Easy Skillet Parmesan Chicken

INGREDIENTS:
3-4 boneless, skinless chicken breasts
2 tbls. olive oil
1 jar of spaghetti sauce
1 cup mozzerella cheese
1/4 cup parmesan cheese

DIRECTIONS:
1. Cook chicken in oil in skillet (Some will cook them whole and then cut up, I usually cut the chicken up raw and then cook the chunks, but it's up to you)

2. Add spaghetti sauce and cheese and cook until all the cheeses are melted and well mixed.

3. Serve over noodles, or as a main dish with veggies and whatever.

Tuscan Dip

A friend found this from Kraft and it is a new staple of mine that I use for everything.

INGREDIENTS:
1 (8oz.) package cream cheese
2 tablespoons of sour cream
1 tomato, chopped**
1 handful of spinach, chopped
1 small can chopped or sliced olives
1/2 purple onion, chopped
salt and pepper to taste

DIRECTIONS:
1. Blend softened cream cheese and sour cream.

2. Add the rest of the ingredients and stir.

Enjoy! My favorite thing to dip in it is the multi-grain crackers, but veggies or Ritz crackers work great, too.

**The original recipe called for sun-dried tomatoes which is really good, too, they are just more expensive, and I rarely have them on hand, so we have just been using regular tomatoes and it works great.

Cookie Monster Salad

Anything that involves Cool Whip and instant pudding is totally white trash, but I can't resist. This salad is a complete indulgence, and even good with the "sugar free" stuff. It almost tastes like fluffy cake batter, or (with the blueberries) muffin batter. Oooh, my mouth is watering. Enjoy!

INGREDIENTS:
2 small boxes instant vanilla pudding
2 cups buttermilk
1 (16 oz) tub of Cool Whip
2 cans mandarin oranges
1 large can pinapple tidbits
1/2 package of fudge striped cookies

DIRECTIONS:
1. Mix pudding and buttermilk until well blended. Add Cool Whip.

2. Dump fruit in and stir

3. Crumble cookies and stir in just before serving

Tips: I added some canned blueberries and it was YUMMY!! Also, you can make the night before, just wait to add the cookies until right before you serve.

Broccoli Salad

INGREDIENTS:
6 cups broccoli, chopped
1 lg. red onion, chopped (a sweet onion would work, too)
8-10 piecs bacon, cooked and crumbled (or, a handful of the bagged crumbled bacon)
1 cup grated cheese
1 cup cashews or slivered almonds (optional)
2/3 cup raisins or pineapple tidbits (optional)

Dressing:
1 1/2 cup mayonnaise or Miracle Whipe
2 tbls. vinegar
1/2 cup sugar

DIRECTIONS:
Combine dressing ingredients and let sit while you mix the rest of the salad (it gives it a few minutes to let the sugar to break down.) Mix all of the ingredients, except for the bacon and cashews. Pour dressing over salad, mix well and chill until serving. Add bacon and nuts just before serving.

Chicken Salad

This is a classic, and it's amazing! I'll give credit where credit is due, too. I got this from my neighbor's mom, Kathleen out of a church cookbook...you gotta' love Mormon cooking! :)

INGREDIENTS:
6 large chicken breast halves, cooked, cooled & diced (or, you can do the WT thing and use 2-3 cans of shredded chicken)
1 lg. can crushed pineapple, drained
1 cup diced celery
3/4 cup chopped green onion (just the white part)
3/4 cup slivered almonds (add just before serving)
salt & pepper to taste (or, for my family, Daddy Don's Secret Spice)
1 cup grapes, cut in half (optional)
30 mini croissants (Sam's Club has the best!)

Dressing:
1 cup Ranch dressing (The recipe calls for "Litehouse Ranch Dressing" but I'm sure any ranch will work)
1 cup mayonnaise

DIRECTIONS:
Mix well and fill criossants just before serving.

TA DA!

DIRECTIONS:

Buttermilk Syrup

My neighbors got me hooked, this stuff is awesome! You can used it for waffles, pancakes, German pancakes, whatever, everyone who has it LOVES it.

INGREDIENTS:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

DIRECTIONS:
In a medium-large saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. It will overboil, so just be careful.

-The recipe says it will serve 16, I say closer to 8-10 because everyone will have seconds.

Better Than Sex Cake

There's no other way to describe it, it's amazing. So, here's the recipe, in all of its glory.

INGREDIENTS
1 box Devil Food's cake
1 can of sweetened condensed milk
1 small jar of butterscotch topping
*1 cup toffee bits (found by chocolate chips)
*1 cup mini chocolate chips
1 (12 oz) tup of Cool Whip, thawed

(*I'm hearing that the toffee bits are a "seasonal item," I don't know why, usually I just get a bunch to have on hand. Anyway, if you can't find toffee bits, you'll just want to crush up four Heath or Scor bars and use the crushed pieces instead of the toffee bits and mini chocolate chips.)

DIRECTIONS

1. Bake cake as directed

2. As soon as you pull the cakes out of the oven, poke holes all over using the end of a wooden spoon or fork (I personally like the bigger holes...with my wooden spoon, they are about the size of your pinkie)
3. Pour the sweetened condensed milk all over the cake and even out with spatula

4. Repeat that step with the butterscotch topping, reserving just a little bit to drizzle on the finished cake

5. Sprinkle toffee bits and chocolate chips or crushed up candy bars all over cake and then let cool for 15 minutes (reserve some bits and chocolate for the top)

6. Chill in refrigerator for at least an hour

7.  Spread Cool Whip on cake, sprinkle some mroe toffee/chocolate pieces on top, and drizzle the butterscotch and chocolate syrup for a beautiful presentation and enjoy!

Just so you know, it's even better the next day...YUM, YUM!