Orange Jello Mold

*6oz Orange Jello
*2 C Boiling Liquid (Juice from fruit+water)
*1 Pt (2C) Orange Sherbet (Slightly Softened)
*1 (15ox) Can Mandarin Oranges

1. Grease Jello Mold with Miracle Whip
2. Drain Mandarin Oranges into container and add water until you have two cups of liquid.
3. Boil Juice mix
4. Add Jello and mix till blended
5. Immediately add Orange Sherbet and mix till blended.
6. Add Mandarin Oranges to mix
7. Pour into greased mold.
8. Chill until firm and serve.

We made this in Mia's Cooking Class and it was really simple and tasty. You can substitute oranges for other flavors as well.

Caribbean Passion-ish Smoothie

I got this recipe from my friend Heejeong

* 3/4 C Water
* 1/4 C Frozen Orange-Peach-Mango Juice (the concentrated kind in the frozen kind in the
carboard cylinder, such as Dole)
* 1 C Frozen Strawberries
* 1/2 C Frozen Peaches
* 1 C Tropical rainbow Seherbet (can be substitued for any citrusy sherbet)
* 1/2 C Ice Cubes

Combine and mix in blender

Mom's Quicky Chocolate Cake

3 C Flour
2 C Sugar
1/2 C Cocoa
2 t Baking Soda
1 t Salt
2 T Vinegar
2 t Vanilla
2 C Water
3/4 C Vegtable Oil

Bake in ungreased pan at 350 for 30 to 35 minutes.

Jen Hood's Fried Ice Cream

Ingredients:

Vanilla Ice Cream
Kellogg's Frosted Flakes
Baker's Shredded Coconut
Eggs
Oil
Toppings (Whipped Cream, Chocolate, Carmel, Nuts, etc.)

Make your ice cream balls and freeze them for several hours.

Take the cereal bag out of the box but don't open the bag. Carefully pound the living daylights out of it with a rolling pin. Just be careful to not break the bag or you will have a huge mess. Once the cereal is crumbled, mix it in a bowl with the bag of coconut and set aside.

When the ice cream balls are hard dip them in the beaten egg and roll in the coating mixture. Make the balls one at a time and place on a foil lined cookie sheet to go back into the freezer.

Freeze the balls for another 2-3 hrs and repeat the coating process.

For best results, frees overnight. Heat oil in a "Fry Daddy". Cook until golden brown on both sides( approx. 30 seconds each side.)

Serve with Toppings or plain, tastes good ether way.

note: Do not use olive oil and do not fry in a frying pan. Enjoy!!!

Easy Spinich Artichoke Dip

Here is an easy dip I came up with when I was at a friend house watching some football and feeling the need for some dip. It is super easy to make and tastes just like it came from a restaurant.

1 14 oz can artichoke hearts drained
1 10 oz box frozen chopped spinach
1 8oz Pkg cream cheese
2 c Italian mix shredded cheese (1 pkg) - you can substitute mozzarella or add monetary jack if you want a bit of a kick
1 c shredded Parmesan cheese
1/2 tsp garlic powder
1/2 c mayo
1/2 c diced tomato -Optional


Optional:
You can sprinkle some fresh tomatoes on it prior to serving for color if you are interested.

Just mix together. and stick bowl in microwave to heat for 30 sec mix and 30 sec and mix again. This helps everything blend better. Once mixed put in casserole dish and stick in oven and broil until the top is slightly brown.

Enjoy

Hali's Pumpkin Rolls

Beat 3 eggs for 5 mins. Add the following ingredients:

1/2 c sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp salt
1/2 tsp soda
3/4 C pumpkin
3/4 c flour

Mix wellSpread on a GREASED and FLOURED jelly roll pan (cookie sheet)Bake at 350 degrees for 10-15 mins. Dump out onto a towel and roll. When cool make filling unroll and spread filling, reroll and refridgerate.

Filling --
1 c powdered sugar
1 8oz pkg cream cheese
4 Tbsp butter or marg
1 tsp vanilla.

Mix well.

Thomas's Shrimp Bisque

This recipe was submitted by my good frind Dennis Thomas who is quite the cook too. Thanks Dennis for the submission. We look forward to more recipes from you. Enjoy!

1 lb Cooked Shrimp in the Shell
2 tsp Olive Oil2 Large Onions, halved and sliced
1 carrot, grated
1 stalk celery, sliced
1-2 garlic cloves, finely chopped
6 1/2 cups water
1 bay leaf
2 tsp. butter
6 tbsp. white rice
1 tbsp. tomato paste
Fresh lemon juice
salt and pepper


Alright, I like to make my own stock so this first part is for my own stock.

1. Peel the shrimp, setting aside the shells for the stock. Set the Shrimp Meat aside.

2. Heat the oil in a large saucepan, add the shrimp shells and cook over high heat stirring frequently until they brown. Reduce the heat and add 1/4 of the onions, the celery, carrot and garlic. Cook for about 5 minutes stirring frequently. Add the water and bay leaf with a pinch of salt. Bring to a boil, reduce the heat, cover and simmer for about 25 minutes.Then strain the shrimp stock.

3. Melt the butter in a large saucepan over medium heat and add the remaining onions. Cover and cook for about 5 minutes until they soften and just begin to color. Add the shrimp stock, rice and tomato paste. Bring to a boil, reduce the heat, cover and ssimmer for about 30 minutes or until the rice is very soft.

4. Allow the soup to cool slightly, then transfer into a blender or food processor and puree until smooth, if you have to work in batches you can do it. Puree the soup solids with enough cooking liquid to moisten them, then combine with the liquid.

5. Return the soup to the saucepan and place over a medium-low heat. Add the shrimp meat and a few drops of lemon juice or to taste. Simmer for 8 minutes, stirring occasionally until the soup is reheated. Serve in warm bowls and you can garnish with fresh dill or parsley.

We serve this with sourdough bread and it is great!