Party Punch

by Allrecipes

1/2 gallon strawberry sherbet
2 (64 fluid ounce) bottles fruit punch
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
Champagne, optional

Combine ingredients in large punch bowl.

Party Ham Sandwiches

1 dozen Hawaiian or Brown 'N Serve rolls
1/2 lb sliced deli ham
12 slices provolone cheese
1/2 cup butter
2 Tbsp brown sugar
1 Tbsp mustard
1 Tbsp Worcestershire sauce
1 Tbsp poppy seeds, optional

Preheat oven to 350.

Split each dinner roll. Layer the ham and cheese on the bottom rolls.
Arrange the sandwiches in a 9x13 pan.

In a small sauce pan combine butter, brown sugar, mustard,
Worcestershire and poppy seeds (optional). Bring to a boil and pour
over sandwiches.

Bake for 15-25 minutes, or until the tops are brown and crispy.

Slow Cooker Jambalaya

1 pound skinless, boneless chicken cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen shrimp, peeled

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Serve over yellow or white rice.

Toffee Pretzel Peanut Butter Cookies

By Real Simple December 2011 issue

2 cups creamy peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons baking soda
½ teaspoon kosher salt
1 cup chopped Heath bars (takes about 5 bars)
1 cup broken salted pretzels

Heat oven to 350. Line 2 baking sheets with parchment paper.

In a large bowl, mix together the first six ingredients until smooth.

Fold in pretzels and heath bars into dough. Shape dough into balls (1 rounded tablespoon) and place 2 inches apart on baking sheet.

Bake, rotating sheets half way through, until puffed and golden – 10 to 12 minutes.

Let cookies cool slightly on baking sheet, then transfer to wire rack to cool completely.

Strawberry Champagne Punch

By The Junior League of Athens Cookbook

3-5 cups of frozen strawberries
2 (12 ounce) cans of frozen lemonade, partially thawed
6 (12 ounce) cans of water
1 (2 liter) bottle of ginger ale, chilled
2 bottles of champagne, chilled

Combine frozen strawberries, lemonade and water in large container.  Chill overnight or at least 4 hours.  

Just before serving, add ginger ale and champagne.

Cajun Chicken Pasta

By All Recipes

4 ounces pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning or make your own
2 tablespoons butter
2 bell peppers (any color), chopped
4 fresh mushrooms, sliced, optional
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

In a large bowl, toss pasta with sauce. Sprinkle with grated Parmesan cheese.

Maine Pumpkin Bread

By far the best pumpkin bread I have ever had.  Great for holiday gift giving.

By All Recipes

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.