Cous Cous Salad

shared by Debi J.

Ingredients:
1 cup dry couscous, cooked as directed
cherry tomatoes, halved
2 cucumbers, cut to bit size
juice of 1/2 lemon
1 T. olive oil
2 oz. crumbled Feta cheese
sliced black olives
salt and pepper to taste

Instructions:

Let couscous cool, then mix all together and refrigerate.

Note: I used a whole box of Garlic & Olive Oil couscous; 2 boxes of grape tomatoes, 2 cans sliced olives and 4 oz. Feta.

Oven Chicken Supreme

shared by Debi J.

Ingredients:

6 skinless, boneless chicken breasts, thawed

1 1/4 cup mayonnaise
1/2 cup parmesan cheese, grated
1 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 cup Italian bread crumbs

Directions:

1.    Pat chicken dry.

2.    Mix all ingredients except the chicken and bread crumbs.

3.    Brush chicken with the mixture, coating all sides.

4.    Dip the chicken in the bread crumbs covering all sides.

5.    Bake at 425 for 25-30 minutes

(Note: I recommend a foil-covered, sprayed cookie sheet.)  Very good and tender!

Chili Lime Chicken

shared by Patty H.

Ingredients:

3 tablespoons olive oil

1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves (I used chicken tenders.)

 

Directions:

1.      In a small bowl, whisk together the olive oil, vinegar, and lime juice.

2.      Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper.

3.      Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

4.      Preheat the grill for medium-high heat. Discard marinade.

5.      Lightly oil the grill grate. Grill for 10 to 15 minutes, or until the chicken juices run clear (I did not grill the chicken.  I just cooked it in a non-stick skillet on the stove top and it was tender and tasty!)

Grilled Sweet Onions

shared by Patty H. (There used to be a wonderful BBQ place near us and one of the things I would always order was their smoked onion.  It was so tasty.  This is very similar.  I cooked it in the oven instead of on the grill and it turned out great!)

Ingredients:
2 large sweet onions ( Spanish, Vidalia, etc.)
1/4 cup ranch salad dressing
1 1/2 T. Worcestershire sauce

Directions:

1. Cut each onion in half, crosswise.  Remove outer peel.  Score the surface of the onion with a sharp knife.
2. Place each onion, cut side up, in the center of a piece of heavy-duty foil.
3. Combine salad dressing and Worcestershire sauce.  Spoon mixture over the onion halves.
4. Bring up two of the opposite edges of the foil and fold to seal.  Fold the remaining edges to completely enclose the onions.
5. Place the packets on the rack of an uncovered grill directly over medium heat for 30 minutes or until onions are tender.

Banana Pudding Dessert

shared by Lindsay H.

Ingredients:

2 pkgs. Lorna Doone cookies

8 oz. cream cheese, softened
1 large pkg. instant vanilla pudding
2 cups milk
1 can sweetened condensed milk
6-8 bananas~ sliced
1 large container of cool whip

Directions:

1.    Line cookies on the bottom of a 9X13 & top with sliced bananas (all of them).

2.    In a large bowl slowly add condensed milk to softened cream cheese to prevent lumps. Add milk and beat with a hand mixer.

3.    Combine pudding with mixture & then finally fold in carton of cool whip.

4.    Pour over bananas & top with remaining cookies.

5.    Let set overnight in refrigerator. Enjoy!

Emeril's Favorite Potato Salad

shared by Lindsay H. (who brought it to the reunion)

Ingredients

14 small boiling potatoes, scrubbed well (about 2 1/2 pounds)

6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

 Directions

1.    Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.

2.    In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

 Makes 2 quarts or approximately 8 servings

Peanut Butter Brownie Trifle

shared by Dara P.  (This is rich but delicious!)

Ingredients:

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold 2% milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

2 cartons (8 ounces each) frozen whipped topping, thawed 

Directions:

1. Prepare brownie batter according to package directions. 
2. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool on a wire rack; cut into 3/4-in. pieces. 
3. Cut peanut butter cups in half; set aside 1/3 cup for garnish. 
4. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 
5. Add peanut butter and vanilla; mix well. 
6. Fold in 1-1/2 cartons whipped topping.Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. 
7. Repeat layers twice.
8. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
9. Refrigerate until chilled.