Sunday, November 13, 2011

Shark Snack Attack

Ingredients for shark
- 1 Watermelon (try to find one with more of an oval shape if you can)
- Blue Jell-O (2 large, 8-serving pkgs)
- Fish-Shaped Candies
- Blueberries (x2 for the eyes)
- Toothpicks (3 or 4)
Other Supplies opitional
- Tray (a pizza pan works good)
- Foil
- Saran Wrap
- Blue & Green Markers
- Melon Ball Tool

Directions and ingredients for jello jigglers
What You Need
2-1/2 cups boiling water (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor
Make It
STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.

REFRIGERATE at least 3 hours or until firm.

DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

shark Directions:
1) Prepare Your Ocean Water
use the recipe above to make the water ahead of time
2) Prepare Your Tray
cover a pizza pan with aluminum foil and color the foil with blue and green markers. cover the colored foil tray with Saran Wrap so that the color would be protected. Remember that your shark will cover a good portion of your tray, so you don't have to completely color it.
3) Cut the Watermelon
Wait... first, let me recommend you wash your watermelon.
Now, lay your watermelon as shown in the first image and decide which end would make a better shark head. I opted for the left side with the less rounded curve to it. Slice off the other end at a slight angle (not too much). Next, rest your watermelon on it's cut side, and decided where you would like the shark mouth. Make sure here that you are adding about an inch or so for the teeth you will be cutting out of the rind. Here, I have cut my shark mouth wedge. (Make sure to save your wedge for the shark fin!)Next, with a small knife, carefully score around your shark mouth, only about 2-3 millimeters deep. This will help you to peal off the rind down to your cut so you can begin to form the teeth Again, with a small knife, carefully cut away the green rind down to your score lines around the mouth.
4) Remove the Good Stuff
... and SET IT ASIDE! We'll be using that in a bit.
I chose to use a melon baller here, but you may choose to take a knife and cut away all of the watermelon. The melon baller obviously takes more time, but the little balls look so nice I think. And here we are, with a pile of watermelon, quite a mess I have to say, but a clean shark. I used a spoon to help scrap the extra melon from around the mouth opening. It worked nicely.
) Cut the Teeth
But before you do that... I rinsed my shark once to get all the sticky off, and set it on some paper towels to help absorb the extra moisture.
Ok... Now this is where it starts to get fun! Grab a small, sharp knife and cut your jaws as you see me doing below, on the top and bottom of your shark mouth.
6) Add Gills & Eyes
I used a small knife to cut into the rind (careful not to cut all the way through) to make an eye and the lines for the gills behind the mouth. I broke a toothpick in half and used that to attach a blueberry to the center of each eye.
7) Add a Fin
Take the wedge you cut to form the shark mouth to make your fin. Below you will see how I cut my wedge to get a nice triangle fin.Then I removed the watermelon from the other side. I placed the fin up to the shark and realized I needed to cut a bit of a curve on the bottom side to have it fit nicely. You may need to do the same. To attach the fin, I placed a couple of toothpicks into the shark and pushed the fin into place.
8) Finishing Your Shark Attack Snack

Transfer your shark to your tray, if you haven't already.
Fill your shark mouth with your reserved watermelon chunks or melon balls.
Next, cut your Jell-O Jigglers into bit-sized pieces, and arrange them around your shark on the tray.
Finish it off by adding some candy fish to the shark's mouth and the ocean water around him. I didn't do this, but thought some whip cream would even be a fun touch. Messy, but fun. :)

Thursday, March 3, 2011

Extreme Caramel Apple Crisp

2 (16-ounce) bags frozen sliced apples
1/2 cup plus 3 tablespoons granulated sugar, divided
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
20 caramel candies, unwrapped
1 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons butter, softened
3 tablespoons heavy cream
1/2 cup semisweet chocolate chips

1.Preheat oven to 400ºF. Coat an 8-inch square baking dish with cooking spray.

2.In a large bowl, combine apples, 1/2 cup sugar, the cornstarch, cinnamon, and caramels; mix well then pour into baking dish.

3.In a medium bowl, combine flour, remaining 3 tablespoons sugar, the salt, butter, and cream; mix until crumbly. Sprinkle over apple mixture.

4.Bake 30 to 35 minutes, or until bubbly and top is golden.

5.In a small saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle over crumb topping and let cool slightly.

Place melted chocolate in a plastic zipper bag, cut off corner, and squeeze to drizzle.
You can use 2 (20-ounce) cans sliced apples, drained, instead of frozen sliced apples, if you prefer. But if you do buy frozen apples, depending on the brand, the package size will vary, which is not a problem

melissa chaillet

Saturday, October 16, 2010

Hot Fudge Cake

1 c. packed brown sugar
1 c. flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
½ tsp. salt
½ c. milk
2 Tbsp. melted butter
½ tsp. vanilla
¾ c. packed brown sugar
¼ c. unsweetened cocoa powder
1 ¾ c. boiling water
Vanilla ice cream

1) Mix together 1 c. brown sugar, flour, 3 tbsp cocoa, baking powder and salt. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker.
2) Mix together ¾ c. brown sugar and ¼ c. cocoa powder. Sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir.
3) Cover and cook on high 2-3 hours until a toothpick inserted comes out clean. Serve warm with vanilla ice cream. Serves 8.

Nina Leake

Chocolate Pudding Cake

1 package (18-1/4 oz) chocolate cake mix
1 package (3.9 oz) instant chocolate pudding mix
2 C (16 oz) sour cream
4 eggs
1 C water
¾ c vegetable oil
1 C (6 oz) semisweet chocolate chips
Whipped cream or ice cream, optional

In a mixing bowl, combine the first 6 ingredients. Beat on medium speed for 2 minutes. Set in chocolate chips. Pour into a 5-qt. slow cooker that has been coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. Yield: 10-12 servings

California Tamale Pie

1 lb. lean ground beef
¾ cup yellow corn meal
1 ½ cups milk
1 egg beaten
1 pkg. chili seasoning mix
1 tsp. seasoning salt
1 (1lb) can tomatoes, cut up
1 (1lb) can whole kernel corn, drained
1 can (2 ¼ oz.) sliced ripe olives
1 cup grated cheddar cheese

In skillet or slow-cooking pot with browning unit, cook meat until crumbly; drain. In large bowl, mix corn meal, milk, and egg. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes, corn and olives. Pour into slow-cooking pot. Cover and cook on high for 3-4 hours. Sprinkle cheese over top. Cook another 5 minutes. Makes 6-8 servings.

Desiree Harris

Hamburger Lentil Stew

1 lb ground meat (turkey or beef)
1/2 C chopped onions
3 stalks celery chopped
1 clove garlic, minced or 1 tsp garlic powder
2 14 oz cans of stewed tomatoes
1 T salt
1/2 t dried basil
2 C dry lentils or 1 C dry kidney or black beans (add more water if you do this)
4 C water
3/4 t brown sugar
Dash of pepper

After you brown and drain the meat, put everything together in the crockpot and cook on low for 8-10 hours or on high for 4-6 hours. This turns out really thick so you may need to add water at the end to get it the consistency that you like. Yummy with cheese on top.

Heather Crawford

Minestrone Soup

4 c. leeks, chopped
¼ c. olive oil
1 1/3 c. carrot, sliced
1 1/3 c. celery, sliced
1 ½ c. cooked kidney beans
1 ½ c. potato, diced
1 qt. tomatoes, or 16 oz can
½ c. fresh parsley, chopped
4 sprigs thyme
2 tsp. dried oregano
2 tsp. salt
½ Tbsp. pepper
2 c. button mushrooms, sliced
2 c. spicy tomato juice (V8)
6 c. vegetable or chicken broth
2/3 c. small shell pasta
½ lb. fresh spinach cleaned and torn
Grated parmesan cheese

In a large soup pot, sauté the leeks in the olive oil until they soften. Add the carrots, celery, kidney beans, potatoes, tomatoes, parsley, thyme, oregano, salt, pepper, mushrooms, tomato juice and broth. Simmer for 1 hour.

Add the pasta and spinach and cook 30 minutes to 1 hour more, or until the soup is very thick. Remove the thyme sprigs. Sprinkle with grated cheese and serve hot. Serves: 6.

In working with leeks, be sure to cut in half lengthwise and wash out all the sand between the layers at the top before chopping.

Sandra Talbot

Southwest Chicken

2 cans (15-1/4 oz. each) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) chunky salsa divided
6 boneless skinless chicken breast halves
1 C (4 oz) shredded cheddar cheese

Combine the corn, black beans and ½ cup of the salsa in a slow cooker. Top with chicken; pour the remaining salsa over the chicken. Cover and cook on high for 3-4 hours or on low for 7-8 hours or until meat juices run clear. Sprinkle with cheese; cover until cheese is melted, about 5 minutes. Yield: 6 servings.

Julie Nebeker

French Dip Sandwiches

4-5 lbs. boneless rump roast
1 pkg. Shilling Au Jus Mix
1 pkg. Good Seasons Italian Dressing Mix
3 beef bouillon cubes (low sodium, if preferred)
4 cups water

Trim fat from roast. Put roast in crockpot with other ingredients. Fill with water approximately one inch from top of crock pot. Cook on low heat 9-11 hours. Remove meat, slice, put on Frentch rolls and dip in juice (any fat may be skimmed off the top).

Christine Williamson

Pork Chop Goodness

4 to 6 Pork chops, any cut and any size
1 can of chicken and rice soup.

1) Flour the pork chops and brown them in a frying pan.
2) Place all the pork chops in the crock pot and pour the soup undiluted over the chops.
3) Cover and cook on low for 6 hours.

**For this recepie, when I am in a hurry or just not in the mood to fry the chops, I have taken them out of the freezer, placed them in the crockpot and poured the soup over top and cooked them on low. They turn out just as great. It is hard to convince the little ones that they are not eating chicken.

Nancy O’Dell

Stroganoff Round Steak Strips

1 1/2 pounds of boneless beef round steak
(trimmed of fat, cut into bite-size strips or just pieces)
2 tablespoons onion soup mix (from a 1oz. envelope)
1 jar (4.5oz) sliced mushrooms, drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 cups uncooked regular long-grain white rice
3 cups of water
1/2 cup sour cream

1) In a 2 to 3 quart slow cooker, mix beef and soup mix until evenly coated. Top with mushrooms and soup.
2) Cover, cook on Low setting 7 to 8 hours.
3) About 30 minutes before serving, cook rice in water as directed on package.
4) Just before serving, stir sour cream into beef mixture.
5) Serve over rice (or noodles).
Making a double batch is great because this freezes well for a future meal. One batch serves 6, 1 3/4 cups each.

Nancy O’Dell

Crock Pot Chicken

5-6 frozen boneless/skinless chicken breasts
1 package Good Seasonings salad dressing
1 stick butter
8 oz. cream cheese
1 can cream of chicken soup

1) Cook 4 hours on low
2) Add 1 package cream cheese
3) 1 can cream of chicken soup
4) Cook 1 hour on high
Serve over rice.

Anne Milani

Tuesday, April 27, 2010

Chocolate Cherry Cream-Filled Log

4 eggs, separated
1/3 cup plus 1/2 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Confectioners' sugar
1 can (21 ounces) cherry pie filling, divided
1-1/2 cups whipped topping

2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, combine 1 cup pie filling and whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling. Yield: 10-12 servings.

Monday, February 1, 2010

Yummy fruit dip

8oz cream cheese -----or in summer time you can use strawberry cream cheese
7oz large jar of marshmellow cream

mix together with mixer untill blended well
serve cold as dip
if desired you can put cinnamon and/or nutmeg on top before serving

good with strawberries, apples or other fruit

julie nebeker

Sunday, January 3, 2010

mint-chocolate tuffle cookies

1/4 cup butter cubed
1 cup (6oz) semisweet chocolate chips
1 egg
1/3 cup sugar

1/3 cup brown sugar packed
1/2 tsp vanilla extract
1/8 tsp peperment extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) mint andes chopped
2 tsp shortening
1/2 cup white chips

chopped nuts
crushed candy canes

  • melt butter and 1/2 cup of chocolate chips on low heat remove from heat stir ubtill smooth and cool slighty
  • stir in eggs, sugars, and extracts
  • in a seperate bowl combine flour, cocoa, salt and baking powder then stir into chocolate mix
  • fold in 3/4 cup andies candies
  • roll about a tablespoon of dough and place 2 inches apart on ungreased sheet pan bake at 350 for 8-10 min or untill tops appear dry
  • on stove melt remaining chocolate chips and 1 tsp shortening
  • on stove melt vanilla chips and remaing shortening
  • dip cookies in chocolate mixtures however you want
  • immediately put on toppings
  • yeild 2-1/2 dozen


Monday, December 7, 2009

easy corn bread

Easy Corn Bread
1 cup sifted flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow corn meal
2 eggs1 cup milk
1/2 cup softened shortening
Sift first 4 ingredients together - (I never bother sifting!), stir in corn meal.
Add last 3 ingredients. Beat with mixer just until smooth (about 1 minute). Do not over beat!
Pour into greased 8x8 pan (or 9x9). Bake at 425 degrees for 25 minutes

juile nebicuer

Monday, October 5, 2009

Pumpkin Bread

4 3/4 cups sifted flour (I never sift)
3 tsp baking soda
2 1/4 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
4 1/2 cup sugar
1 1/2 cup oil (I use 3/4 cup oil and 3/4 cup unsweetened applesauce)
6 eggs1 cup water
1 29 oz can pumpkinnuts and chocolate chips as desired

Mix dry ingredients together. Mix wet and combine. Add chips and nuts.This recipe makes 4-5 loaves depending on the size pan. Grease your pans and fill 1/3 - 1/2 full. Bake 1 hour or so at 350.If you don't want so much, just half the recipe and use the 15 oz pumpkin can. But, it also freezes well, and my motto is: anything worth doing is worth overdoing!


kale pie

2 pastry crusts
1 lb. kale
4 Tb. butter
1/2 c. chopped onions
1 tsp chopped garlic
6 cooked italian sausages
4 eggs
2 c. shredded mozzarella or mozz/parmesean combo
1. c. ricotta or cottage cheese
1 tsp. salt
fresh ground pepper
1/3 c. light cream
1 egg beaten with 1 tsp. water

Partially bake one pie shell
Blanch kale, gently squeeze and chop.
Saute kale in 2 Tb. butter over high heat to evaporate moisture, then set kale aside
In same pan, saute onion in remaining butter until wilted, add garlic and stir for 1 minute
Combine onion and kale; cool.
Slice sausages into 1/4 inch pieces
Combine eggs, cheeses, salt, pepper, cream, fold in kale and sausages
Pour mixture into partially baked pie shell and cover with a top crust.
Cut steam vents in top crust and brush pastry with egg glaze.
Bake 350 degrees for 1 hour.

lisa creer

Thursday, February 5, 2009

Ribbon Jello

1 each 3 oz. pkg. red, lemon and lime jello
1 c. mini marshmallows
6 oz. cream cheese
1 c. heavy whipping cream (whipped & sweetened with sugar)
1 – 20 oz. can crushed pineapple (drain well)
½ c. mayonnaise

Use 1 c. boiling water for each package jello below. Use a 9x13 pan.
To lime add: ¾ c. cold water (after dissolved in boiling water). Set up in fridge.
To lemon add: marshmallows (after dissolved in boiling water). Then add cream cheese and put in fridge—chill till thickened. Then blend in whipped cream, mayo and pineapple (drained). Chill until thick and then spoon over lime jello. Chill.
To red add: ¾ c. cold water (after dissolved in boiling water). Chill—then put red jello on top. Chill.

Nancy Hilton

Ribbon Jello

First layer: 2 small boxes lime gelatin
2 ½ c. boiling hot water

Mix well and pour into a 13 x 9 enamel or glass pan and let stand in refrigerator until firm.

Second layer: ½ c. pineapple juice (from crushed pineapple below)
1 c. mini marshmallows
1 small box lemon gelatin
½ c. boiling hot water
8 oz. cream cheese, softened
1 - 20 oz. can crushed pineapple, drained
1 c. heavy whipping cream, whipped (sweetened with sugar)

Heat pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water then mix with the juice/marshmallow mixture. Add cream cheese and beat with an egg beater until well blended. Stir in pineapple and cool slightly. Fold in whipped cream. When cool, pour over the first layer and let stand in refrigerator until firm.

Third layer: 2 boxes red gelatin (cherry or raspberry—or one box each)
2 ½ c. boiling hot water

Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm.

Vickie Meakin

Potato Bacon Chowder

1 lb. bacon, fried very crisp
2 c onion
4 c frozen hash browns
2 c water
1 tsp salt
1/2 tsp pepper
2 cans cream of chicken soup
2 c sour cream
3 1/2 c milk
1 tsp dried parsley

Fry bacon and set aside. Saute onion in the bacon grease until tender. Add hash browns, water, salt and pepper. Add remaining ingredients and let simmer.

Chrissy Davis

The Ultimate Spritz Cookie

1 c margarine or butter (softened)
1/2 c sugar
2 1/4 c all-purpose flour
1/4 tsp salt
1 egg
1/4 tsp almond or vanilla extract

Heat oven to 400. Mix margarine and sugar in a large bowl. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate if desired. Bake 5-8 minutes or until set but not brown. Immediately move from cookie sheet.

Makes 6-7 dozen cookies.

Judy Dawes

Cherry Jubilee

1 (21 oz.) can cherry pie filling
1 pkg. graham crackers (approx. 11)
1 cube butter
1 (8 oz.) cool whip whipped topping
1 (8 oz.) cream cheese, softened
1 c. sugar

Crush graham crackers and mix with melted butter. Put graham cracker mix in bottom of a 9x13 pan. Mix cream cheese and sugar and layer over graham cracker crust. Spread a layer of cool whip over the cream cheese and cover with the cherry pie filling. Chill and serve.

Note: I find it easier to mix the cream cheese, sugar and cool whip together. It is easier to spread on the crust.

Vickie Meakin

Monday, November 24, 2008

Sweet Potato Pie

2 sweet potatoes, about 10 ounces each
2 large eggs
1/2 cup plus 1 tablespoon dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool.

Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.

Linda Patten

Monday, November 17, 2008

"O Henry Bars"

4 cups oatmeal (instant is best)
1 cup brown sugar
1/2 cup white sugar
1 cup melted margarine
1 (12 oz) package chocolate chips (semi-sweet)
1 cup chunky or smooth peanut butter

Stir together thoroughly first four ingredients and press into greased 9 x 13 pan. Bake about 15 minutes in 350 degree oven. Allow to cool and then frost with the chocolate chips and peanut butter which have been melted together. These are best when refrigerated.

Julie Nebeker