Tami's Potato Salad

4 red skin potatoes Boiled
4 hard boiled eggs - chopped
2 TBSP Hidden Valley Dressing Mix
2 TBSP Bacon Bacon (Tastefully Simple)
Salt & Pepper

Cut Potatoes into bit size pieces. Put in medium size bowl with rest of ingredients. Stir and put in fridge. If needed add a little Hidden Valley Ranch dressing to moisten before serving.

Italian Herb Marinated Chicken Recipe

INGREDIENTS:

1 1/2 pound boneless skinless chicken breast halves
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons McCormick� Grill Mates� 25% Less Sodium Montreal Chicken Seasoning
1/2 teaspoon McCormick� Italian seasoning

PREPARATION:

Trim chicken of excess fat. Lightly pound chicken to an even thickness. Place chicken in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Add to chicken; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until cooked through.

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Prep Time:
20 min
Inactive Prep Time:
12 hr 0 min
Cook Time:
--

Level:
Easy

Serves:
8 servings

Ingredients

* 2 cups cold heavy cream
* 12 ounces Italian mascarpone cheese (Sour Cream works)
* 1/2 cup sugar
* 1/4 cup coffee liqueur, such as Kahlua
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon instant espresso powder
* 1 teaspoon pure vanilla extract
* 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
* Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Sugar Free Meringue Cookies

1 (.3-ounce) package sugar-free gelatin
1 cup splenda
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar


Preparation:

Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks. Check out How To Make A Perfect Meringue./font>

Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips


DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc <1mg (1%DV), Pot. 54mg (1%DV), Dietary Exchange: Other Carbohydrate 1, Fat 1.5

Slow Cooker Peanutty Pork

2 lbs boneless pork loin
1/4 c teriyaki sauce
2 T rice vinegar
1 t crushed red pepper flakes
1 t minced garlic
1 T cornstarch
1/4 c cold water
1/4 c creamy peanut butter
HOT COOKED RICE
1/2 c chopped green onions
1/2 c dry roasted peanuts

1. Place pork chops in a 3 qt. slow cooker. In a small bowl, combine the teriyaki sauce, vinegar, pepper flakes and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.

2. Remove pork and cut into bite-size pieces; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired.

Box Cake Cookies

1 box cake mix (any flavor) lemon, spice, chocolate are good
1/2 c. vegetable oil
2 eggs

Mix oil and eggs into dry cake mix. Drop by teaspoonfuls onto ungreased cookie sheet. 350 degrees, 8-10 minutes.