Try+CEC+recipes

=Holiday Chicken Salad= "Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too." 4 cups cubed, cooked chicken meat 2 green onions, chopped 1 cup mayonnaise 1/2 cup minced green bell pepper 1 teaspoon paprika 1 cup chopped pecans 1 1/2 cups dried cranberries 1 teaspoon seasoning salt 1 cup chopped celery Ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill.

= = =Strawberry Shortcake=

2 cups sifted flour 1/2 cup light cream 2 Tbsp sugar 4 cups sweetened strawberries 3 tsp. baking powder 1 cup heavy cream, whipped 1/2 tsp. salt 1/2 cup butter for dough, 3 Tbsp. for spreading 1 egg, beaten

Sift flour, sugar, baking powder and salt together in a bowl. Cut in butter until mixture resembles coarse crumbs. Combine egg and light cream in a separate bowl then add to flour mixture. Stir until dough clings together. Turn dough onto a floured surface; knead lightly. Pat dough into 3/4 inch thick rectangle; cut with a 2 and 1/2 inch cutter. Place this on a greased baking sheet. Bake at 450 degrees for 10minutes. Split cakes while warm; spread with 3 Tbsp. softened butter. Spoon strawberries between cake halves. Topped with the whipped heavy cream.

Spinach Artichoke Dip
1 (10 ounce) package of frozen chopped spinach 2 (13 3/4 ounce) cans artichoke hearts 1/2 cup mayonnaise 1/2 cup sour cream 1 cup freshly grated Parmesean cheese 1 cup grated pepper jack cheese

Preheat oven to 350 degrees. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all of the ingredients except the pepper jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the pepper jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

=Bagel Chips=

Bagels Salt Butter flavored Pam spray

Take bagels and slice long or round slices. Spray with butter flavor spray, lightly salt. Bake at 275 degrees for 30 minutes. Serve with soup, salad or as a great snack! (Also serve with above recipe for spinach artichoke dip!)

=Dirt Cake= 14 ounce package of Oreo cookies 8 ounces of cream cheese 2 small French Vanilla instant updding 12 ounces of Cool Whip 1 cup powdered sugar 3 cups of milk

Crush 2/3 of the Oreos and place inthe bottom of a 9X13 pan. Mix Cool Whip, cream cheese and powdered sugar in a bowl. Mix pudding and 3 cups of milk in another bowl. pour into Cool Whip mixture and fold together well. Pour over cookies. Crush the rest of the cookies and place them on top. Refrigerate and enjoy! =Georgia Cornbread Cake= 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 tsp. vanilla extract 2 cups pecans, chopped very finely

Preheat oven to 350 degrees. Lightly grease and flour a 9 X 13 inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.
 * Tips** Serve with a dollop of whipped cream on top. This cake is perfect for potluck suppers or to pack in lunchboxes.

=**Meatballs**= 2 lbs ground round 1 cup oatmeal 1 5 oz can evaporated milk 1 egg 1 tsp. chili powder 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 1 onion chopped

Mix all ingredients together and shape into small meatballs. Place in foil lined baking dishes. Bake uncovered for 18 minutes in 350 degree oven. Remove, drain grease and add sauce (1 cup ketchup, 1 cup brown sugar, and 1/2 cup BBQ sauce). Bake another 12 minutes.

=Oreo Cheesecake= 1 (18 ounce) package of Oreo cookies, divided 1/4 cup melted butter 4 (8 ounce) packages of cream cheese 1 cup sugar 1 teaspoon vanilla 1 cup sour cream 4 eggs

1. Preheat oven to 350 degrees. Line 13 X 9 inch baking pan with foil, with ends of foil extending over sides of pan. 2. Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground. 3. Add butter, mix well. 4. Press Oreo and butter mixture firmly onto bottom of pan. 5. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed util well blended. 6. Add sour cream; mix well. 7. Add eggs, one at a time, beating until blended after each addition. 8. Chop the remaining cookies and gently stir 1 and 1/2 cups of chopped cookies into cream cheese batter. 9. Pour batter over cookie crust and top with remaining chopped cookies. 10. Bake 45 minutes or until center is almost set. 11. Cool for 4 hours in refrigerator or overnight. 12. Gently lift cheesecake from pan using the foil handles. 13. Cut into 16 pieces and enjoy! = =
 * Store leftover cheesecake in refrigerator***

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