Asian Salad

2 pkg's Ramen Noodles (veg or chix)
2 8oz. pkg slaw mix
1 cup sliced almonds
1 cup sunflower seeds (unsalted)
1 bunch green onion chopped fine

1/2 c. sugar
3/4 c veg oil
1/3 c. white vinegar

Remove flavor packs from noodles..crush noodles in bowl...add slaw mix, onions, sunflower seeds & almonds.

Whisk flavor packs in sugar, oil, & vinegar...
Pour over noodle mixture & toss very well. Chill.

Now L has some photo adding to do. :)

Truffle LOVE!

Orange Truffles

3 cups plus 2 T semi-sweet choc chips, divided
2/3 cup whipping cream
2 T butter (no substitutes)
1 tsp Orange Extract
2 T Shortening
1/3 cup vanilla chips
1 tsp shortening
Few drops of Orange food coloring (make sure this is in the house b/c Mother doesn't have it!! :)

Place 1 cup plus 2 T choc chips in a blender or food processor; cover and process until crushed, about 30 seconds. In a bowl, heat cream and butter on high for 30-90 seconds or until almost boiling. While blender or processor is running, gradually pour cream mixture and extract over chips in a steady stream until smooth. Cover and freeze for 20 - 30 minutes or until firm. Roll into 1 inch balls (they will be kind of mushy). In bowl, heat shortening and remaining choc chips on high for 45 seconds; stir. Microwave in 10-20 second intervals until melted; stir until smooth. Dip truffles; place on waxed paper lined baking sheet to harden. In another bowl heat vanilla chips and shortening. Add orange food coloring and drizzle over truffles.
Beautimus!! :)

**if for some reason it says choc chops it is supposed to say choc chips b/c I type chops every time and then go back and erase it and change it to chips (I JUST DID IT). With out fail, I always do it.***

Candy Makin'

Caramel Truffles

26 caramels
1 cup milk choc chips
1/4 cup heaving whipping cream
1 1/3 cup semi-sweet choc chips
1 T shortening

Line an 8in square baking dish with plastic wrap; set aside. In a bowl, combine the caramels, milk choc chips and cream. Microwave on high for 1 min; stir. Microwave 1 min longer, stirring every 15 seconds until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece in a 1 inch ball. Cover and refrigerate for 1 hour or until firm. In a bowl, melt semi-sweet choc chips and shortening; stir until smooth. Dip caramels in choc and place on waxed paper lined baking sheet. Refrigerate until firm. Drizzle with a few melted caramels mixed with few white choc chips.
ENJOY!!

Oaty Rhubarb Streusel Bars

Bets - thought I would post this for you...looks like it is all here...hope everything is correct!~Sar

i got this recipe from better homes and garden magazine.

i don't suggest making these when your furnace doesn't work and they turn off your gas so they can put in the new one. the crust gets really hard. otherwise they were scrumptious.

1&½ c. oats
1 c. flour
¾ c. packed brown sugar
¾ c. butter
¼ c. sugar
2 T. flour ½ t. ginger
2 c. rhubarb

Line 8x8x2 pan with foil. Stir in oats, flour, brown sugar. Cut in butter until mixture looks like course crumbs. Set aside 1 cup of oat mixture. Press rest into bottom of pan.

Bake 350 for 25 mins. Stir sugar, flour, ginger. Add rhubarb. Spread on hot crust. Sprinkle with 1 cup oat mixture. Press slightly.

Bake 350 for 30-35 mins, or until golden & bubbly. Cool.

Bean Salsa

Every time I see this chip dip I think, yuck. But once I get past the first bite I can't stop eating it. This recipe comes from Maria Lotterman's friends's friend... Hope you like it.

1 pkg Good Seasons dry Italian dressing.
1 can corn, drained
1 can black beans, drained
2 small tomatoes, diced
2 avocados, diced
1/2 red onion, chopped

Prepare as directed on dressing package. Add remaining ingredients. Chill. For best results make 24 hours ahead of time.

!Mexican Fiesta! part dos

FRIED ICE CREAM

1 qt vanilla ice cream
2 ½ cups corn chex, crushed
1 T butter, melted
2 T sugar
1 t ground cinnamon

Line a baking sheet with waxed paper. Scoop 8 ice cream balls, each about 2 ½ inches in diameter. Place on the baking sheet in freezer for 1 hour. Preheat oven to 350*.

Coat another large baking sheet with nonstick cooking spray. Combine the remaining ingredients in a bowl, mix well, and spread on baking sheet. Bake 5-7 minutes, or until lightly browned. Remove to a shallow dish and let cool.

Roll the ice cream balls in the mix and freeze 2 to 3 hours.

Serve as is, topped with honey, whipped cream, or however desired.

!Mexican Fiesta! part uno

PEACH SALSA

8 cups chopped/blended tomatoes
6 peaches blended
1 12 oz can tomato PASTE
2 jalapeno peppers & seeds
3 med onions
2 large green peppers
1 TBS salt
1 TBS pepper
1 TBS minced garlic

Soak tomatoes & peaches in boiling water till skin peels off easily.

Chop/blend all vegetables and mix all ingredients in a large cooking pot. Bring to a boil and turn down to a slow boil for 1 hour, stirring frequently.

Ladle into canning jars and can.

Sizzlin' Chicken

This is the marinade I used on the chicken we had on Mother's Day
(recipe from Sarah Ensink)

Chicken Marinade

4-6 split boneless chicken boobies
1 C. lemon-line pop
1/2 C. soy sauce
1/2 C. cooking oil
1/8 tsp garlic salt (or to taste)
combine last 4 ingredients and marinate w/ chicken for 4 to 24 hrs.

Grill for 5 to 7 minutes per side. season w/ lawrys seasoned salt to taste.

Enjoy!

Another Dip!

This one came from Aunt Lynn...yummmm...I LOVE it!

Honey Mustard Pretzel Dip

1 cup Mayo
½ cup Sugar
1/8 cup mustard
½ to 1 teaspoon dried red pepper (spice)

Mix together and serve with pretzels.

Cheese N Crackers

I got this recipe from Heidi, she brings it to work pot-lucks. It always goes over great and it is easy to make!

Cheese Dip

2 cup Sharp Cheddar (shredded)
1 pkg Cream Cheese
½ cup Mayo
2 tsp Minced Onion
1 tsp Worcestershire Sauce

Serve with Crackers

THIRD, make Porky sandwiches

(this is a revised recipe from the Hull cookbook.)
Third, make yummy sandwiches!




BBQ Pork Sandwiches

4 cups diced pork roast (cooked)
1/3 cup ketchup
2/3 cup BBQ sauce
2/3 cup brown sugar
2 T margarine
1/2 tps. garlic powder
2 tsp. Worcestershire sauce
1/4 cup water.

Mix & heat ketchup, BBQ sauce, brown sugar, margarine, garlic powder, worcestershire sauce and water. Add pork. Serve on buns.

SECOND, put the PORK in the crock pot

Second, I cook the rest in a crock pot. (Recipe is from Lisa)

EASY PORK ROAST

Pork Loin
1 can cream of mushroom soup
1 can golden mushroom soup
1 can french onion soup

Mix soups together. Put roast in crock pot, pour soup mixture over top. Cook on low 10-12 hours. Makes a yummy gravy too!!

FIRST, Grill the PORK

When I buy a Pork Loin at the store I use it in 3 ways. Pork Loin ALWAYS goes on sale at Meijer, and these recipes are SO tasty!

First, I slice 6 - 1 inch thick slices.


Hearty Grilled Pork

2/3 cup lemon-lime soda
½ cup soy sauce
¼ cup honey
1 tsp dried Thyme
¾ tsp dried Rosemary, crushed
¼ tsp pepper
6 Slices of Pork Loin (any type of pork chop works, but this is boneless)

In a large resealable plastic bag, combine the first six ingredients; add the pork. Seal the bag and turn to coat; refrigerate for 4 hrs or overnight, turning bag occasionally. (What I do is make two bags of this and freeze one of them.)
Grill and ENJOY!!

I like PIZZA!!

(this is a revised version of a recipe from the Green Bible (hull cookbook)



Deep-Dish Pizza Casserole

1 lb hamburger
½ lb. ground sausage
Chopped Onion
2 garlic cloves
1 (16oz) can of diced tomatoes
1 (6oz) can of tomatoe paste
1 cup Pizza Sauce
1/3 cup Parmesan Cheese
1 tsp. oregano
1 tsp. basil
½ tsp. garlic powder
¼ - ½ cup of quartered pepperoni
3 cups Mozzarella Cheese
Pepperoni
1 loaf frozen bread dough

Allow dough to thaw thoroughly and then rest 1 hour. Roll out dough and press into a greased 9x13 pan. Brown hamburger and sausage with garlic and onion; pour off drippings. Add tomatoes, paste, pizza sauce, parmesan cheese, seasonings and quartered pepperonis. Simmer 10 mins. Sprinkle dough with 1 cup of Mozzarella cheese. The pour meat mixture on top. Top with remaining cheese and line with pepperonis. Bake at 425 for 20 minutes. Let stand 10 minutes before serving.

... and a side of Bread!

Pull-Apart Herb Biscuits

1 loaf of frozen bread dough
¼ cup Butter, melted
2 T. Parmesan Cheese
1 T. Sesame seeds
1 tsp. minced garlic
1 tsp. dried parsley flakes
1 tsp. dried basil
½ tsp. dried oregano
½ tsp. dried thyme

Cut thawed out bread dough into pieces. Place in a greased 11x7-in baking dish. In small bowl combine the rest of the ingredients. Add to bread and toss to coat. Let rise until double in size.
Bake at 350 for 30 minutes, or until golden brown.