Posts

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Easy Pasta Salad

  • 2 C rotini pasta, uncooked
  • 2 C fresh broccoli florets
  • 1 C halved cherry tomatoes
  • 1/4 C sliced black olives
  • 1/3 C Italian dressing
  • 1/4 C parmesan

Cook pasta as directed on package, adding broccoli to pasta during last 2 minutes of cooking time; drain.  Place in a medium bowl.  Add remaining ingredients; mix lightly.  Cover.  Refrigerate several hours or until chilled.

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7 Layer Fiesta Dip

  • 1 can (16 oz) refried beans
  • 1 pkg (16 oz) sour cream
  • 1 pkg taco seasoning
  • 2 C (8 oz) shredded cheese
  • 1 tomato chopped (about 1 C)
  • 1/2 C sliced green onions
  • 1 C guacamole
  • 1/2 C sliced black olives
  • Tortilla chips

Spread refried beans in a shallow serving dish.  Mix sour cream with taco seasoning.  Spread over beans.  Top with cheese, tomato, onions, dollops of guacamole, and olives.  Serve with tortilla chips.

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Good Corn Flake Muffins

In a small bowl:

  • 1- 1/2 C flour
  • 1/2 C sugar
  • 1 tsp baking powder
  • 1/4 tsp salt

Set aside.

In a large bowl:

  • 2 C corn flakes
  • 1 C milk

Let stand 2-3 minutes

  • 1 egg
  • 1/4 C cooking oil

Beat well.  Add flour mixture.  Stir only until combined.  In a greased muffin tin, put batter halfway up.  Add a dab of preserves.  Put more batter on top.  Bake @ 400 for about 18 minutes or until golden brown.

 

from Ken Prell

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Monkey Bread

  • 2 pkgs refrigerated biscuits
  • 1/2 C sugar
  • 1 Tbsp + 1- 1/2 tsp cinnamon
  • 1/2 C butter

Cut biscuits into fourths.  Mix sugar and cinnamon together in bowl or Ziploc bag.  Coat biscuits well with sugar mixture and place in 9×9 pan.  Melt butter and remaining sugar mixture.  Pour over biscuits evenly.  Bake @ 350 for20-30 minutes.

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Cherry Fruit Salad

  • 1 can cherry pie filling
  • 12 oz Cool Whip
  • 16 oz crushed pineapple (undrained)
  • 1 can sweetened condensed milk

Mix together and refrigerate.

 

from Christine Thorne

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Fruit Salad

  • 1 large can pineapple chunks,
  • 1 can fruit salad
  • 1 can mandarin oranges
  • 1 jar maraschino cherries (no stems)
  • 1 C mini marshmallows
  • 1 container Cool Whip
  • 1 small box instant vanilla pudding

Drain pineapple chunks, save juice.  Make the vanilla pudding with the pineapple juice instead of milk (will be approx. 1 C pineapple juice).  Drain other fruits.  Mix all the fruits into the pudding.  Mix Cool Whip and marshmallows into the pudding mixture.  Refrigerate.

 

from Christine Thorne

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Apple Empanadas

  • 1 can (21 oz) apple pie filling
  • 6 (8″) flour tortillas
  • 1/2 C butter
  • 2/3 C sugar
  • 2/3 C packed brown sugar
  • 2/3 C water
  • 1 tsp cinnamon

Preheat oven to 350.  Spoon apple filling evenly onto 6 tortillas.  Sprinkle with cinnamon.  Roll up and place seam side down in a lightly greased 8×8 baking pan.  Bring butter, sugars, and water to a boil.  Reduce heat and simmer for about 5 minutes.  Pour sauce over tortillas and sprinkle on a little cinnamon.  Bake for 20 minutes.

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Caramel Apple Dump Cake

  • 2 cans (21 oz) apple pie filling
  • 1/2 C caramel topping
  • 15- 1/4 oz box yellow cake mix
  • 8 Tbsp butter, melted

Pour pie filling into slow cooker.  Drizzle caramel topping over pie filling.  Combine cake mix and butter in a bowl.  Sprinkle cake mixture on top of apple mixture.  Cover and cook on low for 4 hours.

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BLT Dip

  • 2 C mayo
  • 2 C sour cream (16 oz container)
  • 1 pkg real bacon bits
  • pint of cherry or grape tomatoes (halved or quartered, depending on how big they are)

Mix well and refrigerate several hours.

 

from Clara Schreck

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Tater Tot Casserole

  • 1- 1/2 lbs hamburger
  • 1 can cream of mushroom soup
  • 1/2 C diced onion
  • 2 C shredded cheddar cheese
  • 1 pkg tater tots (usually 32oz)

Brown hamburger w/ onion.  Preheat oven to 350.  Mix hamburger and onion with soup.  Pour into the bottom of a 9×13 glass pan.  Cover with frozen tater tots.  Cover with cheese.  Cook for about 35-45 minutes.