Parmesan Basil Orzo

2 TBS butter
1 1/2 cups dry orzo
3 cups chicken stock or broth (I used stock)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3/4 cup grated Parmesan cheese (such as Kraft)
2 TBS fresh basil, chopped

In a large skillet, combine butter and orzo.  Saute over medium heat until orzo is golden brown, stirring frequently.
Slowly stir in stock/broth and bring to a boil.  Add seasonings.  Cover and reduce heat to low.  Simmer 20 minutes until almost all the stock/broth has been absorbed.  Remove from heat and stir in chopped basil and Parmesan cheese.  Adjust seasonings if necessary.
MAKES 10 (1/2-cup) servings

Cranberry Raspberry Fluff Salad

1 large box raspberry Jell-o
1 large can (15 oz) whole cranberry sauce
1 8-oz container Cool Whip, thawed
2 cups mini marshmallows

Make jello using 1 1/2 cups boiling water and 1 1/2 cups ice water
Allow to set completely

When jell-o is set:
Use a spoon to break up cranberry sauce in can - set aside
In a large mixing bowl, use an electric mixer to gently beat set jello on medium speed until "crumbly".
Fold in cranberry sauce.
Fold in marshmallows and Cool Whip.
Serve - May be mounded on a lettuce leaf if serving on a plate with hot foods.
MAKES about 14 (1/2-cup) servings