Creamy Orange Jello Salad

3oz. orange Jello
3.5oz. lemon pudding (instant)
5oz. lemon pudding, cook
8oz. Cool Whip
1c. milk

Mix orange Jello and put in 9X13 inch pan. Cook, according to directions, large lemon pudding. Pour into orange Jello and wire whisk together. Put in refridgerator until set.
Topping: Mix small box of instant lemon pudding, milk and Cool Whip. Stir together and put on top of set Jello.

Fruit Salad

2 small pkg. instant vanilla pudding
2 C buttermilk
Mix together until well blended and thick.

Fold in
12 oz. Cool Whip

Add red grapes, pineapple chinks, mandarin oranges bananas, and apples

Mindy's Spinach Salad

1 bunch spinach
1 head iceberg lettuce
1 head Romain lettuce
fresh mushrooms
red onion
1/2 lb. bacon, crumbled
1-2 Cups cottage cheese, drained
swiss cheese, grated

Dressing
Blend:
2/3 C vinegar
1 1/2 C vegetable oil
2/3 C sugar
1/4 C grated onion
1 1/2 t salt
2 T dry mustard
1 1/2 t poppy seed

Toss just before serving.

Rumbi Voodoo Chicken Salad

For the salad:
Lettuce
Feta Cheese
Diced Tomatoes
Crushed Tortilla Chips or Homemade Strips
Voodoo dressing
Cooked chicken, approximately 1/2 breast per person (diced, shredded, etc.)

For the dressing: (you may want to cut this recipe in half if you don't want tons of leftovers)
1/4 cup Dijon Mustard
1/4 cup Lime Juice
1/4 cup Chili Paste (found in the asian food section)
2 TBS. Crushed Red Pepper
3/4 cups Lit Mayonnaise
1 1/2 cups Sesame Oil
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 1/2 cups White Sugar
1/4 cup Minced Garlic
1/3 cup Pureed Ginger (found in the produce aisle)

Directions: Mix all of the dressing ingredients, except the ginger, in a bowl with a hand mixer for a couple minutes. Add the ginger and stir with a whisk until well blended. Break up lettuce in a bowl, add warm chicken, tortillas, feta cheese, tomatoes, and the dressing.

Bookclub Chicken Salad

6-8 Chicken breasts (grilled, baked or fried)

Sugared almonds:
8 ounces slivered almonds
4 Tablespoons sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar is dissolved-caramelized.

2 bags European blend salad mix
1 head iceberg lettuce, torn into pieces
1 pound bacon, cooked and crumbled
1 cup craisins
1 cup shredded Mozzarella cheese

Dressing:
1/2 red onion, or less if onion is large
2 cups sugar
4 teaspoons dry mustard
1 teaspoon salt
1 cup red wine vinegar
2 cups vegetable oil
For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt, and vinegar and blend until frothy. Slowly add oil to emulsify.

Toss chicken, lettuce, bacon, craisins, and cheese together in a large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

Terikaki Pasta Salad

¾-1 package penne noodles (package being 18 ounces)
¼ c sesame seeds
½ cup vegetable oil
1/3 cup teriyaki sauce (Veri Veri Teriyaki is the best)
1/3 cup white wine vinegar
1 ½-3 tablespoons sugar (depends on teriyaki sauce, if you use a sweet kind, you don’t need as much)
¼ teaspoon pepper
3 cups chopped or shredded cooked chicken breast (2-3 breasts)
1/3 cup fresh parsley
½ cup green onions, chopped (optional)
1-2 can mandarin oranges (I use 2)
8 cups spinach

Cook noodles, drain and rinse.
Cook sesame seeds in 2 tablespoons of the oil until golden brown.
Saute cut up chicken in a little oil with a little teriyaki sauce, or grill whole breasts then cup up after grilling.
Mix cooked sesame seeds, remaining oil, teriyaki sauce, white wine vinegar, sugar and pepper.
Pour mixture over cooked chicken breast and noodles.
Refrigerate for 2 hours (Best overnight in airtight container)
In large bowl put spinach and then pour the chicken and pasta mixture over it.
Top with parsley and slivered almonds and mandarin oranges.
I like to toss it all together.

Strawberry/Spinach Salad

1# baby spinach leaves (you can get the pre-washed ones at Sam's Club)
1 quart sliced strawberries
3/4 c. Almond Accents (found in produce dept.) or you can carmelize sliced almonds

Dressing:
1/4 c. sugar
1/2 tsp. salt
1/3 c. strawberry jam
1/4 c. vinegar
2 tsp. poppy seeds (opt.)
1/2 c. oil

Wash and put spinach in a large bowl. Slice strawberries and toss in with the greens. Toss in the almonds.

Dressing: In blender mix sugar, salt, vinegar, jam and poppy seeds; add oil and mix again. Toss with salad just before serving.

I think it's best with homemade freezer strawberry jam. If you have leftover dressing, it will keep in refrigerator for several weeks.

Homemade Tortillas

4 cups flour
1 tsp. baking powder
1 1/2 tsp. salt
1/2 cup shortening
1 cup water

Mix dry ingredients. Cut in shortening. Slowly add water. You may need a bit more water-add one Tablespoon at a time. Let dough rest for 15 minutes. Cut into 12 equal parts. Roll out and cook on hot griddle.

Whole Wheat Tortillas

2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 Tblsp. olive oil
1/2 cup warm water

Mix all dry ingredients. Add olive oil and mix. Slowly add water while mixing. You may need a bit more water. You don't want it too dry, but not sticky wet either. Cover and let rest for 15 minutes. Cut in half and separate that half into 6 equal parts. Roll into balls on oiled counter. Roll out until very thin and cook on hot griddle. Yields 12

Pasta with Tomatoes and Mozarella

1 lb. bow-tie pasta
1 pint cherry tomatoes, each cut in half
1/2 c. prepared pesto
8 oz. fresh mozzarella, cut into pieces
1/4 c. olive oil
salt and pepper
1/2 c. torn fresh basil
1/4 c. grated Parmesan

Cook pasta, undercook by 1 min. Drain pasta and return to pot. Add tomatoes, pesto, mozzarella and olive oil. Season with salt and pepper. Mix well, cover and set aside off heat until cheese has started to melt, about 2 min. Stir in basil and Parmesan.
Serve immediately.

Pasta Primavera

Alfredo Sauce:
7 Tbs. butter
2 garlic cloves, minced
2 cups heavy cream (I occasionally use evaporated milk and that works too)
1/4 tsp white pepper
1/2 cup parmesan cheese
3/4 cups mozarella cheese
Melt butter in sauce pan over medium heat. Add garlic, cream and pepper and bring to a simmer. Stir often. Add parmesan cheese and cook 8-10 minutes. When it thickens add in mozarella cheese and stir often.

Steam:
4 carrots, sliced thinly
2 cups cauliflower
Steam carrots & cauliflower 6 minutes then add in
2 cups broccoli and steam 4 more minutes.

Boil:
Package of fettucine noodles or angel hair pasta.

Grill or Broil:
2-3 chicken breasts (6 min. one side them flip & 6 min. other)
I brine my chicken first (let soak in a water, salt, sugar mixture) then put a little olive oil on them and sprinkle with Johnny's Seasoning Salt.

I place my chicken in a brine maybe an hour before I am going to begin cooking (if you don't it's not the end of the world). I start by putting a pot of water on to boil for my noodles and turning on my oven or barbeque. While waiting for this to boil I chop up my vegetables. By the time I am done chopping up vegetables, the water is boiling and I put my noodles in and begin cooking my vegetables. I then start my alfredo sauce and put my chicken in the oven & set timer for 6 min. After I have added all to the sauce except for the mozarella, the timer should go off at which time I flip the chicken, putting olive oil and seasoning on the up side, and reset the timer for 6 minutes. I add the broccoli to the steaming carrots & cauliflower. I continue with the sauce and add the mozarella before the chicken comes out of the oven. When the timer goes off everything should be done. I pull the chicken out and let it cool slightly while I drain the noodles, pour the sauce over and add the vegetables. I slice the chicken and toss that in.

I know this sounds overwhelming but I can make this healthy delicious meal in 20 minutes. I have just found with this order and timing it all works real smooth. My whole family loves this meal and it is what my daughter requests for her birthday. You can vary the meat and vegetable amounts. Sometimes I just put a lot of vegetables and leave out the meat.

Italian Sausage and Zucchini Pasta

Ingredients
12 oz. fettuccine
1 TBS olive oil
1 pound Italian sausage
2 TBS minced garlic
1/2 cup sliced onion
1 pound sliced zucchini
2 medium tomatoes
1/2 tsp black pepper
1/3 cup parmesan cheese

Cook 12 oz. fettuccine per package directions, drain and set aside.

In a non-stick frying pan heat 1 T. olive oil over high heat.
Add 1# Italian sausage, casing removed and broken into small chunks; cook through, about 5 min.; remove sausage from pan and set aside.
In same pan over high heat, cook 2 Tbs. minced garlic, 1/2 c. sliced onion and 1# sliced zucchini until it browns, about 4 min.
Stir in 2 medium tomatoes, cut into 1" chunks, 1/2 tsp. black pepper and reserved sausage. \
Cook until heated through, about 3 minutes.
Combine sausage mixture and reserved pasta.
Transfer to serving bowl and sprinkle with freshly grated parmesan cheese (1/3 c.)

This is especially good when you can use fresh zucchini, onions and tomatoes from garden. It is also good with some fresh mushrooms--I put these in when cooking the onions and zucchini.

Oatmeal Bread

1 cup oats
1/3 cup warm water
2 cups water
pinch of sugar
2/3 cup brown sugar, heaping, firmly packed
2 tsp. salt
5 cups flour
2 pkgs. yeast
3 T oil

Boil water and pour over oats. Let cool. Add brown sugar and oil. Dissolve yeast in 1/3 cup water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour and knead by hand. Leave dough in same bowl, cover with a towel and let rise for 1 hour. Divide dough and form into 2 loaves. Grease pans and sprinkle with oats. Place loaves into pans. Let rise again and then bake at 350 for 35 minutes. Butter tops when cooked.

Can also bake in 2 round casserole dishes and serve with soup and salad. This bread is delicious!

Quick Bread Sticks

2 1/4 C. water
1/2 tsp. salt
3 Tbs. sugar
1 cube melted butter or margarine
1 1/2 Tbs. yeast Grated Parmesan cheese or vegetable supreme
4 1/2 C. flour

Melt butter in large jelly roll pan and remove to cool. Mix water, sugar, yeast, flour and
salt. Knead till smooth. Roll out and cut into strips. (pizza cutter works great) Roll in butter and arrange in pan. Sprinkle with cheese or vegetable supreme. Bake at 350 for
15-20 min. until golden brown.

Cinnamon Rolls

5 Cups warm water
3 tbl. yeast
2 tbls sugar
Add the yeast and sugar to the water, do not stir!
Let proof in the bowl for about 5 minutes.
14-16 Cups flour (unbleached all purpose)
2 tbl. salt
2/3 canola oil
2/3 cup white sugar
Add yeast/water mixture to the 1/2 the four and all other ingredients in a large bowl.
Mix with a spoon adding 1 cup of flour at a time until it is too sticky.
Scrape out onto a floured counter and begin kneading.
Adding enough flour to properly knead the dough.
This dough is fairly stiff and should be kneaded for 10 minutes.
You can mix this dough in a "Bosch" if you have one. It is too large and
stiff to mix in my Kitchen Aid.
Let rise in the washed bowl, covered with a dish towel. The dough has
risen enough when it begins to mound on the top of the bowl.
At this point you may make 4 loaves of bread or 2 large batches of cinnamon rolls.

To make cinnamon rolls you will need:
2 cubes butter (at room temperature)
4 Cups dark brown sugar
cinnamon
nuts or raisins (optional)
Punch down and divide dough into 2 even sections. Roll out each section into a
large, loosely rectangular shape. Melt one cube of butter and spread
over the dough sprinkle with 2 Cups brown sugar and cinnamon to taste.
Add nut and or raisins if you and yours enjoy them.
I sprinkle cinnamon over the top so that there is an even sprinkle but not completely
covering the dough.
Roll firmly and cut in about 2 inch pieces. Each 1/2 of the dough will make
12 rolls, you may have a couple extra. Place cut rolls on greased 1/2 sheet cookie sheet. Let rise covered for about 1/2 hour. Then bake in a preheated 350 degree oven for 20 minutes. Repeat with other half.

The Frosting!
1 block cream cheese
2 cubes butter
whipping cream
big bag powdered sugar
1 orange
a pinch of salt
1 tsp vanilla
Cream butter and cream cheese together. Add the juice of one orange, salt and vanilla.
Slowly add powdered sugar and whipping cream a little at a time until
it is the consistency you like. Spread over pan or individual rolls. Be sure
to refrigerate leftover frosting.

ENJOY!! These rolls are really worth the work...they are so yummy!

Chilaquiles (Mexican Scrambled Eggs)

Use one corn tortilla cup up or torn into 1" square pieces for each egg used.

Heat oil in frying pan. Fry cut up tortillas until golden brown. Place on paper towels to soak up oil. Pour off the hot oil and add beaten eggs, slightly scramble. Add tortillas and cook, stirring until done.

Serve with avocado slices and fresh salsa. Good with a side of beans.

Dutch Babies/German Pancakes

4 eggs
1 cup milk
1 cup white flour
1 Tablespoon sugar
pinch salt

Melt 1/2 cube butter in a 9X13 pan at 425 degrees until melted.

Blend above ingredients in a blender until or mixer. After butter is melted, pour the above mixture over the melted butter and return to oven for about 20 minutes or until dutch baby is well-browned on the edges. Serve with syrup or jam. Our favorite Sunday breakfast!

Harv Jeppsen's Vanilla Syrup

1 cube butter
1 cup white sugar
1 cup heavy cream
1 Tablespoon Vanilla-to be added after syrup has cooled slightly.

Combine all ingredients but vanilla in sauce pan and heat until butter is melted and sugar dissolved. Cool and add vanilla. So excellent on french toast or dutch babies. Girl's camp wouldn't be the same without it!

Whole Wheat Pancakes

In a blender combine:
2 cups milk
2 cups whole wheat
2 Tablespoons cold milled flax seed (powerful antioxidant!)
1 egg
1 Tablespoon baking powder
3 Tablespoons low fat vanilla yogurt or low fat sour cream
1 Tablespoon vanilla

Blend well and cook on greased griddle.
I always add fresh or frozen berries-blueberries, marionberries and raspberries after I pour them on the griddle before turning. The kids love chocolate chips added after pouring on griddle and smothered with peanut butter and maple syrup after cooked.

Scones and Honey Butter

Note: This recipe must be made the night before!!!
1 quart buttermilk, warmed1
1/2 Tablespoons yeast dissolved in 1/4 cup warm water
2 Tablespoons sugar
2 eggs
2 Tablespoons oil
1 1/2 teaspoons salt
1 Tablespoon baking powder
1/2 teaspoon soda
8 cups flour

Soften yeast in warm water. Pour buttermilk into large mixing bowl. Add sugar, eggs, oil, salt, baking powder, soda, and flour. Mix until smooth, soft dough.Cover and allow to rise until double in size. Punch down. Cover and place in refrigerator OVERNIGHT. Roll out just before frying. Fry in hot, deep oil.Serve with fresh butter, freezer jams or honey butter.

Honey butter:
1 cup butter
1 1/4 cups honey
Combine and beat together with electric mixer. Enjoy and work out real hard at the gym after!!!!