Fluffy Jello

1 - 12 oz. container Cool Whip
1 - 16 oz. container sour cream
1 - 6 oz. package Jell-O (any flavor)

In a large mixing bowl, mix sour cream with Jell-O.  Combine well.  Let it sit for 5 minutes, letting the Jell-O dissolve.  Fold in Cool-Whip.  Cover and store in refrigerator.  Two different flavors can be made by splitting Cool-Whip and sour cream in half and using 2 (different flavors) 3 oz. packages of Jell-O.

Bubble Pizza

1 lb. ground beef
1 jar or can of pizza sauce (14 or 15 oz.)
2 tubes refrigerated biscuits
1 - 2 cups shredded mozzarella

Brown the meat and drain.  Pour pizza sauce in a large bowl.  Cut each biscuit into 4 smaller pieces and add to bowl.  Stir in browned meat.  Pour mixture into a casserole dish.  Bake at 400 degrees for 15 minutes.  Top with cheese and bake for 5 minutes longer.

Lasagna

1 to 1 1/2 1b. ground beef
1/8 tsp. garlic powder
1 T. parsley
1 T. basil
1 tsp. salt
1 large or 2 small cans diced tomatoes
6 oz. can tomato paste
lasagna noodles (oven ready)
3 cups cottage cheese
2 eggs beaten
1/2 tsp. pepper
1 T. parsley
1 lb. mozzarella cheese
1/2 cup parmesan cheese

Brown ground beef, drain and add garlic powder, parsley, basil, salt, tomatoes, tomato paste.  Simmer up to one hour.  In a separate bowl, mix cottage cheese, eggs, parsley, pepper and parmesan.

Layer 1/2 the noodles, 1/2 the cottage cheese, 1/2 mozzarella, 1/2 the meat, rest of the noodles, cottage cheese, meat, then mozzarella.

Bake at 375 degrees for 30 minutes.  If made ahead and refrigerated, bake 50 - 60 minutes.

Chicken Parmesan

8 oz. uncooked spaghetti
1/3 cup seasoned bread crumbs
1/3 cup parmesan cheese
1 tsp. garlic powder
1 egg, slightly beaten
4 boneless, skinless chicken breasts, flattened slightly
18 oz. spaghetti sauce
1 cup shredded mozzarella cheese

Cook and drain spaghetti as directed on package.
In a large resealable plastic bag, mix bread crumbs, parmesan cheese and garlic powder.  Shake each chicken breast in bread crumb mixture; set aside.  In a 12-inch skillet, heat 2 Tablespoons vegetable oil over medium-high heat.  Add chicken breasts; cook 6 - 10 minutes, turning once, until browned.  Pour spaghetti sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese.  Heat to boiling.  Cover; reduce heat to medium.  Cook 5 - 8 minutes or until juice of chicken is clear and cheese is melted.  Serve with spaghetti.

Cheesy Beef Stroganoff

1 lb. ground beef
2 cups water
3 cups medium egg noodles, uncooked
1/2 lb. Velveeta, cut into 1/2-inch cubes
1 can condensed cream of mushroom soup
1/4 tsp. black pepper

Brown meat in large skillet, drain.  Stir in water; bring to boil.  Stir in noodles; cover.  Simmer on medium-low heat for 8 minutes or until noodles are tender.  Add Velveeta, soup and pepper; cook 5 minutes or until Velveeta is melted and mixture is well blended, stirring frequently.

Homemade Vanilla Ice Cream

2 1/2 cups sugar
6 eggs

2 cans evaporated milk
2 pints half & half milk
1 1/2 tsp. vanilla

1/2 gallon 2% milk

Beat together sugar and eggs well.  Add evaporated milk, half & half milk, and vanilla.  Mix well.  Pour into ice cream freezer and add 2% milk to the "fill line" on container.  Stir.  Continue according to freezer directions.

Doggy Treats

4 (4 ounce) jars chicken and vegetable baby food
1 cup powdered milk
2 cups wheat germ

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
Combine all ingredients and stir until well blended.  Roll into small balls and place on a prepared baking sheet.  Using a fork, flatten each ball slightly.  Bake for 15 minutes or until browned.  Let cool on pan for 2 minutes.  Cool completely.  Store in an airtight container in the refrigerator or freeze.