Cookie Crunch Salad

For when you want to tell yourself you are eating a salad, and get a cookie too!

1 cup buttermilk
1-3 oz. instant vanilla pudding
1-8 oz. cool whip
1 small can mandarin oranges, drained
1 small can pineapple, drained
1 pkg. crushed up fudge stripped cookies

Mix the buttermilk and pudding. Fold in the cool whip and fruit. Add the cookies right before serving.

Cranberry Sauce

Easy to make and once tasted you won't ever go back to canned sauce.

Heat to boiling:
1 cup water
1 cup sugar

Add:
1 bag rinsed fresh or frozen whole cranberries.

Return to a boil then turn heat down to low and simmer for 10 minutes.
Let cool. Sauce will thicken as it cools. Serve warm or cold with turkey and rolls.

Variation: Add 1-2 Tbsp seedless raspberry jam to sauce.

Melanie's Pasta Salad

You can play with the proportions here.

Pasta, cooked and drained

Cheese, cut into small cubes (pepper jack is best)

Red & yellow bell peppers, sliced thin

Artichoke hearts, quartered

Kidney beans, drained

Carrots, grated

Broccoli, cut into small bits

Peas (frozen or fresh)

Olives, sliced

Red Cabbage, shredded

Pimentos

Pepperocinis with juice

Italian dressing Salami strips (optional)

Combine all ingredients and drizzle with Italian dressing. Chill. Good served with crusty French bread.

Edward's Sunday Roast Potatoes

This simple recipe comes from the Lanyons in England. Roast potatoes are part of the traditional English Sunday dinner, along with roast chicken, bread sauce and two veg. They're delicious (despite what you've heard about English food). Give them a try.

Potatoes, peeled and cut into quarters (allow 2 per person)

Salt

Oil (or goose fat, if you want to be traditional)

Gravy granules (No known US substitute--will keep looking)

Seasonings, to taste

Preheat oven to 350º

Par boil potatoes (Maris Piper or King Edward are best) with salt for about 7-10 minutes. While boiling, prepare the baking pan with a generous amount of oil and a sprinkling of gravy granules. Heat the pan in the oven for a couple of minutes. Drain potatoes then put them back in the pot over a very low heat and shake them around for 1-2 minutes until the potatoes are completely dry and the edges are slightly fluffy. Then put potatoes into the hot baking pan over the range, turning them until each is well-coated in the warm oil mixture. Season. Put the pan into the oven and bake until crisp and golden brown (turning half-way through), about 30-45 minutes.

Chicken Delight

Layer in buttered 9X13 pan:
10 oz. pkg. frozen broccoli
6 chicken breasts, cooked and cubed

Mix and pour over chicken:
2 cans cream of chicken soup
1 cup mayo
1 tsp. curry powder
1 T. lemon juice
1 small pkg. sliced almonds

Top with 2 cups shredded cheddar. Cover loosely with foil. Bake at 350 for 30 minutes taking the foil off the last 10 minutes.

Leprechaun Surprise

20 oz. can crushed pineapple
1 cup mini marshmallows
8 oz. container Cool Whip
3.4 oz package pistachio instant pudding

In a large bowl, mix together the pineapple, marshmallows, and cool whip. Sprinkle the pudding mix over the top; then stir the mixture thoroughly. May be frozen for a refreshing treat. May add other fruits like bananas, mandarain oranges, ect.

Raspberry Jello Salad

3 T. tapioca pudding
1 sm box raspberry Jello
1 sm pkg. vanilla cook and serve pudding
1 10 oz bag frozen raspberries
1 8 oz container cool whip

Boil 3 cups of water. Add tapioca, jello and pudding. Stir on medium heat for 3 minutes. Pour into bowl and chill until firm. Add berries and cool whip.

Tiana's Berries In A Cloud

8 oz cream cheese softened
1/2 cup sugar
2 tsp. lemon juice
2 tsp. lemon zest
1 cup whipping cream, whipped
1/2 cup flaked coconut
blueberries, fresh or frozen

Combine cream cheese, sugar, juice, and peel, mixing well. Fold in whipped cream and coconut. Spoon about 1/4 cup mixture into small cups or dessert dishes. With the back of a spoon, spread and shape into a nest shape. Freeze.
To serve, let stand in fridge for 10 minutes and fill with blueberries.

Emily's Famous Fudge

In a large bowl:
1 1/2 bags semi-sweet chocolate chips
1 10 oz bag mini marshmallows
3 tsp. vanilla

Butter a large cookie sheet.

In a large saucepan:
4 1/2 cups sugar
1 1/2 cubes butter
1 14 oz can evaporated milk

Bring to boil and stir. Boil for 5 1/2 minutes to 250 degrees. Pour hot mixture over bowl ingredients and stir until dissolved and begins to thicken. Add chopped nuts if desired and pour into a greased cookie sheet. Cool and cut into squares.