Rocky Road ICE cream

Ingredients:

1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream

1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows

Directions:

1.	In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2.	Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

Strawberry and Feta Summer Salad

Ingredients:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar

2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
Directions:
1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Marinated Grilled Shrimp
Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and
deveined
skewers
Directions:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Lemon-Tarragon Chicken Salad

Ingredients

1/2 cup chopped pecans
3/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups chopped cooked chicken
2 celery stalks, finely chopped $
1/2 small sweet onion, finely chopped $
2 cups seedless red grapes, cut in half (optional) $
Garnish: halved lemon slices

Preparation

1. Arrange pecans in a single layer on a baking sheet.
2. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.
3. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.

substitute 1 1/2 teaspoons dried Tarragon for Fresh.

NO BAKE CARAMEL COOKIES
2 c. sugar 3/4 c. butter 6 oz. can evaporated milk 4 oz. pkg. instant butterscotch pudding mix 3 1/2 c. quick cooking oats Combine sugar, butter, evaporated milk in pan and heat to a boil, stirring constantly. Remove from heat. Add instant pudding mix and oats. Mix together thoroughly. Cool 15 minutes. Drop by teaspoonfuls onto waxed paper.

Honey Mustard Chicken Fingers
These pick-up-and-go crispy chicken fingers are sure to please the pickiest of eaters.
Ingredients
• 6 Tbsp. Mayonnaise
• 1 Tbsp. honey mustard
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1-1/2 cups finely crushed corn flakes
• 1/4 cup grated Parmesan cheese
Directions
1. Preheat oven to 425°. Combine Mayonnaise with honey mustard in medium bowl; reserve 1/2 for dipping.
2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
3. Arrange on un-greased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

Zuppa Toscana

Zuppa Toscana

Ingredients:

1 (16 ounce) package hot sausage 2 potatoes, cut into 1/4-inch slices 3/4 cup chopped onion 6 slices bacon cooked crumbled(optional) 1 1/2 teaspoons minced garlic

2 cups kale - washed, dried, and shredded 3 can chicken broth 1 1/2 cup heavy whipping cream or half and half

Directions:

1.	Brown the sausage in deep pan (dutch oven type)
2.	Remove cooked sausage and set aside
3.	Place onions and bacon in the same pan and cook over medium heat until onions are almost clear.
4.	Remove bacon and crumble. Set aside.
5.	Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon,  and potatoes, simmer 15 minutes.
6.	Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Orange Banana Smoothie

Pioneer Pantry
Orange Banana Smoothie
4 cups cold milk
8 peeled orange segmented
4 banana
1 cup sugar
4 pinch salt
32 oz vanilla fat-free yogurt
16 ice cubes

In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.

Baked Beans
Ingredients

1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Directions

Preheat oven to 350 degrees F.

In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.