Melissa's Fruit Salad

1/4 c vegetable oil

3 Tbsp Honey

2 Tbsp Lemon Juice

1 1/2 tsp poppy seed

Just pour over your favorite fruit to spice up a fruit salad.

Sandy's Tomato Basil Tart

1 unbaked pie crust
6 oz. shredded mozarella cheese
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil
4 cloves garlic
1/2 c. mayo
1/4 c. grated Parmesan cheese
1/8 tsp. ground pepper

Place piecrust in a 9 inch quiche dish; flute edges; press with fork; prebake according to directions. Remove and sprinkle with 1/2 cups of mozarella cheese and cool. Cut tomatoes into wedges and drain; arrange on top of melted cheese in piecrust. In food processor, combine basil and garlic; cover and process until coarsely ground. Sprinkle mixture over tomatoes. In mixing bowl, combine remainder of mozarella cheese, mayo, parmesan cheese and pepper. Spoon cheese mixture over basil and tomatoes, spreading evenly cover top. Bake in 375 degree oven for 35-40 min. or until top is golden brown and bubbly. Serve warm.

Dot Bays Spaghetti Salad

1lb thin spaghetti--cooked in unsalted water

    drain and cool

1 green pepper diced

1 onion chopped

1 jar pimento (optional)

8 Tbs. grated parmisan cheese

1 bottle wishbone dressing (Italian)

3/4 bottle of Shillings salad seasoning

canned mushrooms & olives

make it festive---enjoy

that is the basic recipe

what you had on Tuesday at R/S was

1 lb. thin spaghetti

1/2 green pepper

1/2 red pepper

1/2 cup orange or yellow pepper (all diced)

1 cup (or more) diced motzarella cheese

1/2 cup green onions

1 can olives quartered

5 small tomatoes diced or cherry tomatoes

1 8 oz. bottle Italian dressing (wishbonea)

3/4 jar of salad supreme seasoning

i can (8 oz) mushrooms diced.

Nestle Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 large eggs
2 cups chocolate chip morsels
1 cup nuts (optional)

Preheat oven to 375 degrees. Combine dry ingredients in a small bowl. Beat butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by tablespoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan cookie variation: Grease jelly-roll pan. Spread dough into pan and bake for 20-25 minutes.

Easy Fudge

1 1/2 cups sugar
2/3 cup evaporated milk
2 T. butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups chocolate chips
1/2 c. chopped nuts (optional)
1 tsp. vanilla

Line 8 inch square pan with foil. Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for one minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into 48 pieces.

Chocolate Decadence with Sweetened Cream

2 cups semi-sweet chocolate chips, divided
3/4 cup butter or margarine, softened
3/4 cup sugar
2 large eggs
1 cup flour
1/4 cup milk
sweetened cream

Preheat oven to 350. Line 9-inch-round baking pan with foil. Lightly grease. Microwave 1 cup choc. chips in medium, uncovered, microwave-safe bowl on high power for one minute. Stir. Microwave at 10 to 15 second intervals, stirring until smooth. Cool to room temperature.

Beat butter and sugar in large mixer bowl until creamy. Add eggs; beat on high speed for 2-3 minutes. Beat in melted chocolate. Gradually beat in flour alternatley with milk. Stir in remaining morsels. Spoon into prepared baking pan. Bake for 40-45 minutes or until toothpick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift cake from pan, remove foil. Top with cream.

Margaret's Jello Salad

Drain the juice from 1 large can of pears (I use bottled pears in the quart jar). Boil the juice and add 1 large jello until dissolved. Cut up one 8 oz cream cheese into chunks and put in the blender. Pour the hot liquid over the cream cheese and blend really well. Add the pears and blend really well again. Let gel until almost set. Add 1/2 pint whipped whipping cream and blend well. Let set.

You can use any flavor of jello you like but the lime is really good and so is the peach.