Chicken Salad

1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese (I didn't have any, not sure if it's good or not)
1 1/2 cups halved green grapes

DIRECTIONS
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
I also added poppy seeds because I like them in chicken salad. I usually make chicken salad with only chicken, mayo, celery, and grapes, but I wanted something different and with a little more taste. This was really good!

Cream Cheese and Cranberry Snack

I got this idea from one of the sample ladies at Sam's Club. :) I love salty and sweet together and I really like this combination.

Ritz crackers
Cream cheese
Dried cranberries

Spread as much cream cheese as you like on a cracker, top with cranberries and enjoy! I listed this under appetizers, but I'm not really suggesting you serve this at your next dinner party. However, it makes a really good afternoon snack! The kids love it, too.

Special K Bars

WARNING: Do not be deceived by the name, these are in no way healthy, but delicious nonetheless:)

Bring to a boil in a large pot:

1 Cup Sugar

1 Cup Light Karo Syrup

Remove from heat.

Add:

1 Cup Creamy Peanut Butter

Mix Well and Add:

6 Cups Special K Cereal

Spread mixture into a buttered 9x13 pan. Pressing down until even and into all the corners.

Melt:

1/4 Chocolate Chips

3/4 Butterscotch Chips

There really is no quantity for this topping-it just depends on how much you like. You can do more chocolate or more butterscotch depending on your taste.

Spread on top of the bars. These are best if you can let them cool. I always fail at that part:)

Easy Cheesy Rolls

1/4 Cup Melted Butter

2 Tablespoons Parmesan Cheese (the kind in the green can...not fresh)

1 Tablespoon Dried Basil

1/2 Teaspoon Garlic Powder

1/2 Cup Cheddar Cheese, shredded

1/2 Cup Mozzarella Cheese, shredded

1 Package Pillsbury Grands Buttermilk Biscuits

In a bowl, combine butter, Parmesan cheese, basil and garlic powder. Mix shredded cheese. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit slightly and some of the shredded cheese mixture in the center of each biscuit; fold the dough around the cheese to form a ball. Pinch the dough together to seal the cheese inside. Roll each ball of dough in the melted butter mixture and place on baking sheet. If there is any leftover butter mixture, spoon it on top of the rolls on the baking sheet. Bake at 375 for 10-12 minutes. Makes 8 rolls.

Hot Fudge Sauce

1 (12 oz) Package Semi-Sweet Chocolate Chips
1 Cup Butter
4 Cups (1lb) Confectioners Sugar
2 2/3 Cups Evaporated Milk
2 1/2 Teaspoons Vanilla
1/8 Teaspoon Salt

Combine chocolate chips and butter in a large saucepan over low heat, stir constantly until melted. Gradually add sugar and evaporated milk, blending well. Increase heat stirring constantly, bring the mixture to a boil and cook for 8 minutes. Remove from heat, stir in vanilla and salt.

Orzo Salad

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved (I used grape tomatoes)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves

About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions:
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.

Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 1 3/4 cups (Like it says up above, only use about 3/4 cup of this on the salad)
This recipe serves six.

Conference Breakfast Casserole

Potato Breakfast Casserole

24 oz. pkg. Hash browns
1/2 c. melted butter

1 c. heaping monterey jack cheese

1 c. heaping cubed ham

1 c. heaping cheddar cheese

6 eggs

1 c. evaporated milk

1/2 t. seasoned salt

In 9x13 pan spread potatoes on bottom and up sides. Pour melted butter over potatoes. Bake crust at 425 for 25 minutes. Layer jack cheese, ham, and cheddar. Beat eggs and add milk and salt. Pour over potatoes and egg/cheese layers. Bake for 40 minutes at 350.

I got this from another blog-I'm think I'm going to make it Sunday morning for conference:) It sounds good, so I wanted to share:)