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


Directions:

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.

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.

Kraft.com

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

DIRECTIONS
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.

Pillsbury.com

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

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!!

Cherry cola ribs

5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce


1. Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
2. Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
3. Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
4. Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
High Altitude (3500-6500 ft): Grill over medium-low heat.

Red White & Blue poke cake

1 box (18.25 oz) Betty Crocker® SuperMoist® white cake mix
Water, oil and egg whites called for on cake mix box
1 box (4-serving size) strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1/3 cup milk
1 container (8 oz) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1/2 cup fresh blueberries

1. Heat oven to 350°F. Make cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely in pan on cooling rack 1 hour.
2. Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
3. In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store in refrigerator.

www.bettycrocker.com