Frog Eye Salad

1/2 box of Acini Pepe pasta
1 T. oil

1 cup sugar
2 T. flour
1/2 teaspoon salt
2 beaten eggs
1 T. lemon juice
3 small cans mandarin oranges
2 small cans crushed pineapple
2 cups fruit juice drained from mandarin oranges and crushed pineapple
8 oz. Cool Whip
1 small pkg. colored marshmallows
1 cup coconut (optional)

Cook pasta in boiling water with oil and a little salt for 5-6 minutes. When done drain and rinse in a colander with cold water. Drain oranges and pineapple to make 2 cups fruit juice. Mix together sugar, flour, salt, eggs, lemon juice and fruit juice in a saucepan and boil until thick. Cool and pour over pasta in a bowl. Mix and let sit overnight in refrigerator. Before serving, stir in Cool Whip, marshmallows, fruit, and coconut (if desired).

Recipe from: Nana

Sour cream chicken

4-5 chicken breasts
1 can cream of chicken soup
1/3 cup mayo
2 Tb chopped onion or sprinkled dry onion
1 cup sour cream
1 cup cheese
1 tsp lemon juice
salt & pepper
Serve with rice

Place chicken, cream of chicken soup, onion, lemon juice, salt and pepper in crockpot and cook on low 6-8 hrs or high 3-4 hours (low is always better). During the last hour of cooking time, shred chicken then add mayo, sour cream and cheese. Serve over rice and sprinkle with shredded cheese, salt and pepper.

Salsa Chicken Tacos

Small flour tortillas

1 jar medium salsa

3-4 chicken breasts

desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through or toward the end. Fry the tortillas in a little oil until lightly brown and crispy. Then fill with shredded chicken and garnish with desired toppings.

Poppyseed Bundt Cake

1 yellow cake mix (the kind with pudding)

1 (3.5 oz) box of instant vanilla pudding

1 TB poppyseeds

1/2 cup pinapple or orange juice

1/2 cup oil

1 cup sour cream (I use lite)

4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes.

When the cake is about 10 minutes from being done start the glaze.

Glaze:

1 cup sugar

1/4 cup water

1/2 cup butter

1-2 TB corn syrup

Bring to a boil--then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. Enjoy!

Recipe from Sisters Cafe.

Bacon Wrapped Jalapenos

20 whole fresh jalapenos, 2-3 inches in size
2 cubes cream cheese, softened
1 pound bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

From: Pioneer Woman

Yogurt Fruit Dip

1 oz. pkg vanilla pudding
1 cup milk
2 (6 oz.) strawberry yogurts (or 1 ½ cups)

8 oz container cool whip

Mix the pudding and the milk together. Fold in the yogurt and whipped topping with a large spatula, mixing gently until well combined.

This is great served with grapes, strawberries, apples, pineapple, and more!

Vegetable Minestrone Soup

3 T. olive oil
1 cup white onion, minced
1/2 cup zuchinni, chopped
1/2 cup frozen italian cut green beans
1/4 cup minced celery (optional)
4 t. minced garlic
4 cups vegetable broth
2 (15 oz.) cans red kidney beans, drained
2 (15 oz.) cans small white beans or great nothern beans, drained
1 (14 oz.) can diced tomatoes
1 small can tomato sauce
1/2 cup carrot, julienned or shredded
2 T. fresh minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, celery, garlic, green beans, and zuchinni for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add spinach leaves and pasta and cook for another 20 minutes or until desired consistency.