INGREDIENTS:
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
red, blue, green, and orange paste food coloring
dozen lollipop sticks

DIRECTIONS:
In a bowl cream butter, cream cheese and sugar until fluffy.
Add egg and vanilla; beat until smooth In a medium bowl
combine flour, baking powder and salt. Add dry ingredients
to the creamed mixture. Stir till soft dough forms. Divide
dough into fourths. Tint each with a different food color.
Wrap in plastic wrap and chill for 2 hours. Preheat oven to
350 degrees. Working with each color, shape dough into 3/4
inch balls. For each cookie place 1 pink, 1 green, 1 blue
and 1 orange ball together to make large rainbow colored
ball. Shape into a 12 inch long roll (like a snake); starting
at one end, coil roll to make a 3/4 inch round cookie.
Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookie
4. Bake cookies for 8 minutes or until lightly browned. Cool
and store in an airtight container.

Thanks to Lynn with Homeschooling with Heart for this great recipe!

INGREDIENTS:
1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli-- 1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

DIRECTIONS:
Peel and chop the tomato. Julienne the hard salami. Chop the
olives. Cube the cheese into 1/2" cubes. Clean and slice the
mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a
small deep bowl add the oil, garlic, garlic salt, black pepper,
vinegar and hot red pepper. Whisk until thoroughly mixed. Pour
over the salad and mix well. Refrigerate for a few hours to
blend flavors. Mix well again before serving. Garnish with fresh
tomato wedges or orange slices and parsley.

Thanks, Lynn, at Homeschooling with Heart for the recipe.

• 1 large onion, chopped
• 1/4 cup butter, cubed
• 4 to 5 pounds broiler/fryer chicken pieces
• 2 tablespoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups hot water
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup (8 ounces) sour cream

Directions:

• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• Dash pepper
• 1 cup milk
• 1/4 cup mayonnaise
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• 6 bone-in chicken breast halves
• 1 tablespoon vegetable oil

Directions:

• 1-1/2 cups (12 ounces) plain yogurt
• 1/4 cup lemon juice
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons olive oil
• 1-1/2 teaspoons salt
• 1/2 to 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon
• 4 to 5 pounds bone-in chicken thighs and legs, skin removed

Directions:

• 6 ounces uncooked spiral pasta
• 1/4 cup reduced-sodium soy sauce
• 1/3 cup white wine vinegar or cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 tablespoons sesame seeds, toasted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chopped cooked chicken breast
• 2 cups torn fresh spinach
• 1/2 cup sliced green onions
• 1/4 cup minced fresh parsley

Directions:

• 1 jar (10 ounces) lemon curd
• 1/4 cup chicken broth
• 1/2 teaspoon soy sauce
• 1/4 teaspoon ground ginger
• 1 cup buttermilk
• 1 tablespoon grated lemon peel
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1-1/4 pounds boneless skinless chicken breasts, cut into strips
• Vegetable oil for frying

Directions:

• 1 medium green pepper, cut into 1-inch pieces
• 1 small onion, thinly sliced
• 1 tablespoon vegetable oil
• 1 can (20 ounces) unsweetened pineapple chunks
• 3 tablespoons white vinegar
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1/3 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 package (12 ounces) frozen popcorn chicken

Directions:

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons vegetable oil
• 2 celery ribs, chopped
• 4 green onions, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped sweet yellow pepper
• 2 cups frozen green beans, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 can (14-1/2 ounces) chicken broth
• 1/4 cup water
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon lemon-pepper seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 2 cups uncooked instant rice

Directions:

• 6 boneless skinless chicken breast halves
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 3 tablespoons each lemon juice and lime juice
• 3 tablespoons Dijon mustard
• 3/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt

Directions:

• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 garlic clove, minced
• 1 tablespoon butter
• 1/2 cup salsa
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups shredded cooked chicken
• 6 hamburger buns, split and toasted

Directions:

• 3 bacon strips, diced
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
• 1 cup (4 ounces) shredded Swiss cheese
• 1/2 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 2 tablespoons butter, softened
• 6 English muffins, split
• Dash each cayenne pepper and paprika

Directions:

• 1 package (4.4 ounces) quick-cooking noodles and Alfredo sauce mix
• 1 package (8 ounces) imitation lobster or crabmeat
• 1/2 pound frozen cooked small shrimp, thawed

Directions:

• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sherry or chicken broth
• 1-1/2 pounds boneless skinless chicken breast, thinly sliced
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/2 cup hot water
• 6 ounces uncooked linguine
• 1/2 pound medium fresh mushrooms, sliced
• 1/4 pound fresh snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2-inch pieces
• 2 tablespoons canola oil, divided
• 2 teaspoons sesame oil

Directions:

• 4 boneless skinless chicken breast halves, cut into strips
• 3 tablespoons vegetable oil, divided
• 4 medium carrots, julienned
• 1 medium sweet onion, julienned
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• Hot cooked rice
• Sesame seeds, toasted, optional
• Sliced green onions, optional

Directions:

• 1-1/4 cups crushed cornflakes
• 1 teaspoon onion powder
• 1 teaspoon poultry seasoning
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 cup lemon juice
• 1/4 cup reduced-fat French salad dressing
• 6 bone-in chicken breast halves (8 ounces each), skin removed

Directions:

• 1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
• 1 cup chopped onion
• 2 teaspoons canola oil
• 2 cups cubed red potatoes
• 1 cup chopped carrots
• 1 cup frozen peas
• 1 can (14-1/2 ounces) beef broth
• 1 cup water
• 2 tablespoons balsamic vinegar
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced chives
• 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

• 1/2 cup butter, melted
• 2-2/3 cups buttermilk, divided
• 1-1/2 cups all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 1 teaspoon Creole seasoning
• 8 bone-in chicken breast halves
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Directions: