Chocolate Mousse Ice Cream Ball

I saw one of these online and it looked so good...but it was made with liquor and weird ingredients I had never heard of. So here is my revision. I think it turned out yummy!!!! Let me know what you think.....
The chocolate mousse part doesn't freeze solid, it stays velvety soft with the center ice creams frozen solid. Next time I am going to make it with some kind of carmel ice cream and top it with crushed heath bar. You can change the flavors of ice cream & toppings according to your tastes.

CHOCOLATE MOUSSE ICE CREAM BALL
1 1/2 c. semi-sweet chocolate chips
5 eggs, separated & at room temperature
1/4. c. Hershey's chocolate syrup
2 T. sugar
3 c. vanilla ice cream
3 c. peppermint ice cream (I used RoeAnn's candy cane yogurt), or flavor of choice
Crushed candy canes, or topping of choice

Line an 8 cup glass measuring cup (Large batter bowl) with plastic wrap. I used the heavier Glad Press N Seal wrap and it came out fine. Don't worry about the wrinkles. Melt the chocolate chips in the microwave at 50% power stirring every minute for 3 minutes or until melted and smooth. Whisk in the egg yolks and chocolate syrup. In mixer beat egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continue beating until stiff peaks form. Add the melted chocolate mixture to the egg white mixture and whisk together with mixer until well blended. Spoon the mousse into the prepared batter bowl. Freeze for one hour, or until the mousse is firm enough to spread up the sides of the bowl and forms a hollow shell. Return the bowl to the freezer until the chocolate is firm.
Slightly soften the first layer of ice cream & spread it over the chocolate mousse leaving the center hollow. Return to freezer, and repeat for the second layer of ice cream filling the hollow cavity full of ice cream. Cover with foil and freeze until solid. These can be frozen for several months, if desired. But I doubt you can wait that long to eat them.
Several hours before serving, invert the bowl onto a serving platter. It is best if the platter has an indented center, a large plate works nicely and keeps it from sliding off and keeps any melted ice cream from running all over. (I learned this after having put it on a flat platter and then had to move it...that is why the above photo has messed up edges.) If it doesn't want to come out of the bowl dip the bowl briefly in hot water and then invert onto the platter. Remove the plastic wrap and smooth the chocolate with a spatula. Return to freezer until firm. Decorate with crushed candy or decorations of choice. Remove from the freezer about 20 minutes before serving. Cut into wedges and serve.

My latest creations......Christmas baking.....Parties...

Steve's annual German Chocolate Cake
Chocolate Ganache Snowman Cake
Gourmet Cupcakes....Chocolate Peanut Butter Cup and Rolo Chocolate Ganache
Chocolate Mousse Ice Cream Ball
Recipes will soon be posted.....

Peppermint Marshmallows

Found this recipe on the internet. Marcia has made them and recommends them, her recipe is the same except doubled. She says they are especially good in Hot Chocolate!!

PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.

Chocolate Mint Creams

This recipe came from my recipe buddy, Marcia McCormick

Chocolate Mint Creams

1 1/4 cups flour
1/2 tsp baking soda
2/3 cup brown sugar
6 TB butter
1 TB water
6 oz (1 cup) semi-sweet chocolate chips
1 egg
1/2- 3/4 lb pastel mint kisses

Sift together flour and baking soda. In medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted. Add chocolate chips and continue to heat and stir until chocolate is melted. Pour into large mixing bowl and let cool for 10-15 minutes. Beat egg into chocolate mixture, then stir in flour mixture (dough will be soft). Cover and chill for 1-2 hours or until easy to handle. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Bake 350* for 8 minutes. Remove and immediately top each cookie with a mint. Return to oven, bake about 2 more minutes. Swirl melted mints to frost cookies. Don't overbake!

Minnie Mouse's Famous Chewy Cheese (Chocolate) Chip Cookies

In September Katie went to Disneyland. In Minnie Mouse's house she saw this recipe and so she took a picture of it and then when she got home she made them for family and everyone at work. They are quite tasty!!!

MINNIE MOUSE'S FAMOUS CHEWY CHEESE (CHOCOLATE) CHIP COOKIES
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. sifted flour
1 t. baking soda
1 t. salt
10 oz. semi sharp cheddar cheese chips OR 10 oz. milk chocolate chips
Mix, shortening, butter, sugar, eggs and vanilla. Stir in dry ingredients. Add chips. Spoon onto cookie sheet and bake at 375 for 10 minutes.

French Chewy (Taffy Pull)

I need to get this recipe on here before I loose it again. Years ago, Alan & MaryKaye Brown came to a mutual activity and we pulled taffy. It was amazing and fun!!! Well we did it again recently. This is so good!!! Nice group activity, enough to keep about 10 to 15 people busy for an hour...

FRENCH CHEWY (TAFFY PULL)
Put in large heavy pan:
6 c. sugar
1 pt. cream
2 c. corn syrup
20 shaves of parafin wax
Stir ONLY once and place on high heat. Turn pan occassionally but DO NOT STIR, reduce heat to medium. Test in cup of cold water, when stretches & snaps off it is ready (About 290 degrees)
Mix together:
1 pkg. knox unflavored gelatin
1/3 c. water
Stir until dissolved and set in glass bowl by pan to keep warm.

Remove pan from heat and add gelatin mixture and 1 lg. T. real butter.
Stir well and then pour onto 5 or 6 BUTTERED plates. OPTIONAL: If you want a variety of flavors you can add 1/2 t. extract to each plate (Mint, orange, lemon, vanilla, etc.)
Allow to cool until cool enough to handle.
Wash hands in cold water and leave damp. Do not grease your hands, use more water as necessary.
Then pull the taffy between to people. Pull, grab center and throw!!
Pull until it is hard to pull and before it breaks. Twist into a long rope. Cut with scissors. Wrap in waxed paper. This stays soft and chewy and is so good!!!

Goumet Pumpkin Spice Cupcakes

Cindy Vickery shared this recipe on Facebook. Yummy!!!

GOURMET PUMPKIN SPICE CUPCAKES
1 Spice cake mix
1 c. pumpkin
1 t. vanilla
2 eggs
1/2 c. milk
1 c. semi sweet chocolate chips
Mix well and scoop into cupcake liners. Bake at 350 for 20 minutes. Cool and Frost with cream cheese frosting.

Tomato Cake

This recipe also originally belonged to Ardeth Mouritsen and was shared with me by Christina Church. This is Christina's husband's favorite cake. Jimmy has always had one of these for his birthday cake EVERY year!!!

TOMATO CAKE
2 c. sifted flour
1 1/3 c. sugar
4 t. baking powder
1 t. soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. cloves
1/2 c. shortening
1 c. condensed tomato soup
2 eggs
1/4 c. water

Sift together dry ingredients. Add shortening and soup. Beat 2 minutes, scraping the sides and bottom constantly. Add eggs & water. Beat 2 more minutes. Pour into 2 - 9" OR 1- 9x13" sprayed pans. Bake at 350 for 25 minutes.

CREAM CHEESE FROSTING
Beat together:
2 - 3 oz. cream cheese
1 T. milk
Gradually beat in:
2 1/2 c. powdered sugar
Add:
1/2 t. vanilla
Mix well and frost cooled cake.

Domino Dots

This recipe came from Char Adams. She made them for our fireside at her daughter, Karin's request. These are wonderful!!! For some reason I thought Karin said they were Dunkin' Dots???? Karin had to set me straight.

DOMINO DOTS
Place in Bread Machine in this order:
1 c. hot water
2 T. butter, softened
1 egg
3 1/4 c. bread flour
1 t. salt
1 T. yeast
1/4 c. sugar
Set on DOUGH setting. When dough is done, remove dough to lightly oiled surface, cover and let rest for 10 minutes.
Divide dough into 16 to 24 balls. Roll balls in melted butter and then in a mixture of cinnamon and sugar. Place on greased baking sheet. Cover and let rise for 30-40 minutes. Bake at 375 for 12 to 15 minutes. Drizzle with frosting.

Brownie Milk

My MIA MAID class was incharge of the Oct. fireside. We served Brownie Milk and Domino Dots. Both were great!!!!
This recipe originally belonged to Ardeth Mouritsen. It then passed to her daughter Sharon Church who then passed it to her daughter in law Christina Church and her daughter Ciarra brought it to share with all of us. (all 4 of these amazing gals are in my ward) This is good stuff!!! It could put Hershey's Syrup out of business!!!!!

BROWNIE MILK
1/2 c. cocoa
1 1/2 c. sugar
1/2 t. salt
2 c. water
1 t. vanilla
Cook all ingredients, except the vanilla, for 10 minutes after it boils. (cook longer if you want it thicker for ice cream topping) Remove from heat and stir in vanilla. Store in refrigerator. Add to milk according to taste. Serve hot or cold.

Molasses Glazed Chicken

Here's a new recipe I want to try.

Molasses Glazed Chicken

1/4 c ketchup
1/4 c cider vinegar
2 tbsp. molasses
1 garlic clove, crushed
2 tsp. low sodium soy sauce
1/4 tsp. Tabasco sauce
2 ½ pounds chicken

Mix all ingredients together , add chicken and refrigerate at least 2 hours Preheat oven to 450 degrees ,arrange on a cookie sheet lined with foil for easy clean up and bake from 30 to 45 minutes until done Perfect served with your favorite salad, rice or potato dish.

Grilling Information:

To grill, cook over low heat turning chicken every 3 to 5 minutes until juices run clear - approximately 20 to 30 minutes.

To grill rather than in the oven, prepare in the morning and in the evening, when you’re ready to eat, just barbeque and enjoy!

Pesty Fruit Flies???? and other remedies using vinegar

In comes the fruit and with it come the fruit flies......
This little remedy works quite nicely to get rid of them.....but I know by next year I probably won't remember it.

Put 1/4 c. of apple cider vinegar in a custard cup
add a little bit of dish soap
add a little water to create some suds on top
set on the counter to attract the fruit flies
add a little more water occasionaly to reactivate the suds

Another method was to put apple cider vinegar in a bowl and cover with saran wrap. Cut a couple slits in the saran wrap so the fruit flies go in.

Home Remedies Using Vinegar
Anytime of the year is a great time to be using vinegar, but summertime has its own special uses for vinegar. Put white vinegar in a spray bottle and use it as a soothing sunburn remedy, and as an antiseptic for insect bites (including bee stings). This remedy is also good for cuts and scrapes. A half-cup of vinegar mixed with a pint of water will also help ease the rash of poison ivy and poison oak.
Plain white vinegar can also be used as a soothing aftershave and it will also help tone the skin of the face as well if mixed with an equal portion of water. If freckles are a problem, vinegar will also help lighten them. Brushing the teeth a few times a week with vinegar will help get rid of bad breath. Brushing with vinegar will also act as a natural tooth whitener. If one rubs vinegar on the fingernails (or toenails) beforehand, nail polish will last longer.
To help relieve a backache pour two cups of vinegar into hot bathwater and soak in it for about a half an hour. For other aches and pains, after boiling some apple cider vinegar with a teaspoon of cayenne pepper, let that cool and then use it as a compress on an affected area or joint. Using vinegar in a compress will also help ease the pain and discomfort of muscle aches, headaches, sprains, and muscle cramps.
For the aged, a teaspoon of onion juice mixed with a couple of teaspoons of vinegar will make age spots fade in a couple of weeks. A good ointment for arthritis consists of two egg whites, a quarter-cup of olive oil, and a half-cup of apple cider vinegar. Apple cider vinegar is also good for osteoporosis because of its mineral content. A general “tonic” for osteoporosis and general good health is two or three teaspoons in a glass of water.
Using vinegar as a tonic of sorts is a great way for a person to try to stay healthy. In addition to the above remedies, vinegar is also a good source of minerals, pectins and flavonoids. The pectin and amino acids in vinegar are also thought to be a viable way of reducing cholesterol. This same tonic will also aid in cancer prevention, colds, constipation, and coughs.
Overall, using vinegar is a great way to help maintain good physical health. Vinegar, either white vinegar or apple cider vinegar, has scores of useful and beneficial properties. All of them are safe, effective, and easy to use, no matter the age or health of the particular individual. Anyone from infants to the elderly can use and benefit from using vinegar.
Apple Cider Vinegar, is rich in minerals and trace elements, potassium, calcium, magnesium, phosphorous, chlorine, sodium, sulfur, copper, iron, silicon and fluorine. Also rich in Vitamin C, Vitamin E, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6 and beta-carotene, amino acids and roughage. Apple Cider Vinegar has been used to cure ailments for centuries, as a powerful cleansing agent of toxins and a healing elixir. Apple Cider Vinegar is helpful for metabolism, reducing cholesterol, reducing water retention, regulating blood pressure and helps with blood circulation. Apple Cider Vinegar is a successful remedy for many ailments including, allergies, sinus infections, acne, flu, chronic fatigue, acid reflux, sore throats, arthritis, and gout. Apple Cider Vinegar also breaks down fat and is widely used to lose weight. It also gives your complexion a healthy, rosy glow when you drink it regularly. Usual Dosage: 2 TBLS of Apple Cider Vinegar in 8 oz of water or juice 3x a day. The taste is strong that is why you should mix it with water or juice. Some people add it to tea . With apple juice, it tastes like a glass of cider.
Garlic, is a natural remedy for lowering harmful cholesterol. Garlic can guard against heart disease by preventing the formation of fatty deposits in the arteries. Regular amounts of garlic can help the body fight off infections. Garlic can also help to fight off colds.
Honey is great for boosting energy and supporting good health. Honey one of the best natural remedies for sore throats, coughs and general cold symptoms.
Here is a wonderful Apple Cider vinegar, garlic, honey remedy
Put the following in a blender...
1 cup apple cider vinegar
1 cup raw honey
8 cloves garlic
Mix on high speed for 60 seconds. Pour mixture into a glass container. Seal and leave in the refrigerator for five days. Normal dosage is two tsp. in a glass of water or fruit juice, grape or orange juice three times daily.
Apple Cider Vinegar, garlic and honey are three of the most important natural remedies for healing the bodies ailments. If taken daily these three products can cure many of your health problems. You can take them
alone or mixed together. Take them daily and you will see a big improvement in your overall health.
Soothe a sore throat:
Put a teaspoon of vinegar in a glass of water. Gargle, then swallow. For another great gargle: 1 cup hot water, 2 tablespoons honey, 1 teaspoon vinegar, gargle then drink.
Treat sinus infections and chest colds:
Add 1/4 cup or more vinegar to the vaporizer. (Be sure to check vaporizer instructions for additional water measurement.)
Skin burns:
Apply ice-cold vinegar right away for fast relief. Will prevent burn blisters.
Chest congestion:
To clear up respiratory congestion, inhale a vapor mist from steaming pot containing water and several spoonfuls of vinegar.

Fruity Pancake Syrup........and Queezeable Honey Butter

Karla, Do you know how to make fruit syrup for pancakes? I found a recipe online and you add poilet paper to it. I didn't think that would go over too well with Toby. I don't know if I would want to eat something with toilet paper in it either. Weird. Alisha

Alisha, Actually I do have this recipe that I've been meaning to try.

Huckleberry Sauce
2 c. huckleberries or any kind of berries
1/3 c. sugar
2 T. lemon juice
Bring to a boil. Reduce heat & simmer for 5 to 8 minutes. (I'm not sure but I think you would need to add some water to this? and then I would strain the berries after cooking so I had a nice clear syrup)
Then mix together:
2 T. cornstarch or clear jel
1 T. water
Slowly add to the huckleberry mixture and continue to cook til thickened.

Also in the Atkinson cookbook on page 59 there is a "Rich Maple Sauce". I think you could use any flavor of extract instead of maple and it would be good????
Also on page 94 "Strawberry Topping" is a great recipe for a fruit sauce. If you don't want fruit in it you can leave out the berries.

Also on the same piece of paper I wrote down this idea for Easy Squeeze Honey Butter.
1 bottle of squeezeable margarine - Remove about 1/4 from the bottle and then add 1/4 c. honey. Stir well and then simply squeeze onto biscuits, toast, cornbread, etc.
I wrote these down when I was at the hotel in Denver. I think I was watching the Paula Dean cooking show. She does have a web site that probably has the actually recipes if you have any questions.

Anyway hope this gives you some ideas....let me know what you do and how it turns out.
I don't think I would put toilet paper in anything I was going to eat?? Was it maybe wanting you to use toilet paper to strain it or something and then throw it away??? Strange!!!
Good luck! Aunt Karla

From: Alisha Youngberg
Sent: Thursday, August 27, 2009 3:14 PM
Subject: Re: syrup
For the "Strawberry Topping" in the cookbook, can you substitute cornstarch for clear jel? Is it a 1:1 ratio?

Yes you should be fine using cornstarch. It may take a little more. The advantage to clear jel is that it will not separate or change texture even when refrigerated.
I do have another recipe that I used to use before I got this one. and it does call for cornstarch.
Here it is.....
Strawberry Pie (an old recipe from Margaret Vickery)
1 3 oz. box Strawberry Jello
2 c. water or juice from strawberries
1/2 c. sugar
2 T. cornstarch (heaping)
strawberries
Mix together the first 4 ingredients and boil. Let sit until real thick. Add berries and put in pie shell. Refrigerate until set up. Serve topped with whipped cream.
I used this recipe in place of Danish Dessert. Which is what I always used to use for a filling for cake.

Blackberry Pie Filling.....or whatever kind of berry????

Lisa called this afternoon and she came home with a gallon of blackberries after fighting off all those thorns!!! She wanted to make canned pie filling because Blackberry Pie Filling is Kasey's favorite dutch oven cobbler ingredient and it is expensive to buy. Here's what we came up with. This was YUMMY and made 7 pint jars full.

BERRY PIE FILLING
5 c. water, more after cooking as needed, (we added about 1/2 c. more)
1 gallon Blackberries, or any berry
1 1/2 c. clear jel (regular, non-instant)
4 c. sugar
3/8 c. lemon juice
Wash berries. In 9 qt. pot bring water to boil. Add berries and boil 1 minute. Drain berries and return juice to cooking pot. In a separate bowl, completely mix together the clear jel and sugar. Then add dry ingredients to the juice and stir well. Cook over medium high heat, stirring often until mixture thickens and starts to boil. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries and add more water until desired consistency is obtained. Fill canning jars and water bath for 35 minutes for pints or quarts.

Cranberry Sauce with Lime & Ginger

This sounds like a good Thanksgiving Recipe?? It also came from Toddi. I hope to try it.
Cranberry Sauce with Lime and Ginger
(Can be made several days before the feast)
½ cup water
½ cup sugar (I use splenda)
½ cup maple syrup (I use sugar free syrup)
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
3 cups (1 – 12 ounce package cranberries)
2 teaspoon minced fresh ginger
1. Stir together water, sugar, maple syrup, lime peel and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered for 3 minutes or until sugar has dissolved.
2. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer uncovered 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally.
3. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2 T servings)
Make-Ahead Tip: Cover and chill for up to 3 days. Bring to room temperature for 30 minutes before serving.

Jambalya

I got this recipe from Toddi Kendall Mellenthin, a lifelong friend. I havent' tried it but another friend has and loved it.

Jambalya (Serves 6)
(I Double the Recipe and actually add a bit more meat and vegetables than recipe calls for.) I also make this same recipe without the meat and add some of your other favorite vegetables to make a Vegetarian Jambalaya.
2 T Virgin Olive Oil
1 full boneless chicken breast (bite size pieces)
¾ lb Polska Kabasyla
16 Frozen Cooked Shrimp (no tails)
1 Celery Heart or 4-5 stalks chopped
1 medium yellow onion (cubed)
1 green bell pepper (cubed)
4 minced cloves garlic
1 Can (14 oz) chicken broth
1 T. Cumin or Chili Powder
Couple shakes of Tabasco
1 – 28 oz diced tomatoes
1 bay leaf
6-8 sprigs of thyme
2 T. Gumbo Filet
Scallions to top or green onions


Heat Olive oil. Brown chicken and sausage 3 – 5 minutes. Remove from pot. Add more olive oil to pot and add celery, onion, green pepper and garlic and cook for 3 – 5 minutes.
Add chicken and sausage back to pot.
Add broth and seasonings and herbs and tomatoes.
Bring to boil and then reduce to simmer. Stir Gumbo filet powder in and cook 3 minutes.
Take Bay Leaf out.
Put shrimp in at very end and cook for 3 minutes
Serve Jambalaya over Rice.

Green Tomato Raspberry Jam

This recipe is a little different than the one in Mom's cookbook. My cousin Sonya Hill sent this to me last fall, but I had already pulled out my tomato plants.

Green Tomato/Raspberry jam
4 1/2 Cups ground green tomatoes
3 Cups white sugar
mix the above together and boil for 15 minutes, stirring constantly.
Add: 1 Tablespoon lemon juice
1 large box Raspberry jello
Stir and heat - - put in sterilized jars. This fills about 7 half pints.  Water bath for 15 minutes (for 2,000 ft. elevation) or refrigerate and use within 1 month.

Sonya wrote, It tastes just like raspberry jam, except the seeds are much softer.

Chocolate Zucchini Cake

Jake made this cake for the fair and earned himself a blue ribbon. The recipe came from Lisa's Grandma, Joyce Simmons. Enjoy!
CHOCOLATE ZUCCHINI CAKE
3/4 c. margarine or butter
3/4 c. oil
1 3/4 c. sugar
2 eggs
1 t. vanilla
2 c. grated zucchini
1 t. baking soda
1/2 t. baking powder
5 T. Hershey's Cocoa
1/2 t. cloves
1/2 t. cinnamon
1/2 t. salt
2 1/2 c. flour
1/2 c. buttermilk (1 T. Lemon juice added to 1/2 c. milk)
Topping
1 c. Hershey's semi-sweet chocolate chips
1/2 c. shredded coconut
1/4 c. caramel topping
Cream together butter & sugar. Add eggs, oil, vanilla & zucchini. Beat for 3 minutes. Add dry ingredients and beat for 3 more minutes. Add buttermilk and beat for 3 more minutes. Place in a greased 9x13 baking dish or muffin pan. Sprinkle chocolate chips and coconut on top of unbaked batter. Bake at 325 for 40-45 minutes (20 minutes for muffins). Remove from oven and drizzle with caramel topping.

Frittati

Nope!!! I don't know exactly how to pronounce it but, a frittati is; a filling omelet which requires only a few eggs, a little flour and a handful of vegetables. It is an Italian dish. So if you have an over abundance of ZUCCHINI, here is a recipe for you!! I found this recipe last year and really liked it. I made it for breakfast today....trying to use up some zucchini!!! As you can see for the 2 of us I should have made a half of a batch.
FRITTATI
1 c. Bisquick
1 c. grated zucchini
1 small onion, grated
1/2 c. oil
1 c. grated cheese
1/2 t. salt
1/8 t. pepper
4 eggs
Combine all ingredients, except the eggs, and mix well. Beat the eggs until fluffy. Add the other ingredients to the eggs and stir well. Spray a casserole or souffle dish. (I used an oval 1 1/2" deep casserole dish). Bake at 350 for 30 to 40 minutes, until the center is cooked and the top is golden brown. Serve warm.

Steve likes to put catsup or salsa on it. I like it plain.

Mellow Jello

This evening the entire Vaughn and Janet Youngberg Family came to our home after swimming and boating at Black Canyon Dam. Dan & Loralyn were incharge of the meal and they made this yummy jello salad. It was a hot day and this hit the spot, cool and refreshing. Thanks for sharing Dan & Loralyn!!
MELLOW JELLO
1 Large box of Orange Jello - Mix as directed on box
1 Large box of Cook & Serve Lemon Pudding - Mix as directed on box
While both mixtures are still warm stir together. Pour into a 9x13 pan. Chill until set. Top with cool whip. Garnish with mandarin orange slices. Serve.

August 2009 - I made this with Lime Jello and it was really good too!! I really think any flavor would be good. I made it in 2 8x8 pans. One for us and one to share.