Teresa's Saw Dust Salad

I was so excited this year when Teresa offered to bring the
Sawdust Jello Salad to dinner on Thanksgiving.  This is a
very time consuming dish but worth all the work. This
dessert is very filling and weighs at least 5 pounds.  Thanks
again Teresa, we love you but your jello more!!
I just saw another version of this recipe.  Clich here to see it.

13 x 9 pan

1 large orange jello

1 large can crushed pineapple (drained)

3-5 bananas

1 pkg mini marshmallows

5 tablespoons flour

1 cup sugar

2 egg yolks

2 cups pineapple juice

2 cups cool whip

8 oz cream cheese

Dissolve jello in 2 cups hot water, add 1 1/4 cups cold water, add pineapple, bananas & marshmallows, refrigerate until set.

Make custard with 5 tablespoons flour, 1 cup sugar, 2 egg yolks beaten, 2 cups pineapple juice. Blend all ingredients, place in microwave oven on high power for 3 minutes, remove, stir, continue microwaving, removing at 3 minute intervals until you have cooked custard a total of 12 minutes. Cool and pour over gelatin.  After custard has set, make topping by beating cream cheese until fluffy. Add cool whip and beat until thoroughly blended. Top custard with topping and refrigerate until ready to serve.

Love Bakes Good Cakes One Pot Goulash

Recipe adapted from Love Bakes Good Cakes

When I saw this recipe it brought back childhood memories. I'm not even sure where the memories come from but they seem fond.  This wasn't something we cooked for my family, I must have had dinner over a friends house and this was probably what they served. The one thing I do remember is that I loved it!
This will go in my GO TO Recipe binder, my boys loved it.  My older son said it was one of my better pasta recipes.  I messed up on the recipe a little.  I was so mad at myself because it should have been an one pot dish and I used three, I thought the recipe said CROCK POT Goulash. 

Yield: 6 servings
2 lb. ground beef
1 large onion, chopped
1 green pepper, chopped
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. Italian seasoning
1 tsp. paprika
1 tsp. sugar
1 tsp. crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
1 beef bouillon cube
Salt and pepper, to taste
 2½ cups uncooked elbow macaroni
Directions
In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving. http://www.lovebakesgoodcakes.com/2012/11/one-pot-goulash.html

Dessert/Breakfast Crepes

Recipe from Allrecipe

I loved going downstairs and eating my aunts crepes when I was a child.   I think she is the reason I love to cook.  I remember thinking she was a famous chef and that people loved to eat her food.    In my mind she was a celebrity chef and people gathered near her because of her infectious personality and good food.  So if you make these crepes, think of my Aunt Dorthy.  This is not my aunts recipe, I actually don't have any, to bad blogging wasn't around 25 years ago.
 

Ingredients

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

Directions
1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Spread the jelly or Nutella on the crepe, fold the two sides in and roll it up. I put sour cream and jelly on mine but the boys like jelly in the middle and Reddi Whip on top.