Salmon Cracker Spread Recipe

Let me first start off by saying that I was not fond of the idea of using canned fish in any type of recipe. With that being said, I recently went to a party and a friend of mine served this delicous cracker spread made with canned salmon that I just had to try myself. Its really easy to make and delicous! A great recipe for any upcoming party or family gathering (such as a superbowl party).

Salmon Cracker Spread

1 can (14.75 oz) Alaska Salmon
2 (8 ounce) pkgs. cream cheese, softened
6 drops liquid smoke flavoring
6 tbsp. sliced green onion
Crackers (use a variety of your favorite crackers)

Drain salmon, reserving 4 teaspoons salmon liquid; flake. Combine cream cheese, liquid smoke flavoring and the salmon liquid in a large bowl. Blend until mixed. Stir in green onion, then fold in the flaked salmon. Refrigerate at least 2 hours or overnight to blend the flavors. Serve as a spread with your favorite crackers.

Easy to Make and Delicious Fruit Smoothie Recipes

Do you love fruit smoothies? My husband and I are both fans of smoothies because they are healthy for us and super easy to make. I thought I would share a few Tupperware Smoothie Recipes with you today that we enjoy making.

Strawberry Mango Smoothie

1 c. fresh strawberries, hulled and sliced
1/2 c. mango, cubed
1/4 c. orange juice
6 ice cubes
*note* I have also used frozen sliced strawberries with this recipe.

Place all ingredients into a blender and blend well. Makes 12 ounces.

Orange Tropical Smoothie

1 whole orange peeled, de-seeded and divided into sections
1/3 c. canned (drained) or fresh pineapple chunks
1/2 c. low fat vanilla frozen yogurt
2 ice cubes

Place all ingredients into a blender and blend well. Makes 12 ounces.

Blueberry Banana Smoothie

1/2 c. fresh blueberries
1 small banana
5 oz. light vanilla yogurt
1/4 tsp. vanilla extract (optional)
5 ice cubes

Place all ingredients into a blender and blend well. Makes 12 ounces.

Lemon Strawberry Smoothie

1 whole lemon peeled and de-seeded
4 lg. fresh strawberries, hulled and sliced
1 tbsp. plus 1 tsp. sugar
1/8 c. water
8 ice cubes

Place all ingredients into a blender and blend well. Makes 12 ounces.

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Cheesy Chicken and Pasta Casserole Recipe

Cheesy Chicken & Pasta Casserole

This casserole recipe is super easy to make. You can substitute the frozen vegetables with canned vegetables and use whatever shredded cheese you prefer to use.

4 large boneless skinless chicken breasts
(or 6 smaller boneless skinless chicken breasts)
1 can Campbell's Cream of Chicken Soup (98% fat free)
1 1/3 c. hot water
3/4 cup partially cooked elbow macaroni's
1/2 tsp. onion powder
1/4 tsp. black pepper
1 cup of frozen peas
1 cup of frozen green beans
Mrs. Dash Seasoning
1/2 cup shredded Cheddar Cheese

Stir soup, water, partially cooked elbows, pepper, green beans and peas in a large bowl. Pour mixture into a large rectangular baking dish. Rinse chicken breast halves and place on top. You can season them as desired, I sprinkled them with Mrs. Dash seasoning. Bake in a 350 degree oven for 60-70 minutes until chicken is done. Remove and sprinkle with shredded cheese and place back into the oven for 5 mins. or until cheese is melted. Let cool for 10 minutes before serving.

Easy To Make Buttery Pie Crust Recipe

One of my favorite things to do in the Kitchen is to bake some homemade pies! When I say homemade, I mean homemade and made from scratch. All of my family and friends love it when I bake pies as I use the recipe below which has an awesome buttery taste and is simple to make in your own kitchen. You can premake your crusts, cover and freeze them until you are ready to bake some pies.

Buttery Pie Crust Recipe

Ingredients:

2 1/2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1 tbsp. sugar
1 cup (2 sticks) unsalted butter, chilled
3-6 tbsp. cold water

Combine first 4 ingredients in a bowl with a fork. Cut butter into small pieces, add to the flour mixture and toss until butter is coated. Using your fingertips, pick up a few pieces of butter and press flat, slide thumb from pinky to index finger, pressing and then dropping back into flour. Repeat until mixture resembles coarse meal. Add 3 tbsp. cold water and toss well with a fork. Pinch to see if dough holds together. If needed, add more water. Place dough in a covered Tupperware bowl and chill for 2 hours. Makes two 9-inch pie crusts.