Chess Squares

An easy rendition of the Paula Dean recipe for Gooey Butter Cake, found at http://www.kevinandamanda.com/recipes/dessert/chess-squares.html.

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Summer Pizza

Sarah Lewis

(Cooking Club Recipe - Garden Harvest)

Ingredients:
2-3 crescent dough pop cans
1 pkg cream cheese
a variety of chopped veggies you like (eg: red or green bell peppers, cucumbers, tomatoes, etc.)

Spread dough evenly on pizza pan or cookie sheet and bake according to directions on package.  Let cool.  Spread cream cheese on dough. Decorate pizza with your veggies to your liking.

Cowboy Caviar

(corn salsa)

 Jen Miller

(click to enlarge the picture)

Sundried Tomato Chicken Salad

Chicken Breast, sliced and cut into small pieces (grilled is best)
Sun dried tomatoes, cut into small pieces
Olive Oil
Fresh Parsley, chopped
Celery Salt
Granulated Garlic
Black Pepper

Mix all together. Great plain or on a sandwich, especially croissant.

**Note: This was a pre-made chicken salad that I got from Sunflower Market. It was EXCELLENT! But, because I bought it made, I don't have measurements, just the ingredients in their order.

Liberti's Mango Salsa
Liberti Van Gass

4 lrg ripe mangoes, chopped
6 medium tomatoes, chopped
1/2 lrg onion, chopped
approx. 1/2 bunch of fresh cilantro, chpped
1/2 pkg salsa seasoning
Lime juice, vinegar, salt and pepper to taste.

Sausage Chip Dip
Kelly Iacona

1 lb country style sausage
1/2 yellow onion
1 small pepper

Saute the above ingredients.

In a crock pot, melt together
1-8 oz block cream cheese
1 cup sour cream
and add the sauteed mix.

Chop and add 2 roma tomatoes just before serving.

Serve warm with tortilla chips.

P. F. Chang's Chicken Lettuce Wraps

25 min | 10 min prepEdit...My Notes:

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This recipe is from Todd Wilbur and Top Secret Recipes

SERVES 2 -3

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Ingredients

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you're ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool. (Cooling is to enable you to chop it up. If you have a Pampered Chef Food Chopper, or similar chopper, you don't need to wait for it to cool, cause it won't burn your fingers using a chopper.)

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16. Top with"Special Sauce".

Bread Bowl Artichoke Dip
Pampered Chef

23 min / 10 min prep
serves 12, 1 bread bowl w/ dip

2 (16 oz sourdough bread rounds, divided (about 6-in diameter)
vegetable oil (in Pampered Chef spritzer, or just a vegetable oil spray)
4 oz cream cheese, softened
1/2 cup milk
1 (14 oz) can water-packed artichoke hearts, drained
1 (1 1/2 oz envelope vegetable soup mix (or 2 envelopes)
1 garlic clove, pressed
1 lemon
1 (8 oz) container sour cream
Parmesan cheese, grated, fresh (optional)

Preheat oven to 450 degrees. Slice off the top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wide and 2 inch deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on cookie sheet or cooking stone. Arrange bread cubes around bowl; spray with vegetable oil.

Whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth.

Chop artichokes (using PC's Food Chopper). Add artichokes, soup mix and garlic to cream cheese mixture; mix well.

Microwave on High 5-7 min, or until ho (do not boil). Juice lemon to measure 2 T. juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-15 min, or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Personal note: Of course you could just make this in a bowl and serve it like any other artichoke dip, with veggies, chips or whatever.

Trifle
Jen Brady
A very easy dessert that looks and tastes like it took hours. Everyone loves it! This recipe is a variation I made up from two other recipes.

1 pkg (8 oz) cream cheese
2 cups milk, divided
1 pkg (4-serving size) vanilla instant pudding
1 package pound cake (pre-made in the freezer section makes the preparation very quick), cut into 1/2 inch cubes
1/4 cup orange juice
1/2 cup strawberry jam (homemade is best, if available)
approx. 2 cups fruit (peaches, blueberries, strawberries, raspberries, pineapple, etc; or any combination of these - can be fresh, frozen or canned)
Fresh whipped cream, or cool whip, for garnish (about 2 cups whipped)

Mix cream cheese and 1/2 cup milk with electric mixer on medium speed until well blended. Add pudding mix and remaining 1 1/2 cups milk; beat on low speed 1 min.

In a large glass (for asthetics) bowl, place half of the cake cubes, drizzle with 1/2 of the OJ, 1/2 of the jam, 1/2 of the cream cheese/pudding mixture and 1/2 of the fruit. Continue layering next with the rest of the cake cubes, oj, jam, cream cheese mix and fruit. Garnish the top with whipped cream as desired; add sliced strawberries or other fruit for garnishment and asthetics.
Refrigerate until ready to serve.

Serves ??? I've always taken this to large gatherings and there is always enough. If this is the only dessert, it would probably serve 8-12.

Variations: It's easy to get creative with a recipe like this. Try using chocolate pudding instead of vanilla; substituting lady fingers for the cake; switching up the fruits-types, amounts, combinations of-used; use fresh mint leaves to garnish, etc. Google search trifle images and you can get ideas of different things to do that are easy to figure out just by looking at the pictures.

Serving Notes: It doesn't really matter how pretty you make it,or what fruit combination you use. It tastes good no matter what! But it's really easy to make it look pretty. This can be made a few hours ahead of time, even earlier the day of serving. But if it sits too long, the juices of the fruit make the cake go soggy.