Friday, June 19, 2009

White Trash Salad Submitted by Sheila Sims

White Trash Salad

4 sm. cans mexicorn
4 - 5 green onions (tops & all); chopped
16 oz. bottle of ranch dressing
1 bag of Chili Cheese Fritos

Mix all ingredients minus the Fritos. Add the Fritos just before serving. You don't want mushy Fritos. Enjoy!

Marinated Ham and Cheese Sandwiches Submitted by Sara Elmore

Marinated Ham and Cheese Sandwiches

12 hard Kaiser rolls or 2 pkg. (10 ea.) Earthgrains sourdough rolls or Hawaiin rolls
1 1/4 lb. Shaved ham
1 1/4 lb Swiss, Jack, or Pepper Jack cheese

Cut rolls in half and put ham and cheese inside. Place in 9 x 13 Pyrex.

1 1/2 stick butter, melted
1 1/2 T mustard
1 T minced onion
1 T Worchester sauce
1 1/2 T poppy seed

Mix marinade ingredients together and pour over sandwiches. Cover sandwiches with foil and refrigerate for at least 5 hours or overnight. Bake on highest shelf in 350 degree oven for 30 - 40 minutes. Can take foil off for last 10 minutes.

Orange Sherbert Pie

Orange Sherbert Pie

8 oz. Cream Cheese
7 oz. (1 jar) Marshmallow cream
2 c. Orange Sherbert
2 c. Extra Cool Whip
2 Graham Cracker Crust

Fold the cream cheese and marshmallow cream together. Do not beat. Fold the Orange Sherbert and Cool Whip together. Combine all. Pour into the Graham Cracker Crust and freeze. Keep frozen and it will keep forever.

Thursday, June 18, 2009

Monkey Bread

Monkey Bread - I used to make this all of the time when my kids were small. I guess we sorta forgot about it. It's easy, simple, and delicious. For any kid, any age.

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees F and grease a 9-10 inch bundt cake pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

1/4 pound cream cheese
1/4 pound butter
1/2 pound powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice

Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice. Wait until the bread is cooled before spreading the icing on.

Servings? Who's counting? Calories? What's that?

Wednesday, June 17, 2009

Chicken Quesadillas

Chicken Quesadillas

1 c. cooked corn kernels
1/2 c. diced green bell pepper
1/2 c. diced seeded tomato
2 T. minced fresh cilantro
2 t. balsamic vinegar
1/4 t. salt
6 oz. cooked, skinless, boneless, chicken breast; diced
1 c. shredded iceberg lettuce
1/2 c. thick & chunky hot salsa
1 1/2 shredded sharp cheddar cheese
6 6" flour tortillas

1. To prepare corn-tomato salsa, combine corn, bell pepper, tomato, cilantro, vinegar, and salt in a medium bowl; set aside.

2. To prepare quesadillas, in another medium bowl, combine chicken, lettuce, and the 1/2 cup hot salsa. Divide mixture evenly among three of the tortillas. Sprinkle evenly with cheese; top with remaining tortillas.

3. Spray large nonstick skillet with nonstick spray; place over medium-heat 30 sec. Place 1 quesadilla in preheated skillet. Cook 3 minutes on each side, turning carefully with wide spatula until lightly browned. Repeat with remaining quesadillas.

4. To serve, cut each quesadilla into quarters. Arrange 3 quarters on each plate; garnish each with 1/2 c. of the corn-tomato salsa.

Serving Size: 3 quesadillas & 1/2 c. corn-tomato salsa 6 WW Points