Lemon Layered Jello Salad

Submitted by Jacque Balmforth

1 - 6 oz. Lemon Jello
1 cup cold water
2 cups boiling water
1 can crushed pineapple (Drain and save juice)

Dissolve Jello in boiling water, then add cold water. Add pineapple and set until firm.

2nd Layer: Mix 1 pkg. dream whip according to directions. Fold in 1 - 8 oz. pkg. softened cream cheese. Spread on firm Jello.

3rd Layer: Cook until thick 1 cup pineapple juice (if not enough reserved juice, add enough water to equal one cup.), 2 beaten eggs, 3/4 cup sugar, and 1 Tablespoon Cornstarch. Cool and add 1 teaspoon Vanilla. Spread on 2nd layer. Top with chopped nuts. Refrigerate until ready to serve.

Rhubarb Pie

Submitted by Michelle Brownell

1 unbaked pie crust
Rhubarb (pears, peaches or apples may be used instead of rhubarb)
1 cup milk
1 cup sugar
3 eggs
Pinch cinnamon

Arrange diced rhubarb in an unbaked pie crust. Then beat up 1 cup milk and 1 cup sugar, plus 3 eggs and a pinch of cinnamon. Pour this custard over rhubarb and bake until custard is set.

Strawberry Limeade Bars

Submitted by Jean Bradley

Crust;
1 Strawberry cake mix
1/2 cup butter, softened
1 egg
2 tablespoons lime zest

Topping:
4 eggs beaten
1 cup sugar
1/4 cup flour
1/2 cup lime juice

Preheat oven to 350 degrees. Mix crust ingredients and press into 9x13 pan. Bake for 15 minutes.

Mix together ingredients for topping and pour over crust. Bake for an additional 25 minutes, until set.

Sprinkle with powdered sugar while warm. Cool. Serve at room temperature or chilled.

Apple Craisin Tossed Salad

Submitted by Janae Pickett

2 large bunches of Romaine lettuce
3-4 sticks of celery, diced
1 bunch of green onions
1/4 - 1/2 bag of Craisins
1 green apple, diced
Sugared Almonds
Dressing

Toss together the lettuce, celery, and green onion in a large bowl. Add the Craisins and apple. Add the sugared almonds and the dressing just before serving. Serves 12-15

Sugared Almonds
1 - 8 ounce bag of sliced almonds
3 Tbsp. butter
1/4 cup white sugar

Brown and stir 5 minutes in a skillet. Let caramelize but don't let butter burn or almonds get too brown. Spread out on was paper and break apart. Let dry.

Dressing
1/2 cup sugar
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup olive oil
2 tsp. dried parsley
1/2 cup red wine vinegar
2 tsp. dried mustard

Mix all ingredients in a shaker or mix well with a wire whisk. Put in refrigerator at least 1 hour. Shake well before adding to salad right before serving. Only use 1/2 to 3/4 of the dressing.

Chocolate Lovers Chunk Cookies

Submitted by Marie Burke

Drive to Smith's Marketplace. Get out of the car. Go to the gourmet cookie area. Pay for the cookies. Drive home. Arrange cookies on a platter. Do not wash baking pans and bowl. Kitchen is clean. Enjoy!

Creamy Ranch Corn Salad

Submitted by Becky Curtis

1 (16 oz) package frozen whole kernel corn, partially thawed OR 2 cans drained whole kernel corn
1-2 cloves garlic, minced
2-3 chopped green onions
1 medium tomato, seeded and diced
1/2 cup diced red or green pepper
1 cup bottled ranch dressing (more or less according to taste)

Gently combine all ingredients. Cover and refrigerate until ready to serve. Enjoy!