Black Bean Salsa

INGREDIENTS:

1 Can Black Beans, Drained & Rinsed

1 Can Whole Kernel Corn, Drained

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

5-8 Green Onions, Chopped

A Handful of Cilantro, Chopped

1/3 Bottle of Newman's Own Olive Oil & Vinegar Dressing

DIRECTIONS:

In a bowl combine black beans, corn, peppers, onions & cilantro.

Pour dressing over the mixture and stir together.

Serve with Tortilla Chips.

Grilled Peaches

I love fresh fruit in the summer time and love a sweet treat now and then.

Peaches
Cinnimon and Sugar

Vanilla Ice Cream

Butter

Brown Sugar

Whipped Cream
I make sure my grill is sprayed with Pam of any other grill spray you may like. I cut my peaches in half and take out the pit out. Then coat them with butter, cinimon and sugar and place them upside down on your grill for 10-15 min ( or until nice and hot, also soft) Place in a bowl and top with Vanilla Ice Cream. Sprinkle with brown sugar and add whip cream if you like. It is a little twist on peach cobbler but you don't have to turn you oven on in the hot summer months

Bacon & Corn Chowder

INGREDIENTS:

4-5 Potatoes, Peeled & Cubed {1"}

Water

1 Lb. Pre-Cooked Bacon

4 Cans Evaporated Milk

2 Tablespoons Minced Onion

2 Cans Corn, Drained

Salt & Pepper {To Taste}

1 teaspoon Dill

3/4 teaspoon Coriander

1 teaspoon Parsley

1 teaspoon Thyme

DIRECTIONS:

Place cubed potatoes in a large soup pan & cover with water.

Add Salt.

Bring to a boil, turn down to medium & boil until soft {about 20-30 min.}

Combine potatoes & water with evaporated milk, minced onion, corn & spices.

{I like to drain the potatoes first, reserving the water that the potatoes boiled in. Once I have all the other ingredients in, I add the water until I am happy with the consistency. Usually using about half of the water.}

Simmer for 15-20 minutes, stirring occasionally.

Cook bacon in microwave until desired crispness.

Use scissors to cut into 1/2" bars.

Add bacon either just before serving, or small amounts in individual bowls.

Taco Soup

INGREDIENTS:

1 lb. Hamburger

1/2-1 Onion, Chopped

2 Large Cans Cut & Diced Tomatoes

{I use petite diced tomatoes}

1 Tall Can Tomato Sauce

2 Cans Kidney Beans, Undrained

1 Packet Taco Seasoning

1 Can Corn, Undrained

Shredded Cheese

Sour Cream

Corn or Tortilla Chips

Chopped Green Onions

DIRECTIONS:

Brown hamburger with onion, in a soup pot.

Drain.

Combine everything else with hamburger.

Simmer 30 minutes to 1 hour.

Serve with cheese, sour cream, green onions & chips on top!

Oriental Chicken Salad

INGREDIENTS:

2 Tablespoons Butter {or Margarine}

1 Package {3 oz.} Oriental-flavor ramen noodle soup mix

2 Tablespoon Sesame Seeds

1/4 Cup Sugar

1/4 Cup White Vinegar

1 Tablespoon Sesame {or Vegetable} Oil

1/2 teaspoon pepper

2 Cups Cooked Chicken, Chopped

1/4 Cup Dry-Roasted Peanuts {if desired}

4 Medium Green Onions, Sliced {1/4 Cup}

1 Bag {16 oz.} Coleslaw Mix

1 Can {11 oz.} Mandarin Orange Segments, Drained

DIRECTIONS:

Melt Butter in a skillet, over medium heat.

Stir in seasoning packet from soup mix.

Break block of noodles into bite-size pieces over skillet; sitr into butter mixture.

Cook 2 minutes, stirring occasionally.

Stir in sesame seeds.

Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.

Mix sugar, vinegar, oil & pepper in a large bowl.

Add noodle mixture and remaining ingredients; toss.

Quick & Easy Chicken Noodle Soup

INGREDIENTS:

1 Tablespoon Olive or Canola Oil

2 Celery Stalks, Finely Chopped

1 Shallot, Finely Chopped

3 Cans {6 Cups} Chicken Stock

1/2 teaspoon White Wine Vinegar

2 Carrots, Finely Chopped

Angel Hair Pasta {2 dime size bunches}

1 Can Chicken, Drained {12 oz}

3 Sprigs Parsley/Or Dried Parsley

Salt & Pepper {to taste}

DIRECTIONS:

Heat olive oil in pan on medium heat.

Add shallot and celery. Saute for 5 minutes.

Deglaze pan with chicken stock.

Add vinegar, carrots, pasta, and chicken.

Add salt & pepper to taste.

Simmer on low heat until vegetables and pasta done.

Add parsley just before serving.

Grilled Greek Chicken Kabobs

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Real Mayo Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved
MIX dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 min. or up to 2 hours to marinate.
HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers. GRILL 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.
*Kraft Recipe

Lemon Drop Candy Cookies

{This recipe comes to you by request of my cousin Leah.

Unfortunately I don't have a picture of the cookies just yet, but when I get one, I will post it too!}

INGREDIENTS:
2 Cups Sugar

1 1/2 Cups Butter Flavor Crisco

3 Large Eggs

2 Tablespoons Vanilla Extract

1 Tablespoon Lemon Extract

4 Cups Flour

1 Tablespoon Baking Soda

1 Tablespoon Baking Powder

1 Tablespoon Salt

Finely Chopped Lemon Zest from 1 Lemon

1 {6 oz} Package Lemon Drop Cookies, Crushed

{Glaze Ingredients}

1 Cup Powdered Sugar

Juice of 1 Lemon

DIRECTIONS:

Preheat oven to 350*.

In mixing bowl cream sugar, shortening, and eggs.

Add extracts.

In separate bowl mix together dry ingredients.

Stir dry ingredients, lemon zest and crushed lemon drops into wet mixture.

Roll into 1 inch balls, flatten slightly and bake on parchment lined (or cooking spray) baking sheet for 10-12 minutes.

Let cookies cool slightly on pan for 1-2 minutes.

Transfer to cooling racks.

Make glaze by mixing powdered sugar with lemon juice.

Then brush lightly over cookie tops.

Let cookies cool completely.

Mexican {or Seven} Layer Dip

Mexican {or Seven} Layer Dip

Layer in order on Tray or in a pan:

1 Can Refried Beans

2 Avacados

{Mashed with lemon or lime juice, salt & pepper to taste...to make quacamole}

1 16 Oz Carton Sour Cream

1 Small Can Sliced Olives

1 Bunch Green Onions, Chopped

2 Tomatoes, Chopped

{salt & pepper the tomatoes}

2 Cups Grated Cheese

Serve with Tortilla Chips or Doritos.

Grilled Corn Salad

3/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup yellow mustard
4 ears corn on the cob, husks and silk removed
1/2 lb. fresh green beans, trimmed, quartered and cooked
1 jicama, peeled, cut into 1/2-inch cubes
2 tomatoes, cut into wedges
1/2 cup chopped fresh basil
HEAT grill to low heat.
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture. GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl. ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.

How to Remove Corn Kernels from the Cob Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.

SubstituteFor a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard

*Kraft Recipe

Asian Honey BBQ Chicken Drummettes

Asian Honey BBQ Chicken Drummettes
1 cup KRAFT Honey Barbecue Sauce
4-1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
16 chicken drummettes (about 1-1/2 lb.) I have also used chicken strips or basted chicken breast for a healthier choice PREHEAT greased grill to medium heat. Mix barbecue sauce, soy sauce, ginger and garlic powder. GRILL chicken 15 min. or until cooked through, turning and brushing occasionally with the barbecue sauce mixture. Serve with additional barbecue sauce, if desired.
*Kraft Recipe

Barbecue Ranch Chicken Salad

Grill 2-3 chicken breasts and cut into strips or shred)
1/2 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup KRAFT Ranch Dressing (I like to make my dressing from the pkg.)
1/2 cup KRAFT Natural Sharp Cheddar Cheese Crumbles
COOK chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally. TOSS greens with chicken, tomatoes and onions in large bowl.
TOP with dressing and cheese.
*Kraft Recipe

Lemonade Stand Pie

1/3 cup COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup cold water
2 cups vanilla ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

PLACE drink mix in large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze, if necessary, until mixture is thick enough to mound.
SPOON into crust. FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in freezer.

Makes: 8 servings

*Kraft Recipe