melting moments tart style

Melting moments are actually a cookie... not a tart crust... but they sure are scrumptious with fruit (and such) gooed all over the top... and they look like tarts.

You know how white wonder bread sticks to the top of your mouth? (and if peanut butter is on it, you have to have a scraper actually remove it from the palate... Mom says its called Wonder bread cuz you "wonder what is in it"?) well, melting moments have a similar effect with a critical exception... they taste so delish that for the time that it is plastered on the roof of your mouth you find yourself in taste bud orbit... so you don't mind so much! Truth is, you will go back for seconds and thirds... if you make them yourself you may stop there~ only driven by the guilt of the ingredients... but your guests will consider them so light and lovely they may eat a dozen...

I joined these recipes myself... so I'm calling it mine. I don't know where they individually originated. Melting moments have been a family delight for ages.

Ingredients:

1 C butter

3/4 C cornstarch

1/3 C powder sugar

1 C flour

1 tsp vanilla

How to Instruction:

mix ingredients well. It will have the consistency of sugar cookie dough when done... although a little greasier! ~

Cool for 2 hours... this is a must!

roll dough into balls and place each one in a mini muffin tin. (the ball should nearly fill the mini sized tin) Push them down a tiny bit to create a flat surface... but not enough that they sqoosh to the sides.

~ You must know that however you shape them is how they will cook... they never flatten!

Bake @ 350 degrees about 10-12 min... or until light golden (LIGHT being the key word)

dump out onto a flat surface. They will be crumbly at first... so try not to touch them until they cool. Once they are cooled put them on a plate and straight to the fridge!

the goo that goes next:

1 jar of marshmallow cream

1 (8oz) pkg cream cheese

* mix together until ultra creamy! No chunks!

Pipe goo onto the top and then add your choice of fruit.

I like to cut kiwi, strawberries, raspberries, blueberries, or blackberries into small pieces and gently set them atop. Choose a few... not all the fruits. Less is more here!

Keep refrigerated until ready to devour.

Terriyaki pasta salad

Not a huge fan of pasta salad... but this one is HAWSOME!!! Thank you Debbie Brenner!

1 pkg bow tie pasta (cooked al dente)

1 bunch asparagus (lightly steamed and cut)

1 pkg cherry tomatoes (washed)

2 C cooked and chopped chicken salad

2 C (ish) cashews

cube a brick of cheddar cheese

1 bunch green onion

1 can olives

1 bunch baby spinach

1 can baby corn (little cobs!)

dressing

1/2 C oil

1/4 C sesame seeds

1/3 C terriyaki sauce

1/3 C white wine vinegar

3 Tbsp sugar

1/2 tsp salt

1/4 tsp pepper

whisk together and pour over salad and chill...

Chicken Enchiladas

The other night I made this for dinner. I have been buying rotisserie chickens from Fry's or Costco and pulling the chicken off and shredding it to add to my chicken dishes. My family loves it! So for this dish the key was that I bought a Southwest Flavor Rotisserie Chicken from Fry's.

Ingredients:

Rotisserie Chicken

Flour Tortillas

Shredded Cheese

Sour Cream

1 Can Cream of Chicken Soup

1 Can Herdez Green Salsa Verde (this is a new staple in my house....I love it and use it on anything I can find)

How To Make:

Shred chicken and lay on flour tortilla. Sprinkle on some cheese. Roll up and place in 9x13 dish. Put as many as you want in your 9x13. Mix together some Sour Cream, Cream of Chicken Soup and can of Salsa Verde. Spread this mixture on top of the rolled up tortillas and then sprinkle on more shredded cheese. Bake at 350 for about 30 minutes.

Hadit Foo Bitsley

For us haditfoobitsley was the food of the Gods growing up.. Mum made it when she was in a dinner crunch.... and the smell of it is divine. But the taste is so impressive. I'm not sure where this recipe originated. I believe the beloved Geri Kofoed named it though.... Kids love it. Moms like to make it cuz it's easy and dad loves to eat it cuz it's OOOHHHHH SOOOO GOOD!!!
Ingredients:

6-8 red potatoes (washed skins on... bake until done... then sliced thick)

1 white onion

1 pkg bacon (cooked crispy)

salt and pepper

How to make:

cook bacon in pan. (Drain most of the grease... but save some for cooking the potatoes in.) Set aside bacon for later.

Cook sliced white onion in saved bacon grease. When translucent add potatoes (sliced 1/4" thick).

salt and pepper to taste.

When potatoes and onion are cooked add the crispy bacon to top and 1/4 C water to pan. Cover and let simmer for about 5-10 min. Stir occasionally.

Grandma Della's "her majesty" jello salad

If it has Grandma Della's name by it, it's good! I named this "her majesty" because it really is the QUEEN of all jello salads. Dress your finest if your making this baby... she will send your royal taste buds into orbit!

2 Small pkgs instant vanilla pudding
2 C buttermilk
* mix together pudding and buttermilk
Add 1 large container cool whip and mix in with above ingredients.
Add:
3 C fresh pineapple (though 1 large can of crushed pineapple will do in a pinch and its still good!)
2 Cans Mandarin oranges
1 bunch sweet grapes
2 cut bananas
1 pkg strawberries (washed and sliced)
1/2 pkg mini marshmallows

Serve chilled.

Chicken Roll Ups and gravey

This recipe serves 8... so plan on doubling it! Because all 8 will be going back for more! Mum served this for family dinner a few months ago... and she (for the first time ever) ran out of the main dish... Mostly because Ikey and McKay thought that they each needed 6 of their own... after all, they are growing 8 year old boys!

What you'll need and what to do with it:

3 oz pkg cream cheese

2 Tbsp melted butter

*Mix cream cheese and butter together and set aside

2 C shredded cooked chicken

1/4 tsp salt

1/8 tsp pepper

2 Tbsp milk

1 Tbsp chopped white onion

*mix chicken, salt, pepper, milk and onion together and then add to cream cheese and butter mixture.

1 (8oz) pkg crescent dough ~ separate dough into triangles and flatten out.

2 Tbsp melted butter (dip for chicken rolls)

3/4 C seasoned crushed croutons

*put 1 Tbsp chicken mixture into the center of the triangular crescent dough and pull dough over to make a ball. Seal the edges.

Dip the roll up into melted butter and roll into crushed croutons.

Put on a cookie sheet and bake at 350 degrees until lightly browned (check instructions on crescent dough package)

serve with gravy over the top:

1 Can Cream of Chicken soup

1 C sour cream

Approx. 2 tsp. Lawry's Lemon Pepper

*heat together until it is creamy like gravy.

Confetti Rice

DO NOT DOUBLE THIS RECIPE!

There... Our mother (who is the genius that shared this recipe with us) told us not to double it. When mama speaks we don't question... So we don't know why we don't double it... for the same reason we don't know why we rub the cucumber ends after we cut them off... Mama said to. That's why!

This rice is delectable. Try eating it with chicken roll ups. But don't double the recipe... just make two separate dishes of it!

Ingredients and a how to all in one!

10 chicken bullion cubes dissolved in 5 C hot water

1/4 tsp pepper

2 C uncle Ben's converted rice

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Mix above ingredients in a casserole dish (9X 13). Bake 350 degrees for 35 min.

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While the above is baking:

Saute in 1 cube of butter (over med heat)...

1/2 C chopped white onion

1 C slivered celery

1/2 C chopped bell pepper

1 C grated carrots

1 C chopped spinach

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Stir sauteed mixture into baked rice.... then cover it with tin foil and bake @ 350 degrees for 25 more minutes.