Mom's Orange Jello Salad

3 small pkg "cooked" vanilla pudding. Use water instead of milk.
1 large and 2 small package jello any flavor
2 large bowls of cool whip
fresh of frozen or canned fruit (usually mandarin oranges)

Heat water, add "cooked" pudding, then add jello while hot. Cool until set. Then beat adding cool whip. Last stir in fruit.

Teresa's Jumbo Shells

Bake at 375 degrees

12 oz jumbo pasta shells
4 cups grated mozzarella cheese
2 cups Parmesan cheese
1 egg
1 tsp parsley
16 oz pasta sauce
1 cup ricotta cheese

Boil shells 16-18 minutes.

Mix 1 cup mozzarella cheese with ricotta, Parmesan, egg, and parsley.

Strain shells, fill with cheese mixture, pour 1/3 pasta sauce bottom of 9x13; place shells on top of pasta sauce. Cover shells with the rest of the pasta sauce and sprinkle remaining 3 cups cheese on top. Bake for 10-12 minutes.

Shellie's Mac and Cheese

Bake 30-35 minutes uncovered at 400 degrees

8 oz small elbow mac
2 cups cottage cheese
1 cup sour cream
1 egg-lightly beaten
3/4 tsp salt
1/8 tsp pepper
2 tsp Dijon or spicy brown mustard
2 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400. Cook mac according to directions. Combine everything but 1/2 c cheese. Toss with mac. Place in 8x8x2 (square) pan. Top with remaining cheese. Bake.

Thanksgiving Banana Cream Pie

9-Inch
*make a 9-inch baked pie shell

2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk (only use whole milk)
4 egg yolks, slightly beaten (make sure you remove the nasty white membrane part)
2 Tbsp margarine or butter, softened
1 Tbsp plus 1 Tsp vanilla
Sweetened Whipped Cream for topping
3 Bananas
* Can be doubled to make 3 8-inch pies or 2 9-inch pies*

Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Layer sliced bananas (about 2 bananas) in bottom of pie shell. Pour filling into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream and garnish with bananas.  (I usually skip the pressing plastic wrap part)

peanut butter and chocolate pie! yum!

INGREDIENTS:

40 thin chocolate wagers, ground fine in a blender or food processor (this makes approximately 2 1/4 cups of crumbs)***also can use keebler chocolate fudge-striped cookies, about 3/4 of the package***

1 stick unsalted butter (1/2 cup), melted

1/2 cup sugar

1 cup milk (or heavy whipping creme)

1 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/4 cup well-chilled whipping creme

1/3 cup salted roasted peanuts, chopped fine (you can do this in a blender or food processor)

 

PREPARATION:

Reserve 1/4 cup of cookies crumbs (for decoration). Combine the remaining cookie crumbs and melted butter in a bowl.  Mix well.  Press this combo into the bottom and side of a 10" pie plate.  Chill shell in freezer.

 

In a heavy saucepan dissolve sugar in milk over moderate heat. stir occasionally.  remove pan from heat. Whisk in peanut butter and vanilla until well-combined.  Cool in a bowl set in a larger bowl of ice water.  Stir mixture occasionally.

 

In another bowl beat the whipping cream until it just holds stiff peaks and fold into peanut butter mixture with chopped peanuts.  Pour mixture into shell, smoothing the top.  Sprinkle reserved cookie crumbs on top.  
Freeze pie, uncovered until frozen hard, about 5 hours.  Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.  Let pie stand in refrigerator 30 minutes before serving.

Betsy's Famous "Girly" Salad

Salad Ingredients:

Spring Lettuce Mix
Avocado (sliced)
Mandarin Oranges
Pears (Asian pears)
Berries (strawberries or blueberries)

Dressing:

2/3 C sugar
1/3 C red wine vinegar
1/3 C honey
1 tsp celery seed
1 tsp paprika
1 tsp dry mustard
1 T chopped onion
1 T lemon juice

Mix together and then add 1 cup vegetable oil. Pour over salad right before serving.

 

Fancy Frosted Mint Brownies

http://www.howdoesshe.com/fancy-frosted-mint-brownies/

Fudge Brownies:

Mix the following ingredients together:

1 1/2 Cups Melted Butter

3 Cups Sugar

1/2 Cup Cocoa

Add: 6 Eggs, one at a time

Then add:

2 1/4 Cups Flour

1/2 Teaspoon Salt

1 1/2 Teaspoons Vanilla

You could also add chopped nuts to the brownie mix if you want! Mix it all together. Pour the batter onto the sheet cake pan and Bake at 350 for 25-30 minutes.

Grease your sheet cake pan and pour the brownie batter into the center.

Spread it around to all the corners of the pan with a spatula, till it is even. Then pop it in the oven for 25-30 minutes. The time may vary depending on how hot your oven cooks, just keep an eye on them .

The spatula, you say? Don’t mind if I do!

It should come out looking something like this. It should be solid, I know those delicious fall apart brownies are so amazing, but for this recipe to work you need a little bit of a firm surface to frost  Let them cool completely before frosting them you can pop them in the fridge or freezer if you are pressed for time. Otherwise just leave them out till they are nice and cool.

On to the mint frosting (aka: my favorite part!)

Mint Frosting Recipe:

3 Tablespoons Butter

3 Tablespoons Milk

2 3/4 Cups Powdered Sugar

3-4 drops of green food coloring (to desired color)

2-3 drops peppermint oil OR 1/4 – 1 teaspoon McCormick Pure Peppermint Extract (varies depending on how strong you want the flavor)

You can use a hand mixer or a fork whichever you prefer. Mix the ingredients together. You want the frosting to be fairly thick, if it is too thin add more powdered sugar. If it is too thick add a tiny bit of milk at a time and stir. Once you have reached the right consistency of frosting you will add the mint flavoring and food coloring.

You can really make the mint frosting any color you like! Pink would make for great Valentines day or Mothers Day brownies (hint, hint)!

Dollop that gorgeous mint frosting on to the center of the brownies. Begin spreading it to the edges using a spatula.

Don’t spread it over the edges completely, we will want to hide this mint frosting with the next layer!

It should be thin, translucent in some areas. Once the whole sheet is frosted, leave it for 5-6 minutes to set up. You can start making the chocolate frosting while you are waiting.

You can test the frosting to see if it is dry by tapping on the frosting ridges.

If it flattens the ridges without sticking to your fingers you are ready to move on.

Chocolate Frosting Recipe:

6 Tablespoon Cocoa

4 1/2 Cups Powder Sugar

6 Tablespoons Soft Butter

3 Tablespoons Milk

1 Teaspoon vanilla

Mix the cocoa and powdered sugar together in a bowl, then add the milk, butter and vanilla and mix until smooth with a fork or hand mixer.

You also want this frosting to be thick. It needs to hold its shape when it is spread! So make sure it is looking something like this picture below!

You will want to leave about a 1/4 cup of the frosting in the bowl, that will not be used. Dollop  5 scoops of the chocolate frosting onto the mint, make the center dollop the biggest. This will make it easier to spread across the sheet.

Using a flat metal spatula begin spreading the frosting. Start in the center and spread it to each of the other dollops. Connect the dots and work it to the edges. Be careful and make sure it isn’t lifting the mint frosting below.

Cover all the mint on the edges so it is a hidden surprise!

Once it is spread evenly over the surface you are ready for the next step.

Start in one corner. Using the metal spatula carefully go back and forth across the frosting to create a ridged pattern. Tilt the spatula up towards the edge of the pan that you are moving towards, then glide across the frosting. You don’t want to lift the spatula when you finish a line, keep it smooth and go back and forth.

When you finish gently lift the spatula and try not to make the frosting peak.

Use a knife, going perpendicular to the lines you just created, and glide over the ridges. Don’t cut very deep, not even through to the mint, just the surface.

Keep the lines about the same distance apart as you move down the pan.

Texas Sheet Cake

Preheat oven to 320 degrees.

A. Mix following items together in a bowl:
- 2 C flour
- 2 C sugar
- 1 tsp salt
- 1 tsp baking soda

B. Bring below items to a boil and then pour over A. Stir well.
- 2 sticks butter
- 4 T. powered cocoa
- 1 C hot water

C. Add below items to B. Then pour entire mixture into a 18" X 12" jelly roll pan.
- 1/2 C buttermilk
- 2 eggs well beaten
- 1 tsp vanilla

Bake 25 - 30 minutes. Cool 10 mintues before frosting.

Frosting:
1 stick butter
4 T powdered cocoa
6 T milk

Bring above items to a boil. Then add to cocoa mixture the following items:
3 1/2 C powdered sugar
1 tsp vanilla

Stir well - pour over warm cake and cool. Sprinkle 1 C chopped pecans (optional).

Betsy's Apple Crumble Recipe

Mix the following together:
5 tart apples (peel, core & thinly slice)
2 T lemon juice
1/2 C sugar
1 tsp cinnamon
2 tsp grated orange peel

Combine ingredients below in separate bowl:
1 1/2 C granola
1 1/2 flour
1/2 C firmly packed brown sugar
1/2 C butter

Pour first bowl in 9X13 pan and then add second bowl of dry ingredients on top. Bake 350 degrees for 30 minutes. Serve warm with ice cream.

Lemon Zinger Tea

This is a favorite products post.  Just bought this tea and so glad I did  It's lemony and kinda a raspberry tea flavor.  Plus this one doesn't contain green tea.

Crock Pot Apple Cobbler

Ingredients:

1Yellow Cake Mix
20 oz can of Apple Pie Filling
6 Tablespoons of butter, melted

Directions:

Dump your can of Apple Pie Filling into the bottom of your slow cooker.
Spread your yellow cake mix over the apple pie filling.
Then spoon your butter onto the cake mix - DON'T mix the cake mix and butter around. The moisture will make it cook.
Cook on High for 4 hours in your slow cooker

From www.sixsistersstuff.com

My Favorite Sugar Cookies

from melskitchencafe.com

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won't appear browned on top (or on bottom) when they are done baking so don't let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don't have time or don't want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.

*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened

1 1/2 cups powdered sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.

Quinoa Chilli

1 Can of Your Favorite Chilli
1/2 Cup Raw Quinoa
1 Can Black Beans
Cheese, Avocados, Corn Or Anything else that like in your chilli

Cook the quinoa and together all ingredients and serve warm.

Crumb Muffin Topping

Combine 4 T flour, 1 t cinnamon. Cut in 2 T butter with a fork until crumbly. Sprinkle over muffin before baking.

2 Happy Homemaker's Apple Crisp

2 Happy Homemaker's Apple Crisp

8-10 Jonagold apples, peeled and sliced

1 tablespoon lemon juice

2 teaspoons cinnamon

¾ cup sugar

1 tsp salt

2 cups brown sugar

2 cups flour

2 cups oatmeal

1 ½ cups butter, melted

1 cup chopped nuts (optional)

Fill a 9-inch by 13-inch pan with sliced apples. Sprinkle with lemon juice. In small bowl, mix together cinnamon, sugar and salt. Mix into pan with apples. In another bowl, mix brown sugar, flour, oatmeal, melted butter and chopped nuts. Sprinkle over apples. Bake at 350 degrees for 35 minutes, or until the apples are soft. Serve warm, with ice cream.

Link: http://www.twohappyhomemakers.com/

Egg Noodle Lasagna

Hamburger
Egg noodles (extra wide)
2 cups sour cream or plain yogurt
2 cups cottage cheese
Cheese
1 bottle Ragu

Brown hamburger. Cook and drain egg noodles. Mix sour cream and cottage cheese. Layer all ingredients in a 9x13 pan. Top with extra cheese. Cook 30 minutes @ 350 degrees.

* freezes well if made in advance

Betsy's Slushie

1 package sugar- free punch
1 can crushed pineapple
Fresh strawberries

Blend ingredients, freeze, then serve.

Andes Mint Cookies:

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips or 2 packages 4.67 oz Andes Crème de Menthe or Toffee Crunch Thins, chopped.
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

Variation: add 1/2 cup of cocoa to butter and cream well together. This will create double chocolate cookies! (like the ones I brought to Lake Powell)

Ice Cream Sandwhiches

Ingredients

• 1 cake mix (chocolate, with pudding)
• 2 eggs
• 1/3 cup oil
• 1 pt vanilla ice cream (softened)
• decorative sugar (colored sprinkles)

• Directions:

  1. 1
     Preheat oven to 350 degrees F. Light spray a 13x9-inch pan with nonstick cooking spray. Line pan with aluminum foil and spray again.
  2. 2
     Beat cake mix, eggs, water and melted butter in a large bowl with electric mixer until well blended. Dough will be thick and sticky. Spoon dough into prepared pan. Cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. Remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
  3. 3
     Bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
  4. 4
     Cut the resultant cookie in half crosswise; Remove one half from pan. Spread ice cream evenly over cookie half remaining in pan. Top with second half; use foil in pan to wrap up sandwich.
  5. 5
     Freeze at least 4 hours. Cut into 8 equal pieces; dip cut ends in decorative sugar or colored sprinkles which will adhere to the ice cream for a pretty presentation. Wrap and freeze sandwiches until ready to serve.

Chocolate Chip Pudding Cookies

Vanilla Pudding Chocolate Chip Cookies

Yield: 3 dozen cookies

Cook Time: 10-12 minutes

ingredients:

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 pkg (4 oz.) vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag giant chocolate chips

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Hershey's Kisses Peanut Blossoms

Ingredients

• 48 HERSHEY'S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Directions

1. 1 Heat oven to 375°F. Remove wrappers from chocolates.
2. 2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. 3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. 4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
   cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
   About 4 dozen cookies.
   
   Nutritional Information per serving (1 cookie):
   Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg,
   Total Carbohydrate: 10g, Dietary Fiber: less than 1g, Sugars: 6g, Protein: 2g, Vitamin A: 0%DV*,
   Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 2%DV*
   *%DV= %Daily Values are calculated based on a 2000 calorie diet

Chocolate Mint Brownie Cookies

For the cookies:

2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.  Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

*http://www.stephanieskitchen.com/2009/02/chocolate-mint-brownie-cookies/

Oatmeal Cinnamon Chips Cookies

Ingredients

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour *if using boiled raisins add a little more flour
• 1 teaspoon baking soda
• 2-1/2 cups quick-cooking oats
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
• 3/4 cup raisins *I boiled mine 

Directions

1. 1 Heat oven to 350°F.
   
2. 2 Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.
   
3. 3 Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.
   
   BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Tin Can Ice Cream aka Back Pack Ice Cream

For Mixing:
1 gal. Coffee can
1 formula can
duct tape
towel
backpack
rock salt
ice
plastic sack

Mix:
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
vanilla
optional: fruit or Lemon extract

Place ingredients in small can. Seal with tape, place rock salt in bottom of large can, add small can. Add ice around small can. Seal large can with duct tape and place in plastic bag. Then wrap towel around. Carry in back pack

Betty's Pie Crust

Makes about 3 Pie Crusts

5 cups flour
1t salt
*stir well
2 heaping cups shortening, cut in 'till crumbly

1 egg + 1 T vinegar + add water until = 1 cup then add to bowl

*Same recipe for crust in Apple Squares

Betty's Fresh Peach Pie

• 1 1/2 cups peaches-crushed
• 3/4 cup sugar
• 3 1/2 T cornstarch
• 3/4 cup water
• Boil until thick and clear
• Then add 2 cups fresh peaches.

Place in cooked pie pastry shell and serve.

Angel Hair Pasta with: Tomatoes, Basil, & Parmesan Cheese

• 1 Box Angel Hair Pasta
• 3 T extra virgin olive oil
• 1 clove garlic, minced
• 1 can Italian plum tomatoes, cubed
• salt to taste
• 1/2 tsp. crushed red pepper flakes
• 1 T Italian parsley, chopped
• 3 T fresh basil, chopped
• 1/2 c Parmesan cheese, grated

COOK pasta according to package directions. Meanwhile, HEAT olive oil in a large skillet. Add garlic and saute until golden. ADD tomatoes and crushed red pepper. Season with salt and simmer 5-10 minutes. DRAIN pasta and add to skillet with sauce. Add herbs and mix well. ADD Parmesan cheese and serve.

BriAnne's Bruschetta

• 2-3 T olive oil
• Add to taste:
• lemon juice
• garlic powder
• salt
• 4-5 Tomatoes diced
• Fresh Basil

Toast Bread with olive oil

1 Pot Chili

1 can diced tomatoes
1 can chili beans
1 can kidney beans
1 box classic stag chili
1 can corn

Mix together, warm, enjoy!

Pumpkin Pancakes

• 2 cups flour
• 3 T brown sugar
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t salt
• 1 1/2 c milk
• 1 c pumpkin puree
• 1 egg
• 2 T vegetable oil
• 2 T vinegar

Mix together: milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add to pumpkin mixture just enough to combine.

Cook on lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

*Calories: 278 Total Fat 7.2g Cholesterol: 40mg

Corn Bread

• 1 cup flour
• 3/4 cup cornmeal
• 2-4 tsp. Sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 2/3 cup milk
• 1/3 cup butter (margarine or oil)              

Bake at 425 degrees F in 8x8 pan until golden brown.

              

Cooked Play Dough

§  4c flour

§  1c.  salt

§  4T cream of tartar

§  4c. water

§  2T oil

§  Cook over medium heat, stirring constantly, until stiff. Let cool & knead. Store in Ziploc bag or plastic container. Add food coloring to water for color

Jell-O Popcorn Balls

§  Small pkg jello

§  1c sugar

§  1c white corn syrup

§  approx. 1/3 cup kernels popped

§  Mix all.  Slowly bring to boil…cook just until sugar is dissolved. Pour over popcorn; form into balls