Strawberry-Pretzel Salad

Ingredients:

Directions:

Spread pretzels evenly in the bottom of 9 x 13″ baking dish. In a small bowl, combine butter and 2 tablespoons sugar and poor evenly over pretzels. Bake 10 minutes. Remove from oven, and allow pretzels to cool to room temperature.

In a medium bowl, beat cream cheese, whipped topping, and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly over pretzels.

In a medium saucepan, bring 2 cups cold water to a boil over medium-high heat. Add strawberry jello, stirring until completely dissolved. Remove from heat; add remaining 1/2 cup cold water and sliced strawberries. Let cool. Pour over cream cheese layer. Chill overnight. Cut into squares to serve. Top with cool whip and fresh strawberries.

Peanut Butter Eclair Cake

Ingredients

Directions

In medium saucepan, combine water, butter and salt. Bring to a boil and remove from heat. Immediately add flour and stir quickly with a wooden spoon. Return to heat and continue stirring until dough is a moist ball and all liquid is absorbed. Transfer to mixing bowl. Cool approximately 5 minutes. Add 1 egg and beat with electric mixer until thoroughly incorporated. Repeat with remaining eggs, adding 1 at a time. Spread into a 9 x 12 baking pan. Bake 20-22 minutes. Cake should be golden and dry.

Filling:

Directions

Beat the cream cheese until smooth, add your pudding, milk, and peanut butter until smooth. Spread on cake once cake has cooled. Refrigerate for about an hour. Top with cool whip and chocolate syrup.

Raspberry Swirl Ice Cream

Ingredients:

Directions

Whisk together milk and sugar, until sugar is dissolved. Mix in heavy cream and vanilla.
Cover and chill (about an hour) before adding to your ice cream mixer.
Add to your electric ice cream mixer and run for about 20 minutes. Add 2 Tablespoons (or more if your prefer a stronger flavor) of raspberry preserves, continue to mix for 5 minutes.

White Chocolate Cake

Ingredients:

Directions:

Preheat oven to 350° Prepare an 17 x 12 inch Jelly Roll Pan with parchment paper. Set aside

Seperate your, placing them in separate bowls and letting them set for about 1/2 hour (till they are at room temperature)

Melt the 4 ounces of white chocolate per package directions. I would wait until your eggs are about prepared. White chocolate stiffens quicken then regular chocolate.

In a bowl place your egg yolks and 1/4 cup of sugar. Beat until this mixture is light and fluffy (about 5 minutes). Beat in the vanilla. Add the white chocolate and beat only to combine. Set aside.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.

Gently fold in a small amount of egg whites into the egg yolks mixture using a rubber spatula or wish to lighten the batter. Fold in the remaining whites just until incorporated. Don’t over mix or the batter will deflate. Spread the batter into your jelly roll pan. Bake until the cake is puffed springs back when gently touched about 15-17 minutes. Remove from oven and place on a wire rack to cool. Cover the cake with a clean, slightly damp towel.

Raspberry Filling

Ingredients:

Directions:

Cream the cream cheese and shortening together until fluffly. Mix in preserves and milk. Than add confectionary sugar until smooth.

Spread on cooled cake and then gently roll the cake, peeling off the parchment paper as you roll.

Dust with confectionary sugar.

Stuffed Cabbage Soup

Ingredients:

Directions:

Heat a saute pot over medium-high heat with 2 T olive oil. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 – 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining olive oil, once hot add meat and begin to brown 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley, adjust salt and pepper to your taste and serve.

Italian Chili

Ingredients:

Directions:

Grill Italian sausage according to package directions; cut unto half moon slices and set aside. In soup kettle, saute leeks, celery, sweet peppers and garlic in olive oil until tender. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes or until flavors are blended.

Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Corn Casserole

Ingredients

Directions

In a large skillet, saute onion and peppers in butter until tender. Stir in cornstarch, remove from heat, add remaining ingredients except for 1/2 cup of cheese. Pour into greased 2 1/2 qt baking dish. Bake uncovered for 45 minutes. Top with remaining cheese when at the last 5 minutes.

Peanut Butter Fudge

Ingredients

Directions

Coat a 8-9 inch pan with nonstick cooking spray.
In a large microwave safe bowl, combine the peanut butter and butter.
Microwave on 80% power for 1 to 2 minutes.
Remove from the microwave and add the remaining ingredients; mix well and press into the greased pan. Microwave at 80% power for an additional 1 minute.
Refrigerate for 1 to 2 hours.
Cut and enjoy.