Jello Pudding Jigglers

I selected this recipe from our "Untried Recipe Box" a few weeks ago. I was curious! Over Thanksgiving weekend, Paige and I made this treat!

Jello Pudding Jigglers

from my friend Kelly

2 pkgs (6 oz each) Cherry or Raspberry Jello

2 1/2 C boiling water

1 C cold milk

1 pkg (3.4 oz) vanilla instant pudding mix

Dissolve Jello in boiling water. Mix pudding with milk and then mix them together. Pour into a GREASED pan and refrigerate. After set, cut into shapes with cookie cutters.

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Verdict: Check this out... NO ONE liked these! NOT a SINGLE person in my family!!! I was shocked!

Pasta Primavera

Pasta Primavera
Woman's Day Magazine

1 box (about 14 oz) penne
2 T olive oil
1 1/2 lb. zucchini, quartered lengthwise, sliced crosswise
1/2 lb. yellow summer squash, quartered lengthwise, sliced crosswise
1 T minced garlic
1 box (9 oz) frozen peas
1 can (14 1/2 oz) chicken broth
12 oz plum tomatoes, chopped
Served with grated Parmesan and crushed black pepper

Bring a large pot of salted water to a boil. Add pasta and cook as directed; drain pasta and return to pot.

Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender.

Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer.

Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat.

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Verdict: Yummy, yummy!!! We loved this and will serve it often. Fortunately our kids already love zucchini, so it was an easy sell for them. I think some grilled chicken would be awesome in this.

Makes awesome leftovers!

Cornbread-Topped BBQ Chicken

Cornbread-Topped BBQ Chicken
Ladies Home Journal

1 T olive oil
1/2 onion, finely chopped
1 red or green pepper, diced
1 small jalapeno pepper, finely chopped
3 C shredded cooked chicken
1 C prepared barbecue sauce
1/4 C chicken broth
1 8.5 oz box cornbread mix
1 egg, beaten
3 T milk
1/2 C shredded white cheddar

Heat oven to 375 degrees. In a saucepan, combine olive oil and onion over medium-high heat. Cook until onion is soft, about 4 min. Add bell pepper and jalapeno and cook another 4 min, stirring occasionally. Remove from heat and stir in chicken, barbecue sauce and broth; heat through, Transfer mixture to a 1 1/2- to 2-qt baking dish and set aside.

In a bowl, combine cornbread mix, egg, milk and cheese; stir just until combined. Spoon batter in mounds over chicken. Bake until cornbread is cooked through and juices are bubbling, about 25 minutes.

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Notes: Jiffy Cornbread comes in the size indicated. Next time I will double the cornbread portion of the recipe. Also, next time I will leave out the jalapeno pepper... it was too spicey for the little kids, though Phil, Keegan and I loved the kick!!

Verdict: A hit with Phil, Keegan, Sydney and myself. Paige was 'ok' with it. Ashton and Kendall kept crying because it was too spicey. I will keep this recipe and give it another try, sans the jalapeno!

Double Oat Breakfast Cookies

Double Oat Breakfast Cookies

(I'm not sure the origin of this recipe... sorry!)

1/2 c butter, softened

1/2 c smooth peanut butter

1 1/4 c sugar

1/2 tsp. salt

1/4 c water

1 egg

1 T vanilla

1 1/2 c flour

1 c rolled oats

1 c golden raisins and/or milk chocolate pieces

3 c round toasted oat cereal (such as Cheerios)

Preheat oven to 375 degrees. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.

Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to3 months.

Makes 48 cookies.

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Notes: I increased the odds of my family liking these by omitting the raisins and only using chocolate chips.

Verdict: Everyone, including Bradley, loved these. The Cheerios added a crispy texture, which everyone liked! This recipe is a keeper!

Super Shells

From our untried recipe box came this recipe...

Super Shells
from a handout that I received somewhere

Brown together and let cool:


1 1/2 pounds ground beef
1/2 medium onion, chopped
1 clove garlic, chopped


Mix this mixture with the ingredients listed below:

1 c bread, broken into pieces
1 T parsley
2 eggs
1/2 c milk
1/2 pound grated mozzarella cheese
1/2 t salt
1/4 t pepper


Cook 1 box of jumbo shells #95 according to directions on package. Let cool. Spoon filing into shells. Place in large casserole dish that has a thin layer of spaghetti sauce in bottom of pan. Cover stuffed shells with remaining sauce. Bake at 350 degrees for 45 minutes.


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Verdict: No surprise... everyone LOVED these!! Easy and yummy!! Definitely a keeper!

Savory Stuffed Zucchini

Kendall selected this recipe a couple of weeks ago. She is a good vegetable eater so it seemed fitting that it would be a recipe that she would get to help with.

Savory Stuffed Zucchini

clipped from an ad for "I Can't Believe It's Not Butter!"

5 medium zucchini

3 T "I Can't Believe It's Not Butter!"

1 medium onion, chopped

1 red bell pepper, finely chopped

3 cloves garlic, finely chopped

1/2 t diced oregano leaves, crushed

1/4 c grated Parmesan cheese

Preheat oven to 375 degrees. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet. Meanwhile, coarsely chop remaining zucchini and pulp.

Melt spread in nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, until vegetables are tender.

Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute; cool slightly. Evenly spoon vegetable mixture into zucchini halves.

Top with cheese.

Bake 30 minutes or until tender.

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Notes: I used real butter.

Verdict: Phil, Kendall and I LOVED THEM!!! But sadly, no one else did. The majority of our family voted against this recipe... DANG!! However, I might just keep it around for awhile and try it again.

Maple-Walnut Chicken

Maple-Walnut Chicken
from Good Housekeeping Magazine

4 boneless, skinless chicken-breast halves
1 T olive oil
1 T packed fresh thyme leaves
1/2 C walnuts
5 T cider vinegar
3 T maple syrup

Rub chicken breasts with oil, then rub with thyme, 1/4 tsp. salt and 1/4 tsp. fresh-ground black pepper. Let stand.

In 12-inch nonstick skillet, toast walnuts on medium 4-6 minutes or until golden and fragrant, stirring occasionally. Transfer walnuts to dish; do not remove skillet from heat.

Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife, turning frequently. Transfer chicken to clean plate; do not remove skillet from heat.

To same skillet, add vinegar and cook 1 minutes, stirring. Add syrup and 1/2 C water; simmer 6 to 7 minutes or until mixture has thickened, stirring occasionally.

Stir walnuts and any chicken juices into sauce. Serve. Use maple-walnut sauce as a sauce over rice pilaf, if desired.

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Verdict: It was good... but not amazing! Tossing the recipe. We have other chicken recipes that we love much more than this one!

Chocolate Raspberry Mini-Napoleons

It was Paige's turn to select a recipe and she picked a fun one!! She LOVES helping me in the kitchen and this recipe provided many chances for her to help.

Chocolate Raspberry Mini-Napoleons

from Pepperidge Farm

1/2 package frozen puff pastry sheet (1 sheet)

4 squares semi-sweet chocolate

2 T milk

1 pkg. (3 oz) cream cheese, softened

1/4 C confectioners' sugar

1 C heavy cream, whipped

1/3 C seedless raspberry jam

Thaw pastry at room temperature 30 minutes. Preheat oven to 400 degree. Unfold pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

In microwave safe bowl, microwave chocolate and milk on HIGH 1 1/2 min. or until chocolate is almost melted, stirring halfway through heating. Stir until chocolate is completely melted. Cool to room temperature.

Beat cream cheese and sugar with electric mixer at low speed until smooth. Beat into chocolate mixture. Fold in whipped cream until well blended.

Split pastries into 2 layers. Spread 18 halves with jam. Spread chocolate mixture over jam. Top with remaining halves. Refrigerate 30 min.

Garnish with additional confectioners' sugar.

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Notes: Doubling this recipe makes a lot! We shared some with our friends... and I'll admit, they looked so yummy! It was a fun treat to share.

Verdict: The girls LOVED these! Phil and Kaleigh liked them if I left out the jam. Keegan and I liked them. I'm not sure if I'll make these again. This was the first time I have worked with the puff pastry sheets maybe I will try another recipe with them and then try this one again.

I changed the setting on my camera and forgot to change it back. Ugh. Kind of looks like chimichangas, huh?