Cranberry Jello Salad

Jello Mixture:
1 1/2 cups boiling water
6 ounce package of cranberry jello
16 ounce can whole cranberry sauce
2- 11 ounce cans mandarin oranges, drained

Graham cracker crust:
1 1/2 cup graham cracker crumbs (about one sleeve)
1/4 cup sugar
1/2 cup butter, melted

Cream cheese middle layer:
8 ounce package cream cheese, softened
1/4 cup sugar
8 ounces cool whip, thawed
5 ounce can crushed pineapple, drained

Jello Mixture:  In a large bowl mix the jello and boiling water until jello is completely dissolved.  Add in the cranberry sauce and stir until it is combined.  Add in the mandarin oranges and stir lightly.  Cover the bowl and place it in the refrigerator until slightly set up.

Graham Cracker Crust:  In a bowl mix the cracker crumbs, sugar and melted butter.  Press the mixture firmly to the bottom of a 9x13 baking dish.

Cream cheese middle layer:  In a bowl beat the cream cheese until it's smooth.  Add in the sugar and beat until it is nice and fluffy.  Add in the pineapple and beat until incorporated.  Then fold the cool whip into the mixture.  Then pour the cream cheese mixture onto the graham cracker crust and spread to cover the crust.  Cover it and place in the fridge until the jello mixture is slightly set.  Once the jello mixture is ready, pour it over the cream cheese mixture.  Spread and smooth the jello layer, if needed.

Refrigerate the jello salad for several hours or overnight.  I like to make it the night before to make sure everything is set.  This is a sweet salad and could be a salad or a dessert.

Pumpkin Fluff

Pumpkin season is upon us!!!  I've seen several sweet pumpkin dip recipes floating around Pinterest and decided to give it a try.  I added a little nutmeg to mine and it was perfect.  It's not overly sweet or overly pumpkin, it was just right.  We loved eating our pumpkin fluff with apple slices and graham crackers.  As we were eating it I was thinking how yummy this would be as a hot chocolate topping!

1 cup pumpkin puree
1 (8 oz) package of cream cheese, softened
1/2 cup powdered sugar
1/2 t cinnamon
1/8 t nutmeg
1 (8 oz) tub of cool whip

Apples slices, graham crackers, animal crackers, etc.


Beat pumpkin, softened cream cheese, powdered sugar, cinnamon, and nutmeg all together until combined and creamy.  Then fold the cool whip into the mixture.  Keep refrigerated until ready to serve.

Easy Indoor S'mores

 

I had this super easy dessert at my in-laws house a few weekends ago.  It is a quick and easy s'mores recipe, as easy to make as rice krispie treats but soooooo much better.

4 cups honey graham cereal

3 Tablespoons margarine

6 cups miniature marshmallows

1/4 cup light corn syrup

1 1/2 cups milk chocolate chips

cooking spray

Spray a 9x13 dish well with cooking spray.  Measure the graham cereal into a large and set aside.

In a medium sized saucepan melt the margarine over low heat.  Then add the marshmallows and corn syrup and stir until the mixture is smooth and completely melted.  Next, stir in the chocolate chips  and stir until completely melted and incorporated.  Remove the mixture from the heat and pour over the graham cereal.  Stir the cereal mixture well.  Pour and press the cereal mixture into the prepared dish.  If desired, you can sprinkle a few more marshmallows on top.  Let it cool completely before cutting into squares.

Poppyseed Spinach Salad

1 bag Spinach, washed, and dried
1/2 head romaine lettuce, washed, dried and torn
1/2 purple onion, sliced thin
1/2 C. sunflower seeds
1 C. craisins
1 C. Shredded mozzarella cheese
1/2-1 C. Crunchy topping (From Chicken Teriyaki Salad recipe)
1 bottle Brianna's Poppy Seed Dressing (It has a peach on the front label. Can purchase at Walmart)

Chicken Teriyaki Salad

Teriyaki Chicken:
1/3 C. soy sauce
1/3 C. brown sugar
1/3 C. water
1 Tbsp. oil
2 garlic cloves, minced
1 Tbsp. fresh ginger, minced
        Put 2 lbs. chicken tenders in a big Ziploc bag and pour marinade over chicken. Marinate for 2 days or at least 24 hours. Cook chicken on grill, or in oven.


Dressing:
3/4 C. oil
3/4 C. sugar
3/4 C. red wine vinegar
2 Tbsp. Soy sauce


Crunchy topping:
1/2 C. butter
1/2 C. sugar
2 pkg. ramen noodles, broken up into small pieces (discard season packet, or use for a different recipe)
1/4 C. sesame seeds
1/2 C. slivered almonds
          Fry all topping ingredients in a frying pan until the sugar has carmelized and the almonds and sesame seeds are toasted. Be careful not to burn the mixture. Pour out onto waxed paper until cool. Break into little pieces and store in an airtight container in refrigerator for up to 8 weeks. Use as desired on top of salads or ice cream.


For the salad:
 Use 1 pkg spring salad mix, 1 pkg romaine lettuce, 4 green onion, 2 cans mandarin oranges, 1/2 -1 C. shredded cheese, and cooked teriyaki chicken. Sprinkle desired amount of crunchy topping on and then dressing. Best served right away, does not keep well with dressing on it.

Mexican Rice in the Rice Cooker

I found this recipe on food.com  I had to tweek the chicken broth amount to suit my rice cooker and you may have to do the same.  The first time I made the recipe the rice was too al dente for my taste.  After I upped the chicken broth to 3 cups the second time I made it the rice was just right.

1 cup rice (I like to rinse my rice in cold water before I cook it)

3 cups low sodium chicken broth (the original recipe asked for 2 1/4 cups)

3 ounces tomato paste (half a small can)

2 T butter, cut in pieces

1/2 cup onion, diced

2 garlic cloves, minced (or 2 t. minced garlic)

2 ounces diced green chilies (half of a 4 ounce can)

dash of pepper

dash of crushed red pepper flakes

fresh cilantro or parsley, for garnish, optional

Combine all the ingredients in the rice cooker except the cilantro or parsley, if using.

Cook according to the manufacturer instructions.

Let the finished rice sit uncovered for 3 minutes or so to allow it to thicken.  Then stir, garnish if desired and serve.

Easy Crock Pot Salsa Verde Chicken Tostadas

I am always looking for new crockpot recipes. This one was simple, easy, and healthy to boot. The recipe is from skinnytaste.com

Ingredients:1 1/2 lbs raw skinless chicken tenders (I used chicken breasts)
1/4 tsp garlic powder
1/8 tsp oregano (we were out so I used parsley)
1/8 tsp ground cumin
salt, to taste (I used just a sprinkle of season salt)
16 oz roasted salsa verde

Tostada shells or corn tortillas
Sour cream
Salsa
Broccoli slaw
Cheese

Season the chicken with the garlic powder, oregano, cumin and salt and place them in the crock pot. Pour the salsa verde over the top and cover and cook HIGH 2 hours (I cooked mine for 6 hours on LOW.)After the chicken is cooked through, remove it from the crock pot and shred it with 2 forks. Remove 2/3 cup of the cooking liquid from the slow cooker, and discard (unless you want it over rice). Place the shredded chicken back into the crock pot and stir it with the remaining salsa. You can adjust the seasonings at this point if desired.

This recipes makes about 3 cups.

We served our chicken on tostada shells and corn tortillas (the healthier option) topped with sour cream, salsa, broccoli slaw and cheese. You can visit skinnytaste.com for the exact nutrition information on this recipe.

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Honey Jalapeno Chicken

I love finding new blogs or sites with easy and yummy recipes!  Thanks Skinny Mom for two new recipes this week.  I really liked the honey jalapeno chicken.  It came together quick and was full of flavor!

 Serves 6 to 8 

• ¼ cup honey


• 3 tablespoons soy sauce


• 2 tablespoons extra-virgin olive oil


• 4 garlic cloves, minced


• 6 jalapeño peppers, finely chopped


• 1 tablespoon finely grated lemon zest


• 2 teaspoons kosher salt


• ¾ teaspoon black pepper


• 3 pounds chicken tenders


• ½ cup chopped fresh cilantro


• Sour cream for serving