Tangy Orange Fruit Salad

Creamy, tangy dressing over a refreshing combination of fruits makes this salad taste so good Yield: 10 servings [ 2 Quarts ] INGREDIENTS 2 Apples [diced] 1 (11 oz) can Mandarin orange sections 1 (16 oz) can Peach slices 1 (20 oz) can Pineapple chunks FRUIT SAUCE: 1/3 cup Frozen Orange Juice concentrate 1 cups Milk 3/4 cup Sour Cream 1 (3 3/4 oz) box instant Vanilla Pudding 3 bananas, sliced Directions In a large bowl, whisk milk, orange juice concentrate and pudding mix 2 minutes. Stir in sour cream. Blend together once more lightly. Add remaining ingredients EXCEPT BANANAS gently tossing fruits just enough to coat. Slice and add banana's when ready to serve to avoid discoloration. Refrigerate, covered, at least 2 hours before serving. Note: May also be made with sugar free pudding to make it a diabetic dessert and is just as delicious! recipe / photo adapted from taste of home  Thanks For Visiting

Red Hot Jello Salad

I know you're all wondering what the heck is Celery doing in a Jello salad but let me tell you it is the best along with the apples an cinnamonny red hot flavors. Yield: 6-8 servings  :: Ingredients ::  1 pkg. (3 oz.) cherry gelatin 1½ cups boiling water, divided ¼ cup red-hot candies ¼ cup cold water 1 cup chopped tart apples 1 cup chopped celery ½ cup chopped walnuts  :: Directions :: 1. In a small bowl, dissolve cherry gelatin in 1 cup boiling water. 2. In a separate bowl, dissolve red-hots in remaining ½-cup water. Stir the red-hot water into gelatin mixture. Stir in cold water. 3. Refrigerate until slightly thickened, about 1 hour. 4. Once the gelatin has thickened, fold in the apples, celery and walnuts. 5. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm. Thanks For Visiting

Orange Fluff

Yes Another Jello Fluff Salad... I know... But they are so easy and so good, how could we NOT be trying them all! Ingredients 1 large package Cook and Serve vanilla pudding (4.6 ounces) 1 large package orange jell-o (6 ounces) 2 cups water 1 16 oz Cool-Whip (lite or fat-free is fine) 1/2 bag mini marshmallows 20 ounce can pineapple tidbits (drained) 22 ounces mandarin oranges (drained) 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge) Instructions Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about 4-5 hours). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving. Adapted from : SixSistersStuff Thanks For Visiting

Better-Than-Sex Fruit Salad

Main Ingredient: Fruit  Hashtags: #fruit, #sour cream, #homemade, #salad This Salad/ Dessert is to die for .... they call it Better Than Sex and I believe it. Can also be made with Blueberries and Blueberry Pie Filling, Fresh peaches and Peach Pie filling,  or sliced Strawberries and Strawberry Pie Filling. Pretty much at this point - anything your little heart desires. Okay now onto the original Recipe that started it all :: INGREDIENTS :: 1 can sweetened condensed milk, 14 oz. 8 oz sour cream 1 tub Cool Whip, 8 oz. (thawed) 1 can (15 oz.) chunky tropical fruit cocktail, drained 1 can (8 oz.) crushed pineapple 1 can (21 oz.) cherry pie filling 2 bananas sliced :: OPTIONAL INGREDIENTS :: 1-1/2 lb. walnut pieces 1 bottle ( 8 oz ) maraschino cherries, seeded, stemmed & well drained :: DIRECTIONS :: 1 - Mix together sweetened condensed milk, sour cream and Cool Whip. 2 - Add the fruit cocktail, pineapple, cherry pie filling and bananas. 3 - Cover and refrigerate for at least four hours. Serve. adapted from just a pinch Thanks For Visiting

Frugal Oven Baked Tacos

I only baked 9 of these the first nite and was able to freeze the remainder for a second meal for use later. Loved it perfect budget saver with the refried beans in it a filler! 2 lbs. ground beef 1 can refried beans 8 ounce tomato sauce 1 pkg taco seasoning or homemade taco seasoning 1 ½ cups shredded cheese 18-20 hard taco shells lettuce, salsa, sour cream, etc for serving. Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning. Spoon mixture into taco shells. Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese. Bake at 400 for 10-12 minutes or until heated through. Note: You could look for Daiya Foods brand shredded cheese. *It’s vegan,soy-free and is the cheese substitute. **If you are gluten free be sure to read labels on the taco seasoning and taco shells to be sure they are gluten free. image and how to make hard shells for oven baked taco's from: One Good Thing and toprecipeblog tutorials original recipe adapted from: Lynn’s Kitchen Adventures Thanks For Visiting

3 Ingredient Crumble Bars

Lemon once more.... Can't you tell I'm on a lemon kick now :) Actually the weather has been very nice here in Mn for January {  30's and 40's and hardly any snow } and spring fever is kicking in fast! :: INGREDIENTS :: 1 box yellow cake mix 1 stick (1/2 cup) butter (softened to room temperature) 1 can lemon pie filling :: DIRECTIONS :: - Preheat oven to 350 F - Mix the cake mix and butter together until completely incorporated and crumbly. - Press all but about 1/2 a cup into the bottom of a 9x13 baking dish (use a smaller dish if you prefer thicker bars). - Spoon the lemon pie filling over the top, then spread it out evenly. - Sprinkle the remaining 1/2 cup or so of crumbly mixture over the top and bake at 350F for about 25 minutes. - Cool slightly, cut into bars, enjoy. Refrigerate the leftovers (assuming there are leftovers). More Flavor Ideas: Strawberry Crumble Bars (substitute strawberry pie filling) Blueberry Crumble Bars (substitute blueberry pie filling) Cherry Crumble Bars (substitute cherry pie filling) Key Lime Crumble Bars (substitute Key Lime Pie Filling) Black Forest Cherry Crumble Bars (Use chocolate cake mix & cherry pie filling) Thanks For Visiting

Two Ingredient Lemon Bars

Fast and Easy Lemon Bars! My kind of baking and who doesn't love a Lemon bar much less a lite and spongy angel food cake texture lemony bar. add a bit of lemon juice to enhance if your daring. YUMMY. INGREDIENTS 1   box Betty Crocker Angel Food cake mix, dry 2    {21 oz.} can Comstock Lemon pie filling Note: DO NOT USE WATER just thee above two ingredients Also try to find the angel food cake mix that only calls for only water but  ..do not add it remember :)   Just the DRY cake mix and the pie filling we are doing" DIRECTIONS Preheat oven to 350 degrees. Mix dry cake mix and cans of pie filling together in large bowl. Pour into greased 9 x 13″ baking pan. Bake for 25 minutes or until top is starting to brown. Cool on wire rack and sprinkle with powered sugar if desired  VARIATIONS  Angel Food Cake Mix + Key Lime pie filling  Angel Food Cake Mix + Apple pie filling with cinnamon sprinkled on top  Suggestion: Angel Food cake mix and crushed pineapple in syrup for a lo-cal option. Again, Do not follow box directions. Mixture will foam up. This is normal. CAKE TIP: Hand stirred batter makes for a very moist cake vs. the mixer. adapted from duncanhines Following 64 comments from this post here Thanks For Visiting

Amazing Ramen Salad

It's really great--especially if you just add the ramen seasoning packet, almonds and sunflower seeds right before serving it! The crunch of ramen noodles and cabbage make this easy holiday pot luck favorite. 1 16-ounce package Coleslaw mix 3 tsp Sugar 5 stalks Scallions 1 cup Edamame beans, frozen [optional] 2 (3-ounce) packages Ramen noodles {original flavor} 2 flavor packets from ramen noodles 3/4 cup Vegetable oil 1/3 cup White vinegar 3 tsp Soy sauce, light 1 cup sliced Almonds 1 cup Sunflower Seeds Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted. Watch carefully, they can burn quickly. Mix cabbage and green onions in a large bowl. Crush ramen noodles in the package. Open and remove broth packets. To make dressing, mix oil, water and vinegar in a jar with a tight lid. Add sugar and 1 packet of broth. Shake well. Taste, and add more sugar, as well as salt and pepper. Just before serving, add 1 ramen flavor packet, crushed noodles, almonds and sunflower seeds to cabbage mixture. Pour on the dressing and toss well. Serve immediately. Additional notes: You can also add seasoned pan fried chicken pieces, take the Ramen noodles and sauté them in butter for extra crunch, add in a handful of julienned carrots Thanks For Visiting

Lasagna Soup

A hearty, comforting soup that tastes like lasagna, but without all the work! :: Ingredients :: 1-1/2 lbs. Italian sausage, or Ground Beef (90% lean) 1 Onion, chopped 1 bell Pepper, chopped  4 cups Chicken Broth 2 cans (14-1/2 oz.) fire roasted Diced Tomatoes, undrained 1 can (8 oz.) Tomato Sauce 1/4 cup Tomato Paste 2 teaspoons Italian Seasoning 7 Lasagna noodles, broken up ½ cup fresh basil, finely chopped 1 cup shredded Parmesan cheese 1-2 cups Mozzarella Cheese, grated Salt and Pepper to taste :: Directions :: 1 - In a large saucepan, cook beef, onion and green pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain. 2 - Stir in  broth, tomatoes, tomato sauce, tomato paste, Italian seasoning and pepper. Bring to a boil.  NOTE:***  You may want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. The lasagna noodles will soak up the broth if you have leftovers. 3 - Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender.*** Do not over cook or let soup simmer for a long period of time, the pasta will get mushy and absorb all the soup broth.    4a - Top the bowls with Mozarella and Parmesan and broil or microwave to melt the cheese just before serving. Optional 4b - Dish and serve hot topped with a dollop of ricotta cheese :: Ingredients :: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt pinch of pepper In a separate bowl, mix together the the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper.  - More Cheese Please -  Place a spoonful of the cheese mixture in each empty bowl, sprinkle some mozzarella on top cheese mixture, then ladle the hot soup into the bowls. adapted from tasteofhome Thanks For Visiting

NATIONAL POPCORN DAY Trivia-Recipes

Well Folks, It's that time of year again... The superbowl is coming up and time to start thinking about which popcorn your serving for that day, and what better day to start plannning than NATIONAL POPCORN DAY with some popcorn trivia and lots of popcorn snack variations for you to check out. 15 Things You Didn’t Know About PopCorn 15. Popcorn Has Been Enjoyed for Thousands of Years 14. It Was Eaten at the First Thanksgiving 13. It’s Been Used to Make Beer 12. It Was Once Believed That Every Kernel Contained a Spirit 11. Theater Owners Hated it at First 10. Popcorn Is More Profitable Than You Realize 09. Every Kernel Needs Moisture to Pop 08. Unpopped Kernels Are Also Knowns as Old Maids 07. Every Year, More Than 17 Billion Quarts of Popcorn Are Consumed in America 06. 25 Percent of All Popcorn Produced in the U.S. Comes From Nebraska 05. There’s a National Popcorn Day {January 19th} 04. There Are Two Shapes Once It’s Popped, {Mushroom or Butterfly} 03. There’s No Such Thing as GMO Popcorn 02. It’s Served as a Soup in Wisconsin 01. Popcorn Machines Have Been Around for Over 100 Years Check out this Pinterest Board for more Popcorn Suggestions Thanks For Visiting

Macaroni and Ham Salad

(Makes 6 Servings) Turn classic Mac n Cheese into a lunchtime dish with this tasty macaroni salad. Ingredients:: 4 eggs 1lb elbow macaroni 4 ounce ham steak (cubed) 2 stalks celery (chopped) 1 large shallot (finely chopped) 2 tablespoons lemon juice Dressing- 2/3 cup mayonnaise 2 tablespoons Dijon mustard 3 tablespoons sweet pickle relish 1 (4 ounce) jar chopped pimentos (drained) salt and pepper (to taste) Directions:: Step 1: To hard boil eggs- add the eggs into a medium saucepan. Cover with cold water and bring to a boil over medium heat. As soon as the water starts to boil cover with a lid and remove from the heat. Let sit in the hot water for 14 minutes. Drain and cool under cold water. Peel the eggs and chop. Set aside. Step 2: Cook elbow macaroni according to package directions. Drain and rinse with cold water. Step 3: In a large serving dish add the eggs, ham, celery, shallots, and lemon juice. Add in the macaroni and mix well. Step 4: In a separate bowl whisk together mayonnaise, mustard, pickle relish, salt and pepper. Stir in the chopped pimentos. Add the dressing to the macaroni mixture and toss to coat. Cover and chill in the refrigerator for 2 hours. Thanks For Visiting

Almond Joy Cookie Bars

:: Cookie Crust ::  1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips :: Layers :: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk - Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.  - For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. - Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes.  - Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. - Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips.  - Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.  - Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place. Base Recipe adapted from: Sally's Baking Addiction and Eat Cake For Dinner Thanks For Visiting

Cherry Fluff Salad

Cherry Fluff dessert salad is another of my favorite salad recipes! This perfectly sweet, pretty and pink summertime salad is a close second to my Watergate Salad I mentioned earlier! Cherry Fluff is a lot like pistachio salad in that it’s a fast and easy type salad / dessert where you just fold in a few ingredients together and let it sit in the refridgerator for an hour. Ingredients 1 14 oz can sweetened condensed milk  1 21 oz can cherry pie filling 1 20 oz can crushed pineapple, well drained 2 cups mini marshmallows 1 8 oz container Cool Whip (thawed) 1 cup shredded coconut (flaked) ½ cup chopped pecans (optional) Instructions Combine sweetened condensed milk, cherry pie filling, marshmallows, pineapple, stir until well mixed and uniform in color. Fold in remaining three ingredients. Refrigerate for one hour before serving. WOW Also see how it's made with two blocks soften cream cheese and  a small jar of maraschino cherries. Cherry Fluff With Gingersnaps Thanks For Visiting

Watergate Salad.

Classic Watergate Salad is always a favorite ..or as we called it "Pistachio Salad" Gotta luv this easy fruit salad made with mini marshmallows, crunchy walnuts, pineapple chunks, pistachio pudding and CoolWhip. Who could not LOVE this green fluff! I like to add maraschino cherries to mine too. I would generally try to make it for St. Patrick's Day or my son's birthday on March 1st as we knew spring was on it's way :) A simple, quick and easy fruit salad or dessert. INGREDIENTS 1 small pkg. (3.4 oz.) instant Pistachio pudding 1 (20 oz.) can crushed pineapples in juice, undrained 1 cup miniature marshmallows 1 (12 oz) container of whipped topping, preferably Cool Whip OPTIONAL ¼ cup chopped walnuts for topping ¼ cup halved marichino cherries for topping INSTRUCTIONS Combine the undrained crushed pineapple with the dry pudding mix. Mix in the mini marshmallows, FOLD in the whip topping. NOTE: Folding works better than stirring to mix the pudding into the cool whip. Top with chopped walnuts,cherries prior to serving. Store in refrigerator for at least one hour prior to serving. Thanks For Visiting

7-Layer Salad

Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard boiled eggs, sharp cheddar cheese, and bacon pieces. Wikipedia :: LAYER INGREDIENTS :: 1 large head iceberg lettuce, cored and cut into pieces 1 cup frozen peas, partially thawed, rinsed and drained 1 medium cucumber, peeled, seeded, and diced, 2 beefsteak tomatoes, diced (about 2 lb.) 2 cups mayonnaise 2 tbsp sugar ( adjust to taste) 6 oz sharp cheddar cheese ( add more to taste) 12 strips lean bacon, cooked nice and crisp, crumbled into pieces or chopped up ham also works for Easter etc... 4 hard-boiled eggs, finely chopped (optional) :: DIRECTIONS :: 1- Layer first 4 ingredients in order given, in a glass dish so you can see each layer. ---- Don't mix the ingredients.--- 2 - Mix the dressing ingredients {mayonaise and sugar}together and pour evenly over the salad in the glass baking dish. 3- Add a layer of cheese, then a layer of bacon or ham. Then top with egg if using. 4 - Cover and refridgerate  til using and toss lightly when ready to serve.  :: LAYER VARIATIONS :: 2 cups small seashell pasta [cooked ] , 1/2 cup diced celery,  4 carrots, peeled and julienned,  red onions, broccoli,  Thanks For Visiting

Recipe Cards _Printable

If you haven't already checked it out... stop by my Flickr page and see all 130 Recipe cards.... Thank You Thanks For Visiting

PIZZA PASTA CASSEROLE

Pizza Casserole was an immediate favorite recipe, from the very first time I cooked it way back in 1979 when I first graduated high school and moved into my own place.! This looked so good after a day of work when my is first made it for me and such a simple recipe too! Easy cheap casserole dinner with pasta! Ingredients: 8 oz Rigatoni or Macaroni noodles (cook & drain) 1 lb. Italian Sausage or Ground Beef 1 Clove Garlic, Minced (optional) 1 Jar Spagetti Sauce (26 oz) 8 oz Shredded Mozzarella Cheese (about 2 cups) 1/2 cup Grated Parmesan Cheese 1 can (2 1/4 oz) sliced ripe olives, drained 6 oz Pepperoni slices 1- Brown the meat and garlic in a bit of oil, drain & put meat mixture in a large mixing bowl. 2- Stir in Sauce, half the mozzarella and about 2 oz of pepperoni. 3- Add the noodles to the bowl and mix until the sauce/cheese mixture evenly coats the noodles. 4- Put mixture in greased 13×9 inch pan. Sprinkle the remaining cheeses on top. 5- Add Olives and Pepperoni slices liberally atop the cheeses. Bake uncovered at 350 degrees for 25 minutes or until the cheese is bubbly. Note: You could use onions, mushrooms, green peppers etc. Just add your ‘extras’ in when cooking the meat and you will have your own custom pizza casserole! Adapted from beautythroughimperfection Thanks For Visiting