Microwave Acorn Squash

Prick surface of squash before cooking. Microwave on High 7-10 min. or until almost tender.
Cut squash in 1/2 and remove seeds.
Fill with walnut or pecan halves
Sprinkle with 1/8 t. cinnamon & <1/8 t. nutmeg in each squash half.
Add 1 T. brown sugar on each
Pour a little maple sugar on top
top with 1 t. butter/margarine
Microwave 2-5 min. or until tender.

by Candi M.

"The Bomb" cake

1 Chocolate Cake mix
(triple chocolate fudge)
1 can sweetened condensed milk
(fat free)
1 jar caramel topping (Mrs. Richardson’s)
1 container Cool Whip
2 Skor candy bars

Bake cake according to directions on box. While cake is cooling, poke holes in the top with handle of wooden spoon.
Pour sweetened condensed milk over cake and let seep into holes. Warm caramel and pour over cake.
Allow cake to cool completely before spreading Cool Whip on top. (You can also refrigerate the cake.)
Crumble the Skor bar and sprinkle over top.



by Catherine S.

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.

Bread

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.