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.
Friday, June 15, 2012
Wednesday, June 13, 2012
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.
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.
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.
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!
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!
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!
Monday, November 21, 2011
Cinnamon Rolls
Submitted by Becky Tripp
1/2 cup shortening
1/2 cup sugar
2 eggs
2 tbsp. active dry yeast
2 1/2 cups warm water
1/2 tsp. sugar (dissolve in yeast and water)
7 cups flour
1 tbsp. salt
Dissolve yeast 1/2 tsp. sugar and water in a small bowl. Cream shortening, sugar, and eggs in a large bowl. Combine the yeast mixture with the cream mixture using electric beaters. Mix thoroughly. Sift flour and salt adding it to the creamed mixture. Continue to mix until the dough is not sticky and easy to handle. You may have to eventually mix by hand. Place dough in a large bowl that has been sprayed with nonstick cooking spray or greased. Cover with a dish towel and let rise. When the dough is doubled punch down and let it rise again. Roll out dough on a floured surface. Spread dough with approximately 1/4 cup melted butter. Sprinkle a small amount of cinnamon and brown sugar over the buttered dough. Cut into strips. Roll and twist into roll shapes. Place on greased cookie sheet or cake pans. Let rise again until double. Bake 12 minutes at 350 degrees F. Frost baked rolls while still warm with frosting.
Frosting
2 tbsp. melted butter
2 tbsp. milk
1 tsp. vanilla
Powdered sugar to desired consistency.
Mix all ingredients together.
1/2 cup shortening
1/2 cup sugar
2 eggs
2 tbsp. active dry yeast
2 1/2 cups warm water
1/2 tsp. sugar (dissolve in yeast and water)
7 cups flour
1 tbsp. salt
Dissolve yeast 1/2 tsp. sugar and water in a small bowl. Cream shortening, sugar, and eggs in a large bowl. Combine the yeast mixture with the cream mixture using electric beaters. Mix thoroughly. Sift flour and salt adding it to the creamed mixture. Continue to mix until the dough is not sticky and easy to handle. You may have to eventually mix by hand. Place dough in a large bowl that has been sprayed with nonstick cooking spray or greased. Cover with a dish towel and let rise. When the dough is doubled punch down and let it rise again. Roll out dough on a floured surface. Spread dough with approximately 1/4 cup melted butter. Sprinkle a small amount of cinnamon and brown sugar over the buttered dough. Cut into strips. Roll and twist into roll shapes. Place on greased cookie sheet or cake pans. Let rise again until double. Bake 12 minutes at 350 degrees F. Frost baked rolls while still warm with frosting.
Frosting
2 tbsp. melted butter
2 tbsp. milk
1 tsp. vanilla
Powdered sugar to desired consistency.
Mix all ingredients together.
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