Amaretto Coffee

1 ½ c Warm Water
1/3 c Amaretto
1 T Instant Coffee Crystals
Dessert Topping from a pressurized can

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

Peanut Butter and Chocolate Truffles

1 c peanut butter chips
3/4 c butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla

Coatings:
crushed graham cracker crumbs, confectioner’s sugar or crushed nuts.

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm.

Store, covered in refrigerator. Makes about 3 dozen truffles

Chicken Pasta Salad

2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes.

Grill until done and chop into bite−size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled.

Stir in additional salad dressing when ready to serve, if desired.

Italian Tuna Salad Toss

• 1 (10-ounce) package salad greens
• 1 (14-ounce) can artichoke hearts, drained, quartered
• 1 (9-ounce) package tuna in water, drained, flaked
• 1/2 pound green beans, cooked, drained
• 1 cup sliced plum tomatoes
• 1 bottle (8 oz) Italian salad dressing - fat free

Place greens on serving platter. Arrange artichokes, tuna, beans, and tomatoes over greens. Top with dressing. Makes 6 servings, serving size 2 cups

Sweet Potato Salad

Makes 12 Servings


• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

DIRECTIONS
Boil until tender but still firm, about 15 minutes.

Drain, cool and slice. Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.