STRAWBERRY CHEESECAKE SALAD
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I found this yummy recipe via Pinterest from Time for Supper. It is really good, and I like the tartness the lemon juice on the bananas adds to it.

12 oz. whipped topping, thawed
1 small pkg. dry instant cheesecake flavored pudding
3 (6 oz) strawberry yogurts (I used strawberry cheesecake flavor by Yoplait)
3 bananas, sliced
lemon juice
1 lb. fresh strawberries, sliced
1 c. miniature marshmallows

In a bowl, stir together whipped topping, pudding powder, and yogurts. Place in the fridge for at least an hour to allow to set up. Right before serving, drizzle lemon juice over sliced bananas. Add them along with the sliced strawberries and marshmallows to the salad.

ROASTED BROCCOLI w/ SOY & SESAME
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I found this yummy recipe on Pinterest from Kalyn's Kitchen.

1 lb. fresh broccoli florets
1 1/2 T. olive oil
1 T. soy sauce
1 tsp. sesame oil (I just use a couple drops because it's taste is so strong)
1 T. sesame seeds, toasted

Preheat oven to 450. Trim broccoli by cutting into 1/4 inch thick pieces.
Cut broccoli into pieces about 2 inches long. Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet. Turn down heat to 425 and roast 10 minutes or until to desired tenderness.
While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done garnish with sesame seeds.
This would also be good with a drizzle of honey at the end if you like the sweet/savory combo.

QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.

THE PIONEER WOMAN'S ASIAN NOODLE SALAD
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I love the Pioneer Woman. She makes ranch life seem so glamorous. She makes me laugh, she inspires me to take pictures and to enjoy every moment, and she has the most delectable recipes. I try my best to take the fat and calorie count down when I make her dishes so I can still enjoy them.

SALAD INGREDIENTS:

1 package linguine or spaghetti noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage, or more to taste
1/2 head sliced purple cabbage, or more to taste
1/2 bag baby spinach, or more to taste
1 whole red bell Pepper, cliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, thinly sliced
1 bag bean sprouts (also called Mung Bean Sprouts)
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
3 whole cucumbers, peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet

FOR THE DRESSING:

1 whole lime, juiced
8 T. extra virgin olive oil (I cut this way down to about 2 T. You can replace some liquid with chicken broth if desired-I didn't and it had enough liquid)
8 T. soy sauce
1 T. sesame oil (I use less because it is strong, about 1 tsp.)
1/3 c. brown sugar
3 T. Fresh ginger, minced
2 cloves garlic, minced
2 whole hot peppers or jalapenos, minced (optional)
chopped cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

POMEGRANATE SALAD
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One of our Aunts submitted this to a family cookbook we put together. Pomegranates can be a lot of work, but this salad makes it worth it once a year! Really festive for holiday get-togethers!

1 large pkg. raspberry Jello
2 c. boiling water
1 small box frozen, sliced strawberries
1 can crushed pineapple, undrained
2-3 mashed bananas
2 c. diced apples
1 c. chopped walnuts
seeds from 2 large or 4 small pomegranates
3 ozs. cream cheese, softened
1 pt. sour cream
1 (8 oz.) ctn. Cool Whip

Combine Jello and boiling water and stir well. Add frozen strawberries, stirring to cool Jello fast. Add pineapple with juice, bananas, apples, walnuts, and pomegranate seeds. Pour 1/2 the mixture into a 9 X 13 pan and set in fridge to set. Keep the other half at room temperature. Meanwhile, combine cream cheese with sour cream until smooth. Fold in Cool Whip. When first Jello layer is set, spread creamy mixture over top. Set in the fridge for about 10 minutes for it to set up. Pour remaining Jello over top of cream layer. Refrigerate until completely set.

GARLIC PARMESAN ORZO
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I found this recipe in my Taste of Home magazine. My family went crazy for it! If you haven't tried Orzo before, it's a small little pasta that reminds you of rice. A great little side dish!

2 c. dry orzo
1 tsp. chicken bouillion granules+ water OR chicken broth (can use just water-this just gives it tons of flavor)
1/4-1/2 c. butter (I used 1/4 cup)
1 T. minced garlic
1/4 c. milk
1 tsp. lemon juice
1 T. parsley
1/2 c. grated parmesan cheese
salt and pepper to taste

Cook orzo to package directions in chicken broth (if desired) or until al dente, about 10 minutes. Drain. Meanwhile, in a pan, melt butter and saute garlic slightly. Add milk, lemon juice, parsley, and parmesan cheese. Add cooked orzo and stir to combine. Add salt and pepper if needed.

SOUR CREAM DILL PASTA SALAD

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This is a favorite pasta salad of our family, especially the girls. I love to make it with fresh dill from Mom's garden! You can also add cooked shrimp or chicken to make it a complete meal.

8 oz. bowtie pasta

1 c. broccoli florets

1 c. sliced cucumber

1 c. c. grape tomatoes

diced onion/onion powder to taste

1 T. dill
1 c. mayonaisse
3/4 c. sour cream
1/4 c. milk
2 tsp. vinegar
2 T. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. onion powder
1/2 tsp. garlic powder

Cook pasta in salted water until al dente. Meanwhile, combine dressing ingredients. Combine pasta with vegetables. Add dressing and stir to coat. Refrigerate a few hours for the flavors to develop.

MY INLAW'S BREADED ZUCCHINI

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My inlaws cooked this for my parents the first time they met. It is the only recipe we use now in the summer when zucchini is coming out of our ears!

1 c. flour

4 T. cornstarch

2 T. parmesan cheese

2 T. salad supreme seasoning
2 eggs
3/4 c. milk
1-2 medium zucchini, sliced in 1/2" thick rounds

Combine the flour and cornstarch with a whisk. Add parmesan, salad supreme, eggs, and milk. Whisk until smooth. Pour oil into a large skillet until the bottom is covered. Dip both sides into batter and then fry on both sides, until golden brown. Drain on paper towels and sprikle with seasoning salt (if needed). Good dipped in ranch dressing!

SUMMER VEGETABLE MEDLEY

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This is a very tasty summer veggie recipe from Taste of Home.

1-2 medium zucchini, sliced to 1/4 inch thick

1 medium yellow squash, sliced to 1/4 inch thick

3 ears sweet corn, cut from cob
1 medium red bell pepper, cut into 1 inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
10 fresh mushrooms, sliced thin
1/3 c. butter, melted
1 tsp. parsley
1 tsp. basil
1 tsp. chives
3/4 tsp. salt
1/2 tsp. pepper

In a bowl, combine zucchini, squash, corn, peppers, and mushrooms. Add butter, parsley, basil, chives, salt, and pepper. Toss to coat. To grill: pour into a disposable foil pan and cover with foil. Grill over medium heat for 5 minutes. Stir well and recover. Grill for 5 minutes more or until done to your liking. To bake: pour into a casserole dish, cover, and bake at 350 until tender-crisp, about 15 minutes.

CARROT RAISIN SALAD

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Whenever we ask my Dad what he wants to eat for his birthday, Father's Day, or any other get together, the first thing he says is "carrot salad." I think it reminds him of growing up and the wonderful cooking of his own Mother. I get to make this simple salad for him on Father's Day.

1 c. raisins

1 20 oz can crushed pineapple, reserving juice

3/4  c. Miracle Whip salad dressing

1/2 T. lemon juice
1 T. sugar (or to taste)
dash salt
4 c. shredded carrots
1/2. c. chopped walnuts

Drain pineapple and soak raisins in the juice while you prepare the other ingredients. Combine Miracle Whip, lemon juice, sugar, and salt. Thin dressing down with some pineapple juice. Add carrots, raisins, and walnuts. Stir to coat and refrigerate until time to serve.

PRETZEL JELLO SALAD (OR DESSERT)

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Our Mom usually makes this for holidays and it is usually requested for family potlucks too. She always makes the raspberry version using raspberries from her garden. She always serves it as a side but it is good enough to be dessert also.

2 c. pretzels, crushed
1/3 c. melted butter
3 T. sugar

Preheat oven to 400. Combine pretzels, butter, and sugar. Press into a 9 X 13 pan. Bake for 5-8 minutes or until very lightly browned. Allow to cool completely.

1 (8 oz) pkg. cream cheese, softened
1 c. sugar
1 c. crushed pineapple, drained
1 (9 oz) ctn. Cool Whip

Beat cream cheese and sugar until smooth. Add pineapple and then fold in Cool Whip. Spread over cooled pretzel layer. Refrigerate until set (30 minutes-1 hour).

2 small pkg. raspberry Jello
2 c. boiling water
fresh or frozen raspberries (app. 2 cups)
(could use coordinating Jello/fruit combinations such as strawberry, too)

In a bowl, combine Jello and boiling water and stir until dissolved. Refrigerate until partially set. Add raspberries (thawing and draining them first if necessary). Pour over cream cheese layer and refrigerate until firm.

FRITO SALAD

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This goes quickly at our family potlucks!

1 c. chopped tomato
1 c. chopped green pepper
1 c. diced celery
1 c. diced onion
1 can kernel corn
2 cans kidney and/or black beans
1 small bottle Catalina dressing
1 small bag Fritos, chili cheese or original flavor

Combine tomatoes, peppers, celery, onion, corn, and beans with dressing. Refrigerate a few hours or overnight, stirring occasionally. Right before serving, stir in Fritos. This doesn't keep real well, because the Fritos get soggy.

BEST EVER SEASONED RICE
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2 cups white rice
4 cups water
6 chicken bouillon cubes
1 Tablespoon dried parsley
2 Tablespoons dried minced onion
1 Tablespoon butter

Preheat oven to 350. Spray 9x13 with cooking spray and add all ingredients, stir to mix. Cover with foil and bake for 45 minutes. (Can also cook in rice cooker.) This recipe makes a large amount but recipe could easily be cut in half and baked in a 8x8 square pan. If you do make the larger amount, it freezes well to use later.

You can serve this as a side dish with almost any meal. I use this rice as a side dish with the recipe for Parmesan Crusted Chicken in Cream Sauce and also use 2 Tablespoons fresh cilantro instead of the parsley to serve with Café Rio Pork.

GARLIC CHEDDAR BISCUITS

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We love Red Lobster and we love their Cheddar Bay Garlic Biscuits. These are close to those and are a super yummy side to a meal.

2 1/2 c.baking mix such as Bisquick

4 T. cold butter
1 c. shredded cheddar cheese
3/4 c. milk
1/4 tsp. garlic powder

Butter glaze:
1T. melted butter
1/2 tsp. garlic powder
1 tsp. dried parsley

Preheat oven to 400. Combine Bisquick and butter with a pastry cutter or two forks. Mix until the butter is about the size of peas. Add cheese, milk, and garlic powder. Combine together gently just until combined. Drop by 1/4 c. portions onto a lightly greased cookie sheet. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. Immediately brush with butter glaze. I got 15 biscuits from this recipe.

SPINACH STRAWBERRY SALAD

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Who is ready for spring?! I know we are. I am loving all the fresh new strawberries popping up in stores for reasonable prices. This is a great way to use those.

Spinach
Lettuce (optional)
Sliced Strawberries
Shredded Mozzarella cheese
Sliced Almonds I like these

Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. milk (I use water)
1/4 c. vinegar
1/4 c. sliced strawberries
2 tsp. poppy seeds
1/4 tsp. onion powder
1/4 tsp. salt

Blend the mayo, sugar, milk or water, vinegar, strawberries, poppy seeds, onion powder, and salt. I like to let the dressing chill for a few hours to let the flavors blend. Dress and top with strawberries, cheese, and almonds.

COWBOY BISCUITS
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I really like these refrigerater dough biscuits because they remind
me of a yummy fried scone without being fried.

4 c. flour
1/3 c. sugar
4 tsp. baking powder
1 tsp. salt
2 1/2 c. buttermilk
2/3 c. oil
1 pkg. yeast, dissolved in
3 T. warm water
1 c. additional flour

Sift dry ingredients into a bowl. (I like using a tupperware type bowl with a tight fitting lid). Make a well in the dry ingredients and add buttermilk, oil, and yeast/water mixture. Stir to combine. Add in additional cup of flour and stir to make a sticky dough. Cover tightly and refrigerate for 3 hours before first use*. Spoon off servings into a greased pan. Bake at 400 for 10-12 minutes or until lightly browned. Serve with honey butter or jam.
*Dough will keep in the fridge for up to 6 days. I don't allow the dough to rise before baking to result in a denser biscuit. If a lighter texture is desired, allow to rise first.

EMERIL'S GARLIC BREAD

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1/2 c.butter, softened
1 T. minced parsley
2 tsp. chopped garlic (I was in a hurry and just used dry granulated garlic)
1 tsp. Emeril's Essence or Creole seasoning (I did not use)
1 tsp. lemon juice
1/8 tsp. salt
1 loaf French or Italian bread,  cut in 1/2 lengthwise

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil. In a bowl, cream together the butter, parsley, garlic, Essence, lemon juice, and salt. Spread the mixture evenly over the cut sides of the bread. Place the bread on the prepared baking sheet and bake until golden brown and just crisp, 12 to 15 minutes. Serve hot.

TWICE BAKED GARLIC POTATOES

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My Mom seems to always request for someone to make these for holidays and other special occasions.

4 large baking potatoes, scrubbed
1/2 - 1 whole head garlic, to your taste (it sounds like a lot but the garlic will mellow and sweeten as it roasts)
1/2 c. chicken broth
1/2 c. sour cream
salt and pepper to taste
1/4 c. parmesan cheese
1/4 c. chopped green onion
1/2 c. shredded cheddar cheese (optional)

Preheat oven to 425. Pierce the potatoes several times and place on baking sheet.  Wrap garlic in foil and set aside. You will bake potatoes for 50 to 60 minutes or until potatoes are tender. The garlic doesn't need to cook quite that long so I wait until about the last 30 minutes of baking time. When it is ready, it is browned and soft to the touch. Allow potatoes and garlic to cool for about 15 minutes or until you are able to handle them. Halve potatoes lengthwise and scoop the pulp into a large bowl, creating a "boat" to hold the filling. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, sour cream, salt, pepper, parmesan cheese, and green onions. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese if desired. Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.You can add a bit of chopped green onion for color or a sprinkle of paprika before serving. These freeze well.
Serves 8

ITALIAN EGG ROLLS

From Taste of Home Magazine. Don't run away thinking it will be

too time consuming! This is a unique recipe that is worth a little effort.

1/2 lb. bulk hot Italian sausage
3/4 c. finely chopped green or red pepper
1/2 c. finely chopped onion
1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 c. shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
14 egg roll wrappers
oil for frying
marinara sauce, warmed, optional

In a large skillet, cook the sausage, peppers, and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder.
Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.
Yield: 14 egg rolls.

BUTTERNUT SQUASH BAKE
TIME: Prep: 15 min. Bake: 50 min.

INGREDIENTS:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 small can (5 ounces) evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash

TOPPING:
1/2 cup crisp rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons butter, melted

DIRECTIONS:
In a large mixing bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly.

Yield: 6-8 servings.

This is a yummy fall recipe that I found in a Taste of Home magazine a few years ago. As soon as we harvested the squash out of the garden, my husband requested I make this. It can be made with any orange flesh squash that is similar to a butternut squash. (It is great for Thanksgiving or Christmas dinner!) I usually double the amount of topping when I make it. If you have any leftovers, the topping will start to get kind of soggy/chewy when you store it in the fridge, so it's best to eat it within a day or two.