Jello Veg Salad (Carolyn)

(2) small sugar free lime jello (follow pkg directions)
add (1) whole lime juiced

Meanwhile; slice cucumbers, shred carrots, dice peppers, grape tomatoes & onion
Approx. 1/2 C each.

Add to jello, refrigerate, serve

Black Bean Salad (Carolyn)

1 can Black Beans (15 oz)
2 ears corn sliced off
1/2 C each; red peppers, onion, green peppers, cilantro
juice of (1) whole lime
TBSP +/- of vinaigrette dressing, jalapeno jelly

Pistachio Salad (Mary)

12 oz cool whip
1 pistachio pudding
1 can of crushed pineapple
Mix all of the above and refrigerate

Oreo & Fudge Ice Cream Cake (Joycelyn)

1/2 cup hot fudge ice cream topping warmed
1 tub (8 oz.) COOL WHIP Whipped Topping thawed and divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

I crushed more oreo cookies and sprinkled them on the outside of the whip topping frosting to keep the cream from sticking to the tin foil.

FREEZE 4 hours. Watch a video here on how to make this.

Pumpkin Bars (Mary) from Taste of Home

24 Servings
Prep: 15 min. Bake: 25 min. + cooling

Ingredients4 eggs
1-2/3 cups sugar
1 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

ICING: 1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions
In a bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes. Cool completely.
For icing, beat cream cheese, sugar, butter and vanilla in a small bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 260 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 226 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Pumpkin Ice Cream (Mary)

4-6 Servings Prep/Total Time: 30 min.

Ingredients• 1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional

Directions• In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 72 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Frozen Peach Yogurt (Mary)

1/2 cup sugar
1 teaspoon gelatin
1/8 teaspoon nutmeg
1/2 cup milk
2 tablespoons corn syrup
1 1/2 pound peaches, peeled & quartered
1 cup plain yogurt
1/2 teaspoon vanilla

Combine the first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until the gelatin dissolves, stirring constantly. Remove from heat; stir in the corn syrup. Let the mixture cool completely. In a food processor, add the peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine the peach purée, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into an ice cream machine and freeze according to manufacturer's instructions.

Frito Salad (Michelle)

1 Whole Green Pepper (Diced)
1 Whole large Tomato (Diced)
1 Whole medium Onion (Diced)(or 1/2 large onion)
1 can Red Kidney Beans
1 Bottle Catalina Dressing
1 Bag of Regular Frito's
1/4-1/2 cup grated cheese

In a bowl combine Bell pepper,Tomato,Onion,Kidney Beans, & Catalina Dressing. Mix well and refrigerate until ready to serve.
Before serving add cheese and Frito's. Mix well.

Soda Pop Ice Cream (Keri)

Strawberry


Root Beer
3 cans any flavor soda (we like rootbeer the best)
1 can sweetened condensed milk

Mix together and pour in ice cream maker....churn till desired consistency. Only fills about half of the ice cream maker. Have fun experimenting with different flavors!

Vanilla Ice Cream (Peggy)

2 qt. milk
1 pt half & half
1/2 pt whipping cream
4 eggs
2 1/2 c sugar
3 Tb vanilla

Beat eggs. Add sugar gradually. Add vanilla. Pour 1 quart milk into freezer. Add egg mixture, then reamining quart of milk. Makes 1 gallon.

To make this mint chocolate chip like the picture.
I added 2 tsp peppermint to the ice cream base and churned til quite stiffened. Then added grated chocolate bar.

Orange Julius (Laura S.)

1 6 oz. Orange Juice
1 cup Milk
2 tsp Vanilla
1 cup Water
10 -12 Ice Cubes
Blend all ingredients in blender, except ice. With blender still going, add ice cubes one at a time. Blend until ice is pulverized. Serve immediately.

Tortellini Salad (Kristara)

one bag frozen tortillini
one cucumber quartered
one container grape tomatoes
1/2 c zesty italian dressing
salt and pepper to taste

Cook pasts according to package directions
meanwhile combine remaining inged and then add pasta
eat hot or cold

Quick and Easy Ice Cream Sandwiches (Joycelyn)

These make great quick, easy and fun treats for the summer
My kids used to help make these. It was a great way to keep them busy too.
For the cake part we used either Chips Ahoy Chocolate Chip cookies OR Graham Crackers.




Chocolate Chip Cookie Ice Cream Sandwich
Just place a scoop of ice cream on a Chips Ahoy Cookie and then press another cookie on top. Wrap in plastic wrap and place in a air tight freezable container and freeze cookies over night.
(you can also use homemade Chocolate Chip Cookies I just didn't like heating the house up on a hot day in the summer)





Graham Cracker Ice Cream Sandwich

Using ice cream that comes in a square container works best. Remove the ice cream from the box and slice the ice cream into squares about the size of a half of graham cracker.

Spread room temperature hot fudge topping on one side of the graham cracker and then place a slice of ice cream on top of it. Press another cracker on top, wrap in plastic wrap and place in an air tight freezable container and freeze cookies over night.

Sometimes we used strawberry or raspberry jam in place of the chocolate topping.
Any flavor of ice cream will work but the kids always liked Neapolitan because they had 3 flavors all a once.

Cherry Ice Cream Chocolates (Joycelyn)

Ingredients

1 carton of Cherry Dark Chocolate Ice Cream (by Deluxe Ice Cream Company)
36 Vanilla waffers
1 bottle Smucker's Magic Shell chocolate topping

With a small ice cream scoop place one scoop of Cherry Dark Chocolate ice cream on the top of each vanilla waffer. Place cookies on a cookie sheet lined with plastic wrap.Cover the cookies and ice cream with plastic wrap and freeze over night.




Empty the hard shell topping into a bowl(I used a cup to keep the chocolate topping deep enough to dip) and dip each cookie into the Magic Shell topping to coat. Place cookie side down on cookie sheet lined with plastic wrap and freeze .

These can be made ahead of time and are great for a dessert or bite size treat on a hot afternoon.

Blueberry Cream Cheese Ice Cream (Joycelyn)

3 c. fresh or frozen blueberries
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened
4 egg yolks
3 c. 2% milk (I used Half and Half)
1 c. half and half (I used whipped cream)

In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.

In a large saucepan, combine milk and half and half (or cream and half and half) Bring to a boil and then remove from heat.

While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well. After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.

Allow to cool to a touchable temperature and then add the blueberry and syrup. Combine completely and put in the fridge for several hours until well chilled or over night. This will make it faster to freeze the ice cream.

Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up. (I just reuse a plastic ice cream container) and freeze for at least three hours.

Vanilla Ice Cream (Reba)

Scald 2 cups of milk
put in ice cream canister: 1 & 3/4 cups of sugar
1 tsp. salt

Pour in scalded milk and mix
Pour in 1 quart of half and half
Pour in 1 pint of heavy whipping cream
1/2 tsp. vanilla
1 box of vanilla pudding (either size)
Fill canister up with milk ( to with in an inch of top)
Freeze and eat

Fruit Salad (Reba)

2-3 oranges peeled sectioned and cut into chunks
3 nectarines washed and chunked
5-8 plums (depends on size) washed and chunked
1 pineapple peeled and chunked

pour honey over all the fruit
stir and eat

Cream Puffs With Chicken Filling (Mary)

Cream Puffs1 cup water
1 cube butter
1 cup flour
¼ tsp. salt
4 regular eggs or 3 extra large eggs




Chicken Filling
1 can of chicken or 6 chicken breasts cooked
1 8oz. pkg. cream cheese
1 can mushrooms chopped fine
3 tbs. dried chives
Pepper to taste (I used garlic pepper)
Seasoning salt to taste
Green grapes chopped to taste
(may add olives, pineapple, sliced almonds, etc.)
Heat water, butter, and salt until boiling. Add flour stirring vigorously. Remove from heat and add eggs one at a time stirring well after each egg. Drop by tablespoon on a greased cookie sheet. Bake at 400° for 24-25 minutes (until golden brown).
Filling: Boil chicken until tender and chop or use one can of chicken. Soften cream cheese and mix it with spices until smooth, then add chicken, mushrooms, and other ingredients you wish to add. Mix and stuff the puff just before eating.
You may fill puffs with pudding for dessert.

Banana Cream Bites (Kristara)

Vanilla Waffers
Ripe Bananas
1 pkg Instant Vanilla Pudding
Prepare vanilla pudding according to directions. Place pudding in a zip lock bag and refrigerate until set. When pudding is set, slice bananas into 1/4 inch thick round slices and place one slice on top of each vanilla waffer. Cut the corner of the zip lock bag and squeeze a dollop of vanilla pudding on top of each wafer and banana stack.

Amish Peanut Butter Spread (Peggy)

3 lb peanut butter
2 qt. light karo syrup ( 8 cups)
2 qtr. marshmallow creme

Mix til smooth. Add more Karo is thick. Store in
covered container in cupboard.


Smaller portion recipe:

2 c peanut butter
2 2/3 c light Karo syrup
2 2/3 c marshmallow creme ( 1-13oz jar)

Mix together to spread consistency. Add more Karo
if too thick.

Chicken Salad on Crackers (Keri)

1 12.5 oz can Chicken
Miracle Whip
Shredded Cheese
Season Salt
Slice Grapes (optional)
Finely Sliced Celery (optional)
Add all ingredients to taste. Stir and serve with crackers. Great on croissants or in sandwiches too.

Cheesy Green Chili & Chicken Cups (Joycelyn)

Fill Phyllo cups with chicken mixture and bake.

Mix ingredients together to look like this.









2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro (I used parsley)
1/2 cup shredded Monterey Jack
30 mini phyllo shells
1. Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Cheesy Olive Spread (Joycelyn)

Toast in Oven

Spread on sliced bread

Mix ingredients together










1 regular size can whole black olives
1 5oz. bottle pimiento-stuffed olives
2 green onions
2 Tablespoons chopped chives
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread or small appetizer bread

Chop black and green olives. Chop green onions and chives. Combine green onions,chives and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix well.

Slice French bread in half lengthwise, then spread mixture evenly over the halves.

For appetizers - I used small loafs and cut slices at an angle. I spread the cheese mixture on each slice.


Bake at 350 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown. Cut french bread into diagonal slices and serve with salad, with soup, with spaghetti, or as an appetizer.

Helpful tips: You can make the cheese mixture and store up to two days in the refrigerator. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for 2-3 months.

Crockpot Apple Oatmeal (Mary)

Even kids who don't like hot cereal will enjoy this easy and delicious crockpot recipe, full of fruit and nuts. Prep Time: 20 minutes Cook Time: 9 hours
Ingredients:
• 2 cups milk
• 1/4 cup brown sugar
• 1 Tbsp. melted butter
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup regular oats
• 1 cup peeled, chopped apple
• 1/2 cup chopped dates or raisins
• 1/2 cup chopped walnuts
Preparation:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 8-9 hours. Stir well before serving. 8 servings
Calories: 200
Fat: 8 grams
Sodium: 120 mg

Bacon Tater Crockpot Breakfast (Mary)

This delicious breakfast casserole recipe cooks overnight in your crockpot. I love the combination of tater tots, Canadian bacon, onion, and egg.
Prep Time: 15 minutes Cook Time: 7 hours
Ingredients:
• 1 pound package frozen tater tot potatoes
• 1/2 pound diced Canadian bacon
• 2 onions, chopped
• 1-1/2 cups shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup whole milk
• 2 tablespoons flour
• salt and pepper to taste
Preparation:
In 4-5 quart crockpot, layer ingredients in order: one third of the tater tots, bacon, onions, and cheeses. Repeat layers two more times, ending with cheeses.
In a medium mixing bowl, combine eggs, milk, and flour and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crockpot. Cover crockpot and cook on low for 7-8 hours. 6-8 servings