STRAWBERRY JELLO RING

2-3oz strawberry jello
2 cups boiling water
24oz. package of frozen strawberries
2 tbps lemon juice
13oz. crushed pineapple
2 large bananas(chopped)

dissolve jello in water

add remaining ingredients

pour into 6 1/2cup mould (bundt pan sprayed with pam works well)

chill 4 to 5 hours

Yet another great Cheese Ball

2 packages (8 ounces each) cream cheese, softened
1 package (3 1/2 to 4 ounces) soft chèvre (goat) cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/8 teaspoon salt

Beat all ingredients in medium bowl with electric mixer on medium-low speed until smooth. This can be shaped many different ways to add interest to any occasion.


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Carrot Cake Bars

INGREDIENTS

* 2 cups white sugar
* 1 1/2 cups vegetable oil
* 4 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 3 (4 ounce) jars carrot baby food

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
2. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
3. Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
I have found if you love this recipe you can revise it a bit...substitute an equal amount of apple sauce for the oil. Makes the cake lighter and drastically reduces the fat calories. Now if we can just make the frosting calorie free!!! : )


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Simply Sensational Stir-Fry

Prep: 15 mins Ready in: 25 mins

1 envelope Zesty Italian Salad Dressing Mix
1/4 cup orange juice
2 Tbsp. soy sauce
1/4 cup oil
1 lb. lean boneless beef sirloin , cut into strips
1 pkg. (16 oz.) frozen mixed vegetables , thawed
2-1/2 cups hot cooked MINUTE Brown Rice

Mix salad dressing mix, juice, soy sauce and oil until well
blended.
Heat large skillet on medium-high heat. Add meat and 1 tablespoon
of the dressing mixture; cook 4 to 5 minutes or until meat is
cooked through.
Add vegetables and remaining dressing mixture; cook and stir
until vegetables are tender-crisp. Serve over rice.

Makes 4 servings

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MARINATED RAW VEGGIE Salad

2 cucumbers sliced
2 stalks of celery sliced
1 head cauliflower, cut up
1 1/2 - 2 c. raw (or canned) mushrooms
Cherry tomatoes, cut in halves
1 purple onion, sliced
1 bottle Italian salad dressing

Pour Italian dressing over all but the tomatoes and marinate overnight. Add tomatoes just before serving.

You may add any other raw veggies you prefer.


Marinated Tomato & Zucchini Salad

INGREDIENTS:

* 2 large tomatoes, sliced
* 2 medium zucchini, sliced
* 1 cup fresh sliced mushrooms
* 2 tablespoons fresh chopped parsley
* lettuce leaves
* 1 cup (8 ounces) Italian salad dressing

PREPARATION:
Combine tomatoes, zucchini, mushrooms, and parsley in a sealable plastic bag or 8-inch square baking dish. Pour dressing over vegetables; toss to coat well. Cover and chill for at least 8 hours, or overnight.


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Deviled Eggs

Nothing too fancy I just mash my yolks up with a fork and scoop them in with a spoon.

1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1 celery stalk chopped extra fine
1/4 teaspoon tabasco
Salt and pepper
Paprika

1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, celery, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Makes 2 dozen deviled eggs.


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BBQ or Campfire Potatoes

5 medium potatoes, peeled and thinly sliced
1 onion, sliced
1/2 cup butter or margarine
1/2 cup shredded cheddar cheese
1 tbsp dried parsley
1 tbsp Worcestershire sauce
1/8 tsp pepper
1/3 cup chicken or beef broth

Place the potatoes and onions on a large piece of heavy duty foil; dot with butter. Combine the cheese, parsley, Worcestershire sauce and pepper; stir well; sprinkle over potatoes. Fold foil up around potatoes and add the broth. Seal the edges of the foil well; wrap foil packet in a second sheet of foil; wrapping edges well. Grill over medium coals for 35-45 minutes, or until potatoes are tender. Serves 4 to 6.



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Chicken Pasta

Good and easy.

8 oz egg noodles, cooked
1/4 cup butter or margarine
1/4 cup flour
1 tbsp dry chicken stock powder
1 tsp parsley
1/2 tsp paprika
1/4 tsp salt
1 large can of evaporated milk
3/4 cup milk
2 cups cooked chopped chicken
2 tbsp Parmesan cheese

Melt the butter; add the dry ingredients cook for 1 minute. Slowly add the milks stirring to make a smooth sauce. Stir in the cheese. Combine the sauce, noodles and chicken. Bake, uncovered, in a 3 quart casserole for 30 to 40 minutes at 350 degrees F.

Cherry Smile Drink

1 cup cherries, pitted
1/4 lime
1 medium bunch of green grapes
Lime twist for garnish


Juice cherries, lime and grapes. Pour juice into a tall glass over crushed ice, and garnish with lime twist.

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Cream Cheese Tarts

ingredients - 2 packages of tortilla shells
sugar and cinnamon - enough to dip shells in
spray pam
vanilla instant pudding
large package of cream cheese
large tub of cool whip

2 packages of tortilla shells (20) - cut shell in 4, spray with pam and dip in sugar and cinnamon - then press into small tart shell pan and bake in 350 degree oven for 10 minutes

filling - 1 large package of cream cheese, 1 prepared vanilla instant puddin, 3/4 tub of cool whip - mix all ingredients together til smooth

fill tortilla shells with filling mixture and top with cherry pie filling

very simple and very good - everyone loves these

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Spanish Rice

Can be prepared in 40 minutes or less. Spanish Rice is a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas.

Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken broth with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice,

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

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Lazy Perogie Casserole

This is very rich. Excellent with smokies from the BBQ.

9 to 15 lasagna noodles
2 cups cottage cheese
1 egg
1/4 tsp onion salt
1 cup grated cheddar cheese
2 cups mashed potatoes
1/4 tsp salt
1/4 tsp onion salt
1/8 tsp pepper
1 cup butter
1 cup chopped onions

Cook the noodles and line the bottom of a 9x13 inch pan with 1/3 of them. Mix together cottage cheese, egg and 1/4 tsp onion salt. Spoon over noodles, cover with another layer of noodles. Mix the cheddar cheese, potatoes, onion salt, salt and pepper together. Spoon over noodles, and cover with a final layer of noodles. Melt butter and saute onions until clear. Pour over casserole. Cover. Bake 30 minutes at 350 degrees F. Let stand 10 minutes. Serve with sour cream.

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Beef Noodle Casserole

* 1 to 1 1/2 pounds ground beef
* 1 rib celery, finely chopped
* 1 small onion, finely chopped
* 1 small green bell pepper, chopped
* 1 can (14.5 oz) tomatoes, chopped, undrained
* 1 jar (16 ounces) spaghetti sauce
* 2 cloves garlic, minced
* 1 jar (4 ounces) mushrooms, undrained
* 1/4 teaspoon black pepper
* 1 teaspoons Italian seasoning
* 1/2 teaspoon salt
* 8 ounces medium egg noodles
* 8 ounces sour cream, light
* 4 ounces cream cheese, cubed
* 1 bunch (6 to 8) green onions, with tops, chopped

PREPARATION:
Heat oil in a large skillet over medium high heat. Brown ground beef, celery, onion, and green pepper. Drain off excess fat. Add tomatoes, sauce, garlic, mushrooms, pepper, Italian seasoning, and salt.
Stir well and simmer for about 15 to 20 minutes, stirring occasionally.

Prepare noodles according to package directions. Drain. Stir in sour cream, cream cheese, and green onions; stir well. Spoon half the noodle mixture into a greased, oblong baking dish. Top with half the meat mixture. Repeat layers. Cover and bake at 350° for about 50 to 60 minutes, or until hot and bubbly.
Serves 6 to 8.

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Hamburger Potato Casserole

* 2 pounds lean ground beef, browned and drained
* 1 can (8 oz) tomato sauce
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 package (10-oz) frozen green beans, corn, or mixed vegetables, 1 1/2 to 2 cups
* 1 teaspoon salt
* 1 teaspoon pepper
* 2 cups mashed potato flakes
* 1 1/2 cups sour cream
* 2/3 cup water
* 1 1/2 cup grated Cheddar cheese

In a large skillet, brown the ground beef; drain off fat. Combine browned ground beef with tomato sauce, chopped onion, garlic, mixed vegetables, salt, and pepper. Transfer ground beef mixture to crockpot.
Combine potato flakes with sour cream and water. Spread over beef mixture. Cover and cook on LOW for 6 to 8 hours (HIGH for 3 to 4 hours). Sprinkle with the grated cheese 30 minutes before serving.
Serves 6 to 8.

Baked Spinach and Artichoke Dip

1	cup mayonnaise or salad dressing
1	cup freshly grated Parmesan cheese
1	can (about 14 oz) artichoke hearts, drained and coarsely chopped
1	box (9 oz) frozen spinach, thawed and squeezed to drain
1/2	cup chopped red bell pepper
1/4	cup shredded Monterey Jack or mozzarella cheese (1 oz)
	Toasted baguette slices or assorted crackers, if desired

1.	Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2.	Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.	Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.