Thursday, April 24, 2008

Quick, Cool and Creamy Desserts

1. Dissolve 1 pkg (4-serving size) jell-o in 1 cup boiling water.
2. Whisk in 2 cups add-ins.
3. Pour into 4 individual dessert dishes; chill until set.

strawberry jello add strawberry ice cream
orange jello add vanilla ice crea
lemon jello add frozen strawberry yogurt
raspberry jello add raspberry sherbet

you can substitute yogurt for the ice cream if you want lower calories, fat and sugar.

Fruit and Cheese Kebabs

1. Thread chunks of fresh fruit (strawberries, cantaloupe, kiwi, apples, etc) and cheddar or mozzarella cheese on a skewer.
2. Serve with light raspberry vinaigrette dressing for dipping.


Mini Meal Banana Split

1. Sprinkle grape-nuts cereal (i like granola) over a split banana in sundae dish.
2. Add a few spoonfuls prepared vanilla pudding.
3. Top with strawberries, strawberry jam, more cereal, a few chocolate chips and a cherry.


Mini Waldorf

1. Mix 1 chopped apple, 1 stalk chopped celery, 1 orange divided in segments, with a handful of grapes and toasted walnut pieces, each.
2. Toss with a few spoonfuls real mayonnaise.
3. Serve over a small cantaloupe wedge.


Teddy Fruit Toss

1. Mix a few spoonfuls yogurt with honey to taste.
2. Toss with berries and chunks of cantaloupe, peaches and pears.
3. Top with teddy grahams just before serving.


Anytime Parfaits

Layer fresh berries with your favorite cereal (cranberry almond crunch, granola, etc) and yogurt.
You can mix and match your yogurt and cereal. Today I had frozen mixed berries, regular special k cereal and lemon yogurt. YUMMY!


Open-Face Fruit Snacks

1. Spread cream cheese or peanut butter on honey graham or ritz crackers.
2. Top with sliced bananas, kiwis, pears, apples or berries.


Yogurt Crunch

6 oz strawberry yogurt (or whatever flavor you feel like). Top with 1/2 cup honey bunches of oats.


Haystack Bunches

2 squares semi-sweet baking chocolate, melted
1 cup honey bunches of oats with almonds
Mix together and then drop on waxed paper. Refrigerate for about 10 minutes.

Makes 8 "cookies".


Quick Peach Crisp

1/2 cup drained canned peach slices in light syrup
1/2 cup frozen vanilla low-fat yogurt (I use regular yogurt)
1/4 cup honey bunches of oats with almonds (I vary the cereal)
Dash of cinnamon


Nilla Dippers

1. Spread 6 wafers each with 1-tsp. peanut butter and top each with another wafer to make 6 cookie sandwiches.
2. Melt 1 square semi-sweet baking chocolate.
3. Dip each sandwich halfway into the melted chocolate then place on waxed paper. Refrigerate 10 mins. or until chocolate is set.


Oreo Split

1. Spoon 2 chocolate pudding snacks into 2 small bowls.
2. Slice 1 banana lenghtwise and crosswise. Insert 2 slices into pudding in each bowl.
3. Top each with 2 Tbsp whipped topping and 1 crumbled oreo cookie.


Roasted Red Pepper Dip

(this is the one I sent at thanksgiving)

1. Place 1 7oz jar drained, roasted red peppers, 1/2 cup miracle whip light, 1/4 cup crumbled feta cheese and 1 clove garlic in food processor or blender.
2. Blend on high speed until smooth.
3. Serve with crackers or veggie dippers. Makes 1 1/2 cups.


Hot Crab Dip

1. Mix in a pie plate or overnproof dish,8 oz softened neufchatel cheese, 1 cup shredded swiss cheese, 1/3 cup light mayonnaise, 6 oz drained crabmeat and 2 chopped green onions.
2. Bake at 350* for 15 mins, stirring once during baking. Broil until lightly browned, if desired and garnish with toasted nuts.
3. Serve warm wtih blanched sugar snap peas and crackers. Makes 2 cups.


Cheesy Buffalo Chicken Dip

8 oz cream cheese
1 1/2 cups cooked chicken, finely chopped
1/2 cup blue cheese dressing
1/2 cup buffalo wing sauce
2 stalks celery, finely chopped

1. Mix all ingredients in medium bowl.
2. Microwave on HIGH 5 minutes or until cream cheese is melted and mixture is heated through, stirring after 3 mins.
3. Serve hot with cracker or celery sticks. Makes 2 1/2 cups (20 servings)


Sesame-Peanut Dip

16 oz sour cream
1 envelope asian sesame salad dressing and recipe mix
1/2 cup chopped unsalted peanuts

Mix ingredients until well blended. Serve with cooked shrimp or skewered grilled chicken strips. Makes 2 1/2 cups (20 servings)


One-Step Party Dip

16 oz sour cream
1 envelope italian salad dressing & recipe mix

Mix ingredients until well blended. Serve with cut up fresh veggies. Makes 2 cups (16 servings)


Cheesy Stuffing Cups

1/2 stick butter
3/4 cups chopped celery
1 1/2 cups water
6 oz chicken stuffing
1/3 cup dried cranberries
1/4 cup walnut pieces
1 1/2 cups shredded cheddar cheese, divided
1 egg, lightly beaten

1. Preheat oven to 350*. Melt butter in large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add 1 cup of the cheese and the egg; mix lightly.
2. Spoon stuffing mixture evenly into 8 greased medium muffin cups, mounding mixture as necessary to use all teh stuffing mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 10 mins or until stuffing cups are heated through and cheese is melted. Makes 8 servings.


Ultimate Queso Dip

1. Mix 16 oz velveeta , cut up, with diced tomatoes and green chilies to taste.
2. Microwave on HIGH 5 minutes or until velveeta is completely melted, stirring after 3 mins.
3. Serve with tortilla chips, snack cracker, or assorted cut up veggies. Makes 3 cups (24 servings)


Roasted Garlic Twice-Baked Potatoes

1 head garlic
1 tsp oil
4 large baking potatoes
1 cup sour cream
8 oz velveeta cheese, cut up and divided
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked, drained, and crumbled

1. Preheat oven to 400*. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
2. Reduce oven temperature to 350*. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 inch thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the velveeta and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all teh filling; place in shallow baking dish.
3. Bake 30 mins; top with remaining velveeta. Bake an additional 5 mins or until velveeta is melted. Sprinkle with bacon. Makes 8 servings.


Sweet and White Potato Spears

1 1/2 lbs sweet potatoes (about 3) cut into spears
1 1/2 lbs idaho or russet potatoes (about 3) cut into spears
1/2 cup zesty italian dressing
1/4 cup grated parmesan cheese
2 Tbsp chopped fresh parsley

1. Preheat oven to 375*. Toss potatoes with dressing.
2. Place on lightly greased baking sheet.
3. Cook 30 mins. Turn potatoes. Cook an additional 30 mins, sprinkiling with cheese during the last 5 mins.
4. Sprinkle with parsley. Makes 8 servings


Friday, April 11, 2008

Ants On A Log

1 celery rib,washed, ends trimmed

2 tablespoons creamy or peanut butter

10 Chocolate-Covered Raisins

Fill celery with peanut butter.

Press RAISINETS into peanut butter.

Thursday, April 10, 2008

Homemade Warm Delights

In a large coffee mug add:

1/3 cup cake mix
4 T milk
stir well
microwave on high 2 minutes

Add any frosting or toppings you like.

Cheerios Bars

1 stick butter
1 box yellow or chocolate cake mix
3 c miniature marshmallows
3 c Cheerios
1 pkg chocolate chips
1 can sweetened condensed milk

Melt butter in jelly roll pan in preheated 350 oven. Sprinkle dry cake mix over top of butter. Add marshmallows, Cheerios, and then chocolate chips. Pour sweetened condensed milk over the top. Bake at 350 for 20-25 minutes.

Brazilian Lemonade

2 limes
2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

Crab dip in bread bowl

1 large, round loaf French bread or sourdough bread
16 oz. cream cheese, softened
1 c. sour cream
1 bunch green onions, chopped (include the white part)
8 oz. crab or imitation crab
1 tsp freshly ground black pepper

Directions: Cut the top off of the round loaf of bread like a pumpkin lid. Pull out the inside of the bread and cut into bite sized pieces. Place all of this on a cookie sheet. Mix all the other ingredients together and pour into the round loaf of bread. Wrap this loaf tightly in foil, making sure to completely seal it or it will get too dried out in the oven. Cook it at 250° for 2 ½ hours. Toast the bread pieces in the oven till lightly golden. Use the bread pieces to dip into the crab dip.

Fried Zucchini Sticks

1/4 c. dried bread crumbs
2 tbsp. Parmesan cheese
2 tbsp. flour
1 tsp. salt
2 med. zucchini, sliced in sticks
1 beaten egg
2 to 4 tbsp. oil

Combine first 4 ingredients in plastic bag. Dip zucchini in egg, then shake in plastic bag. Fry in hot oil until golden brown and crispy, turning occasionally.

Kool aid Sherbet

1 cup sugar
1 envelope of unsweetened orange kool aid (or any other flavor)
3 cups milk

In a bowl, mix sugar, koolaid, and milk until sugar is dissolved. Pour into shallow freezer container, cover and freeze for 1 hour or until slightly thickened. Transfer to a mixing bowl, beat until it's smooth. Return to freezer container and cover and freeze until firm. Remove from freezer 20 min. before serving. Makes about 3 cups

"Sangria" Fruit Cups

1 cup orange juice
1 pkg strawberry jello (4 serving size)
1 pkg lemon jello (4 serving size)
1 1/2 cups cold water
1 cup pitted sweet cherries halved (next time i'm going to use purple grapes)
1 cup quartered strawberries
1 cup sliced and peeled nectarines
1 cup thawed cool whip

Bring orange juice to boil. Add to dry jello mixes in medium bowl and stir at least 2 min until gelatin is completely dissolved. Stir in cold water.

Spoon fruit into 8 clear cups. Pour gelatin mixture over fruit.

Refrigerate 4 hours or until firm. Top with whipped topping just before serving if you would like. Store leftovers in fridge.

Cream Cheese Stuffed Cinna-Bun Pull-Aparts

20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar, or just mix a little cinnamon and sugar to equal 4 Tbsp
8 oz. cream cheese (at room temperature)

In a bowl, combine cream cheese with 1/4 cup brown sugar and combine well with spatula. Cover and place in refrigerator.

Lightly coat bottom of bundt pan with cooking spray.

Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball. Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.

Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350 degrees F. You may need to lay a piece of foil over top of pan after 40-45 minutes if buns start looking well done.

Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

Watermelon Ice Pops

3 lbs seedless watermelon
¼ c orange juice
2 tblsp lemon juice

Cut the fruit into chunks. Puree the fruit with the orange and lemon juices. Add small amount of powdered sugar if needed. Pour the mixture into 10- 3 oz paper cups and insert popsicle sticks or a plastic spoon into each cup. Cover with foil (cutting a small hole for the stick). Freeze until firm.

Penny’s Chicken Nuggets

1 c Corn Flakes, crushed
1 tsp paprika
½ tsp Italian seasoning
¼ tsp garlic powder
¼ tsp onion powder

Mix all these ingredients in a Ziploc bag. Cut raw chicken into bite sized pieces and shake until coated. Bake nuggets at 400* for 12-14 minutes.

Quick Raspberry Fudge

3 1/3 c raspberry chips or plain chocolate chips
1 can sweetened condensed milk
1 ½ tsp vanilla (or raspberry extract)

Line 8 inch square pan with foil. Place raspberry chips and milk in medium microwave-safe bowl. Microwave on high for 1 minute; stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating until chips are melted and mixture is smooth. Stir in vanilla. Spread evenly into prepared pan. Cover and refrigerate 2 hours or until firm. Remove from pan and cut into squares. Store at room temperate.

Chunky Guacamole

2 ripe avocados, chopped
1 tomato, chopped
1/3 c onion, chopped
¼ c picante sauce
1 tsp lemon juice
¼ tsp salt
Combine all ingredients, mixing lightly; chill overnight. Makes about 2 ½ cups

Easy Fudge Pots

1 pkg chocolate cook & serve pudding and pie filling mix
2 c half & half or whole milk
1 c chocolate chips
sweetened whipped cream

Stir together pudding mix and half & half in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes t a full boil. Remove from heat. Add chocolate chips; stir until chips are melted and mixture is smooth. Spoon into small dessert dishes. Cover with plastic wrap. Refrigerate several hours or until chilled. Garnish with whipped cream.

Raspberry Oatmeal Bars

1 pkg yellow cake mix
2 ½ c quick oats
¾ c butter, melted
1 c raspberry preserves
1 tblsp water

Preheat oven to 375*. Grease 9x13 pan. Combine dry cake mix and oats in a large bowl. Add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom. Combine preserves and water; stir until blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over preserves’ pat firmly to make top even.

Bake at 375* for 18-23 minutes or until top is very light brown. Cool in pan on rack; cut into bars. Store in airtight container.

Homemade Pudding

¼ c milk
¾ c sugar
¼ c cornstarch
1 tsp vanilla

Put 2 c milk in sauce pan. Heat slowly.

Mix sugar, cornstarch (and 1 tblsp cocoa if you want chocolate). Stir in remaining milk.

When milk boils, add sugar mixture and bring to a boil. Add vanilla and stir.

*try adding different types of chocolate chips for different tastes

Sharon’s Caramel Popcorn

½ c butter
½ c brown sugar
10 large marshmallows
1 bag microwave popcorn

Melt butter and brown sugar together; add marshmallows. Pour over popped popcorn.

Fruit-Filled Oatmeal Bars

1 cup all-purpose flour
1 cup quick-cooking rolled oats
2/3 cup packed brown sugar
¼ teaspoon baking soda
½ cup margarine or butter

Filling Options: 10-ounce jar of preserves, raisin filling or apple filling.

In a mixing bowl combine flour, oats, brown sugar and baking soda. Cut in margarine or butter until mixture resembles coarse crumbs. Reserve ½ cup of the flour mixture. Press remaining mixture into the bottom of an ungreased 9x9x2 inch baking pan. Spread with desired filling. Sprinkle reserved crumb mixture onto the filling. Bake at 350 for 30-35 minutes or till the top is golden. Cool in the pan on a wire rack. Cut into bars. Makes 25.

Raisin Filling: In a medium saucepan combine ½ cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup of raisins. Cook and stir till thickened and bubbly.

Apple-Cinnamon Filling: Peel, core, and chop 2 medium apples (about 10-ounces). In a medium saucepan combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, and a dash ground cloves. Bring apple mixture to boiling; reduce heat. Simmer for 8-10 minutes or till apples are very tender.

Dried apple slices from the cannery: 2 cups dried apple slices. Boil in 4 cups water for 10 minutes, drain. Use as directed in apple-cinnamon filling.

Sunday, April 6, 2008

Mango Salsa/Cinnamon chips

Mango Salsa:
2 cups strawberries, hulled and finely diced
2 ripe mangos, peeled and finely diced
2 kiwis, peeled and finely diced
2 limes

Hull strawberries
Finely dice strawberries, mango and kiwi
Zest lime to measure 2 tsp. zest
Juice limes to measure 2 TBSP juice
In a mixing bowl, combine lime zest, juice, strawberries, mango and kiwi; stir gently
Serve with Cinnamon tortilla chips.

Cinnamon Tortilla Chips
Flour tortillas
1 TBSP granulated sugar
1/2 tsp ground cinnamon

Preheat oven to 400* F Lightly sprinkle water on tortillas. In a small mixing bowl, combine sugar and cinnamon. Sprinkle over tortillas. Cut each tortilla into 8 wedges; place in a single layer on baking sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack to cool completely. Serve with Mango Salsa

Pico De Gallo/Guacamole

Pico De Gallo

5 Plum (Roma) tomatoes, firm not soft
1 small onion-white
3 jalepeno peppers (can cut down the amount if you don't like it hot)
1 bunch cilantro
1 lime

Cut the ends off of the jalapenos and then chop them into a small dice. Put them into a bowl. (removing the seeds will cut down on the heat, keep all the seeds for more heat.)

Dice the tomatoes and add to the bowl.

Dice the onion and add it to the bowl.

Chop the stalks off of the cilantro-throw them away. Chop the cilantro leaves and add to the bowl.

Cut the lime in half and squeeze the juice over the mixture.

Add a couple shakes of salt.


(you can add small diced pineapple for a sweeter mixture if you want to use this over chicken)

3 buttery soft avacados
Pico De Gallo
Cut the avacados in half lengthwise. Remove pits. Scrape meat onto a plate. Mash with the bottom of a glass, or a fork. Leave it sorta chunky. Add a couple shakes of salt. Add a generous helping of Pico De Gallo and stir. Squeeze the juice of half a lime over. Fold together.

Friday, April 4, 2008

Nacho Dip

This is perfect for parties; just keep it warm in a crock pot. It is so yummy!

16 oz. Cream Cheese
Large box Velveeta
½ C. Milk
1 lb. Hamburger
Medium bottle Salsa
1 pkg. Taco Seasoning (can use up to 2 if you like it spicier)

Brown hamburger and add salsa and taco seasoning. Cube cream cheese and Velveeta and melt in microwave, stirring often. Add milk. Stir in hamburger mixture. Serve with tortilla chips.

Thursday, April 3, 2008


I hope this is where I'm supposed to type this Ü Do we have an April theme yet?