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CHOCOLATE SURPRISE
crush up 5 oreos for little bowl, as many as you want for big bowl. blind in a lots of chocolate surup or as much as you need or want. put in 2 big scoops of peanut butter. put in 3 quater spoon fulls of milk. put in the fridge for 3 hours. take out and stir until it looks like it did before you put it in the fridge. it might not look like much it is delicous and a surprise for the family. hope you enjoy!

CHICKIN AND MASHPOTATOS WITH GRAVY
2LB OF CHICKIN

10 POTATOES PILLED

2CANS OF GRAVY

FIRST COOK THE CHICKEN THEN YOU HAVE TO COOK THE POTATOS THEN PUT THEM IN A 8*8 PAN AND COOK THEM FOR ABOUT 10 MIN THEN PUT THE GRAVY ONAND COOK IT FOR 10 MORE MIN

THEN ENJOY!!!

Awesome Pasta Sauce

1 pound ground lean beef
1 pound mild Italian sausages
1 package (about 3 oz.) sliced pepperoni
1 large (1/2 lb.) onion, chopped
1 small (about 1/4 lb.) green bell pepper, stemmed, seeded, and chopped
1/2 pound mushrooms, sliced
4 cloves garlic
1 tablespoon each dried basil leaves, dried oregano leaves, and dried marjoram leaves
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 cup molasses
2 cans (each 15 oz.) tomato puree
1 cup beer
1 cup dry red wine
Hot cooked pasta
In a 5- to 6-quart pan over medium heat, crumble beef with a spoon. Remove sausage casings and crumble sausage in pan. Stir often until meat is well browned, 12 to 15 minutes. Discard drippings. To pan, add pepperoni, onion, green pepper, and mushrooms; stir occasionally until onion is limp, 5 to 8 minutes.
Meanwhile, in a blender or food processor, whirl garlic, basil, oregano, marjoram, rosemary, thyme, molasses, and about 1/2 cup of the tomato puree until garlic and herbs are finely chopped. Pour mixture into pan; rinse blender with beer and pour into pan along with the rest of the beer and tomato puree, and the wine. Cover and bring to boiling on high heat, then simmer until reduced to about 9 cups, about 1 hour; stir occasionally.
If making ahead, let sauce cool, cover, and chill up to 3 days. To store longer, freeze in easy-to-use portions. Reheat to use. Ladle hot sauce over hot pasta. Makes about 9 cups sauce.

Fruited Coconut Shrimp Stir Fry
Makes 3 - 6 servings

Ingredients
1- 10 ounces carton SeaPak® Jumbo Coconut Shrimp
1 can pineapple chunks, drained and juice reserved
7 green onions, chopped into 1'' pieces
1 tablespoon vegetable oil
1 packet Orange Marmalade Sauce (included in SeaPak® Jumbo Coconut Shrimp package)
2 tablespoons low sodium soy sauce (may substitute regular soy sauce)
2 cups hot cooked white rice

Instructions
Prepare shrimp according to package directions. Heat oil a 12-inch grill pan over medium–high heat. Add pineapple and green onions and sauté for about 5 minutes stirring frequently. Stir together the orange marmalade sauce, soy sauce and reserved pineapple juice in a small bowl. Pour mixture into pan with pineapples and onions. Heat 2-3 minutes stirring frequently until mixture comes up to a low simmer. Remove from heat. Toss shrimp with pineapple and green onions mixture in a large bowl. Serve immediately over rice.

For additional shrimp recipes like this one visit www.eatshrimp.com

WHITE CHOCALATE CHERRY DELIGHT
1.white chocalate
2.24oz cherry in the can
3.3large eggs
4.2cups of white cake mix
5.1cup sugar
6.1 cup flour shifted
7.1cup milk

mix all together in order 1-7

I have developed a low sugar recipe for the ever popular Chocolate Torte, aka Million $ Dessert
Since I seem to be acquainted with so many diabetics, this is a guilt free dessert for anyone
I can send it as an attachment to my e mail is you are interested. Thanks, lLove your channel!
Esther Batterton
Carlsbad, California

Chicken Italian

2 chicken breasts skinned
1 cup seasoned bread crumbs
1/4 cut grated parmasan cheese
1/8 cup parsley flakes
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 eggs lightly beaten

Preheat oven to 350 degrees.
Spray pan with Pam to prevent sticking.
Mix all dry ingredients thoroughly in a bowl. Lightly beat two eggs in a bowl.
Dip both sides of chicken breasts in egg then coat with dry mixture. Repeat to thoroughly cover chicken with dry mixture.
Place chicken in pan. Cook for about 1 hour or untill a golden brown.

ENJOY!!!

Sparkling Watermelon-Lemonade Spritzers

1 (6 lb.) watermelon (seedless) cut in 1 inch chunks

1 (12 oz.) can (each) of frozen pink lemonade and pink lemonade concentrate

Chilled selter or club soda

Lime slices, for garnish

1. Puree watermelon in batches, in blender until smooth. Pour into a 2-quart pitcher. Stir in lemonade concentrate until contents melts. Cover, refrigerating over night.

2. When ready to serve, fill 10-ounce glasses with ice cubes, 1/2 cup of watermelon mixture, topped with selter of club soda and garnish with lime slices

Makes 16 servings

Each serving 105 calories

PINK CLOUD DESSERT
1-20 oz Cherry PIE Filling (any Brand)
1-LARGE CAN Crushed PINEAPPLE
1-14 1/2 oz Eagle Brand Condensed Milk
1/2 cup finely chopped PECANS
1 LARGE container of COOL WHIP

IN a LARGE BOWL....Mix in order given. Chill for at least 2 hours. SERVE !! ENJOY !!!
*** If you "chill" all the canned ingredients prior to making this dish...omit the cooling time. Chilling all the canned items enables you to put this dessert together in 10 minutes ...
If you take this dessert to a party or family gathering, after mixing, place mixture in a foil Lasangna pan...this way you can "LEAVE " the dessert at the party,and not have to worry about getting your dish back !!

Hasta La Pasta: The best type of pasta

One plateful of Angel Hair Pasta
Seasoning salt
Pepper, Salt (optional)
Parmesean cheese. (Sorry if I spelled it wrong, I'm only 12.)
Butter.

On the pasta, put a big slab of butter and microwave for ten seconds. (Or pour melted butter on.)
Then, shake the rest of the ingredients lightly over pasta. Mix after each ingredients.
Microwave for fifteen seconds.
Grab a fork and enjoy!