Icebox Cheesecake

Who remembers this wonderful dessert??? So easy to make!!!

INGREDIENTS:

1 (3 ounce) package lemon Jell-O

1 cup boiling water

8 ounces cream cheese

1 cup granulated sugar

4 Tablespoons lemon juice ( less if you don’t want to much lemon)

1 can Carnation Evaporated milk, well chilled

Graham crackers, crushed

DIRECTIONS:

1. Dissolve Jell-O in boiling water.

2. Cool until slightly thickened.

3. Beat cream cheese, sugar and lemon juice with mixer until smooth.

4. Add thickened Jell-O and beat well.

5. In a separate bowl, beat the Carnation milk until fluffy.

6. Add cream cheese/Jell-O mixture and beat well with mixer.

7. Line bottom of 9 x 13-pan with crushed Graham crackers.

8. Spread filling over and top with more crushed Graham crackers.

9. Chill.

Source: easyrecipesly

Cracker Barrel Chicken N Dumplings

Kicked-up Broccoli Avacado Salad

Kicked Up Broccoli Avocado Salad

2 cups Broccoli Florets and Trimmed Stems......

1/8 cup red onion chopped fine

3 pieces cooked sugar or maple bacon, crispy and chopped

1/4 cup raisins

1/2 avocado

3-4 tablespoons mayo

1/4 red bell pepper chopped fine

sea salt

Wash and trim broccoli. Trim outer layer of stalk and chop into bite size pieces. Place in medium bowl.

Add remaining ingredients and combine.

Hawaiian Monkey Bread

INGREDIENTS

18 Rhodes Frozen rolls, partially thawed and quartered (use Kings Hawaiian rolls instead)

3/4 cup shredded coconut

3/4 cup crushed pineapple, well drained

1/2 cup butter

1/2 cup brown sugar

INSTRUCTIONS

Lightly spray a bundt pan with cooking spray.

Begin by layering macadamia nuts, coconut, pineapple, and rolls. Repeat several times until all the ingredients (except the butter and brown sugar) have been used.

In a small saucepan, melt butter and sugar over medium-high heat. Once the mixture comes to a boil, stir and boil for one minute, and then remove from heat. Pour it over the top of your dough with nuts, coconut, and pineapple.

Let mixture rise until it reaches the top of the pan, 1-2 hours.

Bake at 350 degrees for 35 minutes.

Once removed from oven, let sit for 10 minutes. Then invert onto serving plate, and let sit another ten minutes with the pan on top. Then carefully remove the pan.

Serve warm or at room-temperature.