Recipe #11 Yummy Jello Salad

This recipe is awesome for the Holidays! I could sit and eat right fromt the pan! (but I am prego!)

Recipe #11 Yummy Jello Salad

Lg. pkg Cherry Jello

2 cans juice from blueberry muffins (no blue berries, just juice)

1 can crushed pineapple

Topping

1-2 8oz pkgs cream cheese

1 8oz. carton sour cream

1/2- 1 tsp vanilla

1/2- 1 c sugar to taste

Mix the jello w/ half the water required. Usually 1 cup hot water with 1 cup cold water after jello dissolves. Then put blue berry juice in jello. Add to the jello mixture 1 can crushed pineapple, drained. Place in refrigerator overnight. Cover with saran wrap.

Topping

1-2 8oz pkgs cream cheese, sour cream, vanilla and sugar to taste. Should be fairly sweet. Mix with mixer until creamy. After jello is set, spread evenly on jello. Sprinkle with red or green sprinkles.

recipe #3 Taco-Filled Pasta Shells

Ok...this next recipe I tried but not totally....sometimes I don't have all the ingredients, so you have to improvise. So mix it up some! It was delicious! Also this is for 2 batches...one to eat now and one to eat within 3 months! I have started doing something called Power Cooking and love it. It is also called OAMC- Once a month cooking. I don't cook for a whole month, but I cook for a whole week in a day. You just make large quantities of food in one day and put in ziploc bags. You pull the ziplocs out in the am and presto...you have a good meal quickly. If you have more questions about power cooking, let me know. I love it. I will have to start cooking prior to having the baby, so I won't have to cook every night! Sleep is more important! LOL Also...to those who have tried to make a comment and had difficulties...you should be able to know. Please do! I love to hear what you guys have to say!

Taco-Filled Pasta Shells

2 lbs ground beef

2 envelopes taco seasoning

1 pkg (8oz) cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 c butter or margarine, melted

Additional Ingredients (for each casserole)

1 c salsa

1 c taco sauce

1 c shredded cheddar cheese

1 c shredded Monterrey jack or mozzarella

1-1 1/2 c crushed tortilla chips

1 c sour cream

3 green onions chopped

In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons meat mixture.

Place 12 shells in a greased 9 inch square baking dish. Cover and freeze for up to 3 months. To prepare remaining shells, spoon salsa into greased 9 inch square baking dish. Top with stuff shells and taco sauce. Cover and bake 350 for 30 minutes. Uncover sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

** to use frozen shells; Thaw in the refrigerator for 24 hours ( shells will be partially frozen) Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes. Uncover; continue as above. (6 servings)

Bonus Recipe #2 Best ever brownies

Yesterday I had a a slight problem. I wanted (I mean the baby wanted) Brownies and I didn't have a box mix. So I started looking online for a recipe for homemade brownies and found one that was soooo yummy and easy! I will never make them from a box again! Here is the recipe...you gotta try it! Enjoy!

Best ever brownies
INGREDIENTS
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Found the Oriental Pasta Recipe!

I finally was able to make my Oriental Pasta Salad recipe! Woohoo and it was yummy! I called my wonderful Mother and she found the recipe! I decided to make a HUGE pot of it so I had leftovers. Well the DH came in and smelled it and wondered if that was what we were having for lunch. I actually had made it specifically for me and the baby, but I guess I could share! I may have to make it again soon!

Here is the recipe for any of you who would like to try.

Oriental Pasta Salad

1 LB. spaghetti cooked
1/4 c. corn oil
1/3 c. sesame oil
6 Tbsp honey
1/2 c. chopped cilantro ( I never add this)
3/4 c. chopped peanuts
1/2 c. green onions
2 Tbsp sesame seeds
5 Tbsp soy sauce
2 tsp dry red pepper flakes

In sauce pan, combine red pepper flakes, oils, honey and soy. Pour over pasta and refrigerate 4 hours or over night. Before serving add peanuts, onion, cilantro and sesame seeds and toss.

You can also add chicken, crab or shrimp.

I usually add the chicken to the sauce and cook. ENJOY!