Cranberry Jello Salad

Ingredients

2 (3 oz) packages raspberry or strawberry jello (or 1 of each)

1 1/4 cup boiling water

1 (8 oz) can crushed pineapple

1 (8 oz) can of peach slices (chopped)

1 (16 oz) can whole berry cranberry sauce

1 cup chopped nuts

1 (8 oz) package cream cheese, softened

1 cup sour cream

3 orange slices for garnish (optional)

 

 

 Directions

1. Dissolve jello in boiling water in medium bowl. Add crushed pineapple, peaches and cranberry sauce.
2. Stir until well mixed. Chill in refrigerator until slightly thickened. Stir in chopped nuts.
3. Pour into oblong dish and chill until firm.

Topping

Combine cream cheese and sour cream until smooth. Spread evenly over jello mixture and chill until firm. Sprinkle with remaining nuts.  Cut into squares and serve!

 

Pie, Anyone?

Classic but Simple Pumpkin Pies and Mini's!

Makes servings USMetricAdjust Recipe (Help)

Ingredients

1 cup sugar
1/2 cup packed brown sugar
1/4 tsp salt
2 tsp cinnamon
2 beaten eggs
1 lg. can (26 oz) pumpkin
1 1/4 milk
1 9" crust
2 refrigerated pie crusts (for the mini's)



Great Value Graham Cracker




GV Pie Crusts (for Mini Pies)

Directions

1. Preheat oven to 350.
2. In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the graham cracker pie crust for the BIG pie.
3. Using a coffee cup (we did) cut the other pie crusts into circles.
4. Spray the muffin tins with PAM and line the muffin tins (1 dozen) and scoop remaining pumkin pie mix into each (we used a ladle). (see below!)
5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Bake the muffins/tarts for 35-40 minutes (to make the crust crispy) 
6. Cool before serving, add whip if you like!

No-Yeast Pizza Dough Recipe

No Yeast Pizza Dough

Ingredients -
2 1/2 cups flour
2 3/4 tsp. baking powder (if using baking SODA - cut in half! and omit salt!)
1 tsp. salt
1 tsp. oil
3/4-1 cup water
1/2 tsp. basil (optional)
1/4 tsp. garlic (optional)

DIRECTIONS:
Mix dry ingredients. add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.
The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.


Bake at 400°F for 15-25 minutes.

Banana Banana Bread Adapted from Pam

Adapted from Pam's recipe at For the Love of Cooking.net

I love to  bake. Today, I had three ripe bananas to use up and searched for some banana recipes on Pinterest. I found this banana banana bread and decided to give it a try.   It has great banana flavor and I added Walnuts to the top of the loaf before baking.  I made a tiny loaf for myself (I am allergic to walnuts BOO!)

 

Banana Banana Bread:

Adapted recipe by Pam @ fortheloveofcooking.net

• 1/2 cup of butter, softened (1 stick)
• 3/4 cup of brown sugar
• 2 eggs
• 2 1/3 cups of mashed overripe bananas (I used 3-4)
• 1 tsp vanilla
• 2 cups of flour
• 1 tsp baking powder (soda tasted too salty!!!)
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/2 cup walnuts (optional)

Directions

Preheat the oven to 350 degrees then coat a 9×5 loaf pan with cooking spray.

In a large bowl, beat together the butter and sugar until creamy.
Add the eggs, bananas, and vanilla then continue beating until combined. 
You can do this step in a separate bowl - combining flour, baking powder, cinnamon, salt, and fresh nutmeg together, mix well. Then, if you didn't already put in the same bowl, do so now and blend.  Pour the batter into the prepared loaf pan. Add walnuts to top and gently press to put under the batter.  Bake for 50 minutes (test at 40-45 with toothpick test).

Delicious! I like to add a bit of butter or homemade cream cheese icing.
Great for an out-the-door breakfast. 
A family favorite, here, even for the pickiest eater.

 

Macaroni MADNESS! Macaroni & Cheese Muffins

Yes. I am on a fat-kick I guess. Needing the comfort of comfort foods, or something. What comfort food list doesn't include macaroni and cheese? Well, mine definitely have to include it!

 

Here's a no-muss idea for macaroni and cheese muffins that makes clean up super-duper easy.  You can use your favorite cheese - I like to add different ones but I always use cream cheese (since you are baking them, it keeps them from getting as dry)

 

Ingredients

8 ounces elbow macaroni

1 cup shredded cheddar cheese, plus a little more for garnish

1/2 cup of cream cheese

1/2 cup shredded mozzarella  

2 eggs

1 cup milk

Salt and pepper

Directions

1. Preheat oven to 400. Line a 12 cup muffin tin with paper or foil liners.

2. Cook the macaroni until done. Drain and immediately return to pot.

3. Add cheese and stir briefly until almost melting.

4. Beat eggs into milk, and then pour mixture into macaroni. Mix well.

5. Ladle macaroni mixture into muffins tins, and bake for 20 minutes. Cool slightly before serving.

6. Sprinkle remaining shredded cheese on top.

 

 

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

No Bake Cookies

An old-school favorite. Haven't made these in YEARS! Love, love, love these! A chilly day outside and the kids are home from school - seemed to be the best time to do this.  There are also Low-cal options - but I went all FAT on these aside from the whole grain quick oats. YUMMY.

Yield: 2 to 3 dozen cookies
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

Directions:

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.