Creamy Chicken Salad

I got this recipe from my Mom several years ago, who (I think) found it in a magazine somewhere, although I'm not totally sure of the details. She fixed it for all of us while we were there visiting, and I was wondering if my kids would like it, with the nuts and all. But they simply picked them out and totally chowed down on the rest of it! I have made this salad so many times during the summer months, primarily because it's easy, it's scrumptious, and my kids absolutely love it!

1 C. Miracle Whip
1 C. Cool Whip
2 C. chicken, cooked and shredded (or canned)
1 C. pasta rings or shells, cooked and cooled
1 C. red grapes (halved if large)
1 lg. can mandarin oranges, drained
1 rib celery, diced
1/2 C. slivered almonds, optional

Combine Miracle Whip with Cool Whip; toss with remaining ingredients and chill.

Rhubarb Cherry Jam

Besides being delicious, I love the fact that you don't have to "can" this recipe - you can just refrigerate or freeze it. It doesn't last long in our house though, due to the fact that we put it on bread, toast, pancakes, waffles, and ice cream! The kids have such an affectionate nickname for it - Blood Clots and Veins. It's because of the chunks of cherry, the stringy rhubarb, and the deep red color. And I'm sure that makes you REALLY want to try it now, right? =) You should.

5 C. rhubarb
3 C. sugar
1/2 C. water
1 can Wilderness cherry pie filling
2 sm. pkgs. cherry Jell-O

Boil rhubarb, sugar and water for 10 minutes. Add pie filling and boil 5 minutes more. Stir in Jell-O, pour into containers and refrigerate or freeze.

NOTE: One recipe makes about 3 pints. I refrigerate mine in glass canning jars. I have also substituted the cherry pie filling and Jell-O with strawberry, which was yummy!

My Homemade Pancakes

I came up with this recipe years ago, after my pancakes kept turning out different each and every time! I wanted consistency, and something home-made that my family would love. This recipe got me both.

1 tsp. salt
2 Tbsp. baking powder
2 Tbsp. sugar
2 C. flour
2 eggs
1/4 C. oil
2 1/2 C. milk

Mix dry ingredients in a large bowl; mix wet ingredients in a small bowl. Add wet to dry and whisk until fairly smooth. Cook on greased skillet. Makes 24 (1/4 C.) pancakes.

NOTE: Sometimes I use half regular flour and half whole wheat flour, just for a change. I'd never use more wheat flour than that, or else they'd notice. To make chocolate chip pancakes, sprinkle a few mini-chocolate chips on the top right after you flip them. These go good with a dollop of whipped cream!

Pear Lime Salad

A pretty green salad to add to your spring and summer company menu!

2 small pkgs. lime Jell-O
2 C. hot water
1 C. cold water
1 lg. can pears, drained (reserve syrup)
8 oz. Philadelphia cream cheese, softened
12 oz. Cool Whip

In large serving bowl, dissolve Jell-O in hot water. Add cold water and all the pear syrup you drained off. Puree pears and softened cream cheese in a blender. You may need to add a little of the Jell-O liquid if it's too thick. When it's all nice and smooth with no lumps of cream cheese, add it to your serving bowl with the Jell-O liquid. Stir well to incorporate, then refrigerate. When it's slightly thickened, whisk in Cool Whip. Again, make sure it's nice and smooth with no lumps of Cool Whip. Chill several hours.

Peanut Butter Frosting

1/3 C. Jif creamy peanut butter
3 Tbsp. butter
1 1/2 tsp. vanilla
1/4 C. milk
3 C. powdered sugar

Cream together peanut butter and butter; add remaining ingredients and beat well.

Fluffy White Frosting

1 egg white
3/4 C. sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/4 C. boiling water

Combine all ingredients and beat on high for 10 minutes. Cover mixer with a towel first. Goes good on both angel food and chocolate cake!

Caramel Frosting

1/2 C. butter
1 C. brown sugar
1/4 C. milk
2 C. powdered sugar
1 tsp. vanilla
Pinch of salt

Boil butter and brown sugar over Medium heat for 2 minutes. Add milk and boil 2 more minutes. Beat in remaining ingredients until smooth and slightly thickened.