Sheffer Green Jello

Kyle doesn't ask for a lot on holidays. I mostly get to do my holiday foods the way I like them. This is the one recipe he requests for special occasions. Green jello salad. Thanks, Beth, for the recipe. :)

1 large package of lime jello
1 package of cream cheese
pineapple if you like it!

Make the jello and let it set up. Put half the jello in the blender and add some cream cheese. I don't usually use all the cream cheese, just add as much as you want. depending on what you like. Then blend the second half. Mix the two together with a spoon. Put it back in the fridge to set up again. 

Onionless Santa Fe Salsa

You see, I have this friend who kinds spends a lot of time at my house. In fact, we eat together quite a bit. Problem is, she can't eat onions. So I have been on a quest for finding yummy ways to make foods without onions.  I made salsa yesterday that actually tasted an awful lot like it had onions in it, but it didn't. And I have to say it was about the tastiest salsa I have had in a long time. If I do say so myself.  I happened to use kumatoes, but I don't feel like that is integral to the flavor of the salsa. I didn't measure amounts, I made the salsa to our liking and tasted it a lot along the way.


Tomatoes, diced (I always keep all the seeds and juice, personal preference for ease and we don't mind the liquid)
Canned corn, drained
Black beans, drained
Green chile (medium or hot)
Fresh cilantro
Lime juice, quite a bit to give it that tang
Cilantro cubes (remember there is salt in these, so be generous but don't ruin it with salt)
Garlic (cubes, salt, powder, fresh, whatever floats your boat)


Mix. Let it chill. And enjoy immensly.


Side note:

I don't think we can ever move away from New Mexico, where we regularly go through a 28 oz. container of green chile.  Those little 4 oz. containers of canned green chile just would never cut it. We have occasionally gone for the bags of roasted green chiles (what are they...12 lbs., 20 lbs?) found in parking lots all over the state in the fall, but the frozen tubs are much more user friendly.

Side note #2:

If you have never tried this, you are missing out. It looks like a bouillon cube, but you use it like salt and just crumble it over your food. An amazing little seasoning we are never without.

Veggie Pizza

This is one of those foods I love so much I hardly ever make it. When I do make it, I don't want to share. :) Here's my recipe:

2 pkgs. crescent rolls
1 (8 oz.) pkg. cream cheese (lite is fine)
1 pkg. Hidden Valley Ranch dressing mix (or dill, or taco seasoning, or nothing, or...)

3/4 c. mayonaise or sour cream (just to make the cream cheese easier to spread; I don't always add this)

assorted fresh veggies, chopped

Press out rolls onto cookie sheet or pizza pan for crust, smooshing together the seams. Prick crust so it doesn't bubble up. Bake at 375 degrees for 10 minutes.  You don't want to make it crispy, so watch it.  Let the crust cool. Mix cream cheese and some of the ranch powder to taste. (I think a whole packet is too much.) Spread over crust. Generously sprinkle on the veggies: broccoli, carrots, celery, green or red or yellow peppers, cauliflower, green onions, tomatoes... whatever you have that looks good! You can also sprinkle on some shredded cheese.

Oh, and you might want to double the recipe: one for you and one to share. :D

Homemade mac & cheese

Johnny was in charge of dinner for Family Home Evening tonight. He wanted mac & cheese but we didn't have any Kraft so I went looking for a recipe.  What we made apparently was a hit because Courtney and Johnny both want a copy of the recipe.  :)   I had some zucchini that needed to be used so I added it to the recipe and I didn't get a single complaint about the veggies in the mac.  I do need to give my kids credit...they have been getting very adventurous in their eating.  I am so glad they are generally willing to try new foods.  This recipe was taken from The Ultimate Cooking Course and Kitchen Encyclopedia, and modified by me.


Creamy (Zucchini) Macaroni & Cheese

2 c. dry small shells or macaroni
5 c. cubed zucchini (optional, but yummy!)
1/2 c.  butter
1/2 c. flour
5 c. milk (I use skim because that is what we have and it turned out just fine)
3-4 c. shredded cheddar cheese
2 c. dry stuffing or bread crumbs, crushed
1 c. grated parmesan cheese

Preheat oven to 350. Grease a 13x9 pan.  Cook the pasta in a large pan of boiling salted water until done, but not soft.  Drain.  Meanwhile, boil cubed zucchini about 6 minutes. Drain.
Melt the butter in a pot.  Add flour and cook 2 minutes, stirring.  Stir in milk. Bring to a boil over medium, (being careful not to scald the milk) stirring constantly, and simmer until thickened, about 5 minutes.

Remove pan from heat.  Add the macaroni, zucchini and cheddar cheese and mix well.  Season to taste with salt and pepper.  Transfer to the prepared baking dish, spreading it out evenly.  Toss together the stuffing and parmesan cheese and sprinkle over the top of the macaroni.

Bake until the top is golden brown and the cheese sauce is bubbling, about 30 minutes.

Carrot Rice Pilaf

 The kids have a program at school called Cooking With Kids and they learn how to cook food from all over the world.  I don't really think the name of this recipe does it justice.  What I need to call it is:  Rice for those who don't like rice.  Or something else like Yummy rice.  We make this all the time, and I don't like rice!  It goes great with Hawaiian Haystacks, by the way.  And I think for this recipe, you really need to stick with basmati.  It is a fragrant rice and the way it cooks up is just wonderful.  Give it a try!

1 1/2 c. basmati rice
2 T. butter
3/4 c. grated carrot
3 1/2 c. water
1 cinnamon stick
1/2 t. salt

Put the rice into a bowl with cool water.  Swirl the rice around and then pour off the water.  Repeat this process 2 or 3 times, until the water is clear.

In a saucepan, melt the butter over medium-high heat.  Add the rice and grated carrots and saute for 2 minutes.  Add the water, cinnamon stick, and salt.  Bring to a boil, uncovered, for 2 minutes.  Reduce the head to medium-low and cover.  Cook the rice for about 20 minutes, until all of the liquid has been absorbed.  Remove from heat.  Let the rice rest for 10 minutes before serving.  It says 4 to 6 servings, but this makes a lot of rice and you'll have leftovers for sure!

Avocado Basil Pasta

I just found this recipe. Doesn't it look yummy?

Avocado Basil Pasta

8 ounces dried bow tie pasta
2 medium avocados, halved, seeded, peeled and coarsely chopped
6 slices bacon, crisp cooked, drained, and crumbled
2/3 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon ground black pepper
1/8 teaspoon salt
1 cup finely shredded asiago cheese

1. Cook pasta according to package directions. Drain.

2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese. Makes 4 servings.

It doubles just fine. This makes a great chilled pasta salad too if you wait to add the avocados right before serving.

Ramen Foo Yung

We got this recipe out of the Deseret News.  So easy and all three kids love it!

1 pkg. ramen, any flavor

2 eggs

1 T. butter

Cook ramen noodles according to package directions, but reserve the seasoning packet for later.  Drain the noodles when they are cooked through.

Beat eggs in a bowl together with the seasoning packet.  Add cooked noodles.

Melt butter in a 10" skillet.  Add egg mixture and cook on medium.  Push down around the edges with a spatula.  When you can lift the bottom and it is golden brown, place a plate over top of the skillet and flip it over so the cooked side is facing up on the plate.  Slide the food into the skillet so you can cook the other side.  When it is firm in the middle, it's done.  (It's easier than it sounds, I promise!)  Slide it out onto a plate and cut in wedges.  Serve hot.  

Variations and hints:

*We like it with hoisin sauce (next to the soy sauce in the grocery store) or soy sauce 

*Cut in cubes for an appetizer and serve using toothpicks

*The original recipe called for dissolving the seasonings in the melted butter and frying the cooked noodles in the butter before adding the eggs to the pan.  We've had better luck with our method...we don't burn the butter as often our way.

*Dad makes this all by himself, so it can't be all that hard, right?  LOL