July 24, 2010

Baked rice

¾ cup raw white rice, washed
2 teaspoons salt
2 Tablespoons butter or margarine
2 Tablespoons minced onion
2 cups boiling water

Makes 4 servings


1. In a greased 1 ½ quart casserole, combine all the ingredients.

2. Cover, bake in a moderate oven of 350°F, for 30 minutes.

July 23, 2010

Strawberry dream squares

12 HONEY MAID Honey Grahams, finely crushed (about 2 cups) 1/3 cup Butter or margarine, melted 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup Sugar 1 cup drained mashed thawed frozen strawberries 3 cups thawed COOL WHIP Whipped Topping, divided 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 3-1/2 cups cold milk Make It
MIX graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

MIX cream cheese and sugar until well blended. Stir in strawberries. Gently stir in 2 cups COOL WHIP; spread over crust.

BEAT pudding mixes and milk with whisk 2 min. Pour over cream cheese filling. Refrigerate 1 hour; top with remaining COOL WHIP and reserved crumb mixture. Refrigerate 4 hours.
Kraft Kitchens TipsHealthy LivingSave 70 calories and 4 grams of fat, including 3 grams of saturated fat, per serving by preparing with HONEY MAID Low Fat Honey Grahams, PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.SubstituteSubstitute 1 cup mashed fresh blueberries or raspberries or 1 cup drained canned crushed pineapple for the strawberries.Special ExtraTop dessert with a layer of sliced bananas before cutting to serve.


July 20, 2010

Dreamy orange cream

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup orange juice
1 cup frozen (thawed) fat-free whipped topping
1 pouch Nature Valley® crunchy granola bars (2 bars), crushed
1 can (15 oz) mandarin orange segments, drained

1. In medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.
2. Into 4 dessert dishes, divide pudding mixture. Top with crushed granola bars and orange segments.


July 13, 2010

Gramma Ruths Peanut Butter Candy

2 cups powdered sugar
1 tsp vanilla
1 tbls mashed potatoes
2 tbls of evaporated milk
1/2 cup creamy peanut butter

Put the first 4 ingredients in bowl and blend with beater bar.
Mixture should come out the consistency of pie dough, but should stick together.
Put powdered sugar(enough so batter doesn't stick) on a cutting board.
Roll out the dough 1/2 inch thick.
Spread peanut butter over dough. taking a spatula scrap the edge of the dough and roll into a log.
Cut log in half.
Roll out the log until it is about the size of 50 cent piece.
take a knife and cut into 1/2 in slices.
when the pieces have set long enough to become firm dip the tops into melted chocolate and decorate with sprinkles.

By Cooking.com

July 10, 2010

Jessica's salsa

Jessica's Salsa (I make a bunch at once, so it can be pared down or changed to your liking)

10 lbs Tomatoes
2 large cans tomato puree
3 onions, chopped
3 green peppers, chopped
1 small can chilis (can change according to how hot you like it)
1/4 c. lemon juice (or lime)
3 TBS vinegar
6 cloves garlic, minced
6 TBS dried cilantro (or fresh)
4 TBS sugar
4 tsp cumin
2 tsp parsley
Chili powder (add as needed)

Place tomatoes in a pot of boiling water until skins start to peel. (About 30 seconds). Transfer tomatoes into ice water until cool. Remove, and take off the skins, stems, and any bruises. Chop finely (or put in food processor), and put in a LARGE pot. Chop onions and green peppers in a food processor. Add to tomatoes. Add the rest of the ingredients, stiring throughly. Bring to boiling, and then reduce heat and simmer for about 30 min. Transfer to glass jars, process 25 min (pints) or 35 (quarts) in a hot water bath. Enjoy for months to come!!