Fruity JELL-O Cake

Fruity JELL-O

2 cups chopped strawberries
1 can (20 oz.) crushed pineapple, drained
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin
3 cups JET-PUFFED Miniature Marshmallows
1 pkg. (2-layer size) white cake mix Cake

PREHEAT oven to 350°F. Spread strawberries evenly onto bottom of 13x9-inch baking pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows. Set aside.

PREPARE cake batter as directed on package, omitting the oil. Pour evenly over marshmallows.

BAKE 50 to 55 min. or until wooden pick inserted in center comes out clean. Cool 15 min. before serving. Store leftover cake in refrigerator.

**I made this when we went to a friend's house for a BBQ. I was super curious to how it would come out and what the texture of the cake would be like. It actually came out and you couldn't even tell there was marshmallows in it. It was super yummy topped with whipped cream.

Foil-Pack Chicken Fajita Dinner

Foil-Pack Chicken Fajita Dinner


1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese



HEAT oven to 400ºF.
FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

***This is really good. I made it for us and friends and everyone loved it!

Weeknight Italian Pasta Bake

Weeknight Italian Pasta Bake

1 pkg. (9 oz.) refrigerated three cheese tortellini, uncooked
1/2 cup boiling water
1 green pepper, chopped
1 zucchini, sliced
1-3/4 cups marinara sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


PREHEAT oven to 375°F. Combine all ingredients except cheese in 13x9-inch baking dish; cover with foil.
BAKE 30 min.; remove foil. Stir. Sprinkle with cheese.
BAKE, uncovered, an additional 10 min. Let stand 5 min. before serving.


**this one is super easy and yummy if you need a quick meal

Pork Burritos

Pork Burritos

• 1 boneless pork shoulder roast (3 to 4 pounds)
• 1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
• 1/2 cup chili powder
• 3 tablespoons minced garlic
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon chopped seeded jalapeno pepper
• 1 teaspoon salt
• 10 tortillas (8 inches), warmed
• sliced avocado and sour cream, optional

* Cut roast in half; place in a 5-qt. slow cooker, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

*Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up.

****These are super yummy and we really enjoyed these!

Forgotten Jambalaya

forgotten jambalaya

1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chieck breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4-in slices
1/2 pound uncooked medium shrimp, peeled and deveined

Hot cooked rice

*In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

*Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.



***The only things I left out were the hot sauce and the celery because I didn't have it on hand. Otherwise this I made it exactly the way the recipe goes and it was super yummy! I would def recommend trying this one.

Pork Chili Verde

1 boneless pork sirloin roast (3 pounds), cut into 1 inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic gloves, minced
3 tablespoons vegetable oil
1 can (28 oz) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed

*In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5 qut. slow cooker. Add the enchilada sauce and jalepenos. Cover and cook on low for 6 hours or until meat is tender.

*In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.


**Ok so I was lazy and I totally skipped the whole skillet part and just dumped everything into the crockpot but it came out yummy anyways! Otherwise I added everything like the recipe says!