Strawberry Whipped Sensation

4 cups fresh strawberries (I used frozen and thawed before I made this)
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) Cool Whipped Toping, thawed
8 Oreo cookied finely chopped
1 TBS. butter, melted

Line 9x5 loaf pan with foil, with ends of foil extending over sides. Mash 2 cups of the berries in large bowl. Add milk, juice and 2 cups of Cool Whip; Mix well. Four into prepared pan.

Mix chapped cookies and butter. Spoon over Cool Whip mixture. Cover with ends of foil; gently press cookie mixture into Cool Whip mixture. Freeze 6 hours or until firm.

Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining Cool Whip. Slice remaining berries; Use to garnish dessert. Freeze left overs. Serves 8-10 people.

Catalina Crancberry Chicken

From the Kraft magazine

8 large chicken breasts
1 can (16 oz) whole berry cranberry sauce
1 bottle (8 oz) Kraft Catalina dressing
1 env. onion soup mix

Place chicken in 2 (9x13) dishes. Mix remaining ingredients and pour over chicken. Bake 30 mins. and serve over rice.

I made this following the exact directions (just using 4 chicken breast--too much sauce). If I were to make it again I would use 4 chicken breast, 1 can of the cranberry sauce, 1/2 bottle of dressing and 1/2 env. of soup mix for less sauce.

If I was making the full recipie again I would use the can of cranberry sauce, 2/3 of the dressing and still 1/2 env. of the soup mix. Jason and I liked the kick of the cranberry/dressing mix and the soup over powered it a bit for us.

Sweet and Sour Pork

This is good and serves about 5 adults with some left over. When I make again I'll take a picture.

2 lbs boneless pork cut into bite size piecies. (I usually buy pre cut servings of pork and use about 3 pieces. If you are doubling use 5-6 pieces)
1 TBS. oil
1 1/2 cups water
2 cups pinapple chunks (about one 15 oz. can) Keep juice
1/2 cup brown sugar
4 TBS cornstarch
3 TBS soy sauce
1/3 cup vinegar
1/2 tsp. salt
1/8 tsp peper
1 carrot, chopped
1/2 cut green pepper (I use 1/2 - 3/4 of a gr. pepper)
3 green onions, sliced

Cut pork into 1 inch cubes. Heat oil in large skillet (if doubling us a large stove wok--something with high sides). Add pork and stir-fry on medium high 5-6 minutes, stirring constantly until pork is no longer pink. Add water and bring to a boil. Lower heat to medium-low, cover and simmer for 30 mins.

Drain pineapple, reserving syrup. Combine sugar and cornstarch. Stir in pineapple syrup, vinegar, soy sauce, salt and pepper. Add to pork and stir until sauce thickens and boils. Add pineapple and veggies..cook 3-4 minutes. Serve over rice

Beef Noodle Bowl

8 oz. linguine, uncooked
3 cups broccoli cut up
3 medium carrots, peeled and cut
2 tsp. vegetable oil
1 lb. beef sirloin steak, cut into strips
1/2 C. Kraft Zesty Italian dressing (Kraft recepie calls for 1/4 c. but I like more sauce)
1/2 c. teriyaki sauce (Kraft recepie calls for 1/4 c. but I like more sauce)
1 tsp ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 mins. of pasta cooking time. Drain pasta mixture.

Meanwhile, heat oil in large skillet. Add meat; cook until browned onall sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger. Cook until sauce thickens, stirring occasionally.

Serve over pasta mixture.

Saucy Pepper Steak

This comes from the Kraft Food magazine

Prep: 20 min Total 35 min.

1 green bell pepper, cut into strips (I like bite size pieces and did it that way)
1 red bell pepper, cut into strips (I like bite size pieces and did it that way)
1 yellow pepper, cut into pieces
1 small onion cut up (Jason doesn't like onions so I left this out--was fine)
1 lb. well trimmed boneless beef sirloin steak, cut up
2 cloves garlic, mincd
1/2 tsp. black pepper
3 TBS soy sauce
1/2 cup Kraft original barbecue sauce (I had some Bull's Eye in my fridge and used that)

Heat large nonstick skillet sprayed with cooking sprayon medium-high heat. Add bell peppers and onions; cook and stir 6-8 minutes or until veggies are crisp/tender. Transfer to bowl and cover to keep warm.

Add meat, garlic and black pepper to same skillet; cook and stir 3 mins. Add soy sauce; cook 1 min. or until meat is cooked through, stirring occasionally. Add BBQ sauce; cook until heated through.

Serve over rice.