Mom's Jello pudding cake

1 box golden cake mix
(not the one you add oil ..the butter one)
make cake as directed in 9 by 13 glass pan
angel food cake can also be used or a white cake mix
let cake completely cool
after it cool's take a wooden spoon handle and poke holes all through the cake .
now make as directed a small box of sugar free jello ( I used strawberry)
pour the jello over the top of the cake
making sure you get the jello in each hole on the cake
use entire package
then refrigerate cake over night or at least 4 hours
then slice 3 ripe banana's and layer them over the top of the cake
now make a small box of sugar free vanilla pudding (instant) as directed
cover the top of the cake with the pudding
let stand refrigerated for 20 minutes
slice fresh strawberries to cover the whole top of the cake 
chill till ready to serve
add some whipped cream when serving (optional)

you can use this recipe with all kinds of fruit and jello flavors
raspberry jello and using fresh coconut and raspberry's is also very good !!
Enjoy!

Seafood Enchiladas

• 1 onion, chopped
• 1 tablespoon butter
• 1/2 pound fresh crabmeat( imitation works great )
• 1/4 pound shrimp - peeled, deveined and coarsely chopped (optional)
•  10 ounces Colby cheese I added Monterey jack too
• 6 (10 inch) flour tortillas
• 1 cup half-and-half cream
•   1/4 cup sour cream
• 1/4 cup butter, melted
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic salt
• 1/2 cup cooking sherry or white wine

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter..(I used less then this), parsley and garlic salt and wine. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes. Next time I would remove the sour cream ..add more flour to base or  use lobster base but Daves allergic to it lol  ..it was good but the sour cream over powers a bit I made some sides too refried beans, cornbread and spanish rice..Enjoy

Crab Pasta Salad

Crab Pasta Salad 

Took a recipe from my friend Kerri and added my own touch 

1 1/2 boxes (1 1/2 lbs) of shell noodles cooked, drained and chilled 

16 to 20 oz of imitation crab or real crab if you prefer
3 small broccoli crowns chopped fine (no stems)
1/2 small sweet onion chopped
10 oz (one package) grape tomato's sliced in halves
place all the ingredients in a large mixing bowl
add 1 cup mayo
1/2 cup creamy Italian dressing
1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp dill weed
2 1/2 tsp mrs dash
mix and taste ..add more to taste if you prefer
add 1 cup (firmly packed) shredded cheddar cheese 
mix and chill for an hour
to reserve just add 1/4 cup of creamy Italian dressing and mix
the noodles soak it up quick when storing over night
this makes a large bowl of crab salad enough to pass or share
a great pasta salad for any summer party.

Enjoy!

"Left Over's" meat pie

Left Over's Meat Pie
my mom makes a holiday meat pie ,different then this
but I took the basic idea of her holiday meat pie and made an everyday version
using basically left over's

1 1/2 lbs ground burger ( I use sirloin)
2 cups left over mashed potatoes
or fresh made or even instant potatoes, works just as well
half a bag of frozen mixed veggies
a cup of shredded cheddar cheese
small sweet onion chopped 
1 package already made pie crusts (double crust)

cook burger and onions till fully cooked
add salt and pepper to taste
drain and put in bowl
for more tender veggies
quick cook them and put them into the hamburger and onions
for crisper veggies just add them (thawed) to burger
take your mashed potato's and mix them all up
now take a greased pie plate ( I use a glass one)
unroll pie dough and lay it into pie plate
pressing it into place
use a fork to vent pie crust
fill bottom crust with burger ,potato, veggie mixture
add a bit more salt and pepper to top
cover the top with the shredded cheese
then apply the top crust
just as you would with any pie
again use a fork to vent
bake at 350 deg ( I use a gas oven)
about 30 minutes or until crust is a nice golden brown
let rest 10 to 15 minutes before serving ( cuts and stays shape better)
to top I use chili sauce ..home made if you got it
or you can buy it by the ketchup at your grocery store

enjoy!

Mom's Easy Chicken and Dumpling soup

2 boneless skinless chicken breast
1 package pie dough (double crust)
1 package of frozen cut carrots
1 medium onion chopped
5 stalks of celery chopped
2 large cans of chicken broth
mrs dash, dill weed, salt,pepper




 the night before you make this dish
open up your pie crusts and cut them both into even squares
leave them covered on counter over night or a few hours works to in time rush
in a large pot boil chicken breasts in water
add chopped onions and celery
cook until chicken is fully cooked through
and celery is tender
drain off most of water

leaving just about an inch of water left in your boiling pot
remove chicken and chop into bite size pieces
I do this after cooking ,chicken stays moister this way
add back to boiling pot
add one and half large can of chicken broth
cover and save remaining to thin soup  for reheating second day
add bag of frozen carrots,and seasonings
on medium heat ..let carrots get tender and bring to a low boil
slowly add dough squares
stir frequently
till you have add all or most your dough squares  to a low boiling soup base

you don't want them to clump together so stir!
continue to cook on a low boil for 10 minutes and turn down to simmer another 15
soup base will thicken so you may have to add a half cup or so of water
or more chicken broth
To reheat next day add remaining amount of chicken broth and heat

Crab Cakes

1 box of zatarain's new orleans crab cake mix
12 to 16 oz real or imitation crab meat
 I do 16, I like crabby cakes
1/ 4 cup mayonnaise ( I use light)
1 egg
1/2 cup water
I add salt /pepper to mix
just a dash of each
a pinch of parsley (dried is fine)
a pinch of onion powder
mix well together
store in fridge for at least half hour
I store mine for an hour makes them easier to shape
spoon them onto a dry cutting board
shape them and press them like patties
makes about 8 nice size cakes
but you can make them any size you want
now you can either deep fry them till brown in a deep fryer or fry them in a pan with a light oil ...
I brown mine quick ..coat bottom of pan with light vegetable oil.... get the oil hot ..drop a small piece to test oil ..if it bubbles nice ...oil is ready
I brown mine... usually 4 at a time in a large frying pan usually takes 2 minutes a side
then I put them in the oven for 10 minutes to finish cooking them
this way they soak up less oil
then I place them on paper towel to soak up any extra oil
serve with lemon and tarter.
The box has different instructions both ways are good:) 

Enjoy!

Chicken n Bacon Ranch pasta salad

 Chicken n Bacon Ranch salad
google search I tried and liked.

1 box rainbow noodles cooked and cooled
1 grilled chicken breast chopped
5 or 6 pieces of cooked bacon ..chopped
one small sweet onion .chopped
1 package grape tomatoes ( I slice mine in half )
1/2 cup of fresh broccoli chopped ( heads only)

add seasonings
mrs dash, salt, pepper, onion powder and garlic powder
add to taste
1/2 cup shredded cheddar cheese
1/2 cup or so of Mayo
1/4 cup of bacon ranch salad dressing
mix well ..chill
I save a bit of bacon and grilled chicken to top the dish
makes it pretty
to have a second day add a bit more ranch and mix
the noodles soak it up