Sassy's Dessert

Sassy's Dessert 

2 packages of instant vanilla pudding mix
1 2/3 cups of unsweetened pineapple juice
12 oz. can crushed pineapple
8 oz. Cool Whip
1 10 oz. angel food cake - torn
Mix pudding mix and pineapple juice together in bowl
Stir in un-drained pineapple
Fold in Cool Whip
Layer cake with mixture
Cover and Chill for 3 hours

Grilled Figs with Goat Cheese and Prosciutto

INGREDIENTS

12 good-sized fresh figs

1/4 cup soft goat cheese

12 thin slices prosciutto

1 tablespoon honey (or sugar free alternative)

1 tablespoon balsamic vinegar

DIRECTIONS

1. Heat grill to medium high.

2. Cut a slit in the side of each fig and gently pull the fig open. Push a spoonful of goat cheese into each fig.

3. Wrap each fig with a piece of prosciutto.

4. Grill the figs about 1-2 minutes per side until the prosciutto starts to get a little crispy.

5. Mix the vinegar and honey together, drizzle over the grilled figs and serve!

from http://www.framedcooks.com/2012/07/grilled-figs.html

Picture by Susan Richey

Shrimp Avocado Salad

Shrimp Avocado Salad 

Ingredients
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

from 

https://www.facebook.com/groups/592144854136650/photos/

Jan's Chicken Spaghetti

Jan's Chicken Spaghetti

Boil and de-bone chicken

Sauté:
1 stick of butter
1 whole onion
2 stalks of celery
2 pods of garlic

Combine:
2 cans cream mushroom soup
1 cup water chestnuts
1 can LeSeur peas
1 12 oz. tomato juice
2 cups chicken broth
black olives
boned chicken

Cook 1 lb spaghetti in chicken broth.
Combine ALL ingredients.
Put in baking dish and top with cheese and bake 350 for 30 minutes or until warm.

Squash Casserole

Squash Casserole

Ingredients:

1 onion
1 bell pepper
1 stick of butter
1 pkg. Tasso
7-9 squash (smaller squash so you do not have the big seeds)
1 lb. shrimp
15 oz breadcrumbs
1/2 pint whipping cream
8 oz bag Velveeta crumbles

Saute onion and bellpepper in stick of butter. After it has sauted somewhat then add your package of Tasso and let cook for about 15 to 20 minutes.  Then add squash and cover to let cook down, about 20 minutes, then remove cover and let some of the juices cook out.  Add your shrimp and let them turn pink, for only about 10 minutes.  After that add about 3/4 of the breadcrumbs and 1/2 pint of whipping cream, and 1/2 of the bag of Velveeta crumbles.  Mix together and pour in baking dish, then top with remaining breadcrumbs and rest of the Velveeta crumbles, and bake for 20 minutes at 350.

Corn Casserole

Julie's Corn Casserole

preheat oven to 350.
In oven melt 1 stick of butter in baking dish.
In a bowl combine 1 can drained whole kernel corn, 1 can creamed corn, 1 box jiffy corn bread mix and 8 oz. container of sour cream.
Mix well.
Pour mixture into baking dish with melted butter.
Bake for 15 minutes then top with grated cheddar cheese.
Cut mixture with a knife, do not stir.
Bake an additional 30 minutes.

Baked Potato Dip

Julie's Baked Potato Dip

1 King's Hawaiian Loaf
1 16 oz. container whipped cream cheese
1 16 oz. container sour cream
1 bunch chopped scallions (or chives)
crumbled bacon
shredded cheddar cheese
preheat oven to 300. 
Hollow out center of bread to make a bowl.
Keep remaining bread for dipping.
In a bowl mix whipped cream cheese, sour cream & all other ingredients.
Scoop into bread bowl, cover with foil & bake at 300 for an hour and a half.