Cool and creamy fruit salad

Strawberry, orange, peach and raspberry are our favorites.

1 Small Package {any flavor} Jello
1 Small Package Cook and Serve Vanilla Pudding
2 C. Water
Fruit
1 Small Cool whip

Mix together jello, pudding and water in saucepan. Cook until it thickens. Boil 1 minute. Set in fridge overnight or until set and cool. Mix with mixer one small bowl of cool whip. Whip until creamy. Stir in fruit.

*recipe from http://sistersstuff.blogspot.com/

Jello fluff

I got this recipe from a friend and have already made it twice in the past week! The orange jello tastes like a dreamsicle, and I added extra strawberries with my strawberry jello!

1 {8oz} pkg cream cheese, softened
1 {29oz} can of pears
1 large box {or 2 small ones} of Jello, any flavor
1 tub cool whip

Drain pear juice in saucepan. Boil. Pour over jello mix and stir until dissolved. In a blender, mix pears and cream cheese until smooth. Add cream cheese mixture to jello. Add cool whip and pour in a serving dish. Place in refrigerator for 3-4 hours until set. Enjoy!

{This recipe can easily be halved for smaller families by using smaller cans/boxes of everything}

Red Lobster biscuits

This is Melanie's recipe from our cookbook. I love these!!!
They will go nicely with the crab legs I'm getting ready to fix. :)

Ingredients:

2 c. Bisquick
3/4 c. milk
1/2 c. shredded cheddar cheese
1/4 - 1/2 tsp garlic powder
1/2 tbsp. parsley flakes
1/4 c. melted butter

Directions:

1) Mix Bisquick, milk & cheese into a soft dough. (beat vigorously about 30 seconds)

2) Drop dough by spoonfuls on ungreased cookie sheet.

3) Bake 8-10 minutes or until golden brown (don't overbake) at 450*.

4) While baking, mix melted butter, garlic & parsley in a separate bowl. Brush over biscuits before removing from cookie sheet.

Candied Yams

The picture and the recipe are from allrecipes.com, my favorite recipe site ever! So I can't really take credit except they were yummy! :)

1 (29 ounce) can yams/sweet potatoes...what's the difference anyway???
1/4 cup butter, cut into pieces
1/2 cup brown sugar (I did lessen this a little because I loaded up on more marshmellows)
1 1/2 cups miniature marshmallows

Preheat oven to 400 degrees F. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

KrisAn's Mexican Rice

1 lb. ground beef
1 16 oz. jar of salsa
1 11 oz. can of mexican whole kernal corn with red and green peppers
1 1/2 c. water
1 tsp. chili powder
1 1/2 c. uncooked instant rice
4 oz. (1 c.) shredded monterrey jack cheese

Brown ground beef in large skillet and drain. Stir in salsa, corn, water, and chili powder and bring to boil. Stir in rice and cover; remove from heat. Let stand 5-7 min or until liquid is absorbed. Fluff mixture with fork; sprinkle with cheese and cover. Let stand 2-3 min or until cheese is melted.

Makes 7 (1 c.) servings