Grandma's Kitchen

STRAWBERRY ANGEL CAKE DESSERT

1 angel food cake (make your own, or use a mix, but make a big cake, not loaf sized)

6 ounce box strawberry gelatin (this is the large box; or use two of the 3 ounce ones)

3 cups hot water

Two 10 ounce boxes frozen sweetened strawberries, juice also used; thawed

1 container Cool Whip (thawed, and use no substitute!)



Make gelatin according to package directions, using the hot water. Refrigerate until just thickened slightly, not fully set.

Break angel food cake into bite sized pieces and place in a 9x13 pan.

Beat gelatin with electric mixer until fluffy. Add thawed strawberries and juice.

Fold Cool Whip into gelatin mixture.

Pour over angel food cake pieces in 9x13 pan. Smooth the top. Cover, and chill at least 4 hours, or until ready to serve.

Makes 12 servings.



FIRECRACKER COOKIES

1 box French vanilla cake mix (18.25 ounce)

1 teaspoon baking powder

2 eggs

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

1/2 cup red sprinkle candies

1/2 cup blue sprinkle candies



Preheat the oven to 350 degrees.

In a large bowl, mix together the cake mix and baking powder.

In a small bowl, mix together the eggs, oil and vanilla.

Add the egg mixture to the cake mixture and stir to combine. Stir in the colored sprinkles.

Drop by teaspoon on a cookie sheet; bake for 10 minutes.

Allow to cool on sheet 5 minutes and then transfer to cooling rack.

The cookies with be very soft at first. Store in an airtight container.

Makes 32 cookies.



PASTA SALAD

16 ounce package rainbow rotini pasta (or preferred pasta)

1 medium red onion, diced

2 cucumbers, diced

2 tomatoes, diced

1 can sliced black olives, drained

1 bottle Salad Supreme (in the spice aisle of the grocery store)

16 ounce bottle Italian dressing



Cook pasta as per box directions; drain. Then mix together in bowl with cucumbers, red onions, tomatoes, black olives and 8 ounces of the dressing.

Add 1/4 to 1/2 of the bottle of Salad Supreme. Let chill, covered, for at least 2 or 3 hours before serving.

After salad has set, re-stir pasta and add more Italian Dressing, if needed.

Linda's note: Any other favorite vegetable you have can go in this recipe.



PEA SALAD

1 head lettuce, chopped

1/2 cup green pepper

2/3 of a 10 ounce bag of frozen peas

1/2 cup chopped celery

1/2 cup chopped onion



DRESSING:

1 cup Miracle Whip

1 package shredded Cheddar Cheese

2 tablespoon sugar

1/2 jar of Bac-O's or Hormel real bacon bits (my favorite)



In pan or large bowl, layer lettuce, celery, green pepper, onion and frozen peas.

Mix up the DRESSING ingredients; start putting it over the vegetables in spoonfuls. Spread to cover. Sprinkle the sugar evenly over the Miracle Whip.

Top with cheese and bacon bits.

Cover and refrigerate overnight or for 8 hours. Mix before serving.

Linda's Note: We always use all the peas in the bag, but it is up to you. This recipe can be easily doubled, also.



SWEET AND SPICY BACON CHICKEN

Olive oil

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

Salt and Pepper to taste

Garlic Powder

Chili Powder

Brown Sugar

12 pieces of bacon



Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish.

Make sure you have some olive oil in the dish, too, like 2 or 3 tablespoons is fine. {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories.}

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

**Also great on the grill. No juices to drizzle on anything, but still delicious.