Frozen Banana Split Squares

12  ice cream sandwiches

3-4 medium bananas

1/2-1 c. hot fudge sauce

1/2-1 c. caramel sauce

1 c. chopped maraschino cherries or sliced strawberries

8 oz. frozen whipped topping thawed

1 small can crushed pineapple, undrained

2 Butterfinger bars, crushed 

• Line the bottom of a 9×13″ baking dish with the ice cream sandwiches, cutting them to fit as necessary.

• Slice the bananas into pieces about 1/4″ thick and arrange over the sandwiches.

• Spread the hot fudge and caramel sauces over the bananas.

• Sprinkle with cherries or strawberries.

• Combine the thawed frozen whipped topping with the can of undrained pineapple and spread over everything.

• Sprinkle with crushed candy bars and freeze for at least 4 hours.
• **This recipe is from Our Best Bites.

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that’s pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil 

• In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream.

• Store in refrigerator for about 2-3 weeks. Shake well before serving.
• **This recipe is from Our Best Bites

Hawaiian Turkey Burgers

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)

1/2 c. thinly sliced green onion

1 tsp. finely chopped fresh ginger root

1 small can pineapple slices; reserve juice

1/2 tsp. Kosher salt

Thick Teriyaki sauce

Light mayonnaise

4 hamburger buns

• Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.
• Grill until done. Grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of grilling. 
• **This recipe is from Our Best Bites

Chicken Kabobs

Marinade:

1/4 cup soy sauce

1/4 cup cider vinegar

2 tbsp honey

2 tbsp canola oil (i use veg oil sometimes)

1/2 tsp garlic

3 green onions, minced

4 chicken breasts

large mushrooms

pineapple chunks

green / red peppers

onions

• Cook on the grill for 15-20 minutes.

Warm Bacon Cheese Spread

1 round loaf sour dough bread
1 pkg. (8 oz.) cream cheese softened
1 1/2 c. sour cream
2 cups shredded cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. bacon, cooked and crumbled
1/2 c. chopped green onion
Crackers

• Cut off top and hollow out the bread, leaving a 1 inch shell.  Cut the removed bread and top into cubes. 

• In a mixing bowl, beat cream cheese.  Add sour cream, cheddar cheese, and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell.

• Wrap in heavy duty aluminum foil.  Bake at 325 for 1 hour or until heated through.  Serve with crackers and reserved bread cubes.

Chicken Salad

Boneless, skinless chicken breasts
Celery
Green Onion
Lowery's
Celery Salt
Mayo
Sandwich Spread (Kraft)

• Boil chicken (we usually add a few chicken bouillon cubes).
• Shred chicken. 
• Dice celery and onion & add to chicken.
• Season with Lowery's and Celery Salt.
• In separate bowl mix Mayo and Sandwich Spread in equal parts. Add to chicken.

Beef Tacos

Top Round Roast (pot roast)
2-3 Tbsp beef base (It comes in a plastic jar. You can find it at Costco)
Onion
2-3 cans Rotel
Salt
Pepper
Garlic Powder
Lowery's
Onion Salt
Celery Salt
Cumin
Chili Powder

•  Season roast with salt, pepper, garlic powder, onion salt, celery salt, and Lowerys.
• Place roast in crock pot.
• Dissolve beef base in 2 cups of warm water. Pour over roast. Fill up rest of crock pot with water until it covers the roast.
• Cut up onion & place around roast.
• Cook on low for 5-6 hours.
• Take roast out & reserve juice.
• Shred the roast & place back in crock pot.
• Season with cumin and chili powder. Add Rotel (we usually blend to break down chunks).
• Add reserved juice if necessary.