Recipes from Kitchens By Designs' own Geneva (Jenny) Bowman.

I am the mother of Cathy and Mother-in-law of Miles, the owners of KBD. After answering the phones and setting up customer appointments, I also see that our employees eat healthy. Below you can find my favorite recipes to enjoy in your new or remodeled Kitchens By Design kitchen. E-mail Jenny

Banana Wedding Punch

Blend 3-ripe bananas with 1-cup water.
Blend 2-cups sugar with 1-cup water.
Add 3-lg cans unsweeten pineapple juice, 1-sm can frozen orange juice mix as directed on can.

Freeze in plastic water jug over night. Take out of freezer 4 hrs before serving. Thaw to a slushy mix in punch bowl and add one liter of ginger ale. SUPER...SUPER...GOOD.

Red And Green Grape Salad

1 # Green Grapes
1 # Red Grapes
1 sm Jar Marshmallow Cream
1-3 oz pk Cream Cheese
1/4 ts Ginger
1-sm Bag Walnuts

Directions:
Wash and dry grape. Mix marshmallow cream, cream cheese and ginger together, add grapes and walnuts.

Optional (10 pcs crushed peppermint candy).

Yummy In The Summer Enjoy.

Breakfast Casserole

3 cups seasoned croutons
15 large eggs
2 cups milk
1 teaspoon coarsely ground pepper
1 teaspoon seasoned salt
2 tablespoons chopped fresh or frozen chives
3/4 teaspoon onion powder
1 1/2 cups shredded cheddar cheese (6 ozs.)

Directions:
Place croutons in 13x9 inch pan coated with cooking spray. Wisk together eggs with the five ingredients listed directly under them. Stir in the cheese, pour over the croutons. Cover and chill for 8 hours. Stirring once. Uncover and stir, bake a 350 degrees for 30 minutes or until set.

Number of Servings: 8-10 servings.

Source: Southern Living Magazine

Cole Slaw

8 cups graded cabbage
1/4 cup graded carrots
2 tablespoons minced onions
1/3 cup Splenda
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup fat free mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons vinegar
2 1/2 tablespoons lemon juice

Directions:
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). This is easier if you use a food processor. Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion. Mix well. Cover and refridgerate for at least 2 hours before serving.

Number of Servings: 6 1-cup Servings

Source: www.myfamily.com

Homemade Broccoli Soup

1 bunch broccoli
2 Tbs butter or oleo
1 med chopped onion
1-1/2 cups water
1 10 3/4 oz can potato soup
1 10 3/4 oz can cheese soup
1 1/2 cups half and half
1/2 tsp salt and pepper
1/8 tsp nutmeg

Directions:
Sauté the onions for 4 minutes, chop the broccoli, and add water to the saucepan. Bring the water to a boil and add the broccoli. Simmer for 7 minutes, stir in the rest of the ingredients, simmer for 20 minutes. Enjoy.