Quick Jello Salad

Posted by Donna:

A friend of mine gave me this recipe a couple or three weeks ago. I'm such a jello salad fan---I always welcome new recipes to make.


1 small container of cottage cheese (small curd)
1 cup Kool Whip
1 small pkg. orange jello
1 can mandarin oranges, drained


Mix all the ingredients together and place in the refrigerator for several hours or overnight before serving. It's not a firm salad.

The flavors of jello can be changed and other fruit can be added.

I love the original orange flavor.

Hot Roast Beef & Cheddar Sandwiches

Posted by Lori:

A few weeks ago I bought roast beef from the deli.  I had them slice it fairly thick....maybe a number "5" on the thickness scale.  Take the deli roast beef, add a slice of cheddar cheese, and place on a hamburger bun.  Wrap in aluminum foil and bake in the oven (350 degrees) for 20 minutes.  It's a quick and simple meal, but my family really liked them, and perhaps your family will, too! 

My husband and boys just ate them plain....without any sauce, but your family may want to add mayo or mustard to the sandwiches.

Oscar Decorating Theme

Posted by Lori:

This year for our schools' annual "Teacher of the Year" reception, I decorated in an Oscar theme.  I've written about here, on my devotional blog, if you are interested.

Have a great Memorial Weekend, everyone!
The 3 Cherry Cokes:  Donna, Lori, and Kimberly

Strawberries & Cream Trifle

Posted by Lori:

Here is another trifle recipe for you.  This one used a boxed angel food cake recipe (the one I posted yesterday).  This dessert feeds a LOT of people so is great for potlucks or big family meals. I made it for our annual FFA banquet.

1 angel food cake (I used this one:  Doctored Up Angel Food Cake (from a mix))
2 - 16 ounce bags frozen strawberries, thawed and mixed with 1/2 cup sugar
1 cup milk
1 small vanilla pudding

1 cup sour cream
1 large container whipped topping (such as Cool Whip)

In large mixing bowl, mix together milk and pudding mix.  Add sour cream and 2 cups whipped topping.  Refrigerate for 15-30 minutes. Tear angel food cake into bite sized pieces.  Layer some cake across bottom of trifle bowl or large bowl.  Add a layer of pudding mixture, followed by strawberries and sugar. Repeat layers.  Top with remaining whipped topping and a few reserved strawberries. Refrigerate until ready to serve.

Doctored-Up Angel Food Cake (from a mix)

Posted by Lori:

A friend gave me this tip a few weeks ago.  It's a great way to use an ordinary angel food cake mix, but make it seem a little bit more like a real, homemade angel food cake.  I tried it and it was delicious, light, and airy.....and I didn't have to break 15 eggs for the whites!

DOCTORED-UP ANGEL FOOD CAKE (from a mix)

1 angel food cake mix

Add the following to the mix:
1/2 cup powdered sugar
3/4 teaspoon cream of tartar

Follow directions for mix and bake per package directions.  Enjoy!

Brownies, Oreos, and Cream Trifle Overload

Posted by Lori:

I've always liked the look of trifle desserts.  They look pretty and serve a lot of people.  This dessert is very, very rich.  (Which to me is just fine!)  Basically I just thought of what sounded good together and threw it in the trifle bowl.  It was YUMMY!!  Adjust flavors to your taste and see what you can create!

BROWNIES, OREOS, AND CREAM TRIFLE OVERLOAD

1  9 x 13 pan of brownies (I used this recipe.)
1 bag Double Stuf Oreos
1 recipe hot fudge sauce (could use jar of already-made) (The recipe I've linked to for the sauce actually says "Topping".)
2 large 4.2 ounce packages Oreos Cookies and Cream Instant Pudding Mix
2 cups milk
1 can sweetened condensed milk
1 large container whipped topping (such as Cool Whip)

In large mixing bowl, mix pudding mixes, milk, and sweetened condensed milk together.  Place in refrigerator for 15 - 30 minutes.

Cut brownies into 1 inch pieces.  Crush all but 6 or 8 Oreos.  Cut those 6-8 cookies in half.

Add 1 cup whipped topping to pudding mixture and stir well.

Layer bottom of trifle bowl with brownies, followed by pudding mixture, crushed Oreos, hot fudge sauce, whipped topping.  Repeat layers (in this way or any way you wish), ending with whipped topping, some hot fudge drizzled, and the halved Oreos to decorate the top.  Refrigerate until ready to serve.

Lemon Squares

Posted by Donna:

All I did was cook this weekend. Saturday and Sunday were both full of activities.
As busy as it was, yesterday ended in such a relaxing and enjoyable way. Since yesterday was Family Day at our church, we had a fellowship meal after our morning services; then, had our usual evening worship service at 1:30. At 5:00, we met up at Quartz Mountain for hot dogs and just a lot of visiting. It was so nice. I think everyone would have stayed longer, except most had jobs to go to today.

One thing I had to cook for on Saturday was a wedding shower. I decided to bring Lemon Square bars. I really like lemon desserts, but not with a strong lemony taste. I've looked and looked for recipes through the years, but never ended up settling on anything---until I saw this one from Taste of Home. I wasn't disappointed at all. They melt in your mouth, almost literally. Several people at the shower commented how much they liked them, and I did see a couple of ladies go back for seconds.

I wish I could say they're healthy, but they're not!!!!!! I can say, though, that they're very satisfying. Also, the lady that submitted the recipe to Taste of Home said she takes them to bridal showers all the time because people expect her to bring them. That's about as good of a compliment that you can get!!!


Lemon Squares

3 cups all purpose flour
3/4 cup powdered sugar
1-1/2 cups cold butter

Topping:

6 eggs. lightly beaten
3 cups sugar
1/2 cup lemon juice
1-1/2 tsp. baking powder
Powdered sugar

In a large bowl, combine the flour and powdered sugar. Cut in the butter until crumbly. I actually used my fingers for some of this---but I washed them first!!!!! Pat into a greased 15 inch x 10 inch x 1 inch baking pan. Bake at 350 degrees for 16 - 20 minutes or until set and top is golden brown.

For topping, combine the eggs, sugar, lemon juice and baking powder in a bowl. Pour over the crust. The pan will be very full, but it won't spill over while baking. Bake 16 - 20 minutes longer or until set and top is golden brown. Cool. After the topping has cooled, dust with powdered sugar. Cut into squares. Store leftovers in the refrigerator.

Asparagus with Bacon

Posted by Donna:

My aunt shared this recipe with me. She had told me how good it was, and after making it, I agree with her.


Asparagus with Bacon

1 lb. small asparagus spears
6 slices precooked bacon ( I fried my own bacon and crumbled it. I always prefer this over the precooked. It's probably not healthier--I just like it better.)
2 T. olive oil
1 tsp. or more of garlic salt
Pepper


After breaking the bottoms off the asparagus spears, coat the spears with olive oil. Sprinkle with garlic salt and pepper and place in a baking dish.

Put crumbled bacon on top of the spears. Bake at 350 degrees, uncovered, 10 - 20 minutes. It took mine 20 minutes to bake.

Snickers Chocolate Chip Cookies

Posted by Lori:

Not a good thing to get used to having in the fridge, but lately we've found a large bucket of Pillsbury Chocolate Chip Cookie Dough at Sam's Club and keep it on hand for a sweet treat. One of my sons ends up eating a lot of it raw, instead of baking it.  I must admit that I have snuck a little myself (and that after going without sugar for most of a month!)

Anyway, for tonight we tried something new.  We had some fun-sized Snickers candy bars, cut them into thirds and wrapped the Pillsbury Cookie Dough around the Snickers.  Baked at 350 degrees about 12 minutes.  DELICIOUS!!!

Broccoli Cornbread Salad

Posted by Lori:

During the end of school banquets this week, I've had several baking opportunities.  For tonight's sports' banquet I needed to take a salad.  I decided to try to create something new, just for fun - and hoping it would be successful enough to share with you tonight. It is kind of a cross between a cornbread salad and a broccoli salad we've got posted on here.

When my daughter saw what I'd made she questioned me about the ingredients.  Reluctantly, I told her.  She just looked at me like I'd lost my mind!  But, when I made her carry the salad into the banquet, she was really concerned - concerned that people might think she had made it!  :)  

I ate the new creation and really liked it.  My daughter said it was "okay".  But, right after the banquet, our high school principal's wife asked me about it.  She and our middle school principal both liked it and she wanted to know what all was in it.  So, since at least three people liked it and a lot of it is gone, I'm posting it for you.  Let me know what you think if you try it.  I know it sounds odd, but the flavor combination is really good!

First make this broccoli cornbread:

Broccoli Cornbread

4 eggs

2 sticks butter, melted

1 cup small curd cottage cheese

1 (10 oz.) pkg. frozen chopped broccoli, thawed

2 boxes Jiffy cornbread mix

Mix all ingredients together. Bake in a 9 x 13 pan at 400 degrees for 30-40 minutes, or until browned on top.  Allow the broccoli cornbread to cook then crumble it with a fork.

Other Salad Ingredients:

2 cans black eyed peas, drained and rinsed

2 cans whole kernel corn, drained

3/4 - 1 cup sunflower seeds

1 - 1 1/2 cups dried cranberries

1/2 cup or more grated Parmesan cheese (I think I'll try Feta next time!)

Mix together the following three ingredients for cream mixture:

1 cup sour cream

1 cup Miracle Whip

2 packages Italian Dressing & Recipe Mix

Layer salad in very large bowl or two smaller bowls:

A portion of crumbled broccoli, black eyed peas, corn, cream mixture, dried cranberries, sunflower seeds, and cheese.  Repeat layers as many times as needed, ending with cream mixture (you can mix up the layers and add or subtract portions as desired.  I didn't use all of the cornbread, either.  I ran out of space, but it's good to eat all by itself!

Cream Cheese Mints

Posted by Lori:

When I took a group of ladies' on an outing to Edmond, OK, last week, the conversation turned to these yummy, sweet treats.  These Cream Cheese Mints are great for graduations, showers, weddings, and much more.  They can be specially made to match the color and shape of your party occasion, so are a perfect addition to any table.  This is my friend, Teresa's, recipe!

Cream Cheese Mints

3 ounces cream cheese
food coloring
flavoring
2 1/2 cups powdered sugar
granulated sugar

Combine cream cheese, food coloring and flavoring (if desired).  Work in powdered sugar, first with spoon and then with hands to form dough like mixture.  Roll in granulated sugar.  Press into molds and release.  Let mints form a crust; store in covered container.  Yield: 30-50.

*For larger batches, use 8 ounces cream cheese and approx. 2 3/4 pounds of powdered sugar.  Mix with electric mixer until mixture becomes too hard to handle.  Remove from mixer and continue to mix with hands.

Party Idea

Posted by Donna:

I saw this idea recently for a cute way to serve fruit at birthday parties, or any summer get-together. I apologize for not having a picture to share. Sometimes, pictures are the selling point.

Place chopped up fruit in individual sugar cones. Different fruit that could be used are strawberries, cubed pineapple, apples, grapes, oranges, and mango. I wouldn't suggest using bananas just because of all the slime or discoloration.

I thought this would also be cute at wedding or baby showers. Kids sometimes aren't too fond of fruit, but the idea of the sugar cone might make fruit more appealing to them.

Hard Cooked Eggs in the Oven

Posted by Lori:

At Easter, a friend put on Facebook that she cooked her eggs in the oven.  I had never heard of it, but thought it sounded great to be able to cook them for a certain amount of time and not have to watch for the water to boil on the stove and then time the cooking process.  The oven-baked method worked wonderfully! 

Here's how you do it:

Place desired amount of uncooked eggs directly on rack in the oven (rack should be in the center).  Place cookie sheet or foil on bottom oven rack - just in case one cracks or has a small, unseen crack. Set oven to bake and 325 degrees.  Bake for 30 minutes.  After baking, place eggs in ice water.  Allow to cool for a few minutes then peel.  At that point you can either continue to cool them in the water, cool then in the water, or eat them!

Parmesan Chicken with Fettuccine Alfredo

Note: These were the first two recipes I posted on this blog, but thought since it has been almost 2 years, it would be a good one to repost. At that time we didn't have many visitors, but now we have hundreds! (Thank you :). This Alfredo Sauce can be used in many ways making other dishes. It's delicious!


Posted by Lori:

One of my families' favorite meals is Parmesan Chicken and Fettuccine Alfredo. It's always a favorite when taken to church potluck dinners or other gatherings. My husband likes "red" (spaghetti) sauce instead of Alfredo, so I always serve it with both whenever I make it at home or take it to dinners.

PARMESANAN CHICKEN

4 boneless chicken breasts
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon poultry seasoning
Olive oil

In shallow dish, mix together breadcrumbs, Parmesan cheese, and poultry seasoning. Cut chicken breasts in half, lengthwise. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dip chicken in beaten egg, the coat in breadcrumb/cheese mixture. Fry chicken in olive oil in large skillet over medium-high heat until browned on both sides. (You can bake the chicken in the oven if desired.  Use olive oil, still, but in a smaller amount.) Serve with spaghetti sauce or Alfredo sauce.

FETTUCCINE ALFREDO
8 oz. uncooked fettuccine
1/2 cup butter (can use 1/4 cup, if desired)
1/2 cup heavy whipping cream
3/4 cup grated real Parmesan cheese (Walmart brand doesn't seem to melt well.)
1 1/2 tablespoon garlic powder
2 tablespoon chopped fresh parsley (optional)

Cook fettuccine according to package directions. Drain, place in large bowl.

Combine butter and whipping cream in saucepan. Cook over low heat until butter melts. Stir in cheese and parsley. Serve with fettuccine.

Enjoy!

Knife, Fork, Spoon Display

Posted by Donna:

I was browsing through one of my old Romantic Home issues and found this idea for displaying vintage tableware. I'm always trying to find ways to display things I have of my mother's. This seemed like a cute way to do that. I have this sitting in my kitchen window. I bought the small vase at Wal-Mart, as well as the green peas to support the knife, spoon, and fork.

Baked Nachos (Low Fat)

Posted by Lori:

Mom has posted a recipe similar to this, but this one is a little different.  I made it for a quick lunch for my oldest two children last week.  They really liked them!  They're healthy, too!

Baked Nachos (Low Fat)
1 package Baked Tostito Scoops
1 can fat free refried beans
Shredded Cheddar cheese (regular or reduced fat)

Place whole scoops (some of ours were broken) on foil-lined cookie sheet.  Spoon refried beans into the scoops and top with cheddar cheese.  Bake in pre-heated 350 degree oven for about 10 minutes, or until cheese melts.

Hamburger Pie

Posted by Lori:

This is one of my kids' favorite meals, but it's not something I make. It's something their "Grammy" (my mother-in-law) makes. I didn't have a recipe to post for tonight because I've been out of town.  My daughter rushed over to Grammy's to get this recipe to share with you.  Enjoy!

HAMBURGER PIE

Crust:
2 cups Bisquick Mix (Or make you're own. Search the archived recipes for Homemade Biscuit Mix)
2/3 cup milk

Mix together in small mixing bowl and pat into two 10 inch pizza pans. 

Meat Mixture:
1 pound ground beef
1 cup chopped onions
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon Accent

In medium - large skillet, brown hamburger meat and onions.  Drain meat on paper towels.  Return mixture to skillet.  Add butter, salt, and Accent.

Topping:
1 - 24 ounce container sour cream
2 eggs
1/2 teaspoon salt
Grated cheddar cheese

Mix together in small bowl the sour cream, eggs, and salt.  Pour evenly over the two pies.  Sprinkle with grated cheddar cheese.

Bake in 350 degree oven until crusts are lightly browned. (I'm guessing 20 minutes or so.)

Lemon Suckers

Posted by Grandma Donna and Townley:

One of our granddaugters is here with us this week. I had told Townley how my friends and I used to eat suckers with lemons when I was a little girl. She couldn't wait to try it out. She was a little leery at first, but once she tried it, she loved it. She wants to share her recipe for this great snack for other kids to enjoy.

One sucker (She prefers strawberry and grape)
One lemon cut in half

Dip your sucker into the lemon half. Then suck on it. Continue doing this until your sucker is gone!!!! It makes for a great sweet/sour taste.

Pipe Cleaner Flower Rings

Posted by Lori:

I think it was last summer that my sister, Kimberly and her two daughters made this cute craft.  I don't have a picture of the rings to post, but if you'll go to this blog you will see how to make them.  The Pipe Cleaner Lady also did a segment on the Martha Stewart show and those rings were made for wedding decorations.  They turned out really cute!  Check it out  http://thepipecleanerlady.com/blog/