INGREDIENTS:
1 cup milk
2 tablespoons jell-o pudding, any flavor
1 scoop (1/2) ice cream, any flavor, softened

DIRECTIONS:
Pour milk into shaker. Add pudding mix and ice cream. Put lid on shaker. Shake hard for 1 minute. Open shaker. Pur into glass and drink. I put this in a blender it is a little easier that way i think. I also add about 3 scoops of ice cream and about 3 tablespoons of pudding mix. It depends on how you want it to taste. Just keep adding till you get it the way you want it. Very yummy and very easy for the kids.

Layers of French fries, broccoli and ham topped with a creamy soup mixture and sprinkled with cheese.

Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes
Makes: 4 to 6

INGREDIENTS:
1 (16 ounce) package frozen French fries
1 (16 ounce) package frozen chopped broccoli
1 1/2 cups cooked, cubed ham
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1/4 cup mayonnaise
1 cup grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).

2. Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.

3. Bake uncovered in preheated oven for 40 minutes.

Labels: Casseroles

INGREDIENTS:
2 boneless skinless chicken breasts
3 T. olive oil
2 T. fresh squeezed lemon juice
2 tsp. grated lemon zest
1 T. chopped fresh garlic
2 tsp. fresh chopped chives
salt & peppers
kebab skewers

DIRECTIONS:
Cut each chicken breast into 8 even strips. Combine remaining ingredients in a bowl and mix well. Add chicken and marinate for 1-2 hours. Skewer onto long wooden or metal skewers. Broil, grill, or bake until cooked through, about 4-8 minutes.

INGREDIENTS:
4 to 6 T honey
4 T butter
1 cup yogurt
1 large egg
½ cup lemon juice
½ tsp. grated lemon rind
1 cup unbleached white flour
1 cup whole wheat flour
Dash nutmeg
1 ½ tsps. Baking soda
½ tsp. salt
½ cup nuts, optional

DIRECTIONS:
Melt butter and honey together. Remove from heat. Beat together yogurt, lemon juice and rind. Add butter and honey mixture and beat well. Sift dry ingredients together. Make a well in center of dry ingredients and add wet ones. Stir briefly. Fill muffin cups A full and bake for 25 minutes at 375 degrees.

INGREDIENTS:
1 can cream of mushroom soup
1/4 cup onion, finely chopped
1/2 tsp paprika
1/2 tsp pepper
4 medium potatoes cut into 1/4" slices
1 cup shredded cheddar cheese

DIRECTIONS:
In small bowl, combine soup, onion, paprika and pepper. In greased 2 quart baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover, bake at 400 for 45 minutes. Uncover; bakes 10 minutes or until potatoes are fork-tender.

Labels: Fruits and Vegetables

INGREDIENTS:
1/2 lb cheddar cheese, shredded
1/2 lb jack cheese, shredded
1 can cream of mushroom soup
1 can chili - no beans
4 chicken breasts (cooked & diced)
4 oz can chopped black olives
1/2 cup milk
1 medium onion chopped
4 oz bottle taco sauce
1 dozen corn tortillas

DIRECTIONS:
Combine the cheeses; reserve 1 cup. Mix all ingredients, except tortillas and reserved cheese, until well blended. In a well greased 9x13" baking dish, layer the tortillas and chicken mixture. Repeat layers, and top with reserved cheese. Bake at 350 degrees for 45 minutes. Garnish with sour cream.

INGREDIENTS:
1/2 cup milk
20 large marshmallows
1 large Hershey candy bar with almonds
1 large container Cool Whip
Pinch of salt
1 teaspoon vanilla extract

DIRECTIONS:
Heat milk and marshmallows together; add 1/2 candy bar. Stir until smooth and candy bar is melted; cool.

Add 1/2 of the Cool Whip, pinch of salt and vanilla extract to the cooled marshmallow mixture. Pile remaining Cool Whip on top of the pie. Grate the other 1/2 candy bar and use to garnish the top.

Labels: Pies and Tarts

INGREDIENTS:
1/4 cup butter, softened
1/2 cup sugar
3 Tablespoon Amaretto flavoring
1 egg
2 cups flour
1-1/2 Tablespoon instant coffee
1/2 tsp cinnamon
1/4 tsp salt

DIRECTIONS:
Preheat oven to 400 degrees. Cream butter and sugar until light and fluffy. Add Amaretto & egg, beat well. Combine flour, coffee, cinnamon & salt. Gradually add to creamed mixture, stirring until thoroughly blended. Shape dough into balls. Roll in cinnamon-sugar. Place 2" apart on ungreased cookie sheets. Bake for 8 minutes, or until lightly browned.

INGREDIENTS:
1 (18.25 ounce) box lemon cake mix
1 (4 serving) size box lemon pudding mix (not instant)
3 eggs, divided
4 1/2 tablespoons granulated sugar

DIRECTIONS:
Prepare cake mix as directed, baking in two 8- or 9-inch round pans.

Split each cake layer in half horizontally, so you have 4 layers.

Make the filling: prepare pudding mix according to package directions for pie. Allow to cool slightly, then whisk in the egg yolks. Set aside to cool.

Place the bottom cake layer on a cookie sheet or ovenproof serving plate. Divide the lemon filling in thirds. Place between each layer of cake, ending with cake only.

Whip egg whites in small bowl on medium speed until foamy. Beat in the sugar, about a tablespoon at a time, on high speed until stiff peaks form. Spread or pipe the meringue over the top and sides of the cake, being sure to seal all areas. Place on center rack in preheated 375 degree F oven and bake about 10 minutes, until meringue is lightly browned. Refrigerate thoroughly before serving.

Makes 12 servings.

Labels: Cake and Muffins

INGREDIENTS:
2 cups peeled and shredded potatoes
1/2 cup melted butter
2 eggs, beaten
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon paprika
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese

DIRECTIONS:
Preheat oven to 350 degrees. Grease a 1 1/2 qt. baking dish. In medim bowl, combine potatoes, butter, eggs, onion, salt and paprika, mixing well. Place potato mixture into baking dish and pour milk over top. Bake for 40 minutes. Sprinkle top with cheese and bake until cheese melts.

Labels: Casseroles

INGREDIENTS:
1 apple, chopped
1 large orange, cut into bite-size
1/2 cup seedless grapes
1 nectarine, chopped
1/4 cup orange juice
plain low-fat yogurt

DIRECTIONS:
In mixing bowl, combine apple, orange, grapes and nectarine. Pour enough orange juice to coat fruit. Toss and refrigerate. Serve with dollop of yogurt.

INGREDIENTS:
4 large baking potatoes, 12 oz each, cooked
1 env Lipton Recipe Secrets Onion Soup Mix
1 cup milk
4 Tbs butter or margarine
1/2 cup shredded cheddar cheese

DIRECTIONS:
Preheat oven to 350 degrees. Cut potatoes in half lengthwise; scoop pulp from each half and place in medium bowl. Add soup mix, milk and butter; mash. Spoon mixture back into potato shells. Sprinkle with cheddar cheese. On baking sheet, arrange potatoes. Bake 10 minutes or until heated through and cheese is melted.

Labels: Fruits and Vegetables

INGREDIENTS:
6 medium Idaho potatoes, baked (leftovers are fine)
1/4 Tsp salt
1/4 Tsp pepper
1 Tsp paprika
1 Lb sliced bacon, cooked & crumbled or diced (spread out
on baking sheet covered with aluminum foil and broil, for a
quick and easy approach)
3 cups (24 ounces) sour cream
2 cups (8 ounces) coarsely shredded mozzarella cheese
2 cups (8 ounces) coarsely shredded cheddar cheese
2 green onions, finely chopped (optional)

DIRECTIONS:
Cut potatoes into 1-inch cubes. Place half in a greased 9 x 13 x 2 inch baking dish. Sprinkle with half of the salt, pepper, paprika and bacon. Top with half of the sour ream and cheeses. Repeat layers. Bake, uncovered, at 350E° Fahrenheit for 20 minutes or until cheese is melted. Sprinkle with finely chopped green onions, if desired.

Serves 6-8

Labels: Casseroles

INGREDIENTS:
1 pound loaf sourdough bread (round)
8 ounces Monterey Jack cheese, sliced
4 ounces mozzarella cheese, shredded
1/2 cup butter
1/2 cup chopped green onion ( red onion, chopped finr, can be subbed)
1 teaspoon garlic powder

DIRECTIONS:
Cut bread several times lengthwise and crosswise, making a grid like pattern. Do not cut all the way through bottom crust. Insert sliced cheese and shredded cheese between cuts. Set aside.

In a bowl cut up butter. Add garlic and onion. Microwave on high until butter melts. Stir and spoon over bread into cuts. Place on a piece of foil and wrap up. Place in oven at 350 degrees for 15 minutes. Open top of foil, exposing bread. Return to oven and bake 10 more minutes or until cheese melts. Serve hot.

Labels: Breads and Pastries

INGREDIENTS:
1 16 oz. pkg. small shell pasta - cooked, rinsed and drained
1 16 oz. Wishbone Italian dressong (use 8 oz.)
1 bottle of McCormick salad supreme (use 1/2 of bottle)
2 medium cucumbers, chopped
3 medium tomatoes, chopped
2 small, or 1 large red onion , chopped
2 medium green peppers, chopped
1 small can of ripe olives, halved

DIRECTIONS:
Combine all ingredients and marinate overnight.

INGREDIENTS:
4 to 6 boneless, skinless chicken breasts
1 (16 ounce) can diced tomatoes in juice
1 can condensed nacho cheese soup
1 (4 ounce) can mild chopped green chiles
Salt and pepper to taste

DIRECTIONS:
Combine all ingredients in crockpot. Cover and cook on LOW for 7 to 9 hours.

INGREDIENTS:
1 cup sour cream
1/2 cup brown sugar
1 teaspoon vanilla
2 large bananas, sliced (2 cups)
2 cups blueberries (1 pint)

DIRECTIONS:
Combine the sour cream, sugar and vanilla. Carefully fold in the banana and 1-1/2 cups of the blueberries. Refrigerate for 30 minutes. Serve cold, topped with the rest of the blueberries (1/2 cup)

Substitute craisins in place of the blueberries. Try it with walnuts or Raisin nut cereal. Or even better, stir in a little of the granola mix from the recipe above!

INGREDIENTS:
4 pork chops, cut 3/4-inch thick
3 tablespoons butter or margarine
1 small onion
1 (8 ounce) package herb stuffing mix
1/2 cup water
1/4 teaspoon dried oregano
1 (8 ounce) can pizza sauce
1 (3 ounce) can sliced mushrooms
1 cup shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees F.

Chop onion and sauté in butter until clear. Add stuffing mix, water and oregano to pan. Stir well. Divide mixture into 4 and shape stuffing into 4 mounds in a 12 x 7 1/2 x 2-inch baking dish. Place 1 pork chop on each mound. Pour pizza sauce over each chop.

Drain mushrooms and sprinkle over pizza sauce. Cover dish with aluminum foil and bake for 1 hour or until chops are tender. Sprinkle cheese over each mound and remove to a serving platter.

Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork.

Prep Time: 10 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 10 Minutes
Makes: 8 to 10 servings

INGREDIENTS:
1 (5 pound) pork butt roast
salt and pepper to taste
1 (14 ounce) can beef broth
1/4 cup brewed coffee

DIRECTIONS:
1. Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.

2. Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.

3. Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.

INGREDIENTS:
2 cups uncooked rotini pasta (6 ounces)
Vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon chilli powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder

DIRECTIONS:
Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter). Heat oil (1 inch) in skillet to 375F. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate. Drain on paper towels. Mix remaining ingredients in large bowl; toss with pasta until evenly coated.

16 servings (1/4 cup each)

Per Serving: 52 Calories; trace Fat (7.2% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fibre; trace Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Spicy chilli with ground beef, kidney beans, tomatoes, onions and garlic. Can be served over rice.

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Makes: 10 servings

INGREDIENTS:
5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 tablespoons ground cumin
1/2 tablespoon chilli powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

DIRECTIONS:
1. In a medium sized stock pot, heat the oil over medium heat. Sauté onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.

2. Pour in tomatoes with liquid, salt, pepper, cumin, chilli powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

3. Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

INGREDIENTS:
1 prepared Italian bread shell (12 in.)
1/3 cup Mayonnaise
4 plum tomatoes sliced
1/2 cup Shredded Mozzarella Cheese
8 slices Bacon, cut into quarters, cooked
1 cup torn romaine lettuce

DIRECTIONS:
Spread bread shell with mayo; layer with tomatoes, cheese and bacon. BAKE at 450 degrees for 5 to 7 minutes or until cheese melts. Top with lettuce and cut into wedges.

Yield: 4 Servings

Labels: Sandwich and Pizza

INGREDIENTS:
8 oz. noodles, cooked and drained
1 pound ground beef
1 tbsp. oil
1 can (4oz) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15oz) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded

DIRECTIONS:
Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese.
Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese and bake 1 hour at 250 degrees.

Serves 6

INGREDIENTS:
4-5 potatoes, peeled and cut into bits-size cubes
1/2 C. water
1 pkg. Hidden Valley Ranch dressing mix
salt & pepper to taste

DIRECTIONS:
Boil potatoes until done; drain. Mix water and dressing mix. Pour over potatoes. Heat about 5 more minutes and season to taste.

INGREDIENTS:
1/2 lb boneless skinless chicken breasts, cubed
1 can (14 1/2 oz) chicken broth
3/4 cups water
1 to 2 tsp chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack or pepper jack cheese optional

DIRECTIONS:
In a large saucepan, combine chicken, broth, water & chili powder. Bring to a boil. Reduce heat; cover & simmer for 5 mins. Add corn; return to a boil. Reduce heat; simmer, uncoverd for 5 mins or until chicken is no longer pink & corn is tender. Add salsa hat through. Top with cheese if desired.

Ylds: 6 servings

To thaw vegetables quickly, place in colander and run water over them.

INGREDIENTS:
4 cups frozen broccoli, cauliflower, and carrot blend or similar vegetable mixture, thawed
1/2 cup chopped onion
1 can (10 3/4 ounces) condensed cream of mushroom soup, regular or low fat
1 jar (2 ounces) chopped pimientos, drained
2 cups shredded American cheese

DIRECTIONS:
Spray slow cooker with cooking spray. Combine vegetables, soup, pimiento, onion, and cheese in slow cooker. Cover and cook on LOW for 4 to 6 hours. Stir well before serving.

Serves 4 to 6.

INGREDIENTS:
1 lg. onion, chopped
1 clove garlic, crushed
extra virgin olive oil
3/4 Lb. shrimp, thawed, deveined, cut in half
1 Cup cooked rice
teriyaki sauce to taste

DIRECTIONS:
Heat frying pan over medium heat and add enough oil to cover bottom; swirl around sides. Sauté onion and garlic until golden, add rice and shrimp. Sauté for about 5 minutes or until shrimp is pink and done.

YIELD: 2 Servings

INGREDIENTS:
2 cups Bisquick baking mix
2 tablespoons sugar
2/3 cup milk
1 egg
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
2/3 cup whole berry cranberry sauce
1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla

DIRECTIONS:
Heat the oven to 400 degrees. Grease a square 9 inch pan. Stir baking mix, granulated sugar, 2/3 cup water and egg in a medium bowl until blended. Beat vigorously for 30 seconds. Spread in pan.
Mix brown sugar, walnuts and cinnamon. Sprinkle over batter. Spoon cranberry sauce over top.
Bake 20 to 25 minutes, or until toothpick inserted in cake area comes out clean.
Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake. Serve warm.

Labels: Cake and Muffins

This Blog Belong To Cute Dreamer

A page delicated to Food Lover. Here is a collection of recipes that I have recieved from email. These are shared by friends from groups that I joined. Haha. Sound Yummy. Therefore I post it up here to share with those hungry guys out there. :) Do give it a try and let me know how it taste. Yummy! Yummy!


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