Strawberry Upside Down Cake

INGREDIENTS
2 cups crushed fresh strawberries (use a potato masher)
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

DIRECTIONS
Preheat an oven to 350 degrees F. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. Top with whipped cream to serve.

Filipino Chicken in Coconut Milk

INGREDIENTS
2 tablespoons garlic, minced
1 onion, finely chopped
2 tablespoons olive oil
2-4 chicken breasts
2 cans coconut milk
1 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon fresh ginger, grated
3 tablespoon vinegar

DIRECTIONS
In a large pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 45 minutes. Serve hot over rice.

Ranch Dressing

INGREDIENTS
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
personal preference amount of buttermilk

DIRECTIONS
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Gradually drizzle/stir in buttermilk until dressing has reached your preferred consistency. Cover and refrigerate for 30 minutes before serving.

*If you are making this as a vegetable dip then don't add buttermilk. If you are making this for salad...then you would add the buttermilk.

Molded Orange Tapioca Salad

INGREDIENTS
3 cups water
1 (3 ounce) package orange jello
1 (3.4 ounce) package cook & serve vanilla pudding mix
1 (3 ounce) package cook & serve tapioca pudding mix
1 (15 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) tub frozen whipped topping, thawed

DIRECTIONS
Bring the water to a boil in a large saucepan. Whisk in the orange jello mix, vanilla pudding mix and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from the heat and allow to cool completely. Fold in mandarin oranges, pineapple and whipped topping. Transfer to a serving bowl and refrigerate for at least 2 hours.

Sweet and Sour Broccoli Salad

INGREDIENTS
Salad:
2 bunches broccoli chopped fine
1/2 c bacon bits
1 small red onion finely chopped
1/2 cup dried cranberries
1 large golden delicious apple chopped
1/2 pecans chopped

Dressing (Prepare 1 day ahead):
1 cup miracle whip
3 Tablespoons apple cider vinegar
1/2 cup sugar

DIRECTIONS
Prepare dressing 1 day ahead, simply stir all ingredients together and refrigerate over night. For the salad: finely chop all ingredients, mix all together in a large bowl, coat well with dressing. Refrigerate until serving.

*My mom has been making this recipe for years and its always a big hit, definitely a favorite!