Pre-seasoned pork ribs cooked all day in a crock pot
Karen's rolls listed here
These jalapeno poppers
and yellow squash from our garden, steamed with chopped onion, garlic and butter
Oh, and because I'm Utahn at heart...and I love jello...
10 Layer Rainbow Jello
5 (3 oz.) packages of jello - I usually use strawberry, peach, lemon, lime and grape. You can alter this around holidays - just look at the colors.
6 1/2 cup boiling water
1 pint sour cream
Place 9 x 13-inch glass pan in freezer on a level surface. Line counter with 2 rows of 5 bowls. In the front 5 bowls pour a dry jello package in each. In each of the back 5 bowls place 3 tbsp. sour cream. Pour 1 1/4 cups boiling water into each jello filled bowl and mix until dissolved. Remove 1/2 cup of each jello mixture and pour into each of the bowls filled with sour cream. Whisk until all mixed.
Take first bowl (you pick the order you want them in the pan) and pour into pan in the freezer. Set a timer for 5 minutes. When first layer is solid (usually 5 minutes) add creamy layer of the same flavor and again set timer for 5 minutes or until solid. Repeat with each flavor, first clear layer, then creamy layer. When placing last layer move pan to refrigerator and let set for 15 minutes. If you let the layers freeze they will separate instead of staying together.
This whole 10 layer jello only takes an hour to make and the kids love it!