Strawberry Angel Dessert

1 Angel Food Cake
1 quart strawberries (fresh or frozen)
1 small package instant vanilla pudding
1 medium Cool Whip

Break up Angel Food Cake into medium size pieces. Make up pudding according to directions on box. Pour over cake. Put in cleaned strawberries saving 6 whole berries for top. Put Cool Whip over top of berries. Decorate with 6 berries.

Spring Vegetables with Orange Glaze

2 tablespoons butter
1 cup sugar snap peas
3/4 cup baby carrots
4 large red radishes, quartered
4 medium asparagus, cut in 1 inch pieces
1/4 cup thinly sliced shallots
1/2 cup fat-free reduced sodium chicken broth
3 tablespoons frozen orange juice concentrate
salt and freshly ground black pepper, to taste

In a medium skillet over medium high heat, melt butter. Add carrots, radishes, asparagus and shallots. Saute vegetables 2 minutes until they are brightly colored. Pour in chicken broth and cook until two thirds of the liquid has evaporated, 3 minutes. Stir in orange juice concentrate and add sugar snaps and cook until vegetables are tender-crisp and sauce in pan is slightly thickened, about 3 minutes longer. Season to taste with salt and pepper, and serve immediately.

Cheese Noodles

1 cup cottage cheese
1 cup sour cream
1/2 grated onion
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon garlic salt
1 (6 ounce) package very fine egg noodle, cooked
1 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes.

Twinkie Cake

8 Twinkies
6 bananas
2 boxes banana pudding
1 can crushed pineapple
1 8 ounce Cool Whip
crushed walnuts

Cut twinkies in half and lay cream side down in a 9 X 13 pan. Cut up bananas over twinkies. Make pudding according to box directions and pour over bananas. Drain pineapple and put over pudding. Spread Cool Whip on top and sprinkle with crushed walnuts.

Girl Scout Sloppy Joes

1 pound ground beef
1 can tomato soup
2 teaspoons yellow mustard
1/2 teaspoon salt
Hamburger buns or Taco shells
1/2 cup head shredded lettuce
1 chopped tomato
1 cup grated shredded cheese

Brown ground beef in frying pan. Stir in tomato soup, yellow mustard, and salt. Simmer 10 - 15 minutes. Serve over buns for Sloppy Joes or spoon into Taco shells and top with lettuce, tomatoes, and cheese.
Can be done ahead of time and frozen.

Sequoyah Stew

1 pound ground beef
1 small onion, chopped
1 14 1/2 ounce can tomatoes or 1 ounce can tomato sauce
1 cup uncooked noodles
2 ounces cheddar cheese, grated

Chop onion, grate cheese and set aside. Brown ground beef in frying pan over medium heat. Add onion and cook until onion is clear. Add tomatoes or tomato sauce. Add noodles and cover pan. Cook on low heat for about 10 minutes until noodles are done. Add cheddar cheese and cook until melted.

Microwave Meat Loaf

1 pound ground beef
1 egg
1/3 cup dry bread crumbs
1/3 cup ketchup
2 tablespoons milk
1/4 teaspoon onion powder
salt and pepper (to taste)

Combine all ingredients. Shape into a ring and place in microwave safe dish. Cover with wax paper. Cook on medium for 15 minutes. Let stand for 3 minutes.

Hide "N Seek Cookies

2 egg whites
2/3 cup sugar
pinch of salt
1 6 ounce package chocolate chips
1 cup chopped nuts

Beat egg whites with mixer until very stiff. Add all other ingredients. Drop by teaspoons onto cookie sheet. Put in 350 degree oven. Turn off heat and leave overnight. Do not peek!

Strawberry Pretzel Delight

1 cup finely crushed pretzels
1/4 cup + 2 tablespoons sugar, divided
3 tablespoons trans fat free margarine, melted
1 1/2 (8 ounces) packages reduced fat cream cheese
2 tablespoons skim milk
2 cups fat free whipped topping
2 cups boiling water
1 (8 serving or 6 ounce) package sugar free strawberry gelatin
1 1/2 cups cold water
4 cups sliced strawberries

Preheat oven to 350 degrees. Mix pretzel crumbs, 2 tablespoons sugar and margarine in a small bowl then press onto the bottom of a 13 x 9 inch pan. Bake 10 minutes, then allow to cool completely. In a medium bowl, beat the cream cheese, remaining 1/4 cup sugar and milk until blended. Stir in whipped topping and spread over cooled crust; refrigerate. In a large bowl, add boiling water to gelatin and stir until completely dissolved. Stir in 1 1/2 cups of cold water. Refrigerate 45 minutes to one hour or until gelatin begins to thicken. Stir in strawberries and spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Yield: 18 servings

Tamale Pie

3/4 cup cornmeal
1 1/2 cups milk
1 egg, beaten
1 pound ground beef, browned and drained
1 envelope dry chili seasoning mix
16 ounce can diced tomatoes
16 ounce can corn, drained
1 cup grated cheddar cheese

Combine cornmeal, milk and egg.

Stir in meat, chili seasoning mix, tomatoes, and corn until well blended. Pour into slow cooker.

Cover. Cook on High 1 hour, then on Low 3 hours.

Sprinkle with cheese. Cook another 5 minutes until cheese is melted.

Tuna Cream Spread

1 can 6 1/2 ounce chunk style tuna, drained
1 tablespoon prepared horseradish
1 1/2 teaspoon onion salt
1 teaspoon Worcestershire sauce
1 cup sour cream

Combine tuna, horseradish, onion salt and Worcestershire sauce; mix well. Fold in sour cream. Sprinkle with chopped parsley, if desired. Serve as dip for potato chips or crackers, as desired.
Makes about 2 cups dip.

Bourbon Balls

1 box 12 ounce vanilla wafers-coarse ground
1 cup ground nuts (pecans preferred)
1 cup confectioners sugar
3 tablespoons light corn syrup
1/2 cup whiskey (not all at once - gets too sticky)

Mix well and make into balls size of cherry. Roll in colored sugar. Makes about 35 to 40.

Almost "Homemade" Soup

1 can French Onion Soup
1 can homestyle vegetable soup
1 can water
1 4 ounce package shredded Swiss or Monterey Jack cheese
Croutons (optional)

Heat soups and water until hot. Divide cheese between 4-5 soup bowls and pour soup over cheese and serve. Add croutons, if desired.
Serves 4-5

Puffed Cake

First Layer:
1 yellow cake mix
2 eggs
1 stick butter, melted

Second Layer:
1 box confectioner's sugar
2 eggs
1 8 ounce cream cheese, softened to room temperature
1 1/4 cup pecans or walnuts, chopped

Mix cake mix, 2 eggs and melted butter well. Put in a 3 quart glass pan. Spread it out with the spatula. Mix the sugar, 2 eggs, cream cheese and nuts. Pour it over the first layer. Bake on center rack 35-45 minutes in a 350 degree oven, until toothpick stuck in cake comes out clean.

Corned Beef and Cabbage

2 medium onions, sliced
2 1/2 - 3 pounds corned beef brisket
1 cup apple juice
1/4 cup brown sugar, packed
2 teaspoons finely shredded orange peel
6 whole cloves
2 teaspoons prepared mustard
6 cabbage wedges

Place onions in slow cooker. Place beef on top of onions.

Combine apple juice, brown sugar, orange peel, cloves, and mustard. Pour over meat.

Place cabbage on top.

Cover. Cook on Low 10-12 hours, or High 5-6 hours.

Hot Fudge Sundae Shake

1 pint vanilla bean ice cream
1/2 cup milk
8 tablespoons hot fudge topping, warmed
8 tablespoons caramel topping, warmed
1 (8.5 ounce) can refrigerated instant whipped cream
1/4 cup crumbled brownies, divided
4 maraschino cherries (with stems)

Process ice cream and milk in a blender until smooth, stopping to scrape down sides.

Divide half of ice cream mixture evenly among 4 (8 ounce) glasses. Top each with 1 tablespoon fudge topping and 1 tablespoon caramel topping. Repeat layers with remaining ice cream mixture and fudge and caramel toppings.

Top each with instant whipped cream; sprinkle with 1 tablespoon crumbled brownies, and top with a cherry. Serve immediately. Makes 4 servings.

Pecan Goody Cups

3/4 cup butter, softened
2 packages (3 ounce each) cream cheese, softened
2 cups all-purpose flour

Filling:
1 1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halves

In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.

Roll dough into 1 inch balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.

Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.

Hide "N Seek Cookies

2 egg whites
2/3 cup sugar
pinch of salt
1 6 ounce package chocolate chips
1 cup chopped nuts

Beat egg whites with mixer until very stiff. Add all other ingredients. Drop by teaspoons onto cookie sheet. Put in 350 degree oven. Turn off heat and leave overnight. Do not peek!

Cinnamon Skillet Apples

4 - 6 apples
1/3 cup butter or margarine
1/4 cup sugar
1 teaspoon cinnamon

Cut each apple into 8 pieces, removing seeds and core. Melt butter in frying pan and put the apples into it. Sprinkle the sugar and cinnamon over the apples. Cook 5 - 10 minutes or until soft. Serve hot or cold.

Fresh Fruit Slurp

1 cup milk or plain yogurt
1 peach, peeled and pitted
1 banana, peeled
1 teaspoon honey
Handful of strawberries, hulled

Combine all the ingredients in a blender. If the slurp is too thick then add a little bit of milk to the mixture.

Crunchy Ice Cream Balls

1 pint vanilla ice cream
1/2 cup raisins
1/2 cup sweetened flake coconut
1/2 cup slivered almonds, toasted

With an ice cream scoop, form ice cream balls and freeze. Mix raisins, coconut and almonds. Spread raisin mixture on a piece of waxed paper and roll ice cream balls in mixture, completely covering each ball. Freeze until serving time.

Cheesy Noodle Casserole

4 strips bacon, cooked and crumbled or 1/4 cup packaged bacon bits
1 10 ounce package egg noodles
1 cup cottage cheese
1/4 cup grated Parmesan cheese

Cook and drain noodles according to package directions. Combine bacon, noodles and cottage cheese in lightly greased casserole dish. Sprinkle Parmesan cheese over top. Cover and bake at 325 degrees for 30 minutes.

Cherry Cupcake Tortes

1 package chocolate cake mix (1 layer size)
1 can frosting (sour cream, chocolate or cream cheese)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (21 ounce) can cherry pie filling

Prepare and bake cake mix according to package directions for cupcakes (Bake in cupcake papers) except add cinnamon and nutmeg. Cool on rack for 30 minutes. Spread or pipe a border of frosting at edge of each cupcake. Carefully spoon a little cherry pie filling into the center of each cupcake. Chill. Makes 12 cupcakes.

Last Minute Lasagna

1 24 ounce jar marinara sauce
1 20 ounce package refrigerated large cheese ravioli
2 cups shredded mozarella cheese (8 ounce)
1/2 cup grated parmesan cheese

Heat oven to 375 degrees. Spoon a thin layer of sauce into the bottom of a 9 X 13 baking dish. On top of the sauce, layer a third of the ravioli, half the mozarella, and a third of the sauce; repeat. Top twith remaining third of ravioli and sauce. Sprinkle with parmesan. Cover with foil and bake for 39 minutes. Uncover and bake until bubbling, 5 to 10 minutes.

Easy S'mores Pies

3/4 cup sour cream
6 graham cracker mini pie crusts
3/4 cup milk chocolate chips
1 1/2 cup mini marshmallows

Spoon 2 tablespoons sour cream into each crust, spreading evenly on bottom Sprinkle 2 tablespoons chocolate chips over sour cream. Sprinkly 1/4 cup marshmallows over chocolate chips.
Preheat grill to medium-low. Place pies on grill; cover with 9 X 13 inch metal cake pan until marshmallows and chocolate are melted, checking often, about 5 minutes. Serve hot.

Tater Taco Casserole

2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning mix
2/3 cup water
1 can (11 ounce) whole kernel corn, drained
1 can (11 ounce) condensed nacho cheese soup, undiluted
1 package (32 ounce) frozen tater tots

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer uncovered for 5 minutes. Add corn and soup, mix well.

Transfer to a greased 13 X 9 X 2 inch baking dish. Arrange tater tots in a single layer over top. Bake uncovered at 350 degrees for 30-35 minutes or until potatoes are crispy and golden brown.
Yields 8 servings.

Sauerkraut Casserole

1 pound ground beef
1/4 pound ground pork
2 cups quick-cooking rice
1 medium can sauerkraut (14 oz.) rinsed and drained
1 can tomato soup
1 can water
salt and pepper to your taste
2 tablespoons white sugar

Brown and drain beef and pork and mix with all the rest of the ingredients. Put into a sprayed casserole dish. Bake 1 hour at 350 degrees. If it looks like it is getting dry, add some water and finish baking.