Wednesday, November 24, 2010

Pretzel Salad

Stephanie Reece

Whenever I tell anyone about this dish I get very strange looks...very, very strange looks!  I used to turn my nose to it too...until I got the nerve to make it one day...and I am glad I did!!  Its really, very good.  So, just build up the nerve to try this.  You wont be sorry!!

Bottom layer:
2C crushed pretzels
3T Sugar
3/4C melted butter

Middle layer:
1C Sugar
1 sm can of crushed pineapple, drained
8 oz pkg of cream cheese, softened
1 tub of cool whip

Top layer:
2- 3oz pkg of Raspberry jello
1pkg frozen raspberries

Directions: (This is built in layers)
*Combine crushed pretzels, sugar, and melted butter in bowl.  Mix to combine.  Spread out into a 9x13 in. baking pan.  Bake at 400* for 5-7 min.  Careful not to let the pretzels/butter mixture burn! Set aside to cool.
Next, combine the sugar, crushed pineapple and cream cheese in bowl and mix with beaters until combined.  Gently fold in tub of cool whip and spread on top of cooled pretzel mixture. Cover and place in refrigerator. 
Meanwhile, combine raspberry gelatin with 2 C boiling water and stir until dissolved.  Add frozen raspberries.  Stir to combine and refrigerate for approx 20-25 min or until gelatin is partially set.  Remove from fridge and spread gelatin mixture on top of cool whip/cream cheese mixture.  Cover and refrigerate for at least 1 hr or until top layer is fully set.

Wednesday, November 3, 2010

Chocolate Zucchini Cake

I got this from one of my Mission Companions Marnee Theurer and it is so Yummy! The kids didn't figure out it had Zucchini until after they liked it!!

Chocolate Zucchini Cake
4oz. Unsweetened Bakers Chocolate (or less)
1/2 c. oil
1/2 c. Margarine or butter
2. c Sugar
3 eggs
1tsp. vanilla
2c. flour
1/2 c. Cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/3 c. buttermilk
3 c. zucchini

Melt oil and bakers chocolate and set aside to cool. Mix butter, eggs and vanilla stir in chocolate when cool. Mix dry ingredients and add to chocolate mixture (mix well). Then stir in buttermilk and zucchini pour in cake pan bake at 350 for 40 minutes. (You'll probably need to adjust this time and temp I had to go a lot longer to get the middle to cook I think next time I make it I'll decrease the heat and increase the cook time.)

Fudge Frosting

1 cube butter or margarine
1/3 heaping cup of cocoa
1 tsp vanilla
1/3 c. milk
3 cups + of powder sugar

Melt margarine and cocoa till smooth. Add vanilla and milk then sugar to consistency you like.


Tuesday, November 2, 2010

Cinnamon Rolls

1 1/2 C shortening
1 1/2 C sugar
2 t. salt
4 eggs
2 C milk
8 C flour
2 T yeast
1/2 C water

*Scald milk for 5 min. then cool.  Mix flour and yeast in large mixing bowl.  Add the rest of the ingredients, adding milk and water last. Mix until dough pulls apart from edges, adding more flour if needed.  Let rise until doubled in size, punch down and divide dough into 2 equal portions.  Roll out in rectangle shape.  Spread 1/4C soft butter on each rectangle piece of dough and sprinkle on cinnamon-sugar mixture.  Roll up and with dental floss or string cut 12 pieces of each log and lay cut side down on greased baking sheet. Let rise again, until doubled and bake at 350* for 25 minutes.  Frost with frosting after cooled.

 Notes:  After cinnamon rolls have been cut, place 8-12 in a round aluminum container and place lid on or seal with tin foil and freeze.  Then, pull out allow to thaw and rise then bake at 350* for 25 min.  You can also bake them, frost them, cool them then freeze them.  Just pull them out of the freezer and warm in a 250* oven for 15 min.   

Sugar Cookies

Sugar Cookies
Carol Mcclain

2 Cups butter
2 Cups sugar
6 Eggs
4tsp. Vanilla
6tsp Baking powder
7 Cups flour

Cream together wet ingredients with sugar. Then add dry ingredients roll out and cut in to shapes.
Bake @ 350© for 8-10 minutes
Frost and Decorate

Monday, November 1, 2010

The BEST Vegetable Dip

Vegetable Dip

2 cups sour cream
2 cups mayo
2 Tbsp. Bon Appetite
2 Tbsp. Dill weed
2 Tbsp. Onion flakes
1- Tbsp. Parsley flakes
Shake of pepper

Just mix all together! Best after it's been in the fridge for a few hours.

Cabbage Salad

Cabbage Salad
Sally Antonino

Lg. bag coleslaw
1 bunch chopped green onion

1/3 cup oil
¼ cup sugar
½ tsp. salt
½ tsp pepper
3 Tbsp. rice vinegar

Dry Mix: Add just before serving

3 pkg. Ramon noodles
½ cup slivered/sliced Almonds (optional)
1 cup sunflower seeds

This is a very easy recipe you can just eyeball how much salad you will need and add the dressing to taste you don’t have to use a whole bag or coleslaw

Crab Salad

Crab salad
Sally Antonino

16oz bag of Noodles (mosticolli)
1 cup slice green onion
1 ½ Tbsp. dill weed
½ tsp. garlic salt
Pepper to taste
1 pkg. imitation crab meat
1 cup dressing

1 cup mayo
1 cup buttermilk
1 packet ranch

Cook noodles rinse with cold water. Mix in dressing if seems to dry add more dressing.