Rainbow Jello

5 3oz. packages of Jello, any flavor
5 Cups Hot water
Cold Water
Sour cream
Cool Whip

Get 10 different containers ready (cups or mugs work great) Pour jello flavors in 5 separate containers. Add 1 Cup of Hot water in each flavor. Pour half of each mixed flavor into remaining five containers. In the first five, add 2 Tbs. cold water in each mix. In the other five, add 2 Tbs. sour cream in each mix. Pour one container in a glass 9x13 pan. Refrigerate until set. Then pour one sour cream mixture on top and refrigerate until set. Continue alternating until all 10 containers are added. Add cool whip to the top before serving.

Speed method: put in freezer instead of fridge for a couple of minutes per layer. DO NOT LEAVE FOR LONG!

Carmel Corn

3/4 cup packed brown sugar
1/3 cup butter
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla
7 cups popped popcorn (remove unpopped kernels)
1 cup of pecans (optional)

Combine sugar, butter, & corn syrup. Cook and stir over medium heat to boiling. Continue to cook and stir mixture while it boils for 4 minutes (255 degrees hard ball stage) Remove from heat. Stir in baking soda and vanilla. Pour over popcorn and pecans, stirring gently to coat. Bake in at 250 for 15 minutes. Stir. Bake 5 minutes more. place on aluminum foil to cool.

Beef Noddle Bowl

12 oz. Linguine, uncooked

3 cups broccoli florets

3 medium carrots, peeled and sliced

2 tsp. vegetable oil

1 lb. beef sirloin steak, cut into strips

1/2 cup Kraft Zesty Italian Dressing

1/2 cup teriyaki sauce

1 tsp. ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 5 min. of the the pasta cooking time. Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet. Add meat, dressing, teriyaki sauce and ginger; cook until heat is no longer pink.

Optional: Add some water and cornstarch to thicken up the sauce.

Top pasta mixture with meat mixture and serve.

I thought this recipe would also be good to substitute the carrots and broccoli with your favorite stir fry veggies.

Never Fail Pie Crust

This was given to me by a lady in our ward who used to be a Home Ec. teacher at BYU. It hasn't failed me yet!

3 Cups Flour

1 tsp. Salt

1 1/4 Cups Shortening

1 egg, beaten

5 Tbs. Cold Water

1 Tbs. milk

Measure accurately. Sift or stir flour before measuring, gently spoon into the cup and level off with a knife. Mix flour and salt. Cut shortening into flour mixture, leaving the shortening about the size of peas. In a separate bowl mix the egg, milk, and water. Gently combine the wet and dry ingredients. DO NOT OVER MIX! Dough should have lighter swirls of color in it. 

Roll dough between 2 layers of plasatic wrap, rolling with light even strokes from center. Do not use any flour. Use sooking spray on dough if too sticky. 

Bake pie in glass or dull metal pie plates (shiny metal pans prevent crust from browning)

Bake crust at 425 in metal pands or at 400 in glass pans. If pastry is baked without filling, prick the bottom and sides with a fork, allowing steam to escape. 

Pumpkin Pie

Every year we save our pumpkin from our Halloween pumpkin cravings and make Thanksgiving pumpkin pie with them. 

Prepare Pumpkin:

Use any firm pumpkin flash scrapped from your pumpkin. Don't use the skin or seeds. Boil until soft (like you would potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid. 

Prepare Pie Filling (9" Pie):

1 Cup Pumpkin

2 Eggs

2/3 Cup Condensed Milk

2/3 Cup Sugar (Brown or White)

1/4 tsp. Salt

1/4 tsp. Ginger

1/4 tsp. Nutmeg

1 tsp. Cinnamon

1/8 tsp. Cloves

Combine pumpkin. egg, milk, sugar, salt, ginger, nutmeg, cinnamon, and cloves in blender or mixer. Blend until smooth. Pour into pie crust and bake at 375 for 50 minutes. 

Herbed Shephred's Pie

• I love this recipe for Shrphred's Pie! The spices in it make this such a delicious fall meal. 
• Serving 2-4
• 
  
• 1 pound ground beef
• 1 can (14-1/2 ounces) beef broth, divided
• 3 to 4 bay leaves
• 2 whole cloves
• 1/2 teaspoon pepper
• 1/8 teaspoon dried thyme
• 1 pound potatoes, peeled and cubed
• 1/4 to 1/2 cup milk
• 2 tablespoons butter
• 1 tablespoon minced chives
• 1 teaspoon salt, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 medium onion, sliced
• 2 celery ribs, diced
• 1 large carrot, sliced
• 1 cup frozen corn, thawed
• 2 tablespoons all-purpose flour

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. 
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm. 
Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves. 
Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.

Shepherd's Pie

I love this recipe for Shepherd's pie. The spices make it such a delicious fall dish.

Severing 4-6

Mango Chicken

2 servings (can easily be doubled)

2/3 Cup Mango Nectar

1/2 Cup Chicken Broth

2 Tbs Lime Juice

2 tsp. fresh ginger, minced

1/2 tsp. ground cinnamon

2 Boneless Skinless Chicken Breast 

1 1/2 tsp. cornstarch

salt

In a fry pan, stir together first five ingredients. Add chicken to broth mixture. Cover and simmer over medium heat until meat is no longer pink (15-20 minutes) Transfer chicken to platter and keep warm. 

Bring cooking liquid to a boil. Boil uncovered, stirring occasionally, until reduced to 1/2 (2-3 minutes). Stir cornstrach in 2 Tbs. of water and pout into pan. Return to boil until sauce has thickened. Season to taste with salt. Spoon sauce over chicken. 

Dill Sweet Pickles

Sent by my Grandmother

½ gallon Kosher Dill Pickles == Wash well, Drain & Slice (Use 6 MM Slicer)

Mix the following in a bowl:

3 Cups Sugar

1/2 Cup Vinegar
1 tsp. White mustard seed
1 tsp celery seed
17 whole cloves

Stir well. Add Pickles. Refrigerate for 24 hours. Stir every time you open the fridge.
Put in jars and keep refrigerated until you use.

Crazy Mary Chili

6 to 8 Servings
Sent by my Grandmother

2-tablespoons chili powder

1-teaspoon salt

½ teaspoon freshly ground pepper

¼ cup (1/2 stick) butter

2 cups sliced fresh mushrooms (7 to 8 large)

1 cup chopped onion

1 cup chopped celery

1 pound lean ground beef

2 28-ounce cans crushed tomatoes in tomato puree

¼ cup water

1-tablespoon sugar

1-teaspoon Worcestershire sauce

2 cups canned kidney beans, drained

Shredded cheddar cheese

Sour cream

Combine chili powder, salt & pepper in cup; set aside. Melt butter in heavy large saucepan over medium heat.

Add mushrooms, onion, celery and cook, stirring occasionally, until onion is transparent, about 10 minutes

Add ground beef and about ¼ of chili powder mixture.Cook, breaking up meat with fork, until browned.

Stir in remaining chili powder mixture, tomatoes, water, sugar and Worcestershire. Cover partially and simmer 15 minutes.

Add beans and simmer 10 more minutes. Ladel chili into broiler proof serving bowls. Sprinkle each serving with about 2 tablespoons shredded cheddar cheese. Broil just until cheese melts. Top each with dollop of sour cream.

Serve immediately.

Lemon Squares

Serves 12

Sent by my Grandmonther

½ cup butter softened

1 cup flour

½ cup salted cashews finely ground

Mix all together. Press in bottom of 13 x 9 baking dish.

Bake 15 minutes in 350-degree oven.

Cool on wire rack

1 cup powered sugar

1 package (8oz) Cream Cheese, softened

½ cup chilled whipping cream

Beat powered sugar & Cream Cheese until fluffy

Beat ½ cup whipping cream until soft peaks form

Stir into Cream Cheese mixture,

Spread on cooled nut mixture. Refrigerate

2 pkg (3 ¾ oz each) lemon instant pudding mix

3 cups milk

1 tablespoon grated lemon rind

Mix all together. Pour over Cream Cheese mixture.

Refrigerate no longer than 24 hours

Serve with dab of whipped cream

Sprinkle with grated lemon peal

Chicken with Lemon Sauce

This is recipe is for 2 but can be easily be doubled. 

• 2 boneless skinless chicken breast halves (5 ounces each)
• 5 tablespoons all-purpose flour, divided
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 eggs
• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 3/4 cup chicken broth
• 1/2 cup apple juice
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Dip chicken into eggs, then coat with flour mixture. 
In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. 
In a small bowl, combine the remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. 
Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken. 

Beef Muffin Cups

This is a favorite or ours. When we make it we use our left over pot roast instead of a sirloin like it original calls for. I also use 1 large onion instead of 3 medium.

3 medium onions, thinly sliced
1/4 cup butter, cubed
1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.

Chicken Cordon Bleu

Serves 8

8 Boneless, Skinless Chicken Breast
1/2 tea. pepper
8 slices deli ham
1 1/2 Cups shredded mozzarella cheese
2/3 Cup milk
1 Cup crushed cornflakes
1 tea. paprika
1/2 tea. garlic powder.
1/4 tea. salt

Sauce:
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1/2 Cup sour cream
1 tea. lemon juice

Flatten chicken to 1/4-inch. Sprinkle with pepper; place ham slice & 3 Tbs. of cheese down center of chicken. Roll up chicken, tuck in ends and secure with toothpick. Pour milk in shallow dish. In another dish combine cornflakes, paprika, garlic powder, & salt. Dip chicken in milk, cover in cornflake mixture. Coat baking dish with non-stick spray, Bake chicken at 350 for 25-30 minutes.

Combine Sauce ingredients in sauce pan till warm. Pour over chicken and serve.

Dad's College Tacos

These Tacos have a much different taste with normal tacos.

1 lb. ground beef
1 egg
1/4 cup chopped onion
1/4 cup soy sauce
1 small can chopped olives
1 small can diced green chilies
1 can baked beans
1 package of flour tortillas
grated cheddar & mozzarella cheese
shredded lettuce
chopped tomatoes
sour cream & salsa

Mix together meat, egg,onion, and soy sauce. Let set for 20-30minutes. Cook meat mixture until browned. Add olives, chilies, and beans heat until warmed. Place in warmed tortillas and top with cheese, lettuce, tomatoes, sour cream, & salsa.

Crepes

1 C. flour
1/4 tea. salt
1 1/4 C. milk
2 large eggs
2 Tbs. butter, melted
Vegetable cooking spray

Combine first 3 ingredients. Beat with a wire whisk until smooth. Add eggs; beat well. Stir in butter. Cover & chill at least 1 hour. Coat bottom of 6-inch pan with cooking spray. Place over medium heat. Pour Tbs. of batter into pan. Cook one minute. Flip and cook 30 sec.

Top with jam, fruit, or flavored syrup.

Sourdough Pancakes

Make the night before.
Makes about 24

3 C. Flour
3 C. warm water
1 Tbs. (1 pkg.) yeast

Mix ingredients. Cover with clean dishcloth. Leave 3-4 hours or overnight in a warm place.

Add:
1 or 2 eggs
1 tsp. salt
1 tsp. baking soda
1 Tbs. sugar
2 Tbs. oil

Stir together. Cook on a griddle.

Orange Sherbet Jello Mold

Make a day ahead.

3 packages of orange jello (3oz.)
2 C. boiling water
2 cans mandarin oranges (11 oz.)
3 Tbs. lemon juice
1 pint orange sherbet

Topping:
1/2 C. whipping Cream
3 oz. cream chesse
1 C. mini marshmallows

Dissolve jello in boiling water. Drain mandarin oranges, save juice. Add water to juice to make 2 C. Add lemon juice to mandarin juice. Add juice to jello. Beat in Sherbet and let stand until jelly like.
Oil jello mold (olive oil or cooking oil). Arrange mandarin oranges in bottom of mold. Pour jello mixture over oranges. Refrigerate until firm (overnight)

Topping: Beat ingredients with an electric beater. Let stand over night.

Serve topping with jello.

Peach Pie

3/4 Cup flour
1/2 tsp. salt
1 small package vanilla pudding (not instant)
1/2 Cup milk
1 egg
1 tsp. baking powder
1 lg. can peaches, drained (save juice)
8 oz. cream cheese
1/2 Cup Sugar
1/2 tsp. cinnamon

Combine flour, baking powder, salt, pudding, egg, & milk in a large bowl. Put into 10" greased pie pan. Place drained peaches on top and set aside. Combine cream cheese, sugar, & 3 Tbs. peach juice. Beat until smooth. Spoon on top of peaches & keep away from edge, about 1 inch. Combine 1 TBS Sugar & Cinnamon. Sprinkle on top. Bake 30-35 minute at 350.

Potato Salad

Make 1 day ahead for better taste.

1/3 C. Italian Salad Dressing
7 med. potatoes, peeled & cubed
3/4 C. Celery, sliced
1/3 C. green onions, sliced
4 hard boiled eggs (separate yolk & white)
1 C. Mayo
1/2 C. Sour Cream
1 1/2 tea. dion mustard

Cook potatoes until soft. Drain. Marinade in salad dressing. Chill for 2 hours.
Add celery, onions, & chopped egg whites.
Mix together mayo, sour cream, mustard, & chopped yolk. Fold into Salad mixture. Season woth salt, pepper, & celery seed to taste.
Chill 8 hours.

Easy French Dip (slow cooker)

Meat & Dip:
3 lb. Roast
1 Can Beef Broth
1 Can Beef Consume
1 Can French Onion Soup

Cook in slow cooker for 8 hours.

Serve on French rolls. We like to top ours with sauted green bell pepper & onion and melted pepper-jack cheese.

Spanish Pork Chops

Serving: 4

4 Pork chops
1 Package Rice-a-Roni Spanish Rice
2 Tbs. butter
2 1/4 C. water
1 can chopped tomatoes

In a skillet, over medium-high, brown chops 3 minutes on each side. Set aside. In same skillet, saute rice in butter until golden brown. Stir in water, tomatoes, and rice seasoning. Bring to boil. Cover, simmer on low for 10 minutes. Add chops. Cover & Simmer 8 to 10 minutes or until liquid is absorbed.

Sour Cream Steaks

Note: This taste really good when the meat is tenderized. Try to cut the meat really thin or maybe cook it in the crock pot.
Serves: 6
2 lbs. round steaks
2 Tbs. Flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp/ dry mustard
1/4 Cup vegetable oil
3 Tbs. butter
1/2 Cup chopped onion
1 clove garlic (pressed)
3/4 water
3 Tbs.. Soy Sauce
3 Tbs. Brown Sugar
3/4 Cup Sour Cream

Preheat oven 300 degrees
Dust meat with flour & Pound with mallet. Sprinkle with salt, pepper, paprika, & dry mustard. Heat oil in skillet over medium heat; add butter and sear steaks on 1 side. Turn meat; add onion, garlic, water, soy sauce, brown sugar, & sour cream. Cover and bake 30-45 minutes.

Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce

Crust and Filling:
Chocolate Cookie Pie Crust
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 Cup Sugar
1/8 teaspoon almond extract
1 quart vanilla ice cream, slightly softened
1/2 Cup miniature semisweet chocolate chips

Sauce:
1 Cup Whipping Cream
12 ounces bittersweet or semisweet chocolate , finely chopped

Stir cherries and sugar over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat, simmer until thick syrup forms stirring often, about 10 minutes. remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream into Chocolate Pie crust. Cover pie and freeze.

For Sauce: Bring whipping cream to simmmer. remove from heat. Add chocolate; whisk until smooth.

Rewarm sauce over low heat and serve sauce with pie.

(Sauce and pie can be prepared 3 days ahead. Cover & refrigerate sauce. Keep pie frozen.)

Swedish Orange gringersnaps

Matthew's favorite cookie

1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 Tbs. plus 1 teaspoon molasses
1 Tbs. orange juice
1 Tbs. finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
2 teaspoon ground ginger

In mixing bowl or standing mixer cream together the butter and sugar until light. beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a smooth dough, adding more flour if the dough is to sticky. Knead dough three times on a lightly floured board.

Shape the dough into 3 logs about 8 inched long wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Preheat oven to 350 degrees, slice logs into thin circles less then 1/8 inch thick, place on lightly greased baking sheet. Bake for about 8 to 10 minutes. Remove from oven transfer cookies to cooling rack, and then enjoy.

Italian "Sausage" Spaghetti Sauce

1 Tb. olive oil
1 pound ground beef
1/2 pound to 1 pound bulk pork sausage
garlic to taste use garlic powder
2 large cans tomato puree
2 small cans tomato paste
2 Tbs dried Oregano
1 Tb. fennel (Chop seeds with blender)
coarsely ground black pepper to taste
1 Tb. sugar

3-4 inches of anchovy paste in place of table salt. found in market in tube. don't worry there is no fishy taste, just extra favor.

Red wine to thin sauce to desired consistency. I use the cheapest wine on the shelf or buy the little bottles of four and use one small bottle.

Brown the meats in as little oil as possible, just enough to prevent the from sticking . Add remaining ingredients except for the red wine, mix well. Add wine to the desired consistency. Bring to a boil and let simmer for about 1/2 hour. Remove from heat and if possible allow the sauce to rest in refrigerator for several hours or over night, to meld flavors. I have used same day just sitting less than two hours. The flavor is fine but I have tasted more flavor the next day
Cook your favorite pasta and serve sauce over it topped with grated Parmesan cheese.
I have made this sauce and had leftover enough to make a lasagna with this sauce.

Chicken Enchiladas

1 1/2 cup cooked boneless chicken breast shredded
1 4oz. can green diced Chile peppers
1 4oz pkg. cream cheese
2 Tbs. chopped onion cooked in butter
1 pkg. med size flour tortillas
1 lb. Colby long horn cheese grated
1 lb. Monterey jack cheese ( I use the combined block of Colby and Monterey Jack)
1 can Mild. Medium or Hot Enchilada sauce (your choice)

Mix first four ingredients in a bowl set aside.

Cook tortillas one at a time in oil over medium heat for a few seconds on each side. drain and dip in milk in a pie plate. Lay flat and top with a small amount of chicken mixture, and both kind of cheese. Fold and put in lightly buttered casserole dish folded side down. Cover with sauce and cook in 350 degree oven for 15 minutes add more cheese on top and continue cooking for ten minutes or until cheese melts. Garnish with sour cream. chopped green onions and black olives.

Chilli Pie with Cornbread Crust

Filling:

1 lb. ground beef
1 small chopped onion
2 cloves garlic grated or crushed
1 small chopped red bell pepper
2 cups canned crushed or diced tomatoes
2 can kidney beans
1 tbs chili powder
1 tbs cumin
1 tsp dried oregano
1/2 tsp salt
cayenne pepper to taste

Crust:

1 cup flour
1/2 c. yellow cornmeal
1/2 tsp salt
1 stick butter shilled and thinly sliced
1/4 c. cold water

For the Filling: brown ground beef with onions, garlic, and bell pepper in a skillet. Add tomatoes and seasonings cooking for about 5 minutes. Then add the drained beans and cook for 5 more minutes. Put the filling in a casserole dish to cool while you make the crust.
For the crust: Heat the oven to 400 degrees. Sift together the flour cornmeal and salt into a medium bowl. Cut in the butter until the mixture looks like course meal. Add the water and toss lightly with a fork until it begins to come together. Gather it together and press it into disc, then on a floured surface roll it out like you would pie crust and cover the casserole dish over the filling. Cut large slits in the crust to let steam escape and bake for 30 minutes until the crust is lightly browned.

Corn Dog Twist

1 tube (11.5 oz.) refrigerated corn bread twists
8 hot dogs
1 Tablespoons butter, melted
1 Tablespoon grated Parmesan Cheese

Separate corn bread twist, wrap one strip around each hot dog. Brush with butter, sprinkle with Parmesan cheese. Place on a lightly greased baking sheet. Bake 375 for 11-13 minutes or until golden brown.

Chicken Fajitas

6 servings

1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves
2 teaspoon vegetable oil, divided
1 garlic clove, pressed
1 envelope Onion Soup Mix
1/2 Cup water
1.2 cup salsa
12 flour tortillas, warmed

Cut bell peppers into 1/2-inch strips. Cut chicken into thin strips.
Heat pan over medium-high heat. Add 1 teaspoon oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside. Add remaining oil, bell peppers, and garlic into pan. Stir-fry 1-2 minutes or until vegetables are crisp-tender.
Add chicken, onion soup mix, water, and salsa to bell pepper mix. Cook and stir 2-3 minutes or until heated through.
Serve in Tortillas.

Sticky Sesame Chicken wings

1 large garlic clove

3/4 teaspoon salt

2 Tablespoons soy sauce

2 Tablespoon hoisin sauce

2 Tablespoon mild honey

1 teaspoon Asian sesame oil

Pinch of cayenne

3 lb chicken wings

1 1/2 Tablespoons sesame seeds, lightly toasted

1 scallion (green parts only) finely chopped

Put oven rack in upper third of oven and preheat oven to 425 F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt. Transfer garlic paste to a large bowl and stir in soy sauces, hoisin, honey, oil, and cayenne. Add chicken wings to sauce, stirring to coat.

Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.

Transfer wings to a large serving bowl and toss with seasame seeds and scallion.

Peanut Butter Fudge

This one is pretty tricky. But when you get it right, it is soooo good!!

2 Cups Sugar
2/3 Cup Milk
1 Cup Marshmallow Cream
1 Cup Peanut Butter (I like to use chunky)
1 teaspoon Vanilla

Stir Sugar and milk over medium heat till it boils. Let is boil (without stirring) until temperature reaches 234 degrees, about 5 minute. Remove from heat. Add remaining ingredients. Pour into a buttered 9x9 inch pan. Let harden.

Apple Sauce Cookies

1/2 Cups Shortening
1 Cup Sugar
2 Cups Flour
1/2 teaspoon Cloves
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 teaspoon Salt
1 egg
1 teaspoon vanilla
1 Cup Applesauce
1 Cup Chocolate Chips

Combine Shortening and Sugar. Mix next five ingredients together then add it to the sugar mixture. Add egg, vanilla, and applesauce. Stir in chocolate chips. Bake at 375 for 15-20 minutes.

Dinner in a Pumpkin

This is our families Halloween Dinner tradition.

1 1/2 lbs. Ground Beef
3/4 C. chopped onion
2 TBS soy sauce
2 TBS Brown Sugar
1 4oz. can mushrooms (drain)
1 can cream of chicken soup
1 1/2 C. rice
1 med. pumpkin (cleaned out)

Brown Hamburger and onion, drain. Add soy sauce, sugar, mushrooms, & soup. Cook rice and add to meat mixture. Pour into pumpkin. Put on lid. Bake on baking sheet at 350 for 1 hour.
Optional: scrap sides of pumpkin into soup before serving

Pumpkin Bread

Makes 2 loaves

3 C. sugar
1 C. vegetable oil
3 eggs, beaten
1 lb. canned pumpkin
3 1/2 C. flour
2 tsp. soda
2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. ground cloves
2/3 C. water
Optional: chocolate chips

Mix sugar, oil, and eggs together. Add pumpkin, then add dry ingredients and water, stirring just until mixed. Mix in Chocolate Chips. Pour batter into 2 greased and floured 9x5 inch loaf pans. Bake at 350 for 1 hour.

Grave Yard Pudding Dessert

A favorite Halloween dessert




















3 1/2 C. cold milk
2 small packages Instant Chocolate Pudding
12 oz. Cool Whip
16 oz. Chocolate Sandwich cookies, crushed

Decorations: Pepperidge Farm Milano Cookies, decorating icing, candy corm and pumpkins

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk or electric mixer of lowest speed 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon into 13x9 inch dish. Sprinkle with reaming crushed cookies. Refrigerate 1 hour or until ready to serve. Decorate to look like a graveyard. (I use Pepperidge Farm Milano Cookies to make head stones and decorate them gel icing. Create a fence with candy corn and sprinkle a few pumpkins throughout the graveyard.)

Lime Chicken Tacos (Slow Cooker Recipe)

Serving: 12 Tacos

1 1/2 pounds boneless skinless chicken breasts
3 Tablespoons lime juice
1 Tablespoon chili power
1 Cup frozen corn
1 Cup chunky salsa
12 flour tortillas (6 inches), warmed

Toppings: Sour Cream, shredded cheddar cheese, and shredded lettuce

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili power; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through.
Serve in tortillas with desired toppings.

Lingine with Spicy Leek and Tomato Sauce

4 servings

1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red peppers
1/2 teaspoon fennel seeds
2 medium leeks (white & pale green parts only). split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan Cheese, divided

(I added sausage and artichoke heart to the sauce, it was really good. You can also add small clams or mussels into the sauce for a sea-food dish)

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; saute 1 minute. Add leeks; saute until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to a boil. Cover and cook until tomatoes break down. Stirring often, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Seaosn with salt and pepper. Serve, passing 1 cup cheese separately.