My favorite

I don't know what the real name for this is, but all I can tell you is that I make this at least once a week! Mmmm!!

1 20 oz can pineapple tidbits
1 box vanilla pudding (sugar free makes it less sinful)
16 oz. fat free sour cream
1 15oz can mandarin oranges

Drain half of the juice from the pineapple, and discard. Dump the remaining juice and pineapple in a bowl and mix with pudding. Add sour cream and mix well. Add the juice from the oranges until desired consistency and discard any remaining juice. Mix in oranges. Chill for at least one hour before serving....if it even makes it that far. I usually eat half of it before it gets to dinner!

Turkey Stuffing

This is my grandpa's turkey stuffing we use every Thanksgiving. It is different then most but I just LOVE it!

3 bags turkey dressing (not corn)

1 small celery chopped

1 onion

1 large jar pimentos

½ fresh mushrooms

1 egg

 

Add to taste: sage, salt, pepper

Mix with water until moist and place in turkey add 1 qt water. 

Scalloped Potatoes

{picture via allrecipes}

*This one is especially nice if you are on a dairy free diet. Just omit the mayo and it STILL tastes great!

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

1 c shredded cheese (opt)

In a greased 2-1/2-qt. baking dish, layer potatoes and onion.

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.

Pour over potatoes. Sprinkle with paprika and cheese. Cover and bake at 325 degrees F for 2 hours or until tender.

Stovetop granola

3 tbs. olive oil
6 cups rolled oats
1 tbs. cinnamon
3/4 cup butter
1/2 cup honey
1 cup packed brown sugar
1 tsp. vanilla

3/4 cup coconut
1 1/2 cups chopped almonds (or your favorite kind of nuts)
1 cup dried cranberries (opt)

Heat the oil in a large skillet over medium-high heat. Add oats and cinnamon, then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.

Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Add vanilla and stir. Return the oats to the pan and add coconut. Cook and stir for another 5 minutes or so. Pour out onto two cookie sheets and spread to cool.

If you like crunchier granola, bake at 350 for 10 minutes, stirring once.

Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Raspberry Salad

Slipping this one in at the buzzer....

This salad is the perfect side dish for a hot summer day! My sister-in-law brought it to a family BBQ one day and we haven't stopped talking about it since. It is delicious!! (and so easy!) The only negative is that it can be a little pricey to make, but I think (and my husband actually agrees) that it is worth every penny!

Raspberry Salad
Ingredients:
3 boxes instant pudding Cheesecake flavor
3 C. milk
8-10 graham crackers
3 T. butter
2 T. sugar
Cool whip
1 small bag frozen raspberries

Directions: Mix Cheesecake instant pudding with milk using a wire whisk. Crumble the graham crackers in a separate bowl. Melt butter and mix sugar into it. Pour butter and sugar mix over graham crackers and use your hands to blend. Pour mixture over cheesecake mixture. Mix in cool whip (about 10-11 oz.). Delicately fold in raspberries.
*NOTE: This recipe makes a lot, so if you are just making it for your family you should definitely half it.

Ranch Potato Casserole

Ingredients:

6 to 8 medium red potatoes

1/2 C. sour cream

1/2 C. Ranch dressing

1/4 C. bacon bits

2 T. minced fresh parsley

1 C. shredded cheddar cheese

Topping:

1/2 C. shredded cheddar cheese

2 C. crushed corn flakes

1/4 C. melted butter

Directions: Cook the potatoes until tneder; quarter and set aside. Combine sour cream, dressing, bacon, parley and 1 C. cheese. Place potatoes and gently toss. Top with 1/2 C. of cheese. Combine corn flakes and butter; sprinkle over casserole. Bake at 350 for 40-45 minutes.

Creamed Potatoes au Gratin

3 Medium-sized potatoes (abt. 1 lb.)
onion to taste
salt & pepper
1 c. whipping cream, heated(may need some regular milk)
1/3 c. fresh grated parmesan cheese
2 tbsp. fine italian bread crumbs
1/4 c. melted butter
Peal and slice potatoes. Cook potatoes and onion in gently boiling water until tender, drain. Arrange potatoes and onions in shallow baking dish. sprinkle with salt & pepper. Drizzle melted butter over potatoes and onion. Then drizzle cream over mixture to barely cover the top. At this point I often need to add a bit of milk to achieve my result. Combine cheese and crumbs and sprinkle over the potatoes. Bake 350 degrees until most of the cream is absorbed and the top is golden. App. 30 min.

The BEST cornbread... so moist!!!

2 cups Bisquick
1 cup sugar
1 cup milk
1/2 tsp baking soda
4-5 heaping TBS of yellow cornmeal
3 eggs
1 cup of butter (2 sticks)melted

Mix together put in 9x13'' pan ungreased
Bake 350 for 30 minutes.

* Also does anyone have a good Chili recipe???

Make Ahead Meatballs

The best thing ever invented was a freezer! I make these in a snap, put them into the freezer, and whenever I need a quick dinner they are ready to throw into whatever I need. They saved me when my in-laws came almost unexpectedly! I ususally cut the recipe in half because it makes LOTS!

4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef


In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased jellyroll pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Crispy Crab Rangoon

We called these crab angels growing up, but they're the crab and cream cheese things you find at Chinese restaurants. And they're so easy to make yourself.

Ingredients
1 pkg. (3 oz) cream cheese, softened
2 green onions, finely chopped
¼ cup finely chopped imitation crab meat
1 tsp minced garlic
16 square wonton wrappers
Oil for frying

In a small mixing bowl, beat cream cheese until smooth. Add the onions, crab and garlic; mix well. Place about 1½ tsp in the center of each wonton wrapper. Moisten edges with water; fold opposite corners over filling and press to seal.In an electric skillet, heat 1 in. of oil to 375F. Fry wontons for 1-2 minutes or until golden brown, turning once. Drain on paper towel. Serve with sweet and sour sauce, or sauce of your choice.

Stuffed Baked Potatoes

Ingredients:
4 large potatoes
4 Tablespoons butter
3/4 C. sour cream
3/4 teaspoon salt
1/4 tsp. pepper
paprika
shredded cheddar cheese

Scrub potatoes and pat dry. Bake at 400 degrees for about 1 hour or until tender. Cut potatoes in half lengthwise; scoop out pulp and mash. Beat in butter, sour cream, salt and pepper.
Pile potato mixture back into only 6 of the shells. Sprinkle shredded cheese then sprinkle with paprika. Bake in a 425 degree oven for about 15 min. or until cheese is melted and potatoes are heated through.

Rice Pilaf

1 c. raw rice
2 Tbs. margerine
2 beef boullion cubes
2 tsp. chopped parsley
1/3 c. chopped onion
2 c. hot water

Preheat oven to 350. Combine all ingredients. Boullion will dissolve as it bakes. Bake for 45 min. in a covered dish.