Creamy Jell-O Jigglers

I love Jell-O recipes! I found this great Jell-O cookbook at Goodwill and I want to try all the recipes! This one is so fun I can't believe I've never seen it before. I know it will become a family favorite.-Sarah

2 1/2 cups boiling water or juice
4 small or 2 large Jell-O boxes
1 cup cold milk
1 small box instant vanilla pudding

• Mix Jell-O powder with boiling water until completely dissolved. Cool to room temperature.
• Whisk pudding mix with milk until well blended, quickly pour into gelatin, whisk until incorporated. 
• Pour into lightly greased 9x13 pan. Chill until firm. 

Pineapple Cheese Ball

I love the unusual combination of flavors in this appetizer. It's another great recipe from my mom's collection. I remember this from when I was growing up and I'm so glad I dug it out of my recipe box. It can be made with our without the pecans.-Sarah

2, 8 oz. packages cream cheese
1/4 cup sliced green onion
1/4 cup finely chopped green pepper
1 t. Lawrys
2 cups chopped pecans
8 oz. crushed pineapple, well drained

• Mix all together and form into two balls. Serve with crackers.

Easy Breakfast Danish

I found this awesome recipe on smashedpeasandcarrots.blogspot.com and it's a keeper. It was super easy to make and everyone who tried them loved them. I'd love to experiment with a little bit of pie filling on each one also. I'm not sure you could go wrong with these ingredients.-Sarah

2, 10 oz cans crescent rolls
8 oz. cream cheese, softened
1/2 cup sugar
1 t. lemon juice
1 t. vanilla
1 T. sour cream
icing
1 cup powdered sugar
1 T. butter, softened
1/4 t. almond extract
1-2 T. milk

• Preheat oven to 350 degrees. Lightly grease two cookie sheets.
• Take crescent rolls out of can but don't unroll dough. Cut roll into 1/4 inch slices and lay on cookie sheets. Flatten each one slightly with your fingers.
• In a small bowl beat the cream cheese, sugar, lemon juice, vanilla and sour cream until smooth. Spoon into the middle of each flattened crescent roll, dividing evenly.
• Bake 10-15 minutes.
• While danishes are cooling mix together the icing ingredients.
• Once danishes are cool, drizzle with icing.

Pumpkin Mini Muffins

Oh my! These are so delicious, I'm not even sure how many times I've made them since I discovered the recipe. I love mini muffins and this is a great recipe to add to our collection.-Sarah

1 3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/8 t. cloves
1/3 cup oil
1/2 cup brown sugar
1 egg
1 t. vanilla
3/4 cup pumpkin
1/2 cup milk
melted butter
cinnamon sugar

• In a medium bowl combine dry ingredients. Whisk until well combined.
• Add the oil, brown sugar, egg, vanilla, pumpkin and milk. Mix until just combined.
• Spoon batter (a small cookie scoop works well for this) into 24 greased mini muffin cups.
• Bake at 350 degrees about 10 minutes.
• Dip tops of muffins into melted butter and roll in cinnamon sugar. (or skip and drizzle with a glaze)

Creamed Peas and Carrots

I've never had creamed peas and carrots, but I've been holding onto this recipe for quite awhile and wanted to give it a try. Not only was it delicious but my whole family really enjoyed this unique vegetable side dish.-Sarah

4 medium carrots, peeled and sliced
3 c. frozen peas
1 T. cornstarch
1/2 t. salt
1/8 t. pepper
1/2 cup half and half

• Place carrot slices in a large saucepan and cover with water. Bring to a boil and simmer 10 minutes, covered.
• Add frozen peas to pan and return to a boil. Cover and simmer 5-10 minutes.
• Drain, reserving 1/2 cup liquid.
• Return veggies and liquid to the pan.
• In a small bowl combine cornstarch, salt, pepper and half and half. Mix until smooth.
• Stir into veggies, bring all to a simmer and cook just until thickened.

Pumpkin Scones

I adapted this recipe from The Shoe Box Kitchen Blog.  These pumpkin scones are perfect...not too dry, not too sweet!  In the original recipe it calls for 2 glazes to top these delicious scones.  I only used the one glaze and thought it was perfect.  -Kristin

2 cups all purpose flour
1/4 cup plus 3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 egg

• In a mixing bowl combine the dry ingredients.
• Beat in the cold butter until crumbly.
• Mix in the wet ingredients.
• Put dough out on a floured surface and pat into about a 1 inch deep circle.  Then 'pizza cut' it into 12 pieces.
• Bake at 425 on a greased pan for 15 minutes.  Let cool completely before putting the glaze on.

GLAZE:
1 cup powdered sugar
3 Tablespoons milk

• Mix together glaze ingredients and brush on.

Joyce's Chicken Enchiladas

This a recipe from a lady at our church.  They were served for our Ladies Candle Light service one year and I just had to get her recipe.  This is a must try recipe!  -Kristin

FILLING:
2 Tablespoons butter
1/2-1 cup chopped onion
1/2 green pepper, chopped
2-3 cups cooked chicken, chopped
4 oz. can diced green chillies

• Saute the onion and green pepper in butter until tender.  Combine with remaining ingredients and set aside.

SAUCE:
3 Tablespoons butter
1 teaspoon ground coriander or cumin
3/4 teaspoon salt
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 cups shredded Monterey Jack cheese

• Melt the butter in a large skillet pan.  
• Blend in the coriander or cumin, salt and flour.
• Whisk in the broth and stir until thickish.
• Then stir in the sour cream and 1/2 cup of the cheese.
• Stir 1/2 cup of this sauce to the filling mixture.
• Divide the filling among 10 flour tortillas.  Roll them up and place in a lightly greased 9x13 pan.
• Cover with remaining sauce.
• Sprinkle on remaining 1 1/2 cups of Monterey Jack cheese.
• Bake at 350 for 30 minutes.