Orange Dream Dessert

2 boxes instant vanilla pudding

2 boxes orange jello

2 cans mandarin oranges, drained

1 16 oz tub whipped cream

1 cup shredded sweetened coconut (if desired)

Mix both boxes vanilla pudding with the milk for only ONE BOX pudding…(half the amount normally used )add both boxes of jello(dry)… Mix well…  Allow to set in refrigerator for at least an hour.

Fold in whipped Cream, drained oranges, and coconut. Refrigerate another hour before serving…

YUMMMMMY!!!

Mandarin Orange Salad

Mandarin Orange Salad

Ingredients:

1 package fat- free Vanilla instant pudding mix (use dry)

1 large can crushed pineapple (undrained)

2 medium/large cans mandarin oranges (drained)

1 fat - free package whipped topping (Cool Whip) (8 ounces)

Directions:

Mix together Cool Whip and instant vanilla pudding (do NOT make the pudding, just use it dry). Add undrained crushed pineapple and both cans of drained mandarin oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again, maybe a couple of hours before you need to use it.

Tomato,Avacado,Onion Salad(3versions)

All very similar but all sound delicious!!!!

Version 1

Here’s what you will need:

1 English cucumber

4 Roma tomatoes

3 ripe avocados

½ red onion

¼ cup cilantro

Juice of 1 lemon

Salt and black pepper to taste

2 Tbsp. extra virgin olive oil

Directions:

1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.

2. Toss with olive oil, lemon juice, salt, and pepper.

Inspired by: http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/

Version 2

Ingredients for Tomato Avocado Salad:

1 lb Roma tomatoes

1 English cucumber

1/2 medium red onion, sliced

2 avocados, diced

2 Tbsp extra virgin olive oil or sunflower oil

Juice of 1 medium lemon (about 2 Tbsp)

1/4 cup (1/2 bunch) cilantro, chopped*

1 tsp sea salt or 3/4 tsp table salt

1/8 tsp black pepper

*Note: if you aren’t keen on cilantro, fresh dill is a good substitute

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

 1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving toss with 1 tsp sea salt and 1/8 tsp black pepper.

Credits: Recipe inspired by my classic Cucumber tomato salad and this avocado tomato salad from Deborah of Taste & Tell.

Version 3 

Cucumber Tomato Avocado Salad

Ingredients

1 lb Roma tomatoes

1 English cucumber

½ medium red onion, sliced

2 avocados, diced

2 Tbsp extra virgin olive oil or sunflower oil

Juice of 1 medium lemon (about 2 Tbsp)

¼ cup (1/2 bunch) cilantro, chopped

1 tsp sea salt or ¾ tsp table salt

⅛ tsp black pepper

Instructions

Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

Notes

*Note: if you aren't keen on cilantro, fresh dill is a good substitute

Impossible Coconut Pie

Impossible Coconut Pie

Ingredients:

2 cups milk

1 cup shredded coconut

4 eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour

7 Tablespoon butter-Use the butter wrapper to butter the baking dish then lightly flour it

3/4 cup sugar

1/4 teaspoon ground nutmeg

Directions:

Put the milk, coconut, eggs, vanilla, flour, butter and

sugar in bowl and Mix WELL.

Pour into the greased and floured pie dish.

I sprinkled nutmeg and a little extra coconut over the top.

Bake at 350 degrees for 45 minutes or until the top is golden brown

Remove from oven, let it cool down.. Refrigerate till nice and cold.

CHEESY STEAK AND VEGGIE BAKE

CHEESY STEAK AND VEGGIE BAKE

Serves 6

Ingredients

1 pound steak tips

1 cup sharp cheddar cheese, grated

1 cup fontina cheese, grated

6 slices bacon, optional

2 white onions, thinly sliced

2 cloves garlic, minced

1/2 tablespoon herbs de Provence

kosher salt and freshly ground pepper, to taste

Directions Cheese

Preheat oven to 375º F.

If using, cook bacon to personal preference. (Don’t make it too crispy, as it will also be baked later.)

In a large pan or skillet over high heat sear steak tips until browned on all sides.

Transfer steak to a plate or bowl and drain off fat, leaving 1 tablespoon in the skillet.

Reduce heat to medium-low heat and add sliced onion. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, or until onions are softened, translucent and golden brown.

Add minced garlic and cook for another 1-2 minutes, or until fragrant.

Place steak tips in a large baking dish, add bacon strips (if using) and cover with caramelized onions and garlic.

Top with both cheeses and sprinkle with herbs de Provence.

Place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly and steak is cooked through.

Remove from oven and serve hot.

Carrot Rice Casserole

Carrot Rice Casserole - Yields 4 servings

A suprisingly flavorful dish that is quick and easy to prepare and nice accompanied by a salad.

Ingredients:

4 tablespoons butter

1 pound of carrot, grated

1 onion, chopped fine

1 1⁄3 cups Mozzarella cheese, shredded

2 cups cooked rice

2 eggs, beaten

Procedure:

Melt butter. Add grated carrots and onions; saute for 3-4 minutes.

Stir in cheese, cooked rice and eggs. Pour the mixture into a greased 11 x 13 baking dish. Bake @ 350 degrees F. for 20 minutes.

Broccoli Tots

Broccoli Tots

INGREDIENTS

12 ounces broccoli, cut into small florets

¼ cup scallions, thinly sliced

2 large garlic cloves, finely diced

⅔ cup shredded cheddar cheese

1 egg, beaten

⅔ cup bread crumbs

Salt & pepper

Optional: 2 tsp Sriracha (optional but recommended!)

PREPARATION

Preheat oven to 400 degrees.

Fill a medium saucepan with water and bring to a boil. Aggressively season with salt. Blanch the broccoli in boiling water for about two minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Optional: Add hot sauce of choice. Mix well and chill in the refrigerator for 15–20 minutes.

Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.

Bake for 8–9 minutes. Flip and then bake for an additional 8–9 minutes on the other side until golden brown.

Fruity Pebbles Cookies

Fruity Pebbles Cookies🍇🍉

1 (3.4 oz) package instant vanilla pudding mix

1 ½ sticks butter

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 tsp baking soda

2 cups Fruity Pebbles cereal

1 cup of white chocolate chips

2-1/4 cups flour

Instructions

Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.

Whisk together baking soda and flour and set aside.

Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.

Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool

Skillet Blackberry Cobbler

Skillet Blackberry Cobbler

Don't make this in anything but a big black skillet~(cast iron) it won't turn out the same!

1 box of 2 refrigerated pie crusts (I prefer Pillsbury)

2 (14-16 oz) bags frozen blackberries

1 stick butter, melted

1⅓cups sugar (for berries)

½ cup flour

¾ cup sugar (for crust)

½ stick butter, cut into small cubes

½ cup water

1.Heat oven to 350 degrees.

2.Unroll one pie crust and place in bottom and up sides of 12 " cast iron skillet.

3.Pierce bottom and sides of crust with a fork.

4.Bake 7 minutes; remove from oven.

5.Increase oven temp to 400 degrees.

6.In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.

7.Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.

8.Gently pour berries into skillet; sprinkle water over berries.

9.Unroll second pie crust over top of berries, sealing at the edges of the skillet.

10.Scatter the small pieces of butter on top of the crust.

11.Sprinkle ¾ cups sugar on top of crust.

12.Cut tiny slits in top of pie crust.

13.Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.

14.(I highly recommend a pie shield to keep edges of crust from burning.)

Lavender Simple Syrup

1 cup water

1 cup sugar

3 Tbsp lavender buds, rinsed (remove the buds from the stems before they flower)

tiny touch of violet gel food coloring (optional)

In a small saucepan heat the water, sugar, and lavender until it comes to a simmer, stirring to dissolve the sugar. Simmer gently for 5 minutes. Depending on the color of your lavender, you may or may not get a pale lavender shade to your syrup. If you want to bump up the color, add a TINY bit of gel paste food coloring. (use a toothpick)

Let cool and then strain through cheesecloth into a jar or bottle with a tight fitting lid.

Refrigerate until ready to use. It will keep for a month in the fridge.

Note: I stored my syrups in jars because I liked the look, but it would be even more convenient to transfer them to bottles for easy pouring later.