Orange Ball Cookies

I do not use the pecans or coconuts. I roll them in powdered sugar.  If they are still sticky after mixing the ingredients just add more powdered sugar.

• 1 box (12 ounces) vanilla wafers
• 1 small can (6-oz) frozen orange juice concentrate, thawed
• 1 box (16 ounces) powdered sugar
• 1/2 cup butter
• 1 cup chopped pecans
• 1 can (3 1/2 ounces) coconut, or about 1 to 1 1/2 cups

Instructions:Crush vanilla wafers until fine. Mix together the crushed vanilla wafers, orange juice concentrate, powdered sugar, butter, and chopped pecans. Shape mixture into walnut-size balls; roll in coconut. Store balls in a tightly covered container in the refrigerator. Makes about 5 dozen cookies. 

Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 cup chopped pecans
1 cup butter, melted

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon in a large bow. Pour into a greased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled.

Serve with whipped topping.

Jerk Chicken Breast

6	skinless, boneless chicken breast halves (about 2 pounds total)
4	teaspoons Jamaican jerk seasoning
8	cloves garlic, minced
2	teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2	teaspoons finely shredded lemon peel
2	tablespoons lemon juice
	Olive oil cooking spray or 2 teaspoons olive oil
	Lemon wedges

1. Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken. In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers. Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours.

2. Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil.

3. Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.)

4. To serve, slice chicken; pass lemon wedges. Makes 6 servings.

Broiler method:Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through broiling.

Grilling method:Place chicken on grill rack of an uncovered grill directly over medium heat. Grill for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.

Sesame Green Beans

• 1 lb of green beans, end trimmed
• 2 tsp rice vinegar
• 2-3 tsp soy sauce
• 1/2 tsp sesame oil
• 2 tsp sesame seeds
• Sea salt and freshly cracked pepper, to taste

Bring a pot of water to boil over high heat. Add the green beans and cook for 4-5 minutes or until just tender. Drain the water.

While the beans are cooking, combine the vinegar, soy sauce, sesame oil, and sesame seeds together and mix until well combined. Add the mixture to the cooked & drained green beans and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste and serve immediately. 

Bacon-wrapped Shrimp w/ Cheese & Jalapeno

16	jumbo deveined shrimp
¼	pound of your favorite cheese cut into 1 inch by ½ inch pieces
1	whole green jalapeno
1	package of bacon
	skewers (soak in water first if using wooden ones so they don't burn)

1. Butterfly and devein shrimp. Cut cheese into 1 inch by ½ inch pieces. Cut jalapeno into pieces half the size of the cheese that you have chosen for the shrimp. Cut the bacon strips in half.

2. Stuff the shrimp with the cheese and jalapenos. Wrap shrimp in 1 bacon strip and slide on skewer.

3. Place on grill and turn frequently.
Cook until bacon is done to your taste.

Grilled Marinated Salmon

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 teaspoon mustard powder
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 2 pounds salmon fillets

Directions

1. In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
2. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Frozen Banana Split Pie

Ingredients

• 3 tablespoons chocolate hard-shell ice cream topping
• 1 graham cracker crust (9 inches)
• 2 medium bananas, sliced
• 1/2 teaspoon lemon juice
• 1/2 cup pineapple ice cream topping
• 1 quart strawberry ice cream, softened
• 2 cups whipped topping
• 1/2 cup chopped walnuts, toasted
• Chocolate syrup
• 8 maraschino cherries with stems

Directions

• Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm.
• Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts.
• Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries. Yield: 8 servings.

Pork Chop Marinade

Ingredients

• 3/4 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon prepared mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried parsley flakes
• 1 garlic clove, minced
• 6 (1 inch thick) pork chops

Directions

1. Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Oven Fried Chicken

6	skinless, boneless chicken breast halves (about 2 pounds total)
1	cup buttermilk
	Olive oil nonstick cooking spray
1	1/4 cups crushed cornflakes
1	teaspoon garlic powder or dried minced garlic
1	teaspoon onion powder or dried minced onion
1	teaspoon paprika
1/2	teaspoon ground black pepper
	Snipped fresh parsley (optional)

In a large resealable plastic bag, combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.

Preheat oven to 400°F. Line a baking sheet with foil; coat foil with nonstick cooking spray. Drain chicken, discarding excess buttermilk.

In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika, and pepper; seal bag. Shake well to combine. Add chicken, one piece at a time, and shake the bag to coat the chicken well.

Place chicken on the prepared baking sheet. Coat chicken with nonstick cooking spray. Bake, uncovered, for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with parsley before serving if desired.

Taken from http://www.diabeticlivingonline.com/recipe/chicken/oven-fried-chicken-breasts/

Fresh Fruit Tart

Ingredients

Crust:

• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar
• Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Roasted Red Potato Salad

Ingredients

• 2 pounds small red potatoes, quartered
• 1/4 cup olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 small red onion, finely chopped
• 1 small sweet red pepper, finely chopped
• 1/3 cup minced fresh cilantro

Directions

• Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly.
• For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper.
• In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Yield: 8 servings.