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.