Cherry Blueberry Jello Salad

2 c. boiling water
6 oz. pkg blackberry, blueberry, cherry, or grape jello
15 oz. crushed pineapple, drained, reserve juice
1 pint (2 cups) fresh blueberries
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. Wondra flour
8 oz cool whip, thawed
1/2 c. sugar
1 egg
drained juice

Combine jello and water in pan. Stir until dissolved. Mix in pineapple and blueberries. Pour into 9x13 dish. Refrigerate until firm. Cook juice, egg, flour and sugar until clear. Add cream cheese. Remove from heat. Stir. Cool. Add cool whip. Spread over jello. Refrigerate until ready to serve.

1st photo: before topping added. 2nd photo: with topping added

Stella's Blueberry Jello salad

2 c. boiling water
6 oz. pkg blackberry, blueberry, or raspberry jello
16 oz. crushed pineapple, drained
1 can blueberry pie filling*
chopped pecans, optional
Topping:
8 oz. cream cheese, softened
2 T. sugar
16 oz. cool whip, thawed
1 t. vanilla

Combine jello and water. Stir until dissolved. Mix in pineapple and blueberry topping. Pour into 9x13 dish. Refrigerate until firm. Combine topping ingredients. Spread over jello. Refrigerate until ready to serve.
*Can also be made with other flavor pie fillings.

Crockpot Ham & Scalloped Potatoes

3 lbs. Dutch potatoes, sliced thin (no peeling needed)
2 c. shredded cheddar cheese
1/2 c. diced onion
2 c. chopped/diced ham
2 cans cream of mushroom soup
1 c. milk
1/2 t. garlic
1/4 t. salt
1/4 t. pepper

Place liner in crockpot. Add potatoes. Combine cheese, ham, and onion. Pour over potatoes. Stir. Combine soup and milk. Add seasonings. Pour over potato mixture. Cover and cook on low for 6 hours. I served it with crockpot "sauteed" mushrooms. 1st picture before cooking, 2nd picture, after cooking.

This recipe freezes well.

Crockpot Pineapple BBQ Chicken

1 medium onion, diced
20 oz. can pineapple chunks, reserve juice
1/2 t. red pepper flakes
2-3 lbs boneless skinless chicken breasts or tenderloins
1/4 c. BBQ seasoning, your choice
2 T. teriyaki sauce
1 T. olive oil
1 1/2 c. thick BBQ sauce
6 oz. can tomato paste

Line crockpot. Place onion and pineapple in bottom. Sprinkle with red pepper flakes. Rub chicken on all sides with seasoning. Place on top of pineapple. Drizzle with teriyaki sauce, oil, and garlic. Combine pineapple juice with BBQ sauce and drizzle over chicken. Cover. Cook on low for 6 hours. Uncover. Remove chicken to platter and keep warm. Thicken sauce in crockpot with tomato paste. Return chicken to crockpot. Serve with/over rice and green beans. Drizzle with additional sauce. Two photos below. One with chicken over the rice, and the other with the sauce over the rice and chicken beside it. Either way is good!

Best Ever Oatmeal Raisin Cookies

3/4 c. butter, softened (3/4 c. = 6oz. = 12 T.)
1/2 c. sugar
3/4 c. light brown sugar
2 eggs, room temperature
1 t. vanilla
3 c. old fashioned/rolled oats (makes chewier cookies)
1 1/4 c. SR flour
1 t. cinnamon
1 c. raisins (soak in boiling water to soften them, while making batter)

Preheat oven to 350 degrees. Beat together both sugars, butter, eggs, and vanilla on medium until creamy. Scrape down the sides of the bowl. Add oats, flour, raisins, and cinnamon. Stir until combined and raisins are evenly distributed. Scoop out dough and form balls. Place on baking sheet. Place in oven for 8 minutes. Check after 8 minutes. Cookies should be brown on the edges and gooey in the centers. Bake another 1-3 minutes if needed. Remove from baking sheet and cool 5 minutes before serving. Makes 4 dozen cookies. Enjoy! (These are my husband's favorite cookies)

*May also be made in 9x13 pan for 25-30 minutes for bar cookies. Do not overbake.

Healthier Banana Blueberry Muffins

3 c. oat flour (or blend rolled/old-fashioned oats in a blender until fine--measure flour after grinding)
2 t. baking powder
1 t. salt
2 eggs
4 bananas, mashed (1 1/2 c.)
1/2 c. oil
1/2 c. brown sugar
1 t. vanilla
2 c. frozen blueberries (frozen ones have more flavor & hold up well in the muffin--don't sink to the bottom)
fresh blueberries, optional for garnish

Preheat oven to 350 degrees. Place muffin papers inside tins. Combine all dry ingredients. Add eggs, oil, bananas, vanilla, and blueberries. Spoon into tins. Top each muffin with a fresh blueberry if desired. Place in oven and bake for 20-25 minutes until muffins are golden on top and skewer comes out clean. Allow to cool for 10 minutes before moving to wire rack to cool completely. These muffins freeze well. Makes 2 dozen. Yummy!

First picture: muffins are done! See all the blueberries that stayed at the top?

Second picture: Every muffin is chock full of blueberries!

Asian Lettuce Wraps

2 c. raw walnuts or pecans*
1/2 c. carrot, shredded
2 T. fresh ginger, minced
4 garlic cloves, minced
8 oz. can water chestnuts, drained and chopped
4 green onions, chopped
1/2 c. fresh snow peas, chopped
1/4 c. hoisin sauce
1/3 c. teriyaki sauce
3 T.  peanut butter with cinnamon
1 T. rice wine vinegar
1 T. oil
12 bib lettuce leaves

Add first 7 ingredients together in food processor and pulse until ground to a crumbly texture. Do not puree. Place mixture in a large glass bowl, and add all other ingredients. Stir until well blended. Divide among lettuce leaves.

*1 1/2 lb.cooked and drained ground turkey may be used instead of the walnuts, if desired. Cooking other ingredients with drained turkey will make a totally different tasting dish.

**wrapping lettuce in paper toweling will keep it from rusting. I have also used the fresh lock vegetable bags to prevent rusting.

Sparkling Strawberry Punch

6 oz. strawberry jello (other flavors may be substituted)
2 c. boiling water
24 oz. frozen lemonade concentrate, thawed
2 lt. gingerale

Dissolve jello in hot water. Stir in lemonade and gingerale. Serve over ice immediately. Makes 1 gallon.

Crockpot Milk and Honey Corn on the Cob

6-7 ears shucked corn, cut or broken in half, may use frozen too
1 (13.66) can coconut milk
1/2 c. butter, cut into cubes
2 T. honey

Place corn in lined crockpot. Add all other ingredients. Place lid on and cook on high for 3 hours without opening the lid. Add 1 hour if using frozen corn. Serve with buttery sauce mixture.

Red, White, and Blue Cookies

1 c. butter, melted
2/3 c. sugar
1 c. light brown sugar, packed
3 eggs
3 c. SR flour
1 1/2 c. milk chocolate chips
2 c. red, white, blue M & M's

Place butter in bowl with brown sugar & mix on low until smooth. Add eggs and vanilla on medium speed until combined. Slowly add flour and mix just until combined. Be sure to scrape down the sides of the bowl during mixing. Slowly add chocolate chips and 1 1/2 c. M & M's. Line cookie sheet with parchment paper. Scoop 1/4 c. balls of dough and place on cookie sheet. Cover and place in refrigerator at least 2 hours. Preheat oven to 350. Remove cookie balls from refrigerator and space 2" apart on cookie sheet. Bake 10-15 minutes or just until they lose their glossy look. Rotate the pan halfway through baking, Add remaining M & M's to top of warm cookies. Cool 10 minutes before removing. Store in airtight container.