Strawberry Jello Salad

Grandma Florence’s Strawberry Salad

Boil hard the following:
1 pkg. Tapioca pudding (not instant)
1 pkg. vanilla pudding (not inst)
1 small box strawberry jello
3 cups water

Take off & cool well overnight.Mix in one small carton Cool WhipMix in sliced strawberries. Garnish top with strawberries to look pretty!

I doubled the recipe for our Cinco de Mayo party.

Leslie's Really Yummy Bread

Beer Bread

3 c. self rising flour
½ c. sugar
1 can beer or carbonated beverage

Mix al ingredients for 20 strokes, mixture will be lumpy. Pour into a break loaf pan. Bake at 350° for 50-55 minutes or until golden brown.

Leslie's Chicken

Aunt Borghild’s Chicken
Serves 6

6 boneless chicken breasts
1 can cream of chicken soup
6 slices of cheddar cheese or Velveeta
¼ lb slices mushrooms (fresh is best)
½ c. white wine
2 c. Pepperidge Farm Herb Stuffing
1 stick butter

Place chicken in 9 x 13 glass baking dish.
On each piece put a slice of cheese.
Put mushrooms over cheese.
Mix soup and wine and pour over chicken.
Spread stuffing over top and pat it down so it acts as a cover.
Melt butter and drizzle over stuffing.

Bake uncovered 1 hr. at 350 degrees. (You can leave it in oven at 250 for another ½ hr to make sure chicken is done.)

Irish Soda Bread

2 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 cup raisins
1 large egg
1 1/4 cups buttermilk
1/4 cup sour cream

Preheat oven to 350. Butter a 9 inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blen in the raisins. Beat the egg, buttermilk, and sour cream togetheri until blended. Stir the egg mixture into the dry mixture until just blended. Transfer the batter to the pan and bake for about 50-55 minutes, until a toothpick inserted in the center comes out clean.

From The Cereal Murders

Got-A-Hot-Date Bars

These are yummy, from Diane Mott Davidson's book Sweet Revenge

1/2 cup chopped dates
1/2 cup raisins
2 tablespoons buttermilk
2 cups flour
3/4 teaspoon baking powder
1/2 teaspon baking soda
1/2 teaspoon salt
2 sticks butter, room temperature
2 cups of brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup Heath Toffee Chips

preheat oven to 325. Butter a 9x13 pan.

In a small saucepan, place the dates, raisins, and buttermilk. Bring to a boil over medium heat, then romce and put mixture into shallow bowl to cool.

Beat butter till creamy, add brown sugar and beat for 3 minutes. Add eggs one at a time, then add vanilla. Mix in flour mixture, date mixture, chocolate chips, and heath chips with spatula. Place into buttered pan and smooth over.

Bake at 325 for 40 minutes. Cool and cut.

Peg's Corn Pudding

Mix together: 1 15 oz can corn, 1 15 oz can creamed corn, 1 beaten egg, 1/4 c. of margarine or butter, melted, 1 box of the "jiffy" corn bread mix, and 1 8 oz carton of plain non-fat yogurt.

Cook in a casserole or 9 in. pan coated with cooking spray at 350.... I did it for 1 hour, even though it said 45 min., since i used more corn.

Linda's Party Potatoes

Party Potatoes

2 lbs. frozen shredded hash browns, thawed
1 can cream of chicken soup
1 c. sour cream
1/2 c. butter, melted
8 oz. shredded sharp cheddar cheese
1 t. seasoned salt
Paprika

Combine everything. Spread in a greased 9x13 baking dish. Sprinkle with paprika. Bake uncovered about 1 hour at 375. Can be assembled and refrigerated overnight before baking. Sometimes I add sauteed chopped onion. Serves 12

Reduced Fat Chicken Pot Pie Yum-o

1cup cut-up cooked chicken
1bag (1 lb) Green Giant® frozen mixed vegetables, thawed
1can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2cup fat-free (skim) milk
1cup Bisquick Heart Smart® mix
1/2cup fat-free (skim) milk
1egg
1.Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2.In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3.Bake uncovered about 30 minutes or until golden brown.

Leslie's Spinach Salad

Silverglade Spinach Salad *AMAZING!*

6 c. spinach, rinsed,stemmed & torn
6 oz. Swiss cheese, julienne
6 oz. Cheddar cheese, julienne
2 c. seedless grapes, halved

Dressing:
1/4 c. cider vinegar
1/2 c. vegetable oil
2 t. Dijon mustard
2 t. packed light brown sugar
4 slices bacon - crisp, crumbled (I use Kraft salad bacon)
2 t. sliced green onions

To prepare dressing, whisk together vinegar, oil, mustard & brown sugar. Stir in bacon & onion. Refrigerate. Dress salad just before serving.

Snickers Bars Recipe

Snickers Bars

Bottom Layer:

· Melt together: 1 C. milk chocolate chips
¼ C. butterscotch chips
¼ C. peanut butter

· Spread in a greased 9 x 13 pan; let cool.


2nd Layer:

· Boil for 5 minutes, stirring constantly: 1 C. sugar
¼ C. milk
¼ C. butter or margarine

· Add: ¼ C. peanut butter
1 small jar marshmallow crème
1 tsp. vanilla

· Pour over bottom layer.
· Sprinkle with 2 C. dry roasted peanuts.


3rd Layer:

Melt together: 1 bag of caramels
2 Tbsp. hot water

Drizzle over peanuts.


Last Layer (same as bottom):

Melt together: 1 C. milk chocolate chips
¼ C. butterscotch chips
¼ C. peanut butter

Spread over top.
Let set in refrigerator.
Cut.

Salted Nut Roll Bar Recipe

salted nut roll bars

8 oz Dry Roasted Peanuts
1 package peanut butter chips
3 tablespoons butter
1 can sweetened condensed milk
10 oz mini marshmellows

put dry roasted peanuts into greased 8x8 baking pan.
Melt peanut butter chips with the butter. Add sweetened condensed milk. Heat another 1 to 2 minutes. Fold in mini marshmellows. Press over nuts. Add rest of jar of nuts to top. Press.
Best kept cold.

Heath Bar Dessert

one of my all time favorites that I can never remember where I put the recipe. now I'll know exactly where to find it!

Heath Bar Dessert

6 egg whites
1 3/4 cup sugar
1 pint whipping cream
2 - 8 oz bags of heath bits

Whip egg whites until foamyu. gradually add sugar (1 tbsp at a time). Beat until stiff (10-15 minutes). Line 2 13x9 pans with tin foil and put 1/2 of mixture in each pan. Spread smooth. Bake at 300 degrees for one hour. Cool.
Run spatula under meringue to remove. Place one back in the pan or on a large tray, trimming if necessary. Whip cream and fold in heath bits. Place 1/2 of filling on the first meringue. Place second meringue on top of this. Spread rest of filling on top. Refrigerate (covered) overnight. Enjoy!