Bruschetta with Tomato and Basil

• 1 pound ripe tomatoes, peeled and seeded
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 2 medium garlic cloves, minced
• 1/2 teaspoon coarsely ground black pepper
• 3 tablespoons finely chopped fresh basil
• 4 ounces fresh Mozzarella cheese, cut into 1/4 to 1/2 inch cubes
• 1 tablespoon finely chopped Italian parsley
• Bread:
• 1 medium baguette, French or Italian bread cut into 1/2 inch slices
• 2 large garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper

Preparation:

Dice tomatoes into 1/2 inch pieces; drain over a bowl for 30 minutes to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl. Stir well and taste for seasoning. Prepare grill for medium hot grilling, or preheat broiler. Place the bread on the grill; grill or broil each side just until marks of the grill or broiler pan appear. Remove and place on serving platter. Rub the toasted bread pieces on each side with cut surfaces of the peeled garlic cloves. Add cheese cubes to the relish; spoon mixture over each bread slice and then drizzle the remaining 2 tablespoon extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve.
Makes 6 servings.

taken from about.com

Spinach Salad With Apple Vinaigrette

1 bag fresh spinach, about 12 ounces
1/2 cup sugar
1/2 cup apple cider vinegar
2 teaspoons grated sweet or purple onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup finely chopped apple
crumbled cooked bacon
and I added pecans

Wash spinach and let dry.  Whisk together sugar, vinegar, onion, mustard, salt, oil, and apple.  Pour over spinach just before serving and toss.  Sprinkle with bacon (and pecans).

taken from About.com

French Fries with Pink Fry Sauce

6 potatoes
salt

Scrub potatoes.  Peel, if desired.  Cut each potato lengthwise into slices about half-inch thick.  Place on well-sprayed 9x13 inch baking sheet.  Salt to taste.  Bake at 425 for about 20 minutes or until tender.  Serve with Fry Sauce.

Fry Sauce:

1/2 cup ketchup
1/2 cup mayonnaise

Stir together and enjoy with french fries!

taken from The Essential Mormon Cookbook

Chocolate-Peanut Butter Rice Krispies

2 cups Karo syrup
2 cups sugar
2 cups peanut butter
8 cups Rice Krispies
6 chocolate bars

Bring Karo syrup and sugar to a slow boil.  Add peanut butter.  Remove from heat.  Add Krispies.  Press into a 9 x 13 baking dish.  Place chocolate bars evenly across Krispies.  Place in 200 degree oven until chocolate starts to melt, then remove and spread chocolate evenly with spatula.  Let cool and enjoy!

Chicken Supreme

• 5 slices bacon
• 6 boneless, skinless chicken breast halves
• 10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
• 4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
• 1/2 cup diced Swiss or Havarti cheese

Preparation:

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator. In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

Taken from about.com  

Fresh Peach Drink

2 large ripe peaches, peeled and pitted
1 cup orange juice
1/3 cup fresh lemon juice
1/2 cup sugar
1 cup crushed ice

Mix all ingredients in blender or food processor.  Makes 1 serving.