I tried out a new recipe by Controlling My Chaos and it was so yummy.  CLICK HERE to go to her site and get the recipe.  It will become a favorite of yours, especially if you like pineapple.

MMMMMmmmm…..

BROWNIES:

8 TBSP. butter (1 stick – melted)
1/2 c. cocoa
2 TBSP. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 TBSP. baking powder
1/2 tsp. salt

Mix melted butter and cocoa.  Add remaining ingredients and mix well. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 25-30 minutes (or until toothpick is clean).  Place brownies in fridge until chilled.  While brownies are cooling, make the mint layer.

MINT LAYER:

5 Tbsp. butter (melted)
dash of salt
3 TBSP. milk
1 TBSP. corn syrup
2  c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Put all ingredients in bowl except the milk and mix well.  Then add 1 TBSP. of milk at a time and stir.  Once brownies have cooled, spread evenly across top of brownies.  Put back in fridge (or freezer) so the mint layer can harden.

CHOCOLATE FROSTING LAYER:

8 TBSP. butter (1 stick)
4 TBSP. cocoa
1/3 cup milk
4 cups powdered sugar

Melt butter in saucepan over low heat.  Stir continuously and add remaining ingredients until it comes to a boil.  Remove from heat.  Pour chocolate frosting on top of the mint layer and let cool before cutting.  EEEENNNNJJOYYY!

ADDITIONAL NOTE – I didn’t let my mint layer set up completely before putting the chocolate layer on…it looks marbled this way.  It’s a matter of personal preference.

2-3 large skinless boneless chicken breasts, cubed
1/2 cup peanut butter
1 can coconut milk (approximately 2 cups)
1/4 cup sugar
dry roasted peanuts
Hot cooked rice

If your chicken is raw, saute in a tablespoon of oil until opaque. If already cooked and cubed, skip the saute.  Next stir in peanut butter, coconut milk and sugar, and cook over medium heat until bubbly. Serve immediately over hot cooked rice and garnish with dry roasted peanuts.

From the kitchen of: LuAnn Mason.   I recently got this recipe off a Yahoo group I’m subscribed to.  LuAnn shared her recipe and I knew I had to try it.  It is really yummy and a big hit with my children.

These are the PERFECT potluck dish to bring to any dinner or BBQ! 

 10 jalapenos
 1 package of cream cheese (8 oz)
 1 c. shredded cheese
 1/2 tsp. Cajun seasoning
 1 lb. bacon (uncooked) or crumbled bacon

Cut the jalapenos in half and remove all the seeds.  (TIP – Be sure not to touch or rub eyes while working and wash hands well when done.)

Once the seeds are removed, fill jalapeno halves with cream cheese mixture.

CREAM CHEESE MIXTURE – Mix cream cheese, shredded cheese and Cajun seasoning in a bowl.  If you’re using crumbled bacon, just throw it in with the mixture and proceed to cook them.

Top with bacon and bake at 350 for 15-20 minutes.  (Makes 20 stuffed jalapenos)

 4-1/2 cups cubed cooked chicken breast
 4-1/2 cups fresh broccoli florets
 3/4 c. chopped red onion
 1/4 c. and 2 TBSP salted sunflower kernels
 1/4 cup and 2 TBSP raisins
 6 bacon strips, cooked and crumbled
 1 cup mayonnaise
 3 TBSP sugar
 3 TBSP red wine vineager

In a bowl combine the first six ingredients.  Combine the mayonnaise, sugar and vineager; add to chicken mixture and toss to coat.  Refrigerate until serving.

Seriously, you will be licking your fingers on this one…sneaking another bite when no one is looking!  This is my husband’s favorite dessert and his mom will make it for him each year for his birthday!  I’m lucky if I get a piece!  Enough said….here’s the recipe:

CRUST:

 1 cup flour
 1 cup chopped nuts (I use chopped cashews or walnuts)
 1/2 cup melted butter

Mix ingredients together and press down firmly into a 9 x 13 pan.  It will be a very thin layer…just make sure it is well distributed.  Bake crust at 350 for 13 minutes.

MIDDLE LAYER:

 1 eight ounce package of softened cream cheese
 1 cup powdered sugar
 1 eight ounce tub of Cool Whip

Blend all three ingredients together well.  If it’s too thick add a little milk.  Spread over cooled bottom layer and refrigerate.

TOP LAYER (Choose one of the following):

CHOCOLATE – Mix 1 (6 oz) package of instant vanilla pudding, 1 (6 oz) instant chocolate pudding and five cups of milk.  Blend together until smooth and pour over the middle layer.  Refrigerate until set.  Serve garnished with whipped cream and chocolate shavings.

BERRIES – Substitute raspberry or strawberry Danish dessert and frozen raspberries or strawberries as the top layer.  Pour over the middle layer.  Refrigerate until set.

LEMON – 2 pkgs. (3 oz) lemon instant pudding and four cups of milk.  Mix until thick and add one can of DRAINED crushed pineapple.  Mix together well and pour over the middle layer.  Refrigerate until set.

 1 can (10-3/4 oz) Cream of Mushroom Soup
 1/2 cup milk
 1/4 tsp. ground black pepper
 1/2 cup grated Parmesan cheese
 1 cup cooked broccoli
 2 cups cubed cooked chicken
 2 cups egg noodles, cooked and drained
 shredded cheddar cheese (as a garnish if desired)

Put all ingredients in pot on stove and stir until heated through.  Top with cheese and serve.

My husband I and both love butterscotch cookies and (to us) this is the best recipe around!

 4-1/2 c. flour
 2 tsp. baking soda
 2 c. butter
 1-1/2 c. brown sugar
 1/2 c. white sugar
 2 pkgs. butterscotch pudding (3.4 oz)
 4 eggs
 2 tsp. vanilla
 3 c. butterscotch chips

Mix flour and baking soda and set aside.  In another bowl, cream together the butterbrown and white sugar.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.  Blend in the flour mixture.  Stir in the butterscotch chips.  Bake at 375 for 7-9 minutes.  Just watch until edges turn a golden brown.

 1 gala apple
 20 or so strawberries
 3 bananas
 handful of grapes
 1 container (6 to 8 oz) of strawberry-banana yogurt

Just cut up the fruit and mix in yogurt.  Instant delish!!  You can use so many different combinations of fruit.  Only make enough salad for your needs as left overs just aren’t the same!

These look soooo good and something the kiddos would enjoy making.  You make the batter right in a gallon size Ziploc baggie.   I’m going to give them a try!  I’ll let you know how it goes.

1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Maple Raisin Topping

1/2 cup maple syrup
1/4 cup California raisins
1/4 teaspoon ground cinnamon

Place banana in large resealable plastic bag and squeeze to mash. Add remaining pancake ingredients; seal and knead to mix well. Snip corner off bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles or happy faces, as desired. Cook over medium heat for about 3 minutes on each side, until lightly browned.  For topping, combine ingredients in small bowl and microwave on HIGH for 30 seconds till warm.

CLICK ON THE LINK BELOW to see a video clip of them making this recipe on Good Things Utah -

No- Mess Banana Nut Pancakes with Cinnamon-Raisin Syrup – ABC 4.com – Salt Lake City, Utah News

Crust:

 1-1/2 c. crushed pretzels (crush until pretzels are small…not pretzel dust!)  :)
 1/2 c. sugar
 1 c. butter

Mix pretzels, sugar and butter and press into a 9 x 13-inch pan.  Bake at 350 degrees for 6 minutes. Let cool for 15 minutes.  Start making the filling.

Filling:

 1/2 c. sugar
 8 oz. cream cheese (room temperature)
 12 oz. Cool Whip

Mix sugar, Cool Whip and cream cheese together and spread on cooled crust.

Topping:

 2 C. boiling water
 6 oz. pkg. strawberry or raspberry Jell-O
 1 C. frozen strawberries or raspberries (I prefer raspberries)

Dissolve Jell-O in hot water. Add frozen fruit. Let cool. Pour over top of filling and refrigerate until set.  If desired, you can top with additional whipped topping. 

ADDITIONAL NOTE – You can make the jello flavor match with the fruit (i.e. – strawberry jello with strawberries or orange jello with mandrain oranges) or you can mix it up (i.e. – peach jello with raspberries, lime jello with pineapple tidbits).  Just make sure if you use a canned fruit that you drain the juice first.

This is soooooo good!!!  Beware…it’s probably a zillion calories!  We had this sauce over homemade vanilla ice cream.  You’ve GOT to try it for yourself.  It would also be great on bundt cake, gingerbread, bread pudding or cobbler.

INGREDIENTS:

 4 tablespoons butter
 1/2 cup light brown sugar, packed
 pinch salt
 1/2 cup heavy cream

In a medium saucepan over medium-low heat, melt butter. Add sugar and cook, stirring, for 1 minute. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding.  (Makes about a cup)

 1 Devil’s Food Cake Mix
 2 eggs
 1/2 C. oil
 One Andes Mint per cookie

Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies.   Immediately after removing from oven, place an Andes Mint on the top of each cookie.  After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie.  Allow to cool completely before serving or eat immediately for a deliciously rich warm cookie.

Beware….this is seriously delish!!  It is my sister-in-law, Kristin’s recipe.  This recipe makes about 17-18 meatballs.  I love this recipe because most of the ingredients are ones you’d have on hand anyway. 

MEATBALLS:

 1 lb. ground beef
 1 egg
 1 TBSP cornstarch
 1 tsp. salt
 3 tsp. chopped onion (I prefer red onion but it doesn’t really matter)
 dash of pepper

Put all the ingredients in a bowl and mix together with your hand.  It will be somewhat sticky.  Form into balls and brown in a small amount of oil. 

Drain all but 1 TBSP oil.  Pour the meatballs and 1 TBSP oil in a dish and set aside. 

SAUCE:

 1 can pineapple tidbits (tidbits AND juice)
 3 TBSP cornstarch
 1 TBSP soy sauce
 3 TBSP vinegar
 6 TBSP water
 1/2 cup sugar

In your frying pan, mix the above ingredients until it thickens.  I usually mix the water and cornstarch seperately and then put it in the frying pan so it doesn’t make dumplings!  Put meatballs back in sauce and heat through.  Serve over rice and thoroughly enjoy!

SOUP:

 4 c. chicken broth (which is two cans of chicken broth)
 1 c. water
 1 c. half and half
 4 or 5 slices Kraft Cheddar Singles
 1/2 c. all-purpose flour
 1/2 tsp. dried minced onion
 1/4 tsp. ground black pepper
 4 c. broccoli florets (bite-size)
 
GARNISH:

 1/2 c. shredded Cheddar cheese
 2 tsp. minced fresh parsley

Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour.  Set heat on medium. Stir constantly.  Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender, but not soft.  For each serving spoon soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.  Mmmmm.  It is soooo good.

SALAD:

 1-1/2 lbs. broccoli (cut into bite size pieces)
 1 c. raisins and/or craisins
 1 c. red onion
 1 c. sunflower seeds
 7 strips of bacon, cut up into pieces

DRESSING:

 1 c. mayo
 2 TBSP cider vinegar
 ½ c. sugar

Mix the salad with your dressing and serve.  Don’t make more salad then you’ll eat as it doesn’t keep (in my opinion).

To make this salad, use desired amount of Spinach Salad and add dried cranberries, cubed swiss cheese, diced green onion, walnuts, and a Granny Smith apple cut up in small pieces. Serve with Honey-Mustard dressing or Raspberry Vinaigrette.  It is soooo good!

 1 package of bowtie pasta (cooked)
 1 c. celery (chopped)
 3-4 green onions (chopped)
 chicken breasts, cooked and cubed (as much as desired)
 1 bottle coleslaw salad dressing, mixed with 1 c. mayo
 1 can pineapple tidbits (drained)
 1/2 lb. red grapes cut in half
 1/2 lb. unsalted cashews
 1 c. craisins

Mix everything together and enjoy!

 2 c sugar
 1 stick margarine or butter
 3 level Tbsp cocoa
 1/2 cup milk
 3 Tbsp peanut butter
 3/4 cup coconut
 2 cup quick oats 
 
Get all ingredients and wax paper ready before beginning.  Melt butter in large skillet. Take off heat and add sugar, cocoa, and milk. Return to medium heat, stirring constantly. When it reaches a full rolling boil, cook and stir for 1 and 1/2 minutes (do not overcook). Turn off heat. Add all at once-peanut butter, coconut and oats. Mix thoroughly, making sure peanut butter is blended in. Spoon onto wax paper. Should firm up in 20-30 minutes.

 5 lb. baking potatoes
 6 oz. cream cheese
 8 oz. sour cream
 ½ c. butter
 ½ c. milk
 2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy.  Put in a lightly-greased 9×13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)

NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

Recipe by: Heather D. White

I made the yummiest asparagus tonight for dinner.  I broke the asparagus into little bites and steamed them.  Just before they were done….and a little on the crunchy side, I put them in a frying pan with a little olive oil.  Then I added a little balsamic vineager and lemon juice and cooked them until they were done.   Don’t forget to add a little salt and pepper.  I like a little crunch in my asparagus… not soft at all.  YUM, YUM, YUM.  Another version of this recipe is to put some olive oil, balsamic vineager and lemon juice in a gallon size ziploc baggie.  You really don’t need much, just enough to coat evenly.  Wash asparagus and place all of it in the ziploc baggie.  Seal bag and shake.  Then, place on bbq grill.  You have to watch them closely…it only takes a minute or two before they are cooked and ready to go.  Season as desired and watch them disappear!

 6 C. cooked sweet potatoes mashed (approximately 4 large sweet potatoes)
 1/4 C. sugar
 1 C. brown sugar
 1/2 tsp. salt
 2 eggs beaten
 1 C. butter melted
 1/2 C. milk
 1/2 tsp. vanilla
 1 C. chopped walnuts
 1/3 C. flour

Combine potatoes, sugar, 1/4 C. of the brown sugar, salt, eggs, 1/2 C. of the butter, milk and vanilla.  Place in buttered 2 quart casserole dish.  Combine remaining butter, brown sugar, walnuts and flour. Spoon over potatoes.  Bake covered in a 9 x 13 pan at 350 degrees for 30 minutes. (P.S. – My husband usually HATES sweet potatoes and he even had seconds!)

Recipe by: Heather D. White

 6 eggs
 1 c. milk (very warm)
 1 c. flour
 1/2 tsp. salt
 5 Tbsp. butter, melted
 
Beat eggs until they are thick and lemon colored; blend in melted butter, milk and flour.  Bake in well-greased 9 x 13 pan at 450 degrees for 15-20 minutes.   Top with jam, syrup or better yet, Buttermilk Syrup!  This is definitely a family favorite!

I LOVE peppermint.  No two ways about it.  So when I came across this idea, I asked Marie if I could share with all of you.  Thanks Marie!!!!  Here is a link to her blog.  

This stuff is really magic. Mostly because it is gone is seconds as your guests will pile huge dollips into their hot cocoa. My sweet sister-in-law, Jeanne, first introduced this to me years ago and I have been making it for parties ever since. 
Buy peppermint candy canes or even just peppermint round candies. Then using a blender, crush them to powder. It gets loud, so plug your ears.

Then get your whipped cream out. It can be Cool Whip or whipping cream that you whip yourself. For 16 oz. of whipping cream, I poured 1/2 cup of powdered peppermint candy. Stir it in. It makes a fun pink cream and there are even some tiny chunks that are yummy too.

I like to make a large pot of hot cocoa on the stove and then have my bowl of peppermint whipping cream on the side with a large spoon for scooping. Or you can make one mug of hot chocolate and stir in a spoonful or two of the cream. Either way is delicious. To store left over cream, put it into a freezing container and freeze until your next cup of hot cocoa is ready, simply thaw in the fridge. To store leftover peppermint powder, pour into a plastic bag or container and place in the cupboard.

 9 cups Chex cereal (any kind)
 ¼ cup butter or margarine
 1 pkg. (6 oz) semisweet chocolate chips
 1 tsp. vanilla
 ½ cup peanut butter                                    
 1 ½ cups powdered sugar

Measure cereal into large bowl; set aside.  Microwave chocolate chips, peanut butter and butter in 1 quart microwavable bowl uncovered on High 1 minutes; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Pour into 2 gallon plastic food storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator (delicious chilled!)

We had these for lunch today and my kids LOVED them.  I had some left over spaghetti in the fridge from dinner last night.  So I put some spaghetti on some bread and they gobbled them up!  Quick and easy.

 1 large pkg. lemon cook and serve pudding
 1 large pkg. orange Jell-O
 Cool Whip

Prepare lemon pudding as directed. Prepare orange Jell-o as directed except omit 1/4 C. water. Add orange Jell-o to lemon pudding and mix well. Allow to cool and set. Serve with cool whip.  This is my new favorite!!  Sooooo yummy. (I added a small can of mandarin oranges, drained, before placing in fridge to cool.)

Recipe by: Heather D. White

 24 Wonton Wrappers
 Refrigerated Butter Spray
 1 cup Cheddar Cheese shredded
 1/2 cup Ricotta Cheese
 1 can (4 oz) Green Chilies diced
 1 tablespoon Chives minced
 1/4 teaspoon Salt – have this
 1/4 teaspoon Ground cumin
 1 can (12 oz) Black olives

Using greased miniature muffin cups, press wonton wrappers in so that they make a cup. Spritz with butter spray. Bake at 350° for 8-9 minutes or until the edges are browned.

In a bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes or until golden brown and bubbly. Serve warm.

So, this recipe is only a million calories but ohhhhhhh so delicious.  You won’t go back to store bought syrup after tasting this….

 1/2 cup butter
 3/4 cup sugar
 1/2 cup buttermilk
 1 teaspoon vanilla
 1 teaspoon baking soda

First melt the butter. Add sugar and buttermilk. Boil for two to three minutes. Remove from heat. Add vanilla and baking soda.  Syrup will be a light brown, caramel in color.

It is better to make this recipe in a pot that can hold 2-3 times the ingredients because once you add the soda it bubbles up…like this:

I put my left over syrup in an extra container.  Just make sure you store it in the fridge until you need it again.

 8 eggs beaten until light yellow
 8 c. warm/hot milk
 1 c. sugar
 1 tsp. salt
 1-1/2 tsp. vanilla
 nutmeg and cinnamon
 
Stir in the above ingredients in a large bowl adding them in the order listed.  Pour into a 9 x 13 pan.  Sprinkle as much cinnamon and nutmeg on top as desired.  Cook for about an hour at 350 degrees.

Put the following ingredients in a trifle bowl in the order listed:

 chopped romaine lettuce (into thin strips)
 1 chicken breast cut into cubes
 Swiss cheese
 1 can of black beans (washed and drained)
 1-2 diced tomato(s)
 chopped green onion
 cheddar cheese
 dried pineapple

Mix the following and pour on top of the salad:

 1-6 oz. container of pina colada yogurt
 2 TBSP lime juice

You can make this salad ahead of time. 

Optional: Garnish the top with cashews.  Put cashews on top of salad when ready to serve.  INSTANT YUM!

 1 small to medium pumpkin (cut off top and clean out seeds) 
 1 onion chopped 
 2 lbs. lean ground beef 
 2 Tbsp. soy sauce 
 2 Tbsp. brown sugar 
 1-4 oz. can sliced mushrooms 
 1 can cream of chicken soup 
 2 cups cooked rice 
 1 can water chestnuts drained (optional)  

Preheat oven to 350 degrees.  Brown meat and onion in large skillet.  Drain fat and add soy sauce, brown sugar, mushrooms, soup and rice.  Simmer for 10 minutes.  Paint a face on pumpkin with permanent marker(s).  Fill the inside with the mixture.  Replace pumpkin lid and put on a cookie sheet.  Bake for one hour.  Serves 6 people.  Be sure to select a pumpkin that has a stem.  It serves as the lid handle.

 1 med. Onion, sliced
 2 lb. zucchini, sliced
 ½ c. margarine, melted & divided
 2 c. shredded Mozzarella cheese
 ½ c. plain bread crumbs (I actually used ITALIAN seasoned bread crumbs and LOVED the kick it gave the casserole!)
 ¼ c. grated Parmesan cheese

In a lightly-greased 9×13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

Recipe  by: Heather D. White

 1 pkg. white cake mix
 6 oz. semi-sweet chocolate chips
 1-1/3 cups orange juice

Prepare cake mix as directed. Substitute orange juice for water. Fold chocolate chips into mix. (They will settle to the bottom.) Pour mix into greased 9 x 13 pan. Bake as directed. Cool and frost with a thin layer of chocolate frosting.  In the cake pictured, I used cream cheese frosting and drizzled melted chocolate on top.  Yum!

 8 cooked potatoes (skin ‘em and dice them up)
 1 cup sour cream
 1 stick of butter
 1 cup of crumbled bacon
 1/4 tsp. Lawry’s seasoning salt
 1 green onion, diced
 pepper (how ever much you like)

After it is all mixed together, put it in a casserole dish and cover with a cup of cheese.  Put it in the oven at 350 for 15-20 minutes.  Enjoy!!

MMMmmmm…. I wish you could smell this!

 2 cans (16 oz. each) baked beans (I use Bush’s ORIGINAL Baked Beans)
 1/2 medium onion, chopped
 8-10 pieces of crumbled bacon
 1/2 cup ketchup
 1/2 cup mustard
 1/2 cup BBQ sauce
 1/2 cup brown sugar, packed
 1/4 cup Worchestire sauce

Mix all ingredients in crock-pot. Cover and cook on low setting.  My crockpot only takes a few hours before it is done.  Make sure to stir it every now and then.

 1 pkg. (1 lb.) miniature smoked sausages
 3/4 lb. fully cooked bratwurst
 3/4 lb. smoked kielbasa or Polish sausage
 1 bottle (18 oz.) barbecue sauce
 2/3 C. orange marmalade
 1/2 tsp. ground mustard
 1/8 tsp. ground allspice
 1 can (20 oz.) pineapple chunks, drained

In a 3 qt. slow cooker, combine the sausages. In a small bowl, whisk the BBQ sauce, marmalade, mustard and allspice. Pour over sausages and stir to coat. Cover and cook on high for 2 1/2 to 3 hours or until heated through. Stir in pineapple a few minutes before serving. (Yield 12-14 servings)

Recipe by: Heather D. White

 8 large peeled carrots, shredded
 1 apple, diced
 1/2 cup raisins
 6 oz. of undiluted orange juice concentrate

My grandma and mom made this salad all the time when I was growing up and it is one of my favorites!!!  Plus, it is EASY to make.  Just shred your carrots, add in a diced apple and some raisins.  Then, use about half of a container of UNDILUTED orange juice.  Just scoop it out of the container and mix it around.  It will soften and melt.  It adds the perfect touch to this high fiber salad.  YUM, YUM, YUM!!!!!

 1 tsp. butter or margarine, softened
 1 C. heavy whipping cream
 1/3 C. milk
 1 tsp. salt
 1/2 tsp. pepper
 2 garlic cloves, crushed (or I used a few dashes of minced garlic)
 6 medium potatoes
 1 C. shredded Swiss cheese
 1/4 C. shredded Parmesan cheese

Grease a shallow 1 1/2 qt. baking dish with the butter; set aside.  In a saucepan, combine cream, milk, salt, pepper & garlic. Cook just until bubbles begin to form around sides of pan.  Remove from the heat; cool for 10 minutes.

Peel and thinly slice the potatoes; pat dry with paper towels. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses.  Repeat layers. Bake, uncovered, at 350 degrees for 55-65 minutes or until potatoes are tender. Let stand for 5-10 minutes before serving. ENJOY!!!

Recipe from: Heather D. White

 1 head lettuce (I use a combination of Romaine and Iceberg)
  1 small package slivered almonds
  2-3 diced green onions
  1 small package won tons
  2-3 boneless chicken breasts (sliced thin and browned in a small amount of soy sauce)
  
Dressing:
  
  ½ cup oil (vegetable)
  1/3 cup red wine vinegar (or rice vinegar)
  ¼ cup sugar
  1 ½ tsp. salt
  ½ tsp. pepper
  
Cut won tons in 2 triangles and deep fat fry a few seconds til lightly browned on both sides. Remove with tongs and drain on paper towel.
  
Chop and mix remaining salad ingredients.  At serving, add broken won tons and dressing.
  
For dressing.  Shake up ingredients and refrigerate until serving.  Shake well again as it separates.  Enjoy.

Recipe from: Heather D. White

Oh my gosh!!!  Y-U-M!

 1 white cake mix
 1-8 oz cream cheese
 3/4 cup powdered sugar
 1, 8 oz cool whip
 1 tsp. lemon juice
 1 box Danish Dessert, strawberry flavor
 4 cups sliced or chopped strawberries

Cake – Mix according to directions on the box. Pour batter into flat jellyroll pan and spread evenly. Bake at temp. indicated on box. Cake should be done after about 25 minutes. Check by inserting a toothpick in the middle. Let it cool.

White Topping – Combine cream cheese, powdered sugar, cool whip, and lemon juice with electric mixer. Beat until well mixed and fluffy.

Strawberry Topping – Cook Danish Dessert according to “pie glaze” directions on back of box.

When you are ready to eat, spread white topping on top of cake and then put Strawberry topping on top of white topping.

 1 container of frozen limeade
 1 container of frozen lemonade
 8 servings worth of strawberry lemonade mix (I use the Countrytime)
 1 two liter container of Sprite
 sliced fruit (as desired)

Mix and serve!  Yum!

Make French toast as you normally would, just cut into small squares.  It is best if you can use Texas toast size bread (not pictured).  Anyway, inbetween french toast, alternate various fruits and lightly dust with powdered sugar.  You can offer syrup and/or Cool Whip as toppings.

How do you spell YUM?   I first saw a version of this sandwich on Oprah a while back and I thought, “I want to try that.”  However, I made it even easier and just as tasty.  Here’s what you need….  I made this with a garlic sourdough bread, but the fun part is trying it out on various breads.  Multigrain is great as well as wheat.  Anyway, I placed some provolone cheese on the sandwich followed by some tomatoes…and freshly chopped basil.  The magic ingredient is coating the inside of the bread with a light coat of honey.  I put it on the grill for a minute until it was toasted and whala… instant YUM!!

I have wanted to make this dessert for some time.  It is the perfect summer treat.  Here is what you’ll need:

 1/2 gallon of lime sherbet
 1/2 gallon of raspberry sherbet
 mini chocolate chips (however many desired)
 4 c. vanilla ice cream (I used about a half of a half gallon of vanilla ice cream)

To start off, line a mixing bowl with tin foil or seran wrap.  (I have a set of stackable bowls.  I used my largest one so that I could use the next size down to help form the first layer.)  Next put the whole container of lime sherbet in a mixing bowl and use a hand blender and whip it until it is smooth and creamy.   Then I spooned the lime sherbet into the mixing bowl, making it an even thickness all the way around.  To make it even, I used the next size bowl and pressed it down inside into the lime sherbet.  This forced it up to the top edges.  I left the second bowl inside the first and put it in the freezer for about thirty minutes.

Next I put half of a half gallon container of vanilla ice cream in a mixing bowl and used a hand blender and whipped it until smooth and creamy.  I took the bowls out of the freezer and used hot water to remove the second bowl.  Then I spooned the vanilla ice cream around the lime sherbet and put it back in the fridge while I started the last layer.

I then took all the raspberry ice cream, put it in a mixing bowl and used a hand blender and whipped it until it was smooth and creamy.  Then mix in how ever many mini chocolate chips you want.  Start with a cup and go from there… : )  Spoon the rest of the mixture on top of the vanilla ice cream and freeze over night. 

Then, once you are ready, slice and serve!  It’s a big hit.

 1 (16 ounce) can pinto beans
 1 (16 ounce) can kidney beans
 1 (11 ounce) can corn 
 1 (28 ounce) can diced tomatoes
 1 (4 ounce) can diced green chilies
 1 envelope taco seasoning mix
 1 envelope hidden valley ranch dressing mix
 1 lb ground beef 

Cook meat and drain.  Add all ingredients to the crock pot.  DO NOT DRAIN CANS.  Stir it all together and cook on high for a couple hours.  Keep on low until serving to keep hot.  You can garnish it with sour cream, shredded cheese, chopped green onions and/or tortilla chips.  It’s a little spicy, but very tasty.

 1 jar Alfredo sauce or 2 cans cream of chicken soup
 1 cup milk
 3 large potatoes, sliced lengthwise about 1/8 inch thick 
 5 tablespoons grated Parmesan cheese
 Salt (I prefer garlic salt)
 Pepper
 1-1/2 cups diced ham
 1 (10 ounce) package chopped frozen broccoli, thawed
 2 cups shredded Swiss cheese or colby jack

Preheat oven to 400.  Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.

Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

OPTIONAL:  I have used a two medium zuchinni’s (diced) in place of broccoli and it was just as good! 

THIS DISH IS AWESOME.  You must try it!!!  You won’t regret it.

 ½ half gallon Pineapple sherbet, slightly softened
 1 pkg. frozen raspberries (do not thaw)
 1- 20 ounce can pineapple tidbits, drained, reserving juice
 3 bananas, peeled, sliced lengthwise and cut in bite-size pieces
 12 ounces unsalted cashew halves

Dip banana slices in pineapple juice to prevent browning.  Mix all together, freeze till firm before serving.  It serves approximately 10.  (Sliced strawberries can be substituted for raspberries)

SHARED BY – Tiersa Ludlow