Grandma's Jello Salad

Submitted by Traci Welch

1 Can crushed pineapple (do not drain)
1 Cup sugar
2 envelopes plain gelatin (Knox brand)
1 small tub cool whip or 2 cups of whipping cream
1/2 cup chopped pecans
1 pint small curd cottage cheese

• Boil pineapple and sugar together 1 minute.
• Slowly pouring; mix 2 envelopes plain knox gelatin dissolved in 1 cup warm water. Add to hot pineapple and sugar, but do not boil more. Let mixture cool until slightly set.
• Pour into 9 x 13 glass dish and add 2 cups (small tub) cool whip or whipping cream; mix well. Then add 1/2 cup chopped pecans and 1 pint small curd cottage cheese. Mix together and refrigerate for 2-3 hours.
• Mixture will look a little lumpy but very tasty!

Southwestern Chicken Salad Wraps

Submitted by Traci Welch

1 TB vegetable oil
2-2 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 Cup ranch salad dressing
1 package fajita seasoning mix
1/2 Cup sliced celery
1/4 Cup chopped red bell pepper
2 TB sliced green onion
(8) 10 inch burrito size flour tortillas
1/2 Cup shredded cheddar cheese

• Heat oil in a large skillet over medium heat. Add chicken; cook for 4-5 minutes or until chicken is no longer pink. Remove from skillet; cool.
• Combine dressing and seasoning in large bowl. Add cooled chicken, celery, bell pepper, green onion, and mix well to coat. Cover; refrigerate for 1 to 2 hours.
• Divide salad into tortillas and top with cheese. Makes 8 wraps.

Turkey Rollups

Submitted by Trisha Price

• 8 oz cream cheese, softened
• 2 tsp. dried Ranch dressing mix
• 8 large flour tortillas
• 1 jar pesto
• 8 oz. shaved turkey
• 1 Cup grated cheese
• 2 tomatoes, finely chopped
• 1/4 Cup onion, finely diced
• 1 Cup finely shredded leaf lettuce

Combine cream cheese and ranch. Spread 1-2 TB cream cheese mixture on tortilla. Spread 1 TB pesto on top on that. Put 3-4 slices turkey down middle.

Sprinkle with cheese, tomatoes, onions and lettuce. Roll up

. Cut in half.

Choo Choo Train Fried Rice

Submitted by Stacey Hutchings

Here's what we do with left-over ham. Eggs we devil and they never last long.

3 eggs
1/2 tsp. red wine vinegar
2 TB minced onion
4 TB cooking oil (I use coconut oil or extra light olive oil)
4 Cups cooked rice
1 1/2 tsp. salt
1/2 Cup ham
1/2 Cup green peas

Beat eggs with vinegar.

Pour oil in hot skillet or wok over medium high heat. Stir in minced onion and the beaten eggs. Scramble the eggs into small pieces. Add rice, ham and peas, and stir constantly for 8-10 minutes or until the ingredients are well blended and heated.

Cook's note: We always at least double this recipe for our family. I'm told the name comes from rice they traditionally serve on trains in China.

I hope you all had a great Easter and that you enjoyed General Conference as much as I did. So now that we all have TOO much HAM and TOO many Hard boiled EGGS in our refrigerators, what are you doing with yours? Send me your favorite ham or egg leftover recipes.

Warm Toasted Marshmallow S'more Bars

Submitted by Julie Twitchell

I got this recipe from the Betty Crocker website(their picture looks way better than mine). We are having them tonight for our FHE treat. Is your mouth watering? I love smores and I am so excited to make them inside tonight instead of outside in the rain.

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1 Cup graham cracker crumbs
• 1 Cup butter or margarine, melted
• 3 Cups milk chocolate chips (I used only 2 cups--still plenty of chocolate)
• 4 1/2 Cups miniature marshmallows

1. Heat oven to 375 degrees. In a large bowl, mix cookie mix and cracker crumbs. Stir in melted butter until soft dough forms. In ungreased 9 x 13 pan, press dough evenly. Bake 18-20 minutes or until set.
2. Immediately sprinkle chocolate chips over crust. Let stand 3-5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4-5 inches from heat for 20-30 seconds or until marshmallows are toasted. (watch closely; marshmallows will brown quickly). Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store tightly covered.

To reheat, place individual bars on a microwavable plate. Microwave uncovered on high about 15 seconds or until warm.

4 Cheese Macaroni

Submitted by Heather Hinckley

1 TB vegetable oil
1 (16 oz) package elbow macaroni
9 TB butter
1/2 Cup shredded muenster cheese
1/2 Cup shredded cheddar cheese
1/2 Cup shredded sharp cheddar cheese
1/2 Cup shredded monterey jack cheese
1 1/2 Cup half and half
8 ounces processed cheese food
2 eggs beaten
1/4 tsp. salt
1/8 tsp. ground pepper

1. Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook 8-10 minutes or until al dente; drain well and return to pot.
2. Melt 8 TB of butter and mix in with the macaroni.
3. In a large bowl, combine the 4 different cheeses and mix well. (add cheese food later)
4. Preheat oven to 350.
5. Add half and half, 1 1/2 Cup cheese mixture, cheese food, and eggs to macaroni and season with salt and pepper. Transfer to a lightly greased 2 1/2 quart casserole dish. Sprinkle with remaining 1/2 cup of cheese mixture and 1 TB of butter.
6. Bake in oven for 35 minutes or until hot and bubbling around the edges.