Recipes-Updated

*Cream Filling ingredients have been amended! Thanks Jenn :)

























































And so.....line up for the recipes people! Here are some of the Yum-Yummies we have enjoyed poolside this summer. Thank you Lea Ann & Kelly for sharing your secrets.

Beef Roll Ups

1 12 oz can Roast Beef (Kirkland brand from Costco)
1/2 cup Frito Lay Salsa
1 Cup Mexican blend shredded cheese

*Quantities for salsa and cheese are an estimate. I just throw some in.

Mix all ingredients in a pan on medium heat or in the microwave to heat through and melt cheese. Spread on a flour tortilla or flatbread wrap (amount will be determined by size of bread). Roll tightly and slice into bite size pieces.

*These are so yummy that despite the fact that I cannot eat large quantities of salsa, I did so in spite of my stomach and yesiree....I paid for it.

Black Bean Salsa with Parmesan Crisps

Mix and Chill:

1 can of black beans drained and rinsed well
1 can corn
1 cup Frito Salsa
Lime juice to taste
1/2 cup petite cut canned tomatoes
Chopped fresh or dried cilantro to taste

Place in a serving dish. Top with Mexican Blend Shredded cheese and chopped avocado.

Parmesan Crisps

Lightly coat flour tortillas with melted butter. Sprinkle with Parmesan cheese and ground black pepper. Cut into strips and bake at 350 until crisp and lightly browned.

Oatmeal Cream Pies

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (I use more)
3 1/3 cups uncooked quick cooking oats

Beat butter and sugars until creamy. Add egg and vanilla and beat well. Combine dry ingredients, mixing well. Add to butter mixture, mixing until well blended. Drop by rounded tablespoons onto buttered baking sheet. ( I used the small Pampered Chef cookie scoop to make the small size we had yesterday.) Bake at 370 for 8-10 minutes. I remove the cookies from the oven before they appear fully cooked so when cooled, they are still soft and chewy. If you want crunchy cookies, bake for a few more minutes.

Cream Filling

1/2 cup butter
2-4 tablespoons whipping cream
1 teaspoon vanilla

*2 cups powdered sugar

Combine all ingredients and mix on medium speed, scraping sides of bowl, until fluffy.

Spread approximately 1 tablespoon Cream Filling over the bottom half of one cookie and top with another.

*If you want to hear the Hallelujah chorus when you eat these, then let them sit out in the sun for a bit and then when they melt in your mouth a choir of angels will encircle your head. Seriously.

Shrimp Salad

1 package salad shrimp
1 package frozen sugar snap peas, cooked
1 box rotini noodles, cooked
Mayonnaise, salt and pepper to taste

Mix all ingredients and enjoy.

Chunky Gazpacho

6 cups coarsely chopped tomatoes (about 3 pounds – I peel the tomatoes)
1 32-ounce bottle tomato juice
2 medium peeled cucumbers
1 ½ cups chopped green bell pepper (I just use one good size pepper)
1 ¼ Vidalia other sweet onion
1 cup finely chopped celery
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. basil flavored vinegar (I just use the extra balsamic vinegar and rice vinegar and include some basil for flavor)
1 tbsp. rice vinegar
¾ tsp salt
½ tsp. pepper
½ tsp hot sauce
3 garlic cloves minced

Place all vegetables in a food processor and chop. Remove and place in large mixing bowl and add liquid ingredients and seasoning (tomato juice, olive oil, vinegars, salt, pepper, hot sauce and garlic). Mix and enjoy!

Bistro Pasta Salad

2 cups torn fresh spinach
1 box penne pasta, or orecchiette pasta
1 large jar of marinated artichoke hearts
Sun dried tomatoes
Basil
Fresh mozzarella
Balsamic vinaigrette

Cook pasta according to package directions and rinse. Wash and tear spinach leaves. Dice artichoke hearts and fresh mozzarella and finely dice sun dried tomatoes (add to taste). Tear or julienne basil leaves. Mix all ingredient and season liberally with salt and pepper. Add balsamic vinaigrette and enjoy!