Cranberry Salad

1-10 oz. bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
1 20 oz. can crushed pineapple, drained
1 cup heavy cream
1/2 cup powdered sugar
1 teas.vanilla extract
1 cup or whole pomegranate seeds

1. Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a mixing bowl and stir in sugar ( only white sugar). Cover and refrigerate for at least 2 hrs. or overnight.
2. Drain any accumulated juices from cranberries and discard.(or drink) then stir in marshmallows and drained pineapple and set aside.
3. Whip the heavy cream in a large mixing bowl (using a mixer with the whisk attachment or hand held mixer) until it begins to thicken,about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporate. Transfer to 8x8 inch dish or serving bowl.
4. Refrigerate or freeze for about 2 hrs. Right before serving garnish top with pomegranate seeds.

Big Hit Dip

1 pound sausage (Jimmy Dean regular is good ) brown and drain
2 8oz. packages cream cheese softened
1 can Rotel tomatoes diced with green chiles

Mix together and heat. ( Either in crookpot or in pan on stove-low heat)  If you want more zip add a small can of green chiles. Serve with chips and/or crackers

Korean Beef and Rice

1 T. sesame oil or olive oil
1 pound lean ground beef or ground turkey
3 clove garlic, minced
1/2 cup light brown sugar
1/4 cup soy sauce
1/4 t. ground ginger
Salt and pepper, to taste
1/2 to 1 teas. crushed red pepper flakes (depending on how spicy you like it )
2 to 3 cups cooked white rice
1 bunch green onions diced

Heat oil in large skillet over medium heat until shimmering. Add ground beef and minced garlic and brown until no longer pink. Drain off the fat and add brown sugar, soy sauce,ginger, salt, pepper and crushed red pepper. Simmer for a few minutes to blend flavors. Serve over steamed rice and top with green onions. Makes 6 servings.

Jello Frosting

3 ounce pkg. jello any flavor
2/3 cup granultated  sugar
1 egg white
1 teas. vanilla

Place in stand mixer. turn on high just as you add 1/2 cup boiling water. Whip on high for 5 minutes.

Firecracker Chicken

2 to 4 T. canola oil
salt and pepper
3 to 4 boneless, skinless chicken breasts (about 2 lbs.)
1 cup cornstarch
2 large eggs beaten

For sauce
1/3 cup hot sauce
1 T. water
2 teas. apple cider vinegar
1 cup packed brown sugar
1/2 teas. salt

Preheat oven to 325 Bake 45 min to 1 hour.
Heat oil in large skillet over medium heat. Cut chicken into 1-inch pieces, season with salt and pepper. Place cornstarch in ziplock bag, add chicken tossing to coat. Whisk the eggs in a shallow bowl, dip coated chicken into egg and place in hot skillet. Cook 1 to 2 minutes each side. Place chicken into 9x13 pan. Mix hot sauce, brown sugar, water, vinegar, salt. Pour over chicken and bake. Good served with rice.

Bean Dip to serve with chips

2 cans black beans, drained and rinsed
1 can corn, drained
2 tomatoes, chopped
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 avacado, chopped
1 tsp. salt 1/4 tsp. pepper
2 T. olive oil
4 T. lime juice

Mix together and serve with chips.

Lemon Zucchini Bread with Glaze

2 cups cake flour or all -purpose
1/2 tsp. salt
2 tsp. baking soda
2 egg
1/2 cup canola oil
2 T. lemon juice
11/3 cup sugar
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini


1. Mix flour,salt and baking powder in medium bowl.Set aside
2. In a large bowl beat eggs. then add oil and sugar until blended. Add lemon juice, buttermilk, and lemon zest to this mixture and blend well. Fold in zucchini.
3.Add dry ingredients to wet mixture and blend until combined.
4.Pour into greased 9x5 loaf pan.
5. Bake @ 350 for 40 to 45 minutes. Check with toothpick.
6. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Glaze 1 cup powdered sugar, 2 TB. lemon juice 1 TB.milk

Rhubarb Crisp

1 cup flour
3/4 cup oatmeal
1/2 cup melted butter
1 cup brown sugar
1 tsp. cinnamon
Mix together in large bowl. Put half of mixture in buttered 8x8 pan. Sprinkle 4 cups of sliced rhubarb on top of crumbs. In a sauce pan combine 1 cup granulated sugar 1 cup water 1 tsp. vanilla 2 Tbs. cornstarch, Cook until clear then pour over rhubarb. Top with remaining crumbs. Bake at 350 for 45 to 55 minutes. (When slicing rhubarb slice in 1/2 to 3/4 inch chunks)

Chicken Zucchini Casserole

4 chicken breasts, cooked and cubed (if I am in a hurry I just add a large can of canned chicken)
4-6 cups zucchini (I usually add some yellow squash)
1 cup diced onion
1 cup thinly sliced carrots
1 cup sour cream
1 can cream of chicken soup
1/2 cup melted butter
2 cups herb seasoned stuffing
2 cups grated cheese
Directions: Steam veggies together until just tender. Make sure not to overcook since they'll have more time to soften in the oven. Layer veggies in a 9X13" pan. Add chicken. Mix sour cream and soup together, pour over chicken. Bake at 350 for 20 minutes. While it's baking, melt the butter in a small bowl, stir in stuffing and grated cheese. After 20 minutes in the oven, cover the casserole with the stuffing mixture and bake for another 10 minutes. (Total cooking time 30 minutes.) Usually when I make it I use 1/4 cup melted butter and mix it with about 2 cups of bread crumbs so its not quite as rich but still very delicious. My kids love it!

Noodle Stir-Fry

This is a recipe from one of my Our Best Bites cook book. It is easy and delicious and a great way to use some veggies from the garden.

1 (12 oz) package linguine noodles (whole wheat or regular)
2-3 tsp olive oil
1/4 cup soy sauce
2&1/2 Tbsp brown sugar
2&1/2 Tbsp rice wine vinegar
2 Tbsp Asian sweet red chili sauce (available in the Asian foods isle)
1 Tbsp dark sesame oil
1-2 Tbsp canola or peanut oil, divided
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 Tbsp fresh ginger, minced or pressed
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped (sometimes I throw in yellow squash too.)
1 large or 2 small orange, red and or yellow bell peppers, seeded and sliced
Grilled chicken, shrimp, or steak, optional
Black sesame seeds, chopped cilantro, or lime wedges, optional
1-Bring a large pot of salted water to a boil. Add noodles and cook al dente. When noodles are cooked, drain them and toss in olive oil.
2-Whisk together soy sauce, brown sugar, vinegar, chili sauce, and sesame oil. Set aside.
3-While noodles are cooking, heat canola or peanut oil in a large skillet over high heat. When the oil is hot, add sliced onion, garlic and ginger. Stir fry 1-2 minutes or until fragrant, but garlic isn't burning. Add peas (edamame or beans) and stir-fry about 30 seconds. Add zucchini and peppers and stir-fry another 30 seconds or until veggies are crisp-tender. Add noodles and stir-fry until they are well combined with the vegetables. Give sauce a quick whisk and then drizzle it evenly over noodles and stir-fry entire mixture about 30-60 seconds or until everything is well coated in the sauce. Serve immediately.
4-If desired, add grilled meat to this dish, or garnish individual servings with black sesame seeds, chopped cilantro, and lime wedges.

Butterscotch Cookies

1 1/2 cup flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 sticks butter, room temperature
3/4 cup sugar
3/4/ cup brown sugar
2 eggs
1 tsp. vanilla
3 cups quick oats
1 pkg. (11 oz.) butterscotch chips, or 2 cups

Directions:

1. Preheat oven to 375.

2. Combine the flour, baking soda, cinnamon, salt in small bowl.

3. In a mixing bowl beat the butter,sugars,eggs,and vanilla until smooth.

4. Gradually beat in flour mixture, followed by oats. Stir in chips.

5. Drop by rounded Tablespoon onto cookie sheet and bake 9 to 10 minutes.

6. Let sit for a minute or two then transfer to wire rack.