Raspberry Cream Smoothie

1 cup orange juice
1 cup rasperry yogurt
1 cup vanilla frozen yogurt
1/2 frozen banana in chunks
1 1/2 cup frozen raspberries


Blend all.
Serves 3 - 5

Orange Banana Cream Smoothie

1 cup milk
1 1/2 cups orange juice
1/2 t vanilla
1/2 frozen banana in chunks
1 cup vanilla frozen yogurt
1/2 cup orange yogurt
3 T orange juice concentrate

Blend all.
3 - 5 servings

Raspberry Sunrise Smoothie

2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbert

Blend until smooth.

Strawberry Lemon Surprise Smoothie

2 cups lemonade
2 cups frozen strawberries
1 cup strawberry yogurt

Pour in blender and blend until smooth.

3 - 5 servings

Berry Blast Smoothie

1 cup apple juice
1 1/2 cups lemonade
1 cup frozen raspberries
1/2 cvup frozen strawberries
1 cup raspberry sherbert


Pour liquid ingredients in a blender and mix. Add frozen ingredients and blend until smooth.

3 - 5 servings.

Mango Tango Smoothie

1 cup pineapple juice
1 cup orange juice
1/2 frozen banana, in chunks
1 cup pineapple sherbert
1 1/2 cups frozen mango slices


Pour liquid ingredients in blender and mix. Add frozen ingredients and blend until smooth.

3 - 5 servings.

Hawaiin Holiday Smoothie

1 cup passion fruit nectar
1 cup guava nectar
1 cup orange sherbert
4 T coconut milk
1/2 frozen banana, in chunks
1/2 cup strawberries
1/2 cup mango slices
1 cup strawberry yogurt

Pour all liquid ingredients in blender and mix. Add all frozen ingredients and blend until smooth.

3 - 5 servings

Banana Lime Sublime Smoothie

2 cups limeade
1 banana
1 cup lime sherbert
3 T coconut milk
1 cup ice

Pour all liquid ingredients in a blender and mix. Add all frozen ingredients and blend until smooth.

3 - 5 servings.

Peach Refresher Smoothie

2 cups peach nectar or apple juice
1 cup vanilla frozen yogurt
1/2 banana
1 cup peach yogurt
1 1/2 cups frozen peach slices

Pour all liquid ingredients in blender. MIx. Add all frozen ingredients. Blend until smooth.

3 - 5 servings

Lemon Smoothie

2 cups lemonade
1 cup lemon yogurt
1 1/2 frozen pineapple chunks
1 cup pineapple shervert

Pour all liquid ingredients into blender. Add all frozen ingredients. Blend at mixing setting for 30 seconds. Then blend at smooth setting until smooth. Serve immediately.

Makes 3 - 5 servings

Peanut Butter & Chocolate Candy

To Live For!
They taste a lot like Reese's peanut butter cups.

1 cup peanut butter
2 1/3 cups powderd sugar
2 sticks of butter at room temp. (can be melted)
1 package of graham cracker crumbs
1 (12 oz) package milk chocolate chips

Mix peanut butter and butter together. Add powdered sugar. Add graham cracker crumbs. Put into a 13 x 9 pan. Melt chocolate chips and pour over top. Spread evenly. Let sit in refrigerator for 20 minutes. Remove and cut into squares. Refrigerate another 45 minutes.

For best results, store in the refrigerator. May be stored in the freezer.

TIPS:
I use the microwave the melt the chocolate chips. 1 minute, stir, and one more minute.
I like making my own graham cracker crumbs. Better texture that way. Just grind or smash til small crumbs.

Half Wheat/Half White Bread

2 T yeast
2 cups warm water
pinch of sugar

Put in bowl and let rise.

1/2 cup sugar
1 T salt
2 eggs
1/4 cups oil
3 cups whole wheat flour
3 - 4 cups flour

In large bowl, mix 1/2 cup sugar, salt, and eggs. Add oil. Start adding flour and beat 5 - 6 minutes or knead for 8 minutes.
Put in bowl, cover and let rise for 1 hour.

Shape into loaves.
Bake at 325.
Make 2 loaves of bread.

Frozen Strawberry Jam

2 cups crushed fruit
4 cups sugar
1 pkg. pectin
3/4 cup water

Blend fruit. Add sugar. Let set while you bring pectin and water to a boil. Boil one minute. Add to fruit mix, pour into jars, tighten the lids, let stand for 24 hours.
Freeze
Makes 3 pints.

Can use other types of berries. Raspberries are very good this way also.

From Colleen Bettinson

Hot Artichoke Dip

2 jars (6 oz) marinated artichoke hearts, chopped
1 pkg. (10 oz) frozen chopped spinach - thaw and drain thoroughly
1 clove garlic, pressed
1/2 cup sour cream
1/2 cup mayo
3/4 cup parmesan cheese

Drain and coarsely chop artichoke hearts with food chopper. Mix artichoke hearts with the remaining ingredients. Spoon into small casserole dish.

Bake at 375 for 20 - 25 minutes.

Southwestern Black Bean Salsa

Lime
2 cans black beans, rinse and drain
1 (16 oz) can corn, drained
1 small can green chilis, chopped
2 avacados (cut in small pieces)
1 small purple onion, chopped
1 zuchinni, chopped
1/4 cups fresh cilantro, chopped

Mix together everything in a large bowl. Squeeze juice of 1 fresh lime and stir in gently. Season with salt and onion salt to taste.
Serve with corn chips or tostado chips.

So good you can't stop eating this!

Smoothie

From Weight Watchers.

1/2 c up strawberry yogurt (Dannon Lite & Fit) or your choice
1/2 cups milk
1/2 banana
5 pkgs. sweetner
1 1/2 cups frozen strawberries (if strawberries are frozen you will not need to add any ice)
Blend really well.

Makes 20 oz.
4 points each
Counts as one milk and two fruits.

Four Layer Dessert

1/2 cups butter or margarine
1 cup flour
1 cup finely chopped walnuts (or peanuts)
1 8 0z. cream cheese, softened
1 cup sifted powdered sugar
1 (4 0z.) carton frozen whipped dessert topping, thawed
1 - 4 serving size instant chocolate pudding mix
1 - 4 servivng size instant vanilla pudding mix
3 cups milk
Grated chocolate

Cut butter into flour until crumbly. Stir in 3/4 nuts . Press into 9 x 13 pan.
Bake at 350 for 20 minutes. Cool.

Beat cream cheese until fluffy and then add powdered sugar. Add half of the whipped topping. Spread over crust. Chill.

Combine pudding mixes and milk and beat 2 minutes. Spoon onto cream cheese layer. Chill or freeze until firm.

Top with remaining whipped topping. Sprinkle with grated chocolate and remaining nuts.

English Toffee

Really excellent candy and perfect for Christmas. Our neighbors always loved getting this.

1 cup butter
1 cup sugar
1 T light corn syrup
1/2 cup coarsely chopped, toasted almonds
3/4 cup milk chocolate chips
1/2 cup finely chopped toasted almonds


Melt butter in heavy 2 quart saucepan. Add sugar, and stir over med. heat until sugar dissolves. Add 3 T water and corn syrup. Cook over med. heat, stirring often to soft crack stage (290 degrees). Will take approx. 12 minutes. WATCH CAREFULLY after temp reaches 280 degrees. Remove from heat and quickly stir in coarsely chopped nuts. Spread on a buttered baking sheet (9 x 13). Immediately sprinkle chocolate over top. Let stand a few minutes. Spread evenly. Sprinkle with finely chopped nuts.
Chill to firm.
Break into pieces.
Makes 1 1/2 lbs.

From Shae Rippstein

Pineapple Cake

Super Fast!
(From Weight Watchers)

Angel Food Cake Mix
20 0z. can pineapple, crushed

Mix and Bake. Follow baking instructions on box.

If making cupcakes: 1 1/2 points each
If making cake: 1/12 of cake is 3 points.

Chocolate Cupcakes

Super Fast & HEALTHY
(From Weight Watchers)

1 Betty Crocker Fudge Cake Mix
1 can pumpkin
1/2 the amount of water the mix calls for

Mix all. Put in cupcake papers in pans. Bake a little longer than the box instructs you to do.

Seriously good!!!
1 1/2 points each

BBQ Spareribs

3 lbs. ribs (country style, pork roast)
1 onion, chopped
1 clove garlic, chopped
1 cup ketchup
1 cup water
2 T vinegar
1 T worchestershire sauce
1 t mustard
dash of Tabasco sauce
4 T sugar

Brown meat. Remove meat and saute' onions in meat drippings. Add ingredients for sauce. Do not cook sauce. Pour over spareribs. Bake at 350 for an hour.

Cheesy Potato Soup

So cheesy and so yummy!

1 cup onion, chopped
1 cup celery, diced
3 - 4 cups finely diced potatoes
3/4 cup butter
1 quart half and half
2 cups of cheese (may use favorite and may combine more than one type of cheese)
3/4 cup flour
1 1/2 t salt

Put vegetables in large pan and add enough water to barely cover them. Cook until tender. Melt butter and add flour. Blend to cook with veggies. Add half and half. If too thick, add some milk. Season with salt and pepper. Add cheese and allow to melt.

From Shae Rippstein and this is my favorite cheesy potato soup ever!

Fat Burning Soup

1 head cabbage
1 celery stalk
3 onions2 cans tomatoes
1 pkg. Lipton onion soup mix
3 beef bouillon cubes

Chop veggies. Combine everything in pot large enough. Cover with water. Cover with lid. Cook for 30 minutes.

Fernando's Fajita Soup

1 bag (12 oz) Fajita chicken meat (cooked, sliced, and diced)
1 bag (40 oz) HEB country Caldo Blend
3 cans (14.5 oz) chicken broth
1 can (28 0z) diced tomatoes
1 jar (16 oz) Picante sauce (choose your intensity)
1 bunch fresh cilantro, chopped


Combine all ingredients in a large pot. Stir and cook on medium high for 20 minutes. Let stand 3 minutes. Add any of the following if desired: Avacado Strips of Tortillas Lime juice Cheese, grated

Rice, Broccoli and Cheese Casserole

1 cup rice (any type you want)
I small jar of Cheese Wizz
1 or 2 pkgs. (10 oz) broccoli
1 can cream of chicken soup
1 can cream of mushroom soup (or you can use 2 cream of chicken if you don't like mushrooms)

Prepare rice. Stir cheese wiz into hot, cooked rice. Combine all ingredients. Bake at 350 for
20 - 30 minutes.

Chicken Roll Ups

4 chicken breasts (c00k, de-bone, and cube)
8 0z cream cheese
1/8 t pepper
2 pkgs. cresent rolls
1/4 cups margarine, melted
1 1/2 cups bread crumbs
onions, optional
onion salt or seasoning salt

Mix cream cheese and seasonings. Add to cubed chicken. Put small amount mixture in each cresent roll. Fold in corners and seal. Roll in margarine and then bread crumbs. Place on cookie sheet as you go. Bake at 400 for 15 - 20 minutes. Heat a can of cream of chicken soup (with a little milk, to desired consistency). Pour over top of chicken roll ups.

** If making mashed potatoes and using gravy for those as well, use 2 - 3 cans of the chicken soup.

This recipe came from Shae Rippstein and Nancee Pyper. Everyone loves these . Guaranteed to be a hit, except with really picky eaters.

Chicken Enchiladas

2 c cooked chicken, diced
1 - 16 oz container sour cream
1 can - cream of chicken soup
2 cups grated cheese
1 can diced green chilis

Mix chicken, sour cream, soup, chilis, and most of cheese. Save 3/4 - 1 cup filling mixture and rest of cheese not used to top enchiladas. Roll filling into flour tortillas. Top with leftover filling and cheese. Bake at 350 for 45 - 60 minutes, til heated through.

From Shae Rippstein

Mrs Field's Chocolate Chip Cookies

3 words..... TO DIE FOR!!!

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 t vanilla
4 cups flour
5 cups oatmeal (mix in a blender to make a powderish flour)
1 t salt
2 t baking powder
2 t baking soda
Mix all together and then add:
24 oz bag chocolate chips
1 - 8 oz. bag hershey bars, chopped
3 cups chopped nuts (any kind)

Place golf ball sized cookies 2" apart on an ungreased cookie sheet.
Bake 375 for 6 - 10 minutes.
Makes 112 cookies.
This recipe can be halfed easily.

Dump Cake

So yummy and fast!

1 - 20 oz. can unsweetened pineapple, crushed and undrained .
1 - 20 oz. can cherry pie filling
1 cup chopped walnuts, if desired
1 pkg. yellow cake mix
1 stick of butter or margarine, melted

Pour pineapple in the bottom of a greased 9 x 13 pan. Spread evenly. Pour on cherry pie filling and spread evenly. Sprinkle dry cake mix evenly on top of fruit. Sprinkle walnuts next. Melt butter and pour evenly on top.

Bake at 350 for 50 - 60 minutes.

Cinnamon Rolls

Makes approx. 2 dozen.

2 T yeast
1 cup of warm water
1 t sugar
Combine the above ingredients and allow to rise.

Scald 2 cups of milk. Add 1/2 cup of oil, 1 1/3 cups of sugar, 3 t salt, and 4 beaten eggs.
Add 2 cups of flour and yeast mixture. Add 4 cups more flour (until desired consistancy - slightly sticky).
Rise 1 hour.
Roll out. Brush on melted margarine, cinnamon and sugars (white and brown).
Roll together like a jelly roll. Cut with dental floss to make individual rolls.
Rise 40 minutes.
Bake at 400 for 20 minutes. (mine usually are finished in less time so keep an eye on them).

Homemade Frosting for Cinnamon Rolls:
1/2 cups soft margarine or butter
4 cups powdered sugar
2 t vanilla (use clear vanilla if you want your frosting to be white).
2 T milk
Beat together.
Spread on cinnamon rolls.


Memory:
Jennifer Fife taught me how to make cinnamon rolls and many other kinds of bread. She and I went through a period of time where we baked bread for our families and didn't buy any at the stores. Very yummy!!! I really appreciate her help on this and have even taught RS Enrichment lessons on this after she taught me.
I also have loved making them for my family and friends. My daughters make them and they are great at it!
**Warning - they are addicting!

Perfect & Easy Pie Crust

Use a 4 cup measuring bowl to put ingredients in.

One crust pie:
1/3 cup of oil.
Add milk up to the 1/2 cup mark.
Add 1/2 t salt
Add one cup of flour.
Mix with a fork.
Put in pie pan.


Two crust pie:
2/3 cup of oil
Add milk to 1 cup mark.
Add 1 t salt
Add 2 cups flour
Mix with fork.
Split in half.

This recipe comes from one of my best friends ever...Shae Rippstein....and her pies are SO yummy!!!

Microwave Fudge

3 cups semi-sweet or milk chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup margarine or butter
1 cup chopped walnuts or pecans, if desired

1. Place all ingredients except nuts in large microwavable bowl.
2. Microwave at medium heat (50%) until chocolate chips are melted, 3 - 5 minutes. Stirring once or twice during cooking.
3. Stir in nuts.
4. Pour into well greased square baking dish, 8 x 8 in.
5. Refrigerate until set.

**Variation- substitute 1 cup peanut butter chips for 1 cup of the chocolate chips.

Oreo Peppermint Dessert

1 pkg Oreo's
1 pint whipped cream (real)
1 cup bridge mints
1 cup mini marhsmallows

Crush cookies and press half into an oblong cake pan. Combine remaining ingredients and put on pressed cookies. Sprinkle last half of crushed cookies on top.
Chill 2 days in fridge.

From Colleen Bettinson

Chocolate Sheet Cake

2 cups sifted flour
2 cups sugar
4 T. cocoa
Mix and set aside.

Boil and let cool:
2 sticks margarine or butter in 1 cup water

Stir together:
1 t. baking soda in 1/2 cup buttermilk. Stir and add to margarine and water. Add 2 beaten eggs. Add 1 t vanilla.

Bake in a greased sheet cake pan at 425 for 20 minutes or until you touch it with your fingers and it springs back. When you remove cake from oven, cover with miniature marshmallows. Place foil on lightly on top to allow marshmallows to melt while you make the icing.

Icing:
1 box powdered sugar
4 T cocoa
2 sticks of margarine or butter

Melt margarine. Add cocoa. Add powdered sugar and stir vigorously. Add some milk until icing is creamy smooth. Add cup of nuts (if desired) and pour over the marshmallows.

Memory:
From my great friend, Colleen Bettinson. I first met her when I was 15 and she was married with 3 children. She became one of the best friends in my life. She taught me so many things and I especially am grateful for her lesson about when you I get married to be sure I half all the work so when I have children my husband will already be used to sharing half of all the needs to be done. It works!

Grandma Nelson's Wild Raspberry Dessert

This is SO yummy, you will have a hard time not eating the whole thing! Don't be intimidated by the steps involved. It really is easy to make!

Step 1:
2 stick butter, softened
2 T sugar
1 1/2 cups flour
Mix together in mixer and spread in a 9 x 13 greased pan. Bake at 350 for 35 minutes. Cool.

Step 2:
2 stick butter, softened
2 3 0z. pkgs. cream cheese, softened
2 cups powdered sugar
Mix together in mixer. Spread on top of cooled crust.

Step 3:
1 cup chopped nuts (optional)
Spread on top of cream cheese mixture.

Step 4:
1 cup boiling water
1 30z. pkg. raspberry jello
2 pkgs. frozen raspberries, thawed
Mix jello and water. Add raspberries and juice. Cool until like jelly and then spoon on top of nuts. Refrigerate. Before eating, top with cool whip, if desired.

Memory:
This was the first recipe I asked my mother-in-law for. When she made this I had never had anything like it before and it was so good that I just had to learn to do it also. I made it so much that I became an expert. This recipe helped me with my confidence to try other things I was not accustomed to. I made this for every one who came to our house for dinner or just dessert. It was always a big hit!

Strawberry Pie (low calorie)

1 pkg. strawberry jello (no sugar)
1 1/2 cups water
2 T corn starch
8 - 12 Splenda
Pie Crust - regular or graham

Cook until thickens. Slice strawberries and place in bottom of pie crust. Pour mixture over berries. Chill and top with cool whip. Enjoy, guilt free!

Nana and Papa's Divinity

2 cups sugar
1/2 cup light Karo syrup
1/4 t. salt
1/2 cup hot water
2 egg whites
1 t. vanilla

Dissolve sugar, syrup, and salt in hot water. Cook to 240 degrees or to a FIRM ball stage. Remove from heat and pour gradually over stiffly beaten egg whites, beating constantly.
Add vanilla and continue beating until mixture will hold it's shape when dropped from a spoon.
Drop on waxed paper or buttered cookie sheet.
Optional: Place a pecan in the center, kinda mashed down into divinity.

Memory:
This was the candy that my Mom and Dad made, usually together, for the Christmas season. We always had a tin can with this candy in it with waxed paper seperating the levels. When I see this candy, I always think of Christmas' at home when I was young. Really yummy even if it is not chocolate.

Nana's Pecan Pie

Nobody makes Pecan Pie like this! Famous even in other states!

3 eggs, beaten
1 cup Karo Syrup
1/8 t. salt
1 t. vanilla
1 cup sugar
2 T melted butter or margarine
1 cup pecans

Mix ingredients together. Add pecans last. Pour into an unbaked pastry shell. Bake at 400 for 40 minutes.

Nana's Cornbread Dressing

Absolutely the BEST dressing in the World!

13 x 9 pan of cornbread (recipe below)

2 1/2 cups cornmeal
1 cup flour
2 eggs
1/4 t. salt
3 t. baking powder
1/4 cup oil
2 cups of milk
Bake at 400 for 25 - 30 minutes.

In saucepan, saute':
2 1/2 cups celery, chopped
2 cups onion, chopped

Then:

Crumble cornbread in very large bowl.
Add saute'd veggies.
Add:
1 16 oz. pkg Pepperidge Farm Cornbread Stuffing
Pepper to taste
1 1/2 T. Sage
2 T. Poultry Seasoning
6 cans of chicken broth (0r equivalent)
6 slices of toast, cubed

Taste. Add more seasoning if you feel you need more. You need to do this now because after you add the eggs you won't want to taste it. At least I never did!
Then add:
3 eggs

Put in pan(s) and Bake at 350 for approximately one hour.
Optional:
My Mom would sometimes add chicken or turkey to the dressing.


Memory:
Several years ago, we were celebrating Thanksgiving at my home in Friendswood and my Mom came up ahead of time to help with all the cooking. When she began making her famous cornbread dressing, I asked her about the recipe. Of course, there was NO recipe. So, we worked together to create this recipe. It took us twice as much time to prepare the cornbread dressing, but we had fun and finally a recipe for those of us who need one. When all is said and done, no one's can match my Mom's cooking because she makes all her food with so much TLC and she really loves to cook for her loved ones.