Family Reunion Salad a.k.a. Frog Eye Salad

1 package (16 oz) a cini de peppe macaroni
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 3/4 cups pineapple juice (reserved from tidbits and crushed)
2 eggs, beaten
1 tablespoon lemon juice
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple tidbits or chunks, drained, reserve juice
1 can (20 oz) crushed pineapple, drained
2 cups miniature marshmallows
1 cup shredded coconut
1 carton (9 oz) Cool Whip

Cook macaroni according to package directions, rinse in colander and cool. In sauce pan, combine sugar, flour and salt. Add pineapple juice and eggs. Cook, stirring, until mixture thickens. Add lemon juice. Cool. Put macaroni in large bowl, top with thickened juice mixture. Add mandarin oranges, pineapple, marshmallows, and coconut. Fold in Cool Whip. Cover and refrigerate overnight. Serves 18-20.

This makes a HUGE bowl of salad and is perfect for a summer potluck.
Recipe from Donna Lou Morgan who was the Salt Lake Tribune Food Editor and a very close friend of my Grandma Farmer.

Devil's Food Surprise Cookies

Devils Food Cake Mix
2 eggs
1/3 cup oil
"Rollos" candy

Mix cake mix, eggs and oil. Place about 1 teaspoon of mixture in hand and flatten, place one rollo in the center and roll into ball. Place on an ungreased cookie sheet.

Bake7-10 minutes at 350 degrees.
Sprinkle with powdered sugar after baking.

Makes about 3 dozen cookies.

These are so yummy! It looks like a regular chocolate cookie and then you take a bite and there is carmel in the middle!

Crepes

Ingredients:

1 1/2 Cups milk

3 eggs

2 tablespoons vanilla extract

1 1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, eggs and vanilla. Stir in the flour, sugar, salt and melted butter until well blended

Heat a pan over medium heat until hot. Spray with cooking spray. Pour 1/2 cup batter into the pan and tip to spread the4 batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until olightly browned on the other side. Repeat with remaining batter.

I usually put jam on my crepes and roll them like a burrito. Very good.

Sausage-Fruit Kabobs

I found this recipe on Better Homes and Gardens' site and thought it sounded good so I am going to try it.

Start to finish: 20 minutes

Ingredients

3 Tbsp. spicy brown or Dijon-style mustard

3 Tbsp. honey

12 oz. cooked smoked sausage, bias cut in 1/2 inch slices

1 apple, cored and cut in 1/2 wedges

1 medium zucchini, halved and cut in 1/4-inch slices

6 oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat boiler. In bowl stir mustard into honey.

2.On four 12-inch skewers alternately thread sausage, apples and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers, lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard. Makes 4 servings.

Turkey & Cheese melt

This is super easy to make and really good! It has turned into one of Ramie's favorites!

Ingredients

Pizza dough (I used Pillsbury in the blue can)

lunch mean (turkey or ham or both)

1 1/2 cup Mayonaise or Miracle Whip

Shredded Cheese

egg

parmesean cheese

Heat oven to 350 degrees

On a floured surface, roll out pizza dough to make a rectangle.

Lay out lunch meat all over the dough

Mix the mayonaise with a good amount of shredded cheese

Spread mayo/cheese mix over the lunch meat

put a little water on edges of pizza dough so it will stick together nicely

Fold into thirds

Place the side with seams down on a very lightly greased pan

cut three slits in top of loaf

brush a little of the egg over loaf

Sprinkle with parmesean cheese

Cook for 35 minutes and let sit for 5 minutes before you cut it up.

Chicken Broccoli Cheese Soup

Combine the following ingredients together in a large pot and boil until vegtables are tender:

10 cups hot water
12 chicken bullion cubes
3 large carrots (peeled and chopped)
3 stalks celery (chopped)
1 onion (finely chopped)
1 pkg. frozen chopped broccoli


In separate pan (on medium-low heat)

Melt one cup butter
Slowly add one cup flour and one cup milk (stir constantly while adding)
Add one bottle (16 oz.) cheese Whiz

Continue stirring until smooth
Add mixture to large pot and stir until all blended in. (You can add more water if your consistancy is too thick.)

Add 2 cups cooked chopped chicken, stir in

Salt and Pepper to taste.

(I got this recipe from my good friend Luana while I lived in Louisville. She is an amazing cook and I love this soup!)

Banana Bread

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 cup mashed ripe bananas (about 3 medium bananas)
2 eggs
2 1/4 cups flout
1 1/2 tsp. Baking Powder
1/2 tsp. baking soda
1 cup chopped walnuts (optional)


Pre-heat oven to 350 degrees. Beat cream cheese, butter and sugar with electic mixer on medium until well blended. Add bananas and eggs. Mix well. Add combined dry ingredients; mix just until moistened. Stir in walnuts.

Pour into greased and floured 9x5 loaf pan.

Bake one hour 10 minutes or until toothipick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack. Cool completely before slicing to store.

Slow Cooker Beef Stroganoff

1 pound stew meat
1 can (10.75 oz) condensed cream of mushroom
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
egg noodles

1. In a slow cooker, combine meat, soup, onion, water and Worcestershire sauce.
2. Cook on low setting 6-8 hours or high 4-5 hours
3. Stir in cream cheese just before serving.
4. Serve over egg noodles.


I found this on www.recipequeens.blogspot.com and it is a good recipe. The meat was very tender. The cream cheese is a substitute to adding the traditional sour cream, but I think next time I will use sour cream instead of cream cheese. I like my sauce to be a little thinner and I think the sour cream would help, or I might try adding a little extra water at the start, or some milk right before serving.

Weeknight Lasagna Toss

From: http://www.kraftfoods.com/

Prep Time:5 min
Total Time:28 min
Makes:4 servings, 2 cups each

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large (4-qt.) saucepan on medium heat; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Kraft Kitchens Tips
Jazz It Up
Stir 1/2 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.

Substitute
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

I made this on Friday night and it was pretty good. It tasted like lasagna without all the work. I left out the the green peppers and added a little extra shredded Mozzarella Cheese. This makes a big pan of lasagna, and I would say serves 5-6 not 4 people. I bought regular lasagna noodles and just added the extra water and cooked a little longer. I think adding the Ricotta Cheese would also be good.

Enjoy!
-Michelle

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour


In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).

Orange Roll Option

1 recipe dough for Lion House Dinner Rolls
½ cup butter, melted
Zest from two oranges
¼ cup sugar
1 recipe Orange Icing (see below)


After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Icing
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half


Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.