Ingredients

A 5-7 lb. turkey breast, thawed.  Set gravy packet to the side as you won’t need it with this recipe.

One envelope Lipton Onion Soup Mix

One can cranberry sauce.

Salt and Pepper to taste.

Directions

1. Rinse the turkey breast under water and trim any fat.
2. Rub the turkey with onion soup mix and salt & pepper.
3. Finally top with cranberry sauce.
4. Cook on high for 4-5 hours or Low for 8 hours.  For the last twenty minutes set the slow cooker to warm.  Enjoy!

Ingredients
1 Cup Butter
2 Cups Brown Sugar
1/2 Cup White Karo Syrup
Put in Medium saucepan and melt.  Bring to a full boil.  Turn heat down and simmer for 5 minutes.
Add 1 Teaspoon baking soda.  Stir until foamy.
Pour over two bags of Old Dutch Corn Puffs (I put corn puffs in 4, 9×13 pans, because it is easier to stir and coat).  Stir in caramel and bake in a 250 degree oven for 1 hour, uncovered.  Stir every 15 minutes.
Pour onto waxed paper.   Let cool and break up any chunks.
Enjoy!!

Ingredients

1 Tsp. Grated Orange Peel

1 Tsp. Balsamic Vinegar

1 Tsp. Honey

1/4 Tsp. Salt

2 Salmon Fillets (6-8 oz each)

Dipping Sauce

3 TBSPs. Orange Juice

1 TBSP. Balsamic Vinegar

1/2 Tsp. Honey

Pinch of Salt

Directions

1.  In a small bow, whisk together orange peel, vinegar, honey and salt.

2.  Brush this over the Salmon.

3.  Put seasoned salmon into a Ziploc Zip ‘n Steam Bag.

4.  Microwave for 3 1/2 minutes.  Salmon should easily flake.

5.  While Salmon is in microwave, make the dipping sauce.  Combine the orange juice, vinegar, honey and salt.

6.  Remove Salmon from bag and serve with dipping sauce.

Ingredients

Boneless Beef Chuck Roast 2-4lbs.

2 Cans, Cream of Mushroom Soup-Healthy Selection

10 oz. Canned or Fresh Baby Bella Mushrooms

1 Envelope Lipton Recipe Secrets, Beefy Onion Soup Mix

1 Small Onion, Chopped

1/4 Cup Flour

Directions

1.  Combine all the above ingredients in a slow cooker.

2.  Cook on high for 6 hours.  I usually turn the meat every couple of hours, if I’m home.  When the beef begins to “shred”, it is ready.

3.  Serve over rice and top with desired amount of sour cream.

Ingredients

Crust

1 (18.5 oz) pkg. White Cake Mix-I prefer Duncan Hinze mixes

1/4 Cup Butter

1/4 Cup Coconut

1/4 Chopped Pecans

2 Large Eggs

Topping

1 (14 oz) Can Sweetened Condensed Milk

1 Large Egg

1 Tsp. Vanilla

1  1/3 Cups Coconut, Divided

1 Cup Chopped Pecans

Directions

1.  Preheat oven to 350 Degreess.

2. Spray a 9×13 inch pand with cooking spray.

3.  In a bowl mix together the Crust ingredients and spread into the  prepared cake pan.

4.  In another bowl, combine the milk, eggs and vanilla-Beat well.

5.  Fold in one cup of the coconut and the pecans.

6. Spread evenly over the crust in the pan.

7.  Sprinkle with the remaining 1/3 cup of coconut.

8.  Bake 30-40 minutes or until golden brown.

Ingredients

2 (15 oz.) bags of pretzels-I like the small pretzels best

1 Bottle of Orville Redenbacher Buttery Oil

1 Tablespoon Dill Weed

1 Pkg. Hidden Valley Ranch Dressing (Powder Form)

1 Tablespoon Garlic Powder

Directions

1.  Mix oil, dill weed, Ranch Dressing & garlic powder in microwave safe bowl.

2. Heat mixture in microwave (2-3 minutes) but do not boil

3.  Pour mixture over pretzels and toss.

*My hint on mixing and storing the pretzels is to:  Divide pretzels into two 9 x 13 pans, with lids, and shake to coat.  I usually shake the container a few times before serving.  Also, making this a day or two in advance helps the flavor to set-in.*

Ingredients

1 (14 oz.) Can Sweetened Condensed Milk

1/2 Cup Lemon Juice (from real lemons)

1 and 1/2 Cups Flour

1 Cup Rolled Oats

1 Cup Brown Sugar

1 Teaspoon Baking Powder

2/3 Cup of Butter (Softened)

Directions

1.  Heat Oven to 350 Degrees and Grease a 9 x 13 in pan with cooking spray.

2.  In a small bowl, combine the sweetened condensed milk and lemon juice.  Mix well and set aside.

3.  In a large bowl, combine the remaining ingredients and mix until crumbly.

4.  Press half of the crumbly mixture into the greased pan.

5.  Spread Lemon mixture over pressed crust.

6.  Sprinkle remaining crumb mixture over the top.

7.  Bake for 25-30 minutes until golden brown.

8.  Bars will be soft and be sure to keep refrigerated.

9.  Dust with powdered sugar, if you wish before serving.

Ingredients

2 lbs. Ground Beef or Turkey

1 (10 oz.) Can Diced Tomatoes with Green Chilies “Rotel” (Drained)

1/4 Cup Ketchup

1/4 Brown Sugar

1 Tablespoon Worcestershire

2 Teaspoons Dried Mustard Seed

Hamburger Buns

Directions

1.  Brown meat in a skillet and drain any fat.

2.  Stir in the remaining ingredients and simmer for 5 minutes.

3.  Spoon onto buns and enjoy!

Ingredients

*You can easily double this recipe by changing out the one cup measurements for two cup measurements.  It is pretty rich tasting dip, so a little goes a long way! *

1 Cup Vidalia Onion (Chopped and Sauteed in olive oil)

1 Cup Shredded Swiss Cheese

1 Cup Parmesan or Parmesan Reggiano Cheese (you can substitute Swiss Cheese  in place of the parmesan if you would like)

1 Cup Helman’s Mayo

Directions

1.  Saute Onions

2. Combine the onions, cheeses and Mayo in either an oven proof baking dish or hollowed out bread bowl.

3.  Bake for 30-45 minutes (depending on 1 cup or 2 cup recipe) in a 350 Degree oven.

This can be served with remaining bread pieces from bread bowl, crackers or tortilla chips.

I recently discovered that I enjoy Guacamole.  It also has great health benefits.   This is a popular item to bring to a gathering and looks great on a bright colored platter.  Enjoy with tortilla chips!

Ingredients

4 Avocados

1 Small Onion (Finely Chopped)

1 Garlic Clove (Minced) OR 1 Tsp. Garlic Powder

1 Can Mexican Rotel (Drained)

8 oz. Sour Cream

1 Tsp. Cumin Powder

Juice of one Lime

Salt & Pepper to Taste

Dash of Cilantro

Directions

1.  Peel & Mash Avocados in a bowl.

2.  Mix in, sour cream, onion, garlic, cumin,  Rotel, lime juice, salt & pepper and cilantro.

3.  Chill for 45 min-an hour before serving as this helps to blend the flavors.

**If you need to freshen the Guacamole Dip the following day, just squeeze a wedge of fresh lime juice over the dip!**