Frog Eye Salad

1 cup sugar
2 Tbsp. Flour
2 1/2 tsp. salt
1 3/4 pineapple juice
2 eggs, beaten
2 Tbsp. Lemon juice
3 quarts water
1 Tbsp. oil
1 - 16 oz. pkg. acini de pepe
3 lg. cans mandarin oranges, drained
2 lg. cans pineapple chunks, drained
2 lg. cans crushed pineapple, drained
2 cups seedless green or red grapes
1 lg. Cool Whip
1 cup miniature marshmallows
1 cup flaked coconut

Combine sugar, flour, and 1/2 tsp. of the salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring constantly until thickened. Add lemon juice and cool mixture to room temperature. Bring water and remaining 2 tsp. salt and oil to a boil. Add acini de pepe and cook at a rolling boil until acini de pepe is done. Drain, rinse with cold water and drain again. Cool to room temperature. Combine the egg mixture, fruits, and everything else with the acini de pepe. Mix lightly but thoroughly. Refrigerate until chilled through in an airtight container, preferable overnight or for several hours.

Note: This recipe makes A TON!! Even half is enough for a party or large family. But if you're like me and love this, then go ahead... make it all!!

Crispy Rice Treats

1/2 cup honey

1/2 cup chunky-style peanut butter

6 cups crispy brown rice cereal

2/3 cup chopped dried cherries (3 ounces)

Cooking spray

Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.

Note: I use chocolate chips instead of the dried cherries - YUM!

Peanut Butter Cup Cookie Ice Cream Pie

1/2 cup Creamy Peanut Butter
1/4 cup honey
1 quart (2 pints) vanilla ice cream, softened
1 cup Keebler Chips Deluxe with Peanut Butter Cups Cookies, Chopped
1 (6 oz). chocolate pie crust
1/2 cup chocolate syrup
Whipped Cream

Place large bown in freezer. Mix peanut butter and honey in medium bowl. Place ice cream in bowl from freezer; add peanut butter mixture and cookies. Mix on low spead with electric mixer until blended.

Spoon half of ice cream mixture into crust. Spread chocolate syrup over ice cream mixture in crust. Spoon remaining ice cream mixture over chocolate syrup. Freeze until ready to serve.

Garnish with whipped cream. Freeze leftovers. Makes 8 servings.

From Cooking for Kids, http://www.fbnr.com/

Easy Eclair Dessert

27 Whole Graham Crackers, halved
3 cups cold Milk
2 packages (4-oz. each) Jello-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (12 oz.) Whipped Topping, thawed
1 container (16 oz.) ready-to-spread chocolate fudge frosting
Strawberries

Arrange 1/3 of the crackers on botton of 13x9-inch baking pan, breaking crackers to fit, if necessary.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread 1/2 of the pudding mixture over crackers. Place 1/2 of the remaining crackers over pudding; top with remaining pudding mixture and crackers.

Remove top and foil from frosting container. Microwave frosting in container on HIGH 1 minute or until pourable. Spread evenly over crackers.

Refrigerate 4 hours or overnight. Cut into squares to serve. Garnish with strawberries. Makes 18 servings.

Cool Tips: You could mkae pistachio, banana-flavored or even double chocolate eclairs by simply changing the pudding flavors.

This is an easy dessert for kids to help make - they can arrange the graham crackers in layers in the pan, stir up the pudding and even help spread the frosting on top.

From Cooking for Kids, http://www.fbnr.com/

Philly Cheese Steak Sandwhich

1 onion, sliced
1 green bell pepper, cut into thin strips
2 Tbs. butter or margarine
2 packages ( 6 oz. each) Deli Select Roast Beef, cut into thin strips
4 submarine or hoagie rolls, cut into halves
1/2 lb. provolone cheese, sliced

Saute onion and bell pepper in butter in medium saucepan over medium-high heat until onion is transparent. Mix in Roast Beef; heat until beef is warm. Evenly divide beef mixture into 4 portions; fill each roll with beef mixture. Top each sandwich evenly with cheese.

Makes 4 servings.

Sloppy Jose

3 Chicken Breasts, boiled and cut into pieces
1 large can Cream of Chicken Soup
1 small can green chilis
1 cup sour cream
1 cup milk
2 cups grated Monterey Jack Cheese
Corn tortillas
A little taco seasoning

In sauce pan, heat soup, milk, sour cream, seasoning and chilis, stirring all together. In greased 2-quart casserole dish, put a little bit of the sauce. Tear tortillas into pieces and make a layer, top with chicken, then grated cheese, and end with sauce. Repeat this twice more for a total of three layers ending with sauce. Bake uncovered for about 45 minutes to an hour at 375 degrees. We like it real sloppy and dip it up with corn chips.

Ham Fried Rice

2 Tbs. Cooking Oil
1 cup diced Ham
1/4 cup sliced green onion
4 cups cold cooked long grain rice
1/2 cup frozen peas, thawed
1/2 cup chopped celery
2 Tbs. Soy Sauce
2 eggs, lightly beaten
Toasted Sesame Oil (optional)
Pepper

Pour oil into wok or skillet on medium-high heat. Stir-fry ham and green onion for a couple minutes. Add rice, peas, celery, and soy sauce. Cook 3 to 5 minutes. Push rice mixture to the side; add egg. Cook egg until completely done, then mix with other ingredients. Sprinkle with several drops of toasted sesame oil and pepper to taste.