Pudding Jell-o

This is a very refreshing dish from my friend, Joyce Church.

Dissolve a 6 ounce box of orange Jell-o in 2 c. boiling water. Add 1 1/2 c. cold water. Mix well and set aside. Cook a 6 ounce box of cook-to-serve lemon pudding as the package directs. Add to Jell-o and whisk until well mixed. Pour into a 9 x 13" dish and refrigerate until set. Top with Cool Whip and mandarin oranges. You can also use raspberry Jell-o with fresh raspberries or strawberry Jell-o with fresh strawberries.

Hamburger Enchiladas

This is a quick, comfort food dish, especially if you have the hamburger browned and in the freezer.

1 pound hamburger, browned and drained

1 small onion, diced

1 can cream of chicken or mushroom soup

16 ounces sour cream

1 c. salsa

2 1/2 c. grated cheese, separated

10 flour tortillas

Brown hamburger with onion, drain. Mix soup, sour cream, salsa and 2 cups grated cheese together. Warm tortillas in microwave for 30 seconds and cut them in half. Spray a 9 x 13" pan with cooking spray. Place 1 T. hamburger mixture in each 1/2 tortilla and roll up. Repeat with rest of tortillas, placing 10 on each long side of the pan. Spread rest of hamburger mixture over all tortilla rolls. Cover with foil and bake at 350° for 25 minutes. Remove foil and sprinkle with 1/2 c. grated cheese. Bake an additional 5 minutes. Serve immediately.

Aloha Banana Bread

This recipe came from a dear friend, Judy Willard, about 30 years ago. I have since lost track of her and would love to see her again.

2 c. flour

1 t. baking soda

1/2 t. salt

1 c. sugar

1/2 c. butter, softened

2 eggs

1 c. mashed bananas

1 T. grated orange peel

1/4 c. milk

1 t. vanilla

1/2 t. almond extract

1 c. coconut

2/3 c. crushed pineapple

1/2 c. chopped nuts

Mix wet ingredients until well blended. Add dry ingredients and mix well. Stir in coconut, pineapple and nuts. Bake in 2 greased and floured loaf pans at 350° for 50 minutes or until a toothpick comes out clean.

Corn Dog Muffins

This is a favorite muffin for kids. It is from a Taste of Home's cookbook called Fast Fixes with Mixes.

2 packages (8 1/2 ounces each) corn bread/muffin mix

2 T. brown sugar

2 eggs

1 c. milk

1 can (11 ounces) whole kernel corn, drained

5-8 hot dogs, chopped

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until golden brown. Serve immediately or refrigerate. Yield 18-20 muffins.

Chicken Macaroni Salad

I received this recipe from Hope, my daughter-in-law.

3 c. of dry elbow or salad macaroni

1/2 # frozen peas

2 c. cooked, chopped chicken

3/4 c. chopped cashews

2/3 c. mayonnaise

2 T. apple cider vinegar

2 T. sugar

1 T. Salad Supreme

Cook and drain macaroni. Add peas, chicken and cashews. In a separate bowl, mix mayonnaise, vinegar, sugar and Salad Supreme until smooth and well blended. Add to macaroni mixture. Mix well.

Corn Puffs

This is a picture of the corn puffs. Perhaps this will help you know what to look for when you go to the store. They are used to make the Toffee Popcorn below.

Toffee Popcorn

This wonderful recipe was given to me by my friend, Maria Hall. It is very delicious and very easy.

8 oz bag of baked corn puffs

1/2 c. butter

1/2 c. white karo syrup

1 c. brown sugar

1 t. baking soda

Pour bag of baked corn puffs into a large bowl or roasting pan. Set aside. Bring butter, karo, and brown sugar to a boil in a 2 quart pan and boil for 5 minutes. Add baking soda and stir quickly to dissolve soda. Pour over corn puffs and stir until well coated. Spread on a large cookie sheet and bake in a 250° oven for 45 minutes, stirring every 10 minutes. Pour out onto waxed paper. I baked mine in the roasting pan for 20 minutes, stirring after 10 minutes, and it turned out fine. If you leave out the soda, it will resemble a hard toffee.

Note: You can find the corn puffs in the potato chip aisle.