orange fluff.

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Orange Fluff from Kristen:

1 small package vanilla pudding (cook)

1 small package tapioca pudding

1 small package orange Jell-O

3 cups water

8 ounces cool whip

1 large can mandarin oranges

Over medium heat, in a small sauce pan, stirring constantly, cook puddings, Jell-O and water for three minutes. Cool (don't skip this step). Fold in thawed Cool Whip and fruit. Chill. Serve. Variation: use raspberry Jell-O and frozen raspberries.

Sweet Rice.

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Sweet Rice from Kristen:

3/4 T vegetable oil

1/2 white onion, chopped to taste

1/2 bunch fresh cilantro

1 1/3 cup white rice

3 cups chicken broth

1/3 cup white sugar

Put a little oil in the bottom of a large pan. Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute for one minute. Add the cooking rice until it's light brown (careful not to burn it). Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined and bring to a boil. Cover and let cook on low/med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving. Serves 6-8.

Easy Eclair Dessert. {Winner!}

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Easy Eclair Dessert from Kristen:

2 (3.5 ounce) packages instant vanilla pudding mix

1 (12 ounce) container frozen whipped topping, thawed

3 cups milk

27 whole graham cracker squares

1 (16 ounce) container ready to spread fudge chocolate frosting

1. In a medium bowl, thoroughly blend the pudding mix and milk. Gently add whipped topping.

2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Break to fit, if necessary. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers (running the other direction) and remaining pudding mixture. Top with a final layer of graham crackers. Don't forget this last layer of crackers. If you do, it's not pretty).

3. Remove top and foil from frosting container. Put the opened tub of frosting in the microwave for 45 seconds to a minute, until pourable. Stir and pour evenly over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving to allow time for crackers to get soft. Best if made the night before.

molten chocolate lava cakes.

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Molten Chocolate Lava Cakes from Kristen:

6 T unsweetened cocoa powder

6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped

3/4 cup (1 1/2 stick) unsalted butter, cut into small pieces

6 large egg yolks

3 large eggs

6 tsp all purpose flour

1/4 cup sugar

Butter six 3/4 cup ramekins or custard cups. Whisk cocoa and sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole eggs and flour. Divide batter between prepared ramekins. (Cake batter can be made 1 day ahead; chill.) Preheat oven to 350 F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes. Cut around cakes to loosen; turn out onto plates. Sift powdered sugar over cakes.

breakfast cookies.

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Breakfast Cookies from Kristen:

3/4 cup whole wheat pastry flour

1 tsp. baking soda

1/2 tsp. ground nutmeg

2 T unsalted butter

1 egg

3 T sugar

1/2 cup flour

1 tsp. cinnamon

1/4 tsp. salt

1/4 cup oil

1/4 cup dark brown sugar

1 tsp. vanilla

1/4 cup (1 small jar) baby food (carrot, sweet potato, squash)

1/2 cup rolled oats

1/2 cup bran flakes

1/3 cup raisin/craisin mix

Preheat oven to 350 degrees F. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl and mix on high speed, until sugars dissolve and light in color, about 1 minute. Add egg, puree and vanilla and beat 30 seconds. Add flour mixture and beat 30 seconds. Add oats, flakes, raisins and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4 inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Nana Larson's Cheese Fondue.

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Cheese Fondue from Kristen:

(A Christmas Eve tradition)

1 lb. cheddar

1 lb. swiss

1/2 lb mozarella (last)

Worcestershire sauce

1 can cheddar soup

garlic powder

onion salt

milk (to thin)

Place cheddar, swiss, soup, worcestershire, garlic and onion in a crock pot on low. Do not heat to or allow to boil. Cook, stirring occasionally until melted. Add mozzarella and milk, stirring in a figure eight movement until it has melted and is smooth and creamy. Continue to add milk until desired thickness. Transfer to a fondue pot, put over a burner and serve with your choice of bite-sized dippers. You can graze on this all night!

Pear & Gorgonzola Salad

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Pear & Gorgonzola Salad from Kristen!!

endive

anjou pear

gorgonzola cheese

pine nuts, carmelized

sugar (for pine nuts)

Blush wine vinaigrette (Brianna's)

criaisins (optional)

Carefully melt sugar in a medium frying pan over medium-high heat. Stir in pine nuts. Stir until pine nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. Allow to cool. Store in an air tight container if making ahead of time.

Rinse and cut 4" slices of endive, dividing between serving plates. Arrange on plates with slices of pear, sprinkle cheese and pine nuts on top. Drizzle dressing on and serve.

Autumn Soup.

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Autumn Soup from Kristen:

1 T butter

4 cloves of garlic, minced

2 carrots, chopped

1 medium onion, chopped

6 cups chicken broth

3 pounds squash, peeled & diced (6 cups)

1 plum tomato, chopped

1/4 tsp crushed red pepper

1/4 tsp salt

1/8 tsp pepper

2 15 oz cans pinto beans, rinsed

10 oz. spinach, stemmed and coarsely chopped

Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5-7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato and spices and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes. Transfer 3 cups of the soup to a blender and puree until smooth. Return the pureed soup to the pots. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.