Jello cookie gems

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1/2 tsp. baking soda
2 Tbsp. powdered sugar
Make It
Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.
Heat oven to 375ºF. Roll dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Sprinkle with powdered sugar just before serving.

Kraftrecipes.com

Pioneer Woman Lasagna

• 1-1/2 pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Dog biscuits

 2 cups self rising flour or whole wheat  (or any type flour) 

1 cup rolled oats (uncooked)

1/3 cup peanut butter
1/2 pkg Oscar Mayer bacon pieces

1 ¼ cup Hot water

Mix well

Roll out and cut into shapes or spoon out into balls on baking dish

Bake 350 for 40 min

Let cool in oven overnight

Store:

in airtight container for 1 week

in refrigerator for 3 weeks

in freezer for 6 months

Mom's hot dog moss

8 c cabbage (shredded)
2 c sugar
2 c mustard (16 oz bottle)
5 t vinegar
2 t ground pepper
1 t veg oil

Mix well and refrigerate

Grandma Childress' Hot dog chili

1 lb ground beef
1 small bottle Hunt's ketchup (the brand does make a difference)
1/3 cup water
1 T chili powder
1 onion chopped (not a sweet one)
1 t red pepper powder
1 T vinegar

Put ground beef (uncooked), ketchup, chili powder, onion and red pepper in saucepan.  Add 1/3 cup of water to empty ketchup bottle and shake to empty the ketchup.  Add to the pan.  Simmer for several hours on low.  Add vinegar at the end.

If you don't like spicy don't use the red pepper powder

Mom's baked beans

1 large pork and beans (drain some of the liquid)
4 or 5 sliced hot dogs
1 lb ground beef
1 T worcestershire sauce
1 T ketchup
3/4 c brown sugar
1 onion chopped

Brown beef with onion.  Drain grease.
Put beef and remaining ingredients in crock pot an cook on on low until time to serve.
Min 1 hour.

Mom's macaroni salad

2 c dry elbow macaroni cooked, rinsed, and drained
1/3 c diced celery
1/4 c minced onion (red)
1/2 c diced tomatoes
1/2 c mayonaise
3/4 t dry mustard
1 1/2 t sugar
1 1/2 T cider vinegar
3 T sour cream
Salt
Pepper
1/2 c Shredded cheese

Combine macaroni, celery, onion, and tomato
In a small bowl whisk together mayo, mustard, sugar, vinegar, sour cream, salt & pepper.
Pour over macaroni & mix well.  Add cheese.

Pillsbury smores pie

Pillsbury® refrigerated pie crust, softened as directed on box

1 1/2

cups milk chocolate chips (9 oz)

1 1/2

cups dark chocolate chips (9 oz)

1

pint (2 cups) whipping cream

2

cups large marshmallows

2

cups miniature marshmallows

1/2

cup sweetened condensed milk (not evaporated)

• 1
  Heat oven to 450°F. Bake and cool crust as directed on box for One-Crust Baked shell.
• 2
  In large microwavable bowl, place milk chocolate chips, dark chocolate chips and 1/2 cup of the whipping cream. Microwave uncovered on High 30 seconds; stir. Repeat until chocolate chips are stirred smooth.
• 3
  Place remaining 1 1/2 cups cream and the chocolate mixture in large bowl. Beat with electric mixer on high speed until thick. Spread in cooled pie shell. Refrigerate 2 hours.
• 4
  Just before serving, set oven control to broil. Cover pie filling with large and miniature marshmallows. Drizzle with sweetened condensed milk. Broil with top about 5 inches from heat leaving oven door open slightly and watching so it does not burn. Remove pie as soon as marshmallows are golden brown. Serve immediately.

www.pillsbury.com

Easy Peanut Butter & Chocolate Eclair Dessert

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4 cups  cold milk

1/4 cup  PLANTERS Creamy Peanut Butter

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

24HONEY MAID Honey Grahams

6 oz.  BAKER'S Semi-Sweet Chocolate

3 Tbsp.  butter

make it

BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in COOL WHIP. Layer 1/3 of the grahams and half of the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

MICROWAVE chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

REFRIGERATE 8 hours.

kraft kitchens tips

HOW TO EASILY CUT DESSERT INTO SERVING PIECES

To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade.

VARIATION

Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.

EASY CHOCOLATE ECLAIR DESSERT

Prepare as directed, omitting the peanut butter.

www.kraftrecipes.com

Breakfast muffins

just have to share this one: these are easy to make and sooo delicious! I make up a batch and freeze them. A few seconds in the microwave and . . . you've got breakfast!

1 lb ground sausage (I like hot)

2 jars Kraft Old English cheese

1 6-pack english muffins (I like sourdough)

Brown and drain the sausage. 

Thoroughly mix in both jars of cheese.

Split all muffins and place face-up on a cookie sheet.

Spoon sausage & cheese mixture onto each muffin half.

Bake at 350 for about 10 minutes.

ENJOY!!

By Cathy Williams

Banana ice cream

4-5 bananas, cut into chunks and frozen. (I place on a cookie sheet to freeze and throw them into a freezer bag once frozen)

1/2 cup milk or less

Blend above ingredients in blender until creamy like icecream! That easy and so yummy! Sometimes, I will also throw in a couple of frozen strawberries or even chocolate chips. It's a healthy "treat" in the summer! 

Recipe from 100 days of real food.

Coconut Lime Cheesecake

3/4 cup sweetened flaked coconut

3/4 cup crushed gingersnap cookies

3 tablespoons melted butter

2 (8 ounce) packages cream cheese, softened

1 (10 ounce) can sweetened condensed milk

2 eggs

1 tablespoon lime zest

2 tablespoons lime juice

1 tablespoon coconut extract

2 cups cubed fresh mango

1 teaspoon white sugar, or more to taste

Directions:

Preheat oven to 325 degrees. Lightly grease a 9-inch spring form pan.

Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.

Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.

Reduce oven heat to 300 degrees.

Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.

Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the spring form pan, smoothing into an even layer.

Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the spring form pan, smoothing into an even layer.

Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.

Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

Recipe By: Richard McHone

www.wdbj7.com

Orange pound cake

Recipe by: Richard McHone

Cake

13 Tbsp. unsalted butter, softened to room temp + more for greasing the pan

3 Tbsp. milk

3 eggs

1 tsp. vanilla extract

1 1/2 cups cake flour

3/4 cup sugar

3/4 tsp. baking powder

2 Tbsp. grated orange zest (1 large orange should be enough)

Pre-heat oven to 350 degrees.

Prepare loaf pan by spray or grease with butter.

Mix the eggs, milk, and vanilla together in a bowl, set aside.

In a blender mix the flour, salt, and baking powder.

Cut in the butter to the flour mixture and add the orange zest.

Slowly add the egg mixture.

Mix for one minute and pour in the loaf pan.

Bake for 45 minutes.

Glaze

1/3 cup orange juice

1/3 cup sugar

2 Tbls. Orange extract

In a small saucepan mix the ingredients bring to a boil then reduce temperature and constantly stir until mixture has reduced by half.

With pound cake being warm poke small holes on top then pour over mixture and continue until mixture is used up.

Cool and cut.

Broccoli Grape & Pasta Salad

1 c pecans 1/2 16 oz package bow tie pasta 1 lb fresh broccoli 1 c mayo 1/3 c sugar 1/3 c diced red onion 1/3 c red wine vinegar 1 t salt 2 c red seedless grapes 8 slices bacon slices crumbled 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. 2. Prepare pasta according to package directions. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving. Southern Living September 2012

Tomato-cucumber salad

1 pint grape tomatoes, halved 2 medium cucumbers peeled and cut into 1/2 inch cubes 1/4 c feta cheese, crumbled 2 T basil, chopped 1 T olive oil 2 T lemon juice sal & pepper to taste Wisk together lemon juice, olive oil,salt & pepper. Drizzle over the tomatoes, cucumbers, cheese, & basil

Savory breakfast casserole

1 lb sausage 3 c frozen shredded hash brown potatoes 1/4 c butter melted 12 oz cheddar cheese shredded 1 onion diced 1 16oz container cottage cheese 6 jumbo eggs Preheat the oven to 375 Lightly grease a 9 x 13 baking dish Cook sausage and drain Stir together shredded potatoes and butter. Line the bottom of the baking dish with the potatoe/butter mixture Mix together sausage, cheese, onion, cottage cheese and eggs. Pour over the potatoe mixture. Bake 1 hour Kroger mymagazine Spring 2012

Pimento cheese spread w/bacon

1 pkg Oscar Myer bacon pieces 

2 (8-oz.) blocks sharp Cheddar cheese, shredded 

1 (4-oz.) jar diced pimiento, rinsed and drained 

1/2 cup mayonnaise 

2 tablespoons finely chopped onion 

1 tablespoon Worcestershire sauce 

1/4 teaspoon salt 

1/8 teaspoon ground red pepper 

1/8 teaspoon pepper 

 Stir together bacon, cheese, and remaining ingredients just until blended. 

Store cheese mixture in an airtight container in refrigerator up to 1 week. 

Southern Living JULY 2009

Chicken crescent casserole

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup 18% table cream (or use whipping cream) FILLING 4 ounces cream cheese (very soft) 4 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder (optional) 1/3 cup onion, finely chopped (can use green onions) 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste) 1/2 teaspoon ground black pepper (or to taste) 2-4 tablespoons mayonnaise or whipping cream 1-2 cup grated cheddar cheese (for topping) DIRECTIONS 1. Set oven to 350°F. 2. Butter a casserole dish (any size to hold crescent rolls). 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). 4. Heat just until the cheese melts (do not boil). 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). 8. Season with seasoned salt or white and black pepper to taste. 9. Unroll the crescent rolls. 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. 11. Drizzle a small amount of soup mixture on the bottom of the dish. 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 14. Bake for about 30 minutes. www.tastebook.com

Grape salad

Recipe by: Joyce Gordon Ingredients: 4 lbs 3 colors of grapes 1 8 oz cream cheese 1 8 oz sour cream 1/2 cup sugar 1 tsp vanilla Topping: 1/2 c.chopped pecans 1/2 c. of brown sugar Directions: Wash grapes and pull off vines. Mix softened cream cheese with sugar and sour cream and the vanilla. Toss the grapes with the cream cheese mixture. Sprinkle with the topping mixture. www.wdbj7.com

Strawberries & Cream dessert squares

Crust 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1 egg Filling 1 cup white vanilla baking chips (6 oz) 1 package (8 oz) cream cheese, softened Topping 4 cups sliced fresh strawberries 1/2 cup sugar 2 tablespoons cornstarch 1/3 cup water 10 to 12 drops red food color, if desired 1 Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes. 2 In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. 3 In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator. www.bettycrocker.com

Coleslaw dressing

1/2 cup mayo 1 T sugar 1 T apple cider vinegar 1 T milk Mix together and pour over 1 large head of shredded cabbage or 1 bag shredded cabbage Refrigerate 4 hours and serve, the longer it sets the better it gets.

Watergate salad

1 can (20 oz.) crushed pineapple in juice, undrained 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding 1 cup JET-PUFFED Miniature Marshmallows 1/2 cup chopped PLANTERS Pecans 1-1/2 cups thawed COOL WHIP Whipped Topping COMBINE first 4 ingredients in large bowl. STIR in COOL WHIP. REFRIGERATE 1 hour. www.kraft.com

Slow cooker beef roast w/onions & potatoes

1 large sweet onion, cut in half, then cut into thin slices 3-lb boneless beef bottom round roast 3 baking potatoes, cut into 1 1/2- to 2-inch cubes 2 cloves garlic, finely chopped 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton) 1 package (1 oz) onion soup mix (from 2-oz box) 1/4 cup Gold Medal® all-purpose flour Save $$$ on your favorite brands 1 In 5- to 6-quart slow cooker, place onion. If beef roast comes in netting or is tied, remove netting or strings. Place beef on onion. Place potatoes and garlic around beef. In small bowl, mix 1 1/4 cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.) 2 Cover; cook on Low heat setting 9 to 10 hours. 3 Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm. 4 In small bowl, mix remaining 1/2 cup broth and the flour; gradually stir into juices in cooker. Increase heat setting to High. Cover; cook about 15 minutes, stirring occasionally, until sauce has thickened. Serve sauce over beef and vegetables. Expert Tips Warm frozen dinner rolls while the juices are thickening in the slow cooker. Cook frozen broccoli in the microwave, and the meal is ready in minutes. www.bettycrocker.com

Pineapple Coconut Bread

1 1/2 cups sweetened shredded coconut 1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 3 large eggs 1 cup sour cream 1 can (20 ounces) pineapple chunks in juice, drained well Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined. Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. marthastewart.com

Peanut butter triffle

1 fudge brownie mix (13-inch x 9-inch pan size) 1 package (10 ounces) peanut butter chips 2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoons vanilla extract 3 cartons (8 ounces each) frozen whipped topping, thawed Directions Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each). www.tasteofhome.com

Baked mostaccioli

8 ounces uncooked mostaccioli 1-1/2 pounds ground beef 1/2 cup chopped onion 1 garlic clove, minced 1 can (28 ounces) diced tomatoes 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 1 can (4 ounces) sliced mushrooms 1/2 cup water 1 to 1-1/4 teaspoons salt 1 teaspoon sugar 1 teaspoon dried basil 1/8 teaspoon pepper 1 bay leaf 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese Directions Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. x 9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. Cover and bake at 350 ° for 30-35 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings. www.tasteofhome.com