Broccoli Grape & Pasta Salad

1 c pecans 1/2 16 oz package bow tie pasta 1 lb fresh broccoli 1 c mayo 1/3 c sugar 1/3 c diced red onion 1/3 c red wine vinegar 1 t salt 2 c red seedless grapes 8 slices bacon slices crumbled 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. 2. Prepare pasta according to package directions. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving. Southern Living September 2012

Tomato-cucumber salad

1 pint grape tomatoes, halved 2 medium cucumbers peeled and cut into 1/2 inch cubes 1/4 c feta cheese, crumbled 2 T basil, chopped 1 T olive oil 2 T lemon juice sal & pepper to taste Wisk together lemon juice, olive oil,salt & pepper. Drizzle over the tomatoes, cucumbers, cheese, & basil

Savory breakfast casserole

1 lb sausage 3 c frozen shredded hash brown potatoes 1/4 c butter melted 12 oz cheddar cheese shredded 1 onion diced 1 16oz container cottage cheese 6 jumbo eggs Preheat the oven to 375 Lightly grease a 9 x 13 baking dish Cook sausage and drain Stir together shredded potatoes and butter. Line the bottom of the baking dish with the potatoe/butter mixture Mix together sausage, cheese, onion, cottage cheese and eggs. Pour over the potatoe mixture. Bake 1 hour Kroger mymagazine Spring 2012

Pimento cheese spread w/bacon

1 pkg Oscar Myer bacon pieces 

2 (8-oz.) blocks sharp Cheddar cheese, shredded 

1 (4-oz.) jar diced pimiento, rinsed and drained 

1/2 cup mayonnaise 

2 tablespoons finely chopped onion 

1 tablespoon Worcestershire sauce 

1/4 teaspoon salt 

1/8 teaspoon ground red pepper 

1/8 teaspoon pepper 

 Stir together bacon, cheese, and remaining ingredients just until blended. 

Store cheese mixture in an airtight container in refrigerator up to 1 week. 

Southern Living JULY 2009

Chicken crescent casserole

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup 18% table cream (or use whipping cream) FILLING 4 ounces cream cheese (very soft) 4 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder (optional) 1/3 cup onion, finely chopped (can use green onions) 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste) 1/2 teaspoon ground black pepper (or to taste) 2-4 tablespoons mayonnaise or whipping cream 1-2 cup grated cheddar cheese (for topping) DIRECTIONS 1. Set oven to 350°F. 2. Butter a casserole dish (any size to hold crescent rolls). 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). 4. Heat just until the cheese melts (do not boil). 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). 8. Season with seasoned salt or white and black pepper to taste. 9. Unroll the crescent rolls. 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. 11. Drizzle a small amount of soup mixture on the bottom of the dish. 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 14. Bake for about 30 minutes. www.tastebook.com

Grape salad

Recipe by: Joyce Gordon Ingredients: 4 lbs 3 colors of grapes 1 8 oz cream cheese 1 8 oz sour cream 1/2 cup sugar 1 tsp vanilla Topping: 1/2 c.chopped pecans 1/2 c. of brown sugar Directions: Wash grapes and pull off vines. Mix softened cream cheese with sugar and sour cream and the vanilla. Toss the grapes with the cream cheese mixture. Sprinkle with the topping mixture. www.wdbj7.com

Strawberries & Cream dessert squares

Crust 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1 egg Filling 1 cup white vanilla baking chips (6 oz) 1 package (8 oz) cream cheese, softened Topping 4 cups sliced fresh strawberries 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup water 10 to 12 drops red food color, if desired 1 Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. 2 In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. 3 In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. www.bettycrocker.com