2 large tomatoes, chopped
2 c. Shredded cheddar cheese

Ingredients:

1. Wash and boil potatoes until tender. Let cool.

2. Chop and cook bacon and onion together, until bacon is crispy. Drain grease into a bowl and reserve.

3. In a small bowl mix mayonnaise, sour cream, bacon drippings and milk. In a large bowl, combine potato, eggs, and the onion-bacon mixture. Add mayo mixture to potato mixture and toss. Cover with plastic wrap and refrigerate for 2-3 hours.

4. Served topped with lettuce, tomatoes, and cheese.