This Orange Tapioca Fruit Salad recipe is from my mom. She made it when entertaining large groups and family Sunday dinners when I was young. It became a hit with everyone and today, it is still requested.
It is quick and easy to put together. This recipe uses canned pineapple and mandarin oranges (grapes, blueberries, too, if desired) so it is less expensive per fruit serving for a large group.
I grew up with my mom making a big Sunday noon dinner each week after church. (Not many do this today.) Everything was in the oven before we left for church. We often had company and Orange Tapioca Fruit Salad was a favorite. There used to be a Jello product called “Orange Tapioca” and I think she got the recipe off the box. I loved it so much back then that now I make it with the regular tapioca pudding, but add fruit juice instead of water to make it taste similar to the original recipe.
While this is called a fruit salad, it makes a delicious dessert, too. Put into individual parfaits or sherbets and top with whipped cream and a cherry. Orange Tapioca Fruit Salad is light and very refreshing. If you choose, other fruit may be added as well.
While visiting in Arizona, we had an extended family get-together which grew to over 70 people! One of the relatives brought these Amazing Stuffed Jalapanos! Now, I’m from the midwest and don’t like really hot spicy food, but these were absolutely delicious! My second-cousin, Beth, graciously shared this recipe.
The recipe makes a generous amount of appetizers, but people absolutely love them and they really go fast. So, plan accordingly. They’re stuffed with a combination of sausage, cream cheese and parmesan cheese. Then, they’re wrapped with bacon. Ooh, my mouth just waters thinking of them. Please don’t shy away from this recipe because you might think of it as way too spicy. You can control the amount of heat. If you want it spicier, just leave some pulp, seeds, or use a spicy sausage for the stuffing. Make one batch spicy and another fairly mild, just to please everyone.
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I wanted my family to taste these and give me their opinion. I didn’t want to make the entire recipe for just a couple of people, so I made half and refrigerated the sausage-cream cheese combination and made the rest two days later. It was nice to have them fresh-made two times in a week. By the way, the family opinion was that they were AMAZING!
These are ready for the oven….. I baked these Stuffed Jalapanos on foil for an easy clean up.
A zucchini bread with a hint of orange? Yes, it’s a delightful addition to zucchini bread! Zucchini Orange Bread is a tasty change from the usual zucchini breads. The light orange flavor comes from orange juice and orange peel.
You may think of this Canadian Bacon Quiche Recipe as a breakfast entree, but this is delicious as a brunch or lunch, too. In fact, a breakfast quiche works for a light dinner! Anytime is good for this quiche. This recipe is served at A Spot for Tea in Oklahoma City, OK, where it is a favorite.
You may have noticed that I’m on a “Gouda Cheese kick” as I have included it in a few of the last recipes posted. It has a wonderful flavor and it’s a nice change from cheddar. In my grocery store, it is included with the regular cheeses and you can buy it already shredded. If you can’t find it there, look in the specialty cheese section of your grocery store.
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What makes this Canadian Bacon Quiche so easy is there is no frying of bacon ahead of time and all the ingredients go together quickly. Canadian bacon is a nice change from bacon and the Gouda cheese is delicious in this quiche!
Add a bit of Italian flavor to your morning with this Scrambled Eggs Alfredo Bake Recipe. This is a very different type of egg bake from the soggy bread recipes. The eggs are scrambled with green pepper, mushrooms, onions, and bacon with an Alfredo sauce added. The delicious combination is topped with dollops of an Italian flavored crust. Keep this recipe on hand as it is a delicious one. By eliminating the crust, it becomes gluten-free and still is wonderful!
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This Strawberry Bread Recipe comes from the Rose Mountain Manor Tea Room in California. I’ve change it just a bit so it has enhanced strawberry flavor using a bit of strawberry jello. The recipe makes one 5 x 9 loaf. It may not be strawberry season, but don’t worry as this recipe uses frozen strawberries which are easily available at your grocery store.
1 tsp. almond extract or imitation strawberry extract (my addition)
2 eggs, separated
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 (10 oz.) pkg. frozen strawberries, thawed
In a large bowl, cream together butter, sugar, jello and extract. Add egg yolks to butter mixture, one at a time, until light and fluffy. Sift in flour, baking powder and baking soda and mix well.
Drain juice from strawberries saving 1/4 cup juice. Add the juice to mixture and fold in drained strawberries. In a separate bowl, beat egg whites to stiff peaks. Fold egg whites into mixture and spoon mixture into a greased 5 x 9 loaf pan. Lightly drop pan to release any air bubbles.
Bake 50-60 minutes at 350 degrees. Bake until a toothpick inserted in center comes out clean. Remove bread from pan after 20 minutes.
What a refreshing, delicious, lo-cal salad to serve! The Chicken-Pear Salad with Pear Dressing is a wonderful tasting combination of flavors with an easy homemade pear dressing. It looks delightful and tastes the amazing!
This is a close-up of the ingredients before adding the dressing. It’s such a pretty combination, don’t you think?
Chicken Spirals look absolutely amazing ! This recipe certainly has that “wow” factor of a beautiful and delicious company dish. Your guests will think you spent hours preparing this , but it’s actually easy to put together.
When you’re looking for something special to serve, consider Chicken Spirals with Creamed Spinach Sauce. Your guests will be delighted!
For this recipe, I am using the thin-sliced ham, but you can use Pastrami, any Kosher deli meat, or the expensive prosciutto. I also used 3 large,whole breasts instead of the 6 half-breasts. This made 3 larger rolls and I just cut them into 6 slices instead of 3.
Chicken Spirals with Creamed Spinach Sauce
Recipe Type: Dinner
Author: Adapted recipe from the Grand View Lodge in Nisswa, MN
Serves: 6 servings
A spiral of chicken that is stuffed with ham, cheese, and spinach. This is a special main dish that has a “wow” factor!
6 large skinless and boneless chicken breast halves
1 10 oz. packages of frozen, chopped spinach, thawed
1 egg, lightly beaten
12 thin slices ham
Colby Jack cheese, Gouda, Monterrey Jack. Pepper Jack or any cheese
Cut into six 2 x 1/2 inch sticks
2 Tbsp. butter, melted
Creamed Spinach Sauce:
3 tbsp. butter, melted.
2 tbsp. flour
Use 1/2 pkg of chopped spinach from ingredients above
3/4 cup chicken broth
1/2 cup whipping cream or half and half
Salt & Pepper to taste
Stuffed Chicken Directions:
Place a chicken breast with boned side up between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet. Start in the center and work to the edges. Pound to 1/8 inch thickness. Remove top of wrap and sprinkle with pepper. Continue with each chicken breast.
squeeze spinach until well-drained and almost dry. In a small bowl, combine 1/2 of the Squeeze spinach until very dry. Use 1 1/2 pkg and mix with the lighty beaten eggs. Save 1/2 box of the spinach for the cream sauce.
For each chicken roll, spoon about 2-3 tbsp. spinach mixture over each flattened chicken breast
Top with a slices of ham or other choice of thin-sliced meat. Place a stick of cheese at the edge.
Start from the edge with the cheese and roll into a spiral, pressing edges in to seal. Secure spirals with wooden toothpicks
Place rolls,seam sides down, in a 9 x 13 greased baking dish. Drizzle the rolls with melted butter.
Bake uncovered at 375 degrees for 35-40 minutes or until chicken reaches 170 degrees.
Cover with foil and let rest a couple of minutes.
Remove toothpicks and slice each chicken roll. Top with cream sauce.
Creamed Spinach Sauce:
Melt 3 tablespoons of butter in a saucepan
Add 2 tbsp. flour and stir constantly until bubbly
Slowly add 3/4 cup chicken broth to the flour mixture stirring constantly
Add remaining spinach, stir and cook for 4-5 minutes.
Add 1/2 cup whipping cream or half and half. Heat until warm. If too thick, add more cream.
This should be a gravy-like consistency.
Salt and Pepper to taste.
When chicken is done…
Remove toothpicks from chicken
Cut chicken into spiraled slices
Ladle hot creamed spinach sauce over the spirals.
Serve with wild or white rice
While I’m not paid for this recommendation, it is a lot easier to work with pounding the chicken when using Glad Press and Seal. Lay one piece on top and one on the bottom of the chicken breast. It stays together while pounding and it makes it easier to roll the chicken up, too. Just take the bottom piece and roll the chicken in a spiral.
It’s nice to prepare and roll the chicken spirals on the evening before your dinner. Wrap and place the chicken rolls in the refrigerator ready for the oven. This way, you don’t have the preparation and clean up to do before your dinner. When ready, just pop the chicken in the oven to bake. I made the creamed spinach sauce ahead as well. It thickened as it cooled, but just thin with extra chicken broth, if needed.
When baked, remove toothpicks, slice chicken, layer 3-4 spiral chicken slices on a plate and drizzle with the sauce. Serve with wild rice, white rice, or a combination. Offer additional creamed spinach sauce in a gravy- boat for guests.
I know you’ll enjoy this special recipe for Chicken Spirals with Creamed Spinach Sauce! Next time I’m going to try it with Gouda cheese. You can change the cheese and the meat for a different flavor combination.
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Try this new version of a Reuben. I call it a “Roast Beef Reuben Sandwich”! This sandwich is so delicious with the new combination of flavors that it may become your favorite. My mouth just waters when I think of it. My family loved it!
A new combination of flavors make this Roast Beef Rueben Sandwich absolutely delicious!
8 slices of bread- Sourdough
Sliced Roast Beef – don’t skimp!
8 slices Gouda cheese
Jar of Sweet and Sour Red Cabbage (found ready-made in vegetable aisle) or homemade
Coarse Ground Dijon Mustard – optional
Drain Sweet and Sour Red Cabbage
Arrange 8 slices of bread
Place a slice of Gouda Cheese on 4 slices of bread
Layer Sweet and Sour Red Cabbage on top of cheese
Add Roast Beef on top of Cabbage
Top with remaining slice of Gouda Cheese
Spread remaining 4 slices lightly with coarse ground Dijon mustard (optional or serve on the side)
Place those 4 slices with mustard side towards the four cheese-topped sandwiches.
Spread with butter and place buttered side down in pre-heated skillet.
Butter the top of the sandwich while in the skillet
Grill until browned on each side.
While grilling cover with a lid to warm the inside of the sandwich and melt the Gouda cheese
The combination of Roast Beef, Gouda Cheese, along with Sweet and Sour Red Cabbage is fantastic! My husband was skeptical and then after tasting it declared it to be his favorite!! You just have to try it to believe how good it is.
Scones are sometimes tricky and hard to make tender and delicious. This recipe will make you an expert. It is quick, easy, and the scones turn out delicious. There is a simple trick to making them tender which I’ll share with you so stay tuned…..
Stromboli – a baked Italian Sandwich, is a favorite at our house. It is so easy to make that even kids can do this recipe! The frozen bread dough makes it simple and ready to do when you get home from work. Just follow the directions on the frozen bread dough package to thaw and use for this sandwich.
Vary the ingredients to what you like. If you like onions, but another person doesn’t want them, just do 1/2 the sandwich with them and 1/2 without. Mark with a toothpick.
I’ve used this for an informal party and had my guests make their own. Each couple makes their sandwich to suit their tastes. (You need double ovens to bake four sandwiches, however.) At the end of the evening, send home the left-overs with them.
Stromboli – Baked Italian Sandwich
Recipe Type: Dinner
Serves: 4-6 servings
Easy Italian sandwich using frozen bread dough, various meats, and cheese. Baked and served with warmed spaghetti sauce.
2 loaves of frozen bread dough
2 egg yolks (save whites)
1 Tbsp. Parmesan cheese
1/2 tsp. garlic powder
1/4 tsp. pepper
2 Tbsp. oil
1 tsp. parsley flakes
1 lb mozzarella cheese – shredded
Various meats, cheese, tomatoes, veggies, olives, etc.
(see suggested amounts below for two loaves)
Make a paste of egg yolks, Parmesan cheese, garlic powder, pepper, oil, and parsley flakes. Spread down half down the center of dough on each baking sheet. (This is like a pesto.)
Layer ingredients of your choice. Approximate amounts for the two loaves are: ham (approx. 1/2 lb sliced), turkey (1/2 lb.), salami (1/4 lb.), green or red peppers, onion, tomato, olives ( black or green)
Cover with mozzarella cheese or cheese of your choice. Add all ingredients to the middle 1/3 of the dough.
Fold both sides over to the center. Moisten the edges with water and press to seal. Be sure to seal it well!
Make air-vents by making cuts along the top sides.
Brush on slightly beaten egg whites over the entire top.
There’s a favorite restaurant that I like to go to for breakfast. Their Gouda Cheese Hash Brown Bake is amazing! I go there just to have that with an omelet or eggs. I had never tasted hash browns like that before. I finally asked the cook if he gave out his recipe. He wouldn’t tell me the amounts, but he did give me the ingredients. So, I’ve experimented and have come up with a recipe that tastes like the one at the restaurant. They are the best! You might say they’re GOOD-Ah!
This is an old recipe that I remember my mom making at Christmas time so I renamed it Christmas Salad. The real name of “Spinach and Apple Salad” just didn’t sound exciting enough for such a wonderful salad.
Fresh greens with red apples looks so colorful . Drizzled with an orange dressing and other goodies, it may sound different, but tastes wonderful! Don’t just limit it to holiday time, but make this anytime as a compliment to your meal. It’s a great use for those apples in the fall, too.
I like to make this salad on individual plates so everyone gets all the ingredients. It makes a tasty and beautiful salad course presentation with the reds and greens. From the original recipe, I added the feta cheese and almonds.
Christmas Salad Recipe
Recipe Type: Salad
Author: Phyllis @ grandparentsplus.com
Colorful, delicious, and unique with an orange dressing!
Spinach along with other greens
red apples (my mother used Delicious apples with their deep red color)
Bacon – Cut in squares, fry and drain
1 cup mayo
Feta cheese (optional)
Orange Juice concentrate
Combine spinach, apples, and bacon in a bowl or arrange on individual salad plates.
Combine orange juice concentrate with mayo until just light orange and mix with salad or pour on top of individual salads
Sprinkle Feta cheese and sliced almonds on top.
Adding orange concentrate to the mayo….. just a few tablespoons per cup makes an unusual, but tasty dressing.
You don’t have to visit Hawaii to enjoy these wonderful Hawaiian Pineapple Cheesecake Bars. They are truly awesome! A mixture of pineapple, coconut, and cream cheese is absolutely “Hawaiian heaven” to the taste buds. Believe me, you’ll get rave reviews when you serve them!
Welcome! I am a wife, mother of 3, and grandmother (Oma) of 7. My background includes years of elementary teaching and 14 years as a Children's Pastor. Whether planning for my "Oma & Opa" camp, cooking, creating, decorating, entertaining or volunteering at my church, my days are busy and I'm never bored! I love to share my ideas with others. Hope you enjoy the variety!