Nesha’s Asian Chicken Pasta Salad

1 box bowtie pasta
1 large can mandarin oranges, drained
2 8oz. cans sliced water chestnuts, drained
3-4 green onions, sliced
6 oz. Craisins (I use less)
10 oz. fresh spinach
2 c. cooked, diced chicken
6 oz. honey roasted peanuts
1/2 bottle Kraft Asian Toasted Sesame salad dressing

Cook bowtie pasta and drain. Add all of the remaining ingredients except for the spinach and chill. Add in the spinach and toss just before serving.

Nesha’s Strawberry Spinach Salad

1 bag fresh spinach
1 carton strawberries, sliced
½ of a small red onion, sliced
1 ripe avocado
1-2 tsp. lemon juice
½ cup (small bag) slivered almonds
¼ cup sugar
Poppy seed dressing

Pour spinach into a large bowl. Add sliced strawberries and red onion. Cube avocado and place in small bowl. Sprinkle lemon juice over avocado, mix well, then add to the spinach. Place almonds and sugar in frying pan over medium-high heat. Stir continually until the sugar melts and coats the nuts. When nuts are a golden brown, take off of the heat. When nuts have cooled, crumble with your hands and then add to the salad. Give the salad a good toss and serve with poppy seed dressing.

Nesha’s Mexican Salad

Mixed greens (Salad)
2 Chicken breasts
1 Avocado
1 can of corn (drained)
1 can of black beans (rinsed and drained)
3 tomatoes (chopped)
shredded cheese
tortilla chips kind of crunched (on top)


For the chicken, I just cook it fajita style with whatever fajita seasoning pack is on sale. I also add vanilla when I saute' the onion.

For the avocado I cube it into like centimeter squares. (or smaller) then I stir in some guacamole seasoning and lemon juice.

For the tomatos I like to cut into small cubes, and I like to mix the tomato cubes with chopped fresh cilantro and finely chopped onion.

Then you just layer it in the bowl. The order doesn't really matter. I don't use any dressing. When you eat it, the avocado takes care of the need for dressing.

Nesha’s Oatmeal Carmel Ice Cream Crunch

½ c. brown sugar
2 c. flour
2 sticks melted butter
½ c. oatmeal (rolled oats)
1 c. chopped pecans
Caramel syrup (either 2 small jars or one large squeeze bottle)
½ gallon vanilla ice cream

Combine the brown sugar, flour, melted butter, oatmeal, and chopped pecans in a bowl. Spread mixture out evenly on a baking sheet. Bake at 400 degrees until mixture is golden brown. While still hot, crumble into smaller bits. Sprinkle half of the oat mixture on the bottom of a 9x13 dish. Drizzle half of the caramel syrup on top of the oat mixture. Evenly spread all of the vanilla ice cream on next. Sprinkle on the last half of the oat mixture and then top with the remaining caramel. Cover and freeze. Cut into squares and serve.

Nesha’s Layered Lettuce Salad
Do not stir or mix ingredients. Layer in a 9x13 pan.
1 head of lettuce, tear into small pieces.
1 pkg of fresh spinach
6 hard boiled eggs, sliced thin
1 bunch of chopped green onions, thinly sliced
1 lb bacon, fried crisp, drained and chopped
1 (10 oz) pkg frozen peas, defrost and drain on paper towel
1 large green pepper, chopped fine

Combine/ mix together and spread over the layer vegtables:
1 cup real mayonnaise
2 cups sour cream
2 tablespoons sugar

Cover tightly and refrigerate overnight. When ready to serve, remove cover and sprinkle with grated mozzarella cheese and cut into squares.

Nesha’s Raspberry Ice Cream Dessert
1 1/2 cubes of margarine
1 1/2 cups of brown sugar
Melt together in heavy sauce pan. Cook until mixture starts to bubble.
(Watch closely, if cooked too long it will go sugary)

3 cups Rice Krispies
3/4 cup chopped walnuts
1 1/2 cups shredded coconut
Combine in large bowl and pour hot mixture over while mixing. Press 1/2 of mixture in bottom of 9x13 pan. Slice 1/2 gallon vanilla ice cream into 1 inch slices. Press into pan and top with remaining rice krispie mixture.

Place in freezer until ready to serve.

Topping:
Make the Raspberry Danish Dessert, following directions on box. Then add a bag of frozen raspberries.

Cut ice cream dessert into squares and put topping on after the squares are put on dishes.

Nesha's Moon Pie

Moon Pie

1 cup Water
1/2 butter

Bring to a boil. Take off heat. Add 1 cup flour and stir fast until it makes a pastry ball. Let cook for 5-10 min. Mix in 4 eggs one at a time.
11X14 pan. Bake at 400. for 30 Min. Put in fridge

2 boxes of Vanilla Instant Pudding. Follow box instructions.
1 OZ cream cheese (whip first)

Put on top of pastry then add whip whip cream and chocolate hard shell.

Enjoy.