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Vegetable Pasta Salad

"This is a fresh summer barbeque side dish, or light lunch.  If you would like a heartier version for dinner, it is delicious with added crumbled feta cheese and spinach leaves."

Recipe By Miss Rainy Simpson

12 oz. package of Wacky Mac Veggie Spirals (boiled and drained according to package directions)

1 container of cherry tomatoes

1 container of sweet peppers

1 14oz. can of quartered artichoke hearts

1/4 cup of Kraft light zesty Italian dressing

the juice of one lemon

Wash the cherry tomatoes and cut into small pieces.  Cut the tops off of the sweet peppers, discard the seeds, wash and cut into small pieces.  Drain and chop the artichoke hearts.

 

Place cooked and drained Wacky Mac into a large boil.  Squeeze the juice of one lemon over the top.

Combine the chopped vegetables with the pasta.  Stir in 1/4 cup of the light zesty Italian dressing (more or less to taste).  And sprinkle with pepper.  

This dish is best chilled.

How To Toast Coconut?

Don't laugh but errr when I read the recipe below I thought "toasted coconut, hmmmm so do you buy it that way or do you toast it yourself?"  My mother is going to crack up when she reads this!  But anyhow I googled "toasted coconut" in case anyone else was wondering too ;)  Here are the results:

You can toast coconut in the oven or on the stove top. To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. To toast coconut on the stove top, spread shredded coconut into a large skillet (or small, if you only need a small amount) and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven.

Brooke's Baked Oatmeal

 I recently asked Tanya over at Make The Best Of What's Around to submit a recipe for us.  

I just loved the beautiful photography that makes my mouth water.  Check out her creative craft and life blog by clicking the link above.

 

"My future Sister-in-Law made this Baked Oatmeal for Easter Sunday brunch.....Oh my goodness, this stuff is D-E-L-I-C-I-O-U-S! And, good for you! I just had to get the recipe from her and share it with you." 

Recipe Submitted By Guest Blogger Miss Tanya Johnson

In a large mixing bowl, add 2 Cups of Quick Oats

 

1 teaspoon of Cinnamon

 

1 teaspoon of Baking Powder

 

1/3 Cup Shelled and Chopped Nuts( I used Walnuts)

 

1/3 Cup Blueberries or Raspberries frozen or fresh

 

1 Small Apple Cubed

 

1/3 Cup Raisins or Craisins

 

2/3 Cup Toasted Coconut

(only mix in half of the coconut to dry ingredients and save the rest to top before baking)

 

1/3 Cup Brown Sugar

 

Stir all ingredients till combined well.

 

In a separate bowl, combine...

 

1 & 1/2 Cups Milk

 

1/3 Cup Applesauce

 

2 Tablespoons of Melted Butter

 

1 teaspoon of Vanilla

 

One Egg

 

Pour Wet Ingredients Over Dry Ingredients

Put all of the mixture into a 9x13 greased baking dish

 

Sprinkle the remaining 1/3 Cup Toasted Coconut over the mixture & bake at 375 degrees for approximately 30 min. It will be golden, bubbly and oh, so YUMMY!

 

This would be a perfect dish for Mom's Day brunch or breakfast!

 

 

Pumpkin Pie Cake

This recipe turns out like a warm pumpkin custard with a streusal topping. The best part is the way it makes the house smell!

Recipe by Miss Rainy Simpson

2 15 oz. cans of pumpkin

1 12 oz. can of evaporated milk

1 1/2 cups of sugar

2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

4 eggs  

1 box of yellow cake mix

3/4 cup of melted butter

Beat the first group of ingredients together in a mixer (excluding the yellow cake mix and butter).

 

Put your beaten pumpkin mixture into a 9x12 cake pan (mine has seen better days ;)

 

 

Sprinkle the dry yellow cake mix over the top, and then drizzle the butter over that. (If you would like you could also sprinkle on some nuts, I chose not too).

Bake the cake at 350 degrees for one hour. Serve warm with whipped cream or vanilla ice cream.

The Future of Whip It Good Recipes

In an effort to make Whip It Good user friendly I have added a few new features.  You can now follow us and receive updates when new recipes are submitted without having a google account.  Just type in your email address on the right side of the screen.  Notice the new user friendly tabs at the top of the page.  Now you can find recipes faster and specific to the meal you are cooking for.  For the future of Whip It Good we need more recipe submissions.  Spread the word so that we can keep building our arsenal.  I am hoping to find cooking companies that are willing to sponsor giveaways once we build a few more followers.  Happy cooking!

Enchiladas

 Recipe By Miss Dusty Miller

I just made this recipe for my family tonight and my husband said, "You put the corn in it like Dusty does right?"  Apparently that is what makes it so good!

1lb. hamburger

1 can of corn (drained)

1 can of refried beans

1 can of chopped or sliced olives

1-2 large cans of enchilada sauce

1lb. shredded cheese

1 package of medium tortillas

Preheat oven to 350 degrees.  Grease 8 x 11 pan (or larger)

Brown hamburger and drain.  Mix in refried beans, corn, and olives.  Pour in a little sauce to taste.  

 

Pour enchilada sauce into a large dish (I used a deep pan).  Dip in tortillas (one at a time) and wet each side.

Move tortilla to a separate plate (very messy)!  Fill tortilla down the middle with the beef filling.

Sprinkle a little cheese on top (or a lot)!

Roll it up and place into the greased pan.  Repeat until your pan is full. When finished pour the remaining enchilada sauce over the top and cover with cheese. (THE MORE THE BETTER!!!)

I was able to fill up another small pan with the remaining ingredients.  These freeze well.  Before baking I put this small pan in the freezer for another meal next week.  *BONUS*

Bake uncovered for approximately 30 minutes until bubbly.

Serve with sour cream. Delicious!