Cucumber Ranch Chicken Salad

• 20 ozs chicken (chunks, drained) 
• 1 cup seedless green grape (halved) 
• 1/2 cup sliced almonds 
• 1/2 cup chopped celery 
• 3/4 cup salad dressing (creamy cucumber)

Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

Mels Kitchen Cafe Banoffee Pie

Crust

• 24 Oreos or Similar cookie
• 5 Tbs Butter Softened

Pie

• 20 Oz. (1 1/2 Cans) Dulce de Leche
• 2 Bananas
• 1 Cup Chocolate Covered Toffee Bits
• 1 Cup Heavy Whipping Cream
• 1/4 Cup Powdered Sugar
• 8 Oz. Cream Cheese Softened
• 1/4 Cup Brown Sugar

Add Cookies and butter to food processor and process till combined. Press mixture into pie pan. Refrigerate or freeze until set. 

In medium bowl combine powdered sugar, brown sugar and cream cheese. Whip with handheld electric mixer until smooth and fluffy. Add whipping cream and mix on low speed until combined. Increase speed to medium until light and creamy like thick frosting consistency.

Slice Bananas about a 1/4 inch thick and layer over dulce de leche in crust. Sprinkle 1/2 cup toffee bits over bananas. Spread whipped cream filling over bananas and toffee making sure to spread all the way to edges. Bananas should be completely covered so they don't brown in oven. 

Sprinkle pie with toffee bits. Chill for 1-2 hours before serving and up to 8 hours (longer than that and the bananas start browning and get mushy.

Sue's Pineapple Upside Down Cake

• 1 Stick of Butter
• 2/3 C. Brown Sugar (approxamately)
• 1 Can Crushed Pineapple
• 1 Yellow Cake Mix (Eggs, Oil)

Preheat oven to 350˚. 

Mix cake mix as directed set aside. 

Melt butter and put in 9 inch pan. 

Sprinkle Brown Sugar over butter evenly. 

Drain Pineapple and put in pan over sugar.

Spread cake mix over pineapple. 

Bake for 40-50 minutes. Check at 30 minutes in case your oven cooks super fast.

Liz's Marinated Grilled Chicken and Watermelon Salsa

Marinade Ingredients

• 1 Tbs Fresh Oregano or 1 tsp Dried Oregano
• 1 Tbs Olive Oil
• 3/4 tsp Cumin
• 1/2 tsp Salt
• 3 Garlic Cloves Minced
• 4 Chicken Breasts

Salsa Ingredients

• 2 Cups Watermelon Diced to 1/2 Inch
• 1 Cup Mango 1/2 Inch diced (Or Canned Peaches)
• 1/4 Cup Red Onion Finely Chopped
• 2 Tbs Jalepeno Peppers Seeded and Finely Chopped
• 1 Tbs Lime Juice
• 1/2 tsp Sugar
• 1/4 tsp Salt

Combine Marinade Ingredients in Ziploc Bag and mix. Add Chicken and coat in bag. Refridgerate 4 hours turning once or twice.

Combine Salsa ingredients and stir. Refrigerate until ready to serve.

Grill chicken on preheated grill with cooking spray. Grill 5 minutes on each side until cooked thoroughly.

Serve over rice with salsa.

Elison Pink Stuff

• 2 Cans of Fruit Cocktail Well Drained 
• (Other fruit mixes can be used according to taste)
• 1 8 Oz. Tub of Whipped Cream
• 1 Large Box or Two Small of Jell-o Pink in Color.
• 1 24 Oz. Tub of Cottage Cheese

Mix Well and Chill. Garnish with Cherries.