Gather your kiddos around to make this easy side dish. As a kid I loved to add the ice cubes, unwrap the cream cheese, and of course the best part, lick the blender container after it was done!
3 oz pkg Strawberry Jello
1 c boiling water
6 ice cubes
1/2- 1 cup frozen strawberries (optional)
1 8-oz pkg cream cheese
1 1/2 cups cool whip
In blender mix together jello and boiling water until dissolved. Add other ingredients one at a time and blend until smooth. Pour into a casserole dish immediately and chill until firm.
With spring and summer approaching, I love a good salad on a warm afternoon. This is one of my favorites!
Salad Dressing:
1 small red onion, finely chopped
2 tsp. dry mustard
1 cup sugar (can use less)
1/2 cup red wine vinegar
1 cup olive oil.
Mix all ingredients together until smooth.
Salad:
1 head red-leaf lettuce
mozzarella cheese, shredded
grated Parmesan cheese
bacon bits
craisins (dried cranberries)
toasted almonds.
Mix salad ingredients together until it looks right (ha! how is that for being specific???) Pour dressing on RIGHT BEFORE serving.
Scalloped Potato Casserole
Potato Base:
2lb bag of frozen hash browns
1/4 cup melted butter (plus more for topping below)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced onion
1 can Campbell's cream of chicken w/herbs soup
2 cups shredded American/Cheddar cheese blend
16oz sour cream
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Topping: crushed cornflakes & butter
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