Jello Jigglers

Ingredients:

3 packages of jello

4 packages unflavored jello

4 cups of boiling water

Instructions:

Mix all of the above together in a bowl and pour in a 9 x 13 pan. Place in the refrigerator until firm (approximately 3 hours). Then cut in squares or use cookie cutters for fun shapes.

Submitted by: Caroline G.

"I use sugar free jello. These are easy to prepare, festive and delicious"

Source: Donna G. on http://whatsfordin-din.blogspot.com/

SIMPLY SENSATIONAL TRUFFLES

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

BUSTER BARS

Ingredients:

1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip

Instructions:

Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.

Cut into squares and serve
Serves 15

Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I also did not use peanuts, but if you and your family like them they would be a great addition.

Submitted by: Caroline G.
Source: http://www.recipegirl.com/

"I made this for guests coming to dinner. It was so easy and I was able to make it the evening ahead. It was a huge hit and is so yummy. It slices easily so can be served on a spur of the moment and is a great summer after meal treat".

PEANUT BUTTER CHOCOLATE TREATS

PEANUT BUTTER CHOCOLATE TREATS

Ingredients:

Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating

Instructions:

You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.

Source: Cathy P.

Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."

GRANOLA FUDGE CLUSTERS

GRANOLA FUDGE CLUSTERS

Ingredients:

1 cup semisweet chocolate chips
1 cup butterscotch chips
1-1/4 cups granola cereal without raisins
1 cup chopped walnuts

Instructions:

In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm. Yield: about 2-1/2 dozen

Source: Unknown

Submitted by: Susan M.

JULIE'S EASY FREEZER CHEESECAKE

JULIE'S EASY FREEZER CHEESECAKE

Ingredients:

8 ounces Cream Cheese
1 C Powdered Sugar
8 ounce carton of non-dairy whipped topping, thawed
1 Graham Cracker Crust

Instructions:

Cream the cream cheese in a mixer until smooth. Add powdered sugar and mix until blended. Add whipped topping and beat until combined. Spread filling evenly in graham cracker crust.

Freezing Directions:

If using store bought graham cracker crusts, flip the protective liner over and use it as a lid. Place cheesecake in gallon freezer bag. Seal, label and freezer.

If using homemade crust, flash freeze cheesecakes until solid. Place in gallon freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and enjoy.

Comments:

You can substitute light whipped topping for regular. You can also substitute reduced fat cream cheese for regular cream cheese. These are great with cherries or strawberries on top.

Nutritional Info (serves 8):

Per Serving: 393 Calories; 23g Fat (52.8% calories from fat); 3g Protein; 42g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 262mg Sodium.

Exchanges: 1/2 Lean Meat; 4-1/2 Fat; 2-1/2 Other Carbohydrates.

Nutritional Info: lighter version

Substituted light whipped topping for regular whipped topping and reduced fat cream cheese for regular cream cheese.

Per Serving: 342 Calories; 16g Fat (43.0% calories from fat); 4g Protein; 43g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 352mg Sodium.

Exchanges: 1/2 Lean Meat; 3 Fat; 3 Other Carbohydrates.

Source: http://www.30daygourment/ July 2007 e-newsetter

Submitted by: Caroline G.
"This is so easy. I usually make two and freeze one of them for a later time."

SWEET AND SOUR SALAD

SWEET AND SOUR SALAD

Ingredients:

1 head Boston lettuce
1 head spinach
1 head romaine – I typically use just romaine and not the bib or spinach
1 purple onion cut in rings
1 large can mandarin oranges, drained
1 pint strawberries, sliced
Poppy seed dressing

Instructions:

Mix ingredients together and pour dressing over all.

Source: Lynn K.

Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have had different versions of this recipe throughout the years, but I think this is the best!"

CLASSIC TOMATO MOZZARELLA SALAD

CLASSIC TOMATO MOZZARELLA SALAD

Ingredients:

4 large red tomatoes
1 8 oz round ball of good quality mozzarella
3 tbsp fresh chopped basil
¼ cup olive oil
2 tbsp balsamic vinegar (or your favorite)
Salt and pepper to taste

Instructions:

Slice tomatoes and the mozzarella into thin slices and arrange them alternatively on a decorative platter. Shake together the olive oil, vinegar and 2 tbsp of the basil, with salt and pepper to taste. Drizzle this over the tomatoes and cheese and garnish with the rest of basil.

Source: Internet

Submitted by: Amy J.
"I got this off the internet. This is a simple salad, but it is just fabulous."
Submitted by: Amy Jones, Tempe, Arizona

RICH AND CHARLIE'S SALAD

RICH AND CHARLIE'S SALAD

Ingredients:

1 head romaine lettuce
1/2 head iceberg lettuce
2 drained 10 oz. cans artichoke hearts, cut in fourths
1 drained 4 oz. can chopped pimentos
1 large red onion, sliced
1/2 cup grated parmesan cheese (I use fresh, not the green can)

Instructions:

Mix all above ingredients. Sprinkle with salt, pepper, garlic, and a Tbsp. sugar. Mix 1/2 cup salad oil with 1/3 cup red wine vinegar. Pour over salad just before serving. Toss.

Source: Lynn K.

Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. It is easy, tasty, and it looks good too."

CHEESEBALL

CHEESEBALL

Ingredients:

2 - 8 oz. pkgs. cream cheese
1/2 lb. sharp Cheddar cheese (2 cups shredded)
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
2-1/4 oz. can deviled ham
2 Tbsp. pimento
2 Tbsp. parsley
1/2 cup finely diced pecans (I ground them fairly fine)

Instructions:

Soften cream cheese in a small bowl, beating with electric mixer. Beat in Cheddar cheese and next 8 ingredients. Stir in parsley and pimento. Cover and refrigerate until firm enough to handle. Shape into ball and coat evenly with nuts. Wrap in plastic wrap or foil to refrigerate. This makes 3-4 cheeseballs.

Source: "I got this recipe many years ago from a friend. It is delicious and it freezes well. I make several and freeze them, then pull one out when I need an appetizer. I also give them as gifts during the holidays."

Submitted by: Amy J.

PEANUT BUTTER BON BON'S

PEANUT BUTTER BON BON'S

Ingredients:

1-7 oz. Hershey chocolate bar
8 oz. chocolate chips
1/4 stick parafin wax (in baking aisle of grocery store)
1-18 oz. jar of creamy peanut butter
1 stick butter or margarine, softened
1 lb. box powdered sugar
3 c. rice crispies

Instructions:

In top of double boiler (I just use a regular pan, but keep the heat low), melt chocolate bar, chocolate chips and parafin wax. In large bowl, mix peanut butter, butter and powdered sugar. Add rice crispies. Form mix into balls, drop into chocolate mixture (use fork), and place on wax paper to set (tin foil works too). When they 'set', place into a plastic bag or sealed tupperware and store in fridge or freezer.

Source: Melanie H.

Submitted by: Melanie H.
"These are great around the holidays."

BEST SLAW

BEST SLAW

Ingredients:

6 cups coleslaw mix
2 large carrots, shredded
1 med. sweet yellow pepper, chopped
1 lg. apple, chopped
3 green onions, sliced
1/2 C chopped celery
1 C mayonnaise
1/2 C sugar
2 Tbs cider vinegar
1 tsp. salt
1/4 tsp. pepper

Instructions:

In large bowl, combine the first six ingredients. In a small bowl, combine the last five. Pour over the cabbage mixture & toss to coat. Cover & refrigerate until serving. Yield 8 servings.

Source: Taste of Home "Quick Cooking" magazine

Submitted by: Robyn S.

CARAMEL MARSHMALLOW DELIGHTS

CARAMEL MARSHMALLOW DELIGHTS

Ingredients:

1 can (14 oz.) sweetened condensed milk
1/2 C butter or margerine
1 pkg (14 oz.) caramels
1 pkg. (16 oz.) large marshmallows
1 pkg. (10 oz.) crisp rice cereal

Instructions:

In double boiler, combine milk, butter & caramels. Heat over boiling water, stirring until smooth. Remove from the heat. With a fork, dip marshmallows quickly into hot mixture, then roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan & store in an airtight container in the fridge. Yield: 5-6 dozen.

Source: "Taste of Home" cookbook

Submitted by: Robyn S.

FRUIT SALAD

FRUIT SALAD

Ingredients:

2 medium Golden Delicious apples, diced
2 medium Red Delicious apples, diced
1 C. seedless green grapes, halved
1 C. seedless red grapes, halved
1 small can pineapple chunks, drained
1 small can mandarin oranges, drained

DRESSING Ingredients:

1.5 oz. of softened cream cheese
1/4 C. sour cream
1/4 C. mayonaise
1/4 C. sugar

Instructions:

Combine all fruit in a bowl. In a mixing bowl, beat the dressing ingredients until smooth. Pour over fruit; toss gently to coat. Serve immediately. Serves 8-10

Source: My favorite "Taste of Home" 1999 cookbook

Submitted by: Robyn S.

CHOCOLATE ECLAIR CAKE

Photograph taken October, 2008 by Caroline G. "8 x 8 size pan - I halved the ingredients".

CHOCOLATE ECLAIR CAKE

Ingredients:

Grease 9X13 pan.
Line bottom of pan with whole graham crackers
Mix: 2 packages (small) instant French vanilla pudding with 3 cups of milk Beat a bit then mix 8oz. cool whip. Pour 1/2 of filling onto graham crackers. Then add another layer of crackers. Then rest of filling. Top with 3rd layer of graham crackers.

Top: Mix 2 T soft margarine, 2 pkgs. liquid unsweetened chocolate, 2T Karo syrup, 11/2 cups powdered sugar, 3T milk, 1tsp. vanilla

*I have used a bag of chocolate chip cookies for the topping...melt in the microwave and place on top and put in the fridge...so easy! - Caroline

Frost top of cake and refrigerate over night.

Source: Julie U.

Submitted by: Caroline G.
"This recipe is fabulous. I have made two 8 x 8 of this and taken one to a friend to enjoy. The benefit is that you make it the night prior to eating".

GREAT GRANDMA'S CHRISTMAS PUNCH

GREAT GRANDMA'S CHRISTMAS PUNCH

Ingredients:

2 liter bottle of Lemon-Lime Soda
1 frozen can of cranberry juice
1 frozen can of apple juice

Instructions:

Stir together above ingredients in a large punch bowl and add lots of ice!

Source: Great Grandma

Submitted by: Lori S.

COCONUT BALLS

COCONUT BALLS

Ingredients:

3/4 cup instant mashed potatoes prepared
1 lb. flaked coconut (about 4 cups)
1 lb. confectioners' sugar (about 4 3/4 cups sifted)
1 teaspoon almond extract
Chocolate Coating (I use "Candy Melts" from a craft or grocery store and then melt them over a double broiler)

Instructions:

Combine all ingredients except coating. Drip by teaspoons on waxed paper and refrigerate for 1/2 hour. Roll into balls and refrigerate 1/2 hour. Dip balls into coating and drop onto waxed paper. Refrigerate to harden. Makes about 5 dozen.

Source: Grandma

Submitted by: Lori S.
"I made Grandma proud by winning first prize last year at my Mom's group Christmas dessert contest. I added a red or green M & M to the top just for added fesivity".

ICE CREAM SANDWICH DESSERT

ICE CREAM SANDWICH DESSERT

Ingredients:

10 chocolate wafer and vanilla ice cream sandwiches
1 carton frozen whipped topping, thawed
1 jar carmel topping
1 cup peanuts

Instructions:

Place ice cream sandwiches on bottom of 13X9 pan (break some in half to cover bottom of pan). Spread carmel topping over sandwiches. Spread whipped topping over carmel. Sprinkle with peanuts. Freeze.

* I have used sprinkles in place of peanuts and the color looks fabulous and it reduces the fat

Source:

This recipe was given to me by Julie U. I have made it for guests, friends who have had babies and for our family. The best part is that you can keep it in the freezer for up to 2 months.

Submitted by: Caroline G.