Patriotic Punch

1 qt. (4 cups) prepared KOOL-AID ISLAND TWISTS Ice Blue Raspberry Lemonade Flavor Sugar-Sweetened Soft Drink Mix

  KOOL-AID Tropical Punch Flavor Sugar-Sweetened Soft Drink Mix

2 cups cold orange or pineapple juice

1 bottle  (1 liter) club soda or seltzer, chilled 

POUR prepared raspberry lemonade soft drink evenly into 3 plastic ice cube trays. Freeze 3 hours or overnight until frozen.
MEASURE tropical punch drink mix into cap to 2-quart line . Pour into plastic or glass pitcher. Add 2 cups cold water and juice; stir until drink mix is dissolved.
POUR into punch bowl just before serving. Stir in club soda. Add blue ice cubes.

Jello In A Cloud

2 cups boiling water, divided

1 pkg.  (4-serving size) JELL-O Strawberry Flavor Gelatin

1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin

1 cup  cold water, divided

2 cups thawed COOL WHIP Whipped Topping 

STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate medium bowls at least 2 min. until completely dissolved. Stir 1/2 cup of the cold water into gelatin in each bowl. Pour each flavor gelatin into separate 8-inch square pan. Refrigerate 4 hours or until firm.
DIP pans in warm water for 15 sec. Cut gelatin into cubes, using sharp knife which has been dipped in hot water. Loosen cubes from pan with spatula; refrigerate until ready to serve.
SPOON 1/4 cup of the whipped topping into each of eight dessert dishes just before serving. Using back of spoon, spread whipped topping onto bottom and up side of each dish. Fill evenly with equal measures of the red and blue gelatin cubes. Store leftover desserts in refrigerator.

Stars and Stripes

**Disclaimer-  I can't imagine how hard it would be to get it to look this nice, so don't have high expectations!

1 qt. (4 cups) boiling water

1 pkg.  (8-serving size) JELL-O Berry Blue Flavor Gelatin

1 pkg. (8-serving size) JELL-O Strawberry Flavor Gelatin

2 cups  cold water

1 cup blueberries

1 tub  (12 oz.) COOL WHIP Whipped Topping, thawed

1 cup strawberries, sliced 

STIR 2 cups of the boiling water into each flavor dry gelatin mix in separate medium bowls 2 min. or until completely dissolved. Stir 1 cup cold water into gelatin in each bowl. Refrigerate blue gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Let strawberry gelatin stand at room temperature.
ADD blueberries to thickened blue gelatin; stir. Pour into 4- to 6-qt. glass bowl. Refrigerate 30 min. or until set but not firm (gelatin should stick to finger when touched and should mound). Spread with 3-1/2 cups of the whipped topping; refrigerate. Meanwhile, refrigerate strawberry gelatin 1-1/2 hours or until thickened. Stir in strawberries; spoon over whipped topping layer.
REFRIGERATE 3 hours or until firm. Top with the remaining whipped topping. Store in refrigerator.

Patriotic Parfaits

2 cups boiling water

1 pkg.  (6 oz.) or 2 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin

2 cups cold water

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 cup fresh strawberries, halved 

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 9 parfait or dessert glasses.
REFRIGERATE 4 hours or until firm.
SPOON 2 cups COOL WHIP over desserts; top with berries and remaining COOL WHIP.

America Jello Poke Cake

2 baked 9-inch round white cake layers, cooled

2 cups  boiling water, divided

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any other red flavor

1 pkg.  (3 oz.) JELL-O Berry Blue Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

ADD 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over remaining cake. Refrigerate 3 hours.

DIP bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

Meatballs with Gravy

2 lbs hamburger
2 eggs beaten
6 Tbsp milk
1 1/2 cups soft bread crumbs (I just use any bread in food processor to make crumbs)
1 Tbsp chopped onion
1 can chicken noodle soup (I have found that it's best to just use the juice from the soup and strain out the noodles.  But if you want to use the noodles, I suggest to add them in at the end or they get stuck/burned on the bottom of the pan)
1 can cream of mushroom or chicken or make your own
1 1/2 cups water
salt and pepper
Garlic Mashed Potatoes

Mix hamburger, eggs, milk, bread crumbs, salt & pepper and onion. Shape into meatballs. (I use a cookie scoop) Brown in a frying pan and do not drain the fat. Add soups and water. Simmer covered for 45 minutes. Mean while, make mashed potatoes as directed.
Serve meatballs over top of the potatoes, or on the side.

Scones

1 cup sour cream

1 teaspoon baking soda

4 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/4 teaspoon cream of tartar

1 teaspoon salt

1 cup butter

1 egg

1 cup raisins (optional-can add berries or chocolate chips)

1.	In a small bowl, blend the sour cream and baking soda, and set aside.
2.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3.	In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4.	Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5.	Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Fluffy Pankcakes

3/4 cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons butter, melted

cooking spray

1.	Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2.	Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3.	Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

To Die For Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

 1 1/2 teaspoons ground cinnamon

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Blueberry Oat Bars

• 1 1/2 cups all-purpose flour
• 1 1/2 cups quick-cooking oats
• 1 1/2 cups sugar, divided
• 1/2 teaspoon baking soda
• 3/4 cup cold butter
• 2 cups fresh or frozen blueberries
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

1. In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan; set aside.
2. In a saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375 degrees F for 25 minutes or until lightly browned. Cool before cutting.

Chocolate Chip Banana Muffins

1 3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup vegetable oil

1/2 cup plain yogurt

1 teaspoon vanilla extract

1 cup mashed ripe bananas

3/4 cup semisweet chocolate chips

 

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Pumpkin Cream Cheese Pie

Crust:
1-1/4 c flour
1/2 c marg
3 T sugar
1 egg yolk

Mix until crumbly.  Press into pan and bake at 350 until golden.

Filling:
4 oz cream cheese
1 T milk
1-1/2 c cool whip
1 T sugar

Spread on bottom of baked crust. 

2nd Layer:
1 c milk
1 pkg vanilla instant pudding
16 oz pumpkin puree

Mix together milk and pudding mix until thick.  Stir in pumpkin.

Topping:
1 T cinnamon
1/2 t ginger
1/4 t cloves

Mix together and sprinkle over pie.  Refrigerate 3 hours.

OREO No-Bake Cheesecake

1 pkg. (16.6 oz.) OREO Cookies, divided

1/4 cup  butter, melted

4 pkg. (8 oz. each) Cream Cheese, softened

3/4 cup  sugar

1 tsp. vanilla

1 tub  (8 oz.) Whipped Topping, thawed

CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in Whipped Topping and chopped cookies; spread onto crust.
REFRIGERATE 4 hours or until firm.  

Cheese-Filled Cornmeal Biscuits

1-1/2 cups flour

1/2 cup  cornmeal

1 Tbsp. Baking Powder

1/2 tsp.  salt

1/3 cup cold shortening

1/2 cup  Sour Cream

1/2 cup milk

4 oz.  (1/2 of 8-oz. pkg.) Colby & Monterey Jack Cheese, cut into 12 cubes

HEAT oven to 450°F.
MIX first 4 ingredients in large bowl until well blended. Cut in shortening with pastry blender or 2 knives or until mixture resembles coarse crumbs. Mix sour cream and milk. Add to flour mixture; stir with fork just until mixture forms soft dough. (Do not overmix.)
KNEAD on lightly floured baking sheet 10 times or until smooth. Pat or roll out dough to 12x8-inch rectangle. Cut into 12 (4x2-inch) rectangles with pizza wheel. Place 1 cheese cube about 3/4 inch from edge of 1 short side of each rectangle. Brush edges of dough with water; fold dough over cheese to form 2-inch square. Firmly pinch edges of dough together to seal. Arrange evenly on baking sheet.
BAKE 12 to 15 min. or until lightly browned.

 

Lemon-Blueberry Crumb Bars

1/2 cup butter

1 pkg.  (2-layer size) white or yellow cake mix

2 eggs, divided

2 pkg.  (8 oz. each) Cream Cheese, softened

1/2 cup sugar

1 Tbsp.  zest and 3 Tbsp. juice from 1 lemon

2-1/2 cups fresh blueberries

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add cake mix and 1 egg; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until well blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated. 


I think these would be great with chocolate chip instead of blueberries. I'll probably try that next time!

 

Chocolate Cookie Ice Cream Slice

5 cups chocolate ice cream, slightly softened

14   CHIPS AHOY! Cookies, crushed (about 1-1/4 cups)

1/4 cup butter, melted

1-1/2 cups  thawed COOL WHIP Whipped Topping

1 square BAKER'S Semi-Sweet Chocolate

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Spread ice cream onto bottom of pan. Mix cookie crumbs and butter; sprinkle over ice cream. Cover with ends of foil; gently press crumb mixture into ice cream.
FREEZE 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with COOL WHIP. Coarsely grate chocolate square; sprinkle over dessert.  

Chocolate-Banana Split Dessert

30 OREO Cookies, finely crushed (about 2-1/2 cups)

6 Tbsp.  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  sugar

2 Tbsp. cold milk

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

4 bananas, sliced

2 pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding

3-1/4 cups cold milk

1/3 cup  maraschino cherries, halved

1/4 cup chopped toasted PLANTERS Walnuts

2 Tbsp.  chocolate syrup

MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until well blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
TOP with cherries, nuts and syrup just before serving.  

Crock Pot Beef Brisket - Amazing & Simple!!

Beef Brisket (I usually have them cut it into half or fourths at the meat counter-can adjust amount of sauce to amount of meat as desired.  I like a lot of sauce!)

Trim meat of excess fat.  There will be a lot!  Get as much off as possible.

Sprinkle meat with Garlic Salt, Pepper, Seasoned Salt, and Onion Salt

Put in crock pot. 
Put in 1/2 bottle of ketchup (Or as much as you want)
3 T Worchestershire Sauce
1 can Cola (Coke or Pepsi or off brand)

Cook on low for 12 or more hours.  I usually put on before bed and let it cook until lunch time. 


Serve over rice and enjoy!  It's a wonderful family recipe!!

Sauce is usually a little runny.  You can add more ketchup or thicken it yourself with cornstarch or something. 

Chubby Hubby Bars

- 2 c all-purpose flour

- 1 tsp baking soda

- 1/2 tsp salt

- 3/4 c unsalter butter or margarine (room temperature)

- 1 c light brown sugar

- 1/2 c granulated sugar

- 2 lg eggs

- 1 Tbsp vanilla extract

- 1 c semi-sweet chocolate chips

- 1 1/2 c coarsely chopped pretzels

- 1/4 c peanut butter chips (for top)

- 1/4 c chocolate chips (for top)

- 1/4 c coarsely chopped pretzels (for top) 

 

1.   Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.
2.   Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.
3.   Bake for about 30 minutes or until golden brown. Cool completely.

 

Duplex

 Upstairs bedroom #1, the largest bedroom.  Window faces 4th St)

 Back of the same room

 Closet is the biggest room ans crawl space (goes above the stairs)

 crawl space

 Hallway, view from the largest bedroom door.

 Bedroom #2

 View from bedroom #2 looking towards the biggest bedroom.  The door on the left is the other bedroom.  Straight ahead is the biggest room.  The bathroom (can't see it) is on the right.

 Bathroom.  The shower is behind the door.

 Below is room #3

 Above is the view from the bathroom door.  To the right would be the biggest bedroom, and straight ahead and to the right are the stairs.

 Above is the bathroom off the kitchen.  Only a toilet and sink. Its right next to the back door.

 Above is the entrance to the kitchen, below is the cupboards, etc.

 Below is the eating area in the ktichen.

 This is the front and back view of the living room.  The view above is facing 4th St.