Tuesday, August 31, 2010

This is for Kalli--I don't know what it's called

1 pint Strawberries
1 banana
1 T sugar
1 1/2 tsp brown sugar
Blend strawberries, banana and sugar.
Top with whipped cream and brown sugar.

Russian Spiced Wassail

2 c presweetened powdered orange drink (like Tang)
1/3 cup presweetened powdered lemonade drink
1 cup sugar
1/2 tsp ground cloves
1 tsp cinnamon

Mix together well.

Combine 2 T wassail mix with one cup boiling water.

Cabbage Top Ramen Salad

2 cups cooked chicken
3 T slivered almonds
1/2 head cabbage
2 T sesame seeds
1 pkg top Ramen noodles chicken flavored

Seasoning from chicken pkg
3 T sugar
1/2 tsp pepper
1 tsp salt
3 T vinegar

Refrigerate 8 hours

Cookie Salad

1 pint buttermilk
2 small vanilla instant pudding
1 cool whip (8 oz)
3 cans madarin oranges (or 11 oz)
2 large cans pineapple (or 14 oz)
1 bag crushed fudge striped cookies

Let set one hour before serving.

Low Fat Chocolate Caramel Decandence Cake

1 Devil's Food cake mix
6 egg whites
1 1/2 cups water
2 T vegetable oil
1 cup fat free caramel topping
3/4 cup fat-free condensed, sweetened milk
1 8 oz container Cool Whip Fat free
2 1/4 oz Heath or Skor English Toffee candy bar, crushed

1. Preheat oven to 350F, then lightly spray a 9x13 baking pan with cooking spray and set aside.
2. Prepare cake mix according to directions replacing the 3 eggs with 6 egg whites and the 1/2 cup oil with 2 Tablespoons. Bake cake for 35 minutes or until a toothpick comes out clean. Remove from oven and allow to cool 10 minutes.
3. Poke holes over the entire top of cake using a fork. Pour caramel topping and condensed milk over top of cake and spread to cover evenly. Cover cake and allow to chill 2-4 hours or overnight.
4. One to two hours before serving spread top of cake evenly with whipped topping and with English toffee pieces. cover and return to refrigerator until ready to serve.

290 calories and 5.2 grams of fat

Macaroni Salad

1 cup elbow macaroni
3/4 cup cubed cheddar cheese
1/2 cup sliced celery
2 T green onion
1/2 cup frozen peas
1/2 cup mayonnaise
1/4 cup pickles or relish
2 T milk
1/4 tsp salt, pepper
2 Hard Boiled Eggs

1. Cook pasta, drain, rinse with cold water.
2. In a mixing bowl, combine pasta, cheese, celery, peas and green onion.
3. For dressing, mix mayo, pickles, milk, salt and pepper.
4. Pour dressing over pasta. Add chopped eggs. Cover and chill 4-24 hours.

Chocolate Delight

1st Layer
1 cup flour
1/2 cup butter, softened
1 cup walnuts or pecans

Mix first three ingredients together and spread on bottom of a 9 x 13 pan. Bake 10-15 minuts at 375 F. cool.

2nd Layer
8 oz cream cheese
1 cup cool whip
1 cup powdered sugar

Mix next three ingredients together and spread over cold first layer.

3rd Layer
2 small packages of chocolate instant pudding
3 cups milk
Beat together for two minutes and spread over 2nd layer.

4th layer
Use about 1 1/2 cup of cool whip to spread over the third layer.

To Finish: Sprinkle top with nuts or chocolate.

Creamy Potato Soup

3/4 cup butter 5 cups potatoes, cooked and cubed
3/4 cup flour 1 cup celery
1 tsp salt, pepper to taste 1/2 cup onion
3 cups milk 2 cups grated cheese
3 cups chicken broth

Heat butter on medium heat until melted. Add flour, salt and pepper and whisk until smooth and bubbly. Remove from heat. Gradually whisk in milk, then broth. Add potatoes, celery, onions and cheese. Cook until creamy and cheese is melted.

Taco Soup

I need to get my sister Emma's recipe for Taco Soup but here is one that I found on an old Relief Society newsletter.

1 lb ground beef browned
1 package mild taco seasoning
1 16 oz can of corn
1 16 oz kidney beans drained and rinsed
1 28 oz stewed tomatoes
1 8 oz can tomato sauce
grated cheese, sour cream, and tortilla chips.

Simmer beef, seasoning mix, corn, beans, tomatoes, and sauce for 20-30 minutes. Serve with cheese, sour cream, and tortilla chips.