Reliving life through food

 The Pioneer Woman -  2 - 8 ounce cream cheese, softened 1 oz - dry ranch dressing mix 1/2 tsp pepper 5 - whole burrito size flour tortilla 1 whole red bell pepper, seeded & finely diced 1 whole green bell pepper, seeded & finely diced 5 - whole green onions, thinly sliced In a bowl, mix cream cheese, 1/2 to 3/4 dressing mix & black pepper Stir with wooden spoon until combined Divide equally among torillas & spread into a single layer all over each tortilla Sprinkle peppers & green onions over tortilla Roll up tight & wrap individually in plastic wrap Store in friedge for 1-8 hours Slice into 1/2" to 3/4" in slices

 Allrecipes.com 2 - 8 oz crescent roll 2 - 8 oz cream cheese, softened 1 cup mayo 1 package ranch style dressing mix (2 Tbsp) 1 cup fresh broccoli 1 cup tomatoes 1 cup green bell pepper 1 cup cauliflower 1 cup shredded carrots 1 cup fancy shredded cheddar cheese Preheat oven to 375 Roll out crescent roll into greased 9 x 13 baking sheet Pinch the edges to form a crust Bake crust for 12 min.  Remove and let cool for 15 minutes without removing it from baking sheet In mixing bowl, combine cream cheese, mayo, and dry ranch dressing.   Spread mixture over cooled crust Chill for hour, serve and slice.

 1 box elbow noodles cooked as directed on box 1 green pepper - chopped 1 tomato - chopped 1 red pepper - chopped 1 sweet vidalia onion - chopped 1 cucumber - chopped 1 to 2 carrots - thinly sliced Dressing:   1 cup miracle whip 1/4 cup white vinegar 1 Tbsp sugar Mix until tangy.  Add salt & pepper to taste Mix all ingredients together and chill in fridge

 2.5 cups of elbow macaroni 1 egg 1.5 blocks of extra sharp cheddar cheese 5 Tbsp of margarine 1 can of evaporated milk 1 can cream of mushroom soup 1/2 sleeve of saltine crackers Cook macaroni until almost done.  Drain and mix with margarine until margarine is completely melted.   In a separate bowl, mix together evaporated milk, egg and cream of mushroom soup. Shred cheddar cheese & add 2/3 of shredded cheese to milk/soup mixture.  Add mac and margarine mixture to soup/milk mixture and stir well. Pour mixture into casserole dish.  Sprinkle remaining cheddar cheese over the top.  Then, sprinkle with a handful or two of crushed saltine crackers. Bake at 350 for 30 minutes or until the cheese on top is completely melted and slightly brown around the edge.

 1 16 oz lite whipped topping tub 1 large box orange jell-o 1 15 oz can of mandarin oranges, drained 1/2 to 1 cup cottage cheese (optional) 1 15 oz can of crushed pineapple, drain off some of the liquid 1/2 cup crushed walnuts/pecans (optional) 1/2 bag of mini marshmellows Mix all ingredients together & chill for 2 hours

 Preheat oven to 350 1 1/4 cup boiling water 1 cup quick quaker oats 1/2 cup crisco shortening 1 cup brown sugar 1 cup white sugar 2 eggs 1 1/3 cup plain flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla Pour boiling water over oats, stire and allow to sit while you cream together shortening and sugars. Put in eggs, 1 at a time. Sift dry ingredients together & set aside Stir in oatmeal and add to creamed mixture Gradually add flour and beat until smooth Pour 9 x 13 pan.  Bake for 25 min. Topping: 1 stick margarine 1 cup brown sugar 1 can angel flake coconut 1 cup chopped nuts 1 egg about a Tbsp of milk Spread topping over cake & return to oven for 15 min or until topping is golden

  2 cups mayonnaise, preferably Hellmann’s or Best Foods 2 tablespoons pickled jalapeno liquid from a jar ½ teaspoon salt ½ teaspoon pepper ½ teaspoon ground coriander Credit:   https://www.mercurynews.com/2018/08/26/ryan-farr-shares-the-secret-to-4505s-harissa-chicken-wings/amp/