Cindy, you're the best! Thanks for this award!

I enjoy cooking for family and friends. We don't have get togethers as often as we'd like, but when we do I go ALL OUT! No matter what the season we enjoy cooking out.

Here are a few of my favorite recipes

Any size corned beef you choose, I use between 3 and 4 pound size

1 Quart of Apple Juice (any brand but not cider)

1 or ½ Cup packed brown sugar depending on your “sweet” tooth

1 Tablespoon prepared Mustard

8 potatoes peeled and cut into chunks

6 to 8 Large carrots peeled and cut into chunks

1 Yellow onion cut into to quarters

1 Head of green cabbage cut into chunks. I find that ½ head of cabbage fits nicely in a crock pot

There are two methods to cook this either Stove Top or in a Crock Pot

Stove Top directions - Place Meat, juice, sugar, and mustard into a large pot. Bring to a boil and then reduce to a simmer. Simmer 20 minutes PER pound of meat. Add the all the veggies during the last 45 minutes of cooking time

Crock Pot directions - place juice, sugar and mustard into the crock pot, mix well, then add the meat and veggies. Cook on Low for 8 to 10 hours

1 cup chopped onions

3 cloves minced garlic

2 tablespoons oil

1 pound lean ground beef or a mix of turkey and beef total of 1 pound

2 cans (14 1/2 ounce each) diced tomatoes

1 can (6 ounce) tomato paste

2 teaspoons dried basil leaves

1 teaspoon dried oregano leaves

1/2 teaspoon sugar

1/4 teaspoon pepper

2 cups low-fat cottage cheese

1 cup low fat ricotta cheese

1/2-cup grated Parmesan cheese (divided)

1/4 cup chopped parsley

8 ounces of wide lasagna noodles

1 cup shredded low moisture mozzarella cheese (divided)

1. Sauté onions and garlic in oil in a large pot on medium heat until soft. Add the ground beef, cook it well, and make sure to "crumble" the beef (no large chunks). Drain if necessary. Add tomatoes, breaking into smaller pieces. Add tomato paste, basil, oregano, sugar and pepper. Simmer for 30 minutes

2. Combine the cottage cheese, 1/4 cup Parmesan cheese; ricotta cheese and parsley (if the mixture is too thick for your taste, simply add a little milk to thin it out) Set this aside.

3. Cook lasagna noodles approximately 7 minutes in unsalted boiling water. Drain well.

4. Heat oven to 350 F

5. Place a thin layer of meat sauce in a 13x9x2-inch pan. Add in layers half the noodles, half the cheese mixture1/3 cup of the mozzarella, 2 tablespoons Parmesan cheese, and a thin layer of sauce. Repeat noodle and cheese layers. Top with remaining sauce and 1/3 cup of mozzarella

6. Bake for 45 minutes. Let stand 15 minutes before serving

Two pounds 80% or better ground beef or a a mix of ground and ground turkey

Two jars picante sauce – mild, medium or hot – your choice

Fresh Cilantro leaves – about a cup – not packed

Ground Cumin 2 Tablespoons

Two 16 oz cans Chili beans. I use S&W brand. Depending on where you live, you may or may not be able to get this brand

Place ALL ingredients in a large pot and let cook at a simmer, for at least 1 (one) hour before even testing. This is very important since the ground meat is NOT being cooked before adding all the ingredients together!

Once the Chili has cooked for an hour it is safe to taste, adjust seasoning to taste. You can add chili powder if you like it more spicy. Or more Cumin if you like a more smoky flavour

I serve our Chili with either homemade corn bread (no not from a box mix either!) or with rice. Also serve with fresh diced tomatoes, shredded cheese, and sour cream

2 whole boneless and skinless cut in half lengthwise

Dash of salt and pepper

1/4 cup flour

4 tablespoons butter or margarine

1 Cup fresh sliced mushrooms

1 clove minced garlic

1/4 Cup chicken broth

2 Tablespoons lemon juice

2 Tablespoons chopped parsley

1. Place the chicken breast between layers of plastic wrap and pound to 1/2-inch thickness. Sprinkle with salt and pepper

Coat with flour

2. In a large skillet brown chicken in 3 tablespoons of butter over medium heat for about 5 minutes or until lightly golden brown. Remove from skillet and keep warm.

3. Add remaining butter to skillet and cook the mushrooms and garlic until tender. Return chicken to the pan. Add chicken broth and lemon juice. Simmer for about 7 to 10 minutes stirring occasionally till the sauce thickens up.

4. Serve on a bed of rice or egg noodles. Sprinkle with the parsley.

1. One pound cooked, cooled and peeled potatoes, cut into chunks

2. two Tablespoons dried dill (more if using Fresh Dill)

3. One cup Mayo

4. About ½ cup Sour Cream

In a separate bowl mix the Mayo, Sour Cream and Dill, if too thick, thin SLIGHTLY with a bit of milk

5. Pour over potatoes

Chill for a couple of hours to meld all the flavours. I also sprinkle a bit of dried dill on top just before serving

For a little extra flavour and crunch I cook a few strips of bacon, let them cool, crumble them up and place in a small serving dish and let folks sprinkle them on top of their own serving of potato salad

1. Peel cut and cook 5 pounds of potatoes

2. Drain and mash until smooth

3. Add one 8-ounce packages of cream cheese (softened). One cup of sour cream. Two tablespoons onion powder. One-teaspoon salt. 1/2-teaspoon pepper. Two-tablespoons butter.

4.Beat until light and fluffy

5. Preheat oven to 350

6. Butter a 2-quart casserole dish and pour in potatoes. Top with dollops of butter.

7. Bake for 30 minutes

I serve this recipe two times a year, always at Thanksgiving and usually Christmas or Easter. It’s our Family tradition.

1. Wash and cut up onions, zucchini and summer squash into 1/2-inch pieces.

2. Place inside heavy-duty aluminum foil.

3. Lightly season with a dash of salt and pepper and butter.

4. Place on heated grill for approximately 7 to 10 minutes. Turning at least once during cooking time. The idea is to heat the vegetables thoroughly not turn them into "mush"

Alternate method is to cut the zucchini and summer squash length wise into halves, bush with lightly with canola oil and butter (for flavour), sprinkle with salt and pepper and cook on the grill cut side down until heated through, but again not “mush”

1. Wash and dry potatoes

2. Slice to 1/4 inch thickness

3.Place on Heavy Duty foil and slant them like knocking over dominos. Brush with melted butter. Sprinkle with salt and pepper

4. Wrap them with the seam on the top and leave “tails” on each end like handles

5. Cook on low heat approximately 20 to 30 minutes (maximum!) Turn at 10-minute intervals. Check for doneness at about the 15-minute mark. They may have to be moved to an upper rack if the grill heat is higher to cook other items faster

Each sandwich will need the following

1. Two cookies

2. One scoop ice cream (any flavor) I prefer vanilla

3. Place the ice cream between the cookies and press together

4. For storage, place in plastic sandwich bags. Or Tupperware has Ice Cream Sandwich Maker Set that is great!

A new twist on an old favorite!

1. 1 package Pillsbury frozen sugar cookies

2. 8 - oz. Cream cheese

3. 8 - oz. Frozen Cool Whip

4. 1/2 - cup sugar

5. Dash of salt

6. 1 - Tbsp. Cornstarch

7. 1/2 - cup orange juice

8. 2 - Tbsp. Lemon juice

9. 1/4 - cup water

10. Assorted fruits (Mandarin oranges, bananas, pineapple and cherries work well)

Slice cookie dough thin with a cheese cutter and line a pizza pan. Bake at 350 until golden brown. Set aside to Cool.

Stir sugar, salt and cornstarch in a small pan and gradually add the liquids. Boil for One minute. Set aside to Cool

Blend cream cheese with Frozen Cool Whip. Spread onto pizza. Arrange fruits on top. Brush with glaze and chill for about 1 hour.

Cut into wedges. Serve and enjoy!

No bake cookies

2-cups sugar

1/4-cup coco

1/2-cup milk

1/2 cup butter

1/4 to 1/2-cup of peanut butter

1/2-teaspoon vanilla

3 to 4 cups of oats

Bring the first 4 ingredients to a boil stirring constantly. Boil for 1 minute (till like candy)

Add the peanut butter vanilla and oats. Mix well

Spoon mixture by either teaspoon or tablespoon onto wax paper. Allow to cool.

1 small package of Lemon Jell-O

1 small package of Lime Jell-O

1 large can of pears drained (reserve the juice into a measuring cup)

1 tablespoon white vinegar

1 tablespoon sugar

1/2 teaspoon ground ginger

1-8 ounce package of cream cheese

Bring 2 cups of water to a boil. Add 1 cup boiled water to each package of Jell-O keep them separate for now.

Add water to reserved pear juice to make 2 cups. Pour 1 cup into each of the Jell-O's still keep them separate.

Place in fridge to set just until "thick". Once thickened, place in a large mixing bowl combining the 2 Jell-O's. Cube the cream cheese. Add the pears and beat the mixture together. Pour into a decorative mold and chill until set.

Here are some links I think you might find "delightful"

Pillsbury

Betty Crocker

Food TV, then search for Semi Homemade. It’s an awesome show!

Graphics on this page are my own. They are NOT available for download or use. They are not public domain