Lemon Cookies

• 1 box Pillsbury lemon cake mix (this is what my sister ALWAYS used)
• 1 egg, partially beaten
• 2 1/4 c. Cool Whip
• Confectioners sugar

Mix Cool Whip in with cake mix.  Add egg and mix well.  Roll by teaspoonfuls in sifted confectioners sugar.  Bake at 375 degrees for 7-10 minutes (just until edges turn light brown).  Yields 5-6 dozen. 

That's good to know, because you'll probably eat the first dozen all by yourself as soon as you bring them from the oven. :)

Beautiful Rainbow Cupcakes

So here's the terribly long, mind boggling recipe for rainbow cupcakes.  You better sit down for this one, it's a doozie.

• White Cake Mix
• Food Coloring
• Patience....a HEAPING cup full. Plus a little more thrown in for kicks. :)

Seriously, I hate to disappoint, but that's all it is, a white cake mix.  I do prefer the kind with the "pudding in the mix" because it makes the cakes SO moist.  You just mix the box up according to package directions and then the time consuming part begins, now would be a good time to break out the bulk sized bag of patience. 

Separate the mix equally into 6 bowls. Add food coloring....we love to use the "neon" colors, that's what makes our bright sea blue and fun lime green and funky purple.  But you can use whatever you like. And there's no law stating it has to be 6 colors....we plan to make some fun cupcakes with just a few colors next time.

  

You have to layer a spoonful of batter from each color into the cupcake papers, and then go on to the next color/layer, etc.etc.

Eventually my helpers quit on me and I was left to finish up the remainder cupcakes alone.  I was fresh out of patience, so I just went all willy nilly with the leftover batter and threw in a spoonful here and there.  No layering.  I called them "tye-dye" cupcakes: which you can see here, although I didn't get a pic of their insides.....but they were just as yummy as the rainbow variety!

And here are those lovely rainbow cupcakes, inside and out:

Banana Split Pie

Or as I said on our family blog....the pie I think they will serve in heaven. :)  Yes, in fact, it is that good.

• 1 Graham Cracker Pie Crust (when I don't have a crust in the pantry, but really really want this pie, I just make my own...and sometimes, I'll make it in a larger dish, so there's even MORE pie---that's the good part about having to make your own graham crumb crust!)
• 1 block of cream cheese, softened (I use 1/3 less fat)
• 1 cup powdered sugar (you can use more, but I think this is plenty to add the little sweetness it needs)
• 1/2 stick butter, softened
• 2 large bananas
• 1 can crushed pineapple (DRAINED VERY WELL)
• Cool Whip
• Maraschino Cherries
• Chopped Pecans

~Mix together the cream cheese, powdered sugar, and 1/2 stick of butter.  Remember to set the cream cheese and butter out and allow them to reach room temperature so they will be softened. Spread this mixture on the bottom of the graham cracker crust.  Next slice bananas and layer them on top of cream cheese mixture.  DRAIN the pineapple...really good.  You don't want runny liquid in this pie, so you must squeeze the crushed pineapple and get it drained thoroughly.  Scatter the pineapple over the top of the bananas. Now spread on a layer of Cool Whip and top it off with some maraschino cherries and pecans. 

Get creative.  For Valentine's we made the maraschino cherries into a heart.  The day we took it for church fellowship a couple of weeks back, the kids were so clever, they made the cherries into a cross.  Granted it was a big fat cross, in fact it resembled the Red Cross organizational symbol, but nonetheless, it was a cross. :)   You can also add blueberries or strawberries to the top or chopped walnuts instead or along with the chopped pecans. 

Refrigerate for at least an hour before serving.  Let the flavors all soak up together and get acquainted. :)  Enjoy!

Chicken and Wild Rice Soup

This is the BEST soup you could possibly ever want to eat. Ever. Yes, doubters out there, it is that good.  Great comfort food, makes a huge pot, can feed a crowd, or freeze some for later, wonderful on a chilly night!  We make this often during the fall and winter months, and this year served the soup for our New Year's Eve gathering with our family who were staying with us. Everyone loves it, asking for seconds is the rule, not the exception. :) Enjoy!!

• 4 large chicken breasts
• 1 box wild rice (we use Uncle Ben's)
• 1 lb. bacon
• 1 large onion, chopped
• 4 Tbsp. butter
• 2 Qts. skim milk
• 4 cans cream of potato soup
• 2 lbs. velveeta cheese

Boil chicken and cut into bite size pieces.  Cook wild rice in 4 cups water.  Cook (about 20 pieces) bacon and cut or break into small pieces.  Set all of these ingredients aside to be added to the soup later.

Saute onions in butter. In a large soup pot, pasta pot, whatever big pot you have, put in the onions and then add in the skim milk and potato soup in 6-8 increments. Keep stirring well after each addition!  Add in hunks of cheese and stir until creamy.  Add in wild rice and bacon pieces. Add chicken and heat, but DO NOT boil.  It is very important to keep stirring the soup to keep things circulated and not let it get too hot because it will scorch on bottom!  This soup freezes well and makes SO much!  We serve sweet corn muffins with ours!

Yes, I realize it's not exactly low-fat....but it sure makes your heart warm and your mouth and tummy smile!! Let us know if you try it out...what did you think?