Candy Crunch Pudding Pie

Ingredients:
2 cups cold milk
2 pkg. (4-serving size each) Jell-o Chocolate Instant Pudding, can use vanilla instead
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
1 Oreo Pie Crust (6 oz.)
1 square Baker's Semi-Sweet Chocolate, melted

Instructions:
Beat milk and dry pudding mixes with whisk 2 min. or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp. of the candy. Spoon into crust. Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

The Big Kahuna Turkey Burger

Ingredients:

Turkey burgers (I get mine at Costco)

Teriyaki sauce

Slices of pineapple

Slices of red onion

Slices of fresh avocadoes

Sliced jalapeno (optional)

Slices of American or Swiss Cheese

Instructions:

Grill the turkey patties on high heat, 3 to 4 minutes per side, basting with the teriyaki sauce as you go. While the burgers cook, grill the pineapple and onion until tightly charred. Put each burger on a bun and layer on onion, pineapple, avocado, jalapeno (if wanted), cheese, top with more teriyaki sauce.

These are very good!

Pesto Pasta Salad

Pesto Sauce

5 big handfuls of basil leaves

1/2 c. pine nuts or 3/4 c. walnuts

1/2 c. fresh grated Parmesan cheese

Juice of 1 lemon

2 cloves of garlic, crushed

Dash of salt

1/4 tsp. pepper

3/4 c. extra virgin olive oil

Blend above ingredients together. To make the salad, combine:

1 lb. bowtie pasta

3/4 c. pesto sauce

1/2 pint cherry tomatoes, halved

1 c. crumbled feta cheese

Salt and pepper to taste

Olive oil as needed

Serve immediately for best flavor. Enjoy!

Artichoke Heart Dip

8 oz. Cream Cheese softened
4 oz. Grated Parmesan Cheese
1 Cup Mayonnaise
1 14 oz. can Chopped Artichoke Hearts

Mix together and bake 20 minutes at 400 degrees.

Serve with sliced French Bread

Pasta Fagioli Soup

1 lb cooked hamburger or sausage
1 28 oz. jar spaghetti sauce - then fill up the jar 3/4 of the way with water and dump it in
1 can beef broth
1 can small white beans (don't drain)
1 can kidney beans (don't drain)
1/4 c. dehydrated onion (I like 1/2 c. fresh onions)
4 celery stalks, chopped
3 carrots, shredded or chopped

Combine above ingredients and boil until vegetables are soft. Before serving, cook 3/4 c. macaroni noodles and add them. Serve in bowls and garnish with shredded mozzarella or parmesan cheese.

Oriental Chicken Salad

Ingredients:
2 c. chicken breast, cooked and diced
1/2 head cabbage, shredded
1/2 lettuce, shredded
4-6 green onions, chopped
1 pkg chicken flavored Top Ramen
1/4 c. sesame seeds
1 pkg slivered almonds

Instructions:
Toss chicken, cabbage, lettuce, onions, almonds, and sesame seeds in a large salad bowl. Crush the Top Ramen noodles and set aside.
Dressing: Mix Top Ramen flavor packet, 4 T. sugar, 1/2 tsp. pepper, 2 dashes of soy sauce, 3 T. oil, and 6 T. seasoned rice vinegar. Set dressing aside until you are ready to serve. Toss lightly and add the broken Top Ramen noodles just before serving.

Ooey-Gooey Smore Bars

Ingredients: 1/2 cup butter

1 cup finely crushed graham crackers

1 1/2 cup milk-chocolate chips (guittard are best)

1 1/2 cup mini marshmallows

1/2 cup finely crushed graham crackers

1 can sweetened condensed milk

Directions: Preheat oven to 350 degrees. Melt butter in bottom of 9 x 13 inch pan. Pour 1 cup of crushed graham crackers evenly over butter. Layer remaining ingredients in order. Bake for 15-20 minutes (remove when marshmallows are perfectly golden brown -- watch closely) cut away sides from pan while hot.

IMPORTANT - Cool completely before serving.

Number of servings: 24 (depending on size of bars)

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk

1/4 cup lemon juice

1 large tub (12 oz.) lite whipped topping, thawed

15 oreo cookies, finely chopped

2 Tbsp. butter, melted

Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer. Yummy!

From Kraft Foods-modified

Berry Lemonade Slush

1/2 c. dry lemonade mix

1/2 c. water

3 c. ice cubes

1 c. fresh or frozen berries

Mix in a blender and serve immediately. Freeze leftovers. 4 servings, 3/4 c. each

From Kraft Foods