Amaretto Coffee Creamer

3/4 cup nondairy powdered creamer
3/4 sifted confectioner's sugar
1 tsp almond extract
1 tsp cinnamon

Combine all ingredients in a container with a tight fitting lid. Shake well to blend. To serve; 2 Tbs creamer into 6 ounces of hot coffee.

Tomato Shrimp Scampi with Fettuccine

8 oz fettuccine
1/4 cup olive oil
4 cloves garlic
2 cups plum tomatoes, chopped
1/2 cup vermouth or white wine
1/4 cup lemon juice
1/2 tsp sugar
4 scallions, chopped
1 lb. shrimp, peeled, deveined and rinsed (pat dry)
1/8 tsp red pepper flakes
4 Tb basil
4 Tb Parmesan cheese

Cook fettuccine for 8 minutes or until tender but still firm. Drain and keep warm.
Saute' garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
Pour in Vermouth or wine, lemon juice and sugar. Simmer 6 minutes.
Add scallions, shrimp, and red pepper flakes. Cook until shrimp turns pink and are cooked through, about 3 minutes.
Stir in basil and Parmesan cheese.
Toss with cooked fettuccine and serve immediately in shallow bowls.

Chicken Picatta

4 skinless chicken breasts, pounded flat, then flour to coat.
1 T olive oil
1/4 cup drinking sherry or dry white wine
2 cloves garlic
1 small onion, minced
juice of 1 lemon, no seeds
1/2 cup chicken broth
2 T butter
1/4 cup Italian parsley
salt and pepper

Heat olive oil in saute' pan over medium high heat. Saute' chicken about two minutes on each side, just until browned on the outside. Remove chicken.
Add the wine or sherry to deglaze the pan and scrape the browned bits off the bottom of the pan. Add onions and garlic. Saute' for about three minutes.
Add lemon juice, pepper, butter and chicken broth and saute' for about two minutes. Add the chicken back in and saute' until the chicken is done.

Angel Lush Parfait

1 can (20 oz) crushed pineapple, undrained
1 pkg. (3.4 oz) vanilla instant pudding
1 cup thawed cool whip
1 angel food cake
mixed berries

Mix pineapple and dry pudding mix in a medium bowl. Stir in whipped topping.
Cut angel food cake into 1" cubes. Layer cake, pudding and berries in parfait dish.

Cherry Coke Salad (from Country Store Catalog)

1 can (20 ounces) crushed pineapple
1/2 cup water
2 packages (3 ounce each) cherry gelatin
1 can (21 ounces) cherry pie filling
3/4 cup cola

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved. Stir in pie filling and cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Yield: 10 - 12 servings.

Impossible Coconut Pie

Mix together in a blender:
2 c milk
2 c sugar

Add 4 eggs

Mix in: pinch of salt
1/2 tp baking powder
1/2 c flour
1 tp vanilla extract
1/2 c melted oleo (margarine)

Pour into 2 8" or 9" greased pie pans.
Spread coconut (1 bag) over the top of each pie.

Bake at 350 degrees until set (about 30 minutes).

Blackberry Cakeballs

1 box white cake mix
2 small boxes of raspberry jello
4 large eggs
1 cup vegetable oil
1 cup blackberry wine

2 large bags of semisweet chocolate for dipping (add 1 TB vegetable oil per large bag of chocolate chips)

Mix cake ingredients together, beat 3 minutes. Grease and flour 13 x 9 pan and bake @ 350 for 30-45 minutes.

To make cake balls, tear apart into crumbs. Mix in 1 can vanilla icing (might be easier to do when cake is warm). Cool in refrigerator. Once cooled, form cake into balls with cookie scoop, place on waxed paper and cool in refrigerator. Melt chocolate chips, add oil and dip balls. Placed dipped balls on waxed paper. Store in refrigerator (or not). Makes about 80 balls. Next time I will try to use less frosting.