Tuesday, May 31, 2011
Tuesday, May 24, 2011
Carolyn's Strawberry Jello Cream Cheese Salad
2 1/2 c. boiling water
1 LRG strawberry jello
1 can Mandarin oranges
1 8 oz cream cheese
1 12 oz cool whip
1/2 c. chopped pecans
Boil the water and mix with the jello until dissolved. Place in fridge for 30 minutes to one hour or until syrup consistency. Meanwhile open Mandarin oranges, drain, and set aside. Mix cream cheese and cool whip together. Chop pecans and set aside. When jello is ready, combine all ingredients and mix well. Chill at least 4 hours or overnight.
1 LRG strawberry jello
1 can Mandarin oranges
1 8 oz cream cheese
1 12 oz cool whip
1/2 c. chopped pecans
Boil the water and mix with the jello until dissolved. Place in fridge for 30 minutes to one hour or until syrup consistency. Meanwhile open Mandarin oranges, drain, and set aside. Mix cream cheese and cool whip together. Chop pecans and set aside. When jello is ready, combine all ingredients and mix well. Chill at least 4 hours or overnight.
Monday, May 2, 2011
Sunday, May 1, 2011
May's Theme: Recipe Sites you love to sample from!
Hi friends!
Thanks for all the recipes you've shared the last few months. This month, by popular vote, we will be posting websites that we get recipes from!
Can't wait to see what you have to share!
Leah
Thanks for all the recipes you've shared the last few months. This month, by popular vote, we will be posting websites that we get recipes from!
Can't wait to see what you have to share!
Leah
Easy Slow Cooker Ham and Potato Chowder
This is a great slow cooker recipe and yummy for the cool spring nights or after soccer dinner.
1 box (4.7 oz) Betty Crocker® scalloped potatoes
1 cup diced fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup all-purpose flour
1. 1 Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 7 hours.
2. 2 Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
3. 3 Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.
1 box (4.7 oz) Betty Crocker® scalloped potatoes
1 cup diced fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup all-purpose flour
1. 1 Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 7 hours.
2. 2 Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
3. 3 Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.
Layered Pasta Salad (w/ham)
Layered Pasta Salad
* 3 cups uncooked medium shell pasta, cooked, drained
* 1/2 large red onion, thinly sliced
* 1 pkg. (10 oz.) frozen peas, thawed, drained
* 1 pkg. (6 oz.) smoked ham, chopped (I used an 8 oz pkg.)
* 1/2 cup mayonnaise
* 1/2 cup ranch dressing
* 1 cup shredded cheddar cheese
* 1 cup halved grape tomatoes
1. Place pasta in 3-qt. clear serving bowl. Next layer on half the peas followed by half the onion. Repeat with remaining peas and onion.
2. Then layer on the ham.
3. Mix mayo and dressing together. Spread over ham layer of the salad to seal.
4. Top with cheese and tomatoes; cover.
5. Refrigerate several hours or until chilled. Toss gently before serving.
This is yummy great for those pot luck BBQ's! I found it on Real Mom Kitchen.com
* 3 cups uncooked medium shell pasta, cooked, drained
* 1/2 large red onion, thinly sliced
* 1 pkg. (10 oz.) frozen peas, thawed, drained
* 1 pkg. (6 oz.) smoked ham, chopped (I used an 8 oz pkg.)
* 1/2 cup mayonnaise
* 1/2 cup ranch dressing
* 1 cup shredded cheddar cheese
* 1 cup halved grape tomatoes
1. Place pasta in 3-qt. clear serving bowl. Next layer on half the peas followed by half the onion. Repeat with remaining peas and onion.
2. Then layer on the ham.
3. Mix mayo and dressing together. Spread over ham layer of the salad to seal.
4. Top with cheese and tomatoes; cover.
5. Refrigerate several hours or until chilled. Toss gently before serving.
This is yummy great for those pot luck BBQ's! I found it on Real Mom Kitchen.com
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