Frog-eye Salad

I can never find Acene Di Pepe pasta (tiny ball shaped pasta), so I've always ended up using Pastina pasta (the tiny star pasta) and it works just as well.

1 c. Pastina or Acene di Pepe pasta
1 pk Instant Pistachio Pudding
1 8oz cool whip (at room temperature)
mandarin oranges
canned pineapples
grapes
marshmallows (do not use the colored, fruity ones...trust me they don't taste as good as normal ones)

Cook pasta, drain, rinse with water to keep from clumping together, let it cool. Mix pudding, mix with pasta. Add cool whip. Dump in any kinds of fruits you like. Let sit in refrigerator for a few hours before serving. Just before serving add half bag on marshmallows (or more if you'd like).

Note:You can use the full 2 cup container of pasta and an extra pudding and cool whip to double. But, this "halved" batch makes plenty. Enough to feed over 14 adults. A lot of recipes add 1-2 cups sugar and eggs...but I like to keep it simple and it really is just as good.

Matt's Famous Chocolate Chip Cookies

So I know I've posted a "Mary's Choco. Chip Cookie" recipe before, and they are good, but these seriously are better. Matt waited for like two years after we were married to make them! So that's why I posted the other ones earlier. We make these ones all the time and roll them in balls, put them in the freezer and make more whenever!

He takes a lot of pride in these cookies and may possibly kill me if he knew I posted it on here. :)

Here it is:
2 c. flour
1 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
1 c. shortening
chocolate chips

Mix everything together in mixer. Bake at 375 for 10 minutes.
Or you can roll them on a pan and place in freezer, after frozen put in ziploc baggie for late use!

Pasta Chicken Salad or Antipasto

This is that yummy one Mom always makes.

Cook up as much pasta as you think you'll need.
Use rotini (the curly, sometimes multicolored kind) pasta.

Next, throw in as much as you want of the following:
chopped green onion
sliced black olives
chopped tomato (take out seeds and juicy parts)
finely chopped celery
cucumber (take out seeds)
mozzarella cheese cut into chunks-mom just uses string cheese (you can do a mixture with cheddar if you want)
cooked chicken cut into chunks
salt
pepper

Moisten mixture with miracle whip. Chill in refrigerator before serving.

Meringue Dessert

Last year Brandon and I had this dessert at an expensive restaurant and it was to die for, so here is my version.  I made this for Valentines day that's why they are heart shaped.  You won't be disappointed by these they are Fantastic!

Meringue crust

2 egg whites
3/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/8 tsp. cream of tartar

Add cream of tartar to egg whites and beat until stiff. (remember NOT to use anything plastic when making meringue.) Add sugar and salt a little at a time, until mixture is very stiff.  Use electric mixer.  Fold in vanilla.  Drop by teaspoonfuls about 2 inches apart on a foil covered cookie sheet. Bake at 300 degrees for about 15-18 minutes.

Then take a small container of heavy cream and mix it with about 1/4-1/2 cup of sugar, until it is stiff.
Once the cookies are cool top with cream and then with berries or chocolate.  Berries are our favorite for this dessert. Gasp! I know I choose berries over chocolate for once. ENJOY!

Brownie Trifle

1 pan of brownies cut into 1 inch squares
1 can sweetened condensed milk
1/2 cup water
1 pkg. chocolate pudding (small pkg.)
1 large container cool whip
Strawberries
1 small chocolate bar

In a bowl combine the pudding water and sweetened condensed milk.  Fold in half of the cool whip. In a trifle bowl put a layer of brownies, then top it off with the chocolate mixture, followed by a layer of cool whip.  Continue layering until it's gone.  Then top with Strawberries and shave top with the chocolate bar. Optional: layer in strawberries throughout trifle if desired. Delicious!!

Yummy Lemon Muffins

These are super yummy and I think would be especially fun if baked in those tiny muffin pans, that makes bite-size muffins, but you'd probably want to cook it for less time. 

Muffins:
1/2 c. sugar
1 tbsp lemon juice
1/4 c. softened butter
1 egg.

3/4 c. plus 1 tbsp flour
3/4 tsp baking powder
1/4 tsp salt
1/4 c. milk 
1/2 tsp lemon zest

Syrup:
1/4 c. sugar
2 tbsp. lemon juice

Cream together the first four ingredients. Sift flour, baking powder and salt together. Alternate adding the dry ingredients and the milk, adding it to the creamed mixture. Stir in lemon zest. Spoon into paper-lined muffin tins (2/3 full) or into a loaf pan.
Bake muffins at 325 for 10-15 minutes, or bake loaf at same temp for 30 minutes or until golden brown.

Just before they come out of the oven, make the syrup. Heat it on low in a sauce pan, until the sugar is dissolved. Polk holes in muffins or loaf with a toothpick and drizzle syrup over them. Let them cool a few minutes to let the syrup set up.

*I got this from the World Wide Ward Cookbook. Mine did not turn out anything like they are pictured, for those of you who have that book, but they are still so yummy!

Bran Muffin Mix

My mother-in-law makes this all the time, it really is so good and (somewhat) healthy! I don't know any kids that haven't liked it. Luke will eat these all day if I let him.The mix stores in the fridge for a long time, so you can have fresh muffins whenever you want! They can also be frozen in a ziplock baggie and stored in the freezer. Toss them in the microwave for a few seconds and they are delicious!

2 c. 100% Bran flakes (any brand)
4 c. All-Bran cereal
2 c. boiling water
1 qt. buttermilk
1 c. shortening
2 c. sugar
4 eggs
4 c. flour (I do at least half whole wheat)
4 tsp. baking soda
1 tsp salt

Mix bran cereals together in bowl. Microwave the water and pour over cereals, let sit for a few minutes. Add buttermilk. In large bowl cream shortening, sugar (the unhealthy parts!), and eggs. Add to bran mixture. Mix together flours, soda and salt and add it to the rest. The mixture can be stored in air tight container for 30 days in the refrigerator. Use as needed. 
Bake 12-20 minutes at 400. Stick in toothpick to check if it's done.

Coke Ham

1 ham "butt", says ready to cook on it (with the bone-in)
3-4 liters of Coke

Trim off most of the fat.Some fat is desirable to retain flavor.
Cover entire ham in Regular Coke in a large (probably deep) pan with tight fitting lid.
I actually put tin foil tightly on the pan and then put the lid on top to make sure it's well sealed off.
Cook for 1 hour at 500 degree, then 250 for 4-6 hours. Drain Coke, saving some to pour back over to keep it moist while serving. Shred and serve.

Vanilla cloud chocolates

 Vanilla Cloud Chocolates

4 T butter

2 C mini marshmellows

1/2 tsp. vanilla

4 C. powdered sugar

1-3 tsp. milk

 In a med. saucepan, bring butter to a boil over high heat.  Do NOT stir.  Allow to boil until medium brown hue, watch carefully, do not scorch.  Immediately add marshmallows and stir, stir, stir.  Remove from heat.  Add vanilla, sugar and 1 tsp.  milk. Beat with electric beaters and add milk as needed.  The consistency should be thick and sticky.  Pour into a 9x9 in glass dish. (or just a bowl) and refrigerate until hard.  Remove, and work fast while it's hard, roll into balls, dip in melted chocolate, decorate if desired. 

*These taste like Maxfield's chocolates to me and I think they would be even better if you added some extract-lemon, orange, etc.

Parmesan Chicken Sandwich

1/2 c. mayo
1 Tbsp lemon juice
2 tsp snipped fresh basil
2 1/2 c. chicken, cooked & chopped ( I just use a can)
1/4 c. grated Parmesan cheese
1/4 c. green onions, thinly sliced
3 Tbsp celery, finely chopped
Salt & Pepper
Bread

For dressing mix mayo, lemon juice and basil together. In another bowl mix chicken, Parmesan cheese, green onions, and celery then pour dressing over and toss to coat. Season with Salt & Pepper. Cover and chill in refrigerator 1-4 hours. Put inside two pieces of delicious bread and enjoy.

I keep a container of this in my fridge for a quick grown up lunch, as opposed to eating mac n' cheese or PB & J again.

Easiest Ever Bread Recipe

From Jenny:

Mix:
7 C. Flour (I use 100% Hard White Wheat)
2/3 c. vital wheat gluten
2 1/2 T SAF instant Yeast
5 C. warm Water (like you'd use for a nice bath)

Mix together first 3 ingredients in a mixer with a dough hook. Then add the water all at once and mix for 1 min. on speed one. Cover and let rest for at least 10 min. ( This is called "sponging". We find it best if you can let it sponge for about an hour. After sponging, mix the dough again for just a moment to redistribute the yeast.

Add:
2/3 c. oil
2/3 c. honey
2 T Salt

Mix for one minute to thoroughly incorporate into the dough.

Add:
5 C. of whole wheat flour

Add 1 C. of flour at a time, beating in between each cup until dough pulls away from the sides of the bowl. If it is very, very mushy, add more flour. It should just clean the sides and bottom of the bowl--this is the most important sign. It will look much softer than you think it should look. It should not look like a tight ball of dough. If it does, add more water, a little at a time. You may not need to add the whole 5 extra cups of flour...This is the hardest part, once you get this down, you've got it made.

Knead for 10 min (we prefer 5-8 min) I knead at a power level 3 out of 4 on my Bosch. Turn off the mixer and scrape out all your dough onto your work surface. Make sure it is oiled and not floured. Also, oil your hands so they don't stick to the dough.

Preheat oven to lowest setting (around 200) and then turn oven OFF. Divide dough, (we usually use the Medium bread pan and get 3 loaves out of a batch) shape and place into oiled (like "pam" or "vegeline") bread pans, put in oven.(Make sure oven is off) Let dough rise in warm oven for 15-30 min. Turn oven on to 350F and bake for about 25 Min. Remove from pans and cool on racks.
We have "tweeked" this recipe a few times to get it just right, I'm sure you'll have to play with it a bit as well. The good news is...it always tastes great even if it doesn't look pretty all the time.

Super Moist Bundt Cake

1 cake mix

1 pudding mix

4 eggs

1 c. sour cream

1/2 c. vegetable oil

1/2 c. warm water

Mix everything together and pour into a prepared bundt pan. Cook for 45 minutes at 350 degrees. Remove from oven and allow to cool on a rack for 20 minutes then turn out onto a plate.

This is the cake I made for Mary's birthday last week. I made it again tonight with a slight variation. I love how versatile this recipe is. In the original recipe it call for a chocolate cake mix with chocolate pudding and a bag of chocolate chips stirred in just before pouring in the pan. I made one with a vanilla cake mix, butterscotch pudding and butterscotch chips that everyone seemed to love. Tonight I made a vanilla cake mix with lemon pudding and just sprinkled powdered sugar over the top. My family loved it!

Chocolate Frosting

8 Tbsp butter

4 Tbsp Cocoa

1/3 c. evaporated milk (2% works fine)

4 c. sifted powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk, bring mixture just to a boil stirring constantly. Remove from heat, beat in powdered sugar with electric mixer until smooth. Pour warm frosting over warm cake. Makes a lot of frosting.

Tomato Chicken

From Jenny's Recipe Group

Chicken breasts
1 or 2 cans of tomatoes (any kind you like, Italian works well)
Mozzarella Cheese, shredded
Ricotta Cheese (optional)
Garlic powder
Basil leaves

Spray baking pan and put chicken breasts in. Spread a small amount of ricotta cheese on each chicken breast. Dump the whole can of tomatoes over top, use two cans if making a large amount. If using plain tomatoes you may want to add more herbs and spices. Spread Mozzarella cheese on top. Sprinkle with garlic powder and basil leaves. Bake in oven for about 30-40 minutes at 375 or until chicken is cooked all the way through.
Serve over rice, pasta or just with a side salad and bread.

Parmesan Chicken

From Jenny's Recipe Group

6 chicken breasts
1 c. mayo
2/3 c. Parmesan cheese
lemon juice
bread crumbs
sliced almonds (macadamia nuts, cashews or any nut you like)

Place chicken in baking dish. Mix together mayo, Parmesan and a little lemon juice. Spread mixture over chicken breasts. Sprinkle breadcrumbs over everything, then sprinkle nuts over that. Bake for an hour at 350. Don't cover, the direct heat gives a nice golden brown color and flavor.

You can also substitute a pork loin or white fish for the chicken.

This is the recipe dad has been requesting a lot lately. Delicious.

Tuna Cakes

Tuna Cakes from Kraft Foods Magazine

2 cans (6 oz) light tuna in water, drained, flaked

1 pkg (6 oz) Stove Top stuffing mix for chicken

1 cup shredded cheddar cheese

3/4 c. water

1 carrot, shredded

1/3 c. Mayo or Miracle Whip

Mix all ingredients and refrigerate for 10 minutes to moisten stuffing. Heat large nonstick skillet on medium heat. Spray with cooking spray and add 1/3 cup scoop of tuna mixture in batches, to skillet. Flatten into patties with back of spatula. Cook 6 minutes or until golden brown, carefully turning patties after 3 minutes.

This made a really yummy lunch for me and the kids, who actually ate and liked it too!

Tortilla Soup

I wasn't sure if this one was already on here or not.
From Mom:

2-3 Chicken breasts

2 Chicken bullion cubes

1 tsp. cumin

1 tsp.chili powder

1/2 tsp. salt

1/2 tsp. pepper

2 bay leaves

1 clove garlic, minced

4oz. can chopped green chilis

1 lb. frozen corn OR 1 can corn

1 medium onion, chopped

28 oz. green enchilada sauce

13 oz. can diced tomato

1 tsp. dried cilantro OR 1/2 cup fresh, minced

1 can black, pinto or kidney beans

Boil chicken with bullion cubes 1/2 hour, then pull apart into small bite-size pieces. Simmer everything in crock pot for 2 hours. Serve with Totilla chips, shredded Cheese and Sour Cream.

Fruit Dip

From Mom:

8 oz. Cream Cheese

1 jar - 7 oz. Marshmallow cream

1 8 oz. Cool whip

Mix well and chill. Serve with fresh fruit

Cookie Salad

From Mom:

2 - 3 oz. pkg. instant vanilla pudding

2 cups Buttermilk

1 large - 16 oz container Cool Whip

Mix well and Add:

3 cans mandarin oranges, well drained

1 - 20 oz can pineapple tidbits, well drained

1 pkg Kebbler fudge stripe cookies, broken in large pieces (no other cookie will work-they get too soggy)

Mix, chill and serve OR can be served immediately if desired.

Spinach Salad

From Mom:

Dressing:

3/4 cup vinegar

1 1/2 cups oil

3/4 cup sugar

1 1/2 tsp. salt

1 1/2 Tbsp. poppy seeds

3/4 tsp. prepared mustard

Blend well in blender. Makes alot. Use only 1/2 of the dressing for this amount of greens.

Cut and put into bowl in equal amounts: 1 head of Lettuce

1/2 lb. Spinach

Add:

1/2 lb. cooked, crumbled bacon

3/4 lb. sliced fresh mushrooms

1 small sliced onion (red)

3/4 lb grated Swiss cheese

At last minute add 1 cup Cottage cheese.

Toss to coat with dressing right before serving or serve dressing separately.

Note: Does not keep well after dressing has been added.

Whole Wheat Peanut Butter Choco.Chip Cookies

Description:

Hearty homemade cookies made with whole wheat flour, peanut butter, oatmeal, and chocolate chips for an all-around great cookie treat!

Yield:

3-4 dozen cookies

Ingredients:

1 cup shortening or softened butter
1/3 cup peanut butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
12 ounces (2 cups) chocolate chips

Instructions:

1. Cream butters and sugars in a large bowl. Add eggs and vanilla, stirring until smooth.
2. In a medium-sized mixing bowl, combine flour, soda, salt, and oats. Add to creamed mixture and stir to make a thick cookie dough. Add chocolate chips, mixing with hands if necessary.
3. Roll dough into 1 1/2-inch balls and place on greased cookie sheets. Press to flatten tops. Bake at 375 degrees for 10-15 minutes, until cookies are browned and cooked to your liking.

VERY Soft Sugar Cookies

These taste just like the ones you get from Cookies by Design-if you've ever been lucky enough to get those kind! :)

1/2 cup butter

1/2 cup shortening

(You can use just one cup of margarine if you prefer, but the half butter cuts down on the hydrogenated oil and the shortening keeps them really soft. They taste just as good either way though.)

Blend above with 2 cups sugar

Add 2 eggs, mix well, then add 1 cup sour cream and 1 tsp vanilla and mix well.

In separate bowl combine dry ingredients

1/2 tsp baking soda

1/2 tsp salt

4 tsp baking powder

4 1/2 cup flour

Mix in dry ingredients by thirds to wet ingredients. mix till smooth. Chill dough in fridge at least one hour. Roll out on really well floured surface. (The dough is really sticky so you have to flour the top of the dough and the rolling pin too or else they just stick to everything. Don't worry about the flour weighing them down, I use tons)

Roll out, cut into shapes and place on ungreased cookie sheet. (I use parchment paper) Bake at 350 for 10 minutes

Frosting

1/4 cup butter

1/2 tsp salt

2 tsp vanilla

3 cups powdered sugar

1/4 cup milk

1/2 tsp almond flavoring

Mix well till smooth and frost cooled cookies.

Refrigerator Rolls

I got this one from my sis-n-law Emily:

3/4 C. Warm Milk

6 T. Sugar

1 t. Salt

2 pkgs. yeast (or 2 Tablespoons)

1/3 C. melted shortening ( I have used oil, or melted butter and both have also worked)

1/2 C. lukewarm water

1 egg beaten

4 1/2 c. flour

In large mixing bowl combine milk, sugar, salt, yeast, shortening and water. Stir until yeast is dissolved. Add egg and stir. Add

2 1/2 cups of flour. Stir until smooth. Add additional flour and mix well. Place dough in oiled (pam spray) bowl and turn to coat (I just spray the top of the dough). Cover and store in fridge at least 2 hours or until needed. To use, punch dough down and cut as much as desired. Form rolls and let rise until doubled. Bake rols at 400 for 10 minutes. Dough may be stored in fridge for 10 minutes. Dough may be stored in fridge for 2-3 days.

For me it makes about 15 good sized rolls. But you could make a little each night for a couple of days.

Sour Cream Apple Pie

My mouth is watering just typing this...it's THAT good. Even if you aren't a pie person, you will NOT be disappointed.

1 cup sour cream
3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 egg
3 1/2 cups diced/sliced apples (about 2 lg apples).

Topping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Beat together sour cream, sugar, flour, salt, vanilla, cinnamon and egg. Add fresh diced/sliced apples & pour into 9" unbaked pie shell. Bake at 400 degrees for 25 minutes. Removed and sprinkle with well mixed topping mixture. Bake an additional 20 minutes.
Serve warm with vanilla ice cream

Chocolate Caramel Brownie Cheesecake

Allow me to introduce you to:

• 1 (9 ounce) package brownie mix
• 1 egg
• 1 tablespoon cold water
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chocolate fudge topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

The only things I would change is took use HALF of a box of brownie mix & to cook it for 7-9 minutes, not 25. I also just used some store bought caramel topping & for the chocolate I made a ganache (recipe below). I would also recommend making it the day of, if possible. I made mine the night before & the brownie seemed to get a bit soggy from all the caramel.

Chocolate Ganach

Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Note* You really only need about half or less than of the ganache for the cheesecake.

Easy Teriyaki Chicken & Brown Rice Dinner

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5-7 minutes or until cooked through. [secret: I stewed my chicken in a crock pot with teriyaki sauce. I don’t like rubbery chicken!]
2. Add water, teriyaki sauce and garlic powder; stir. Bring to boil.
3. Stir rice and broccoli [I cheated again and cooked the broccoli on its own.]; cover. Reduce heat to low; cook 5 min. Remove from heat. Let stand 5 min. Fluff with fork.
4. I added the cut up tomatoes on top for the last 10 minutes or so. Makes 4 servings. Enjoy