Orange Parfait Jello

This is a jello recipe you can whip together in a jiffy.

1 can crushed pineapple, drained

1 11 oz (or larger) can of mandarin oranges, drained

1 small box orange jello

1 cup greek yogurt (or cottage cheese)

2 cups whipped topping

Pour the pineapple and mandarin oranges in a medium sized bowl. Add jello, stir until blended. Add Yogurt. Stir until smooth. Add whipped topping and serve or refrigerate until needed.

I used to use cottage cheese for this recipe. The other day I didn't have any, so I tried the Greek Yogurt. My family thought I made a whole new recipe! The yogurt makes it really smooth and creamy. The great part is, it doesn't add any fat, and you are getting a decent serving of protein. (Just pretend the whipped topping and Jello are good for you) ;)

Penne Bake

TERRI'S PENNE PASTA BAKE- Easy, fast comfort food!

I'll make this for dinner and take a picture that I'll post later :)

This is one of our family favorites. It looks and tastes like you lovingly spent hours making it. I keep everything on hand to make it quickly for those days I have a lot going on!

ingredients:
1 -16 oz. bag of penne pasta
1 small jar of alfredo sauce - or make your own with the recipe here:
milk
thinly sliced deli ham or Prosciutto ( found in the deli section)
1/2 lb. of asparagus or 1/2 bag frozen peas
1-2 cups parmesan cheese

First heat up your water for your pasta. While you wait for it to boil, cut up the deli meat or prociutto into ribbons, and cut the asparagus into 1 inch pieces.

Cook the pasta according the the directions on the package. 3 minutes before its done cooking add the asparagus or peas. Cook al dente.

While the pasta is cooking, in a small saucepan warm up the alfredo sauce. I fill up the jar 1/2 way with milk and swish it around to get the sauce out and add to the saucepan. Add 1/2 cup of Parmesan to the mixture. This will make the sauce not only go farther, but make it taste more homemade! You can add some minced garlic as well.

Put your oven on broil.

Once the pasta is finished, drain (never rinse pasta!) and put into a 9x13 pan. Sprinkle the ham or Prosciutto over the pasta. Pour the alfredo mixture over the pasta. Stir gently to spread the ingredients around. Next sprinkle the remaining cup of Parmesan on top of everything. Do not stir! Put it under the broiler until the cheese is a light golden brown (5-10 minutes) Watch carefully! If you don't want to broil it put it in at 425 for about 15 minutes.

You can change this up by adding chicken and broccoli, ( I love to use the rotissere chicken from Costco for this) Or anything else that sounds good to you and your family!

Just a tip: You'll notice I use a lot of Parmesan cheese. I buy the large bag of it at Costco and freeze it. It lasts for a long time in the freezer.

Tip Of The Day

Vinegar is a staple in my kitchen by the gallon. You probably already saw the post here on foggy glasses. My tip today is to spray anything with hard water stains on it with vinegar and let it sit. Scrub the area with a toothbrush or rag, or whatever is appropriate for the surface. Vinegar is safe for most surfaces.

Nut Encrusted Mahi Mahi

Even if you're not a fish lover, you've got to give this a try! I've converted a few souls over to the delightful, flaky, subtle flavor of Mahi-Mahi. How can you go wrong when you add a little mango and basil sauce (sounds over the top maybe, but it's not!)?

NUT ENCRUSTED MAHI MAHI

You could use any white fleshed mild fish. Use whatever is the economically convenient! Best prices I've found are at Costco or Winco.

4- 6 mahi mahi fillets (tilapia a good choice also)

1 1/2 cups crushed corn flakes

1 1/2 cups finely chopped macadamia, almond, walnuts, or pecans

1/8 tsp. cayenne pepper (optional)

1 egg with a splash of milk

salt and pepper to taste

olive oil for pan

1. In a shallow dish mix the corn flakes, nuts, cayenne, salt and pepper.

2. In a different shallow dish beat the egg and milk.

3. Pat each fillet dry with a paper towel. Dip in egg mixture, then roll in nut mixture until well coated.

4. Heat skillet on Medium heat, add 2-3 tsp. oil, and place fillets in pan. Cover and cook for 5-8 minutes (depends on how thick your fillets are and temp of pan) on each side. Do not overcook.

2 different sauces you can enjoy: Which one sounds good to you?

Honey Soy Glaze:

1/3 cup honey

1/3 cup soy sauce

1 tsp. dry mustard or garlic powder (pick one)

Heat in small saucepan. Boil for about 5 minutes or so to reduce.

Mango Basil Sauce

1 medium ripe mango (or 1/2 cup frozen mango, thawed- easy!) Cutting a mango can be a bugger.

2-4 tbsp. fresh basil

1 tbsp lemon juice

put all ingredients into food processor and blend thoroughly. I don't have a food processor, I use my magic bullet or my submersible hand blender in a quart sized jar.

Pour your favorite sauce over your fish and enjoy.

Tip: I made this for company and since the rest of my meal wasn't ready, I kept these in the oven on 170 until we were good to go. It didn't seem to take away from the moisture in the fish.

GUACAMOLE

This is one of those recipes where I dump a little of this, sprinkle a little of that, and then cross my fingers that it turned out as good as the last time! It would be pretty hard to mess this up, so just go for it!

FIESTA GUACAMOLE

2 -4 ripe avocados

2 garlic cloves, minced

1/4 of a medium onion finely diced

1/4 of an anaheim) pepper (family friendly)or spice it up with Jalepeno

1-2 fresh limes, juiced

1/4 cup cilantro, chopped, stems removed

2 tsp. garlic powder or garlic salt

1 roma tomato, finely diced

salt and pepper to taste

Crush the avocados with a potato smasher, tart pusher, fork or whatever you have around. Some small chunks are desirable. Add the rest of the ingredients, stir until well blended. Taste to see if you need more lime or salt. Enjoy!

Our favorite chips are Jaunita's

Hot Chocolate

Hot chocolate is like an old friend. I snuggle up next the fire in the morning while everyone else is asleep and enjoy a cup. I don't like how much sugar (and other inert ingredients, what is that stuff?) they put in store bought mix, and gourmet mix is too fattening (I enjoyed an entire canister of a specialty store's gourmet cocoa in one month. 5 lbs later, trust me I know). So, I came up with my own recipe.

HEAVENLY HOT COCOA

In a pint jar mix equal parts: (I started with equal parts, but now I cut back on the sugar a bit)

cocoa powder -Baker's is my favorite

sugar- I like to use evaporated cane sugar but white sugar is fine too

pinch of salt

Stir ingredients thoroughly with a fork to blend. Store in a cool dark place.

Heat milk in a mug. (99 seconds in my microwave) Add one gently heaping spoonful and stir. It is much stronger than store bought so take it easy until you figure out how much you like. I figure there are less than 50 calories per serving, plus your milk. That's what I call guilt free!

Mom's BBQ MeatBalls

When I say 'Mom's BBQ Meatballs' I literally mean my own Mother's meatballs. This was put in our church cookbook waaaaay back in the 70's I think. The first few pages of my much loved cookbook are missing, so I'm not positive. But it must be older than me. ;) This is a family favorite. Not only the family I came from, but my kids absolutely love these meatballs.

1 1/2 lbs ground beef (or ground turkey for a leaner, healthier option)

3/4 C. oatmeal

1 C. milk

1/4 of an onion, minced

2 tsp salt (or to taste)

1 tsp pepper (or to taste)

3 tsp. olive oil for pan

Combine all ingredients except for oil and form into 1- 2" balls. Brown in olive oil. Add sauce and simmer for approx. 30 minutes.

Sauce:

2 Tbsp. sugar

1 C. Ketchup

1/2 cup water

5 Tbsp vinegar

6 Tbsp freshly minced onion

YUM!

Mahi Mahi

I'm working on a recipe for my favorite Fish: Mahi Mahi. So mild in flavor and so, so good for you. I'll post it and a picture after we taste test it tonight, and its worthy of a post! Happy St. Patty's everyone!

Cilantro Lime Rice

Here's a rice recipe to go with all of the chicken recipes from the other day. I tried out several, and this was the best!

CILANTRO LIME RICE

1 Tbsp. olive oil
2 cup rice of your choice
3 cups chicken broth
2 to 3 cloves garlic, minced or pressed
2 Tbsp. fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp. salt

Add the oil to a large sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to directions on the rice package

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

Tip Of The Day

Sink not smelling too pretty? Cut a lemon up into small pieces (As the wife of a plumber, it's not a good idea to put a giant chunk of anything down your disposal.) Run cold water while you let the disposal run.

Pina Colada Slush

• PINA COLADA SLUSH
• 
  
• 2 (14 ounce) cans cream of coconut
• 3 (6 ounce) cans frozen lemonade concentrate
• 1 (46 fluid ounce) can unsweetened pineapple juice
• 2 Fresca or lemon lime soda

1. In a large plastic container combine cream of coconut, lemonade concentrate, and pineapple juice. Mix well and store overnight in the freezer.
2. To serve, place 2 scoops in a glass, then fill the glass with lemon-lime soda. Or place frozen mixture in a punch bowl and cover with soda.

Tip Of The Day

I finally planted some Basil in a cute little pot and put it in the windowsill of my kitchen. I've had it for a year now, and even I have been surprised at how often I use it. Although it was barely clinging to life after my 10 day vacation, (oops.) I've managed to nurse it back to health. Now I'm going to add a little pot of Cilantro next to it. So my tip of the day is - Fresh Herbs! Once you have them at your fingertips, you'll never want to be without them.

3 Different Dinners from One basic recipe!

My favorite way to cook chicken? The Crock pot! This is the easiest chicken recipe ever.

4-6 Chicken breast halves

1 jar of your favorite salsa

1 can green chilis

Put it all in the crock pot, make sure chicken is coated. Cover and cook 6-8 hours on low or 4-6 hours on high. Shred with two forks. If you over cook it though, it will get dry. Make a big batch and freeze it for later!

Now 3 different ways to use this chicken:

CHICKEN SOFT TACOS

Use the above chicken mixture

Favorite tortillas (for a healthier choice use whole grain or sprouted tortillas)

Your favorite toppings:

olives

avocados

tomatoes

salsa

sour cream

lettuce (butter is my fave)

green onions

cheese

taco or hot sauce

cilantro

etc.. etc..

CHICKEN NACHOS

Use the above recipe

Heat oven to 400 degrees

Spread your favorite tortilla chips Jaunita's are my fave) on a cookie sheet (cover with foil for easy clean up)

1-2 cups chicken mixture

Sprinkle 1/2 - 1 cup cheese ( or more?) over the chips

Sprinkle olives, and green onions on top

Bake until cheese is melted

Top with salsa, guacamole, sour cream, etc..

Super fast and soooo tasty.

CHICKEN FAJITA PERSONAL SIZED PIZZA

Oven to 425 degrees

6-10 thawed Rhode's frozen texas rolls ( you can make them into personal size or roll it together into one crust. )

olive oil

2 cups chicken mixture

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1/2 medium onion, thinly sliced

1 garlic clove, minced

1 cup salsa

1 1/2 cups shredded cheese

fresh cilantro

1.Coat pizza pan or cookie sheet with olive oil. Gently stretch dough to form about a 5-6 inch circle.

2. Cook pizza crust for 7-10 minutes.

3. Spoon salsa over crust.

2. in skillet go three times around the pan with the olive oil (or about 3 tsp.)

3. Sautee peppers and onions until crisp-tender. Add garlic and 2-3 cups of chicken mixture. Cook until heated through. (add more salsa if it looks a little dry for how much chicken you have)

4. Spoon mixture over crust. Sprinkle with cheese.

5. Place in oven and bake for 6- 10 more minutes, until crust is golden brown.

Top with fresh cilantro.

Tip Of The Day

For a lower fat, higher protein meal, Substitute plain Greek Yogurt for sour cream in any recipe. If you're a little scared of that, try substituting 1/2 at first, and work your way to a complete substitution! My favorite brands: Oiko's and Athena's

Orange Pineapple Cake

This is a light, refreshing dessert. Great for picnics, potlucks and BBQ's (I'm thinking positive, Spring is almost here!)

Cake:

1 yellow cake mix

1/3 C veggie or canola oil

11 oz. can mandarin oranges drained, reserve juice (or use 2 small cans)

3 eggs

juice and water to equal 1 1/3 cup ( the frosting calls for crushed pineapple, reserve that juice too!)

Spray bottom of 9x13 pan. Spread mandarin oranges (you drained them right?) on bottom of pan

Mix cake mix with oil, eggs, drained fruit juice and water. Bake at 350 for about 35 minutes.

Frosting:

12 oz. cool whip

1 can drained crushed pineapple

3 oz. box vanilla instant pudding

Mix together and spread on cooled cake.

Tip Of The Day

Are your dishes- especially your glasses- getting that foggy, etchy, unclean look to them? Add 1/2 cup vinegar to the bottom of your dishwasher every single time you run it and your dishes will sparkle!

Luau Menu

Luau Menu: This is what we did for my Hubby's Surprise 40th Bday bash:

Pulled Pork - minus the hole in the ground and a trip to the butcher ($$$)

Tropical Coleslaw

I cheated on the Mac salad and bought it from Costco (shhhh) but I did add peas and shredded carrots.

Lemon Tres-leches cake (ok, not very authentic luau food, but it is delicious and goes well with everything else!)

Coconut Nutella Bites- See note above- but YUMMY!!

Mango Punch

Please leave comments if you have tried any of my recipes or if you were at the party and had any of this food. I need testimonials :)

PULLED PORK

1 Pork Shoulder (7-8 pounds fits perfectly in a larger crock pot)

Pork Rub-Mccormick has one that will save you time , or make your own:

2 tablespoons onion powder

2 tablespoons mild paprika

1 tablespoons garlic powder

1 tablespoon brown sugar

1 tsp. black pepper

1 tablespoon dried parsley

2 teaspoons dried oregano

1 teaspoon powdered sage

1 teaspoon ground cumin

1/2 teaspoon nutmeg

Yoshida’s teriyaki sauce or BBQ sauce- My kids like it without any sauce.

Turn your crock pot to high while you get everything together. Turn to low once its in the pot, ready to go. Cook fat side up to let the juices run down into the meat.

Cook at least 8 hours - no less! I often put it in at night at let it go all day, its soooo unbelievably tender!

Once its cooked take two forks and shred the meat. Its easier to put the roast into a large bowl and as you shred it, put the meat back into the crockpot, and the fat into a garbage sack. Easy clean up that way. Now you can keep it warm until you are ready! Top with favorite sauce.

You can make this into pulled pork sandwiches or serve over rice (jasmine rice is my fave)

TROPICAL COLESLAW- healthy and so delicious!

1 pkg Coleslaw mix or one head cabbage

1 Avocado

1 red bell pepper

1 mango (or 1/2 c. frozen, thawed)

2 Tbsp sesame seeds

4 oz. package sliced almonds

3 scallions

1 bottle lemon ginger salad dressing- needs to be a vinaigrette

1. Add coleslaw to large bowl.
2. cube avocado and mango. Julienne pepper. Thinly slice scallions. Add to coleslaw.
3. add almonds, and sesame seeds. Toss to mix.
4. Add desired amount of salad dressing Serve immediately, or let your guests put the dressing on themselves.

LEMON TRES LECHES CAKE

CAKE:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup granulated sugar
4 eggs
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1/4 cup orange juice

LEMON MOUSSE TOPPING
8 ounces cream cheese, softened
1 3/4 cups powdered sugar
3 tablespoons lemon juice
1 drop yellow food coloring
1/3 cup heavy cream

SWEET CREAM
1 1/2 cups half-and-half
1 14-ounce can sweetened condensed milk

WHIPPED CREAM
1 1/4 cups heavy cream
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract


GARNISH
Caramel

Preheat oven to 350

Sift together flour and baking powder into a medium bowl. In a separate larger bowl, beat together softened butter and sugar for 1 minute. Add eggs and beat until mixture is a light yellow color. Mix in vanilla and juices.

Combine flour with wet mixture a little at a time while beating until batter is smooth. Bake for 30-40 minutes, until top is golden and toothpick comes clean. Let cake completely cool.

Lemon Mousse

Beat cream cheese with mixer until smooth. Add powdered sugar a little at a time, while blending with the electric mixer on low. When all of the sugar is incorporated, add lemon juice and drop of food coloring. In a separate bowl, beat 1/3 cup heavy cream until it forms stiff peaks. Fold this whipped cream into the cream cheese mixture until completely combined. Cover and chill.

Sweet Cream

combine half and half with sweetened condensed milk in a large batter bowl or pitcher. cover and chill.

Whipped Cream

Combine cream, sugar and vanilla in alrge chilled bowl. Beat with an electric mixer on high speed until it forms stiff peaks. Cover and chill.

When cake is cool, poke hundreds of holes with a skewer or fork. Run a knife along the edges of the cake.

Pour the sweet cream mixture over the cake while in the baking pan. Frost with lemon mousse, serve each slice on a plate that is drizzled with caramel. Top with whipped cream. Serve COLD.

NOTE: DO NOT double this recipe. It does not turn out the same. There's a lot of steps, I know. It is so worth it. I usually bake the cake the day before and refrigerate it. Then do everything else the day you need it. Try to give it time to sit in the fridge once it's completed. Enjoy!

NUTELLA BITES

1 cup Nutella

1 cup butter, softened

2 cup powdered sugar

1 cup graham cracker crumbs

1 cup (Or more)coarsely crushed pretzels (if eating in less than 2 days) or other coating of choice; coconut, chopped sliced almonds, crushed candy bars, macadamia nuts, etc..

Mix first 4 ingredients together until well-mixed. Refrigerate about 5-10 minutes. NO LONGER. Shape into 1-inch size balls. Dip in crushed pretzels or coating of choice until well-coated. Chill to firm and store in refrigerator. Best eaten after sitting at room temp for a few minutes to soften slightly. Makes about 36 'bites' This recipe can be doubled. This recipe is very fast and very easy, and very impressive for such a simple little thing.

MANGO PUNCH

1/2 gallon mango nectar

1 liter Ginger Ale

Add pineapple sherbet to float around and look interesting.

Put it all in a punch bowl, and enjoy!

Yummy Salad

Gorgonzola and Grape Salad

Spring salad mix

1/4 of an apple per salad, diced

about 10 grapes per salad, halved

A sprinkling of walnuts per salad

2-3 Tbsp gorgonzola cheese crumbles per salad

Top it off with your favorite raspberry vinaigrette! My fave- Annies Raspberry Vinaigrette

Add cooked chicken for a complete meal. (When I know I'm going to be in a time crunch, I pick up a rotisserie chicken from Costco.)

Big Project!

I'm working on a cook book. I guess I think I don't have enough to do, so let's throw in another project! But, I need your help! Please leave comments if you have used one of my recipes and let me know only if you liked it. Just kidding. I'm up for feedback either way. Constructive criticism is good, right?

Sausage and Spinach Soup

Don't be turned off by the name! I made this other night when my daughters had friends over and they had seconds! So I know they weren't eating it just to be polite. It also took less than 30 minutes to prepare and cook.

SAUSAGE AND SPINACH SOUP

4 Chicken sausages

1/2 cup Chopped onion

1 can Cannelloni beans

2 Tbsp. Olive oil

2 Qts. Chicken Stock

1 Cup Shell Pasta

3 Cups Fresh baby spinach

2 Clove Garlic, minced

1/2 Cup Parmesan Cheese, Grated

1.Remove sausages from casings. Cut into bite sized pieces. Pour olive oil in stock pan. Brown sausage and onion in olive oil. Cook sausage thoroughly.

2.Add chicken stock, rinse and add beans, garlic salt and pepper. cook until stock is boiling.

3.Add pasta, cook approx. 8 minutes.

4.Turn heat to med. Add spinach and cheese, cook for 3 minutes. Serve immediately.

Serves 6