Honey Butter

1.5 sticks of butter
1/2-3/4 cup honey

Mix honey into softened butter. Store in refrigerator. Serve with rolls or cornbread.

Tomato & Avocado Finger Sandwiches

We had a book club luncheon at my house recently, and Shelley made the yummiest sandwiches. My favorite were these...

Sandwich bread
Pesto
Avocado
Tomato
Mayo

Spread pesto on one side of bread, and toast on a griddle (pesto side down) until lightly toasted. Cut off crusts. To make sandwiches, lightly apply mayo to the inside of the bread and add thinly sliced tomatoes and avocado.

I have been craving these ever since!

Fruit Yogurt Parfait

• 1/3 cup honey
• 3 cups plain yogurt (or vanilla and skip extract)
• 1 teaspoon vanilla extract
• 2 cups fresh fruit (strawberries, blueberries, peaches, cherries, grapes, melon, etc.)
• 3/4 cup granola

Mix honey, yogurt, and vanilla. In cups or glasses, layer assorted fruit with yogurt and granola.

Barbecue Chicken Chopped Salad

1/2 head romaine lettuce
1/2 head iceburg lettuce
cilantro (to taste)
Fresh basil (2-3 leaves, but I've also made it without and it's good)
1 cup white corn
1 cup black beans
1 cup shredded Monterey Jack cheese
Tortilla strips
Chopped tomatoes (optional)
Cooked chopped chicken
Sweet & spicy BBQ sauce
Ranch dressing

Prepare the chicken by covering it with BBQ sauce after it is cooked and chopped, and let it chill in the refrigerator. Chop the lettuces into strips and combine with chopped cilantro and basil. Stir in corn, beans, and cheese. Just before serving, stir in about 1 cup of tortilla strips and toss with a small amount of ranch dressing. Top the salad with the BBQ chicken and drizzle the salad with a little extra BBQ sauce.

Lemonade Cake

• Pillsbury classic white cake mix
• 1/2 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup frozen lemonade concentrate, thawed


Set your oven to 350F. Prepare to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting.
Blend cake mix, water, oil, eggs, and lemonade in a large bowl until moistened. Beat with a mixer on low speed for 2 minutes.

Bake until cake is done, or until inserted toothpick comes out clean. Allow cake to cool 10-15 minutes then run a knife around the edge of pan before removing.

Recipe from Laura.

Spicy Chicken Romano

2 tablespoons butter
2 boneless skinless chicken breasts (thinly sliced)
1/2 cup sliced mushrooms (can also use canned mushrooms)
1/4 cup diced green onions
1/8 cup sliced sun-dried tomatoes
Sun Dried Tomato Alfredo Sauce (I have only found the Classico brand)
1/4 cup grated romano cheese (I use the kind in a small tub, can be mixture of cheeses as well)
1 (12 ounce) can artichoke hearts, drained and chopped
cayenne pepper
bow tie pasta, cooked


In skillet melt butter and saute chicken, mushrooms, green onions, artichoke hearts, and sun dried tomatoes until hot and chicken is cooked through. Add Alfredo sauce and Romano cheese. Simmer. Add cayenne pepper to taste. Serve over bowtie pasta.
You can also stir in the pasta with the sauce and chicken mixture, but I like to serve it over the pasta so each person can take how much of each they like.

Beef Stroganoff

2 pounds round steak, cut in strips
1/4 cup flour
1/4 cup butter
4 oz. can mushrooms
1-2 onions, sliced
1 1/2 cup water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
2 tsp. dry mustard
1 tsp. kitchen bouquet
1/4 cup ketchup
1 cup sour cream (optional)

Preheat electric pan to 360 degrees. Coat meat with flour. Brown in butter. Add all other ingredients except sour cream. Cover pan and simmer for 1.5 hours. Add more water if necessary. Just before serving add sour cream and heat through. Serve over egg noodles or rice.

Crockpot option: Cook meat in fry pan and combine all ingredients, then transfer to a crock pot and cook on low for 3 or more hours.

Recipe from Grandma Diane.