LAYERED SUMMER PASTA SALAD

LAYERED SUMMER PASTA SALAD

Ingredients:

1 1/4 Cups Ranch Dressing (we use Light dressing)
3 Cups torn romaine lettuce
2 Cups shredded carrots
2 Cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped
Pasta of choice (we like to use Whole Wheat mini-shells)

Instructions:

1. Boil pasta according to directions and make as much as you would like to have in the salad.
2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl place the pasta and add the dressing. Toss/stir together.
3. In 3 or 4 quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate. It is a pretty dish with the color combinations so I recommend a clear container for visual appearance.

Source: Modified from recipe on www.bettycrocker.com

Submitted by: Caroline G.
"This is also great when you add cut up ham"

TWICE BAKED POTATOES

Ingredients:

8 to 10 potatoes baked “wet” with no foil

Instructions:

Scoop out potato middle and mash with:
¾ stick margarine or butter
Garlic salt to taste
2 C sour cream
1 ½ C grated cheddar cheese
1 heaping T mayonnaise

Put back in skins. Freeze or top with cheddar cheese and bake again at 350 until desired doneness.

Submitted by: Andrea K.
These are great to keep in the freezer in zip-type bags. Then pull 2 or 3 out as needed for a meal or when you grill out.

MEXICAN PINWHEELS

MEXICAN PINWHEELS

Ingredients:

8 oz. cream cheese
1/2 cup sour cream
4 oz. can chopped green chilies
1/2 cup shredded cheddar cheese
2 tablespoons picante sauce
Small jar pimento
Dash of garlic salt
Dash of onion powder
4-6 flour tortillas

Instructions:

Mix all together and spread finely on flour tortillas. Roll and refridgerate overnight. Cut into 1/2 inch slices and enjoy.

Source: Unknown

Submitted by: Candy M.

COWBOY CAVIAR

COWBOY CAVIAR

Ingredients:

1 can shoepeg corn
1 can blackeyed peas-drain and rinse
1 avacado-chopped
2/3 cup chopped green onion

Blend the following in blender:

1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic-pressed
3/4 tsp.salt
1/8 tsp. pepper
1 tsp. cumin

Directions:

Pour blended mixture over other ingredients. Refrigerate. Serve with tortilla chips. The Tostito Scoops work real well.

Source: Unknown

Submitted by: Candy M.

OVERNIGHT BUBBLE BREAD

OVERNIGHT BUBBLE BREAD

Ingredients:

1/2 cup pecan halves
18 frozen dinner rolls
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar

Instructions:

Generously butter a 9 x 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.

Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight (on counter).

In the morning, preheat the oven to 350 degrees and bake for 20 to 30 minutes until golden brown.

Source: http://www.allrecipes.com/

Submitted by: Caroline G
"I have made this with the pecans and without. My boys are not big pecan eaters so I tend to make it without. I have also made a full 9 x 13 pan and then made 8 x 8 at times (halved the ingredients listed above). It is easy and the family loves it for a special, easy breakfast."

BROCCOLI CASSEROLE

BROCCOLI CASSEROLE

Ingredients:

1 package frozen broccoli, cooked and drained
2 cups shredded mild cheddar cheese
2 cups cooked rice
1/2 cup butter flavored cracker cumbs

Instructions:

Combine all ingredients except cracker crumbs, in a greased casserole dish.
Top with cracker crumbs, and bake on 350 F. until heated through.

Source: Friend

Submitted by: Adele K.
"This recipe was given by a friend, it's a great one for taking to a pot luck dinner."

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.

SQUASH CASSEROLE

SQUASH CASSEROLE

Ingredients:

3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix

Instructions:

Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.
Mix soup, sour cream, and pimiento. Add to vegetables and mix well.

In a skillet, melt the butter and mix in the stuffing mix. Spray two 9x9 pans with cooking spray. Spread bottom of each pan with 1/4 of the stuffing mixture. Spread 1/2 of the vegetable mixture in each pan, then cover each with half of the remaining stuffing mixture. Freeze one pan and bake the other at 375° for 45 minutes.

Source: Unknown

Submitted by: Susan M.

RED AND WHITE TORTELLINI

RED AND WHITE TORTELLINI

Ingredients:

2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar alfredo four cheese sauce
2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 350 degrees. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender.

Serves 8

Source: About.com

Submitted by: Susan M

BLUEBERRY FRENCH TOAST

BLUEBERRY FRENCH TOAST

Ingredients:

6 slices of french bread, cubed
8 ounce package of cream cheese, cubed
1-21 ounce can of blueberry pie filling, divided
6 eggs
1/4 cup of maple syrup
1 cup milk
1/2 teaspoon cinnamon

Instructions:

Butter 8 x 8 dish. Place half the bread cubes in the prepared dish. Scatter cream cheese cubes over the first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium bowl combine eggs, maple syrup, and milk. Whisk until well blened. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon.

Preheat over at 350 degrees. Cover dish with foil and bake for 30 mins. Remove foil from dish and continue baking uncovered for an additional 30 minutes.

***I used reduced fat cream cheese, skim milk and didn't butter the dish to try to cut back a bit on the calories. Also, didn't use pie filling, just real blueberries.

This can be made the night prior so that the eggs and maple syrup have the opportunity to soak in.

Source: Unknown

Submitted by: Caroline G.
"This is a fabulous brunch/breakfast when you have out of town guests."

ROAST ASPARAGUS

ROAST ASPARAGUS

Ingredients:

2 pounds asparagus, woody stems broken off
1 Tbsp. olive oil, preferably extra-virgin
1/2 tsp. salt
1/8 tsp. pepper
8 lemon wedges

Instructions:

Heat oven to 425 degrees. Put asparagus in a 15.5 X 10.5 inch or larger jelly-roll pan. Drizzle with oil and sprinkle with salt and pepper. Turn until evenly coated, then arrange in a single layer. Roast 10 to 15 minutes or until tender when pierced and tips start to brown. Serve immediately. Serve with lemon wedges or a creamy mustard sauce.

Source: Unknown

Submitted by: Amy J.
"Not sure where I got this recipe, but I use it all the time. It is very tasty and easy. I usually put the asparagus and oil in a large plastic bag and shake it to get the oil all over."

CORN CASSEROLE

CORN CASSEROLE

Ingredients:

2 cups cream style corn
1 box corn muffin mix (7 1/2 oz.)
3 eggs
1/2 cup oil
1/2 tsp. garlic powder
2 Tbsp. chopped pimentos
1/4 cup chopped green pepper
1 cup shredded Cheddar cheese

Instructions:

Mix all ingredients, except cheese. Pour into a greased deep casserole dish (I usually use a 3-quart dish). Top casserole with the shredded cheese. Bake at 350 degrees for 45 minutes.

Source: Amy J's mom

Submitted by: Amy J.

"This recipe came from my mom...no big surprise, seeing it is typical of a Minnesota potluck dish."

SWEET AND SOUR SALAD

SWEET AND SOUR SALAD

Ingredients:

1 head Boston lettuce
1 head spinach
1 head romaine – I typically use just romaine and not the bib or spinach
1 purple onion cut in rings
1 large can mandarin oranges, drained
1 pint strawberries, sliced
Poppy seed dressing

Instructions:

Mix ingredients together and pour dressing over all.

Source: Lynn K.

Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have had different versions of this recipe throughout the years, but I think this is the best!"

CLASSIC TOMATO MOZZARELLA SALAD

CLASSIC TOMATO MOZZARELLA SALAD

Ingredients:

4 large red tomatoes
1 8 oz round ball of good quality mozzarella
3 tbsp fresh chopped basil
¼ cup olive oil
2 tbsp balsamic vinegar (or your favorite)
Salt and pepper to taste

Instructions:

Slice tomatoes and the mozzarella into thin slices and arrange them alternatively on a decorative platter. Shake together the olive oil, vinegar and 2 tbsp of the basil, with salt and pepper to taste. Drizzle this over the tomatoes and cheese and garnish with the rest of basil.

Source: Internet

Submitted by: Amy J.
"I got this off the internet. This is a simple salad, but it is just fabulous."
Submitted by: Amy Jones, Tempe, Arizona

RICH AND CHARLIE'S SALAD

RICH AND CHARLIE'S SALAD

Ingredients:

1 head romaine lettuce
1/2 head iceberg lettuce
2 drained 10 oz. cans artichoke hearts, cut in fourths
1 drained 4 oz. can chopped pimentos
1 large red onion, sliced
1/2 cup grated parmesan cheese (I use fresh, not the green can)

Instructions:

Mix all above ingredients. Sprinkle with salt, pepper, garlic, and a Tbsp. sugar. Mix 1/2 cup salad oil with 1/3 cup red wine vinegar. Pour over salad just before serving. Toss.

Source: Lynn K.

Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. It is easy, tasty, and it looks good too."

CHEESEBALL

CHEESEBALL

Ingredients:

2 - 8 oz. pkgs. cream cheese
1/2 lb. sharp Cheddar cheese (2 cups shredded)
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
2-1/4 oz. can deviled ham
2 Tbsp. pimento
2 Tbsp. parsley
1/2 cup finely diced pecans (I ground them fairly fine)

Instructions:

Soften cream cheese in a small bowl, beating with electric mixer. Beat in Cheddar cheese and next 8 ingredients. Stir in parsley and pimento. Cover and refrigerate until firm enough to handle. Shape into ball and coat evenly with nuts. Wrap in plastic wrap or foil to refrigerate. This makes 3-4 cheeseballs.

Source: "I got this recipe many years ago from a friend. It is delicious and it freezes well. I make several and freeze them, then pull one out when I need an appetizer. I also give them as gifts during the holidays."

Submitted by: Amy J.

CORN AND BEAN SALSA

CORN AND BEAN SALSA

Ingredients:

1 can corn, drained
1 can black beans, rinsed and drained
2-3 tomatoes, diced
1/2 bunch cilantro, diced
1 Tbsp. olive oil
2 Tbsp. seasoned rice vinegar
1 garlic clove, minced
1/4 tsp. cumin
1 avocado diced (opt)

Instructions:

Combine ingredients and serve with tortilla chips.

Source: Rachel H.

Submitted by: Melanie H.

EASY BAKED BEANS

EASY BAKED BEANS

Ingredients:

4 slices bacon
1/2 c. chopped onion
2 lbs. Busch's baked beans
2 Tbsp. brown sugar
1 Tbsp. worchestershire sauce
1 tsp. mustard

Instructions:

Cook pacon till crisp. Cook onion in bacon drippings till tender, but not brown. Combine all ingredients, mixing well. Place in 1 1/2 quart dish and bake covered at 350 degrees for 1/2 hour and 250 degrees for 3 hours. Remove foil last 30-60 minutes of baking. You can also place ingredients into crockpot and cook on low for 8 hours.

Source: May H.

Submitted by: Melanie H.
"This is a BBQ favorite!"

PEANUT BUTTER BON BON'S

PEANUT BUTTER BON BON'S

Ingredients:

1-7 oz. Hershey chocolate bar
8 oz. chocolate chips
1/4 stick parafin wax (in baking aisle of grocery store)
1-18 oz. jar of creamy peanut butter
1 stick butter or margarine, softened
1 lb. box powdered sugar
3 c. rice crispies

Instructions:

In top of double boiler (I just use a regular pan, but keep the heat low), melt chocolate bar, chocolate chips and parafin wax. In large bowl, mix peanut butter, butter and powdered sugar. Add rice crispies. Form mix into balls, drop into chocolate mixture (use fork), and place on wax paper to set (tin foil works too). When they 'set', place into a plastic bag or sealed tupperware and store in fridge or freezer.

Source: Melanie H.

Submitted by: Melanie H.
"These are great around the holidays."

STRAWBERRY PIE

STRAWBERRY PIE

Ingredients:

1 cold, baked crust
1 c. sugar
3 level Tbsp. cornstarch
4 Tbsp strawberry jello powder
1 cup boiling water (*see note)
1 pint fresh strawberries

Instructions:

Boil the 1 cup of water and add sugar, cornstarch and jello. Heat ingredients to a rolling boil, stirring all the time (will act like jelly). Remove from heat, cool until very cool, (you can do this by placing pan into another pan of cold water. Remove stems, wash, drain and dry berries and place in pie shell. Cover with mixture and let set in fridge for 3-4 hours. Serve with whipped cream.

*Red food coloring may be added for a deeper, prettier red color. Add to jello-cornstarch mixture.

Source: May H.

Submitted by: Melanie H.
"My mother-in-law makes this pie during the summer months. It is very refreshing".