Try new recipes.

Absolutely the BEST salad we’ve ever tried!

2 6.5 oz. jar marinated artichoke hearts, undrained
3 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 minced garlic
6 Cups torn romaine lettuce
4 med. tomatoes
1 3.5 oz. pkg. sliced pepperoni
8 oz. mozzarella cheese cut into thin strips
1 sm. purple onion sliced & seperated into rings
1/2 cup whole pitted ripe olives
8 pickled banana peppers, sliced
4 slices cooked bacon, crumbled

Drain artichokes, reserving marinade, and set aside. Combine marinade, olive oil, vinegar & garlic in jar, cover & shake, and then set aside. Layer lettuce, half of tomatoes, artichoke, and pepperoni. Layer lettuce, cheese, onion, and olives. Drizzle with half of the dressing. Top with rest of lettuce, tomatoes, banana peppers, and dressing. Sprinkle with bacon, garnish with banana peppers. Cover and refrigerate for at least 3 hours.

1 pound chicken breasts
2 tbsp. olive oil
1/3 C. onion chopped
1 clove garlic
5 oz. dry white wine
1/2 C. chicken broth
1 tsp. corn starch
1 tbsp. mustard dijon
2 tsp. capers

Brown chicken, garlic & onion in olive oil. In a seperate bowl mix next 5 ingredients and pour over chicken. Heat until thick.

2 large cans (28 oz) tomato puree
1 can (6 oz) tomato paste
1 qt chicken stock or chicken bouillon
2 c dry red wine
1/4 c olive oil
2 yellow onions, minced
6 cloves garlic, chopped
2 celery stalks, with leaves, minced
1 carrot, grated
1/2 c chopped parsley
1/2 pound fresh mushrooms, chopped
1/2 tsp. crushed red pepper flakes
1 tbsp. oregano
1 tsp. rosemary
2 bay leaves
1 tbsp. basil
2 whole cloves
1/2 tbsp. pepper
2 tbsp. salt
1 tsp. sugar

In a large pot add the first 4 ingredients. In a large pan heat the olive oil. saute onions, garlic, celery, carrot until they brown just a bit. Add to the pot along with all the remaining ingredients. Bring to a light boil and then turn to simmer. Simmer for 2 hours, covered, stirring often. Skim the fat from the top and discard. Use for a pasta topping or for any other dish calling for Italian tomato sauce. Makes 3 quarts, will keep in refrigerator for 1 week or freeze.

I am not a fan of baked beans but these were awesome!

2 large cans Bush’s Baked Beans
1/4 cup Jack Daniels Old No. 7
1/4 cup Ketchup
1/4 cup Brown Sugar
1 tablespoon Molasses
1 tablespoon Dry Mustard
1 tablespoon Worcestershire sauce
1 Pkg. Bacon
Green pepper
Onion

Cook Bacon & set aside. Mix all other ingresients. Keep 4 bacon strips whole for garnishing later but crumble the rest. Mix bacon pieces into beans. Cook uncovered at 350 degrees for approximately 1 hour. Add bacon strips to the top and continue cooking until desired consistency.

If you like ‘shrooms, you’ll love the spin on these!

2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 tablespoon cooking oil
1/4 to 1/2 teaspoon crushed red pepper
1/4 to 1/2 ground ginger
1/8 to 1/4 teaspoon garlic powder
8 ounces mushrooms, halved
2 tablespoons sliced green onion

In a medium saucepan combine all ingredients. Cook & stir over medium heat until heated through. Serve & enjoy.

2 cans black-eyed peas, drained & rinsed
1 small onion, chopped fine
1/2 cup chopped bell pepper
1 jar black olives, drained & chopped
1 can whole kernal corn, drained
2 cans rotel
1 can kidney beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 teaspoon minced garlic
1 envelope ranch dressing mix
1/2 bottle Zesty Italian salad dressing

Put all ingredients in a large bowl & stir. Cover & chill. Serve as a dip with tortilla chips or as a vegetable side dish.

I made this for a recent family get together and everyone (except my little brother who has issues with rotel) loved it.

This was a fantastic new recipe, but then we love cilantro!

1/2 cup salsa
1/2 cup corn
6 (8 inch) flour tortillas
18 bacon slices, cooked & chopped
lettuce (chopped)
Avacado-Lime Sauce

Stir together salsa & corn. Set aside. Top 1 side of each tortilla evenly with bacon, lettuce & corn salsa. Drizzle with Avacado-Lime Sauce. Roll up and enjoy.

Avacado-Lime Sauce

1 avacado, mashed
4 teaspoons lime juice
1/2 cup mayonnaise
1 teaspoon chopped fresh cilantro
salt to taste

Stir together first 5 ingredients in a small bowl. Chill until ready to serve.

I’m always trying out new breakfast recipes and this one will become a favorite among my guests.

one slice canadian bacon
shredded mozzarella cheese
one egg
2 Tbsp. whipping cream
salt
pepper
paprika
toasted english muffin
parsley

Spray an individual baking ramekin with cooking spary. Place canadian bacon in the bottom of the dish. Fill the dish loosely with shredded mozzarella cheese. Make a hole in the center of the cheese and crack one egg into the hole. Pour whipping cream around the yolk of the egg. Lightly season with salt, pepper & paprika. Bake at 350 degrees until the yolk is done, about 30 minutes. Cool slightly and then carefully insert a spatula under the bacon and lift it out upright(with the bacon on the bottom)onto the english muffin. Sprinkle with parsley and serve. Makes one delicious serving.

Kinda odd to have on a hot, steamy summer night but I was looking for something easy and this fit the bill. My family loved it!

Crab Bisque

1 can cream of asparagus soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 can white crab meat
1 sm. carton half & half
1 sm. carton whipping cream

Heat soup. Add 1 can crab meat after soup is heated almost to boiling, but don’t allow to boil. Add 1 carton half & half and 1 carton whipping cream. Stir constantly to prevent sticking. Serve & enjoy.

1 can crescent dinner rolls
1/2 cup orange juice
1/2 cup sugar
1/2 stick margarine
Fresh peaches

Heat orange juice, sugar and margarine. Peel and quarter peaches, and roll up in dinner rolls. Place in a pyrex dish and pour sauce over rolls. Bake at 450 degrees until brown.