Orange Fluff

Orange Jell-O Fruit Salad

Jamie Wayman



1 (4.6 oz) box Vanilla Cook & Serve Pudding

1 (3 oz) box Orange Jell-O

1 can Pineapple Tidbits

1 can Mandarin Oranges

1 (8 oz) Cool Whip (WE use 16oz)



Drain fruit juices into a liquid measuring container. Measure 2 cups of fruit juice; if unable to get 2 cups just add water. Put all fruit into a covered tupperware container in fridge. In sauce pan combine Vanilla Pudding and juice. Stir continuously until mixture comes to a full boil. Remove mixture from heat and put in large bowl. Stir in Jell-O until dissolved. Let mixture sit in fridge overnight or several hours, covered.



In morning beat mixture with blender until fluffy. Add cool whip and beat again. Add fruit just before serving.

Pork Tacos

Ok, So I have another good Mexican recipe. It is not really a recipe but more of a creation I came up with. Soo yummy. Don't wimp out and not make the dressing, sooo worth it!

1 Pork Roast
Half Bottle Lawry's Baja Chipotle Marinade
Small taco size Flour Tortillas
1 Hidden Valley Ranch dry dressing Mix
1 small can of salsa Verde
Lettuce, cheese, optional.

Put Pork in crock pot on low heat and about 4 hours later put in Lawry's marinade
Cook 2-3 more hours and then shred pork
Make ranch dressing according to directions. And then add about 2-3 spoonfuls of salsa Verde. (gives it a cafe rio flavor) Chill in fridge for 30 minutes.
Heat oil on medium high heat in frying pan and fry tortillas until crispy and light brown. Drain on paper towel.

Fill tortillas with all the fixins' This is seriously a hit every time I make it.

Beef Enchiladas

This blog is totally dying and it makes me sad!

Natalie Haggen made these for us and they were so good so I asked her for the recipe.

Beef Enchiladas

1 lb ground beef
1 md onion chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar chz (4 oz)
2 TBSP fresh parsley
1/4 tsp pepper
1/3 cup chopped bell pepper
2/3 cup water
1 TBSP chili powder
1/2 tsp dried oregano leaves
1/4 tsp cummin
2 whole chopped green chilies(I use the chopped canned)
1 garlic clove finely chopped
1 15 oz can tomato sauce
8 corn tortillas
extra shredded cheese, sour cream and chopped onion, if desired

Heat oven to 350

Cook beef, then stir in onion, sour cream, 1 cup cheese, the parsley and pepper. cover and remove from heat

heat bell pepper (I leave them out-picky kids) water, chili powder,oregano, cummin,chilies, garlic and tomato sauce to a boil stirring occasionally. reduce heat, simmer uncovered for 5 min. pour into ungreased pie plate.

Dip each tortilla in sauce to coat both sides, spoon 1/4 cup beef mixture on each tortilla, roll it up and place seam side down in ungreased rectangular baking dish. Pour remaining sauce over enchiladas, I always put more cheese on top.

Bake uncovered for 20 min or until bubbly.