Easy Bacon & Cheese Quiche

1 lb. bacon cooked and crumbled
1 c. shredded Swiss cheese
1/3 c. green onions chopped
2 c. milk
1 c. Bisquick
4 eggs
¼ tsp. salt
¼ tsp. pepper

Lightly grease pie plate or 9 x 9 cake pan.
Sprinkle bacon, cheese, onions on plate.
The remaining ingredients blend up (mix thoroughly) and pour over the other things.
Bake 30 minutes at 400 degrees until knife inserted comes clean.When I use my 9 x 9 stoneware it usually takes 40 minutes to bake, not 30. I also at times put foil around the edges to cover it so that it doesn't get too brown.

Avocado Salsa

This comes from Ashlee's sister, Lindsay. She made it for us last summer when we were all out visiting my parents at the same time. It is delicious! She didn't really have a name for it, so I gave it one.

Avocado Salsa

2-3 Large tomatoes, diced
1-2 Ripe Avocados, peeled and diced
Keep the pits of the avocados and add in the salsa to keep them fresh.
1 can of white corn, drained
1 can of black beans, drained
1 - 0.7 oz. package Good Seasons Italian dressing mix, prepare as directions indicate

Combine all ingredients. Serve with tortilla chips. Refrigerate any remaining salsa.

I also added a little bit of chopped up fresh cilantro this time and it was yummy too.
It tastes a lot better the second day...of course, but who can wait that long???!

I used this salsa on my taco salad--just used chips, taco meat, the salsa, and then a bit of cheese on top and it was sooooooooooooo delicious!

Chocolate Peanut Butter Chip Cookies

This recipe comes to us from Betty Crocker. Originally it is a double chocolate chip recipe, that calls for only 1 c. of chocolate chips. However, our family prefers it with peanut butter chips.

1 pkg. Chocolate cake mix
½ c. butter or margarine, softened
1 tsp. vanilla
2 eggs
½ c. chopped nuts (optional)
1 c. peanut butter chips (actually I use the entire bag)

Preheat oven to 350º.

• Beat half the dry cake mix, the butter, vanilla, and eggs in large bowl on medium speed until smooth, or mix with spoon.
• Stir in remaining cake mix, the nuts and chocolate chips.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 10-12 minutes or until edges are set (centers will be soft).
• Cool 1 minute; remove from cookie sheet to wire rack.

Yields about 5 dozen (Maybe if you really do teaspoonfuls, but we never have that many.)

Sorry for no picture this time around. We ate them all before I actually thought of it.

Popeye Pancakes (& wheat free version)

POPEYE PANCAKES

Mix together until smooth:
1 c. whole wheat flour
1 c. milk
6 eggs

Melt 6 Tbs. butter, pour into 8 x 8 cake pan.
Pour flour mixture over melted butter. Do NOT mix.

Bake at 400 degrees for 25 minutes.
Serve warm with syrup.

**These pancakes are extremely filling.
**Also, I made 1 1/2 times the recipe for my family of 7.
**Half the recipe for 2 people.
__________________________________
Updated Feb. 2012
WHEAT FREE VERSION

Use 1 c. WonderFlour™  instead of whole wheat flour.
The texture will be less dense than when you make it using whole wheat flour, but still tastes delicious and pops up like it is supposed to.

Thanks Everyone!

I just have to post a quick "thank you" for the pictures you all include with your recipes!! It makes me that much more excited to try them.

Joseph Fielding Smith's Favorite Sherbet

Tonight we are having an ice cream social for Enrichment and this is the ice cream that I am making to take and share. This is really yummy--although I should say that my kids aren't exactly as thrilled about it as I am. It must be for more mature palates. I first had this a couple years ago when our then RS president brought it to something. I've been making it ever since. If you want some more info about Joseph Fielding Smith click here for a FHE lesson about him from LDS Living magazine.Joseph Fielding Smith's Favorite Sherbet

2 1/2 cups water
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 quarts water
1 pint whipping cream
1 quarts milk
Juice of 3 oranges
Juice of 1 lemons
1 8-ounce can crushed pineapple and juice
1 1/2 or 2 bananas, mashed

In a large saucepan combine sugar, salt, cornstarch, and water. Cook till clear, then cool. Add whipping cream and milk. Add orange juice and lemon juice, crushed pineapple, and mashed bananas. Pour into 6 quart ice cream freezer and freeze according to freezer directions.

Source: Amelia Smith McConkie, daughter of President Joseph Fielding Smith.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000], p. 56.)

Tip
***It almost fills a 5 qt. ice cream bucket. I usually try and put it in the freezer an hour or so before serving it as it can be soft.

Apple Turnover

Preheat oven to 350 degrees.

In a large bowl combine:
1 cup shortening
2 1/2 cups flour
1 tsp. salt
1 1/2 Tbsp. sugar
Mix with a fork or pastry mixer till well blended (like you are making a pie crust).

Mix together
1 egg yolk (save the egg white)
2/3 cup milk
Add to other ingredients and mix into a dough.

Roll dough onto wax paper or tinfoil into a rectangle shape. (If using tinfoil, grease and flour lightly). Transfer dough with paper to a baking sheet. Cover half the dough with two handfuls of quick oats. Spread 1 can of apple pie filling over oatmeal. Sprinkle with cinnamon and sugar. Fold over other half of dough on top and seal the edges. Whisk egg white till it forms a peak and brush white ontop of crust. Cut slits into the top layer of crust to allow for steam to come out. Bake at 350 degrees for 1 hour. (It will look done sooner, but leave it for the full hour.) Spread turnover with glaze when its done cooking.

Glaze: (mix ingredients until well blended.)
2 Tbsp. milk
1 cup powder sugar
2 Tbsp. butter or marjarine
1 tsp. vanilla

Grandma Johnson's Zucchini Casserole

Cook in water until tender:

6 c. cubed, peeled zucchini

1/4 c. diced onions

Mix together:

1 can Cream of chicken (or mushroom) soup

1 c. sour cream

Add into above:

1 c. peeled, shredded carrots

Add all to drained zucchini and onion mixture. Mix thoroughly.

Mix separately:

1 large pkg. herb stuffing mix

1/2 c. melted butter

Put 3/4 of the stuffing mix on the bottom of a 8x8 pan. Cover with zucchini mixture. Sprinkle remaining stuffing mix on top. Bake uncovered at 350 for 30 minutes.

**Note--I ususally double this recipe for my family of 7 and put it in a 9x13 pan.

Peanut Butter Bars

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter or margarine
1 beaten egg
1/2 tsp. bkg. soda
1/2 tsp. vanilla
1/3 c. peanut butter
1/4 tsp. salt
1 c. flour
1 c. oatmeal
1/2 c. powdered sugar
1/2 c. peanut butter
1/4 c. milk
1 c. chocolate chips

Cream together sugars and butter. Blend in egg, soda, salt, vanilla, and peanut butter. Add flour and oatmeal. Mix thoroughly. Spread in greased 9x13" pan. Bake at 350 degrees for 15-20 minutes or until light brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes then spread.
In a separate bowl, combine powdered sugar, 1/2 c. peanut butter, and milk. Stir until smooth. Spread over melted chocolate chips. Cool; cut into bars.

Cheese Enchiladas

1 can tomato sauce
2/3 c. water
1 T. chili powder
2 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. ground cumin
8 flour tortillas (8"), warmed
2 c. (8 oz.) shredded Monterey Jack cheese
1 1/4 c. (5 oz.) shredded cheddar cheese, divided
1 medium onion, finely chopped
1/2 c. sour cream
1/8 c. minced fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
shredded lettuce, sliced ripe olives, and additional sour cream, optional

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 T. sauce of each tortilla.
In a large bowl, combine the Monterey Jack, 1 c. cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 c. down the center of each tortilla. Roll up and place seam side down in a greased 9x13" baking dish. Pour remaining sauce over top.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. (Makes 8 servings)

Butterscotch Sauce

This is so yummy that I could just eat it by the spoonful, although that would be really bad, so its best served over ice cream.

Combine in a sauce pan:
1/2 cup brown sugar
1/2 cup heavy whip cream
1/3 butter (marjarine wont work right, so use butter)

Heat all ingredients stirring continuously till boiling. Turn down heat and simmer for 3 minutes. Serve warm over ice cream or cake. Refrigerate leftovers. Reheat again in a microwave for 15-30 seconds before serving.

Creamy Spinach and Tortellini

1 lb. uncooked fresh cheese tortellini
2 T. olive oil
1/2 c. chopped onion
3 cloves garlic, minced
1 bag of fresh spinach or 9 oz. frozen spinach
1 c. cubed seeded tomato
1/4 c. chopped fresh basil or 1 1/2 tsp. dried (I sometimes substitute parsley)
1/2 tsp. salt
1/2 tsp. pepper
1 c. whipping cream
1/4 c. grated parmesan or romano cheese

Cook tortellini according to package directions. Set aside. Heat oil in skillet. Cook onion and garlic about 5 minutes. Add spinach, tomato, basil, salt and pepper. Cook 5 minutes. Stir in cream and cheese. Add cooked tortellini. (The longer you let this sit, the thicker the sauce will get!)

Walker Dessert

1/2 gallon Pineapple Sherbet
Frozen or Fresh Strawberries
2 Bananas

Mix all together and freeze

Ok Annette, here is the only recipe that I have for Walker Dessert, I know for a fact though that Devin's grandpa doesn't follow it. I'm not all sure what he does though. I'm pretty sure you can use whatever sherbet and fruit that you want to. Nancy told me that you wanted this recipe, so I hope this works!

Vegetarian Linguine

6 oz. uncooked linguine
2 medium zucchini, thinly sliced
1/2 lb. fresh mushrooms, sliced
2 green onions, chopped
1 garlic clove, minced
2 T. butter
1 T. olive oil
1 large tomato, chopped
2 tsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. pepper
4 oz. provolone cheese, shredded
3 T. shredded parmesan cheese

Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, onions, and garlic in butter and oil for 3-5 minutes. Add the tomato, basil, salt and pepper; cover and simmer for 3 minutes. Drain linguine; add to vegetable mixture. Sprinkle with cheeses and toss to coat. Yield: 6 servings.

*I've been wanting to try this from my Taste of Home magazine for several months but zucchini here has been so expensive until this week. It was worth the wait! It reminded me of something you'd order at Olive Garden. So good!!!

Sweet & Sour Chicken

3 lbs Chicken
Garlic Salt, Salt and Pepper
3 Eggs Beaten
1/2 Cup Cornstarch
1/2 Cup Flour
Cooking Oil
Sauce:
3 Tablespoons Soy Sauce
1 1/2 Cup Chicken Broth
2 1/4 Cups Granulated Sugar
3/4 cup Ketchup
1 Cup White Vinegar
1 can (20 oz) Pineapple

Choose and cut a variety of chicken. Rinse chicken under running water, dip into beaten eggs and then into mixture of cornstarch and flour. Sprinkle with salt, pepper and garlic salt. Brown chicken in frying pan with enough oil to cover bottom of pan. Place browned chicken in 9x13 baking dish. Mix all sauce ingredients together in a bowl and pour over chicken. Bake for 45 minutes to one hour at 350 degrees uncovered, or until sauce thickens.

I got this recipe from the Walkers. It is one of Devin's favorites, and it is super easy to make. And it's really good too!

Chocolate Frosting

Found on the internet after Brinley said she wanted a cake for FHE and I didn't want to drive to the store for a $1 can of frosting! (I can never remember the amounts and this one was good.)

2/3 c. butter - softened
1/3 c. cocoa
4 c. powdered sugar
1 tsp. vanilla
4 T. cream (I didn't have cream so I used 3 T. 1% milk)

Beat butter until light and fluffy. Gradually add cocoa and powdered sugar, beating well. Beat in vanilla and enough cream until desired spreading consistency. Frosts a 9x13" cake.

Oreo Balls (or Oreo Cookie Truffle)

(from a friends blog...)

Ingredients:

1 pkg of Oreos

1 8oz pkg of cream cheese

6-8 squares of Almond Bark melting chocolate (can be found by the chocolate chips in the grocery store)

1/2 cup of white chocolate chips

parchment paper

Directions:

Crumble all oreo cookies (including filling) in a food processor or a blender.  Put into a mixing bowl and with your hands mush in the cream cheese.  Mix until you have a chocolate past (it will be thick).  Roll into 1 inch balls and place on parchment paper on a cookie sheet.  Should make around 36 balls.  After they are all rolled out, stick them in the freezer while you melt the chocolate.  If you use the microwave to melt, melt 2-3 squares at a time and follow package instructions on how to melt.  

Using a spoon, place balls into chocolate and coat, then place back onto cookie sheet.  After all the chocolate coating has dried, melt the white chocolate chips and drizzle onto balls.  (I think that using a fork would work better than a spoon when it comes to drizzling).  They taste better when they are cold, so just stick them into the fridge once all the chocolate is dried.

Santa Fe Chicken Salad

Combine:
2 c. salad greens
1/3 c. southwestern chicken breast strips
1/4 c. canned corn, drained
Drizzle with 1 T. salsa and 1 T. dressing (light ranch)
Serves l.

Friendship Fudge (FHE Fudge)

Put all ingredients in a gallon sized ziploc bag.
4 c. powdered sugar
3 oz. softened cream cheese
1/2 c. softened margarine
1/2 c. cocoa
l tsp. vanilla
1/2 c. chopped nuts (opt.)
Seal the bag and then pass it around the group with each
person taking a turn squeezing it and mixing it. There are
many lessons you could talk about while you mix the fudge.
When it appears mixed you give each person a spoon and they
can take a spoonful and share the wonderful fudge. (Little
kids love this.)

Pre-soak for white clothing

l gallon hot water in a plastic bucket
l c. automatic dishwashing detergent
1/4 c. bleach

Stir solution. Add items and soak for
30 minutes. Then wash items in hottest water.

This will take out color so don't use it on colored
items.

Cilantro Lime Rice

1 1/2 tablespoons olice oil
1 c. long-grain white rice
2 c. chicken broth
1/4 tsp. salt
grated rind and juice of l med. lime
1/2 c. chopped cilantro

l. Heat oil in a saucepan over medium heat; add
rice, stirring to coat.
2. Add broth and salt; increase heat and
bring to a boil. Stir once.
3. Reduce heat to medium-low; cover and cook
20 minutes. Remove from heat and let stand l0
minutes.
4. Fluff rice with a fork and stir in lime
rind, juice and cilantro. Serves 4

Ice Cream in a Bag

Place 3 tablespoons sugar, l c light cream (half and half) and 1/2 tsp. vanilla in a quart-size heavy zip-top plastic bag and seal.
Place that bag in a gallon size heavy zip-top bag. Layer ice and rock salt in the gallon bag and seal.
Toss the bag back and forth for approximately 10 minutes, and voila, it's ice cream. Serves 2 hot kids (or adults.)

Slushies

Ingredients:

 1/2 can of your favorite frozen concentrate juice

1/2 cup of milk

1/2 cup of sugar

A little less that a cup of water

1 tray (12-16) cubes of ice

Directions:

Combine all into a blender.  Mix until most of the ice cubes are no longer in chunks.  Serve immediately.

Perfect treat for a hot afternoon!!

Chicken Rolls

Ingredients:

1 pkg of crescent rolls

4 oz of cream cheese

2 tablespoons butter

2-3 chicken breasts

lemon pepper, onion salt and garlic salt

Directions:

In a pan cook your chicken.  Once it's almost done, cut your chicken into small cubes (I use kitchen scissors).  I also add some lemon pepper to my cubed chicken.

In a bowl, cream together cream cheese, butter, lemon pepper, onion and garlic salt (add to taste).  Once your chicken is cubed add and mixed together with cream cheese mixture.

Roll out your crescent rolls, and stuff with chicken.  It's easier if you flatten out the roll before you add the mixture so that you have enough left over to fold up the roll.  I usually take the bottom two corners, fold in and then roll the rest up.

Cook in oven at 375 (or whatever your crescent rolls cook at) or about 12-15 mins or until rolls are golden brown.

Makes 8 chicken rolls.

Ranch Fried Chicken

We love this recipe!  It's not the most healthy meal you've ever had, but if you like Ranch, it's a good one.

Ingredients:

1-2 pkgs. of Hidden Valley Buttermilk Ranch (which you'll need mayo and buttermilk to make the ranch)

Flour

1 pkg of chicken either breasts or tenders (tenders cook faster)

vegetable oil (or whatever oil you cook with)

Directions:

 Once you've made your ranch, place chicken into a gallon size ziploc bag.  Pour in enough ranch to coat the chicken.  Place in fridge to marinate.  You can have it in there for as long as you'd like but a minimum of 10 mins.  

Pour enough oil into a pan to cover the bottom.  You don't want the oil too hot, so around medium heat would work.  (HINT: To know when your oil is ready to cook with, place a wooden spoon into the oil and if you see bubbles around the spoon it's ready!!)

In the mean time, get out two bowls, one with ranch and the other with flour.  Once your chicken is done marinating, place chicken in flour.  Shake off any extra flour then place in ranch and then once more in flour.  Repeat for remaining chicken.

Then cook your chicken.  Depending on how much chicken you have, you may need to clean out your pan and heat up new oil because some of the batter will be  in your pan.

Serve with remaining ranch!!  Enjoy!

Sweet and Sour Sauce

This is a yummy sauce that my mom makes and then cans for her pantry. Enjoy!

In a large skillet, combine:
2 cups diced tomatoes
1 cup diced onion
1 cup chopped green pepper
2 Tbsp. soy sauce
1 + 3/4 cups sugar
3/4 cup vinegar
10 oz. chunked pineapple, drained (but save the juice)

To the pineapple juice add:
1/4 sup sugar
1/6 cup corn starch
1/8 cup water

Combine all ingredients and simmer on low for 20-30 minutes. (Or until the sauce is thickened)
Serve over rice. You can also add chicken, beef, or pork chunks to make it a meat dish!

Cilantro Chicken

6-8 Frozen Boneless Skinless Chicken Breasts
1 bunch of Cilantro (chopped finely)
1/2 cup Sour Cream
1/3 cup Good Seasons Italian Dressing
Grated Parmesan Cheese
Salt and Pepper

Preheat oven to 425 degrees. Place frozen chicken breasts on a baking dish or pan and bake for 30 minutes. Test for doneness. Chicken should not be served at less than 170 degrees when tested in the center of the breast. Place baked chicken on serving dish or plate. Sprinkle with a generous bed of chopped cilantro. Top with a dollop of sour cream and a tablespoon of italian dressing on each piece of chicken. Sprinkle with parmesan cheese then add salt and pepper. Serve immediately.

This is one of the simplest recipes. It's very fresh and tasty. My mother-in-law made something similar at a dinner party and I made my own twist. Her recipe used the cilantro pureed with a clove of garlic. Try it both ways and let me know what you think.

Cheesy Chicken Breasts

6 boneless, skinless chicken breasts
5 slices bread
2 c. grated cheddar cheese (small grate works best)
1/2 c. grated parmesan cheese
1/2 tsp. salt
1 tsp. pepper
1/4 tsp. garlic powder
1/2 c. margarine

Wash & pat dry the chicken breasts. In blender, whirl bread (to make fine bread crumbs), salt, pepper and garlic. Mix bread mixture with cheeses. Melt margarine. Dip chicken breasts in melted margarine, then roll in bread and cheese mixture. Place in well-oiled (Pam spray) 9x13 inch pan. Bake, uncovered, at 350 degrees for 40 minutes.

I usually use 12-14 chicken tenders instead.

Lemon Pepper Chicken

1/4 c. flour
1 1/2 tsp. lemon pepper
1/4 tsp. salt
1 lb. chicken breasts
2 T. butter

Mix flour, lemon pepper and salt on a plate. Moisten chicken lightly with water. Coat evenly with flour mixture. Melt butter in large nonstick skillet on medium heat. Add chicken; cook until lightly browned and cooked through, turning once.

Oreo & Fudge Ice Cream Cake

This is a super easy, super yummy ice cream cake from the kraft foods magazine. If you want a video of how to make this, follow this link http://kraftfoods.com/kf/recipes/oreo-fudge-ice-cream-106562.aspx

Ingredients:
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Tips:
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Substitute
Prepare as directed, using Neapolitan ice cream sandwiches.
Size-Wise
Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

Asparagus Quiche with an easy cornbread crust

4 eggs beaten
2 cups light cream
1/4 tsp nutmeg
1/2 tsp salt
Pinch of cayenne pepper
1 1/2 cups crumbled cornbread
10-12 spears of asparagus
(save 3 inch tips for decorating the top)
1 1/2 cups shredded cheddar cheese

Preheat oven to 425 degrees. In a small mixing bowl beat the eggs with the cream. Add nutmeg, salt and pepper. Continue to mix well until there is froth from the cream. Let mixture rest while crust is prepared. In an 8 inch round pan or pie dish crumble cornbread and press onto bottom of pan. Crust should be even and about 1/4 inch thick. Cut 3 inch tips off asparagus and set aside. Chop remaining portion of asparagus and arrange randomly on top of pressed crust. Add bed of cheese over crust and asparagus, then pour egg and cream mixture over cheese bed. Decorate with asparagus tips in starburst pattern. Put in oven on the center rack and bake for 15 minutes then adjust temperature to 350 degrees and continue to bake for 30 minutes or until firm. Test readiness with a knife in the center of the quiche. The knife should come out clean. Let rest for 10 minutes then cut and serve. Serves 8.

This is a sweet delight. It can be served warm or cold. You'll love any leftovers. I usually make two just so I can chill one and eat one warm. Enjoy at breakfast, lunch or dinner. Try other variations using ham, bacon, spinach, or carmelized onion. It's great with mozzarella, too.

Sweet & Sour Meatballs

1-1 1/2 lb. lean ground beef
3/4 c. oatmeal
2 eggs, slightly beaten
1/2 c. finely chopped onion (or 1/4 c. dried onions)
1/2 c. milk
1 tsp. salt
dash pepper
1 tsp. worchestershire sauce

Mix all ingredients. Form into balls and place in 9x13 dish. Hint: put ice and water in shallow dish and dip palms of hands on water to keep meat from sticking to your hands; helps make smooth meatballs. Spoon sauce over meatballs and bake uncovered at 350 degrees for 30 minutes.

SAUCE:
1/2 c. brown sugar
1/4 c. vinegar
1 tsp. mustard
1/4 c. barbecue sauce
1 tsp. worchestershire sauce

I usually serve these with rice. (This is my mother-in-law's recipe and I've never met one of her recipes I didn't like!)

Pear-Apple Crumble Pie

3/4 c. crushed Nilla Wafers (about 24 wafers)
1/4 c. firmly packed Brown Sugar
1/4 c. (1/2 stick) Butter, melted
1 ready-to-use refrigerated Pie Crust (1/2 of 15 oz. pkg.)
4 oz. Philadelphia Cream Cheese, softened
2 large baking Apples, peeled, sliced
1 large fresh Pear, peeled, sliced
1/3 c. granulated Sugar
1/4 c. Flour
1/2 tsp. ground Cinnamon
1-1/4 c. Cool Whip, thawed

PREHEAT oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

PLACE pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

BAKE 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

I found this recipe on kraftfoods.com and LOVED it! It's not your traditional apple pie but is still scrumptious.

Easy Caramel Corn

1 cup Karo Syrup
1 cup Butter
2 cups Brown Sugar
1 can Sweetened Condensed Milk
1 -16 oz bag Barrel o' Fun Corn Pops (or Mike-sell's Oven Baked Puffcorn Delites - the original flavoring)

Boil Karo Syrup, Butter and Brown Sugar for 4 minutes. Add Sweetened Condensed Milk and boil for 2 more minutes. Pour over corn pops and stir until evenly coated.

If you like caramel popcorn you will like this even better!!

Orange Julius

1/2 can frozen orange juice concentrate
1 c. milk
1 c. water
1/4 c. sugar
1 tsp. vanilla
approx. 24 ice cubes

Put all in blender and blend until ice is crushed and the drink is smooth. Add more ice if you want it thicker. Makes approx. 5 10-oz. servings.

A must for summer!!

Perfect Pasta Salad

8-10 oz. pkg. pasta (I use curly roni, penne, etc.) Boil, drain and chill.
1 large cucumber, diced
1 large tomato, diced
1 can large olives, sliced

Combine all ingredients in a large bowl. In a seperate bowl combine 1 cup mayo and 1 packet dry Ranch mix. Stir together then add to vegetables and pasta. Stir well.

(I know tomatoes are an issue right now so last time I made this I used cherry or grape tomatoes cut in half.)

Boston Clam Chowder

2 cans (6 1/2 oz. each) minced clams (I chop them up into very small pieces.)
1 c. finely diced celery
1 c. chopped onion
2 c. finely diced potatoes
3/4 c. butter
3/4 c. flour
1 quart half & half
1/4 tsp. pepper
1 1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. thyme

Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely cover and simmer, covered, until potatoes are tender, about 20 minutes. In meantime, melt butter. Add flour and blend and cook a minute or two. Add half & half and cook and stir until smooth and thick, using a wire whisk. Add undrained vegetables and clams and heat through. Season with pepper, salt, sugar, and thyme. Makes 8 servings.

I know it's summer but this soup is soooo good I'm tempted to make it anyway!!

Parmesan Shells

2 1/2 -3 c. small shells, uncooked (or 10 oz. large shells)
1/2 c. butter
1 chicken breast, cut in thin strips
4 oz. can mushrooms (or 1/4 lb. fresh mushrooms, sliced and sauteed)
2 T. flour
3/4 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
2 1/2 c. half & half
1/2 c. grated parmesan cheese
chopped parsley (optional)

Cook noodles. Drain and return to pan. Add 1/4 c. butter and toss until melted. Saute chicken strips in another pan in rest of butter. Add drained mushrooms and heat through. Remove chicken and mushrooms from melted butter and place in pan with noodles. To melted butter stir in flour, salt, pepper and bouillon. Add half & half and cook and stir until thick. Add parmesan cheese. Pour over noodles and toss. Sprinkle with parsley.

Warning: This recipe is not for the calorie-conscious!