Slush

6 oz can frozen limeade
8 cups water
3 cups sugar
2 liters of Squirt

Pour frozen limeade into a container and mix as directed on limeade can. Add water and sugar. Mix well until sugar is dissolved. Add food coloring if a certain color is desired. Freeze. Take out of freezer 2-3 hours before serving time to thaw. Edges will thaw but center will still be frozen. Put into a large punch bowl and chop to break apart. Add squirt to frozen mixture and serve.

Recipe from my ward cookbook

Glass Block Holiday Jello

4 3 oz packages assorted Jello (in coordinating colors)

2 packets unflavored gelatin

1 14 oz can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside

Bring 5+ cups of water to a boil. Combine 1 c boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight. ( I let mine sit for 9 hours, I started in the morning and finished it at night)

When the Jello has set, bring another 1 1/2 c of water to a boil. While the water is heating sprinkle 2 packets of unflavored gelatin over 1/2 c of cold water. Allow to stand for about 4 min. When the water is boiling pour 1 1/2 c boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13 pan with non-stick cooking spray. Carefully cute the colored Jello into cubes and gently toss to combine in the 9x13 pan.

Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13 pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

My niece said this tasted like Jolly Ranchers. It is super yummy and kind of easy to make, just make the day before you need it.

Recipe from Our Best Bites

Soft and Chewy Caramel Popcorn

Lots of popcorn made up beforehand (at least 10 cups if not more)
Recipe says 2-3 batches air-popped plus one bag microwave popcorn. I did 4 bags microwave popcorn and definitely could have popped more.

Combine in 2 qt saucepan and boil 3 min:
1/4 lb butter
2 2/3 cups packed brown sugar
1 cup light Karo syrup

Add 1 can (14 oz) sweetened condensed milk and boil 3 more min.
Add 1 tsp vanilla.

Pour caramel over popcorn, stir til thoroughly covered.
If there is any leftover cover the bowl to keep fresh.

Ice Cream Sandwiches

For lemon ice cream:

2 pint premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice

For blueberry compote:
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

For sandwich layers:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula



Make lemon ice cream:

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks’ note, below).
Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.

Make blueberry compote:

Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers while compote chills:

Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.


Recipe from
www.epicurious.com




 

Cream Puff Cake

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

Directions
1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

3. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

4. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Blueberry French Toast

12 slices day-old bread, cut into 1 inch cubes (I use french bread)
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
 1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
Sauce:
 1 cup white sugar
 2 tablespoons cornstarch
 1 cup water
 1 cup fresh blueberries
 1 tablespoon butter
Directions
1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Pumpkin Bread

6 eggs, beaten
4 1/2 cups sugar
1 large can pumpkin
1 1/2 cups oil
3/4 cup water
5 1/4 cups flour
3/4 tsp baking powder
 3 tsp baking soda
1 1/4 tsp salt
1 1/2 tsp ground cloves
1 1/2 tsp cinnamon
* I use the cans that the pumpkin comes in to make this

 Cream together eggs and sugar. Mix pumpkin, oil, and water. Add to cream mixture. Add dry ingredients. Mix well together. Spray cans with Pam. Bake at 350 for 50-60 min. Makes 7 large pumpkin cans. If you do this in a regular loaf pan I don't know how much it will make or how long to cook it for so keep an eye on it.

Pumpkin bars

1 2/3 cup sugar
4 eggs
1 cup oil
2 cups pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon

Frosting:
8 oz pkg cream cheese softened
1 cube butter softened
1 tsp vanilla
2 cups powdered sugar or more depending on desired consistency

Cream together sugar, eggs, oil. Add pumpkin, flour, salt, baking powder, baking soda, and cinnamon. Bake at 350 for 25-30 min in a well greased jelly roll pan. Frost with cream cheese frosting.

I made a pan of these and took half to a party and the other half to my family. I thought I would take a pic after I got home from my parents but they were gone. My family loved them

Recipe from my ward cookbook

Chocolate Peanut Butter Cake

1 pkg devils food cake mix
1 pkg (8oz) Cream Cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 pkg (8oz) cool whip whipped topping, thawed, divided
6 squares Bakers Semi-Sweet Chocolate

Prepare cake batter and bake in 13x9 inch pan as directed on package; cool completely>
Beat cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter; mix well. Blend in 1 cup cool whip; spread onto cake.
Melt chocolate as directed on package. Mix with remaining cool whip; spread over cake. Refrigerate 1 hour.

recipe from Kraft food

Conference Cake

1/4 cup vegetable oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt

Combine all the dry ingredients together and set aside. In a separate bowl combine all of the wet ingredients and then add to the dry, stir until combined. Pour the batter into a greased square baking pan, top with the cinnamon topping and bake at 375 for 25 min, or until a toothpick comes clean.

Cinnamon Topping
1/4 cup brown sugar
1 tbsp melted butter
1 tbsp flour
1 tsp cinnamon

combine all the ingredients with a fork, it will be crumbly. Sprinkle on top of the cake batter before baking.

If you are feeling your sweet tooth, here is drizzle recipe
1 tbsp melted butter
1/4 cup milk
1 tsp vanilla
3/4 cup powdered sugar

recipe from Eat your Veggies

Strawberry Apple Pie

Filling:
3 1/2 cups peeled Granny Smith apples (thinly sliced, about 3 med)
1 1/4 cups sliced fresh strawberries
1 Tbsp lemon juice
1/2 cup sugar
3 to 4 Tbsp flour
Pastry for double crust pie (9 inches)

Topping
1/2 tsp sugar
1/8 tsp ground cinnamon
Whipped topping, optional

In a large bowl, combine the apples and strawberries; drizzle with lemon juice. Combine sugar and flour; sprinkle over fruit and toss lightly. Line a 9 in pie plate with bottom pastry; trim even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Combine sugar and cinnamon; sprinkle over pastry. Cover edges loosely with foil. Bake at 450 for 10 min. Reduce heat to 350; remove foil and bake 35-40 min longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Garnish with whipped topping if desired.

Recipe from Taste of Home

Grilled Ceaser Chicken

1/2 cup creamy Caesar salad dressing
3 Tbsp olive oil
3 Tbsp Dijon mustard
6 garlic cloves, minced (optional)
4 boneless skinless chicken breast halves

In a large resealable plastic bag, combine the dressing, oil, mustard and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill chicken, covered, over medium hear or broil 4 in from the heat for 6-8 min on each side or until a meat thermometer reads 170

Recipe from simple and delicious

Sloppy Joes

1 lb hamburger
1 can chicken gumbo soup
1/4 c ketchup 1/8 c vinegar

Brown hamburger with 1/4th of an onion (optional). Add the rest of the ingredients and heat it up. Serve with hamburger buns or with large baked butter biscuits

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

1 Boneless pork shoulder (3 lb.)
1 bottle (18 oz.) KRAFT Original Barbecue Sauce
Juice from 1 medium orange
12 Sandwich rolls, split, toasted
1/2 cup KRAFT Real Mayo Mayonnaise

PLACE meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.

COOK on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

SPREAD rolls with mayo; fill with meat.



Kraft Kitchens Tips
Size-Wise
Serve with a crisp mixed green salad and fresh fruit to round out the meal.
Special Extra
For more orange flavor, add 1 tsp. orange zest with the barbecue sauce and orange juice.

I did this on top of rice and it tasted good too.

Cinnamon Blueberry Crumble

9 Rhodes Anytime Cinnamon Rolls
1 (21 oz) can blueberry pie filling
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans (optional)
Cream cheese frosting (included with Anytime Cinnamon Rolls)

Arrange frozen rolls in 3 rows of 3 in a sprayed 9x13 baking pan. Spread blueberry pie filling evenly over and between rolls. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling. Bake at 350 for 45-50 min. Drizzle with cream cheese frosting while still warm.

Recipe from Rhodes

Sticky Rolls

16-18 frozen uncooked Rhodes rolls

3/4 cup brown sugar

1 tsp cinnamon

small pkg butterscotch pie filling (not instant)

1/2 cup butter melted

Butter pan well. Drop rolls in pan. Blend together pudding mix, brown sugar, and cinnamon. Sprinkle over rolls covering each one. Use all of the mixture. Pour melted butter over all. Cover pan with plastic wrap and refrigerate overnight. Next morning remove cover from pan and place in cold oven. Set to 375; bake 30 min, or until sugar is well dissolved and bubbly. Turn onto a pizza pan, one that will catch the dripping syrup

Easy Peanut Butter & Chocolate Eclair Dessert

1 pkg (3.4 oz0 jello vanilla flavor instant pudding
1 3/4 cups cold milk
1/4 cup creamy peanut butter
1 tub (8 oz) cool whip, thawed
24 honey grahams
6 squares Bakers Semi-Sweet chocolate
3 TBSP butter

Beat pudding mix and milk in large bowl with whisk for 2 min. Add peanut butter; mix well. Stir in cool whip. Layer 1/3 of the grahams and half the pudding mixture in 9x13 dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter in microwaveable bowl on High for 2 min, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
Refrigerate for 8 hours

you can prepare without using the peanut butter.

Recipe from Kraft foods

When I made this I tried using milk chocolate chips and it wouldn't melt to pour on top of the graham crackers. So I ended up putting the chips on top of it and then putting it in the fridge. Before I served it I put cool whip on top. It still turned out yummy.

Taco Soup

1 1/2 lbs ground beef
1 envelope taco seasoning
2 cans (15 1/4 oz, each) whole kernel corn, undrained
2 cans (15 oz, each) Ranch Style beans  (pinto beans in seasoned tomato sauce)
2 cans (14 1/2 oz, each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
flour tortillas, warmed (optional)

in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans, and tomatoes. Cover and simmer for 15 min or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas.

Recipe from Simple and Delicious

We didn't eat ours with the flour tortillas, the chips were enough for us

Chicken Enchilada Casserole

1 lb chicken, cut into pieces and cooked or 1 can chunk chicken breast
1 onion, chopped
2 (103/4 oz) cans cream of chicken soup
1 cup sour cream
1 (4oz) can diced green chilies
2 cups grated Colby Jack or Cheddar Cheese
1 (15 oz) package flour tortillas

Combine cooked chicken, cream of chicken soup, sour cream and chilies in bowl. Stack tortillas and cut with a sharp knife into thin strips. In a greased 9x13 glass baking pan, layer half of shredded tortillas, half of chicken mixture, and half of cheese; repeat. Bake for 30 min at 350

Recipe from my ward cookbook

Oreo and Fudge Ice Cream Cake

1/2 cup Hot fudge ice cream topping, warmed
1 tub ( 8oz) cool whip, thawed, divided
1 pkg (3.9 oz) chocolate instant pudding
8 Oreo cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup cool whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24 inch long piece of foil; top with half the cool whip mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining cool whip. Bring up foil sides; double fold top and ends to loosely seal packet.
Freeze 4 hours or until firm

Kraft kitchen tips
-The consistency of fudge topping can vary depending on what brand you purchase. If the fudge mixture is too thick to spread easily, stir in 1/4 cup milk.
-Prepare using Neapolitan ice cream sandwiches

I made this with Oreo pudding instead. last time I made this with chocolate pudding it was too rich for us. If you have a really big rectangular Tupperware it is easier than tin foil With the Tupperware put the sandwiches on the lid and then put the container on top.

recipe from Kraft food

Salsa Chicken

1-2 lbs frozen of thawed chicken
1 cup salsa
2-3 TBSP of taco seasoning
shredded cheese
tortilla shells

optional ingredients:
sour cream
frozen corn

Place chicken in crock pot then add salsa and taco seasoning. Cook on low heat for about 5 hours. Then shred up chicken, place on tortilla shells and add shredded cheese. Top with sour cream and more salsa if desired. Roll up and enjoy.

Recipe from Eat your Veggies

Snickerdoodle Cupcakes

Heat oven to 350 and grease regular size muffin tins
Beat:
1 cup butter that has been softened
1 cup sugar
2 tsp Vanilla
2 eggs beaten
1 1/4 cups sour cream

Mix in Separate bowl; add to mixture above
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
21/4 cups flour
Dough will be like a sticky biscuit dough. Use some sort of scoop (cookie scoop, ice cream scoop, or ladle) and scoop out a portion of dough. Drop dough into a bowl of
1 cup sugar and 2 TBSP cinnamon
Roll around and completely coat dough ball.
Drop coated dough ball into greased muffin tins.
Bake approx. 20 min.
makes about 24 med size cupcakes

You can sprinkle a bit of the sugar/cinnamon mixture on top of each cupcake before baking them.

Recipe from Our Best Bites

Easy Mexican Casserole

1 lb ground beef
2 cups salsa
1 (16 oz) can chili beans, drained
3 cups crushed tortilla ships
2 cups sour cream
1 (2 oz) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded cheddar cheese 9or the Mexican blend)

Preheat oven to 350. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat and simmer 20 min, or until liquid is absorbed. Stir in beans, and heat through.
Spray 9x13 baking dish with cooking spray. Spread crushed chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle with olives, green onions, and tomato over the sour cream. Top with cheese.
Bake in preheated oven for 30 min or until hot and bubbly.

From Eat your peas please

Fruit Salsa with Baked Cinnamon Chips

1 Fuji apple
1 c strawberries
2 kiwis
2 bananas
1 mango
blackberries or blueberries
1 TBSP fresh lime juice
2 TBSP sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Chop all the fruit up. Mix all ingredients together and chill for at least 20 min
(You can use whatever fruits you want, peaches, pineapples, nectarines, this is just what I used)

Cinnamon Chips
tortillas
butter
cinnamon and sugar

Preheat oven to 350
Lightly brush one side of tortilla with melted butter (or cooking spray). Then sprinkle on cinnamon and sugar. Use pizza cutter and cut into triangles. Put on cooking sheet and bake for 10-12 min. Remove from oven and cool on cooling rack.

I got the fruit salsa from varies places and the cinnamon chips from our best bites.

This was a huge hit at the 4th of July party!

Homestyle BBQs Country Style Ribs

3 pounds boneless country style pork ribs
2 large tart apples, peeled, cored, chopped or thinly sliced
1 large onion, halved and thinly sliced
1/4 tsp cinnamon
scant 1/4 tsp allspice
salt and pepper
1 c BBQ sauce

In slow cooker, combine the ribs, apples, onion, cinnamon and allspice. Sprinkle with salt and pepper.
Cover and cook on low for 7-9 hours. Drain off and discard juice. Add BBQ sauce and continue cooking for about 30 min longer.

I got this recipe from about.com

Peanut Butter, Banana & Chocolate Chip Cookies

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 bananas1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
For rolling dough: 3 tablespoon sugar
Sea salt, for sprinkling

Directions Preheat oven to 350° F. In a large bowl, combine the flour, baking soda, baking powder and the salt. Set aside.
Combine the bananas, milk and the vanilla extract together in a separate bowl. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the banana mixture and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.

Place sugar in a bowl. Drop by rounded teaspoonfuls into the sugar, then onto un-greased cookie sheets, leaving several inches between for expansion. The dough for these cookies is very sticky but it's worth dealing with. I let mine sit in the fridge for a little bit (and between batches that were in the oven) but there isn’t too much you can do, it is just sticky dough. Sprinkle the top of the cookies with sea salt. Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

From Delightful Bitefuls

The dough is super creamy and sticky. It was a lot better to handle after they sat in the fridge for a few hours.

Strawberry Whipped Sensation

Ingredients:
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

Substitute: Prepare using an 8x4-inch loaf pan.

Note: Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.

Meatloaf

1 lb hamburger
1 egg
1/2 package Stove Top Stuffing
1/2 c water

Mix all ingredients together and put in pan as a loaf (can use a bread pan). Bake 375 for 45 min. Mix 1/2 c ketchup and 1/2 c brown sugar together and put on top of the meat loaf and bake 15 min longer.


I usually cook for about 30 min and then put the ketchup mixture on, depending on if the meatloaf is almost done.
This makes really good meatloaf sandwiches the next day

Chicken Cordon Bleu Casserole

4 Boneless, skinless chicken breasts, cooked and cubed
4 slices ham, cubed (about 2 cups)
Swiss cheese, shredded
Corn Flakes crushed (or use bread crumbs)
Rosemary, Thyme, Salt & Pepper
Sauce:
1 pint sour cream
2 cans cream of chicken soup
2 Tbsp lemon juice (to taste)

Cook the chicken until cooked through, and cube into medium size pieces. Cube the boneless ham into small cubes. Place the cubed chicken and ham in the bottom of a 9x13 pan. Mix together sauce in a bowl. Season sauce with some rosemary, thyme, and salt & pepper. Pour over chicken and ham. Spread shredded Swiss cheese (about 1 1/2 c) over the cream mixture. Sprinkle crushed corn flakes or bread crumbs over the top of the casserole dish and bake at 350 for 30 min (or until bubbly). Sere casserole over warm rice.

From Deals to Meals

Fiesta Beef Bowls

1 1/2 lbs boneless beef top round steak
1 can (10 oz) diced tomatoes and green chilies
1 medium onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
2 cans (15 oz) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 tbsp sliced ripe olives
6 tbsp thinly sliced green onions
6 tbsp guacamole

Place round steak in a 3 qt slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasoning; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 min or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with the cheese, olives, onions and guacamole.

Recipe from Simple and Delicious

Mountain Dew Cupcakes

1 cup butter
2 cups sugar
4 large eggs
3/4 cup mountain dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 tsp lemon extract
2 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt

Beat butter on medium for 30 sec. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy. Add eggs one at a time, scrape sides of bowl in between additions. Whisk together flour, baking powder, and alt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. Add the Mountain Dew, lemon/lime juice, and lemon extract. Mix to combine. Scoop into cupcake papers about two-thirds full. Bake for 18-20 min at 350/

Mountain Dew Buttercream

1 cup butter
4-5 cups powdered sugar
2 tbsp Mountain Dew
Juices from half of lemon and half of lime
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 tsp lemon extract
neon food coloring (yellow and blue if you don't have green)

Sift powdered sugar into a bowl or onto parchment. Beat butter at medium-high speed until creamy. Add half of the sugar, turn mixer on low for 5 seconds. Add the Mountain Dew, zest, lemon/lime juice, and lemon extract. Beat until combined. Add food coloring to the desired color. Gradually add remaining sugar until you get to the consistency and sweetness you like.

These are super yummy! They were a big hit at Bryans work. They have a nice lemon/lime taste. I got the recipe from allthingscupcake.com

Almond Chicken Dijon

What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped
Make It!
HEAT oven to 375°F.
PLACE chicken in lightly greased 13x9-inch baking dish.
MIX mayo and mustard; spread on top of chicken. Sprinkle with nuts.
BAKE 20 to 25 min. or until chicken is done (165°F).

Kraft Kitchens Tips
Substitute
Prepare using GREY POUPON Country Dijon Mustard

I got this recipe from Kraftfoods.com. It is super easy and I really like it. I used honey dijon mustard and it tasted good

Low Calorie Banana Muffin

1 cup flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed banana
1/4 cup sugar
1/4 cup applesauce
1 egg
1 tsp vanilla
1 tsp cinnamon

Combine all the dry ingredients together
In a separate bowl add the remaining ingredients.
Slowly pour the dry ingredients in with the wet ingredients and mix well.
Pour into a greased muffin tin and bake at 350 for 15 min.

(each muffin has approximately 75 calories and .5 grams of fat)

variations use strawberry applesauce or you can throw in some chocolate chips

From eatyourveggiespeas.blogspot.com

Strawberry Jello Salad

I made this for a funeral and everybody loved it. Got it from creativehomemaking.com

1 small package strawberry jello
1 cup sour cream (room temperature)
1 cup boiling water
1 package frozen strawberries, thawed

In a medium sized bowl, stir together boiling water and Jello until Jello dissolves. Stir in sour cream. Add strawberries. Pour into a serving dish (9x9) and refrigerate until Jello sets

Sugar cookie part 2

1 cup shortening
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
4 1/2 cups flour
1/2 tsp salt

Cream together the shortening and sugar. Add in the eggs, sour cream, and vanilla. Mix together and then add baking soda, baking powder, flour and salt.
Roll out 1/3" thick. Bake at 350 for about 7 min

Sugar Cookie part 1

1/2 cup sugar
1/8 tsp salt
1/2 cup Crisco
2 tsp baking powder
1 egg
1 tsp almond extract
1/4 cup milk
2 cups flour

Cream sugar and Crisco. Mix in egg, milk, salt, almond extract and baking powder. Mix in flour adding a little extra if dough is too sticky. Refrigerate for 1-2 hours. Roll about 1/4" thick. Bake at 375 for 8 min. Cool and frost

Beef Stroganoff

2 lbs stew beef, cut into 1 inch cubes
8 oz pkg mushrooms, halved or sliced
1/2 cup chopped onion
1 pkg McCormick Slow cookers Beef Straganoff Seasoning
1 cup water
1 cup sour cream

Place beef, mushrooms and onion in slow cooker. Mix seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover. Cook 8 hours on low or 4 hours on high. Stir in sour cream until well blended. Cover. Cook 10 min longer on low. Serve over noodles or rice, if desired

Pork Burritos again

1 pork tenderloin roast (about 1/4 lb per person)
16 oz jar pace mild salsa
1 cup brown sugar
1 ranch dressing packet
1 cup mayo
1 cup milk
1/2 bunch of cilantro
juice from 1 lime
Mexican rice
1 can black or pinto beans
shredded cheese
uncooked tortillas

Place pork, salsa, and brown sugar in crock pot and cook for 8-10 hours on low or 4-6 hours on high.
In blender add ranch packet, mayo, milk, cilantro (break of stems first), and lime juice. Make the dressing ahead of time and put it in the fridge to give it a stronger flavor. When meat is cooked stir well and shred. Add meat to cooked tortillas and top, cheese, beans, rice, and dressing. Enjoy
you can make it easy by buying Rico brand rice or go to Bajios and buy their rice.


you can cut the dressing in half. It makes a lot of dressing.

Pork Barbacoa

Place 1 boneless pork roast (or pork loin) in a crock pot. Mix together the following and pour over the roast:
1 McCormick Grill Mate Southwest marinade packet
1 1/2 cups Dr. Pepper
1/2 cup vinegar
2 Tbsp oil
1 1/2 cups brown sugar

Cook on low for 5-7 hours till done in the middle. Shred the pork with a fork, then put back in the marinade and keep crock pot on low until serving.

Serve with tortillas, rice, black beans, cheese, olives, tomatoes, avocado, or Cafe Rio salad dressing

This is also a great freezer meal.

White Chicken Enchiladas

4 to 6 chicken breasts, cooked and torn into pieces
12 flour tortillas
1 Tbsp butter
3/4 cup onion
4 oz can chopped green chilies
1/4 cup flour
1/4 tsp salt
1/4 tsp cumin
2 Tbsp butter
2 1/2 cups chicken broth
1 cup sour cream
2 cups grated jack cheese

Saute butter, onion and chilies. Make a roux with flour, salt, cumin and butter. Gradually add chicken broth. Add white sauce to onion-chile mixture. Stir in sour cream and 1 cup Jack cheese. Stir enough sauce into torn chicken pieces to moisten. Fill tortillas with chicken mixture. Roll up. Place, seam down, in a pan. Pour remaining sauce on top. Sprinkle with 1 cup grated cheese. Bake at 350 for 35 min.
It is recommend to use uncooked tortilla shells


This is a great freezer meal. I made this when I had surgery and it was nice to know I had a meal in the freezer. I usually make about 5 enchiladas and put the rest in freezer dishes. Every time I have made this I make about 14 of them.

Crockpot Pineapple chicken

2 to 3 chicken breasts or tenders
20 oz can of pineapple chunks or tidbits (add a bit of the liquid too)
dash of ginger
1 cup teriyaki sauce
1 cup brown sugar
Chinese noodles
steamed rice

Put first 5 ingredients into crock pot. Cook on low for 6-8 hours or high for 4-6 hours. Top rice with chicken mixture and add Chinese noodles to the top for a little crunch.

Cola Roast

Another one from my ward cookbook

3 pound beef roast
1/2 to 1 envelope dry onion soup mix
2 (12 oz) cans cola (diet soda cannot be substituted)

Place roast in greased 4 to 5 quart slow cooker. Sprinkle with soup mix. Pour soda over all. Cover and cook on low heat 7-8 hours.

Easy and delicious

Chicken-N-Wild Rice

I love my new ward cookbook. Here is one of our faves so far

4 chicken breasts (or enough to cover bottom of 9x13 pan) ~ I used 3 and a 9x9
1 box cooked herb Rice-a-Roni
1 can cream of chicken soup
6 slices Swiss cheese ~ I didn't have any and it tasted good without it. I hear it is really good with it.

Place chicken on bottom of 9x13 pan, top with cream of chicken soup. Put Swiss cheese on soup and top with rice. Cover and bake at 350 for 50 min. Then uncover and bake for 10 more mins.


This is a time consuming recipe, it takes about 20-30 min to cook the rice. I'm sure it would work good if you made the rice earlier. Bryan loved this and can't wait to have it again.

Mint Brownies

Ingredients and Process:

Melt in microwave:
2 sticks (1 cup) margarine or butter
1/2 cup cocoa

In mixer, gently beat 4 eggs and add:
2 cups sugar
2 tsp. vanilla

Then, add cocoa butter and blend.
Add:
2 cups flour
1 tsp. baking powder
1 scant tsp. salt

Pour into greased and floured 9x13 pan.  Bake at 375 degrees for 30 minutes until done. 

Frosting:

Mix 1/2 cube softened margarine with powdered sugar, adding 1 tsp vanilla, 1/2 tsp peppermint extract and green food coloring and sufficient water to reach desired consistency (about 1 TBSP). 

Frost brownies (when cool) and drip melted and stirred chocolate chips (microwave no more than 1 minute with a little margarine and water) in a diagonal design across the top.

Credit:  Judy Bateman