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 chopped 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.

Candied Chicken

This is fast and easy!!

1/2 -3/4 cup catsup
1 1/2 cups brown sugar
2 TBS. prepared mustard
2 TBS. Worcestershire sauce
1 onion chopped
Salt and pepper

Brown chicken (optional--I didn't and it was fine)
Place chicken in 9x13 glass pan
Pour sauce over top.
Back at 325 degrees, covered, for about 45 mins.
Uncover and bake 20 more mins.
Let sit 5-10 mins and the sauce will thicken

Thai-Style Shrimp and Veggies with Toasted Coconut Rice

Jason found this in one of our cookbooks. I like coconut, but am not crazy over it, but this was delicious!!

Prep time 1/2 hour to chop and get items ready. Cook time about 20 mins. (About the time it takes to cook the rice)
2 1/2 c. Chicken Stock or broth (I used 1 can of Swanson's)
1 1/2 c. sweetened shredded coconut
1 c. rice

4 TBS. vegetable oil
1 1/2 lbs. larg shirmp(uncooked), peeled and deveined
Salt and pepper
1 small yellow onion
8 napa cabbage leaves, thinly sliced
1 c. carrot cut either in slices or matchsticks
1 tsp. crushed red pepper flakes
3 large garlic cloves, chopped (I used a garlic press)
3-inch piece of fresh ginger, peeled and grated
1 red bell pepper, thinly sliced
3 TBS. tamari (dark aged soy sauce--I used dark soy sauce)
5 scallions, thinly sliced
20 fresh basil leaves, chopped or torn (now that I've made it I would use my spice bottle of basil leaves--cheaper)
1/4 c. fresh cilantro chopped
Juice of 1 lime

In a sauce pot, combine 1 1/2 c. of chicken stock with 1 c. of coconut; bring to a simmer, add rice. Return to a simmer over low heat (this is so coconut doesn't burn) and place a tight-fitting lid on pot. Cook rice for 18 minutes.

Heat a small skillet over medium heat, add the remaining 1/2 c. coconut, stir frequently, and toast until golded, about 2-3 minutes. Heads up: Once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it. Remove the toasted coconut form pan and reserve.

Heat a large skillet over medium/high heat with 2 TBS. vegetable oil. Season the shrimp with sal and pepper and add to hot skillet. Saute the shrimp for 2 minutes on each side, or until they turn pink, but are not yet firm, then remove from the pan to a plate and reserve. Return the skillet to the heat and add the remining 2 TBS. of vegetable oil.

Add the onions, napa cabage, carrots, red pepper flikes, garlic, ginger, and red bell peppers to pan. Cook, stirring frequently, for 3-4 minutes.

Add the tamari and the reminaing cup of stock (the Swanson's can was about 1/2 c. short of liquid called for, but the recipe had enough liquid in the end), then toss the shrimp back into the pan and stir to combine.

Cook shrimp and veggies for 2 more minutes or until the shrimp are cooked through. Add the scallions, basil, half of cilantro, and lime juice. Taste for seasoning, adding more tamari, salt or pepper to taste.

Add the reserved toasted coconut to the cooked rice. Fluff the rice with a fork to distribute the cocount. Serve the Thai shrimp on top of the toasted coconut rice. Sprinkle with the remaining cilantro.

Serves 4