BLUEBERRY JELLO DESSERT

2 Boxes Blackberry Jello
2 Cups Boiling Water
1 Can Blueberries, drained but juice saved
1 (20)oz. Can Crushed Pineapple, drained, and juice reserved
8 oz Cream Cheese, softened
1/2 Cup Sugar
1 Cup Sour Cream
1/2 Teaspoon Vanilla
1 Cup Chopped Pecans

Dissolve the jello in the boiling water. Add 1 cup of saved juice. Stir in the blueberries and pineapple. Refrigerate until set up.
For the topping, mix the cream cheese and sugar together with an electric mixer. Fold in the sour cream and vanilla. Spread on the jello and sprinkle with nuts. Keep ref. until ready to serve.

PINEAPPLE COOKIES

1Cup Butter
1 Cup Brown Sugar
1 Cup White Sugar
2 Eggs
20 oz. Can Crushed Pineapple, drained and juice reserved
1 Teaspoon Vanilla
4 Cups Flour
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder

Use real butter for this recipe and not marg. In a medium bowl cream the sugars with the butter. Add the eggs, pineapple and vanilla. In another bowl combine the dry ings. Blend into the wet ings. Drop by teaspoonfuls onto a sprayed cookie sheet. Bake on 350 for 8-10 minutes. Watch and do not let burn on bottom.

Iceing:
Reserved Pineapple Juice
2 Cups Powdered Sugar

Using a small bowl put the powdered sugar in it. Gradually add pineapple juice to the powdered sugar by the tablespoon. Want it to be a bit thick but not real thick. Just keep adding juice until you get it the right thinness. Spread on top of the warm cookies.

BATHROOM DRAMA

Well it is time for another good story of drama in our family. This one is about my son. He called and was telling me what happened to him in the bathroom at work. lol.
Now just what do you do when you look down and here comes a flood while using the toliet. Getting caught with your pants down can sometimes be a bad thing. lol.
While using the bathroom  and talking on the phone I don't guess you pay much attention to the floor. But when you look down and see water covering the bottom of your pants I guess you will get up in a hurry.
 That is what happened to him the other day.
 He was in the bathroom and someone flushed the comode on up from him. So with him on the phone he really did not pay much attention to water coming all around him until he looked down and his pants was wet. lol. Now here he was trying to get his pants legs up out of the water and clean his ...... all at the same time and the water getting deeper.
I guess he wished he had four hands instead of two. lol. Someone had put so much paper in the comode and it had overflowed and leave it to him to just be in the bathroom. Everyone got a good laugh at him having to wear wet pants around work but his tennis shoes covered them so at least he never got his legs wet.
So long story short make sure to look down when you are on the comode. lol. Never know what may come floating by..........

USE FOR BREAD AND BUTTER PICKLE JUICE

We all know how good bread and butter pickles makes a cheeseburger taste so much better. So what do we do with the juice that is leftover in the jar. You just hate to throw it out.
Take some chicken breasts or chicken legs and wash it good. Pat dry with paper towels.
Put the chicken in a ziplock bag and then pour enough juice over the chicken to use for a marinate. Zip up the bag and sit in a bowl in case it might leak.
Let sit in the juice overnight in the ref. and take out and either grill or bake it. This gives the chicken such a good flavor. Almost like the italian dressing flavor.

HAM AND CRANBERRY CREAM CHEESE SANDWICHES

1/2 Cup Cream Cheese, best if using the tub cream cheese
1/2 Cup Whole Berry Cranberry Sauce
4 Slices Cinnamon Swirl Bread, crust removed
6 Slices Thin Slice Smoked Ham or Turkey around 11/2 Lbs.

Combine cream cheese and cranberry sauce, mixing well. Spread a heaping teaspoon of the cream cheese mixture onto each bread slice. Top half of the bread pieces with two slices of the meat. Place remaining bread, cream cheese side down, onto meat. Cut each sandwich into four trianles using a sharp knife.

HOW TO HANG A GROUP OF SMALL PICTURES

Do you have a group of small pictures you would like to hang but hat to make so many holes in the walls trying to get them hung right and spaced out right.
Take and measure the wall where you want to hang them, the with and length.
Then take some wax paper and tape it together to make the wall size you want to use.
Put the pictues on the wax paper ever how close together or far apart.
Work with them until you get them right.
Flip the pictures over so that the hangers are faceing up. Now take another piece of wax paper and put over the pictues the size of the bottom one. Put a dot with a marker where the picture hangers are.
Take the wax paper and put a piece of scotch tape on each side of it. Hang this on the wall after you have got it straight.
 Make sure the tape will not damage the wall. Take a nail or screw where the dots are drive it into the wall. Take down the wax paper and then hang up the pictures. They should be the way you want them to look.

BANANA BUNDT CAKE WITH CARAMEL GLAZE AND WALNUTS

11/2 Cup Sugar
1 Cup Sour Cream
2 Eggs
4 Tablespoons Butter, softened
4 Mashed Over Ripe Bananas around 11/2 cups
1 Teaspoon Vanilla Extract
2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda 

Caramel Glaze
Candied Walnuts for garnish

Prepare the candied walnuts. Sit aside.
 Position rack in center of oven. Preheat oven to 350°F. Prepare a 10-1/2-cup Bundt pan by spraying with cooking spray. Set aside.
With a mixer, cream together sugar and softened butter. Add eggs one at a time and beat until well incorporated. In a medium mixing bowl, mash bananas. Add vanilla and sour cream. Combine flour, salt and baking soda. Add flour mixture to creamed mixture alternating with banana mixture (beginning and ending with dry ingredients) until well combined. Do not over mix. Pour into prepared Bundt pan. Bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Cool on rack for 5-10 minutes, then turn cake out onto serving plate. Cool completely. When cooled, prepare glaze and pour over cake. Sprinkle glaze with chopped candied walnuts.

Caramel Glaze:
4 Tbsp butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 tsp vanilla

Bring brown sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Whisk for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Candied Walnuts:
½ lb walnuts halves
½ c granulated sugar
1/8 tsp salt
1 tsp ground cinnamon
3 Tbsp evaporated milk
1/2 tsp vanilla

Preheat oven to 350°F. Spread nuts in a single layer over parchment-lined baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 6-8 minutes, or until the mixture reaches the soft ball stage of 236°F. Remove from heat, and stir in vanilla immediately. Add walnuts to syrup mixture, and stir to coat well. Spoon nuts back onto parchment-lined baking sheet, and immediately separate nuts with a fork. Cool, and store in airtight container.