Jello Poke Cake

This is our Easter Dessert. One of the few times a year that I will make dessert for my family. It is extremely easy and very yummy. Hope that you enjoy. I used strawberry jello and strawberries.

Ingredients:
1 white cake mix
1 small package jello
1 8 oz pkg cream cheese
1 8 oz pkg cool whip
Fruit to match jello

Directions:
Make cake according to directions on box. When completely cooked allow to cool for 1/2 hour. Then poke holes all over cake with butter knife or back of wooden spoon. You want to have a lot of holes. Then make jello and pour all over cake completely cover the top. After drenching with jello put cake in fridge. In a mixer beat cream cheese and then add cool whip and beat together. After stir in or using beaters mix fruit in with cream cheese and cool whip. Spread evenly over chilled cake and serve. Store leftovers in fridge.

Turkey BBQ

This is a must have if you travel to Sanpete County, UT. Regularly made at any major event, this can be found and once you try it you are usually hooked. For my little family we have started making this for our Easter Dinner. It is so worth any work. I say this because at one point I could find boneless skinless turkey breasts. Lately if we want this I have to debone and skin an actual turkey breast. But like I said, it is soooooo worth it. However you can use boneless, skinless chicken breasts. Chicken is yummy to but not quite the same.


Ingredients:
1 tsp horseradish sauce
1 tsp garlic powder
1 cup soy sauce
1 cup peanut oil
2 cups lemon-lime soda
Boneless, skinless Turkey breasts

Directions:
Mix first 5 ingredients in a large bowl. Use thin and bigger pieces. Leave in fridge overnight. Use basting brush while grilling and baste turkey with marinade. Keep on low heat.

Chicken Noodle Soup

If there is one thing that my daughter will eat for sure is soup. Any kind of soup, it must be the broth. This was something that my husband added to a list that he is making of meals that he wants me to make again in his palm pilot (AKA his memory). It is easy and really any vegatable you have on hand will more than likely work. The ones listed just happen to be the ones I have on hand right now.


Ingredients:

10 cups water
4 chicken boullion cubes
1 T Mrs. Dash
1 t parsley
1 t black pepper
2 boneless skinless chicken breasts
4 T Extra Virgin olive oil
1/4 large onion, diced
1 Cup Carrots, chopped
1/2 Cup snap peas, chopped
1 1/2 stalk celery, diced
1/4 Cup brocoli, chopped
1 small handful of whole wheat spagetti noodles broken into fourths.



Directions:

In a large soup pot add water, boullion, and spices. Cook on high. In a skillet on medium high sear chicken breasts in 2 Tablespoons olive oil, 6 minutes each side. While chicken is searing prepare vegetables and add to soup pot. When Chicken is done searing remove from pan. Chop chicken into 1/2 inch squares and add to soup pot. Add 1 cup of broth from soup pot into hot skillet for one minute. Add liquid back into soup pot and add final 2 Tablespoons of olive oil to soup. Lower heat to medium high and cover soup. Cook for 1 hour. During final 20 minutes add noodles to soup. When everything is cooked and done; Enjoy!

Tuna Noodle Salad

I made this the other day. Quite simple and well hubby liked it so I put it on here simply so he has reference to another recipe to choose for dinner and I remember everything that I put into it. Although it is pretty basic and not varied too much when I make it. Some measurements depends on your preference. Usually; I go more vegetables and less mayo, to keep it as fresh tasting as possible. You could if you wanted to, add 3 chilled hard boiled eggs diced to salad as well. This kind of meal is usually whatever you want it to be.

Ingredients:

8 oz of shell or rigatoni pasta
2 6 0z cans tuna
1 1/2-2 cups frozen or fresh peas
1 1/2-2 cups shredded carrots
1 6 oz can whole olives
1/2-1 cup mayo

Directions:

Cook pasta according to directions on package. Strain water from pasta in strainer. Once water is fully strained of hot water place strainer with pasta in it, into large bowl and add ice cold water to cool noodles down. If using frozen peas, add to noodles to thaw. Let sit for approx. 10 minutes. Dump remaining ingredients into a mixing bowl (or dish you wish to serve in, I'm all for using less dishes). When peas are thawed and pasta is cool lift strainer from water. Dump pasta and peas into mixing bowl and stir ingredients together. Serve immediately or place into fridge for later. Great for a nice warm day. Enjoy!