Pink Stuff...

1 container Cool Whip
1 pkg. cherry Jell-O
1 container cottage cheese, drained well
1 can pineapple, drained well
1 jar marachino cherries

Combine. Refrigerate.

Corn Dog Muffins...

2 8.5oz. pkgs. cornbread mix
2 tbsp. brown sugar
2 eggs
1 1/2 cups milk
1 cup grated cheddar cheese
9 hot dogs, chopped

Preheat oven tot 400 degrees. Lightly grease muffin tins.

Stir together the cornbread mix and brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Stir in the chopped hot dogs. Spoon mixture into muffin tins.

Bake in preheated oven 14 to 18 minutes, or until golden brown.

Creamy Lemonade Pie...

2 5oz. cans evaporated milk
2 3/4oz. pkgs. lemon instant pudding mix
2 8oz. pkgs. cream cheese, softened
2 3oz. pkgs. cream cheese, softened
1 12oz. can frozen lemonade concentrate, partially thawed
1 9oz. ready-made prepared graham cracker crust

Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.

Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.

Pour into crust; freeze 4 hours or until firm.

Zesty Lemon Pie...

6 egg yolks, lightly beaten
3 14oz. cans sweetened condensed milk
1 1/2 cups fresh lemon juice
2 9-inch ready-made graham cracker crusts
2 cups whipping cream
1/4 cup sugar

Whisk together first 3 ingredients. Pour evenly into crusts. Bake at 350 degrees for 15 minutes. Remove to a wire rack to cool. Cover and chill for 4 hours.

Beat whipping cream at high speed with a mixer until foamy; gradually add sugar, and beat until soft peaks form. Spread evenly over chilled pies. Top with fresh lemon slices before serving, if desired.

Make Ahead Lunch Wraps...

2 cups uncooked brown rice
4 cups water
1 pkg. taco seasoning
4 15oz. cans black beans
2 15.5oz. cans pinto beans
1 10oz. can whole kernel corn
1 10oz. can diced tomatoes and green chilies
16 10-inch flour tortillas
1 lb. shredded pepperjack cheese

Combine rice, water and taco seasoning in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until tender. Remove from heat, and cool.

Place black beans and pinto beans into a colander or strainer and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch and snacks.

Pumpkin Carrot Swirl Bars...

2 cups all-purpose flour
2 1/4 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/3 cup butter, softened
1 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 15oz. can pumpkin
1 cup finely shredded carrot
Cream cheese topping (see below)

Preheat oven to 350 degrees. Grease a 15X10-inch jelly-roll pan.

Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat butter, sugar and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

For cream cheese topping: Combine 4 oz. softened cream cheese, 1/4 cup sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Pumpkin Chocolate Chip Muffins...

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon or pumpkin pie spice
1/2 tsp. salt
4 large eggs, slightly beaten
2 cups sugar
1 15oz. can pumpkin
1 cup vegetable oil
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease thirty-six muffin cups or line with paper baking cups.

Combine all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugarr in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

Bake for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

Pineapple Teriyaki Chicken...

1 medium red onion, halved and sliced
2 medium green and/or red bell peppers, sliced
6 boneless, skinless chicken breast halves
1 20oz. can sliced pineapple in natural juice, drained
1 cup Lawry's Teriyaki Marinade with Pineapple Juice

Preheat oven to 375 degrees. Spray 13X9-inch glass baking dish with nonstick cooking spray; add onion annd green pepper. Arrange chicken over vegetables. Top with pineapple, then drizzle with marinade. Bake 40 minutes or until chicken is thoroughly cooked, basting occasionally. Serve, if desired, with hot cooked rice.

Grilled Sesame Ginger Salmon...

1 1/4 cups Lawry's Sesame Ginger Marinade with Mandarin Orange Juice
1 1/2 lbs. salmon fillets

Pour 1 cup marinade over salmon in a large nonaluminum baking dish or resealable plastic bag and turn to coat. Cover, or close bag, and marinate in refrigerator for about 30 minutes. Remove salmon, and discard marinade.

Grill or broil salmon until fish flakes with a fork, brushing often with remaining marinade and turning once.

Bake-Sale Lemon Bars...

1 1/2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
3 eggs, lightly beaten
1 1/2 cups sugar
3 tbsp. all-purpose flour
1/4 cup lemon juice

Combine flour, sugar and butter; pat into a greased 13X9-inch baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in a bowl, whisk eggs, sugar, flour and lemon juice until frothy; pour over the hot crust. Bake at 350 degrees for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with additional powdered sugar. Cut into squares.

Spaghetti With Fresh Spinach And Gorgonzola...

4 oz. Gorgonzola cheese, at room temperature
4 tbsp. unsalted butter, at room temperature
8 cups firmly packed baby spinach (12 oz. bag)
2 tbsp. extra-virgin olive oil
2 tsp. sea salt, divided use
1 lb. dried spaghetti

Bring a large pot of water to a boil for the pasta.

In a small bowl, mush together the cheese and butter until you have a smooth paste. Set aside, but do not refrigerate.

Wash the spinach in plenty of cold water. Drain in a colander, leaving the water clinging to the leaves.

Heat the olive oil in a large straight-sided skillet over moderately high heat. Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it has wilted. Taste it and add more salt if necessary. Turn off the heat, but keep the spinach warm on the side of the stove.

Generously salt the pasta water and drop in the spaghetti. Cook at a rolling boil, stirring often, until al dente. Drain the pasta, reserving about 1 cup of cooking water. Transfer the spaghetti to the skillet and toss with theh spinach. Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If the pasta seems dry, add a bit of cooking water and toss again. Add as much of the cooking water as you need to make a creamy consistency. If you have fresh basil, tear a few leaves and toss into the spaghetti. Serve right away.

Quick Pickles...

1/2 cup white vinegar, eyeball it (I probably used closer to a cup.)
2 rounded teaspoons sugar (Way too much to me. I think a pinch would suffice.)
1 tsp. mustard seed
1 tsp. salt
1 clove cracked garlic
1 tsp. dried dill
1 bay leaf
4 pickling cucumbers, cut into 1-inch slices on an angle

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumber together in a heatproof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Baked Potato Soup...

1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 14.5oz. can chicken broth
1 12oz. can evaporated milk
2 large baking potato, baked

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato, reserving skin, and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato; add to soup. Heat through. Spoon into bowls. Sprinkle with cooked crumbled bacon, shredded cheddar cheese, and sliced green onions, if desired.

Beefy Vegetable Soup...

1 1/2 lbs. lean beef stew meat
1 tbsp. canola oil
2 14 1/2oz. cans reduced-sodium beef broth
1 1/2 cups water
2 tbsp. reduced-sodium soy sauce
3 medium potatoes, cubed
3 medium carrots, cubed
3 celery ribs, chopped
2 tbsp. Worcestershire sauce
2 tbsp. steak sauce
1 tbsp. garlic powder
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. ground nutmeg
1/8 tsp. pepper
2 cups corn
1 3/4 cups frozen cut green beans

In a large kettle or Dutch oven, brown beef over medium heat in oil. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for one hour.

Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until the vegetables are just tender.

Add corn and green beans. Bring to a boil; cover and simmer for 5 to 10 minutes or until vegatables are tender.