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Shrimp and Feta Cheese Pasta -- Servings: 5

Ingredients:
3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1/4 cup white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6 ounce) package crumbled feta cheese

Directions:
1. In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
4. Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve hot.

Italian Confetti Pasta Salad -- Servings: 6

Ingredients:
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives

Directions:
1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving

Rolled Buttercream Fondant -- Servings: 45

Ingredients:
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Directions:
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations

Tomato, Basil, and Feta Salad -- Servings: 4

Ingredients:
6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered
lengthwise, and chopped
3 green onions, chopped
1/4 cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Directions:
1. In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Cheater Pot Pie -- Servings: 8

Ingredients:
3 tablespoons butter, melted
1 (16 ounce) package frozen mixed
vegetables
1 (5 ounce) can chicken chunks, drained
2 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup milk
salt and pepper to taste
1 (10 ounce) can refrigerated layered
biscuits

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

Muenster-Bacon Stuffed Chicken Breast -- Servings: 3

Ingredients:
6 slices bacon
1 cup dry bread crumbs
1 tablespoon dried parsley
2 teaspoons Cajun seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 large eggs
1 tablespoon hot pepper sauce
3 slices Muenster cheese
3 (6 ounce) skinless, boneless chicken
breast halves
3 slices provolone cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
2. Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
3. Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
4. Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.
5. When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.

Pad Thai -- Servings: 6

Ingredients:
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast
halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Directions:
1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Brownie Torte with Strawberries -- Servings: 12

Ingredients:
1/2 cup butter
1/2 cup light corn syrup
1 cup semisweet chocolate chips
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups sliced fresh strawberries

Directions:
Butter and flour a 9 inch round cake pan.
In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
Stir in 1 cup chocolate chips until melted.
Remove from heat and add sugar and eggs, and stir until blended.
Stir in 1 teaspoon vanilla , flour, and nuts.
Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
Cool in pan 10 minutes. Then place on a cooling rack.
To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.

Note. Make sure you add strawberries while glace is still wet or they will fall off.

BLT Wraps -- Servings: 4

Ingredients:
1 pound thick sliced bacon, cut into 1 inch pieces
4 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/2 head iceberg lettuce, shredded
1 tomato, diced

Directions:
Place bacon in a large, deep skillet.Cook over
medium-high heat until evenly brown. Drain, and set aside.
Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

This recipe is good for anyone that does not like mayo or is allergic to it.

Artichoke Crostini -- Servings: 16

Ingredients:
1 (1 pound) loaf sourdough baguette
2 cups chopped seeded tomatoes
1 (14 ounce) can water-packed artichoke
hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Directions:
1. Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F for 7-10 minutes or until crisp. Cool on a wire rack. In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.

Angel Lush -- Servings: 10

Ingredients:
1 (20 ounce) can crushed pineapple in juice,
undrained
1 pkg. (4 serving size) JELL-O Vanilla Flavor
Fat Free Sugar Free Instant Reduced Calorie
Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped
Topping
1 (10 ounce) package round angel food cake
10 fresh strawberries

Directions:
1. Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
Refrigerate at least 1 hour. Top with strawberries just before serving

I use extra dream whip to ice the out side of the cake.

Thanks Eppy i never thought about using pistachio pudding that would give it a nice green color for Easter and using pineapple for the top instead of the strawberries i think i try that but with out the coconut because the kids don't like it.

hey there mama!~~popin in ta say howdy~~~~