QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.

COCONUT CARAMELS
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These would be perfect for your sweetie on Valentine's Day! Recipe from Taste of Home.

1 tsp. butter
24 caramels, unwrapped
3/4 c. plus 2 T. flaked coconut, divided
1/2 c. white chocolate chips
1/2 c. salted peanuts

Line an 8 x 4 loaf pan with foil and grease the foil with butter. In a bowl, combine the caramels, 3/4 cup coconut, chocolate chips and peanuts. Microwave on high, uncovered, for 1 minute. Stir and cook 30-60 seconds longer or until caramels are melted. Stir to combine ingredients evenly. Press into prepared pan. Sprinkle with remaining coconut. Allow to cool.
Using the foil, lift candy out of pan. Cut candy into 1 inch squares.

HAM AND CHEESE SLIDERS
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These delicious little sandwich recipe came from one of my favorite recipe blogs, The Girl Who Ate Everything. It is a great little comfort food and a good way to use up ham you might have left over after a holiday meal.
(Large batch)
24 dinner rolls
24 pieces ham
24 small slices Swiss cheese
1/3 c. mayonnaise
1/3 c. miracle whip
1 tsp. dijon mustard
(if you like honey mustard, you could also add a little honey to this sauce)

Poppy Seed Sauce
1 T. poppyseeds
1 1/2 T. yellow mustard
1/2 c. butter, melted
1 T. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise, miracle whip, and mustard. Spread onto both sides of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them close together into a large baking dish or cookie sheet. In a medium bowl, whisk together poppyseeds, yellow mustard, butter, onion, and worcestershire sauce. Pour evenly over all of the sandwiches. (Just use enough to cover the tops). Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

CINNAMON ROLL WAFFLES
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I made this recipe from Chef in Training for our Christmas morning breakfast. I have to admit though, I only made the waffles and not the cinnamon or cream cheese toppings. I am sure they are just as delicious, but you know how hectic holiday mornings can be. My family was just as happy with this Warm Buttermilk Syrup drizzled over the top!

1 3/4 c. flour
2 T. granulated white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-2 tsp. cinnamon
2 large eggs 
2 c. buttermilk
1/4 c. canola oil
1 tsp. vanilla extract

CINNAMON TOPPING
1/2 c. butter, melted  
3/4 c. brown sugar, packed
1 T. ground cinnamon

CREAM CHEESE TOPPING

4 T. butter
2 ozs. cream cheese
3/4 c. powdered sugar

To prepare waffles, in a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened, batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. waffles. Repeat with remaining batter. Keep waffles warm until ready to serve.
CINNAMON TOPPING
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
CREAM CHEESE TOPPING
In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

CHRISTMAS CHEX MIX
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This is slightly dangerous for me to make if I'm not planning to give it away. I am a sucker for anything drizzled with or dipped in white chocolate. This is equally delicious on popcorn.

6 c. Rice Chex cereal
1 (12 oz) bag white baking chips
1/3 c. coarsely crushed hard peppermint OR cinnamon candy
couple drops peppermint or cinnamon oil (optional)

Line large cookie sheet with foil or waxed paper. Place cereal in a large bowl. In microwavable bowl, microwave baking chips uncovered on high about 1 minute 30 seconds, stirring every 15 seconds, until chips can be stirred smooth. Stir in half the crushed candy. Pour over cereal and stir to evenly coat. Spread mixture in single layer on the cookie sheet. Immediately sprinkle remaining candy over all. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

FESTIVE FRESH CRANBERRY SALSA

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In surfing of Pinterest I came upon this recipe from Jamie Cooks it Up. I was intrigued and decided to try it on my family on Thanksgiving Eve. It not only looks so festive for the holidays, it is so interesting with it's tart, sweet, and salty flavors. Bring this to your next potluck and be prepared to share the recipe!

1 12 oz. pkg. fresh cranberries

1/4 c. green onion
1/4 c. cilantro
1 small jalapeno pepper (or to your heat level), chopped into chunks
3/4 c.  sugar
1/2 tsp. cumin
1/4 tsp. salt
2 T. lemon juice
2 8 oz. pkgs. cream cheese

Place your cranberries, green onion, cilantro, and jalapeno in a food processor.  Pulse until chopped to your desired texture- leave chunky or go longer for a smoother texture. Pour into a bowl. Add sugar, cumin, salt, and lemon juice. Mix together, cover, and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  When you are ready to serve, spread your cream cheese as evenly as you can onto a plate. Pour cranberry mixture over the cream cheese and spread it evenly over top. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

POMEGRANATE SALAD
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One of our Aunts submitted this to a family cookbook we put together. Pomegranates can be a lot of work, but this salad makes it worth it once a year! Really festive for holiday get-togethers!

1 large pkg. raspberry Jello
2 c. boiling water
1 small box frozen, sliced strawberries
1 can crushed pineapple, undrained
2-3 mashed bananas
2 c. diced apples
1 c. chopped walnuts
seeds from 2 large or 4 small pomegranates
3 ozs. cream cheese, softened
1 pt. sour cream
1 (8 oz.) ctn. Cool Whip

Combine Jello and boiling water and stir well. Add frozen strawberries, stirring to cool Jello fast. Add pineapple with juice, bananas, apples, walnuts, and pomegranate seeds. Pour 1/2 the mixture into a 9 X 13 pan and set in fridge to set. Keep the other half at room temperature. Meanwhile, combine cream cheese with sour cream until smooth. Fold in Cool Whip. When first Jello layer is set, spread creamy mixture over top. Set in the fridge for about 10 minutes for it to set up. Pour remaining Jello over top of cream layer. Refrigerate until completely set.

MOM'S BERRY-MALLOW DESSERT
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Crust:
2 c. graham cracker crumbs
1/4 c. chopped pecans
2 T. sugar
1/2 c. butter, melted

Preheat oven to 350. Combine crumbs, pecans, and sugar with the melted butter. Press into 9 X 13 pan (or 2 pie pans) and bake 8-10 minutes or until lightly browned. Allow to cool before adding next layer.

Mallow Layer:
50 large OR 2 1/2 c. miniature marshmallows
1 c. milk
1 tsp. vanilla
4 oz. softened cream cheese (optional-I added this but Mom never did)
2 c. Cool Whip or whipped cream

Melt marshmallows with milk and stir until smooth. Add cream cheese (if using) and vanilla. Fold in Cool Whip. Allow to cool to room temperature. (I found transferring to a cooler bowl and stirring it alot helped it cool down quick). Set in the fridge to allow to set slightly before adding fruit layer.

Berry Layer:
2 10 oz. pkgs (about 3 cups)  frozen berries with juice* (raspberries, blackberries, huckleberries)
1 c. water
1/4 c. sugar (or more if unsweetened, app. 1/2-3/4 c.)
2 tsp. lemon juice
2 T. cornstarch
1 T. butter (optional)

Heat water and sugar together until sugar is dissolved. Dissolve cornstarch in lemon juice and add to boiling sugar water. Cook and stir until very thick. Add berries and butter if using. Pour onto marshmallow layer. Chill until firm.
*IF USING FRESH BERRIES: increase water to 2 cups and cornstarch to 4 T.

CARROT RAISIN SALAD

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Whenever we ask my Dad what he wants to eat for his birthday, Father's Day, or any other get together, the first thing he says is "carrot salad." I think it reminds him of growing up and the wonderful cooking of his own Mother. I get to make this simple salad for him on Father's Day.

1 c. raisins

1 20 oz can crushed pineapple, reserving juice

3/4  c. Miracle Whip salad dressing

1/2 T. lemon juice
1 T. sugar (or to taste)
dash salt
4 c. shredded carrots
1/2. c. chopped walnuts

Drain pineapple and soak raisins in the juice while you prepare the other ingredients. Combine Miracle Whip, lemon juice, sugar, and salt. Thin dressing down with some pineapple juice. Add carrots, raisins, and walnuts. Stir to coat and refrigerate until time to serve.

BACON WRAPPED WATER CHESTNUTS
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I will always think of my cute little nephew when I make these. I made these for our Christmas day get together and he was shoving these things in his mouth as fast as he could!

1 c. brown sugar
1c. ketchup
Depending on how many you need:
1-2 cans whole water chestnuts
bacon (not thick sliced)

In a glass baking dish, combine brown sugar and ketchup. Wrap each water chestnut with a 1/3 of a piece of bacon and secure with a toothpick. Coat with sauce. Bake at 375 until bacon is done. (app. 30 minutes)

PRETZEL JELLO SALAD (OR DESSERT)

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Our Mom usually makes this for holidays and it is usually requested for family potlucks too. She always makes the raspberry version using raspberries from her garden. She always serves it as a side but it is good enough to be dessert also.

2 c. pretzels, crushed
1/3 c. melted butter
3 T. sugar

Preheat oven to 400. Combine pretzels, butter, and sugar. Press into a 9 X 13 pan. Bake for 5-8 minutes or until very lightly browned. Allow to cool completely.

1 (8 oz) pkg. cream cheese, softened
1 c. sugar
1 c. crushed pineapple, drained
1 (9 oz) ctn. Cool Whip

Beat cream cheese and sugar until smooth. Add pineapple and then fold in Cool Whip. Spread over cooled pretzel layer. Refrigerate until set (30 minutes-1 hour).

2 small pkg. raspberry Jello
2 c. boiling water
fresh or frozen raspberries (app. 2 cups)
(could use coordinating Jello/fruit combinations such as strawberry, too)

In a bowl, combine Jello and boiling water and stir until dissolved. Refrigerate until partially set. Add raspberries (thawing and draining them first if necessary). Pour over cream cheese layer and refrigerate until firm.

STRAWBERRIES AND CREAM MUFFINS

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I found this Nigella Lawson recipe in People Magazine as a recipe to prepare to watch the Royal Wedding. I probably won't be doing that, but we will be making these again and again. So good, they don't need a thing on them.

1 c. fresh strawberrries, diced
1 tsp. lemon juice
1 c. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 c. oil
1/3 c. sour cream
1 egg
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Preheat oven to 400. Prepare muffin pan with paper liners or nonstick spray. Place diced strawberries into a bowl and drizzle with lemon juice. Stir to combine. In another bowl, combine flour, sugar, salt, and baking powder. Combine oil, sour cream, egg, and extracts together. Add to dry ingredients. Fold in strawberries just until combined. Spoon into muffin tin and bake for 12-14 minutes or until lightly browned. Allow to sit 5-10 minutes before enjoying. Note: this recipe is for 24 mini muffins. If making regular sized muffins, it won't quite make a dozen. Adjust cooking time if making larger muffins.

EASTER NESTS
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A cute and fun idea for Easter!

10 ozs. your choice baking chips (butterscotch, chocolate, or peanut butter)
1T. shortening
1 large package chow mein noodles
candy "eggs" (can use egg-shaped candy such as peanut m & m's, cadbury mini eggs (my all time FAVORITE), or even jelly beans

Melt the chips of your choice on the stovetop or in the microwave. When the chips are completely melted, add shortening and stir to blend. Add the chow mein noodles to the melted candy and toss to thoroughly blend the mixture. Working quickly, drop tablespoons of the mixture into a muffin tin or onto wax paper, hollowing out the center to shape into the form of a bird’s nest. Before the nests dry completely, place candies of your choice in the center of each nest. Let set for a couple of hours. Can be stored in an airtight container.

ALASKAN DESSERT

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My Mom affectionately named this dessert after Alaska because that is where she was the first time she tasted it. We always go with chocolate pudding, but butterscotch, pistachio, lemon, coconut, or banana would be just as good!

1 c. flour
1/2 c. walnuts or pecans, chopped
1/2 c. butter, softened

Preheat oven to 350°. Combine the flour, nuts and butter. Press mixture into a 9 X 13 inch pan. Bake 10-15 minutes until lightly browned. While crust is cooling, beat together:

8 ozs. softened cream cheese

1 c. powdered sugar

1 c. Cool Whip (reserve the rest for the top)

When the crust is cool, spread cream mixture over crust. Chill in refrigerator until set.

Mix together:

2 (3 1/2 oz.) packages instant pudding mix

3 c. milk

When the cream cheese layer is set, top with pudding. Chill until set. Spread with remaining Cool Whip.

TWICE BAKED GARLIC POTATOES

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My Mom seems to always request for someone to make these for holidays and other special occasions.

4 large baking potatoes, scrubbed
1/2 - 1 whole head garlic, to your taste (it sounds like a lot but the garlic will mellow and sweeten as it roasts)
1/2 c. chicken broth
1/2 c. sour cream
salt and pepper to taste
1/4 c. parmesan cheese
1/4 c. chopped green onion
1/2 c. shredded cheddar cheese (optional)

Preheat oven to 425. Pierce the potatoes several times and place on baking sheet.  Wrap garlic in foil and set aside. You will bake potatoes for 50 to 60 minutes or until potatoes are tender. The garlic doesn't need to cook quite that long so I wait until about the last 30 minutes of baking time. When it is ready, it is browned and soft to the touch. Allow potatoes and garlic to cool for about 15 minutes or until you are able to handle them. Halve potatoes lengthwise and scoop the pulp into a large bowl, creating a "boat" to hold the filling. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, sour cream, salt, pepper, parmesan cheese, and green onions. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese if desired. Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.You can add a bit of chopped green onion for color or a sprinkle of paprika before serving. These freeze well.
Serves 8

OREO TRUFFLES

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One of our neighbors brought these this year. YUM! If you like compliments, share these. They are sure to please!

1 pkg. Oreo cookies
1 8 oz. pkg. cream cheese, softened

12 ozs. white chocolate or almond bark
melted milk/dark chocolate, sprinkles, or decorating crystals (optional)

In a food processor, process oreos until a very fine crumb is formed. Add the cream cheese through the feeder tube in approximately two ounce chunks, while the machine continues to run. Once all of the cream cheese is combined, you should have a soft, gooey dough. Scoop out with a small scoop and shape the dough into balls. Place on a baking sheet lined with wax paper.  Let rest in the freezer for at least 15 minutes—this will help everything stay together when you dip them in chocolate. Melt white chocolate or almond bark according to package directions. Place chocolate in a small bowl, and dip the oreo truffles in chocolate using a spoon. Carefully shake off the excess chocolate and place back on the parchment-lined sheet. You can add sprinkles or decorating crystals now, while the chocolate is still wet, if you desire. You can also make lines or swirls with the melted milk or dark chocolate. Once all of the truffles are dipped and back on the baking sheet, place the sheet in the freezer for 15 minutes or in the refrigerator for half an hour or so, to allow the chocolate to set.

Makes app. 40 truffles

PEPPERMINT POPCORN CRUNCH

I found this on a blog called Sweet Pea Recipes and had to try it. Last year, I brought some to the neighbors as their Christmas treat and it received great reviews. Then I got a wild hair and made another batch for Valentine's Day, this time using crushed hard cinnamon candies and cinnamon oil. It got even better reviews!

app. 9 cups popped popcorn (both air popped and butter flavored are good)
1 bag white chocolate chips, or equivalent amount white melting peices
1 box candy canes crushed
few drops peppermint extract, optional

Place popcorn in large bowl. Melt the chocolate in a glass bowl in the microwave, making sure to stir every 30 seconds. Chocolate will hold its shape even when completely soft, so check often to avoid burning. Stir in cancy canes and extract if using. Pour over popcorn. Mix well, then lay out on a cookie sheet or baking dish and allow to cool. Now bag up the neighbors share before you eat it all!

LIGHTER & CHEAPER (EGGLESS) EGGNOG

8 cups 1% milk
1 (3 ounce) pkg. instant french vanilla pudding
1/2 cup sugar
2 tsp. vanilla
2 tsp. rum extract*
2 tsp. nutmeg

In large bowl, mix pudding with 1 cup milk. When pudding is thick, add remaining ingredients, mix very well. Chill.

*I think you will be dissapointed without the rum extract. It really makes it taste like eggnog!

CHOCOLATE MINT MELTAWAYS
My favorite christmas cookie!

3/4 c. butter
1 1/2 c. packed brown sugar
2 T. water
2 c. semisweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
36 Andes Mint candies

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. Preheat oven to 350 degrees. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking, unwrap the mints and divide each in half. When cookies are brought out of the oven, put 1 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

CARAMEL PECAN PIE

I had never had Pecan Pie until our older sister brought this one Thanksgiving. It quickly became my favorite pie of all time!

1 9 in. unbaked pie shell
1/2 T. flour
3 eggs
2/3 c. sugar
1 (12 oz) jar caramel ice cream topping (such as Smucker's)
1/4 c. melted butter
1 1/2 c. pecan halves

Preheat oven to 350. Sprinkle pie crust with flour. Beat eggs slightly with a fork. Add sugar and stir until dissolved. Add caramel and butter. Mix until combined. Fold in pecans. Pour filling into unbaked pie crust and bake for 45-55 minutes or until browned on top. YUM!