Fresh Cranberry Orange Relish

1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

1 unpeeled orange, cut into eighths and seeded

3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

NOTE: May also be prepared in a food grinder.

Not Yo Mama's Banana Pudding!

From Paula Dean

Ingredients
2 Bags Pepperidge Farm Chessmen Cookies
6-8 Bananas, Sliced
2 Cups Milk
1 5-ounce Box Instant French Vanilla Pudding
1 8-ounce Package Cream Cheese, softened
1 14-ounce can Sweetened Condensed Milk
1 12-ounce container Cool Whip

Directions
Line the bottom of a 13X9X2 inch dish with one bag of cookies and put bananas on top.
Blend Milk with the Pudding mix in electric mixer. Set aside.
Beat Cream Cheese and Condensed milk together in a bowl until smooth; fold in Cool Whip. Add to Pudding mixture, stirring until well blended.
Pour mixture over Cookies and Bananas; cover with remaining cookies. Refrigerate. Serves 12.

*I only used 5 medium bananas. The 6 to 8 seemed like a little too much.

*This is a dessert straight from Heaven. I just made it yesterday and everyone loved it. Nice presentation too.

Slow-cooked Chicken Noodle Soup

From The Food Nanny Rescues Dinner

2 1/2 to 3 pounds chicken parts (you may use a whole chicken, cut up, or all breasts or legs if desired)

1 medium onion, chopped

4 carrots, sliced

2 celery ribs, sliced

2 tablespoons dried parsley flakes

1 tablespoon salt

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme leaves

2 cups uncooked wide egg noodles

2 cups frozen peas (optional)

1. Wipe the chicken pieces with damp paper towels and discard the towels. (I use frozen chicken breasts)

2. Put the onion, carrots, celery, parsley flakes, salt, basil, pepper, and thyme in a large slow cooker. Place chicken on top. Add water to cover. Place the lid on the slow cooker and cook on low heat 8 to 10 hours or on high heat 4 to 6 hours.

3. 30 to 60 minutes before serving, remove the chicken and shred it. Return the meet to the pot. Add the noodles and cover and cook on high heat for 30 to 45 minutes.

Season with salt and pepper to taste and enjoy!

Creamy Tomato Basil Soup

From The Food Nanny Rescues Dinner

1/2 cup (1 stick) butter

1 cup all purpose flour

4 cups chicken broth

3 1/2 cups half-and-half

1 1/2 cups marinara sauce

1 (14.5 ounce)can diced tomatoes or 8-10 small vine ripened tomatoes, diced

2 tablespoons chopped fresh basil, or 1/2 teaspoon dried

coarse salt and ground black pepper

1. Melt butter in a large saucepan over medium heat. Whisk in the flour and cook and stir for 5 minutes to slightly brown the mixture. Whisk in the broth. Increase the heat and cook and stir until thickened. Decrease the heat to low, stir in the half-and-half, and simmer for 20 minutes.

2. Stir in the marinara sauce, tomatoes, and basil, and cook until heated through. Season to taste with salt and pepper. Serve as is chunky style, or puree in a food processor or blender if you prefer a smooth soup. (I just blend the diced tomatoes before I add them)

Serve with Polly's French bread