Layered Fruit Salad

Fruit:

2 cups cubed fresh pineapple

1 pint fresh strawberries, hulled and sliced

2 kiwi fruit, peeled and sliced

3 medium bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

1 pint blueberries

Sauce: 2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 tsp. grated orange peel

1/2 tsp. grated lemon peel

1 tsp. pure vanilla extract

In a sauce pan, bring to boil all ingredients for sauce except vanilla; simmer 5 minutes. Add vanilla and cool. Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit. Cover and refrigerate several hours. 10-12 servings.

Chicken Salad

I usually have to double or triple this recipe.

1/3 c. diced celery
1/4 c. finely chopped green onions
1/4 c. reduced-fat mayo
3 T chopped fresh parsley
2 T plain nonfat yogurt
1 T fresh lemon juice
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1 (2 oz jar diced pimento) optional ( I hardly ever put this in)
1 3/4 cups chopped cooked chicken breast (about 3/4 pound)

Combine the first 10 ingredients in a bowl, and stir well. Stir in chicken; cover and chill. Spoon into rolls. Yield 2 cups.

Rachel's Chocolate Chip Cookies

These are my go-to cookies to make. This recipe makes a lot!!
2 cups shortening
4 eggs
1 1/4 c. sugar
1 1/4 c. brown sugar
Cream all of the above together then add:
4 c. flour
1 1/2 tsp. salt
3 tsp. soda
2 tsp. vanilla
3 c. oats
Chocolate chips to your liking
Bake at 350 degrees 8-10 minutes.

Stuffed Mushrooms

6 oz. Canadian bacon, diced finely
2 T. butter
1 medium onion, diced finely
2-3 cloves minced garlic
1 c. chopped fresh spinach
2 c. shredded Cheddar, Gouda or other cheese
3/4 c. bread crumbs
2 T. basil
salt and pepper to taste
24-30 mushroom caps

Preheat oven to 400 degrees. Saute in skillet Canadian bacon until crisp; drain fat off. Put your bacon in a mixing bowl, then melt butter in same skillet slowly. Add onion and garlic and saute about three minutes, then add spinach; cook until wilted. Add ingredients of skillet to the mixing bowl. Cool slightly, then stir in cheese, bread crumbs, and basil. Seaon with salt and peeper. Destem mushrooms and place caps on a baking sheet. Mound about 2 tablespoons of mixture into center of each mushroom cap. Bake for 8-10 minutes. Serve hot.

Reese's Peanut Butter Squares

1 c. butter
1 c. brown sugar
1 c. white sugar
1 c. peanut butter
1 c. quick oats
2 eggs
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla

Cream butter and sugars. Add eggs, peanut butter, and vanilla. Beat well. Add dry ingredients. Spread on greased jelly roll pan or large cookie sheet. Bake at 350 for 12-15 minutes. Cool and spread a thin layer of peanut butter, then ice with chocolate icing. Cut into finger size slices.

Suzanne's Mormon Fluff

1 small cook and serve vanilla pudding
1 small raspberry Jello
1 small tapioca pudding

Mix the three packets above with three cups of water and bring it to a boil. Pour into a bowl and let it sit in your frige overnight. Right before serving, mix in a 16 oz tub of Cool Whip and fresh fruit like bananas and raspberries or strawberries.

Ali's Banana Cream Supreme

24 (2 1/2 inch) graham cracker squares
1/2 c. melted butter
1/4 c. sugar
1 (12 oz) pkg. whipped topping
1 small pkg. vanilla instant pudding
1 c. sour cream
1/2 c. milk
3 bananas
8 strawberries
3 kiwis
1/2 c. pecans (optional)

A springform pan works best, but can be made in large pie pan or 9 x 13 inch pan. Crush the graham crackers and mix with butter and sugar for the crust. Spread in pan and crack down. Whip pudding and milk together. Stir in sour cream and whipped topping until mixture is smooth. Spread 1/2 of the pudding mixtrue on top of the crust. Cut some fruit and lay it on top of the pudding, followed by the other half of the pudding and more sliced fruit. Pecans are spread on top if so desired.