Streusel Rhubarb Dessert

1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
Filling:
1-1/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb
Topping:
3/4 cup all purpose flour
1/2 cup sugar
1/4 teaspoon ground cinnamon

In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9 in. square baking dish. Bake at 350 fro 15-18 minutes or until brown around the edges.
Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in rhubarb. Pour over crust.
For topping, combine flour, sugar and cinnamon in a small bowl; cut in the butter until crumbly. Sprinkle over the filling. Bake at 350 for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander but do not press liquid out.

Fiesta Dip

2 cups (16 ounces) sour cream
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies or jalapenos
1 envelope fiesta ranch dip mix
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese, divided
sliced ripe olive, chopped tomatoes, sliced green onions, shredded lettuce, peppers, and/or black beans
Tortilla chips

In a microwave safe dish, combine sour cream, beans, chilies and dip mix. Stir in 1 cup cheese. Cover and microwave on high for 3 minutes. Stir, and microwave for 2 more minutes or until heated through. Spread on dish for serving, sprinkle with remaining cheese. Top with remaining desired ingredients. Serve with tortilla chips.

Slow Cooker Mexican Chicken

1 can black beans, drained and rinsed
1 can corn or frozen, drained
2-3 frozen chicken breasts
1 jar salsa
cumin, sprinkled on top
chili powder, sprinkled on top

Combine ingredients in crock pot. Cook on low 6-8 hours or on high 3-4 hours.
Shred chicken before serving.

Serve with tortillas or tortilla chips, lettuce or salad, tomatoes, lime juice, cheese, ranch, and any other favorite toppings.

Mandarin Orange and Almond Salad

1 cup sliced almonds
¼ cup sugar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon white pepper
½ cup vegetable oil
1 head romaine, torn into bite size pieces
1 can (11oz.) mandarin oranges, drained
1 red onion, thinly sliced

Heat small skillet, melt sugar and cook until lightly browned. Stir in almonds and coat with caramelized sugar. Remove from pan, spread on wax paper and allow to cool. Combine next 5 ingredients, beat in oil. Toss together lettuce oranges, onion, and almonds (break apart if necessary). Toss with dressing.

Yields: 4-6 servings.

Note 1: We really like this green salad. I found it on my Fisher almond package and I keep forgetting to write it down before I throw the bag away. Then I have to go back to the store hoping they are still printing it on the back of their package. That is why I am posting it here.

Note 2: We changed it to a Strawberry and Almond Salad and loved it. Just substitute the fresh strawberries for the oranges and then all a little more sugar to the dressing.

Note 3: We never use the red onion, but that is just me!!

Garden Chowder

1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1 cup each diced potatoes, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 cups milk
1 tablespoon minced fresh parsley
3 cups shredded cheddar cheese

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add the parsley. Just before serving, stir in the cheese until melted.

Decadent Peanut Butter Pie

Prep time: 15 min
Makes: 1 pie (6-8 servings)
Reading in 2 hours

Ingredients:
1 cup creamy peanut butter, plus 2 tablespoons divided
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 (12 oz) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1(11.75 oz) hot fudge, spreadable ice cream topping, divided

Preparation Directions:
1- Beat together 1 cup peanut butter, cream cheese and sugar in larg bowl with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust. Using a spatula, smooth mixture to edges of pie.
2- Reserve 2 tablespoons of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups) over hot fudge layer, being careful not to mix the two layers.
3- Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag. Cut bag corner and squeeze to drizzle in opposide direction from topping. Refrigerate until ready to serve.

Chocolate Eclairs

1 box whole graham crackers
1 lrg box instant vanilla pudding (mixed)
1 12 oz. cool whip tub
1 can milk chocolate frosting (warm)

Mix the cool whip into pudding. Layer graham crackers in a 9x13 pan. Then add pudding mixture,repeat and top with crackers. Frost with icing and refrigerate till time to serve.

Sesame Chicken

Marinade: 1/4 c. soy sauce    

                   1/ 4 c. any clear liquid (water)

                   1/2 tsp ground ginger

                    2 cloves minced garlic

6 chicken breasts 

1 egg beaten 

1/3 c flour

1/2 c. sesame seeds

2 tbsp butter  or marg

1 tbsp oil

Preheat oven to 500 . Marinade chicken 1 -2 hours. Mix together flour and sesame seeds. Place butter and oil in baking dish and put into hot oven. Dip chicken in egg then in flour mixture and place in baking dish.

   Coat both sides with oil by turning chicken . Bake uncovered for 5 minutes, then turn and bake 3-5 minutes.

Wassail

2 qt. sweet apple cider

2 c. pineapple juice

1 1/2 c. orange juice

3/4 c. lemon juice

1 c. grandtulated sugar

2 sticks whole cinnamon

1 tsp. whole cloves

Combine ingredients and bring to boil. Serve hot.

Slow Cooker Orange Chicken

4 small boneless skinless chicken thighs

1 1/2  tbsp flour

1/4 c. orange marmalade

1/4 c. honey barbecue sauce

1 tbsp.  ground ginger root

1. toss chicken with flour in slow cooker.

2. Stir in remaining ingredients , cover with lid.

3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

4. Serve hot. 

David and I tried it with rice but it goes much better with potatoes!

Kings Hawaiian Bread

6 c. flour  + 1/2 c.

3 eggs

2 c. pineapple juice

3/4 c. sugar

1/2 tsp. ginger

1 tsp. vanilla

2 (1/4 oz) envelope yeast

1/2 c. butter or margarine melted

1. Beat eggs . Add pineapple juice, sugar, vanilla ,ginger and butter. 

2. Place 3 c. of flour in a large bowl. Stir in egg mixture until well combined. Sprinkle in yeast one packet at time and mix ingredients with spoon . 

3. Add in the remaining 3 c. of flour and mix.It will be hard and you may have to use your hands. Make sure its throughly combined. Cover bowl with cloth, let rise in warm place for 1 hour.

4. Remove from the bowl and knead in 1/2 c. flour,knead about 10 times. Divide into 3 equal parts.

5. Place in greased pan and floured loaf pans or shape into rolls. Cover and place in warm place to rise for one hour.

6. Bake at 350 for 25-30 minutes or until golden brown.

Strawberry Bread

3 c. flour

1 tsp salt

1 tsp soda

1 tsp cinnamon

2 c. sugar

1 c. oil

4 eggs beaten

2(10 oz) frozen strawberries thawed

Combine mix well all dry ingredients. Add all liquid ingredients. Grease and flour 2 (8 by 4) loaf pans. Bake at 350 up to an hour. 

White Chocolate Cherry Cookies

1 stick softened butter

1 c. packed brown sugar

1 c. sugar

2 large eggs

1 tsp. vanilla extract

3 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp Milk

1 c. chopped macadamia nuts(opt)

1/2 c. candid cherries

1 1/2 c. white chocolate chips

Preheat oven to 375 . In a medium bowl with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set Aside. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. The batter should be stiff. In another bowl, combine nuts and cherries and white chocolate Then add to batter to blend. Drop by heaping tablespoons onto  a greased cookie sheet, 2 inches apart. Bake for approx. 11 to 13 minutes. Cool on a wire rack.

Pistachio Pudding Cookies

These are really simple and easy for kids to make.

3/4 c. biscuit mix

1/4 c.  veggie oil

1 pkg. pistachio pudding (4 oz)

1 egg

Mix and drop on greased cookie sheet. Back at 350 for 8 minutes or until lightly browned.

Chocolate Eclairs

1 box whole graham crackers

1 box (large) instant vanilla pudding(mixed)

1 12 oz. cool whip tub

1 can milk chocolate frosting (warm)

Mix cool whip into pudding. Layer graham crackers in a 9 by 13 pan. Then add pudding mixture, repeat,top with crackers. Frost with icing.

Russian Chicken

Sauce:

 1 jar of apricot preserves

1 bottle of Russian Dressing

1 envelope Lipton Soup Mix

Mix the 3 ingredients together and pour oven chicken. Cook at 350 until done(about 1 1/2 depending on how much chicken you have). I tend to do this in the slow cooker on low for about 6 hours.

Crab and Corn Chowder

6 slices of bacon

1/2 c. chopped onion

32 oz. can creamed corn

12 oz. can regular corn

1/4 tsp pepper

1 qt. milk

2 c. light cream

1 lb. imitation crab

Fry bacon then dice and set aside. Saute onions in the dippings. Add all the corn,salt,pepper,milk, and cream and crab. Simmer 15 minutes and add bacon. Serve hot 8-10 servings.

Oreo Truffles

1 package Oreo cookies, crushed
1 package cream cheese, softened
1 package almond bark, melted

Mix cookies and cream cheese. Form into balls and dip into melted almond bark. Sprinkle topping (suggestions: sprinkles, chocolate shavings...). Chill.

Butterscotch Peanut Bars

1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 teaspoon salt
3 cups salted peanuts

Topping:
1 package (10 to 11 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water

In a small bowl, cream butter and brown sugar. Add flour and salt; mix well. Press into an ungreased 15 x 10 x 1 baking pan. Bake at 350 for 6-7 minutes or until lightly browned. Sprinkle with peanuts.

In a large saucepan, combine the topping ingredients. Bring to a boil; cook and stir for 2 minutes. Spread over hot crust.

Bake for 6-7 minutes or until set. Cool on a wire rack. Cut into bars.

Chicken Salad

3 cups (6 breasts) cooked chicken
(chicken bouillon, carrots, season salt, 5-6 bay leaves, 2 onions, celery)

1 ½ cups finely diced celery
1 cup grapes (cut in half)
1 cup peeled diced apples
1 cup pineapple chunks (well drained)

Dressing
1 cup mayo
1 tsp. dry mustard (heaping)
¼ cup cream
½ tsp. salt
3 tbl. Fresh lemon juice
Optional: Nuts (cashews or pecans)

Bring uncooked chicken, water, bouillon, carrots, season salt, bay leaves, onions, and celery to a boil and then turn down the heat and simmer on low for 2 ½ to 3 hours. Completely COOL the chicken. Dice or shred the chicken after it is cool. Mix all the ingredients for the dressing and combine with the chicken. Add the celery, grapes, apples, and pineapple to the dressing and chicken.