Strawberry Jello Salad

"We often ask my Mom to make this yummy dessert for us.  It's my favorite jello salad!"

1 cup boiling water

2 (3 ounce) packages strawberry gelatin

2 (10 ounce) packages frozen strawberries in syrup, thawed

1 (15.5 ounce) can crushed pineapple, drained very well

1 (8 ounce) container sour cream*

In a large bowl, stir together gelatin and boiling water until gelatin is completely dissolved. Add strawberries and drained pineapple and mix well.  Pour half of mixture into an 8x8 pan and place in refrigerator until geletin is set up.  Allow remaining gelatin mixture to sit at room temperature until ready to use.  When gelatin is set up, remove pan from refrigerator and spread sour cream over the top.  Pour remaining half of gelatin mixture over the top of the sour cream and refrigerate until completely set up.  When ready to serve, cut into squares. 

*TIP:  My Mom leaves the sour cream out on the counter while the 1st layer of gelatin is setting up so it will be easier to spread.    

 

 

The Perfect Omelet

"When my Husband and I were on our honeymoon, we learned how to make this omelet from a chef on the cruise ship that we were on.  This recipe makes the fluffiest and well, most perfect omelet that I've ever had!"

The Perfect Omelet

2-3 eggs
1 Tablespoon milk or cream
1-2 teaspoons fresh chives, minced
salt and pepper, to taste
1 Tablespoon canola oil
green and red pepper, finely chopped (desired amount)
mushrooms, sliced (desired amount)
shredded cheddar cheese (desired amount)
crumbled bacon pieces (desired amount)
salsa (desired amount)

Preheat a small non-stick saute pan over medium-low heat. 

In a bowl, whisk the eggs and milk or cream together.  Add the chives, salt and pepper.

Add canola oil to pan.  Saute peppers and mushrooms until tender.  Pour egg mixture over vegetables and cook until eggs start to set up on bottom.  Using a rubber spatula, lift the edges of the omelet and allow the uncooked egg to flow underneath.  Cook until omelet is almost completely set.  Transfer the omelet onto a plate.  Invert the saute pan over the omelet and turn the plate and pan back over.  Remove the plate.  Top one-half of the omelet with desired amount of cheese, bacon and salsa and fold over.  Cook until lightly browned on each side and filling is heated through.  Serve topped with additional cheese and salsa, if desired.

Serve omelet with hash browns for "The Perfect Breakfast"!

  

Spaghetti Salad

"This is a perfect salad to make for your Father's Day barbecues and potlucks.  My Mom makes it for all of our family get-togethers.  It's definitely one of my family's favorite salads!"   

1 pound box of spaghetti
1 large bottle Kraft Zesty Italian salad dressing
1/2 bottle McCormick Salad Supreme Seasoning*
2 cucumbers, chopped
2 tomatoes, chopped
1 red onion, diced
1 green pepper, chopped

Break spaghetti noodles into 1 inch pieces.  Add to boiling water and cook until tender.  Drain and rinse with cold water.  Put noodles into large bowl.  Add salad dressing, Salad Supreme seasoning, cucumbers, tomatoes, red onion and green pepper.  Refrigerate for at least 4 hours.

*TIP:  McCormick Salad Supreme Seasoning can be found in the seasoning isle of the grocery store.