Ingredients 

 

Original recipe makes 4 servings

• 1 pinch white sugar

• 1 pound fresh green beans, trimmed
• 2 tablespoons butter

• 2 teaspoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon lemon zest
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 1 lemon, cut into wedges

 Directions

1. Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
2. Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.

Special Turkey Gravy

Ingredients 

• 2 (1.2 ounce) packagesturkey gravy mix
• 1/4 cup all-purpose flour

• 2 cups water2 cups turkey pan drippings

 

Directions

1. Place the turkey gravy mix and flour into a saucepan, and gradually whisk in water, then turkey drippings until the mixture is smooth. Bring to a boil over medium heat, stirring often, reduce heat to low, and simmer the gravy until thickened, about 10 minutes.

Original recipe makes 6 servings

• 1 cup mayonnaise

• 1/2 cup ketchup
• 1 cup sweet pickle relish

• 1 pinch salt
• 1 pinch ground black peppe

Directions

1. In a small bowl, mix together the mayonnaise, ketchup, relish, salt and pepper until thoroughly combined, and serve.

Bodacious Broccoli Salad

Ingredients

Original recipe makes 12 servings

• 8 slices bacon
• 2 heads fresh broccoli, chopped
• 1 1/2 cups sharp Cheddar cheese, shredded
• 1/2 large red onion, chopped
• 1/4 cup red wine vinegar

• 1/8 cup white sugar
• 2 teaspoons ground black pepper
• 1 teaspoon salt 

• 2/3 cup mayonnaise1 teaspoon fresh lemon juice

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Juicy Fruit Salad

Ingredients

Original recipe makes 6 servings

• 1 (15 ounce) can pineapple chunks with juice
• 1 apple – peeled, cored and diced
• 1 orange – peeled, diced and juice reserved

• 1 banana, sliced
• 1 cup seedless green grapes, halved

Directions

1. In a large bowl, toss together the pineapple, apple, orange, banana and grapes. Add the juice from the pineapple and orange and let chill until serving.

Lime Gelatin Salad Recipe :)

Ingredients 

 

Original recipe makes 8 – 10 servings

• 1 (6 ounce) package lime flavored Jell-O® mix
• 1 1/2 cups boiling water
• 1 (8 ounce) package cream cheese

• 1 (20 ounce) can crushed pineapple with juice
• 2 cups heavy whipping cream

• 1 cup chopped pecans

 

 

 

Directions

1. Pour 1 cup boiling water over the gelatin mix in a large bowl. Stir it until it is dissolved. Add 1/2 cup pineapple juice. Place it in the refrigerator to partially gel. It is important that the gelatin is only partially gelled.
2. Meanwhile, cook the pineapple in a small saucepan until it boils. Let it cook about 5 minutes. Cool it to room temperature.
3. When the gelatin is partially gelled, blend the softened cream cheese into it until it is creamy. Mix in the cooled, cooked pineapple.
4. Whip the cream until it is fluffy. Fold it into the gelatin-cream cheese mixture. Fold the nuts into the gelatin mixture. Pour it all into a pretty crystal bowl and place it in the refrigerator to completely gel.

Ingredients 

 

Original recipe makes 4 servings

• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil

• 1 pound skinless, boneless chicken breast halves

• 16 (3.5 inch square) wonton wrappers, shredded

• 4 cups romaine lettuce – torn, washed and dried

• 2 cups shredded carrots

• 1 bunch green onions, chopped

• 1/4 cup chopped fresh cilantro

 

 

Directions

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
2. Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice.
3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

Mr. Good Bar Pie :)

List of Ingredients

6 Mr. Goodbar Candy bars*

 

1 – 8 oz container of Cool Whip

 

1 prepared 

Graham Cracker Crust

 

Recipe

In a microwave safe bowl soften candy bars until you can stir smooth. Then mix with cool whip and pour into crust. Refrigerate for 3 hours and 

Enjoy! *Can also use Hershey Bars, Snickers, etc.

Zesty Slow Cooker Chicken Barbecue :)

Ingredients Original recipe makes 6 serving

 

• 6 frozen skinless, boneless chicken breast halves

• 1 (12 ounce) bottle barbeque sauce

• 1/2 cup Italian salad dressing

• 1/4 cup brown sugar

• 2 tablespoons Worcestershire sauce

 

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Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Baked Pork Chops :)

Ingredients

 

Original recipe makes 6 serving

• 6 pork chops

• 1 teaspoon garlic powderrc
• 1 teaspoon seasoning salt
• 2 egg, beaten

• 1/4 cup all-purpose flour

• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil

• 1 (10.75 ounce) cancondensed cream of mushroom soup

• 1/2 cup milk

• 1/3 cup white wine

 

 

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.