CHICKEN PUFF APPETIZERS

CHICKEN PUFF APPETIZERS

Ingredients:

Puffs:

2 Tablespoons Butter
1/4 Cup boiling water
1/4 Cup flour
dash salt
1 egg
1/4 Cup shredded Swiss cheese

Instructions:

Melt butter in 1/4 cup boiling water. Add flour and salt. Stir vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in cheese. Drop 1 level tsp. dough onto greased baking sheet. Bake 20 min. at 400. Cool and split.

Filling:

2 cups finely chopped cooked chicken
1/4 cup finely chopped celery
2 tablespoons chopped pimiento (optional)
2 Tablespoons dry white wine
1/4 cup mayo
1/2 teaspoon salt
dash pepper

Combine all ingredients. Fill each puff with 2 teaspoon filling.

Source: Unknown

Submitted by: Julie U.

CHEESY BREAD

CHEESY BREAD

Ingredients:

1 large round sourdough bread
1 lb. Monterey jack cheese
1 stick butter
2 Tablespoons garlic
1/2 teaspoon thyme
1 Tablespoon poppy seeds
1 Tablespoon parsley flakes

Instructions:

Score bread into 2 inch squares. Slice cheese into stripes; melt butter and add spices. Brush butter sauce into the cuts of bread. Lay slices of cheese into cuts, brush top with remaining butter sauce.

Bake at 350 for 35 min. sealed in foil, then 15 min. with foil opened.

Source: Tonya S.

Submitted by: Julie U.

BAVARIAN APPLE TORTE

BAVARIAN APPLE TORTE

Ingredients:

1 Pillsbury prepared pie crust
Press into 9-10 inch springform pan.

Filling:

2- 8oz. pkg cream cheese softened
1/4 cup sugar
2 eggs
3/4 tsp vanilla

Beat cream cheese and sugar. Add eggs and vanillaMix well. Our over crust.

Topping:

3 Cups thinly sliced peeled apple
1/2 Cup sugar
1 tsp cinnamon
Spoon over filling.

Bake at 350 for 55-65 minutes. (center will be set). Cool. Refrigerate.

Source: Julie's Mom

Submitted by: Julie U.

HONEY LIME FRUIT SALAD

HONEY LIME FRUIT SALAD

Ingredients:

1/2 cup honey
1/2 cup frozen (thawed) limeade concentrate
1 Tablespoon poppy seed
8 cups fresh fruit
1/2 cup slivered almonds, toasted

Instructions:

Mix honey, limeade and poppy seed in large bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds.

Source: Unknown

Submitted by: Julie U.

ORANGE OVEN CHICKEN

ORANGE OVEN CHICKEN

Ingredients:

4 chicken breasts (boneless, skinless)
1/4 cup margarine melted
1 small can orange juice (frozen 6oz)
1/4 cup honey
3/4 cup bread crumbs
1/2 cup flour
1/4 teaspoon thyme
1/2 teaspoon salt

Instructions:

Brush Chicken with marg. Combine orange juice (frozen) and honey in a shallow dish. Mix bread crumbs, flour, thyme and salt. Roll chicken in orange/ honey mixture, then in bread mix. Place in a large baking dish, coated with non stick spray. Drizzle with any remaining honey mixture. Bake at 375 for 45-50 minutes.

Source: Unknown

Submitted by: Julie U.

PORK TENDERLOIN

PORK TENDERLOIN

Ingredients:

2 tablespoons creamy peanut butter

4 cloves minced garlic

2 tablespoons of soy sauce

1/2 jar Smucker's pineapple preserve

Pork Tenderloin

Instructions:

Mix 2 tablespoons creamy peanut butter
4 cloves minced garlic, and
2 tablespoons soy sauce in a small dish.

Baste the top of the tenderloin.
Bake 30-35 minutes at 350 degrees. Take out of oven and spread 1/2 jar Smucker's pineapple preserves on top. Cook another 10-15 minutes until done.

Source: Jenn S. (Sister-in-law)

Submitted by: Julie U.

CHOCOLATE ECLAIR CAKE

Photograph taken October, 2008 by Caroline G. "8 x 8 size pan - I halved the ingredients".

CHOCOLATE ECLAIR CAKE

Ingredients:

Grease 9X13 pan.
Line bottom of pan with whole graham crackers
Mix: 2 packages (small) instant French vanilla pudding with 3 cups of milk Beat a bit then mix 8oz. cool whip. Pour 1/2 of filling onto graham crackers. Then add another layer of crackers. Then rest of filling. Top with 3rd layer of graham crackers.

Top: Mix 2 T soft margarine, 2 pkgs. liquid unsweetened chocolate, 2T Karo syrup, 11/2 cups powdered sugar, 3T milk, 1tsp. vanilla

*I have used a bag of chocolate chip cookies for the topping...melt in the microwave and place on top and put in the fridge...so easy! - Caroline

Frost top of cake and refrigerate over night.

Source: Julie U.

Submitted by: Caroline G.
"This recipe is fabulous. I have made two 8 x 8 of this and taken one to a friend to enjoy. The benefit is that you make it the night prior to eating".

ICE CREAM SANDWICH DESSERT

ICE CREAM SANDWICH DESSERT

Ingredients:

10 chocolate wafer and vanilla ice cream sandwiches
1 carton frozen whipped topping, thawed
1 jar carmel topping
1 cup peanuts

Instructions:

Place ice cream sandwiches on bottom of 13X9 pan (break some in half to cover bottom of pan). Spread carmel topping over sandwiches. Spread whipped topping over carmel. Sprinkle with peanuts. Freeze.

* I have used sprinkles in place of peanuts and the color looks fabulous and it reduces the fat

Source:

This recipe was given to me by Julie U. I have made it for guests, friends who have had babies and for our family. The best part is that you can keep it in the freezer for up to 2 months.

Submitted by: Caroline G.

CHERRY CRUNCH CAKE

CHERRY CRUNCH CAKE

Preheat over to 350 degrees

Ingredients:

1 can cherry pie filling
1t. lemon juice

Spread on bottom of 9" square pan.

Topping:

1 yellow cake mix
1/2 cup butter

Pour butter over cake mix and stir until crumbly. Pour over cherries. Bake at 350 for 40-45 min. I serve this warm with vanilla ice cream.

Source:

This recipe was given to me by Julie U. She suggests serving it warm with vanilla ice cream and conveys it is one of Eric's (Julie's husband) favorite recipes.