Stoker Traditional Jello Salad

2 lg. pkgs Strawberry Jello
2 c. boiled water
2 bags frozen Strawberries
1 can crushed pineapple
2 mashed bananas

Mix frozen strawberries, bananas, and pineapple all together.
Dissolve jello in boiling water for 3 minutes, then mix with fruit.
Pour half the mixture in bottom of a 9x13 pan and let set up.
Spread sourcream on top of first layer then pour remaining jello over that for the top layer.
Let set up for 4 hours. Cut in to squares and serve.

Pomegranate Jello Salad

Fruit and Jello Mix:

2 -6oz packages of Raspberry Jello
4 cups Boiling Water and the drained pineapple Juice
2  mashed bananas
1 to 2 pomegranates take the seeds out and rinse beforehand.
20 oz can crushed pineapple drained.
2 small 10-12 oz. bags of frozen berries (strawberries and/or raspberries)

Filling/ Topping:

8oz cream cheese

1/4 c sugar 

1/4c sourcream

1tsp lemon juice

• Beat together well with beaters until combined well and cream cheese lumps are gone.

1 1/2c Heavy Whipping Cream

1 tsp vanilla

2 T. Instant Vanilla Pudding 

2 T. Powdered Sugar

• Beat together well until large peaks form and the mixture is thick.
• Fold into the cream cheese and sour cream mixture.

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• Dissolve jello in boiling water, and then add the drained pineapple juice. 
• Add in the mashed bananas, pomegranate seeds, pineapple, and frozen berries and stir together. 
• Fill 9 x 13 pan 1/2 full of the fruit/jello mixture and put into fridge or freezer to set up.
• Make the filling/topping mix.
• Once it is set up really well. Layer with filling & top with the rest of the jello.
• Once the second layer is set up you can put the remaining of the filling on top.

Notes:  I like to use one bag of Raspberries and 1 bag of Strawberries. Frozen pomegranate seeds also work well in a pinch. I like to make the first layer with half of the ingredients and then make the second layer with the other half of the jello fruit mix when  I am ready for that layer.

Thanksgiving Dressing

Ethan emailed me wanting this recipe so I thought I would put it on here while I had it all typed up.
It is kind of a lot of work.
I cube up the bread a few days before and let it dry out really well. I usually place it on large cookie sheets and bake on a really low temp 200* a few times to help it dry out faster.
The bread is best if it is a homemade or bakery style bread. (not wonder bread that smashes flat)
The night before I dice all the celery and onions to make it go faster the day of.

2 lg. loaves of bread(cubed and dryed)
2 c. Butter
2 c. chopped onions
3-4 c. diced celery
1tsp pepper
1 1/2 tsp salt
1 tsp sage
2 T. poultry seasoning
3 c. chicken broth

Melt butter in a lg. pan. Add onion and celery; cook in the butter for 20 min. on a med -low heat.
In a large bowl mix the seasonings with the bread.
Pour the butter and veggie mixture over the bread, and mix all together.
Using a large spoon turn it over and over slowly adding the broth a little at a time to coat the bread.
Try not to mash or squish the bread but fold it gently all together.
Put in a large 9x13 pan. (I acctually use a larger pan 11x13) Bake at 325* for 20 minutes.
Then turn the mixture over with your spoon and bake another 15 minutes, until crisp on top.

*Since we never stuff it in the bird it is called Dressing.

Cheesy Lasagna!

Grandma June gave me this recipe about two years ago, because it is a great recipe for a freezer dinner for anybody. However, I made it for the first time on Monday night (the missionaries were my guinea pigs), and WOW, it is creamy and good!

1 lb ground beef
1 onion chopped
1-26 oz can spaghetti sauce
1 box of NO NEED TO BOIL lasagna noodles
1 cup cottage cheese
1- 8 oz box of cream cheese
1/4 cup sour cream
2 cups shredded mozzarella cheese

Brown ground beef and onion. Mix together cottage cheese, cream cheese, sour cream, and 1 cup mozzarella cheese. Layer in pan following ingredients: 1/3 of spaghetti sauce, layer of noodles, 1/2 cheese mixture, 1/2 hamburger. Then, repeat layers. Put one last layer of noodles on top and cover with remaining spaghetti sauce. Then, top with 1 cup mozzarella cheese. Cover with tin foil. Bake @ 350 for 1 hour. If you make this as a freezer dinner, label, and cover with heavy foil.

Grandma Koyle's Popcorn Balls

For those of you who couldn't go Trick-or-Treating to Grandma Arlene Koyle's, here is her recipe:
Grandma said she uses Light Karo and REAL butter (and no peanuts)

6 quarts (24 cups) of popcorn separated from kernels
1 cup salted peanuts (optional)
1 cube butter
1 cup Karo (dark or light) or honey
2 cups brown sugar

Bring last three ingredients to a bubbling and pour over popcorn. Mix well with nuts. Form into balls with buttered hands or let cool and pull into chunks.

Caramel Corn Puffs

If you want to cheat, or aren't in the mood to pop and measure popcorn.

1 bag Butter Flavored Corn Puffs
(we use the Western Family brand that you find in the chip aisle)
1 cube butter
1 cup brown sugar
1 cup light corn syrup
1/2 tsp. baking soda

Mix butter, sugar, and corn syrup in 1 1/2 qt. saucepan over medium heat. Boil 4 min. Remove from heat and mix in soda. (mixture will foam up) Pour over Puffs in a large bowl until coated. Spread on wax paper to cool.

Stay Tuned

It's that time of year again. These will make you gain 5 lbs. in a week (and they are even made with whole wheat). So delicious.

Also, I found an awesome Chocolate Pumpkin Pie.

Can't wait to make them for Thanksgiving.