This salad is not for anyone with a plain pallette!…

Small shell pasta works the best for this if you are using fresh garlic be careful not to use too much or the garlic flavor will overpower all the other flavors I recommend to use garlic powder I also recommend to make the dressing a day in advance to blend the flavors… plan ahead there is a 2 hour chilling time before serving and feel free to adjust all amounts

Servings 6-8

Ingredients:

3 chicken breasts, cold cooked and cubed (can use more chicken)

1 (8-ounce) package uncooked small shell pasta

4-6 green onions, chopped

1 cup sliced brined olives (such as kalamata, can use regular black olives)

1 large celery rib, diced

1/2 large  green bell pepper, seeded and chopped

1/2 large red bell pepper, seeded and chopped

3/4 cup crumbled feta cheese

fresh ground black pepper, to taste

DRESSING:

3/4 cup olive oil

1 tablspoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon salt, or to taste

1 teaspoon garlic powder

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1/4 cup fresh grated Parmesan cheese (more to mix in the salad at the end if desired)

Instructions:————————————————-

In a food processor process all dressing ingredients together until well blended; place in the refrigerator until needed.

Cook the pasta in a large pot of boiling water until al dente (it is recommended not to cook until soft) drain and rinse well under very cold water and allow to drain in a colander.

In a large bowl combine the cooked pasta with cubed chicken, green onions, olives, celery and both red and green bell pepper, then mix in the feta cheese.

Pour the dressing over and toss to combine.

Season with black pepper.

You may mix in more Parmesan cheese if desired and season with more salt if needed.

Cover and refrigerate for at least 2 or more hours (the longer the better).

I usually get about 22-25 smaller shells since there are different size shells the yield will vary depending on the size of that you use, feel free to adjust all amounts to suit taste, I use my own marinara sauce that I keep in my freezer you may use your own favorite… the filling amounts may be doubled and you may stuff the shells place into baking dish cover and refrigerate until ready to bake, before baking top with sauce and cheese

Ingredients:

jumbo pasta shells, cooked and drained (use as many as needed and use any size)

3 cups prepared marinara sauce (or use as much as desired)

2 cups shredded mozzarella cheese

FILLING (amounts may be doubled)

1/2 pound spicy Italian sausage links, casing removed (or use 1/2 pound bulk spicy Italian sausage meat)

1 small onion, chopped

1 garlic clove, minced (garlic lovers use more)

1/2 (10-ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)

1 cup ricotta cheese

1/3 cup shredded mozzarella cheese

pinch dried Italian seasoning (use only a pinch rubbed between fingers to release the flavor)

1 large egg, lightly beaten

1 tablespoon fresh lemon juice

1/4 cup fresh grated Parmesan cheese

seasoned salt or white salt and fresh ground black pepper, to taste (I use seasoned salt)

Instructions:

Grease a 13 x 9-inch baking dish.

To make the filling; in a skillet cook the sausage meat with onion and garlic until not longer pink; drain fat then transfer to a bowl and cool slightly.

Add in spinch, ricotta cheese, mozzarella cheese, Italian seasoning, egg, lemon juice and Parmesan cheese; mix well to combine then season with salt and pepper.

At this point you may cover the filling mixture and refrigerate overnight.

Preheat oven to 350 degrees F.

Stuff the cooked pasta shells with the sausage/spinch cheese mixture.

Place the shells into baking dish.

Drizzle the marinara sauce over the shells then sprinkle with shredded mozzarella cheese (you may use as much sauce and cheese as you like)

Bake uncovered for about 20-22 minutes or until just heated through and the cheese has melted.

This take little effort to throw together I make it often in blueberry season it also will work using frozen thawed berries… serve warm with vanilla ice cream

Yield 9-12

Ingredients:

1 (18-ounce) box yellow cake mix (such as Duncan Hines)

4 cups fresh blueberries (or use frozen thawed)

1/2 cup sugar, or to taste

1 teaspoon cinnamon

1/2 cup melted butter

vanilla ice cream, optional

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine blueberries with sugar and cinnamon, then spread into the bottom of the baking pan.

Cover the blueberries with the dry cake mix.

Drizzle melted butter over the cake mix (do not stir).

Bake for 30 minutes or until golden brown.

Serve warm with ice cream

This may be made on the outdoor grill also by placing the slices on a greased foil pan, the amounts are really only a guideline feel free to adjust to taste

Notes from our test kitchen; substitute finely grated old white cheddar cheese for Parmesan and fresh chives for the parsley….

The garlic toast is best when served right away, you may top the slices with the garlic butter place on the baking sheet cover with plastic wrap and refrigerate until ready to bake, make certain that all slices are in a single layer on the pan before refrigerating or the butter will harden and stick to the other slices… you may omit the Parmesan cheese if desired the flavor however will be decreased

Servings 4-6

Ingredients:

1 loaf unsliced Italian or French bread

3/4 cup butter, softened

3 large garlic cloves, minced

3 teaspoons dried parsley (or use 2 tablespoons fresh chopped parsley)

1/3 cup freshly grated Parmesan cheese

shredded mozzarella or cheddar cheese, optional

Instructions:————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Lightly grease a 10 x 15-inch baking sheet.

Using a serrated knife slice the bread into desired size slices (I use my electric knife) .

In a bowl combine the soft butter with garlic, parsley and Parmesan cheese starting with amounts listed then adding in more if desired to suit taste; mix thoroughly.

Spread desired amount of garlic butter onto one side of each bread slice.

Place slices buttered side up on the baking sheet in a single layer.

Top with shredded cheese if desired (this is only optional).

Bake for about 8 minutes or until desired doneness.

Serve immediately.

You will also find this recipe on recipezazz.com

A  cake mix speeds up prep time for these bars, beware these are very sweet!

Yield 36 bars

Ingredients:

1 (18.25 ounce) package white cake mix (such as Duncan Hines)

2 large eggs

1/3 cup vegetable oil

1 (14-ounce) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1/4 cup butter, cubed

Instructions:——————————————

Preheat oven to 350 degrees F.

Grease a 11 x 7-inch baking pan.

In a bowl combine the cake mix with eggs and oil (the batter will be very think so you may want to finish mixing using you hands).

Using lightly floured hands press about two-thirds of the mixture into the baking pan (the layer will be very thin).

In a microwave-safe bowl combine the sweetened condensed milk with the chocolate chips and butter; microwave on HIGH for about 45 seconds or until the chocolate and butter is melted, then remove and stir until smooth.

Pour evenly over the crust.

Drop the remaining  batter by heaping teaspoonfuls over the mixture (it does not have to cover completely).

Bake for 20-25 minutes or until lightly browned.

Cool before cutting.

If you live in Canada I have to state that this tastes just like Tim Horton’s Iced Cappuccino!

Servings 3

Ingredients:

1-1/2 cups cold coffee

1-1/2 cups chocolate ice cream

1/4 cup chocolate syrup

crushed ice

whipped cream (about 1/3 cup whipped cream for each glass)

Instructions:————————————–

In a blender combine the coffee with ice cream and chocolate syrup; blend until smooth and combined.

Pour over crushed ice then top with whipped cream.

posted on recipezazz.com

Butterscotch gives this old classic a new twist! these are at their best when served the same day they are made

Notes from our test kitchen; caramel ice cream topping may be used in place of the butterscotch do not substitute sundae topping it is too thin use ice cream topping such as Smucker’s brand, also one 7-ounce jar marshmallow cream may be used in place of the marshmallows, diet or reduced fat or soft tub margarine is not recommended, these freeze very well, place a wrapped frozen bar in your childs lunch box it will thaw out by noon

Yield 12 bars

Ingredients:

1/4 cup butter (can use margarine)

1 (10-ounce) package regular marshmallows

1/2 cup Smucker’s butterscotch-flavor ice cream topping (a little more won’t hurt for a more stronger butterscotch flavor, do not use sundae topping)

6 cups Kellogg’s Rice Krispies Cereal

Instructions:——————————————

In a large saucepan melt the butter over low heat; add in marshmallows and stir constantly until melted.

Remove from heat then stir in the ice cream topping.

Mix in cereal until well coated.

Transfer to a lightly greased 13 x 9-inch pan, then using buttered or greased hands press down into the pan.

Cool then cut into 2-inch squares.