Cherry Fluff Jello

Wes hates Jello but really likes this dessert/salad...

6 oz cherry Jello
1 large can crushed pineapple
1 large can red cherry pie filling
3 oz vanilla instant pudding
2 C Cool Whip

Combine Jello w/ 2 C boiling water. (Do not add 2 C cold water), instead add crushed pineapple with juice and cherry pie filling. Mix well and pour into a 9 X 13 pan, and chill until firm.
Combine pudding with 1 C milk and wait until slightly thickened.
Add 2 C Cool Whip. Stir until well blended. Spread over set Jello. Chill.

Serves 8 – 10

Funfetti Cookies

I found a new recipe for cookies that are so yummy! And so easy to make. Addi and I made the Funfetti cookies and took them to Ben at the station and the firefighters inhaled them.

Go buy the Pillsbury Funfetti cake mix and the recipe is on the side of the box. I will give it to you too!

1 box of Pillsbury Funfetti cake mix
1/3 cup oil
2 eggs
1/2 can of Betty Crocker Rainbow Chip Frosting (this frosting is so good, but is not in all grocery stores. You can also get the Funfetti Frosting)

1. Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2. Bake at 375 degrees for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. Spread frosting over cookies.

Makes 3 dozen cookies

Mostacolli

This is Antigone's favorite meal!

1 lb ground beef
1 box mostacolli pasta (or penne pasta is fine)
1 jar spaghetti sauce (I like Bertolli's)
1 can cheddar cheese soup (you can also use any form of cheese soup, Nacho Cheese, Fiesta Cheese, etc.)
Dried Oregano
Garlic salt
Mozarella Cheese

Boil pasta. Brown and drain the ground beef, season with garlic salt. Mix beef with spaghetti sauce, cheese soup and a few pinches of oregano. Bring sauce to boil and then simmer until pasta is ready (I always cook them simultaneously). Drain pasta and mix with sauce in a large bowl. Place pasta in layers in a 9x13 baking dish, covering each layer with mozarella. Cover the top with mozarella also. Spray one side of aluminum foil with Pam cooking spray, cover the dish and bake for 20 min (or until boiling) at 350 degrees.

Yummi Delicious Chicken Tacos

Here's a snacky one for ya'll!

4-6 chicken breasts
1 large jar of salsa (think jug size, I use Pace, Medium)
Chipotle hot sauce (a few dashes across the pot, but we like it spicy)
2 cans diced green chiles

Mix all of the above ingredients into a crock pot, cook on high. After 2.5hrs, shred chicken in crockpot with forks. Mix chicken and sauce well and let cook another 45min-1hr, or until fully cooked.

Get the best mexi experience by eating the chicken on corn tortillas, lightly fried in a little oil (to make them golden), and top everything with guacamole, chopped tomatoes, cheese and sour cream. Yum!

Spanish rice and whole pinto beans accompany every mexican meal at our house, but refried beans with cheese are always good too.

Morgan

Cucumber Salad

You really have to just play with this recipe to see what suits your tastes, but here's where to start off at:

2 cucumbers, sliced and quartered
1/4 c. vinegar
1/2 c. olive oil
parsley to taste
onion powder to taste
salt to taste

Mix it all together and serve cold. You can play with the amounts of vinegar and oil but you want to keep the oil amount double however much vinegar you use.

Pasta with Cauliflower and Pancetta

This is a low GI food and a big hit at my house. Recipe says it serves 4 but the servings are so filling I'd say it could serve much more than that (I think I eat maybe a quarter of a serving). It's probably at least twice that for us anyway.

Pasta with Cauliflower and Pancetta by Antonio Carlucci from The Low GI Diet Cookbook

6 c. cauliflower florets

14 oz. dried cavatelli or penne pasta

1 Tbsp. olive oil

4 1/2 oz. pancetta, finely diced

1 small red chile, finely chopped

1 1/4 c. aved pecorino or Parmesan cheese, grated

2 Tbsp. roughly chopped parsley

1 tsp. salt

1. Cook the cauliflower and pasta together in plenty of boiling, salted water for 19 minutes, or until the cauliflower is cooked and the pasta is al dente.

2. Meanwhile, heat the oil in a frying pan, add the pancetta and chile and fry for 3 minutes, or until starting to brown.

3. Drain the pasta and cauliflower adn palce on a alrge serving plate or in individual bowls. Sprinkle with cheese, then tip the pancetta and chile over the top. Add the parsley and season with salt. Mix well in the bowl before serving.

Per serving (4 total)
510 cal, 14 g fat (5g sat), 24g protein, 71g carbs, 6g fiber, 1180mg sodium