Thursday, May 14, 2009

Layered Pudding Dessert

First Layer:
1 c. crushed graham crackers
1 c. flour
1/2 c. margarine

Melt margarine, mix all ingredients together, spread in 9 x 13 pan. Bake @ 350 for 10-15 min. until lightly browned. Cool.

Second Layer:
8 oz. cream cheese
1/2 of a 12 oz. cool whip
1 c. powdered sugar

Mix sugar & cream cheese, then fold in Cool Whip. Spread over first layer.

Third Layer:
1 lrg. vanilla instant pudding
1 sm chocolate instant pudding
3 3/4 c. milk

Mix pudding and milk. Pour over cream cheese layer and chill.

Fourth Layer:
Spread remaining cool whip over top. Sprinkle with grated chocolate or nuts.

by Sariah R.

Mango Salsa

3 c. chopped mango
3/4 c. orange marmalade
1/2 c. chopped red bell pepper
1 t. chopped green onion
6 T. lime juice
6 T. chopped fresh cilantro

Mix and serve with grilled chicken. The longer it sits, the more the flavors blend together.

(You can add a little more or less of whatever you prefer. It's a salsa - so you can't go wrong!)

by Catherine S.


6 c. water
2 T. yeast
2 T. salt
1/3 - 1/2 c. olive oil
1/3 - 1/2 c. honey
1 c. white flour
9-14 c. white wheat flour

Add all ingredients (only 5-6 cups of flour to start).
Gradually add flour until it doesn't stick to side of bowl.
Let rise til double (about 30 min.)
Bake 40-45 minutes @ 350 degrees.

by Tami H.

Cottage Cheese Salad

24 oz. cottage cheese
4 oz. cool whip
1 1/2 oz. Orange Jell-O (powder)
15 oz. can mandarin oranges (drained)

Mix cottage cheese and cool whip together. Then add Jell-O (in powder form) sprinkle on top and mix until everything changes to the color of the Jell-O. Last, add in the fruit and mix just a little. Enjoy!

*Can make with other fruit: strawberry, raspberry, peaches. Use strawberry, raspberry, or peach Jell-O for which one you make.

by Sariah R.

Creamy Macaroni and Cheese

2 large eggs
12 oz. can evaporated milk
few dashes of hot pepper sauce (optional)
½ t. salt
¼ t. ground black pepper
1 t. dry mustard, dissolved in 1 t. water
½ lb. elbow macaroni (≈ 2 – 2 ½ cups)
4 T. unsalted butter, (can use margarine)
3 cups grated cheese:
2 c. sharp cheddar
½ c. mild cheddar
½ c. Monterey jack

Heat water in large pan to boil.

In small bowl, mix eggs, 1 cup of the evaporated milk, pepper sauce, salt, pepper, and dry mustard. Set aside.

Cook macaroni until almost tender. Drain and return to pan over low heat. Add butter, toss to melt.

Pour egg mixture and ¾ grated cheese over pasta. Stir until combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until hot and creamy.

by Catherine S.