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.