SPINACH-CHICKEN-PASTA SALAD

If taking this salad somewhere or serving it later, take dressing and add it just before serving. To use as a side dish, you may leave out chicken...And, if snow peas are hard to find, you can also omit them.

4 c. fresh spinach (washed & torn)
4 c. cooked pasta (rinsed in cold water and drained well)
4 c. cooked, cubed chicken
2 1/2 c. sliced celery
2 c. green grapes, halved
1 c. fresh snow peas
1 med. tomato, chopped
2 green onions, sliced

DRESSING:
1/2 c. vegetable oil
1/4 c. sugar
2 T. vinegar
1 tsp. salt
1 T. lemon juice

In a large bowl, combine first 8 ingredients. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Serve immediately.

SUPERLICIOUS ICED CHOCOLATE CAPPUCCINO

This is so easy to make at home or at your office kitchen, and it is "SUPERLICIOUS".....
Great way to use up that cold coffee too!

MY SUPERLICIOUS ICED CHOCOLATE CAPPUCCINO:

crushed ice
2/3 cup Hershey's Chocolate syrup (chilled)
2 cups cold coffee
2 cups vanilla ice cream
whipped cream
ground cinnamon (preferably mine..."It's the Best")

Combine chocolate syrup, coffee and crushed ice and blend on high. Add ice cream, blend until smooth. Top with whipped cream and garnish with cinnamon.

CHICAGO STYLE DEEP DISH PIZZA

This is a great recipe for those of you who like a good chicago style pizza. Feel free to add any other ingredients that you enjoy on your deep dish pizza!

CHICAGO STYLE DEEP DISH PIZZA:

1 pkg. rapid rise yeast
2 cups luke warm water
1/2 cup vegetable oil
1/4 cup olive oil
1/2 cup cornmeal
5 1/2 cups all-purpose flour
1/2 pound sliced mozzarella cheese
2 cups plum tomatoes, drained and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
salt, to taste
1/2 pound Italian bulk sausage, cooked and drained
2 tablespoons grated Parmesan or Romano cheese
3 tablespoons olive oil

Place water in mixing bowl of stand mixer. Sprinkle yeast over water and let stand for 5 mins.
to dissolve. Pour in vegetable oil, olive oil, cornmeal, and 3 cups of flour. Mix with beater for 10 mins. Add remaining flour; and switch to dough hook. Mix for 5 mins.
Pour dough onto floured surface and cover with large bowl. Let it rise until doubled, about
1 hour. Punch the dough down, and let it rise again.
Preheat oven to 475 degrees. Grease two 9-inch round cake pans. Divide dough evenly between both pans. Press dough out so that it goes all the way up the sides of the pans.
Lay slices of mozzarella cheese onto the crusts in a tile formation. Put tomatoes over the
mozzarella, season with basil, oregano, garlic and salt. Add the Italian sausage sprinkled across the top. Then sprinkle grated cheese over the top and drizzle with remaining olive oil.
Bake 35 - 40 minutes, until top is golden brown and crust is lightly browned. Slice warm
and ENJOY!!!!!!

SWISS CHEESE POTATO PANCAKES

If you like a good potato pancake, you are going to love my recipe. The cream cheese and swiss cheese really make this special. ENJOY!

SWISS CHEESE POTATOE PANCAKES:

1 3 oz. pkg, cream cheese
2 eggs
4 T. flour
4 c. hash browns
1/4 c. shredded Swiss Cheese
2 T. grated onion
1/4 tsp. salt
1/8 tsp. pepper
dash of cayenne pepper
3 T. butter
3 T. vegetable oil

In a mixing bowl beat cream cheese until smooth. Add eggs, one at a time, beating well after each egg. Add flour, mix well. Stir in potatoes, Swiss cheese, onion, salt and pepper and
cayenne pepper. Heat butter & OIL in large skillet, drop batter by 1/4 cup; press to flatten. Fry until golden and crisp, approximately 5 minutes on each side. Makes about 16 pancakes.
Good served with applesauce and some like sour cream!!!! "YUMMY"

YEAR-ROUND LEMONADE DELIGHT

You can make this delightful Lemonade Treat year-round for your family and friends!
I always Add 1 -2 Tablespoons of real lemon juice to give it more lemon flavor.

60 crushed Ritz-Crackers
1/4 cup powder sugar
1 stick of Butter
1 can sweetened Eagle Brand Milk
1 (12 oz.) Cool Whip (thawed)
1 can 6-8 oz. frozen lemonade (thawed)

Pat first 3 ingredients into 9 x 13 pan to form crust (reserve some crumbs for topping) Blend milk, Cool Whip and lemonade together until smooth. Spoon carefully over crust. Sprinkle remaining crumbs on top.

HAM 'N EGG PIZZA

1 (8oz. tube refrigerated crescent rolls
3 eggs
2 T. milk
1/8 tsp. pepper
2 c. chopped ham
1 c. frozen hash brown potatoes
1 c. shredded cheddar cheese
1/2 c. shredded parmesan cheese

Set oven to 375 degrees. Unroll crescent roll dough and place on ungreased 10-12-inch pizza pan. Press onto bottom and 1/4 up the sides, sealing seams and perforations. Bake 5 minutes at 375 degrees. Beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake 25-30 minutes or until eggs are set. Enjoy!

JELLO POUNDCAKE DESSERT

JELLO POUNDCAKE DESSERT:

1 pound cake
2 boxes strawberry jello
2 boxes vanilla pudding
2 bananas
Cool Whip

Cut pound cake into squares. Line bottom of oblong pan with cake. Prepare jello as directed and pour over cake. Refrigerate to gel. Prepare pudding as directed and spoon half of the pudding over set jello. Slice the two bananas over pudding. Add another layer of pudding. Spread Cool Whip on top of pudding. Keep Refrigerated.