Mexican Layer Dip by Marlene

2 pkgs. Sage Flavor Jimmy Dean Pork Sausage
2 cans (10 oz. each) diced tomatoes & green chiles, drained
1 large pkg shredded cheddar cheese
1/4 cup salsa
nacho chips
1/2 cup thinly sliced green onions (optional)
1 medium tomato, seeded and chopped (optional)


In a large pan, brown sausage. Stir in tomatoes & green chiles; cover and cook 2 minutes. Place meat mixture as bottom layer of a casserole type dish. Next top with layers of cheese, then salsa, tomatoes and green onions if desired. Serve along with nacho chips.

Ultimate Ginger Cookies by Nicole

DRY INGREDIENTS:
2 1/4 cup Flour
1 tsp Baking soda
2 tsp Cinnamon
1 1/2 tsp Ground Cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
Granulated sugar (to roll the cookies in)
WET INGREDIENTS:
1 cup Brown sugar
1/4 cup Veg oil
1/3 cup unsulfered molasses
1 XL Egg
1 1/4 cup (6 oz) Crystalized ginger (I couldn't find this in my store)

Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Mix all dry ingredients. (except the Granulated sugar)
Mix all wet ingredients.
Chop crystalized ginger and mix all ingredients together.
With an ice cream scooper, make small cookies and roll into balls with your hands.
Roll the balls into the granulated sugar and flatten on the cookie sheets with your fingers.

Bake for exactly 13 minutes.

Cool for 1-2 minutes.

Crustless Spinach Quiche-low fat by Nicole

10 oz. Frozen chopped spinach
4 oz. Reduced fat cheddar
1/2 tsp. Ground nutmeg
2 cups Egg Beaters
1/4 cup Chopped white onions

Preheat oven to 350 degrees
Thaw and drain spinach.
Mix all ingredients in a bowl.
Grease muffin pan.
Pour in 1/2 cup potions into the muffin tins.
Bake for 20 minutes.

Sheppards Pot Pies by Nicole

2 cans Refrigerated dinner rolls
Mashed potatoes (great for any leftovers or I usually use the flakes)
1 lb. Ground Beef
Shredded Cheddar or Jack Cheese
Chopped Onions
Garlic Powder
Onion Powder
Frozen peas, carrots, and corn
1/2 cup Beef Stock
2 Tb. Flour

Preheat oven to 425 degrees
Grease muffin tin inside and on top.
Roll 1.5 biscuts to make one and press it into the miffin tins.
Put in oven for eight minutes.
Brown meat, add onions, s&p, garlic and onion powder. 2tb. flour, 1/2 cup beef stock, and veggies.
Put potatoes into half-baked buiscut cups. Fill only half of the cup.
Add meat mixture and top with your cheese.
Bake until cheese is bubbly.

Chili Chips by Nicole

Whole Wheat Pitas
2 tb. EVOO
1/2 tsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Coriander

Preheat oven for 350 dgrees
Cut pitas into eigthths.
Drizzle EVOO onto the pitas.
Toss pitas in mixture.

Bake for 25-30.

Berry Champagne by Nicole

Fresh or frozen strawberries and raspberries
Frozen blueberries
1 tb. Honey
Fav Sparkling wine or champagne

Blend Strawberries, raspberries and honey in a food processor. Should only take a minute.
Pour berry mixture in the bottom of the glass.
Add the champagne.
Drop the still frozen blueberries into the glass. (they act as ice cubs and help to keep the drink cold longer)

This would work really well with grape juice for the kiddies.

Stuffed Strawberries by Nicole

Package of strawberries
Package of cream cheese (low-fat if you choose)
1/2 tsp of vanilla extract
1/4 cup of sugar
Your choice of chopped nuts

Mix cheese, vanilla and sugar until smooth. Fill a ziploc baggy with the mixture and cut off a VERY small corner of the bag (to be used to fill the berries).
Cut leaf off berry to create a flat side. Sit the berry on the newly cut, flat side and cut an "X" in the top of the berry. The cut should be large, but not so big that it cuts the berry in fourths.
Pipe the cheese mixture into the berry. Add the chopped nuts to the top.
Continue for the rest of the strawberries.
If you're really feeling fancy, powdered sugar on top and maybe mint leaves might be nice.
It tastes like strawberry cheesecake. Awesome for Fourth of July BBQs.

Swiss Cake Roll Ice Cream Cake by Nicole

1 box of Swiss Cake Rolls
1 half gallon box of your favorite ice cream (or you can choose two different ice creams)
1 jar of fudge topping for ice cream

-Line a bowl with plastic wrap
-Cut the Swiss Cake Rolls into small 1/4th inch pieces
-Place the cut pieces into the bowl around the bottom and up the sides
-Add one layer of ice cream so it fills half of the bowl
-Cover and freeze for an hour
-Add the entire jar of fudge topping to cover the ice cream
-Cover and freeze for an hour
-Add the second layer of ice cream so that it fills the rest of the bowl or up to the top of the Swiss Cake Roll pieces
-Cover and freeze over night if possible
-To serve, invert the bowl on a large plate and remove the plastic wrap

Oreo Balls- not so exact recipe by Nicole

1 package of oreo cookies
1 8 oz (?) container of cream cheese (it's the larger container)
1 bag of chocolate chips

-Crunch the oreos until mostly powder and some small crunchys.
-Add all of the cream cheese,.
-Freeze for an hour or two.
-Melt chips.
-Roll balls into chocolate, either totally covered in chocolate or partially.
-Freeze overnight if possible or until chocolate is totally frozen.
-Serve and enjoy.

AUNT SHARON'S SPECIAL DAY

The memorial service for Aunt Sharon was awesome. She was looking down on her family and, I'm sure she was so proud of Gina and Lisa. Many people shared their memories and fond thoughts and Gina's speech for her mother was outstanding. She's leaving behind two strong, compashionate girls. The family is saddened at such a tragic loss, but we are all so lucky to have eachother.

Send me your recipes, news, and photos at Nicki3444@msn.com. I'll upload them for you so the family can see them right away. If anyone has any questions click on the comment button to ask the originator of the recipe or new information for help.

Welcome

Hi Giuliano Family. Welcome to our very own website. I know the ladies would like to exchange recipes. We can also upload pictures and enter information about current events and achievements.