BERRY SQUARES

1 angel food cake or pound cake
(mine was store bought)
3 T. orange juice
4 cups frozen or fresh berries (halved
strawberries, raspberries, blackberries,
blueberries, etc)
2 kiwi fruit, chopped
2 T. sugar
2 1/2 c. cold milk
2 small pkg. vanilla instant pudding
1 8 oz. cnt. french vanilla or original Cool Whip, divided

Slice cake about 1" thick and arrange on the bottom of
a 9 X 13 pan. Cut to fit if necessary. Drizzle cake with
orange juice. Top with berries and kiwi and sprinkle
with sugar.

Pour milk into a large bowl. Add dry pudding mixes. Whisk
for 2 minutes or until dissolved. Fold in 1 cup of the Cool
Whip. Spread over berries. Top with remaining Cool Whip.
Refrigerate at least 1 hour. (I did overnight).

This Kraft recipe could easily be made light with the use of angel food over pound cake and sugar free pudding and whipped topping.

FINGER STEAKS

1 egg
2 cups buttermilk
2 T. grill seasoning, such as McCormick Montreal Steak Seasoning
1/2 c. flour
1 1/2 lbs. boneless beef sirloin steak or cubed steak, cut into strips
2 c. flour
1/2 c. cornmeal
2 tsp. garlic powder
salt and pepper to taste
3 cups canola oil for deep frying

Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and stir until well coated. Cover and place into the fridge to marinate for at least 2 hours.
Sift the remaining flour into a large bowl. Add cornmeal, garlic powder, salt, and pepper. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight. (This keeps the batter on the steaks).
Heat oil to 370 degrees F (185 degrees C) in a deep fryer or killet. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain onto paper towels. Serve with cocktail sauce or ranch dressing.

TWICE BAKED GARLIC POTATOES

4 large baking potatoes
1 garlic bulb
1/2 c.-3/4 c. chicken broth
1/2 c.-3/4 c. sour cream
1/4 c. chopped green onions
salt and pepper to taste
1 tsp. paprika
1/4 c. grated parmesan cheese
1/2 c. shredded cheddar cheese, optional

Preheat oven to 425. Pierce potatoes with a fork. Wrap whole garlic bulb in foil and bake alongside potatoes app. 45 minutes. (Potatoes will take about 60 minutes). Remove garlic from oven and allow to cool for 15 minutes. When potatoes are tender and cool enough to handle, cut in half lengthwise and remove pulp and place in a bowl. Place potato shells in a baking dish. Cut the garlic bulb in half and squeeze the pulp into the potato mixture. (When roasted, the garlic becomes sweeter and less potent). Add enough chicken broth and sour cream to make the filling creamy and smooth. Add the green onions and season with salt, pepper, paprika, and parmesan cheese. Sprinkle with shredded cheese if desired. Bake for 20 minutes more or until heated through and golden brown.

TENDER COUNTRY PORK RIBS
This is the easiest way to get fall-apart tender ribs!

desired amount boneless country style pork ribs
spices desired (I use onion powder, garlic powder, seasoning salt, ground mustard, and Durkee brand St. Louis Chicken and Rib Rub-my favorite

Preheat your oven to 200. Spray a pan lightly with cooking spray. Season your ribs as desired and place in pan. Fill pan with water until it is halfway up the meat. Cover pan and place in oven. Bake ribs for 4-5 hours. Drain the water off the ribs. If desired, you can brush ribs with barbeque sauce. Bake for an additional 1-2 hours.

SWISS TUNA MELTS

1 can tuna, drained
3/4 c. shredded swiss cheese
1/2 c. sour cream
1/2 c. mayonaisse
1/4 c. diced onion (optional)
1/4 c. diced artichoke hearts
ground pepper to taste

Combine all ingredients. Spread about 1/2 c. of mixture on each piece of bread or a toasted english muffin. Grill sandwich in a buttered skillet.

BLUEBERRY CRUMBLE
WEIGHT WATCHERS FRIENDLY

I found this recipe in Weight Watchers magazine. Originally, it calls for a pie crust on the bottom but I found that it didn't need it. It kind of dissapeared into the gooey blueberry goodness anyway. I took it out which lowered the points value from 5 to 3. I would rather add a small scoop of light ice cream to the top to take the place of those crusts points!

3/4 c. sugar
3 T. cornstarch
1 tsp. cinnamon
1/4 tsp. salt
2 pints fresh blueberries
grated zest of 1 lemon and juice of 1/2 the lemon

TOPPING:
1/2 c. flour
2 T. old fashioned rolled oats
2 T. canola oil
1 T. sugar
1 tsp. cinnamon
pinch of salt

Preheat oven to 375. Make filling by whisking the sugar, cornstarch, cinnamon, and salt in a bowl. Add the blueberries and the lemon zest and toss to mix well. Spoon into baking dish. To make the topping, stir together flour, oatmeal, oil, sugar, cinnamon, and salt with a fork. Sprinkle evenly over the filling. Place the pie on a baking sheet to catch any drips. Bake for 45 minutes.
10 servings WWPOINTS:3

CHEESE FONDUE
(drool)
1 8 oz pkg. cream cheese
1 small jar Old English Cheese Spread
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
dash hot sauce
1/4-3/4 c. evaporated milk
things to dip
(see ideas below)

In a fondue pot, saucepan, or crockpot, melt cream cheese and cheese spread over low heat. Add Worcestershire sauce, garlic powder, and hot sauce. Add enough evaporated milk to desired thickness. Serve warm.

Options to dip: chunks of cooked meat, hot dogs, cubed baked potato or bread, pretzels, lightly steamed broccoli, cauliflower, or other veggies.

STRAWBERRY LEMONADE SLUSH

2 (12 oz) cans frozen lemonade concentrate
3 small boxes frozen strawberries
1 (2 ltr) bottle Sprite or 7up
sugar to taste

Allow strawberries to thaw then puree in a blender. Mix lemonade concentrate with 2 cans of water for each can of concentrate. Combine lemonade and strawberries and pour into a 9 X 13 pan and freeze until slushy. Sugar may be added if too tart. Pour soda pop over all when ready to serve.

Optional: We substituted 1 can of the lemonade with limeade. Both are good!

MOM'S HOMEMADE MACARONI & CHEESE

The ULTIMATE comfort food.

2 c. uncooked macaroni
2 T. butter
2 T. cornstarch
2 c. milk
1 tsp. salt
1/2 tsp. pepper
2 tsp. prepared mustard
2-3 c. grated cheddar cheese

Preheat oven to 350. Cook macaroni in salted water until al dente. Meanwhile, melt butter in a saucepan. Stir in cornstarch until smooth. Add milk, salt, pepper, and mustard. Stir and cook until thick. Add 1/2 of the cheese and allow to melt. In a greased casserole dish, layer 1/3 of the cooked noodles. Top with 1/2 of the sauce. Repeat layers then top with remaining shredded cheese. Bake for 30 minutes or until bubbly.
*note* Mom doesn't make it this way, but I have started adding about 1 T. of white wine to the sauce mixture along with the mustard. Gives it a little zip!

MAR-A-LAGO KEY LIME PIE

MAR-A-LAGO KEY LIME PIE

(as seen on Oprah!!)
Recipe created by Jeff O'Neill

This refreshing Key Lime Pie is the most requested dessert on the menu at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida.

Graham Cracker Crust:

3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt

Filling:

4 egg yolks
1 can (14 ounces) sweetened condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest

Topping:

1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners' sugar
1/2 tsp. vanilla extract

To make graham cracker crust: Preheat the oven to 325°.Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan , forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack for 5 minutes, and then refrigerate for 20 minutes.

To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving. Can add shaved white chocolate or lime zest for fun.

*This is a very limey pie! After watching the chef make this pie on Oprah's show, I had to try it out! I couldn't find bottled Key Lime Juice so I actually bought Key Limes and juiced them. I was able to get 2 pies out of this recipe. *

LIKE WINGER'S FREAKIN' AMAZING SAUCE

Use this sweet and spicy sauce on chicken fingers or other meat.

1 c. Franks Hot Sauce

1/2 c. brown sugar
1 T. light corn syrup

Heat the hot sauce, brown sugar, and corn syrup in a saucepan until all the sugar dissolves. Avoid boiling the sauce or it will turn grainy. That's it! This keeps well in the fridge. (You can adjust the brown sugar to your sweetness preference).

EASIEST APPETIZER EVER

1 8 oz pkg. cream cheese, softened
1 jar salsa
1 bag tortilla chips

Soften cream cheese and top with salsa. Eat with chips!

MOIST STRAWBERRY CAKE

This is a Cake Doctor Recipe.

1 pkg. white cake mix
1 small pkg. strawberry gelatin
1 c. mashed strawberries w/juice
1 c. oil
1/2 c. milk
4 eggs

Preheat oven to 350 and grease 9 X 13 pan. Combine all ingredients. Mix for 1 minute on low, scraping down sides if needed. Beat for 2 minutes more on medium speed. Pour into prepared pan and bake for 28-30 minutes. Allow to cool before frosting.


STRAWBERRY CREAM CHEESE FROSTING

1 pkg. cream cheese, softened
1/2 stick butter, softened
2 tsp. milk
(app) 3 cups powdered sugar (use enough to reach desired consistency)
1 tsp. vanilla extract
1-3 tsp. strawberry extract
few drops red food coloring (optional)

Beat cream cheese, butter, and milk until smooth. Add powdered sugar to desired consistency. Add extracts. Frost cake. Refrigerate. This cake is even better the next day!

GREAT way to use up all those dyed eggs after Easter!

GRANDMA T'S BACON EGG SPREAD
Wondering what to do with those extra boiled eggs from Easter? This makes a great lunch on toast or snack on crackers! Reminds me so much of Grandma!

2 hard boiled eggs, peeled and diced
2 T. finely minced onion
6 slices crisp bacon, crumbled
1 c. shredded cheddar cheese
1/4 c. chopped olives
1/4 c. diced green or red pepper
1/2 c. mayonnaise
salt and pepper to taste

Combine eggs, onion, bacon, cheese, olives, and peppers. Stir in mayo to coat and season with salt and pepper. Chill before serving.

HAM TETRAZZINI
This is a new way to use those ham leftovers!

1 can cream of mushroom soup
3/4 c. evaporated milk
1/4 c. water or white wine
1 tsp. prepared horseradish
1 c. sliced mushrooms
1 c. cubed ham
8 oz. cooked spaghetti noodles or other pasta
parmesan cheese

Slow cooker directions: Combine the soup, milk, water, horseradish, mushrooms, and ham in a crockpot. Cook for 4 hours on low. When ready to serve, add cooked spaghetti and stir to combine. Sprinkle with parmesan cheese.

Basic directions: In a large saucepan, combine the soup, milk, water, horseradish, mushrooms, and ham. Heat until bubbly. Add cooked spaghetti and stir to combine. Sprinkle with parmesan cheese before serving.

BROCCOLI PUFF

2 bunches broccoli, cut into bite size pieces
1 can cream of mushroom soup
1/2 c. mayonaisse
2 beaten eggs
2 T. minced onion
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. shredded cheddar cheese
1 c. cheese cracker crumbs (we like Better Cheddars)
1 T. butter

Preheat oven to 350. Boil broccoli in salted water until slightly tender, about 5 minutes. Drain well. Meanwhile, combine the soup, mayo, eggs, onion, salt, and pepper. Add the broccoli and stir to coat. Spray casserole dish with cooking spray. Spread broccoli mixture evenly into dish. Top with shredded cheese and cracker crumbs. Dot with butter. Bake for 40 minutes or until bubbly and golden brown.