Strawberry Cream Delight

Ingredients

1 3oz package strawberry jello

1 10oz package frozen strawberries, sliced

8oz cool whip

Dissolve jello in 1 cup of boiling water. Add strawberries, stir until gelatin begins to thicken. Fold in cool whip. Chill in refrigerator until set. Garnish with additional cool whip, if desired.

Makes 3 cups (6 servings).

Chocolate Mint Delight

Ingredients

1 3oz package lime jello

1 pint vanilla ice cream

1/2 tsp peppermint extract

1/4 cup semi-sweet mini chocolate chips

Cool whip

Dissolve jello in 1 cup of boiling water. Add ice cream by the spoonfull. Microwave for 5 minutes, or until ice cream is melted, stirring every few minutes to help ice cream melt. Add peppermint extract and chocolate chips. Chill in fridge until set, about 30 minutes. Garnish with cool whip and additional chips (if desired).

Makes 3 cups (6 servings)

Sweet Sausage Medley

Ingredients

1 lb sweet italian sausage

1 lb penne pasta

1/4 cup olive oil

1/4 cup margarine

2 cloves of garlic, crushed

1/2 tsp salt

1/4 tsp pepper

1 tsp basil

1 medium onion, sliced

1 green pepper, sliced

1 red pepper sliced

1 yellow pepper, sliced

Cook pasta according to package directions.

Cook the sausage in pan. Once cooked, cut into slices.

Heat oil and margarine in a pan. Add remaining ingredients. Cook 10-15 minutes until peppers and onions are soft.

Mix together and serve.

Bean Casserole

Ingredients

1.5 lb Kielbasa, cut into 1 inch pieces

1 15oz can butter beans

1 15oz can stewed tomatoes

1 cup brown sugar

1 cup ketchup

1 onion, thinly sliced

1 green pepper, cut into chunks

Combine all ingredients and bake for 90 minutes at 350 degrees.

Ginger-Soy-Lime Marinated Shrimp

Ingredients

• 2 large shallots, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, smashed
• 1/2 cup soy sauce
• 1/3 cup fresh lime juice (about 6 limes)
• 2 tablespoons sugar
• 1/4 cup chopped green onions
• 1/4 cup peanut or sesame oil
• 1/4 teaspoon coarsely ground black pepper
• 1.5 pounds large shrimp, shelled and deveined

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Remove the shrimp from the marinade. Saute the shrimp over medium heat for 4-5 minutes or until cooked.

Fruit and Marshmallow salad

INGREDIENTS

• 1 small can mandarin oranges - drained
• 1 small can pineapple chunks - drained
• 1/2 c. sour cream
• 1/4 c almond slices (or nut of your choice)
• 1 c. mini marshmallows
• 1 c. coconut

Mix all ingredients together. This recipe makes 4 servings. You can increase all quantities to serve as much as you need - just be sure when adding the sour cream, it continues to just lightly coat everything else. You don't want it to get too watery from too much sour cream.

Chicken & Cilantro Bites

Ingredients

1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons Asian sesame oil
1 teaspoon salt
3/4 cup cornstarch
1/2 cup vegetable oil

*only makes approx. 20 balls.

Stir together soy and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.

Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.)

Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.

Kill Devil Punch

Raspberry Ice

18 raspberries

12 oz water

Simple Syrup

2 cups water

2 cups sugar

Punch

1/3 bottle Bacardi Gold Rum

~30 oz pineapple juice

1 bottle champagne

2 12oz cans gingerale

6-8 limes

18 raspberries

12 lime wheels

Make the raspberry ice - Pour the water into a plastic container. Add the raspberries. Freeze for at least 6 hours.

Make the simple syrup - In a small saucepan, bring the sugar and water to a boil. Simmer until the sugar is dissolved, about 3 minutes. Remove from heat and let cool.

Make the punch - Combine the rum, pineapple juice, champagne, and gingerale in a punch bowl. Squeeze the juice out of the limes. Add the simple syrup to taste. Garnish the punch with raspberries and lime wheels.