Creamsicle Freeze

2 cups orange juice
1 cup water
2 tblsp. powdered coffee creamer
1/2 cup sugar
14-16 ice cubes
1 tsp. vanilla
1 peeled orange for extra flavor

add all to blender..blend til smooth

**for strawberries and cream....replace orange juice w/ strawberries

Candied Pecans

1/4 c. brown sugar
1/2 c. Pecan halves
1 tblsp. orange juice

combine brown sugar and orange juice.
add pecans
spread into 8x8 greased pan
bake 10-12 min..350 til nuts are brown and syrup is bubbly
stir once
pour onto greased baking sheet and seperate nuts
cool on wire rack

Lite and lemony fruit salad

1 - 3 oz. pkg instant lemon pudding
1 - 10 oz. bottle marachino cherries, drained
1 - 8 oz. cool whip
1 - 21 oz. can chunk pineapple- do not drain
1 - 12 oz. can mandran oranges - drain
2 c. mini marshmellows

in bowl dump in can pineapple
pour pudding mix over and mix well...set aside 5 min.
drain oranges and cherries..pat dry
mix into pineapple mix along w/ marshmellows
fold in cool whip
refrigerate 3o min.

Way too easy Iced Moca

1 c. cold coffee
1 c. milk
2 tblsp. choc. syrup
6 ice cubes

in drink mixer add 1st 3 ingred. shake well
pour over ice cubes

Glazed Cashew Tofu

1 lb. firm Tofu..drained
1 Tblsp. oil
1 tsp. sesame oil
2 tblsp. honey
2 tblsp. soy sauce
1 tblsp. rice wine vinegar
1/2 c. chopped cashews

Cut Tofu into cubes or x-wise into 1/4" slices
combine oils, honey, soy sauce and vinegar
heat slowly in skillet
arrange cubes in skillet, flip to coat
fry over med. high heat til golden and crisp
add cashews

Italian Tortellini - Vegetable Salad

1 pkg. (9 oz) refrigerated cheese filled torellini
1 pkg. (9 oz) refrigerated spinich filled torellini
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets
1 cup oil-packed julienne-cut sun dried tomatoes...drained ( I use fresh cherry tomatoes)
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 med. chopped yellow bell pepper
2 jars ( 6 0z. each) marinated artichoke hearts, drained coarsely chopped and reserve 1/4 cup liquid
1 bottle Italian dressing (8 oz)

In large saucepan cook and drain tortellini as directed on package, adding cauliflower and broccoli during the last min. of cooking..Rinse w/ cold water to cool and drain well.
meanwhile in large bowl, mix tomatoes, onion, parsley, bell pepper and artichokes
add tortillini, cauliflower, broccoli to salad, stir gently. Add dressing and reserved 1/4 cup of artichoke liquid toss to mix..
Serve immediately or cover and refrigerate til serving time

Chinese Buffet style Donuts

1 (10 count) can refrigerated biscuits
1/3 c. sugar
oil to deep fry

1. use either a deep fryer or large deep skillet
2. be sure to add enough of oil to line the bottom of the pan and a couple inches deep
3. heat oil to 350
4. remmove biscuits from can and fry a few at a time in the fryer
5. when browned on one side, turn over
6. when golden brown on both sides remove from oil and drain on paper towels
7. pour sugar into a small container, once the doughnuts have cooled slightly toss them into
the sugar..coat on all sides