Very fruity chicken salad

4 boneless chicken breasts
2 Tbsp cider vinegar
2 Tbsp Salad oil
2 Tbsp orange juice
1 20 oz. can pineapple tidbits drained
2 11oz. cans mandarine oranges drained
1 cup slivered almonds, toasted
3 cups uncooked pasta shells
1 1/2 cup celery
enough mayo to coat the pasta and fruit.

Cut chicken into bite size pieces and place in ziploc bag. Combine vinegar, oil, juice & salt. Combine and pour over chicken marinate in fridge for 1-2 hours. Drain & discard maranade. Start boiling water. Meanwhile saute chicken on high until cooked. Place in large serving bowl and put in fridge to chill. Boil pasta, rinse in bowl. Pour into bowl with chicken. Add fruit, celery & almonds. Mix well, add mayo chill and serve several hours or overnight.

Best alfredo sauce ever (no I am serious the best!)

Melt 2 cubes of butter in large pot. When melted, add 1/2 block cream cheese (4oz) cut into cubes. Whisk together and add 2 pints(1 quart) whipping cream, 1 1/2 cup fresh grated Parmesan cheese, 1 tsp. garlic salt, 1 tsp garlic powder, 2 little sprinkles of nutmeg and freshly ground pepper to taste. Heat thoroughly and pour over 2 lbs pasta(drained but NOT rinsed)

* you can thicken the sauce more if you like by adding Parmesan cheese powder from a jar.

Pastures of heaven salad

This salad has quickly become one of our favorite salads!

1 bunch baby spinach
1 head of Boston or green lettuce
1 cup fresh raspberries or strawberries
1 can madarin oranges(drained)
1/2 cup candied almonds

Dressing

1/2 cup vegetable oil
3 tbsp. raspberry vinegar
1 tsp sugar
1 clove garlic minced
1/3 cup orange juice
salt and pepper

Mix well and set aside. A few minutes before serving, shake and pour over salad.

To candy almonds, sprinkle 2 to 3 tbsp white sugar and almonds in small skillet; Stir and cook over medium heat until coated.

Baby Back Ribs

These are the best ribs ever. I got the recipe from a friend in Portland and haven't made them for years but this weekend mom made them and I have to share the love!!

1 cup catsup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. tabasco

Combine sauce in pan and bring to boil. Reduce heat and simmer for 40-45 minutes.

Pour some sauce on ribs and wrap individually in tin foil. Cook for a minimum of 2 hours (cook as long as possible on 300 degrees)

Broil or BBQ the last 20 minutes without tin foil.

Texas Caviar

2 cans black-eyed peas
1 can shoe peg corn
1 can ro-tel (mild or hot)
green pepper, chopped
bunch of green onions
1 small bottle Italian dressing
cilantro

Mix all ingredients together. Serve with corn chips.

TGIF Brownie obsession

pre-heat oven 350
grease 9 x 13 pan

Brownies

1 2/3 granulated sugar
1/2 cup (1 stick) butter
2 tbsp water
2 bars (4 oz) unsweetened Giradelli baking bar, broken into pieces
2 eggs
1 1/2 tsp vanilla extract
1 1/3 flour
1/4 tsp baking soda
1/3 tsp salt
1/2 cup shopped nuts (optional)

Microwave sugar, butter and water in large microwavable bowl on high for 4 to 5 minutes or until it is bubbly, stirring once. Add baking bars; stir until melted.
Add eggs one at a time until incorporated. Stir in vanilla extract. Add flour, baking soda and salt; stir well add nuts. Pour into prepared 9 x 13 baking pan.
Bake 15 - 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack, cut into bars.

To serve

Place brownie in shallow bowl. Top with chocolate sauce(recipe below). Put a scoop of vanilla ice cream on top. Drizzle Carmel sauce(recipe below) over the ice cream and sprinkle with chopped pecans.


Chocolate sauce

2/3 cup heavy cream
1/4 cup butter
1/4 cup sugar
6 oz semi-sweet Giradelli chocolate baking bar(broken into pieces)

Heat the cream with the butter and sugar in a bowl over a saucepan of barely simmering water. Stir until smooth. Add the chocolate to the cream mixture. Stir over simmering water until it is melted and thoroughly combined. Let cool at room temperature.

Carmel sauce

3/4 cup brown sugar
4 tsp cornstarch
2/3 cup whipping cream
1 tbsp butter

In a saucepan combine brown sugar and cornstarch. Add whipping cream and butter. Bring mixture to a boil stirring constantly. Then, reduce heat. Cook and stir for 2 more minutes. Cover and cool. Chill in the refrigerator until serving time.

This is so yummy and as far as dietary fact ya right like I want to know that!! I live in my own world and this is carb free and actually makes you lose weight(right??)