Onion Roasted Potatoes

4 medium all-purpose potatoes, cut into large chunks
1 envelope onion soup mix
1/3 cup olive oil

Preheat oven to 450 degrees. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated.

In a 13 x 9 inch baking pan, arrange potatoes; discard bag.

Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Enjoy!

Creamy Banana Cheesecake

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups bananas, sliced
1 (3oz.) pkg. instant banana pudding mix
1 & 3/4 cup milk
2 cups whipped topping

Combine cream cheese, sugar and vanilla and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture. Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving. Enjoy!

Aloha Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbls. flour
1 Tbls. vegetable oil
2 cans (8 oz. each) unsweetened pineapple chunks
1 tsp. cornstarch
1 Tbls. honey
1 Tbls. light Teriyaki sauce or light soy sauce
1/8 tsp. pepper
Hot cooked rice

Flatten the chicken to 1/4 inch thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice and mix until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat thoroughly. Serve over rice. Enjoy!

Potato Salad

6 red new potatoes
2 stalks celery, chopped
1 small red onion, chopped
6 Tbls. Italian salad dressing
3 Tbls. sweet pickle relish
6 Tbls. mayonnaise
3 Tbls. yellow mustard
salt and pepper to taste
6 eggs, hard boiled, peeled and chopped

Put whole potatoes in a couple of inches of salted water, cover pot and boil for 20-25 minutes, or until just barely tender. Drain potatoes, and when cool enough to handle, peel and cut into 2 inch chunks. Combine potatoes, celery, onion and salad dressing in a large bowl and allow to marinate for a few minutes. Add remaining ingredients except for chopped eggs, taste and adjust seasonings as desired. Add eggs and stir in gently to combine. Garnish with more sliced hard boiled eggs, chopped fresh parsley and/or paprika.

Enjoy!

Sweet and Sour Chicken

3 Tbls. cornstarch
1 can (10 1/2 oz) condensed chicken broth
1 Tbls. vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 can (8oz) pineapple chunks, keep in juice - do not drain
4 cup hot cooked rice
1/4 cup vinegar
1/4 cup sugar
1 medium green pepper, cut in strips

Stir together cornstarch and broth until smooth. In skillet over medium-high heat, pour in oil, when oil is hot, stir-fry chicken. Remove chicken when done and set aside. In same skillet, combine pineapple in juice, pepper, sugar, vinegar and reserved cornstarch mixture. Cook over medium high heat until mixture boils and thickens, stirring constantly. Return chicken to skillet. Cover, cook for 5 minutes or until pepper is tender; stirring occasionally. Serve over hot rice. Enjoy!

Cream Cheese Butter Cookies

2 1/2 cup sifted flour
1/4 tsp. cinnamon
1/2 tsp. salt
1 cup sugar
1 egg yolk
1 cup butter
3 oz. cream cheese
1 tsp. vanilla
1 tsp. grated orange rind

Sift together: already sifted flour, with salt and cinnamon; set aside. Cream butter and cream cheese together. Gradually add sugar and mix well. Beat in egg yolk, vanilla and orange rind. Slowly blend in flour mixture. Refrigerate dough for 1-2 hours. If using cookie cutters, dough should be rolled out on a floured board till 1/4 inches thick. Place cookies on ungreased cookie sheet 1-inch apart. Bake at 350 degrees for 12-15 minutes. Cool on wire rack.

Enjoy!

Homemade Creamy Cole Slaw

1 medium head cabbage, cored & grated
1 medium onion, chopped
1 large carrot, grated
3/4 cup mayonnaise
1/4 cup sour cream
3 Tbls. red wine vinegar
2 Tbls. sugar
2 tsp. caraway seeds
salt & pepper to taste

Place grated cabbage in large mixing bowl. Mix in onion and carrot. In a small bowl, combine mayonnaise, sour cream, vinegar, sugar and caraway seeds. Toss dressing with cabbage. Season cole slaw with salt and pepper. Chill thoroughly before serving. Enjoy!