Frozen Lemon Squares from Jeanette

1 1/4 cup graham crackers, crushed
1/3 cup margarine
1 quart frozen vanilla yogurt, slightly softened
1 can (6oz) of lemon concentrate (I really like the raspberry lemonade but it gets too sweet so I do half lemon and half raspberry)

Mix grahams and margarine and press on bottom of 9" square pan. Bake at 350 for about 5 minutes to set.
Blend frozen yogurt and lemonade in lg bowl on medium speed.
Spread mixture on crust.
Freeze 4 hours until firm, garnish with cool whip.

Chicken with Peach Stuffing from Jeanette

1 can (15.24 ounces) sliced peaches or if in season 4 fresh peaches
4 boneless chickenbreast
2 tbls canola oil
2 tbls butter
1 tbls brown sugar
1 tbls cider vinegar
1/8 teasp. ground allspice
1 pkg (6 ounce) chicken stuffing mix

Drain peaches, keep syrup. Dice peaches. Add enough water to the syrup to measure 1 cup.. Set aside.

In a large skillet, cook chicken in oil 4-5 minutes on each side or until done. Add the butter, brown sugar, vinegar, allspice and reserved syrup.

Bring to boil. Reduce heat; cover and simmer 5 minutes. Add dry stuffing mix and diced peached. Remove from the heat, cover and let stand for 5 minutes.

This one is also yummy with apples (use half - 3/4 cup apple juice for syrup). My favorite though is with fresh, juicy peaches.

Easy Cheese Garlic Biscuits

2 cups Bisquick
2/3 cup Milk
1/2 cup shredded Cheese (I usually do a blend)
1/4 cup Margarine or butter, melted
1/2 tsp. Garlic Powder

Heat oven to 450. Stir Bisquick, milk and cheese until a soft dough forms; beat vigorously 30 strokes.
Drop dough by spoonfuls (10-12) onto ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush on warm biscuit before removing from cookie sheet.

Italian Crock Pot Chicken from Adree

1 can cream of chicken soup
2- 8oz pkg cream cheese
2T butter
1 envelope Italian dressing
6-8 chicken breast, cut chicken into cubes.
Place butter in the bottom of crockpot. Place chicken cubes in the crockpot. Sprinkle italian dressing over top and stir. Cook on low for 4hours. Stir every hour. 1/2 hour before chicken is done melt cream cheese and soup together in pan. Pour over chicken. Serve over any type of noodle or rice.
Adree said, "KIDS LOVED IT!"

Eclair Squares from Jami

Jami said, "I just got this recipe from a friend and tried it out last night. It is really easy and tastes JUST like an eclair."

Boil: 1 c. water and 1/2 c. butter
Add: 1 c. flour - remove from heat and beat with a spoon
Add: 4 eggs - beat in one at a time until well mixed
Spray a 15x10 jelly roll pan with Pam and spread mix on top. It will be really thin. Cook at 400 degrees for 23 minutes. Let cool.
Mix: 4 oz. of cream cheese (at room temperature) with 2 tbls milk.
In a separate bowl mix a small vanilla instant pudding with 1 1/2 c. milk with a wire whisk. Combine cream cheese with pudding mixture.
Fold in 8 oz. of whipping cream (NOT cool whip).
Spread on cooled crust and refrigerate for at least 1/2 hour. Drizzle Magic Shell (ice cream topping) over the top and refrigerate 5 minutes more till set.

Chicken Pot Pie from Jami

6 Tbls. butter
1 1/2 tsp. salt
1/2 tsp thyme
6 Tbls flour
1/2 tsp pepper
1 1/2 cup chicken broth
1 1/2 cup heavy whipping cream
2 C. cooked, chopped chicken
1 large carrot, sliced and cooked
1/2 c. cooked peas
1 double crust pie shell
3-4 red potatoes, chopped and cooked

Cook butter, salt, thyme, flour, and pepper in a large pot until bubbly. Remove from heat and add chicken broth and cream to sauce. Heat to boiling over medium heat, stirring constantly, until thick. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate (deep dish works best). Pour mix into a pastry shell (it will be heaping) and put the second crust on top. Cut top to vent. Bake in a 425 degree oven for 25-40 minutes.
Jami said, "We did this at our wards recipie demonstration night and it was REALLY good! She said it works great to double it and do it as a freezer meal as well. "

Fiesta Salad from Amy

2 lg. heads iceburg lettuce - torn
4-5 plum tomatoes - diced1 can black beans - drained/rinsed
1 can shoepeg corn - drained
1/2 bunch gr. onions - chopped
3-4 avacados - diced
3-4 cups shredded cheeese
4 cups or more blue & regular corn chips broken into pieces
Dressing:
1 pkg. Buttermilk Hidden Valley Ranchdressing - prepared to pkg. instructions
Juice from 1/2 a lime
1/2 to 1 bunch cilantro - chopped in blender or food processor

Then add buttermilk with cilantro in blenderor processor. Blend well. Pour over salad and toss just before serving.

Taco Skillet from Jeanette

1 lb. burger, browned and drained (you can season with taco seasoning if desired)
Add
1 can tomato soup
1 cup salsa
1/2 can water (use the can from the tomato soup)
1/4 cup cheese
Heat until a light boil. Reduce heat to medium low. Add tortilla strips or chips until covered on top. Simmer about 5-10 min. Add 1/4 cup cheese on top and serve.

Fruit Dip

1 medium tub of Cool Whip
1 can sweeten condensed milk
8 oz package of cream cheese, softened

Mix together well and chill in refrigerator until ready to serve. Serve with fresh fruit.

Double Layer Pumpkin Cheesecake from Jenni

½ cup sugar 2 eggs
½ tsp vanilla ½ cup canned pumpkin
½ tsp cinnamon dash of cloves
dash of nutmeg
2 packages (8 oz each) cream cheese, softened
1 graham cracker crust (6 or 9 in)

Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup of batter into a small bowl and stir in pumpkin and spices; set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Fabulous Pasta Salad from Jenni

8 oz bowtie pasta (cooked)
¼ cup cran-raisins
8 oz colored spiral pasta (cooked)
1 cup chopped celery
4 chicken breasts (cooked & diced)
4 green onions (chopped)
1 bottle Kraft coleslaw dressing
1 cup mayonnaise
1 cup cashew nut halves
1 cup red grapes (halved)
1 large can pineapple tidbits (drained)

Mix pineapple, cran-raisins, grapes, chicken, celery, and onions in a large bowl. Add cooked pasta. Mix together well. In a separate bowl, mix together coleslaw dressing and mayo; pour over salad and mix well. For a better flavor, chill in fridge for several hours before serving. Just before serving, add cashews. Goes well when served with crescent rolls on the side.

Oriental Salad from Jenni

1 (16 ounce) package of cole slaw mix
1 bunch green onions
2 packages oriental flavor Ramen Noodles
1/3 cup sunflower seeds (not the ones in shells)
1 cup slivered almonds (optional)

*Chop onions and break apart Ramen noodles and mix in bowl with all the above ingredients.

Dressing: 1/3 cup sugar
¼ cup red wine vinegar
¾ cup oil
2 packets of flavoring from noodle mix

*Mix together and pour over salad . Tastes better if allowed to chill in the fridge for a few hours before eating.
** You can also add some cooked chicken chunks to this!

Zesty Salsa

CHOP: 6-8 Roma tomatoes
1 green pepper
3-4 green onions
2 avocados
ADD: 1 bag frozen white corn
1 small can sliced olives
1 teaspoon garlic salt
¾ bottle of Zesty Italian dressing
Juice of 1 lime
1 can black beans (drained)

Saucy Pork Chops from Jenni

My kids LOVE these… and I’m not a huge fan of pork chop, but I do like these. Easy, easy, easy!!!!

4-6 pork chops
1 can cream of chicken soup
2-3 teaspoons Worchestershire sauce
1 medium onion, thinly sliced
¼ cup ketchup
Rice

In skillet, brown pork chops on both sides in small amount of oil. Season with salt and pepper, top with onion slices. Combine remaining ingredients, pour over chops. Cover and simmer 45-60 minutes or until done. Serve over rice.

Honey-Orange Chicken from Jenni

4-6 chicken breasts
½ cup OJ concentrate
1 cup dry bread crumbs (Italian Style)
½ cup chicken broth
¼ cup butter
½ cup honey

Dip chicken in OJ and roll in bread crumbs. Arrange in a large baking dish. Combine honey, broth, and butter. Heat and pour over chicken. Bake at 350 degrees for 1 hour. Serve over rice.

**I got this recipe from Jenni several years ago. It is super easy to make and really delicious. It's definately a favorite in our household.

Strawberry Margarita Pie from Jenni

3 tablespoons margarine
2 tablespoons honey
1 ½ cups crushed pretzels (unsalted, if possible)
3 cups strawberry frozen yogurt, softened
1 ½ cups thawed frozen cool whip (can use light)
1 package (16 ounces) strawberries in syrup, thawed (or fresh strawberries, sliced)

*Combine margarine and honey in medium microwavable bowl. Microwave on high 30 seconds or until smooth when stirred. Add pretzels; stir until evenly coated. Press into bottom and side of 9-inch pie plate; freeze 30 minutes or until firm.
*Combine frozen yogurt and cool whip in medium bowl; gently fold with rubber spatula. Spoon into pie plate. Freeze 2 hours or until firm.
*Spoon strawberries over each slice of pie and serve.

***Any type of fruit-flavored frozen yogurt with matching fruit can be used.

Crunchy Munchy Lettuce Wraps from Jenni

1 pound ground turkey
1 tablespoon peanut or canola oil
1 (8 ounce) can bamboo shoots, drained and minced
1 (8 ounce) can sliced water chestnut, drained and minced
½ (8 ounce) package sliced fresh mushrooms, minced
4 green onions, minced
½ cup frozen sweet peas
Lawry’s sesame ginger 30-minute marinade
12 iceberg lettuce leaves

Cook turkey in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well and set aside. Add oil to pan, and place pan over medium-high heat until hot. Add bamboo shoots, water chestnuts, mushrooms, and green onions. Stir-fry 1 to 2 minutes. Stir in peas, ½ cup marinade, and cooked turkey. Cook, stirring constantly until thoroughly heated. Spoon about ½ cup turkey mixture onto each lettuce leaf; fold leaves in half. Dip lettuce wrap in marinade, if you’d like. Makes 6 servings.

Pepperoni Pasta Salad from Jenni

8 ounce package of tricolor pasta
2 ½ ounce can of sliced, pitted olives (drained)
Cherry tomotaoes (about 15 cut in half)
1 cup chopped fresh broccoli
Pepperoni slices (about 15)
4 ounces cubed cheddar cheese
1 cup creamy Italian dressing

Cook the pasta according to package directions. Rinse with cold water; drain well. Put the pasta in a large bowl and add all the other ingredients. Stir together gently until mixed. Cover and chill for 2 hours before serving. Makes 10-12 servings.

Chicken and Broccoli Layer Dish from Jenni

16 oz frozen broccoli spears or 1 ½-2 bunches fresh broccoli
2 cups chicken, cut up (boiled, with onion and celery if you’d like)
1 can cream of chicken soup
1 cup mayonnaise
1 cup chicken broth
1 ½ tablespoons lemon juice
¼ to ½ teaspoon curry
½ cup grated cheese
½ cup bread crumbs, soaked in 2 tablespoons melted butter

Cook and drain broccoli. Lay in bottom of large dish. Place cooked chicken over broccoli. Mix together cream of chicken soup, mayonnaise, broth, lemon juice, and curry. Pour sauce mixture over chicken and broccoli and top with cheese and bread crumbs. Bake at 350 degrees for 20 minutes covered, then bake an additional 10 minutes uncovered. Serve over rice.

Thai Chicken Wraps

(From a kids recipie book but really yummy- better for a light meal or lunch)

3 skinless chicken breasts
7 tablespoons Lawry’s sesame ginger 30-minute marinade
¼ cup creamy peanut butter
4 (8-inch) flour tortillas
1 1/3 cups shredded iceburg lettuce
1 green onion, thinly sliced

*Place chicken in a ziplock bag; add 4 tablespoons marinade. Seal bag and turn to coat chicken. Marinate in fridge for 30 minutes.
*Remove the chicken from the bag, discarding marinade. Cook chicken in hot oil in a big nonstick skillet over medium-high heat 6 minutes on each side or until done. Remove from skillet, and let cool slightly. Cut each chicken breast diagonally into ¼-inch thick slices.
*Stir together peanut butter and remaining 3 tbls marinade in a small bowl.
*Spread 2 tablespoons peanut butter mixture evenly over 1 side of each torilla, leaving a ½-inch border. Top each tortilla with chicken, 1/3 cup shredded lettuce, and 2 teaspoons green onions. Roll up tortilla tightly and serve.
*Sometimes it is easier to serve these wraps by placing each rolled tortilla onto a square of parchment or wax paper. Roll them up tightly, and twist the ends to seal. Cut the wraps in half, and peel back the paper as you eat.

Speedy Chicken Stir-Fry

8 oz. angel hair pasta
2 cups broccoli florets (or you can use other veggies on hand)
1 lb. boneless chicken breast, cut into strips
1/2 cup Kraft Asian Toasted Sesame Dressing***
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water the last 3 min. of the pasta cooking time.
Meanwhile, cook chicken in a nonstick skillet for 6-8 min. or until cooked through. Stir in dressing, soy sauce, ginger, garlic and red pepper; cook 1 min. stirring occasionally.
Drain pasta mixture; place in a large bowl. Add chicken mixture; mix lightly.

Makes 4-2 cup servings.

***In the Sunday paper, there is a coupon for $1.50/1 Kraft dressing. Walmart sells this dressing for $1. 58. So if you use a coupon, you can get it for only $0.08 (not bad for a dressing that you may not use often, or even if you do, still not bad).