Sprinkle with kindness.
Add plenty of faith & mix well.
Spread over a lifetime.
Serve to everyone.
~*OREO ICE CREAM CAKE*~
42 reg. type Oreo cookies
1 tub reg. (or light) Cool Whip
1/2 gal. chocolate chip or mint chip ice cream
1/4 c. butter
1 pt. hot fudge
Blend cookies in food processor with butter.
Pour 1/2 into large casserole or flat cake pan.
Divide ice cream in half and soften at room temperature.
Spread 1/2 of ice cream on cookie crust.
Spread fudge on ice cream layer.
Spread remaining ice cream on fudge layer.
Spread Cool Whip on ice cream.
Sprinkle top with remaining Oreo cookie mixture.
Place ice cream cake in freezer
2 to 4 hours, or overnight, before serving.
~*Pineapple Chicken Tenders*~
INGREDIENTS:
* 1 cup pineapple juice
* 1/2 cup packed brown sugar
* 1/3 cup light soy sauce
* 2 pounds chicken breast tenderloins or strips
* skewers
DIRECTIONS:
1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. 3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
~*Rosella Jam*~
Ingredients:
Rosella fruit
Water
Sugar
Method:
Separate the red calyx (the fleshy cover) from the seedpod.
Put the red calyx into a bowl and the seedpods into a saucepan, cover the seedpods with water and simmer for 10 minutes , until soft and translucent in appearance. Strain the seedpods through a sieve and dispose of the seedpods, reserving the liquid. This process extracts the pectin from the seedpods to help the jam set.
Pour the liquid back a large saucepan , add the red calyx and simmer gently until they are very soft.
Measure this fruit pulp and add cup for cup of sugar to fruit,(or for larger amounts, 1 litre of fruit pulp=1 kilo of sugar)
Stir over a gentle heat until the sugar is completely dissolved and then bring to the boil. To test if the mixture is setting place a saucer in the freezer to chill, then put a teaspoon of jam on the saucer. Wait for it to cool slightly and then push the top of it with your finger, If it crinkles it is cooked.
Another sign the mixture is setting is when the jam stops frothing and settles down to a hard boil.
Pay close attention to the jam when its starts setting because it will burn easly.
Bottle the jam into clean hot jars and seal immediately.
From “deborahx”
~*Cherry Cobbler*~
INGREDIENTS:
* 3 tablespoons butter, melted
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup milk
* 1 cup white sugar
* 1 tablespoon cornstarch
* 1 cup boiling water
* 3 1/2 cups fresh cherries, pitted
* 3/4 cup white sugar
DIRECTIONS:
1. Mix 3/4 cup sugar, butter or margarine,
flour, salt, baking powder, and milk together.
Place cherries in the bottom of a 9 inch square pan.
Spread dough over cherries.
2. In a small bowl, combine 1 cup sugar and cornstarch.
Stir in boiling water. Pour mixture over the dough.
3. Bake at 350 degrees for 45 minutes. Serve warm.
*COLD PASTA SALAD*
12 oz. tri-color pasta
1 med. red onion, diced
Croutons
Salt, pepper, and minced garlic to taste
Oil and vinegar to taste
1 lb. frozen vegetables
(broccoli, cauliflower and carrots)
Grated cheese to taste
Directions
Cook pasta and rinse with cool water.
Drain well. Add onion, frozen vegetables and seasonings.
Mix well. Let refrigerate overnight.
Before serving, top with croutons.
~*Frozen Peach Shortcake Squares*~
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pt. (2 cups) vanilla ice cream, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin (unprepared)
4 cups pound cake cubes
1/4 cup raspberry preserves
12 small peach slices
12 raspberries
STIR whipped topping, ice cream & dry gelatin
in large bowl until well blended.
Stir in cake cubes.
Spoon into 8-inch square pan.
FREEZE 3 hours or until firm.
DRIZZLE with raspberry preserves.
Cut into squares.
Top each square with 1 peach slice and 1 raspberry.
Store leftover dessert in freezer.
“Easy Shake and Bake Chicken”
INGREDIENTS
1 (4 pound) chicken, cut into pieces
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon ground black pepper
1/2 cup butter
DIRECTIONS
Preheat oven to 450 degrees F
Mix flour, salt, paprika, sage and pepper together in a bag.
Add chicken parts in a bag and shake until well coated.
Melt butter/margarine in a 9×13 inch baking dish in the preheated oven.
Place chicken in the baking dish skin side down and bake for 20 minutes.
Turn pieces and bake another 20 minutes until tender and juices run clear.
“Farmer’s Omelette”
3 cups frozen hash brown potatoes
18 large eggs, beaten
2 1/3 cups chopped cooked ham
1 1/4 cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
1/3 cup chopped onion
1 1/2 cups (6-ounces) shredded cheddar or Monterey Jack cheese
1. Cook potatoes according to package directions; drain well.
2. Combine potatoes, eggs, ham, 1 cup tomato,
3/4 cup bell pepper, and onion in a large blow; stir well.
Pour mixture into a lightly greased 13 x 9 x 2-inch baking dish.
3. Bake, uncovered, at 325*F (160*C) for 40 minutes.
Top with remaining 1/4 cup tomato and 1/4 cup bell pepper.
Sprinkle evenly with cheese.
Bake an additional 5 minutes or until cheese melts.
Makes 12 servings
~*Blueberry Fruit Whirl Smoothie*~
Ingredients
* 2 1/2 cups frozen blueberries
* 1 container (8 oz.) low-fat vanilla yogurt
* 1/2 cup orange juice
* 1/2 cup milk
* 1 tsp. vanilla
* 1 banana
Directions
1. Whirl or blend all ingredients in an electric blender until smooth.
2. Serve immediately.
Yield: 4 servings
Sent in by “Kissnntell”
~*Fiesta Chicken Pasta*~
2 c rotini pasta
1 T oil
1 lb boneless skinless chicken breast,
cut into bite-size pieces
2 c chopped red peppers (about 2 medium)
¼ c Zesty Italian dressing
1 T chili powder
½ c salsa
½ c sour cream
½ c shredded cheddar cheese
Cook pasta as directed, drain, set aside.
Heat oil in a large skillet, add chicken.
Cook and stir for 6 min.
Add peppers, dressing, and chili powder.
Cook until chicken is cooked through, stirring frequently.
Stir in salsa and sour cream.
This recipe sent in by “jtownnurse”
~*JELLIED CRANBERRY SAUCE MOLD*~
1 lg. pkg. strawberry or raspberry Jell-O
1 can whole berry cranberry sauce
1 Granny Smith apple, peeled and chopped
2 stalks celery, chopped
Pecans, finely chopped (optional)
Boil 2 cups water and add dry Jell-O to water.
Add the cranberry sauce to hot mixture and stir to dissolve.
Add only 1 cup more liquid
(cranberry or fruit juice may be used instead of water - do not use pineapple juice).
Pour into a metal mold and when Jell-O is partially set,
carefully stir in the apple, celery and nuts.
Chill in refrigerator overnight.
When ready to serve,
dip mold for a few seconds in hot water before unmolding.
Optionally, serve surrounded by chopped fresh fruit or fruit salad.
~*HOLIDAY CITRUS PUNCH*~
6 oz. frozen orange juice, undiluted
1/2 c. lemon juice
12 oz. frozen cranberry juice (Nutrasweet), undiluted
6 oz. frozen pineapple juice, undiluted
3 c. water
2 liter bottle diet Sprite
Mix together and chill
Makes 1 1/2 gallons (25 cups)
This recipe came from
Cooks Recipes
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