Cranberry Spinach Salad

1 Tb. butter
3/4 cup slivered almonds
1 lb. spinach, rinsed and torn into pieces
1 cup dried cranberries
2 Tb. poppy seeds
1/2 cup white sugar
2 t. minced onion
1/4 t. paprika
1/2 cup apple cider
1/2 cup vegtable oil

In a medium saucepan, melt butter over medium heat. Cook and sir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl comine spinach almonds, and cranberries. In a large bowl, whisk together remaining ingredients. Toss with spinach just before serving.

Easy Pasta Salad

Spiral pasta
Any combonation of the following
broccoli
tomatoes
cubed cheese
olives
cucumbers
pepperoni slices
onion
green pepper
artichoke hearts
1 bottle of italian dressing
Cook pasta. Add vegtables and cover with dressing.

Chicken Cabbage Salad

1/2 head of cabbage, chopped
4 green onions, sliced
1 pkg. ramen noodles, uncooked
1/2 cup sliced roasted almonds
2 chicken breasts cooked and cubed

Mix all together in a large bowl

Dressing
2 TB. sugar
3 TB. vinegar
3 TB. oil
1 tsp. salt
1 tsp. pepper
seasoning packet from noodles

Mix all together. Pour over salad 1 hour before serving. Put in refrigerator until ready to serve

Poppy Seed Dressing

1 small finally grated onion

1½ cup sugar

2/3 cup apple cider vinegar

2 tsp. dry mustard or regular

1½ tsp. salt

2 cups vegetable oil

2 tsp. poppy seeds

Wisk thoroughly, (it will be thick). Refrigerate, stir to use. Keep in tight container. Makes one quart.

I put this over some romaine lettuce, tomatoes, mandrain oranges,

Chicken Fajitas

4 Tbsp vegetable oil
2 Tbsp lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp red pepper flakes, optional
1 1/2 lbs chicken breasts, cut into thin strips
1/2 red pepper, julienned
1/2 green pepper, julienned
1/2 cup chopped onion
Flour tortillas
Serve with shredded cheese, sour cream, lime juice or taco sauce

In a large resealable plastic bag, combine 2 tbsp oil, lemon juice, and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onion in remaining oil until crisp tender. Remove and keep warm. In the same skillet, cook chicken and marinade over med-high heat until no longer pink. Return pepper mixture to pan; heat through. Spoon filling into tortillas. Serve with cheese and other desired toppings.

Best Ever BBQ Chicken

1 1/2 tsp garlic powder
1 cup Heinz ketchup
1-2 Tbsp brown sugar
1/4 cup Heinz chili sauce
2 Tbsp worcestershire sauce
1/2 Tbsp celery salt
1 Tbsp prepared mustard
2 dashes Frank's Red Hot sauce
Chicken breasts, cut into strips

Combine everything, but chicken strips, in a saucepan. Bring to a boil, stirring constantly. Remove from heat, set aside. Salt & pepper and then grill chicken strips. Baste chicken strips with BBQ sauce during the last few minutes of grilling. Serve with extra BBQ sauce for dipping.

Note: Strongly recommend using Heinz brand, its the only brand of ketchup we'll buy. We add a little extra hot sauce (we like ours a little spicier).

Baked Oatmeal

1/4 cup butter, soft
1 egg
1/2 cup sugar
1 t. baking powder
1/2 t. salt
1/2 cup milk
1 t. vanilla
2 T. oil
1 3/4 cup quick oats,

Mix all ingredients together. Pour into a greased 9x13 pan and bake at 350 for 30 minutes.
Next time I might add some cinnamon.

Chicken and Stovetop

2 chicken breasts cooked and cut up
1 can cream of chicken
1/2 cup sour cream
1 package of Stove Top, cooked

Heat oven to 350. Mix everything together except for stove top in a 9x13 pan. Spread stuffing on top. Bake for 20 minutes or until bubbly.

Pagan Pie

1 Graham Cracker Crust
1 Lg. (16oz.) Cool Whip
4 Lg. (4.5 oz.) Candy Bars

Let cool whip thaw, and melt all 4 candy bars. Mix. Pour into crust. Chill and serve

Pumpkin Cake

1 Can Pumpkin (Solid 15 oz.)
1 Cup Vegtable oil
4 Eggs
1 1/2 C. Sugar
*Beat*
2 C. Flour
2 tsp. Brown Sugar
2 tsp. Baking Powder
2 tsp. baking Soda
1/4 tsp. Salt
1/4 tsp. Ground Cloves
(15x10 350* 20-25 minutes)

Frosting:
2 pkg. Cream Cheese (3 ounces)
1/2 C. Butter
2 tsp.Vanilla Extract
*Beat*
4 1/2 C. Powdered Sugar

Chocolate No-Bake Cookies

2 C Sugar
1\2 C Butter
1\2 C Milk
3 Tbs Cocoa
1\2 C Peanut Butter
3 C Oatmeal
1 tsp Vanilla
Dash Salt

Combine first four ingredients then cook over medium heat until mixture boils. Boil 1 minute remove from heat. Add remaining ingredients then combine quickly and drop by teaspoons onto waxed paper. Chill

Crock Pot Chicken

Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped

Directions
1In a small bowl, combine the spices.
2Remove any giblets from chicken and clean chicken.
3Rub spice mixture onto the chicken.
4Place in resealable plastic bag and refrigerate overnight.
5When ready to cook, put chopped onion in bottom of crock pot.
6Add chicken.
7No liquid is needed, the chicken will make it's own juices.
8Cook on low 4-8 hours.

The Best Rolls

Ingredients
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions
1. These are really sticky and should be make in a kitchen aid mixer with the dough hook
2Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
3Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
4Add flour and mix well.
5Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
6Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
7Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
8Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
9Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
10Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
11Melt the reserved butter and drizzle over the top of the rolls before baking.
12Bake at 400°F for 10-15 minutes or until golden