Goldfish Yummies

3 pgg. (6 oz. each) of goldfish crackers
1 envelope Ranch dressing mix
3 tsp. dill weed
1/2 tsp. garlic powder
1/2 tsp. lemon-pepper seasoning
1/4 tsp. cayenne pepper
2/3 cup vegetable oil

Put goldfish in a large bowl. Whisk together rest of ingredients in a second bowl and drizzle over crackers, tossing to coat. Transfer to 2 ungreased large baking pans (15x10x1) Bake at 250 for 15-20 minutes, stirring occasionally. Yield: 2 1/2 quarts.

Pesto Pasta Salad

This is a light Italian style pasta salad, which, in my opinion, is better at room temperature than chilled, but it is tasty either way!

8 oz. uncooked rotelle or spiral pasta
4 cups broccoli florets (I used frozen)
1 pkg. Knorr pesto pasta sauce mix
1/3 cup olive oil
3 tbsp. red wine vinegar
1 cup cherry or grape tomatoes, halved
1 cup grated mozzarella cheese (4 oz)

Cook pasta w/ package directions; add broccoli in the last 5 minutes. (I gradually added the frozen broccoli so that the water still boiled.) Drain and rinse with cold water until cool.

In bowl, combine sauce mix, oil and vinegar. Add pasta with broccoli, tomoatoes, cheese, salt and pepper to taste. Toss.

Suggestions: add 1-1/2 c diced cooked chicken or 6 oz. cooked shrimp or 1 cup diced cooked ham.

**The hardest part of this recipe was finding th Knorr package. It is probably next to the pasta and pasta sauces.

Creamy Potatoes

Ok, Ladies, I made this recipe, but I didn't quite follow the directions like it said, and it came out scrumptiously, so I will write the recipe the way I found it, but along the way give my recommendations.

2 cups diced potatoes (I used more like 4 cups of the golden potatoes.)
2 cups shredded cheese (I think I used a liberal amount of Monteray Jack)
2 cups sour cream
2 small 14 oz cans cream of mushroom/chicken (I used 2 of Campbell's cream of potato)
1 small onion, chopped
1 cup crushed cornflakes
2 sticks of butter, melted (To me this was way too much, so in the future I think I will half it.)

Preheat oven to 350 degrees. Lightly grease large 13x9 inch baking pan. Mix all ingredients except cornflakes and butter. Place in pan. Cover dish with crushed cornflakes. DDrizzle butter on top. Bake uncovered for 60-90 minutes until tender.

Squash Casserole

2 large squash(the green ones)
1c parmesan
1c mayo or miracle whip
1sm onion diced or sliced(depending on if you want big pieces or little)
1 green bell pepper(diced or sliced)
2 eggs, whipped
S&P to taste




1. Slice squash(my hubby actually prefers big chunks, but original recipe is for thin slices), place in pan, cover with water, cook till squishy
2. drain cooked squash in colander place in bowl
3. add all the rest of the ingredients and mix well
4. Spray casserole dish and pour mixture in
5. Cook at 350 degrees for 45minutes or until golden brown on top and mixture is set throughout

This recipe is originally from Mamma Mills and has actually won honorable mention in the Kraft summer recipe contest a few years back. :)

Feta Chicken (All Recipes)

Caren had told me that she makes a Feta Chicken recipe, so I went to All Recipes.com and found one just like it. This was a very easy and great recipe!

6 skinless, boneless chicken breasts
6 oz. of feta cheese, crumbled
1/4 cup italian seasoned breadcrumbs

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Place chicken between to pieces of wax paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
Spread two tablespoons of the breadcrumbs in the bottom of a prepared baking dish. Arrange chicken in the dish, and top with remaining breadcrumbs.
Bake 25-30 minutes in the preheated oven or until chicken is no longer pink and juices run clear.

Strawberry Peach Crisp

If you get the Kraft magazine, this recipe came from Spring 07 issue. If not, here's the recipe. It was very easy and my out-of-town guests loved it so much, I was sorry that I had made a 1/2 batch.

1/2 cup flour, divided
2 cans peach slices, drained
2 cups halved strawberries
3/4 cup, plus 2 Tbsp. firmly packed light brown sugar
1/4 cup (1/2 stick) cold butter
3 cups Honey Bunches of Oats with Almonds cereal, lightly crushed
1/2 cup thawed Cool Whip

Preheat oven to 350. Remove 2 Tbsp. of flour; set aside. Toss peach slices with strawberries, 3/4 cup sugar and remaining flour in large bowl. Place in ungreased 8-inch square baking dish.

Mix reserved 2 Tbsp. flour and 2 Tbsp. sugar in separate large bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.

Bake 25 min. or until topping is lightly browned. Serve with whipped topping.*



*We served ours with strawberry gelato instead of cool whip & it was great!

Pesto Chango 2

A while back Caren posted some ideas for using Pesto. I had a Rachel Ray moment this week and thought I'd share because it turned out "Yum-mo"!

Sun dried Tomato Pesto Chicken & Pasta w/ Feta

Store bought Sun dried Tomato Pesto (I bought mine in the refridgerated pasta case but you can get it in the canned tomato aisle too.
4 Boneless, Skinless Chicken Tenders
1/2 Box Mini - Penne Pasta
Feta Cheese, crumbled

Cover the chicken with a few tablespoons (eye-balled) of the pesto and marinate for an hour or two. Then bake at 350 degrees for 45 minutes.
Cook the pasta according to package then toss with a few more tablespoons (eye-balled) of pesto.
Place pasta in baking dish and put chicken on top. Sprinkle chicken with feta cheese and bake for 10 minutes to warm the cheese.

I made this for just Patrick and I so if you're cooking for more than adjust the quantities to your liking. Also you can use chicken breasts or a different kind of pasta, too.