Ginger Teriyaki Salmon

Recipe from: associatedcontent.com (Lynn Smythe)
Prep: 5 min/Total Time: 35 min

1lb. salmon fillets
1/3 cup teriyaki sauce
1/3 cup water
2-inch piece of fresh ginger, peeled and minced

Preheat your oven to 400 degrees F. Place salmon in a 1-1/2-quart glass baking dish. Pour the teriyaki sauce and water over the fish and sprinkle with the ginger root. Place the pan in the oven and cook for 25-30 minutes until the fish is thoroughly cooked and flakes easily with a fork. Baste frequently with the teriyaki sauce while cooking.

Cranberry Pork Roast

Recipe By: K.A.
Prep: 5 min/Total Time: 6-8 hours

1 can (16oz) whole-berry cranberry sauce
1 can (14oz) chicken broth
1 boneless picnic roast, 3-6lbs.

Place roast in crock pot. Pour chicken broth & cranberries over roast. Cook on high for one hour. Reduce heat & cook for another 5-7 hours or until roast is cooked through. Serve roast drizzled with cranberries.

Dragon's Blood Punch

Recipe By: Sandra Lee (foodnetwork.com)
Prep: 5 min/Total Time: 5 min/Makes: 20-25 servings

1 (46oz) can red punch (recommended: Hawaiian Punch)
1 (46oz) can apple juice
1 (48oz) bottle cranberry juice
1 (2-liter) bottle ginger ale
Ice cubes

Combine all ingredients in a large punch bowl or pot. Add ice and stir.

*Tips* Keep your creepy concotion cold by placing gummy worms into an ice tray and pouring a red punch into the tray to fill; freeze for several hours. You can also make another scary ice mold by pouring cold water into a clean plastic glove, tying off the opening, and freezing on a cookie sheet in your freezer overnight. Cut away glove before placing in punch bowl. Or if you really want to spook your guests, take a clean plastic mask and using tape, cover the eyes, mouth, and nose holes. Lay mask flat and fill "face mold" with cold water. Place on cookie sheet in freezer and freeze over night. Place mask in shallow cool water for a few moments to dislodge mask from mold, and float in punch bowl, face up.

Apple Crisp

"Have some apples at home that aren't getting eaten up? This quick and easy apple crisp topping is a tasty and quick way to use up those apples. You can find this product in our produce department."

Key Lime Strawberry Mini-Pizza

Recipe by: Carrie
Prep: 10 min/ Total Time: 10 min/ Makes: 4 servings

1 package Maceys mini-pizza crusts 4-count
1 cup PHILIDELPHIA key lime cheesecake filling
1 cup fresh strawberries, sliced
optional whipped topping

Preheat oven to 375 degrees F. Place pizza crusts on cookie sheet and bake for 5 minutes. Remove from oven and carefully place on clean workspace. On each crust spread 1/4 cup of cheesecake filling. Place 1/4 cup of the strawberries on each crust. Place dollop of whipped topping in center of each crust if desired.

Apple Lemonade

Recipe from: kraftfoods.com
Prep: 5 min/Total Time: 5 min/Makes: 8 1-cup servings

1 tub CRYSTAL LIGHT Lemonade Flavor Drink mix
6-1/2 cups cold water
1-1/2 cups cold apple juice

Place drink mix in large plastic or glass pitcher or punch bowl. Add water and juice; stir until drink mix is dissolved. Serve over ice cubes.

For nutrition information, visit www.kraftfoods.com

Quick & Easy Chili Dip

Recipe from: B.F.O.
Prep: 1 min/Total Time: 5 min

2 cans (15oz.) regular chili
1 (8oz.) package cream cheese

Cube cream cheese and place in large microwave-safe bowl. Pour chili over cream cheese. Heat one minute on HIGH; stir. Heat another 2-3 minutes or until cream cheese is melted and chili is heated through and warm, stirring after each extra minute. Serve with tortilla chips or crackers.

After-School Snack Ideas

Ideas from: parents.com

"These creative combos add up to one-of-a-kind after-school treats"

1)Sesame sticks+chopped cereal-nut bars+dried pineapple
2)Mini-pretzel twists+cashews+dried cranberries
3)Low-fat granola+sunflower seeds+dried apricots
4)Dried papaya+whole-grain cereal (like LIFE)+golden raisins
5) Almonds+M&M's+dried mangoes
6) Mini-pita chips+soynuts+mini chocolate chips

Game Day Cocktail Smokies

Recipe by: K.A.
Prep: 5 min/ Total Time: 1 hour 5 min

2-3 packages (14oz each) cocktail smokies
1 cup grape jelly
1 cup mustard

Place cocktail smokies in crock pot set on high setting. In a medium bowl combine jelly, mustard until well blended. Pour over cocktail smokies. Let simmer for an hour. Serve warm.

How to Fry Scone Dough

Since there aren't any directions on the label for our Bakery's Frozen Scone Dough, we get a lot of questions as to how to prepare them, so I decided to post them here for easy access.

Makes: 24 servings

1 package Maceys frozen scone dough, thawed
oil
honey butter

Pour oil 2 to 3-inches deep into an electric frying pan and heat to 350-375 degrees F. Flatten thawed dough to 1/2-inch thickness. Carefully lower scone dough into oil 2-3 at a time and fry on each side until golden brown (about 15 seconds). Remove and drain on several paper towels. Serve hot with honey butter.

Garlic Sautéed Asparagus

Prep: 5 min/ Total Time: 16 min/ Makes: 4-6 servings

1 bundle asparagus, bottom ½-inch to 1-inch cut off
2 tsp. garlic salt
2 Tbsp. butter or margarine

Melt butter in medium-sized skillet over medium high. Add asparagus and sprinkle with garlic salt. Sautee asparagus for 11 minutes or until tender-crisp.

Summer Berry Punch

Prep: 10 min/ Total Time: 10 min/ Makes: 10-12 servings
Recipe by: M.R.

1 can (46oz.) Dole pineapple mango juice
1 bottle (64oz.) Langers mango carrot juice OR V8 Splash peach mango juice
1 bottle (64oz.) Hawaiian Punch Fruit Juicy Red Juice
*optional 1 of each mango, pineapple, and papaya; each peeled, cored, and cubed

Shake all juices well in containers before opening. In large punch bowl combine all juices. Let chill in fridge before serving. Garnish with mango, pineapple and papaya just before serving.

Crock Pot Sweet & Sour Chicken

Recipe By: K.A.

Prep: 10 min/Total Time: 5 hours /Makes: 5-6 servings

1 can (20 oz.) crushed pineapple, drained
5-6 lbs. chicken breasts, cubed, or chicken tenders
1 bottle World's Harbor Sweet and Sour Sauce

Place chicken in crock pot on high for 2 hours. Carefully drain juices; add pineapple and sauce. Continue cooking for 1-2 hours or until chicken is cooked through. Serve over rice or vegetables.

Easy Fruit Dip

Prep: 5 min/Total Time: 5 min/Makes: 8 servings

1 container (8oz) Western Family whipped topping, thawed
1 pkg. (4-serving size) Western family strawberry gelatin, or any flavor
1 container (8oz) Western family strawberry yogurt, or any flavor
assorted cut fruit

In a medium bowl, stir together all ingredients until well blended. Serve with cut fruit. Refrigerate leftover fruit dip.

Tomato Tortellini Soup

Recipe from: bettycrocker.com

Prep: 15 min/ Total Time: 15 min/ Makes: 4 servings

2 cans (19oz each) Progresso® Vegetable Classics tomato basil soup
1 pkg. (9oz) refrigerated cheese-filled tortellini
2 Tbsp. grated parmesan cheese

In a 3-quart saucepan, mix soup and tortellini. Heat to a boiling over medium-high heat, stirring occasionally. Reduce heat; cover and simmer 4-5 minutes or until tortellini are desired doneness. Sprinkle individual servings with parmesan cheese.

For nutrition information, visit www.bettycrocker.com

Sun-Dried Tomato Parmesan Peas

Recipe from: kraftfoods.com

Prep: 5 min/ Total Time: 10 min/ Makes: 2 servings

1-1/2 C. frozen peas
¼ C. KRAFT Sun-dried Tomato Dressing
2 Tbsp. grated parmesan cheese

Cook peas as directed. Toss with dressing and cheese.

For nutrition information, visit www.kraftfoods.com

Pork Medallions and Dressing

Recipe adapted from: kraftfoods.com
Prep: 5 min/ Total Time: 10 min/ Makes: 6 servings

2 boneless pork loin chops
¼ C. KRAFT Sun-dried Tomato Dressing
1 Tbsp. Dijon mustard

Cut each pork loin cross-wise into 6 slices. Pound meat slices cut-sides up, with meat mallet to ½-inch thickness. Add to large non-stick skillet sprayed with cooking spray. Cook on medium-high heat 3 minutes on each side or until browned on both sides. Reduce heat to low. Combine dressing and mustard; pour over meat. Continue cooking 3 minutes on each side or until meat is cooked through and sauce is thickened. Serve over Old-fashioned Bread Stuffing