Orange Jello-o Delight

Ingredients

• 1 (6 oz) box orange jello
• 1 (4.3 oz) box lemon cook and serve pudding
• 5 1/4 cups water, divided
• 3/4 cup sugar
• 3 egg yolks, beaten
• whipped cream
• mandarin oranges (for garnish)
• 
  

Instructions

1. In a large bowl, add 1 1/2 cups boiling water to dry orange gelatin mix. Stir completely until dissolved. Add in 1 1/2 cups cold water. Set bowl aside.
2. In a medium saucepan, mix together dry pudding mix, sugar, egg yolks, and 1/2 cup water until blended. Stir in remaining water (should be about 1 3/4 cups left). Bring to a boil over medium heat, stirring constantly. Remove from the stove top as soon as it starts to boil and pour into a 9x13" pan. Pour in the orange jello mixture and whisk quickly until it's completely smooth.
3. Place in the fridge and let set up for at least 4 hours.
4. Cut into squares and top with whipped cream, mandarin oranges

Slow Cooker Glazed Carrots

Ingredients

• 2 pounds baby carrots
• 4 Tablespoons butter, cut into tablespoon chunks
• 1/2 C brown sugar (plus a little extra)

Instructions

1. Spray slow cooker with non-stick cooking spray
2. Place in carrots
3. Top with butter and sugar (don't stir it yet)
4. Cook on High for about 4-5 hours (or low for 8-9 hours)
5. After about 2 hours give the carrots a good stir. Stir again after another hour and every hour until done
6. Take cooked carrots out of slow cooker and sprinkle a little extra sugar onto carrots while they are still hot

EASY LO MEIN

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 4 servings

INGREDIENTS

• 8 ounces lo mein egg noodles*
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup snow peas
• 3 cups baby spinach
•  

FOR THE SAUCE

• 2 tablespoons reduced sodium soy sauce, or more, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

INSTRUCTIONS

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
• In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
• Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
• Stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

NOTES

*If lo mein egg noodles cannot be found, spaghetti can be substituted. This recipe is so delicious and really easy to make. I found the recipe HERE 

Roasted Parmesan Potatoes

Ingredients:

5-6 medium sized potatoes (I like using red potatoes or Russet potatoes), skins on, scrubbed and diced

3-4 tablespoons olive oil

1/4 cup grated Parmesan cheese (the kind that you shake over spaghetti!)

1 1/2 teaspoons paprika

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat oven to 425 degrees.

Line a large baking sheet (I use a 15x10x1″ jelly roll pan) with aluminum foil and spray with non-stick cooking spray. Dump diced potatoes on the foil-lined pan. Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.

In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt and pepper. Sprinkle over the potatoes and once again use your hands to incorporate spices over the potatoes.

Place pan in the oven and cook for 35-45 minutes, stirring every 10-15 minutes so that they are evenly cooked and don’t get burned on the bottom. When finished baking, remove from oven and sprinkle with additional salt and pepper if desired.

Makes 4-5 servings.

Notes: This is a great side dish, I found the recipe HERE

The Best Spanish Rice

Ingredients:

2 tablespoons oil 2 tablespoons chopped onion 1 1/2 cups uncooked white rice

2 cups chicken broth 1 cup chunky salsa

Directions:

1.	Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2.	Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed I needed a fast easy Spanish rice recipe I found this one HERE it turned out really well. I will be making it again

Oven Baked Fries

My family all love these fries I found the recipe HERE

Oven baked fries

INGREDIENTS

• 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
• 5 tbsp. vegetable, canola or peanut oil, divided
• ¾ tsp. kosher salt, plus more to taste
• ¼ tsp. freshly ground black pepper, plus more to taste

DIRECTIONS

• Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
• Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
• When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Loaded Baked Potato Salad

I tried this recipe because I wanted something a little different from your regular potato salad it was really good. I found the recipe HERE

Loaded Baked Potato Salad

Ingredients:

4 large Russet or Yukon Gold potatoes

1/4 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1/4 cup freshly chopped chives, divided

8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled

1 tsp black pepper

salt to taste

Serves 4 - 6 (Simply double list of ingredients if you need a larger serving)

Directions:

In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. (I usually add a dash or two.) Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. *You need to keep an eye on them. If they cook too long you'll end up with more of a mashed potato consistency when you mix them with the sauce.

When potatoes are ready, drain and let cool just a bit. *Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.

Southern Living 
SEPTEMBER 2011

Broccoli, Grape, and Pasta Salad

Ingredients

• 1 cup chopped pecans
• 1/2 (16-oz.) pkg (bow-tie) pasta
• 1 pound fresh broccoli
• 1 cup mayonnaise 
• 1/3 cup sugar
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 2 cups seedless red grapes, halved
• 8 cooked bacon slices, crumbled 

Preparation

1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. 2. Prepare pasta according to package directions.
3. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Parmesan Baked Potato Halves

These were so simple and the highlight of the meal.  We all loved them.
 
via Favorite Family Recipes

Ingredients:

6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)

Instructions:

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

Spicy Italian Stuffed Zucchini Boat

These are so good and healthy!!

Spicy Italian Stuffed Zucchini Boats

Ingredients
2 medium zucchini
2 garlic cloves, minced
1 medium tomato, seeded and finely chopped
1/2 cup finely chopped fresh mushrooms
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 Tbsp. olive oil
3/4 cups shredded Parmesan cheese, divided
2 tsp. fresh basil, chopped

Directions
Preheat oven to 400° degrees F.

Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.

Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil. The original recipe found here.

Creamy Mashed Potatoes

This recipe is from Pioneer Woman

Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• ¾ cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• ½ cups (to 3/4 Cups) Half-and-Half
• ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt

• ½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Green Beans and Mushrooms

Ingredents:

1 lb fresh or frozen green beans, trimmed

2 cups fresh sliced mushrooms

1 clove garlic, minced

1/3 cup chopped onion

4 tablespoons butter

1/4 teaspoon salt

1/4 tespoon peper

Directions:

Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes, or until crisp-tender. Meanwhile in a large skillet, saute mushrooms, garlic, onions in butter until tender. Drain beans; add to skillet. Stir in salt and peper; heat through.