Sand Pudding

Here is the full recipe:

1 pkg Vanilla Wafers
3 or 4 Oreos
8 oz Cream Cheese
1/4 C Butter
2/3 C powdered sugar
2 small pkgs French Vanilla pudding mix
2 3/4 C Milk
12 oz Cool Whip

Crush Oreos and Vanilla Wafers in a food processor.  In a separate bowl, cream together softened 8 oz cream cheese, butter, and powdered sugar. In another bowl, mix pudding with milk.  Add to cream cheese mixture.  Fold in cool whip.  Layer into buckets with sand, pudding, sand etc.

Hope you all enjoy and try this at your next summer picnic!
Have a great day!

Read more at http://manouvellemode.com/2011/08/02/sand-pudding/#iEJMAeYPuuArYDTt.99

Ranch Macaroni Salad

Ingredients:......
16 oz shell macaroni, cook according to directions
small bag of frozen peas
2 Roma tomatoes diced
1 cucumber diced
1/2 cup grated cheese (Cheddar works best)
1 package of dry ranch dressing mix
3/4 to 1 cup Mayonnaise (can use reduced fat Mayo)
Directions:
In a medium bowl with a lid, add the Mayo and Ranch dressing together first.
Mix well, then add the rest of the ingredients together. Add more Mayo
if you like moister salad. Let sit in fridge for an hour with lid on tight before serving! YUMM!

Broccoli Salad...

 350 g Broccoli
1/2 c Red Onion
1 c Celery
1/2 c Bacon pieces crushed up
1/4 c Sunflower Seeds
1/2 c Raisins

Dressing:
1 c Mayo
1/2 c Sugar
2 Tbsp. Apple Cider Vinegar
Mix together your salad then add dressing just before serving
Enjoy!

Runza Casserole

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbagesalt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

Chicken and Dumpling Casserole

 

2 lbs of chicken
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I used the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper
Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

optional: peas and/or carrots and/or celery or other vegetables.

Hootenanny pancakes

6 eggs,
1 cup milk,
 1 cup flour,
1tsp salt
Mix in the blender, while doing this preheat the oven to 425, with a stick of butter in a cake pan, check on the butter, it needs to melt, not burn, when butter is melted, pour contents of blender into the pan and cook for 20 minutes, sprinkle powdered sugar over the top and serve, we usually do two pans and top with fruit.

Submitted by Gavin White

 

Bonnie Bakes Sez:  But Hootenany Pancakes are best with buttermilk syrup!

Mormon Muffins

5 teaspoons baking soda
2 cups boiling water
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups All Bran cereal
2 cups 40 percent bran flakes
1 cup walnuts, chopped

In a bowl, combine soda and boiling water. In a separate bowl, whip shortening and sugar until light and fluffy. Add eggs slowly. Mix well. Add buttermilk, flour and salt and mix again. Pour the soda water very slowly. Gently fold the cereals and the walnuts into the mix.
Let mix sit in the refrigerator overnight.
The next day, heat oven to 350 degrees. Grease muffin tins. Spoon 1/8 cup batter into prepared muffin tins. Bake 30 minutes. Let cool for 5 minutes.
Servings • 3 dozen muffins

Best Basic Meat Loaf

Ingredients

3/4 cup onion, diced

2 pounds ground meat, meat loaf mix (ground pork, beef and veal)

1/2 cup ketchup

1/2 cup mustard, Dijon adds a nice bite

2 eggs, beaten

1 cup seasoned bread crumbs

Salt and pepper, to taste *

Directions: 

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine all ingredients and mix until evenly combined. Mix it up with your hands, get a little dirty, it's all good.
3. When we salt and pepper says to taste in this case, we do not mean you should taste this raw meat mixture.  That instruction just means add as much salt and pepper as you'd like.  A good sprinkle of each should do it.
4. You can make one large loaf or two small loafs from your mixture.  Either way place your loaf/ loaves onto a baking sheet.  Place in the preheated oven for 1 hour for 1 large loaf. If you are going for 2 smaller loaves, reduce cooking time to about 45 minutes.
5. For an easy glaze you can top the loaf/ loaves with barbecue sauce or ketchup half way through cooking.

CHICKEN CABBAGE STIR FRY --

 
Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil...
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce

Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Hamburger Stew

 2 pounds ground turkey or beef or venison

• 2 medium onions, chopped
• 4 cans (14-1/2 ounces each) stewed tomatoes
• 8 medium carrots, thinly sliced
• 4 celery ribs, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 1/2 cup uncooked long grain rice
• 1 to 2 tablespoons salt
• 1 to 2 teaspoons pepper
• ADDITIONAL INGREDIENT (for each batch of stew):
• 1 cup water

Directions

• In a Dutch oven, cook beef and onions over medium heat until meat is
• no longer pink; drain. Add the tomatoes, carrots, celery, potatoes,
• water, rice, salt and pepper; bring to a boil. Reduce heat; cover
• and simmer for 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened. Freeze in

• 3-cup portions for up to 3 months.
• To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer
• to a saucepan; add water. Cook until hot and bubbly. Yield: about

• 5 batches (15 cups total).

 

 

Carmelized baked chicken legs/wings

Ingredients:

Servings 6

• 2 1/2 lbs chicken legs
• 1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
• 1/2 cup soy sauce
• 1 2/3 tablespoons ketchup
• 3/4 cup honey
• 2 -3 garlic cloves, minced
• salt and pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
3. Pour over the chicken.
4. Bake in preheated oven for one hour, or until sauce is caramelized.
5. Could also use wings or pork ribs.

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Runzas

 Basic Dough;
4 1/2 C flour
1/2 C sugar
1 tsp salt
2 pkgs yeast
3/4 c milk
1/2 c water
1/2 c veg. oil
2 eggs (room temp.)
Measure 1 3/4 c flour in large bowl - Stir in sugar, salt, and yeast - Heat milk, water and oil to 120 - Pour into flour mixture - add eggs - Beat with electric mixer on low for 1/2 minute - Then beat 3 minutes on high - Stir in remaining flour - dough will be soft and sticky - Knead for 3 minutes - Let rest for 20 minutes
Runza Filling;
2 lbs ground beef
1 onion
2 cans sour kraut drained well
    Salt & pepper to taste
Brown meat and onion, drain - Add kraut and simmer for 15 minutes - Roll out golf ball sized balls of dough into rectangles - Put some of the meat mixture in center - If you want cheese add now (I used velvetta in small strips) or add Fresh chopped or pickled jalapenos now too - Bring corners of dough to center and pinch edges to seal - Place on a greased cookie sheet, SEALED side down - Let rise/set 20 minutes more - Bake at 350 for 20 minutes until brown - you can spread with warm butter before eating IF you wish. Can be frozen and microwaved later!

Bierock Casserole

1 medium head cabbage, shredded (about 3 cups)
                                                                                                                                         

1 medium onion, chopped

1 1/2 lbs ground beef

2 (15 ounce) cans cream of mushroom soup

2 (8 count) packages crescent rolls

1 1/2 cups cheese, shredded

1 carrot, finely shredded

1/2 teaspoon garlic powder

salt and pepper

Directions:

1. Brown the ground beef and onion together until the meat is no longer pink. Drain well.
2. Add the shredded cabbage and carrot; steam until they are tender.
3. Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
4. Lightly spray a 9"x13" pan or casserole with cooking spray.  
5. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
6. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly. 
7. Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.  
8. Sprinkle with cheese. 
9. Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
10. Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel...
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

Glazed Lemon Zucchini Bread

 

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.