Baby Greens and BlueCheese Salad (Judi Beech)

3 tablespoons fresh lemon juice1 tablespoon Dijon mustard1 medium shallot, minced1 1/2 teaspoons chopped fresh thyme1/2 cup olive oil
1 5-ounce bag mixed baby greens2 large ripe pears, thinly sliced lengthwise1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens and top with pear slices. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. Serves 6.

Jello Cake and Best 2 Egg Cake(Sharlene Law)

Jello Cake
Make any yellow or white cake. Cool. Poke holes in cake all over with fork or handle of wooden spoon. Make jello as directed on box. Pour over entire cake evenly. Refrigerate for several hours or overnight. To remove cake from pan, set in hot water for one minute. Frost with whipped cream, or cool whip.


Best Two Egg Cake

½ C. Shortning 2 ¼ sifted cake flour
1 ½ C. Sugar 2 ½ tsp. Baking Powder
1 tsp. Vanilla 1 tsp. Salt
2 Eggs 1 C. + 2 Tbs. Milk
Cream Shortning thoroughly for 12 minutes on med-high. Add vanilla. Then add eggs one at a time, beating well after each. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Bake at 350 degrees, for 30 minutes in a 9x13 pan.

Hot Fudge Brownies (Lynette Backman)

Favorite Brownie Recipe

Favorite Vanilla Ice Cream

Hot Fudge Sauce:
¾ C. Sugar
½ C. Hershey’s Cocoa
½ C. plus 2 Tbs. Evaporated milk (5oz Can)
1/3 C. Light Corn Syrup
1/3 C. Butter or Margarine
1 Tsp. Vanilla Extract
Combine sugar and Cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1 ¾ c. sauce.
Put a brownie in a bowl add a scoop of vanilla ice cream and top with hot fudge sauce.

Oatmeal Cake (Lanita Wimer)

1 ¼ C. Oatmeal
1 ¼ C, Boiling Water
1 Cube Butter
Put in bowl. Put plate on top and let stand for 20 minutes.
Add:
1 C. Brown Sugar
1 C. White Sugar
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Cinnamon
2 Eggs
1 1/3 C. Flour
Stir all together. Pour into greased 9x13 pan. Bake 25-30 minutes @ 350 degrees. After baking, pour topping over the top of cake and put under broiler just until browned.
Topping:
1 C. Coconut
1 C. Chopped pecans
1 C. Brown Sugar
6 Tbs. Butter
¼ C. Cream or Milk
Cook about 5-6 minutes

Grilled Chicken Quesadillas (Karen Meacham)

Marinate 2 large boneless skinless chicken breasts for at least 30 minutes in italian dressing. (I used Kraft Roasted Red Pepper with Parmesan). Grill breasts until juice runs clear (about 5 min in a Foreman grill).

Slice chicken into strips and place chicken, shredded cheese, salsa (or tomatoes, green onions, and cilantro) olives, mushrooms, bacon (whatever you like) on a large tortilla. Fold in half and grill until crispy and cheese is melted - just a few minutes.

Grilled Pound Cake With Berry Sauce (Lynette Backman)

1 Loaf Thickly Sliced Pound Cake
Berries Of Choice Fresh or Frozen
Corn Starch To Thicken
Ice Cream
Grill pound cake on each side for 2-3 min or until golden
Sauce :
Put berry juice in saucepan adding a little cornstarch until thickened. Put berries and sauce together and serve over pound cake with ice cr

Teriyaki Chicken Kabob (Debbie Spector)

1lb Chicken cut in wide strips, to spear1-2 cups Yoshida's Teriyaki marinadeVegetables, cut in large piece to spear(zucchini, bell peppers, onions, mushrooms, tomatoes, ect)1 package of wooden skewers1 large Ziploc bagPour marinade in Ziploc bag, place in chicken, marinade for an hour or moreskewer veggie and chicken on stick in alternating pattern.Grill until chicken is thoroughly cooked. If using the thigh (dark) meat, you may want to precook half way, then place on the skewer with veggies and finish on the grill. Serve over rice and enjoy!