Jello pudding

-bring to boil 2 cups water with 1 small packet of cook and serve vannila pudding stirring freaquently
-mix in 2 more cups of water and 1 large packet of jello (for this one I used black cherry) bring to a roaring boil
-place in dish and cool in fridge for about 30 minutes
-mix in fruit (I used blackberrys for this one)
-place back in fridge and let set up (I did mine the night before so I am not sure how long it takes to set)
-I added cool whip on top but you don't have to

Oh so good taco salad

Brown 1lb hamburger with 1/4 cup chopped onions
-drain any grease and add in 1 packet of taco seasoning
-add in 1 can partialy drained red beans and 1 can drained kidney beans
-cool in fridge (this can be made ahead of time, even the night before!)
-in a large bowl combine preapared meat and;
2 cup shredded lettuce, 1/4 cup green onions, 11/2 cup salsa, 1 cup shredded cheese, and 2 cups (give or take) "smashed" tortilla chips

(make sure that the meat is cold before you add the rest or it will become soggy)

(onion,lettuce,cheese,salsa, and beans can vary in amounts to taste)

Super yummy potato salad

• Potatoes
• Eggs
• Mayo
• Mustard
• Salt
• Pepper
• Eggs
• Onions
• Pickles

First you peel your potatoes and chop them up into small cubes.

Place in a pot of water and bring to a boil. Boil until tender. (You can put a fork through them easily)

While thats boiling place your eggs in a pot and bring to a boil. Boil for 15 minutes then turn the heat off and let cool.

Once your potatoes are done let cool. Then add pickles (I used sweet relish) and diced onion..

For the mustard and mayo. You will add just a little bit of mustard (sorry I dont have amounts here it depends on how many potatoes you have) Then add the mayo. You will use alot of mayo than mustard.  Then dice up your eggs and add them. Mix it all together. Salt and Pepper to taste.

~VEGTABLE TIAN~

2 tbsp olive oil (divided)

• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

.Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.