Dinner Exchange

A few of my friends and I started a recipe exchange dinner. The 5 recipes I just added to the blog are from that dinner. It was a great dinner and all of the recipes were easy and really really good. Our dinner exchange nights are going to happen every month so I will be sharing the recipes with you all. Yum!!! Let's eat!!

Parmesan Fondue

Parmesan Fondue

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
1 loaf french bread cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes, crackers, vegetables or pretzels.

Jell-O Salad

I heard once Utah was the Jell-O capital of the world. How can we not have a post on the recipe blog that contains Jell-O?

Jell-O Salad

1 large jell-o package (any flavor)
1 large vanilla pudding (cook kind)
2 small boxes of tapioca pudding
1 tub cool whip
5 small cans of mandarin oranges or whatever fruit you choose to match your jell-o.

Boil six cups of water and mix in all ingredients except for cool whip and fruit. Boil for two minutes and keep stirring.

Refrigerate overnight or for at least four hours. Mix in cool whip and fruit and serve.

Garbage Salad

I laughed and was even a little confused by the name of this salad but it is good, really good. I was pleasantly surprised.

Garbage Salad
1/2 can Garbanzo beans
1/2 can Kidney beans
Lettuce
Frito tortilla chips
Catalina dressing

Put beans on top of lettuce. Top with fritos and dressing. Serve.

Orange Glazed Chicken w Rosemary

Another easy recipe. Prep time is 30 minutes.

2 teaspoons canola or olive oil
4 boneless skinless chicken breasts
1/4 cup orange juice
3/4 cup reduced sodium chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves crumbled
1/8 teaspoon coarse ground black pepper
2 teaspoons Dijon mustard
1 naval orange, peeled, thinly sliced

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover, reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated. Spoon glaze over chicken on platter. If desired garnish with fresh rosemary sprigs.

Lemon Creme Pie

This pie is so easy and so so good to the tongue!! By that I mean it's yummy!

1 graham cracker crust
1 can sweetened condensed milk (cold, stick it in the fridge overnight)
1 8oz. tub of cool whip
Juice from 3 large lemons
1 tbs. lemon rinds

Whip for 3 minutes on high. Poor mixture into crust. Refrigerate. Can be served with raspberries or strawberries.