Lime and Pear Jello

1 can pears, halved

1 small box lime jello

4 oz cream cheese

1 cup heavy cream

Boil 1 cup pear juice, add water if needed to reach 1 cup

Pour jello into blender, add boiling pear juice and blend til jello is dissolved

Add cream cheese and blend until no lumps

Add heavy cream and 4 pear halves. Blend again til all blended together.

Pour in 9x13 pan and let set up

I really like this recipe because I am not a big fan of chunks in jello.

This picture is not too enticing but I promise it really is good.

Chicken Dumpling Soup

The picture and recipe are from The Sisters Cafe Blog

* I just used two boxes of chicken broth and an already cooked chicken*

To make the broth:

1 whole chicken

1 tsp celery salt

1 tsp onion salt

2 quarts water

Combine everything in a stockpot. Bring to a boil, then simmer for 1.5-2 hours. Debone chicken, discard everything but meat. Skim the fat off the broth. Strain the broth and return to pot.

* If you've ever made dumplings before I'm sure you could do the normal dumpling thing...but I have no idea what it is. I did it the way the recipe says and they were like big fat delicious noodles* 

To make the dumplings:

2 beaten eggs

1 cup flour

1 tsp salt

1 tsp baking powder

Mix together until a soft dough ball forms. Roll out on floured surface until <1/8 inch thick. Using a pizza cutter, cut into 3x1 inch rectangles. Of course this part is not scientific - just estimate the size of the noodles!

Add to the broth:

2 celery stalks, sliced

4 carrots, sliced

1 onion, chopped

1 1/2 cups frozen peas

Bring everything to a boil. Add the noodles by dropping in one at a time. Stir once gently. Simmer for 20 minutes while making the cream sauce.

To make cream sauce:

1/2 cup butter

1/2 flour

3 cups milk

Melt the butter in a saucepan over medium-low. Stir in the flour until smooth. Stirring with a whisk, add the milk slowly. Cook until thickened. Add to the soup, along with chicken. Simmer for 10 minutes and serve.

* At this point I tasted it and it was still a little bland so I threw in some garlic powder and onion salt. I'm sure you could throw in a bullion cube too*

Creamy Pesto Chicken & Olive Garden Salad Dressing

Olive Garden Salad Dressing

1/2 Cup mayonaise

1/3 Cup white vinegar

1 tsp canola oil

2 Tbsp corn syrup

4 Tbsp Parmesan cheese

1 tsp minced garlic

1/2 tsp Italian seasoning

1/2 tsp parsley, dried

1 Tbsp lemon juice

Creamy Pesto

3 cups uncooked bowtie pasta

2 Tbsp butter or margerine (I used olive oil)

1 lb boneless, skinless chicken breast, cubed

1 can cream of chicken soup

1/2 cup pesto sauce

1/2 cup milk

2 Tbsp cream cheese

1/2 cup shredded parmesan cheese

Cook pasta according to package directions, drain

Cook chicken til browned, seasoning with whatever you like.

Stir together soup, pesto, milk, cream cheese and cheese. Bring to a boil and simmer 5 minutes. Combine pasta, chicken and sauce.

Swiss Bread

This is my mom's bread recipe and it is SO SO good! I decided it was time for me to learn to make it. It actually turned out pretty good.

1 cup shortening, melted

1 cup sugar

2 Tblsp salt

3 cups scalded milk

2 pkgs (2 Tblsp) active dry yeast

2 cups warm water, divided

Pinch of sugar

4 eggs, beaten

14 to 16 cups flour

1 egg beaten (for topping)

Melt Shortening. Dissolve sugar and salt in scalded milk; cool to lukewarm. Dissolve yeast in 1/2 cup of the warm water with a pinch of sugar added. Add remaining water to milk mixture. When misture is lukewarm, add dissolved yeast, 4 beaten eggs and 8 cups of the flour, beat thoroughly. Add 4 cups of flour and knead. This dough should not be as stiff as regular bread dough. (Add enough flour to make to consistency of stiff roll dough) At this point,add more flour to reach desired consistency. It may be a little sticky. Cover and let rise to double. Divide dough into portions, braid. Put in greased loaf tins. Cover and let rise again until double. Brush with beaten egg just before baking. Be careful not to disturb the dough. Bake at 375 for 35 minutes. Makes 5 or 6 loaves.

Here is how you braid the dough: Just think over, over, under

Do not be intimidated by this recipe! It is not as hard as it sounds and it is so good! It also makes the best french toast!

*I did the first 8 cups of flour in a big tupperware with just a hand mixer, then kneaded the rest of the flour in by hand.

Strawberry Waffles

My mom used to make these when I was a kid and I still love them! They're not hard, just take a little time.....but SO worth it. It was a perfect Conference Sunday Breakfast (at noon)

For the strawberries just remove the stems and slice. I like mine pretty thin. Then I just add a glaze. You can find it in the produce section at the store. Some are in bags, some are in little containers and either is fine. I use the bag and 2 cartons of strawberries and it comes out pretty even.
The Cream!! The best part! 1 box cream cheese, softened. 2 cups powdered sugar and cool whip. If I'm making a lot I use a big container of cool whip. If its just us I use the small container. Whip it all together and add a little milk to thin it. (This is good for fruit pizza too)
The waffles. If you're feeling in the mood to take a little extra time, these waffles are so good!

1 3/4 cup flour

1/2 tsp salt

3 tsp baking powder

1/2 cup oil

1 1/4 cup milk

2 egg yolks

Sift together flour, salt, baking powder. Mix 1/2 cup oil, milk, 2 egg yolks, then add to the dry ingredients. Then fold in 2 beaten egg whites.

Peanut Butter Cup Trifle

1 pan of baked brownies (9x13), cut into 1 inch pieces
1 pkg instant vanilla pudding, 5.1oz
3 cups milk
1/2 cup creamy peanut butter
2 teaspoons vanilla
1 8oz container thawed Cool Whip, divided
20 peanut butter cups, crumbled
6-8 peanut butter cups to garnish

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.

Layer in trifle dish: 1/2 the brownies, 1/2 the crumbled peanut butter cups, 1/2 the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least 4 hours before serving.

Pizza Twist

I got this recipe out of the Memmott cookbook. It's easy and yummy.

2 tubes french bread dough

1 small package pepperoni, chopped

1 can sliced olives

4 cups grated mozzarella cheese

1 clove garlic, minced

2 tablespoons parsley

1 teaspoon italian seasoning

1 1/2 teaspoons oregano

2 tablespoons flour

1/4 cup grated parmesan cheese

Cut dough lengthwise 3/4 of the way through. Roll out to 1/4 inch thick . Mix remaining ingredients together and put mixture inside dough. Pinch dough closed and braid pieces together. Brush with egg white and sprinkle fresh parmesan cheese on top.

Bake at 350 for 30 minutes. Cut and serve with pizza sauce or ranch on the side.I also thought it would be good to try your own mixture inside, like maybe canadian bacon and pineapple with ranch dressing instead of italian dressing, or whatever.

Taco Soup

One pound hamburger cooked and drained
2 cans vegetable beef soup
1 pint salsa
1 can tomatoes (if by chance you bottle tomatoes, use those. It's the best)
Water-as much as you want for consistency
1 can kidney beans, drained
1/2 package taco seasoning
simmer.
Serve with grated cheese, sour cream and tortilla chips
Tastes even better the next day

Macaroni & Cheese

I know Kim already put a mac & cheese on here but I'm going to too. This is an easy recipe for homemade mac & cheese. I love it for lunch when all my kids are home. Sometimes I'll add a side of bread and green beans and have it for a quick easy dinner.
2 cups macaroni, cooked in salt, and drained
In a saucepan melt together 4 Tbsp butter and 4 Tbsp flour. Stir until smooth. Add two cups of milk and stir until thick and bubbly. (careful, it burns kinda easy) Add two cups grated cheese and stir til melted. Mix with macaroni noodles and pour into a 9x9 greased pan. Top with grated cheese. Bake covered on 350 for 20 minutes or til sauce is heated through and bubbly.

Meat Muffins

Meat Muffins
(could there be a less appetizing name??)

I forgot to take a pic of the finished product so you only get pics of raw meat..yum

1 lb ground beef
1 box stuffing
1 cup water
grated cheese
bbq sauce

Mix the beef, stuffing and water into a meatloaf mixture and roll into balls. (I used a cookie scoop and it worked pretty good) Put meatballs into cupcake pan and press an indention into the middle of all of them. Pour bbq sauce (I'm guessing about a teaspoon) into the indention and cover with cheese. Bake at 350 for about 20 minutes.

They're not the prettiest thing you'll ever eat but they're yummy.

Cream Cheese Cupcakes

8 ounces cream cheese

2 egg whites

1/4 cup vegetable oil

1 box Betty Crocker white cake mix

1 cup water

1 teaspoon vanilla

1. Combine cream cheese, egg whites, and oil until fluffy.

2. Add cake mix, water, and vanilla.

3. Mix for about 3 minutes

4. To tiedye, put equal amounts in bowls and add food coloring (I think the gels work best). Put each into bag and add one color at a time to each cup.

5. Bake at 350 for 18-20 minutes.

Frosting:

8 ounces cream cheese

1 stick butter

1 bag powdered sugar

BBQ Chicken Salad

(I know this picture doesn't look too appetizing, but it's the best I could do!)

4 boneless chicken breasts

1 bottle BBQ sauce

1/2 cup water
2 bags romaine lettuce
3-4 tomatoes, chopped
1 cup cilantro, chopped
1 or 2 cans black beans
1 cup Monterey Jack cheese
Tortilla strips

1. Put chicken, water, and BBQ sauce in crockpot and cook on low for 4 hours. Shred chicken and refrigerate.
2. Combine chicken with remaining ingredients when ready to serve.

You can top with ranch dressing if you want, but I usually just toss the salad with a little extra BBQ sauce or use some of the BBQ sauce/water that the chicken was cooked in and use that as dressing.

Mexican Lasagna

Mexican Lasagna

1 lb. ground turkey or beef
1 onion, chopped
2 T. chili powder
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas
3-4 cups shredded cheddar cheese
avocado
sour cream

Brown meat with diced onion over medium heat. Add chili powder, black beans, tomatoes, and cream of mushroom soup. In a 9x13 pan place a small amount of mixture on bottom (so tortillas don't stick). Place a layer of corn tortillas down (I tore some so they filled in the empty spots), then a layer of the meat mixture, and sprinkle on half the cheese. Repeat with another layer of tortillas, a layer of meat mixture and top with remaining cheese. Bake in a preheated oven at 350 for 30 minutes. Serve with sour cream and avocado.

browning meat and onion

Everything thrown into the pan. Looks very appetizing right now

Viola!!

Best Peanut Butter Chocolate Chip Cookies

1 C. butter,softened
1 1/2 C packed brown sugar
2 eggs
1 C. peanut butter
1 t. vanilla
2 1/2 C. flour
1/4 C. cornstarch
3/4 t. salt
1 t. baking soda
1/2 t. baking powder
chocolate chips ( I use a full bag of the Guittard brand)

1 - Preheat oven to 350
2 - Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
3 - Add flour, cornstarch, salt, baking soda and baking powder. Stir in choc chips
4 - Scoop onto ungreased cookie sheet. Bake for 8-10 minutes. (I use a cookie scoop and get about 36 cookies).

Broccoli Cheese Soup and Rolls

Broccoli Soup:

1 Cup onion, chopped fine

1 cup celery, diced

2 cups potatoes, diced

3/4 cups butter (real butter makes it soooooo much better)

3/4 cup flour

1 quart half & half

1 1/2 tsp. salt

pinch of pepper

1/2 tsp. sugar

1 jar cheese whiz

Put all vegetables in a large sauce pan. Add enough water to barely cover and simmer, covered, over medium heat until potatoes are tender (about 20 minutes). Melt butter, add flour and blend and cook a minute or two. Add cream and cook and stir until smooth and thick, using wire whisk to blend. Add undrained vegetables and heat through. Add cooked broccoli and cheese whiz and stir til combined. I usually put the cheese whiz in the microwave for about 30 seconds just to loosen it up a little.

*This is actually my sisters clam chowder recipe tweaked into broccoli cheese. For clam chowder, add clams and clam juice with vegetables and leave out the broccoli and cheese whiz.

*Also, I always grate my vegetables in my kitchen aid. I don't like onion or celery chunks so I like everything grated.

Hot Rolls

2 yeast cakes, dissolve in water

1 cup warm water

4 eggs, well beaten

1/2 cup butter or margerine, melted in milk

6 cups flour (or a little more)

1 1/2 tsp. salt

4 Tbsp. sugar

Add yeast to warm water and let dissolve. Scald milk then pour it over butter in mixing bowl and mix on low speed to melt. Add salt and sugar, then add eggs and mix well. Add water and dissolved yeast and mix well. Then add flour one cup at a time mixing well between. Leave dough soft and slightly sticky. Cover and let rise until double in size. Shape into rolls and brush tops with milk. Let rise for another 45 minutes or until rolls are ready. Bake at 425 degrees for 10-15 minutes.

*this recipe came from Kim's grandma!

Chicken soft tacos

4 frozen boneless, skinless chicken breasts
1 jar (16 ounces) salsa
1 cup sour cream
6-8 flour tortillas

Place chicken in greased slow cooker (I never grease mine) Pour salsa over the top. Cover and cook on high heat 6-8 hours or on low heat 10-12 hours.
Shred chicken by pulling apart with two forks.

Pour chicken back into crockpot

During the last hour of cooking, stir in sour cream.

Fold chicken mix inside warm flour tortillas with lettuce and grated cheese, if desired.

I heard at a pampred chef party the other night that uncooked flour tortillas are the best. We're going to try them tonight!

Four Cheese with Bacon Mac

Four Cheese with Bacon Mac

1 box (1 lb) noodles (I used the wheel kind and the kids loved them)

6 slices of bacon (diced)
1 T. Butter
3 T. Flour
2 cups 2% milk
1/2 t. onion flakes
1/4 t. salt
1/4 t. pepper
1/2 lb. sharp cheddar cheese, shredded
1 C. shredded colby-jack cheese (4 oz)
1 C. shredded mozzarella cheese (4 oz)
8 slices american cheese

1 - Heat oven to 350. Grease a 3 qt. broiler-safe baking dish (I used a cake pan because it's all I had) Bring a large pot of salted water to a boil.

2 - Cook noodles 8 minutes in boiling water, then drain. Meanwhile, cook bacon until crisp. Transfer to paper towel. Pour off drippings, returning 2 T. back to the pan. Add butter.

3 - Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, colby-Jack and mozzarella.

4 - Remove milk mixture from heat; whisk in American cheese and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.

5 - In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.

6 - Bake at 350 for 20 minutes. Increase oven temp to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.