Frozen Fruit Cocktail

 Frozen Fruit Cocktail

6 C. peaches (peeled and sliced)

2 C. sugar

2 C. grapes (we like red grapes)

1 2/3 C. crushed pineapple with juice

1/2 C. lemon juice (concentrate)

1 1/2 C. orange juice 

Mix all ingredients together and place in containers and then freeze.  When ready to eat, remove the container from the freezer a few hours in advance to thaw out.  We prefer to eat it still partially frozen, so we don't let it thaw out all the way. 😊

recipe from Mom

Jello Salad

 Jello Salad

1 small box jello (any flavor)

2 C. cottage cheese

1 (8 oz.) container Cool Whip

1 can mandarin oranges, drained (if using orange jello)

1 C. marshmallows (if using a flavor other than orange jello)

Mix jello and cottage cheese together.  Fold in Cool Whip.  Fold in oranges or marshmallows.  Refrigerate until ready to eat.

recipe from Carrie and Ashley

Cookie Salad

 
Once again, a very bad picture, but hopefully better than none at all!  I need to do better at getting more appetizing pictures! 😬

Cookie Salad

1 lg. box (5.1 oz.) instant vanilla pudding

2 1/4 C. buttermilk

2 cans (20 oz.) pineapple tidbits, drained

2 cans (15 oz.) mandarin oranges, drained

1 lg. container (16 oz.) Cool Whip

1 pkg. fudge striped cookies, crushed

Whisk together pudding mix and buttermilk until smooth.  Add in pineapple and mandarin oranges.  Fold in Cool Whip.  Stir in crushed cookies just before serving.

recipe from Carrie

Raspberry Cheesecake Jello Salad

This isn't a very good picture, but I figured that it was better than nothing! 😁  This is soooooo good!  My kids beg for this and I always have at least one person ask for the recipe anytime I take it to a gathering!

Raspberry Cheesecake Jello Salad

32 oz. vanilla yogurt

2 small (3.4 oz.) instant Jello pudding mix (cheesecake flavor)

16 oz. Cool Whip 

24 oz. pkg. frozen raspberries

Sprinkle dry instant pudding over vanilla yogurt and mix until smooth.  Fold in cool whip until well blended.  Stir in raspberries.  Mix well.  Chill and serve.

Recipe from Vicky Jensen

Crockpot Applesauce

This is so yummy!  Our family LOVES it & I make a triple batch at least once a week.

Crockpot Applesauce

4 large apples - peeled, cored, & cut into quarters (I like to use a couple different varieties--usually red delicious, gala, & braeburn)

juice from 1 lemon (I use 3 Tbsp. bottled lemon juice)

1 tsp. vanilla

1/4 C. water

1/2 tsp. cinnamon (I use more & I don't measure it--I just sprinkle a bunch on top)

1 Tbsp. brown sugar (optional--I don't use it)

nutmeg (the recipe doesn't call for it, but I like to sprinkle some on top with the cinnamon)

Place apples in crockpot.  Add lemon juice, water, & vanilla.  Add in cinnamon & brown sugar.  Cook on low for 4-6 hours or until apples are tender.  Mash with potato masher until you reach your desired consistency (we like ours to be chunky still).  Store in fridge.

*I always like to do a triple batch in my big crockpot because we go through it so fast.  The amount of lemon juice for a triple batch is 1/2 C. plus 1 Tbsp.

recipe from somewhere online...I can't remember where--oops!

Baba Ganoush

It doesn't look very appetizing, but it's tasty.

Tahini paste.  I found it at Giant Eagle--you can also get it online as well.  It's a little expensive, but you only use a little bit in the recipe, so it will last a long time.

We like to eat the baba ganoush with pita crackers.  I also really like the garlic & herb flavor.  I found these at Aldi & they're less than $2 for a box.

Baba Ganoush

2-3 medium/large eggplants

2-3 Tbsp. Tahini paste (to taste--I use 1-2 Tbsp)

2 Tbsp. chopped fresh parsley (I don't use it)

1/4 tsp. cumin (to taste--I use a little bit less)

1-2 Tbsp. lemon juice (to taste)

1 Tbsp. sugar (to taste)

1 Tbsp. minced garlic (I like garlic a lot, so I use 2-3 Tbsp.)

garlic salt (to taste)

pepper (to taste)

Cover a baking sheet with foil & spray with cooking spray.  Wash & dry eggplant & make several pokes with a fork on both sides of the eggplant.  Rub the entire eggplant with a small amount of oil (I use canola).  Bake at 450 degrees for 60-80 minutes (turn eggplant halfway through cooking).  The eggplant will basically look burnt when they are finished.  Place in a brown paper bag & let cool (I usually leave mine for 1-2 hours or sometimes longer if I'm feeling lazy).  After the eggplant has cooled, cut open & separate the meat of the eggplant (it's quite slimy) from the skin.  Throw the skin away & put the eggplant with the rest of the ingredients in a blender & blend until you reach your desired consistency.  Add more of the ingredients if necessary to reach your desired taste.  Let chill & serve with crackers (we like pita crackers) or veggies (I like it with carrots or celery).  Store in fridge.



*this also freezes well too.




recipe from Nate & Anne Hinebaugh

Loaded Baked Potato Chowder

This isn't a very good picture, but believe me when I tell you that you must make this soup!  We all loved it at my house & it's all done using the microwave!

Loaded Baked Potato Chowder

3 large potatoes (I left the skins on mine)

3 1/2 C. milk, divided (I used skim)

4 oz. cream cheese, softened (I used Neufchatel--low fat)

2 Tbsp. butter (I just used a little bit--less than 1 Tbsp.)

4 oz. cheddar cheese, grated (I just sprinkled a little on each serving of soup)

1 1/2 tsp. salt (or to taste)

1/2 tsp. pepper (or to taste)

Optional toppings: bacon, sour cream, green onions, steamed broccoli, chopped tomatoes, etc.

Cut potatoes into small pieces.  Place in a microwave safe bowl or casserole dish (it needs to be quite large).  Pour 1/2 C. of the milk over the potatoes.  Cover the potatoes (my bowl didn't have a lid, so I used plastic wrap--just make sure to leave a little opening for the steam to escape) and microwave for 11 minutes.  Then stir the potatoes & microwave for 8-11 minutes or until potatoes are easily pierced with a fork.  Coarsely mash potatoes & add the butter.  Whisk cream cheese until smooth & slowly add the remaining 3 C. of milk, whisking until smooth.  Add cream cheese mixture to the potatoes.  Microwave, covered, for 3-4 minutes or until mixture is hot.  (I actually did mine in a pot on the stove for this part because I didn't have a large enough bowl that would fit in my microwave without overflowing).  Add salt, pepper, and cheese.  Serve with desired toppings.

recipe from Shelly Piech & she got it from Pampered Chef

Omelet

 We love omelets at our house--we have one for breakfast almost everyday!  We also like having them for dinner sometimes too.

 These are the egg whites that I buy at Sam's Club (it comes as a 4-pack)

I also get my egg beaters from Sam's (also comes as a 4-pack).

Omelet

4-5 eggs (I do 5 eggs & I do 1 egg beaters & 4 egg whites)

seasonings (I like to do a little bit of Lawry's seasoned salt & some pepper)

shredded cheese




Heat pan on medium heat for a minute or two & spray with Pam.  Whisk together eggs & add to the pan (don't stir).  Cover with a lid & cook for a few minutes until the egg is set.  Sprinkle on a little shredded cheese & fold omelet in half & serve.




*This makes a big omelet, so we cut it in half & share it.





recipe from Mom

Watergate Salad

This was our dessert for St. Patrick's Day, so we called it Shamrock salad :) Everyone thought it was really good--especially Jace!

Watergate Salad


1 small box instant pistachio pudding mix

8 oz. cool whip, thawed (I used lite)

20 oz. can crushed pineapple, with juice (don't drain it)

1 C. mini marshmallows




Mix all ingredients together & serve immediately. Refrigerate leftovers.






recipe from Lindsey Hopkins

Broccoli Cheese Soup

This soup was pretty good considering that it was a mix & it was really fast!

This was the mix that I used--I'm sure other brands would be good too.

Broccoli Cheese Soup


Broccoli cheese soup mix

water

broccoli, cut up into bite-sized pieces (I used several cups, but you can add as much or as little as you want)

salt & pepper, to taste




Make soup according to package directions (mine just called for water). I just put the mix & water in my large crockpot & whisked it together. Add cut-up broccoli & cook on low for 3-4 hours or until soup is heated through & broccoli has reached desired tenderness.






recipe from Tiffany

Gravy

This was my first time making gravy (since it was also my first time cooking a turkey) & it was SO easy & turned out really yummy! There's nothing like homemade mashed potatoes & gravy!

Gravy


drippings from turkey (I just did a bone-in turkey breast & cooked it in a Reynold's oven-bag)

2 Tbsp. flour

2 Tbsp. cornstarch

1 C. water

salt & pepper (to taste)

In a small bowl, whisk together the flour, cornstarch, & water. Pour turkey drippings into a medium saucepan. Stir over medium heat & add in 1/2 of the water/flour/cornstarch mixture. Continue to stir over medium heat & gradually add more of the water mixture until you reach your desired consistency (I used all of it). Add in salt & pepper to taste. Serve warm over mashed potatoes & turkey.




*If you have a lot of drippings, you will probably want to double the recipe.




recipe from Mom

Asian Chopped Salad

This obviously isn't a recipe, but I just had to share because it is one of my favorite things right now! I eat this for lunch almost every day & the best part is that it's only $2.50 at Sam's Club & it lasts me for 3 servings! I like to add this leftover grilled chicken to make it even better!

Guacamole

Yum--I love guacamole! Especially when it's homemade & it's so easy!

Guacamole


ripe avocados (however many you want--I just used 2)

lime juice, to taste (I just squirted a little bit in & I used the lime bottle, not fresh)

garlic salt, to taste (I just used a little bit)

garlic powder, to taste (I used more garlic powder than the salt)




Cut up avocados & mash with a fork. Add in lime juice & seasonings & mix. Serve with tortilla chips.




*This also freezes well. Just make sure to put it in the freezer right after you make it so it doesn't turn brown.



recipe from me

Cooked Cauliflower & Cheese

This is one of our favorite side dishes & it's SO easy!

Cooked Cauliflower & Cheese


cauliflower, cut-up into bite-sized pieces

shredded cheese (I use cheddar)

salt & pepper, to taste (I actually like mine plain, but Danny likes salt & pepper on his)




Fill a pot about halfway full with water & bring to a boil. After it's boiling, add in the cauliflower & cook for about 8-12 minutes or until it reaches your desired tenderness (I just keep checking mine with a fork when it gets close). Drain the water out & put cauliflower in a bowl & top with shredded cheese. Serve warm.






recipe from Barb

Spinach Dip

I got this recipe from a good friend & it is SO GOOD! Thanks Kim :)

These are the artichoke hearts I bought. It was a large jar, so I just used half & saved the rest for later use.

This is the shredded Parmesan cheese I bought. I found it in the refrigerated section near the cheeses.

Spinach Dip

1 small pkg. (10 oz.) frozen spinach, thawed (I like Bird's Eye brand)

1 small jar (6 oz.) marinated artichoke hearts, drained

8 oz. cream cheese (I used the reduced fat)

8 oz. (1 C.) sour cream (I used the light/reduced fat)

1 cube butter (next time I will do less--probably 1/2 cube)

3/4 C. shredded Parmesan cheese (I used 1/2 C.)

8 oz. (1 C.) shredded Monterrey Jack or Mozzarella cheese (I used Mozzarella & only did 3/4 C.)

1/2 onion, diced

1/2 red pepper, diced (I didn't use this)



Saute red pepper & onion in butter for 3-5 minutes. Add the rest of the ingredients while mixing & blending well after each addition. Add ingredients in this order: spinach, cream cheese, sour cream, parmesan cheese, artichoke hearts. Remove from heat. Put in crockpot or oven-safe dish. Top with mozzarella cheese & melt in oven or microwave. I didn't need mine for a few hours, so I just kept it warm in the crockpot & it worked great!




Serve hot with bread, chips, or cold veggies. I like it best served with french bread.





recipe from Kim Utterback

Fresh Pineapple & Raspberries

This isn't really a recipe, but we like to eat this for a treat & it SO good!

Fresh Pineapple & Raspberries


1 fresh pineapple (cut into bite-sized pieces)

fresh raspberries (however many you like--I like to buy mine at Sam's Club)




Take 1 piece of pineapple & 1 raspberry & eat together at the same time & enjoy!

Strawberry Rhubarb Muffins

These muffins were so tasty! Jace wasn't a big fan (I think the rhubarb was a little sour for him), but Danny & I loved them!

Strawberry Rhubarb Muffins

2 3/4 C. flour (I did 1 3/4 C. whole wheat flour and 1 C. oatmeal)

1 1/3 C. brown sugar (I did 1/2 C. honey)

2 1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. cinnamon

1/4 tsp. salt (I used 1/8 tsp.)

1 egg (I used egg beaters)

1 C. buttermilk (I used 1 C. skim milk + 1 Tbsp. lemon juice (or vinegar) and let it sit for 10 minutes)

1/2 C. oil (I used 1/8 C. oil and 3/8 C. unsweetened applesauce)

2 tsp. vanilla

1 1/4 C. chopped fresh strawberries (I used 1 1/2 C. because that's how much I cut up :))

1 C. diced rhubarb (I had more rhubarb, so I just put some in the freezer for later use)




Preheat oven to 400 degrees. In a large bowl, mix the egg, buttermilk, oil, & vanilla. Add in the honey (or sugar--whatever you're using). Sift the dry ingredients & mix until just combined. Fold in the strawberries & rhubarb. Scoop into muffin cups and bake for 15-20 minutes or until toothpick inserted in center comes out clean.



*Makes about 18 muffins.


*If you have extra rhubarb, you could make rhubarb crisp!






recipe from The Hazel Bloom blog with modifications in parenthesis by me :)

Boiled Eggs

My mom taught me an awesome way to cook hard-boiled eggs that always turn out perfect, so I thought I would share!

One of my favorite things to use boiled eggs for is chef salad

Boiled Eggs

eggs (however many you want--I usually do 4)

water



Place eggs in bottom of large pot. Fill the pot with water (enough so that the eggs are completely covered). Cover with lid & place on stovetop over high heat. As soon as it comes to a good boil, turn off the heat (make sure you leave the lid on). Set the timer for 18 minutes (you might need to do more or less time depending on your elevation). As soon as the timer goes off, remove the eggs & rinse with cold water.

Avocado Corn Salsa or Cowboy Caviar

I had this at a baby shower a few weeks ago & loved it, so I asked my friend for the recipe. I made it a few days ago & Danny LOVED it & he isn't a tomato or avocado fan!

This is the cilantro that I use (I found it in the refrigerated section by the fresh produce). I also use this in my black bean soup & chicken tortilla soup.

Avocado Corn Salsa or Cowboy Caviar


1 can black beans, drained

1 small onion, diced (I used 1 tsp. onion powder instead)

1 can white shoepeg corn (I'm sure regular corn would work fine too)

2-3 large ripe avocados, peeled & diced (I used 2)

3-4 Roma tomatoes, diced (I use at least 4, sometimes more)

4 sprigs of cilantro, chopped (I used 1 Tbsp. cilantro paste)

lime juice from 1 lime (I used 2 Tbsp. bottled lime juice)

1 pkg. dry Good Season's Italian dressing (made per dressing instructions with water, vinegar, & oil--I did the less oil method)

garlic powder, to taste (optional)




Combine all ingredients and serve with tortilla chips.





*This looks the most appetizing on the day that it's made, so keep that in mind if you're making it for a gathering :)






recipe from Lauren Fiala

Black Bean Soup

I know this soup doesn't look very appetizing, but it is so tasty (and fast & easy)! You'll definitely want to check your teeth after eating this though--those little black beans have a way of getting stuck :)

This is the cilantro that I use in all of my recipes. It's really good & it keeps for several months in the fridge. I found it in the refrigerated section by the produce at my grocery store. Looking for more recipes with cilantro--Chicken Tortilla Soup

I use this garlic for everything--it's just like using fresh garlic, but SO much faster!

Black Bean Soup


3 cans black beans, drained

1 1/2 C. vegetable broth (I used 1 can of chicken broth--which is 2 C. and it worked great)

1 C. chunky salsa

1 tsp. cumin

1 tsp. minced garlic

cilantro (to taste, I have made it without the cilantro & it is still good)




Blend all ingredients (except 1 can of black beans) in a blender (I used a hand blender) until fairly smooth. Place in a saucepan & add the 1 can of whole black beans. Cook over medium heat until the soup is heated through. Top each serving with any of the following: shredded cheese, sour cream, onion, and avocado. (We liked ours with a little bit of salt & sour cream).





*We had our soup for dinner with these Cheese Quesadillas.






recipe from Maryanne on Allrecipes