Garlic Cheese Pull Apart Bread

Source:  bestyummyrecipes.com

Ingredients

• 16 frozen white dinner rolls (Rhodes brand)
• ½ C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1½ tsp garlic powder
• ½ tsp salt
• ½ tsp Italian seasoning
• ½ tsp onion powder

Instructions
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

Honey Lime Fruit Salad

Source:  melskitchencafe

Serves: 4

Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

Ingredients

• 1 (20 oz.) can pineapple chunks, drained well
• 1 can mandarin oranges, drained well
• 2-3 ripe kiwi, peeled and sliced into thick half moons
• 1 cup green grapes, halved
• 1 cup strawberries, quartered
• Zest from one lime, about 1 tablespoon
• 2 tablespoons honey
• 1 teaspoon poppy seeds (optional)

Directions

1. Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss.
2. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

* I can make this up to 2 hours before serving without the strawberries staining the other fruit. 

Homemade Oreos

Source:  Duncan Hines (Easy Brownies and Cream Sandwich Cookies)

Very simple homemade Oreo-like cookie, and a major hit!  Seriously delicious.  Wish one batch made more!



1 box brownie mix
1/3 C oil
2 eggs
1 1/2 C chocolate chips
1 Can cream cheese frosting

Preheat oven to 350.
Combine brownie mix, oil, and eggs with spoon until just blended and all dry ingredients are moistened.  Stir in chocolate chips.
Drop batter by heaping Tbsp onto cookie sheet.  Bake 11-14 minutes (12 in my oven) till cracked in appearance and just barely set at center when lightly touched.
Cool 1 minute on sheet and transfer to wire rack to cool completely.
Spread frosting on 1 cookie and top with another cookie.

Yield:  1 dozen cookies

Sam describes these as two miracles with miracle sauce in between!

Strawberries and Cream Layer Cake

Source:  Mr Food

What You'll Need

• 1 (18.5-ounce) package white cake mix
• 2 (10-ounce) packages frozen strawberries, thawed and pureed
• 2 (8-ounce) container frozen whipped topping, thawed
• 1 cup fresh strawberries, cleaned, hulled, and sliced

1. Preheat oven and prepare cake mix according to package directions, baking batter in two 9-inch round cake pans.
    
2. Cool cakes completely then cut each in half horizontally, making a total of 4 layers.
    
3. Place one cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberries, and whipped topping are used.
    
4. Cover cake with whip topping.  Garnish with fresh strawberry slices and serve, or cover lightly and keep chilled until ready to serve.  

   Notes

   For best results, stack the layers with the cut-side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife.
   
   Read more at http://www.mrfood.com/Cakes/Strawberries-and-Cream-Layer-Cake-1238#gvUA2hRf4jxrL9ag.99

Made this for Easter dessert 2014

Super delicious--Al said it was the best strawberry dessert she ever had!

Crispy Southwest Chicken Wraps

Source:  Mel's kitchen cafe

Yields: 6 wraps.  I increase the rice and chicken and it goes plenty far.  

Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless.

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Could serve without chicken to be a vegetarian dish.  Would still be plenty hearty with extra cheese.

Bean Salsa

Source:  Maaike



15 oz can black beans
15 oz can black-eyed peas
15 oz can diced tomatoes
Drain all really well
Add:
1 bunch green onions, chopped
1/2 bunch cilantro, chopped
1/2 pkg frozen corn
3-4 fresh tomatoes, diced
2-3 avocados, diced
1 C. Wishbone Italian dressing

Serve with tortilla chips

Ranch Chicken

Source:  mom



6 chicken breasts
1 c. bread crumbs
1/4 c. parmesan cheese
1 t. seasoning salt
1/2 t. pepper
1/2 - 1 t. garlic powder
1 c. Ranch dressing
1/4 c. butter, melted

Grease 9x13 pan.  Dip chicken into dressing and then coat in crumbs/seasoning mix.  Place in pan/  Drizzle butter over coated chicken.  Bake uncovered for 30-35 minutes at 350 degrees.

*I like to half the bread crumbs/seasoning mix as well as the melted butter.

Garlic Chicken Farfalle

Source: Amy M.

16 oz. farfalle pasta
1 c. heavy cream (I usually sub half and half)
4 chicken breasts 
2 cloves garlic, minced
1 t. pepper
1/2 c. butter
1 lb. bacon, crumbled
1/2 c. shredded Parmesan cheese
1 12 oz. Lawry's Mesquite marinade with Lime Juice (half a bottle is plenty)

Put chicken in crock pot with marinade for low for 6 hours.  Pull marinated chicken out of the juices and shred.  Set this aside.  Thirty minutes before serving, cook the pasta.  In a small sauce pan melt butter, garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon.  Whisk together for 3-4 minutes on low heat.  In large bowl pour sauce over cooked, drained pasta, and add chicken.  Stir.  Sprinkle a little shredded parmesan cheese on top.  

Tip:  Double the chicken and freeze half for the next time.