Chicken Salad with Pasta
{Serves 8}

Ingredients:
6 oz. Rotelle/Rotini Noodles
1/4 cup Sesame Seeds
1/2 cup Olive Oil
1/3 cup Teriyaki Sauce
1/3 cup White Wine Vinegar
3 Tablespoons Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
8 Cups (1 Bag) Spinach Leaves
3 Cups Shredded Chicken
1/2 cup Green Onions, sliced
1/2 cup Parsley (opt.)

Directions:
Cook noodles according to package;
drain and rinse.
Boil 3 thawed chicken breasts for 1/2 hour. Shred using 2 forks.
In a frying pan, combine sesame seeds and 1/4 cup olive oil.

Cook until seeds are golden. Let cool.
Stir in remaining oil, teriyaki, vinegar, sugar, salt and pepper.

Pour over cooked pasta.
Add Chicken.
Chill in fridge for 2 hours up to 1 day.

To serve: add onion, spinach, and parsley.
Toss together.

Homemade Lasagna

Homemade Lasagna

1 lbs lean ground beef

1 medium onion, chopped

1 Garlic Clove, Minced

1 26 oz Jar of Your Favorite Tomato & Basil Pasta Sauce

8 Uncooked Lasagna Noodles

1 15 oz Container Ricotta Cheese

1/2 Cups Parmesan Cheese

1 1/2 tsp. Dried Oregano

1 Tbs. Parsley

2 Cups shredded Mozzarella Cheese

Directions:

Heat oven to 350*

Cook ground beef, onion and garlic in skillet over medium heat, stirring occasionally, until no longer pink. Drain. Stir in pasta sauce into meat and warm through. Cook noodles as directed on package. While noodles are cooking, mix ricotta cheese, 1/2 cup Parmesan cheese, oregano and parsley. spread half of the beef mixture in an ungreased 9x13 dish. top with 4 noddles spread one half of cheese mixture over noodles. Sprinkle with one half of cheese. Repeat layers, ending with mozzarella. Top with remaining 1/4 cups Parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

* I like to make this lasagna in to 8x8 pans and freeze one for a later date this works great, I also will use wheat noodles.

Oreo Cookies

Oreo Cookies

2 Cups sugar

1 cup shortening

2 eggs

1/2 cups milk

8 Tbs.coco

4 cups flour

2 tsp soda

2 tsp vanilla

Mix together then roll out into 1/2 insh sheet and refrigerate over night onto a greesed cookie sheet next day cut into circles

Bake 350* for 15 minutes

Cream Center

1 lbs powder sugar

1 cup butter

4 Tbs flour

4 Tbs milk

4 tsp Vanilla

Fill center of cookies

Salt Dough

This is something fun for a summer day inside when you want to beat the heat!

Salt Dough

1 Cup salt

1 1/2 cups hot water

1 Tbs. Oil

2 Cups flour (there will be a total of 3 1/2 cups)

Mix and then add 1 1/2 cups more flour

make any color using food coloring

store in fridge in airtight container

Your kids will have so much fun playing with this dough, I pull out my rolling pin and all cookie cutters and let the kids go at it!

Ranch Potatoes

Ranch Potatoes

1 lbs hash brown

2 cups cream of chicken soup

3/4 cups sour cream

1 envelope dry hidden valley ranch dressing

3/4 cups shredded mozzarella cheese

1/2 cups Colby jack cheese

2 Tbs diced onions

1/2 cups melted butter

mix all together and place in 9-13 baking dish

Top

1 cup Ritz cracker crumbs

1/2 cups melted butter

1/2 cup cheese

Oven temp: 350* for 30-35 minutes

Watermelon Granita

This is similar to a sorbet or Italian ice great for those summer afternoons.

5 cups peeled and seeded watermelon chunks(3 lbs watermelon should do)

1/2 cup and 2 tbs sugar

2 Tbs fresh lime juice

place water melon chinks in a bowl of a blender or a food processor, replace the top and blend on high speed until very smooth. Transfer the watermelon Pure to a mixing bowl and add the sugar and lime juice. Stir with wooded spoon until the sugar is completely dissolved. Place bowl onto your freezer and freeze for 30 min. remove from freezer and use a fork to scrape any ice crystals from the sides of the bowl. Stir to incorporate the crystals. Return to freezer. Repeat this scraping every 30 min or until consistency is snowy(this could take up to four hours). then scoop into bowls or dessert glasses and serve. scoop into

Cheesy Mushroom Chicken

Cheesy Mushroom Chicken

1/2 cups. chopped mushrooms

2 Tbs. butter

2 Tbs. flour

1/2 cup half and half

1/4 tsp. salt

1 1/2 cups shredded sharp Cheddar cheese

6 chicken breasts pounded 1/4 inch think

flour

2 eggs slightly beaten

3/4 cup fine dry breadcrumbs

Saute mushrooms in butter for about 5 min. blend in flour,stir in cream. Add salt and pepper and cook until thick. Sir in cheese and cook over low heat until cheese is melted.Pour into a pie pan,cover and chill thoroughly for a least in hour. Cut into 6 equal pieces and shape into short "sticks". Place cheese sticks into each breast,tuck in sides and roll up.Press to seal well.dust with flour,dip into eggs an roll into breadcrumbs. Chill for at least 1 hour. About 1 hour before serving time, fry chicken rolls in hot vegetable oil for 5 min or until crisp and golden brown. Drain well and bake in a 325 degree oven for 35-40 minutes.