Saved Recipes for Billie C.

Pudding Cool Whip Frosting Whipped Delight: Vanilla Pudding Frosting for Every Dessert Ingredients: 1 package instant vanilla pudding mix, 3.4 oz 2 tbsp powdered sugar ½ cup milk 1 teaspoon vanilla extract 8 oz container cool whip, thawed Directions: In a large mixing bowl, combine the pudding mix, powdered sugar, milk, and vanilla extract. Beat with an electric mixer on medium-high speed for 2 minutes. Add in the cool whip and beat on medium until combined. Use frosting on cake or cupcakes. If storing for later, put in an airtight container in the refrigerator until ready to use. Store leftover cake or cupcakes in the fridge because of the frosting. Prep Time: 5 minutes | Total Time: 5 minutes Kcal: 244 kcal | Servings: Enough to frost 12 cupcakes or 1 cake Sent from AOL on Android

Thanks for trusting me Pam,   but the blog I got it from no longer exists ( as I found out when I went looking for the recipe the day I made it ), so I was just "winging" it and it's in the freezer waiting for next week when the rest of our grandson's family arrives, so no warranties express or implied ( my dh's favorite phrase  ): Crock Pot Honey Lemon Chicken      1 cup of olive oil (evoo), 1/2 to 3/4 c. honey ( I used the smaller amount ), about 1/2 c. dried onions, 1 c. lemon juice, a good dash each of turmeric, oregano, and thyme.   Stir together 'til well mixed then pour over chicken thighs in 2 Ziploc freezer bags ~ I used about 6 pounds of chicken thighs ( bone in skin on; but you can use either; it's whatever is on sale ).  Carefully press out as much air as possible and seal, then freeze ( unless you want to cook same or next day, then just refrigerate ).  Thaw the night before you plan to eat, and I just put it either in ...

Copycat Campbell's Tomato Soup Makes 14 pints Ingredients: 1/2 cup onion, chopped 2 celery ribs, chopped (or 1/4 tsp. celery seed) 3/4 cup white cane sugar 1/4 cup kosher salt 1/2 tsp. black pepper 7 quarts tomato purée (roughly 46 pounds fresh tomatoes) Directions: 1. Pour the tomato purée into a large stainless steel stock pot. Reserve 3 cups. 2. Add the onion, celery, sugar, salt and pepper to a blender along with the 3 cups of the reserved tomato purée. Blend these ingredients until the resulting liquid is very smooth. 3. Add the puréed vegetables to the stock pot with the rest of the tomato purée. Cook the soup over medium heat, stirring constantly until the soup is thick and bubbly. 4.  Ladle the hot soup base into your clean pint jars, leaving 1" headspace. Wipe the jar rims clean, add the lids, then secure the rings finger tight. 5. Place your jars in your pressure canner and process pints for 30 minutes at 10 pounds pressure or quarts for 40 minutes at 10 pounds press...

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 Orange Fluff.  •Add 3oz. pk of orange Jello to 1 c boiling water. Stir until dissolved. Pour into serving bowl and refrigerate 20 min.  •Stir in 1 3oz. pk vanilla instant pudding and refrigerate 15 min.  • Stir in 8-11 oz. can mandarin oranges, drained and 8-10 oz. can pineapple tid bits, drained.  • Fold in 1 8oz. container Cool Whip. (A couple hands full of mini marshmallows is yummy, but omit the instant pudding.) Be careful not to eat the whole bowl in one sitting! I always make it to share with a lady from church who doesn't cook much. Sent from AOL on Android

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