Sassy Sloppy Joes (Freezer Meal)

1/2 C. onion, chopped
1 T. butter
2 lbs. ground beef
7 oz. ketchup
1/2 C. water
1/4 C. celery, chopped
1 T. lemon juice
1 T. brown sugar
1 1/2 t. Worcestershire sauce
1 1/2 t. salt
1 t. vinegar
1/4 t. dry mustard

Saute onion in butter.  Add ground beef; brown lightly.  Drain off excess fat.  Add remaining ingredients and simmer covered for 30 minutes.  Cool mixture and freeze.

To serve: Heat mixture slowly in skillet or saucepan until ready to serve.  Makes 15 sandwiches.

Meatballs (Freezer Meal)

1 1/2 lbs. ground beef
1/4 C. dry bread crumbs
1/3 C. onion, chopped
1/4 C. milk
1 egg
1 T. parsley flakes
1 t. salt
1/8 t. pepper
1 T. Worchestershire Sauce

Combine all ingredients and mix together gently.  Shape mixture into balls and arrange on baking sheet.  Cover and flash freeze.  Remove meatballs from pan and freeze in a freezer bag.

To serve:  Thaw completely and place in 350-degree oven for 30 minutes.  Remove from pan and allow to cool.  Can be served as an appetizer with BBQ sauce, cooked for sandwiches, served with spaghetti sauce, or cover with cream sauce and place over pasta or rice.  Makes 20 medium sized meatballs.

Dijon Pork Loin Roast (Freezer Meal)

1 pork loin roast (approx. 5 lbs), boned, rolled, and tied
1/2 C. broth
1/4 C. vegetable oil
6 T. Dijon mustard
1/4 C. mushrooms, chopped
2 T. soy sauce
2 T. fresh lemon juice
2 T. minced onion
2 T. butter
1/2 t. celery seed
1/2 t. salt
1/2 t. pepper

Mix together in freezer bag and freeze.  To Serve:  Allow roast to thaw.  Drain and reserve marinade.  Roast at 350 degrees for 2 1/2 hours or to internal temperature of 155-160 degrees.  Baste frequently with reserved marinade during last 45 minutes of roasting time.

Cottage Pie (Freezer Meal)

1 lb. hamburger
1 C. onion, chopped
1/2 t. salt
1/4 t. pepper
2 cloves garlic, minced
1-15 oz. can green beans, drained
1-10.5 oz. can tomato soup, undiluted
1/2 C. mild or medium picante sauce
4 C. mashed potatoes
1 1/2 C. cheddar cheese, grated

Brown ground beef with onion.  Add seasonings.  Drain off excess grease from ground beef and spread evenly in 8x8 pan, 3 qt. baking dish, or individual pot pies.  Layer green beans on top of beef, followed by tomato soup and picante sauce.  Top with mashed potatoes.  Sprinkle with cheese.  Cover with tinfoil and freeze.

To Serve:  Thaw completely.  Bake at 350 degrees for 30-45 minutes or until heated through.  Serve with bread for a complete meal.

Beef Chimichangas (Freezer Recipe)

1 t. salt
2 lbs. ground beef
2 cloves garlic, crushed
2 t. ground cumin
2 t. oregano, crushed
1 can green chilis, chopped
1/2 C. taco sauce
1/2 C. sour cream
1/4 C. cider vinegar  (I don't use that much because Andrew doesn't like vinegar)

Serving Day:
1 stick butter, melted
9 - 7 inch flour tortillas

Sprinkle salt in medium skillet.  Place over medium heat.  Add beef, garlic, and spices.  Cook until meat loses pinkness.  Stir in remaining ingredients.  Remove from heat and cool.  Freeze meat mixture in freezer bag method.

To Serve:  In 8-inch skillet, melt butter.  Dip both sides of 1 tortilla into butter, drain off excess.  Mound 1/3 C. filling on center of tortilla.  Fold tortilla in envelope fashion.  Place seam side down in ungreased 11x7 baking dish.  Repeat with remaining tortillas and filling.

Preheat oven to 500 degrees.  Bake until crispy, about 15 minutes.  Sprinkle with cheese and return for a few seconds.  Top with cheese, lettuce, tomatoes, avacado, and additional sour cream.

Lemon Glazed Chicken Breasts (Freezer Recipe)

3 boneless, skinless chicken breast halves
1/2 C. flour
1/2 t. pepper
1/4 C. butter, melted
1/4 C. honey
1/4 C. lemon juice
1 T. soy sauce

Pound chicken breasts to 1/2-inch thickness.  Mix flour and pepper together.  Dredge chicken through flour mixture.  Lay breasts flat on cookie sheet, cover with plastic wrap, and flash freeze for one hour.

Mix together butter, honey, lemon juice and soy sauce.  Place in quart-size freezer bag (mixture will be watery).  Freeze banded to bag with frozen chicken.

To Serve:  Allow chicken breasts and glaze to thaw.  Place chicken in baking dish, pour glaze over chicken breasts, and bake at 350 degrees for one hour.  Glaze will thicken as it cools.

Chicken in Raspberry Sauce (Freezer Meal)

1/2 C. raspberry preserves (fruit-only type)
1/2 C. frozen pineapple juice concentrate, thawed
1/2 C. soy sauce
2 T. rice wine vinegar
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic powder
1/4 C. fresh or frozen raspberries, mashed
6 boneless, skinless chicken breasts

Combine everything in a freezer bag and seal bag securely.  Freeze.

To serve:  Thaw and place sauce and chicken in large baking dish.  Bake covered at 350 degrees for 30-40 minutes.  Remove from oven, transfer chicken to serving platter, and top with pan juices.  Garnish with fresh raspberries. (I don't garnish or serve on a platter, just so you know, and it's still pretty tasty.)

Pumpkin Chocolate Chip Loaf

1 2/3 C. flour
1 C. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/4 t. baking powder
dash of salt
2 eggs
1 C. plain pumpkin
1/2 C. butter, melted
1 C. chocolate chips

Makes 2 loaves or 24 muffins

Preheat oven to 350 degrees.  Mix dry ingredients together in a large bowl.  Set aside.  In small bowl, blend eggs, then add pumpkin and butter.  Whisk together.  Stir in chocolate chips.  Pour wet ingredients into dry ingredients and fold together.  Pour into greased baking pans and fill 2/3 full.  Bake 40-45 minutes for loaves and 20-25 minutes for muffins.  Cool completely.  Freeze well.

Apricot-Glazed Chicken Tenders (Freezer Recipe)

2 lbs. chicken tenders or cut-up breast piecesMarinade:
1/3 C. vegetable oil
3 cloves garlic, minced
2 T. lemon juice
1 t. rosemary
1 t. thyme
salt and pepper, to taste
1 small bay leaf

In large freezer bag, combine marinade ingredients.  Add chicken pieces and toss to coat.  Marinate at room temperature for one hour.  (If making for that day, chill 6-8 hours.  Prepare glaze below and refrigerate.)  While marinating, prepare apricot glaze.

Apricot Glaze:
1 onion, minced
1 T. unsalted butter
2 T. cider vinegar
1 C. apricot preserves
1 T. soy sauce
2 t. Dijon mustard
1/4 t. ginger
1/4 t. cloves
1/4 t. salt
1/8 t. pepper

In saucepan, cook onion in butter over medium heat, stirring until softened.  Add vinegar and continue cooking until liquid has reduced by one-half.  Add preserves, soy sauce, Dijon mustard, spices, salt, and pepper.  Cook uncovered, stirring occasionally, for 10 minutes or until thick.  Place mixture in a food processor or blender and puree (I skipped this part by using dried onion that was small minced).  Freeze apricot glaze in a separate, smaller freezer bag.  Store in freezer together with marinated chicken.

Serving Day Instructions:  Thaw chicken pieces and discard marinade.  Place chicken in large baking dish.  Bake at 425 for approximately 25-30 minutes, basting with apricot glaze and turning every 10 minutes.  Do not overcook.  Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly.  Or grill.

Strawberry Cheesecake Salad

12 oz. whipped topping
1 small package of cheesecake pudding (powder)
3 (6 oz) strawberry yogurts (I use Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Cinnamon and Sugar Pull-Apart Elephant Ears

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Sonic Cherry Limeaid

12 oz (or 1 can) Sprite,
3 lime wedges,
1/4 cup cherry juice (Libby's Juicy Juice is best).

Fill a 16 oz glass with 2/3 ice. Pour Sprite over ice. Add 3 lime wedges. Add cherry juice & serve with straw. Makes a 16 oz drink.

Hot Chocolate Krispie Treats

6 cups cocoa krispies

1/4 cup butter

1 (10.5 oz) bag of mini marshmallows, plus 4 cups divided. (About a bag and a half total)6 T. hot chocolate mix

cooking spray

sheet of parchment or wax paper- optional

Spray 9×9 square pan with cooking spray.

Set aside

Melt butter in large saucepan over low heat.

When butter is melted add your bag of mini marshmallows and then hot chocolate powder.

 

Stir while continuing to cook over low heat until marshmallows are melted and chocolate is mixed in.

Remove from heat.

Add in your 6 cups Cocoa Krispies.

Stir until mixed well.

Now add in 2 cups mini marshmallows.

Stir until marshmallows are evenly distributed throughout the krispie mixture.

Pour into prepared pan.

Lightly spray a piece of parchment or wax paper with cooking spray for an easy way to press mixture into pan without it sticking.

If you don’t have wax or parchment paper just press evenly into pan with the back of a spoon sprayed with cooking spray.

Immediately spread remaining 2 cups mini marshmallows onto the krispies and press into the mix.

Let cool for 30 minutes and cut into squares.

Store air tight for up to 2 days.

Sweetened Condensed Milk (home made)

3/4 cup powdered milk
3/4 cup sugar
1/2 cup hot water
Directions: In small bowl combine the powdered milk and the sugar. Set aside Put hot water into blender. Start blender. With blender going pour in the powdered milk /sugar mixture. Blend until smooth. This recipe equals one can of store bought condensed milk.

Tex-Mex Frito Salad

• 1 (14.5 oz)can red kidney beans, rinsed and drained (I prefer Bush’s)
• 1 (14.5 oz)can pinto beans, rinsed and drained (I prefer Bush’s)
• 10.5 oz (1 dry pint) container grape tomatoes, halved or quartered depending on their size
• 1/2 (4.25 oz) can of chopped olives
• 1 yellow pepper, diced
• 4 green onions, diced
• 1 cup celery, chopped
• 2/3 of a 16 oz. Catalina Dressing
• 2 1/2 finely shredded Mexican blend cheese
• 1 (10.5 oz) bag of Chili Cheese Fritos

1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery. Refrigerate until ready to serve.
2. Before serving, mix in the cheese and dressing until well combined. Then fold in the chips and serve. You want to fold in the chips when you are ready to serve or they will become soggy.

Mexican Frito Salad

4-6 servings

1 pound ground beef

1 can Ranch Style beans

1 cup shredded sharp cheddar cheese

1/4 cup finely diced red onion (we don't use)

1 tomato, chopped
1 can corn

1/2 head of iceberg lettuce, shredded

1/2 small bag fritos

Catalina salad dressing, to taste

Cook ground beef; drain, season and place in a large bowl to cool. Add beans, cheese, onion, tomato, lettuce and fritos to bowl. Mix thoroughly. When ready to serve add dressing and toss to coat. Enjoy!

Brownie Marshmallow Cookies

1 cup butter

1 2/3 cups white sugar

2 eggs

1 ¼ teaspoon vanilla

¾ cup unsweetened cocoa

¼ teaspoon salt

1 ¼ teaspoon baking powder

2 1/3 cups cake flour*

 

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. Cookies can be rolled, formed into drop cookies, or pressed into a 9 x 13 pan (double recipe and bake time). Roll and form cookies and bake at 350 for 10-12 minutes. Cookies are done when top is slightly cracked and no longer looks wet.

 

Marshmallow Creme

3 egg whites

2 cups light corn syrup

½ teaspoon salt

2 ½ cups powdered sugar

1 tablespoon vanilla

Combine egg whites, corn syrup, and salt. Beat on high speed for 10 minutes or until thick. Add powdered sugar and beat on low speed until blended. Add vanilla and blend. May be frozen for later use.

 

Chocolate Frosting

1 cup butter

4-5 cups powdered sugar

milk

½ cup cocoa

1 teaspoon vanilla

 

Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.

 

Assembly:

Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting.

Buffalo Chicken Taquitos

• 4 cup(s) of chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cup(s) of mozzarella cheese, grated
• 4 ounce(s) of Philadelphia cream cheese
• 1/3 cup(s) of Frank’s hot sauce
• 1/3 cup(s) of milk
• 2 tbsp. of butter
• 1 tsp. of Mrs. Dash
• 1 tsp. of garlic powder
• 2 tbsp. of vegetable oil

*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.

Steps

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos with vegetable oil on all sides.
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Watermelon Cake

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

1  box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix

1 container Betty Crocker® Whipped fluffy white frosting

 Green and red food colors

2/3 cup green jelly beans

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips. Pour into pans.

                                   

2 Bake and cool as directed on box for 8- or 9-inch rounds.

                                   

3 In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered.

Chocolate Covered Oreo Cookie Cake

What You Need

1 pkg. (2-layer size) devil's food cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

Make It

HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Dirt Cups

What You Need

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

15 OREO Cookies, finely crushed (about 1-1/4 cups), divided

10 worm-shaped chewy fruit snacks

Make It

BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE 1 hour. Top with fruit snacks just before serving.

Southwestern Chopped Chicken Salad

salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips


dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning


Directions:


In a large bowl, combine all salad ingredients together, excluding the tortilla chips.


In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Black Bean, Avocado, Brown Rice and Chicken Wrap

Ingredients

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/3 cups low-sodium black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon chili flakes
• 4 (10-inch) whole-wheat wraps
• 1 1/3 cups cooked brown rice
• 8 ounces grilled chicken breast, sliced
• 1 small carrot, shredded (about 1 cup)
• 1/2 avocado, pitted and diced
• 1 Roma tomato, seeded and chopped (1/2 cup)
• Hot sauce for serving, optional

Preparation

1. 1. Combine first 6 ingredients in a small bowl and toss.
2. 2. Place one wrap on a clean work surface. Spoon 1/3 cup rice onto bottom of wrap. Add 1/3 cup bean mixture, 2 ounces chicken, and 1/4 cup shredded carrot, then top with 1 tablespoon avocado and 2 tablespoons tomato.
3. 3. Seal wrap, slice in half, and serve immediately with hot sauce on the side, if desired.

Summer Corn, Bacon and Potato Chowder (Weight Watchers)

	1/2 cup(s) uncooked celery, chopped
	1/4 cup(s) (chopped) uncooked onion(s),
	4 piece(s) corn on the cob, kernels removed with a knife
	1 cup(s) sweet red pepper(s), diced
	4 oz uncooked Canadian-style bacon, diced
	2 cup(s) fat-free skim milk
	1/2 tsp table salt
	1/4 tsp black pepper
	1/8 tsp hot pepper sauce, or to taste 1 medium uncooked yukon gold potatoe Instructions Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes. Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving. Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.

Chicken Salad

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)

3/4 cup light mayonnaise

1 cup red grapes, halved

1 green onion, minced

1 stalk celery, diced

1/2 cup diced apple

salt and pepper to taste

pecans or cashews, optional

1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended.
2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on a lettuce leaf

Olive Garden Copycat Zuppa Toscana

• 1 lb Italian sausage Italian sausage (I like mild sausage)
• 2 large russet baking potatoes,baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, onion chopped
• 1/4 cup bacon bit bacon bits (optional)
• 2 garlic cloves, garlic cloves minced
• 2 cups swiss chard, swiss chard chopped
• 2 (8 ounce) cans chicken broth chicken broth
• 1 quart water water
• 1 cup heavy whipping cream heavy whipping cream

Directions:

Chop or slice uncooked sausage into small pieces.

Brown sausage in your soup pot.

Add chicken broth and water to pot and stir.

Place onions, potatoes, and garlic in pot.

Cook on medium heat until potatoes are done.

Add sausage and bacon.

Salt and pepper to taste.

Simmer for another 10 minutes.

Turn to low heat.

Add swiss chard and cream.

Heat through and serve.

Cheesy Vegetable Chowder

2 Tablespoons butter

1/2 cup finely chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tablespoon minced garlic

4 cups chicken broth

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Edible Sand Dessert

1/2 stick butter

1 (8 oz.) cream cheese

1 c. powdered sugar

2 small Vanilla Pudding

1 (12 oz.) Cool Whip

2 (20 oz.) pkgs. Golden Oreo cookies

 

Make the pudding according to the directions on the package. If you make the regular kind, put it in the refrigerator to cool. While it is cooling, crumble the Oreos in a blender.

Cream the butter, cream cheese and powdered sugar together. Add the Cool Whip and then the pudding.

Now it is time to assemble the dessert, using a sand pail as your bowl, alternate cookie crumbs and filling, ending with the cookie crumbs on top. Top with a sand shovel for serving.

Snickers Salad

Ingredients
1 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 (12 ounce) containers Cool Whip, thawed
6 Snickers candy bars
4 -6 granny smith apples (or whatever apple you like, but wouldn’t recommend a soft variety)
Directions
Mix cream cheese and powdered sugar until thoroughly blended.
Fold in Cool Whip.
Cut Snickers into bite size chunks and add to cream cheese mixture.
Chop the apples into chunks and stir.
Chill 1 hour before serving.
Chilling for a long period of time (such as overnight) will result in a runny salad. :-(