Apple Salad

From Martha J.

3-4 apples cut into small pieces
1 raspberry yogurt
Marshmallows
Cool Whip
Chocolate pieces (optional)

Raspberry Salad

From Verda J.

1package frozen raspberries
1 cup sweetened condensed milk
3 tablespoons lemon juice
8 oz. Cool Whip

In a medium bowl pour frozen raspberries and sweetened condensed milk. Mix well and add lemon juice, mix again. Fold in Cool Whip. Let set in refrigerator for about two hours before serving.

Salted Nut Bars

From Keree A.

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, softened
2 cups salted mixed nuts or peanuts
1 cup butterscotch-flavored chips
1/2 cup light corn syrup
2 tablespoons butter or margarine

1. Heat oven to 350 F. In medium bowl mix flour, brown sugar and salt. Cut in 1/2 cup butter using pastry blender (or puling 2 table knives through ingredients in opposite directions), until evenly mixed.
2. In bottom of ungreased 13x9-inch pan, press dough evenly. Bake 15 minutes; cool slightly.
3. Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan heat remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars cut into 8 rows by 4 rows while warm for easiest cutting.

Rocky Road Squares

From Janice W


2 cups milk chocolate chips
1 can sweet and condensed milk
2 tbls. butter
Melt in microwave on high for 1 minute. Stir. Cook
an additional 30 seconds or until melted. Stir in:
1 tsp. vanilla

Pour over: 10 oz. bag mini marshmallows
                12 oz. salted peanuts

Mix, then put into 8x8 pan.
Refrigerate and cut into squares.

Easy Caramel Corn

From Lauren B.

1 bag of Microwave Popcorn
1 stick of Butter
1/2 cup Brown Sugar
1 cup Mini Marshmallows

Pop popcorn according to package directions. Pour into bowl and remove all the unpopped kernels you can find.
Meanwhile, place remaining ingredients in a bowl and microwave on high for 2 minutes. Stir mixture vigorously. Microwave for 1 minute. Remove from microwave, stir to combine. Pour mixture over popcorn and stir to coat.

Yummy Crescent Rolls

From Carissa C.

¼ C warm water

1 T dry yeast

½ C butter, melted

1 C milk

3 eggs

½ C granulated sugar

¾ t salt

5 C all purpose flour, sifted

Combine water and yeast, and allow to proof for 5 minutes.  Wisk eggs and sugar together.  Melt butter and add cold milk.  Wisk into egg mixture.  Add yeast mixture, sifted flour and salt, and mix into a soft dough.  Cover and place in a warm place to rise for 1 hour.  Cover bowl with lid or plastic wrap, and place in refrigerator over night (up to 2 days).  Remove dough from refrigerator and divide cold dough in half.  Roll ½ dough into a large circle on a floured surface.  Using a pizza cutter, cut dough into 12 pizza-type slices.  Starting at larger end, roll slices into crescents, and place on a greased baking sheet.  Cover and place in a warm place to rise for 1 hour.  Repeat process with second half of dough. Bake at 350 degrees for 15 to 18 minutes.  Butter tops of hot rolls and eat. Recipe makes 24 rolls.

Deviled Eggs

Prep: 15 minutes         Yields 12 servings

6 Hard-boiled or Hard-cooked Eggs
3 tablespoons Mayonnaise, salad dressing or half-and-half
1/2 teaspoon ground mustard
1/8 teaspoons salt
1/8 teaspoons pepper

1. Peel eggs. Cut in half lengthwise. Slip out yolk into small bowl, mash with fork.
2. Stir mayo, mustard, salt, and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Helpful Hints: Very fresh eggs are difficult to peel, so purchase eggs a week earlier so they'll peel easily. Another trick is to peel eggs under cold running water. To prevent eggs from tipping on the serving plate cut a thin slice from the bottom of each egg white half before filling.