Chicken Croissant Sandwiches

2 C. Cubed Chicken (cooked-I boil or bake it)
1 C. Celery (diced)
1 C. Toasted Slivered Almonds
2-4 C. Grapes (depending on how "grapey" you like it)
Mix the above together and then add the dressing:

Dressing:
1 C. Mayonnaise
3 T. Lemon Juice
3 T. Sugar
2 t. Pepper
1 t. Salt

Serve on Croissant Rolls.  Put mixture in rolls just prior to serving so rolls don't get soggy.

Tortilla in a Bag

Last spring I went to Farm Country at Thanksgiving Point
with my brother and his kids,

and they were making these. 
The kids really enjoyed it, and they were really tasty.

Step 1:  take a gallon ziplock bag and fill it with 1 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, and 3 Tablespoons shortening.

Step 2:  close bag and work mixture with fingers until ingredients form a soft dough and pull away from sides.

Step 3:  Add 1/2 cup hot water

Step 4:  Close bag and work mixture with fingers until ingredients form soft dough and pull away from sides.

Step 5:  let the dough rest for 10 minutes. (while it was resting we made homemade butter by shaking containers of cream)

Step 6:  remove dough from bag and divide into 4-5  equal balls.  roll out balls into thin, round tortillas.

Step 7:  cook in pan, flipping as required until both sides are cooked.

serve with butter, sugar and cinnamon

Taco Salad

Ingredients:

1 lb. Hamburger

1 can Pork and Beans (I use Van Kamps)

1 can Kidney beans (optional)

1 can Tomato Soup (I use Campbell's)

1/2 Cup Brown Sugar

2 Tbsp. Yellow Mustard

Directions:

BROWN the hamburger. You can add onion if you want, I use onion powder to season since I have an onion allergy.

COMBINE beans, soup, brown sugar and mustard in a casserole dish and mix together. Add hamburger.

STIR well.

MICROWAVE for 6 minutes or until heated through. You can also bake in the oven at 350 F for 15 minutes.

CRUSH tortilla chips onto your dinner plate. ADD meat mixture. TOP with your favorites: tomato, lettuce, cheese, olives, sour cream, etc.

ENJOY!

Note: You can double the recipe for the meat mixture and let it sit in your crockpot on low throughout the day.

Marshmallow Popcorn

2 bags of extra butter microwave popcorn 

4 cups mini marshmallows

2 cups cinnamon bears - cut in thirds

Combine in a bowl large enough to mix.

Over medium heat, combine:

1 cup butter

1 1/3 cups white sugar

1/2 cup Karo syrup

Bring to a boil.  Boil for 3 minutes.  Remove from heat and add 1 teaspoon vanilla.

Pour over popcorn mixture and mix well.  Spread on a large tray or cookie sheet.

Pasta Primavera

Ingredients:

3 cups penne pasta, uncooked

2 Tbsp. Kraft Light Zesty Italian Dressing (I use enough to cover the bottom of the skillet.)

1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

2 zucchini, cut into bite-size pieces

1 1/2 cups cut-up fresh asparagus (1-inch lengths)

1 red pepper, chopped

1 cup chicken broth

4 oz. Neufchatel cheese (1/3 less fat cream cheese), cubed

1/4 cup grated parmesan cheese

Directions:

COOK pasta in large saucepan as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add vegetables; cook 10 to 12 min. or until *chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.

DRAIN pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

*You can also bake the chicken sprinkled with Italian seasoning in the oven according to package directions, then add to vegetable mixture.

Notes:

For a creamier pasta you can once and a half the chicken broth (1 1/2 cups) and cheeses (6 oz. Neufchatel and a heaping 1/4 cup parmesan).

Microwave Lemon Curd

• 1 cup white sugar
• 3 eggs
• 1 cup lemon juice
• zest of 2 lemons (you can omit this if you aren't using fresh lemon juice)
• 1/2 cup unsalted butter, melted

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. This took me a total of 4 minutes.
2. Remove from the microwave cool for 1 hour. Store for up to three weeks in the refrigerator in a sealed container. It will thicken a little more once it has been refrigerated.

Recipe from www.realmomkitchen.com

Fresh Blueberry Pie

Fresh Blueberry Pie

3/4 C. sugar2 1/2 T cornstarch1/4 tsp salt1/4 tsp cinnamon2/3 C. water5 C. fresh blueberries1 tsp vanilla2 T. butter2 tsp. freshly squeezed lemon juice1 tsp. lemon zest
10-inch pie crust, blind baked and cooled
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing the berries. Boil, stirring constantly, until mixture is thickens. Remove from heat and stir in vanilla, butter, lemon juice and lemon zest. Cool.
Fold in 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.
To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top for pretty.