BBQ Ranch Chicken

shared by Dara P.

Ingredients:
package of dry Ranch dressing
4 chicken breasts
BBQ sauce

Directions:

1. Roll chicken breasts in powered ranch dressing.
2. Place in a baking dish.
3. Cover with BBQ sauce.
4. Bake and eat.

Note:  I cooked it on the grill and it was fantastic!

Peanut Butter Bars

shared by Dara P.

Ingredients:
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cup peanut butter
3 cups Rice Krispies (I've used corn flakes & cheerios too but like the rice krispies the best)

Directions:

1. Put the syrup and sugars into a saucepan on medium heat until boiling, about 1 minutes.
2. Remove from heat and add peanut butter; blend together.
3. Add Rice Krispies.
4. Place in a pan to cool.  Cut into bars.
5. Devour.

Steakhouse Potato Salad

shared by Patty H.  (I came across this recipe and immediately tried it.  It is a tasty alternative to the typical potato salad recipes. This was really quick and easy to put together.)

Ingredients

3 lb. small red potatoes (about 9-12), cut into 1-inch cubes (make sure you use no more than 3 lbs. so there will be enough dressing to keep salad from being dry)

1/2 cup water
1/2 cup Miracle Whip Dressing
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded cheese
4 green onions, thinly sliced
1 tsp. coarse ground black pepper
2 T. dried parsley

Directions:

1.    Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. (I just used a Corelle plate)

2.    Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.

3.    Refrigerate 1 hour or until completely cooled.

4.    Mix dressings until blended. Add to potatoes with remaining ingredients; mix lightly.

Green Bean Feta Salad

shared by Patty H. (whose friend Joan shared it with her)

Ingredients:

1 lb. frozen or fresh green beans (steam slightly to semi-crisp)

1-2 fresh zucchini, sliced (depending on size)
2-3 tomatoes, diced (depending on size)
red or yellow pepper, seeded and sliced in strips
1/4 of a red onion, chopped
1/2 cup chopped walnuts
4 oz. feta cheese (I only used half the container, not the full 4 oz.)

Dressing

4 T. olive oil

1 T. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper (I used coarse ground )
1/2 tsp. dried dill ( can use more depending on your taste for dill)

Directions:

1.    Fix vegetables as directed. Amounts of each can vary but the final salad makes a large bowl full.

2.    You can use any combination of fresh veggies.

3.    Slicing them in different  ways, i.e. slicing, dicing adds to the presentation of the salad.)

4.    Put dressing ingredients in a small jar and shake to combine.  Pour over vegetables.

5.    Chill in the refrigerator before serving.