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.
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.
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.
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!
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!
Lemon Ice Box Cake
INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside. Use half of lemon/milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
*This is my family's new favorite!
1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside. Use half of lemon/milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
*This is my family's new favorite!
Tofu Sweet Treat
INGREDIENTS
1 12oz pkg firm tofu
1 envelope kool-aid, any flavor you prefer
1 cup splenda
DIRECTIONS
Puree tofu in food processor until completely smooth. Add kool-aid and splenda. Puree together again, spoon into 2 small dessert bowls, cover and refrigerate before serving.
*This recipe is a good suggestion for someone who is concerned about getting sufficient protein or is a vegan/vegetarian. It has a unique flavor that you may need to acquire.
1 12oz pkg firm tofu
1 envelope kool-aid, any flavor you prefer
1 cup splenda
DIRECTIONS
Puree tofu in food processor until completely smooth. Add kool-aid and splenda. Puree together again, spoon into 2 small dessert bowls, cover and refrigerate before serving.
*This recipe is a good suggestion for someone who is concerned about getting sufficient protein or is a vegan/vegetarian. It has a unique flavor that you may need to acquire.
Chicken Lemon Rice Soup
INGREDIENTS
6 cups chicken broth
2 eggs
1 cup cooked and shredded chicken breast
2 cups uncooked instant rice
juice of 1 lemon
1 can cream of chicken soup
salt and pepper to taste
DIRECTIONS
In a large sauce pan, bring broth to a boil. Turn off burner and remove pot from heat. Meanwhile, beat the eggs together. Gradually add some (ends up being about 2 cups total) of the hot broth to the eggs, stirring constantly. Once the eggs have become hot and still in a liquid state (make sure they dont turn into scrambled eggs) return the egg mixture to the pot and heat on low, stirring often. Add the rice, chicken, lemon juice, and cream of chicken soup. Ladle hot soup into bowls and garnish with lemon slices and fresh chopped parsley.
*This is Miss Otto's Grandma's recipe, yummy!
6 cups chicken broth
2 eggs
1 cup cooked and shredded chicken breast
2 cups uncooked instant rice
juice of 1 lemon
1 can cream of chicken soup
salt and pepper to taste
DIRECTIONS
In a large sauce pan, bring broth to a boil. Turn off burner and remove pot from heat. Meanwhile, beat the eggs together. Gradually add some (ends up being about 2 cups total) of the hot broth to the eggs, stirring constantly. Once the eggs have become hot and still in a liquid state (make sure they dont turn into scrambled eggs) return the egg mixture to the pot and heat on low, stirring often. Add the rice, chicken, lemon juice, and cream of chicken soup. Ladle hot soup into bowls and garnish with lemon slices and fresh chopped parsley.
*This is Miss Otto's Grandma's recipe, yummy!
Omlette in a Bag
INGREDIENTS
2 eggs
1 tablespoon diced green pepper
1 1/2 teaspoon finely diced onion
1 tablespoon diced ham
2 tablespoons shredded cheddar cheese
2 tablespoons milk
DIRECTIONS
Bring a pot of water to a boil. Place all omlette ingredients in a freezer quality quart size ziplock bag. Squeeze out all excess air. Put bag in boiling water for about 10-12 minutes, make sure the bag is fully surrounded with boiling water (if its laying on the edge of the pot the bag will melt).
2 eggs
1 tablespoon diced green pepper
1 1/2 teaspoon finely diced onion
1 tablespoon diced ham
2 tablespoons shredded cheddar cheese
2 tablespoons milk
DIRECTIONS
Bring a pot of water to a boil. Place all omlette ingredients in a freezer quality quart size ziplock bag. Squeeze out all excess air. Put bag in boiling water for about 10-12 minutes, make sure the bag is fully surrounded with boiling water (if its laying on the edge of the pot the bag will melt).
Broccoli Alfredo Sauce
INGREDIENTS
1 stick butter
4 oz cream cheese (half of a normal size package)
1 tbsp garlic powder
1/2 cup milk
3/4 cup grated parmesan cheese
1/8 tsp pepper
1 tsp dried parsley
DIRECTIONS
Prepare noodles according to directions on box. Melt butter in a medium size non stick sauce pan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Turn heat to low and remove from heat. Add milk a little at a time, stirring to smooth out lumps. Return to burner and stir in cheese and spices. Remove from heat when sauce reaches desired consistency. Thin with cream or milk if too thick. Serve over noodles.
1 stick butter
4 oz cream cheese (half of a normal size package)
1 tbsp garlic powder
1/2 cup milk
3/4 cup grated parmesan cheese
1/8 tsp pepper
1 tsp dried parsley
DIRECTIONS
Prepare noodles according to directions on box. Melt butter in a medium size non stick sauce pan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Turn heat to low and remove from heat. Add milk a little at a time, stirring to smooth out lumps. Return to burner and stir in cheese and spices. Remove from heat when sauce reaches desired consistency. Thin with cream or milk if too thick. Serve over noodles.
Homemade Noodles
INGREDIENTS
2 Eggs
2 cups flour
1/4 cup water
1 tsp salt
DIRECTIONS
Beat eggs with water, gradually add flour and salt. Make sure dough is completely mixed but not sticky or dry. If its too sticky gradually work in very small amounts of flour, if too wet gradually add water. When it is the right consistency, roll with rolling pin then use a pasta machine to flatten and cut into noodles. Boil for 4-5 minutes.
2 Eggs
2 cups flour
1/4 cup water
1 tsp salt
DIRECTIONS
Beat eggs with water, gradually add flour and salt. Make sure dough is completely mixed but not sticky or dry. If its too sticky gradually work in very small amounts of flour, if too wet gradually add water. When it is the right consistency, roll with rolling pin then use a pasta machine to flatten and cut into noodles. Boil for 4-5 minutes.
Stromboli
INGREDIENTS
1 tube refrigerated french loaf bread dough
1/4lb sliced lunch meat (ham, turkey, salami, or a mixture)
1/4lb sliced cheese
finely chopped peppers/onions if preferred
1/4 stick melted butter
Parmesan cheese to taste
DIRECTIONS
Preheat oven to 375F. On a lightly floured baking sheet, unroll dough. Along the length line up the meat, top with cheese, then the veggies. Fold the dough over itself and pinch sides together to seal. Brush top with butter, then sprinkle with parmesan cheese. Bake 20-25 min. The bread will become golden brown.
1 tube refrigerated french loaf bread dough
1/4lb sliced lunch meat (ham, turkey, salami, or a mixture)
1/4lb sliced cheese
finely chopped peppers/onions if preferred
1/4 stick melted butter
Parmesan cheese to taste
DIRECTIONS
Preheat oven to 375F. On a lightly floured baking sheet, unroll dough. Along the length line up the meat, top with cheese, then the veggies. Fold the dough over itself and pinch sides together to seal. Brush top with butter, then sprinkle with parmesan cheese. Bake 20-25 min. The bread will become golden brown.
Soft Pretzels
INGREDIENTS
Just over 1 tsp of yeast
¾ cups warm water
1/2 tsp. salt
1 1/2 tsp. sugar
2 cups flour
1 egg, beaten
coarse salt
DIRECTIONS
Preheat oven to 425° F. Measure warm water into large mixing bowl. Sprinkle in yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough 1 - 2 minutes. Take small balls of dough to roll, and twist into pretzels, make sure each is the same size. Lay twisted pretzels on greased cookie sheets. Brush pretzels with beaten egg and sprinkle with coarse salt. Bae for 12-15 minutes.
*Other flavor options: cinnamon/sugar, garlic, parmesan cheese, get creative!
German Puff Pancake
INGREDIENTS
Put the following in a blender...
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Seperately, melt 2 tablespoons butter.
DIRECTIONS
Preheat oven to 400 degrees F. Blend until fully mixed together. Pour melted butter in a 9x13 glass baking dish. Pour blender ingredients into dish and place in preheated oven. Bake for 20 minutes. Sprinkle with powdered sugar to serve.
Put the following in a blender...
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Seperately, melt 2 tablespoons butter.
DIRECTIONS
Preheat oven to 400 degrees F. Blend until fully mixed together. Pour melted butter in a 9x13 glass baking dish. Pour blender ingredients into dish and place in preheated oven. Bake for 20 minutes. Sprinkle with powdered sugar to serve.
Cake Mix Cookies
INGREDIENTS
1 pkg of any cake mix flavor
2 eggs
1/2 c oil
DIRECTIONS
Preheat oven to 350 F. Mix all ingredients together evenly. Roll into cookie dough balls and bake 8-10 minutes.
1 pkg of any cake mix flavor
2 eggs
1/2 c oil
DIRECTIONS
Preheat oven to 350 F. Mix all ingredients together evenly. Roll into cookie dough balls and bake 8-10 minutes.
Tofu Stir Fry
1lb pkg of Extra Firm Tofu
Marinade:
1/4 cup Red Wine Vinegar
1/4 cup Worchestire Sauce
2 tablespoons Hot Sauce
For the frying:
1 beaten Egg
1/2 cup Flour
1/4 cup olive oil
To be eaten with:
16 oz pkg of stir-fry veggies (cook according to package)
Rice to serve with
Directions: Carefully remove tofu from package, slice into 4 pieces and wrap with paper towel, let sit for an hour. Marinate the tofu with the marinade ingredients for a half hour. After marinating, dip the tofu in flour and coat lightly, then dip in egg. Put oil in skillet over med-high heat. Then add the tofu and cook 5 minutes on each side, or until golden brown. Serve with the stir fry veggies and rice.
Marinade:
1/4 cup Red Wine Vinegar
1/4 cup Worchestire Sauce
2 tablespoons Hot Sauce
For the frying:
1 beaten Egg
1/2 cup Flour
1/4 cup olive oil
To be eaten with:
16 oz pkg of stir-fry veggies (cook according to package)
Rice to serve with
Directions: Carefully remove tofu from package, slice into 4 pieces and wrap with paper towel, let sit for an hour. Marinate the tofu with the marinade ingredients for a half hour. After marinating, dip the tofu in flour and coat lightly, then dip in egg. Put oil in skillet over med-high heat. Then add the tofu and cook 5 minutes on each side, or until golden brown. Serve with the stir fry veggies and rice.
Pizza
1 large pizza dough ball (most pizza places sell them for under $2)
1 - 1 1/2 cups pizza sauce
4-5 cups shredded mozzarella cheese
any toppings you prefer
Directions: Preheat oven to 375 F. Toss and stretch out dough until it is the preferred size, the bigger you make it, the thinner the crust will be. Then spread on sauce and top with cheese. Bake for 25 minutes or until cheese is melted and crust is light brown.
Remember...the amounts of ingredients will vary greatly depending upon how you prefer your pizza.
1 - 1 1/2 cups pizza sauce
4-5 cups shredded mozzarella cheese
any toppings you prefer
Directions: Preheat oven to 375 F. Toss and stretch out dough until it is the preferred size, the bigger you make it, the thinner the crust will be. Then spread on sauce and top with cheese. Bake for 25 minutes or until cheese is melted and crust is light brown.
Remember...the amounts of ingredients will vary greatly depending upon how you prefer your pizza.
Vanilla Ice Cream in a Bag
In a small ziplock bag:
1/4 cup heavy whipping cream
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
In a large ziplock bag:
1 cup ice
1/3 cup rock salt
Directions: TIGHTLY seal the small ziplock bag and place in large ziplock bag. Shake and knead bags until you have achieved a "soft serve" type of ice cream.
Tip: Before you open the small bag to eat ice cream, run cold water over the opening to rinse the salt water away and fold the sides down to create a type of bowl.
1/4 cup heavy whipping cream
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
In a large ziplock bag:
1 cup ice
1/3 cup rock salt
Directions: TIGHTLY seal the small ziplock bag and place in large ziplock bag. Shake and knead bags until you have achieved a "soft serve" type of ice cream.
Tip: Before you open the small bag to eat ice cream, run cold water over the opening to rinse the salt water away and fold the sides down to create a type of bowl.
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