Ingredients
1/2 cup V-8 juice
2 tablespoons vinegar or lemon juice
1 tablespoon finely chopped onion
Dash of black pepper
1/2 cup chopped green bell pepper
1 tablespoon chopped parsley
1 tablespoon prepared Horseradish
1 small clove garlic, minced

Directions
1. In a small bowl, whisk together the juice and vinegar.

2. Add the onion, black pepper, green pepper, parsley, horseradish, and garlic; mix well.

3. Pour over finely shredded ice berg lettuce.

From: Pillsbury
Prep Time: 15 minutes
Total Time: 6 hours, 15 minutes
Makes:

Crust Ingredients
1-1/4 cups finely crushed shortbread cookies (about 25 cookies)
2 tablespoons butter or margarine, melted

Filling Ingredients
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup whipping cream
2 eggs
2 caramel and nougat-filled chocolate candy bars (2.05 oz each), unwrapped, cut into 1/2-inch pieces

Sauce and Garnish Ingredients
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped
4 to 5 teaspoons milk
Whipped cream, if desired
1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped, if desired

Directions
1. Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.

2. Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.

3. Remove partially baked crust from oven. Sprinkle sugar-coated candy bar pieces over crust; press in lightly. Pour cream cheese mixture evenly over candy.

4. Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.

5. Just before serving, in small microwavable bowl, microwave 1 chopped candy bar and enough milk on High 20 to 40 seconds, stirring every 20 seconds, until melted, smooth and drizzling consistency.

6. Use foil to lift cheesecake from pan. Remove foil; place cheesecake on serving plate. Cut into wedges; place on individual plates. Drizzle 1 teaspoon melted candy topping over each serving. Top with whipped cream and chopped candy. Store in refrigerator.

Ingredients
6-oz. can frozen orange juice concentrate
1/4 c. sugar
1 c. milk

Directions
1. Place all ingredients in blender; blend to desired consistency.

Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 fresh jalapenos, seeded and sliced thinly
5 ounces baby spinach
1 package (10 to 12 inches) flour tortillas
8 ounces Jack and cheddar blend

Directions
1. In a large skillet over medium heat, heat the oil. When it is hot, add the garlic and jalapenos. Cook, stirring often, for 5 minutes.
2. Add the spinach. Cook, stirring constantly, for 2 minutes or until the spinach wilts. Transfer the mixture to a plate. Wipe out the skillet.

3. In the skillet, heat the tortillas one by one. Arrange them on a cutting board. Divide the cheese among the tortillas. Add some of the spinach to each one so it covers only half the tortillas. Fold the tortillas in half.

4. Heat 2 folded tortillas in the skillet for 2 minutes on a side or until they are crisp and the cheese starts to melt at the edges. Remove from the heat and cut each into 4 wedges. Heat the remaining tortillas in the same way. Adapted from Loco Coco’s Tacos.

From: AllRecipes.com
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes:

Ingredients
1 (8 ounce) can refrigerated crescent roll dough
1 (8 ounce) package cream cheese
1 teaspoon dried dill weed

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

2. Unroll dough on lightly floured surface and press seams together. Sprinkle one side of block of cream cheese with enough dill to cover. Place cream cheese, dill side down, in center of dough. Sprinkle with more dill to cover. Bring sides of dough up around cheese block and seal to completely enclose.

3. Bake at 350 degrees F (175 degrees C) for approximately 15 minutes. Serve warm.

From: AllRecipes.com
Prep Time: 20 minutes
Total Time: 20 minutes
Makes:

Ingredients
1 tablespoon vegetable oil
4 pork chops, 1/2 inch thick
1 (10.75 ounce) can tomato soup
1 tablespoon packed brown sugar
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
4 cups hot cooked rice

Directions
1. Heat oil in skillet. Add chops and cook until browned.

2. Add soup, sugar, vinegar and Worcestershire. Heat to a boil. Cover and cook over low heat 10 minutes or until done. Serve with rice.

Ingredients
2 slices French bread
1 tsp. pesto sauce homemade, preferably
1 tsp. mayonnaise
1/2 Roma tomato, sliced
1 slice Swiss cheese
2 thin slices ham, Black Forest works well
Olive oil, a thin layer on outside of each bread slice

Directions
1. Preheat the panini press. Coat the one side of each bread slice with olive oil. This will help prevent the sandwich from sticking to the press/grill.

2. Mix the mayonnaise with the pesto and spread on the other side of each bread slice. (I admit to adding an extra teaspoon of pesto) On that, layer the remainder in the following order Swiss, tomato, ham. Close sandwich, pop it in the panini press, close, count to 240 or thereabouts… and EAT.

Sage Pesto Ingredients
1/4 C. plus 2 Tbs. lightly packed fresh sage leaves, washed and patted dry
2 Tbs. lightly packed fresh Italian flat-leaf parsley leaves, washed and patted dry
1 clove garlic, peeled
1/4 C. plus 2 Tbs. pine nuts
1/4 C. plus 2 Tbs. olive oil
3 Tbs. freshly grated Parmesan or pecorino Romano cheese
Coarse salt (kosher or sea salt) to taste

Burgers Ingredients
1-1/2 lbs. ground chicken
1/3 C. dried bread crumbs
1/3 C. milk
1/2 tsp. coarse salt (kosher or sea salt)
2 Tbs. Garlic-flavored olive oil or other olive oil
4 onion rolls or hamburger buns, split
2 Tbs. mayonnaise

Directions
1. To prepare the pesto: In a food processor fitted with the metal blade, chop the sage, parsley, garlic and pine nuts. With the machine running, drizzle the olive oil in a thin, steady stream through the feed tube. Add the cheese and salt to taste, and process briefly to combine. The mixture should be nearly a smooth consistency. Let sit at room temperature before serving. Preheat or prepare a grill for medium heat. While the grill heats, prepare the burgers. In a large bowl, combine the chicken, bread crumbs, milk and salt. Gently form the mixture into 4 patties about 1/2- to 3/4-inch thick. The patties should hold together firmly, but don’t compact them or handle them any more than necessary. Rub each side of the patties lightly with the garlic oil. Grill the burgers uncovered for 12 to 14 minutes total. Grill each side twice, rotating the burgers to get crisscross grill marks. When ready, the burgers will be medium brown, crisp and fully cooked inside. While the burgers cook, toast the rolls at the edges of the grill, if you wish. To serve, spread the mayonnaise on the bottoms of the rolls, and place a burger on each one. Spoon the pesto on generously and top with the roll tops.

From: Recipe4Living
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes:

Ingredients
1 box penne pasta or any small shape
3-4 Tbs. pesto
1 boneless skinless chicken breast
1-2 Tbs. olive oil
1/4 C. grated parmesan
1/4 C. sun-dried tomatoes, chopped
1/4 C. pasta water
Small bunch basil, chopped

Directions
1. Put pasta water up to boil with some salt to flavor the water. Cook pasta according to box instructions. Be sure to reserve 1/4 C. pasta water before draining the noodles.

2. While the pasta cooks, in a small fry pan, heat olive oil and cook chicken breast until cooked through. You may also choose to use leftover cooked chicken instead.

3. When pasta is ready, combine all ingredients and stir well.

Ingredients
1-1/2 lb. farfalle pasta
1/2 of a 15 oz. jar prepared alfredo sauce
1 10 oz. jar prepared basil-pesto sauce
1/2 C. grated parmesan or romano cheese
1/2 C. pine nuts, toasted

Directions
1. Cook pasta per package instructions; drain. Place cooked and drained pasta into a large bowl. Add the alfredo sauce and basil-pesto sauce to the pasta, stir gently to combine. Add the grated parmesan cheese and again stir gently to combine. Add pine nuts to the pasta mixture; stir gently to combine. You can serve this dish hot or at room temperature.