Monday, June 5, 2017
Keebler Vienna Wafers (Cookies), crushed, but not pulverized
Peaches, peeled, pitted and chopped and sprinkled with white granulated sugar
Homemade Real Whip Cream (Whipping cream, powdered sugar, vanilla)
Layer in a 9 X 13" pan. Peaches, cookies, whip cream, peaches, cookies, whip cream
Eat the same day or the cookies go soggy.
You must use good vanilla cookies (as listed above) and real whip cream.
1 pkg Lime gelatin (4 serving size)
1 pkg Lemon Cake Mix
1 envelope Dream Whip (Whipped topping mix) (2-2.5 C. yield)
1 pkg Lemon instant pudding mix (4 serving size)
1.5 C. cold milk
1. Dissolve jello in 3/4 C. boiling water. Add 1.5 C. cold water. Set aside to cool to room temp.
2. Mix and bake cake as directed in 13 X 9 X 2 pan
3. Cool cake 20-25 min
4. Poke deep holes in warm cake (still in pan) with a fork. Space holes about 1 inch apart.
5. With a cup slowly pour the jello over the cake to saturate the cake.
6. Refrigerate cake while preparing topping
7. Topping: In a chilled, deep bowl...blend dream whip mix, pudding mix and cold milk until stiff (about 3-8 min).
8. Immediately frost cake.
9. Cake must be stored in refrigerator and served chilled.
10. Frosted cake may be frozen for storage.
Wednesday, April 19, 2017
Served at the Young Men and Young Women Combined Activity in Feb 2017. Everyone raved over these.
Submitted by Larry B.
Recipe from Taste of Home
Here is a link
Prep time: 30 min
Baking time: 25 min plus chilling
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 teaspoons ground cinnamon
2 cans (13.4 ounces each) dulce de leche
12 ounces white baking chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch.In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour.Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers.
Yield: 4 dozen.
Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Originally published as Caramel Snickerdoodle Bars in Taste of Home December 2013
1 bar: 197 calories, 8g fat (5g saturated fat), 27mg cholesterol, 137mg sodium, 28g carbohydrate (23g sugars, 0 fiber), 2g protein.
Served at April 2017 Snack and Chat ( Relief Society activity).
Submitted by Ashley B.
This is a Paula Dean Recipe from the Food Network.
Here is a link to the original recipe.
One 8-ounce package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.
Thursday, March 30, 2017
1/2 cup onion, diced
2 cans cream of chicken soup
1 large can evaporated milk
1 green pepper, chopped
12 small flour tortillas
2-1/2 cups chicken, cooked & shredded
1-1/2 cups cheddar cheese, shredded
Sauté onion. Add soup & milk. Blend. Add green
pepper. Pour some sauce in the bottom of a 9 x 13
casserole dish. Roll tortillas with some chicken & 1-
1/2 cups cheese inside. Arrange in dish. Pour
remaining sauce over the rolled tortillas. Cover with tinfoil & bake @ 350 for 25 minutes. Uncover, & then
sprinkle with 1/2 cup of cheese, and melt.
This is a pretty fast meal if you already have the chicken in your freezer precooked and shredded!