Cheddar Muffins

I love muffins! I just found this recipe today and it sound so marvelous.

Found HERE

• 1 cup milk
• 3 tablespoons unsalted utter, melted and cooled
• 1 large egg, lightly beaten
• 1 pinch cayenne pepper (optional)
• 1 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup grated sharp cheddar cheese
  

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine milk, melted butter, egg& cayenne.
3. In a second bowl, sift together flour, baking powder, sugar& salt.
4. Stir in cheese.
5. Add flour mixture to milk mixture and stir batter until it is just combined.
6. The batter should be lumpy.
7. Spoon the batter into muffin tins , filling each about 2/3 full.
8. Bake 20- 25 minutes.
9. Cool on wire rack.

Pumpkin Pancakes

Oh how I love pumpkin recipes. I'm not sure what has given me the addiction to those types of recipes.

Found Here at The Sisters' Cafe

Pumpkin Pancakes

1 ¼ c. all-purpose flour

2 T. sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ground ginger

½ tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 c. milk

¼ c. + 2 T. canned pumpkin purée

2 T. melted butter

1 egg

Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).

Perfect Dinner Rolls

So I'm no good at making dinner rolls, I've had several turn out oh so not good. I found this recipe and plan on trying these next time I make rolls.

Found Here at My Kitchen Cafe

Make Ahead Tip:
After shaping and placing on the baking sheet, these rolls can be refrigerated for 24 hours. Simply remove them from the refrigerator and let them sit at room temperature for two to three hours (until warmed and risen) before baking.

*Makes 12 rolls - if doubling the recipe only increase the yeast to 1 tablespoon or else the dough will taste to yeast-y*

1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten

Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour if absolutely necessary to make a soft dough that doesn't stick to the sides of the bowl while kneading). Knead the dough briefly until it forms a smooth ball.

Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)

Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.

Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.

Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.

Poppyseed Coleslaw

Found Here

This is so delicious. It's so easy also. It's going to become a staple here at our house.

1 bag coleslaw mix
3-5 green onions, diced (I didn't add these because I knew my kids don't like them.)
1 green apple, unpeeled and chopped
1 can rice noodles (they are by the chow mein noodles at the grocery)
1/2 cup (about) chopped cashews
1 bottle (or less) Brianna's Poppyseed Dressing (it really has to be this one)

Mix all of the above right before serving and enjoy!

Mizithra Cheese Pasta

Found Here

1/2 lb. of your favorite pasta--I bought angel hair, then cooked half of the 1 lb. box
1/2 cube butter or margarine--brown this over medium heat for a few minutes, or until it darkens in color, careful not to burn (I wished I'd done just a tiny bit more.)
1-2 cups grated mizithra cheese --I found this at my local grocery store in their deli section
1-2 cups grated parmesan cheese--I don't think I did quite that much, but I'm not sure. I just dumped some in without paying attention to how much.

My kids loved it and had 3-4 servings both nights we ate it.

Pumpkin Cake Bars

From Natalie. Thanks! I cannot wait to try them.

4 eggs, beaten
2 c. pumpkin
1 c. oil
2 c. sugar... Read More
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon

Cream wet ingredients; add sugar. Sift dry ingredients, the mix with wet ingredients. Pour into a greased and floured jelly roll pan. Cook at 350 degrees for 20-25 minutes. Cool and frost.

Frosting
6 oz. cream cheese
2 Tbsp. milk
1 1/2 sticks of butter
3 1/2 c. powdered sugar
2 tsp. vanilla

Pumpkin Cream Cheese Muffins

On Today's Menu
Found HERE

• 3 cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoons pumpkin pie spice
• 1 pinch cardamom
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese
• chopped pecans (optional)

1. Preheat oven to 350.
2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3. Put it in the freezer while you mix and fill the pans, up to an hour.
4. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5. Mix all ingredients together except cream cheese and nuts.
6. Fill muffin tins half full.
7. Put cream cheese disc in the middle, pressing down.
8. Sprinkle with 1 tsp chopped nuts.
9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part.
   
10. Let cool in pans for 5 minutes, then remove to racks to cool completely.

Makes 24 muffins

Dehydrated Jello Apples

Start by peeling your apples.

Then core and slice them. (Not pictured here)

Then dip in cooled jello mixture. (1 large package raspberry or strawberry jello and 2 cups boiling water to dissolve the jello.)

Arrange on dryer trays.

Dehydrate for 12-24 hours. (Depends on how thick your slices are. Should be able to barely bend them when finished. Then they're chewy instead of crunchy.)

Remove from trays

Finished product

Chicken Cream Cheese Soup

Found HERE We loved this, except my oldest daughter. But she'll get over it!

1 lb. chicken (breasts or combination)

1 onion, diced

1-2 Tbs. butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 cup milk

1/4 c. flour

8 oz. pkg. cream cheese

.

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

.

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. (I add 4 bouillion cubes.) Bring to a boil and simmer until veggies are tender.

.

3. Mix flour with milk and add to soup. I added the chicken at this point.

4. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Crunchy Corn Medley

Found HERE Yes, I stole the picture. I didn't think to take my own. What are sisters for!

I've made this twice in the past week. We love it.

2 cups frozen peas, thawed
1 can whole kernel corn, drained
1 can white or shoe peg corn, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 jar diced pimientos, drained (I usually leave these out)
8 green onions, thinly sliced
2 celery ribs
1 medium green pepper, chopped
1/2 c. vinegar
1/2 c. sugar
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper

In a large bowl combine the first eight ingredients. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.

Cheese and Potato Soup

Here's a recipe I hope to try very soon. Found HERE.

4 cans cream of chicken soup
2 cans cheddar cheese soup
2 cans chicken broth
1-2 cups shredded or cubed cheddar cheese
Chopped potatoes (as many as you like, I do about 6-8 potatoes)
Salt, Pepper and a little bit of garlic salt as well

Add ingredients to large Crock Pot and cook on low until potatoes are cooked. Stir in cheese.

Note to self: Use 1 can diced potatoes instead of fresh. (Much easier)

Shattered Crystal Ball Jello

Recipe comes from Taste of Home magazine last year.

Ingredients:

2 pkgs. (3 oz. each) lime gelatin

6 cups boiling water, divided

2 pkgs. (3 oz. each) orange gelatin

2 envelopes unflavored gelatin

1/3 cup cold water

1 1/2 c. white grape juice

1 carton (12 0z.) frozen whipped topping, thawed

1. In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8 in. square dish coated with nonstick cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8 in. square dish coated with nonstick cooking spray. Refrigerate for 4 hours or until very firm.

2. In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minutes. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping.

3. Cut green gelatin into 1/2 in. cubes and orange gelatin into 1 in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13 in. x 9 in. dish coated with nonstick cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.

Found this recipe at my sister's recipe blog HERE. She always has good recipes. Our family is always doing jello recipe's on Sunday's when we go to my in-laws home.

Ham Rolls

This is a family favorite on my side of the family. Rarely do we get together for a large gathering without these being served. I stole the picture from my sister's recipe blog. Tee Hee! They never last long enough for me to think to take a picture.

2-3 packages ham (thickly slicked rectangles)

2 packages cream cheese, softened

2-3 bunches of green onions

Lay ham out on cutting board, spread layer of cream cheese over ham, put green onion down center and roll lengthwise (so it makes a long skinny roll). Put in covered container and refrigerate overnight.) Slice into 1/2 inch sections and serve. Yummy!

Homemade Applesauce

Homemade Applesauce

10 large apples, peeled, cored and sliced, or cut into chunks
1/2 cup water
1/4 to 1/2 cup sugar
1 teaspoon cinnamon
Pinch of nutmeg (optional)

Stir ingredients together in a slow cooker. It should be about three-fourths full. Set on the low setting and cook for about 8 hours. Mash with a potato masher before serving for a smoother mixture, if you wish.

Enjoy on hot breakfast cereal, granola, pancakes and waffles in the morning, as a snack in the afternoon, or over vanilla ice cream for dessert after the evening meal.

Found Here

Honey Glazed Carrots

1 can sliced carrots
1 tsp. cornstarch
1/4 cup orange juice
1 tbsp. honey
1 tbsp. butter or margarine
1/2 tsp grated orange rind. optional

Place carrots in saucepan and cook until heated through. Meanwhile, combine cornstarch and orange juice in glass measuring cup. Cook in microwave on HIGH for one minute; stir to blend. Add honey and butter; heat in microwave for 2 minutes or until sauce has thickened and is clear. Add orange rind and pour over hot drained carrots; mix well.

Homemade Bagels

Ingredients

• 2 cups warm water, about 110 degrees F
• 2 (1/4-ounce) packets active dry yeast
• 3 tablespoons granulated sugar, plus 1 tablespoon
• 5 to 6 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons vegetable oil
• 2 tablespoons yellow cornmeal

Optional Toppings:

• 1/2 cup lightly toasted chopped onions (2 teaspoons each)
• 2 tablespoons poppy seeds (about 1/2 teaspoon each)
• 2 tablespoons sesame seeds (about 1/2 teaspoon each)
• 1 tablespoon kosher salt (about 1/4 teaspoon each)
• Cinnamon sugar
  

Directions

Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)

Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. (I did this and they came apart, next time I'll try putting a hole in the ball instead.) Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Grease a baking sheet with the remaining teaspoon of oil.

In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Put the toppings on right after they come out of the water so the toppings stick.

Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.

Rhubarb Upside Down Cake

I got this recipe out of Taste Of Home magazine. It was the April-May 2006 issue which has lots of Rhubarb recipes.

3/4 cup packed brown sugar
1/4 cup butter, melted
3 cups diced fresh or frozen rhubarb
2 tablespoons sugar

Batter:
1/2 cup butter, softened
1 cup sugar
2 eggs separated
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 tsp cream of tartar

Whipped cram, optional

In a small bowl, combine brown sugar and butter. Spread into a greased 9-inch round baking pan. Layer with rhubarb; sprinkle with sugar, set aside.

In a large mixing bowl, cream the butter and sugar. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb.

Bake at 325 for 40-45 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired

Note: if using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Crockpot Lasagna

1 box oven ready noodles
Mozzerella cheese
Spaggetti sauce
Cottage cheese
Meat of choice (You can use Hamburger, Turkey meat, Turkey Sausage, etc.)

Spray your crockpot or use a crockpot liner. Spoon just enough sauce on the bottom to coat it. Place 2 noodles down. Spoon enough sauce to cover noodles and start layering:
Cottage Cheese
Meat
Cheese
Noodles (2)
repeat to make 3 layers.
On the last layer just put sauce and cheese on top.
Cover and cook on low for 4 hours or high for 3 hours.

I got this from my friend Deanna and cannot wait to try it. Yummy!

Oreo and Fudge Ice cream cake

What You Need

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped

Make It

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Kraft Kitchens Tips

Note

The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

Substitute

Prepare as directed, using Neapolitan ice cream sandwiches.

Size-Wise

Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

FOUND HERE

Chip Dip

Chip Dip (Found Here)

1 cup corn, drained
15 oz black beans, drained
1/3 cup red pepper, chopped
1/2 cup sour cream
3 Tbsp lime juice
1/2 tsp salt
1/4 tsp cumin
1 Tbsp cilantro (opt!)

Mix and serve with chips! I actually added a can of corn, one whole small red pepper, used light s.c., and about 1 tsp salt and 1/2 tsp cumin because I wanted to make more than the recipe with a little more flavor, but didn't want more black beans or lime juice. Mm...mmm...good!

Rolls/Cinnamon, Orange, or Crescent

• Place in a large bowl:

1 cup shortening (use only Crisco)
3/4 cup sugar
2 tsp salt

• Dissolve 2 Tbsp. yeast in 1/2 cup luke warm water, let bubble up.
• Boil 2 cups water and pour over shortening mixture. Let cool slightly.
• Add 4 beaten eggs and 2 cups flour. Beat with a wooden spoon (or use a bread mixer)
• Add yeast mixture.
• Gradually stir in 5 1/2 cups flour. (More if it's not doughy enough yet.)
• Place in a greased bowl and cover until doubled.
• Divide into as many parts as you want, cinnamon, crescent, etc.
• Bake at 375 for 10-12
• Dough may be refrigerated for a few days.

For cinnamon rolls:

• Roll out flat and spread melted butter all over
• Then spread brown sugar on top
• Then sprinkle cinnamon on top.
  
• For topping mix small amount of milk and vanilla to powdered sugar.

For cinnamon rolls:

• Roll out flat and spread melted butter all over
• sprinkle white sugar and and orange zest inside.
• For topping mix small amount of orange juice with powdered sugar.

For Crescents roll out and cut into triangles and roll up then bake.

Fruit Soup

I can't wait to try this. Found HERE

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches (with juice) - (or you can substitute 1 large can of peach slices, but do NOT add the heavy syrup – last time I used Lite peaches that had been bottled with pear juice and water, a much better option. Still, I opted to drain most of it out since the soup is sweet enough.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving (not pictured - I added them just before serving)
1 bag frozen raspberries, thawed (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries.

Frozen Fruit Salad

4 cups bananas

1 ½ quarts cream – whipped

1 ½ cups oranges

3 cups peaches

2 cups marshmallows

cherries cut in small pieces

3 cups sugar

½ cup lemon jello

¾ cup lemon juice

½ cup mayo

1 cup pecans or almonds

Mix half of the sugar with the fruit. Mix rest of the sugar with the whipped cream. Dissolve jello in small amount of hot water – cool and pour into whipped cream. Fold all other ingredients into the mixture and put in lined tins for freezing.

Fruit Salad Dressing

Juice off fruit cocktail (other juices can be added)

Juice of half lemon or whole lemon

1 c sugar

1 egg beaten

2 Tbsp. flour

Beat:

egg, and add flour and sugar

Cook until thick.

Heat Juice and add lemon

To thicken add egg mixture to juice mixture

Stir constantly – cool.

Manti Fruit Salad

Drain – 1 can fruit cocktail

1 can mandarin oranges

1 can pineapple tidbits

Make – ½ pkg. lemon pie filling (or lemon chiffon – cool)

Fold in:

1 carton cool whip (8 oz.)

Add above to fruit

Fold in –

1 cup marshmallows

2 or 3 sliced bananas

Top with coconut (1/4 c.) and extra marshmallows and cherries

Frozen Raspberry Salad

8 oz. cream cheese, softened

¾ cup sugar

3 bananas

20 oz. can of crushed pineapple, drained

16 oz. frozen raspberries

12 oz. cool whip

Mix cream cheese and sugar. Add cool whip then fruit. Freeze in 9 x 13 pan.

Blueberry Cream Cheese Jello

6 oz. pkg. Raspberry Jello

2 c. boiling water

3 oz. cream cheese

½ pint whip cream (can use Cool-Whip)

1 can blueberries, undrained

Dissolve jello in water, add remaining ingredients except cream. Partially set the jello. Then fold in whip cream and swirl through jello, for a marble effect. Finally, refrigerate Jello for a solid set.

Emerald Salad

2 pkgs. lime jello

2 cups boiling water

-let this set up

Whip and fold in:

1 c. crushed pineapple

1 c. milk – canned

¾ cup salad dressing

1 c. cottage cheese – small curd

Pistachio Salad

2 cups crushed pineapple with juice

1 pkg. pistachio pudding mix, instant – (1 small pkg.)

dissolve pudding mix (dry) in pineapple and juice.

Add:

1 large container cottage cheese

1 – 9oz. cool whip

2 cups miniature marshmallows

Mix all together and chill in large bowl.

Fancy Orange Jello

1 package (large) Orange Jello – mix with 1 ½ cups hot water

1 pkg. Instant Vanilla Pudding with 3 cups cold milk.

Whip together – let set – top with cool whip. Garnish with mandarin oranges

Pear Salad

1 quart Pears (drain and heat)

1 large pkg. lime jello – dissolve in heated juice (from the pears)

½ cup cold water – add too this the heated juice.

Puree pears and add 2 small pkgs. cream cheese (6 oz.)

Add to jello

Chill until it starts to set.

Fold in ½ pt. whipped cream

Chill

Orange Jello

2 pkgs. (reg.) Orange Jello

2 cups boiling water

2 cups orange sherbet

1 regular can mandarin oranges

*you can add 1 small carton of cool whip instead of the sherbet

7-Up Salad

3 3oz. pkgs. Lemon Jello

Dissolve in 2 c. water and 2 ½ c. 7-up

When thickened add:

1 ½ c. marshmallows

5 bananas

1 ½ c. drained crushed pineapple

Topping:

1 beaten egg

1 ½ Tbsp. flour

1 Tbsp. butter

½ c. sugar

1 c. pineapple juice and water

Cook until thick. Cool. Add 1 cup whipping cream, whipped. Sprinkle with cheese or nuts, if desired.

Broccoli Salad

½ # Bacon – cook till crisp/crumble

½ # Cheese – cheddar or mazarella

2 lrg. heads of broccoli – cut into bite size pieces

¼ - ½ red onion – cut into bite size pieces

Combine Cheese, Broccoli, Cauliflower, and Onion.

*Just before serving add Bacon and Dressing

Dressing:

1 c. Miracle Whip (light)

1/8 Red Wine Vinegar

½ c. sugar

Cabbage Pasta Salad

2 cups uncorked swirl pasta. Cook and drain

In a small bowl combine:

1 T. olive oil and 1 T. vinegar

Add cooked pasta – mix well, season lightly with onion salt / Mrs. Dash

Cover and refrigerate (can do ahead of time)

In a large bowl combine:

1 small cabbage, or ½ large head – shredded coarse

1-2 carrots, shredded

1 green onion – chopped

1 ½ cups frozen green peas, thawed.

Add chilled pasta and favorite dressing.

Cover and refrigerate 2-3 hours.

For Dressing:

*May use dry pkg. of super slaw or Betty Crocker for variations for sauce for cole slaw

6-Layer Jello

1 small red jello 3 small lemon jello

1 small green jello 1 large cream cheese

1 small orange jello

Dissolve each of the colored jellos into 1 ½ cup hot water, then add 1 ½ cup cold water.

Pour equal amts. of each color into glasses. (You will have 3 glasses of each color --- red, green, and orange.)

Mix 3 packages of lemon jello with 2 ¼ cups of hot water, then mix with the cream cheese. Beat until smooth. Then add 2 ¾ cups cold water. Pour this mixture equally into 3 glasses.

First layer takes approximately 30 mins., then 20 minutes for each layer after that. Keep glasses out on your cupboard. If the last layers start to set up on the cupboard (counter), just dip in hot water before pouring. You alternate the lemon jello between each layer of the color jellos.

Start with green, lemon, orange, lemon, red, lemon.

Frog-Eye Salad

1 cup sugar 1 Tbsp. cooking oil 1 can (20 oz.) crushed

2 Tbsp. flour 1 package (16 oz.) pineapple, drained

2 ½ tsp. salt Acini de Pepe 1 carton (9 oz.) non

1 ¾ cups pineapple 3 cans (11 oz. each) dairy whipped topping

juice mandarin oranges, 1 cup miniature

2 eggs, beaten drained marshmallows

1 Tbsp. lemon juice 2 cans (20 oz. each) pineapple (optional)

3 quarts water chunks, drained 1 cup coconut (optional)

Combine sugar, flour and one half teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining two teaspoons salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigereate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Carmel Dip

8 oz cream cheese
1 cup brown sugar
1/4 cup powdered sugar
1 tsp vanilla
1/2 cup Heath or Skor chips
1/4 cup vanilla yogurt

Pumpkin Spice Cream Cheese Spread

4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.
3. Refrigerate for at least an hour.
4. Enjoy!

Found HERE

Hot Rolls by Charlene Putnam

2 TBS Yeast
4 C. Water
1/2 cup sugar
1/2 cup butter
1 TBS Salt
3 Eggs
4 cups Whole Wheat Flour
5 1/2 cups White Flour

• Soften yeast in 1 Cup warm water.
  
• Heat other 3 cups of water and add sugar, shortening, and salt; stir; cool to warm.
  
• Add 4 cups whole wheat flour; beat well.
  
• Add yeast and beaten eggs.
  
• Gradually add white flour to form soft (sticky) dough.
  
• Place in greased bowl. Let rise until double.
  
• Dump onto a floured surface and sprinkle with flour.
  
• Roll out dough just a little and use glass cup to cut out rolls.
  
• Knead scraps and make more until gone.
  
• Bake Rolls at 400 degrees for 12 to 15 minutes.
  
• Butter the tops right after they come out of the oven.
  
• Tip: You'll be tempted to add more flour, but resist. It is just a very sticky dough. The less you handle it the better, use just enough flour on the surface of dough and rolling pin.

Found from my cousin Mindi

Hot Dip

This is one of my favorite dips

1 pkg beef (the cheap inexpensive kind.)
1 small green bell pepper (Or about 2/3 of a large one.)
1 small container sour cream
3-4 green onions
a few shakes worchestershire sauce
1 pkg cream cheese

Blend it all together
Warm up in microwave and serve with fritos.

Mother Goose Popcorn

2 cups Sugar
1/2 cup water
butter size of walnut
food coloring
boil to soft ball stage
1 batch air popped popcorn.

Campfire roasting

I was just reading a friends blog and found these ideas for items to roast over an open fire and I need to document it so I'll remember them.

• Hot Dogs
• Marshmallows
• S’mores - I like to melt my chocolate first in the microwave, then spread it on the graham cracker, placing my hot toasty marshmallow on top.
• More S’mores - Use Fudge Stripe Cookies for the smore instead. Or Kit Kats are a great chocolate substitute.
• Doughy Biscuits - Wrap a Pillsbury biscuit around your stick and slow cook it over the fire. Then dip in melted butter. Yum.
• Tinfoil Dinners - Place your raw ground beef in tinfoil, with cut carrots and potatoes. Then wrap twice in tinfoil and place on hot coals. Turn once or twice.
• Candy - Put Starbursts on sticks and get them super soft and chewy.
• Along with the doughy biscuits idea bring Lil Smokies, those mini smoked sausages , and biscuits in a can. Wrap the sausage in a piece of biscuit and put the whole thing on your roasting stick and cook over the fire.
• Roast corn on the cob - just smother the cob in butter and generously sprinkle with parmesan cheese!
  
• S’mores are good with Reese’s cups, too!
• For tin foils….try putting a couple pieces of bacon on the bottom, then your hamburger with some onion soup mix sprinkled on top, then carrots and potatoes. Great flavor!!!!
• Try using different candy bars, such as snickers or twix? They are to die for when they are put between the melted marshmallows and graham crackers.

Found this inspiration HERE.

Baked French Toast

ingredients:
1 french baguette, cut into 1 inch thick slices
6 large eggs
1 & 1/2 cups milk
1 cup half & half
1 tsp. vanilla extra
1/4 tsp. cinnamon
1/4 tsp. nutmeg

topping ingredients:
1/4 cup butter (or margarine) softened
1/2 cup light brown sugar
1/2 cups chopped walnuts (I'll probably omit this)
1 tablespoon light corn syrup

directions:

the night before you plan on serving, butter a 9 inch square baking pan. arrange bread slices, overlapping to fill the pan completely. combine eggs, milk, half & half, vanilla, cinnamon and nutmeg. mix well, then pour over bread slices & refrigerate overnight.

day of: preheat oven to 350 degrees. combine butter, brown sugar, walnuts & corn syrup. mix well, then spread evenly over soaked bread in pan. bake for 40 minutes or until puffed & golden. serve with syrup.

Recipe Found HERE.

Leslie's fruit dip

This is so yummy with fresh fruit!!

1 carton Strawberry cream cheese
1 jar marshmallow creme
1 carton cool whip

Mix and serve. SOO GOOD!!

Spaghetti Tomato Meat Sauce

Tomato Meat Sauce

• 1 to 1 1/2 lbs. lean ground beef
• 1 medium onion
• chocolate chips (approx. 20)

Brown this altogether and then add :

• 1 can tomato paste (5.5 oz)
• 1 can tomato soup (10oz)
• 1 cup water
• 1 tsp. sweet basil
• 1 tsp. parsley flakes
• 1 tsp. salt
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• 1 bay leaf

Mix well, bring to a simmer and let sit for 10 mins, stirring occasionally. Add 1/2 tsp. roasted garlic (or 1 tsp. garlic powder) and let simmer for another 10 mins. Serve over spaghetti, and enjoy!

Serve with garlic toast and salad!

Found HERE

Giant Chocolate chip cookies

Levain Giant Chocolate Chip Cookie Copycats

8 ounces (two sticks) unsalted butter, room temp
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
3 cups BREAD flour (13 1/2 oz)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
1 to 1 1/3 cups coarsely chopped, untoasted walnuts

Preheat oven to 350 degrees F.

Beat butter and both sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.

Divide dough into about 12 mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls. Bake on ungreased insulated cookie sheet or an upside down rimmed cookie sheet for 20 minutes at 350. Cool on sheet for about 10 minutes then transfer to a wire rack to cool.

This should make a dozen 4 oz. cookies or eight 6 oz. cookies.

Found Here

Strawberry Rhubarb Crumb Cake Recipe

For the Cake:
3 cup flour
1 cup sugar
1 t. salt
1 t. baking powder
1 t. soda
2 T butter/margarine, softened
In large bowl, sift dry ingredients together. Add margarine, cut to fine crumbs.
In a separate bowl, mix together:
2 cups buttermilk
2 eggs, slightly beaten
1 t. vanilla

Beat liquids together and add to dry ingredients. Spread 1/2 batter in greased 9 x 13″ pan or dish. Add filling then spoon remaining batter in small mounds atop filling.

For the Filling:

In saucepan combine 3 cups fresh or 1 - 13 oz. pkg. frozen unsweetened rhubarb (cut in 1/2 pieces, and 1 - 16 oz frozen sliced strawberries thawed, or 2 cups fresh strawberries, sliced.
On low heat, cook fruit covered about 5 min. Add 2 T lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook and stir 4 - 5 min. until thickened and bubbly. Cool before spreading on batter.

Spread cooled rhubarb filling over the bottom batter in pan.

For the Topping:

3/4 c. sugar, 1/2 cup flour, 1/4 cup margarine.
Combine sugar, flour; cut in margarine as before, to fine crumbs over batter in pan.
Sprinkle sugar crumbs topping over batter in pan.

Bake at 350 degrees for 40 min. Cool slightly. Serve with scoop of vanilla ice cream and devour!

Found HERE

Freezer cole slaw

1 medium head cabbage, shredded

1 tsp. salt

1 carrot, shredded

1 green pepper, diced

1 cup vinegar

2 cups sugar

1 tsp. celery seed

1 tsp. mustard seed

Shred cabbage and add salt. Let stand for 1 hour. Squeeze out liquid. Add carrots and green pepper.

Combine and boil for one minute - sugar, celery seed, mustard seed and vinegar. Let cool. Pour over cabbage and mix together.

Put in freezer bags or containers and freeze.

Found Here

Chocolate Truffle-topped caramel bars

Truffle Topping:

1/3 cup whipping cream
3 tablespoons butter or margarine
l tablespoon light corn syrup
l bag (12 oz) dark chocolate chips (2 cups)

Crust:

l cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
l cup quick-cooking or old-fashioned oats
l cup chopped pecans

Caramel Layer:

l cup butter or margarine
l cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
l can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 350 degrees; Heat whipping cream, 3 tablespoons butter and l tablespoon corn syrup to a full boil over medium heat; turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.

In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into ungreased 15×10x1 inch pan. Bake 15 to 20 minutes or until crust is golden brown.

Heat l cup butter, l cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes. Pour chocolate truffle topping over caramel layer; spread evenly. Cool l hour at room temperature; refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover and refrigerate any remaining bars.

Truffle topping: