ALEXA RECIPES

This recipe was the hit of the night at the Alexa August 2010 Fruit Salad Party Thank you Rose Gorman

Blueberry Chicken Salad

2 cups fresh blueberries

2 cups cubed cooked chicken breast

3/4 cup chopped celery

1/2 cup diced sweet red pepper

1/2 cup thinly sliced green onions

1 carton (6 ounces) lemon yogurt

3 tablespoons mayonnaise

1/2 teaspoon salt

Bibb lettuce leaves, optional

Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat.

Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. top with reserved blueberries. Yield: 4 servings.

Make ahead - breakfast casserole! - Easy - Mary Gaddis
SAUSAGE AND EGG CASSEROLE 6 slices bread, buttered (I usually take the heal off, but you can do what you want). 1 lb Sausage 6 oz Longhorn Cheese (I use sharp) 6 eggs beaten 2 cups Half & Half 1 tsp. Salt Butter bread. Place in lightly greased 13"X9" pan. Cook sausage, crumble over bread, add eggs and Half & Half (already whipped together), add cheese. Refrigerate over night covered. Take out of fridge about 40 minutes before baking. Bake uncovered at 350 degrees 45 minutes or until set.

2 fun recipes from Jill Manley

HOLIDAY BREAKFAST TORTE

Crust:

1 (15 oz.) pkg. Pillsbury Refrig. Pie Crusts

Filling:

4 oz. (1 cup) shredded cheddar cheese

3/4 lb. thinly sliced cooked ham

1-1/2 cups thinly sliced unpeeled red potatoes

1 medium onion, sliced

1 (9 oz) pkg. frozen spinach, thawed, squeezed to drain

1 egg

1 Tbsp. water

Allow both crust pouches to stand at room temp. 15-20 minutes. Heat oven to 375. Place cookie sheet in oven to heat

Prepare pie crust according to package directions for two-crust pie using a 9” spring form pan, or 10” deep dish pie pan. Press 1 crust in bottom and up sides of pan. Sprinkle 1/3 cup of the cheese on bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. Top with second crust, fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in top crust. In small bowl combine egg and water, mix well and brush on top.

Place torte on hot cookie sheet. Bake for 45 – 60 minutes or until crust is deep golden brown and filling is thoroughly heated. 8 Servings.

BUBBLE PIZZA

Cooking spray

2 (12 oz.) cans buttermilk biscuits

1 bell pepper

1 onion

2 8-oz. cans Hunt’s tomato sauce (basil, garlic, oregano)

1 3.5-oz. pkg. sliced pepperoni

1 8-oz. shredded mozzarella cheese

Preheat oven to 425. Coat 2 qt. baking dish with cooking spray. Cut each biscuit into small bite-size pieces (8-12 per biscuit); place in medium bowl. Chop bell pepper and onion finely; add to biscuits. Stir in remaining ingredients (except cheese).

Transfer to baking dish; bake 20 minutes, stirring once. Remove from oven, stir once. Sprinkle cheese evenly over top; bake 10 more minutes or until cheese is melted and golden. (If cheese begins to brown too quickly, cover loosely with aluminum foil.) Serve.

Chicken Enchiladas

½ c. diced or sliced onion

4 oz mushrooms sliced

2 T. margarine

2 c. Sour cream

4 oz can green chilies (I use only ½ of the can)

1 t. chili powder

1 t. salt

3 chicken breasts (halves) cooked, shredded or diced

¼ t. pepper

8 oz Monterey jack cheese shredded (I use the Mexican cheese mixture from Publix)

4 oz mozzarella cheese shredded (can also use a mixture of cheddar or jack)

Sauté onion and mushrooms in margarine until tender. Add sour cream, chilies, chili powder, salt, pepper and stir until warm

Stir in Monterey cheese/Mexican cheese and once melted, add chicken, stir well and let set for a bit to cool.

While that is cooling, prepare a package of 10 flour tortillas.

Heat griddle, add about 1 t. Mole’ into about ¼ c. water and stir. Dredge flour tortilla through mixture and drop onto hot griddle. Turn over after about 1 minute, browning them on both sides. Remove to cool slightly. You may need to add a bit more Mole’ and water as you go.

Fill each tortilla with about 2T of chicken mixture and lay side by side in glass or pan coated w/Pam. Add mozzarella cheese on top and drizzle mild enchilada sauce on top if you want. Bake at 250 for about 15 – 20 min. Serves about 8 w/some left overs.

Bruce says they are better the 2^nd day!!! Enjoy

Sara

Ellen passed this recipe along, and I have tried it, a dessert that is just wonderful.

You take a banana, break it into 4 or so pieces and freeze it in a baggie. When it is frozen you put it in a blender (or small dish and use a hand held blender) add about a 1/4 to 1/3 cup of liquid. I use skim milk, Jill used skim milk and a little chocolate sauce and Ellen used some amaretto flavored non dairy creamer. Blend it all up until it is smooth. It is better than ice cream and all it is is milk and banana.

Hope you like it.

jav

**Mary Gaddis**
Chocolate Bark Cover one cookie sheet with aluminum foil and spray with Pam. Then, top the tin foil with 35 saltine crackers (7 across and 5 down). Melt 1/2 lb Real butter with a cup of brown sugar. Stir for 5 minutes. Smooth mixture over the crackers and bake @350 degrees for 10 minutes. Straighten crackers when done and top with 1 bag of milk chocolate chips. Spread when melted and top with chopped walnuts. Refrigerate to set, break into bite size pieces and enjoy!

**Sharon Maniss**
Fruit Pizza 1 roll sugar cookie dough - slice and bake as directed. Let cool. Mix 8 oz cream cheese (softened) and 1/3 cup sugar and 1 t vanilla. Spread over baked cookie. Arrange any assortment of fruit: Pineapple rings - (drained) Bananas - (dip in lemon juice) Grapes - Strawberries - Kiwi- Peaches - Blueberries, Etc Glaze with heated small jar of apricot preserves (drizzle over fruit. Sprinkle with pecans. Let chill in refrigerator several hours before serving.

Something different from Judy's cosmetologist - He says it is "to die for"
Make white cake mix as instructed on box. Poke holes in cake and pour diet Jell-O in holes. Drain can of mixed fruit and mix with cool whip and spread over cake.

Carol Robbins
Dessert 1 box sugar free Jell-O (orange or raspberry 1 box sugar free pudding (white chocolate or cheesecake) 1 container fat free 8 oz cool whip Make Jell-O as directed, add dry pudding mix. Fold in cool whip. Decorate w/mandarin oranges or berries.

**Carol Heisterkamp**
FLOURLESS PEANUT BUTTER COOKIES THIS RECIPE WILL MAKE ONE BAKING TRAY, DOUBLE RECIPE FOR TWO TRAYS!! 1 CUP OF PEANUT BUTTER, ( JIF IS THE BEST) 1 EGG 1 TEASP VANILLA 1/2 TO 3/4 CUP SUGAR, DEPENDING ON SWEET YOU WANT THEM JUST MIX WITH WOODEN SPOON BY HAND, PUT PARCHMENT PAPER ON BAKE SHEET, PUT ABOUT ONE TEASPOON EACH ON PAPER, CUT UP REESE'S PEANUT BUTTER CUPS AND PUT A PIECE IN CENTER OR A WALNUT BAKE 350 FOR 10-12 MIN, LESSER TIME THEY WILL BE SOFT AND CHEWY, LONGER CRISPY. ENJOY POTATO CHIP COOKIES 1 CUP BUTTER 1/2 CUP SUGAR 1/2 CUP CRUMBLED POTATO CHIPS 1/2 TEASP VANILLA BEAT BUTTER AND SUGAR, AND VANILLA, MIX IN CHIPS. PUT ON PARCHMENT PAPER, BAKE 350 10-12 MIN ENJOY!!

Mary Gaddis
Potato Cheese Casserole 2 lb. frozen O'Brian Potatoes (1 bag) 1/2 c melted butter 1 t salt 1/4 t pepper 1/2 c chopped onion 1/2 c chopped green peppers 1 pint sour cream 2 cups shredded/grated sharp cheddar cheese 1 can cream of chicken soup 1 and 1/2 soup cans of milk Mix and place in casserole= makes very full 9 X 12 pan full or you can take out about 1 meal for 2 people and have about the right amount in a 9 X 12 pan to take for 8-10 people. 10 minutes before done, add 2 cans French fried onions. Bake 1 and 1/2 to 2 hours at 350.

Lucy Hurst (Mary Gaddis' best friend from Indiana) brought this dessert to Thanksgiving dinner at the Murphy's 2008
Cranberry Apple Pie 2 cups boiling water ¼ cup sugar 1 package (8 serving size) or 2 packages (4 serving size) Jell-O Cranberry Gelatin ½ cup thawed Cool Whip Non Dairy Whipped Topping 1 prepared graham cracker crust (6 ounce) 1 medium apple chopped ½ cup cold water ½ cup chopped walnuts ½ teaspoon ground cinnamon 1/8 teaspoon ground cloves 4 ounces Philadelphia Cream Cheese (softened) Stir boiling water into a large bowl, add cinnamon and clove ,stir, then quickly add cranberry gelatin and stir until dissolved. Add cold water and refrigerate 1 ½ hours or until it thickens (spoon can be drawn through and leaves a definite impression) Meanwhile mix cream cheese and sugar in small bowl with a wire whisk until smooth. Gently fold in whipped topping. Spread in bottom of crust and refrigerate. Stir apples and walnuts into thickened gelatin. Refrigerate 10 to 15 minutes until mixture will mound. Then spoon over cream cheese and refrigerate 4 hours or until firm. Garnish with additional whipped topping and fresh mint leaves, if desired. Makes 8 servings Lighter version: Use Sugar Free Cranberry Gelatin, Lite Philadelphia Cream Cheese, Lite Cool Whip

Jean Blinkhorn - posted 11/13
Russian Spiced Tea Mix 1 3 ounce jar Lipton sweetened ice tea mix 1 21.1 ounce container Tang 1 tbsp cinnamon 1 tbsp nutmeg (calls for fresh nutmeg - I used regular) 1 tbsp allspice Combine all the ingredients in a medium bowl. Mix well with a metal spoon. Store in small plastic container or glass jars with tight fitting lids. Use two heaping teaspoons in 6 ounces of hot water or cold water for summer beverage over ice. Enjoy!

Judy Johnston - posted 11/3
Here’s a pretty good recipe for white fish like haddock, flounder etc… 1 bag of fresh baby spinach 2 filets of fish 1 can of diced tomatoes Season to taste ½ cup low fat shredded cheese Pour bag of baby spinach into glass baking dish (spray dish with Pam before filling with the spinach). Place fish on top of the spinach. Season fish with favorite fish seasoning. Pour tomatoes over fish. Sprinkle low fat shredded cheese over the mixture. Bake at 375 degrees for approximately 30 minutes. Try it, you’ll like it!