Onion Roasted Potatoes

1 envelope Lipton Onion Soup Mix*
4 medium all-purpose potatoes, cut into large chunks (2 lbs)
1/3 c vegetable oil

Preheat oven to 425. Combine all ingredients in 13x9" pan. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

*Can use Lipton Savory Herb with Garlic, Onion Mushroom, or golden Onion Soup Mix.

Chicken Broccoli Noodle Casserole

Cook until tender: 8 oz spaghetti

Cook, then remove from pan: 6 boneless/skinless chicken breasts, chunks
1 clove garlic
Add to pan, saute until crisp tender, remove from pan:
3 c broccoli, broken into small pieces
2 c mushrooms, diced
1 red pepper, diced

Add. Cook until spinach is wilted: 3 roma tomatoes
1 bunch spinach

Add: Chicken, mushroom mixture, noodles. Stir until coated.

Top with:
3/4 c Parmesan cheese
3/4 c evaporated milk
salt and pepper
1 T dried basil

Glass Block Jello

I haven't tried this yet, but it looks so fun and festive. (Again from Our Best Bites)

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers with non-stick cooking spray. Set aside. Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.
When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.
Lightly spray a 9×13″ pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13″ pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.
Place the 9×13″ pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

Onion Rings

I had a lot of Bountiful Basket onions and had been craving onion rings, so I decided to try some. This is the recipe I used. They were really good but I need to figure out how to keep more of the batter on the onions.

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed
1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Oreo Truffles

This is a recipe I first tried when my sister made them when they were in town visiting (maybe a conference weekend?). The last thing we needed were more treats, but these were so yummy. I didn't ever want to make them because they were so fattening, but I saw them recently on Pinterest and it made my hungry for them.

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16.6 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.