Easy Breezy Summer Recipes

  Snicker Apple Salad - Ashley Porter

1 large Instant vanilla pudding

1 reg cool whip

1 cup milk

4 snickers bars

2-3 Granny smith apples

Mix together pudding and milk, then add cool whip.   Set aside.   

Cut up snicker and apples into bit size pieces, and add to the pudding mixture.  

Burgers! - Ashley Porter

1 lb lean ground beef

1 egg

3/4 cup bread crumbs or crackers

1/2 tbsp Montreal Steak seasoning

1/2 tsp onion flakes

1/4 tsp salt

1/4 tsp garlic powder

Combine all of the ingredients in a large bowl.  Mix until everything is well incorporated.   After everything is well mixed, form into burger patties. 

BANANA SLUSH  - Wendy Low

This is one of our family favorites!

1 large can frozen orange juice concentrate (355 ml)

1 large can frozen lemonade concentrate (355 ml)

4c. pineapple juice

5 bananas, pureed

4 cups water

1c. sugar

7-up or ginger ale

In a 1-gallon plastic container, combine all ingredients except ginger ale.  Stir to mix.   Freeze.

When ready to serve, place 1 scoop of frozen slush into a glass and top with 7-up or ginger ale.  Stir well.  Yield:  3 quarts of slush

Easy Chicken a la King - Dianne Oertli

1 1/2 lbs boneless, skinless chicken breasts (cubed)

2 medium potatoes (cubed)

1 onion (chopped)

Mix all of this together and place in slow cooker.   

Then combine:

3 Tbsp all purpose flour

1 3/4 can cream of chicken soup

1/4 tsp salt and pepper

-Spoon this mixture over the chicken and potatoes.  (don’t stir it all together)

Cover & cook on high for 2 1/2 hours or on low for 5 to 5 1/2 hours.   

About 20-30 minutes before serving stir in 1 heaping cup of frozen peas, 2 Tbsp chopped pimentos,  and 1/2 tsp paprika.

Cover and cook for remaining half hour.  (Serves 6)

Snappy Barbecue Beef Sandwiches - Dorothy Cameron

1 beef chuck roast (4 lbs)

1 cup of ketchup

1 cup bbq sauce

4 cups chopped celery

2 cups water

1 cup chopped onion

2 tbsp vinegar

2 tbsp brown sugar

2 tbsp Worcestershire sauce

1 tsp chili powder

1 tsp garlic powder

1 tsp salt

Place beef in roaster.   Combine all remaining ingredients and pour over beef.    Cover and bake at 350 degrees for 5 hours.   (Turn the beef occasionally)    Once cooked, shred the beef with forks, and serve on your favorite roll!   


Serves about 24, and can be doubled easily!!!

Cherry Cheese Pies - Sharon Schaffer

1 8oz cream cheese

6 heaping tbsp. icing sugar

2 envelopes of Dream Whip (whipped up)

Combine the above, and pour into 3 pie shells.  (The graham wafer shells are great!)

Top with Cherries, and chill.   YUM!!!!

Hawaiian Chicken Salad – Marian Walton

1 head of iceburg lettuce (about ¼ per person)

1 can of pineapple tidbits drained (use only small amount per person)

1 can of mandarin orange segments drained (use only small amount per person)

½ cup of shredded cheese

½ cup of diced tomato

½ chicken breast diced/cubed (enough for 2 people) - Mix chicken with 2 Tbsp of soy sauce and stir fry until cooked.

Sauce: 

½ cup pineapple juice

½ cup whipped dressing

1 Tbsp sugar

¼ tsp poppy seed

Shake or blend well.

Tear up lettuce and put pieces on each plate and add each ingredient on top of lettuce then pour a little sauce over all.  Serve with garlic toast.

Strawberry Salsa - Sharon Schaffer

2 ½ cup finely chopped fresh strawberries

1 cup chopped green pepper

2 tbsp chopped green onion

2 tbsp minced fresh parsley

1/3 cup Catalina Salad dressing

Dash of hot pepper sauce

Pepper

First combine the Strawberries, green pepper, and green onions.    Then mix together the remaining ingredients and add it too.    Cover salsa and refrigerate for 2 hours.    Serve with Tortilla chips!

(This will yield 3 cups!)

Ambrosia Salad - Bernice Miller

500ml sour cream

1L Cool Whip       

¼ cup of white sugar

Drained pineapple tidbits (crushed works as well)

Fruit cocktail

Miniature marshmallows

Combine the sour cream, cool whip and sugar in a bowl.    Add the pineapple, fruit cocktail, and marshmallows to this.  Chill before serving.

 

 

Taco Salad - Alisa Peace

1 lb ground beef

1 pkg taco seasoning

1 head of lettuce (chopped)

1 large tomato (chopped)

3 cups grated cheddar cheese

1 can kidney beans

1 large bag of taco chips (broken up)

½ bottle of thousand island salad dressing

Brown the beef, and add the taco seasoning, as directed on the package.     Add all these ingredients together in a big bowl.  Cover with salad dressing, and serve!

Feeds a large group!!!!

Pineapple Beans - Bernice Miller

½ lb of bacon,

½ can pineapple tidbits

½ cup brown sugar

one medium onion (sliced)

½ green pepper (diced)

2 cans pork and beans

2 tbsp Worchester sauce

½ bottle ketchup (lrg bottle)

Start by frying your bacon and once crispy, cut it into pieces.    Use the same pan you cooked your bacon in (leave some of the grease in the pan too) and add the pineapple, brown sugar, onion and pepper.    Glaze this all in the grease. 

Add the pork, Worchester sauce, and ketchup.  Once it’s all combined, pour into a baking dish and bake at 325 for 1 ½ to 2 hours.     Makes about 14 servings!!!

Easy Baked Beans - Stephanie Young

14 oz can pork and beans

1 tbsp vinegar

1 tsp mustard

1 handful of brown sugar (small handful)

1 tbsp molasass

4 sliced raw bacon (cut up)

onions if desired

Add all ingredients to roasting pan or slow cooker. Bake at 350 for 1 hour OR until the bacon is done!

Pat Stanford’s Ice Cream Dessert - Submitted by Louise Jensen

2 ½ cups cornflakes

1 cup coconut – toasted

1 cup brown sugar

3 oz package slivered almonds, toasted

¼ cup butter, melted

½ gallon vanilla ice cream

  

Combine first five ingredients and spread half of it in the bottom of a 9x13 inch pan.

Spread ice cream over top of that, and then top with rest of crump mixture, (lightly pressing it into the ice cream.   Freeze for the perfect time with family and friends!!!

Make a-head Tator Tot Casserole - Stephanie Young

I like to double this and freeze a pan for a later date.

1 ½ lb ground beef

2 cans cream of mushroom soup

¼ cup or 1 pkg of taco seasoning

1 can of green beans, or corn  (or both!)

1 lrg bag tater gems

1-2 cup grated cheese

Brown the beef with onions (if desired) and pour off fat.    Mix in the soup and vegetables.  Place in 9x13 pan and sprinkle with cheese.   Layer tater gems over the top so that they all lay side by side.   Freeze for when company comes!     Prior to eating, bake at 350 until the gems are golden brown.   (about 45 minutes)    Remember, this can easily be doubled and cooked in a LARGE pan!!!

Chicken Enchiladas “Exquisitas” - Sister Reina

Note-  Because this recipe calls for canned chicken, it comes together in a pinch.   

12 oz can of chicken, drained

½ small onion, finely minced

1 can of cream of chicken soup

½ cup sour cream (can use low fat)

4 oz can of diced green chilies

6 corn tortillas

½ cup salsa

½ cup shredded cheddar cheese

salt & pepper

¼ cup oil

¼ cup water

Mix chicken and onion together in a bowl;  season if desired.  Mix soup, sour cream and chilies in another bowl.  Add ½ of soup mixture to the chicken and blend well.   Place oil in pan on high heat.  When hot, fry eat tortilla for 5-10 seconds per side and set on paper towel.    Next, mix the salsa and the water and spread on the bottom of a baking dish.   .    Fill each tortilla with a bit of the chicken mixture and roll up.  (make sure to fold each end in as well)  Place filled tortillas seam side down in a row in baking dish.  Spread the balance of the chicken mixture over top of the enchiladas.    Top with cheese and bake at 350 for about ½ hour.   

This freezes great too!!!

Yummy Sandwich Filling - Louise Jensen

I grew up with this sandwich filling – it was a staple at a lot of parties!

1 can grated Prem or solid tuna (drained)

3 hard boiled eggs, chopped

¼ cup green pepper, finely chopped

3 Tbsp onion, finely chopped

3-4 oz grated cheese

2/3 cup mayonnaise or Miracle Whip

1 dozen hamburger buns

Combine all ingredients.  Fill equally among buns.   Wrap each individually in foil, put on a cookie sheet and heat in a pre-heated 375 degree oven for 30 minutes!

Grilled Ruebens - Louise Jensen

An easy classic!!!

8 slices rye, pumpernickel or French bread

thousand island dressing

4 slices swiss or provolone cheese

½ lb corned beef, pastrami, or turkey, sliced thin

½ cup sauerkraut, well drained

Dijon mustard

Butter

Spread 1 side of each slice of bread with dressing.   Fill each sandwich with 1 slice of cheese, a small mound of sauerkraut and a couple of slices of meat.    If desired, spread with mustard.   Butter outside of each sandwich and fry in skillet on medium heat until cheese is melted and bread toasted.  Cut into triangles.   This is great served with fresh tomato slices and cucumber!

My Chili -  Louise Jensen

Note- This feeds lots of people and freezes great too!!!

1lb ground beef

1 lrg onion, chopped

2-3 tbsp chili powder

28 oz can diced tomato

can tomato soup

2 can kidney beans

2 tbsp brown sugar

few drops of Tabasco

Start by slightly cooking the ground beef, adding salt and pepper to taste.    Add 1 large onion and cook until the onion is tender.     Add everything else and cook for half an hour or more.   (If you like it thicker, feel free to drain the tomatoes before adding)   We like to serve it with toast or crackers for supper,  as a topping for baked potatoes, OR as part of the dressing in Taco Salad.   

Ice Cream Supreme! - Louise Jensen

Note- 4 different pans of this dessert can easily feed 40 hungry family members!  One of the easiest company desserts you will find, and it tastes like home made ice cream!!!

Ingredients

Graham wafer crumbs

4 L vanilla ice cream, softened

Two 12 oz frozen juice or punch  (this is where it gets fun.  You can use 2 raspberry, lemonade, orange grape, or ANY flavor you want!)

Line a 9x13 pan with graham crumbs.   Pour the unthawed juice into the ice cream and beat until just blended.    Spoon over crumbs, and sprinkle more crumbs on top.    Freeze.  

Remove a few minutes before you want to serve it as it melts quickly.    Enjoy!!

Lemon Frappe - Louise Jensen

Note- An easy to make, refreshing frozen dessert!

3 eggs, separated

¾ cup sugar

1 lemon (rind and juice)

1 cup whipping cream

graham cracker crumbs

Beat egg yolks, sugar and lemon juice/rind together.    Beat Egg whites and carefully fold into yolk/juice mixture.   Whip Cream and fold into above. 
Line 9x9 pan with crushed graham wafers.  Pour in filling.  Sprinkle wafer crumbs on top.  Cover and freeze!

Lazy Perogy Casserole - Louise Jensen

Note- A great way to use up those leftover mashed potatoes!!

15 lasagna noodles

2 cups cottage cheese

1 egg

¼ teaspoon onion salt

1 cup shredded cheddar cheese

Mashed potatoes

Salt, pepper

Onion Salt

1 cup butter (½ cup seemed to be okay)

1 cup onions, chopped.

Cook noodles as directed, drain, and line on bottom of 9x13 inch pan.   Mix cottage cheese, egg, salt, pepper, and onion salt together.  Spread this mixture over the noodles, and cover with another layer of noodles.    Melt butter in fry pan and sauté onions until clear and soft.   Add to mashed potatoes and spoon this over the noodles.    Cover with last layer of noodles, top with cheese, and bake in 350 degree oven for 30 minutes.   Let stand 10 minutes before cutting.  

Serve with sour cream if desired.  

Mango Coconut Chicken - Michael Gene Widmer

Note- “This is one of my favorites!  You can find the recipe on the back of the ‘Mango Coconut Cooking Sauce’ jar as well.

1 Tbsp vegetable oil

1 lb chicken

diced mango (the more ripe, the better)

cilantro

lime wedges

Rice

1 jar mango coconut cooking sauce (can be bought in Lethbridge)

Heat oil over medium heat and add cubed chicken.  Saute for 5 minutes.  Add jar of sauce and simmer for 10 minutes or until chicken is cooked through.   Serve warm over rice.      If desired, sprinkle cilantro on top, and squeeze a wedge of fresh lime on top too.   I like to serve strips of fresh mango on the side to have a bite of mango after each bite of this dish.   It’s a wonderfully fresh combination!!!

6 Quick and Easy Salads - Louise Jensen

Note- These “last minute” recipes will help you pull off a salad for your company in seconds!

Quick Salad #1:    Whip 1 cup whipping cream.  Add 1 small package dry jello, any flavor.    Fold in 2 cups cottage cheese and fruit to match your choice of jello.   Let set in fridge.

Quick Salad #2:   Combine an 8 oz can of whole cranberry sauce with 2 cups of sour cream.    Put into freezer and slice when ready to serve.  

Quick Salad #3:  Add drained pineapple tidbits and Kraft coleslaw dressing to a bowl of pre-packaged coleslaw.   Yummy!!!

Quick Salad #4:    Mix together 1 can cherry pie filling, 1 can Eagle Brand milk, 8 ounces Cool Whip,  14 oz can pineapple tidbits (drained),  and 1 cup mini marshmallows.   Put in the fridge to set!

Quick Salad #5:  1 large package lime jello.   Add 2 cups hot water and 1 2/3 cups cold water.   Add a package of coleslaw mix to the liquid jello.   Add some grated cheddar cheese (or cottage cheese) and about ½ cup Miracle whip.   Mix well.  Chill in fridge.  Will set up quickly.  

Quick Salad #6:   Combine Grated Carrots and washed raisins in a salad bowl.   In a separate bowl, combine some miracle whip with a little sugar, salt and pepper to taste.   Stir into carrot, raisin mixture and enjoy!

Punch for 100 people! - Marlene Russell

7 cans frozen cranberry juice

14 cans of water

7 bottles of Sprite (2 L size)

Mix juice and water together.    Add Sprite just before serving.

Easy Fruit Salad - Marlene Russell

1 large cool whip

1 can eagle brand milk

1 pkg of frozen berries (blueberry, strawberry, blackberry, raspberry)

Leave berries mostly frozen.  Mix everything together and serve!

TACO SALAD  - Sherron Caldwell

When I have a group of 15 to 30 people for a summer meal, I find a TACO SALAD is one of my most successful menu selections.  It is also a family favorite at any time of the year.  The beauty of this salad is that you can include whatever ingredients suit the taste of your guests or are readily available.  

SUGGESTED INGREDIENTS:

1.          Tortilla Chips (whatever variety you prefer)

2.          Ground beef with whatever spices and flavor enhancers you choose

3.          Beans, - i.e. Refried beans, black beans, chickpeas

4.          Fresh produce – tomatoes, cucumbers, celery, lettuce or spinach, fresh peas, corn, etc.

5.          Sliced Mushrooms

6.          Sliced black olives

7.          Grated cheese

8.          Salsa and/or Antipasto (My personal preference is antipasto but I often include both)

9.          Sour Cream

METHOD:

1.      Prepare the ingredients ahead so you can relax and enjoy your guests when they arrive.  A food processor is helpful.  I serve each of the ingredients in a separate serving bowl and each guest can put together their salad with whichever ingredients they choose.

2.      Fry the ground beef just prior to the arrival of your guests and keep it hot until you eat.

This is a good summer meal whether you’re eating inside or outdoors.  I keep the food inside and set up tables to eat outside. 

Top off the meal with Watermelon, ice cream or any other family favorite.  ENJOY

Sloppy Joes  - Kia Kelly

1 lb lean ground beef

½ onion chopped

1 cup ketchup

pinch dry mustard

¾ pickle relish

¾ tsp chili powder

1 tsp vinegar

1 tsp Worcestershire sauce

½ tsp pepper

Brown meat and onions.   Add remaining ingredients and simmer 30 minutes.  Adjust seasoning and serve over buns.  

Baked Beans - Kia Kelly

Note:  Since white beans have a mind of their own when it comes to cooking time,  I always prepare these a day in advance.

1lb white beans

1 ham bone

1 package dry onion soup mix

½ cup dark molasses

½ cup brown sugar

¼ cup prepared mustard

1 cup ketchup

¼ tsp chili flakes

salt and pepper to taste

Soak beans overnight.  Drain.  Place in large slow cooker with water to cover and bring to a boil.  Simmer until beans begin to wrinkle (2-4 hours)   Add ham bone and other ingredients, except salt and simmer on low, stirring occasionally.    When beans are soft, lift ham bone and remove meat.   Discard occasionally.   When beans are soft, lift ham bone and remove meat.   Discard bone and return meat to pot.  Adjust the seasoning, beans should be somewhat sweet.   Remove 1 cup of beans from pot and mash, return to pot, stir and let reheat.   

Pheasant Pie - Kia Kelly

1 pheasant or 2 pheasant breasts

1 carrot, 1 onion, 1 celery stalk

8 cloves

1 bay leaf

Place in a large pot with water to cover, bring to a boil, then simmer until meat is cooked, approximately 90 minutes.    Lift meat from stock and cut into bite size pieces.   Strain stock, discard vegetables.   

Meat

3 sliced carrots

1 cup frozen peas

1 cup chopped mushrooms

¼ cup butter

½ cup flour

2 ½ cups reserved stock

¼ cup cream

salt and pepper to taste

Puff pastry at room temperature (1 roll)

Place meat and vegetables in a greased, deep 10 inch dish.   Make a roué of melted butter and flour, gradually adding stock to make a gravy.   Cook on low until thickened, add cream and taste for seasoning.    Pour over meat and vegetables, cover with foil and bake 1 hour at 350 degrees.  Remove from oven and gently cover with pastry.  Bake at 400 degrees until golden.   Serve with rice and  coleslaw.

BBQ SAUCE - Kia Kelly

1 sliced roast beef or pork or even chicken  (It is a great way to use leftover meat!)

2 cups ketchup

2 tbsp prepared mustard

1 onion chopped

½ cup brown sugar

½ tsp Worcestershire sauce

½ tsp chili flakes

Salt and pepper to taste

Saute onion in a little oil.  Add other ingredients and adjust seasoning- should be sweet.    When hot (and just before serving) add sliced meat.   Serve on fresh rolls, baked potatoes or rice

Sean’s Fish Soup - Kia Kelly

1 onion, chopped

2 garlic cloves crushed

28 oz can crushed tomatoes

4 cups fish stock or vegetable stock

2 tbsp tomato paste

Saffron (just a pinch)

Saute onion and garlic in 1/8 cup olive oil.  Add the rest of the ingredients and simmer to blend flavours.   

Fish. 

(Use fresh fish.  Amounts are approximate)

1 to 1 ½ lbs firm fleshed white fish (ie red snapper) in bite sized pieces

Mussels 1 lb

Clams 1 lb

Shrimp 1lb

Scallops 1 lb

About 15 minutes before serving, bring broth to a boil and keep at a gentle boil.    Add fish.  10 minutes later, add mussels and clams.    Check for flavor and adjust salt and pepper as needed.   And shrimp and scallops for the last 2 or 3 minutes.     Serve with French Bread.  

Fruit Salad – Erica Burt

1 cup instant vanilla pudding powder

2 cups buttermilk (or more) to make the right consistency

1 large cool whip

Add drained fruit of your choice – bananas, grapes, kiwis, strawberries, blueberries, blackberries, peaches etc.  Yum!

Super Scrumptious Summer Slush - Tanis Hardy

Note-    A pail of this in your freezer, and a bottle of ginger ale in your cupboard is all you’ll need to impress visiting family, or friends at that impromptu summer BBQ!  (If you don’t like bananas, just omit it.   But really, it’s not too “banana-y”;)

1 cup sugar

3 cups water

20 oz pineapple juice or crushed pineapple

1 banana, mashed

¼ cup lemon juice

1/8 tsp salt (could be omitted)

Ginger ale

Boil sugar and water 5 minutes, then cool completely, Add all to the above and put in gallon buckets ½ full in the freezer.   Stir or mash with a potato masher every few hours as it freezes.   (It doesn’t take long to freeze, but stirring it a few times will make it easy to scoop for serving.)   Put glass ½ full of slush and fill with ginger ale.    

Marilyn’s Potato Salad - Tanis Hardy

Note-   This potato salad usually joined us at most family outings and picnics.    I’ve yet to be able to make it quite as well as my Mother-in law, but that hasn’t stopped me from making it summer after summer ;)

2 Lbs potatos (cooked, cooled and cut)

8 eggs (hard boil)

1 green onion

4 ounces radishes, cut up

celery, chopped

Sauce

1 cup miracle whip

½ cup milk

1 tbsp liquid mustard

3 tbsp sugar

fresh dill (minced fine)

Chop and dice all of the first five ingredients to desired size.    Mix the remaining five ingredients to make a sauce.  Pour this over salad and let cool in the fridge.  

Tip:  It is best to mix everything COLD so that the potatoes don’t go dry!

Avacado Cream Smoothie - Kym Peavoy

 

1 avacado

1 cup coconut milk

6 ice cubes

Put in your blender and blend away!

Eatmore Bars – Pat Walton

We do not survive the summer or camping without numerous pans of these.

1 cup peanut butter (crunchy best)

1 cup corn syrup

½ cup chocolate chips

1 cup brown sugar

¾ cup salted peanuts, chopped (unsalted)

½ cup sesame seeds

1 1/2cups rice krispies

½ cup sunflower seeds

Simmer peanut butter, corn syrup, chocolate chips and brown sugar together for 8-10 minutes.  Mix in remaining ingredients.  Press into greased 9-13 pan. Let cool and cut into squares.  (If camping be sure to protect from the squirrels!!!)

Immune Booster Juice - Kym Peavoy

1 Handful Spinach

1 Handful of fresh Herbs (cilantro, parsley or basil)

1 Celery Stick

Juice of 1 Lemon

1 Garlic clove

2 glasses of water

Put all ingredients in your blender. Add ice if desired. (My favorite is the cilantro) This is good for you and also very refreshing!

Sweet Hawaiian Crockpot Chicken - Kym Peavoy

1 cup Pineapple Juice

1/2 cup Brown Sugar

1/4 cup Soy Sauce

2 lbs Chicken tenderloins

Turn crock pot to low. Add all ingredients to crock pot and mix together. Cook on low 6-8 hours.

Large, Easy Fruit Salad - Phyllis Evanson

1 lrg can (2.84 L) of Dole Tropical Fruit Salad (Costco sells them)

1 large package of Lemon Instant Pudding Mix.  

1 large Cool whip.

Drain can of tropical fruit, and pour into large bowl.   Sprinkle pudding powder over top and stir.    Add the cool whip and mix well.

Festive Strawberries - Kym Peavoy

Strawberries, washed and dried

White Chocolate

Blue sugar, edible glitter or sprinkles

Place blue sugar in a bowl. In a separate bowl melt the chocolate in the microwave on 50% power for two minutes. Stir until the bowl is no longer warm. Then microwave for 30 second intervals at 50% power, stirring after each, until the chocolate is completely melted. Dip the lower two thirds of the strawberries in the melted white chocolate. Then dip the lower third of the strawberries in the blue sugar or spoon it onto the strawberry. Place on wax paper until completely cooled. (I like to use red sugar instead for Canada Day!)

Yummy Pasta Salad - Amber Creed

“A favorite Summertime meal .  Makes a lot!!

12 oz package bowtie paste - cooked

12 oz package corkscrew colored pasta - cooked

20 oz can pineapple tidbits, drained

2 c. chopped celery

4 green onions

1 plus cup grapes - halved

1 plus cup craisins

4 chicken breasts cooked and diced

1 plus cup cashews (do not add until serving)

Dressing- 16 oz kraft coleslaw dressing 

1 cup mayonnaise

Combine all salad ingredients in a large bowl.   Mix dressing together in a separate bowl then combine.  Refrigerate.  (This can be made a day in advance) 

Add the cashes just before serving (so that they don’t go soft.)

Pulled Pork in a Bun - Kay Ridley

“Serve with cole slaw or any of your  favourite  salad”

Pork tenderloin from Costco. Place in crockpot cover with water and cook over night on low

Scrape of foam and remove any fat. Shred and return to crock pot.  Pour your favourite  barbeque sauce over it (2 to 3 small bottles) and 1 can of root beer.  Keep warm or on low until ready to eat.

The temple has served twice in the last two weeks . Very good.....

Moon Crater Dessert - Amber Creed

“A light cool dessert great for large groups.  The crust bubbles up and looks like moon craters.   

1 cup water

1/2 cup butter

1 cup flour

4 eggs

Filling:

2 pkgs instant vanilla pudding (prepared according to pkg instructions)

8 oz cream cheese

cool whip 

chocolate syrup

Crust:   Boil water and butter together until butter melts.  Remove from heat and add

1 cup flour, mix until soft ball forms then cool 5 minutes.   Stir in 4 eggs, one at a time.  Grease a cookie sheet.  Spread dough on sheet- it will be thin.  Bake at 400 degrees for 18-25 minutes.    Then cool.

Filling:  Prepare 2 vanilla pudding packages according to directions.  Beat in 8 oz softened cream cheese until smooth.   Spread over cooled crust.   

Spread cool whip over the top and drizzle chocolate syrup over individual pieces. 

Easy beef on a bun - Kay Ridley

Costco beef luncheon meat 2 packs

3  packages of Aujus sauce  (I use club house brand)

Prepare au jus mix according to directions. Add 1can of beef consommé and 1cup of water.   Stir and heat for a few min. Put meat in buns and serve with a small cup or bowl of the au jus sauce for dipping.

Pizza and fruit pies over a campfire! - Kay Ridley

2 slices of dread butter one side of each place buttered side down in the cast iron pie makers which you can buy at Canadian tire. Place apple pie filling (about 1 and a half tablespoon) in the centre of bread and close pie maker.  Cook over fire, turning and checking every so many mins.

When done sprinkle with icing sugar and enjoy....

For pizza- just add pizza sauce , pepperoni  cheese cook over fire . Enjoy!

Rhubarb Slush - Kay Ridley

8 cups diced rhubarb

2 cups sugar

10 cups water

One half cup lemon juice

Boil together until rhubarb breaks up. Strain fruit and reserve the juice. To juice add 1large package raspberry,strawberry or cherry jello. Stir to dissolve.  Freeze in ice cream buckets, stirring occasionally. When serving, mix one half slush to one half pop...

Kool-Aid Fruit Popsicles - Kym Peavoy

Pour any flavor Kool-aid into a popsicle mold, then add sliced fruit. FREEZE!

Best Ever Watermelon Salad!!!! - Becky Leavitt

This is a great recipe that is made to your own liking.   A crowd pleaser for sure!

Fill a bowl with bite sized watermelon pieces

Red onion (as much as you want, cut as small as you want)

feta cheese (can you ever have too much?)

garnish with fresh mint

olive oil

balsamic vinegar

Combine the first 4 ingredients!   For the dressing you simply mix 1 part olive oil to 2 parts balsamic vinegar.  Mix the liquids and put in a pourable container.    You want to drizzle the dressing over the salad last minute, so it works to have people serve their own salad, and then drizzle the dressing over their individual portions!   Delish!!!

Chunky Fresh Salsa – Debbie Fletcher

This is from my cousin Neely – easy (which is all I ever make) and yummy!  You’ll be tempted to eat this as a meal!

4 cups peppers diced (green, yellow, orange – for a variety of color)

4 cups tomatoes diced

2 cups onion diced

1 squirt lime juice (so about 2 Tbsp or to taste)

Salt & pepper  to taste

Mix.  Serve with Nacho chips.   Flavors blend and it tastes even better the next day (if you are lucky enough to have any left over).

Acini De Pepe Fruit Salad - Sherron Caldwell

This was one of my mother’s favorite fruit salads for our Family Reunions and it was always a hit.

1 cup Acini De Pepe pasta

¾ cup sugar

3 Tbsp. flour

½ tsp. salt

2 eggs, beaten

1¼ cups pineapple juice

1 can crushed pineapple

1 tub Cool Whip

1 can mandarin oranges

·    Cook acini pasta in boiling water with ½ tsp. salt for 13 minutes.  Drain, rinse and put in large bowl.  While pasta is cooking, combine in medium sauce pan, sugar, flour, salt, eggs, pineapple juice and crushed pineapple and whisk.  Cook over medium heat, stirring all the time, until mixture is thick and almost boiling.

·    Pour sauce over pasta and refrigerate overnight.

·    Just before serving, fold in the Cool Whip & mandarin oranges

·    Decorate the top with fruit if desired.

·    This makes a large bowl of salad.

Note:  This salad is great with any fruit or a combination of several different fruits, i.e. strawberries, grapes, kiwi, blueberries, etc

 

Slow-Cooker Chicken Stew - Sherron Caldwell

I found this recipe in the Kraft Foods “What’s Cooking” magazine in 2010 and it’s one of my favorites.

1½ lb. Boneless skinless chicken thighs, cut into 1-inch pieces

¼ cup flour

1 package (225 g) sliced fresh mushrooms

2 cups baby carrots

1 small onion, chopped

1 can (10 fl oz/284 ml) chicken broth

1 cup frozen peas, thawed & drained

½ cup (1/2 of 250 g tub) Philadelphia Herb & Garlic Cream Cheese Spread

Toss chicken with flour in slow cooker.  Add all remaining ingredients except peas and cream cheese spread.   Cover with lid.  Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Stir in cream cheese and peas to cook for the last 30 minutes.

Makes 6 servings.

Insalata – Debbie Fletcher

I got this recipe when I was in Jr. High from our neighbor Sonya Begg.  It is a great, out of the garden, summery salad!

5 medium tomatoes diced

1 long cucumber diced

1 green onion thinly sliced

2 Tbsp vinegar

1 Tbsp minced parsley

3 Tbsp olive oil

½ tsp salt

½ tsp oregano

¼ tsp basil

¼ tsp pepper

Place tomatoes, cucumber, and onions in a bowl.  Combine remaining ingredients in jam jar and shake to mix.  Pour over vegetables.  Chill well before serving.  (Although, I usually don’t .)  Serves 4-6

Korean Ground Beef Lettuce Wraps – Marie Fisk

Tanya brought this recipe with her and we have loved it.  Hope some of
you are brave enough to try it.

1 lb lean ground beef   (500 grams)

2 minced garlic cloves

1 Tbsp sesame oil             

1 tsp chili powder 

3 Tbsp brown sugar

1 tsp fresh ginger, grated

¼ c  soy sauce

3 green onions, sliced

cooked white rice

lettuce leaves

Directions:

In a large skillet, brown the ground beef and garlic over medium high heat.

Reduce heat to medium.         

Add sesame oil, chili powder, ginger, soy sauce, and onions.  Then add the brown sugar and simmer 5 – 7 minutes.

Serve with Rice rolled inside lettuce leaves.

Fruit Salad – Rita Burt

Use one piece of any/many kinds of fruit, including portions of watermelon, honey dew and cantaloupe.  Besides those fruits mentioned, I use one each of at least two kinds of apples, a pear, peaches, nectarines, strawberries, grapes (both green and red), kiwi, bananas. Just chunk up any fruits that you want.

The dressing is juice from a couple of oranges, juice from a lemon (to help the fruit retain its fresh color, and sugar to taste.  (I use Xylotol)

This is wonderful served at breakfast with rolls or just plain toast.  It is wonderful served with rolls for a light lunch.  I goes nice with any pot luck supper.