1 (8 oz.) pkg. fresh mozzarella cheese, diced
2 cups cherry tomatoes, halved
6 large fresh basil leaves, cut into thin strips
1 Tbsp. extra-virgin olive oil


Gently toss cheese, tomatoes and basil in serving bowl.
Drizzle with oil and sprinkle with salt and pepper to taste

10 pork chops
salt and pepper
honey barbecue sauce
one large onion finely chopped
water
large pan for baking

Put about one inch of water in bottom of pan, add a layer of chopped onion in water, then salt and pepper pork chops on both sizes. Place pork chops on top of onion, then add a few onions on top of pork chops. Add water to cover.

Bake at 450°F about 1 hour. When nearly done, remove from oven and pour honey barbecue sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown barbecue sauce.

Serves 8-10 people.

1 bag (16 oz.) broccoli cole slaw
1 bag (3 oz.) Snack Ramen Oriental Noodle Soup (Oriental flavor)
1 c. cooking oil
6 tbsp. sugar
6 tbsp. vinegar
Salt and pepper to taste
1/4 c. chopped green onions may also be added

Place shredded broccoli into bowl with onions. Crush oriental noodles and add to salad. Mix oil, sugar, vinegar, salt, pepper, and flavor packet (from soup mix).

Right before serving pour dressing over salad and toss to coat.

1 box lime Jello

1/4 cup water

2 - 8oz. containers Key Lime Pie Yogurt

1 - 8oz. Cool Whip

1 prepared graham cracker or shortbread crusts





Heat water in microwave in measuring cup until boiling. Add

Jello, stirring with fork until dissolved. Pour gelatin into large

bowl. Add yogurt and whisk together until smooth. Add Cool

Whip. Stir until smooth. Pour into crust.



Refrigerate 2 hours or overnight before serving.



Optional: Cover with a top layer of Cool Whip.



Really good......and easy. Also works well with strawberry jello and yogurt.

Prep: 20 mins
Cook: 4 hr., 10 mins
Ready in: 4 hr., 30 mins
Serves 5


Round steak
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste

Del Monte stewed tomatoes with garlic, celery, peppers
3 tablespoons vegetable oil
1 cube beef bouillon

served over rice
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Cooking Instructions

Sprinkle strips of sirloin with garlic powder to taste. In a large
skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

1 pkg. fat-free tortillas
½ C. nonfat sour cream
1 Tbsp. margarine or butter
1 (10 3/4/ oz.) can fat-free condensed cream of chicken soup
½ C. chopped onion
1 garlic clove, minced
1 C. reduced fat shredded cheddar cheese, divided in half
1 ½ C. cubed, cooked chicken breast
¼ C. skimmed milk
1 (4 oz.) can diced green chilies, drained


Heat oven to 350 degrees. In nonstick skillet, melt margarine or butter. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup. Reserve ¾ cup of sauce; set aside. Stir in chicken and ½ cup of cheese to remaining sauce in skillet. Warm tortillas as directed on package. Fill tortillas with chicken mixture. Roll up; place seam side down in ungreased 12 x 8 inch baking dish. In small bowl, combine reserved sauce and milk; spoon over rolled tortillas. Top with remaining ½ cup of cheese. Bake 30 to 35 minutes of until bubbly. Makes 8 to 10 enchiladas.

1 package (10 ozs) refrigerated pizza crust
3 C. thinly sliced Romaine lettuce
2 C. diced cooked chicken
½ C. diced red bell pepper
1/3 C. sliced ripe olives, drained
¼ C. (1 oz) grated fresh Parmesan cheese, divided
½ C. light creamy Caesar salad dressing
1 garlic clove, pressed

Preheat oven to 425 degrees. Lightly sprinkle large pizza stone with flour. Unroll pizza crust on baking stone, shaping into a circle. Roll into a 12” circle. Bake 12-14 minutes or until light golden brown. In the meantime, slice lettuce, dice chicken and bell pepper. Place lettuce, chicken, bell pepper and olives in large bowl. Grate Parmesan cheese. Add half of cheese to salad dressing. Press garlic through and add to dressing. Mix well. Spread half of dressing mixture evenly over crust. Add remaining dressing to salad mixture and toss to coat. Add mixture to top of crust and sprinkle with remaining cheese. Cut into wedges and serve immediately. 8 servings.

12 servings Prep time: 45 min. Chill time: 3 hrs

2 pkgs (5 ½ ounces each) chocolate-laced pirouette cookies

1/3 C. graham cracker crumbs

3 Tbs. butter or margarine, melted

2 pkgs (8 ounces each) creamed cheese, softened

2 C. cold prepared eggnog

2 C. cold milk

2 pkgs (4 serving size each) INSTANT pudding and pie filling, French Vanilla or Vanilla flavor

1/8 tsp. ground nutmeg

Cool Whip whipped topping, thawed

Christmas Ribbon (optional)



Reserve 1 cookie for garnish, if desired. Cut 1 inch piece off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and butter or margarine until well mixed. Press crumb mixtures firmly onto bottom of 9” spring form pan.

Beat cream cheese at low speed of electric mixer until smooth. Gradually add 1 cup of the eggnog, blending until mixture is very smooth. Add remaining eggnog, milk, pudding mixes and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill until firm, about 3 hours. Run hot metal spatula or knife around edges of pan before removing sides of pan.

Press remaining cookies vertically, cut sides down, into sides of cake. Garnish with Cool Whip and reserved cookie, if desired. Be creative in decorating the top of the cheesecake. Tie ribbon around cake if desired, to add holiday cheer. Enjoy!!!

(serves 8-10)

5-6 sweet potatoes, cooked,
1 tsp. cinnamon
Peeled and mashed
½ tsp. nutmeg
1 C. sugar
1 C. crushed corn flakes
2 eggs, beaten
½ C. brown sugar
½ C. milk
1 C. chopped nuts
½ C. butter or margarine, melted
¼ C. butter or margarine, melted

Preheat oven to 350 degrees. Using an electric mixer, beat first 7 ingredients together and pour into a lightly greased 2 quart casserole. Bake uncovered 30 – 35 minutes. Meanwhile, prepare topping by combining corn flakes and remaining ingredients together. Mix well until crumbly. Sprinkle topping over baked sweet potatoes and return to oven for an additional 10 minutes. Potatoes can be left in warm oven until serving time. It makes the topping extra crunchy. Enjoy!

2 lb. ground beef
2 cans white corn of 1 (16 oz.) bag frozen
1 onion, chopped
1 can beef broth
2 pkg. taco seasoning
1 can (15 oz.) tomato sauce
2 cans Rotel tomatoes
3 cans Campbells Cream of Potato soup

Brown ground beef and onion and drain. Add to all other ingredients and cook in kettle until soup is hot and well blended (about 30 minutes or more) or really good in a crockpot on low for 4 to 5 hours. Top with grated cheddar cheese and serve. Good served with corn bread or muffins

Dressing:

¼ c. red wine vinegar
½ c. sugar
1 c. salad oil
1 tsp salt
1 tsp dry mustard
2 tbsp water
¼ c. chopped onion

Put all dressing ingredients in blender and blend until smooth. Refrigerate until well chilled.