Broccoli salad

1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns
1 8 oz can sliced water chestnuts, chopped
4 slices cooked bacon, crumbled
3 tablespoons dried cranberries
3 tablespoons sunflower seeds 

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.  Add broccoli, water chestnuts, bacon cranberries and sunflower seeds; stir to coat with the dressing.

Best if made the night before.

Deep-fried ice cream

Serving Size: 4

20 ounces chocolate chip ice cream -
2 cup four-grain flake cereal, crushed, like cornflakes
1 1/2 tablespoon granulated white sugar
3 1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon water
4 8-inch flour tortillas
5 quarts vegetable oil, for frying
cinnamon sugar, for garnish
whipped cream, for garnish
4 maraschino cherries, for garnish

Directions:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2
hours or longer. Mix cereal, sugar, and cinnamon. Divide equally
between 2 pie plates or other shallow containers. Beat eggs with
water. Roll each ice cream ball in cereal mixture and press coating
into ice cream. Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again, press coating onto ice cream.
Freeze coated ice cream balls solid, 4-6 hours.

Warm Chocolate Pudding Cake

1 pkg. Devil's Food Chocolate cake mix
2 cups cold milk
1 1/4 cups water
2 pkg. (3.9oz each) JELL-O Chocolate instant pudding mix
1/3 cup sugar

Heat oven to 350*. Prepare cake batter as directed on package.  Pour into greased 13x9 inch baking dish; set aside.
Pour milk and water into large bowl.  Add pudding mixes and sugar.  Beat with wisk 2 min. or until blended.  Pour over batter.
Place baking dish on baking pan to catch any sauce that bubbles over sides of dish as dessert bakes.  Bake 55 min to 1 hour or until toothpick inserted in center of cake layer comes out clean.  Cool 20 min. (sauce will thicken slightly as it cools.  Spoon into serving dishes.  

Top with cool whip, ice cream, cherries or fresh fruit.

Potato Leek Soup

2 c. chicken broth (I have also used vegetable broth to make it vegetarian)
3 med. potatoes
1 lg. leek
1/2 c. sour cream
1/2 T chives
1 c. milk
1/2 t salt

cut potato into cubes & slice the leek. Put the leek, potatoes, broth & salt in the pan. Bring to a boil and take the heat down to a simmer. cook 15-20 mintues. With a hand mixer, puree ingredients. (or put in a blender. I like the hand mixer though because it leaves some chunks) Stir in sour cream, milk & chives.

Steakhouse Chili

1 Tbsp. oil
1 lb. beef top round steak, cut into 1/2 inch cubes
3 Tbsp. chili powder
2 cans diced tomatoes with chilies, liquid reserved
1/3 cup A1 Steak Sauce
2 cans kidney beans, drained
1 can whole kernel corn, drained
1 green pepper, chopped

Heat oil in saucepan on medium-high heat. Add meat, cook and stir until browned. Add to crock pot. Add remaining ingredients and mix well. Cook on low 8 hours or high 4 hours. (the longer the better)

* You may substitute 1 lb lean ground beef for round steak

Green Beans and Feta Salad

2 lb fresh green beans, trimmed
1/2 cup prepared Good Seasons Italian Salad Dressing
1/4 cup Feta Cheese
1/4 cup chopped red onion

Cook beans in boiling water 7 minutes or until crisp-tender. Drain; rinse with cold water.
Place beans in large bowl. Add remaining ingredients; toss to coat.
Serve immediately. Or, cover and refrigerate several hours or until chilled

Peach ice cream

Peach Ice Cream

6 eggs beaten
3 1/2 cups sugar
10 peaches chopped
4 cups heavy cream
2 cups 1/2 & 1/2
2 tsp vanilla
3/4 tsp salt

Mix together and put in maker as directed.