Tortellini Salad

refrigerated cheese tortellini
cucumber, peeled and cubed
cherry tomatoes, halved
feta cheese
black olives
1/2 c. or so... Italian Dressing OR olive oil, Good Seasons Italian Seasonings (I used a little of both because I only had a little Italian dressing)
salt, pepper, garlic salt, red pepper flakes, according to taste

Cook cheese tortellini according to directions. Rinse with cool water. Mix all ingredients togethe add seasonings according to your taste. Refrigerate until ready to eat.

Berry Trifle

This is very good! The lemon almond syrup add delicious flavor to this. Perfect colors for the 4th of July!

pound cake- store bought or homemade

Lemon Almond Syrup:
1/4 c. sugar
1/4 c. water
1/4 c. lemon juice
1/2 tsp. almond extract
Bring sugar, water, lemon juice to boil just so sugar dissolves. Then add almond extract. Let cool.

8 oz. Cream cheese, softened
3/4 c. sugar
big tub Cool Whip
Beat together cream cheese and sugar. Fold in Cool Whip.

strawberries, blueberries, raspberries, etc.

Slice pound cake into 1 in. pieces. Dip each piece into syrup. Then cube each cake slice into pieces. Put half of cake cubes in trifle dish, top with half of Cool Whip mixture, then half of the berries. Repeat order: cake, Cool Whip, then berries on top.

Rosemary Parmesan Popcorn

Popcorn (I learned how to make my own on the stove. I feel so domestic! )
2 sprigs finely chopped rosemary
2 T melted butter
1/4 c. Shredded parmesan cheese
2 tsp. Cracked black pepper
Salt to taste

Pop popcorn then pour in big bowl. Pour melted butter over popcorn then rest of ingredients.  Yummy twist on regular buttered popcorn!

Lemon Blueberry Cupcakes

Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F.  Line cupcake pans with paper liners.  In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about 3/4 full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla, lemon juice, and lemon zest.  Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

Crockpot Mushroom Chicken

1 shredded rotisserie chicken (I usually get several Costco rotisserie chickens, shred them when I get home, then freeze in baggies so they are ready to use for dinners like this!)

1/4 c chicken broth
1 can cream of mushroom
1 6 oz can sliced mushrooms
Salt and pepper
1/2 c. Greek yogurt or sour cream
Brown rice

Dump chicken, cream of mushroom,  chicken broth, mushrooms, and salt snd pepper in crockpot. Cook on low for 8 hrs or high for 4 hrs. Last 30 min, add greek yogurt. Serve with brown rice.

Baked and Battered Chicken Tenders

Husband gave this "the best chicken you have made in a long time" stamp of approval!

3 chicken breasts (cut in strips) or tenders
1 c. milk
1 c. flour
2 tsp salt
1 tsp pepper
1 T paprika
1/2 tsp cayenne pepper
1/2 tsp onion powder
1 tsp seasoned salt
1/2 stick butter

Soak chicken in milk for 30 minutes. Mix flour and all other seasonings in gallon ziploc baggie. Put chicken in baggie with flour and shake.

Preheat oven to 400 degrees. Slice butter in small pieces and melt butter on metal baking sheet. (Glass dish will make it soggy, use metal.) Tap excess  flour off chicken strips. Place on baking sheet and bake for about 10 minutes. Turn pieces over and bake for another 10 minutes. Mine needed a few minutes under the broiler to finish browning. These are super yummy!

Redneck Caviar

1 can black beans
1 can corn
1 can black eyed peas
1 can rotel
1 small can green chiles
2 c. Thinly Shredded cheddar cheese
1 8 oz bottle Italian dressing

Drain and rinse black beans, corn, and peas. Then mix all ingredients except for dressing in bowl. Mix that in before serving. Keep chilled until ready to serve.  I like to serve it with the tortilla chips that have a hint of lime.