Frog Eye Salad

Frog Eye Salad
Jennifer/Mom

½ box Acini Pepe Pasta
1 can pineapple tidbits, drained
13/4 cup milk
¼ cup sugar
1 small vanilla instant pudding
8 oz crushed pineapple, drained
2 cans mandarine oranges
2 cups cool whip
3 cups mini marshmallows
½ cup coconut
Cook pasta and rinse in cold water.
Mix ½ reserved pineapple juice, milk, sugar and pudding and beat 2 minutes add pasta and let chill over night. Add fruit and marshmallows and cool whip, mix and serve

GOOD Baked French Toast

I think my friend, Erin Fonnesbeck, gave me this recipe. I usually find that when I make baked french toast recipes they turn out a little soggy so I usually don't like them. This one I thought was really good. I changed it a little.

Armstrong Mansion Baked French Toast
½ loaf French bread (I used the whole loaf)
8 oz cream cheese
10 eggs ( I used only 8 eggs)
1 ½ cups half and half
¼ cup maple syrup
8 tsp butter

I also added 2 tsp vanilla and sprinkled in some cinnamon too.

Cube bread and layer half in a 9x13 pan. Cut cream cheese in slices and layer on top of bread. Cover with remaining bread.
In a bowl mix eggs, half and half, syrup and melted butter. Pour over bread press down so bread absorbs egg mixture. Refrigerate over night. Bake at 350 for 40-50 minutes.

Chocolate Candy Bar Cake

I love this cake. i've only eaten one cake that I like better - my moms 4 layer chocolate cake that she makes every year for my birthday and I can't bring myself to give out that recipe! This cake is so moist and the frosting is the best.



Chocolate Candy Bar Cake
Jacki Chantrill

1 pkg Devils food cake mix
1½ cups milk
3 eggs
¾ cup oil
1 pkg (3.4oz) instant vanilla pudding
1 8oz pkg cream cheese
½ cup sugar
1 cup powdered sugar
12 oz cool whip
1 cup chopped pecans
4 Hershey’s candy bars, chopped

Preheat oven 325. Grease and flour 3 8 inch cake pans.

In bowl combine cake mix, milk, eggs, oil and pudding. Beat on low until blended. Scrape bowl and beat another 4 minutes on medium. Pour batter into pans. Bake for 20-25 minutes.

Beat cream cheese and sugars until smooth. Fold in cool whip, pecans and chopped chocolate. Spread between layers, on top and sides. Garnish with chocolate.

Apple Pancakes

When Riley was little he would wake me up by coming in my room, putting his face inches in front of mine and saying, "Mom, the suns up! I got a good idea. How 'bout we make apple pancakes." This is how he woke me up a lot when he was about 3. He use to get up really early (before the sun) so I started telling him to stay in bed until the sun came up. The good little kid that he is, he would stay in his room until the sun was up and then come let me know. He loved these pancakes. I made them for him this morning for breakfast but told him he had to say the line first. He did.

1 apple peeled and diced
1/2 cube butter

2 eggs beaten
1/2 cup milk
1/2 flour

1/3 cup sugar
cinnamon

Heat oven to 350.

In an oven safe large skillet melt butter on stove top and cook the apple pieces until they start to brown. Mix eggs, milk and flour together and then pour over the apples.

Remove from heat and sprinkle the sugar and cinnamon on top.

Place the skillet in the oven and cook for 20 minutes.

If you're not sure if your skillet is oven safe you can use a 9x13 pan after cooking the apples.

Gulliver's Corn (creamed corn)

My family makes this for Thanksgiving and get-togethers and my kids love it. Kevin made it when he cooked Mother's Day dinner and Macy ate it everyday with her lunch until it was gone.


2- 20 oz pkgs frozen corn
1 cup milk
1 cup heavy whipping cream
4 tbs sugar
salt and pepper to taste

2 tbs butter, melted
2 tbs flour

Add corn, milk, cream, sugar and salt and pepper in a large pot. Cook on medium heat until it starts to bubble. Remove from heat.

Melt butter in microwave and mix in flour until smooth. Add to corn to thicken.

My salsa

1- 28 oz can diced tomatoes
1 bunch cilantro
2 jalapenos, diced
4 green onions diced
2 tbs diced garlic ( I just use the stuff in a jar)
garlic salt to taste

I don't like my salsa hot so I just dice the green of the jalapenos and throw away the inside and the seeds. But if you like it hot use the whole thing. I also just dice everything I don't use a blender.

Chicken Enchilladas

Chicken Enchiladas

3 chicken breasts, cooked and shredded
8 oz sour cream
2 cans cream of chicken soup
½ cube butter
1 sm can diced green chilies
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1pkg flour tortillas
Melt butter in sauce pan. Mix in every thing but cheese and chicken. Cook. Add ¾ cup of each cheese into sauce. Cook just until cheese melts. Reserve 1 cup of sauce. Add chicken to the sauce in pan. Spoon chicken mixture into shells, roll up and place in 9x13 pan. Spoon reserved sauce over shells and sprinkle with remaining cheese. Bake at 350 for 20-30 minutes.