Rainbow Jello

For Easter this year I wanted to try something new... and I was so excited to find this recipe on a friend's blog:) It is so yummy. I think next time I might try peach instead of apricot jello. I am just not a big fan of apricots- but it was such a mild flavor I hardly noticed it in there:) One thing I will tell you about this recipe is that it does take a while to make because each level has to firm up completely... so please consider this when making this recipe. I believe it took almost seven hours to make... when you figure in the chill time as well- the actual preparing takes no time at all:)

Rainbow Jell-O
*makes a 9 X 13 and serves at least 20

~2 (3 oz) packages each of the following Jell-O flavors: raspberry, apricot, lemon, lime (can use half sugar free and the rest regular)
~2 cans evaporated milk (the regular size ones)

Method: Begin with raspberry and layer in the order given (raspberry, apricot, lemon & lime).

First layer: Dissolve 1 pkg Jell-O with 3/4 c boiling water. After totally dissolved, stir in 3/4 c cold water. Pour into 9 X 13 container. Cool in refrigerator until firm. (make sure it is level)

Next layer: Dissolve 1 pkg Jell-O (same flavor as the 1st) with 3/4 c boiling water. After totally dissolved, stir in 3/4 c evaporated milk. Pour over firm layer. Return to refrigerator and chill until firm.Continue until 8 layers are formed. Cover with plastic wrap or lid.

**If there are other flavors of jello that you like better or that you feel look prettier or meet a theme (i.e. baby shower:), feel free to change it up:) **It can be made a day ahead- which is an advantage:) **If using sugar free jello make it your clear layer (the layer without the evaporated milk). **Also another time saver... you can mix up the next layer and leave in bowl at room temp while the previous layer is chilling. That seems to speed up the cooling and the more layers that are in the pan, the quicker they set up. Enjoy!!!

Hamburger Stuffing Casserole

We had this for dinner tonight and it went over pretty big for a casserole. It has a bit of a Mexican spicy side to it, and next time around instead of putting stuffing on the top, I'll probably just spread a Jiffy corn bread mix over the top of it. There would be no difference on the baking time. We also topped it with sour cream and shredded cheese.

1-1 1/2 pounds of hamburger
1 pkg stuffing mix, prepared
1 can whole kernel corn, drained
1 small onion, chopped
1 tsp chili powder
1 can diced tomatoes
salt and pepper to taste

Brown meat and onions. Add corn, tomatoes, chili powder and salt and pepper to taste. Put in a 2 quart casserole bowl and top with stuffing. Bake 30 minutes at 350 degrees

Peach Pound Cake

My wonderful in-laws gave us so many yummy peaches last year... so many, in fact, that we are still going through them- giving me plenty of opportunities to try some new recipes:) This recipe (found on about.com) is good on its own as a dessert or for breakfast or with whipped cream... my husband preferred it this way:)

Peach Pound Cake
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened (2 sticks)
2 cups sugar
6 eggs
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
2 cups diced fresh or frozen peaches (I used frozen and they worked really well)

Glaze:
1 cup confectioners' sugar
2 Tbsp cream cheese, at room temperature
1 Tbsp milk

Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan or an angel food cake pan with a cookie sheet underneath it. Combine flour, baking soda, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Add both almond and vanilla extracts and mix thoroughly. Beginning with the flour mixture, add alternately with the sour cream to the egg mixture. Gently fold in the peaches. Pour batter into tube pan and distribute evenly.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let cool another 30 minutes before glazing. For the glaze, beat confectioners' sugar, cream cheese, and milk until smooth. Drizzle over the top of the peach pound cake. Best served at room temperature. Enjoy:)

Macaroni & Cheese

This is a recipe that originally came from my mom... I have since changed it a little:) I believe all of my sisters make it a little different now as well, but this is how I make it. It is a popular dish to make for get togethers or when you want a good comfort food... 

Macaroni & Cheese 

• 1 lb box macaroni, cooked 
• 1 bag Velveeta, shredded 
• 1 can sweetened condensed milk 
• Plenty of Shredded Cheese (cheddar or mixed works well) 

Cook the macaroni according to the box. When the pasta is cooked, drain. Then add Velveeta and the sweetened condensed milk to the cooked macaroni. Stir until melted. Pour half into a greased 13x9 and sprinkle with cheese. Pour the rest on top and sprinkle with more cheese. Heat until cheese is melted. 

*You can also make this dish ahead of time and cook at 350 for 30 minutes. Enjoy:)

Mini Meatloafs

This is a recipe I found on Money Saving Mom that is absolutely delicious. Raegan ate three of them by herself:)

~Favorite Meatloaf recipe (like the one found here)
~BBQ sauce (I used KC Masterpiece... best BBQ sauce in my opinion:)
~salt & pepper
~cheddar cheese

Thoroughly spray your muffin tin with cooking spray. Place in a handful of prepared meatloaf into each muffin tin. Press your thumb into each meatloaf ball, making a space for toppings. Squirt a dollop of BBQ sauce into the space and salt and pepper. Bake in a pre-heated 375* oven for 30 minutes or until cooked through (160F). Add your favorite cheese and bake for another 5 or so minutes. Enjoy!!!

Cherry Dream Squares

This is a recipe that was given to my mother ages ago by Susan Martz. It was originally with Cherry pie filling, but we like it with all kinds: peach, blueberry or apple. I've even tried adding an extra can of pie filling for when I'm serving it with ice cream.

1 package white cake mix
1 1/4 cup of oats
1/2 cup butter
1 egg
1 21 oz can of pie filling
1/4 cup of brown sugar

Grease 13x9 pan. In a large bowl, mix the cake mix, 6 tablespoons of butter and 1 cup of oats. Reserve 1 cup of crumbs. Add egg to the large bowl, mix and press into pan. Spread pie filling over. To reserved crumbs add 2 tablespoons of butter, brown sugar and remaining oats. Mix together and then crumble over top of fruit. Bake at 350 degrees for 30-40 minutes. Yummers.

Pumpkin Bread

This is a marvelous recipe for Pumpkin Bread... it even freezes well:)

Pumpkin Bread
3 c sugar
1 c oil (I use canola but you could you vegetable)
4 eggs
1 tsp salt
1 T. nutmeg
1 T. cinnamon
2/3 c water
2 c pumpkin (I use a 15oz can of pumpkin)
3 1/2 c flour
2 tsp baking soda

Mix all the ingredients together and put either into two greased loaf pans or muffin tins. If making loaves, bake at 350 for 1 hour or until done. If making muffins, bake at 350 for 25 minutes or until done. Enjoy!

Makes 2 large loaves or 36 regular muffins.