Going to be on TV again

Hello again! I submitted yet another recipe to KSL5's Studio 5 and will be on TV again on July 21st at 11am. This time, I entered a recipe for Jell-o week. I do have to give credit to my sister, Suzi, as the recipe was hers. It it for

RASPBERRY PRETZEL JELL-O SALAD
Crust:
1 cup crushed pretzels
1/2 cup melted butter
4Tbsp sugar

Filling:
8 oz cream cheese
1 cup sugar
2 cups cool whip

Topping:
1 large pkg. raspberry Jell-o
2 cups boiling water
1 - 12 oz pkg frozen raspberries
1 - 16 oz can crushed pineapple, drained

Combine the crust ingredients and press into bottom of 9x13 pan. Bake at 350 for 1o minutes. Remove and let cool completely.
Whip together cream cheese and sugar. FOLD in cool whip slowly. Take the filling mixture and spread over cooled crust. Place in fridge until topping is ready.
Mix Jell-o with boiling water until Jell-o is completely dissolved. Add raspberries and pineapple. Spoon carefully over cream layer. Chill in fridge until firm.

We always had this dish at our family Christmas eve party, or at other family gatherings, it is one of the requested items....ITs really good....thats why!

Quick and Yummy

So the other day I was making some brown rice for my little boy. As it was cooking, I realized that I was feeling pretty hungry myself. So I tried thinking of the quickest, easiest meal that I could make with rice. I remembered an easy dish that didn't require a lot of work or ingredients. So here is the recipe for my haystacks.

1 can cooked chicken breast (or 1 breast boiled and shredded)
1 cup chicken gravy (or to make it a little easier, use cream of chicken soup)
1 cup shredded cheddar cheese
1 can pineapple chunks
1 1/2 cups peas (or other cut up veggies)
chow mein noodles (the crunchy ones)
3 cups rice, cooked

Make the gravy according to package directions. Assemble the haystacks with rice on the bottom, then chicken and gravy mixed together. Add cheese to top, followed by veggies and desired amount of pineapple. Sprinkle chow mein noodles over the top and enjoy. This should make about 4 servings.

I actually forgot about the cheese until I had finished the meal, but doing that kept the meal pretty healthy. I even fed it to my little 11 month old boy without the noodles and pineapple. He just loved it, and so did I... a nice balance of sweet, salty, and creamy...not to mention healthy!

SPRING ROLLS MADE EASY

So I have not been the best blogger lately, but I am going to do better. Today I was feeling ambitious and so I attempted a cool summer snack.

VEGGIE SPRING ROLLS

10 sheets rice paper (I found mine for $2 at Whole foods - Check the ethnic aisle at the store)
1 Avocado
abt. 4 carrots
1 cucumber
some bean sprouts
spring mix lettuce

1. Slice all of the inside veggies and avocado into small strips
2. Tear lettuce into strips
3. Prepare the rice paper according to package instructions
4. Lay a thin layer of lettuce first followed by whatever other fillings you like and then another layer of lettuce.
5. Fold down top and bottom of the paper over the filling and roll from one side over the filling until it looks like an egg roll and the paper sticks well together.
6. Slice diagonally down the middle and dip into sauce.
7. Put in mouth and Enjoy!

SPRING ROLL DIPPING SAUCE

3 Tbsp Rice Vinegar
1/4 C soy sauce
1 tsp sugar
1 Tbsp Sesame oil
1/2 tsp Red Pepper Flakes
a sprinkle of ground ginger
a sprinkle of garlic powder

Mix together and dip spring rolls in it.....SOOOO TASTY! (not to mention not all that bad for you either.