Strawberry, Kiwi, Banana Salad

This is my favorite to make in the summer w/ bbq chicken or ribs! There's not really set measurements for this salad so you can make as little or as much as you want. Just know that because it is all fresh ingredients it doesn't keep overnight so only make what you think you will eat at one time.


1 pint of Strawberries sliced
3-5 Kiwi's sliced
2-3 Bananas sliced

Sauce:

In a blender add 1 8oz. can of crushed pineapple (juice included) and one banana*. Blend until smooth. Pour over sliced fruit, mix and serve. Yum!

*Sometimes I'll add a tablespoon or two of orange juice to add a little zip

Cherry Jubilee Cheesecake Bars

I made this recipe for Valentine's and we thought they were so yummy! Even better is that they are so so so easy. I'll be making them again tonight for my sister's baby shower since she's having a girl and they are pink!

(you can pretty much substitute the Cherry flavor with any cake & frosting combo...strawberry, lemon, etc)

1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened ( Note: to cut out fat, I only used 11 oz. instead of 16 oz. and I used Fat Free cream cheese. They still turned out great.)
1 container Betty Crocker® Rich & Creamy cherry frosting
3 eggs

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): In step 1, prebake the crust 10 minutes. In step 3, bake about 50 minutes.

The Oversized Thick & Chewy Chocolate Chip Cookie

(makes about 18 large)

2 cups plus 2 tablespoons unbleashed all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. Heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Adjust the oven racks to the upper- and lower- middle positions.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thorougly blended. Beat the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of the dough into a smooth ball. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate so the jagged surfaces face up. Jam the halves back together into one ball so that the top surface remains jagged. Place the formed dough balls on the baking sheets 2 1/2 inches apart.
5. Bake until the cookies are light golden brown, the outer edges start to harden and the centers are still soft and puffy, 15 -18 minutes, rotating the baking sheets front to back halfway thru cooking time. To ensure the proper texture, cool the cookies on the baking sheets. Remove the cooled cookies from the baking sheets w/ wide metal spatula. Enjoy!

Salmon -from Valentines day.

Line your baking dish with tin foil.

Salmon-(4 fillets roughly.)
Just load it down with Lemon pepper
about 1/2 cube butter melted and drizzle over it
Drizzle olive oil over it
Sprinkle dill weed
Cover with tin foil

Bake @ 375 until done. About 30-45 minutes

Add fresh lemon juice to taste.

Sorry, I know, what is with the measurements???!! But hey this is how my sister did it, and it's just what my Dad does too. I promise it is good.

Sugar Cookies-Lori Hansen

2 cubes of soft real butter
1/2 cp. Sourcream (not light)
1 egg
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 cp. Flour mix in

Refrigerate at least 1 hour

Roll in additional flour, roll out, and cut into shapes

Bake @ 375 for 8-10 minutes

*Add frosting- I don't know the measurements but this is the frosting I make. 1 cube real butter, powder sugar, almond extract, and a little bit of milk.

Sausage All Stars ; Savanna

15 Wonton Wrappers
1 lb. ground Sausage, browned
1 1/2 c. shredded Cheddar Cheese
1 1/2 c. shredded Monterey Jack Cheese
2 1/4 oz. cans sliced olives
1/2 c. Red Pepper, chopped
8 oz. bottle of Ranch Dressing

Place Wonton wrappers into ungreased muffin tin, bake @ 350 for 5 minutes. Combine remaining ingredients in a mixing bowl; spoon into wonton wrappers evenly. Bake for 5 more minutes, serve warm.

This is a great recipe (appetizer). I have taken these to several parties and they are a hit, and they are SO easy, and really yummy. Give it a try! All Boys love it. (because of the sausage) oh and I am not a sausage fun, but it's really good.

Beer Bread *Lauren Perry*

There hasn't been a post in a while, so I thought I would start off the new year with some CHEERS! jk. This bread recipe is THE BEST bread recipe ever. The beer is added because the yeast in the beer mixes with the self-rising flour- causing it to rise. The beer cooks out and the bread is completely harmless. Cannon even LOVES it. Its a very buttery/sweet bread, and has no alcohol smell or taste to it. If you must buy non-alcoholic beer, go ahead, I've never had it that way say so I am not sure if it will work or not. Just like some pastas call for cooking wine, some stews call for red wine, Chicken Marsala calls for Marsala wine, and lots of desserts call for liquor....beer bread calls for beer.

With that being said, this is the easiest bread recipe EVER and you will eat the whole loaf in 1 sitting! (I promise you wont get drunk)

Ingredients- oven at 350'
-3 cups of SELF-RISING flour (this is important to get self-rising)
-1 can (12 oz) of beer at room temperature (BUDWEISER is the best to use with cooking) If you buy it at the grocery store, you might have to buy a 24 oz can, because that's all that Ive seen them come in, unless you want to buy a case of beer, lol. If you buy a 24 oz can, make 2 batches or just use the extra 12 oz to tenderize your meats.
-5-6 tbs of Sugar (I usually do 6)

-mix the above ingredients by hand and bake in a buttered down bread pan for 40 minutes at 350'
-pull bread out of the oven and add 3/4 a stick of butter (melted)- just drizzle it across the golden top of the bread
-put the bread back in the oven for about 8-10 minutes, depending on your oven (mine will overcook it at 10 minutes)

Take out of the oven and get it out of the pan ASAP onto a plate, serving dish, or foil. You can let it cool there. If you leave it in the pan, it tends to overcook it.