Raspberry Pretzel Jello Salad

Ingredients

1 1/2 c. crushed pretzels (or half pretzels half graham crackers--which is what we prefer)

1 c. sugar, divided

1 cube margarine, melted

1 8 oz. cube cream cheese (softened)

1 8 oz. tub cool whip or 1 cup whipping cream (it will double to 2 cups)

1 large 6 oz. box raspberry jello

2 c. boiling water

1 bag frozen raspberries

Crust:

1 1/2 c. crushed pretzels (like I mentioned, I like to do half graham crackers here)

1/2 c. sugar

1/2 c (1 cube) margarine, melted

Combine above ingredients and press into a 9 x 13 pan. Bake 350 for 8 minutes, then allow to cool.

Filling:

8 oz. cream cheese, softened

1/2 c. sugar

8 oz. cool whip or 1 cup whipping cream prepared (Cook whip is faster, whipping cream is better)

Blend together, spread on crust, and refrigerate.

Raspberry Topping:

6 oz. raspberry jello

2 cups boiling water

1 bag raspberries

Combine jello and water until dissolved, add raspberries and stir. Pour over cream filling and refrigerate.

Sprite Potatoes

from Kariann

1 medium onion
1/2 lb. bacon, chopped


Cook in large skillet until onion is translucent and bacon is starting to crisp.

Then add:

5-6 potatoes, peeled and sliced thin (can use food processor to slice the potatoes and carrots)
9-10 baby carrots

Stir and season with:

Season salt
onion salt
garlic salt
salt
pepper

Add:

1-2 cans sprite, enough to just cover the potatoes

Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.

Cover generously with grated colby jack cheese or cheddar cheese and let melt (about 3-5 more minutes).

Can add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not too dry.

(Shown here with ham and swiss braid)

Israeli Inspired Pita Sandwich with Yogurt Sauce

From Christine Hansen

We had this served to us at beautiful visiting teaching conference about the Ten Virgins. I think this will be fun to make around Christmas time. We have a tradition on Christmas Eve where we dress up and have a shepherd's dinner.

Yogurt Sauce (make first, to allow flavors to blend)

1 cup plain yogurt
1/3 c. finely chopped, seeded cucumber (I just shredded it)
2 T. finely chopped onion
1 garlic clove, minced
1 tsp. sugar

Combine all ingredients and refrigerate. Best if made at least an hour ahead to allow flavors to blend.

Pita Filling

1 lb. lean ground beef, browned with onion, salt and pepper
2 cups cooked barley (or whatever ratio you like).
1 cup beef broth
1 tsp. oregano
1 tsp. garlic powder
1 tsp. cumin

Barley is a great meat stretcher! Use pearl barley, available in bags near the dried beans. Cook it like rice, using 2 cups of water for 1 cup barley. I used my rice cooker but the stove top will work well too. Can freeze any leftovers--add to soup, etc.

Combine beef and barley, warm on the stove with 1 cup beef broth (or more if it seems dry). You can use bouillion and water as well. This will help moisten it and allow the spices to permeate the mixture. Add oregano, garlic powder, cumin. Simmer 30 minutes or so.

Serve with:

pita bread (best price and quality at costco)
chopped cucumbers
fresh chopped tomatoes
sliced onions or green onions
yogurt sauce
hummus

Side of red grapes.

Navajo Tacos

This recipe serves 10

Navajo Fry Bread

4-5 cups flour

3 1/2 tsp. baking powder

1 tsp. salt

1/2 cup instant milk

2 cups water

Mix dry ingredients. Stir in water. Knead dough lightly, cover and let rest 15 minutes. Heat 1 " vegetable oil in a 10 " skillet. Pinch off dough in small amounts and pat dough into thin 8" circles. In the hot oil, quickly brown on both sides. Drain on paper towels.

Filling

1 1/2 lbs. ground beef

1 onion, chopped

3/4 tsp. garlic salt

1 can pinto beans

Brown ground beef and onion, drain. Add beans and garlic salt. Simmer 10-15 minutes.

Toppings

grated cheese

salsa

lettuce

tomato

onion

sour cream

green onion

Menu Plan Monday

Monday: Potato Soup (I know it's August but Brian wants me to make it for him)

Tuesday: Navajo tacos and honey butter scones

Wednesday: Ham and Swiss Braid, Spinach Salad

Thursday: French Toast and Bacon

Friday: Boating all day, drive-through on the way home

Saturday: Leftovers/clean out the fridge

Menu Plan Monday

Monday:
Angel Hair pasta with alfredo sauce
Garlic bread
Green salad
peanut butter cookies (FHE treat)


Tuesday:
Greek Chicken Pitas


Wednesday:
Pizza


Thursday:
Hawaiian Haystacks


Friday:
Date Night! The honey better take me out.

Greek Chicken Stuffed Pitas

From Tasty Sensations

Read entire recipe before preparing! It's delicious and the leftovers are just as good!

Package of Whole Wheat Pitas (or use white)
6 chicken breasts
1/8 c. olive oil
1/8 c. lemon juice
1 clove smashed garlic
dash of Mrs. dash
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 tsp. oregano

Marinate chicken in sauce overnight (or in fridge all day). Bake for 25 min. or until juices run clear at 350.While chicken is baking, prepare Greek Salad:

Greek Salad
Peel & seed 1 small cucumber, dice to small pieces
Dice 2 large tomatoes
3 stalks of finely chopped green onion
Mix in bowl w/ 1/8 c. balsamic vinegar and 1/4 c. crumbled feta


When chicken is done, cut into cubes or slices and stuff inside pita with Greek Salad.Top with Tzatziki Sauce.

Tzatziki Sauce:
1 container of plain yogurt
1/2 finely shredded cucumber (drain juice)
1 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. of crushed garlic

Mix well and chill in fridge.

The Greek Salad is also great alone or served with french bread like a bruschetta.