Jello Pinwheels

I made these over and over in middle school. All kids adore them and they are a quick pantry-friendly treat!

1 package Jello (4 serving size)
1/2 cup warm water
1 1/2 cups miniature marshmallows (or 12 large)

Lightly spray 8 or 9 inch square pan with non-stick cooking spray. Use a paper towel to spread on bottom and sides. Mix gelatin and water in 2 quart micro-waveable bowl. Microwave on high 1 1/2 minutes. Stir to dissolve completely.

Add marshmallows to gelatin. Microwave 1 minute or until marshmallows are almost melted. Stir until completely melted and mixture is smooth (creamy layer will float to top). Pour into prepared pan. Refrigerate 45 minute or until set.

Loosen edges using knife dipped in warm water. Starting at one end, roll up tightly. With seam-side down, cut into 10 to 12 (1/2 inch) slices. Serve immediately or refrigerate until ready to serve.

Boudro's Guacamole

-Boudro's, San Antonio

1 avocado
Juice of 1/4 orange
Juice of 1/2 lime
Diced red onion
Fire roasted tomato
Cilantro
Sea salt

Sizzling Chicken

-Kari Emerson, Dry Creek Ward; Healthy Meals Enrichment

Whole Foster Farms chicken

Rub with seasons of choice

Stuff with garlic, lemon, rosemary or seasonings of choice.

Double wrap in foil

Place on barbeque for 1-1/2 hours at 375 degrees.

Use leftover chicken for soup, burritos, salads and stir-fry.

By the Sea Olive Oil Dip

-Kari Emerson, Dry Creek Ward; Healthy Meals Enrichment

Extra virgin olive oil
Balsamic vinegar - sulfur free
Red pepper flakes
Dried basil
Crushed garlic

In a bowl pour olive oil. Add pepper flakes, basil and garlic. let sit for 20 minutes. Add balsamic vinegar to taste. Dip bread into mixture and enjoy!

BBQ Beans

-Annie Earl, Dry Creek Ward Cookbook, 35

1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1 large (appx 53 oz.) can pork and beans
1 Tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/2 c. Ketchup
1 Tbsp. vinegar
2 Tbsp. brown sugar

Brown ground beef with onion, salt, and pepper. Add the other ingredients and simmer. Serve right away or place in casserole dish and simmer in oven at 325 for 30 minutes. Tastes better if ingredients have some time to blend.

BBQ Chicken Chopped Salad

This is one of our family favorites for a light dinner.


-Hot out of the Oven, Jessica Davis

2 boneless, skinless chicken breasts
1 cup BBQ sauce

Marinate chicken in barbeque sauce, then grill. Chop into pieces.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine chicken in large salad bowl with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce, and tortilla chips.

Breaded Ranch Chicken

-Hot out of the Oven, Michelle R., Alpine, Utah

3/4 C. crushed cornflakes
3/4 C. grated Parmesan cheese
1 envelope ranch salad dressing mix

1/2 C. butter or margarine, melted
6 Boneless Skinless chicken breast halves

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9/13 baking dish. Bake, uncovered, 350 for 45 minutes or until juices run clear.