Pea 'n Cheese Salad
1 pkg (20 ozs) frozen peas, thawed
1 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup chopped green onions
1 cup cubed cheddar cheese
1/2 cup thinly sliced radishes or 1 jar (2 ozs) pimientos, drained
1 cup mayonnaise
3 Tbs sweet pickle relish
1 tsp sugar
1 tsp seasoned salt
1 tsp ground mustard
In a bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Yield: 8-10 servings.
1 pkg (20 ozs) frozen peas, thawed
1 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup chopped green onions
1 cup cubed cheddar cheese
1/2 cup thinly sliced radishes or 1 jar (2 ozs) pimientos, drained
1 cup mayonnaise
3 Tbs sweet pickle relish
1 tsp sugar
1 tsp seasoned salt
1 tsp ground mustard
In a bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Yield: 8-10 servings.
Super Easy Slow Cooker Chicken BBQ
6 boneless skinless chicken breast halves, frozen
1 12-oz bottle bbq sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tbs Worcesterhire Sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce,
Italian salad dressing, brown sugar, and Worcestershire sauce. Pour
over the chicken.
Cover and cook on high 3-4 hours or on low 6-8 hours.
Serve as a main course with mashed potatoes or on a bun as a BBQ chicken sandwich.
Grilled Fish Tacos
Place in a shallow baking dish just large enough to hold the fish in a single layer:
2 lbs swordfish, halibut, monkfish, or other firm fish steaks or fillets, cut into 1 inch cubes
Mix well:
1/3 cup fresh lime juice
3 Tbs chopped cilantro or oregano
1-2 Tbs minced jalapenos or other chile peppers
1 tsp salt
1 tsp black pepper
Pour the marinade over the fish, cover, and refrigerate for at least 1 hour or up to 3 hours. Prepare a medium hot grill fire. Have ready:
Twelve 6 inch corn or flour tortillas, or 12 taco shells
Remove the fish from the marinade and thread it onto skewers. Grill or broil, turning the skewers once, until the fish is opaque in the center, 4 to 5 minutes on each side. Slide the fish off the skewers onto a platter.
Place on the table along with:
2 cups shredded lettuce
1 cup thinly sliced radishes
Salsa
Place the taco shells in a basket. Allow everyone to assemble their own tacos, or layer each taco with fish, lettuce, and radishes, and top with a generous dollop of salsa.
Place in a shallow baking dish just large enough to hold the fish in a single layer:
2 lbs swordfish, halibut, monkfish, or other firm fish steaks or fillets, cut into 1 inch cubes
Mix well:
1/3 cup fresh lime juice
3 Tbs chopped cilantro or oregano
1-2 Tbs minced jalapenos or other chile peppers
1 tsp salt
1 tsp black pepper
Pour the marinade over the fish, cover, and refrigerate for at least 1 hour or up to 3 hours. Prepare a medium hot grill fire. Have ready:
Twelve 6 inch corn or flour tortillas, or 12 taco shells
Remove the fish from the marinade and thread it onto skewers. Grill or broil, turning the skewers once, until the fish is opaque in the center, 4 to 5 minutes on each side. Slide the fish off the skewers onto a platter.
Place on the table along with:
2 cups shredded lettuce
1 cup thinly sliced radishes
Salsa
Place the taco shells in a basket. Allow everyone to assemble their own tacos, or layer each taco with fish, lettuce, and radishes, and top with a generous dollop of salsa.
Ice Cream Sandwich Dessert
19 Ice Cream Sandwiches
1 carton (12 ozs) frozen whipped topping, thawed
1 jar (11.75 ozs) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
19 Ice Cream Sandwiches
1 carton (12 ozs) frozen whipped topping, thawed
1 jar (11.75 ozs) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
Almond Raspberry Tossed Salad
8 cups torn romaine
1 cup fresh raspberries
1/2 cup sliced almonds, toasted
1/2 cup seedless raspberry jam
1/4 cup cider or white wine vinegar
1/4 cup honey
2 Tbs plus 2 tsp vegetable oil
In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.
8 cups torn romaine
1 cup fresh raspberries
1/2 cup sliced almonds, toasted
1/2 cup seedless raspberry jam
1/4 cup cider or white wine vinegar
1/4 cup honey
2 Tbs plus 2 tsp vegetable oil
In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.
Hummus Dip
2 cups drained cooked chickpeas
2/3 cup sesame paste (tahini)
3/4 cup lemon juice
2 pressed garlic cloves
1/4 cup pitted black olives
1 tsp salt
Remove this mixture from blender and add:
3 Tbs finely chopped parsley
Enjoy with chips or crackers.
2 cups drained cooked chickpeas
2/3 cup sesame paste (tahini)
3/4 cup lemon juice
2 pressed garlic cloves
1/4 cup pitted black olives
1 tsp salt
Remove this mixture from blender and add:
3 Tbs finely chopped parsley
Enjoy with chips or crackers.
Gourmet Blue Cheese Burgers
Roll ground beef into 2-3" balls. Put a finger through the ball into the center creating a hole. Add blue cheese or a favorite cheese into the center of the ball. Press flat for hamburger patties and cook on the grill or stove top.
These are really good - your guests and family will think you spent hours on them!
Ice Cream Cone Cakes
1 box Cake Mix *Betty Crocker party rainbow chip is what was used in this recipe
24 flat bottom ice cream cones
1-2 containers frosting (Any flavor)
Heat oven to 350 deg. Place paper baking cup in each of 24 regular size muffin cups.
Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping Tbs each). Place ice cream cone upside down on batter in each cup.
Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
For 4th of July decors, use red, white & blue M&M's, sprinkles, candies or cereal.
Roll ground beef into 2-3" balls. Put a finger through the ball into the center creating a hole. Add blue cheese or a favorite cheese into the center of the ball. Press flat for hamburger patties and cook on the grill or stove top.
These are really good - your guests and family will think you spent hours on them!
Ice Cream Cone Cakes
1 box Cake Mix *Betty Crocker party rainbow chip is what was used in this recipe
24 flat bottom ice cream cones
1-2 containers frosting (Any flavor)
Heat oven to 350 deg. Place paper baking cup in each of 24 regular size muffin cups.
Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping Tbs each). Place ice cream cone upside down on batter in each cup.
Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
For 4th of July decors, use red, white & blue M&M's, sprinkles, candies or cereal.
Hot Ham Sandwiches
3 lbs thinly sliced deli ham (about 40 slices)
2 cups apple juice
2/3 cup baked brown sugar
1/2 cup sweet pickle relish
2 tsp prepared mustard
1 tsp paprika
12 kaiser rolls, split
Additional sweet pickle relish, optional
Separate ham slices and place in a slow cooker. In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham. Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired. Yield: 12 servings.
3 lbs thinly sliced deli ham (about 40 slices)
2 cups apple juice
2/3 cup baked brown sugar
1/2 cup sweet pickle relish
2 tsp prepared mustard
1 tsp paprika
12 kaiser rolls, split
Additional sweet pickle relish, optional
Separate ham slices and place in a slow cooker. In a bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham. Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired. Yield: 12 servings.
Eggs Ahoy
2 Tbs Chopped green pepper
2 Tbs butter or margarine, divided
1 can (10.75oz) condensed cream of celery soup, undiluted
1/4 cup milk
3 English muffins, split and toasted
12 bacon strips, cooked
6 poached eggs
In a saucepan, saute green pepper in 1 Tbs butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.
Perfect Poached Eggs
For best results, follow this method for poaching eggs:
Fill a saucepan or skillet with 1-3 inches or water. Bring liquid to a boil, then reduce heat to a gentle simmer. Crack a cold e egg into a custard cup or measuring cup. Holding the cup close to the water, let the egg gently slide into it. Repeat with remaining eggs, one at a time.
Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken, about 3-5 minutes. Remove eggs with a slotted spoon.
2 Tbs Chopped green pepper
2 Tbs butter or margarine, divided
1 can (10.75oz) condensed cream of celery soup, undiluted
1/4 cup milk
3 English muffins, split and toasted
12 bacon strips, cooked
6 poached eggs
In a saucepan, saute green pepper in 1 Tbs butter until tender. Add the soup and milk; cook and stir until heated through. Spread remaining butter over muffin halves. Place two bacon strips on each half; top each with a poached egg and the soup mixture. Yield: 3 servings.
Perfect Poached Eggs
For best results, follow this method for poaching eggs:
Fill a saucepan or skillet with 1-3 inches or water. Bring liquid to a boil, then reduce heat to a gentle simmer. Crack a cold e egg into a custard cup or measuring cup. Holding the cup close to the water, let the egg gently slide into it. Repeat with remaining eggs, one at a time.
Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken, about 3-5 minutes. Remove eggs with a slotted spoon.
Glazed Chicken Wings
12 whole chicken wings (about 2.5 lbs)
1/2 cup BBQ Sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13 x 9 x 2 inch baking dish. Combine BBQ sauce, honey and soy sauce; pour over wings. Bake, uncovered at 350 deg for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
12 whole chicken wings (about 2.5 lbs)
1/2 cup BBQ Sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13 x 9 x 2 inch baking dish. Combine BBQ sauce, honey and soy sauce; pour over wings. Bake, uncovered at 350 deg for 50-60 minutes or until chicken juices run clear. Yield: 4 servings.
