Easy Peasy Pudding Dessert

• 2 small boxes instant pudding (I used vanilla)
• 2 cups milk

whisk together until pudding is dissolved (mixture will be thick - don't worry)

• 1 tub cool whip (the smaller - aprox 8 oz size tub)

stir into pudding until well incorporated

• 1 can mandarin oranges - well drained (I used the larger can)
• 1 can pineapple tidbits - well drained (20 oz can)

stir fruit into pudding & cool whip mixture

the final ingredient is not added until just before serving - to keep from getting soggy

• keebler fudge striped cookies - broken into bite size pieces (aprox 8-10 cookies)

optional additional ingredient

• snickers minis candy bars - cut up into even more mini pieces
  

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warning: once I added too many cookies to the recipe - and contrary to what you might think - it is not necessarily a good thing.

Cupcake Pops

No, I did not make these! This idea is from the Bakerella website, full of amazingly cute stuff! These are little cupcakes on a stick, made from a cake mix that is baked in a regular pan, then crumbled up and mixed with frosting and molded into little balls and shapes. 

Anyway, thought I would post the link here, I'm thinking about doing them for Hattie's birthday.

Fresh Lime Sorbet

So maybe you're sitting home on a hot summer day and your house registers 85º because your wimpy AC isn't doing the job-not that I am complaining- and you think to yourself- boy, I could sure use something cold. Well, this sorbet will do the trick! Totally refreshing and tasty! You can make it in your ice cream maker, or if you don't have one you just put it in your freezer and stir it periodically. Oh, and if you can find someone else to juice the 8 limes for you, that also seems to make things easier. (thanks Mark!) If you are wondering why I would happen to have so many l limes on hand at any given time, it's because yes, I bought them at Costco and had a dozen languishing in my fridge so we might be posting even more lime recipes! I'd be curious to know how it turns out with bottled lime juice, if anyone wants to try. 

It's also not the sugar-bomb that most sorbets are, because it calls for Splenda. This also means you do not have to cook a sugar syrup- (the Splenda and 1/2 c. sugar dissolve with a little stirring) which would heat up your house even more and defeat the whole point of refreshing yourself! 

Makes about four smallish servings

In a mixing bowl combine:

1 c. fresh lime juice (about 8 limes)

2 1/2 -3 c. water

2 c. Splenda

1/2 c. sugar

zest from one lime

mix well till sugar and Splenda are dissolved. The water varies, depending on how strong and tart you want it. Mine came out pretty tart, but I like it that way, so taste the syrup with a spoon, and add more splenda or sugar until you get it the way you like it. 

Now if you have an ice cream machine, freeze according to the directions for 1/2 hour, or until it's a thick slush, like the consistency of a 7-11 slurpee. If you want it thick enough to scoop, let it set in the freezer for an hour or so.

Don't despair if you don't own an ice cream maker. All you need to do is place your mix in a rectangular cake pan and freeze.  Every half an hour or so you’ll need to scrape the ice with a fork, but eventually you’ll get to the point where you have some nice flaky lime ice.  It won’t be the same as using an ice cream maker, but its pretty close.

You can store this in your freezer for about a week in an air-tight container. Let it sit on the counter for 10 min. to soften up before you dig in.

I also think this would make great popsicles, if you have a make-at-home popsicle kit. 

Hope it cools you down a few degrees!

Orzo Pasta Salad

I love taking this dish to summer BBQ's. It is fresh, easy and a nice change from the usual BBQ salad fare.

Ingredients:

1 pound orzo pasta

1/4 cup extra virgin olive oil, plus a few tablespoons

2 - 3 cups spinach (depending on how much you like spinach - I always use 3 cups)

3/4 cup feta cheese

1/2 cup craisins

1/2 cup chopped cilantro (or more if you prefer) I could cilantro in everything so I do a little more

1/2 cup lemon juice

1 1/2 tsp salt

1 tsp pepper

Directions:

Cook orzo pasta according to package directions. You want the pasta to be tender but still firm to bite. Drain pasta and then spread out on a large cookie sheet. Drizzle the pasta with a few tablespoons of olive oil, mix around and then set aside to cool.

After the orzo has cooled to room temperature put it into a large salad bowl with the remaining ingredients and toss together.

Smore Pie

Graham Crackers, Marshmallows, Chocolate!

Classic Combination.

This pie has the same Summer ingredients

...without the mess and stink of a fire pit!

INGREDIENTS:
2 Cups Chocolate Chips (1 bag)
1/4 Cup Milk
2 Cups Mini Marshmallows
2 Cups Whipping Cream
1 Graham Cracker Crust

DIRECTIONS:
Melt Chocolate, milk and 1 Cup Marshmallows (double boiler or low in microwave).
Cool to room temperature, but not set.
Whip Cream until stiff peaks form.
Gently fold Cream and remaining Marshmallows into melted Chocolate.
Spoon into prepared Graham Cracker Crust.
Refrigerate until firm.
Garnish with extra Whipped Cream, Chocolate Chips, or Graham Cracker Crumbs.
Served with Ice Cream helps balance out the richness.

Fruit Dip

Tangy and terrific!!
Serve with fresh fruits of your choice.

• 2 eggs, beaten
• 1/3 cup sugar
• 2 Tablespoons cornstarch
• 1 can (6 oz) frozen limeade (or lemonade) concentrate
• 1 cup whipping cream, whipped (or 1 cup cool whip)
• 2 or 3 drops green food coloring

In top of double boiler, combine beaten eggs; add sugar, cornstarch and limeade. Cook about 15 minutes until thickened, constantly stirring. Remove from heat and stir in food coloring. Cool in refrigerator.

Add whipped cream and fold into cooled limeade mixture. Serve with fresh fruit.

Note: will keep well in the refrigerator for up to two weeks - or may be frozen for later use.

Spiral Pasta Salad

▪ 3 cups cooked spiral pasta

▪ 1/2 cup chopped green pepper

▪ 1/2 cup sliced celery

▪ 1/2 cup chopped tomato

▪ 1/2 cup shredded carrot

DRESSING:

▪ 1/4 cup vegetable oil

▪ 1/4 cup cider vinegar

▪ 1/4 cup chopped onion

▪ 2 tablespoons ketchup

▪ 4 teaspoons sugar

▪ 1/2 teaspoon salt

▪ 1/4 teaspoon ground mustard

▪ 1/4 teaspoon paprika

▪ 1/4 teaspoon garlic powder

▪ 1/4 teaspoon dried oregano

In a large bowl, combine pasta, green pepper, celery, tomato and carrot. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss. Chill. Yield: 8 servings.

*I didn't have any spiral pasta this morning, so I used ditalini.

White Chocolate & Nut Popcorn

So this isn't so much a recipe, more like just a yummy idea. Here's what you do: 

Microwave a bag of popcorn (kettle corn is good.) Right after you pull it out and pour it in an over-size bowl,  dump about 3/4 of a bag of white chocolate chips over the popcorn. The hot popcorn will melt them! Stir with two spoons, like you would toss a salad, to coat all the popcorn. Add 1/2 c. peanuts, stir again to coat. Now it's really sticky, but sooooooo good. You can "dry" it by sticking it in the fridge for 10 minutes or so, then take it out and break it up a little. MMMmmmmm, you won't want to eat plain popcorn again!

By the way, we're on the 99th post- yay little Recipe Room! To celebrate this momentous occasion we'll have a "giveaway." Whoever posts the 100th recipe wins a special, edible prize from me... so, who's it gonna be?

Vegetarian Lasagna

We are not vegetarians, but I'm trying to cut down how much meat we eat. This lasagna is really yummy, and a great way to use some of your garden vegetables.

VEGETARIAN LASAGNA

55 min | 10 min prep

SERVES 8

• 1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
• 1/2 cup grated carrot
• 1/2 teaspoon oregano
• 6 cooked lasagna noodles*
• 1 (16 ounce) container ricotta cheese
• 1 package frozen chopped spinach, thawed and well drained
• 2 eggs
• 1 1/2 cups thinly sliced zucchini
• 1 cup sliced fresh mushrooms
• 3 cups shredded part-skim mozzarella cheese
• 1/2 cup grated parmesan cheese

1. Mix carrots, oregano, and spaghetti sauce together.
2. Mix Ricotta, spinach, and eggs together in separate bowl.
3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
4. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
5. Repeat layers with remaining ingredients.
6. Bake in 350 degrees oven for about 45 minutes.

*You don't really need to cook the noodles beforehand. Just cook your lasagna a little longer until the noodles are soft. I'd say 10-15 minutes more than the recipe says to.

Chocolate Chip Cookies

If you're like me, you have about ten different chocolate chip cookie recipes (which make ten pretty different cookies, despite having the same name). This version I had at a church function and they were so good I asked for the recipe. When I made them myself, they actually worked!! They remind me of the cookies we bought at swimming lessons when I was little. This recipe is from Ohio, so if you are at higher elevations you might need to adjust the flour.

CHOCOLATE CHIP COOKIES
3 sticks margarine
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 eggs
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 to 1 1/2 bags chocolate chips.

Cream margarine and sugars. Add eggs. Add dry ingredients, then the chocolate chips. Drop on ungreased cookie sheets. Bake at 350 degrees for about 16 minutes or until firm around edges.

Broccoli Salad

Mix together (then set aside):

• 1 cup mayonnaise
• 1/2 cup sugar
• 2 Tablespoons white vinegar
• 1-2 teaspoons curry

Mix together:

• 4 stalks broccoli florets
• 1 cup celery, chopped or sliced
• 1/2 cup pine nuts (or sunflower seeds)
• 3/4 cup yellow raisins
• 4 slices cooked bacon, crumbled
• 1/2 - 1 cup shredded cheddar cheese

Then mix everything together - chill and serve.

* Note: the sugar can be decreased a little if it is too sweet for you - and I always end up adding a bit extra bacon and cheese