5 Minute Jello Salad

I found this online yay!

Ingredients: 

 8 oz container of low fat Cool Whip

4 oz box of Strawberry Jello

12 oz container of fat free Cottage Cheese

1/2 pound of Strawberries, sliced

1 Banana, sliced

Directions:

Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip.   Next fold in the cottage cheese, strawberries and bananas.  Stick into the refrigerator until you are ready to eat!

Apple Crisp

I found this online making it tonight! So excited:)

6 tart apples peeled, cored, and sliced
1/2 cup butter melted
1 cup all purpose flour
1 cup sugar
1 cup quick-cooking oats
2 tablespoons of cinnamon, divided
1/4 cup butter in slices

1. Preheat oven 350

2. Place apples in 9 x 13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon of cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon of cinnamon.

3. Bake 50 minutes in oven, until lightly browned and apples are tender.

Orange Julius

• 1 (6 ounce) can frozen orange juice concentrate
• 1 cup milk
• 1 cup water
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 12 cubes ice

Directions

1. In a blender, combine orange juice concentrate, milk, water, sugar and vanilla. Add ice cubes and blend until smooth. Pour into glasses and serve.

Found this online LOVE IT!

Strawberry Jam

8 cups small strawberries

4 cups sugar

juice of 2 lemons (6 Tablespoons of lemon squeeze)

1. Layer strawberries and sugar in a large bowl. (Make sure not to mix it just layer one after another you should layer it probably three to four times). Cover and leave overnight. (NOT in the fridge)

2. The next day, scrape the strawberries and their juice into a large, heavy pan. Add the lemon juice. Gradually bring to a boil over low heat, stirring until the sugar has dissolved. (Yes it said low heat it took FOREVER for my strawberries to get to boil it will take prob 30 min to get to that point this is where my patience got a little thin).

3. Boil steadily for 10-15 minutes, or until the jam registers 220 degrees Fahrenheit on a sugar thermometer. (I suggest to use the thermometer because it took a lot longer for my jam to get to 220 it took about another 10-15 min.)

4. Alternately test for setting by spooning a small amount of jam onto a chilled saucer. Chill for 3 minutes, then push the jam with your finger; if wrinkles form on the surface, it is ready. Cool for 10 minutes.

5. Pour the strawberry jam into warm sterilized jars, filling them right to the top. Cover and seal while the jam is still hot and label when the jars are cool. Serve with whatever you like. This jam can be stored in a cool dark place and should keep for up to one year.

Banana Sour Cream Pancakes

1 1/2 cups flour

3 Tbsp sugar

2 tsp baking powder

1 1/2 tsp kosher salt

1/2 cup sour cream

3/4 cup plus 1 Tbsp milk

2 extra-large eggs

1 tsp pure vanilla extract

1 tsp grated lemon zest

unsalted butter

2 ripe bananas, diced, plus extra for serving

Pure maple syrup

Stir together the flour, sugar, baking powder, and salt. In a separate bowl whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 Tbsp of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded Tbsp of bananas on each pancake. Cook for 2 to 3 min. until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another min until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Sawdust Salad

3 oz. orange jello
3 oz. lemon jello
1 16 oz. crushed pineapple
1 pkg small marshmallows
1 pkg cream cheese
1 cup pineapple juice
2 bananas diced
1/2 pint whip cream
1 egg
1/2 cup sugar
2 tsp flour

Dissolve jello in 2 cups boiling water.

Add 1 1/2 cups cold water.

Drain pineapple and save juice.

Pour jello in 9*13 dish, add pineapple and diced bananas sprinkle marshmallows.

Let it set.

Custard layer: Mix egg, add sugar, pineapple juice and flour.

Cook until thick and then cool.

Spread this over the marshmallows.

Whip cream cheese, gradually add whip cream until it is spreadable.

Honey-Baked Bananas

Okay this is REALLY good! I put this on top of vanilla ice cream with caramel syrup. Wow it is sooooo good.

2 medium bananas
1 Tbsp butter melted
1 Tbsp honey
1/2 tsp lemon juice

Preheat oven 350
Place the bananas in a greased 1 qt baking dish
Combine butter, honey, and lemon juice
Drizzle over the bananas
Bake uncovered for 10-12 min

Blueberry Muffins (2.5 points)

2 ½ cup all-purpose flour
1 Tbsp baking powder
6 Tbsp sugar (splenda)
1 cup milk
3 eggs, beaten
8 Tbsp butter

few drops of vanilla extract
2 cups blueberries

Preheat 400 F Line muffin pan or grease pan. Sift the flour and baking powder into large bowl. Stir in the sugar. Mix the milk, eggs, melted butter and vanilla in a bowl and whisk lightly. Add to the flour mixture and fold together lightly. Fold in blueberries, then divide mixture among the muffin liners. Bake for 20-25 min or until golden brown. (This recipe is 2.5 pts if you use wheat flour and splenda instead of sugar)