{refreshing punch}

This is a stand-by of mine, and I make it regularly. It's easy, light, and can be served with just about anything.

Per punchbowl:

1 can white grape juice frozen concentrate
1-2 liters Sprite
limes and lemons
ice

Mix the grape juice and Sprite together (it really is mostly to taste--you can do whatever ratio you prefer). Add ice, and float lemon and lime slices on top.

{cinnamon & sugar sour cream muffins}

I made these for my family this week, and they were literally gone within hours. It has been a favorite since my childhood, and myu love for them has definitely passed to my own kids. This recipe made 24 mini muffins, and 6 larger muffins.

2 c. flour
1 c. sugar
1 stick butter, melted
1-8 oz. carton sour cream
3 eggs, beaten
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
cinnamon & sugar mixture

1. Grease muffin tins (12 large or 24 small)
2. Mix flour, baking powder, baking soda, and salt; set aside.
3. Measure sugar into large bowl, then mix in butter.
4. Add eggs, vanilla, and sour cream.
5. Stir in flour mixture.
6. Spoon batter into muffin tin, about 1/3 full.
7. Sprinkle with the cinnamon and sugar mixture, then add more batter until 2/3 full.
8. Sprinkle all the tops with sugar--it will form a nice crust on the top.
9. Bake at 350 degrees for 15 minutes, or until lightly browned.

Enjoy!!

{chicken pasta salad}

Spring is coming, which always makes me hungry for yummy salads. This is certainly no exception. It does require starting the night before with a quick marinade, but certainly worth the effort.

CHICKEN PASTA SALAD

1 1/2 lbs. chicken breasts, marinated overnight in:

1/2 c. olive oil
1/4 c. red wine vinegar
1 tsp. Dijon mustard
1 tsp. crushed garlic
1 tsp. dried basil
1/4 tsp. thyme

Grill the chicken, then cut up into 1/2 inch cubes.

Salad:

20 oz. multi-colored corkscrew pasta
1 c. broccoli, cut into small pieces
1/2 c. purple onion, diced
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1 c. celery, chopped
1/4 c. + 1 T. freshly grated Parmesan cheese
Grilled, marinated chicken

Dressing:

1/2 c. olive oil
4 T. lemon juice
1/2 c. mayo
2/3 c. sour cream

Combine salad ingredients, toss with dressing. Refrigerate until ready to serve.

{fast & easy orange rolls}

With this recipe, you can fulfill the craving without all the work. These truly are fast, easy, and delicious!!

ORANGE ROLLS

2 cans refrigerated Pillsbury biscuits
zest of 1 orange
3/4 c. white sugar
1 tsp. cinnamon
1 stick butter, melted

Mix the last four ingredients together. Dip biscuits in the mixture, making sure to cover all sides. Place on end in a greased bundt pan. Bake at 375 degrees for 20 minutes.

{o henry bars}

I made this recently for a BBQ, after having not made in them a quite awhile. I remembered how easy they were, and how yummy!!

O HENRY BARS

1 c. Karo
1 c. sugar
2 c. peanut butter
5 c. Rice Krispies
1/2 package chocolate chips
1/2 package butterscotch chips

Bring Karo and sugar to a boil in a large saucepan, then remove from stove. Add the peanut butter and cereal, mixing thoroughly. Spread in a greased 9x13 baking dish, and press down. Melt the chips in the microwave, stirring well. Spread over the top evenly. Refrigerate until firm; cut into squares.

{cream cheese veggie pizza}

This is one of my favorite appetizers, but could be served with something else as a light lunch or supper. I even made this using a box oven, and taught my girls at Girls' Camp how to do it too! Yum!

CREAM CHEESE VEGGIE PIZZA

2 packages crescent rolls
2 8-oz. packages cream cheese
1/2 c. mayo
1/2 c. sour cream
1 package ranch dressing mix
3/4 c. each of:
tomatoes
grated carrots
mushrooms
green pepper
broccoli
black olives
green onion
(I omit certain items. :) You can really anything you want on it, in any amount you like. )

Lightly spray a cookie sheet, and lay the crescent rolls out flat, pressing the seams together to make a crust. Bake for 10 minutes at 375 degrees, then cool. Mix sour cream, mayo, cream cheese, and dressing mix well, then spread on top of cooled crust. Top with vegetables. Cut into squares to serve!

{black bean enchiladas}

I don't remember who I got this from, but thank you!!

BLACK BEAN ENCHILADAS

1 large onion, chopped
1 medium green pepper, chopped
2 T. chicken broth
2-15 oz. cans black beans, drained and rinsed
1 1/2 c. picante sauce (or fresh salsa)
12 flour tortillas
2 medium tomatoes, chopped
shredded cheese
shredded lettuce
sour cream
green onions

In a non-stick skillet, cook and stir onion and green pepper in chicken broth 2-3 minutes. Mash 1 can black beans. Add to the skillet with 3/4 c. picante sauce and the other can of beans. Heat through. Spoon 1/4 c. mixture on tortilla and roll. Place in a sprayed 9x13 baking dish. Combine tomatoes and rest of picante sauce and spoon over enchiladas. Cover and bake at 350 for 15 minutes. Uncover, sprinkle with cheese, and bake until cheese is melted. Serve with lettuce, more tomatoes, green onions, and sour cream.