Favorite Apple Salad

1 can (20 oz) unsweetened pineapple chunks
1/4 C butter or margarine
1/4 C sugar
1 T lemon juice
2 T cornstarch
2 T cold water
1 C mayonnaise
8 C chopped tart apples
2 C green grapes
2 t potty seeds
3/4 C chopped pecans, toasted

Drain pineapple, reserving juice; set the pineapple aside. Place juice in a saucepan; add butter, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Ford in the pecans just before serving.

Strawberry Pear Gelatin

1 can (29 oz) pears
1 pkg (6 oz) strawberry gelatin
1 pkg (8 oz) cream cheese, cubed
1 carton (8 oz) cool whip, thawed
Mandarin oranges, opt.

Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Transfer to a large bowl. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to a 13 x 9 in dish. Cover and refreigerate until firm. Garnish with mandarin oranges if desired.

Chocolate Caramel Fondue

1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
3 (1 oz each) unsweetened chocolate

Assorted fresh fruit and/or pretzels

In a saucepan, combine the milk, caramel topping and chocolate. Cook over low heat until chocolate is melted. Serve with fruit and/or pretzels. Yield: 2-1/2 Cups.

Banana Harvest Oatmeal

This weekend Bryan and I stayed in St. George one night. The next morning we found a new place for breakfast, called The Egg and I. It was kind of a diner-type eatery, and their special was the Banana Harvest Oatmeal. I had gone for a run earlier that morning and was feeling health-conscious, so I decided to try it. It was really hearty and filling; perfect for a snowy morning, like the one we were having. (Yes, it was snowing in St. George!) Anyway, it's not really a recipe, just oatmeal with toppings, but I thought I should write them down before I forget.

Oatmeal
2 T brown sugar
2 T golden raisins
1/2 banana, diced
2 T chopped walnuts
milk to taste

Stir together and enjoy!

Brown Sugar Enchiladas

Another big hit from Judith's recipe blog!  Fast, easy, with simple ingredients, and very delicious.

1-1/2 lb lean ground beef

1 can black refried beans

1 can red enchilada sauce, divided

1/3 C brown sugar - or to taste

1/2 t onion powder

2 C grated cheddar cheese, divided

10-12 flour tortillas

Brown ground beef in a large pan.  Drain off fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder.  Mix well and bring to a simmer.  Remove from heat.

Fill one tortilla with a bout 1/4 of a cup of filling and 2 T cheese.  Roll up and place in a 9x13 pan.  Repeat process until pan is full.  Pour remaining enchilada sauce over prepared enchiladas.  Sprinkle with remaining cheese.

Bake at 350 degrees for 30 minutes.  Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

Taffy Apple Salad

Plan ahead - needs to be refrigerated overnight!

1 (15 oz) can pineapple chunks - drained with juice reserved

1-1/2 C miniature marshmallows

1 egg, beaten

1 T flour

1-1/2 T white vinegar

1/2 C sugar

1-1/2 C roasted Spanish peanuts

1 (8 oz ) Cool Whip

2 tart apples - peeled, cored, and chopped

Directions:

Combine the pineapple chunks and marshmallows.  Mix together and refrigerate overnight.  In a medium sauce pan, stir together the pineapple juice, egg, vinegar, and sugar over medium low heat.  Cook and stir sauce until thickened.  Transfer to a medium sized bowl.  Cover and refrigerate overnight.  Just before serving; in a large bowl, blend together the marshmallow mix and sauce.  Stir in the peanuts, whipped topping and apples.  Refrigerate until served.

Mini Meatloaves

More comfort food!  These were really fast to make, and a bit hit with the family.  We had them with baked potatoes and green beans.  I found them on one of my favorite blogs, Stephanie's Kitchen.  

Sour Cream Banana Pancakes

I came across this recipe earlier today on Prudence Pennywise.  She has beautiful photos of these pancakes.  I made them for a quick, late Friday night dinner for the little kids.  Couldn't resist trying one myself.  Delicious!  The actual recipe is from the Barefoot Contessa, Ina Garten.

Easy Quiche

I love this recipe!  So easy, yet elegant enough for company.  I cook it for every brunch I attend.  Tonight we had it for dinner with salad and orange rolls.  (Printed from Allrecipes.com)

2 C milk

4 eggs

3/4 C Bisquick

1/4 C butter, softened

1 C grated parmesan cheese

1 (10 ounce) pkg chopped frozen broccoli, thawed and drained

1 C cubed cooked ham

8 ounces shredded Cheddar cheese

Preheat oven to 375 degrees .  Lightly grease a 10 inch quiche dish.  In a large bowl, beat together milk, eggs, baking mix butter and parm cheese.  Batter will be lumpy.  Stir in broccoli, ham and cheddar cheese.  Pour into prepared quiche dish.  Bake in preheated oven  about 25 minutes, until eggs are set and top is golden brown.  (Will take longer if baked in a deeper pie dish)

Park City Oven Stew

Another one from my ward cookbook. This one is from JaNae Munden.

2 lb cubed beef
8 medium potatoes, quartered
2 bay leaves
1 can cream of mushroom soup
8 oz tomato sauce
8 large carrots, chunked
1 pkg dry beefy onion soup
1 can cream of celery soup

In a large casserole dish or in slow cooker, layer 1/2 the beef and veggies, then layer rest of beef and veggies. Sprinkle with dry soup mix. Add bay leaves. Top with canned soups and sauce. Cover. Bake at 250 degrees for to 8 hours or cook on slow cooker on medium for 6 to 8 hours.

Crepes

3 C flour
2 T sugar
1 t baking powder
3/4 t salt
4 C milk
4 eggs
4 T melted butter
1 t vanilla

In a large bowl, combine ingredients in order and beat with mixer after adding each one. Heat crepe pans or skillet to medium high. Butter pan, pour 1/2 cup batter in pan, and swirl from side to side until bottom surface is completely covered. When batter has become "dull", flip crepe over and cook for just a minute. Repeat process until all batter is gone.

Filling ideas:
Diced chicken, sauted in butter and cream cheese
Marshmallow cream/cream cheese mixture with apricot jam
bananas, nutella, cool whip
berries, whipped cream
plain with powdered sugar and chocolate syrup . . .